HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add oil and sugar, and mix thoroughly. Add cake mix and sour cream and mix well. Bake at 350 degrees for 50 minutes.
Brown hamburger, green pepper and onion; drain. Cook noodles at same time. Break into 4 pieces before cooking. Mix hamburger mixture, noodles, pizza sauce, tomato sauce and Parmesan cheese. Put in	9 x 12-inch baking dish. Top with Mozzarella cheese. Bake at 350° for 1/2 hour.
Mix all ingredients in a large roasting pan. Cover tightly with foil. Bake at 325° for 3 hours or at 250° for 4 hours (wait 2 hours to peek, then re-cover and finish baking).
Cook sausage until slightly browned. Add rice and seasonings and water as directed on package. Cook and simmer until almost dry. Mix eggs and soup. Set aside. Place a layer of Rice Krispies in slightly greased casserole, then a layer of cheese. Repeat until filled. Last, pour egg and soup mixture over top. Bake at 350° for 30 minutes. Serves 5 to 6.
Beat with beater until frothy first	4 ingredients. Stir in cubed cheese. Pour into greased deep 1-quart casserole. Bake at 350° for 30 minutes or until golden brown and fluffy. Serve with bacon, sausage	or ham and hash browns. May be served as a breakfast or brunch. Serves 4.
Cream shortening and sugar. Add eggs and mix well. Sift together flour, cream of tartar, soda and salt. Add to first mixture. Mix well and chill.
Stew potatoes until done. Drain and mash with the mayonnaise. Add the eggs, onion, cucumbers or sweet pickle cubes and salt and pepper to taste.
Saute garlic and shallot in broth in nonstick skillet until soft. Add corn; cover and steam for 3 minutes. Add drained spinach, herb blend and vegetable seasoning. Cover and cook for 2 more minutes.
Cook macaroni until tender. Drain. Grate cheese. Beat eggs slightly. Add milk and melted butter. Add salt and pepper to taste. Mix all ingredients together. Pour into baking dish. Bake at 400° for approximately 30 minutes. Top with cheese and brown on top. Serves 6.
In a 13 x 9-inch pan, melt butter and mix graham cracker crumbs. Sprinkle coconut on top, then pour Eagle Brand milk on top. Bake 25 minutes at 325°. Melt chocolate and peanut butter together. Pour over crust. Top with almonds.
Mix the beans, taco mix and onions together and put in a 9 x 13 dish sprayed with Pam. Spoon sour cream onto bean mixture and spread evenly. Top with cheese. Bake for 30 minutes at 350°. Serve with taco chips.
In a large mixing bowl, cream together butter, sugar and eggs. Beat until smooth. Add flour, baking powder and salt. Mix until well blended. Add milk and flavors. Mix until smooth and fluffy.
Heat oven to 350°. Sift together flour, sugar, salt, baking powder and baking soda; stir in nuts, dates, whole cranberries and orange rind. Combine eggs, buttermilk and salad oil. Add to flour/fruit mix. Stir until blended. Pour into well-greased 10-inch tube pan. Bake 1 hour. Let stand in pan until lukewarm. Remove to rack over wide dish. Combine orange juice and 1 cup sugar; heat until sugar dissolves and pour over cake. Pour drippings over again and again until gone. Wrap in foil. Refrigerate; serve with cream. Will refrigerate 2 weeks or more or freeze.
Brown hamburger; drain and add taco seasoning and small amount of water. Simmer 5 minutes. Cool. Place lettuce in large bowl. Add hamburger, beans, tomatoes, cheese and chips. You may put dressing on salad or serve it on the side. I mix 3/4 cup dressing to 1/4 cup taco sauce or to taste.
In a cup combine butter, garlic salt and onion salt. Split muffins in half and spread with seasoned butter. Place in baking pan. Toast under broiler 3 inches from heat. Remove and spread halves with catsup. Layer with one slice each of Provolone and American cheese. Top with a slice of Italian sausage. Sprinkle with oregano. Broil 4 to 7 minutes or until cheese is melted.
