HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix all ingredients together, saving 1/2 cup ketchup for topping. Place in a large loaf pan or a casserole dish. Bake for 1 1/2 to 2 hours. Pour off excess fat. Cover with remaining 1/2 cup ketchup and return to oven for 10 to 15 minutes. Remove from oven. Serve hot.
Brown sirloin quickly in butter. Push meat to side. Add onions and mushrooms; cook until tender, but not brown. Add salt and pepper. Add broth and heat just to boiling. Blend sour cream and flour well. Stir into meat mixture, stirring constantly, until mixture thickens. (Sauce will be thin.) Add curry powder; stir well. Cook noodles (8 ounce package) as directed; drain. Pour mixture over noodles and serve.
Cook butter, onion and apples. Simmer flour, stock and pumpkin. Stir and cover 25 minutes. Cool (maybe overnight). Blend smooth. Heat up. Mix apple juice and half and half. Add your own spices. Put in hollow pumpkins.
Brown ground beef with parsley and oregano (to taste); add sauce to warm. Stuff noodles (do not cook noodles first) with beef/sauce mixture. Bake in covered casserole dish at 300° to 350° for about 1 hour. Sprinkle with Parmesan cheese before serving.
Heat oil in low heat. Add uncooked vermicelli over low heat; stir until golden brown. Add cubed steak. Add the rest of the ingredients, simmering for 30 to 40 minutes.
Cut squash into cubes. Boil until just tender. Drain and mash, then drain again. Combine squash, margarine, bread crumbs, seasonings and egg. Place in lightly greased 2-quart casserole dish and top with remaining crumbs. Bake, covered, at 350° for 20 minutes. Remove cover and bake 10 minutes more. Serves 6 to 8.
Combine graham cracker crumbs and 1 stick melted margarine. Line a 13 x 9 x 2-inch glass dish. Mix eggs, margarine and powdered sugar. Beat about 15 minutes; add vanilla. Pour over crumb mixture. Cover with sliced bananas. Top bananas with pineapple. Cover with container of Cool Whip. Top with chopped pecans and maraschino cherries. Chill before serving. Serves 15.
Heat oven to 350°. Mix sugars, shortening, peanut butter and egg. Stir in flour, soda and baking powder. Reserve 1 cup of dough. Press remaining dough in ungreased pan (13 x 9 x 2-inch), spread with jam. Crumble reserved dough, sprinkle over jam. Bake until golden brown, about 20 minutes. Cool; drizzle with glaze.
Combine chicken, celery, salt and lemon juice. Chill several hours or overnight. Just before serving, add mayonnaise, grapes, olives, almonds and oranges last. Mix well. Serve on lettuce leaves. Serves 3 or 4.
Bring to boil the first 3 ingredients; boil 6 minutes. Take off heat. Add marshmallows, chocolate chips, Hershey bars, vanilla and nuts. Pour into 9 x 13-inch buttered pan.
Boil all ingredients except tomato paste for 1/2 hour. Add tomato paste; boil 1/2 hour more.
Pour milk into bowl; add the mix. With a whisk or electric mixer, beat at low speed until well blended, approximately 1 to 2 minutes. Fold in whipped topping and spoon into dessert dishes. Store in refrigerator. Makes 4 cups or 8 servings.
Mix flour and cinnamon; reserve. Beat margarine, corn syrup and vanilla in large bowl on medium speed until well blended. Stir in flour mixture and walnuts. Cover; refrigerate until chilled and easy to handle, at least 3 hours. Heat oven to 350°.
Brown pork chops. Place in a deep casserole (3-quart) with vegetables. Mix remaining ingredients and pour over meat and vegetables. Cover and bake at 400° about 2 hours or until tender.
Combine all ingredients with an electric mixer. Using an ice cream scoop, place meat balls onto a broiling pan. Bake at 350° for 30 minutes or until brown. Transfer meat balls to a glass casserole dish.
Mix limeade, coconut cream and grenadine syrup. Add sparkling water. Serve over ice and garnish with lime slice and maraschino cherry if desired. Makes 24 servings (1/2 cup each).
