HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute hamburger meat, onion and green pepper. Season with seasoned salt and 1 teaspoon Worcestershire sauce. Line bottom of 13 x 9-inch pan with 1 pound Tater Tots. Add meat mixture. Add chicken soup, celery soup and mushroom soup. Mix together and pour over meat mixture and Tater Tots. Put 1 pound Tater Tots on top. Bake at 350° until bubbly. Cover with grated cheese and put back in oven and melt.
Cook pudding as directed on box. Add dry cake mix and stir. Spread in greased and floured 9 x 13-inch pan. Sprinkle with chips and nuts. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine mayonnaise and dry soup mix; let stand for 5 to 10 minutes so onion flakes will soften.
After cream cheese is soft, mix all ingredients together. Roll into a ball and coat with additional nuts, if desired. Serve with crackers.
Mix and let set apples and 1 cup white sugar, while you mix 1 cup white sugar and oleo. Add eggs; beat well. Add the above 4 cups sugar-coated apples. Then add to apples the flour, soda, cinnamon, nutmeg or cloves, salt and nuts. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or test with a toothpick.
Brown ground beef, onions and celery. Salt and pepper to taste. Put in bottom of casserole. Mix kidney beans, tomatoes, tomato soup, sugar and 1/2 can water. Pour over meat mixture. Bake at 375° for 1 hour. Serve with salad and garlic bread.
Crumble Oreos in blender (looks like potting soil). In one bowl, mix milk, cream cheese and margarine. In second bowl, mix pudding, milk and Cool Whip. Combine both bowls together.
Place steak on large piece of heavy-duty aluminum foil in a 9 x 13-inch pan. Place onion slices and mushrooms on top of steak. Pour Dale's steak sauce and water on top of onions and mushrooms. Close foil and secure edges. Bake at 350° for about 2 hours.
Mix all the ingredients. Drop them by spoon on greased pan. Bake at 450° for 10 minutes.
Cook macaroni as directed on package. Drain well. Return to same pan. Add Velveeta, milk and pepper to macaroni. Stir on low heat until Velveeta melts. Serve immediately. Makes 4 to 6 servings.
Mix everything but cukes and bring to a boil for about 1 minute. Put cukes in clean tight jars and cover with syrup. (I double this recipe.) Chill overnight before using. Store in cool place and will keep all winter. Syrup can be reused; just bring to a boil and add new cukes.
Brown ground beef and onion in skillet. Drain well. Add taco seasoning and 1/4 cup water. In casserole dish put Doritos and ground beef mixture in layers. Top with cheese. Put into oven for 20 minutes at 350° until cheese melts. May top with chopped lettuce, chopped tomatoes and Old El Paso taco sauce.
Thinly slice or grate slender zucchini, If you grate, squeeze out water. Quickly saute zucchini in hot olive oil with some minced garlic. Stir in chopped parsley and mint to taste. Season with salt and pepper. Serve warm or room temperature.
Mix ingredients. Drop 1/2 teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes. Remove from oven. Place chocolate candy kiss on top. Remove cookie with spatula to cooling rack.
Mix oatmeal and boiling water. Let stand 20 minutes. Mix all remaining ingredients, then add oatmeal. Bake at 350° until done about 30 to 35 minutes.
Cook chicken and chop into small pieces. Chop pepper, pimentos, onions and celery. Cook in chicken broth for 8 minutes. Add soup and mushrooms. Cook in broth. Add egg noodles; cook in broth. Pour in a casserole dish. Grate cheese and pour over top. Bake at 350° until cheese melts.
Dissolve dry milk in water in top of double boiler. Add sugar and stir until thick over boiling water, 17 minutes. Cool and use instantly or refrigerate. Makes 14 ounces.
Mix butter and Crisco. Then add sugar. Beat until creamy. Then add 1 cup flour and 3 eggs. Mix well. Then add remaining flour and 3 eggs. Next, add flavorings and pour into a greased, floured tube pan. Bake 1 hour and 10 minutes at 300°.
