HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together until smooth. Cook in microwave for 2 minutes, stirring every 1/2 minute. (Can be done on stove top, low heat, stirring until thickened.) Serve at room temperature.
Flour, salt, pepper and garlic salt the roast. Place a small amount of Crisco in the electric frying pan, and brown the roast. Put in cream of mushroom soup, onions, potatoes and carrots. Also put in about 2 1/2 cups of water. Cover and cook at 225° for about 2 to 3 hours.
Using electric mixer, beat eggs well. Add about 3/4 cup milk. Beat until blended. Add the flour and salt; beat until smooth. Gradually add remaining milk and beat at low speed until blended. Melt the stick of oleo in jelly roll or large drip pan. Pour batter over melted oleo. Bake at 400° for 25 to 35 minutes until browned. Sprinkle sugar on top when removed from oven. Also good with berry sauces.
Line a 9 x 13-inch pan with whole graham crackers. Mix the pudding and milk together. When it thickens, stir in Cool Whip. Pour pudding mixture over graham crackers. Put another layer of graham crackers on top. Melt butter and chocolate in milk. Pour this over powdered sugar and beat with mixer until shiny. Spread over graham crackers. Refrigerate 1 hour before serving.
Mix dry ingredients. Add remaining ingredients. Stir only enough to just mix. Bake in greased baking pan at 425° for 25 minutes.
Coat roast with pepper. Place, uncovered, in a roasting pan with drip rack. Roast for 1 hour at 350°. Add potatoes which have been tossed with oil and sprinkled with rosemary and salt. Bake 1 more hour. Remove from oven and let rest for 10 minutes. Slice roast. Serves 8.
Melt chocolate and oleo. Stir in sugar, flour and vanilla. Add eggs (beat after each addition). Stir in pecans. Fill cupcake papers 1/2 full. Bake for 30 minutes at 325°.
Chop or shred the first 4 ingredients. Add salt and let stand overnight. Drain and wash well. Combine the last 7 ingredients with vegetables. Bring to a boil and cook for 5 minutes. Seal in hot jars.
Beat together eggs, milk, dash of salt and dash of pepper. In a small skillet, melt butter; add egg mixture. Cook over medium heat, stirring frequently, until eggs begin to set. Sprinkle with cheese. Continue cooking just until eggs are firm and cheese is melted. Sprinkle with green onion. Makes 1 serving.
Brown ground beef and onion; drain grease. Simmer gravy, green chiles (undrained) and 3/4 of sour cream over low heat. Do not allow to boil. Soften tortillas by placing in wet dish towel and microwaving for 1 minute. Place spoonfuls of meat mixture, gravy, cheese and salsa on tortillas. Place seam side down in gravy-lined baking pan. Pour remaining gravy and cheese over burritos. Bake at 350° for 20 to 25 minutes until hot. Serve with remaining sour cream and salsa.
Mix altogether and pour into a greased flat Pyrex pan. Bake at 350° for 45 minutes.
Rinse sauerkraut well and drain. Chop and drain celery, green pepper, onion, pimentos. Mix sauerkraut and vegetables. Mix vinegar, sugar, water, oil and salt and pour over vegetable mixture. Chill overnight before serving.
Brown meat and onions. Put all ingredients in 9 x 15-inch pan. Bake at 350° for 1 hour. Cover with foil.
Cut bread in halves lengthwise. Place halves on aluminum foil-covered baking sheet. Tear out inner portion of bread in large chunks, leaving crusts intact.
Soak beans overnight. You add vegetables and water. Then cook for 5 hours. Serve over rice.
Cream shortening, sugar, orange peel and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift dry ingredients together. Blend in creamed mixture. Divide dough in half. Chill for 1 hour. On lightly floured surface, roll out (I leave mine somewhat thicker). Cut in shapes. Bake on greased cookie sheet at 375° for 6 to 8 minutes. Add icing and colored sugar.
