HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease pie plate. Brown beef and onions; drain. Stir in salt and pepper. Spread in plate. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife inserted in center comes out clean.
Make cake as directed. Grease and flour 9 x 13 cake pan. Pour cake into the pan. Mix remaining ingredients and pour over cake batter. Bake 1 hour at 350°. Refrigerate.
Heat oven to 350°. Grease a round pan, 9 x 1 1/2-inch. Mix cream cheese, 1/3 cup sugar and the almond extract. Reserve. Mix baking mix, milk, 1/4 cup sugar and the margarine until dough forms. Pat in bottom and 1-inch up side of pan. Spread cream cheese mixture over dough. Carefully spread preserves over cream cheese. Sprinkle with almonds.
Cook butter and sugar over low heat until bubbly. Cool. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla extract, then sifted dry ingredients and coconut. Mix thoroughly. One cup nut meats may also be added. Spread in shallow 10 1/2 x 15-inch pan (greased) and bake in moderate oven (350°) about 25 minutes. While warm, cut in squares. Makes 3 dozen.
Snip off ends of pea pods. Heat 2 tablespoons of the oil. Stir-fry pods for 1 minute. Remove and keep warm. Heat remaining oil. Stir-fry onions until lightly browned. Stir in beef. Stir-fry over high heat until just cooked. Pour off excess grease. Stir in curry powder and salt. Cook about 3 to 4 minutes until aroma is released. Add rice. Combine and heat thoroughly. Sprinkle with cayenne pepper.
Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, chicken, thin coconut milk and curry powder and cook until the sauce is thick using a little flour for thickening, if necessary. When about dry, add pure coconut milk. Add pepper and salt to taste.
Sprinkle yeast into warm water; stir until dissolved. Beat in	sugar,	salt, milk, margarine and eggs. Add 3 cups flour and beat until smooth. Beat in enough additional flour (about 2 3/4 cups) to make a soft dough that leaves sides of bowl. Cover and let rise until doubled, about 1 hour.
Mix all ingredients thoroughly. With large spoon, drop batter in hot oil in skillet. Keep pancakes small. Fry on both sides until brown.
Put ingredients into the blender and mix. Pour into a deep buttered pie plate. Bake at 350° for 45 to 50 minutes.
Brown meat and seasonings for 5 minutes Place eggplant in microwave dish and cover with meat mixture. Sprinkle with 1/2 tsp. basil and 1/2 tsp. oregano. Top with 16 oz. can of tomato sauce and sprinkle with Parmesan cheese. Cover and microwave on medium for 10 minutes.
Chop Oreos very fine. Add 1/2 mixture whipped cream cheese, margarine and sugar. Mix in Cool Whip. In another bowl, whip pudding, milk and vanilla until thick. Fold two mixtures together. Next put whipped mixture, then top with remaining Oreos.
Mix cheese and peanut butter. Mix the frosting sugar in slowly, then beat until fluffy. Gradually add Cool Whip and mix until smooth. Pour in pie shell and freeze 8 hours or overnight. Can garnish with chocolate curls. Remove from freezer 1/2 hour before cutting.
Cut up chicken and mix soup and sour cream. Put in a Pyrex dish. Crumble the Ritz crackers on top of mixture along with melted margarine. Sprinkle with poppy seed. Bake for 30 minutes at 350°.
Combine all ingredients in a large bowl; blend until moistened. Pour into a greased 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes. Cool and sprinkle with powdered sugar, if desired.
Melt margarine and then mix with eggs, flour, sugar, pineapple and coconut. Pour into unbaked pie crust. Bake at 350° for 1 hour or until filling is set and brown. Makes 1 pie.
Combine all ingredients. Spread on cake. Cake must be refrigerated. Delicious on a white cake.
Bring salt, pepper, sugar, vinegar and water to a boil. Cool; stir in oil. Mix beans, peas, corn, pimiento, green pepper, celery and onion. Pour dressing over vegetables. Toss to coat; chill in refrigerator. Makes fifteen 1/2 cup servings.
