HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour drained veg-all in a 9 X 13 baking dish. Sprinkle cheese over veg-all. Mix onion, celery and mayonnaise together. Spread this over the cheese. Combine crushed ritz crackers with melted margarine. Sprinkle on top of casserole and bake at 350 for 30 to 35 minutes or until celery and onions are done.
Cook bacon crisp (drain on paper towel) and set aside to crumble over top. Brown ground chuck with onions (drain). Drain beans and combine all ingredients in a bowl and mix well. Sprinkle top with bacon and bake in 350° oven for 40 minutes.
Remove crusts from bread. Mix cream cheese, mayo and onion. Spread mixture over each slice of bread. Place dill pickle on each slice; roll up and place seam side down in airtight container. Chill overnight. Slice into bite size pieces. Serve with crackers, etc.
Beat cream cheese and sugar. Stir in the Cool Whip and most of the cherry juice. Add cherries, pineapple and nuts.
Layer the beef, then 6 tortillas, chili beans, grated cheese, onion and 6 tortillas in a 9 x 13-inch baking dish. Mix the chicken soup and the Ro-Tel tomatoes (chop up the tomatoes) and pour over the top of layers. Bake at 350° for 45 minutes.
Grind bologna and carrots in meat grinder or food processor. Mix with mayonnaise. Makes 4 to 5 sandwiches.
In a greased 9 x 13-inch baking pan or dish, mix bread, ham and cheese. In a bowl, beat eggs until foamy and add milk and mustard. Pour over bread mixture. Drizzle butter over all. Bake, uncovered, at 325° for 1 1/2 hours.
Chop/dice tomatoes. Add beans, corn, spinach and spices. Simmer. Cook spaghetti and drain, then chop up noodles and add to sauce mix. May serve hot or cold.
Put Cool Whip in large bowl. Sprinkle jello crystals over top and stir in. Add cottage cheese and stir in. Then add pineapple and strawberries. Will set up in a few minutes but does best set overnight in refrigerator.
Beat eggs; add milk, crumbs and corn. Add salt and pepper. Pour into a greased baking dish. Bake in a moderate oven (350°) for 1 1/2 hours.
Grease 1 (9-inch) spring-form pan (use soft margarine). Dust with crumbs, leaving layer on bottom of pan. Put Ricotta cheese into large bowl with cream cheese. Beat on high speed until well blended and creamy. At high speed, add sugar, then eggs. Reduce speed to low; add cornstarch, lemon juice and vanilla. Beat well. Add margarine and sour cream. Blend on low speed. Pour into prepared pan. Bake at 325° for 1 hour and 10 minutes, or until firm around edges. Let cake stand in oven 2 hours. Make sure the oven is turned off. Remove and cool completely on wire rack. Remove sides of pan. Make 12 servings. Top with fresh fruit or canned pie filling (chilled). Can be frozen without topping.
Core and quarter the apples. Remove all seeds. Cook apples in water in kettle until tender. Cool and put apple sections in blender to make a smooth pulp. Put apples back in kettle and add pectin, sugar and spices. Cook over medium heat for 5 minutes. Stir constantly as this mixture will burn easily. Blend in 2 to 3 drops of red food coloring. Store in jars in refrigerator or put in jelly jars topped with melted wax. Very good on toasted bread.
Stir and bring to a boil. Remove from heat and mix powdered sugar in until right spreading consistency.
Mix mustard and mayonnaise together; set aside. Using a large ungreased cookie sheet, roll dough into a rectangle about 12 x 15-inches. Down the center, layer ham, grated cheese, salami and Provolone. Sprinkle garlic salt and oregano over cheese to taste. Spread sides of bread with mustard mixture. Fold sides of bread over meat and cheese filling; overlap at center. Seal with water. Do the same for the ends of dough. Bake at 425° for 15 to 20 minutes. Cool, then cut.
Makes 2 1/2 gallons punch. Add 2 bottles ginger ale at serving time.
Soak gelatine in cold water. Add salt and sugar. Pour boiling water over this. Then add lemon and orange juice. When it has cooled, add wine. Chill and serve with whipped cream.
