HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; drain. Add spaghetti sauce. Grease 9 x 13 casserole dish. In casserole dish, line bottom with 3 lasagna noodles, then 1/2 hamburger mixture. On top of that, "spoon out" 1 can diced tomatoes. Layer 1/2 cottage cheese, 1/2 container Parmesan and 1/2 grated cheese. Add another layer of each. Cover with Reynolds Wrap and bake at 375° for about 25 to 30 minutes. Take off foil and brown cheese.
Mix all together and beat 1 1/2 minutes. Pour into two 9-inch pie pans. Bake at 350° for 40 minutes.
Optional: Chicken broth, kidney beans, tomatoes (fresh or canned), snap peas, sliced mushrooms, celery, onions, garlic, zucchini, parsley, almost any vegetable, even potatoes.
Blend juice concentrate, yogurt and milk in blender until smooth. Pour into 2 tall glasses and top with large scoop of orange sherbet.
Mix flour, milk and eggs; beat well. Blend together, but not until smooth. Pour hot butter into skillet. Bake in 425° oven for 15 minutes. Top with jelly or marmalade.
Mix ingredients well. Pour into round pan. Bake at 400° for 45 minutes.
Mix oil with Sugar Twin, zucchini and eggs. Mix flour with salt, baking soda, baking powder and spices. Add to zucchini mixture. Blend in milk; stir in nuts and raisins. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 20 minutes.
Combine butter, flour, milk and salt; cook until thickened. Arrange alternate layers of potatoes and sauce in greased baking dish. Bake, uncovered, at 350° for 1 hour.
Beat all ingredients until creamy. Serve with fruit, such as apple wedges, pear wedges, grapes, pineapple, etc.
Place all ingredients in a bowl. Blend with fingers until smooth. Refrigerate for 1/2 hour. Form into 1/2-inch balls and place on lightly greased cookie sheet. Bake at 350° for 9 to 15 minutes. Makes 5 dozen.
Preheat oven to 350°. Cream butter and sugar well. Beat eggs separately and add to creamed butter and sugar. Add vanilla. Mix evaporated milk and water together. Alternately mix in flour and evaporated milk. Add baking powder and last cup of flour. Bake in thin layers.
Mix together with small amount of milk. Layer 1/2-inch thick on serving platter. Sprinkle top with toasted almonds. Chill. Serve with crackers.
Pepper fish fillets. Dip in milk and coat with cornflake crumbs. Arrange fillets in single layer in lightly oiled shallow baking dish. Bake at 350° for 30 minutes or until flakes easily. May be baked hotter for shorter time. Bake at 450° for 10 minutes.
Bring butter, brown sugar and Karo syrup to a boil. Add 1/4 teaspoon baking soda and simmer 5 minutes. Put 1 bag of Snyder's Puff and Corn popcorn in large pan. Pour syrup mixture over popcorn and stir. Bake at 250° for 1 hour, stirring every 15 minutes. Cool on waxed paper. Break up in pieces.
Add enough cold water or chicken broth to make a stiff dough. Make into small balls and let rest about 2 hours. Roll dough real thin. Cut about 1-inch wide. Drop dough into hot broth that has been strained to prevent small bones. Add cooked chicken and cook 10 minutes. Turn off heat. Two tablespoons of sweet milk may be added.
In a large, heavy skillet, melt butter. Add sugars, cinnamon, zest and cloves. Separate cherry juice and add cherries to pan. Heat 2 minutes, stirring constantly. Add orange and lime juice and stir. Add cherry juice and dissolved cornstarch. Heat until thick. Insert cloves into horseneck orange at intervals. Heat brandy in ladle (if using gas stove) or in small pan (if using electric stove). Flame and pour into pan. Stir and serve over vanilla ice cream.
Mix all ingredients, except bacon. Pour into baking dish and bake at 400° for about 30 minutes. Crumble bacon on top.
