HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly beef, 1/3 cup of tomato sauce and the remaining ingredients. Spread in ungreased 9 x 5 x 3-inch loaf pan. Spread remaining tomato sauce over loaf. Bake in a 350° oven for 1 1/4 hours. Serves 6.
Boil chickens and cool. Boil spaghetti in broth. Fry onions and pepper in oleo. Chop chicken and add to spaghetti. Add peas, onions, tomatoes and cheese. Heat until cheese is melted and well blended. I sometimes use rice instead of spaghetti (2 boxes Rice-a-Roni).
Sprinkle dry orange Jell-O over cottage cheese. Then add mandarin oranges. Stir and let set for 5 minutes. Fold in whipped topping. Chill until ready to serve.
In top of double boiler over barely simmering water, combine chocolate, oleo and 3/4 cup peanut butter. Stir to melt until smooth. Place 3/4 cup plain peanut butter in top of another double boiler over simmering water until its melted and of a pouring consistency.
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.
Combine browned beef, cooked rotini and spaghetti sauce; stir well. Combine Riccota cheese, Parmesan and 1 1/2 cups Mozzarella cheese; mix well.
Combine first 4 ingredients in a Dutch oven; add peaches. Bring to a boil and cook 1 minute, stirring often. Remove from heat. Pour into lightly greased 13 x 9 x 2-inch baking dish; set aside. Combine butter, brown sugar and pecans; set aside. Combine flour and 2 teaspoons sugar; cut in shortening with a pastry blender until crumbly. Add buttermilk, stir only until moist. Turn onto floured surface and knead 3 or 4 times. Roll dough to a 12 x 8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border; starting with long side, roll up jellyroll fashion. Cut roll into 1/2-inch slices, arrange slices over peach mixture. Bake at 400° for 25 to 30 minutes or until lightly browned. Yield: 12 servings.
Heat broth, water, carrots, onions and seasoning to boiling in a Dutch oven (large pot). Simmer until carrots are tender. Stir in chicken and noodles. Heat to boiling. Simmer to boiling for 7 to 10 minutes. Stir in green onions.
Split loaf of French bread. Spread butter on both sides. Sprinkle garlic salt and paprika on buttered bread. Sprinkle Mozzarella cheese over top. Put under broiler until brown.
Pound chicken breasts until thin. Roll together chicken breast, 1 slice ham and 1 slice cheese. Put in greased casserole. Top with paprika and soup. Bake at 350° for 1 hour.
Combine all ingredients and mix well. Use frosting on pumpkin cookies, carrot cakes, pineapple bars, zucchini bread, apple coffee cake, cinnamon rolls, etc.
Make Mojo Criollo or buy it in a grocery store where there is a large Cuban population. Crush garlic and salt to make a thick paste. Combine with juice. Pour juice into hot oil and stir. Pour over pork tenderloins and marinate a few minutes to a few hours in the refrigerator.
Mix butter and cookies together and press into bottom of a 9 x 13-inch pan. Mix Cool Whip and cream cheese together well and pour evenly over cookie crumb mixture. Refrigerate 10 to 15 minutes.
Melt margarine and peanut butter. Mix in other ingredients. Bake in 9 x 13-inch pan for 20 to 30 minutes at 350°. May be iced with your favorite chocolate frosting.
Brown and drain the meat. Add cut up cheese. Spread over edge of party rye bread. Put under broiler until brown. These can be frozen and when ready to use put on cookie sheet and bake at 200° for 10 minutes, then broil until brown.
Place apple juice concentrate in a saucepan. Bring to a boil. Combine margarine, cornstarch and spices in a small bowl. Add a small amount of apple juice. Stir until well blended. Stir cornstarch mixture into apple juice. Pour over apples. Stir carefully to coat all slices. Pour into unbaked pie crust. Place top crust over apples. Bake at 425° for about 30 minutes. Reduce temperature to 375° and bake for 30 minutes longer. (Suitable for freezing.) Makes 6 servings.