Toss apples with sugar and cinnamon. Spread in bottom of 11 x 8 x 2-inch baking dish. Sprinkle with topping.
In a 9 x 13-inch pan, mix graham cracker crumbs and margarine. Pat in bottom of pan. Bake 10 minutes and then cool.
In medium bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread on rimmed baking sheet. Pour mixture over bread and let stand for a few minutes. Turn slices over and let stand until all mixture is absorbed. Freeze, uncovered, until firm. Package airtight if you intend to keep it frozen for more than 1 day.
Melt butter in an 8-inch square baking dish. Combine flour and next 3 ingredients. Pour over butter. Do not stir. Arrange peaches on top. Bake at 350° for 55 minutes or until browned. Yield: 6 servings.
Dissolve gelatine in 4 tablespoons ice water. Add 1 cup boiling water. Set aside to cool. Combine pineapple, sugar, salt and lemon juice. Add to cooled gelatine mixture. Let practically congeal and fold in 2 boxes Dream Whip (prepare as 1 box). Rub brown off the cake and break into bite-size pieces.
Put peanut butter and jelly all over the bread. Then go wash your hands and face.
Mix all ingredients, except blueberries. Mix for about 5 minutes. Wash blueberries and drain, then coat with flour. (Note: Blueberries should be fresh or frozen.) Mix with batter and spoon into muffin pans. Bake at 350° until light brown and done.
Mix beef, rice, onion and seasonings. Form into small balls. Fry in hot Wesson oil, turning frequently until light brown, but not crusty, on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 20 minutes. Makes 4 servings.
Beat eggs with water and set aside. Combine crumbs, Parmesan cheese, garlic powder and paprika. In large skillet, heat oil (about 1/2 inch). Dip chicken breasts into the egg mixture and then into crumb mixture. Fry chicken in the hot oil until golden brown on both sides. Remove chicken to a 9 x 13-inch pan. Lay chicken in one layer in pan. Drizzle tomato sauce over chicken. Sprinkle Mozzarella cheese evenly over top. Sprinkle top with additional Parmesan cheese. Bake in 350° oven for 30 minutes or until piping hot and cheese is melted and lightly browned. Serves 8.
Rub garlic over bottom and sides of large shallow baking dish. Pat potatoes dry with paper towels. Layer half the potatoes, cheese, butter, salt and pepper in baking dish. Repeat layers. Pour in milk around sides of dish. Bring to a boil over low heat. Bake at 425° for 20 minutes or until potatoes are almost tender. Remove excess liquid with bulb baster. Bake for 5 minutes longer or until potatoes are tender, liquid is absorbed and top is browned. Yield: 8 to 10 servings.
Put soaked and drained beans into slow cooker. Add water and all other ingredients. Cover and cook on low or high; add water, if needed.
Slice and cook carrots. Slice or chop pepper and onion. Alternate layers of carrots and onion and pepper. Blend together well the soup, oil, sugar, vinegar and Worcestershire sauce and salt to taste. Pour sauce over carrots and refrigerate overnight.
Mix juices and extract. Dissolve gelatin in hot water; add to juices. Add sugar, stirring thoroughly. Pour over ice and serve.
Melt margarine in large skillet. Add broccoli and onion. Cook over medium heat until broccoli is thawed. Continue cooking, according to package directions or until broccoli is done, 5 minutes.
In one bowl, mix together cooked pumpkin, granulated sugar, eggs and oil. In a different bowl, mix flour, cinnamon, allspice, baking soda and salt. Bake for 1 hour at 350°.
Make cake mix according to package directions. Pour half batter in 9 x 13-inch pan. Bake 15 minutes at 350°. Melt caramels and margarine. Blend well. Add Eagle Brand milk. Mix until smooth. Pour over baked cake. Add remaining batter. Top with chocolate chips and nuts. Bake at 350° for 25 to 30 minutes. Check for doneness (not gooey).
Mix cake mix as directed on box. Bake and let cool. Make jello. Cut small slits in cake and pour jello in cake. Put in refrigerator until jello gets firm, then cover with Cool Whip.
Brown meat; drain. Add bottle of picante sauce, refried beans, tomato sauce and 1/2 cup water; mix well. Put a layer of chips in a pan. Top with meat mixture, then pour Velveeta cheese, then top with Mozzarella cheese. Bake at 350° until melted.