Brown meat in oil. Add onion, celery, green pepper and garlic. Brown until onion is golden. Add tomatoes, chili powder (mixed with the cold water), salt, sugar and Worcestershire sauce. Boil, covered, then simmer one hour. Add beans, drained. Cook, uncovered, until well heated and to desired thickness. Spice with a speck of cayenne pepper.
Mix this and add enough water to make 2 1/2 gallons. Can be made ahead and frozen. Serve ice cold.
Combine sugar, milk and butter in a large, heavy saucepan; heat to boiling. Stir constantly until mixture reaches soft ball stage (238°), about 5 minutes. Add remaining ingredients; stir until blended. Pour into well-greased pan. Cool. Cut into squares. Makes about 3 pounds of fudge.
Peel the eggs. Combine the juice from the beets, vinegar and sugar. Dissolve sugar well. Add juice mixture and beets to eggs. Let stand 1 to 2 days in refrigerator. Eggs will get a deep red color like the beets as they stay in the juice. Good in salads or by themselves.
Combine all ingredients, except pie crusts, in a large mixing bowl. Beat with an electric mixer until smooth and creamy. Pour in pie crusts and bake at 375° for 70 minutes.
Process all vegetables. Place in large pot. After it begins to boil, cook for 30 minutes. Makes 10 pints.
With a fork, score cucumber lengthwise; cut into thin slices. Place in a bowl; add water and vinegar. Let stand for 30 minutes. Meanwhile, in a small mixing bowl, beat cream cheese, mayonnaise, garlic powder, onion salt and worcestershire sauce.
Clean and stem mushrooms. Cook sausage like taco meat. Mix sausage with cream cheese. Stuff mushrooms with mixture. Broil until stuffing lightly browns and sizzles. Serve.
Cook macaroni. Brown hamburger with onion. Mix macaroni, hamburger, sugar, spaghetti sauce, kidney beans and chili powder. Salt to taste. Bake in casserole dish at 350° for 45 minutes.
Add pineapple, marshmallows and pecans to Cool Whip and pudding. Mix well	and refrigerate at least 1 hour before serving.
Preheat oven to 425°. Grease 12-inch pizza pan. Prepare hot roll mix as label directs, but use 1 cup water and omit eggs. Do not let dough rise. Press 1/8-inch thick onto bottom and sides of pan. Bake for 20 minutes.
Grate potatoes and cheese and onion. Mix all ingredients together in small baking dish. Cook at 375° for 30 minutes.
Fry beef in butter until lightly browned. Add mushroom soup and milk.	Combine noodles, beef mixture and put in a casserole.	Cover with buttered bread crumbs. Can also use beef chunks instead of dried beef.
Butter a 10 x 13-inch pan. In pan, bring brown sugar and Karo syrup to boil. Turn off heat. Mix in peanut butter then Special K. Put in buttered pan. Melt chocolate chip bits and butterscotch bits together. In microwave, heat 3 minutes on High. Pour over pan mixture. Set aside to harden. Cut into small pieces and refrigerate.
Cut carrots in 1/4-inch rounds. Slice onions thin and separate into rings; cut green pepper in strips. Cook carrots in salted water for 8 to 10 minutes or until tender; drain. In large bowl, combine carrots with onion and green pepper. Stir remaining ingredients together and pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Drain to serve. Save liquid to pour over leftover vegetables and refrigerate.
Cream butter and sugar. Add eggs and vanilla. Mix together with flour, oatmeal and spices. Add chips, candy and nuts. Make into balls and place 2-inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown onion and hamburger meat in small amount of oil. Add tomatoes, tomato paste, tomato sauce, Worcestershire sauce and chili powder. Cook on low heat for 1 hour, covered. Stir occasionally. Bring to a boil, then cook down to thicken. Good on hot dogs and hamburgers, too!
Mix all ingredients together thoroughly. Roll into large marble size balls and bake on ungreased cookie sheet at 350° for 20 minutes.
Cream the cream cheese until smooth. Add sugar and mix well. Fold in yogurt and	Cool Whip. Pour into pie crust and chill for several hours. Garnish with cherries.
