HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown stew meat; drain grease. Add onion, tomatoes, tomato paste, cumin and garlic powder. Cook 2 hours in skillet, stirring occasionally, or 6 hours in crock-pot. Remove beef and shred with 2 forks. Mix half of the sauce in the beef. Add 1/2 cup water to remaining sauce. Spoon meat onto the middles of the tortillas. Fold the sides and ends of the tortillas. Arrange burritos in a baking dish. Cover with the remaining sauce. Top with cheese. Place under broiler until cheese melts.
Prepare cake mix according to directions, making two 8-inch layers. Split layers horizontally after cooled. Blend together the sugar, sour cream and coconut and chill. Spread all but 1 cup of the sour cream mixture between the 4 layers. Blend the remaining cup of mixture with the whipped topping and spread on top and sides of the cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
Cook flour and milk until thick. Cool. Mix sugar, Crisco and vanilla with first mixture with electric mixer on highest speed for 5 to 7 minutes.
Brown, season to taste and drain meat. Stir in the pizza sauce, mushrooms, olives, pepperoni and Italian seasonings. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle generously with cheese. Bake at 400° for 12 minutes or until golden brown. Yields 12 pizza cups.
Cream shortening. Add sugar and beaten egg; cream together, then add milk. Sift flour, baking powder and cinnamon; add to the mixture. Beat thoroughly. Stir in berries carefully, not to mash. Bake in 8 x 8-inch greased pan for 45 minutes to 1 hour in a 350° oven. Also, can be put in muffin tins.
Cook and drain shells according to package directions. Rinse in cold water. Cook ground beef and add diced pepper and onion. Cook broccoli heads until tender and mash lightly. Add cream cheese to broccoli and then mix into hamburger mixture.
Brown sausage and drain grease. Mix and beat eggs. Add milk, salt and dry mustard. Add cubed bread and stir. Add cheese and sausage (ham); put in greased baking dish (glass). Refrigerate overnight. Bake 45 minutes to 1 hour at 350°. Let stand. Serves 8.
Mix together and spread on flour tortilla. Roll up and put in icebox to set. Slice in bite size to serve.
Brown the meat. Add about 6 quarts water, soup starter, Worcestershire sauce, Old Bay and tomato puree. Simmer until meat is tender (about 2 to 3 hours). Add crab meat and vegetables. Simmer, covered, until vegetables are done. Add Old Bay as needed.
Boil noodles in water for 10 to 15 minutes or until done but not mushy. Drain in colander and run cold water over them. Meanwhile, cook gravy, adding parsley to pan.
Peel and cube or slice vegetables. When root vegetables are cooked (resistant to the bite), add the frozen vegetables and add ice to cool. (Do not strain cooking water). Let vegetables set in water for 10 minutes before use.
Cream shortening and sugar together. Add eggs, one at a time. Dust nuts, dates and candy in 1/2 cup flour. Add milk and remaining flour alternately. Add orange slices, nuts, coconut and dates. Pour in tube pan and bake at 250° for 2 1/2 hours. Glaze with 2 cups powdered sugar mixed with 1 cup frozen orange juice.
Brown ground meat. Mix up cornbread mix according to directions on pkg. Put half of cornbread mix in baking dish then put ground meat. Next put cream corn on top of meat and then add cheese and then the rest of the cornbread mix. Bake for 45 minutes at 350 degrees.
Add salt to cucumbers and let stand for 2 hours. Drain. Add onion to cucumbers. Mix the sugar and vinegar. Pour over cucumbers and onion. Let stand for 15 minutes. Stir 1 to 2 times. Put in containers and freeze.
Preheat oven to 350°. Mix flour, baking soda, salt, baking powder and cinnamon. Combine eggs, oil, sugar, zucchini and vanilla in a large bowl. Beat until well mixed. Add raisins and nuts. Pour into loaf pans (3). Bake for 40 minutes.
Drain tuna and mix with chopped celery, chopped olives, chopped carrots and chopped onions. Add nuts and Chinese noodles just before serving. Serves 8.