Cook macaroni in salt water. Mash tomatoes; add salt, pepper, sugar and onion and simmer 15 minutes. Brown ground beef; mix together and sprinkle with cheese. Bake at 400° for 25 to 30 minutes.
Bring to a boil the first 4 ingredients and boil and boil hard 1 minute. Add peanut butter. Then add oats. Drop on greased wax paper.
Mix and pour into pie shell. Bake at 450° for 5 minutes, then at 350° for 45 minutes. Cool and serve.
In large bowl, combine cheese, butter, flour, salt and pepper. Beat with mixer	at low speed. Stir in cooked sausage. Form dough into 1 inch balls. Place on ungreased pan. Bake at 400° for 15 to 20 minutes or until golden brown.
Pat fish dry with paper towel. Cut fish into 2 x 1/2-inch slices. Toss fish in 1 teaspoon sesame oil, 1/2 teaspoon salt, ginger root and white pepper in medium bowl. Then coat fish in 1 teaspoon of cornstarch and toss. Cover and refrigerate 20 minutes. Snap green beans into halves. Cut green onion diagonally into 1-inch pieces. Mix together 1 tablespoon of cornstarch and cold water. Mix together sugar and 1/4 teaspoon sesame oil. Heat wok until very hot. Add 2 tablespoons of vegetable oil and tilt wok to coat side. Add fish and stir-fry gently until fish turns white. Remove fish from wok.
Dissolve jello in hot water. Cool. Add pineapple with juice. Chill until slightly thick. Blend softened cream cheese with other ingredients. Stir into jello mixture. Pour into dish and chill.
When ready to serve, add 1 cup sour cream. Serve over noodles. Children really like.
Mix taco mix and refried beans. Spread in bottom of a 13 x 9-inch pan. Layer other ingredients in order. Do not cook. Eat with tortilla chips or Doritos.
Mix together sugars, shortening, eggs and vanilla. Add soda, flour, oatmeal and peanuts. Drop by spoonfuls on greased cookie sheet. Bake at 350° until light brown.
Pound chicken breasts. Saute chicken breasts. Sprinkle chicken with seasoning salt. Wrap chicken first with cheese. Place chicken in center of puff pastry and fold in each corner to seal completely. Place on cookie sheet. Place on baking sheet. Coat each one with egg white. Bake at 375° for 20 minutes. Serve with gravy or cheese sauce.
Spread cream cheese on bottom of 9 x 9 or 9 x 13-inch pan. Brown hamburg; drain and add salsa. Heat. Then put some hamburg and salsa mixture on top of cream cheese. Then add shredded cheese. Keep going until hamburg mixture is gone. Cream cheese is only on the bottom.
Combine egg, onion powder, horseradish, Worcestershire sauce, salt, chili powder and barbecue sauce. Blend well. Mix in Wheat Chex crumbs and ground beef. Shape into 6 patties. Grill 8 to 12 minutes or to desired doneness. Turn midway during cooking. Brush with additional barbecue sauce. Makes 6 hamburgers.
Combine jello, mini marshmallows and boiling water. Chill until partially congealed, then add Cool Whip, crushed pineapple and pecans. Chill until set.
Combine bread crumbs, butter and milk; pour into buttered dish and cool. Add sugar, eggs, salt and vanilla. Bake for 1 hour at 325°. Serve with sauce.
Cook sausage according to package directions; drain and cut in slices. Place 9 tortillas in the bottom of a greased 9-inch pie plate. Place remaining tortilla in center of plate. Combine sausage slices and cheeses; sprinkle over tortillas. Next, sprinkle tomato and chili peppers over cheeses. Beat eggs, milk, chili powder and salt; pour over the layered ingredients. Bake in a 350° oven for 35 to 40 minutes, or until puffed up in center. Allow to set 10 minutes before serving. Makes 6 servings.
Mix all ingredients together. Form into ball. Refrigerate. Serve with your choice of crackers.
Freeze altogether. To mix, use 1/2 cup Slush and 1/2 cup 7-Up.