Cut rounds from bread (2 per slice) and brush with butter on one side. Toast on buttered side. Place a mushroom on untoasted side. Mix remaining ingredients and put a teaspoon of mixture on each mushroom. Place under broiler until it puffs. Serve at once. Yields 32 puffs.
Cream butter and sugar. Add one egg at a time. Stir in well. Stir in flour all at once. Add vanilla. Pour into prepared Bundt pan. Bake 1 hour at 325°. Cool 10 minutes before removing from pan.
In a large bowl, combine Crispix and peanuts. Set aside. Put both kinds of morsels in small bowl in microwave. Heat on High 2 minutes, stirring after 1 minute. Stir until smooth. Pour melted morsels over dry ingredients, stirring until well mixed. Drop by rounded teaspoonfuls onto waxed paper. Chill until firm, about 15 minutes. Store in the refrigerator in an airtight container. Makes 4 dozen candies.
Brown meat and onion in fat slowly in a skillet, stirring with fork to break up meat. Spoon off any fat left in skillet. Stir into meat mixture the milk, salt and pepper. Cook and stir over low heat until mixture thickens. Remove from heat and stir in catsup. Spoon meat mixture into buns. Serve hot, 2 to a serving. Makes 4 servings.
In a large skillet, brown beef and onion; drain. Add all ingredients except rice and cheese. Cover and bring to a full boil. Add rice; reduce heat, cover and simmer 5 minutes. Sprinkle cheese to cover and melt.
Heat eggnog over low heat and combine milk and cornstarch. Pour into eggnog, stirring constantly. Continue to cook over low heat until it thickens. Remove from heat; add raisins, salt and flavoring. Fold rice into mixture and pour into an ungreased serving dish. Garnish with nutmeg and chill. Top with Cool Whip.
In small bowl, blend all ingredients. Cook, uncovered, 2 minutes or until hot, stirring occasionally. Makes 1 1/2 cups dip.
Peel carrots. Shred coarsely into a mixing bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly to mix. Combine mayonnaise with carrot mixture. Carefully fold in whipped cream. Garnish with additional coconut.
Drain shrimp well. Rinse and drain very well again. Combine all ingredients and refrigerate for at least 4 hours. Serve with small pretzels.
Grease bread pan. Bake at 375° for 1 hour or until toothpick inserted comes out clean.
Combine sugar and cinnamon. Set aside. Combine cake mix, eggs, water, softened margarine and vanilla. Beat until well combined (2 minutes). Pour 1/2 of mixture into well-greased Bundt pan. Sprinkle sugar and cinnamon mixture over batter. Pour remaining batter over it. Bake for 45 minutes at 350°. Cool in pan 5 to 7 minutes before removing.
Cream shortening and sugar together. Then add eggs and beat well. Mix flour, soda and salt together. Then add alternately with buttermilk to sugar mixture. Add nuts last. Bake in a 350° oven for 30 to 35 minutes. This makes a large cake.
Put cucumbers in large pan and cover with ice. Just cover top. Put in 1/2 cup salt per gallon of cucumbers. Let set for 3 hours. Drain off water and rinse off salt water. Mix remaining ingredients together. Mix well. Let come almost to boil. Keep stirring with wooden spoon. Pack cucumbers loosely in jars. Cover cucumbers with hot liquid up close to the top. If you want to keep pickles longer than 1 year, put in pressure canner. Let steam 10 minutes with peacock up.
Mix ingredients together. Place in crock-pot. Cook on low for 8 hours. Serve over hot noodles or bake in casserole for 2 to 3 hours at 350° to 375°. Do not lift lid.
Drain cooked, crumbled sausage on paper towel. Melt cheese in top of double boiler. Add sausage and Worcestershire sauce and mix well. Spread on party rye bread and place under broiler. May be frozen before broiling.
Lightly salt and pepper chicken. Put chicken in bottom of baking dish. Saute celery in oleo. Add to baking dish. Add rice. Combine soups and water. Pour in. Sprinkle dried onion soup mix over chicken and other ingredients. Bake 45 minutes at 350°, uncovered.
