HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger meat and drain fat. Add ingredients and bring to a boil. Simmer in a covered pan over low heat for 1 hour to all day.
Mix Eagle Brand milk and Cool Whip together in large bowl. Add enough Slice to blend well. Put in freezing can of an ice cream freezer. Add the rest of the Slice up to fill line on can. Put top on and start freezing.
In bowl #1, mix together flour, cocoa, baking powder, baking soda, salt and cinnamon. In bowl #2, cream together butter and sugar, then add eggs, zucchini, extract, milk and nuts. Alternate wet and dry ingredients in large bowl. Spread into loaf pans and bake 1 hour. Let cool on racks. These freeze great for gifts.
Thoroughly combine all ingredients and pour into greased crock-pot. Cover and cook on low for 4 to 5 hours. (Can be cooked in casserole in 350° oven for 1 hour.)
Brown ground beef and onion. Mix mushroom soup, tomatoes and milk in saucepan. Heat and stir until well blended. Dice 3/4 of cheese. Layer beef, cheese, chips and milk mixture in long cake pan. Heat in oven at 375° until cheese is melted.
Combine flour, soda and sugar; cut in shortening. Stir in yeast and buttermilk. Be sure to mix well. When cutting in shortening, the mixture should look like coarse corn meal. Cover; let rise at least 2 hours. Roll out on floured board using enough flour added to make it easy to handle. This may take extra 1/2 to 3/4 cup flour. Roll out and cut desired size. Place on greased pan (use Pam). Let rise until doubled in size. Bake at 425° for 10 to 12 minutes. Yields approximately 4 dozen.
Mix pudding as directed. Beat 2 minutes. Add Cool Whip. Layer graham crackers, pudding, graham crackers, pudding and graham crackers. Refrigerate 2 hours before serving. Is better if eaten next day.
Cook spinach according to package directions; drain. Add remaining ingredients; mix well and heat through. Serves 4 to 5.
Combine celery, tomato, onion and dressing. Toss lightly. Chill until serving time. Cook bacon and crumble into mixture and spoon over lettuce. Toss lightly.
In skillet, brown beef and onions. Pour off fat. Add remaining ingredients. Pour in casserole and bake 30 minutes, covered, in 350° oven.
Combine sugar, cocoa, milk and margarine. Bring to boil for 3 minutes. Then cool 5 minutes. Add peanut butter, oats and vanilla. Beat until thick. Spoon out onto buttered wax paper.
Beat well the eggs, vanilla and soda. Mix thoroughly all dry ingredients. Make a hollow in mixture. Put in ground raisins. Pour over them the hot Crisco, stirring raisins as you pour. Mix all together; let stand 1 hour. Add beaten egg mixture. When well mixed, drop by tablespoons on greased cookie sheet. Bake at 375° until brown on edges. Makes about 7 dozen.
Saute onion in margarine for 3 minutes. Add water and chicken stock and heat to boiling, stirring until stock dissolves. Gradually add noodles and salt; cook 3 minutes. Stir in precooked and drained broccoli. Add garlic powder. Cook 4 minutes. Reduce heat; add milk and cheese, stirring until melted. Add pepper. Serves 6 to 8.
Blend all ingredients except cornflake crumbs and butter, and pour into greased 9 x 13 casserole. Top with cornflakes and butter. Bake at 350 degrees for 45 minutes or until bubbly. Can be refrigerated overnight.
Mix ingredients with electric mixer at medium speed until butter has broken up. Mold into pans. Makes enough crust for 2 (9 x 13-inch) pans or equivalent. Can be frozen or refrigerated.
Drain corn. Put in casserole dish. Pour pimentos and peppers in dish. Cut cream cheese into chunks and put in corn mixture. Stir. Microwave 4 minutes and stir. Heat until cheese melts.
Sift flour; add baking powder, salt, sugar and oleo. Add eggs and sufficient water to make soft dough. Turn on lightly floured board. Pat into sheet 1-inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on oiled baking pan. Dust with sugar. Bake at 450° for about 15 minutes.
