HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in boiling water. Drain and rinse in cold water. Drain well. Saute onion in butter until transparent, but do not brown. Add ground beef and cook until all the red color disappears, breaking with fork until crumbly. Combine meat with remaining ingredients and mix well with well drained macaroni. Pour into lightly oiled 2 1/2 qt. casserole dish. Sprinkle the top with additional cheese. Bake at 350 degrees for 45 to 60 minutes or until hot and light brown on top. Serves 6.
Combine tomato soup and crawfish tails. Add enough water to suit your preferred consistency. Blend mixture well. Add salt and pepper to taste. Serve in shallow soup bowls and float croutons on top. Serves 4 to 6.
1st Layer: Dissolve 1 package jello and 1 envelope gelatine in 1 cup boiling water and pour in 9 x 13 1/2-inch Pyrex baking dish sprayed with Pam. Let set in refrigerator for 20 to 25 minutes until firm. Dissolve 2 envelopes gelatine in 1 cup boiling water. Add can of condensed milk.
Layer in order given in an 8 x 8-inch pan. Pour dressing over top, but do not mix. Let set in refrigerator at least 2 to 3 hours before serving. When ready to serve, mix well.
Dissolve jello in hot water and place in refrigerator until slightly jelled. Mix in sherbet thoroughly. Add drained oranges and pineapple. Mix well. Refrigerate until firm.
Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and, if desired, brickle chips. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar.
In large bowl, put softened butter and cream cheese; blend together until creamy. Add eggs, one at a time; add sugar to this. Sift together flour, salt and baking powder; slowly add these dry ingredients to the bowl. Mix together well. Add flavoring last. Pour batter (very stiff) into 1 greased and floured tube pan or two loaf pans. With knife, cut through cake batter in a circle. Do not touch bottom of pan. Place in center of rack and bake 1/2 hour at 350°. Turn oven down to 325° and bake 1/2 hour more. Cool and remove from pan. Serve plain or add your favoring topping (optional).
Layer 1/2 of ham, potatoes, onion, flour, salt and pepper. Repeat with remaining ingredients. Pour milk over layers. Mix bread crumbs and margarine; sprinkle atop. Top with parsley. Bake at 350° for 1 1/4 to 1 1/2 hours, covered, and 15 minutes uncovered.
Combine cheese and green chilies; mix well. Combine eggs and water and beat well. Add to cheese mixture. Bake at 250° for 30 minutes.
In frying pan, brown beef in hot oil. Add garlic; cover and simmer until yellow. Add soy sauce and 1/4 c. water; cover and simmer 45 minutes. Add vegetables. Cook 10 minutes. Stir in cornstarch blended with rest of cup of water. Serve over hot fluffy rice.
Mix all ingredients. Pour into covered casserole dish. Bake at 375° for 1 hour. Serve with pickles and hot rolls.
Grease well a 13 x 9 x 2-inch pan. In saucepan, combine rice cereal, oats and sesame seed. Toast over medium heat a few minutes. In a large saucepan, combine marshmallows, peanut butter and butter; melt over low heat. Stir in cereal mixture, peanuts and raisins. Press firmly into prepared pan. Work fast. Take out of pan and cut into bars. Makes 36 bars. Wrap in wax paper or plastic wrap. Wax paper is easier to work with.
Cook ground meat and onion in skillet until meat is cooked well, but not crisp. Drain off fat. Cook 1 pound jumbo shells until tender. Set aside. Mix meat, onion, sauerkraut and cooked potatoes together. Fill cooked shells. Sprinkle with dab of margarine. Place in microwave for 20 to 25 minutes. Good way to use up leftovers.
In a hurry? This delicious dip can be put together with very little preparation. Spread bean dip onto a big platter or shallow dish. Spread guacamole next. Mix sour cream, mayo and taco seasoning and add the next layer. Top with tomatoes and cheeses and sprinkle olives for garnish. Serve with tortilla chips and extra salsa, if desired.
Boil potatoes; peel. Add butter and mash. Cool. Add milk and beat, adding salt and pepper to taste.
