HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together; sprinkle on top. Bake at 350° for 34 to 45 minutes.
Dip tortillas in broth and line an 11 x 13-inch casserole dish. Place on top of tortillas in order: chicken, pepper, onions and mushrooms. Mix 2 soups together and pour over. Sprinkle with cheese; pour over. Sprinkle with cheese; pour tomatoes and broth over cheese. Bake at 350° for 35 minutes.
Combine peanut butter and powdered sugar. Mixture will be mealy. Put crumbs in bottom of a deep 8-inch baked pie shell (save enough crumbs for topping). Mix pie filling as directed on package and pour over crumbs. Top with whipped cream or Cool Whip. Sprinkle remaining crumbs over top. Chill and serve.
Add cheese and soup to hot rice. Saute onion and celery in oleo. Pour boiling water over broccoli in colander and let drain. Add pimento and broccoli to onion and celery. Add all to rice. Place in buttered casserole and cook in oven at 350° until it bubbles.
Stir together flour, baking powder, soda and salt. In another bowl, combine shortening, eggs, sweetener and vanilla. Add to flour mixture and stir only until flour is moistened. Fold in mashed bananas. Pour into a well-greased 8 x 4-inch loaf pan. Bake in a 350° oven for 60 to 70 minutes.
Brown ground beef in large skillet; drain off fat. Stir in brown sugar and Ragu sauce. Simmer for about 20 minutes. Cook noodles by directions on package. Spread about 1/2 cup meat sauce in greased 9 x 13-inch deep baking dish. Layer, starting with noodles, then sauce, Cheddar cheese, Mozzarella cheese, ending with Mozzarella cheese, making 2 layers of everything. Bake at 375° for 30 minutes. Serves 10 to 12.
Thaw and drain spinach. Mix with all ingredients. Chill. Serve with rye bread or crackers.
In Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon. Add sliced onion to drippings in pan. Cook until tender. Add beef, ham, water and salt. Cook until tender; remove bone. Skim fat and return meat to soup. Add undrained beans, potatoes and garlic. Simmer for 30 minutes more. Add thinly sliced Polish sausage and bacon. Simmer for 15 minutes more. Makes 8 to 10 servings. Serve with buttered toasted French bread.
Simply bring milk, water and rice to a boil. Boil for 40 or 50 minutes (less if recipe is cut in half) or until rice is done and mixture is thick and creamy. Stir often. In a large bowl, beat eggs, sugar and vanilla until very frothy. Add rice mixture slowly to egg mixture and fold. Chill.
Saute mushrooms, onion, celery and garlic in oil until vegetables are tender. Add broth, tomatoes, zucchini, carrot, cabbage, garbanzo beans and rosemary. Bring to a boil. Reduce heat; simmer 20 minutes. Add macaroni; simmer 10 minutes. Garnish each serving with Parmesan cheese. Serves 4.
Mix all ingredients. Knead dough very well. Make into biscuits (pinch or roll out). Place on buttered bread pan. Also butter the tops of biscuits. Bake at 425° for about 20 minutes or until done.
Place cheese (Velveeta melts the smoothest) in crock-pot and put on low temperature (10 minutes) until softened. Add salsa and mix well. Serve warm with dipping fruit and vegetables, tortilla chips or drizzle over toasted tortillas.
Mix undrained pineapple with pudding mix. Stir well and add rest of ingredients. Mix by hand. Chill.
Let the first 4 ingredients cook over low heat in heavy bottom container until smooth, or until dates have dissolved. Remove from heat. Add 5 or 6 cups of Rice Krispies. After they are mixed well, spread out in large pan. Press down; sprinkle with coconut. While still warm, cut into small squares.
Mix together the first 4 ingredients over low heat. After mixture is heated through and cheese is melted, add the potatoes. Let set for 1 hour. Bake at 350° for 30 minutes, covered, and then uncover and bake an additional 30 minutes.
Toss the spaghetti with the dressing. Add all other ingredients, except tomatoes and chill in refrigerator overnight. Add tomatoes just before serving.
