HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an electric frypan with strips of bacon. Crumble ground beef on top of that. Add, in layers, sliced onion, potatoes, carrots and cabbage. Turn up heat to slightly fry the meat to low and simmer until vegetables are done.
Melt butter and stir in flour. Mix all other ingredients together in order. Pour in buttered casserole. Bake at 350° for 1 hour. Serves 8.
Note: Amount of meat depends on number of people for dinner. Usually, a flank steak for Brasciole for one person is 5 x 8-inches. If you prefer one to two large Brasciole to add to sauce-gravy, the size can be larger and, once it is cooked, you can slice it.
In a 9 x 13 pan, spread pineapple on bottom. (Optional: 1/3 cup sugar can be added on top of pineapple.) Then spread cherry pie filling on top of pineapple. Sprinkle dry cake mix on top of cherry pie filling. Slice butter and put on top of dry cake mix. Top with nuts. Bake in oven at 375° for about 25 to 30 minutes.
In blender or mixer blend together egg whites, buttermilk and oil. Add dry ingredients and mix well. Drop 1/2 cup of batter on hot, oiled skillet. Brown on both sides. For thinner or thicker pancakes, use more or less buttermilk.
Combine potatoes, cheese, mayonnaise and onions. Place in a 9 x 13-inch pan and top with bacon and olives. Bake for 1 hour in a 325° oven. This dish can be made ahead.
Mix ingredients, except brown sugar and boiling water; set aside. In a 13 x 9-inch pan, place the brown sugar and boiling water; stir until dissolved. Pour batter mixture onto first mixture. Do not stir. Bake at 350° for 25 to 30 minutes, or until done. Good served with whipped topping.
Grind, chop or process all of ingredients. Spread on hamburger buns. Wrap in aluminum foil individually. Refrigerate. When someone needs a sandwich, pop one in a 325° oven until hot, about 20 minutes. Or wrap in microwave wax paper and heat.
Combine in saucepan the sugar, cornstarch, salt and water. Cook until thick and clear, stirring constantly. Beat together egg yolks and lemon juice. Add small amount of hot mixture to yolks first, then stir into custard and cook until mixture comes to a full boil again. Remove from heat. Stir in lemon rind and butter. Cover while making meringue.
Combine pretzels and 3 tablespoons sugar. Pour on butter and mix. Press into pan. Bake at 400° for 8 minutes and cool. Soften the cream cheese and whip. Add the powdered sugar. Fold in the Cool Whip (not with beater). Spread on crust. Cool. Pour the cherry pie filling on top.
Mix first 5 ingredients and spread in dish. Spread 1/2 jar chili sauce on top. Spread 8 to 10 ounces crabmeat on top. Sprinkle with parsley flakes. Serve on crackers.
Mix first 6 ingredients together. Pour into pudding dish. Cover with crumbled wafers. Bake in 350° oven until pudding is firm, when toothpick comes out clean.
Chop and fry onion in a little oil. Cover and simmer until soft. Add peas and ham if you wish. Cook all together. Add a small can tomato sauce and 1/2 can water. Salt, pepper and garlic to taste. Cook until soft.
Spread celery stalks with peanut butter or cream cheese. Eat it all up!
Prepare Stove top stuffing mix according to package directions. Saute mushrooms in pan sprayed with Pam, until slightly browned. Spread out in casserole dish. Spread out stuffing mix on top. Sprinkle Mozzarella cheese on top and pour reserved liquid and milk over all. Bake at 350° for about 20 minutes.
Mix first 8 ingredients; crush crackers and mix with butter. Cover top with crackers mix. Bake 45 minutes at 350°.
Layer with lettuce, macaroni, diced eggs, peas, ham (shredded) and cheese. Onions may be added here or used in dressing. Mix together salad dressing, sour cream, mustard and hot sauce. Put this all over the top, sealing edges with dressing. Refrigerate overnight and toss before serving.
