HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion, drained. Add corn, tomato sauce, bell pepper, salt and pepper. Stir ingredients together for 5 minutes on low heat. Pour into casserole pan. Sprinkle with cheese. Bake in oven at 400° for 15 minutes.
(Be sure you are using almond macaroons.) Mash macaroons to crumbs, then add milk, sugar, salt and vanilla. Let stand 1/2 hour. Whip cream; fold into the macaroon mixture. Place cupcake liners in cupcake tins; fill with mixture. Freeze until firm. Sprinkle with slivered almonds and top with maraschino cherry.
Mash potatoes and add remaining ingredients. Place in baking dish and top with Nut Topping. Bake at 350° for 35 minutes.
Beat egg yolks, brown sugar and oil together. Add the remaining dry ingredients along with the pumpkin and vanilla. Drop on cookie sheet by tablespoon that has been greased lightly. Bake in preheated 350° oven for 15 minutes.
Cream together margarine and brown sugar. Add eggs, flour, baking powder, chopped nuts and vanilla. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cook spaghetti and drain. Cook sausage in skillet; careful not to brown too heavily. Remove and set aside. In large pan, cook tomato juice or sauce. May want to use canned. Add peppers, mushrooms, onion and season to your taste. (I like to use garlic, dab of sugar and Italian seasoning.) Toss spaghetti. Place in long serving container and arrange sausage on top. Sprinkle with Parmesan cheese and serve.
Combine and pour into buttered 1 1/2-quart dish. Bake in a 300° oven for 1 hour.
Mix all together. Bake at 370° for 10 minutes or until light brown in color. Dough may be refrigerated overnight.
Mix first 4 ingredients well, fold in blueberries. Bake at 350° for about 1 hour in a tube or Bundt pan, which has been greased and floured.
For glaze, combine first 3 ingredients in a small bowl. Lightly flatten chicken breasts to uniform thickness. In a large skillet, melt margarine. Add chicken. Brown both sides. Pour glaze over chicken; simmer covered for about 10 minutes, then uncover and simmer, basting occasionally until chicken is tender and no longer pink. Contains 219 calories and 4 g fat. Makes 4 servings.
Cook milk, sugar, Karo, salt, butter and dates until it will form a soft ball or 1 mark above soft on candy thermometer. Remove from heat; add nuts and vanilla. Beat until creamy and stiff. Divide into two pieces on damp thin cloths. Roll out rolls. When cool, remove from cloth and wrap in foil. Slice in thin pieces.
Wrap turmeric, cloves and mustard seeds in cloth. Wash cucumber and slice as thin as possible. Chop onions and peppers. Combine the three with salt and let stand for 3 hours, then drain. Combine vinegar, sugar and spices in a large kettle. Bring to a boil and add cucumber mixture and heat to a boil. Pack and seal in jars.
Sprinkle roast with garlic salt or cut and insert garlic. Put roast in covered pan. Place in oven at 450° for 30 minutes. Leave in oven, without opening, all day or night.
Hard boil eggs for 12 minutes. Cool eggs for 30 minutes. Cut eggs in half; set aside whites. Mix all remaining ingredients together with egg yolks. Fill egg whites and garnish with a little chopped ham.
Spray a Bundt pan with Pam. Take 2 cans of biscuits and cut into quarters. Stack them in the pan. Melt butter, cinnamon and brown sugar and pour half of mixture over the biscuits. Take remaining 2 cans of biscuits and liquid mixture and do the same. Bake at 350° for 30 minutes.
Mix all ingredients with a fork to moisten and then beat vigorously for about 45 seconds. Spread dough in a greased 9 x 9-inch pan, pulling up the edges slightly. Bake at 450° for 15 to 18 minutes. Remove from pan and let cool for about 5 minutes. Split into 2 layers with serrated knife and fill with the fresh fruit of your choice.
Beat butter until creamy. Add sugar. Beat well. Add remaining ingredients and blend well. Shape into small balls. Roll in nuts or coconut, if desired. Store in refrigerator. Makes 3 dozen.
