HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown burger, onion, pepper and chili. Add salt and pepper to taste. Drain grease. Line the bottom of 9 x 13-inch pan with hamburger mixture. Pat down with spoon. Spread tomato soup over hamburger. Cook noodles and drain. Do not overcook noodles. Spread noodles over hamburger and soup. Top with cheese slices all over top of pan. Top with mushroom soup. Bake at 350° for 40 to 45 minutes.
Cream first 4 ingredients. Put in a baked pie shell. Top with 8 ounces Cool Whip.
Put cheese and salsa dip in a microwavable bowl. Cook until cheese melts and can be mixed well. Add beans and heat until well blended. Serve warm and with tortilla chips or corn chips.
Chop onion. Saute in pan with 1 teaspoon butter or oil until clear. Mix all ingredients together and heat.
Pare apples; slice and arrange in 9-inch pie shell. Sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Sift 1/2 cup sugar and 3/4 cup flour; cut in butter with a fork until crumbly. Sprinkle over apples. Bake at 450° for 10 minutes, then 350° for 40 minutes.
In large bowl, combine first 7 ingredients including orange rind, if using. Set aside.
Beat first 4 ingredients. Mix all remaining ingredients then combine all together. Bake in a 9 inch square pan for 20 minutes at 350 degrees. Brownies will be done when they pull away from the pan. (You can double recipe and bake in a cake pan.)
Combine juice	and remaining	ingredients in a large bowl; stir well.	Pour mixture into 1 gallon freezer, electric or hand turned. Let ripen about 1 hour. Yields 1/2 gallon.
Cream butter well; add both sugars gradually and beat for 1 minute. Add eggs and vanilla and beat for 2 minutes. In a separate bowl, mix flour, salt, baking soda, oatmeal and nutmeats. Add dry ingredients to the creamed mixture and mix until well blended.
Clean shrimp. Place in roasting pan (no shells). Add white wine. Slice butter on top. Add bread crumbs and garlic. Set oven to 300° to 350°. They are ready when shrimp are pink and butter has melted.
Cook first 3 ingredients to soft ball stage.	Combine the rest and form popcorn balls.
Peel and quarter eggplant. Boil in salted water until tender. Drain and mash. Brown meat. Add onion, celery and green pepper. Cook for 10 minutes. Add eggplant and remaining ingredients, except rice and water. Simmer for 20 to 30 minutes. Add cooked rice and water, if needed. Cover and cook for 10 to 15 minutes.
Mix the cherry pie filling. Add the milk, then add the drained pineapple and Cool Whip, stirring well. Refrigerate until ready to eat.
Brown ground beef with onions and garlic in large saucepan. Drain off excess fat. Stir in remaining ingredients. Heat to boiling. Reduce heat. Boil gently for 30 minutes. Stir occasionally.
Melt margarine in a large pan. Add peanut butter, powdered sugar and Rice Krispies. Mix until moist. Make into balls (nut size). Set aside. In double boiler, melt remaining ingredients. Keep warm and dip balls into chocolate. Makes 11 dozen.
Brush chicken with salad dressing. Coat with combined remaining ingredients. Place in a 13 x 9-inch baking dish. Bake at 350° for 1 hour or until tender. Serves 3 to 4.
Put softened cream cheese in a medium bowl with salsa. With mixer at medium speed, mix until well blended. Serve with cut up raw vegetables or low-fat chips.
Combine flour, baking powder, 3/4 cup sugar and salt. Add drained cherries. Toss to coat.
In a large heavy skillet, heat the oil over moderately high heat. Add onions, green pepper and celery; saute, stirring frequently, until onion is browned, about 15 minutes. Add shrimp, salt and cayenne pepper. Cook, stirring frequently, until shrimp turn pink, about 3 minutes. Sprinkle the flour over the shrimp and toss well to coat. Add 1/2 cup water and bring to a boil. Reduce the heat and simmer for 2 minutes. (If more gravy is desired, add another tablespoon of flour and an additional 1/2 cup water.) Stir in Tabasco sauce and parsley. Serve over rice.