Mix butter, sugar and flour thoroughly with a pastry blender. Pat lightly into a greased 7 x 11-inch oblong pan. Bake 15 minutes at 350°. Cover with the balance of the ingredients mixed as follows: Beat eggs until light; add brown sugar and flour and mix until smooth. Add walnuts, coconut and vanilla and bake 30 minutes at 300°. Let cool a little and cut into squares.
Put apples in crust. Pour Eagle Brand on. Sprinkle with nuts and refrigerate 2 hours or overnight.
In large bowl, with mixer at low speed, beat flour, margarine, sugar, vanilla and salt until well blended, occasionally scraping bowl with rubber scraper. Preheat oven to 350°. On lightly floured surface with floured hands, shape dough into small balls each using about 1 teaspoon of dough. Place cookies on ungreased large cookie sheet; with side of fork or edge of knife, mark each cookie crosswise several times. Bake cookies 10 to 15 minutes until lightly golden. Cool 5 minutes, then gently remove with spatula. Makes 4 dozen.
Peel avocado and blend in blender with other ingredients until smooth. Put into electric ice cream maker and freeze as directions per freezer directions.
Mix all ingredients together and bake in an unbaked pie crust for 35 to 40 minutes at 350°.
Mix whole wheat flour, salt and yeast in large bowl. Add water, honey and shortening; heat on low for 1 minute, scraping bowl. Beat on medium for 1 minute, scraping bowl again. Stir in remaining flour, 1 cup at a time, until easy to handle. Turn dough onto floured surface; knead 10 minutes until smooth. Place in greased bowl; cover to let rise in warm place. When doubled in size, punch down and divide into 2 loaf pans. Allow to rise again. Bake at 375° for 40 to 45 minutes, or until golden brown.
Mix flour, cocoa, sugar and salt. Mix egg yolks and milk together; add to dry ingredients. Cook in double boiler until mixture is thick. Remove from heat. Add butter and vanilla. Pour into baked pastry shell and top with meringue.
Peel and slice enough potatoes to cover bottom of 13 x 9-inch baking dish. Pour enough milk to cover potatoes. Season with salt and pepper. Top with pork chops. Bake uncovered at 350° for 1 hour. Turn chops after 30 minutes.
Brown meat; drain. Arrange Tater Tots in casserole dish. Heat together the browned meat, soup and Cheez Whiz. Pour over Tater Tots; mix together. Bake at 375° for 30 minutes, or until bubbly in the middle. Great for kids!
Mix margarine and cracker crumbs together and set aside. Mix all other ingredients, then mix in crumb mixture, leaving enough to spread on top. Bake 35 minutes or more if needed at 350° until nicely browned.
Combine ingredients in screw-top jar or small bowl. Shake well or whip with wire whisk until ingredients are well blended and of a thick and creamy consistency. Chill. Refrigerate in tightly covered container. Shake well before using. Makes 1 cup dressing.
Flatten rolls on cookie sheet. Pinch perforations together. Bake as directed. Mix cream cheese, Miracle Whip, dill weed and garlic powder well. Spread over crust after it has cooled, about 10 minutes. Top with vegies and garnish with Cheddar cheese.
Combine potatoes, celery, onion, salt, water and bouillon cubes in a large saucepan. Simmer about 20 minutes or until potatoes are tender. Add 1 cup milk to hot mixture. In large bowl or measuring pitcher, blend sour cream with chives, flour and remaining milk. Pour sour cream mixture into potato mixture and stir over low heat until thickened. Makes 4 to 6 servings.
Combine all ingredients except cracker crumbs in a buttered dish. Top with buttered cracker crumbs and grated cheese. Bake 45 minutes in a 350° oven.
Heat oven to 375°. Cook sausage and celery in 10-inch skillet over medium heat, stirring occasionally, until sausage is done. Drain. Mix sausage mixture, spaghetti, sauce mix and remaining ingredients in ungreased 3-quart casserole or rectangular baking dish (11 x 7 x 1 1/2-inch). Break up tomatoes. Cover and bake about 50 minutes or until hot and bubbly. Stir. Let stand uncovered about 5 minutes before serving. Yields 6 servings.
