HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients well and pour into a greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes.
Brown beef, onion and pepper. Add other ingredients to meat in a large pot, heat and serve.
Heat oil in a large saucepan. Add green pepper, celery, onion and garlic. Cook until onion is soft and translucent. Add broth, tomatoes and spices. Bring to a boil and simmer for 15 minutes. Add chicken, shrimp, rice and sausage slices. Cook until shrimp are pink.
Preheat oven to 350°. Mix all ingredients and add salt and pepper to taste. Put in casserole dish and bake for 30 minutes.
Lay 3 slices of bacon in the bottom of the skillet. Layer carrots, potatoes and cabbage over the bacon. Sprinkle with salt (optional). Add 1 cup of water. Cover and steam over slow heat for about 25 minutes.
Saute onions (sliced and separated) in butter in frying pan. Cook until they begin to turn clear. Add drained mushrooms; cook until brown. Add rice; stir until all rice is coated. Pour consomme over mixture in pregreased baking dish. Bake at 350° for 40 minutes or until rice is tender.
Chill juices and ginger ale. Make ice ring of apple juice and cherries or orange slices. Can do ahead. Serves 40.
Mix ingredients well with fingers. Put rack or some leaves in bottom of heavy pan. Use a couple of teaspoons on inside of leaf and roll neatly. Place open end on bottom and repeat until all stuffing is used. Be sure to tuck sides of leaf in as you roll and crisscross layers so leaves don't open.
Grate onion in mixing bowl, then add remaining ingredients. The longer you beat the whole mixture, the better it will stay together. Use blender.
Combine ingredients and bake at 400° for 10 minutes, then bake at 350° for 45 minutes. Put filling in pie crust.
Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350° (moderate oven) about 1 hour until browned. Yields 6 servings.
Combine the ground beef, corn flake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder and onion. Form meat balls and place in 9 x 15-inch pan. In a saucepan, put the cranberry sauce, chili sauce, brown sugar and lemon juice; heat until the cranberry sauce is melted. Pour the sauce over the meatballs. Bake at 350° for 30 minutes.
Combine softened cream cheese, margarine and butter. Beat in sugar. Beat in eggs, one at a time. Stir in flour, then vanilla. Add chocolate chips. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 45 minutes. Cool 10 minutes before removing from pan.
Mix all ingredients together and roll into small balls. Bake in a 350° oven for 18 to 20 minutes on greased cookie sheet.
Arrange deboned chicken in an 8 x 4 x 2-inch baking dish. Drizzle butter over chicken. Place cooked and drained broccoli around chicken. Blend soup, milk and cheese; pour over chicken and broccoli. Top with chips. Bake for 20 to 30 minutes until heated through.
Mix soft cream cheese, powdered sugar and Cool Whip. Pour into crust. Place strawberries on top. Chill and serve.
Layer green beans and Shoepeg corn in buttered casserole dish. Saute onions in butter. Add sour cream and cream of celery soup. Bring all to a boil. Pour ingredients into casserole dish. Top with grated cheese. Crush Ritz crackers and mix with 1 stick melted butter. Pour over casserole. Bake in 350° oven for 40 minutes.
Mix first six ingredients together and put into buttered square baking dish. Mix rest of ingredients together to make topping and spread over apples. Bake at 375 degrees for 30 minutes.
Combine all ingredients and bake in casserole dish for 1 1/2 hours at 350°.
Boil brown sugar, Karo and butter until it forms a soft ball. Remove from heat and add cream and vanilla. Will keep in the refrigerator for some time.
In a skillet, heat fat. Fry onion in fat until softened. Remove onion with slotted spoon. Mix onion and cooked cabbage or other vegetables into mashed potatoes, along with salt and pepper. Spoon mixture into frying pan and flatten to make large, flat cake. Fry gently over medium heat, 15 minutes on first side. Turn it over and cook a few minutes to brown other side. Cut into wedges and serve. Makes 4 servings.
Brown ground beef; drain. In saucepan, mix remaining ingredients and simmer. Combine with ground beef.
Mix and let stand 30 minutes. Roll out to 1/8-inch thick and cut out. Fry in deep fat until brown; serve with honey.
Mix stuffing as box directs. Put in an 11 x 7-inch casserole. Add vegetables, cooked as package directs. Blend chicken soup and sour cream. Pour over top. Bake at 350°, uncovered, for 30 to 40 minutes.
Mix together kraut, celery, green pepper and onion. Cover with vinegar, oil and sugar. Let stand overnight.
Mix all ingredients just enough to blend. Pour into greased 8-inch square pan and bake at 425° for about 20 minutes.