Preheat oven to 350°. In large skillet, brown beef. Drain fat and set aside. In same skillet, saute onion in margarine. In large bowl, combine beef, onion, spaghetti sauce, macaroni, mushrooms, 1 cup of the cheese and seasonings. Spoon into a 11 x 7 x 2-inch baking dish.
Mix ingredients together. Slice fresh peaches into freezer containers. Pour mixture over peaches (as much as desired per container). Fill not more than 3/4 full. Crumple waxed paper and push peaches down to keep them from surfacing (as they will discolor). Attach lid and freeze. Thaw to serve. Very good over ice cream or yogurt or whatever, using juices and all.
Mix oleo and sugar together; cream until fluffy. Beat in eggs and vanilla. Stir in flour, baking powder and nuts. Drop by tablespoon on ungreased cookie sheet. Bake at 325° until cookies are just set (tops will still be soft). Remove from oven; let set a few moments before removing from cookie sheet. Makes 3 dozen.
Cut orange into pieces (do not peel). Put in blender until rind is finely ground. Add juice, dates, egg and butter. Give a whirl in blender.
Cook chicken; remove bones and skin. Cut up and place in baking dish. Place sliced boiled eggs over chicken. Mix chicken broth and soup; heat and stir until smooth. Set aside. Mix other ingredients. Pour broth over cut up chicken. Pour flour mixture over all. Bake at 350° for 30 minutes, or until crust is brown.
Melt margarine and peanut butter. Add sugar and crumbs and press into a 13 x 9-inch pan. Melt chocolate chips and Crisco. Pour over peanut butter layer. Chill 20 minutes. Score the chocolate. Chill again 3 to 4 hours or until firm.
Place butter in 8 x 11-inch pan. Place in warm oven to melt. Spread crumbs over butter. Add one layer of remaining ingredients, dribbling milk on top. Bake at 350° for 30 to 35 minutes. Cool completely before cutting into bars.
Mix strawberries and Sure-Jell in a 5-quart casserole dish. Stir and cover. Cook for 10 minutes. Take out. Add 7 cups sugar. Stir well. Cook for 5 more minutes. Stir well again and cook for 5 more minutes. Take out and put in hot jars. Seal.
Saute the onions, green onions, bell pepper and celery in margarine until soft. Add flour, parsley and shrimp. Cook 15 minutes. Add relish, cheese and cream. Stir well until cheese is melted in sauce. Mix with cooked fettucine and pour into casserole dish. Top with Parmesan cheese. Bake at 350° for 15 minutes. Can substitute crawfish for shrimp.
Roll out and press crescent rolls, seams together, on a cookie sheet. Bake at 350° for 15 minutes. Cool.
Dice the potatoes and onions. Volume-wise, make 1/2 volume of onions versus the potatoes. Cook onions in oil until there are no crunchies, then add the remainder of the spices. Simmer for 3 1/2 minutes. Cover the potatoes with water; boil until semi-soft. Cook the bacon until it is thoroughly done, but not crisp. Add the onion mixture to the potato pot. This will seem like too much for the water. It is, so now cut the temperature down so the water is not boiling. Add the 2 cups of milk and clams; fold in the cream cheese. The consistency should be about right. If it is too loose, mix some flour and water in the mixer and add to suit your personal needs.
Thaw and drain vegetables. Mix with soup, sour cream, pepper, 1/2 cup cheese and half can of onions. In a 9 x 13-inch pan, bake, covered, at 350° for 30 minutes. Mix remaining cheese and onions. Sprinkle over baked vegetables and bake for another 5 minutes.
Mix butter and crumbs. Spread half of crumbs in 2-quart casserole. Cover with chicken. Top with remaining crumbs. Bake at 350° for 30 minutes or longer. Serves 6.
Combine all ingredients (except corn) in saucepan and bring to a boil. Reduce heat and cook, over low heat, for approximately 1 hour, stirring occasionally. Add corn last 5 minutes. Cool and store in refrigerator. Makes 1 quart.