Mix cheese and mayonnaise until smooth. Mix ham, parsley flakes, dry onion, dry mustard and Tabasco with cheese mixture; chill overnight. Roll into ball and roll over chopped pecans. Serve with crackers.
With adult supervision, mix ingredients in a saucepan and heat on low heat for 3 minutes. Knead on wax paper. Store in airtight container. Makes 1 pound of play dough.
Place raspberries on top of the mixture in pan. Mix eggs, milk, 2 tablespoons flour and 1 1/2 cups sugar together and pour over fruit. Combine 1/2 cup sugar, margarine and 1/2 cup flour. Sprinkle on top. Bake at 350° for 40 minutes. Enjoy.
Mix all ingredients and form into a loaf. Place in crock-pot with potatoes around top. Cook at low all day.
Boil ham hocks for about 15 minutes. Then add collards. Cook 2 1/2 to 3 hours on high. Salt and pepper to taste.
Beat Crisco in an electric mixer until light and fluffy. Cream sugar with Crisco. Add eggs, 1 at a time. Combine flour, baking powder, salt and cocoa. Incorporate flour mixture with sugar and egg mixture, alternating flour mixture and milk. Add vanilla. Bake in greased and floured tube pan at 325° for 1 hour and 25 minutes or until toothpick comes out clean.
Stir it all up. Bake at 350°. When it bubbles, cover with Cheddar cheese and melt.
Beat margarine or butter and sugar in bowl. Beat in syrup, eggs and flour thoroughly. Stir in nuts and chips. Pour into greased 13 x 9-inch pan. Bake in 350° oven for 30 to 35 minutes; cool. Cut into squares.
Heat oven to 375°. Mix spinach, 1 cup Mozzarella, cottage cheese, egg white and Parmesan cheese until blended. Fill each shell with a heaping tablespoonful of spinach mixture. Place in a 12 x 8-inch baking dish; spoon sauce over shells. Cover with foil. Sprinkle extra 1/2 cup Mozzarella cheese over top. Bake 35 minutes in oven. Makes 4 servings.
Spread softened cream cheese in bottom of baking dish, pour can of chili over and top with shredded cheeses. Bake at 325 degrees for 15 minutes.
Melt all ingredients on low heat in iron skillet until smooth in texture. Seal tight and store in small jars. Use as needed for cuts and sores.
Bring to a boil. Cover apples and bake until golden brown and apples are tender.
Season ground beef with salt, pepper and minced onion. Place in glass casserole and top with a paper towel. Microwave on High for 5 minutes; drain fat. Pour 1 can of soup over meat. Place Tater Tots on top and add the second can of soup. Sprinkle cheese and paprika on top. Microwave on High for 15 minutes; rotate twice. Serves 4 to 6.
Mix all ingredients and knead until smooth. Roll into long, thin strips (thin pencil size) and snip off into 1/4-inch pieces. (You can make a variety of colors of leave natural.) Spread pieces on ungreased cookie sheet and bake at 300° for about 20 minutes or until firm. Cool and store in airtight container.
Mix cake mix, eggs and oil. Dissolve jello in apricot nectar; add to cake batter and mix well. Bake for 40 minutes at 325° in greased and floured tube pan.
Mix all ingredients. Pour into greased loaf pan. Bake for 1 hour and 20 minutes at 300° to 325°.
Stir mixture until sugar dissolves. Use this mixture in chopped cabbage. Use enough to moisten cabbage. Some cabbage should be left over to be used at a later date.
Combine all ingredients. Pour into cooking dish. Bake until cheese has melted and is hot. Bake at 325° for 15 to 20 minutes. Serve hot.
Layer bacon on the bottom of pot with tight fitting lid. Layer stew meat on top of bacon. Dump both cans of potatoes and juice from cans in pot. Dump both cans and juice of carrots in pot. Dump can of onions and juice in (not necessary). Cover pot and put pot in or on campfire; leave for about 45 minutes. Don't open until done.
Fix jello and add sherbet. Mix. Cool in refrigerator until thick as egg whites. Add oranges and juice. Whip cream and fold in. Pour into mold. Chill.