Make a syrup with the sugar, vinegar and cinnamon. Cook them together for 20 minutes. Cook pears in syrup until tender, a few at a time. Put pears in jar; boil the syrup 10 minutes longer, then pour over pears and seal.
Brown chopped onions in vegetable oil. Add water, ground beef, chili powder, red pepper and salt to onion mixture. Cook until ground beef is done, approximately 45 minutes. Add ketchup. Simmer for 30 minutes longer.
Mix all of the casserole ingredients together and place in 2 1/2-quart dish.
Mix in a large bowl the flour and sugar. Mix in a small pan the Crisco oil, Coca-Cola and cocoa. Bring this to a boil. Pour over flour and sugar. Then add buttermilk, soda, vanilla, eggs and marshmallows. Mix all together and pour into greased 11 x 13-inch pan. Bake about 40 minutes at 325°.
Get a cup and poor Coke in it. Get a spoon and ice cream, put in the cup.
Heat pecans in a 9 x 13-inch pan for 20 minutes at 325°. Stir often. Heat the sherry, margarine, sugar, nutmeg and salt. Pour over pecans and bake 15 minutes at 325°. Stir often (every 5 minutes). Pour out on foil.
Combine bran, sugar and sifted flour with soda and salt in large bowl. Add mixture of eggs, buttermilk and oil. Mix well. Cover and refrigerate. Will keep 6 weeks. Fill muffin tins or paper liners 2/3 full. Bake at 400° for 15 minutes.
Place apples in 9 x 10-inch glass pan. Sprinkle cake mix evenly over apples. Drizzle butter over cake mix and add nuts on the top. Bake at 350° in a preheated oven for 30 minutes or until golden brown. Top with vanilla ice cream or whipped cream. Good hot or cold.
Using a punch bowl, start with Cool Whip, then cake (broken in pieces). Line bottom of bowl. Divide ingredients and layer them 2 times. End with Cool Whip. Sprinkle nuts on top. Decorate with cherries or strawberries on top. Serves a large group. Enjoy.
Boil chicken until tender. Debone and place in an 11 x 14-inch baking dish. Scatter onion and vegetables over chicken. Mix Bisquick mix and milk together. Pour this over the chicken, onion, vegetables and soup mixture. (Do not stir.) Drop pats of margarine over top of all. Bake at 350° for 1 hour or until golden brown. Serves 6 to 8 people.
In medium bowl, beat together 1 cup sugar and oil. Stir in juice and eggs. In small bowl, combine flour, baking powder, baking soda and salt. Blend into sugar-egg mixture just until mixed. Stir in orange slices and chocolate chips just until mixed.
Put all ingredients in a large pot. Cook until cabbage is done. Salt and pepper to taste. Can be frozen.
Brown hamburger and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, garlic powder, pepper, oregano and allspice. Simmer uncovered about 15 minutes, stirring occasionally. Cook lasagna as directed and drain.
Cut hot dogs in half diagonally. Mix mustard and preserves and heat thoroughly until preserves are melted. Heat hot dogs but do not cook through. Combine hot dogs with sauce mixture. Serve in fondue pot or crock pot.
Cream together butter, shortening, eggs, sugar and salt. Add soda and flour. Mix together well. Take about 1 tablespoon of dough. Roll into balls. Roll balls in sugar and cinnamon. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes.
Mix all of the ingredients together and bake in 2 (9-inch) cake pans or 3 (8-inch) cake pans according to package instructions.
Cream shortening and sugars together. Add eggs, vanilla, salt, soda and baking powder and blend. Alternate sour cream and flour until all has been added; blend well. Refrigerate overnight.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add melted candy bars. Combine flour, soda and salt. Add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Add pecans, chocolate syrup and vanilla, blending well. Pour batter into greased and floured 10-inch Bundt or tube pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely. Sift a small amount of powdered sugar over cake, if desired. Yields a 10-inch cake.
Mix all ingredients together except almonds and cheese. Sprinkle with almonds or cheese. Bake at 375° for 20 minutes.
Combine flour, sugar, oatmeal and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with yams and cranberries. Place in a 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350° for 35 minutes. Cover with marshmallows and broil until lightly browned.
Cream butter, margarine and sugar; beat eggs separately. Sift flour once. Mix eggs and flour gradually. Add vanilla and lemon flavorings. Mix well. Grease and flour Bundt pan or 10-inch tube pan. Bake at 275° to 300° for 1 hour and 20 minutes to 2 hours (depending on oven).
Cook noodles according to directions. Melt butter in a large skillet. Add onion, celery and green pepper. Cook until tender. Stir in mushrooms and salt. Blend soup and milk.
