HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in pie shell. Bake at 350° for 45 minutes to 1 hour.
Brown burger in skillet; mix potatoes using directions on box. Cook veggies. Layer ingredients in casserole dish, starting with 1/2 the potatoes, then burger. Drain juice from veggies. Add butter until melted. Combine over burger. Top with last of potatoes. Delicious with shredded Cheddar cheese on top. Bake at 375° until cheese is melted and bubbles.
Mix all together. Use cubed beef round loin tip roast. Refrigerate 24 to 36 hours so meat will be tenderized. Fill skewers alternating with green pepper strips, onions, mushrooms or any tidbits one chooses. Broil over hot coals, brushing often with sauce. Turn skewers often on grill. Cooks rather quickly.
Mix the cake mix, eggs, crisco, oil and oranges. Drain the juice, using 1 tablespoon and bake at 350° for 15 minutes. Use 9-inch cake pan (3 layers).
Mix ingredients together until thoroughly moistened. Pour into a 9 x 13-inch pan. Bake as directed on the box. Top with Cool Whip.
Soften cream cheese; mix all ingredients together and blend well. Spoon into ovenproof dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve piping hot with crackers or party rye.
Beat egg whites very stiff. Add sugar and continue beating until mixture stands in high peaks. Add nuts and chocolate chips. Drop by spoonfuls on ungreased foil lined cookie sheet. Set in oven which has been heated to 350°. Turn off oven and leave cookies in oven for 4 to 5 hours or overnight. Under no circumstances open the oven door. Makes 40 cookies. These are good served with coffee after a dinner party.
Bring sugars and Karo to boil and boil till sugar is dissolved. Remove from heat and add peanut butter, vanilla and Special K. Drop by tsp. on waxed paper.
Place ice cubes in a large pitcher. Add a few strawberries, then pour in cranberry juice cocktail. Carefully pour lemon-lime beverage down the side of the pitcher. Makes 6 1/2 cups.
Heat all ingredients together very slowly until cheese is melted. Serve over toasted English muffins or kaiser rolls with fresh fruit (seasonal). This is a wonderful luncheon recipe. Serves 6 to 8.
Peel and slice potatoes and onions. Layer in 2-quart microwaveable casserole. Dot butter on top. Then pour over the hot water mixed with the chicken bouillon. Cover. Microwave at High 17 to 20 minutes until potatoes are tender, stirring after 10 minutes. Uncover casserole. Sprinkle with cheese and parsley. Microwave at High 1/2 to 1 minute, uncovered, or until cheese melts.
In large, thick 2-quart saucepan, brown meat until almost done. Add onion and bell pepper. Cook until slightly tender (don't overcook). Add pork and beans, sugar and ketchup, stirring well after each. Place on low heat for around 10 minutes.
Bake at 325° for 1 hour, covered, then 15 minutes more, uncovered. Serve over rice or noodles. Very good reheated.
Pierce steak with sharp fork all over. Combine ingredients and mix well. Marinate steak in shallow pan overnight. Broil in oven or on grill until done.
Mix pudding and pineapple together, till pudding is blended well, add marshmallows and nuts. Fold in Cool Whip.
In a large bowl, combine sugar, flour, maple syrup and butter. Beat in eggs and vanilla; mix well. Pour mixture into prepared unbaked pie shell. Place walnuts evenly on top, covering entire surface. Bake at 375° for 45 minutes or until done. Serve with whipped cream, if desired.
Mix sour cream (yogurt) with dry Italian dressing mix. Spread sour cream on chicken breast and roll in cracker crumbs. Place in buttered shallow baking dish (at least 9 1/2 x 13-inch). Bake in 350° oven approximately 45 minutes.
Melt butter and whip in flour to make a smooth paste. Stir in water. Saute ground chuck; drain and add meat to soup base. Add onions and celery. Add mixed vegetables, tomatoes, Accent, beef bouillon cubes, pepper, tomato soup, celery seed, oregano, cumin and salt. Simmer over medium heat for 45 minutes or more. Also works well in Crock Pot and/or freezes well.
