HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and drain. Add pepper and onion. Saute. Stir in corn, sauce and chili powder. Add 1/2 cup cheese spread. Stir until melted. Spread 1 cup meat mixture onto bottom of a 1 1/2-quart casserole. Top with 1 cup chips. Repeat layering twice. Top with remaining meat mixture. Bake 20 minutes at 350°. Top with remaining chips, tomato and cheese spread. Bake 5 minutes more.
Mash cooked squash. Add other ingredients and mix well. Pour into a greased 1-quart casserole dish and bake at 375° for about 40 minutes. Yields 6 servings.
Stir it all together. Put it in the oven to bake for 15 minutes. Sprinkle it with self control. Then you have a good friendship.
Mix everything just until blended. Pour into greased 8 x 8 x 2-inch pan. Bake 20 to 25 minutes at 425° (goes great with chili).
Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening. Add beaten eggs, bananas and vanilla; beat well. Drop by teaspoonful on ungreased cookie sheet about 1 1/2-inches apart. Sprinkle with cinnamon and sugar mixture. Bake at 400° about 12 minutes. Remove cookies from pan immediately.
Prepare pastry shell. Set aside. Heat oven to 350°. In a small mixer bowl, cream the butter. Add eggs and vanilla or bourbon. Combine sugar and flour. Add to creamed mixture. Stir in chocolate chips and nuts. Pour into unbaked pastry shell. Bake 45 to 50 minutes or until golden. Cool 1 hour. Serve warm. Garnish with festive whipped cream.
Sprinkle garlic powder lightly on both sides of steak. Prick both sides with fork. Combine soy sauce, Worcestershire sauce and oil. Pour over steak. Marinate 6 to 8 hours turning frequently.
Combine all ingredients in large bowl. Pour into greased and floured bread pans. Bake for 1 hour and 10 minutes at 350°.
Beat sugar, shortening and eggs together; add flour, salt and vanilla. Grease and flour tube pan. Bake for 1 hour at 325° to 350°. Best eaten while warm.
Bread chops or cutlets and brown. Saute vegetables with 2 tablespoons fat. Add tomato sauce. Place chops in baking pan and use 1/2 vegetable mixture to cover. Add thin layer of Mozzarella cheese and rest of vegetables over cheese. Bake 40 minutes at 350°. Good.
Cook broccoli and drain. Mix with other ingredients (save small amount of cheese for top). Cover with buttered bread crumbs. Bake 35 minutes at 350°.
Melt margarine and brown sugar. Pour over dry ingredients and mix. Put half in the bottom of a 9 x 13-inch pan. Spoon in softened ice cream. Pour remaining Chex mix over top and freeze. Cut in squares.
Cook vegetables separately and drain. Do not overcook. Mix mayonnaise with other ingredients and let stand at least 6 hours. Mix with vegetables and let stand 24 hours.
Cook peppers in boiling water for 5 minutes. Cook rice. Brown meat and onions; drain fat. Add tomato sauce; cook for 5 minutes. Stir in rice. Stuff peppers with mixture. Place in a shallow pan. Bake for 15 minutes at 375°.
Cream sugar and oleo. Add eggs and vanilla. Sift flour, soda and cream of tartar. Add to creamed mixture; mix well. Chill 30 to 45 minutes. Roll out 1/8-inch thick. Cut and bake until slightly golden color. Bake at 400°.
Brown beef in oil. Add vegetables, broth and other seasonings. Simmer 20 minutes. Add cornstarch and cook until thick.
Saute onions in butter. Combine with mix just until blended. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for 50 or 60 minutes.
Grate cheese and let set at room temperature until soft. Blend Cheddar cheese, cream cheese and pimento together. Add all other ingredients and beat until smooth. I use a mixer. You can use food processor.
Put cut up apples in 1 1/2-quart casserole dish. Sprinkle with tablespoon of liquid artificial sweetener, lemon juice and cinnamon. Combine last 4 ingredients in separate bowl. Toss with fork and blend well. Sprinkle over apples. Pour 3/4 cup hot water over topping. Cover and bake at 400° for 15 minutes. Uncover and bake 15 to 20 minutes.