Beat margarine and sugar together until light and fluffy. Blend in egg and vanilla. Combine flour, cocoa, soda and salt together. Add to margarine and sugar. Stir in 1/2 cup candies and 1/4 cup nuts. Place dough on foil lined, lightly greased 12 to 13-inch pizza pan. Spread dough to within 1 1/2-inch of edge of pan. Sprinkle remaining candies, etc. over dough.
Combine sugars and water. Bring to a boil; boil 5 minutes. Remove from heat and gradually add coffee.	Cool ten minutes. Add vanilla and vodka.	Mix thoroughly. Cover and let stand for 3 weeks. Very good.
Mix all ingredients and bake at 350° for 55 to 60 minutes. Cool 10 minutes.
Season with whatever you season dried beans. Cook vegetables as beans are cooking. Stir occasionally as this thickens the beans. Salt to taste when beans are tender.
Brown ground beef and chili beans in skillet over medium-high heat. Drain excess grease, then set aside to cool.
Prepare cake mix according to package directions, baking as for 2 layers. Combine pudding with cold milk. Tear 1 layer of baked cake into bite-size pieces and place on bottom of pan or dish. Pour prepared pudding over cake. Tear up second cake layer and scatter over pudding. Layer on crushed pineapple and the pie filling. Top with whipped topping. Garnish with nuts and fruit.
Pour cracker crumbs in pie plate, add butter and sugar. Heat in oven until butter melts. Set aside. Pour Eagle Brand milk in bowl, add whipped eggs, stir, then add lemon juice and stir until thick. Pour into crust.
Mix sugar, cocoa, cinnamon, cloves and 3/4 cup melted butter. Add vanilla, mashed potatoes, salt, pecans, milk and water. Stir in flour with mixture. Beat eggs and add to mixture. Add raisins. Bake for 1 hour and 30 minutes in oven at 300° in 3 cake pans.
Mix all ingredients together. Cover and refrigerate overnight. Roll out. Cut with cookie cutter. Bake at 350 for 8 minutes.
Blend first five ingredients. Melt butter/margarine in 9 x 13-inch pan. Mix rest of ingredients in blender, pour in pan. Bake at 450° for 15 to 20 minutes. It will rise and then fall upon removal from oven.
Boil large sliced medium thickness potatoes and onion, sliced thin, until you can fork potatoes and are done. Drain and butter casserole dish. Put layer of potatoes, onions, salt, pepper and cheese. Then repeat. Place in microwave or oven long enough to melt cheese.
Heat butter in large skillet. Add cabbage, garlic and 1/4 cup water. Cover tightly and steam over low heat 10 to 12 minutes. Blend next 4 ingredients, stir into cabbage. Heat through but do not boil. Sprinkle with caraway seed. Serves 6.
Saute onion in oil until soft. Add tomatoes; mix in corn and muffin mix. Add to this, the egg, onion, cheese and tomato mixture. Turn into a greased dish (use 8 x 8-inch pan) and bake at 300° for 1 hour.
Chop and cook squash and onions. Mix in bowl the squash, onion, bread crumbs, eggs and bacon bits. Add melted margarine. Pour into casserole dish. Bake at 350° for 30 minutes or until brown on top. Sprinkle cheese on top while hot.
Beat eggs well. Add sugar gradually. Add oil, anise oil and vanilla and mix. Add flour, soda and powder; mix until smooth. If dough is too runny, add a little more flour. Bake in pizzelle iron 30 to 35 seconds.
Heat oven to 400°. In small bowl combine all cake ingredients except strawberries and whipped cream. Beat at medium speed 1 to 2 minutes. Spread into greased and floured 9-inch baking pan. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into squares. Serve with strawberries and sweetened whipped cream.
Cook macaroni. Combine with chicken and dressings. Let marinate several hours or overnight. Add remaining ingredients; toss and chill. Delicious!!!
Mix together the buttermilk, honey, molasses, soda and salt. In another bowl, combine the whole wheat flour and white flour; add that blend to the buttermilk mixture. Stir in the raisins. Pour the batter into a 9 x 5 x 3-inch loaf pan. Preheat your oven to 400°, turn it back to 350° and slide in the pan. Bake the bread for 1 hour. Turn the loaf out, inverted, onto a rack to cool. Wait 1 day before slicing and toasting this breakfast bread. Makes 1 loaf.