Mix chicken, broccoli and cheese. Place in casserole dish. Mix cream of mushroom soup and milk. Pour over chicken mixture. Top with bread crumbs and melted butter. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes until bubbling. Let set for 10 minutes. Best served on top of noodles or macaroni twists.
Mix all ingredients together in casserole dishes sprayed with Pam. Bake for 45 minutes to 1 hour. Serve with gravy and cranberry sauce. Serves 25.
Mix all ingredients together well. Put 2 to 3 teaspoonfuls in one cup boiling water.
Place 1/4 cup oil, egg, mustard, salt, lemon juice and garlic in a blender container. Blend on low and add remaining oil in a steady stream. Switch to high speed for a few seconds. Chill. Good served with beef or pork.
Mix all ingredients (except peaches) well. Put into a deep pan. Pour can of sliced peaches into mixture. Bake at 350° around 30 minutes or until brown on top.
Brown beef and onions. Drain off excess fat. Stir in water and next 5 ingredients. Add macaroni. Bring mixture to a boil, then reduce heat to let it simmer. Cook 25 to 30 minutes. Stir occasionally.
In 3-quart casserole, place all ingredients and microwave on High for 15 to 18 minutes until hot. Strain and serve. Makes 8 to 9 (1/2 cup) servings.
Fry chorizo and onion. Layer in 9 x 15-inch pan in order the first 6 ingredients. Bake at 400° for 25 minutes. Remove and let cool. Add balance of ingredients in order and serve with corn chips.
Mix all ingredients. Bake in one greased and floured pan at 350° until brown.
Beat or whisk together water, vinegar, eggs, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margarine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months. Makes 3 1/2 cups boiled dressing. Each serving (2 tablespoons) contains 17 calories.
Mix flour and oil in heavy pot. Cook on medium heat slowly, stirring constantly. The way I make roux takes no less than 30 minutes and up to 45 minutes. Cook until color of dark chocolate. After you get color desired, add chopped vegetables, ie: onion, celery and bell pepper. When onions cook clear, add cold water or stock.
Preheat oven to 400°. In frying pan, brown hamburger and onion. Drain. Stir in remaining ingredients (except cheese) and let simmer while preparing crust. Press dinner roll dough over bottom and up sides of ungreased 12-inch pizza pan or 13 x 9-inch pan. Spoon hot meat mixture into crust. Sprinkle with cheese. Bake 13 to 18 minutes.
About 1 hour and 15 minutes before serving, peel, seed and dice 6 tomatoes. Cut 3 tomatoes into wedges; set aside. (This is only if using fresh tomatoes.) Coat chicken with flour.
Mix gelatin into cottage cheese; fold in Cool Whip until well mixed and then fold in fruit. Sprinkle top with nuts, cherries or coconut.
Sprinkle pecans evenly in bottom of well-greased Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into fourths and shake in bag with sugar and cinnamon. Arrange biscuit pieces in Bundt pan. Combine brown sugar and butter. Pour over biscuits. Bake at 350° for 30 to 40 minutes. Serve hot.
Peel and slice apples and pack in jars. Bring other ingredients to a boil and pour over apples and seal. Cook for 30 minutes in water bath canner.
Chop all ingredients fine; mix all together in large pan. Cook 2 hours on medium heat. Pour in jars, then put jars in water bath until they are hot enough to seal.
Cream the cream cheese, olives and milk together. Add Worcestershire sauce and Tabasco sauce; mix. Spread on crackers or bread.
Heat oven to 350°. In hot butter in skillet, saute onion, green pepper and celery until tender. Stir in franks, mustard, soup and milk. Turn into 12 x 8 x 2-inch baking dish. Prepare muffin mix as label directs. Pour over franks mixture. Bake 35 minutes or until corn muffin mix is done. Makes 8 servings.
Take the meat. Put seasoning on it. Flour it, then brown it in the oil. When meat is brown, add green bell pepper and onion. Saute them together. Take beef cube and 2 cups hot water. Make gravy out of this. Pour gravy over meat, peppers and onion. Simmer them together for 3 to 5 minutes. Serve over rice.