Melt together the chocolate chips and butterscotch chips. Add the milk, then add the marshmallows. Add the nuts and vanilla. Pour into an 8 x 8-inch pan. Cool.
Grease baking sheet lightly with shortening. Preheat oven to 375°. Cream margarine. Add sugars and cream well. Beat eggs well and combine with creamed mixture. Sift dry ingredients together. Add to other mixture. Add oats, Rice Krispies, pecans and vanilla. Chill for 15 minutes. Form dough into balls. Place on baking sheet. Bake until light brown, about 8 minutes. Let stand on sheet until cool (suitable for freezing).
In 6 quart saucepan or electric skillet, in hot oil, brown roast on all sides. When brown, spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of water. Reduce heat to low. Cover and cook 2 hours or until roast is tender, turning meat every 30 minutes. Add water when needed. Remove roast. Use remaining mixture as gravy.
Mix the ingredients together, adding the cracker crumbs on top. Bake at 400° for 20 minutes.
Make cake as directed only use juice from cocktail instead of water. Bake as directed on package. When cool, top with Cool Whip.
Combine first 5 ingredients and pour into medium skillet. Tightly cover skillet and set over medium (not hot) heat for 10 minutes. When top surface of cake is firm, loosen edges and turn out onto serving plate. Arrange pecan halves on top. Pour 1/4 cup maple syrup over cake. Pour on rest of syrup before serving. Serve with Cool Whip on top.
Boil chicken. When done, let cool and set aside. Make Stove top dressing according to directions on box. Pull chicken off bone. Put chicken in a layer in casserole dish. Put dressing on top of chicken. Mix soup with 1 can milk and stir until smooth. Pour over casserole. Add bread crumbs to top. Bake at 350° for 45 minutes or until warm.
Mix the last 6 ingredients together. Cook carrots until fork-tender; cool. Slice onion and bell pepper. Put carrots in container, along with bell pepper and onion slices. Pour marinade over vegetables and let marinate overnight.
Fold Cool Whip and milk together; do not whip or beat. Add pineapple, lemon juice and nuts. Pour into pie shells and chill thoroughly.
Combine first three ingredients in container of an electric blender. Cover and process until smooth. Makes 3 cups.
In mixing bowl or blender, blend ice cream with limeade. Gradually add milk and then food coloring. Pour into punch bowl. Add sparkling water. Float scoops of sherbet and lime slices on top.
Cook, drain and mash potatoes. Add eggs and butter and mix well. Add remaining ingredients and pour into casserole dish.
Put apples in ungreased pan (9-inch). Sprinkle with lemon juice. In a large bowl, mix flour, sugar, cinnamon, baking powder, lemon peel and nutmeg; mix well. Add egg; stir until moistened. Spoon evenly over apples. Drizzle butter over top. Bake 45 minutes in 350° oven until bubbly.
Mix pretzels, margarine and 4 tablespoons sugar and place in 9 x 12-inch dish. Bake at 400° for 4 to 6 minutes. Cool. Mix 8 ounces cream cheese, 1 cup sugar and Cool Whip. Spread over cooled pretzel mixture. Mix jello, boiling water and strawberries. Pour over second layer and chill until set.
Beat together shortening and sugar, then add egg, corn syrup and cocoa. Mix well. Add flour, soda and salt. Mix until well blended. Shape dough into small balls and roll in cinnamon and sugar mixture. Bake for 15 minutes at 350°. Let stand on pan until top of cookie cracks, then remove.
Combine soup and milk in a rectangular dish. Reserve a cup for the top of the chicken. Add mushrooms, onion soup mix and rice. Place chicken breasts on top of mixture; cover with foil. Bake for 1 1/2 hours in a 350° oven.
Prepare a grill or preheat the broiler. In a small bowl, whisk together orange juice concentrate, chipotles, vinegar, molasses and mustard. Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the orange glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with glaze and cook until center is no longer pink, 1 or 2 minutes longer. Makes 4 servings.
Mix all ingredients together in bowl. Drop by teaspoon onto ungreased cookie sheet; top with nut or cherry. Bake at 350° for 10 to 12 minutes.
