HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat and onion together until almost done and drain. Add tomatoes and let bubble. Put beans in casserole and add meat mixture. Mix corn meal mix as directed. Pour over mixture. Bake at 350° for 20 to 25 minutes. Makes a large casserole dish.
Combine sour cream, cottage cheese, salt, onion and garlic. Gently fold in the diced potatoes. Pour into a buttered 1 1/2-quart casserole. Top with shredded cheese and sprinkle on the paprika. Bake at 350° for 30 to 40 minutes. It will be lightly browned on top. Serves 6.
Mix apples with sugar. Next, take liquids and stir together and pour over apples. Mix together dry ingredients and pour over apple mixture. Mix slightly. Add nuts and raisins. Pour in greased muffin tins, 2/3 or 3/4 full. Makes 16 muffins. Bake at 325° for 20 to 25 minutes.
Heat oven to 375 degrees. Grease 9x13 pan. Sprinkle coconut and pecans evenly over bottom of the pan. Combine cake mix, oil and eggs. Beat at low speed until moistened. Beat another 2 minutes on high. Spoon batter to with in one inch of edges. Bake for 43-53 minutes. or until toothpick comes out clean. Serve warm or cold. Store in refrigerator.
Place tomatoes in baking dish that has been covered with fine bread crumbs 3/4 to 1-inch thick. Sprinkle onion, bell pepper and seasonings over tomatoes. Drizzle butter over all. Bake in 350° oven for 20 to 30 minutes.
Cook spaghetti as directed on box. Place in large bowl. Add eggs and butter; mix well. Make sure spaghetti is hot (this will cook the eggs). Saute onion in olive oil until tender; stir in spaghetti mixture. Add bacon bits and Parmesan cheese; mix well. Serve with tossed salad. Serves 6.
Pop corn--remove all unpopped kernels. Place all ingredients in largest bowl (popcorn, m&m's, peanuts). Melt butter in heavy pan on stove. Add marshmallows & dissolve slowly (low heat). Pour over ingred. in bowl. Stir until syrup covers all. Butter angel food tin & place all popcorn, etc in pan. Pack down tightly. Be near sink. Keep hand cool with cold water. Put in fridge or freezer until ready to use. Slice with serrated knife.
Sprinkle turkey pieces with salt and pepper. Dip in butter, then roll in stuffing crumbs. Place pieces, skin side up, in a jelly roll pan or other shallow pan. Drizzle with 1/2 of the remaining butter, then sprinkle with the remaining crumbs. Cover with foil.
Mix together chopped pecans, egg and sugar. Spread on greased foil sheet; bake at 350° until brown. Set aside to cool. Stir together package of vanilla pudding mix and milk. Add sour cream and whipped topping. Using a 9 x 13-inch Pyrex dish, layer 1/2 of the nut mix and sliced bananas, pudding mixture, and the rest of nut mix on top. Chill thoroughly before serving. This is an elegant version of old fashioned banana pudding.
Mix ingredients, divide into 3 parts, shape into rolls on shiny side of foil. Wrap and refrigerate 24 hours. Poke holes in bottom of foil. Place on rack with pan under to catch drippings. Bake at 325° for 1 1/2 hours.
In a large, heavy, disposable aluminum pan, mix well all the ingredients except the chips and 1/2 cup melted butter. Spread evenly.
Preheat oven to 350°. Combine all ingredients. Bake 15 minutes. Makes 1 1/4 cups. Serve with garlic crackers.
Saute onion and green pepper in small amount of oil. Add ground beef and cook until brown. Drain fat. Add to this mixture, beans, soup, mustard, salt, Worcestershire sauce, thyme and pepper.	Put into 2 quart greased casserole.	If desired, arrange apple slices brushed with oil on top. Bake for 30 minutes at 350°.
Brown meat and onion. Add tomato sauce, seasoning mix, stewed tomatoes and green peppers. Simmer 10 to 15 minutes. Place 1/2 of mixture in dish. Top with cheese. Add all tortillas, cut up in bite-size pieces. Add rest of mix. Top with rest of cheese. Bake at 350° for 20 to 25 minutes.