Melt butter or margarine in medium saucepan. Add onion; saute until soft. Stir in flour; cook over low heat one minute. Gradually add milk, stirring constantly. Cook over medium heat until slightly thickened and beginning to boil. Add 1 cup cheese, salt and mustard. Remove from heat; stir until cheese is melted. Arrange 1/2 of potatoes in 13 x 9-inch greased dish. Pour 1/2 sauce over potatoes in dish. Arrange remaining potato slices in dish and pour on remaining sauce. Cover with foil and bake for 1 hour or until potatoes are fork-tender. Uncover; sprinkle remaining 1 1/2 cups cheese and paprika. Continue baking until cheese is melted. Makes 10 to 12 servings.
Mix all ingredients together, adding enough whole milk to fill ice cream freezer to fill line. Freeze as you would any homemade ice cream.
Brown meat. Remove excess fat. Add remaining ingredients and 2 cups water. Simmer uncovered 3 hours or until sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti.
Slice cucumber (peel first, if desired). Add remaining ingredients and marinate 30 minutes or more.
Brown sausage; drain. Add pepper and onions to sausage and cook until transparent. Add chopped celery; cook until tender. Cook soup mix in the broth from chicken, making 9 cups of liquid. Add this mixture and chicken to rice. Put into baking dishes and bake at 350° for 45 minutes. This makes 2 casseroles. Freezes well.
Cook vermicelli. Saute chopped onions and peppers in margarine. Add Ro-Tel tomatoes with 1/2 the juice, discard the rest. Cut Velveeta in cubes and add to the sauteed mix. Add cooked chicken which has been cut into bite-sized pieces and mushrooms to the melted cheese mixture and enough chicken broth to make mixture thin. It will thicken as it cools. Place vermicelli in two large glass baking dishes and pour the cheese mixture over the top. Bake at 350° until bubbly, about 20 to 30 minutes. Makes 2 large casseroles and freezes well.
Slice through	each package of rolls without breaking rolls. Layer with ham and cheese. Put back in pans. Stir all other ingredients into melted margarine.	Pour over rolls in pan	and stir so seeds won't settle. Cover with foil and let sit at least 30 minutes; can sit overnight or even freeze. Bake at 350° for 15	minutes. Cut into individual rolls in their pans. Serve at once.
Mix and beat as any plain cake. Bake at 300° for 1 hour and 30 minutes or until done.
Heat oven to 350°. Beat margarine, sugar and peanut butter until light and fluffy. Blend in eggs and vanilla. Combine dry ingredients and add to mixture; mix well. Stir in chocolate. Drop by tablespoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together and pour into greased casserole. Top with 1 cup crushed corn flakes and pour 1/2 cup melted oleo over top. Bake uncovered at 350° for 1 hour.
Blend above at high speed in a food processor. Use 4 tsp. per mug. Add boiling water.
Top 1 slice of bread with cheese, salsa, chicken or roast beef and bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
For the dressing: Whisk together oil, vinegar, salt, sugar and pepper. Set aside.
Preheat oven to 375°. Combine potatoes, milk, cream and garlic in pan. Bring to a boil; boil 1 minute. Remove. Stir in all peppers and seasonings. Bake in 2 dishes and cover with cheeses. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more. Makes 16 servings.
Cream shortening. Stir in eggs, pumpkin and water. Sift dry ingredients together. Add flour mixture to pumpkin mixture. Stir in coarsely chopped nuts and add raisins. Pour into 9 x 5 x 3 inch well greased loaf pans. Bake at 350° for about 1 hour and 10 minutes, or until toothpick comes out clean when inserted in center.
Saute onion (brown meat) and drain. Add to this noodles, soup, tomato sauce and salt and pepper. Sprinkle with Italian seasoning, oregano and basil. Put Mozzarella cheese on top with pepperoni on it. Bake at 350° for about 20 minutes. Cool at least 5 to 7 minutes before serving.
Cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat, simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over noodles.
In large pan, brown hamburger meat, bacon and onion; drain. Add beans and rest of ingredients. Cook on stove or pour in crock-pot.