In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. Add meat; mix well. Shape mixture into 24 (1-inch) meatballs (1 tablespoonful each). In a large skillet, brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt and dash of pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer, covered, until pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.
In a saucepan combine cherry pie filling with sugar, pineapple and juice, cornstarch and food coloring; cook until thick. Remove from heat and add jello. Allow to cool. Add bananas and pecans. Pour into 2 baked pie shells and top with whipped topping. Keep pie in refrigerator. I add the whipped topping when ready to serve it. It is also good with ice cream or no topping.
Brown the sausage and combine with rest of the ingredients. Bake for 1 hour at 350°.
Layer in casserole in order given. Bake at 350° for 50 minutes.
Place mixture into pastry-lined pie pan. Bake at 400° for 1 1/2 hours.
Combine and simmer, uncovered, 10 to 15 minutes. Do not boil.
Have butcher slice ham paper thin. Combine cream cheese, nuts and garlic; add small amount of mayonnaise. Do not get mixture too thin. Spread each slice of ham with mixture; roll as for jelly roll. Chill thoroughly; cut into slices. Serve each slice on round cracker.
Crush strawberries; add honey and lemon juice. Fold into sour cream. Spoon over fruit. Sprinkle with nutmeg.
Beat butter (softened at room temperature) with eggs until well blended. Add self-rising flour until thoroughly combined. Drop by tablespoon into just simmering broth. Cover and simmer 20 minutes.
Mix ingredients and pour into pie shell. Bake at 350° for 45 minutes.
Saute scallions in olive oil; reduce heat. Add tomatoes and simmer 5 minutes, stirring occasionally. Add 1/4 cup bread crumbs, mix and set aside.
Layer ingredients in order given in a 1-quart wide mouth canning jar. It will be a tight fit. Make sure you firmly pack down each layer in place before adding the flour mixture.
Heat oven to 375°. In large mixer bowl, beat butter, oil, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Add flour, baking soda and salt, beating well. Stir in chips.
In a saucepan, brown meat. Add chili powder and tomato juice. Simmer for 15 to 20 minutes. While this is simmering, cook potatoes and onions until tender. Cook macaroni according to directions. Add macaroni and mixed vegetables to the meat mixture. Simmer for 1 to 2 hours.
Preheat oven to 350°. Mix eggs, oil and sugar; blend well. Sift flour, salt, soda and cinnamon. Add to egg mixture. Add vanilla, apples and nuts. Mix well. Pour into greased 8-inch tube or Bundt pan. Bake 1 hour. While cake is still hot, pour hot topping over it in pan. Let cool. When completely cool, remove from pan. (Check cake at 50 minutes with toothpick. If it comes out dry looking, leave it out and it will finish baking with its own heat.)
In a large saucepan, bring 6 cups water to a boil. Add the tortellini. Reduce the heat slightly. Cook in gently boiling water for about 10 minutes or until tender. Drain tortellini in a colander. Place in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer chilled tortellini to a serving bowl. Add cheese, tomatoes, pepper strips, olives and green onions. Pour the dressing over the tortellini mixture and toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 to 6 servings.
Melt butter, sugar and 2 tablespoons pineapple syrup in oven. Remove and arrange pineapple rings and cherries in pan. Prepare batter as directed on cake package. Pour over mixture in pan. Bake at 350° for 40 to 45 minutes or until tests done. Let cool 5 minutes in pan. Invert on serving plate and allow 2 to 3 minutes before removing pan. Serve warm.
In a large mixer bowl combine pumpkin, bananas, sugar and oil; mix well. Beat in one egg at a time. In another bowl mix flour, baking powder, cinnamon, ginger and salt; sift together. Add to pumpkin mix and beat well. Stir in nuts. Pour into 2 greased loaf pans (7 1/2 x 3 1/2 x 2 1/4-inch). Bake in preheated 450° oven for 50 to 60 minutes. Cool 5 minutes in pan. Remove and cool before cutting. Can make ahead and freeze.