Combine the brown sugar, butter, syrup and salt in a quart dish. Microwave mixture on High 4 to 5 minutes, until it boils. Add the baking soda; stir until foamy. Spray Pam inside a large brown paper bag; place popcorn inside. Pour sauce over corn; microwave on High 1 1/2 minutes and shake. Microwave 1 minute; shake. Microwave 45 seconds; shake. Microwave 30 seconds; shake. Pour onto cookie sheet to cool.
Cook spinach as directed. Drain. Saute onion in butter. Mix all ingredients together in casserole dish. Stir Parmesan cheese into casserole and also sprinkle on top. Bake at 350° for 20 to 30 minutes.
Cream well sugar, shortening and eggs; dissolve soda in milk and add. Add cream of tartar to flour. Add vanilla to mixture and mix in. Add flour to mixture and mix smooth. Grease and flour cookie sheet. Place on cookie sheet with teaspoon. Bake 12 to 15 minutes at 350°.
Wash and core cabbage; place cabbage on 2 pieces of overlapping Saran Wrap. Spread butter in cavity of cabbage; pour soy sauce in cavity. Wrap cabbage tightly and place in a glass pie plate. Microwave at High for 10 to 12 minutes or until fork-tender, rotating cabbage every 5 minutes. Let stand, wrapped, 5 minutes.
Preheat oven to 400°. Line muffin tin with paper liners (10 to 12 muffins)). Mix egg, milk and oil together. Add all dry ingredients. Mix well, but do not overmix. Fold in blueberries. Fill each muffin cup about 2/3 full. Bake 20 minutes or until golden brown.
Mix sugar, oil and eggs; beat until fluffy. Sift together flour, soda and salt. Beat into egg mixture with vanilla. Fold in apples, walnuts and coconut. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Fill gallon jar with clean cucumbers (any size). Add alum, salt and pickling spice. Cover cucumbers with vinegar. Set for 3 months or longer. Cover. When you are ready to use, drain liquid. Cut cucumbers into slices. Add 2 cups sugar per quart of cucumbers. Pack in jars. Refrigerate.
Brown meat and onions. Drain. Add spaghetti sauce and simmer 10 minutes. Add cooked spaghetti. Melt butter; stir in flour and salt. Slowly add milk and water. Stir over medium heat until thickened. Add Parmesan cheese and half of American cheese. Stir until melted. Spread half of spaghetti mixture in long baking dish. Spoon all cheese mixture over. Add remaining spaghetti mixture. Top with American cheese. Bake 15 to 20 minutes at 350°.
Preheat oven to 375°. Place ham in baking pan. Pour pineapple juice over ham; cover and bake for 30 minutes. Mix brown sugar and mustard and spread over ham. Place halved pineapple on ham. Return to oven and bake uncovered 15 to 20 minutes longer. Baste frequently with juices from bottom of pan.
Mix first 6 ingredients. Place in one pie crust. Cover with other pie crust. Cut slits in top. Bake at 375° for 40 minutes.
Melt margarine in a 9 x 13-inch oblong pan. Mix other ingredients together and put in the pan. Cook at 400° for approximately 20 minutes.
Cook butter, sugar and nuts and boil about 3 minutes. Pour over graham crackers and cook at 350° for 8 to 10 minutes. Watch carefully because it burns quickly.
Mix shortening, flour and water until thick. Roll out to about 1/2-inch larger than pie pan. Place into pan. Pour apples into pan over crust and spread evenly.
Combine cranberries, water and sugar in a saucepan. Let boil until berries pop, 5 minutes. Peel apples, then slice. Stir into berry mixture. Pour into baking dish.
Spread cream cheese and taco seasoning in bottom of dish. Add remaining ingredients as listed in recipe. Serve with tortilla chips and enjoy!
In a Dutch oven, cook beef over medium heat and drain. Stir in remaining ingredients and bring to a boil. Place in a 350 degree oven for 30 minutes.