Cream together shortening and sugar. Add eggs, molasses and dry ingredients. Fold in raisins and nuts. Roll in string 3/4-inch wide and 1/2-inch thick. Sprinkle sugar on top. Bake at 375° on cookie sheet for 12 minutes. Cool and cut in cookie size pieces.
Coat the orange slice pieces and nuts with some of the flour. Beat eggs and add sugar. Combine all of the ingredients. Line a 10 x 14-inch pan with waxed paper or grease and dust well with flour. Bake about 40 minutes at 315°.
Brown and season meat, celery and onion! Mix remaining ingredients. Pour in baking dish; top with chow mein noodles (optional). Bake at 350° for 1 hour or cook in crock-pot for 2 hours on low.
Mix together gelatin, water, oil, unbeaten eggs and cake mix. Beat 2 minutes on medium speed of mixer. Beat until smooth. Add the strawberries. Beat for 1 minute or until thoroughly mixed. Pour into greased and floured pan. Bake at 350° for 30 to 45 minutes. When cake is cooled, frost with strawberry frosting.
Cut squash in half. Scoop out seeds. Place, cut side down in shallow baking pan filled with 1/4-inch water. Bake at 350° for 40 minutes. Turn squash. Fill each center with 1 tablespoon brown sugar, 1/2 tablespoon butter and 4 to 5 orange sections. Bake for 20 to 25 minutes longer.
Use portions as desired of the above items. Marinate in Kraft's Italian olive oil dressing. Refrigerate overnight. Serve cold.
Mix cream cheese until smooth and almond extract. Fold in Cool Whip. Cut angel food cake into 1-inch cubes. Lay 1/2 cake in trifle bowl, 1/2 Cool Whip and cream cheese mixture. Top with 1/2 cherry pie filling. Repeat process.
Rub fish inside and out with lime juice and sherry. Season with salt and pepper; let stand in refrigerator 1 to 2 hours. Preheat oven to 375°. Melt butter in skillet and saute celery, scallions and garlic until tender. Add remaining ingredients, except wine to skillet. Mix and use to stuff fish. Place in baking pan and pour over wine, baking about 40 minutes or until fish flakes easily. Number of servings: 6.
Beat eggs well. Add sugar gradually. Add flour and baking powder. Heat milk with butter until almost boiling. Add vanilla and hot milk mixture to batter and mix well. Grease pan and bake in a 350° oven for 35 to 45 minutes. Test cake. Let cool and remove from pan.
Separate the eggs. Add all the sugar to egg yolks, plus the lemon peel. Beat until nice and fluffy on high speed, about 15 minutes. Fold in flour. Whip the egg whites until fluffy. Add to the egg yolk mixture. Mix thoroughly. Grease 9-inch pans and line the bottom with wax paper. Make four separate layers. Let it cool before frosting.
In a large casserole dish, put rice. Pour corn with juice over rice. Salt and pepper. Pour 1/2 can tomato sauce and 1 cup water. Sprinkle onion and pepper over this. Break up the ground beef over this and pour the remaining 1/2 can of sauce and 1 more cup of water. Place bacon strips on top. Bake at 350° for 1 hour, covered, and 1/2 hour, uncovered.
Spray baking pan with Pam. Place frozen rolls in pan. Pour butter over rolls. Sprinkle with brown sugar and pudding. Sprinkle with pecans (optional). Place in cold oven and leave overnight. Bake at 350° about 20 minutes or until brown.
In large 11 x 13-inch casserole dish, layer bean dip; set aside. Combine avocados, lemon juice, salt and pepper. Mix well and spread over bean dip; set aside. Combine salsa dressing, sour cream and taco seasoning. Mix well and spread over avocado mixture, then layer chopped green onion, diced tomatoes, Cheddar cheese and black olives. Serve with toasted corn chips.