Add dry ingredients to liquid. Beat 4 minutes (do not underbeat). Bake for 45 minutes at 350° in greased and floured pans (2 very large loaf pans or 3 to 4 small pans).
Put all ingredients in blender and process until ice is finely chopped. You can use any other fruits and juices you like!
Heat oven to 350°. Melt butter. Stir in flour. Add chicken broth and stir until sauce is thickened. Remove from heat. Stir in half and half, salt, nutmeg and pepper. Toss chicken, mushrooms, olives and fettucini into sauce. Sprinkle with Parmesan. Bake uncovered for 30 to 40 minutes.
Thaw and squeeze all liquid from spinach. Prepare Stove top according to directions. Beat eggs. Add all ingredients together and mix well. Chill for 2 hours. Roll by hand into bite size balls. Bake for 30 minutes at 300° or until light brown. Serve with a sweet and sour sauce.
In a large bowl, cream the sugar, shortening and lemon peel until light and fluffy. Add eggs; beat well. Add yogurt and lemon extract; mix well. Stir in flour, baking powder, soda and salt. Blend well. Drop by teaspoonfuls 2-inches apart on greased cookie sheet. Sprinkle sugar or chopped nuts over tops and bake at 350° for 10 to 12 minutes or until lightly browned around edges. Remove from cookie sheets immediately and cool. Makes 6 dozen.
Cream the butter and sugar. Add eggs and beat well. Combine the dry ingredients and mix into creamed mixture, next the mashed bananas. Fold in nuts last. Pour in greased loaf pans and bake at 350° for 45 to 55 minutes. I use 4 pans, size 7 1/2 x 3 3/4 x 2 1/4-inch.
Preheat oven to 375°. Grease two cookie pans. Cream together oleo and sugars. Beat in egg. Add vanilla and water. Fold in flour, then add chocolate morsels and nuts. Drop by teaspoonfuls onto greased pans. Bake 10 to 12 minutes. Makes about 2 1/2 dozen cookies.
Place chicken in casserole dish. Place cheese slices over each chicken breast. Mix wine and soup. Pour over chicken-cheese. Sprinkle stuffing over chicken. Drizzle butter over stuffing. Bake at 350° for 50 minutes. Serves 4.
Combine and mix well the flour, 1/2 cup sugar, salt, baking powder and milk. Melt margarine in baking dish. Pour batter mix in spreading it evenly. Heat cherries or other fruit in 1 cup water and 1 cup sugar to boiling. Pour cherries or other fruit mixture, while boiling hot, into baking dish over the batter. Bake at 375° until golden brown, about 20 to 25 minutes.
Slice and place 15 half Twinkies (cake side down) on bottom of 9 x 13-inch pan. Mix 2 cups milk with instant pudding and whip. Pour over Twinkies. Place rest of sliced Twinkies on top of pudding, cake side up. Pour Cool Whip over Twinkies and sprinkle with crumbled Heath bar. Refrigerate to chill and serve. Makes 15 servings.
Bring sugar, vinegar and oil to a boil; then cool for syrup. Pour over vegetables. Will keep in refrigerator 2 weeks.
Cook cabbage until tender (do not overcook). Season to taste. In skillet, put onion and potatoes. Add oil or oleo. Simmer until onion and potatoes are done. Open corned beef and slice over potatoes and onion. Cover and simmer until meat falls apart. Stir occasionally. Serve with the cabbage.
In soup pot, put the oil and get hot. Add the ground chuck; brown and drain. Stir in the flour, then add the water, beef bouillon, barley, tomatoes, onion, carrots, celery and salt and pepper. Cook about 1 hour until veggies are done.
Bring to soak the beans at least 3 hours before you need them. Cover the pintos with water and let soak 1 1/2 hours or more. Cover with more water and cook, partially covered, until well done, usually 1 1/2 to 2 hours. Make sure you check their water level periodically while they cook. When they are soft, drain off excess water and mash them well with a wooden pestle or a potato masher.
Blend in blender on high speed 1 minute or until evenly ground. Store in airtight	container. Use as an all-purpose or table top seasoning.