Whip cream. Then dissolve Jell-O in 1 cup of boiling water. Stir in blueberry pie filling and pineapple with juice. Chill about 1/2 hour until it begins to thicken. Add bananas and whipped cream by folding.
Mix dressings into bowl, then dip each portion into mixture. Place chicken on preheated grill; cook for approximately 5 minutes on each side. Serves 2 to 4.
Melt cocoa and margarine; cool. Add eggs and vanilla. Stir in remaining ingredients. Mix all by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Heat first 4 ingredients in saucepan. Set aside and cook until lukewarm. Mix next 3 ingredients and let this yeast mixture set until yeast is dissolved. Place 6 cups unsifted flour in large bowl. Pour all ingredients over flour and stir with spoon. Add beaten eggs. Mix well with spoon (not mixer). Dough will keep in refrigerator for 5 to 8 days. Roll out and shape rolls as desired. Let rolls rise until doubled in size. Bake at 350° until brown.
Cook broccoli and drain. Beat eggs and stir in remaining ingredients. Top with crushed cheese crackers and pats of butter. Bake at 350° for 35 minutes. Serves 10 to 12.
Mix together and pat into bottom of baking dish. Bake 25 minutes at 350°.
Mix the first 6 ingredients in a large bowl. In a separate bowl, crush Oreos. Spread a layer of crushed Oreos in a 9 x 13-inch pan or a flowerpot, then a layer of mixture, more cookies and top with flowers and gummy worms for a nice touch.
Cream peanut butter, cream cheese and confectioners sugar in mixing bowl until light and fluffy. Fold in whipped topping. Spoon into pie shell. Chill until serving time. Makes 8 servings.
Mix brown sugar, flour and chopped nuts together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place reminder in an 8-inch square pan and press firmly. Bake at 350° for about 12 to 15 minutes.
Cream shortening and sugar well. Add eggs, one at a time, mixing after each addition. Add bananas and mix well. Sift flour, soda and salt together. Add to creamed mixture along with oatmeal. Stir in nuts and flavoring. Pour batter into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Put jelly and chili sauce in saucepan. Whisk until smooth. Let simmer for 20 minutes. Meanwhile, make meatballs the size of a quarter. Put meatballs in sauce. Let simmer for 25 minutes and serve with toothpicks.
Boil water. Stir in sugar and jello. Place in refrigerator and jell until livery. Whip Carnation milk (which has been refrigerated 1 day). Fold into jello and stir in 2 tablespoons lemon juice (plus rind, if available). Sprinkle half of graham cracker crumbs on bottom of a 9 x 15-inch pan. Pour in lemon mixture. Sprinkle remaining crumbs on top. Refrigerate.
Arrange chicken in 13 x 9-inch baking dish. Mix dressing, preserves, soup mix and water in a bowl and stir until mixed. Pour over chicken. Cover with foil and bake 1 hour at 350°. Add pineapple and pepper for the last 1/2 hour, uncovered. Serve with rice and tossed salad.
Combine sugar, flour and salt. Add sour cream, egg and vanilla and beat until smooth. Fold in apples and pour into unbaked pie shell.
Grease and flour a 9 x 13-inch Pyrex dish. Put yellow cake mix in mixing bowl. Add lemon jello to hot water; mix and let cool a little. Add eggs, oil and jello to cake mix; beat well. Bake in 350° oven for 30 to 35 minutes or until cake test is done.
Brown meat with onions until done. Drain off fat and set meat aside. Mix soup, sauce and water; heat and keep warm. Dip tortillas in hot sauce and place a layer in 2-quart casserole. Add some meat, cheese and olives; then another layer of dipped tortillas, then meat, cheese and olives. Repeat layers. Pour remainder of sauce over all and sprinkle small amount of cheese and olives on top. Bake for 45 minutes at 350°. Serves 12.