Flour chicken pieces. Heat frypan to 340°. Add chicken and lightly brown. Remove chicken. Add onion, green pepper and garlic. Cook about 3 minutes. Add chicken and all ingredients except parsley. Cover. Reduce heat to simmer and cook 30 minutes until chicken is tender. Turn chicken occasionally and add parsley and serve. Yields 4 servings.
Crumble Oreos in blender. Reserve 1 cup. Press remainder in a 13 x 9-inch pan. Pour melted butter over Oreos. Shape into crust. Refrigerate for 1 hour. Beat cream cheese, sugar and half of Cool Whip. Layer on top of crust.
Brown ground meat; drain excess grease. Add onion and stir-fry until onion begins to turn clear. Add chopped cabbage, and raw rice; pour tomato sauce on top. Season with salt, pepper, and Tony's seasoning. Add enough water to cook until cabbage is done.
Cook the chicken by boiling then cut into pieces. Mix the chicken soup, milk and sour cream into a sauce. Use a large roasting pan or pyrex 9 x 13 lightly greased. Roll into a tortilla chicken, chilies, cheese and sauce and place in pan. Continue with other tortillas saving some sauce, chilies and cheese for the top. Bake at 350 for 45 minutes.
Blend sugar, oil and eggs together. Add all other ingredients. Bake at 300° for 1 hour or until done.
On a baking sheet, combine butter, pecans, 1 tablespoon granulated sugar and salt. Spread in a single layer. Roast at 350° for 15 minutes. Stir and roast 15 minutes more. Cool.
Put first 3 ingredients through blender and season to taste. Serve as a vegetable dip.
Cook cut up cabbage 5 minutes. Layer cream of chicken soup, grated cheese and cabbage. Sprinkle cracker crumbs on top and bake in 350° oven for 20 minutes.
Cook and drain macaroni and toss with oil. Add remaining ingredients and mix well. Cook in crock-pot on low for 1 1/2 to 2 hours.
Mix all ingredients, except marshmallows. Take small amount and roll around a marshmallow, then roll ball in crushed corn flakes. Brown in medium hot oil in skillet; keep turning until golden brown.
Cream butter, shortening and both sugars. Add egg and vanilla. Mix dry ingredients together. Add to creamed ingredients slowly. Chill dough 1 hour. Roll out on lightly floured surface and cut into shapes. Bake at 350° until done, not brown, approximately 8 minutes. Frost when cool.
In a 9 x 13-inch pan, spread crescent rolls (not cooked). In a skillet, brown sausage and drain off grease. Place on top of rolls in pan. Beat eggs with milk. Add salt and pepper to taste. Pour over sausage. Top with Cheddar cheese. Bake at 425° for 20 minutes.
Crush crackers. Melt margarine and add to cracker crumbs. Grease a 2-quart casserole. Put 1/2 of crumb mixture in bottom. On top of crumbs put 1/2 pound cheese, cubed. On top of that place cooked broccoli. Top with remaining cracker crumbs. Bake at 350° for 20 to 30 minutes, covered.
Shred cabbage extra fine using chef's knife or grater. To avoid last minute, toss cabbage with ice cubes. Hold in refrigerator for 1 hour. Remove ice and drain.
In a baking dish, mix soup, beef consomme and rice, add mushrooms and stir. Lay stick of margarine over top, cover dish. Bake for 1 hour at 350 degrees.
Mix all ingredients well. Store in an airtight container. Makes a lot. To make hot chocolate: Mix 1/3 cup hot chocolate mix to 1 cup hot water. Stir well.
Layer chicken in oblong baking dish or crock-pot. Combine all remaining ingredients and pour over chicken. Bake in a 350° oven for 1 hour or cook in crock-pot for 3 to 4 hours on high or 8 to 10 hours on low. Serve over rice.
Flake crabmeat into fine pieces. Add only enough sour cream to make it easily spreadable (add a little mayonnaise if you get it too thin). Put in small amount of horseradish, maybe 1 or 2 tablespoons. Sprinkle with chives. Cover and refrigerate for several hours. Remove and add more horseradish or chives or other seasoning, if needed.
Mix all together; put in pie shell. Bake at 375° for about 45 minutes.