Mix dry ingredients. Add beaten egg yolks and milk. Cook in double boiler until thick. Add margarine and vanilla. Beat until smooth. Pour into baked pie shell. Beat 2 egg whites until they form peaks. Add 4 tablespoons sugar gradually and beat until glossy. Spread on top of pie. Bake at 350° until golden brown.
Combine first 5 ingredients. Soak the rump roast meat in mixture for 48 to 72 hours. Brown both sides of rump roast in a little fat; take out and brown butter and flour. Fill your roasting pan with about 2 cups of the vinegar juice and stew the meat in it slowly for about an hour or so. Before serving, thicken gravy with a teaspoon of flour and 1/4 cup cream.
Heat oven to 325°. Grease and flour a Bundt pan. Mix all ingredients and beat until smooth. Bake 40 to 45 minutes at 325°.
Preheat the oven to 300°. Using an electric knife, slice bread into very thin (1/8-inch thick) slices about 1-inch wide and 2 1/2 inches long. Place slices in a large mixing bowl. In a small bowl, combine remaining ingredients. Pour butter mixture over slices; toss well to combine. Spread on lightly greased baking sheets. Stirring occasionally, bake 40 minutes or until golden brown and crisp. Yields about 9 cups of chips.
You put everything in your slow cooker and cook all day. Cook on 3 or 4. When you're goose gets tender, you put your thickener in, made of flour and water.
Make a white sauce of the first 6 ingredients. Blanch, peel and mince finely green pepper. Add Worcestershire sauce; stir in crabmeat. Place in casserole dish and sprinkle with corn flake crumbs and butter. Bake in 450° oven until brown. Serves 4.
Layer all ingredients in baking dish. Bake for 20 minutes or microwave for 5 to 7 minutes. Use plain tortilla chips and dip into hot dip.
Blend all ingredients well in blender or pan. Yield: enough for 40 to 50 chicken halves.
Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually; beat until stiff peaks form. Fold in vanilla, chocolate bits and nuts. Put 1/2 teaspoon in mini paper cups, or drop onto greased cookie sheet. Bake in a 275° oven for 40 minutes. Leave in oven to cool.
Mix together butter and sugar; add water and vanilla. Add flour and chopped pecans to mixture and blend together. Roll into log shapes about the size of a little finger. Bake at 275° until light tan (about 30 to 35 minutes). Roll in powdered sugar. Cool. Makes about 60 cookies.
Put all ingredients together except jello. Put on stove and let come to a boil (about 2 minutes). Stir and take off stove and beat in jello. Let cool until lukewarm. Pour over strawberries, which have been cut in halves and sliced, then pour into pie shell. Put in refrigerator to set. Top with whipped cream. (Can also use fresh peaches.)
Saute mushrooms and onion in butter until tender. In a bowl beat eggs and cream cheese until smooth, then stir in milk. In a baking pan, combine mixtures and the rice. Bake, uncovered, in a 350° oven for 45 minutes. Let stand 10 minutes and then serve.
Preheat oven to 350°. Mix all dry ingredients well. Add eggs, sugar and melted margarine. Bake in 350° oven for 30 minutes.
Cook rice in water until tender (2 cups of water per cup of rice). Saute onion in oil. Add cheese, milk, salt and soup; stir in onion and heat and stir until cheese is melted at low heat. Pour rice in greased casserole dish and add margarine. Cook broccoli according to directions. Drain broccoli; stir into rice. Pour cheese mixture over broccoli and rice. Bake at 350° for 25 to 30 minutes. Makes approximately 8 to 10 (1/2 cup) servings.
Put last 2 ingredients in spice bag. Peel peaches. Bring rest of ingredients to a boil. Drop peaches in mixture and let boil gently for 15 minutes. When tender, put in jars and seal.
Combine all ingredients by gently folding together. Chill and serve. Tastes best when served fresh, but for jalapeno lovers, gets right after it's about 4 days old. Eat with chips.
Combine all ingredients. Shape into loaf and bake at 350° for 20 minutes. Cover with a low-fat tartar sauce for the last 5 minutes. Serve with vegetables from your garden.