Heat oven to 450°. Mix all ingredients. Beat vigorously for 30 seconds. Pour into greased round layer pan (9 x 1 1/2-inch or loaf pan). Bake until golden brown, 25 to 30 minutes. Serve warm. Yields 9 to 12 servings.
Cook pineapple and sugar for 10 minutes. When cake is done, poke holes in top and pour pineapple mixture over top. Cook pudding and milk. Spread over top of cake/pineapple. Mix Cool Whip and coconut together and spread on top.
Mix all ingredients together and place in a 9 x 13-inch (greased) pan. Crush Ritz crackers and spread over top. Bake at 350° for 1 hour.
Fry chicken in oil over medium heat until no longer pink. Mix Miracle Whip, orange juice and brown sugar. Add to chicken and simmer until chicken is done. Add rice and green pepper strips and cook 3 minutes. Add oranges and pineapple last and heat through. Serve. Makes 4 good servings.
Leave all ingredients in powdered form. Put ingredients in a large bowl. Put on a lid and shake well. Use 1 to 2 teaspoons of the powder per cup of hot water.
Combine first 6 ingredients and mix well. Spread on 10 or 12 slices of bread and top with bread. Wrap in freezer wrap and freeze.
Dissolve Karo syrup and brown sugar together in large pan. Do not boil. Add peanut butter. Stir until melted. Add cereal and stir until coated. Press into 9 x 13-inch pan. Melt chips together in microwave or double boiler. Spread over cereal mixture. Cut in squares.
Sift the flour and salt together. Cut in fat. Add and stir in milk to make soft dough. Divide dough in half. Roll 1 part to 1/4-inch thickness. Cut into strips. Drop dumplings, 1 at a time, into liquid. Keep dumplings pushed aside with fork so that dumplings will be separated. Pour into baking dish. Roll other half of dough to fit baking dish. Place on top of chicken and crimp edges. Slash crust to allow for escape of steam. Brush crust with butter and bake.
Soften cream cheese to room temperature. Mix cream cheese, garlic salt and Parmesan cheese together. Wash and core mushrooms. Put stuffing in mushrooms and bake at 350° for 8 to 10 minutes.
In mixer combine cooking oil, eggs and sugar. Blend all wet ingredients, then put in all dry ingredients to mix well with apples. Bake in Bundt pan for 1 hour and 10 minutes at 350°.
Put all ingredients into blender and process at high speed until smooth. Serves with corn chips or tostados. Makes 2 cups.
Mix the ingredients thoroughly with a fork. Serve with fresh fruit or pound cake cut in pieces for dipping.
Combine Karo and sugar; bring to a boil. Remove from heat immediately and add peanut butter. Pour peanut butter mixture over cereal. Mix well and pour into 9 x 13-inch pan; press flat. Melt chocolate morsels and spread evenly over all. When firm, cut into squares.
Mix 1 box of Jello according to package directions. Pour into 8 x 12-inch glass dish. Let set. Mix second group of ingredients as a "filler". Gently spread on top of set Jello. Mix second box of Jello according to package directions. Let it set until it starts to jell. Spoon on top of filler and chill.
Place turkey, water, bouillon cubes, onion, peas, mushrooms and cream soup in crock-pot on low for 6 to 8 hours. In last hour, add spaghetti and cook until tender. Serves 4.
Mix rice, sugar, salt, soy sauce and boiling water; let stand. Brown meat, onions and celery; add soup and combine all ingredients. Bake in a greased casserole for 1 1/2 hours at 350°.
Cook ground beef in large skillet until brown and crumbly. Drain. Stir in all tomatoes, sugar, salt, pepper and bay leaf. Let simmer for about 20 to 30 minutes. Cook and drain noodles according to package. Stir together cooked noodles, green onions and sour cream until blended. Place noodle mixture in bottom of lightly greased 13 x 9 baking dish. Top with beef mixture and sprinkle evenly with cheese mixture. Bake, covered, at 350° for 30 minutes, then uncovered for 5 to 8 minutes more.
Preheat oven to 325°. Coat a 9-inch spring-form pan with nonstick vegetable oil spray. Combine crumbs and sugar; stir in margarine. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325°.