Soak round toothpicks in water for 10 minutes. Thread toothpicks with chicken, bacon, water chestnut and fruit. Combine ketchup, honey and mustard. Brush each Kabob with ketchup mixture. Place on lightly oiled broiler pan. Broil, 3 to 4 inches from heat source, for 3 to 4 minutes. Turn and brush with sauce. Broil an additional 3 to 4 minutes or until chicken is cooked.
Layer ingredients in order given into a 9 x 11-inch dish. Bake at 350° for 1/2 hour. Serve with tortilla chips or crackers.
Prepare German chocolate cake mix as directed on box. Bake in 2 layers and when cool, split each layer to make 4 thin layers. Mix cream cheese, Cool Whip and sugar until well blended. Place mixture between layers. Top cake with Betty Crocker sour cream chocolate frosting.
Combine Pineapple Juice, Soy Sauce, Lemon Juice in a large mixing bowl. Add Scallops and Pineapple Rings; toss to coat. Marinate, covered, in a refrigerator for 1 hour, stirring occasionally. Preheat broiler. Remove Scallops and Pineapple Rings from the marinade, discard the marinade.
Beat together oil, eggs and vanilla. Add flour, baking soda, milk and poppy seeds. Mix well. Pour into a greased and floured Bundt pan or Tube pan. Bake at 350° for 50-60 min. Cool 10 min. and remove from pan.
Mix milk and lemon juice together and then add other ingredients. Put in two baked pie shells and refrigerate.
Bring cream cheese to room temperature. Mix first 3 ingredients and line 13 x 9 x 2-inch pan with mixture. Mix last 4 ingredients and pour on top of first mixture. Bake at 350° for 25 to 30 minutes. Sprinkle additional powdered sugar on top when cool, if desired.
Combine all ingredients in a saucepan; bring to a good boil and let set a few minutes. Add peanut butter and oatmeal; mix well. Drop on wax paper. Refrigerate.
Quantities of ingredients all depend on how many skins you want to make and how much cheese you like.
Put sugar and milk together and stirring constantly bring to rolling boil for 5 minutes. Remove from heat and add Marshmallow Fluff, peanut butter and vanilla. Beat for awhile, then pour into a buttered pan and let cool before cutting.
Dice cheese in 1/2-inch cubes; sprinkle with flour. In a fondue pot or saucepan, heat 1 cup of milk until simmering, but not boiling. Add cheese by the handfuls, stirring until cheese melts. Add milk to thin to desired consistency. Serve with bread cut or torn into chunks.
Brown meat and onions in cooking oil in large skillet. Add chopped vegetables, salt and pepper and simmer until vegetables reach desired tenderness, adding water as needed to keep mixture from becoming too dry. Serve over rice. Sprinkle with soy sauce if desired. Serves at least 2.
If fresh corn is available, slit center of kernels with sharp knife. Scrape into bowl. Measure 2 cups. If using canned corn pour off excess water from kernel corn. Beat eggs until thick. Add corn.	Combine flour, salt, sugar and Texas Pete in mixing bowl. Stir milk into dry ingredients. Blend in butter. Combine with corn mixture. Beat well, adding the browned sausage. Pour into greased 1 1/2-quart casserole. Bake 1 hour and 20 minutes at 350°.
Boil chicken breasts until done; salt and pepper to taste. Chop or tear into small pieces. Add vegetables and stir in dressing. If you are industrious, you may make your own Ranch dressing or, if you prefer, you may use mayonnaise. The really nice part of this is that if you use the low-fat or fat-free dressing, there is almost no fat in this recipe. It can be served with crackers, small pieces of trimmed bread or larger pieces of raw vegetables.
Cut a thin slice from the top of the loaf. Scoop out most of the bread. Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be used as bread crumbs for other recipes). Brown onion and mushrooms in 1 1/2 tablespoons of the butter. Beat egg with catsup. Mix in bread crumbs, 1/2 cup of the cheese, wine or broth and seasonings. Lightly mix in ground beef and onion mixture.
Combine cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar until fluffy. If necessary, add milk to make spreading consistency. Frosts one 8 or 9-inch square cake.