Mix all ingredients together and pour into an unbaked pie shell. (Makes 2 large pies.) Bake at 350° for 45 to 60 minutes or until done. (Cooks like a pecan pie.)
Prepare pudding according to package instructions for pie filling but use only 2 cups of milk (instead of 4) and make certain that you beat it only 1 minute. Fold in Cool Whip. Line the bottom of 13 x 9-inch pan with whole graham crackers (do not crush). Spread with half of vanilla pudding and top with another layer of graham crackers. Place remaining pudding on top and then another layer of graham crackers. Gently spread the frosting on top. Refrigerate 12 to 24 hours. Cut into squares and serve. Makes 12 or more servings.
Cook broccoli according to package directions and drain well. Combine all ingredients except bread crumbs. Pour into greased casserole. Top with bread crumbs. Bake at 375° for 45 minutes or until bread crumbs brown. Serves 8.
Combine dates, sugar and water. Cook until thick (10 minutes). Add nuts and cool. Cream the shortening and sugar. Add eggs and remaining ingredients. Chill. Roll into 2 or 3 rolls. Spread with filling. Chill. Cut 1/4-inch thick. Bake at 400° for 10 to 12 minutes. Makes 5 dozen cookies.
Preheat 425° oven. Grease 12 muffin cups. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon. Set aside. Sift next 6 ingredients in large bowl. Stir in 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, egg and oil. Stir into dry mixture until just combined. Fill muffin tins 2/3 full. Sprinkle with cinnamon mixture. Bake 14 to 16 minutes.
Scald milk and pour over oats. Add sugars, salt, shortening and molasses. Let stand until lukewarm. Dissolve yeast in water with 1/2 teaspoon sugar and add to first ingredients. Add enough flour to make a smooth, elastic dough. Let rise once. Put in greased bread pans. Bake at 350° to 400° approximately 15 minutes until done, large loaves take a little longer.
Crust: Mix graham cracker crumbs and sugar; melt butter and pour into crumb mixture. Press on bottom of spring-form pan (or use Keebler crust).
Grease a large baking dish with butter and put chicken into it. Mix soups and sour cream together; pour over chicken. Put stuffing mix on top of soup. Mix 1 stick butter and chicken broth; drizzle over top of stuffing mix. Bake at 350° for 45 minutes.
Mix buttermilk, molasses, egg, Wesson oil and sugar. Add to flour, ginger, salt, cinnamon, nutmeg and baking soda. Mix together well and bake in a 9 x 10-inch iron skillet sprayed with Pam for 20 to 25 minutes at 450°.
Boil macaroni until soft. In a large saucepan, simmer chicken, soups, tomato sauce, Ro-Tel and 1/2 box Velveeta. Add macaroni and put in a 9 x 13-inch casserole baking dish. Top with other half of Velveeta and bake for 30 minutes at 350°.
Cream together honey, oil and egg or egg substitute. Add rice flour, potato flour, baking powder, baking soda and apple pie spice. Mix well. Stir in raisins. Drop onto lightly oiled baking sheet. Bake at 375° for 10 to 12 minutes.
Fry pork and brown vegetables in the fat. Add boiling water to cover. Cook until tender. Add white sauce. Season with salt and pepper to taste. Serves 6.
Brown meat and onion. Add other ingredients and simmer about 30 minutes. Serve over corn chips and garnish with grated cheese and chopped green onions. Serves 6 to 8.
Cook chicken with celery, carrots and quartered onion. (This can be done the day before.) Debone the chicken and dice. Cook the spaghetti as directed on the package. Combine 1 1/2 cups broth and the diced chicken, diced onion, diced pepper, mushrooms, pimento, 2 cans mushroom soup and 1/2 the grated cheese. Mix well and put into large greased baking dish; sprinkle with remaining cheese and bake for 45 minutes at 350°. This will feed several.
Brown ground beef and sausage; drain. Melt Velveeta in microwave or as directed on package. Add browned meat mixture to melted Velveeta. Add salt, pepper, Worcestershire sauce, garlic powder and hot pepper sauce. Spread on party rye bread. Can be frozen on a cookie sheet. When hardened, place in plastic bags and use as needed. Broil, if frozen, 2 to 3 minutes.
