HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first six ingredients with a fork. Shape into 2-inch balls. Heat oil in skillet over moderately high heat. Brown meatballs, drain the skillet. Add mushroom soup and water combination and simmer on low heat 20 to 25 minutes. Cheap and delicious!
Cook chicken after slicing it into small pieces. Add onions, salt, pepper, taco sauce and water. Heat sauce and chicken soup. Dip tortillas in hot sauce. Place 2 tablespoons meat mixture and a little cheese in tortilla. Roll up and put in baking dish. Cover the rolled up tortillas with remaining hot sauce; sprinkle with remaining cheese over top. Bake for 25 to 30 minutes at 250°.
Brown onion and meats in Dutch oven or electric skillet. Cook chicken until done or use leftover turkey or chicken. Add vegetables, tomatoes, water and spices. Bring to boil; reduce heat and simmer until it is time to eat! Or put in crock-pot.
Cream sugar and oil, add eggs, flour and remaining ingredients. Add apples and nuts last. Bake in a greased bundt pan at 325° for 1 1/2 hours. To glaze mix 1 cup brown sugar, 1 stick margarine and 1/4 cup milk, cook until it bubbles and pour over cake.
Preheat oven to 425°. In large bowl, combine all ingredients except pie shell. Mix well. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Continue to bake 35 to 40 minutes longer or until knife inserted 1-inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Break cauliflower into flowerets. Bring broth to boil. Add cauliflower and cook 10 minutes. Peel, seed and chop tomatoes.
Cook berries with all other ingredients until thickened. Fill pie crust. Bake at 350° for 30 minutes.
Drain and pat dry mandarin oranges. Set aside. Mix together sour cream, cottage cheese, Cool Whip and powdered orange gelatin. Gently fold in mandarin oranges. Refrigerate 1 hour. Serves 8.
In a medium saucepan, over medium heat, melt butter; cook onion until tender, about 5 minutes, stirring often. Add beef broth, Worcestershire sauce. Cook additional 5 minutes. Divide soup between 2 ovenproof bowls. Top each with toasted French bread and 2 tablespoons grated Swiss cheese. Bake at 325° for 5 minutes or until cheese melts.
Sift cake mix and jello together. Mix oil and water. Add 1/2 of cake mix. Add vanilla. Add eggs, one at a time. Then add rest of mix. Add over 1/2 the strawberries and bake in 2 layer pans at 350° for 25 to 30 minutes.
Measure the salt and sugar in bowl. Soak the yeast in 1/2 cup lukewarm water. Heat the milk to scald. Add the lard to the milk. When melted, add to salt and sugar. Stir in the cold water, then add the whole wheat flour. Let stand 15 minutes or so, then add the yeast mixture and the white flour, until pretty stiff. Knead well. Let rise until double. Let rise again, then roll out and put in pans. Let rise again. Bake at 350° for 30 minutes.
Beat together eggs, butter and sugar. Add baking powder. Add flour and vanilla; mix all together. Roll into a loaf. Place in refrigerator until well chilled. Slice and bake at 350°.
Bake cake in layers as directed. Spread Cider Filling (following) between cooled layers. Frost top and sides with White Butter Icing.
Cream together sugar and cream cheese. Whip Milnot. Dissolve Jell-O with 1 cup boiling water. Mix Milnot and Jell-O into cream cheese mixture. Pour into dish.
Cook meat with onion. Drain. Add all other ingredients. Simmer 30 minutes.
Heat oven to 400°. Grease a 9-inch pie pan. Mix chicken and other veggies into pie pan, spreading evenly over bottom. Beat eggs and milk together, adding Bisquick, herbs and cheeses. Whisk all together and pour over chicken mix. Bake 35 minutes or until set. Can make mushroom soup gravy and pour over when serving.
Pour applesauce in greased shallow casserole. Crumble crackers into melted margarine. Stir in sugar and cinnamon. Sprinkle sugar mixture on applesauce. Boil 10 minutes or bake 35 to 40 minutes at 375°.