Combine butter, milk, sugar and cocoa in saucepan. Boil and stir mixture for 1 minute, stirring constantly. Remove from heat. Then add vanilla, peanut butter and oats. Stir very well until mixture thickens. Drop by spoonfuls onto waxed paper. Let cool. They will then become hard. Store in airtight container to keep longer.
Beat butter and 2 tablespoons	sugar at medium speed until blended. Stir in flour. Add walnut extract and walnuts, stirring well. Chill for 30 minutes. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake at 350° for 15 minutes or until done. Roll warm cookies in powdered sugar. Yields 2 1/2 dozen.
Heat together in a casserole the milk and margarine until margarine melts. Drain the oysters. Remove casserole from oven and alternate layers of cracker crumbs and oysters to milk. Add more crumbs, if needed, but do not overload. Keep it slighlty juicy. Season to taste with salt and pepper. Bake at 350° for 45 minutes. Serves 6.
Cream the butter and sugar. Add the egg. Sift together flour, salt and cocoa. Add to butter mixture. Form into 1-inch balls. Roll in 1 cup chopped nuts. Chill, slice and bake 8 to 10 minutes in a 350° oven. Cool. Frost with melted sweet chocolate.
First Layer: Mix jello according to package directions, then stir in pineapple. Pour into a 9 x 9 x 2-inch pan; cool until firm.
Mix 1/2 cup sugar with the cinnamon and set aside. Sift flour and baking powder. Set aside. Combine oil and remaining cup of sugar. Beat well. Add eggs, one at a time, beating well after each addition until fluffy and yellow in color. Add vanilla. Beat well. Add flour mixture gradually. Beat until smooth. Spread half of the batter in the bottom of a greased and floured 13 x 9-inch pan. Then spread cherry pie filling over batter. Spread the remaining batter over the cherry pie filling layer. Sprinkle sugar and cinnamon mixture over top. Bake at 325° for 45 to 50 minutes.
Cream oleo and sugar until smooth. Add flour, then nuts. Gather dough into disk shape and wrap in plastic. Refrigerate at least 1/2 hour. Insert 1 kiss into ball of dough 1 inch in diameter. Make sure kiss is completely covered by dough. Bake on ungreased sheet about 12 minutes at 350°. Sift powdered sugar over cookies while still warm.
Blend the Oreo cookies in a blender. Mix the melted butter with the cookies, mixing until moist. Press into 13 x 9 pan. Freeze for 30 minutes.
In a large bowl, lightly beat the eggs. Stir together the sugar, salt and flour and very gradually beat into the eggs. Add the melted butter, vanilla and milk and mix until smooth. Pour into pie shell. Sprinkle with nutmeg. Bake 10 minutes at 400°. Reduce temperature to 325° and bake 20 to 25 minutes longer or until custard tests done. Let cool before serving. Makes 8 servings.
Mix corn, pimento, bell pepper, onion and celery together in salad bowl. Mix other ingredients together and pour over corn mixture. Stir well and refrigerate. This is better if allowed to marinate a day or two.
Heat oven to 350°. Grease bottom of pan, 13 x 9 x 2-inch, with shortening. Make cake mix. Pour in pan. Bake 28 to 33 minutes or until toothpick comes out clean. Cool completely, about 1 hour. Pierce cake every 1/2-inch with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen it. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store, covered, in refrigerator.
Split hot dog buns and hot dogs lengthwise. Place layer of cheese on buns. Add hot dog slices to each bun. Top with pizza sauce. Sprinkle with Parmesan cheese. Place on broiler pan. Broil until brown and bubbly.
Mix all ingredients. Add enough cold water to form a stiff ball. Knead until well mixed. Pinch off pieces the size of grapes. Roll into balls. Boil water with 1/4 onion in saucepan. Remove onion pieces and discard when the water boils. Pour dough balls into boiling water and cook until they rise to the surface. Takes only 1 to 2 minutes. Remove the balls and lay them out to cool and harden. They will keep for days and can be placed in dampened cloth before using to soften them up.