Mix well and shape into small balls. Melt 1/2 pound semi-sweet chocolate and 1/2 block paraffin wax. Dip balls in chocolate mixture and place on waxed paper.
Prepare brownies according to package directions; add nuts. Fill each cone with 1/4 cup brownie batter. Bake at 350° for 30 to 35 minutes. Sprinkle with topping(s) about 10 minutes before end of baking time.
Put 2 scoops of vanilla ice cream in a large cup. Pour in root beer. Makes 1 serving for every 12 ounces of root beer.
Preheat oven to 350°. Grease an 8 x 4 1/2 x 3-inch bread pan. Sift flour, sugar, baking power and salt into mixing bowl. Make a well in the middle of sifted mixture and pour in orange juice, eggs and melted butter. Mix well without overmixing. Fold in walnuts, cranberries and orange rind. Pour batter into pan and set on middle rack of oven. Bake for 45 to 50 minutes or until a knife inserted in center comes out clean. Let bread cool for 10 minutes. After it's been removed from the oven, then remove bread from pan. Bread tastes best if it is wrapped for 1 to 2 days before serving. Makes 1 loaf.
About 1 1/4 hours before serving, from eggplant, cut 12 (1/4-inch) thick lengthwise slices; set aside. Coarsely chop any remaining eggplant to add to sauce later. Finely chop mushrooms and onion. Mince the garlic. In a 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook mushrooms, garlic and 3 tablespoons water until tender. Remove mushroom mixture to large bowl.
Heat oil in a heavy skillet. Add cauliflowerets. Cover and cook over low heat for 5 minutes, stirring occasionally. Add peas. Cover and cook over medium heat 5 minutes, stirring occasionally. Stir in pimentos, salt and pepper. Yields 8 servings.
Combine the first 3 ingredients until moist. Press into a 13 x 9-inch greased pan.
Generously grease 9 x 13-inch pan. Sprinkle coconut and pecans in bottom of pan. Mix cake mix according to directions. Pour batter over coconut and pecans. Mix together remaining ingredients. Drop by spoonfuls over batter. Bake for 35 to 40 minutes at 350°. After cake cools, cut and turn over to serve.
Beat cream cheese, mayonnaise, Worcestershire sauce, lemon juice, garlic salt and onion in mixer until fluffy. Spread on serving plate. Pour cocktail sauce over cream cheese mixture. Spread shrimp over sauce. Cover and refrigerate until ready to serve. Serve with crackers.
Cook sugar, margarine and milk for 10 minutes. After starts to boil, turn heat down and stir constantly. Add chocolate chips, Marshmallow Creme and nuts. Beat or stir until mixed well or creamy. Pour into buttered pan and cool. Best if cooled at room temperature.
Mix canned milk, sugar and vanilla. Put in freezer canister. Fill canister with milk to the "full" line marked on canister. Freeze according to crank or electric mixer directions. Gather all your friends around to enjoy!
Layer chopped or broken lettuce in a 9 x 13-inch glass dish. Sprinkle chopped green onions. Spread over chopped celery. Pour on cooked peas. Add layer of Hellmann's mayonnaise. Sprinkle 3 tablespoons of sugar. Crumble bacon over all. Top with 4 ounces of grated mild Cheddar cheese. Refrigerate overnight.
Combine all ingredients in large bowl. Pour into lightly greased 9 x 13-inch dish and bake at 350° for 45 minutes, or until center is firm.
Take the seeds from the peppers and core the apples and put through food chopper. Drain off the juice and mix 1 pint vinegar, 1	teaspoon salt and 3 cups sugar. Mix and cook down until it is kind of thick.	Seal in jars. Makes about 8 pints.
Mix together all ingredients, except cornbread crumbs. Line bottom of large greased casserole with 2 cups crumbs. Add squash mixture on top. Sprinkle with remaining 2 cups bread crumbs. Bake at 400° for 30 minutes. Toss bread crumbs with melted butter to coat well.
Combine meat, thawed vegetables, soup and milk. Add 1 cup French fried onions. Pour into 1 1/2-quart casserole. Cover. Bake at 375° for 45 minutes. Uncover and top with remaining onions. Serves 4 to 5. This is good for that leftover turkey after holidays.