Mix the shredded cabbage, carrots, green pepper and onion. Sprinkle with the 1/2 cup cold water and chill. Soften the gelatin in 1/4 cup cold water and set aside. Mix the sugar, vinegar, celery seed, salt and pepper in a saucepan. Bring to boil. Stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually beat in the 2/3 cup of salad oil. Pour dressing over top of cabbage mixture and stir lightly until all is coated. Can serve immediately or store in refrigerator. Will keep forever.
Melt sugar and Jell-O in pineapple syrup. Remove from heat. Add cranberry sauce, pineapple and nuts; mix well. Pour into mold or bowl. Chill until set.
Mix together graham cracker crumbs and melted butter. Press into a 13 x 9 x 2-inch baking pan.
Heat strawberries, sugar and jello	just enough to dissolve jello, stirring	constantly. Cool. Mix pudding and milk by directions on box. Add sour cream. Fold in 3/4 of Cool Whip. In a large 13 x 9-inch dish, layer wafers, pudding mix and strawberries. Repeat until all are used. Top with remaining Cool Whip. Garnish with sliced strawberries. Refrigerate. (If desired, bananas can be used instead of strawberries.)
Mix cake mix with ingredients as instructed on back of box. Add in the oranges (drained). Mix and bake for 35 minutes at 350°.
Dissolve yeast in warm water in a large mixing bowl. Let stand five minutes. Add sugar, shortening, egg, salt and half of the flour; beat at low speed until smooth. Stir in remaining flour to make a soft dough. (I find it is best to reserve part of the flour to knead the bread with.) Knead 8 or 10 times. Place in well-greased bowl. Cover and let rise until doubled. Punch dough down on lightly floured surface and knead 4 or 5 times. Grease hands well and shape in rolls. Let rise again. Bake at 400° until golden.
Put soaked beans, ham bone and water in kettle. Simmer 2 hours. Add mashed potatoes when beans are half cooked. Stir and mix thoroughly. Add onion, celery, garlic and parsley. Simmer 1 hour longer. Remove ham bone and chop ham in pieces. Return ham pieces to kettle before serving.
Fry hamburger; drain and put in Special sauce and chili powder. Simmer for 5 minutes. Set aside. Spread 1 tube of biscuits in bottom of a 9 x 13-inch pan. Spread hamburger mixture over biscuits. Sprinkle Cheddar cheese over hamburger. Spread the other tube of biscuits over the cheese. Follow baking directions on tube of biscuits or until golden brown.
Fry bacon until crisp; drain and crumble. Combine with remaining ingredients except chili powder. Shape into 3-inch logs. Coat with chili powder and chill several hours. Cut into 1/4-inch slices and serve with crackers.
Brown chicken in oil over high heat; remove from pan. Brown onions in pan. Add broth, garlic, chives, parsley, pepper and onion soup mix. Cook 5 minutes.
Boil and drain macaroni. Rinse with cold water. Thaw frozen salad shrimp according to package. Mix macaroni, shrimp, eggs and vegetables.
Cook all ingredients together until tomatoes will mash easy. Fill jars and seal. Cold pack for 25 minutes. Makes 9 pints.
Combine butter, sugar, milk, nuts and coconut. Mix well. Shape into 1-inch balls. Place on baking sheet. Chill until firm.
Melt margarine and mix with graham cracker crumbs. Press into bottom of a 13 x 9-inch pan or Pyrex dish. Whip 3 packages of cream cheese, which have been softened with 2 cups sugar. Spread over graham cracker mixture. Slice bananas and place over cream cheese mixture. Spread medium can of crushed, drained pineapple over bananas. Thaw 12 ounces Cool Whip and spread over pineapple. Sprinkle nuts and cherries over top.
Cream the sugar, butter and eggs. Add vanilla, buttermilk, flour, baking powder, baking soda and cream of tartar. Drop on floured cookie sheet. Sprinkle sugar on top. Bake at 350° for 8 minutes.
Pour pineapple into 13 x 9-inch cake pan. Pour cherry pie filling over pineapple. Sprinkle cake mix directly from box over cherry filling. Spread pecans over cake. Cover cake with a thin layer of butter. Bake at 350° for one hour. Top with whipped cream, if desired. Yield: 12 to 15 servings.