Combine ingredients. Pour into pan. Pour melted butter (3 to 4 tablespoons) over top. Sprinkle with brown sugar and cinnamon. Bake at 350° for 30 to 35 minutes.
Cook garlic, potatoes, onions and celery, stirring occasionally, 10 to 15 minutes. Add broth, salt and pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes or until tender. Stir in milk and add cheese. Makes about 4 servings.
Melt butter and saute onions. Add soups and Cheez Whiz, stirring until melted. Add broccoli. Mix well and pour into baking dish. I cook this in the microwave for 30 minutes or bake in oven at 350° for 45 minutes.
Mix gelatin according to package directions. Add all other ingredients. Pour into small mold or individual molds. Let set in refrigerator until firm. Makes 4 servings; each serving 29 calories, 1.2 grams protein and 0 grams fat.
Mix strawberries and sugar and let stand for 30 minutes. Take water and Sure-Jell and boil for 1 minute. Add to berries and sugar. Put in cups/jars and jell. Freeze.
Mix first 3 ingredients well and put in greased cake pan (9 x 13-inch). On top add mixture of powdered sugar, cream cheese and 2 eggs. Bake at 350° for about 30 to 35 minutes. Will look like a bar cookie when cooled.
Melt butter and peanut butter together, then add sugar. Mix well. Roll into bite size balls. Chill for about 1 hour. Melt chocolate chips in saucepan along with paraffin. Stick toothpicks in balls, then dip into chocolate mixture. Put balls, chocolate coated, on wax paper to set. Remember to let a small section of top of ball not covered with chocolate to look like the buckeye. After chocolate is set, serve as you like.
Preheat oven to 425°. Remove giblets; trim. Cover with water (with bay leaf). Simmer until tender; remove chicken and reserve broth for gravy. Wash and dry chicken; rub inside with salt. Oil outside of bird. Insert meat (poultry) thermometer. Tuck wings under back (truss legs, if desired). Place in a 425° oven for 15 minutes. Reduce heat to 325° and continue to roast for 30 minutes, or until thermometer reaches 185°. Remove from pan to platter; let rest 15 minutes before carving. Serve with favorite stuffing (baked separately) and gravy made with pan drippings and giblet broth.
Squeeze spinach to remove excess water. Spread spinach evenly in bottom of 2 quart casserole dish. Sprinkle with onion, tuna, and eggs. Mix soup and sour cream together. Pour over eggs. Mix melted margarine with bread crumbs and sprinkle evenly over casserole. Bake at 350° for 30 to 35 minutes until brown and bubbly. Serve with warm fresh bread.
Preheat oven to 350°. In large bowl, beat eggs. Add sweetened condensed milk, applesauce, water, margarine, cinnamon and vanilla. Stir in bread and raisins, completely moistening bread. Turn into buttered 9-inch square pan. Bake 1 hour or until knife inserted near center comes out clean. Cool. Serve warm with whipped cream. Garnish as desired. Refrigerate leftovers.
About 1 1/2 hours before serving or early in day, slice jalapeno pepper lengthwise in half; remove and discard seeds. Finely chop jalapeno pepper. Thinly slice red onion. In large bowl, combine jalapeno pepper with undrained pork and beans, drained corn, white beans, black beans, tomatoes and chili powder. Sprinkle sliced onions on top. Cover bowl with plastic wrap and refrigerate 1 hour to blend flavors. Makes 6 main dish servings.
Brown ground beef. Add garlic, tomato sauce, sugar, salt and pepper. Simmer about 10 minutes and remove garlic. Cook noodles according to package directions. Chop onions, including tops, and mix with cottage cheese and sour cream.
Saute onion, celery, and carrots in 1 tsp. margarine. In a bowl, combine sour cream, both soups, chicken, and peas; add in sauteed vegetables. Pour into a greased 13 x 9 baking dish. Bake uncovered at 350 degrees for 30 min. Combine crackers crumbs with the rest of the margarine; sprinkle over the top and bake for 10 min. longer.