In a shaker, combine cranberry juice, apple juice, lemon juice, grenadine and ice. Shake and strain into cocktail glass. Makes 1 serving.
Mix together well and place in casserole dish. Bake at 350° for 35 minutes. The last 5 minutes top with marshmallows.
Grease a 9 x 13-inch pan. Press 1 package rolls into pan. Mix the cream cheese, 3/4 cup sugar, egg and almond extract. Spread on roll layer. Top with second package of rolls. Sprinkle with cinnamon-sugar. Bake for 30 minutes at 350°.
Mix together rhubarb and sugar. Let stand overnight. Bring to a boil; simmer 5 minutes. Remove from heat. Add Jell-O. Mix well. Pack in sterilized jars and cover with sterilized lids.
Measure 2 cups water into a heavy saucepan (at least 2-quart capacity) and bring to a boil. Add 1 tablespoon oleo and 1 teaspoon salt, if desired. Stir in 1 cup rice. Cover and lower heat. Simmer 20 minutes or until rice is tender and all water is absorbed. Makes about 3 cups of fluffy white rice.
Put both kinds of peppers and 1/4 cup vinegar in blender and process. Add to sugar in large kettle. Pour 1 cup vinegar into blender and blend briefly. Add to pan. Bring to boil and skim; add Certo and food coloring to tint light green. Boil for 2 minutes. Cool and stir for 5 minutes, skimming if necessary. Pour into sterile jars and seal. Makes approximately 6 half-pint jars of jelly. Serve with crackers and cream cheese.
Cream butter, sugar and Crisco well. Add 1 egg at a time, beating after each addition. Sift flour, baking powder and salt together. Add, alternating with milk to creamy mixture. Add flavoring. Pour into a greased and floured cake pan. Bake at 325° for 1 hour and 30 minutes. This makes a large cake (10-inches).
Place chicken in baking dish. Mix first four ingredients and pour over chicken. Cover and bake at 350° for 1 hour. Uncover and add pineapple. Bake for 30 more minutes.
Microwave: Brown beef in plastic colander for 5 to 6 minutes on	Full Power (or brown in 2 quart casserole dish, then drain). Mash	beef to remove chunks; add other ingredients except cheese and chips.	Stir well. Cover and cook 11 to 12 minutes on Full power. Stir 3 times during cooking. Let stand 5 minutes, add cheese and chips, then serve.
In a saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside.
Grind vegetables coarsely. Add salt; let set overnight. Rinse and drain. Combine remaining ingredients. Add to vegetables. Heat to boiling. Simmer 3 minutes. Put into hot sterilized jars. Process 15 minutes. Very good!
Brown the ground beef, then drain it. Pour in 16 ounces of tomatoes, your green pepper, diced onion, basil and salt and pepper. Simmer 30 minutes. Add cream of mushroom soup and cooked noodles. Pour all in baking dish; put cheese and bread crumbs on top. Put in oven until cheese melts and bread crumbs are hard.
Drain pineapple, fruit cocktail, peaches and cherries. Mix all ingredients together and chill.
Keep out a portion of flour and use it to dredge fruit. Prepare batter and add fruit mixture to batter. Line greased pans with paper (waxed, brown or foil) and grease again. Bake at 250° from 3 to 5 hours, depending on size of pans.
Prepare corn bread mix; set aside. In a large bowl, mix all remaining ingredients. Add corn bread mixture and mix again. Place in large casserole. Bake at 350° for 45 minutes to 1 hour. Serves 4.
Combine bread crumbs, Parmesan cheese and seasonings. Add butter and mix well. Beat egg with 1 teaspoon water in a separate bowl. Dip chicken pieces in egg mixture and then crumb mixture. Place in a baking dish. Bake at 400° for 18 minutes, turning halfway through baking. Makes 3 dozen appetizers.
Mix brown sugar, cornstarch, salt and egg yolks thoroughly in a saucepan. Stir i until smooth a mixture of Pet milk and water. Add butter or margarine. Cook and stir over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cover and cool thoroughly. Put into a cool 9 inch baked pastry shell. Spread with meringue. Bake as directed for meringue. Cool thoroughly before cutting with a wet knife.