Combine all ingredients and mix at low speed 2 to 3 minutes. Shape into two 8 x 1-inch rolls. Wrap in wax paper and chill 1 to 2 hours. Heat oven to 350°. Cut in 1/2-inch slices. Bake 8 to 12 minutes. Cookies will not brown!
Melt marshmallows and milk together in double boiler. When cool, add lemon juice, pineapple and Cool Whip. Crush graham crackers and put mixture in the bottom of a 9 x 13-inch oblong pan. Put mixture in and cover with remaining graham crackers. Chill.
Heat oven to 350°. In a large bowl, combine all ingredients except preserves. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Shape rounded teaspoonful of dough into 1-inch balls. Place 1-inch apart on greased cookie sheets. Make a depression in the center of each cookie with the back of a teaspoon. Bake 8 minutes. Remove from oven. Fill centers with preserves. Continue baking 6 to 10 minutes or until lightly brown.
Mix flour, Crisco, sugar and salt together until particles are the size of peas. Mix egg, water and vinegar in a small bowl. Then add to the flour mixture. Mix until it forms a ball in the bowl. Makes 5 pie shells or 2 double crust pie crust, plus one pie shell. Can be divided and frozen or kept in the refrigerator. Roll on floured surface. Bake in preheated 375° oven for 30 to 45 minutes or until done. Very good and easy to work with.
Mix thoroughly. For additional flavor, add 1/4 cup Hershey's cocoa and 1/4 to 1/2 cup powdered sugar. Mix, then add 1/3 cup mix to 1 cup boiling water.
Brown bacon in large pan; drain. Add the potato cubes and mix. Add broth, water, tomato sauce, onion and salt. Bring to a simmer and cook until potatoes are tender.
Mix sugar, chopped nuts and dates together. Add beaten eggs to the mixture. Fill mini pan 3/4 full. Bake at 325° for 25 minutes. When cool, place in mini paper cups.
Brown hamburger and chopped onion. Place potatoes in 2-quart baking dish. Drain peas and carrots and save the juice. Place peas and carrots over potatoes. Pour hamburger mixture over potatoes, peas and carrots. Add salt, pepper and garlic salt. Combine soup with liquid from peas and carrots and pour over mixture. Bake at 350° until bubbly.
Melt margarine and cheese. Add sugar, cocoa, vanilla and nuts. Pour into a 9 x 13 x 2-inch pan.
Mix ingredients together. Press 3/4 of mixture on 13 x 9-inch pan. Freeze. Soften 1/2 gallon vanilla ice cream and spread on crust and freeze. Pour one large can of chocolate syrup on ice cream. Sprinkle Rice Chex mixture on top and freeze.
In large saucepan, bring sugar, oleo and milk to boil over medium heat. Stirring continually, cook until mixture forms a soft ball when dropped into cold water. Remove pan from heat and add Reese's Pieces, marshmallow cream and peanut butter. Beat until well mixed. Pour into greased 9 x 13-inch pan. Cool and cut into squares.
Heat milk in a double boiler to scalding point. Mix together sugar, flour and salt. Add gradually to the hot milk. Stir until mixture is smooth and thick. Cover and cook over water 15 minutes. Pour mixture over well beaten egg yolks; return mixture to double boiler and cook 2 minutes. Cool mixture and stir in pecans and vanilla. Pour into baked pie crust. Beat egg whites until stiff. Add sugar slowly. Add vanilla. Spread on top of pie and sprinkle with pecans. Bake at 300° until brown.
Into the marinating container, add the bottle of soy, water, onion and garlic. Add the meat. Marinate for 2 to 3 hours. Throw on barbecue and baste occasionally.
Dissolve yeast in 1 cup lukewarm water. Heat second cup of water and dissolve Crisco in it, then let it cool. Beat eggs and add sugar and salt to eggs, then mix with other liquids and gradually add flour. Mix well; put in greased bowl and cover and refrigerate overnight. Next day, roll out and cut with biscuit cutter. Dip biscuits in melted butter; let rise. Bake at 450° for 10 to 15 minutes.