Cook rice. Saute chopped onion and celery in margarine. In separate bowl, combine cream of mushroom soup, cream of chicken soup and Cheez Whiz. Add cooked rice and sauteed onion and celery; stir well. Pour mixture into buttered Corning Ware dish. Bake at 350° for approximately 30 minutes or until bubbly.
Combine all ingredients in pan. Add meat; allow to stand 2 hours (better if left overnight). Grill over hot coals.
Put all vegetables in a 13 x 9-inch dish. Heat last 7 ingredients to boiling point and pour over vegetables. Cover with heavy foil and bake at 350° for 1/2 hour.
Combine chicken broth, pumpkin (puree), milk, sugar, ginger and cayenne pepper. Simmer 5 minutes. Serve with toasted croutons. Serves 4 to 6.
Cook potatoes in boiling water to cover 5 minutes or just until tender; drain. Arrange equal amounts of potato, zucchini, squash, yellow peppers and onion on 4 squares of aluminum foil. Sprinkle with equal amounts of basil and pepper. Fold foil over vegetables, sealing securely. Grill over medium coals 15 minutes, turning once. Serves 4.
Preheat oven to 350°. Grease 3 (8-inch) or 2 (9-inch) round pans or a 13 x 9-inch pan. Line bottom of pans with waxed paper cut to fit pan. Grease the paper and flour the pans. Combine dry ingredients in large mixing bowl on low speed for several minutes to blend thoroughly. Add oil, milk, eggs, vanilla and orange peel. Beat for 2 minutes at medium speed, scraping sides of bowl as needed. Add enough boiling water to orange juice to make 1 cup total. Stir water and juice into batter until blended. Batter will be thin. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 5 minutes before removing from pans. Finish cooling on wire rack. Frost with Creamy Chocolate Orange Frosting; garnish with mandarin orange slices dipped in melted chocolate.
Preheat oven to 425°. Roll out half the pastry and fit into a pie plate. Combine sugar, flour and cinnamon. Arrange berries in the pie shell; cover with sugar mixture and sprinkle with lemon juice. Dot with butter. Roll out remaining dough, cutting into strips. Fit dough over berries in a lattice shape. Flute. Bake 35 to 45 minutes.
Pour the juice from the salmon into a glass and set it aside. Add egg and flour to the salmon. Mix all with a fork. Do not add salt! Take 1/4 cup of the salmon juice and add baking powder. Mix with a fork until it foams up. Mix and stir into the salmon; fry in deep fryer a small amount at a time. Cook within 15 minutes after mixing.
Make Jell-O ahead of time; chill slightly. Mix crumbs and butter. Press into 13 x 9-inch pan. Whip together cream cheese, cream, sugar and vanilla. Pour into crust; chill. Place banana slices on top. Pour Jell-O over top; chill thoroughly.
Peel and slice apples. Cook until tender. Add sugar and spices. Roll out biscuits into a thin circle. Fill with 2 teaspoons apple mixture. Fold into half moons and seal edges together with a fork. Fry in shortening.
Mix green beans, soup (which has been diluted with the milk) and 1/2 of the French fried onions. Put in greased baking pan. Bake 15 to 20 minutes at 350°, then put remaining French fried onions on top and bake 5 minutes more.
Steam broccoli. Put in casserole dish with water chestnuts (drained). Mix soup and mayo. Cover broccoli. Top with cheese and maybe paprika. Bake at 350° for 30 minutes, uncovered.
Combine all ingredients and bake at 350° for 45 to 50 minutes. Good made ahead and refrigerated.
Mix all ingredients together except salsa, using salt, pepper and garlic powder to taste. Then add 1/3 bottle salsa, mixing well. Place in microwave oven-safe container with lid. Add remaining salsa over top. Cover. Cook until done.
Cook mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat bring sugar, vinegar and cornstarch to a boil stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Makes 8 servings.