In heavy, deep skillet, saute onion, celery, bell pepper and garlic until onion is tender. Remove from heat. Stir in tomato sauce, water and all seasonings. Return to heat and simmer, uncovered for 10 minutes (add more water if needed). Add clean, raw shrimp, bring to boil, reduce to medium and simmer 10-15 minutes, covered until shrimp are pink and tender. Do not overcook. Serve immediately over hot cooked rice.
Pop the popcorn and set aside. Mix sugar, syrup and butter in saucepan and cook for 5 minutes. Add soda and stir well. Pour over popped corn; stir well and spread on cookie sheet. Bake 20 to 25 minutes, stirring every 10 minutes at 250°.
Mix first four ingredients in one bowl. Mix remaining ingredients, then add 2 mixtures together. Chill for 12 to 24 hours.
Brown meat and onions (drain fat). Add tomato sauce, paste and tomatoes. Bring to boil, reduce heat and simmer for 15 minutes. Cook noodles for 10 - 12 minutes, drain and rinse with cold water. Combine egg, ricotta or cottage cheese and parmesan cheese. Layer 1/2 of the cooked noodles in a 2 qt rectangular baking dish. Spread 1/2 of cheese mixture over noodles, then spread 1/2 of meat mixture over cheese. Repeat layers. Bake in 375 degree oven for 30-35 minutes or until heated through. Let stand for 10 minutes before serving.
Preheat oven to 300°. Line jelly roll type pan (with sides) with foil. Place nuts on foil. Melt oleo and add seasonings, stirring well. Pour mixture over nuts on foil and toss to coat. Bake 30 to 45 minutes till crisp. Sprinkle with salt.
In saucepan, bring one-inch water to a boil. Add broccoli; cover and steam for 5 minutes. Drain. Plunge into ice water; drain. Toss with salt and pepper. Arrange florets and tomatoes in 12-cup ring mold. Dot with butter. Cover with foil. (Can be made ahead. Refrigerate up to 24 hours. Bring to room temperature before baking.) Bake in 350° oven for 25 minutes. May use cheese sauce over this when serving. Makes 20 servings.
In saucepan, mix sugar and cornstarch well. Stirring constantly, add water. Cook over medium heat until thick. Remove from heat and add gelatin. Dissolve. Place berries in crust and pour hot mixture over berries. Chill for 3 hours. Top with Cool Whip.
Sift meal, flour, soda and sugar together. Mix with other ingredients and bake at 425° until done, approximately 20 minutes. You can use an iron skillet if you want to.
Grease 2-quart round casserole dish. In large bowl with fork, mix flour, sugar, baking powder, salt and baking soda. Using pastry blender, cut in butter. Stir in raisins. Preheat oven to 350°. In small bowl beat eggs slightly with fork. Remove 1 tablespoon of egg and reserve. Stir in buttermilk in flour mixture (dough will be sticky). Turn dough on well floured surface. Knead dough 10 strokes to mix. Shape in balls; place in casserole dish. With sharp knife cut a 4-inch cross abut 1/2 inch deep in center of dough. Brush with reserved egg. Bake 60 to 70 minutes, until toothpick comes out clean. Cool in casserole on wire rack 10 minutes. Remove from casserole dish. Cool another 30 minutes, then cut and serve. Makes 1 loaf.
Preheat oven to 375°. Roll out the crescent roll dough onto a 9 x 13 inch baking sheet. Pinch edges together to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Mix together in a small bowl, the softened cream cheese, mayonnaise and dry Ranch-style dressing mix. Spread this mixture over the cooled crust. Arrange the vegetables over the cream cheese layer. Sprinkle with grated Cheddar cheese. Chill for one hour, slice and serve.
Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff. Cream shortening. Add salt and vanilla. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternating with the milk. Fold in beaten whites. Fold in fresh blueberries. (Take some flour called for in the receipt and shake them in it so they won't settle.)
Dissolve Kool-Aid, Jell-O and sugar in boiling water. Add cold water. Mix well and pour into plastic popsicle molds and freeze.