Mix all ingredients in a 2-quart microwave-safe bowl. Cook on High for 7 to 8 minutes, stirring twice, until cucumbers are crisp-tender and onions are transparent.
Cream together sugar and Crisco. Add eggs and vanilla. Mix well until smooth. Add flour, baking soda, baking powder, salt and apple pie spice. Mix. Fold in chopped apple. Put spread in a loaf pan that has been sprayed with Pam or greased and floured. Dough will be very stiff. Bake at 350 degrees for 60 minutes. If desired, sprinkle cinnamon sugar on top prior to baking. If you use 2 small pans, bake for 45 minutes.
Mix dry cake mix with eggs and oil until crumbly. Reserve 1 cup. Put remaining mixture lightly in an ungreased pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer at 350°. Cool and cut into squares. Add chopped nuts if desired.
Cream the shortening. Add sugar and blend thoroughly. Beat in eggs, one at a time. Add milk and part of flour and baking soda mixed. Beat bananas to a liquid and add quickly. With remaining flour, mix with dates and nuts and add to mixture. Bake 45 minutes at 325° in a 9 x 14-inch Pyrex or in muffin tin or in loaf pans.
Combine sugar, flour and salt. Add sugar mixture to blackberries. Toss to coat fruit. Fill a pastry-lined 9-inch pie plate with berry mixture. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil. Bake for 25 to 30 minutes or until golden. Makes 8 servings.
Place oysters on strips of bacon and put a little mustard on each. Roll up and secure with toothpick. Place in frypan and cook until bacon is cooked.
Saute onions, peppers and mushrooms in margarine. Combine with remaining ingredients in casserole dish. Bake uncovered at 350° for 1 hour in a conventional oven or for 30 minutes in the microwave.
Mix dry ingredients together; set aside. Put in another bowl. Beat eggs, sugar, butter or vegetable oil. Then add dry ingredients and milk. Put in two 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Mix cracker crumbs and melted margarine; press into a 9 x 13-inch pan to make a crust. Set aside. Beat butter, eggs, powdered sugar and vanilla until smooth and creamy and firm. Pour over crust. Peel and slice bananas. Put them in the reserved pineapple juice for a few minutes to prevent browning; drain and arrange bananas on the creamed filling. Spread the crushed pineapple over the bananas. Top with the whipped topping and garnish with the cherries, nuts and then drizzle with the chocolate syrup. Chill for at least 3 hours before serving.
Saut onion and peppers until tender. Saut ground round (mash fine). Add all together. Simmer 15 minutes.
Combine ingredients by hand in large mixing bowl until well mixed. Bake at 350° for 20 to 30 mins.
Mix ground beef, onion and bell pepper (chopped). Saute until light brown. Cook noodles; drain. Add mushroom soup, chicken soup and 1 can water. Stir all ingredients together. Add grated cheese. Bake at 350° for 40 minutes.
Mix all ingredients. Pour into pie crust. Place in refrigerator until ready to serve (about 12 hours).
In small bowl combine dry ingredients.	In a large bowl combine bananas, butter and eggs; mix until creamy. Gradually add flour mixture alternately with milk. Mix well. Stir in 1 1/2 cups pecans and butterscotch morsels. Pour equally into 2 loaf pans. Sprinkle 2/3 cup pecans on top, if desired. Bake 60 to 70 minutes at 350°. Cool 15 minutes in pan.
Dissolve gelatin in hot water. Add cold water, lemonade and pineapple juice. Mix. Stir in ginger ale just before serving.
Mix first four ingredients together. Top with crumbled Ritz crackers and butter. Sprinkle with poppy seed. Bake at 350° for 30 minutes.
After jello dissolves in water; add pineapple juice. Put in refrigerator and chill until slightly thick. Add remaining ingredients. Put into individual salad molds and chill until firm.
Stir together flour, sugar, cinnamon, baking powder and salt. Set aside.