Saute ham and onion. Mix together all of the ingredients in a casserole. Bake covered at 350° for 1 hour. Remove cover a little while before it is done.
Melt chocolate in water. Blend in beaten yolks. Cook and stir a few seconds; add vanilla and salt. Cool. Fold sugar into whipped cream and fold this into chocolate mixture. Fold in beaten egg whites last. Pour over angel cake pieces in large bowl or 9 x 13-inch pan. Chill overnight. Serve with dollops of whipped cream, if desired.
Pound flour into steak along with black pepper; cut into strips. Brown meat in olive oil, put in onions and cook a little while. Add water to cover. Season with salt and pepper to taste. Add tomato sauce; cook until meat is tender. Put in carrots, green pepper, cook until tender. Add peas; add water as necessary. Good over mashed potatoes.
Cut up chicken and cook slowly in gallon of water for 2 hours. Do not boil rapidly. Debone chicken and put back in broth. Add next 4 ingredients.	Cook slowly for 6 hours, adding hot water occasionally to have 5 to 6 quarts of this mixture. Then add the potatoes and corn. Cook 1 more hour. Stir often	to prevent scorching.	Season with salt, pepper, sugar and hot sauce as desired. This is great to have in freezer for a quick meal.
Scald 1 cup of milk; add sugar, salt and margarine. Cool to lukewarm, then dissolve yeast in a cup of warm water. Add to milk mixture the egg and 2 cups of unsifted flour. Beat until smooth. Stir in 2 more cups of flour. Refrigerate in covered bowl at least 2 hours (up to 1 week). Roll out into a 7 x 14-inch rectangle on a floured surface. Spread with oleo pretty thick. Spread with brown sugar. Sprinkle with cinnamon liberally. Roll up and seal edges. Cut into 20 rolls. Place in greased 9 x 13-inch pan. Cover and let rise to doubled in size, about 30 minutes in a warm place. Bake at 350° for 15 to 20 minutes. Frost with powdered sugar and milk frosting; recipe found on confectioners sugar box.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar and vanilla. Fold in morsels and pecans.
Cook macaroni; drain. Brown meat; drain off fat. Place corn, peas, macaroni and meat in a big pot. Add milk and cheese; mix.
Saute onion, bell pepper, celery in 2 Tbsp. butter. Stir in soup and broth. Cook until hot. Stir in meat, mushrooms, peas and cheese. Cook 2 minutes. Season with pepper and add spaghetti. Transfer to casserole. (Totals 4 quarts)
Trim excess fat off ribs. Place in slow cooking pot. In a bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting number 2 1/2 for 8 to 9 hours, setting number 3 for 6 to 7 hours or setting number 4 for 4 hours. Reduce to number 2 for serving.
Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in an ungreased 3-quart microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in nuts. Sprinkle the brown sugar and 1/4 cup cocoa over all. Do not stir!! Bring water to a boil and pour over the batter. Do not stir!! Microwave, uncovered, on High until cake is set, but still glossy, approximately 9 to 10 minutes. Turn casserole every 3 minutes. Serve with ice cream or whipped cream. Makes about 8 delicious servings.
Sift together dry ingredients. Add butter, eggs and buttermilk. Mix quickly and pour into 9 x 13-inch buttered pan. Bake at 400° for about 20 minutes.
Cream sugar and butter. Add condensed milk and flour or cornstarch. Then add beaten egg yolks and mix well. Add vanilla. Add well beaten egg whites. Pour into unbaked pie shell. Bake slowly at 325°.
Cream together the sugars and shortening. Mix all ingredients together. Bake at 375° for 8 to 10 minutes.
Spread mayonnaise on six slices and spread mustard on remaining slices. Layer 1 cheese slice, 3 tablespoons of sauerkraut and 1 ham slice on bread and mayonnaise; top with other bread. Place on a baking sheet and broil four inches from heat (with electric oven door partially opened) two minutes on each side or until cheese melts. Yield: 6 sandwiches.