Mix sugar, flour, milk, baking powder, and salt together. Melt butter in baking dish and pour in batter. Add peaches. Bake at 350 degrees for 30 minutes.
Cut zucchini in half, remove center. Blanch or cook in boiling salted water until almost done. In skillet, put oil, chopped garlic, chopped pepper, chopped onion and burger; brown slightly. Add bread crumbs and may add some of zucchini centers, not the seeds. May need to add a little milk or water if too dry and saute another 5 minutes. Stuff the zucchini boats. Put in pan and add cheese on top. Bake until brown and cheese melted. May be made into patties and served with tomato sauce.
Put in deep vessel and cook until mixture threads (sugar, water and syrup). Add peanuts; cook until they pop. Remove from heat; add soda and wax. Stir well. Pour in pans thinly. Break into pieces when cool. Be sure to butter pans before pouring in mixture.
Cream sugar, oil and eggs well. Add flour and vanilla. Stir in pecans and chocolate chips. Bake about 20 minutes at 300°. Cut while hot.
Sift soda, nutmeg and flour together. Beat eggs; add sugar, cream, butter and vanilla. Add remaining ingredients. Drop from spoon unto buttered cookie sheet. Bake at 375° for 8 minutes.
Combine margarine and white and brown sugars. Add eggs and blend. Add pumpkin and blend. Add dry ingredients and mix. Stir in nuts if desired. Pour into 2 (9 x 5-inch) loaf pans. Bake at 350° for about 50 minutes.
Cook sugar, syrup and water over medium heat (using heavy saucepan) to hard-ball stage. In the meantime, beat egg whites and salt until stiff but still glossy. Pour syrup into egg white mixture in thin stream while beating until mixture begins to lose its gloss. Add vanilla and nuts. Drop by teaspoonfuls onto waxed paper.
Preheat oven to 350°. Spray 9 x 13-inch pan with Pam. Mix cake mix and lemon filling together with wooden spoon. Put in pan and bake 20 to 25 minutes, until golden brown and springs back when tapped with finger. Sprinkle with powdered sugar when cool.
Cook noodles, then let stand in cooking water for a few minutes to swell. Drain and rinse. Frizzle shredded dried beef in butter. Add noodles to dried beef, then heat soup and milk together. Pour over other ingredients and pour mixture into a casserole. Sprinkle with grated cheese. Dot with butter. Bake in 350° oven about 1 hour.
Mix all ingredients well. Bake in 3 layers for 30 minutes at 350°.
To Marinate: Place chicken in a nonporous glass dish or bowl. Poke with a fork several times, then pour Worcestershire sauce over chicken. Turn pieces to coat on both sides. Cover dish and refrigerate for about 1 hour.
Sift flour, sugar, cinnamon, soda and salt together. Add eggs, oil, carrots and nuts; mix well. Pour into greased 10 x 13-inch pan. Bake in 350° oven for 40 minutes. Blend the cream cheese, butter, powdered sugar and vanilla until smooth. Spread on cooled cake.
Melt butter in heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add chicken broth. Cook, stirring constantly, until it is thick and bubbly. Stir in salt and pepper. Stir in chicken, vegetables and eggs. Spoon chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish. Roll out pastry on floured surface to 1/8-inch thickness. Cut pastry into 3/4-inch wide strips using a fluted pastry wheel. Arrange strips, lattice fashion, across top. Combine raw egg and water. Lightly brush pastry with egg mixture. Bake at 400° for 35 to 40 minutes or until golden. Makes 6 to 8 servings.
Beat eggs, oil, sugar and vanilla together. Sift flour, salt, soda, baking powder and cinnamon. Add to egg mixture and beat well. Fold in zucchini and nuts. Pour batter into two greased loaf pans. Bake at 325° for 1 hour.
Sift together the flour packet and the spices. Prepare and bake according to package directions.
Mix together sour cream, lemon juice, Worcestershire sauce, celery seed, paprika, garlic and pepper. Stir chicken breast into bowl of marinade; coat well. Marinate overnight.