Pound chicken breasts until flat; set aside. Mix 2 tablespoons of butter, lemon pepper and salt; set aside. Melt remaining butter and allow to cool.
Combine first 7 ingredients; simmer 20 minutes. Add next 2 ingredients. Pour over chops. Bake in slow 325° oven for 1 hour and 50 minutes or until done. Turn chops over.
Mix flour, butter and pecans. Mix and press into 9 x 13-inch pan. Bake at 325° for 15 minutes. Let cool.
Cream butter and sugar until light. Add eggs and bananas. Beat until fluffy. Combine salt, baking powder, baking soda and flour. Add to the creamed mixture alternately with the buttermilk. Mix just until dry ingredients are moistened. Stir in nuts and vanilla extract. Grease or line with 12 muffin cups about 1/2 capacity. Divide batter among cups. Bake at 400° for 15 to 18 minutes or until golden brown.
Dissolve cornstarch in 1 tablespoon of cold water. Add 1/2 cup water and cook until thick and clear. Cool thoroughly. Beat egg whites until foamy. Add sugar and beat until stiff. Add vanilla. Add cooled mixture to beaten egg whites and spread on pie. Bake at 350° until brown (12 to 15 minutes).
Melt morsels with milk in double boiler over hot water. When mixture begins to thicken, remove from heat and add coarsely chopped nuts and vanilla. Chill 1 hour. Line the bottom of a 9-inch pie pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan forming a 2-inch wide ring. Spoon mixture in small mounds on top of walnuts forming ring. Decorate with remaining walnut halves.
Boil sugar and water until forms a hard ball in cold water. Remove from heat and stir slowly into stiffly beaten egg white until it becomes thick. Add vanilla. Drop by teaspoon into buttered pan or waxed paper. Makes 1 pound.
Boil sugar, milk, margarine and cocoa for 1 1/2 minutes. Start timing after mixture reaches a full, rolling boil. Remove from heat; add peanut butter, oats and vanilla. Beat until blended, then drop on waxed paper by teaspoonfuls.
Wash fruit; place in ice cube trays. Pour lemonade over fruit and freeze. To serve, pour ginger ale or Sprite over ice in tall glasses.
Mix first 3 ingredients and make balls. Place in baking dish. Mix together remaining ingredients and pour over meat balls. Cook 45 minutes at 350°.
Mix all ingredients together, except Cheddar cheese. Sprinkle Cheddar cheese on top. Bake for 1 hour at 375°.
Soften yeast in lukewarm water. Pour hot water over sugar, salt and shortening. Cool to lukewarm. Add 1 1/2 cups of flour and mix thoroughly. Stir in softened yeast, half of remaining flour and egg. Beat thoroughly. Add enough flour to form a soft dough. Turn out on a lightly floured board. Let rest 5 to 10 minutes. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise until doubled in bulk. Punch down. Grease top. Cover with damp towel and refrigerate. When ready to bake, shape into rolls and place in well-greased pan. Let rise until doubled. Bake in hot oven (425°) for 10 to 12 minutes. Yields 2 dozen rolls.
Mix all ingredients together. Bake in large casserole dish for 1 hour at 400°. Serves 10 people.
Melt chocolate morsels. Remove from heat. Stir in sweetened condensed milk, vanilla, nuts and salt. Spread into waxed paper lined 8 x 8-inch baking pan. Chill 2 hours. Turn fudge to cutting board and cut into squares. Refrigerate until ready to serve.
Combine egg and catsup. Stir in cheese, bread crumbs, onions, green pepper, salt, thyme and pepper. Add ground beef; mix well. In an 11 x 7 1/2 x 2-inch baking dish, shape meat mixture into a 6-inch round loaf. Bake in a 350° oven for about 1 hour, or until done. Makes 4 to 6 servings.
In a large pot of boiling salted water, cook fettuccine until just tender, 2 to 3 minutes. Drain well. Return pasta to pot. Add cream and mustard to pasta in pot. Cook over medium heat, tossing, until well mixed and hot, about 2 minutes. Mix in chicken and red peppers. Heat through. Serve immediately.