Whip together cream cheese and powdered sugar until fluffy. Fold in whipped cream and vanilla. Pour into baked pie shell. Pour pie filling over top. Chill and serve.
Peel, core and slice apples. Sprinkle with lemon juice. Mix together sugar, cinnamon and nutmeg. Combine with apples. Turn apple mixture into 8 x 8 x 2-inch baking dish.
Cook margarine, sugar and syrup until a teaspoonful will form a soft ball in cold water. Remove from heat and briskly stir in milk. Keep hot in covered double boiler.
Drain pineapple. Save and use 1 cup as liquid for Jell-O. Fold in remaining ingredients. Chill. Serves 8.
Stir-fry beef, chicken and onions in 1 tablespoon of oil for 3 or 4 minutes. Add remaining ingredients and stir-fry approximately 3 minutes. Drain mixture and allow to cool. Divide mixture and fill egg roll wrappers. Deep fry in vegetable oil at 360° until crisp and brown.
Mix together sugar, egg, butter, milk and flour. Cook until warm, then add vinegar. Bring to boil, then cool. Combine the cooled mixture with the bananas and crushed peanuts. Place in serving bowl and scatter reserved peanuts over top.
Cut tomatoes into 12 slices. In a shallow bowl, whisk together flour, salt, sugar, and cayenne. In another shallow bowl, whisk together egg and milk. In a third shallow bowl, coarsely crush corn flakes with hands. Working with one tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with corn flakes, pressing them to adhere, and arrange slices in one layer on a baking sheet. In a 12-inch nonstick skillet, heat one tablespoon butter and one tablespoon oil over moderate heat until foam subsides. Fry 3 tomato slices until golden brown, about 3 minutes per side. Be careful not to let coating burn. Transfer tomatoes to paper towels and drain. Fry remaining slices in remaining butter and oil in same manner. On another baking sheet, arrange drained tomato slices in one layer. Bake tomatoes in the middle of oven until tender and hot, about four minutes. Serve with tomato salsa.
Blend all ingredients, except Frango mints, in a large mixing bowl. Beat 2 minutes at medium speed. Blend in melted Frango mints. Mix until well blended. Bake in a greased and floured 10-inch tube pan at 350° for 55 to 60 minutes. Cool in pan. After a few minutes, remove from pan. When cool, dust with powdered sugar.
Heat oven to 400°. Grease a 10-inch pie plate. Brown beef and onions; drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and Bisquick in blender for 15 seconds on high. Pour over hamburg. Sprinkle with cheese; top with tomatoes. Bake for 8 to 10 minutes, or until knife comes out clean. Serves 6 to 8.
Cut apples into wedges and put in baking dish. Pour water and lemon juice over apples. In another dish, mix remaining ingredients, including cheese. Put on top of apples. Cover and bake for 45 to 50 minutes at 350°.
Mix together and heat at 350° for 25 minutes or microwave. Serve with crackers.
Combine everything but parsley. Pour in a greased 1-quart baking dish. Bake at 350° for 30 minutes. The oysters will become tough if baked too long.
Cook broccoli and drain. Set aside. Melt margarine in skillet. Add soup, milk and cheese. Simmer until cheese is melted. Cook rice. In a casserole dish mix rice and broccoli together. Add cheese mixture. Sprinkle bread crumbs on top. Bake in oven for 20 minutes at 325°.
Soak yeast in milk, using 1 teaspoon sugar. Add 1 1/2 cups of the flour. Beat with a spoon. Add sugar, shortening and salt. Beat. Add other 1 1/2 cups flour. Grease and let rise double (1 1/2 to 2 hours). Put in greased 11 x 15-inch cookie sheet. Spread with sliced peaches or applesauce. Sprinkle with topping:
Put popcorn in large shallow roasting pan. In heavy saucepan mix sugar, butter, corn syrup and salt. Stir over medium heat until boiling. Continue boiling without stirring 5 minutes. Remove from heat; stir in vanilla and soda. Pour over popcorn, stir to coat well. Bake in preheated 250° oven 1 hour, stirring several times. Cool, break apart and store in tightly covered container.