Chill bowl and beater. In medium saucepan, mix chocolate, water, sugar, coffee and salt. Set over low heat, stirring until chocolate melts and comes to a boil. Reduce heat and cook for 3 minutes, stirring occasionally. Remove from heat. Stir constantly while adding milk. Return to heat until scalded, not boiled. Beat whipping cream in well-chilled bowl until cream stands in peaks. Serve coffee piping hot, each serving topped with whipped cream. Serves 12 to 15.
Mix first 9 ingredients well. Mixture will be crumbly. Roll into 1-inch balls. Press into sugar and bake 9 to 12 minutes at 350°.
Mix margarine and corn flakes. Place half of mixture in pan. Spread cabbage and onions. Mix soup, mayonnaise, salt, pepper and milk. Pour over cabbage. Shred cheese over soup mixture. Spread crumbs. Bake 45 minutes at 350°.
Bring Jell-O, sugar and water to boil, then add cream cheese, apricot baby food and crushed pineapple; not drained. Set aside and let cool.
In 1 1/2-quart bowl or casserole, microwave margarine at High for 1 to 2 minutes, until melted. Add crumbs, sugar and peanut butter; mix well. Chill until firm. Shape into eggs and refrigerate. Microwave chocolate chips in covered casserole at Medium for 6 to 8 minutes, stirring every two minutes, until completely melted. Using toothpicks, dip eggs into melted chocolate to coat. Chill eggs on cookie sheet until firm.
Dissolve gelatin in boiling water. Gradually whisk salad dressing into gelatin until smooth. Stir in cranberry orange sauce and applesauce. Pour into a 5-cup ring mold which has been sprayed with no-stick cooking spray. Chill until firm. Makes about 5 cups or 10 servings.
Break up sausage with a fork and cook until brown in a large heavy pot. Add chopped bell pepper, green onions and garlic. Saute until soft. Stir in uncooked rice and salt. Put in casserole dish and add broth. Cover and bake at 350° for approximately 35 minutes, until liquid has been absorbed.
Combine all ingredients and bake, uncovered, in 9 x 13-inch pan for 1 hour at 350°. Serves 8 to 10 people.
Boil sugar and milk in saucepan until a little dropped in cold water forms a soft ball. Remove from heat. Add peanut butter and coconut. Beat until thick. Pour in pan to cool.
Sift flour, baking powder and salt. Mix oil, vanilla and sugar until light and fluffy. Combine with flour mixture. Add eggs, 1 at a time. Add milk. Pour into 2 greased and floured 8 x 8-inch pans. Bake at 350° for 25 minutes.
Bring first 2 ingredients to a boil. Boil 90 seconds. Remove from heat, stir in peanut butter. Mix well. Add Special K cereal, mixing well. Drop by spoon onto wax paper. Makes 38 to 40 pieces.
Combine the first six ingredients in Dutch oven. Simmer, covered, for 2 hours or until chicken is tender. Remove chicken from broth. Add remaining ingredients. Simmer, covered, for 30 minutes or until carrots are tender. Remove skin and bone from chicken and return meat to broth. Add 1 cup frozen peas. Cover and simmer 15 minutes or until vegetables are tender. Serves 10.
Boil 1 qt. of milk. Set aside. Mix flour, salt and 1/2 c. sugar with enough milk to make a paste. Beat eggs and add to mixture and add to boiled milk. Run through strainer. Pour into a 4 qt. freezer. Add sugar, syrup and remaining milk. Add vanilla and freeze.
Soften cream cheese. Add grated Cheddar, onion dip, onion salt and and garlic salt to taste. Form into ball and refrigerate. When chilled, roll in crushed pecans. Serve with crackers.
Debone cooked chicken. Mix together soups and sour cream, adding one can of chicken broth. Place egg noodles into the pot you boiled the chicken in. You may have to add some water to the chicken broth to cook the noodles tender. When noodles are tender, mix together with mixture and chicken. Place in a casserole dish and bake at 400° for 45 minutes.
Roast or cook chicken. Let cool. Pick meat from bones and chop fine. Chop gherkins and celery. Add to chicken, along with pickle juice, mayonnaise, salt and pepper and hard-boiled eggs.