Combine sugar and condensed milk. Add Pet milk and stir until thoroughly mixed. Add vanilla. Pour into ice cream freezer and fill to mark with milk. Pack with ice and salt. Freeze.
Beat eggs until fluffy; add water and vanilla. Stir until smooth. Add dry ingredients gradually. Pour batter in pan lined with wax paper that has been greased (Pam and wax paper). Bake at 375° for 12 to 15 minutes.
Brown bacon and onion. Add remaining raw vegetables. Saute 10 minutes. Add 6 cups water, beans, tomatoes, chickpeas, herbs and salt. Bring to boil, cover and simmer 30 minutes. Add macaroni and cook 10 minutes or until tender. Season with cayenne to taste. Top with sausage and cheese. Good on a cold, frosty day.
Peel pears. Place in a boiler, covering with vinegar and water. Add 2 cups water to each cup of vinegar, 1 cup of sugar to each or sweeten to taste. Add pickling spice mixed. Boil until pears are tender.
Preheat oven to 400 degrees. Bake 30 minutes or until golden. Serves 4.
Sprinkle yeast on warm water; stir to dissolve. Add sugar, shortening and 2 cups flour; beat well. Add beaten egg whites. Add remaining flour until dough leaves sides of bowl when your stir it. Turn onto lightly floured surface. Knead until dough is smooth and elastic and tiny blisters show in surface, about 5 minutes. Place in a lightly greased bowl; turn dough over to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Punch down. Let rise again until doubled, about 30 to 40 minutes.
Brown ground beef in skillet. Stir the cornstarch into the V-8 juice and pour over the hamburger. Add the bouillon cube and salt. Cook for 8 minutes or until thickened. Place rice in a large serving bowl. Make a hollow in the center and pour in the meat sauce.
Mix all ingredients together. Use 2 scoops mix per mug. Makes 17 cups of mix.
Sprinkle sugar, nutmeg and lemon juice over apples. Toss gently. Gently mix in remaining ingredients. Chill well and serve.
Peel and cut broccoli into chunks. Cook in boiling, salted water just until tender-crisp. Drain and rinse under cold water; drain. Combine all ingredients in large bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours.
Cook shells according to package. Drain. Cook creamed spinach (follow package directions). Empty spinach pouches into large bowl and cool. Stir in Ricotta cheese, Mozzarella, salt and pepper. Stuff each shell with tablespoon of cheese mixture. Put shells in casserole dish and pour sauce over. Bake at 350° for 30 minutes or until bubbly.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixing bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup chocolate chips. Spread into greased 13 x 9-inch baking pan. Bake in preheated oven at 350° for 20 to 25 minutes or until edges are lightly browned. Remove from oven. Immediately sprinkle with remaining chocolate chips. Let stand for 5 minutes. Spread. Sprinkle colored sugar over melted chocolate. Cool in pan on wire rack. Makes 2 1/2 dozen bars.
Mix marinade ingredients well in a bowl or blender. Marinate chickens for 8 to 24 hours. Cover chickens thoroughly. Barbecue over medium-hot grill until done.
Peel cucumbers, slice and sprinkle with salt. Let stand 24 hours. Drain well. Slice onions, pour boiling water over them and let stand for 24 hours. Mix remaining ingredients. Cook these with cucumbers and onions 20 minutes.
Mix all together and place into a baking dish. Bake at 350° for 45 minutes.
Place chicken in a casserole dish, salt and pepper to taste. Saute onion in margarine or microwave for 1 minute. Add to soup in a separate bowl. Dissolve boullion cube in water (microwave 5-6 minutes). Add to soup mixture. Add soy sauce and celery seed to mixture. Pour over chicken. Cook about 15 minutes on High or until done. Time will vary by chicken piece size and oven wattage. Serves 4.
Place carrots in medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours. Serves 4 to 6.
Melt 1 stick of oleo in a 9 x 13-inch pan. Mix all other ingredients together except potato chips and spoon into the pan. Top with crushed potato chips. Bake, covered, for 1 hour at 375°. Serves 8.