In bowl, beat eggs, syrup, sugar, butter and extract. Stir in pecans. Pour in pie shell. Bake in preheated oven at 350° for 50 to 55 minutes. Cool on rack. Serves 6 to 8.
Mix ingredients well; add eggs one at a time. Bake at 350° for 1 1/4 hours.
Combine all ingredients; mix well. Use for basting or pour over chicken, ribs, hamburger, etc. Makes 1 2/3 cups.
Put a tight lid on berries and water and cook until all of the cranberries have popped. Add the pinch of soda and skim quickly. Add sugar and simmer. Mix cornstarch in cold water and cook a few minutes.
Boil potatoes in their skins until tender. Peel and slice thinly into bowl. Fry bacon until crisp. Cook the onoin in bacon fat in the skillet until yellow. Mix in flour, salt, sugar, celery seed and pepper. Stir in water and vinegar gradually. Cook, stirring until mixture boils. Boil 1 minute. Pour over potatoes. Add the crisp bacon, broken into pieces. Cover and let stand until ready to serve. Heat over hot water. Serve in a large bowl, garnished with parsley or chives. Serves 6. Yummy!
Mix the first 5 ingredients; set aside. Preheat oven to 350°. Lightly grease 9 x 5-inch loaf pan. Cream butter and sugar in large bowl. Beat in applesauce and eggs. Add dry ingredients; mix well. Stir in oats, nuts and raisins. Pour into loaf pan and bake until bread is golden (for 55 to 60 minutes). Cool slightly in pan; remove and cool on rack.
Add and mix in order given. Put in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
While you are browning meat and onion, mix the remaining ingredients, then add all together. Put into casserole dish. Bake at 350° for 1 to 2 hours. Serves 6 to 8.
Mix sugars, shortening, eggs and vanilla in an extra large bowl until smooth. Mix flour, baking soda, baking powder and salt. Stir both mixtures together until smooth and then add oatmeal and chocolate chips. Use ice cream scoop to measure mixture and place on cookie sheet. Bake at 375° for approximately 14 minutes.
Sprinkle gelatine over orange juice and warm over low heat until dissolved. I use blender to chop cranberries. Add sugar and let set 15 minutes. Add apples, celery and pecans to cranberry mix; add gelatin mix, stir and pour into mold. (Better to fix a day ahead of time.)
Cook chopped onion and pepper with hamburger. Put macaroni (drained) in bottom of dish and put hamburger mixture on top. Mix tomato and mushroom soup, peas and saucer together. Pour over mixture. Put cheese on top and bake for 20 minutes at 350°.
Cream sugar, oil, eggs and pumpkin together. Add flour, baking powder, baking soda and cinnamon. Pour into a 9 x 13 cake pan. Bake at 350° for 30 to 35 minutes.
In a large pot, cover potatoes with water and boil until tender. Mix soups and milk and add to potatoes and water. When potatoes are tender, stir well. Add cubed cheese. Simmer on low. Season to taste with salt, pepper and Tabasco sauce (optional). Stir often and watch carefully. It will stick easily. Great as a main course. Serves 4 to 6 adults.
Put water, vinegar and egg yolks on stove to heat while you mix flour and sugar together. Add to mixture on stove and cook until thick.
Mix all ingredients, except the Hershey bar, chocolate chips and paraffin, and	shape into balls. Melt one 8 1/2 ounce Hershey bar with the chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture and lay on wax paper to dry.
Melt together: shortening and butter. Blend in: brown sugar, white sugar, vanilla and eggs. Mix together and add to above: flour, baking soda, baking powder. Then add: uncooked oatmeal, bran or corn flakes, pecans or Walnuts to taste, coconut, chocolate chips and peanut butter or butterscotch chips. Use a LARGE bowl to mix the ingredients. Add a little extra of all ingredients for good measure. Use ice cream scoop to measure out cookies (about 1/4 cup each). Place 6 cookies per sheet. Bake at 350° for 15 minutes. Makes very large cookies.