Brown hamburger and bacon in Dutch oven. Drain and rinse in colander. Return to kettle. Add onion and saute until tender. Drain kidney beans and butter beans. Add to kettle along with other ingredients. Simmer to blend flavors. Works well in crock-pot.
In an 8 x 8-inch cake pan, put in layers of pie filling, dry cake mix, coconut and nuts. Pour on melted butter. Bake at 350° for 30 to 45 minutes.
Combine taco sauce, mustard and lime juice. Marinate chicken in mixture at least 30 minutes. Melt margarine in skillet. Remove chicken from marinade and brown in skillet about 10 minutes on each side. Add marinade and cook until chicken is tender and marinade glazes chicken. (Low-fat recipe.)
Combine all ingredients and pour into 2 pie shells. Bake at 350° for 30 minutes.
In saucepan, add broth, celery and onion. Simmer 10 minutes. Hold strainer over boiling broth and pour eggs into strainer, making sure to stir broth all the while egg comes through strainer. Salt and pepper to taste. Serve at once. Makes 6 to 8 servings.
Grease bottom of Bundt pan. In a large bowl, mix cake mix, pudding, water, eggs, oil, vanilla and baking powder. Beat for 5 minutes. In separate bowl, mix nuts, sugar and cinnamon together. Put 1/3 of nut mixture in bottom of pan, then half of cake batter. Add 1/3 nut mixture and remaining cake batter. Finish with nuts. Bake at 350° for 50 to 60 minutes.
Mash corned beef. Add onions, bell pepper and mayonnaise; stir. Add more mayonnaise if needed. Salt and pepper. Makes 8 whole sandwiches.
Preheat oven to 375°. Beat all ingredients until smooth. Pour into unbaked pie shell. Bake 1 hour or until custard is set and top lightly browned.
Chop onion, green pepper and celery fine. Cook in butter until tender. Add remaining ingredients (except hot dogs) and simmer for 10 minutes. Pour mixture over hot dogs in shallow baking dish. Bake at 350° for 30 minutes.
Brown beef with onion and green pepper. Mix eggs, milk and cheese; add to the meat mixture. Put into crust and bake at 350° for 40 minutes.
Cream the butter and sugar. Add water and vanilla. Add flour and nuts. Mix well. Form into small balls. Bake on cookie sheet at 250° for 20 minutes or until light brown. Roll in powdered sugar while hot. Makes 3 dozen.
Combine all ingredients. Simmer on low heat for 20 minutes. Remove from heat; cool. Remove lemon peel.
Butter bread lightly and pull apart. Layer bread and cheese in baking dish (9 x 13-inches or 2 1/2 to 3-quart). Mix eggs, milk, salt and mustard. Pour over bread and cheese. Refrigerate overnight. Bake at 350° for 45 minutes over water.
Combine first 5 ingredients in container of electric blender. Process until foamy. Slowly add enough ice cubes to bring mix to the three-cup line. Process until smooth. Serve immediately. Yields 3 cups (88 calories per 1 cup serving). Contains 5.2 g protein, 0.3 g fat, 15.2 g carbohydrate, 3 mg cholesterol, 82 mg sodium and 188 mg calcium.
Mix the first 3 ingredients in large, heavy boiler. Bring to a boil and cook to soft ball stage. Remove from heat. Add vanilla and butter. Set boiler in cool water and beat until thick and glossy. Pour into buttered dish. Cut when set.
Cream together the butter and sugar. Blend in the egg. Sift the salt, flour and baking powder together; add to mixture. Blend the vanilla into the mixture. Bake on lightly greased cookie sheet at 400° for 8 to 10 minutes.
Get grease real hot before starting. Blend egg and milk. Stir in dry ingredients. Coat hot dog with the mixture and fry in hot grease.
Beat together butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour, baking soda and salt and mix well. Stir in M&M's and nuts. Drop by tablespoon onto greased cookie sheet, about 3 inches apart. Press 3 to 4 additional M&M's into each cookie. Bake at 350° for 10 to 12 minutes or lightly browned. Makes about 4 dozen.
Cook meat, onion, broth and seasonings in slow cooker on 250 degrees for 8 hours until meat is tender.
Mix all ingredients in medium size bowl. Cover and chill at least 30 minutes before serving to allow flavors to blend. Makes 2 1/2 cups.