Brown beef; drain grease. Add bell peppers, beans, tomatoes and sauce. Let simmer while mixing corn bread. Pour meat mixture in large casserole dish. Spoon corn bread on top. Bake at 425° for 20 minutes or until corn bread is done.
Mix all ingredients together right in 9 x 13-inch cake pan. Bake 45 to 60 minutes at 350° until slightly brown and set in center.
Grate cheese and combine with sausage. Add Bisquick and work with hands until combined. Add pepper and shape into balls. Bake at 50° for 15 minutes.
Heat oil in skillet; add garlic and saute. Add carrot, pepper, mushrooms and pea pods; stir-fry 3 to 5 minutes. Add chicken, onions, teriyaki and soy sauce. Cook just until heated through. Add broth and bring to a boil; stir in pineapple. Dissolve cornstarch in reserved juice. Add to skillet and cook, stirring constantly, until mixture is thickened. Season with salt and pepper. Serve with hot cooked rice!
Cream sugar, egg yolks, salt, brandy and vinegar. Add flour, roll out very thin. Slice into oblong rectangles about 1 x 3-inches. Slit centers and twist through. Fry in deep fat fryer until they turn a cream color.
Make a batter of the liquid, yeast, salt and flour. Add the fruits and lemon juice; let stand and rise in a warm place under a damp cloth for 1 hour or a little longer. Drop by tablespoons into hot Crisco and cook or fry until done, golden brown, turning once. These are to be eaten by dipping in brown sugar or you can eat them plain. Best when warm.
Mix and make into balls and wrap in cabbage leaves and pin with toothpick. Drop into boiler of broth containing 1 can tomatoes, 2 tablespoons of cooking oil and enough water to cover meatballs. Add salt to taste and simmer for about 30 minutes.
Mix well in a large mixing bowl. I bake mine in one 9 x 13-inch Pyrex dish and a 9-inch skillet. Bake at 450° for about 30 to 40 minutes.
Separate egg yolks and whites; beat egg whites really stiff. In separate bowl, cream butter and sugar; add egg yolks, one at a time. Add dry ingredients alternately with buttermilk. Fold in egg whites. Makes 3 layers. Bake at 350°. Ice with favorite icing.
Mix first 5 ingredients together and chill. When you are ready to serve, add the bag of Doritos (crushed). Pour the Catalina French dressing over salad and toss. Serve cold. Serves 8 to 10.
Dissolve jello into hot water; add cream cheese that has been mixed with mayonnaise. Add mashed banana and pine-apple. Add coconut and nuts. Refrigerate.
Combine cranberries, apples, sugar and water in saucepan. Boil until sugar dissolves and berries pop open. Remove from stove and add lemon rind. Chill. Makes 1 quart.
Place brisket in foil. Put everything, except barbecue sauce, on meat. Wrap tightly and place in refrigerator overnight. Cook at 275° for 5 hours. Uncover and drain. Pour barbecue sauce over brisket, cover and cook 1 hour longer.
Mix cheese, Cool Whip, pineapple and dry jello together. Refrigerate for a short time.
Combine ingredients in a crock-pot. Heat on low, stirring often, until cheese is melted. Serve warm.
Mix the first 6 ingredients. Spread in greased 8 x 8-inch or 9 x 9-inch pan. Spread berries or other fruit over batter. Sprinkle 1 cup of sugar over fresh fruit (less if fruit is pre-sweetened). Pour 1 cup boiling water over all. Bake at 375° for 45 to 50 minutes.
Preheat oven to 350°. Sift together flour, baking powder, salt, soda and sugar. Cream butter. Add eggs, bananas and lemon juice. Stir to combine ingredients, then beat 2 minutes at medium speed on electric mixer or 300 strokes by hand. Stir in 3/4 cup nuts.
Split olives slightly. Place in large jar with remaining ingredients. Cover tightly and shake. Refrigerate at least 2 hours.
Place hot oil, salt and pepper in heavy skillet (wok). Add eggs. Fry until firm. Cut eggs into small strips. Add shrimp and onions. Stir over moderate heat for 5 minutes. Add rice, soy sauce and sugar. Cook over moderate heat, stirring constantly, until rice is hot.