Saute onions, pepper and garlic. Brown meat. Add everything except noodles. Simmer 30 minutes. In a large pan, layer noodles and then meat mixture. Top with grated cheese. Bake one hour at 350°.
Cook and cube chicken. Combine next six ingredients in large bowl. Add chicken. Place a single layer of crushed Doritos on bottom of a 9 x 13-inch baking dish. Layer half of the chicken sauce mixture on top of the chips. Layer half of the cheese. Repeat layers, ending with cheese.
Brown sausage. Mix eggs, milk and seasonings. Mix in drained sausage and cheese. Line 13 x 9 x 2-inch casserole dish with bread and cover with mixture. Refrigerate overnight. Bake at 325° for 45 to 50 minutes.
Mix first 3 ingredients well. Roll into a ball. Cut meat in small, thin strips. Roll cheese ball into meat until covered. Refrigerate for several hours.
Layer the tomatoes, zucchini and onions. Add salt, pepper and crushed basil. Cover with breadcrumbs. Sprinkle brown sugar over all. Then add cheese. Dot casserole with butter. Bake, covered, at 350° for 30 minutes. Then uncover for 45 minutes more. This is an excellent side dish.
Combine cereal and pecans in a 9x13 pan, set aside. Combine corn syrup, brown sugar and margarine in a microwaveable bowl and cook on high for 1 1/2 minutes. Stir and microwave for another 1/2 - 1 1/2 minutes more until boiling. Stir in vanilla and baking soda. pour over cereal mixture and mix until coated evenly. Bake for one hour at 350 degrees, stirring every 20 minutes. Cool on baking sheet. Break into pieces.
Cut up bacon and fry until crisp. Add hamburger and chopped onion and brown. Drain. Add soy sauce and pepper. Slice vegetables to add in layers. Cover and cook on high heat for 1 minute. Reduce heat and cook slowly for 15 to 30 minutes or until vegetables are tender. Add cheese before serving so it melts.
In a large skillet, saute squash and onion in margarine until tender. Remove from heat. Stir in remaining ingredients. Transfer to a greased one-quart casserole. Bake, uncovered, at 350° for 40 minutes. Yields 6 servings.
Cream sugar and oil. Add eggs and beat well. Add vinegar and food coloring; beat well. Sift dry ingredients. Add alternately with milk. Add vanilla and beat well. Pour into (3) 9-inch pans, greased and floured.
Pare potatoes (or not); cut in bite-size pieces. Combine flour, cheese, salt, pepper and paprika in a bag. Moisten potatoes with water and shake a few times in bag, coating well. Melt margarine in 13 x 9-inch pan. Place potatoes in melted margarine and cover both sides. Bake at 350° for 20 minutes or until potatoes are soft and browned.
Mix together first four ingredients real good and chill until syrupy, about 30 to 45 minutes. Whip cream real good. Add whipped cream, nuts, pineapple and cheese to jello mixture. Mix all together and refrigerate.
Mix ingredients together and bring to a boil, stirring constantly. If not thick enough, add 1 tablespoon of cornstarch mixed in water and continue stirring until thick. Refrigerate. A good spread for toast, nut bread, etc.
Peel and slice hot potatoes. Add frankfurters, eggs, scallions and relish. Combine Wish-Bone dressing, salt and mustard in small saucepan. Heat, while stirring, until hot. Pour over potato mixture, tossing gently. Serves 6.
Brown hamburger and onion and drain. Add pepper, corn and tomato juice. Simmer for about 10 minutes. Pour into long bread pan. Mix cornbread as usual and drop over top of mixture. Bake until bread is done.
Mix all together and put in two graham cracker pie crusts. Chill well before serving.
Beat sugar, brown sugar and margarine until creamy. Beat in eggs. Gradually add flour, soda, salt and vanilla. Stir in chocolate chips. Spread into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for about 25 minutes. Cool; cut into 2-inch squares. Yields 35 squares.