Preheat oven to 350°. Beat the butter until creamy, then slowly add the brown and granulated sugars, and continue beating until well blended. Add the eggs and beat until smooth and light, then add the peanut butter and mix well. Pour the flour into the peanut butter mixture, then sprinkle on the baking soda and salt. Beat until all ingredients are well mixed. Roll spoonfuls of the dough between the palms of your hands into balls about 3/4-inch in diameter, and place about 1 inch apart on ungreased cookie sheets. Press each cookie with the back of a fork, pressing first in one direction then the other, to make a crosshatch design and flatten each cookie to a round, about 1 1/2 inches across and 1/3 inch thick. Bake for 8 to 10 minutes, or until the edges are slightly brown.
Pour melted margarine into the cracker crumbs and press into a pie pan to make a crust. Saute the onions in the 2 Tbsp. of margarine for about 10 min. Pour the onions over the crust. Slightly beat the eggs and milk and pour over the onions. Sprinkle the cheese over the top. Bake 30 - 35 min. at 350°. Let set 5 min. before serving.
Brown ground chuck and onion. Mix tomatoes, mixed vegetables and beef broth in pot. Add ground chuck and onion. Cook for 1 hour.
Melt butter, chocolate chips and milk in a double boiler. Add peanuts and marshmallows. Mix fast and well. Pour into a 13 x 9-inch pan that has been lined with wax paper. Refrigerate for 10 minutes. Cut into squares and store in airtight container.
Mix water, sugar, nutmeg and vinegar. Set on stove to heat. Mix flour, salt, baking powder and butter with enough milk to make biscuit dough consistency. Roll on floured board to about 1/8-inch thick. Cut a piece the size of top of cobbler pan. Cut remaining dough in 2-inch strips. Cover bottom of buttered pan with strips, then pour some of the hot liquid mixture. Put in another layer of dough strips; pour in remaining liquid. Cover with dough reserved for top. Cut slits in crust. Brush with mixture of butter and sugar. Sprinkle with nutmeg and bake in a 400° oven until golden brown.
Combine sugar, peanut butter, cocoa, vanilla and salt in a bowl. Mix well. Spread in peanut buttered 9 x 9-inch dish. Let stand until firm. Cut into squares. Yields 36 servings.
Sift together flour and sugar in bowl. In saucepan, bring to a boil the margarine, water and cocoa. Blend well. Add eggs, vanilla and milk. Beat until smooth. Bake at 400° for 25 minutes in long pan. Frost with Fudge Icing.
Sift all-purpose flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in whole wheat flour. Beat eggs, oil, honey and lemon extract with rotary beater until smooth and frothy. Stir in zucchini. Add flour mixture; stir well, but do not beat. Stir in nuts and raisins. Turn into a greased 9 x 5 x 3-inch loaf pan. Sprinkle with sesame seed. Bake in a 325° oven for 1 hour, or until toothpick inserted in center comes out clean. Makes 1 loaf.
Mix hamburger, rice, 1/2 c. water, the onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded Tbsp. in 12 balls. Cook meatballs in 10 inch skillet until brown on all sides. Drain.
Mix sugar and oleo (room temperature) with a fork. Add eggs, vinegar and vanilla. Pour into unbaked pie shell. Sprinkle coconut evenly on top. Bake at 300° for 1 hour.
*Use the 46 ounce bottles or frozen concentrate mixed according to package directions to make the 46 ounces.
Cook chicken breasts until tender; cool and tear into small pieces. Add crushed pineapple and almond slivers; add mayo to consistency you want. Add sugar to taste and vinegar.
Melt cheese and 1/4 cup butter in a saucepan, stirring often until smooth. Place vegetables into a 1-quart casserole dish. Pour cheese over vegetables; mix well. Melt remaining butter; stir in cracker crumbs. Sprinkle over top of vegetables. Bake, uncovered, at 350° for 20 to 25 minutes. Serve at once.
Combine the first 3 ingredients and cook over medium heat until the mixture becomes clear and bubbly. Watch closely, stirring constantly. Take off heat and pour over a large angel food cake that has been torn into small pieces and placed in a greased 9 x 13-inch glass baking dish. Cover and allow to chill for 24 hours. Serve with a scoop of whipped cream. Great dessert and simple to make.