Cream sugar, shortening and eggs. Add vanilla and flour. Roll out on a floured board. Cut into size desired. Bake 20 minutes at 350°.
Cook as described on box, except instead of water add the mandarin orange juice. Put into 3 layers and cook 30 minutes. Cool.
Mix dry ingredients. Add eggs, oil and other ingredients. Bake at 350° for 30 minutes or until done.
Mix package of Jell-O with 1 cup hot water. Add remaining ingredients. Refrigerate.
Mix all ingredients and put in 8 x 10-inch Pyrex dish. Bake at 375° for 15 to 20 minutes. Serve hot on crackers.
Cut steak into strips.	Brown in skillet. Mix cream of mushroom soup, water and onion	soup together; stir until smooth. Add it into pot of steak.	Simmer for 1 1/2 hours, or until meat is tender. Add sour cream just before serving.
Brown ground beef; add onions. Cook until transparent. After draining off grease from meat, mix well with soups. Add cooked noodles. Place mixture in large casserole dish. Top with shredded cheese. Cover and bake at 350° approximately 30 minutes.
Layer lettuce, then cauliflower. Drain frozen peas until thawed and dry, then mix mayonnaise and sour cream. Pour this on top, then sprinkle with sugar, bacon bits and cheese.
Blend shortening with hot water and sugar. Add oleo, eggs (one at a time), flour and milk. Beat all together for 2 minutes. Add vanilla and lemon extract. Bake at 375° for 60 minutes. Use well-floured, greased angel food pan.
Cook, drain and rinse egg noodles. Brown ground beef in small amount of oil; add onions, celery, green pepper and salt and pepper to meat and cook until tender (add a little water to prevent sticking). Combine beef mixture and noodles and pour into casserole dish. Pour tomato soup, Worcestershire sauce and cheese on top. Bake at 325° for 45 minutes. Serves 6 to 8 people.
Mix all dry ingredients, then add wet ingredients and mix well. Bake in well gread muffin pans at 400° for 20 to 25 minutes. Unused batter may be stored in refrigerator up to 6 weeks.
Put initial starter in fridge for 3 to 5 days, then take out and feed with potatoes, sugar and water. Let stand out of fridge all day, 8 to 10 hours.
Mix first 6 ingredients, 1/2 teaspoon of salt, pepper and egg. Shape into 32 tiny balls. Dredge with flour. Bring bouillon, water, tomatoes, 1 teaspoon of salt and bay leaf to boil in pot. Add meat balls and barley. Cover and simmer 45 minutes. Add rice during last 15 minutes.
Melt and mix Eagle Brand milk, chocolate chips and Marshmallow Creme over low heat. Stir until completely blended. Use ice tongs to dip marshmallows. Completely coat and set on waxed paper to cool. They may be frozen for later use.
Drain vegetables. Add soup, sour cream, 1/2 cup grated cheese, celery and onion; mix. Sprinkle top with Ritz crackers and grated cheese. Pour one stick of melted margarine on top. Bake, uncovered, at 325° for 30 minutes.
Cook meal, salt, sugar and milk over medium heat until thickened. Beat eggs and baking powder together with corn meal mixture. Add butter, melted in a deep baking dish. Pour mixture into buttered dish and bake at 400° for 25 to 30 minutes.
Place lemonade in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in Cool Whip and add food coloring, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer. Makes 8 servings.
Sift together the first 4 ingredients. Add shortening, eggs and vanilla; beat for 2 minutes. Add cocoa and nuts; beat 1 minute longer until smooth. Spread in greased and floured pan. Bake in a 350° oven for 25 to 30 minutes. Cut into squares.
Bring sugar, milk, butter and cocoa to a boil, stirring every few minutes. Turn off heat; add peanut butter. Stir until melted. Add vanilla, salt and stir. Add oatmeal and coconut. Stir until well blended. Mixture will look sticky in appearance. Spoon onto wax paper. Let cool for one half hour to one hour. Cookies will set up as they cool.