In large stockpot, combine grated ginger with the boiling water and sugar. Stir well to mix, then cover and let stand at room temperature for about 2 days. Strain the ginger beer through clean muslin and store it in a glass drink bottle in the refrigerator until it is ready to drink. Serve with ice and stir in small amount of lime juice if you wish. Makes about 3 quarts.
Saute onion and garlic in olive oil. Add rice, salt, pepper and chili powder. Add mushrooms and sausage. Place mixture in 9 x 13-inch pan and cover mixture with 1 1/2 cups boiling beef stock or enough to cover rice. Cover and bake at 350° for 30 minutes.
Mix flour and sugar; add to pineapple. Next, add beaten egg. Pour into baking dish and bake 15 minutes at 375°. Meanwhile, cube the 5 slices of bread. Melt the butter and pour over the bread cubes. Put the bread cubes on the pineapple mixture, put back in the oven and bake for 1/2 hour at 400°.
Mix everything, except cheese, together. Pour in casserole. Top with grated cheese. Bake for 20 minutes in preheated 325° oven.
Mix vegetables together with Cheddar cheese and soup. Pour ingredients into an oblong dish. Top with enough cracker crumbs to cover the food in the casserole. Bake at 350° for 15 to 20 minutes.
Cook, drain and mash potatoes. Beat cream cheese until smooth. Add potatoes and all other ingredients and mix together thoroughly. If too thick, add a little milk and beat. Put into buttered 2-quart casserole dish. Dot top with butter. Cook, uncovered, for 30 minutes at 350°. You can prepare beforehand and keep in refrigerator until ready to bake.
Saute chopped	onions	and bell peppers in margarine. Beat eggs with a fork.	Add these ingredients to ground meat. Add oatmeal, Worcestershire sauce, onion salt, celery salt and pepper; mix well.
Mix rhubarb, sugar and pineapple. Let stand 30 minutes. Place in saucepan on stove. Bring to a boil. Stir constantly. Boil 12 minutes. Take from heat and stir in jello. Cool and place jam in jars. Store in refrigerator.
In food processor bowl with metal blade or blender container, combine beans, lemon juice and garlic; process 10 seconds. Add remaining ingredients except tomato. Process 30 to 45 seconds or until well blended. Cover. Refrigerate to blend flavors. Garnish with chopped tomato. Serve with tortilla chips or vegetable relishes. Yields 3 1/2 cups.
Sprinkle flour on meat generously and brown on both sides in small amount of oil. Add cream of mushroom soup. Simmer, covered, for 30 to 45 minutes. Some water may be added to give sauce the desired consistency. Jaegerschnitzel may be served with mashed potatoes or noodles.
Place the olive oil and margarine in a frying pan on low heat. Add the squash, tomato and onion with the seasonings and spices. Cook in the covered frying pan on low heat for about 20 minutes or until soft. Serve immediately.
Sugar rim of 8 ounce coffee glass. Add Amaretto and Kahlua. Fill with coffee. Add whipped cream as garnish.
Cream butter and sugar. Mix all ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes. Makes approximately 8 dozen.
Cook spaghetti until tender; drain. Make sauce from margarine, flour, salt and milk. Remove from heat; add cheese. Stir until melted. Alternate layers of cabbage and spaghetti in casserole dish. Pour sauce over top. Sprinkle with bread crumbs. Cover and bake at 350° for 40 minutes. Remove cover last 10 minutes.
Drain liquid from can of yams. Pour yams into large bowl. Add milk; add vanilla flavor. Beat 2 eggs in separate dish. Add sugar to large bowl. Melt butter; pour into large bowl; add eggs to large bowl. Mix all together. Pour into 2 pie shells. Bake at 350° for 20 to 25 minutes.
Mix first 6 ingredients, then add remaining ingredients. Mix well. Bake in greased oblong cake pan for 45 minutes.