Mix graham cracker crumbs, 1/3 cup sugar and melted margarine. Press into bottom and up the sides of a spring-form pan.
Grind together the peppers, onions and cukes. Let drain overnight. Heat the remaining ingredients until sugar is dissolved. Cool, then mix with relish. Put in jars; leave in refrigerator for 3 to 4 days, then put into freezer.
In a greased 9 x 13 x 2-inch glass dish, place a layer of chopped nuts and a layer of coconut. Prepare cake mix as directed. Pour over first two layers.
Hand mix all ingredients (no shortening in this cake). Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. For a glass pan, bake at 325°. Frost immediately after removing from oven.
Mix together the broth, soy sauce, sherry and cornstarch; set aside. Cut chicken into 1-inch cubes. Heat liquid Butter Buds in a large pan or wok and brown chicken quickly. Remove from pan and keep warm. Add garlic, mushrooms and snow peas; stir for 2 minutes until mushrooms are golden brown. Return chicken to pan. Add water chestnuts and bamboo shoots. Pour well mixed sauce over all and cook for 2 to 3 minutes until chicken is done and vegetables are crisp and tender. Serves 4.
Brown sausage in bacon drippings; add onion and green pepper. Saute. Stir in tomato paste and water; add rice and salt and pepper to taste. Simmer on low for 45 minutes or until rice is done.
Drain the juice from the beans and discard. Chop onion coarsely and saute in the butter. Microwave the bacon (not quite crisp). Combine all ingredients in a large saucepan (if you are in a hurry) or covered baking dish (if you've got more time). Simmer on the stove top for 15 minutes or bake at 350° for 40 minutes (the longer they cook, the better they are).
Mix Bisquick and milk until soft dough forms. Roll out flat. Brown ground meat and diced onions. Add salt and pepper to taste. Drain. Place on dough and roll like a jelly roll. Bake at 450° for 8 to 11 minutes until golden brown. Slice and put brown gravy over it.
Blend ingredients in a blender until smooth. Add 1 cup punch base to 1 quart water. Serve cold.
Remove husks and silk from corn; cut corn from cobs. In large skillet, cook corn and remaining ingredients except ground pepper in oil until tender-crisp. Serve with ground pepper. Refrigerate leftovers.
Heat beans to boiling point with 1 tablespoon margarine. Drain and pour into baking dish. Add shredded cheese and soup. Bake at 375° for 25 minutes. Add onion rings and cook 10 minutes more.
Preheat oven to 350°. Prepare cake according to directions, substituting margarine for oil. Reserve 1 cup batter. Pour remaining batter into 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted near center comes clean. Cool 30 minutes; remove to wire rack. Combine 2 tablespoons margarine, chocolate and corn syrup in small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake. Makes 12 servings.
Heat oven to 425°. Grease a 9-inch pie plate. Prepare potatoes as directed, except decrease water to 1 cup and omit milk. Stir in egg, green onion and sour cream. Press potato mixture into pie plate. Prick bottom and sides with fork. Bake 15 minutes.
In a large bowl, combine flour, sugar and baking powder. Beat eggs in a separate bowl and add milk. Fold in the milk mixture with the dry ingredients. Do not mix too much. With a teaspoon, scoop the dough and drop the ball-shaped dough into hot oil, about 350°. As dough rises to the top of the oil, turn the dough around to brown the Andagi evenly.
Sift the flour and mix all dry ingredients together except oats. Mix in the rest of the ingredients, adding oats and chocolate chips last. Bake in muffin cups at 350° for 17 to 20 minutes. Fill muffin cups almost full. Yields 24.
Mix cream cheese, green chilies and green onions together. Add black olives. Spread a thin layer on one whole tortilla. Cut tortilla in half and place on half of mixture. Fold other half of whole tortillas over the half tortilla. This creates a half circle. Continue until all tortillas and mixture are used. Chill and slice very thin. Serve with picante sauce.