Combine meat, salt, water, breadcrumbs and egg. Mix well and shape into small balls. Set aside. Combine sugar, tomato sauce and lemon juice in a saucepan. Simmer about 3 minutes. Add meatballs and continue to simmer about 45 minutes. Transfer to a chafing dish. Set on low heat. Garnish with lemon slices or parsley (if desired). Yield: 3 1/2 dozen.
Mix first five ingredients well. Pour into unbaked pastry shells. Top with sliced margarine. Bake at 350° for 25 to 30 minutes.
Make the pudding. Add the wafers on top of the pudding, then add the bananas on top of the wafers. Add more pudding on top of the wafers. Put in refrigerator until cold, then eat.
In a bowl, combine rice, beef, salt, pepper and onion. Mix well and shape into 12 balls. Brown balls in hot fat in heavy frypan. Add tomato soup and water. Cover and cook 1 1/2 hours over low heat until nice and tender.
Dissolve jello in boiling water. Gradually add to sour cream, stirring until well blended. Chill until syrupy. Add pineapple, carrots and nuts. Pour into 2 quart mold and chill until firm. Serve on a bed of greens.
Take liquid from clams and add water to make 2 cups. Cook potatoes and onion in pan, covered, for 15 minutes or until tender. Stir in clams and cream. Add rest of ingredients, heat and serve.
Mix sugar and flour with mixer. Add margarine and vanilla; mix. Add eggs one at a time. Add milk. Pour into ungreased pie plate. Sprinkle nutmeg on top. Bake at 325° for 30 minutes; turn the oven back to 200° for 20 minutes. Serves 8.
Take cake pan and spray with Pam and flour lightly. Put nuts and coconut in bottom of pan. Mix cake mix like box says. Pour over nuts and coconut. Mix butter, cream cheese and powdered sugar. Mix well. Put on top of cake mix by dropping with tablespoon. Put in oven and bake until done.
Heat oven to 350°. In a large bowl, combine cake mix, peanut butter, margarine, water and eggs; stir until well blended. Fold in candy pieces. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 8 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Makes 3 1/2 dozen cookies.
Mix all ingredients and shape into a loaf pan. Bake at 350° for 1 hour.
Crush garlic clove and mix into butter. Let stand at least one hour. Remove garlic. Mix bread crumbs, cheeses, salt and pepper. Dip chicken in butter, then in cheese mixture. Place in baking pan, tucking sides of breasts under to form neat rolls. Pour remaining butter over chicken. Bake 1 hour in 350° oven. Baste occasionally. Serves 4.
Drain juice out of 1/2 gallon of pickles. Cut pickles into thick chunks and put back into jar. Mix vinegar, sugar and water in saucepan and bring to a boil. Pour mixture over pickles in jar while hot still. If mixture doesn't cover pickles, add a little more water. Turn jar upside down and leave for a while.
Mix thoroughly 1/2 cup of the soup, beef, onion, egg, bread crumbs, parsley and seasonings. Firmly press the mixture into a 9-inch pie plate, forming a shell, and bake in a preheated 350° oven for 25 minutes. Spoon off any fat. Frost with mashed potatoes and top with remaining soup and cheese. Return to oven and bake 10 minutes more.
Mix meat, onion, vegetables and gravy. Divide between 2 ungreased 1-quart casseroles. Top with mashed potatoes. Put 1 in freezer and bake the other at 350° until bubbly, about 30 minutes.
Sift and measure together flour, sugar and cocoa. Add shortening, margarine and milk; beat until creamy. Add eggs, beating well one at a time. Pour into greased and floured tube pan. Bake at 325° about 1 hour and 25 minutes.
Cook noodles according to package. Drain. Melt butter and brown meat. Stir in sauce and flour; simmer for 10 minutes. Mix cottage cheese, sour cream, salt, onions, green pepper, olives and soup. Grease a baking dish. Put 3/4 of noodles in dish. Spread on all cheese mixture; add rest of noodles. Top with ground beef mixture. You may add grated cheese to top. Bake 45 minutes at 300°.