In 8 x 12-inch dish, smooth cherry pie filling, then pineapple, then sugar, cake mix, melted butter and pecans. Bake at 350° for 45 minutes.
Bake the pie shell; cool. Heat oven to 400°. Mix sugar and cornstarch in a medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan. Boil and stir 1 minute. Remove from heat and stir in butter, lemon peel and lemon juice. Immediately pour into pie shell. Prepare meringue (recipe to follow).
Mix together; let stand 1 hour. Take small portion, roll in strawberry jello crystals and shape like strawberries. Stir in a cocktail toothpick. Trim with green leaves of decorative frosting.
Heat oven to 350°. Stir together flour, cocoa, baking soda and salt. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Mix equal parts mayonnaise with spicy mustard or horseradish. Spread this mixture on inside of bread. Add meat and cheese. Butter outside of bread and grill as you would a grilled cheese sandwich.
Make pudding according to directions on box. Fold in Cool Whip. Layer graham crackers on bottom of a 13 x 9-inch pan. Spread mixture over graham crackers. Add another layer of graham crackers, another layer of mixture, another layer of graham crackers. Refrigerate 2 hours. Spread icing on top of graham crackers. Eat! Make 24 hours in advance and refrigerate.
Put all in a big pot. Bring to simmer and cook for 15 minutes until rice is done. Serve topped with sour cream.
Pour gelatin into boiling water; add marshmallows and stir well. Pour in large mold and refrigerate until almost firm. Thoroughly mix cream cheese with the sugar and the gelatin. Add lemon juice, salt, pineapple and nuts. Fold in prepared whipped cream or Dream Whip. Chill until firm.
Saute onion and add garlic powder, beef and sausage. Pour off grease. Stir in tomato puree, one can water, salt, pepper, basil and oregano. Simmer until sauce thickens. While sauce simmers, cook noodles following box instructions. Drain and place in a bowl of cold water to keep from sticking together. Drain noodles and arrange in a 13 x 9 x 2-inch baking dish or two 1 1/2-quart baking dishes the noodles, sauce, Mozzarella cheese and sprinkle Parmesan. Continue layering until dish is full. Bake at 350° for 45 minutes until hot and bubbly.
Grease a 9 x 13-inch pan. Mix together graham cracker crumbs with 1 stick butter. Press into the greased pan.
Dice potatoes and place in greased casserole. Melt butter. Add other ingredients and cook until cheese is melted. Pour sauce over potatoes and bake at 350° for 45 minutes.
In 3-quart saucepan over medium heat, heat oil; add onoin, green pepper, celery, scallions and garlic. Cook about 4 minutes, stirring occasionally until vegetables are softened. Add tomato paste; cook and stir 2 minutes. Add beans, broth, herbs and seasonings; bring to boil. Reduce heat to low, simmer, uncovered, 30 minutes until somewhat thickened. Remove bay leaf before serving. Makes about 4 cups.
Place in a well oiled baking dish the potatoes (washed, peeled and thinly sliced). Heat in small saucepan the milk, dry mustard, water and grated cheese. Season with salt, pepper and the grated onion. Pour mixture over potatoes. Cover and bake at 375° for 30 minutes. Uncover; continue baking until the potatoes are soft and tender and the top is brown.
Mix pretzel sticks, sugar and margarine and spread into 9 x 13-inch dish. Bake at 200° for 8 minutes and cool. Blend cream cheese and sugar. Fold in Cool Whip. Spread over pretzels. Seal the edge good. Melt jello in water. Add strawberries. Pour over cream cheese to make top layer of salad. Chill.
Cream margarine and sugar. Add vanilla, lemon juice and eggs. Beat well. Stir in mashed bananas. Sift together salt, flour, baking soda and baking powder. Combine with banana mixture. Add sour cream, nuts and chopped bananas. Pour into 2 greased 9 x 5-inch pans. Bake at 350° for 1 1/2 hours or until surface springs back when touched. Cool in pan on cake rack. Put in plastic bags to mellow. Freezes very well.
Beat eggs and add remaining ingredients. Bake in 9 x 13-inch pan for 20 minutes at 375°.
In large saucepan, saute onion and garlic slowly in oil for about 5 minutes. Add remaining ingredients except chips and cheese and simmer for about 1/2 hour. Serve topped with cheese and with chips. Adjust the seasonings to taste. You may want to add some of the chicken broth from the boiled chicken.
Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. Wash well and cut on the diagonal into 1 1/2-inch lengths. Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature.