Line a 9-inch pie plate with pastry. Arrange apples in unbaked pie shell. Mix the 1/2 cup of sugar and cinnamon; sprinkle over apples. Mix flour with the 1/3 cup of sugar; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes or until done. If pie browns too quickly, cover edge with foil. Cool and serve.
For Sauce: Combine broths, 1/2 cup chopped onion, tomato, apple, carrot, celery, soy sauce, 3 chopped garlic cloves and tomato paste in pan. Bring to boil. Reduce heat. Cover and simmer 1 hour. Strain into medium pan. Boil until reduced to 1/2 cup. Stir in wasabi mixture.
Mix 3 minutes. Bake at 325° for 25 minutes. Cool layers and split.
Cook potatoes, celery, onion and carrots in water with seasonings until tender. Mix flour with milk and add to the mixture and also the cheese. Stir so cheese doesn't stick. Do not boil after adding the milk.
Bring 3-quart saucepan of water to a boil. Meanwhile, in a good processor, with the slicing blade, slice the unpeeled potatoes. Add the potatoes and unpeeled garlic cloves to the boiling water and cook until the potatoes are tender, about 15 minutes.
Mix together and pour into prepared pie shell. Bake at 450° for 15 minutes. Lower oven to 325° and cook an additional 30 minutes.
Sift flour, soda, baking powder, salt and spices. Add to creamed butter and molasses. Add flour mixture and milk gradually and mix well. Line a pan (Bundt will do) with cheesecloth. Then add pudding mixture and put the pan into another larger pan which has water in it. Bake at 350° for about 4 hours to steam the pudding.
Mix all together and fry by spoonfuls in hot fat for a few minutes or until it is a a little brown.
Brown round steak in shortening. Liberally sprinkle one side of steak with remaining ingredients. Roll steak up with seasoning side in and tie with string. Put in a covered dish and refrigerate overnight. Prepare sauce for cooking the next day.
Combine ground ham, brown sugar, eggs and bread crumbs. Mix to a slightly wet consistency. Add more sugar or egg, if needed. Bake in a loaf pan, coated with butter or margarine. Bake 45 minutes or until firm and slightly brown. Slice and serve with Chef Mate or La Choy sweet and sour sauce.
Cook whole beets. When done, peel and slice. Set aside. Cook sugar, vinegar and salt over low heat until sugar dissolves. Pour syrup over beets and let stand overnight. Place in containers and freeze. Yields 2 quarts.
Wrap breasts in beef and bacon. Season with pepper. Place in a 9 x 13-inch pan. Mix soup and sour cream; pour over breasts. Bake, uncovered, at 275° for 3 hours.
Melt cheese and milk in a saucepan until smooth. Add the other remaining ingredients. Stir thoroughly. Remove from heat and chill. Serve dip with raw vegetables or crackers.
Cream sugar and shortening. Combine dry ingredients; add together with water. Fold in egg whites and bake at 350° until an inserted toothpick comes out clean.
Mix syrup for pineapple and oranges with pudding and Tang. Pour over fruit and nuts. Chill at least 2 hours.
Cream butter and sugar together; add jam to egg yolks and mix together. Add butter and sugar mixture. Then mix all dry ingredients together. With sour milk, fold in beaten egg whites and vanilla. Blend all together. Place in 3 round lined, floured cake pans sprayed with Pam. Bake in preheated oven for 40 to 50 minutes at 350°.
Mash the sweet potatoes. Add butter, sugar, milk, salt and lemon rind. Scoop up 1/4 cup of mixture. Put a marshmallow in the center. Cover with more potatoes and shape into balls. Roll in crushed corn flakes or coconut. Place in buttered baking dish and cover with aluminum foil. Freeze. When ready to serve, bake until marshmallows begin to ooze, about 20 minutes. Serves 8.
Put chicken breasts in bottom of baking dish. Pour melted butter over the chicken breasts. Crumble 3 or 4 crackers over chicken breasts. Heat cream of mushroom soup and pour over chicken breasts. Bake at 350° for 1 hour.
Mix milk and bread crumbs together. Mix together the rest of the ingredients and add to the milk and bread mixture. Pour into a greased loaf pan and put into a pan of water in the oven. Bake at 375° for about 1 hour.