Peel and core apples into 4 sections; dampen apple slices in water or lemon juice (for a tangy treat). Sprinkle with cinnamon and sugar on both sides of apple. Place apple in center of crescent roll and fold over. Pull up sides of roll and pinch to seal. Dab with butter. Place on a cookie sheet in center of oven. Bake in 350° oven for about 7 to 10 minutes or until golden brown.
Melt margarine in square baking dish. Combine all remaining ingredients and pour into dish. Dot with butter. Bake at 400° until golden brown, about 30 minutes. For more servings, use 2 cans of corn and double the rest of the ingredients. Leave out salt.
Mix all ingredients; simmer 30 minutes. Exchanges: 2 protein and 1 vegetable.
Cream together butter and 1 cup sugar. Add eggs, one at a time. Sift together flour, baking powder, soda and salt. Add to creamed mixture alternating with sour cream plus milk. Add vanilla. Spread 1/2 of cake mixture into a 9 x 13-inch pan.
Mix all the dry ingredients together. Make a hole in the center of the dry ingredients. Pour all the liquids in the hole and mix by hand. Bake in 2 greased and floured loaf pans at 350° for about 1 hour.
Add fruit and 1/2 package crushed Keebler's fudge stripe cookies and mix rest of ingredients. Top with rest of crushed cookies.
Mix first 6 ingredients together and shape into small balls. Bake at 350° for 30 minutes. Mix last 5 ingredients together. Bring to a boil. Add meatballs. Reduce heat and simmer 10 to 15 minutes.
Place steaks in flat glass baking pans and shake on layer of lemon pepper. Press into steak. Cover with beer (Pilsner) or for a heavier flavor, a dark beer; just enough to cover steaks. Marinate for 3 or 4 hours. Grill on outdoor grill to your taste. Do not salt until served.
Sift together flour, sugar, soda, baking powder and salt. Make hole in center of dry mixture. Add bananas, pineapple, chopped nuts, coconut, eggs, oil and vanilla. Mix by hand. Do not use mixer. Bake in tube pan for 1 hour and 20 minutes at 325°.
In 1-quart saucepan, melt butter over medium-low heat. Stir in flour, salt, nutmeg and mustard until smooth. Add milk gradually, stirring until thickened. Add lemon juice and cheese. Stir until cheese is melted; remove from heat.
Soften and crumble cream cheese. Mix ingredients together. Chill for 15 minutes before serving.
Cook spinach until just tender enough to chop. Drain well, then chop. Beat eggs; add milk and melted butter, spices and cheese. Stir in cooked rice and drained spinach. Bake in greased shallow 1-quart baking dish at 350° for 30 minutes until set, bubbly and golden. Makes 4 to 6 servings.
Mix graham crackers and melted margarine; press into pan and refrigerate while preparing other part of dessert. Beat together 1 can condensed milk and 1/2 cup lemon juice. Mix condensed milk and lemon juice mixture with Cool Whip and coconut. Mix gelatin with cut up strawberries and cinnamon. Put 1/2 of condensed milk mixture on top of crumb crust, then add layer of strawberry gelatin mixture. Top with remaining condensed milk mixture. Garnish with coconut or cracker crumbs. Refrigerate. Serves approximately 15 people.
Beat pudding and milk until smooth (2 minutes). Fold in remaining ingredients except wafers. Spread in layers. Top with Cool Whip.
Lightly grease a 9x13 baking dish. Spread undrained pineapple over bottom of baking dish. Add blueberries over pineapple. Sprinkle 3/4 c. sugar over blueberries. Sprinkle cake mix over fruit. Drizzle melted butter over cake mix. Top with generous amounts of pecans. Sprinkle remaining 1/4 c. sugar on top. Bake at 350° for 35-40 minutes. After 25 minutes, cut through cake mix in many places to permit juice to bubble through. Return to oven for remainder of cooking time.
In large skillet, arrange meat. Cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Simmer, covered, 1 1/2 hours or until meat is tender. Serve over hot cooked noodles. Serves 4 to 6.