Saute onion in oleo; gradually add flour, water, salt, pepper and lemon juice. Simmer for 3 minutes. Add beans and sour cream. Place in a 2-quart casserole dish. Sprinkle with cheese and bread crumbs. Bake at 350° for 30 minutes.
Mix soup, sour cream and mushrooms. Spread a thin layer of mixture on bottom of glass baking dish. Lay chicken on top. Cover chicken with remaining mixture. Sprinkle paprika on top (not necessary for taste). Bake at 350° for 1 1/2 hours. Serve on top of Lipton chicken rice.
Mix marshmallows and pineapple; let stand 6 to 8 hours. Add cherries and nuts. Just before serving, fold in 1 pint whipped cream and bananas. Serve on angel food cake.
Mash avocados with fork. Add the rest of the ingredients. Serve as a dip, or lettuce as a salad.
Heat oven to 325°. Lightly grease a 13 x 9 x 2-inch pan. In a large bowl, beat eggs, oil and vanilla until well blended. Beat in flour, sugar, cinnamon, salt and baking soda. When completely mixed (batter will be very thick), stir in nuts and apples. Spread batter evenly in prepared pan. Bake about 35 minutes until a toothpick comes out clean. Sprinkle with powdered sugar and garnish with nuts.
Peel and slice potatoes. Place in a large casserole. Rinse with cold water and drain. Add onion. Mix flour and milk together until flour is smooth. Pour over potatoes and onion. Now dot this mixture with butter; place pork chops on top. Salt and pepper to taste and bake at 350° for approximately 1 hour or until potatoes are soft.
Wet loaf bread with water and mash. Add other ingredients and mix. Add enough water to start cooking without burning. Stir often. Cook until meat is done. May add potatoes (chopped), if you like.
Melt butter in baking dish. Mix all remaining ingredients; pour over butter. Bake at 350° to 375° for 30 minutes.
Saute meat in oil until brown and crumbly. Add all ingredients; season with pepper and soy sauce to taste. Drain off excess oil and cool. Place one teaspoon of meat mixture in center of won ton square. Fold diagonally and seal edges by wetting with a dab of water. Deep-fry in 360° oil until won ton is golden. Serve hot with won ton sauce or mustard with soy sauce.
Toss together the broccoli, cauliflower, raisins, onion and crumbled bacon. Then cover with mixture of salad dressing, vinegar, milk and sweetener. Toss gently to blend. Refrigerate until serving time.
Line 9 x 13-inch dish with graham crackers. Mix large box of pudding with milk and set aside 5 minutes. Then add Cool Whip. Blend by hand. Add pudding mix to dish, then another layer of graham crackers, then pudding; top with cherry filling.
Bring tea bags, sugar and water to a boil. Remove from heat and add cinnamon sticks and cloves. Let set for 30 minutes; then add Jell-O, cranberry juice, apple juice, orange juice and lemon juice. Heat and serve hot.
Mix all ingredients. Bake at 300° for 30 minutes or lightly browned on top when toothpick inserted into center is clean.
Mix together carrots, onions and peppers. Mix other ingredients and pour over vegetables. Refrigerate for at least 12 hours. This will keep for weeks in the refrigerator.
Cook potatoes in their jackets in boiling water in a large saucepan for 20 minutes. Drain, cool, peel and slice 1/4-inch thick. Heat butter and oil in a large skillet until the bubbling subsides. Add potatoes and onions and cook until golden brown, about 10 minutes, turning gently 2 or 3 times. Sprinkle potatoes with salt and pepper.
Pour onto large plate or into a 9 x 13-inch cookie sheet with lip. Allow to set up.
Boil and debone chicken. Cook broccoli as directed on box. In separate bowl, mix together cream of mushroom soup, mayonnaise, curry powder, milk, salt and pepper; set aside. Grease casserole (9 x 13-inch) dish. Layer as follows: chopped chicken, chopped broccoli, sauce mixture, grated cheese and croutons. Bake at 350° for 25 to 30 minutes. May assemble up to croutons the night before. Add croutons before baking.
Mix in heavy 2 qt. sauce pan, sugar, milk, marshmallows, butter and salt. Cook stirring constantly over medium heat to a full boil. Boil and stir for 5 minutes. Take off heat, stir in chocolate pieces and stir until completely melted. Add nuts and vanilla.
Cook and drain beef and sausage. Add and melt tomato sauce, Velveeta cheese and pepperoncini. Simmer 10 to 15 minutes. Serve with taco chips. (Jimmy Dean also has medium or mild sausage.) Put dip on some type of warmer.