Combine all ingredients in a saucepan. Cook, uncovered, over medium low heat, stirring frequently until mixture registers 221° on a candy thermometer. This will take about 1 1/2 hours. Spoon cranberry mixture into hot sterilized jars, leaving 1/4-inch head space. Cover at once with lids. Process in boiling water bath for 15 minutes.	Yield:	5 half pints.
Dissolve Jell-O in hot water. Mix cake mix and oil; add eggs and seasoning. Pour gelatin in while hot. Grease and flour cake mold. Bake in tube pan in 340° oven, about 1 hour. Empty out immediately.
Combine flour and sugar in mixing bowl. Heat butter, cocoa and Coca-Cola to boiling point and pour over flour mixture; mix well. Add buttermilk or sour milk, beaten eggs, soda, vanilla and marshmallows. Bake in greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°. Ice while cake is hot.
Melt margarine and pour into a 13 x 9-inch Pyrex baking dish. Spread shredded Cheddar cheese on margarine. Beat eggs with half and half; pour over cheese. Bake at 325° for 45 to 50 minutes, or until set.
Mix cocoa, salt, sugar and flour. Pour milk into 2-quart saucepan. Beat in egg yolks. Do not turn heat on until eggs and milk are well mixed. Add dry ingredients and cook over medium heat, stirring continually until thickened. Scrape bottom and sides of pan to prevent scorching.
Brown chicken in oil 10 minutes, turning occasionally; drain. Add tomatoes, tomato paste, mushrooms, zucchini and basil. Salt and pepper to taste, if desired. Cover and simmer 25 minutes. Serve over pasta. Garnish with parsley, if desired. Makes 4 to 6 servings.
In 9 x 13-inch baking dish, mix together pineapple and cherry pie filling; do not drain. Sprinkle dry cake mix evenly over the fruit mixture. Drizzle melted butter over the cake mix. Bake at 350° for 30 minutes or until golden brown. Serve warm with Cool Whip, nuts and coconut.
Grease bottom of a 13 x 9-inch pan. In large bowl, beat the 3 cups of milk and 2 packages of instant vanilla pudding on medium until it thickens. Blend in vanilla and Cool Whip.
Alternate layers of cucumbers and onions in a large glass bowl. In a medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed and turmeric. Bring to a boil, stirring, until sugar is dissolved. Pour vinegar mixture over cucumber mixture and cool slightly. Cover tightly and refrigerate for at least 24 hours before serving. Store for up to one month in refrigerator.
Prepare the cake according to package directions, using three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.
Mix first 6 ingredients until crumbly. Press 2/3 of this into 9 x 13-inch pan. Bake 8 minutes or so or until light golden brown. Spread Eagle Brand on top and chocolate chips if you wish. Put remaining crumbs on top. Bake 12 to 15 minutes at 350° or until done.
Peel potatoes	and dice. Boil until done, but not too soft. Allow to cool, then add all other ingredients.
Beat eggs; add milk, butter and nutmeg. Grate raw potatoes; combine with other ingredients. Place in casserole dish. Bake at 400° for 30 to 40 minutes.
Mix pineapple juice and Big K punch in punch bowl. Add scoops of pineapple sherbet and stir until frothy. Delicious and so easy!
In medium size pot, melt butter. Add sugar and syrup and cook to hard crack stage on candy thermometer, stirring constantly. Remove from heat and stir in 1 cup of nuts. Spread in ungreased 9 x 13-inch pan to cool. Melt chocolate in double boiler. Remove candy from pan and place on waxed paper. Pour chocolate over candy and top with remaining nuts. Cool and then break into very small pieces.
Add flour, sugar, cocoa and baking soda in bowl. Mix with spoon. Take spoon and make 3 holes in mixture. Add vanilla to one, vinegar to another and Wesson oil to the last. Mix lightly. Add 2 cups water and beat 3 minutes. Very moist cake. Bake at 350° for 35 to 40 minutes.
Combine the 1/4 cup of light spread and brown sugar, mixing until well blended. Spread onto bottom of an 8-inch square pan. Arrange peaches on brown sugar mixture. Sprinkle with pecans.