Preheat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Cook and stir beef and onion until brown. Drain. Stir in taco seasoning mix. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1-inch with hand beater. Pour into plate. Bake 25 minutes. Top with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes. Cool 5 minutes. Top with tomatoes and sour cream, lettuce and cheese.
Cream oleo and sugar. Add mashed bananas and well beaten egg yolks. Dissolve soda in buttermilk and add flour and milk alternately to first mixture. Add vanilla and nuts and fold in stiffly beaten egg whites. Bake in 9 x 13-inch pan or stem pan at 350° for about 45 to 60 minutes. Ice while still warm with a powdered sugar icing made with a little melted oleo or mashed bananas.
Combine soup, milk, seasoning salt, chicken, vegetables, 1/2 cup shredded cheese and 1/2 can onions. Put in 8 x 12 baking dish. Press crescent rolls together in 2 rectangles. Cut into strips. Place on casserole to form lattice top. Bake 20 to 30 minutes. Top with remaining cheese and onions. Bake additional 3 to 5 minutes. Yields 4 to 6 servings.
Mix first 3 ingredients, then stir in eggs and vanilla. Sift flour, salt, soda and baking powder and add. Mix in remainder of ingredients. Mix in large bowl. Drop by big spoonfuls onto ungreased cookie sheet. Leave good space between cookies. Bake at 300° for 12 to 15 minutes. Makes 87 cookies.
Preheat oven to 350°. Combine cooked peas (drained), bean sprouts (drained), mushrooms (drained) and water chestnuts in a 9-inch casserole dish. Add a few tablespoons mushroom liquid or milk to soup; heat. Add to vegetables and gently toss. Sprinkle cheese over top. Bake, covered, for 30 minutes. Remove from oven. Place onion rings over top. Continue baking, uncovered, for 15 minutes longer. Serves 4 to 6.
Mix butter and sugar well. Add rest of ingredients. Drop small spoonfuls on ungreased cookie sheet. Bake at 325° for 25 to 30 minutes. Roll in confectioners sugar while still warm.
Heat oven to 425°. Cut 1 loaf French bread into 5 pieces, each about 4-inches long; cut each piece lengthwise into 6 sticks. Brush outsides with margarine or butter, melted. Sprinkle with Parmesan cheese. Place sticks in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake until golden, about 8 minutes. Makes 30 bread sticks.
In large skillet, melt butter over medium heat. Add eggs. When whites are set, add 1 teaspoon water. Cover skillet; cook eggs to desired doneness (about 2 minutes for soft or 4 minutes for firm). Makes two servings.
Heat oven to 400°. Grease a 9-inch pie plate. Brown sausage, onion and peppers until done; drain. Add salt. Spread evenly in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. (May substitute ground beef for sausage for Impossible Cheeseburger Pie.)
Beat together shortening, vanilla, sugar and eggs. Add cottage cheese, flour, soda, baking powder and walnuts.
Thaw fish fillets enough to separate. Arrange in an 8 x 11-inch buttered casserole dish. Dash with pepper and dot with margarine. Place pieces of crab over each fillet. Spread diluted shrimp soup over the crab and fillets. Sprinkle top with Parmesan cheese and paprika. Grated Parmesan may be used instead of shredded. Bake at 400° for 25 minutes. Serves 4.
Mix all ingredients and beat well before adding coconut. Pie forms its own crust as it bakes. Pour in greased pie pan. Bake at 350° for 40 minutes.
Cream sugar, margarine, eggs and pumpkin together. Sift flour, salt, soda, cinnamon, cloves and baking powder together. Add to creamed mixture, then add water, raisins and nuts. Bake in 325° oven for 40 to 45 minutes. Makes 2 large loaves. Freezes well.
Pour melted margarine in a casserole dish. Combine other ingredients except for 1 cup of Cheddar cheese for top of casserole. Mix well and pour into casserole dish. Bake at 400° until cheese melts well.