Boil water and then add the box of macaroni until done. Chop onion and put in pan with hamburg until browned, then add the two cans of tomato soup. Bring to a boil. When macaroni is done, drain and add tomato soup and hamburg together.
Prepare pancake batter according to directions for pancakes. Coat chicken pieces in batter. Then coat pieces in Shake-n-Bake. Bake or deep fry until chicken is done. Serve with honey drizzled over it.
Brown ground chuck and remove excess fat. Add onion and pepper. Cook until tender. Add remaining ingredients. Simmer over low heat for about 10 minutes.
Mix well and add to starter. Mix slightly. Let stand on counter out of refrigerator for 8 to 12 hours. Feed first starter 2 times before making bread. This does not rise - only bubbles. Take out 1 cup starter (to make bread) and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days; feed again. If not making bread, throw out 1 cup starter, but it must be fed after 5 days.
Mix together beef, egg, crumbs, salt, pepper, Worcestershire sauce and chopped onions. Shape into 12 balls and arrange in a circle in 9 or 10-inch pie plate. Cover with wax paper. Microwave at High 9 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until done. Great in spaghetti sauce.
In saucepan, cook squash and onion in boiling, salted water for 5 minutes. Drain. Combine soup, sour cream and carrots in a separate bowl. Stir in drained squash and onion. Combine stuffing mix with margarine; spread half of stuffing mix in bottom of a 13 x 9-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture on top. Bake at 350° for 25 to 30 minutes. (Leftovers can be frozen.)
Combine and blend condensed milk, lemon juice, sugar and egg yolks. Pour mixture over crushed vanilla wafer pie crust; top with meringue.
Combine melted butter, bread crumbs and sherry. In buttered casserole alternate layers of scallops with crumb mixture and salt and pepper each layer of scallops lightly. Pour evaporated milk over all and dot with butter. Bake, uncovered, in preheated 400° oven for 25 minutes.
Place potatoes into greased preheated skillet. Slice onion, bell pepper, celery, carrot and bacon. Saute.
Cook and drain broccoli. Combine all ingredients. Put in a casserole dish and top with grated cheese. Bake at 375° for 30 minutes, uncovered.
Combine chicken, chopped eggs, celery, pickles, mayonnaise, salt and pepper in a bowl. Mix well. Serves 6.
Lightly brown beef, onion and garlic in olive oil. Add tomatoes, tomato paste, water and spices. Simmer uncovered, stirring occasionally for 30 minutes. Cook lasagna noodles; drain. In a 13 x 9 x 2-inch baking pan layer alternately sauce, noodles and the 3 cheeses. Cover with foil. Bake at 350° for 40 to 50 minutes.
Spray a 9 x 13-inch Pyrex dish with nonstick spray. Layer chips almost to top of pan. Mix chicken (take off of bone), enchilada sauce, soup and onion. Pour over chips. Spread cheese over top. Then pour chicken broth over the cheese. Bake at 350° for 1/2 hour.
Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into pan. Spoon the pie filling into the cake in 16 spots. Bake at 350° for 45 to 50 minutes.
Heat on low, half and half. Add margarine. Add salt. Place hash browns in greased 9 x 13-inch pan. Pour creamed mixture over potatoes. Sprinkle with Parmesan cheese. Bake at 325° for 1 hour.
Combine flour and butter; cut with fork like pie crust. Pat in bottom of a 9 x 13-inch pan. Bake at 375° until light brown.
Mix all ingredients. Bake at 350° to 375° for about 45 minutes. Use 13 x 19-inch pan.
In a casserole dish,	add 3	cups of turkey, 1/2 cup pimientos, 1/2 cup chopped olives and 1/2 cup diced green chiles. Pour on top 1 can of mushroom soup. Add 1 1/2 cups of Cheddar cheese, 1 1/2 cups Jack cheese and 6 flour tortilla shells on	top. Start over again in the same order for second layer. Add cheese and black olives on top of shells on second layer. Bake for 20 minutes at 350°. Serves 10 to 12 people.