Mix all ingredients together. Drop batter in hot vegetable oil by spoonful. When brown, put on plate and sprinkle with powdered sugar.
Butter potatoes while hot and add the onions that have been sauteed in oleo. Add mayonnaise, bacon, cheese, sour cream, salt, pepper, garlic salt and garlic powder. Mix all ingredients together and put back into potato skins. Put in 350° oven for 5 to 10 minutes.
In a skillet, brown ground beef; drain. Season with pepper and garlic powder. In a 1 1/2-quart casserole, thinly layer the beef, potatoes and onion slices. Pour soup over all. Cover and bake at 350° for 1 hour or until potatoes are tender. Garnish with parsley. Yields 6 servings.
Mix the eggs and the sugar together. Add the fruit mixture. Add enough water (cold) to make a gallon. Freeze as you would for homemade ice cream.
Brown ground beef and sausage. Add onion and cook until tender; drain. Add 1/2 cup water to chili mix and stir. Place all ingredients in crock-pot and cook on high for 2 hours or cook on low for 3 to 4 hours.
Melt white chocolate like package says. Mix in Rice Krispies, pretzels and pecans. Spread out flat on wax paper; let harden, about 30 minutes.
Brown ground beef with diced onions and seasonings, then drain. Heat enchilada sauce in pan. Heat tortillas in oil and drain. Dip in sauce. Layer tortillas, ground beef, corn and sour cream in a 13 x 9-inch glass casserole dish. Pour enchilada sauce over layer and spread out.	Add a mixture of cheese. Repeat once more. Bake	casserole in preheated oven at 350° for 40 minutes or until cheese is bubbly.
Cut chicken breasts into halves. Place chicken between 2 pieces plastic wrap. Pound with mallet until 1/4 inch thick. Place 1 slice ham and cheese on each piece of chicken. Roll up carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt and pepper. Coat rolls with flour mixture, dip them into egg, roll in bread crumbs. In a 10 inch skillet heat oil over medium heat until hot. Cook rolls in oil until light brown, turning occasionally about 5 to 10 minutes. Add water, cover and simmer until chicken is done, about 10 minutes. When serving, remove picks.
Drain pineapple; let set overnight. Mix sugar and flour together. Stir in egg. In a saucepan, bring pineapple juice to a boil over medium heat. Slowly now, add egg, sugar and flour. Cook until thickened, stirring constantly. Remove from heat and stir in pineapple, then stir in cheese.
Mix all ingredients together. Pour into a loft pan and bake at 3350 degrees for 1 hour.
Combine first five ingredients and cook together for 15 minutes. Add cream and cook until potatoes are tender. Serve hot. Garnish with parsley (optional). Makes 6 servings.
Preheat oven to 400°. Peel potatoes. Bake for 1 hour, or until tender. Mash potatoes. Add 1/4 cup orange juice, margarine, salt, pepper and ginger. Stir orange juice into the potato mixture. Put into greased casserole dish; bake for 15 minutes, or until heated. Serves 8.
Brown sausage or ground chuck and onions. Drain off grease. Spray casserole dish with nonstick cooking spray or grease dish. Layer sauce, meats, noodles, onions and cheeses. Finish off with sauce. Sprinkle with Parmesan cheese. Bake, covered, for 25 to 30 minutes at 350°.
Brown ground beef in skillet and add taco seasoning. Fix appropriate number of servings of rice. Cut lettuce and tomato into small pieces. Cut cheese into cubes and place in microwavable bowl. Add Ro-Tel tomatoes to cheese and melt in microwave. Then layer ingredients (rice, meat, Fritos, lettuce, tomatoes, cheese mixture, sour cream and any other toppings you prefer) on plate and serve.
Cream butter and sugar until fluffy. Add eggs, one at a time. Add extract. Add flour and mix thoroughly. Add Eagle brand milk and combine with batter. Bake at 300° approximately 1 1/2 hours or until done.
Melt chocolate. Stir in noodles, peanuts and chips. Drop spoonfuls onto wax paper and let cool.