Sterilize canning jars first. Combine cucumbers, onions, green peppers and whole garlic cloves. Add salt. Cover with cracked ice; mix thoroughly. Let stand overnight or 3 hours; drain well. Remove garlic cloves. Combine ingredients; pour over cucumber mix. Bring to boil. Fill jars to 1/2 inch of top. Process in boiling water for 5 minutes. Start timing when water returns to boil. Makes 5 pints.
Place chicken in baking dish and surround with vegetables. Sprinkle with 1/2 package of chicken soup; microwave on High for 12 minutes or bake at 325° for 30 minutes.
Mix all ingredients together and pour into greased pie plate. Bake at 350° for 50 minutes.
Heat oven to 400°. Mix vegetables, chicken and soup in ungreased 9-inch pie plate.
Combine flour and next four ingredients in a large bowl and mix well. Stir in eggs, oil, vanilla extract, and butter extract; stir until dry ingredients are moistened - do not beat. Fold in crushed pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes; remove from pans and cool completely. Spread frosting between layers, on top and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Mix well. Store in a glass container. Use 2 teaspoons per cup of boiling water.
Let cream cheese soften at room temperature. Drain shrimp and smash with fork. Add softened cream cheese. Add all other ingredients. You can either put this in a bowl or round into a ball and chill. Enjoy!
Pre-heat oven to 350°F. Wash chicken and dry with paper towels. If needed, trim excess fat. Thoroughly pierce chicken all over, and add a few deeper slashes for good measure. Place chicken in baking dish.
Mix Popcorn Oil, Dressing Mix & Seasonings, Pour over pretzels in a very large bowl. Stir pretzels every half hour, four times. No need to drain or blot dry.
Pour potatoes in baking bowl. Add pepper, garlic salt and milk. Top with cheese. Bake at 250° for 5 to 8 minutes until cheese melts.
Mix (spoon stir) Eagle Brand milk with 1/2 cup lemon juice. Add a dab of lemon extract. Separate 3 egg yolks from egg whites. Put egg yellows in Eagle Brand milk mixture.
Brown chopped celery, green pepper and onion in margarine. Add mushrooms and their liquid. Combine with cooked rice; season to taste. Bake in greased baking dish at 350° for about 30 minutes.
Melt morsels in microwave. Do not overheat. Stir in peanut butter and pour in noodles and marshmallows. Drop by teaspoons onto wax paper and refrigerate. Makes about 30 cookies.
Melt margarine and peanut butter together. Put Rice Krispies into a bowl. Pour peanut butter mixture over Krispies; mix. Add sugar; mix well. Roll into 1-inch balls; place on lightly greased cookie sheet. Put in fridge (2 hours). Melt chocolate and wax in a double boiler and dip the balls.
Follow package directions for cooking puddings in separate pans. In a 9 x 13-inch cake pan put 1 layer of graham crackers on bottom. Pour either pudding over that, then a layer of crackers, then a layer of pudding. Repeat the layers until the pudding is gone. Crush remaining crackers and sprinkle over top. Chill 2 hours.
In large kettle, mix tomato puree, tomato paste, water, oregano, sugar, salt and pepper. Let simmer.
Cook over medium heat in a saucepan the egg yolks and milk to make a paste. Add remaining ingredients, stirring constantly until desired consistency.
In large heavy skillet over medium heat, brown beef. Add onions and green pepper. Saute until vegetables are tender. Stir in rest of ingredients. Simmer, uncovered, gradually adding 1/4 cup bean liquid. Stir occasionally about 10 minutes or until flavors blend. Serves 4.
Heat cranberry sauce, add crushed pineapple, sour cream and nuts; pour into dish and chill.
Melt 1/2 margarine in saucepan; add corn flake crumbs. Set aside. Mix all other ingredients (potatoes can still be frozen). Pour into a greased round casserole dish and top with buttered corn flake crumbs. Bake at 350° for 1 to 1 1/2 hours. If flat square pan is used it usually only takes 1 hour.