Spread hash browns in buttered 9 x 13-inch casserole dish. Pour 1/2 of melted oleo on top. Sprinkle chopped onion over the top. Heat cheese, sour cream and soup. Pour over potatoes in casserole dish. Mix crushed corn flakes and oleo and sprinkle on top. Bake at 350° for 1 hour.
Mix equal parts of vinegar, sugar, oil and ketchup. Shake well and serve over your salad. To use this recipe for slaw, delete ketchup.
Scald milk and add butter. Set aside to cool. In a large bowl, mix first three ingredients. Let stand five minutes. When milk mixture is cooled to lukewarm, add to yeast. Add salt and 3 cups of flour. Beat well. Add enough more flour to make soft dough. Place remaining flour on board. Turn out dough on floured board and knead. Place dough in a large greased bowl. Grease top of dough. Let raise until double. Punch down. Cut dough into halves, round ends, cover and let stand 10 minutes. Put into greased bread pans. Let raise until double. Bake at 400° for 10 minutes, then at 375° for 35 to 40 minutes longer.
Mix first 3 ingredients and let stand. Then add remaining ingredients. Mix well and refrigerate for 1 1/2 hours.
Microwave butter for 45 seconds or until melted. Layer 1/3 of potatoes and 1/3 of onion on bottom of 3-quart casserole dish. Sprinkle lightly with salt, pepper and paprika. Sprinkle 1/3 of the cheeses; drizzle with 1/3 of the butter. Repeat layers until all ingredients used. Cover with plastic wrap and microwave on High for 16 minutes, rotating 1/2 turn after 8 minutes, or until potatoes are tender. Let stand 5 minutes.
Scrub and rinse potatoes; peel skin if too tough. Cut potatoes into slices but not all the way through. (Use the handle of a wooden spoon as guide to prevent knife from cutting all the way through.) Put potatoes in baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven and sprinkle with cheese. Bake another 10 to 15 minutes until lightly browned or until the cheese is melted and the potatoes stick done with a fork.
In a mixing bowl, beat eggs, milk, sugar, cinnamon and vanilla together; place dry bread cubes in 8 x 1 1/2-inch round baking dish. Sprinkle with raisins or fruit over the bread. Pour egg mixture over all. Bake at 325° for 35 to 40 minutes or until a knife inserted comes out clean. Serves 6.
Mix all ingredients, except cheese. Prepare baking pan as for regular cornbread. Pour half of mixture into pan. Put cheese on this. Add remainder of mixture. Top with rest of cheese. Bake at 350° for 45 minutes.
Separate chicken wings	into 3 pieces. (Do not use tips.) Marinate remaining	pieces	at least 3 hours or overnight. Place wings on foil-covered sheet, making sure pieces do not touch. Bake at 275° for 45 minutes to 1 hour.
Heat oven to 350°. In bowl, combine apples, sugar, flour, 1/2 teaspoon cinnamon, allspice and lemon juice; toss to coat apples well. Spoon into ungreased 8-inch square pan. Use half of dough; drop by scant teaspoons evenly over apples. (Wrap remaining cookie dough and refrigerate for later use.)
Mix cooked, drained macaroni and other ingredients together. Pour into buttered casserole. Cover top with cracker crumbs; sprinkle with melted butter and cook at 325° for 25 to 30 minutes.
Mix the first 3 ingredients well. Saute onion in oil. Add salt, basil and oregano. Blend all ingredients together and place in buttered casserole dish. Bake at 350° for 60 minute or until done. Yields 6 servings.
Melt chocolate and butter on very low heat. Pour into a small bowl and mix in powdered sugar, milk, egg whites and vanilla. Place bowl in a larger bowl of ice and beat on low speed until spreading consistency. Makes 3 1/2 cups.
Mix sliced bananas with lemon juice. Mix other ingredients together. Blend in bananas. Mix in can of peach pie filling. Cool until ready to serve.
Mix cake mix, water and eggs until smooth. Add 1/2 jar of peanut butter. Grease and flour two 9-inch cake pans. Pour mixture into pans and cook for 35 to 40 minutes or until done at 350°.