Melt margarine and cook onions. Butter a casserole dish and line with cracker crumbs. Add onion and soup in layers until dish is full. Beat eggs and add to milk. Pour over the casserole ingredients. Salt and pepper to taste. Sprinkle cheese on top. Bake at 350° until brown and bubbly.
Prepare pastry shell and reserve remaining pastry for lattice top. Drain peaches thoroughly and set aside. Sift together in a bowl the sugar, cornstarch, spices and salt. Add cream and lemon juice gradually, blending until smooth. Gently mix in peaches. Turn filling into pastry shell, top with pastry strips to form lattice design. Bake at 425° for 30 to 35 minutes or until pastry is light brown. Serve warm or cold. Pears may also be used.
Mix all ingredients together. Stir only until mixed well. Mixture may be lumpy. Pour into a loaf pan that has been coated with nonstick cooking spray. Bake at 350° for 30 minutes.
Place chilies in baking dish, cover with cheese. Beat eggs, milk, flour, and salt. Pour over chilies and cheese. Bake at 350 for 30 minutes.
Cook raisins in water until water is gone. Cream shortening and sugar. Add eggs and vanilla. Add cooled raisins. Blend in sifted dry ingredients. Drop by teaspoonful on a greased cookie sheet and bake at 375° for 8 minutes or until lightly browned. Makes about six dozen cookies.
Add the first 2 ingredients and let cool. Beat the next 3 together. Add all the rest together and then put in the All-Bran mixture last. Add raisins, dates and nuts. Spray muffin tins with Pam and bake at 400° for 15 to 20 minutes.
Sift dry ingredients together. Add lard until mixture is like coarse crumbs. Stir in water. Knead on floured surface. Divide dough into balls. Cover and let rest. Roll each ball into flat circle. Make hole in center. Fry each one in hot fat until golden brown. Drain on paper towels. Makes about 8.
In a small saucepan, heat heavy cream until warm, not hot. Combine egg, vanilla and chips in a blender. Do not blend until cream is added. When cream is warm, add to blender and mix on high for 30 to 45 seconds. Pour mixture into dessert cups and chill. Makes approximately 4 (1/4 cup) servings.
Blend together first five ingredients. Fold in the rest of the ingredients. Serve with crackers.
Mix mayonnaise, chicken bouillon, vinegar, sugar and water. Pour over onions, celery, eggs, potatoes and 3/4 of the bacon. Sprinkle remaining bacon on top.
Boil peppers for 5 minutes. Mix hamburger, onion, pepper, salt and 1 can of tomato sauce together. After peppers boil for 5 minutes, stuff hamburger ingredients inside boiled peppers. Pour 3 cans of tomato sauce over stuffed peppers. Bake at 350° until hamburger meat is done (about 1 1/2 hours).
Thaw potatoes. Mix first 8 ingredients and put in a 9 x 13-inch pan or casserole. Melt the 1/4 cup butter and mix crushed corn flakes with the butter. Put over top and bake 45 minutes to 1 hour at 350°.
Cream Crisco and sugar in bowl. Add eggs; beating well. Combine flour, baking powder, soda and salt. Add to creamed mixture. Mix just until smooth. Stir in oats, coconuts and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 minutes.
Combine all ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. Makes 10 to 12 servings.
Open can of green beans. Put in saucepan. Add 1 can water, onion and beef bouillon. Bring to boil. Lower heat and cook for about 1 hour. Liquid should be almost cooked away. Serves 2.
Cut the bread from corner to corner. Cover with peanut butter. Put on raisins for eyes. Give him a red cherry nose. Make antlers with the pretzels.
Combine all ingredients into blender. Blend on high for 1 minute. Pour into tall glass and enjoy.
Wash and cut greens into 3/4-inch slices. Put 1 1/2 quarts water into pressure cooker, bring to boil. Drop greens into boiling water and stir occasionally until all greens are wilted. Remove from heat and pour off water. When all water is removed, add 1/2 cup water, salt to taste and the drippings and oil. Stir until well coated. Put pressure on greens and when pressure is up, cook 5 minutes. Let pressure go down and stir. Serve hot.
Melt butter. Add sugar and syrup, then eggs, nuts and vanilla. Pour into an unbaked crust and bake at 350° about 50 minutes.