Beat egg whites until foamy. Gradually add sugar until stiff. Fold in chocolate chips, nuts and other ingredients. Preheat oven to 400°. Turn off when put in. Leave for 4 hours in oven.
Mix ingredients. Pour into a buttered loaf pan. Bake in a 350° oven for 30 minutes.
Cook first 4 ingredients until becomes syrupy. Mix cornstarch and water. Add cornstarch and water mixture to first 4 ingredients. Cook over low heat, stirring until thickens.
Peel potatoes, cut in thin round slices. Place in greased long baking dish, add salt and pepper to taste. Spread can of cream of chicken soup over the potatoes. Cut cheese into strips and place on potatoes, cover and bake at 350° until potatoes are done (about 30 to 45 minutes).
Cut steak into serving pieces. Place half the steak in a crock-pot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on low setting for 8 to 10 hours (high setting for 4 to 5 hours). Serve with rice.
Peel and core the apples. Roll out small amount of pie dough to make 4 x 4-inch squares. Place apple in center of square. Add sugar and cinnamon to taste. Add 1 pat butter. If you use tart apples, shake a bit of salt on the apples. Fold corners into center and pinch together, making a bundle. Bake at 325° in a shallow pan until apples are soft.
Mix powdered sugar and peanut butter until crumbly. Save 2 to 3 tablespoons of this for top of meringue. Place in bottom of baked pie shell. Mix sugar, cornstarch, flour and salt. Stir in egg yolks. Slowly add the milk. Over medium heat, bring to just below the boiling point. Cook for 2 minutes. (Mixture may bubble; don't boil hard.) Pour over peanut butter mixture in pie shell. Beat the egg whites and cream of tartar until foamy. Gradually beat in sugar. Beat until stiff. Place on top; sprinkle with reserved peanut butter mixture. Bake at 350° for 10 to 12 minutes, until golden.
Mix all ingredients well. Pour into buttered casserole dish. Cover with 3/4 cup crushed saltine crackers that have been mixed with 1 tablespoon melted margarine. Bake at 350° for 30 minutes.
Mix all ingredients. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cook ziti as usual. Mix the egg into the Ricotta cheese. Grease 9 x 12-inch baking pan. Begin layering ingredients. First layer of ziti, second layer meat sauce. Top that with dollops of Ricotta, then Mozzarella cheese. Sprinkle Parmesan cheese on top of Mozzarella. Then start layering again, ending up with the Parmesan. Bake at 350° approximately 1 hour, depending on your oven. Do not overbake. (Leave uncovered unless top begins browning too much.)
Combine margarine, milk, sugar and salt in a heavy pan over medium heat. Bring to a boil, cook around 4 to 5 minutes, stirring constantly (start timing when mixture starts to bubble around edges of pan). Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for one minute until marshmallows melt and blend. Pour into 8 inch square buttered pan and cool then cut in squares.
Brown turkey and onion. Add Manwich. Let simmer 5 minutes. Serve over rice or potatoes. Serves 4.
Saute celery, onion and butter. Cook broccoli in 1/2 cup water until tender. Combine ingredients with the soups and Cheez Whiz. Mix in about half of the onion rings. Pour entire mixture into 2-quart casserole. Sprinkle remaining onion rings on top. Bake for 30 minutes in a 350° oven.
Combine lettuce, onions and oranges in large salad bowl. Chill. When ready to serve, crush Ramen noodles into small pieces. Sprinkle noodles and almonds over salad and add dressing. Yields 6 to 8 servings.
Heat oven to 350°. Cook noodles as package directs. Drain. Set aside.
Thaw dough in greased container/pan. Break into pieces into a 9 x 9-inch pan or cake pan (greased). Mix remaining ingredients and spread mixture over dough bits. Let rise. Bake at 350° for 30 to 35 minutes.
Prepare stuffing mix as directed on box. Layer chicken, stuffing mix, peas and mushrooms. Pour soup mix over all. Make 2 layers. Bake at 350° for 30 minutes. Serve with cranberry sauce. Enjoy!!