Cover rhubarb with boiling water; let stand 5 minutes, then drain. Meanwhile, make a syrup with the other ingredients. Add drained fruit and cook until tender. Also good with strawberries added.
If frozen, thaw turkey breast as per packaging directions. Place turkey in slow cooker. Combine remaining ingredients. Pour over turkey. Cover. Cook on low for 6 to 8 hours. Remove turkey breast. Let stand for 15 minutes before slicing.
In 1 quart casserole, arrange layers of beans alternately with mushroom soup, onions, almonds and cheese. Add dash of pepper; top with sprinkling of bread crumbs or Parmesan cheese. Bake in 350° oven 20 minutes or until bubbling. Serves 6.
Mix altogether and place in a covered casserole dish. Bake at 350° for 1 hour.
Combine creamed corn, cheese and soup. Fold in drained vegetables. Turn into 12 x 7 x 2-inch baking dish. Melt oleo. Toss with bread crumbs. Sprinkle on vegetables. Bake, uncovered, at 375° for 30 to 35 minutes. Serves 12 to 15.
Add salt, pepper and onion to meat. Brown lightly and drain. Put hamburger mixture in casserole dish. Pour soups over it. Add Tater Tots and bake at 300° until brown.
Mix together cake mix, oleo and 1/3 cup condensed milk. Spread 1/2 of mixture into 9 x 13-inch greased pan and bake at 350° for 8 minutes. Melt caramels with 1/3 cup condensed milk. Sprinkle chocolate chips, then spread the chocolate mixture. Dribble rest of cake batter over all and bake 15 minutes at 350°.
Mix first 4 ingredients well and set aside. Mix eggs and buttermilk well. Dip chicken into milk and egg ingredients, then roll into the flour and drop into a skillet of hot cooking oil.
Brown beef until good and done!! Add tomato sauce and simmer 15 minutes. Cook and drain noodles. Mix all ingredients together in bowl. Put 1/2 of the noodles in buttered casserole dish. Pour cheese mixture onto noodles. Put rest of noodles on top. Pour hamburger mixture all over the noodles. Bake at 350° for 1 hour.
Brown the sausage and set aside. Combine all ingredients in a 5-quart saucepan (a Dutch oven works best). Bring it to a boil and cook just until vegetables are tender-crisp. In a small dish mix 1/4 cup cornstarch and 1/4 cup water. Add to the vegetable and meat mixture. Cook just until thickened. Serve over rice or noodles.
Soften cheese. Add mayonnaise and soup. Stir until smooth. Saute crabmeat and add. Also add garlic and other seasoning. Makes about 2 cups.
Boil the first 4 ingredients together 5 minutes, then add confectioners sugar. Beat until ready to spread.
Heat 2 tablespoons of cooking oil. Add beef, onion and pepper. Brown very slightly and salt to taste. Add soup and simmer 10 minutes. Stir in sour cream and pimiento. Place in attractive baking dish and top with biscuits. Bake at 350° until biscuits are cooked all the way through and brown (20 to 25 minutes). Add sliced mushrooms if desired.
Mix Miracle Whip and white sugar until light and fluffy. Put ingredients in salad bowl in layers in order listed, with cheese on top. Cover tightly and leave in refrigerator overnight. Before serving, toss gently with two forks or salad utensils. This good and crunchy salad will keep well in the refrigerator for several days.
Preheat oven to 375°. In a 10 x 6 x 2-inch nonmetal baking dish, spread 1 can of the ravioli. Mix egg, cottage cheese, Parmesan, parsley and garlic powder. Spoon over ravioli. Top with half the cheese slices. Spoon remaining ravioli over; top with remaining cheese. Bake in 375° oven for 30 minutes. Serves 6.
Layer all ingredients, except salad dressing or mayonnaise, sugar and cheese, in layers in a cake pan.	Combine salad dressing or mayonnaise and sugar. Spread on top of layers.	Sprinkle cheese on top. Cover with plastic wrap and chill 24 hours before serving.
Stir together in a bowl and put in an uncooked pie shell. Add 3 tablespoons butter and 1 teaspoon cinnamon. Put on top crust. Bake at 400° for 20 minutes. Turn down heat to 350° and bake until brown.