Cream sugar and butter, one-half cup at a time. Add eggs, one at a time. Combine flour and salt. Add small amount at a time. Add buttermilk. Cook in unbaked pie shell at 300° for 1 1/2 hours, or until pie is golden brown.
Dissolve jello in hot water; mix in pineapple and lemon juice; pour into mold and refrigerate until partially set.	Then fold in pineapple, cheese and then whipping cream.	Refrigerate until firm; unmold and serve.
Mix dry ingredients in large mixing bowl. Make three holes in dry ingredients; in each hole, put one of the following: 2 tablespoons vinegar, 12 tablespoons oil and 2 tablespoons vanilla. Pour 2 cups of cold water over all. Mix well by hand or mixer. Pour into greased 9 x 13-inch pan or 2 (9-inch) round pans. Bake at 350° for 30 to 35 minutes until done, when a toothpick is inserted into middle of cake.
Mix the ground beef with chopped mushrooms, milk, salt, chopped onion, pepper, Worcestershire sauce and dry mustard. Spoon mixture over the steak. Roll the sides of steak like jelly roll over the stuffing. Bind with bacon strips, wrapped around the outside of the roll at regular intervals. Fasten bacon ends with toothpicks. Bacon strips should be close enough together that when it is sliced, each slice will be wrapped with a bacon strip. Bake 1 hour and 15 minutes to 1 1/2 hours at 325°. This is a great dish for entertaining. It can be made a day ahead of time and put in the oven to bake just before guests arrive. Two stuffed steaks can be baked in a 9 x 13-inch pan.
Cream brown sugar, margarine and eggs together. Mix flour, salt, cinnamon and soda together. Add mixtures together. Mix 1/2 cup flour with dates, cherries, pineapples and pecans. Add more flour if necessary to make stiff dough. Drop by teaspoons on greased cookie sheet. Top with piece of candied cherry or pecan. Bake at 350° for 12 minutes.
Preheat oven to 350°. Mix butter and sugar first, then add in flour, eggs, vanilla, nuts and chocolate chips. Place batter in a 9 in deep dish pie crust and bake for 1 hour.
Melt the candy and 1 stick of butter and set aside. Cream the sugar and 1 stick of butter. Add eggs. Sift together the flour, soda and baking powder. Add flour mixture and buttermilk to eggs and sugar mixture, alternating. Add candy and pecans. Bake 1 hour and 10 minutes at 350° in tube pan.
Combine all ingredients. Spoon mixture into a lightly greased 9 inch quiche dish or pie plate. Bake at 350° for 20 minutes or until hot and bubbly. Serve with crackers or melba rounds.
Cut bacon in small pieces and brown. Set aside. Mix flour, sugar, salt and mustard in saucepan. Add egg, then vinegar and water. Cook until thickened. Add bacon to cooked mixture. Serve over dandelion or lettuce.
Cook tomatoes, onion, pepper and garlic in a 6 quart or larger pot 30 to 40 minutes until soft. Puree in food processor or press through a food mill. Return puree to pot and simmer until mixture is reduced by half--30 to 40 minutes. Tie seasoning together in a cheesecloth bag and add to the tomato mixture. Simmer, stirring frequently to avoid scorching and sticking until the catsup is very thick. Remove spice bag. Spoon into clean hot jars leaving 1/4-inch head space; seal. Process in a boiling water bath 10 minutes. Yield: about 7 pints.
Mix flour, oleo and nuts. Pat in 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Mix all ingredients together, except cracker crumbs. Pour into casserole dish. Sprinkle cracker crumbs on top of mixture. Bake for approximately 1 hour at 350°, uncovered.
Use a wooden spoon to stir and at least a 17 x 10 3/4 x 1-inch cookie sheet to turn brittle on. The slower you cook it, the darker it gets. When cold, break into pieces and store in airtight container.
Combine flour, cocoa and baking soda. Blend well. In a large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture. Blend well. Stir in 1/2 cup of pecans. Using a good teaspoon of dough, shape around 1 caramel candy, covering completely.