Combine the pudding mix and yellow cake mix in bowl. Make well and pour in oil, milk and water. Mix well. Add eggs, one at a time. Mix sugar, nuts and cinnamon together. Pour 1/2 batter into a greased and floured tube pan. Spread 1/2 of topping mixture. Add remaining batter and spread remaining topping mixture on top. Bake 1 hour at 350°.
Cut cheese in chunks; melt in microwave and add Ro-Tel and ground beef. Great with tortilla chips or sweet bread.
Melt margarine over low heat. Brown rice and onion in margarine. Add remaining ingredients, cover and bake at 325° for 45 minutes to 1 hour.
Combine shortening, salt, soda and spices; add sugar and cream well. Blend in molasses. Beat in egg; add flour alternately with coffee (water). Beat 1/2 minute; drop dough from teaspoon. Bake at 375° for 15 minutes.
Mix milk, sour cream, and powdered sugar. Fold in Cool Whip. Mix with cake cubes. Pour into a 9 inch x 13 inch pan. Combine glaze and strawberries, and top the cake mixture.
Blend cornstarch and cold water. Add this to boiling water. Cook until clear. Let stand until completely cold. Beat egg whites until stiff. Add cornstarch mixture and beat on high speed, adding sugar gradually. This makes a nice meringue.
Brown pork steaks. Then brown green peppers and onion. In another bowl, bring to a boil beans and tomatoes. Beat eggs and stir into beans and tomatoes. Add to meat and vegetables. Salt and pepper to taste.
Combine and pour into ungreased pan. Bake at 325° until center quits jiggling (usually 20 minutes). Bake longer for brownies.
Mix pecans and coconut. Press into a greased and lightly floured 9 x 13-inch pan. Mix the cake mix as directed. Pour over pecan and coconut mixture. Mix the cream cheese, melted margarine and powdered sugar. Drop in rounded spoonfuls. Bake at 350° for 40 minutes or until done.
Combine all together; put in baking dish and sprinkle with 1/4 cup Parmesan cheese and pour melted 1/2 cup butter on top. Bake at 350° for 25 to 30 minutes.
Cook 8 ounces elbow macaroni in salted water. Drain and set aside. Cook until lightly browned in skillet the beef, onion and pepper. Add soup and milk. Add drained macaroni. Blend and pour into casserole dish. Sprinkle cheese over top. Bake in 400° oven for 15 or 20 minutes, until cheese is brown.
Wash chicken. Pat dry. Add oil to large skillet. Coat chicken with flour. Brown quickly. Cover. Cook over medium heat about 15 minutes until tender. Remove chicken. Add onion slices, green pepper and garlic to skillet. Cook until tender. Stir in remaining ingredients. Remove chicken from bones in large pieces. Add chicken to sauce. Cover tightly. Simmer for 25 to 30 minutes. Serve with rice or spaghetti prepared according to package directions.
Cream together Crisco and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Add flour with buttermilk, alternately. Put in large 9 x 13-inch pan. Bake at 350° about 45 minutes.
Shred cabbage, carrots and turnip and place in a large container (12 quart for mixing purposes). Add raisins, apples and drained pineapple. Mix thoroughly. Mix pineapple juice with Kraft dressing and pour over slaw. Mix again so that the dressing is equally spread throughout. Add additional dressing if more moistness is desired. Store in a gallon jar or tightly closed container in the refrigerator to chill.
Melt butter, stir in sugar, then add whipped eggs. Stir until smooth. Add flour, stir, then add melted chocolate and vanilla. Pour in Pam-sprayed 8-inch pie pan and microwave on High for 6 to 7 minutes. Serve with Cool Whip or ice cream.
Saute garlic until brown, then discard. In the same pan, saute onion until soft. Add meat, shrimp and 1/2 cup cold water. Simmer for about 10 minutes or until pork is thoroughly cooked. Add beans, bean sprouts and carrots. Cook for about 5 minutes more or just until tender. If liquid remains, drain from mixture. Turn onto a large platter to cool.