Saute vegetables in butter 20 minutes. Add seasonings and soup and cook 5 minutes. Add tails and cook 3 minutes. Add cream and cheese chunks slowly. Stir in parsley and Parmesan. Add mixture to cooked and drained noodles. Bake at 325° for 20 minutes or more.
Combine the pancetta and chili pepper in a skillet and cook over low heat until some of the fat has melted. Increase the heat and cook until the pancetta browns.
Mix first four ingredients in a large bowl, sift all dry ingredients together. Add to first four ingredients. Mix in 3 cups of diced apples and 1 cup nuts. Mix by hand. Pour into tube pan. Bake 1 1/2 hours in a 325° oven.
Preheat oven to 350°. Spray a 9-inch pan with Pam. Mix butter, flour and powdered sugar. Pat into bottom of pan. Bake at 350° for 15 minutes or until lightly brown.
Dice onions, carrots, peppers and celery; cook mixture in oil with 1 to 1/4 ratio of oil/olive oil (1/4 the amount of olive oil versus vegetable oil). Cook until there is no crunch to the onions. Mix the 28-ounce can of tomatoes with the mixer, leaving some chunks to tomatoes. Pour the small can of tomatoes in the blender. Add the spices; blend this until smooth. Put the mixture in a pan; cook for 4 1/2 minutes. Cook the meats until done. Mix the tomato mixture, sauce and meat together; simmer for 22 minutes. Taste for saltiness and spice heat. If it is not spicy enough, put in jalapeno sauce or cayenne pepper until it satisfies your taste.
Tie spices in loose weave cloth. Combine all ingredients in large pot. Cook for 2 1/2 hours. Can in hot jars.
Heat cheese and soup in saucepan. Add gelatin. Remove from heat. Add celery, onion, crab, and mayonnaise.
Add milk and molasses to bran and let stand 2 minutes; add egg and shortening and beat well. Sift dry ingredients together and add, stirring only until combined. Bake at 400° for about 25 minutes. Serve warm. Makes 12 (2 1/2-inch) muffins.
Roll vanilla wafers fine and put half in pie dish, pressing down firmly. Cream sugar and butter and add well beaten eggs. Pour in on crumbs, then pineapple that has been well drained. Add nuts to whipped cream, then put this over top of pineapple. Then, other half of crumbs on top and sides. Refrigerate 24 hours before serving.
Sift dry ingredients; set aside. Combine buttermilk, eggs and oil. Stir raisins into dry ingredients. Combine milk mixture into dry ingredients. Stir only until blended. Bake at 350° for 45 to 60 minutes in greased pan.
Melt oleo (1 cup), add crumbs and sugar. Mix well. Press on sides and bottom. Beat 2 sticks butter, powdered sugar and 2 eggs at least 15 minutes. Spread over crust. Lay sliced bananas, pineapple, Cool Whip, nuts and cherries over the top. Store in refrigerator.
In a large bowl, sift dry ingredients. Combine eggs, oil and milk. Add to dry ingredients. Add carrots, coconut and cherries. Divide dough into 3 small loaf pans. Bake at 350° for 45 to 50 minutes. Can be frozen.
Marinate overnight. Drain on paper towel and bake in 250° oven for 2 hours. Turn oven off and leave in oven until next morning.
Pour liquid over breasts. Cover with foil. Bake at 250° for 3 1/2 hours. Remove foil the last 3/4 hour. Sprinkle with paprika.
Place milk and margarine in large glass mixing bowl. Microwave on High for 1 minute.	Add salt, cocoa and sugar; mix well. Microwave on High for 4 to 6 minutes or until mixture boils, stirring occasionally. Add vanilla and peanut butter. Blend well. Add oatmeal; stir until well mixed. Drop	by spoonfuls onto foil or preferably waxed paper. Chill until firm or let set until firm.
Cream well shortening and sugar. Add egg and beat. Sift together salt, soda, cinnamon and flour. Add nuts if desired and chopped apples. Bake 35-40 minutes in a 350 degree oven in a greased and floured 8x8 pan. Serve with whipped cream.
Mix shortening, sugar, molasses and eggs in a large bowl. Add flour, soda, salt, ginger, cloves and cinnamon. Mix well. Add boiling water; blend well. Bake at 350° until firm.