Line a pie pan with vanilla wafers. Stir milk, chocolate chips and marshmallows over medium heat until thick. Cool. Spoon 1/2 quart vanilla ice cream over wafers. Cover with 1/2 chocolate mixture; repeat. Put nuts on top and place in freezer for 3 hours.
Mix all ingredients together. Cook over medium heat for 3 to 5 minutes. Remove from heat when it forms a ball. Knead on wax paper. Add food coloring. Store in airtight container.
Chop all vegetables. Add shredded cheese and crumbled bacon. Toss all with salad dressing.
Melt oleo. Stir in flour. Make a smooth base. Gradually add 2 quarts warm water, stirring constantly. Saute meat in a large skillet. Drain. Add meat to soup. Parboil onions, carrots and celery for 15 minutes. Drain. Add to soup. Add all other ingredients. Bring to a boil and simmer 30 to 45 minutes. Makes 3 quarts.
Mix all ingredients except garnish. Chill thoroughly. To serve, add club soda and ice for lightness.
In large skillet, heat oil. Saute chicken until cooked thoroughly. Remove and reserve. Add onion and garlic until transparent. Add broccoli, broth and vinegar. Mix cornstarch with soy sauce; stir into skillet. Bring to a boil, stirring constantly. Cook 1 minute. Add chicken, almonds and pimiento.
Dissolve yeast in warm water; add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator.
Saute mushrooms, onions and celery in butter until tender. Mix in all other ingredients and either stuff bird or bake in a covered dish, that has been buttered, for 1 hour. Uncover last 10 minutes of baking.
In large bowl, place drained fruit cocktail, add Cool Whip to which green food coloring has been added making it a light green color. *Add marshmallows. Stir and place in clear glass serving bowl. Chill until ready to serve. Refreshing, not heavy after big meal.
Quarter and separate onion pieces. Quarter then halve green peppers. Halve tomatoes. Divide lamb into 8 portions. Thread each portion on a skewer alternating lamb cubes with vegetables. Combine remaining ingredients to form a marinade. Place skewers in a pan and cover with marinade. Cover pan and refrigerate overnight. Broil or grill for 20 minutes.
Combine cream of celery soup, cream of mushroom soup, tuna and cereal. Place in a lightly greased casserole. Top with grated cheese and bake at 350° for 30 minutes, until bubbly or in a microwave for 10 minutes on high.
Cook egg noodles uncovered in boiling water 20 minutes, stirring occasionally; drain. Combine mushroom soup, milk, water and Cheddar cheese in a 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas and carrots and pimento. Spoon mixture into greased 11 3/4 x 7 1/2-inch baking dish. Combine bread crumbs, Parmesan cheese and parsley. Sprinkle over the top. Bake, uncovered, for 30 minutes at 375°. Serves 6.
In a large pan (5-quart) heat oil and margarine. Brown onions, garlic and ground beef on low heat (approximately 15 minutes). Add tomatoes, corn, chili powder, salt and cornmeal. In a small bowl, beat together eggs and milk until well mixed. Add to mixture and stir well. Cook 20 minutes. Put into a casserole and bake 30 minutes at 350°.
Melt the chocolate in the coffee over hot water. Cool. Beat the egg yolks in a bowl. Add the sugar, beating until light and fluffy. Stir in chocolate and vanilla. Fold in egg whites gently, but thoroughly. Fold in whipped cream. Turn into a 2-quart souffle dish. Chill for 6 hours.
Mix peanuts and raisins together. Store in airtight container. Serve as a snack or appetizer.
Grease and flour cake pan. Blend together sugar and Crisco. Add eggs, one at a time, beating well after each. Combine cake flour and baking soda. Alternate milk and flour beginning and ending with flour.	Add vanilla; mix well.	Pour into cake pan and bake at 350° for 1 1/2 hours. Frost with Cream Cheese Icing.
Sterilize canning jars. Put half the peppers and half the vinegar into blender container. Cover and process at the liquify setting until peppers are liquified. Repeat with remaining peppers and vinegar. Combine liquified peppers-vinegar and sugar in a large saucepan and boil slowly for 10 minutes. Remove from heat. Add liquid pectin; boil hard for 1 minute. Skim. Add a few drops of green food coloring. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Makes 5 half-pint jars.