Melt butter in small skillet. Stir in flour; when well blended, stir in 2 tablespoons asparagus liquid to make a paste. Stir in cream; cook and stir constantly until mixture thickens.	Add salt and pepper. Stir in	paprika, shredded cheese and mushrooms; continue stirring until	cheese	is melted. Line bottom of 2-quart casserole dish with half	of the asparagus.	Cover with half of the sauce, then the other half of	the asparagus	and the rest of the sauce. Spread cracker crumbs over casserole. Bake at 350° about 15 minutes, until top bubbles.
Drain green beans. Grate cheese. Mix first 4 ingredients together with small amount of French fried onions. Bake at 350° for 5 minutes. Cover the top of casserole with French fried onions and bake an additional 5 minutes.
Melt oleo. Mix with graham crackers. Pat mixture evenly into bottom of an ungreased 13 x 9 x 2-inch baking pan. Layer in order chocolate pieces, marshmallows, peanut butter chips and walnuts. Pour sweetened condensed milk evenly over all. Bake in 350° oven for 30 minutes. Cool. Cut into bars. Makes 36.
Mix sugar, oil and eggs well. Sift flour, soda, salt and cinnamon together; add to sugar mixture. Add remaining ingredients and mix well. Bake 1 hour and 20 minutes at 350°.
Combine cake mix, pudding, oil, milk and water. Add eggs one at a time. Mix well. Pour into Bundt pan. Bake at 350° for 50 minutes.
Preheat oven to 425°. In cast-iron Dutch oven, heat oil and sprinkle sugar in bottom. As sugar begins to darken (caramelizing), place in several pieces of chicken, skin side down. Brown and turn chicken. Remove chicken; sprinkle in more sugar and brown the next pieces.
Brown onions and ground beef in skillet. Add contents of chili seasoning mix, tomatoes, hot sauce, chili powder and minced garlic in blender. Blend until tomatoes are broken up completely. Combine contents of blender to skillet. Add beer. Add beans. Simmer 30 minutes.
Cook spinach according to directions on package. Drain thoroughly. Return to hot pan and blend in cream cheese and 1/2 the margarine. Season with salt, pepper and lemon rind. Turn into buttered casserole. Cover. Refrigerate until ready to bake. May be prepared in the morning of the day to be served. About 45 minutes before baking, remove from refrigerator. Spread bread dressing over top and drizzle with remaining 2 tablespoons melted margarine. Bake at 350° for 25 minutes. Serves 9.
Put all ingredients into a large pot. Bring to a boil rapidly for about 10 minutes. Reduce heat to a slow boil. Cover and cook for at least 2 hours or until all vegetables are tender. Remove bay leaves before storing. Average portion: 2 cups soup.
In saucepan, heat sugar, corn syrup, salt and water. Bring to boil. Add nuts. Cook until it reaches 300°. Remove from heat. Add butter and baking soda. Pour at once onto lightly greased cookie sheet. With two forks, spread mixture. Let cool, then break into pieces. Store in airtight container.
Wash and pat dry chicken. Spray coat a saute pan. Heat pan over medium heat. Add chicken. Cook 8 to 10 minutes or until no longer pink, turning once. Transfer chicken to serving plates. Cover to keep warm.
Cover cucumbers with salt and cracked ice and let set for 3 hours. Drain well.
Melt margarine in long casserole dish. Crush crackers. Salt and pepper chicken pieces. Roll each piece of chicken in margarine, then in cracker crumbs and place in casserole dish. Bake for 30 minutes at 400°, then turn chicken over and continue baking for 30 minutes more.
Saute ground meat, add seasoning kit, tomato paste or tomato sauce, water then precooked pinto beans. Simmer on heat or high in crock-pot 20 to 30 minutes. Serve.
Cook noodles. Place first layer of noodles in a buttered 9 x 13 glass baking casserole. Spread potatoes. Top with shredded cheese. Repeat layers until all ingredients are used. Cook onion in melted margarine to tenderize. Pour onion-margarine mixture over lasagna layers. Bake at 300° for 30 minutes. Let cool 10 minutes. Before serving, spoon the onion-butter sauce from bottom of pan onto top layers.