Cool cake; split to make 3 layers. Whip the cream and add the sugar. To 1 cup whipped cream, stir in green food color and almond extract. Fill first and second layers. To 1 cup cream, stir in yellow food coloring and rum flavoring. Fill second and third layers. Tint remaining 2 cups whipped cream with red food color and stir in peppermint extract. Frost top and sides of cake. Refrigerate.
Arrange lettuce in bottom of the pan. Sprinkle celery on top of lettuce, then green pepper, onion and peas.
Cook bacon. Add onion and brown; drain. Mix chili sauce, molasses, Gravy Master, garlic powder, mustard and vinegar in a bowl. Add beans. Mix in bacon and onion. Cook on stove 1 1/2 hours on low flame; stir often. Serve hot.
Cream butter and sugar; add egg. Beat until fluffy. Blend in buttermilk and vanilla. Add flour, soda and baking powder. Toast coconut in a 200° oven; cool. Add to mixture. Chill for about 10 minutes. Drop by rounded teaspoonfuls on greased cookie sheet and bake at 375° for 10 minutes.
Drain salmon. Discard bones and skin. In a processor or blender, mix all ingredients, except pecans and parsley. Blend until smooth. Turn into quiche dish or crock, spreading evenly. Refrigerate.
Fry diced bacon until brown and crisp. Remove bacon from pan and set aside. Saute onion and potatoes in bacon drippings. Add corn, broth (herbal brand okay) and seasonings. Simmer until vegetables are tender. Then stir in whipping cream and bacon. Heat through and serve.
Heat oven to 450°. Cut shortening into flour with pastry blender or fork. Knead lightly 10 times. Roll out onto floured board. Cut out. Cook 10 to 12 minutes.
Remove	bone from chicken breast, cut in half lengthwise. Put the chicken breast between 2 pieces of plastic wrap and pound until about 1/2-inch thick. Sprinkle with salt and parsley. Chill 1 stick of butter; when chilled, cut in 8 sections. Place 1 section of butter in each end of chicken fillet. Roll up	and secure with toothpick. Roll each with plain flour and dip in mix of 1 beaten egg and 1 tablespoon of water and roll in package of bread crumbs. Chill for 1 hour. Deep fry for about 5 minutes or until browned well.
Remove chicken from bones. Chop all ingredients in food processor until fine but not pasty. Add mayonnaise only until salad holds together in a clump.
Mix the cream cheese with the sugar until smooth. Add eggs, one at a time. Add vanilla. Spoon mixture into small foil midget cups 3/4 full and bake for 25 to 30 minutes at 350°. While cooling, mix sour cream, 1/4 cup of sugar and 1/4 teaspoon vanilla. Spoon into cream cheese mixture. Cook again at 325° for 5 minutes. Let cool and refrigerate. Before serving, add fruit pie filling. Cherry and blueberry pie filling do best.
Dissolve yeast in water. Add beaten eggs, sugar, Crisco and flour. Mix well. Put in refrigerator about 15 minutes. This will keep several days in refrigerator. Bake as desired.
Spread out can of crescent rolls on a 9 x 13-inch pan. Bake at 350° for 5 minutes. Cook tomatoes, meat and seasonings together. Spread on top of rolls and then spread cheese on top. Then put other can of crescent rolls on top. Bake at 350° until nice and brown, about 35 minutes. Serve with sour cream and salsa.
Cook, cool and slice potatoes. Chop onion and mix with mayonnaise. Crumble bacon and grated cheese. Mix well. (Sprinkle some cheese on top.) Slice olives over top and pour bacon drippings on top. Put in oven and bake at 325° for 45 minutes to 1 hour.
Cook cake as directed. While cake is still warm, punch holes in cake. Pour the can of Eagle Brand milk and the cream of coconut over the cake so it will soak into it. Let the cake cool completely, then put the Cool Whip over the cake and sprinkle coconut over the cake. Place in refrigerator. The longer it sets, the better it is.
Mix Cool Whip and milk; refrigerate 1 hour. Add all the other ingredients and refrigerate 24 hours.
Whip Crisco, adding sugar gradually until creamy. Add eggs, one at a time, then the flour. Beat until smooth, adding lemon and vanilla. Bake at 350° for 1 hour.