Mix water and sugar in a pan; bring to a boil. Remove from heat; stir in fruit juice and bananas. Pour in	large container; freeze until firm. When ready	to serve, remove from freezer and let set at room temperature; add ginger ale.
Beat eggs with salt. Add sugar and flour sifted together. Stir in milk and vanilla. Pour into unbaked pie shells. Sprinkle with nutmeg. Bake at 375° for 45 minutes.
Grease a large casserole dish, put alternating layers of bread and cheese. Mix the other ingredients and pour over cheese and bread. Refrigerate overnight. Bake at 350° for 1 hour, uncovered. Put in cold oven.
Put a marshmallow on a stick. Stick over the fire. When you think it is done, take it out. Put chocolate on graham cracker, then put marshmallow on the graham cracker.
Measure the 1 cup strawberries after hulling and mashing. Place in bowl. Add the sugar, egg white and salt. Beat with electric mixer for 7 to 10 minutes, until mixture forms peaks. Use over sliced cake. Makes 8 servings.
Divide chips into 4 small bowls. Heat beans until they come to boil. Spoon equally over chips. Sprinkle with cheese. Makes 4 servings.
Cream 2 cups sugar and oil together. Add eggs, one at a time. Sift flour and baking powder and add to creamed mixture. Add 1 cup milk; mix well. Use well-greased loaf pans. Mix cinnamon and 3 tablespoons sugar together. Now alternate batter and cinnamon/sugar mixture 3 times. Bake at 350° for 45 to 50 minutes. Cool. Makes 2 large loaves or 1 large and 2 small loaves.
Cook noodles. Brown ground beef and drain. Add sauce, oregano and basil. In bowl, mix sour cream, cream cheese and onion. Layer in 9 x 13-inch pan half the noodles, then the cheese soup and other half of the noodles. Pour meat sauce over the top. Bake at 350° for 45 minutes.
Mix all ingredients together. Chill overnight. Roll out in rectangle 1/4 inch thick, no less. Cut with pizza cutter.
In a crock-pot or 9 x 13-inch baking dish, mix soup, tomatoes and green chilies. Layer chicken, soup mixture, Doritos and cheese (2 layers) and end with cheese. Cook on high for 1 hour in crock-pot or bake at 350° for 20 minutes (in 9 x 13-inch baking dish). Top with sour cream and salsa.
Mix cream cheese and Blue cheese together in bowl. Stir in celery and onions. Chill for 2 hours. Remove and shape into log. Refrigerate once more.
In a dish blend soup, milk, mustard and pepper. Stir in cooked macaroni and 1 1/2 cups Cheddar cheese. Bake at 400° for 25 minutes or until hot. Take out of oven and stir. Top with onions and remaining cheese. Bake until cheese melts, about 5 to 10 minutes more.
Combine cream cheese and sour cream. Beat until smooth. Stir in bean dip, chili seasoning mix, hot sauce, taco sauce, 3/4 cup Cheddar cheese and 3/4 cup Jack cheese. Place in casserole dish and top with remaining cheese. Bake at 325° for 15 to 20 minutes.
Place cranberries and sugar in shallow baking dish. Cover tightly with foil and bake 1 hour at 350°. Remove from oven and stir in nuts, marmalade and lemon juice. Chill and serve.
Combine sugar, flour, spices and dash of salt; mix with apples. Line 9-inch pie crust with apple mixture. Dot with butter. Cut slits in top crust. Bake at 400° for 50 minutes or until done.
Place seeded peppers and vinegar in food processor and finely chop. Add this to sugar in heavy 5-quart pan; bring to boil for 3 minutes. Remove from heat. Let stand	for 20 minutes to clear. Skim and remove heavy pulp. Return to heat; boil 2 more minutes. Remove from heat, add pectin and mix well. Pour into sterilized jars and refrigerate. Makes 3 1/2 cups jelly.
Wash beans and break off ends. Leave whole or cut as desired. Add 1 teaspoon salt to boiling water. Stir in beans; cover and bring to boiling. Cook 10 minutes or until crisp-tender. While beans are cooking, saute onion in olive oil until transparent (about 8 minutes). When beans are done cooking, drain and add to onion. Season with salt and pepper. Add mint leaves and vinegar. Toss gently. Serve while still hot. Makes 4 to 6 servings.