Crumble half of the pound cake into a large glass dish; layer half of the pudding on top, then 1/3 of the Heath bars and half of the Cool Whip. Repeat layers (pound cake, pudding, Heath bars and Cool Whip). Top off with the remaining 1/3 Heath bars.
Cut and cook broccoli; drain. Cook pasta until tender. Drain. Do not drain tuna. In a saucepan put tuna in its oil with garlic for about 1 minute. Add spices. Add chicken broth and bring to simmer. Add broccoli and tuna mixture to pasta; cook until heated through. Toss in capers.
Combine all ingredients with hands. Roll into balls. Bake approximately 12 minutes or until brown.
Brown beef and sausage. Dice tomato, onion and bell pepper; mix together with meat mixture. Add Ro-Tel tomatoes and Velveeta. Heat until cheese melts. Serve with tortilla chips.
In 1 1/2-quart microwave-safe dish, stir together syrup, sugar, raw peanuts or pecans and salt. Microwave at High power for 4 minutes. Stir and cook 4 minutes more. Add butter and vanilla to syrup mixture, blending well. Microwave on High for 1 minute. Add baking soda and gently stir until light and foamy. Pour onto sheet of aluminum foil. Let cool for 1 hour. When cool, break into small pieces.
Cook macaroni according to package directions. Drain. Combine tuna or shrimp, yogurt, cucumber, carrot, salad dressing, dill weed, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss with pasta. Cover and chill for 4 to 24 hours. Cut out 1/2 in of the core from each tomato. Invert tomatoes. For each, cut from top to bottom, but not quite through the stem end. Makes 6 wedges. Spread wedges and fill with mixture.
Sprinkle rice over bottom of 9 x 13-inch pan. Pour butter and milk over rice. Mix soups and pour over rice. Place chicken on top. Sprinkle with onion soup mix. Cover with foil. Bake at 325° for 2 1/2 hours. Don't peek!!
Preheat oven to 350°. Grease a shallow 1-quart baking dish. Heat oil in medium skillet over medium heat. Add onions and mushrooms. Cook until tender. Set aside. In blender or food processor, process cottage cheese until almost smooth. Add sour cream, eggs, flour, salt, pepper and hot pepper sauce. Process until combined. Stir in onions and mushrooms. Pour into greased dish. Bake about 40 minutes or until knife inserted near center comes out clean.
In a large pot, brown beef; drain well. Add all other ingredients and simmer until carrots are done, about 1 hour. This freezes well. It is better the second day. It makes enough you'll surely want to share.
Chill combine ingredients overnight. Roll out dough and cut out cookie shapes. Bake at 375° for about 8 minutes.
Beat egg whites with salt until foamy. Combine gelatin with sugar. Add gradually to the egg whites, beating to stiff peaks. Make sure sugar is well dissolved by rubbing a bit of the mixture between your fingers. It should not feel grainy. Blend in vinegar, then fold in chocolate bits. Drop by teaspoon onto brown paper lined or Teflon lined pans. Be careful not to use recycled paper bags to line the pans. Bake 25 minutes in a preheated 250° oven, then turn off oven, but do not remove kisses for another 20 minutes. The kisses are light and fragile so remove from pans carefully, using spatula or pancake turner. Makes about 7 dozen.
Put all of it in a bowl and stir it. Then you put it in the oven for 1 our. Then you take it out and eat it.
Mix powdered sugar, egg yolks and Cool Whip together; set aside. Tear cake into bite size pieces. Put a layer of cake pieces, then the Cool Whip mixture, then the Butterfingers. (Crunch up Butterfingers; beat up while still in wrapped package.) Repeat until all the mixtures are gone.
Mix together cream cheese, vanilla and sugar with electric mixer on medium speed until blended well. Add egg and mix well with mixer. Line muffin tins with foil liners. Place 1 vanilla wafer in each liner. Pour cheese mixture over wafers, filling 3/4 full. Bake at 325° for 25 minutes. Remove from pan when cool. Chill and top with fruit, preserves, nuts or chocolate.