Arrange crumbled bacon, onion and Swiss cheese over bottom of pie crusts. Mix together half and half and seasonings. Pour carefully into pie crusts. Bake at 425° for 15 minutes and then at 300° for 35 minutes. Make sure it is set in middle.
Fry cubed potatoes until done. Place in bottom of 2 to 3-inch sided baking pan. Salt lightly. Preheat oven to 350°. Open chili and pour over potatoes. Sprinkle onions and cheese over chili. Place in oven and bake until heated through and cheese is melted. Serve hot.
Brown beef; add onion, garlic, celery, pepper and salt. Add combined tomato paste, tomato juice, chili powder, cayenne pepper and curry powder. Cook until all ingredients are done. Cook spaghetti as package directs. When done, add enough meat sauce to spaghetti to prevent spaghetti from sticking together. Place serving of spaghetti on plate and cover with meat sauce.
Cook spinach according to directions and drain well. (Squeeze!) Combine next 6 ingredients. Stir in spinach. Pour into slightly baked pie shell. Slice and place tomato on top. Sprinkle with Parmesan cheese. Bake at 450° (preheated oven) for 35 minutes. Serves 6.
*Use 1/2 cup juice in cake and 1/2 cup juice in sugar glaze.
Mix one at a time, in order given. Cook on medium heat. Stir constantly until thickens. Let cool. Stir every 5 minutes. Pour into cooked crust, or graham cracker crust. Top with Cool Whip.
Combine flour, salt, sugar and shortening; mix well. Fold in remaining ingredients and pour into two 9-inch pans or three 8-inch pans. Frost with Divinity Frosting.
Soften ice cream enough to make into a ball. Wrap in Saran Wrap and freeze overnight. Wrap ice cream in pie crust and seal edges. Heat deep fryer to 425° or hotter. Drop ice cream into fryer. When it comes to the top, about 2 seconds, it is done. Cover with your favorite topping. This can be made into individual servings by making smaller balls.
In a baking pan, dump pineapple with juice and cherry pie filling. Top with cake mix. Pat with margarine. Bake at 350° for 1 hour. Serve hot or cold with ice cream.
Dip chicken into egg. On wax paper, coat chicken with crumbs. In 10-inch skillet over medium heat, in butter, cook chicken 10 minutes or until browned on both sides. Remove.
In skillet lightly cook beef, onion and pepper. Drain fat. Stir in remaining ingredients. Simmer about 5 minutes. Makes 4 servings.
Mix all the ingredients. Place in small or large bread pan. For small pan, bake at 350° for 1 hour. For large pan, bake at 350° for 1 1/2 hours.
Combine egg, 1/3 c. pizza sauce, bread crumbs and beef. Mix together and form into two loaves. Top lower loaf with 1/2 c. mozzarella cheese and 1/4 parmesan cheese and parsley. Put top loaf over mixture and seal meat around edges.Cook in Microwave- in a drain pan- cover with wax paper. Cook on Hi for 5 minutes. - drain- then medium (50%) for 12 minutes. -drain- let stand 10 minutes. Warm rest of pizza sauce and pour over and top with rest of mozzarella cheese.
Combine ingredients; beat until smooth. Cover; chill to blend flavors. Before serving, allow dip to soften to room temperature. Serve as a dip for potato chips, fancy crackers or raw vegetables.
Beat yolks real good. Gradually add sugar and cream and beat until stiff. Stir in part of the flour. Place enough dough on breadboard, spreading on softened butter. Fold batter, then spread on more butter. Continue process until butter and flour are all used up. After each addition, pound with rolling pin until thoroughly mixed. Set in a cool place until chilled.
Combine dry ingredients. Add buttermilk, margarine and eggs, mixing just until moistened. Pour into well-greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 425° for 20 to 25 minutes or until golden brown.
Mix all ingredients together. Pour into greased and floured 9 x 5-inch pan. Bake at 325° for 1 hour and 20 minutes.
Add hot water to jello and cranberry juice mix well. Add nuts, pineapple and celery. Refrigerate until congealed, and store in refrigerate until serving.