Mix beef, onion, salt and pepper. Form into meatballs. Brown in skillet. Drain. Add soups, water, onion, soy sauce, rice and peas. Place in buttered casserole dish. Bake at 350° for 30 minutes. Sprinkle top with crackers, followed by grated cheese. Bake until cheese melts.
Cook ground beef and onion until tender. Add spaghetti sauce, water, salt, basil, oregano, sugar and pepper. Cook 2 or 3 minutes.
Bring all the ingredients to a boil. Simmer for about 1 1/2 hours. Just before serving, mix a little flour and milk together and add to soup to thicken it. Very good!
Preheat oven. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth (about 5 minutes). Place in a greased bowl; turn greased side up. Cover; let rise in warm place 45 minutes. Heat oven to 400°. Roll dough out flat and then fit into 9-inch pie pan. Cut off excess dough and put aside. Spread sauce, enough to taste; add desired toppings. The excess dough that was cut, roll flat and cut into strips about 1-inch wide and lay over top. Place in oven and cook 15 to 20 minutes. Cut and serve. You can eat warm or cold.
Cook all ingredients together until almost no juice is left. Put in casserole dish. Grate cheese on top. Bake at 350° for 15 to 25 minutes.
Make a custard of the above. Cook custard until thick. Dissolve an envelope of plain gelatin in 1/2 cup cold water and put into custard mixture while still hot. Let cool. Fold in: 1 pt whipped cream, 4 egg whites beaten stiff and 1/4 tsp almond extract. Break angel food cake into chunks. Line large flat pan with chunks. Pour custard over all. Let stand in refrigerator overnight. A few hours before serving, ice with 1/2 pint whipped cream and sprinkle with toasted sliced almonds. Makes 12 servings.
Cream butter and sugar; add crushed graham cracker crumbs. Add eggs, one at a time, along with other ingredients. Beat until well blended. Pour into cake pans (usually takes at least 3 pans). Bake at 325° for 30 to 35 minutes or until done.
Cream the butter and sugars together. Add eggs, water and vanilla and beat until fluffy. In another bowl, mix the flour, salt and baking soda together with a fork. Add dry ingredients slowly to the butter-sugar mixture and mix well. Add chocolate chips and walnuts. Drop by teaspoonfuls onto a baking sheet. Bake in preheated 375° oven for 8 to 10 minutes.
Combine the first 4 ingredients. Stir together in saucepan. Bring to a hard boil and boil 1 1/2 minutes. Remove from heat and cool for 1 minute. Add remaining ingredients. Stir until well mixed. Drop by tablespoons on waxed paper and let cool.
Mix all ingredients and pour over the shrimp in a glass dish. Marinate at room temperature for 30 minutes. Drain and reserve sauce to baste.
Cook macaroni according to package directions. Rinse in cold water; drain. Combine rest of ingredients in a large bowl. Pour on dressing and toss. Marinate overnight or several days, as this keeps well.
Mix in a large pan; sprinkle the salad dressing over mixture. Bake in 200° oven for 1 hour; stir every 15 minutes.
In a large bowl, combine mayonnaise, sugar, vinegar, dill and salt; mix well.
Preheat oven to 350°. Sift together the flour, soda, cinnamon, baking powder, salt and nutmeg. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter, mixing only until flour is moistened. Stir in nuts, spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Remove from pan. Can be frozen when completely cooled.
Prepare stuffing as box directs. Cool. Pound chicken breasts with mallet until slightly flattened. Place slice of Swiss cheese and spoonful of dressing on each piece of chicken and roll up, securing with a toothpick. Bake in oven at 350° for 30 to 40 minutes until tender. About halfway through baking, pour cream of mushroom soup, that is thinned with milk to desired consistency, over chicken and finish baking.
Work butter until soft and creamy. Add sugar gradually until smooth. Beat in eggs thoroughly. Stir in flour combination and all chopped fruit and nuts. Batter will be very thick. Spoon or shape dough, about 1 teaspoon, into round, flat sizes. Dough will rise a little. Bake at 400° approximately 10 minutes. Makes approximately 12 1/2 dozen.