Sift together dry ingredients. Mix milk, egg and shortening and add to flour mixture. Stir just enough to moisten flour mixture. Pour into an iron skillet that has been heated on top of stove with 2 tablespoons of oil to hot (the cornbread mixture should sizzle when it is poured into the pan). Bake in a 425° oven for 20 to 25 minutes or until golden brown.
Combine prunes, sugar, 1 tablespoon flour, cinnamon and orange peel. Mix well. Put mixture in an 8-inch round pan. Combine 3/4 cup flour, brown sugar and salt. Cut in butter until mixture is crumbly. Sprinkle mixture over the prunes. Bake at 350° for 30 to 40 minutes until golden brown on top.
Cook the Creamettes according to package directions. Mix all the ingredients except the potato chips and put in a greased casserole. If the mixture is too thick, more milk may be added. Top with the crushed potato chips and bake at 350° for 45 minutes.
Place all ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process on high until dressing is smooth. Cover and refrigerate several hours. Serve with fresh salad greens or fresh fruit. Makes 8 1/2 cups for 1-tablespoon servings.
Mix all ingredients and keep in a closed container. To serve, add 3 to 4 tablespoons of mix to 1 cup of boiling water.
Combine beans, onion, ketchup and sugar in greased 2-quart casserole. Top with bacon. Bake in hot oven (400°) 1 1/4 hours. Makes 6 servings.
In a very large bowl, mix together the melted margarine, chopped onion, cream of chicken soup, sour cream and Cheddar cheese. Stir well. Gently stir in the thawed hash browns until thoroughly mixed. Spoon into a 2 to 2 1/2-quart baking dish (about 8 x 11-inch), well greased.
Mix together 2 cups cooked chicken breasts cut into chunks with drained pineapple and drained mandarin oranges, celery, seedless grape halves and almonds with as much mayonnaise as you like.
Cook macaroni as directed; drain. Toss bread crumbs with butter, salt, pepper, parsley, basil and Parmesan cheese. Butter a 3-quart casserole dish. Arrange layers of macaroni, bread crumbs and Cheddar cheese in casserole dish. Slowly drizzle milk over top of casserole until all is absorbed. Bake 1 hour until bubbly and brown.
Place bread in greased glass dish; pour margarine over bread. Place browned, drained meat over bread. Mix together eggs, mustard, milk, salt and pepper; pour over meat and bread.
Drain salmon, reserving liquid; add enough milk to measure 1 cup and set aside. Melt butter in a heavy saucepan over low heat; add onion and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper; set aside.
Preheat oven to 350°. Mix meats together by hand in large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix. Shape into loaf in shallow baking dish. Drape loaf with bacon strips, then pour tomato sauce over loaf. Bake 1 1/2 to 2 hours or until done to your liking.
Slice cabbage; stir in sugar. Slice onions in rings. Place 1/2 of cabbage in bottom of dish. Cover with onion rings. Top with remaining cabbage. Set aside.
Place onions in a bowl and pour mixture of vinegar and sugar over the top. Add water to cover. Put in refrigerator for at least 30 minutes; drain. When ready to serve, fold in mayonnaise, mixed with celery seed. This is real good with fried fish!
Arrange cooked broccoli in 9 x 13-inch pan or larger flat casserole dish. Cut chicken in large bite size pieces; place over broccoli and mix soup, mayonnaise and lemon juice. Pour over broccoli and chicken. Sprinkle with cheese, bread crumbs and drizzle melted butter over top. Bake at 350° covered about 1 hour.
Preheat oven to 275°. Combine sugar, salt, cinnamon, cloves and nutmeg. Beat egg white and water; add to sugar mixture. Beat until well blended. Gradually add pecan halves and stir until well coated with glaze. Place nuts on greased baking sheet and bake for 45 minutes or until golden brown. Cool and store in airtight container.
Mix all ingredients together. Cover. Cook on high in crock-pot for 6 to 8 hours. Wire whisk until meat is shredded. Makes 6 or more sandwiches.