Blend cream cheese, lemon juice, sugar, mayonnaise and salt. Add pears, avocado and cherries. Fold	in whipped cream. Pour into refrigerator tray. Freeze about 6 hours or until firm. Let stand at room temperature before serving. Makes refreshing summer salad (or dessert) with sandwiches or crackers.
Combine all ingredients and refrigerate. Keeps several weeks. Good on hot dog and bun.
Mash the avocado. Stir in cottage cheese and picante sauce. Add jalapeno pepper if desired. Serve with tortilla chips or vegetables. Makes about 1 1/2 cups.
Butter bottom and sides of a casserole dish. Sprinkle some cracker crumbs in bottom; then add alternately asparagus, cheese, cracker crumbs, half of asparagus juice and mushroom soup. Then add onion salt and pepper. Next, layer peas, cheese, cracker crumbs, etc. in same order. The top layer of cheese is a bit thicker. Bake at 375° for 25 to 30 minutes.
Melt butter in a 2-quart casserole dish. In a medium bowl, combine the flour, sugar and milk. Beat with wire whisk. Carefully pour mixture in center of melted butter. DO NOT STIR. Pour peaches (with juice) in center of batter mix. DO NOT STIR. Bake at 350° for 40 minutes or until top is golden brown.
Mix all the ingredients together except nuts and apples. Add these last. Bake in a tube or Bundt cake pan at 350° for 50 to 55 minutes.
Cream together Crisco and sugar. Beat in eggs, one at a time. Beat until fluffy. Stir in 1 cup apple butter. Sift together dry ingredients. Add sour milk to batter alternately with sifted ingredients. Pour into 2 greased and floured round cake pans. Bake at 350° for 30 to 35 minutes; cool.
Crust: Mix together the flour, oil and milk right in pie pan. Reserve 1/2 cup of mixture. Pat the remaining crust into pie plate and up the edges.
Hammer steak to tenderize. Flour each side and brown with onions. Add water and bouillon cubes. Cook 2 hours. Make gravy from pan drippings.
Brown meat and onion. Drain. Stir in taco seasoning and drained kidney beans and salsa. Simmer 3 to 5 minutes. Cut peppers in half and clean. Immerse in boiling water for 2 minutes. Drain. Fill with meat mixture. Bake at 350° for 15 to 20 minutes, covered. Top with chopped tomatoes, shredded Cheddar cheese and sour cream (optional). Serves 4.
Bring 1 quart water to boil; add tea bags. Remove from heat. Cover and let steep for 5 minutes. Remove tea bags. Add remaining ingredients (the extra quart of water as well). Cook over low heat until thoroughly heated. Serve hot. Makes 9 cups.
Combine the beef, cottage cheese, egg, rolled oats, catsup, mustard, onion, salt and pepper. Mix lightly until well blended. Press the mixture loosely into a shallow baking pan (about 8-inch square). Bake at 350° for 20 minutes.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef and drain. Add barbecue sauce, onion and brown sugar. Separate biscuit dough in greased muffin cups, pressing dough to cover bottom and sides. Spoon meat mixture into each cup. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes or until golden brown. Loosen with spatula and remove from pan. Serve immediately.
Mix the ingredients in a bowl. Drop the mixture by tablespoon into hot oil in an electric skillet. Brown on both sides. Drain on paper towels.
Stir grated potatoes immediately into milk. Add other ingredients. Drop by spoonfuls into greased frying pan and cook slowly until browned and crisp on both sides.
Grease a 12-cup fluted pan (Bundt pan) or a 10-inch tube pan. In a large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat mixture 3 minutes at medium speed. Stir in remaining flour by hand. Knead dough on a floured surface until smooth, about 1 minute. Press or roll dough to 15 x 12-inch rectangle. Using a sharp knife, cut dough into diamond shape pieces by cutting 2-inch strips diagonally both ways across dough.