Cook broccoli as usual. Melt butter, then add crushed crackers. Layer broccoli, cheese and crackers, ending with crackers on top. Bake at 350° for 30 minutes.
In pan boil water and salt. Stir in grits. Reduce heat and cook 4 to 5 minutes. Remove from heat. Add small amount to eggs; return to pan. Stir in sausage and 1 cup cheese, milk and butter. Stir until butter melts. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle with remaining cheese. Bake at 350° for 50 to 55 minutes or until top begins to brown.
Peel and dice cantaloupe. Soak in 1 cup each of vinegar and sugar overnight. Remove fruit. Boil 2 cups each of vinegar and sugar. Add cantaloupe to syrup and cook until tender, about 5 minutes. Pack cantaloupe in jars or put in large bowl. Boil syrup 10 minutes, until thick. Pour over cantaloupe and seal in jars or pour over fruit in large bowl. Cool.
Melt oleo and whip in flour to make smooth paste. Stir in water. Saute chuck; drain off grease and add to soup. Add onion, carrots and celery. Add frozen vegetables, tomatoes, Accent, beef concentrate and pepper. Bring to a boil; reduce heat to a simmer and cook until vegetables are done.
Measure oil into a measuring cup. Place egg, mustard, salt, vinegar and 1/4 cup of the oil into a blender container. Cover container and blend at low speed. Immediately uncover and pour remaining oil in a steady stream while blender remains on low speed. As soon as oil is incorporated, switch to high speed for 5 seconds. Chill. Makes 1 1/4 cups.
Mix well. Bake at 350° for 1 hour and 15 minutes in loaf pan.
Cook the zucchini and yellow squash, onion and pepper until tender in very little water. Melt margarine and corn bread stuffing mix. Put 1/2 in bottom of baking dish, save 1/2 for the top. Bake at 350° for 30 minutes.
Saute first 3 ingredients in small saucepan, in small amount of oil. Brown ground beef in large pot and drain off fat. Add all ingredients together with beef, except cheese and tortillas. Simmer 50 minutes. Add tortillas and cook 10 minutes. Pour into mugs and sprinkle with cheese.
Mix the salad oil, Worcestershire sauce and season salts together well in a bowl and pour over all the other ingredients, which have been mixed together in a large roaster. Try to distribute the oil mixture over as much of the cereals, etc., as possible. Bake in a very slow oven (250°) for 2 to 2 1/2 hours, stirring and turning mixture with a wooden spoon every 15 to 20 minutes. Be careful not to crush cereals.
Prepare cake mix as directed on package, baking in a 13 x 9-inch pan. Cool 15 minutes, then poke holes through the cake with utility fork.
Mix pecans, eggs, sugar, vanilla, buttermilk and oleo in a 2-quart saucepan. Cook on stove top burner until it's all blended good together and right before it comes to a full boil, take it off the stove. Pour it into your pie shell and bake at 325° for 35 to 40 minutes.
Mix together all ingredients. Put into a mold and refrigerate overnight. Remove from mold; if a mold with a round empty center is used, put strawberry jam in center. Serve with crackers.
Combine flour, salt and pepper. Cut steak into serving size pieces; dredge in flour mixture. In a skillet, brown steak in butter. Transfer to a slow cooker. Combine remaining ingredients; pour over steak.
Cook first 5 ingredients together in frying pan. Put creamed potatoes on top. Bake in oven at 375° until set.
Separate eggs. Beat yolks with sugar until lemony and thick. Grease a flat cookie sheet with margarine; line with wax paper. To yolks, fold in sifted flour and cocoa. Beat egg whites until stiff and add vanilla and pinch of cream of tartar. Fold in with egg yolk mixture. Spread mixture over sheet. Bake at 350° to 375° for 15 minutes. Take out. Sprinkle towel with confectioners sugar and flip roll onto and over. Spread roll with whipped cream (whipping cream with vanilla and confectioners sugar; make this the night before) and berries of your choice (raspberries taste the best). Fold up and enjoy!