In bowl, combine cake mix, 6 tablespoons butter and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg until well blended. Press into greased 13 x 9- inch pan. Pour cherry filling over crust. Spread to cover. To reserved crumbs in large bowl add 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Beat until mixed. Sprinkle over cherry mixture. Bake at 350° for 30 to 40 minutes. Serve with Cool Whip.
Fry bacon to crisp. Set bacon aside. Flour chicken and brown in bacon grease. Set chicken aside. Cook onions and mushrooms until mushrooms are tender. Place chicken, onions and mushrooms in large pot (or roaster oven). Crumble bacon and add. Add carrots and crushed garlic. Pour in red wine and chicken broth. Cook in oven at 350° for 1 to 2 hours or until chicken is tender. Serve over steamed rice.
Place candy bars in pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter. Beat at low speed until combined. Pour into pastry shell. Bake at 325° for 35 to 40 minutes or until set. Cool on wire rack.
Cream butter, sugar and eggs. Add flour, baking powder, salt and baking soda, alternately with sour cream. Add vanilla. Spread half of batter in greased and floured 9 x 9-inch pan. Sprinkle with 1/2 of the topping. Cover with remaining batter. Sprinkle rest of topping on top. Bake at 350° for 25 to 30 minutes.
Combine dry ingredients. Gradually stir in pineapple juice and beaten eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature. (If you use pineapple without sugar, add several packs of Equal as last step.) Bring water to rolling boil. Add salt and oil. Cook macaroni until done. Drain, rinse, drain and cool. Combine with egg mixture. Mix gently but good. Refrigerate in airtight container overnight. Add oranges, pineapple, Cool Whip, marshmallows and coconut.
Melt margarine into the bottom of a sheet cake pan or oven roaster. Preheat oven to 375°. Crack and beat eggs. Add hot milk and salt and pour into prepared pan. Bake 25 minutes, then stir gently to loosen edges. Bake an additional 15 minutes or until eggs are set to your liking. Serves 25. Easy way to feed a crowd; we use this at camp a lot.
Add milk to corn; add flour sifted with salt, pepper and baking powder. Add butter and beaten eggs. Drop by spoonfuls in hot grease. Fry until golden brown.
Combine squash, onion, 1 tablespoon margarine, eggs, salt and pepper. Pour milk over 1 cup bread crumbs. Set aside for 3 minutes. Then stir into squash mixture. Spoon into lightly greased 1-quart casserole. Combine remaining bread crumbs and margarine. Spoon over squash. Bake 30 minutes at 350°.
Crush wafers; mix nuts, cocoa, corn syrup and rum until soft paste. Dust palms of hands with confectioners sugar. Shape in balls. Set aside 1 hour, then roll in sugar. Store in airtight container. Makes 30 balls.
Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes. Makes about 3 dozen cookies.
Combine all ingredients in food processor and process for 5 to 10 seconds. Serve with corn chips.
Make paste with flour and milk. Cook and cool. Add shortening, butter, sugar. Beat until spreading consistency. May add 1/4 tsp. vanilla if desired.
Mix together. Bake in large greased pan at 350° for 45 minutes or until done.
Put all the ingredients in a bowl at once. Beat at medium speed for 20 minutes. Bake in 350° oven for 1 hour or longer. Put the cake in cold oven. Bake in Bundt pan.
Combine all ingredients and mix well. Pour into a 2-quart casserole dish. Add topping.
Boil first 4 ingredients for 2 minutes, then add quickly the peanut butter, vanilla and quick oats. Drop by teaspoonful on waxed paper.
Combine cake mix, orange juice, water, egg yolks and orange peel. Beat for 4 minutes in mixer. Pour into 2 greased and floured 9-inch round cake pans. Beat egg whites with tartar to soft peaks. Gradually add 1 cup sugar, beating until stiff. Spread meringue evenly over batter. Bake at 350° for 35 to 40 minutes. Cool completely. With flexible spatula, carefully remove layers from pans, keeping meringue side up.