Cook rice as directed. Cook broccoli and drain. Mix first 7 ingredients. Put in a greased casserole dish; top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Beat butter, sugar and eggs together. Add dry ingredients and beat. Stir in apples and nuts. Spread into a 13 x 9-inch prepared pan. Cook for 45 minutes. Cool before cutting.
Use a deep, nonstick skillet, turn heat to high and preheat skillet. Put in chilled rice and heat through, stirring constantly. Add eggs and stir until eggs are cooked. Add meat and vegetables. Heat through. Add soy sauce and margarine. Heat still steaming and serve. Serves 6.
Melt the butter in saucepan and add sugar, nuts, egg and dates. Stir and cook 10 minutes until thick and bubbly. Cool lightly. Add Rice Krispies and vanilla. Roll into balls and in the coconut.
Put 1 can cream of celery soup and 1 soup can water in deep casserole dish. Add raw potatoes, onions and cheese. Stir and cover. Bake in a 400° oven for 30 minutes.
Mix together and let set, covered, for 1 day. Mix several times during the day; enjoy.
Cook pasta according to package directions. Drain and lay flat to cool on foil. Heat oven to 350°.
Mix apple, flour, sugar, nuts, raisins, cinnamon, salt, baking powder and soda and add vanilla, eggs and oil. Grease a large Bundt pan or a 13 x 9-inch pan. Bake for 50 to 60 minutes (toothpick test) at 350°.
Bake cake according to directions in a large round pan to make 1 layer. Cool. Frost with Cool Whip. Arrange fruit around edges and on top in a pretty design. This cake is beautiful and delicious! Everyone will want some!!
Mix all together. Put in baking dish. Bake at 350° for 40 minutes.
Combine ingredients and form small meatballs. Dredge in flour and deep fry until done; drain well. Pour your favorite barbecue sauce over meatballs and serve warm. These freeze well.
Cut meat into serving pieces. Coat with flour. Melt margarine in skillet; brown meat slowly on both sides. Add tomatoes, salt, pepper and basil; cover and simmer for 1 hour. Add green pepper and onions. Cook for 25 to 30 minutes longer or until meat is tender. Top with cheese. Cover and heat until cheese melts. (The secret is to cook until tender.)
Bring canned milk and sugar to boil over low flame. Stir frequently. Add cinnamon and stir. Add pecans; stir until all are coated. Spread on wax paper to cool, separating each half. Store in closed container.
Prepare stuffing mix according to directions. Place in 9x13 inch pan. Brown pork chops and place on top of stuffing. Mix soup with milk and pour over chops and stuffing. Bake at 350 degrees, covered, for 1 hour.
Brown burger and onion together and drain off all fat. In large bowl, combine rice, margarine, meat mixture, tomatoes, salt and basil and mix well. Spoon filling into pepper shells and tamp down to make sure they are full. Top with tomato sauce and grated cheese. Bake at 350° for about 45 minutes.
Dissolve marshmallows in milk. Add next 4 ingredients. Mix together. Use a bread loaf pan lined with foil. Mold cake in pan. Pour sherry, brandy or rum over top. Refrigerate 3 to 5 days.
Mix ground beef, bread, egg and salt. Shape into about 50 small meatballs. Brown slightly and drain all fat. Cook onion and butter until tender. Stir in remaining ingredients. Add meatballs to this and simmer 20 to 30 minutes.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling. Prepare biscuits. Pour chicken mixture over biscuits.
Heat oven to 350°. In a medium bowl mix flour, baking powder and salt. Add walnuts and set aside. Blend in blender the sugar, margarine, egg, bananas, and milk. Pour over dry ingredients and mix until well moistened. Pour into a 9 x 5 x 3 loaf pan. Bake one hour or until done.
Melt margarine and put	over 2/3 of dressing. Save 1/3 for top. Start with a layer of squash, layer of onions, next mix sour cream, soup, sauce and pimento. Pour this over dressing, squash and onion mixture. Sprinkle rest of dressing mix over. Then bake at 350° for 35 to 40 minutes.