Coat chicken livers with flour; brown in butter. Remove from skillet; place in casserole dish. Add a little more butter and saute celery, onion and rice for 2 minutes, add chicken broth. Mix well with chicken livers. Bake for 30 to 40 minutes at 325°.
Heat water to boiling and add to jello until dissolved. Add pineapple juice and chill until syrupy. Whip the Philly cream cheese and milk. Add to Jell-O and whip. Spread sliced bananas and chunk pineapple in bottom of a 9-inch square dish. Pour Jell-O mixture over top and chill.
Cook and drain spinach. Marinate spinach two hours in the sour cream and Lipton onion soup mix. Top with Pepperidge Farm cornbread stuffing and melted margarine. Bake 40 minutes at 350°.
Melt butter and mix with graham cracker crumbs and 1/2 cup sugar. Press into 9 x 13-inch pan. Mix whipping cream, milk, 1/2 cup sugar and vanilla until stiff, then mix in softened cream cheese. Spread over graham cracker crust. Top with blueberries. Chill overnight.
Boil broccoli, onion, salt and pepper in water 15 minutes. Add cheese until melted. Add milk; use flour if you need to make soup thicker. Mix flour with water until creamy. Gradually add to soup until desired thickness.
Dissolve jello in boiling water. Add cream cheese, mayonnaise, horseradish, salt and lemon juice. Beat smooth. Chill until partially set. Stir in cucumber and green onion. Chill in 3 1/2 cup mold until firm.
Slice potatoes about 1/4-inch thick. Cook until tender. Drain off water. Then layer potatoes in a baking pan. Sprinkle with other ingredients. Keep doing this until you use all your potatoes and other ingredients. Put cheese on top. Put in oven (on broil) for about 10 minutes or until cheese is melted.
Preheat oven to 375°. Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted margarine; roll in sugar-cinnamon mixture. Place marshmallow on shortest side of triangles. Fold in the corners over the marshmallow, pinching in the edges. Dip in melted margarine and place margarine side down in deep muffin cup. Repeat with remaining marshmallow. Place pan on a cookie sheet to stop spillage. Bake at 375° for 10 to 15 minutes until golden brown.
Mix all together. Bake at 350° for 40 to 45 minutes. Bundt pan preferred. Let cake cool completely.
Soften butter or margarine. Add sugars; beat together until well mixed. Add egg and beat. Sift flour, salt, soda and oatmeal. Blend in butter mixture until well mixed. Add chocolate chips, pecans and raisins by hand. Drop by teaspoons on greased cookie sheets. Preheat oven to 350°. Bake 8 to 10 minutes. Makes about 4 dozen.
Cream margarine and powdered sugar well. Beat in eggs, one at a time. Add vanilla and food coloring. Add flour, stirring in a little at a time. Bake 1 hour in 350° oven.
Cut steak into 1-inch strips. Slice potatoes. Chop onions. Layer in order in crock-pot. Pour 1 can tomato soup on top (undiluted). Cook on low heat for 4 to 6 hours.
Cream the sugar, margarine and oil. Add eggs and mix well. Add vanilla and sour milk and blend. Add sifted dry ingredients. Stir in zucchini. Spread baking sheet or jelly roll pan (15 1/2 x 10 1/2-inches) with cooking spray. Pour batter into pan and sprinkle the chips and nuts evenly over the top. Bake at 325° for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Put ingredients into a saucepan. Stir constantly until it comes to a boil. After it comes to a boil, stir in 5 cups of cornflakes. Pour ingredients into an 8 1/2 x 12-inch greased pan. Let harden. Cut into squares.
Cook until vegetables are tender (except tomatoes). Add the tomatoes the last 20 minutes.
Finely crush the cereal to make 1 1/4 cups of crumbs. Combine cereal crumbs and the brown or granulated sugar. Mix in softened butter. Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour before filling or bake at 375° for 5 to 8 minutes. Cool before filling.