Combine all ingredients, reserving 1/3 cup crumbs for topping. Place in a well-greased casserole. Sprinkle with reserved crumbs. Bake at 350° for 35 minutes. Serve promptly.
Combine all ingredients and blend thoroughly. Chill overnight. Roll out dough. Cut in small circles. Place a small amount of filling in center of each. Bake at 375° about 12 minutes or until done. Use fillings of choice.
Cream butter and sugar thoroughly; add vanilla and eggs. Beat well. Add combined cocoa and flour; beat well. Add nut meats. Bake in 2 buttered 7 x 10 1/2-inch pans in a 350° oven for 20 to 25 minutes. Cool. Cut in squares or strips. Store in covered container.
Peel and grind pears. Cook until tender. Add other ingredients and cook until mixture is thick. Put in hot sterilized jars and seal.
Beat confectioners sugar, cream cheese, peanut butter, milk and frozen whipped topping until smooth. Pour into graham cracker crust and put in freezer until firm.
Mix green beans, cream of mushroom soup and half of fried onion rings and put in casserole dish. Top with remaining onions. Bake at 350° for 30 minutes.
Melt oleo in casserole dish. Mix the rest of the ingredients and bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Mix all ingredients together and drop by teaspoon on greased cookie sheet. Bake for 12 minutes.
In saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into a 9-inch square pan. Chill until firm. Makes 9 to 12 servings.
Combine flour, baking powder, baking soda and salt (or for you beginners just use 3 cups self-rising flour and leave out the other 3 ingredients). Cut in oleo with a pastry blender until mixture is crumbly. Add sour cream, Cheddar cheese and peppers, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 4-inch round cutter. Place on lightly greased baking sheet. Bake at 425° for 15 minutes. Makes 1 dozen.
Cover bottom of a 9 x 13-inch casserole dish with bread cubes. Brown meat and drain. Layer on top of bread. Layer cheese. Beat eggs, salt and milk. Pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
One-half bushel mesquite beans at stage of maturity where there is a slight amount of red color on pods. Wash and break them into small pieces; add 2 cups lemon juice and 3 to 4 quarts water and cook for 1 hour over low. Take 5 cups of the mixture, place in large kettle and bring to a boil. Add one box or one bottle of pectin jelling agent. Stir in well and bring to a good boil. Add 7 1/2 cups sugar and cook 5 minutes. Pour into glasses. Green or red food coloring may be added or the jelly may be left its natural color.
Remove breast from ducks and chop into pieces. Marinate in 1 quart milk for 3 1/2 hours. Remove. Mix together 1 cup fresh milk, egg, salt and pepper. Dip duck into milk mixture and then roll in flour. Preheat vegetable oil and fry at medium temperature until brown. Serves 6.
Brown ground beef; drain grease. Add tomato sauce, spice and onion. Stir well and saute for 15 minutes. Simmer an additional 15 minutes. While sauce is sauteing, cook the noodles according to package directions. Drain noodles; set aside. Put 4 tablespoons sauce in bottom of long glass or metal pan. Next, put 1 layer of 3 long noodles, then cottage cheese, sauce and Mozzarella cheese. Keep layering until all ingredients are used up. Bake at 350° for 30 minutes. Cool for 15 minutes before serving. Serves 14 to 16 people.
Dissolve sugar in water over heat. Mix all ingredients. I have substituted Equal for sugar and diet ginger ale and my family never knows the difference. This is wonderful frozen to the slushy point!
Heat oil in large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside. Add remaining ingredients, except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook 10 minutes. Stir in cooked chicken and onion; simmer 5 to 10 minutes. Makes 6 servings.
Melt chocolate and paraffin over hot water. Add pecans and vanilla. Drop by teaspoonfuls on foil or waxed paper. Allow to set.