Sprinkle pecans into pie shell, combine rest of ingredients and mix well with mixer. Pour over pecans. They will rise to the top while baking. Bake on bottom rack of oven at 350° until firm, about 30 to 40 minutes.
In a large bowl, combine cereal, sugar, flour, salt and baking soda; mix well. Add buttermilk, eggs and oil. Mix well, making sure all dry ingredients are moistened. Fill paper lined muffin tins 2/3 full with batter. Bake in a preheated 400° oven for 15 minutes or until done. Yield: 2 dozen muffins.
Sift dry ingredients; stir in oats. Combine liquid ingredients with apple; stir together until just moistened. Bake at 400° for 15 to 20 minutes in well-greased muffin tins. Makes 12 muffins.
Cream margarine and sugar together; add remaining ingredients except chocolate squares and mix well. Shape like an acorn. Bake at 375° for about 10 minutes. Melt chocolate and dip cookies in halfway. Let dry on waxed paper.
Drain tuna; flake. Sprinkle with lemon juice. Combine with remaining ingredients except puff shells. Cut tops from shells. Fill each with 2 teaspoons mixture. Yields 30 appetizers.
Mix all of the ingredients in one bowl until the eggs are well blended. Pour into a buttered deep pie pan. Bake at 350° for 35 minutes or until toothpick comes out clean from the center.
Cover bottom of pie plate or clean flower pot bottom with ground Oreo cookies. Pour in filling. Cover with remainder of cookies. Refrigerate before serving. Top with artificial flower or something light, so it won't stick in the pie.
Mix ingredients together. Spoon into greased muffin pans. Bake for 15 minutes at 400°. Serve while hot. Makes 12 rolls.
Mix, then pour all ingredients into uncooked pie crust. Bake at 450° for 10 minutes. Turn oven down to 300° for 30 to 45 minutes more.
Preheat oven to 400°. Mix shortening, sugar and eggs. Dissolve ammonia in milk. Add sugar mixture. Add oil of lemon. Add enough flour to make a stiff dough. Knead well. Roll to approximately 1/8-inch thick and cut into squares. Place on cookie sheet and bake at 400° until lightly browned on bottom (watch closely). Recipe makes a large batch.
Preheat oven to 375°. Grease 8 muffin cups. In a bowl, combine corned beef, chili sauce, mayonnaise, pickle relish, onion and cheese. Separate refrigerated dough into triangles. Place about 2 tablespoons corned beef mixture on each dough triangle near wide end. Pull up sides of dough over filling. Roll to opposite point of triangle until filling is completely covered. Pinch edges to seal. Place buns in greased muffin cups with point of dough on the bottom. Brush tops with butter or margarine. Sprinkle potato chips over buns. Gently press chips into buns. Bake until lightly browned, about 20 minutes. Cool slightly on a rack. Wrap warm buns in paper napkins or paper towels. If buns will not be served within 3 hours, refrigerate. Reheat buns on a baking sheet in a 350° oven 10 minutes. Makes 8 servings.
Drain juice into a large pot. Add marshmallows and heat until melted. Let cool. Whip cream (with powdered sugar to taste). Add pineapple to juice/marshmallow mix. Fold in whipped cream. Pour into shell and refrigerate.
Boil chicken, cool, bone and dice. Sprinkle on bottom of 13 x 9 x 2-inch baking dish. Cut up 1 large onion, sprinkle on top of chicken. Add garlic salt and chili powder. Grate 4 ounces Velveeta cheese and sprinkle on top. Crush bag of Doritos, sprinkle on top, saving enough to sprinkle on top before baking.
Beat egg yolks and whole egg until very light. Beat in water, vinegar and salt. Stir in flour; work in with hands. Divide dough in 3 parts and roll as thin as possible (paper thin) on lightly floured board. Let dry a while and cut in desired lengths.
Mix the ingredients, then add 4 cups plain flour; mix well in a large bowl. Let stand for 2 hours, then knead in flour. Let stand for 15 to 20 minutes after you put in baking pans. Bake for 35 to 40 minutes in a preheated oven at 350°.