Mix flour, salt and baking powder. Cut in shortening to flour. Add water; knead 10 minutes. Roll 1/8 inch thick. Cut into squares. Deep fry.
Stir together the flour and sugar. Add beer and mix with fork until combined (do not overmix). Turn batter into greased loaf pan. Bake in a 350° oven for 45 minutes.
Beat together oil, sugar and eggs. Mix flour, salt and baking soda together, then add to sugar mixture. Add peaches, nuts and vanilla. Mix together. Bake at 325° for one hour or until done.
Combine all ingredients, except 1/2 cup chocolate pieces in mixing bowl; mix until well blended (about 4 minutes at medium speed). Fold in 1/2 cup chocolate pieces. Spoon batter into greased and floured 12 cup Bundt pan or 10-inch tube pan. Bake in 350° oven for 1 hour or until cake tests done. (Note: If Bundt pan is porcelain coated and Teflon lined, reduce temperature to 325°.) Cool 10 minutes before removing to rack to cool completely. Serves 12 to 16.
Cook celery and onions in skillet until done, add meat and brown. Drain grease off this and add to soup, rice and salt in a casserole dish. Top with grated cheese. Bake in oven at 350° for 30 minutes.
In saucepan, add the oleo, sugar and milk. Bring to a rolling boil and have ready the oatmeal, cocoa and nuts. Add the vanilla to milk mixture when you take it off of the stove. Drop cookies on a greased cookie sheet. Let stand for a few minutes.
Mix together the first 9 ingredients; set aside. Melt over double boiler the Eagle Brand milk, chocolate chips, vanilla, oleo and salt. Add nuts, if desired. Spread 2/3 of first mixture on greased jelly roll pan. Spread chocolate mixture over this. Dot with remaining first mixture. Bake at 350° for 30 minutes.
Combine pea and tomato soups with cream in saucepan; heat 15 minutes, stirring often. (Do not boil.) Add crab meat or shrimp; simmer 10 minutes. (Do not boil.) Remove from heat; stir in brown sugar and rum. Serve in consomme cups; garnish with chives.
Saute onion in butter until clean. Add soup, soy sauce and rice. Mix well. Add Cheez Whiz and let melt; stir well. Pour into casserole; bake at 350° for 30 minutes.
Cream together first 6 ingredients. Chill margarine mixture at least 1 hour (overnight is best). Halve 6 pita rounds and separate each half into 2 pieces. Spread the inside of each piece with some of the margarine mixture. Arrange bread on a baking sheet in one layer. Bake it in top third of oven at 450° (preheated) for 5 minutes or until lightly browned and crisp. Great with soups and pasta.
Combine spaghetti sauce and tomatoes in crock-pot (high heat). Add garlic powder and oregano.
Rinse the blueberries and remove any stems, leaves or green berries. Put the berries in a kettle and add the water, cloves and cinnamon stick. Set over moderate heat and bring to a boil. Stir in honey; reduce heat and simmer, partially covered, until berries are very tender, about 5 minutes. Remove from heat and cool to room temperature. Force the soup through a strainer or through the medium blade of a food mill. Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate for at least 6 hours. Serve in chilled bowls, garnished with a few whole blueberries, a dollop of plain yogurt and a sprinkle of grated orange rind. Serves 6.
Boil squash until tender. Saute onions and bell pepper in butter. Add all ingredients together, except cracker crumbs mashed in butter. Put in casserole dish. Cover with cheese, then sprinkle with crackers that have been mashed in butter. Bake at 350° for 30 minutes, then bake at 400° for 10 minutes.
Melt in saucepan the cheese, tomatoes and chilies, milk, onion and soup. Brown in skillet, beef, salt and chili powder. Heat until soft the tortillas. Line a large dish with 1/2 of the tortillas, 1/2 of meat mixture, 1/2 of cheese mixture, rest of tortillas on top, then rest of beef and cheese. Bake at 375° for 20 minutes.