In a 4 quart saucepan, combine first 4 ingredients and mix well. Bring to a slow rolling boil for 30-40 minutes (soft ball stage).
Brown and drain beef. Blend in onion soup mix and soy sauce, lemon juice, ginger, pepper and salt. Layer meat mixture with sliced potatoes in greased baking dish or casserole. Top with mushroom soup and shredded cheese. Bake at 350° for 40 to 45 minutes.
Simmer pheasant in salt water until done. Remove from bones. Cut in pieces. Mix with other ingredients. Place in 9 x 12-inch baking dish, topping casserole with grated cheese. Bake 1 hour at 350°. Chicken or turkey may be used instead of pheasant.
Combine all ingredients and serve with your favorite cracker on a leaf of lettuce. This is also good with a can of small drained shrimp added.
Heat nuts in 250° oven until hot. In large bowl, drizzle butter over nuts. Salt to taste. Bake in oven for 1 hour at 250°; turn frequently.
Slit franks lengthwise; spread open. Heap potatoes on center of franks, using 1/4 cup per frank. Sprinkle with cheese and paprika. Place in oven for about 15 minutes.
Mix green beans, peas, onions, green pepper, pimento and celery in a bowl. Set aside.
On a pizza pan or cookie sheet, place Boboli bread. Spread a layer of refried beans. Then add the hamburger and cover with layer of cheese. Place in an oven or Dutch oven and bake at 325° until cheese is melted, but don't overcook. Remove from oven and cover with lettuce, tomato and salsa. Serve at once.
Cream shortening with the honey; add eggs, sour milk and flour which has been sifted with baking soda, ginger, cinnamon and salt. Sprinkle nuts on top and between layers as desired.
Mix everything, but nuts together. After mixing, add pecans. Pour into pie shells. Bake at 350° for 45 minutes. Makes 2 pies.
Arrange and layer vegetables and stew meat. Top with 2 cans soup. Bake at 250° for 5 hours. Great way to warm your kitchen on a cold day.
Mix ingredients. Bake at 325° in a greased and floured 9 x 13-inch pan for approximately 35 minutes. Use toothpick to test for doneness.
Season ribs with salt and pepper to suit your taste. Layer ribs in pan. Pour sauce over ribs. Bake slowly at 300°.
Allow cream cheese to soften. Mix all ingredients except shrimp until smooth. Add shrimp last. Refrigerate. Allow to soften before serving. (Serves 50.)
Line a shallow baking dish with sweet potatoes. Drain juice from pineapple; heat juice and butter in broiler. When good and hot, stir in cornstarch, slowly, until juice is thickened. Stir in pineapple and coconut. Pour over sweet potatoes. Sprinkle with marshmallows and bake in oven until marshmallows are melted.
Combine first four ingredients in medium saucepan. Beat with wire whisk and bring to a boil to thicken. Stir constantly. Remove and chill. Drain juice from oranges and pineapple. Combine all fruit and nuts. Stir in cooled mixture.
Lightly mix ground beef, bread crumbs, chopped onion, egg, salt and pepper with 1/2 cup Manwich sauce. Shape into loaf in baking pan. Bake at 350° for 45 minutes. Drain fat; spread mustard over. Pour on rest of Manwich sauce. Bake at 350° for 35 more minutes. Baste with sauce several times. Makes 6 servings. (Can be microwaved for 9 minutes and 1 more minute with sauce.)
Wash seeds in colander. Spread them out on paper towels to dry for 2 days. Place seeds in a bowl. Add margarine and seasonings. Mix well. Bake on a cookie sheet in a 300° oven for 20 to 30 minutes. Shake them occasionally while cooking.
Prepare apples in baking pan. Sprinkle cinnamon over apples; add water over the apples, covering them. In mixing bowl, add salt, sugar, flour and butter. Mix until mixture is fine and crumbly. Sprinkle over apples. Bake at 350° until golden brown.