Cut prepared brownies into bite size pieces. In a glass bowl, layer half of the brownies, followed by half of the prepared pudding and half of the whipped topping. Repeat layers, ending with the whipped topping. Garnish top with chopped pecans, if desired. Refrigerate several hours before serving.
Brown pie shell with Parmesan for about 15 minutes at 450°. Line pie shell with sliced tomato. Saute squash, onion, green pepper and garlic salt. Drain off excess margarine. Place mixture in pie shell and top with the combined mixture of Mozzarella cheese and mayonnaise. Place in a 400° oven for 35 minutes or until brown.
Heat oven to 350°. Grease and flour 2 large loaf pans or 3 small. Mix shortening and sugar in a large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts and raisins. Blend in vanilla. Pour into pans. Bake 60 to 70 minutes. Cool slightly. Loosen sides and remove from pans.
Beat eggs (not too stiff) in bowl. Combine sugar and syrup; boil for 2 to 3 minutes. Pour into beaten eggs (small amount at a time; otherwise, eggs will curdle). Add butter, vanilla and pecans. Pour into uncooked pie shell. Cook in moderate oven at 350° to 375° until set, approximately 45 minutes.
Mix all the ingredients. Do not drain juice from pineapple. Pour into casserole dish and freeze. Cut into squares and serve on lettuce.
Preheat oven to 375°. Boil chicken breasts until meat is white all the way through. Cook mixed vegetables in microwave according to directions. Let chicken cool and cut into bite size pieces. Drain vegetables. Mix chicken, vegetables and soup in large bowl. Pour into deep dish crust. Cover top with remaining crust and bake 30 to 45 minutes. Makes 4 servings.
Combine cooked macaroni with other ingredients, reserving 1/2 cup of the cheese.	Top with the Cheddar cheese and bake at 375° for 30 minutes. Good way to use leftover ham.
Chop the cabbage, carrot and green pepper. Mix in salt and put in 3-quart bowl. Let stand for 1 hour; drain.
Combine ingredients. Put in greased casserole dish. Top casserole with 2 cups of corn flakes or 1 package of Ritz crackers and add 1/4 cup melted butter or margarine. Bake at 350°, uncovered, for 1 to 1 1/2 hours.
Wash greens thoroughly. Cover with cold salted water and let soak 1 hour; drain. Bring water to a boil; add greens and salt pork; return to a boil. Cover, reduce heat and simmer about 1 hour or until greens are very tender. Add salt to taste. Combine cornmeal, egg and milk. Mix well. Stir in shortening. Drop batter by teaspoonfuls on top of simmering greens. Cover and simmer 20 minutes longer. Yields 6 to 8 servings.
Dissolve sugar in water, cool. Add Kool-Aid, pineapple juice, and ginger ale. Chill & pour over ice.
Cut potatoes and onion into eighths. In a 3-quart saucepan, add green onions, garlic and butter. Saute for 1 minute. Fold in the potato and onion eighths, following with the chicken broth. Simmer on low heat for 20 minutes until potatoes are tender. Puree cooked soup in food processor or blender until smooth. Add cream, milk, salt, pepper and nutmeg. Can be served hot or cold. Garnish with croutons, chipped chives and/or parsley.
Remove stems from mushrooms. Arrange caps on baking sheet. Chop stems and saute with onion and garlic in butter until tender. Add remaining ingredients and mix. Stuff each mushroom cap with mixture. Bake for 15 minutes at 350°.
In a 10-inch skillet brown ham in margarine and brown sugar. Remove ham; pour off drippings. Mix in same skillet, soup, milk, water, onions, salt and pepper. Stir in potatoes and carrots.
Cook apples before putting in crock pot. Cook on low in crock pot for 10 hours except last hour turn on high and with lid off.
Put into 3 loaf pans 1/2 full. Bake for 60 minutes. Use knife for test. Bake at 325°.
Preheat oven to 350°. Cook spinach in saucepan according to package directions. Drain well, pressing spinach against colander to remove excess water. Return to pan; set aside. If you're using bacon drippings, add them to spinach at this point.
In a large bowl, combine soup, sour cream, and garlic salt. Add frozen potatoes and Cheddar cheese - Mix well. Pour into a 13 x 9 x 2 inch greased baking dish. Top with Parmesan cheese. Bake uncovered at 350° for 55 - 60 minutes, till brown on top.
Combine eggs, sugar, salt, oleo and corn syrup. Add pecan halves and vanilla. Bake at 450° for 40 to 50 minutes.
Pour boiling water over dates and baking soda. Mix remaining ingredients. Add first mixture to second and bake at 375° in a 9 x 12-inch greased loaf pan for 30 to 35 minutes.