Stir together margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Cream together shortening, brown sugar and white sugar. Add egg yolks, beaten with water and vanilla. Sift together flour, salt and soda. Add to creamed mixture. This is a stiff dough. Pat out onto 14 x 10-inch greased pan. Sprinkle with chocolate pieces. Beat whites stiff; add brown sugar and continue beating (will be thin). Spread over top of chips. Bake at 350° for 20 to 25 minutes. Cool before cutting.
In saucepan cook onions over medium-low heat with 1 tablespoon butter until softened. Add salt, squash and cloves and cook, covered, over low heat for 10 to 15 minutes or until tender. Add stock and simmer for 15 minutes. Add cream and bring to a boil. In small saucepan, cook remaining 3 tablespoons butter over medium heat until nut-brown and add to stock mixture. In blender, puree the mixture in batches and strain through fine sieve into a bowl. Add salt and pepper to taste and garnish with Blue cheese, sage and parsley (or some toasted walnuts). Serves 6.
Mix all ingredients except cheese and potato chips. Turn into shallow buttered casserole. Combine cheese and potato chips and spread over top. Bake, uncovered, at 375° for 20 minutes. (Do not overcook.) Makes 6 servings.
Pour cherries in saucepan. Add water and sugar; boil. Add jello; mix well. Stir in other ingredients. Pour into pan or well oiled mold. Refrigerate to set. Serves 12 to 15.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add pecans. Pour into the unbaked pie shell. Bake in oven at 350° for fifty minutes.
Mix apples, sugar, water and cinnamon together in a 9 x 12-inch pan. Mix brown sugar, oats and flour together, then add melted butter. Put this mixture over apples. Bake about 45 minutes in 350° oven.
Melt butter in a heavy saucepan. Add chopped vegetables and saute until well wilted. Add flour and stir constantly until well mixed. Do not brown! Add seasonings and tomato sauce. Simmer for about 25 minutes. Pre-fry crawfish tails until water is driven off. Add crawfish tails to mixture and simmer for an additional 20 minutes. Just before serving, add finely chopped green onions and parsley. Serve with hot rice. (Do not use black cast-iron pot to cook this in.)
Chop onion and saute in oleo. Add Velveeta and heat until cheese melts. Add sour cream, soup and potatoes. Mix well and pour into buttered 9 x 13-inch baking dish. Bake at 325° for approximately 1 1/2 hours. Check for doneness at the end of 1 hour. Cooking time may vary with type and size of container.
Mix all together. Bake on greased cookie sheet for 8 to 10 minutes in 350° oven. Makes 85 cookies.
Sift dry ingredients together in a large bowl. Make a well in the center of mixture. Mix all ingredients together; stir enough to dampen all ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour, or until toothpick comes out clean.
Set aside one cup dry cake mix. Cut 1/2 cup softened margarine into remaining dry cake mix. Press mixture into bottom of greased 9 x 13-inch pan.
Cook asparagus to desired tenderness. Drain on paper towel, cover and refrigerate. Mash cooked egg yolk with raw egg yolk and mustard in a small bowl until smooth. Slowly whisk in oil until smooth. Add vinegar, salt and pepper to oil mixture, blending well. Spoon mustard sauce over asparagus and garnish with egg white.
Spread pie filling in bottom of a 9 x 13-inch casserole dish. Sprinkle cake mix over pie filling. Melt margarine and pour over cake mix. Bake at 350° for 30 minutes. You can also use apple or cherry pie filling.
Wrap brisket tightly in foil.	Place in baking pan and cook in oven for 2 1/2 hours at 350°. Remove from oven and refrigerate overnight. In morning, unwrap and skim off fat. Slice meat thin. Place on clean foil. Mix remaining ingredients. Pour over sliced brisket. Fold and seal foil.	Cook for 1 1/2 to 2 hours at 350°.
Cook chopped cabbage in salt water until tender. Saute onion in butter. Add cheese. Drain cabbage and add soup and cheese mixture. Put 1/2 in casserole; add 1/2 of crumbs. Add rest of cabbage and then sprinkle remaining crumbs over top. Bake at 350° for 20 to 30 minutes.