Brown meat. Add onions and celery. Cook until well done. Mix in remaining ingredients. Put in greased casserole (2 1/2-quart size). Top with remaining noodles and bake at 350° for 45 minutes.
Heat oil in a large saucepan over medium heat. Add onions, carrots, celery and jalapeno peppers. Cook, stirring often, for 6 minutes. Stir in tomatoes, garlic, green pepper, parsley, chili powder, cumin, oregano and salt. Bring to simmer. Cook, covered, for 20 minutes, stirring often. Add beans and cook 5 minutes more. Add zucchini and cook, uncovered, for 5 minutes, stirring occasionally.
Add eggs, oil and mandarin oranges (and juice) to cake mix. Blend together and bake at 350°.
Mix all ingredients until mixed well. Pour into a 2-quart casserole dish and bake at 350° until brown.
Preheat oven to 350°. In a large saucepan over low heat cook green onions and mushrooms in 1/4 cup water until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to cool about 10 minutes.
Combine sugar, syrup, flour and milk into beaten eggs. Add butter, nuts and coconut. Pour into 2 unbaked pie shells. Bake at 375° for 45 minutes.
Heat milk to a boiling point. Melt butter and stir in flour. Pour heated milk into flour and butter mixture, beating until smooth and creamy. Cool. Add egg, seasonings, lemon juice, Worcestershire sauce and 2 tablespoons of mayonnaise; blend well. Add crabmeat and mix well, but gently. Fill shells or heatproof small dishes. Now, mix 2 tablespoons mayonnaise with 2 tablespoons milk and brush over tops. Sprinkle with paprika. Bake at 400° for 8 minutes or until piping hot and lightly browned. Serves 8.
Pare and cut watermelon rind into pieces 2 inches long and 3/4-inch wide. Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let stand overnight; drain. Cover with water and boil for 10 minutes; drain. Cover with a heavy syrup made of 1 part sugar and 1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add whole spices, if desired. Cook slowly until rind is tender and clear.
Thaw potatoes; mix all ingredients except corn flakes and some of the cheese. Place in a 9 x 13-inch pan; sprinkle with corn flake crumbs and cheese. Bake 50 to 60 minutes at 350° uncovered.
Mix together. Bake at 375 for 30 minutes. Layer bacon strips over top and bake until done.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but add vegetables with seasoning packet. Combine soup, milk, and parsley; set aside. In a 2 to 3-quart baking dish, arrange stuffing across center of dish. Spoon thin layer of soup mixture in dish on each side. Arrange chicken over soup mixture. Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil and bake for 15 minutes. Uncover and bake 10 minutes more or until chicken is fork-tender.
Place all ingredients into mixing bowl and mix together. Pour into small loaf pans which have been greased. Bake at 350° for 45 minutes.
Spread pie filling in a 9 x 13-inch pan. Sprinkle cake mix over fruit. Spread nuts on top and press down. Pour melted oleo over all. Bake at 350° for 25 to 30 minutes or until browned good.
Mix together all the ingredients. Cook over low heat until hot. Also good to prepare in crock-pot on low.
Mix sugar, flour, cinnamon and salt. Toss with zucchini. Pour the lemon juice over the mixture. Put the mixture into the pie shell. Pour the beaten eggs over the mixture in the pie shell and place the top crust over the pie. Add a few slashes near the center to allow for steam to escape. Place pie on a cookie sheet and bake in a 400° oven for 1 hour or a few minutes longer, until golden brown.
Drain beets; save juice. Measure juice and add enough water to make 1 1/2 cups liquid. Bring to a boil, then remove from heat. Add gelatin, sugar, vinegar and horseradish. Stir until gelatin and sugar are dissolved. Add beets. Pour into mold or 8-inch square pan and refrigerate until firm. Serve over lettuce to which mayonnaise and red wine vinegar has been added to taste.