Put vegetables in a gallon jar. Combine vinegar, sugar and salt. Pour over vegetables. Refrigerate. Keeps for several days.
Mix all ingredients together. Add flour last. Mixture will be slightly runny. Blend in self-rising flour for the texture you want. Bake at 400° to 425° for 8 to 9 minutes or until golden brown.
Combine dressing, wine and marinate chicken at least 2 hours. Remove chicken. Save sauce. Use 1/4 cup to baste chicken until done. Remove and keep warm. Add water, rice, and sauce. Mix in electric skillet. Bring to boil, then simmer until rice is done. Serves 4.
Combine the first 4 ingredients; bring to a boil. Boil 1 minute. Remove from heat. Add peanut butter or cocoa and oats. Spoon onto wax paper, or press onto greased cookie sheet.
Spray a 10 x 13-inch cake pan with a nonstick spray. Spread cooked noodles evenly in bottom of pan. In a separate bowl, mix soup and evaporated milk together until smooth. Add parsley and basil. Pour soup mixture over noodles. Sprinkle chicken and celery over the pan evenly. Stir gently, just enough to combine ingredients. Cover with shredded cheese. Bake at 350° for 20 minutes until hot and bubbly.
Brown sausage and drain. Beat eggs. Add mustard, milk and salt. Stir. Add bread and sausage. Pour in a 9 x 13 buttered baking pan. Top with cheese. Set in refrigerator overnight and bake in morning at 350° for 1 hour.
Beat eggs until light and frothy. Add sugar, oil and vanilla. Mix until thick. Add zucchini. Mix. Add remaining ingredients. Mix until smooth. Bake in 2 greased and floured loaf pans at 350° for 1 hour. Freezes well.
Put onion and salt in a mixing bowl; add cream cheese and mix until creamy. Add eggs, pimento and green pepper and beat thoroughly. Refrigerate overnight. Before serving, add enough mayonnaise or salad dressing to make creamy. This recipe doubles or triples easily. Just remember to refrigerate overnight before serving.
Put ingredients in baking pan. Put strips of bacon on top or butter, 1	can tomato sauce and enough water to make gravy and bake.
Place 3 slices of pepperoni on each roll and top with 1 tablespoon of cheese. Fold and seal rolls. Brush with beaten egg. Bake for 10 minutes at 350°. Serve warm.
Place all ingredients in a 9-inch pie plate; do not stir. Bake at 400° for 15 minutes. Stir mixture to blend well. Firmly press mixture into bottom and sides of pie plate. Cool. Yield: one 9-inch pie shell ready for your favorite filling. This recipe came from Southern Living.
Preheat oven to 350°. In large bowl, beat eggs slightly. Beat in both cheeses, flour, salt and pepper. Drain broccoli well, patting dry with paper towels. Stir into egg mixture.
Mix ingredients in order. Mix well for 2 minutes. Bake at 350° for 1 hour in a flat baking dish.
Mix first 4 ingredients. Sift next 4 dry ingredients. Stir in raisins and chopped nuts. Drop by rounded teaspoonfuls. Bake 10 to 12 minutes at 350°. Makes 4 dozen.
Mix all together well and put into greased casserole. Cook for 1 hour at 350°.
Cream Crisco and peanut butter. Gradually add sugar, creaming well. Add unbeaten egg and vanilla. Beat well. Blend dry ingredients and add to mixture. Mix thoroughly. Shape dough into balls, using a rounded teaspoon for each. Roll balls in sugar and place on greased baking sheet.
Cream butter, sugar and add eggs, peanut butter and sifted ingredients. Roll in small ball and press with a fork. Bake in oven at 375°, about 10 minutes.
Brown veal lightly in heated butter in a 6-quart kettle. Add onion and cook until limp. Add salt, pepper, leek, potatoes, carrot, celery, tarragon, marjoram and water. Bring to a boil and cover. Reduce heat and simmer until veal is tender, 2 to 2 1/2 hours.
Melt butterscotch chips and peanut butter over low heat (or in microwave). Remove from heat. Stir in cereal. Drop by spoonfuls onto a platter. Refrigerate until it gets hard.