Mix brown sugar, flour, spice and salt in large bowl. Stir in pumpkin, evaporated milk and egg until smooth. Pour into unbaked pie shells. Bake in 375° oven 40 to 45 minutes or until knife inserted 2-inches from edge comes out clean.
Cook rice and set aside. Mix together and add to egg, the flour and sugar. Add milk to egg, flour and sugar mixture. Add vanilla, melted butter or margarine and raisins. Mix all together and put in a greased baking dish. Sprinkle cinnamon on top. Bake at 350° for 35 to 40 minutes.
Melt together marshmallows and 1/2 cup margarine. Add Rice Krispies. Put 3/4 mixture in a buttered 9 x 13-inch pan. Sprinkle 1/2 bag marshmallows over mixture. Melt together caramels, condensed milk and 1/4 cup margarine. Pour over Rice Krispies and marshmallows. Put on remaining Krispies.
Cream sugars with egg. Combine and beat in until smooth next 3 ingredients. Sift together and add to mixture next 5 ingredients. When beaten smooth, add oatmeal. Beat mixture well. Drop cookies 2 inches apart on well-greased cookie sheet. Bake at 350° until light brown.
Combine water and spaghetti sauce. Cover bottom of 9 x 13 pan. Layer noodles, Ricotta and Mozzarella. Sprinkle Parmesan. Cover with foil. Bake 1 hour at 350°.
Mix all ingredients, except butter, and put in a greased casserole dish. Dot with butter and bake at 350° for about 20 minutes.
Drain pineapple and whip the whipping cream. Cream together powdered sugar. Then add pineapple and pecans. Mix. Fold in whipped cream. Pour into baked shell or graham cracker crust. Refrigerate.
Bake brownies. Mix per instructions and let cool. Crumble 1/2 of the brownie in bowl (use a punch bowl). Mix large chocolate pudding per instructions and pour over brownie mix. Add Three Musketeers candy bars broken up in bite size pieces. Next spread 1/2 of the large Cool Whip on top of candy bars. Crush 1 Butterfinger candy bar and sprinkle over Cool Whip. Repeat the above for the 2nd layer.
Mix together cabbage and onion. In a jar shake together sugar, vinegar, oil, salt, pepper and the flavor packet from noodles. Pour on the cabbage and chill. When ready to serve, crush the noodles (do not cook) and add along with the sunflower seeds and almonds to cabbage mixture. Toss and serve.
Mix sugar and flour; add to all other ingredients (but eggs). Beat eggs and add to mixture. Pour into a 9-inch well-buttered pan and bake at 350° for 25 minutes.
In a glass baking dish spread refried beans on the bottom. Mix sour cream and Ranch mix together and continue layering. When finished this dish can be served hot or cold with tortilla chips.
Make crosswise cuts 1/2 inch apart in each potato, not cutting all the way through. Place an onion slice in each cut. Place potatoes in 2-quart microwavable casserole. Cove and microwave on High (100%) until potatoes are almost tender, 4 1/2 minutes to	5 1/2 minutes.	Microwave margarine in 1 cup microwavable measure on High (100%) until melted, 30 seconds to one minute. Stir in remaining ingredients; drizzle over potatoes. Cover and microwave on High (100%) until potatoes are tender 4 to 5 minutes. Makes 3 to 4 servings.
Cook broccoli 15 minutes. Mix with remaining ingredients. Bake 20 minutes at 400° in greased baking dish.
Mix flour with cold milk; add this to hot milk and stir until thick and smooth. Add bread crumbs, grated or chopped cheese, pepper and salt. Stir until cheese is melted; add beaten eggs and turn into baking dish. Bake until light and brown, about 15 to 20 minutes and serve at once.
Place in blender container and blend until smooth. Refrigerate up to one week. Yield: 1 1/4 cups, which equals one 14 ounce can.
Mix ingredients. Bake at 325° for about 40 minutes or until barely set. Stir once during baking. This is easy to overcook, which will make it curdle.
*If you use a 1 pound, 4-ounce can of pineapple remove 1/3 cup juice before adding.
Combine first 5 ingredients; stir in eggs. Mix well. Pour in pastry crust. Bake at 350° for 50 to 55 minutes.