Stir in all ingredients. Then put in greased pan. Bake at 375° for 30 minutes or until golden brown. Slice and enjoy!
Run nuts, raisins and coconut through food chopper. Cream butter and sugar. Add eggs, milk (in which soda has been dissolved), jam, spices, flour and chopped ingredients. Bake in three well-greased and floured 9-inch layer cake pans at 350° for 30 minutes. Cool and put together with filling.
Melt butter; add flour and powdered sugar. Mix just until blended. Press out on pizza pan. Bake at 350° until lightly browned, about 10 minutes. Let cool.
Mix together all ingredients. Bake at 350° for 20 minutes (or until bubbly and slightly browned). Serve with rye bread squares or any variety of crackers you like.
Wash and cut the broccoli into small pieces. Add the onion. Fry some bacon. Blot grease off and crumble into small pieces. Add the cheese. In a separate bowl, mix the Miracle Whip, vinegar and sugar. Pour over salad. Toss and refrigerate for 1/2 hour before serving.
Cook hash browns in package on Full power for 10 minutes. Turn halfway. Stir in bowl. Add remaining ingredients. Cook 6 minutes on Full power. Stir. Top with Parmesan cheese. Sprinkle with paprika. Cook 6 minutes on Level 5.
Boil chicken. Save broth and cook noodles in broth. Combine sour cream, soups and chicken, cut into small pieces. Add to cooked noodles and add salt to taste. Mix well. Pour into 9 x 13-inch Pyrex dish. Sprinkle bread on top. Melt butter and pour over bread. Bake at 350° for 30 minutes.
Mix all together and heat in microwave or oven until bubbly. Serve with crackers.
Combine egg whites, corn syrup, water, sugar and cream of tartar in top of double boiler. Beat for 1 minute at high speed to blend. Beat until mixture forms peaks when beater is raised, about 7 minutes. Add vanilla. Continue to beat until thick enough to spread.	Put filling between layers of cake, then cover entire cake	with icing. Decorate	with orange slices after sprinkling sides and top with coconut.
In a large glass mix all ingredients. Add enough Sprite to fill the glass. Serve over ice.
Melt oleo in 9 x 13-inch pan. Set aside. Mix all other ingredients together. Stir well and pour into pan with melted butter. Bake in oven at 400° for approximately 40 minutes or until golden brown.
Combine crabmeat, bread crumbs, onion, pepper and celery in a large bowl. Beat together remaining ingredients until smooth. Mix with crab. Pack into a shallow baking dish or crab shells. Bake at 350° until hot, about 30 minutes.
Dissolve Jell-O in boiling water. Add cream cheese and whip together. Cool. Add drained, crushed pineapple and marshmallows; mix altogether. Fold in Cool Whip. May add coconut or nuts, if desired.
Mix cake mix according to package directions. To 1/3 of batter add chocolate, sugar, water and soda. Cut this mixture into remaining 2/3 batter with a spatula. Bake at temperature and time indicated on cake mix box.
Combine pork and all ingredients in a glass or ceramic baking dish. Cover. Marinate for 8 hours or overnight, turning several times. Let stand at room temperature for 30 minutes before baking.
Mix dry ingredients. Add softened margarine and mix with spoon. Add the rest and mix. Line cookie sheet with foil and drop by 1/2 teaspoon. Leave space; they really spread! Bake 8 to 10 minutes at 350°. Let cool and lift with hand (peel away when hard). Melt 12 ounce bag of semi-sweet chocolate. Spread on shiny side. Place one another on top of each other. Refrigerate or freeze.
Brown meat and onion. Add beans. Spread Doritos in baking dish. On top, spread meat, onions and bean mixture. Mix Ro-Tel tomatoes and soup together. Spread over meat mixture. Top with 1/2 cup grated cheese. Bake at 350° for 30 minutes.
Brown meat in cooking fat in Dutch oven or soup pot. Pour off drippings. Add water, onion, bouillon, salt and herbs. Cover tightly and cook slowly 1 hour and 15 minutes. Stir in carrots, green beans and celery and continue cooking, covered, 45 minutes or until meat is tender and vegetables are done. Remove bay leaf.