Add all ingredients together (except nuts) with cream cheese. Form into 2 logs and roll in the chopped nuts. Keep refrigerated until 15 to 30 minutes prior to serving with crackers.
Combine all ingredients. Mix well with electric mixer. Pour into an unbaked 9-inch pie shell. Bake at 325° for 30 minutes or until firm.
Cream butter with sugar, add vanilla and eggs, beat well. Mix flour, salt, baking powder and baking soda. Add to creamed mixture alternatley with sour cream. Drop onto greased and floured cookie sheets. Bake at 400° for 10-12 minutes.
Combine all ingredients in baking dish. Bake at 350° for 30 to 35 minutes.
In mixer bowl, cream together sugar, shortening and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract. Thoroughly stir together flour and baking soda. Add to creamed mixture alternately with buttermilk, beating well after each addition.
Cook potatoes with jackets on. Cool. Grate on large side of grater. Put in casserole by layers, salt and butter. Put on top paprika. Pour unwhipped whipping cream on top. Cover. Let stand 4 hours or overnight in refrigerator. Bake at 350° for 45 minutes.
Break biscuits in quarters, dip in margarine and roll in sugar and cinnamon mixture. Place in tube pan. Pour any left over melted margarine over the top.
Stir together butter and salt; blend in herbs. Keep butter soft. Pull back corn husk; remove silks with a brush. Place ear of corn on a piece of heavy-duty foil; brush with 1 tablespoon of the butter mixture. Wrap up corn in foil. Roast the corn directly on hot coals of grill until tender, turning frequently, 12 to 15 minutes.
Combine sugar, cocoa, salt, milk and butter in saucepan. Boil 5 minutes. Remove from heat and add vanilla and oatmeal. Drop by spoon onto waxed paper.
Wash corncobs and cut into 4-inch lengths. Place in container. Add 2 quarts of water. Bring to boil. Heat and boil slowly for 35 to 40 minutes. Strain the juice. Measure out 3 cups of juice into a large container. Add powdered pectin and bring to a boil. Add sugar and again bring to boiling point. Boil 5 minutes. Skim. Pour into sterilized jars. Seal.
Mix soup, vinegar, oil, sugar, mustard, salt and pepper together first, then add other ingredients and marinate in refrigerator 24 hours before serving. Excellent side dish for meats.
Mix all together. Put in pan. Drain fruit well. Bake at 350° for 1 hour.
Bring water to a boil and add salt and slowly stir in grits. Cook 3 minutes, stirring constantly. Remove from heat and stir in butter and cheese. Put eggs in cup and add milk to make 1 cup measure. Beat well and add grits mixture. Bake in greased 2-quart casserole at 300° for 1 hour. Serves 6.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Mix dry cake mix and cinnamon in large bowl. Add eggs, water and oil. Blend, then beat for 2 minutes at medium speed. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350° for 50 to 60 minutes. Frost with vanilla frosting when fully cooled. Sprinkle with nuts.
Brown turkey, onions, peppers and garlic. Drain. Add remaining ingredients. Simmer in saucepan over low heat or in crock-pot, stirring occasionally for at least 1/2 hour. the longer, the better the flavor. This is a mild chili. For a hotter chili, add green chili peppers, jalapeno or habanero peppers to make 5 Alarm Chili.
Mix peanut butter with margarine. To this, add sugar. Mix in cereal (you may have to mix with your hands). Mold this mixture into small balls. Melt paraffin in the top of double boiler. When melted, add semi-sweet chocolate pieces. Dip each ball into chocolate; lift out with fork.
Cook lasagne and drain. Cook hamburger and drain. Add tomato sauce and simmer. Mix cottage cheese, sour cream and green onions (chopped) to taste, all together. Add half cheese. Put hamburger and tomato sauce mixture, then lasagne, then cottage cheese mixture. Layer it in 9 x 13-inch pan. Sprinkle with remaining cheese on top. Bake 30 minutes at 350°.
Combine ingredients and simmer for 8 minutes. Add a little more milk if reheating the soup.