Melt margarine in 9 x 13-inch pan at 250° just until margarine melts and coats pan. Mix sugar, flour and vanilla; mix well. Add milk to mixture and stir until smooth. Pour berries into milk mixture and then pour all into prepared pan. Bake at 350° for 40 minutes.
Brown ground beef; drain fat. Combine first 6 ingredients with salt and pepper to taste. Fill pie pastry with mixture. Bake at 350° for 35 to 40 minutes. Toss the cheese with Worcestershire sauce. Sprinkle on pie and bake an additional 10 minutes. Remove and let stand 10 minutes before serving.
Remove shells and pat dry. Mix everything together with fork. Don't overmix so crabmeat doesn't break up too much. Place in 1-quart casserole. Sprinkle extra cheese on top. Bake 25 minutes at 350°. Keep warm while serving. Serve with Town House crackers.
Saute onion and green pepper. Melt your oleo in casserole dish. Mix all ingredients together. Salt and pepper to taste. Bake in 350° oven for about 30 minutes or until good and bubbly. Add grated cheese on top and cook until melted.
In a heavy saucepan, combine sugar, corn syrup and water. Cook on medium heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat. Stir in oil and food coloring, keeping face away from mixture as aroma is very strong. Immediately pour onto an oiled cookie sheet. Cool. Break into pieces. Store in airtight containers.
Sift powdered sugar into large mixing bowl. Sift cocoa into powdered sugar. Melt cheese and oleo in saucepan over low heat, stirring constantly; add powdered sugar and cocoa. Stir until mixed. Add vanilla and nuts. Spread in a 9 x 13-inch greased pan. Refrigerate and cut into squares.
Crumb ground beef in a casserole dish. Mix all the ingredients together. Pour over ground beef. Put Tater Tots on top. Bake at 375° for 1 hour and 10 minutes.
Melt chocolate. Cream shortening and sugar. Add eggs one at a time. Add flavoring; mix well. Sift dry ingredients. Add alternately with buttermilk. Fold in chocolate. Pour into well greased and floured Bundt pan. Bake at 350° for 1 1/2 hours. Remove from pan. Place hot cake under tight fitting cake cover until cold.
Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, picante sauce and Parmesan cheese. Mix well. Spoon into shallow baking dish. Bake at 350° for about 20 minutes or until heated through. Garnish with red peppers and green onion, if desired. Serve with chips and assorted raw vegetables. Makes 2 1/2 cups dip.
Place pineapple with juice in saucepan and bring to a boil. Stir constantly. Remove from heat. Add Jell-O. Mix well. Stir in buttermilk and celery; set aside to cool. Fold in Cool Whip and mix well. Pour into 13 x 9 x 2-inch dish. Chill until firm and serve. Makes approximately 15 servings.
Saute celery and onion in 2 to 3 tablespoons butter or margarine. Combine with remaining ingredients in crock-pot or saucepan. Cook on low heat until cheese is melted. Serve on baked potatoes.
Cook carrots just until tender; slice and drain. Cut bell pepper in short strips. Mix all vegetables together and set aside.
Put in chocolate, flour, sugar and butter. Cut it up. Put it in this little block. Put it in the oven on medium. Cook 30 minutes. Let it cool 10 minutes and give it to the people with milk.
Cook, drain and cut asparagus in 1-inch pieces. Spread in 7 x 11-inch pan. Cover with bread, 1 1/2 cups cheese and ham. Blend eggs, milk and seasonings. Pour over bread. Refrigerate 8 hours or overnight. Bake, uncovered, 1 hour at 325°. Last 15 minutes, top with 3/4 cup Cheddar cheese and finish baking. Let stand 5 minutes before serving. Serves 6 or 8.
Mix oil, honey, eggs and milk in large bowl. Stir in bran and raisins. Let stand about 6 minutes. Stir in flour, baking powder, cinnamon and salt, mixing until well moistened. Fill well oiled muffin tins 2/3 full. Bake at 350° for about 25 minutes. Yields about 18 muffins.
Mix all ingredients (except ginger ale) together in a large container and add water to make one gallon. Add ginger ale just before serving.