Heat oven to 350°. Mix all ingredients except ground chuck. Add ground chuck to mixture. Press into 8 x 4-inch loaf pan. Bake 1 hour. Let stand for 5 minutes before serving.
In a medium saucepan, melt butter. Stir in cocoa and cook 1 minute. Add remaining ingredients. Stir until smooth. Spread on cake or brownies.
Cook sausage until brown in a large skillet over medium flame. Drain and reserve 2 tablespoons drippings in skillet. Blend in flour; brown, stirring constantly. Add milk. Bring to a boil; reduce temperature. Add sausage, salt and pepper; simmer 2 minutes. Serve over hot, open-faced biscuits.
Brown hamburger with onions; add water, tomato paste and spices. Simmer 25 minutes. Stir occasionally. Grease bottom of lasagne pan. Start with sauce, then layer of cooked noodles, sauce and cheese, ending with sauce. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Cut celery ribs into long thin strands about the size of thick spaghetti. Lay in a large kettle; pour on quarts of boiling water and stir in salt. Cook until celery is limp (about 10 minutes). Serve after draining with any pasta sauce. Yield: 2 servings.
Mix first 4 ingredients together until smooth. Place cream cheese package (either 3 ounces or 8 ounces) on small plate. Pour jelly mixture over cream cheese liberally. This may be served on Ritz crackers or toasted thin sliced Pepperidge Farm bread.
Beat together eggs, oil and sugar. Add remaining ingredients and mix well. Turn butter into greased 9 x 13-inch pan. Bake 70 minutes at 300°. Frost with cream cheese icing.
In cooking pan, mix lemon pie mix, sugar, egg yolks and 3 cups water. Cook until thickens. Pinch cream cheese into pie mixture. Use hand mixer. Pour into baked pie shell. Beat egg whites and put over top. Bake in oven until top is brown. Let cool.
Mix the first 4 ingredients until dissolved. Add eggs, 1 at a time, beating 2 minutes after each egg. Add vanilla and butter flavoring. Now take sugar, cinnamon and chopped pecans and mix together. Grease and flour Bundt pan. Put 1/3 of batter in pan, then sprinkle 1/2 cup sugar mixture over it. Then 1/3 more batter and rest of sugar mixture. Finish with rest of batter. Bake at 325° for 50 minutes or until done. Test with toothpick. Let stand 15 minutes before removing from pan, then glaze.
Brown beef and drain. Cook noodles and drain. Set aside. Mix Ricotta cheese, 1 cup of Mozzarella cheese, egg and oregano. Combine with spaghetti sauce, noodles and beef. Pour in baking dish and top with other cup of Mozzarella cheese. Bake for 25 to 30 minutes to heat through. Can be frozen.
Heat oven to 325°. Butter a 9-inch baking pan. Chop and melt chocolate. Cool.
Soak beans overnight. Drain water. Refill pan with enough water to cover beans. Cook over medium heat until tender, about 1 hour. Saute onion and parsley in skillet. When beans are tender, add onion and parsley to pot. Add tomato sauce and spices. Cut linguica in small pieces. Add to beans. Cook 1 hour over medium heat.
When I was a teen-ager, "Chewy Gooies" were a special treat. Mrs. Barnes, my second mom, made them often for Sue and I. Sue carries on the tradition, as do I, whenever a special treat is called for.
Brown sausage and chicken in bacon drippings. Remove; add flour to make roux. Add onions, green pepper and garlic. Cook until tender. Add water, rice, tomatoes, parsley, onion tops and salt. Stir in browned sausage and chicken. Bring to boil, reduce heat to low temperature and cook covered for 1 hour. Serves 8 to 10.
Cook onion in butter until lightly browned; add flour and seasonings. Mix well. Stir in corn, baking powder and egg. Pour into buttered casserole. Cover with cracker crumbs. Bake at 350° for 30 minutes.