Remove chicken meat from bones; cut into bite-size pieces. Cook broccoli according to package directions. In large bowl, combine soup with salad dressing and lemon juice; mix thoroughly.
Mix jello with 1 1/4 cups boiling water. Add frozen strawberries. Congeal until firm. Beat with mixer until all is broken up. Fold in Cool Whip. Break cake into small pieces and put layer of cake and layer of jello mixture into pretty bowl. Repeat layers until all ingredients are used.
Brown chicken on the charcoal grill or in a skillet sprayed with nonstick cooking spray. Just sear or seal the meat. It does not have to be cooked all the way through as it will bake for an hour in the oven. Use half of the barbecue sauce and cover the bottom of a medium size baking dish. Place the browned chicken breasts over the bottom of the dish. Cover the chicken breasts with large slices of onions. Sprinkle the beans on top of the sliced onions. Pour remaining barbecue sauce evenly over the entire contents of the casserole. Bake, uncovered, in a 350° oven for 1 hour.
Cook beef and sauce separately. Simmer sauce at least 45 minutes. Shred beef in deep bowl. Pour over beef and let set overnight.
Cook box of dressing. Spread dressing in 9-inch square size pan. Cook broccoli and lay on top. Mix soup with milk. Pour on top. Slice Cheddar cheese on top. Bake at 350° about 1 hour or until cheese starts to turn brown. You can make a larger size pan, just use more of everything.
Mix first three ingredients together and press into 9 x 13 pan. Bake 15 minutes at 350°. Let cool completely. Mix the next three ingredients together and spread evenly over crust layer. Mix last three ingredients together and spread evenly over cream cheese layer. Chill until ready to serve. Before serving, spread another small Cool Whip on top. This seems to taste better if you make it a day ahead.
Beat sugar, shortening and eggs until creamy. Mix flour, baking powder and salt thoroughly. Stir into egg mixture alternately with liquid and vanilla. Stir nuts into last portion of flour mixture before blending it into batter. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes or until no batter clings to toothpick inserted in center of loaf. Remove from pan and cool on rack.
In saucepan, melt butter and saute onions and rice about 5 minutes. Add bouillon soup and 3 1/2 ounces of water. Bring to a boil. Add sausage and drained mushrooms. Transfer to a covered baking dish and bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Cut broccoli into bite-sized pieces. Cook in medium saucepan. Drain and set aside.
In a bowl, combine ground beef, 1 egg, 1/2 can tomato soup, chopped or minced onions and salt and pepper to taste. Add bread crumbs and/or rolled oats to solidify the mixture. In another bowl, make the small bread stuffing mixture of broken slices of bread, 1 egg and onions (celery if desired). In a loaf pan, place half of the meat mixture. Line the center with 1 to 2 slices of cheese and then your stuffing on top of that. Top stuffing with 1 to 2 slices of cheese and cover with remaining meat mixture. Top with a thin layer of ketchup. Bake for 45 minutes to an hour at 350°.
Mix dry ingredients; add apples and eggs. Spoon into pie shell. Cover top with chopped pecans. Bake 10 minutes at 400°. Reduce temperature to 350°; continue baking 50 minutes.
Grease an angel food pan. Cut bread dough into 24 pieces or use 24 roll pieces of dough. Place dough in pan. Pour pudding mix, brown sugar and cinnamon on top. Pour melted margarine on top. Add chopped pecans, if desired.
Mix well together the 3 (or 4) ingredients and pour into a greased bread pan, approximately 9 5/8 x 5 1/2 x 2 3/4-inch. Bake at 350° for 45 minutes.
Sift the first 3 ingredients 3 times. Add boiling water; boil until thick (about 5 minutes), stirring constantly. Pour over beaten egg whites; beat well. Add pineapple and vanilla; cool slightly. Pour into cold pastry shells. Top with whipping cream and nut halves. Chill.