Soak beans. Add ham hock and cook 1 hour. Take out ham and dice. Return to beans. Add paste, onion, sugar and chiles. Simmer until done.
Place beans in kettle. Mix sugar, salt and vinegar; add to beans and cover with water. Boil 30 minutes. Pack in jars and seal.
Cook broccoli until tender; drain and set aside. Saute onion in butter until tender. Stir in soup, mustard and salt. Heat until bubbly.
Combine all ingredients. Store in airtight container. To serve: Place 2 to 3 heaping teaspoonfuls of mix in a cup. Add boiling water and stir.
Place slices of bread in bottom of a large 9 x 13-inch pan. Brown sausage and spread on top of bread. Mix eggs, sour cream and milk. Pour over sausage. Top with cheese and onions. Let stand overnight. Bake at 350° for 25 minutes.
Fry chicken breasts for 10 minutes and put in baking dish. Mix together soup, broth, celery and mushrooms. Pour over chicken. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake 15 to 20 minutes longer. Serve over rice.
Mix in saucepan over low heat until thick. Doesn't take long! Add food coloring of your choice. (It can be added to the water or stirred in while mixing.) After thick, take by handfuls and knead thoroughly. This will store for a long time in sealed container.
Mix jello, water, pineapple and juice. Add sour cream, nuts and cherries. Chill.
Mix in a large bowl the nuts, oranges slices, dates and coconut. Pour the hot oleo over. Mix in another bowl the sugar, buttermilk, soda, eggs and flour. Mix all ingredients together and bake in a tube or loaf pan at 325° for 1 hour or longer. Usually takes about 2 hours, but check after 1 hour cooking time.
Heat oil in Dutch oven over medium heat. Add onion and garlic. Cook, stirring occasionally, 8 minutes or until soft. Add tomatoes, thyme, sugar, salt and pepper, breaking up tomatoes with back of spoon. Stir in string beans; simmer, covered, stirring occasionally, 25 to 35 minutes or until tender. (Can be made a day ahead and refrigerated.) Serve hot or warm.
Bring vinegar, sugar and spices to a boil. Add cukes and onions. Boil 2 minutes. Pack in jars and seal.
Heat vegetable oil or shortening (3 to 4 inches) to 375° in deep fat fryer or heavy saucepan. Beat flour, baking powder, salt, milk, egg and reserved clam liquid with hand beater until smooth. Stir in clams. Drop by level tablespoonfuls into hot oil. Fry until golden brown, about 5 minutes. Drain on paper towels. Serve with cocktail sauce. Makes 3 or 4 servings.
In a large kettle, scramble the hamburg and onion in a little oil. Add carrots and cover with water. Cook 15 minutes. Lastly add diced potatoes and simmer for 1 hour more. Thicken with flour and water or water and cornstarch.
Mix eggs, white sugar and oil. Sift flour, salt and soda. Add sifted ingredients to egg mixture. Add apples, vanilla and nuts (if you want); mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes, or until done.
Thaw bread dough as directed on package. Roll out to conform to the size of a cookie sheet. Place ham along center of 1/3 of the dough. Top with sliced cheese. Roll up jelly roll fashion. Moisten edge with water and seal. Brush with melted butter. Bake at 325° for 30 minutes. Slice and serve warm.
Cream shortening, sugar and vanilla. Add beaten eggs and beat thoroughly. Stir in peanut butter. Combine dry ingredients. Stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheet. Press with back of floured fork to make crisscross design. Bake at 350° for 10 minutes or until lightly brown. Makes 6 dozen.
Mix Cool Whip, Eagle Brand milk, lemon juice, fruit cocktail, pineapple, mandarin oranges and pecans together well and pour into the graham cracker pie shells. Chill for 1 or 2 hours before serving.