Place chicken in a shallow dish; pour buttermilk over top. Cover and chill for 8 hours. Place butter in a shallow dish; set aside. Combine flour, cornmeal and seasonings in a plastic bag. Drain chicken; roll in butter and place in bag, 1 or 2 pieces at a time. Close bag securely and shake until well coated. Arrange chicken on a rack placed over a roasting pan; drizzle with any remaining butter. Bake at 400° for 15 minutes. Turn chicken; reduce heat to 350° and bake for 30 or 35 minutes or until done. Yield: 4 servings.
Wash rice. Cook rice with a little water. Before water evaporates, add warm milk and stir. Cook for 1/2 hour. Add sugar and vanilla and cook another 15 minutes. Remove from stove. Add beaten egg, stirring constantly while adding egg so that egg does not cook. Pour into individual serving dishes or large bowl and refrigerate. Serve cold. (If a little thick, add some cold milk to serving and stir.)
Cream the oleo and sugar. Add eggs and beat well. Add chocolate syrup, flour and nuts. Mix well. Pour into an ungreased cookie sheet and bake for 25 minutes at 350°.
Chop liver and gizzards. Cook all the vegetables in the butter and oil. Cook the meat with it. Put the tomato paste with this. Add small amount of broth to sauce and cook slow until well done. Add the rice and the broth. When the rice is cooked, add the cheese and serve.
Soften honey in warm water. Mix in other ingredients. Arrange wings in shallow pan and cover with the sauce. Add enough water to cover the top of the wings. Cover with foil. Bake at 325° for 3 hours, then increase temperature to 375° and bake for 45 minutes.
In a large pot, heat water and crumbled bouillon cubes. When boiling, add macaroni. Cook according to package instructions until just al dente. Drain well. Cut ham into small strips. Place a layer of pasta over bottom of a slightly greased pan. Sprinkle with some ham, then continue layering pasta and ham.
Soak lentils overnight. Bring them to boil in the same liquid and allow to simmer for 3/4 hour. Add diced potatoes and smoked sausage, if desired and cook until potatoes are done. In skillet, brown the onion and bacon and add flour as thickener. Pour quickly into soup mixture. Add bouillon cubes if desired. Serve when ready.
Boil chicken until tender. Debone when cool. Reserve broth. Saute in margarine the bell pepper, celery and onions until tender. Add soup, olives, salt, pepper, 1/2 cup broth and 1/2 cheese. Heat until cheese melts. Bring salted broth to boil. Add water to broth to make enough liquid to cook 2 to 3 cups noodles. Add to vegetable and chicken mixture. Pour in lightly greased casserole. Cover with remaining cheese. Heat in 350° oven about 30 minutes or until cheese melts.
Place yeast in 2 cups warm water. Melt butter, stir in sugar in large bowl, then add beaten egg. Add dissolved yeast to creamed mixture, then add flour and stir until well mixed. Place in an airtight bowl and keep in refrigerator.
Preheat oven to 375°. Spray 9-inch pie pan with Baker's Joy. Scatter ham, broccoli and cheese evenly in pan. Whisk remaining ingredients in a bowl until blended. Pour in pan. Bake 40 minutes or until firm.
Mix milk and pudding mix. Add sour cream and 1/2 carton of Cool Whip. Layer bananas, vanilla wafers and pudding mix. Top with remaining Cool Whip.
Cook sugar, water and cornstarch until clear, then add Jell-O and pour over strawberries in pie crust. Chill and serve with whipped cream.
Mix 1 cup flour, powdered sugar and margarine as for a pie crust. Press in a 9 x 9-inch pan. Bake at 375° for 10 minutes.
Preheat oven to 350 degrees. Mix all ingredients together and bake in a greased 13 x 9 x 2 inch casserole for 1 hour. Makes 10-12 servings.
Mix cubed cheese into cooked macaroni. Beat together milk and eggs. Place macaroni and cheese in a casserole dish. Pour milk and eggs over the top. Cover with sliced Longhorn cheese. Cover with foil. Bake one hour at 350°. Remove foil and bake until slightly brown on top.
In small bowl, mix together all ingredients. Mix well. Shape into balls. Makes 10 servings.
Chop lobster very fine. Mash yolks only (reserve whites for salad or other recipe). Add yolks to lobster. Add remaining ingredients and blend well. Serve on crackers or party rye, heated in broiler.