Mix peanut butter and powdered sugar until crumbly. Reserve 1/4 cup and set aside. Place remainder of crumbs in bottom of pie shell. Mix pudding according to directions; let set 3 to 5 minutes until thick. Then pour over crumbs in pie shell. Refrigerate 10 to 15 minutes. Cover with Cool Whip and top with reserved crumbs. Chill at least 1 hour before serving.
Mix the jello with 1 1/2 cups boiling water. Mix the cinnamon drops with 1/2 cup boiling water. Stir until drops are dissolved. Add to jello mixture. Add applesauce; mix well. Chill.
In a 9 x 13 pan, layer pineapple, cherry pie filling and then dry cake mix. Pour melted margarine over cake mix, then sprinkle nuts on top. Bake at 350° for 1 hour.
Heat pear juice to boiling; add jello (dissolve). Chill until partly set. Dice pears. Whip Dream Whip until stiff; add soft cream cheese and mix well with electric mixer. Add partly set jello; mix lightly. Fold in diced pears and nuts. Put into a 8 x 8-inch glass pan. I use a pretty crystal dish. Sprinkle nuts on top, refrigerate and spoon out to serve.
Cook hamburger; drain. Add beans, tomato sauce and seasoning. Lay 2 shells in bottom of 9 x 12-inch pan. Add mix; lay 2 more shells on top of mix. Add 1 can water to soup; stir and pour over shells. Bake 1 hour at 350°. Top with Cheddar cheese after 50 minutes.
Mix and chill dough. Roll in 1-inch balls. Place on ungreased cookie sheet and bake until set. Roll in powdered sugar.
Drain pineapple and set aside. Mix sugar, cornstarch and juice from pineapple. Cook mixture over medium heat until thickened (5 to 10 minutes).
Melt butter and pour over sugar and peanut butter. Mix together. Add Rice Krispies and mix well. Roll into balls. Dip in melted chocolate.
Melt 1/4 cup butter in iron skillet. Sprinkle brown sugar on top, then place pineapple on top of that. Beat eggs until light. Add gradually salt and sugar. Heat milk to boiling. Add to 1 tablespoon butter. Beat into egg mixture; add vanilla. Add flour to egg mixture. Beat quickly until blended. Bake at 350° for 20 to 30 minutes.
In 2-quart pan cook onions in margarine until tender. Add remaining ingredients. Stir over low heat until cheese is melted and mixture is hot. Makes 4 (3/4 cup) servings. May substitute spinach, cauliflower or asparagus for broccoli.
Core the mushrooms. Chop about 2/3 of the stems and mix with the rest of the ingredients well. Stuff each mushroom cap. Refrigerate until ready to serve. Broil for 4-5 minutes before serving.
Blend together cream cheese, mayonnaise, Worcestershire sauce, grated onion, lemon juice and salt and spread on a shallow platter. Pour cocktail sauce over and spread evenly on top. Then add crab meat (real or imitation). Sprinkle dried parsley on top of crab meat.
Mix soy, sherry, smoke flavoring, ginger juice, hoisin sauce and salt. Place chicken and mixture in plastic tie bag. Shake to spread sauce evenly over chicken. Keep chicken in bag at least 4 hours.
Brown ground chuck and onion. Drain. Add can of tomatoes, macaroni, soup, water and butter. Cook over low heat until macaroni is tender. Add cheese. Stir and serve.
Mix all ingredients except spaghetti which is added last. Pour into buttered 9 x 12-inch baking dish. Cover with foil and bake at 350° for 30 minutes. Remove foil; top with 1/2 cup cheese and buttered bread crumbs. Bake 15 minutes longer.
Preheat oven to 350°. Grease and flour a Bundt pan. Sprinkle chocolate chips and coconut over bottom of pan. Mix all other ingredients, except chocolate syrup. Reserve 1 cup batter and mix with the chocolate syrup. Pour cake mix over the chocolate chips and coconut. Then pour chocolate cake mix over the other batter. Bake for 1 hour at 350°.
Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended. Sift together flour, baking powder, soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into two 9 x 5 x 2 3/4-inch loaf pans (or 24 muffin cups) that have been greased and floured on the bottom only. Bake in a 350° oven for 1 hour and 30 minutes, or until cake tester comes out clean. Let stand in pan on rack for 20 minutes. Remove from pan. Cool thoroughly. Wrap in foil or plastic.
Grease baking sheets; set aside. Soften yeast in warm water; set aside. In mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add shortening, yeast and buttermilk. Stir just until dough clings together. Knead gently on lightly floured surface 10 to 12 strokes. Cut with floured biscuit cutter. Place on cookie sheets, folding biscuit circles in half. Bake at 400° for 15 to 20 minutes.
Cook noodles. Drain and place in well-greased baking dish. Heat milk. Add cheese that has been cut in small pieces. Stir until melted. Add crumbs, butter, pimentos, onion, salt and pepper. Add beaten eggs. Pour over noodles; bake until knife inserted comes out clean. Sprinkle with paprika. Bake in a 350° oven. Very good.
Brown beef. Season and add onion. Continue cooking until onion is tender. Combine remaining ingredients and add to meat. Simmer about 20 minutes. Serve over noodles. Yield: 6 servings.
Stir berries and sugar. Let stand 20 minutes. Boil pectin, MCP or Sure-Jell and 1 cup water for 1 minute. Pour into fruit and stir 2 minutes. Then pour into containers and store in freezer.
Combine ingredients, tossing lightly until well mixed. Cover and chill in refrigerator. May be served as a salad.
Heat oven to 350°. Bake for 30 to 35 minutes, or until golden brown and center is set.
Measure popped corn into a large bowl. Melt oleo and Marshmallow Creme in a large saucepan over low heat. Drizzle over corn, stirring to mix and coat. When cool enough to handle, grease hands and shape into Christmas trees, using 1 cup packed mixture for each. Press in cinnamon candies to resemble lights. Top with a jellied candy. Makes 12 trees.
Preheat oven to 425°. Lightly spray 8 x 8-inch or 9 x 9-inch square casserole with nonstick cooking spray. Mix all ingredients together. Pour into dish. Place dish on shelf in lower 1/3 of oven. Bake for approximately 25 minutes until set in the middle and lightly golden brown on top.
In saucepan, add sugar, butter and milk. Cook on medium heat. Bring to boil 1 1/2 minutes. Remove from heat. Add oats and peanut butter, then vanilla. Drop by teaspoon onto wax paper; cool.
Peel and slice zucchini very thin. Layer 1/3 of the zucchini in a slightly greased casserole dish. Cover with 1 can of the stewed tomatoes, including juice, and 1/3 of the shredded colby cheese. Repeat 2 more times, for a total of 3 layers. Top with crisp bacon slices. Bake for 1-1/2 hours in 350° oven. Makes 8 servings.
Beat cream cheese; add sour cream, onion, bacon and cheese. Spoon in enough mayo for good consistency (not more than 3/4 cup). Pour into 9-inch square dish. Bake at 325° for 20 to 25 minutes. Serve warm with assorted crackers.
In a small bowl, combine the oil, onion, basil, red pepper flakes and salt. Let stand 30 minutes. Cut each zucchini lengthwise into 1/4-inch thick slices. Lay slices on baking sheet. Brush the zucchini slices with half of the oil mixture. Preheat broiler. Broil 2 inches from heat source 5 to 7 minutes or until browned. Repeat with remaining oil mixture.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour and vanilla, stirring well. Spread batter on greased and floured jelly roll pan. Top with pie filling and bake at 350° for 30 minutes. Sprinkle with powdered sugar.
Mix all ingredients. Cover and chill for several hours. Shape into ball and roll in additional chopped nuts.
Drain beans slightly, saving some juice. Mix ketchup, brown sugar and molasses together with juice. Stir into beans. Pour into baking dish. Cut up bacon into 1-inch pieces. Lay on top of beans.