Blend in blender the eggs and onion. Add milk, Bisquick and salt. Pour into 10-inch pie pan that has been greased and filled with cream cheese, shredded cheese and meat or vegetable.
In medium bowl, beat eggs. Add cooked rice, milk and butter; mix well. Sift together flour, baking powder and salt. Add to egg mixture. Beat until well blended. Stir in diced ham.
Combine crushed vanilla wafers with melted butter and mix well. Press onto sides and bottom of a 13 x 9 x 2-inch pan.
Cut turkey in 1-inch squares. Wrap 1 water chestnut slice and 3 squares turkey up with bacon. Secure with toothpick. Place on a rack in baking pan. Bake at 350° until bacon is cooked. Cover with barbecue sauce and heat until sauce is warm.
Brown pork slowly in oil, add water, cover and simmer until tender. Combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce and salt. Cook over low heat, stirring constantly until thick. Pour over pork, simmer 10 minutes; add pineapple, green pepper and cherries. Cook 5 minutes longer, stir often. Serve over rice.
Cook eggplant until tender. Beat up with mixer. Add bell pepper and onions that have been sauteed in margarine. Add egg, Parmesan cheese and half of the bread crumbs. Put in buttered casserole dish and add the bread crumbs to top. Bake 25 minutes at 400°.
Put broth, poultry seasoning and soup into a large pot. Bring to a boil. Cut biscuits in fourths. Add pieces one piece at a time to broth mixture. Cook just until biscuits are done, stirring carefully. Add diced chicken and stir. Heat until chicken is warm.
Cream butter or margarine well. Add sugar; cream until light and fluffy. Beat in eggs, one at a time. Sift together and mix into mixture sifted flour, baking powder, baking soda and salt. Stir into mixture sour cream and vanilla.
Combine Jell-O, boiling water, cinnamon and salt. Let set until syrupy. Mince the cranberries; add the sugar and let stand. When Jell-O is syrupy, add cranberries, apples, pineapple and nuts. Let set until firm.
Place hash browns in a 9 x 12-inch baking dish. Mix butter or margarine, sour cream and soup. Add salt and pepper according to taste. Pour this over hash browns. Cover with foil and bake at 350° for 45 minutes. Uncover. Put cheese and crushed corn flakes on top and bake until cheese melts and flakes brown.
In a poacher or roasting pan with wire rack, add enough clam juice and white wine, plus the bay leaves, to bring just about even with wire rack. Place fish on wire rack, cover with lid and place over medium heat to bring liquid to boil, then lower to simmer for approximately 25 to 30 minutes. Can be served hot or cold.
Heat milk in double boiler. Stir in cornmeal and cook slowly until thick and smooth. Remove from heat and add butter and salt. Let cool while beating egg whites stiff. Beat egg yolks and add to cornmeal mixture, then fold in egg whites and bake 30 minutes in a buttered pan at 325° to 375°.
Combine tomatoes, butter, sugar and salt in medium saucepan. Heat over medium heat. Stir in soda. Combine flour and milk; blend well and add to hot mixture. Cook, stirring constantly, until mixture is thick and bubbly. Break toasted bread in small pieces and add to hot tomato mixture. Serves 4.
In a 4-quart enamel or stainless steel saucepan heat sugar, vinegar and spices to boiling over high heat. Stir frequently. When to a boil, add cucumber and onion slices. Bring to boil again, then reduce heat to low and simmer, covered, for ten minutes, stirring occasionally. Store in covered glass containers in refrigerator. Use within one month.
Mix ingredients. Bake in a 9 x 13-inch pan until toothpick comes out clean at 300°. Remove cake from oven. While still hot, punch holes in cake with fork. Pour milk over top.
Separate crabmeat, removing membrane. Add remaining ingredients except salad greens, mixing gently. Refrigerate covered for at least 1 hour. Serve on salad greens.
Cook rice and milk together. Keep stirring on low heat until rice is cooked, about 20 or 30 minutes.