Fix jello as always and let cool; whip until foamy. Cream together sugar, cheese and jello. Whip can of chilled milk; add to other ingredients, folding in. Add vanilla. Place in a graham cracker crust, saving some crumbs to spread over top. Pour jello mix over crust. Put in refrigerator and let set for 12 hours.
Dissolve yeast in 2 tablespoons water. Combine all remaining ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes in a 400° oven. Batter will keep several days in refrigerator.
Set thawed roast out at room temperature for 4 hours before cooking. Put in oven, fat side up. No water, no cover, no salt, no basting.
Mix well and spread on Melba or garlic rounds. Broil until cheese is melted. Serve immediately.
Mix dry ingredients. Add shortening and eggs. Make into small patty cakes. Bake in a 400° oven for approximately 4 to 5 minutes.
Bring a large pot of water to boil for pasta. Add salt and cook until al dente; drain. Beat together the milk and egg and mix with hot pasta. Spread mixture in buttered 9 x 13-inch baking dish (3-quart).
Rub into brisket nutmeg, mustard, salt, pepper and garlic salt. Wrap tightly in foil. Bake for 2 to 3 hours. Drain off stock. Cool meat, then slice across grain, very thin. Arrange meat in casserole dish. Mix and pour over sliced meat the catsup, vinegar, water, sauce, brown sugar and liquid smoke. Return to oven and reheat for 45 minutes, uncovered.
Mix all ingredients and marinate for 24 hours. Meat can be cooked in an oven on racks at 150° for 7 hours or for best results, use a dehydrator. Cook 4 to 5 hours at top temperature, turning once during cooking time. Jerky should be pliable but dry when done. Store in an airtight container in the refrigerator. (Works well with venison and turkey, too.)
Crush the garlic. Fry the garlic and loosely chopped parsley for 2 minutes in the olive oil. Add clams, including juice, lemon juice and pepper. Serve over pasta.
Mix in order given. Beat well. Bake in a greased 9 x 13-inch floured pan at 350° for 35 to 40 minutes.
Cook onion in butter until soft. Add remaining ingredients and simmer for 20 to 30 minutes.
In large skillet in hot margarine, cook chicken until browned. Add broccoli and carrots. Cook until tender. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover. Simmer 10 minutes or until vegetables are tender. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Rub mayonnaise on both sides of flounder. Place on broiler pan which has been sprayed with Pam. Sprinkle cheese on each side of flounder. Bake at 350° to 400° until tender and light brown. Flounder should be flaky.
Combine graham crackers and 1 stick melted butter in mixing bowl. Press into bottom of 9 x 13 cake pan.
Mix all dry ingredients together and store. Use 2 to 3 teaspoons per cup of hot water.
Heat nuts, margarine and sugar in small saucepan until margarine and sugar are melted and mixture comes to boil. Boil 30 seconds. Spread on bottom of shell and cool. Beat whipped topping, 1 cup milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mix; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Spoon into pastry shell. Refrigerate at least 4 hours or until ready to serve. Garnish as desired. Makes 8 servings.
Saute onions and bacon in large saucepan until lightly browned. Stir in remaining ingredients. Bring to a boil, then simmer at least 15 minutes, stirring occasionally (or bring mixture to a boil, then pour into casserole or baking pan and bake at 425° for about 1 hour or until bubbly).
Combine cornmeal, flour, sugar and salt. In separate bowl, lightly beat buttermilk and eggs. Beat in baking soda, followed by the melted shortening. Combine egg mixture with dry ingredients, blending lightly but thoroughly. Do not overbeat. Divide batter between 2 greased 9 x 5 loaf pans. Bake at 400° for 20 to 30 minutes or until tester inserted in center comes out clean.
Mix first 5 ingredients. Pour into baking dish. Sprinkle with bread crumbs. Bake at 350° for 30 minutes or until hot. Serve with crackers or toasted pita bread.
Sift first 4 ingredients. Add nuts and dates. Combine liquids; stir into first mixture. Stir. Turn into three Number 2 size greased cans. Bake at 375° for 45 minutes to 1 hour. Turn tins on sides during last 15 minutes. To remove from tins, cut out bottoms of cans. Nice for holiday gifts!