Lightly brown chicken with curry to taste. Make broth per rice serving. Add additional curry to taste. Cover and cook 20 minutes.
Trim ends of zucchini, do not peel. Cook whole zucchini in boiling water for 5 minutes or until crisp tender. Cool slightly. Half lengthwise. Scoop out pulp, leaving a 1/4 inch thick shell. Chop pulp, set aside. Sprinkle shells lightly with salt. Arrange in a 2-quart rectangular baking dish. In a medium mixing bowl, combine egg margarine, the 1/4 cup Parmesan, onion, parsley and pepper. Stir in chopped pulp and bread crumbs. Spoon filling into shells. Sprinkle with the 1 Tbsp. Parmesan. Bake uncovered in a 350° oven about 20 minutes until set and heated through. Serves 6.
In a large bowl, mix the first 6 ingredients, then add the remaining ingredients. Pour batter into two 11 3/4 x 7 1/2 x 1 3/4-inch greased Pyrex dishes. Bake for 45 minutes at 350°. Five minutes before removing from oven, spread tops with icing.
Melt together in top of double boiler. Dip candy with toothpick.
Brown meat. Add salt and pepper and rest of ingredients. Cook slowly for 2 to 3 hours.
Cake: Put all ingredients together in bowl and mix by hand. Bake in greased and floured 9 x 13-inch pan at 325° for 35 to 40 minutes.
Preheat oven to 400°. In 12 x 9-inch baking dish, combine chicken, celery, water chestnuts, red onion, soy sauce, mayonnaise, noodles with seasoning and soup. Bake in preheated oven 20 minutes. Turn off oven. Stir salad once. Top with almonds. Return to oven 6 minutes.
Mix all ingredients well, adding oatmeal and chocolate chips last. (I spread the chips on top and press into batter.) Pour into greased and floured jelly roll pan. Bake in a 350° oven for 15 to 20 minutes, until done in middle.
Combine all ingredients in large, tightly-covered casserole dish. Bake 5 hours at 275°. Serves 6 to 8.
Cook and drain macaroni. Melt butter; stir in flour and salt to make a thick paste and add milk. Stir constantly until medium white sauce is made. Add grated cheese; stir until melted. Place macaroni in 2-quart casserole; pour sauce over and stir. Bake in 350° oven half an hour or microwave High 10 minutes. Serves 4 to 6.
Cook onion and pepper in margarine until tender. Prepare sauce mix as directed, except use 1/2 cup milk. Blend in 1/2 cup salad dressing and dash of Worcestershire sauce. Combine onion, pepper and salad dressing mixture with grated carrot and cooked noodles; mix lightly. Line sides of a 1 1/2-quart casserole with split lengthwise frankfurters, cut in half. Spoon noodle mixture into center of casserole. Bake at 350° for 25 to 30 minutes. Makes 4 servings.
Add dry ingredients; sift in large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth. Pour into greased and floured tube pan. Bake at 350° for 45 to 60 minutes.
In a plastic bag, combine flour, salt and pepper. Add chicken, a few pieces at a time; shake to coat. In a large skillet, brown chicken in margarine until golden brown. Add lemon juice and mushrooms. Reduce heat; cover and simmer 20 minutes or until tender. Serve over rice.
Mix all the ingredients and put in a baking dish. Bake 30 minutes at 350°.
Preheat oven. In a 9 x 12-inch pan, put cookies 1/4 inch deep. Flatten. Cook for 12 to 14 minutes. Melt caramels with half and half in microwave. Put chocolate chips over cookie layer. Cook until chocolate is melted, about 5 minutes. Spread caramel mixture over cookies. Sprinkle pecans on top. Cool. Cut into bars.
Bake at 350° for 30 to 35 minutes in 8 x 8 x 2-inch pan.
Salt and pepper chops to taste. Smooth mustard on both sides, roll in flour and lightly brown. Place in shallow baking pan with soup. Bake for 1 hour at 350°.
Mix first 4 ingredients; cook 1 hour and 25 minutes. Add remaining ingredients; cook for 45 minutes. Place in freezer bags or into glass jars and seal.