Slice zucchini in 1/4-inch pieces. Place in shallow pan. Top each with 1 slice onion and tomato. Melt butter. Pour 1/4 cup melted butter over top. Sprinkle with oregano. Bake at 450° for 20 minutes, covered. Uncover. Place sliced Mozzarella cheese on top. Mix remaining melted butter with bread crumbs and drizzle over cheese. Sprinkle with Parmesan cheese. Bake 10 minutes more.
Fry bacon with onion. Combine rice with half and half cream. Combine with soup and cheese. Mix all ingredients and heat on low until cheese melts. Makes 15 cups or 8 bowls.
Combine onion, 1 can of chili beans, Tabasco, chili pepper, celery, stewed tomatoes and sugar. Simmer for 1 hour in a large pot. Brown venison with 1/2 onion; drain liquid. Add to the sauce and cook at low heat for an additional hour. Add the remaining chili beans and chili powder. Cook at low heat for another hour. Makes 4 to 6 hearty servings.
Mix together flour, sugar and salt. Gradually add water; add margarine and bring to a boil. Cook until thick. Add flavoring. Serve hot over slices of pound cake.
Mix together all ingredients except whipped cream. Pour into unbaked pie shell and bake at 350° for about 10 minutes. Reduce temperature to 325° and bake for another 30 minutes. Serve ringed with whipped cream.
Arrange chicken pieces in a 12 x 8-inch baking dish. In a mixing bowl, stir soup, mustard, oregano, pepper and milk together until smooth. Spoon 1 cup soup mixture over chicken. Bake for 30 minutes at 375°.
Mix strawberry preserves and horseradish together. Pour over block of cream cheese. Serve on crackers.
Preheat oven to 375°. Grease 12 medium muffin cups or use paper baking cups. Combine flour, oats, brown sugar and baking powder. Whisk together the milk, peanut butter, bananas, egg, oil and vanilla. Add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. Combine remaining ingredients and sprinkle over batter. Bake 16 to 18 minutes or until golden brown. Serve warm. Makes 1 dozen.
Mix together all ingredients except cheese. Pour a thin layer of batter in greased iron skillet. Add cheese. Pour in remaining batter. Bake at 375° for 45 to 60 minutes. Watch while baking, as time can vary.
Mix flour, brown sugar, salt and oleo into crumbs and remove 3/4 cup for top. Mix 2 cups boiling water with molasses. Mix baking soda with 1/4 cup boiling water and add to molasses mixture. Mix all things together by hand. Pour into ungreased 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Cook sugar, milk and margarine to a very firm soft ball stage, stirring frequently. Remove from heat and add peanut butter, Marshmallow Creme and vanilla. Beat until blended and pour into 9 x 13-inch pan. Cool and cut into squares.
Mix wet ingredients. Add dry ingredients. Pour onto hot skillet. Makes for 4 people.
Mix first 4 ingredients and cream well. Next, add dry ingredients. Drop mixture on cookie sheet and bake at 325° for 15 minutes.
Mix together the first six ingredients. Take out 3/4 cup and set aside. To this 3/4 cup, add cinnamon and pecans. To other, add buttermilk, soda and egg. Beat well. Pour into 9 x 13-inch pan. Add 3/4 cup mixture to top of batter.
Sift together the first 6 items. Mix together the sugar, oil and vanilla. Add beaten eggs and mix well, then stir in pumpkin. Add dry ingredients alternately with cream sherry, mixing well, then add nuts. Pour into a well-greased and floured 9 x 5 x 2-inch loaf pan. Bake in preheated 300° oven for 1 hour or when toothpick in center comes out clean. Turn out on wire rack to cool. Wrap in foil and refrigerate until ready to slice.
Mix ingredients together. Pour into 9 x 13-inch dish and bake 45 minutes. While casserole bakes, grate enough Cheddar cheese to cover top and return to oven and melt cheese.
Pour cold mixture over pickles. Pack in jars. Leave in refrigerator for 5 days before eating. Will keep up to 9 months refrigerated.