Add sugar and vinegar together to dissolve. Add apples and sauerkraut. Add remaining ingredients. Cover and chill at least 4 hours before serving. Overnight is best. Stir a few times. Flavor improves on standing. Keep refrigerated. Makes 2 quarts.
Mix all ingredients together, saving breadcrumbs and 1/4 cup melted butter for topping. Put into well-greased casserole dish. Combine breadcrumbs and butter; crumble on top of casserole. Bake at 350° for 65 to 70 minutes.
Cream butter and sugars. Add eggs and vanilla. In blender, process oatmeal until powdery. In a separate bowl, combine oatmeal, flour, salt, baking powder and baking soda. Add to creamed mixture. Mix well. Add chocolate chips, Hershey bar and chopped nuts. Cook on ungreased cookie sheet at 375° for 6 minutes. (Bake only six minutes; cookies will not seem done, but will set.) Yield: 50 to 60 large cookies.
Place cheeses in mixing bowl and allow to soften to room temperature. Add onion and Worcestershire sauce and beat until fluffy. Shape into large ball and roll in finely chopped nuts. Cover and refrigerate. Serve with assorted crackers.
Beat margarine and sugar until fluffy. Add eggs one at a time. Beat well. Add other ingredients. Beat well. Pour into greased muffin pan, 1/2 full each. Bake at 400° until just golden brown. Makes 2 dozen.
Grease and flour 2 loaf pans. Beat eggs. Add oil, sugar, pumpkin and vanilla. Sift together dry ingredients and add to first mixture. Add nuts if desired. Bake in 325° oven 1 hour and 15 minutes. Cool on wire racks.
Microwave 18 minutes, stirring periodically the first 7 ingredients or simmer 10 minutes or until done, then add remaining ingredients and microwave 1 1/2 minutes or simmer 2 to 3 minutes longer. Serves 4. Calories 40, cholesterol 1 mg and fat 1 g.
Mix hot water, sugar, pineapple juice, orange juice and lemon juice and freeze. When ready to use, take out 2 hours before serving. Right before serving, chop frozen ingredients and add ginger ale. Makes 30 (6 ounce) cups.
Melt Hershey bars in chocolate syrup over low heat and let cool. Cream butter and sugar together. Beat in eggs one at a time. Sift flour; add soda and sift again. Add flour, soda and buttermilk to sugar/butter mixture. Fold in vanilla and chocolate syrup. Pour into large Bundt pan. Bake at 325° about 1 hour and 15 minutes or until done.
Combine; pour into greased casserole dish. Bake 1 hour at 350°. Sprinkle extra noodles on top before serving.
Salt and pepper meat. Roll in flour and brown in hot oil. In a buttered baking dish, spread the rice. Chop garlic and mince onion, spreading both over rice. Arrange browned beef over this and pour consomme and water over all. Salt and pepper as desired. Spread can of mushrooms, with liquid, over all and bake in a covered dish for 1 hour at 325°.
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten. Cream sugar and Crisco together well. Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly. Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake. Bake at 350° for 25 to 30 minutes.
Shred cabbage. Cut chicken into short, thin strips. Dice green pepper. Cut mushroom pieces into thin strips. cook spaghetti, only until firm; drain. Heat peanut oil in wok. Stir-fry meat, cabbage, green pepper, bean sprouts and mushroom pieces. Chop up spaghetti and add to other ingredients in the wok. Add salt and pepper to taste. Add soy sauce until light brown color is achieved. Mix ingredients thoroughly. Heat until warm. Serves 8 to 10.
Prepare gravy mix, increasing water to 1 1/4 cups. Stir in the diced cooked turkey and the frozen peas. Heat to boiling. Spoon into casserole dish. Top with refrigerator biscuits. Bake at 400° for 20 minutes. Serves 5 to 6 people.
Mix all together and bring to boil; simmer for 1 hour. Serve with lettuce, tomato, cheese, relish or any other topping with hamburger in tortilla shells.
Warm cream cheese, sour cream, butter and eggs until room temperature. Preheat oven to 375 degrees. In a large bowl, whip cream cheese until fluffy. Beat in butter and sour cream, then add cornstarch, sugar, vanilla and lemon juice. At high speed, beat mixture until very well blended. Beat in eggs, one at a time. Pour cheesecake batter into a well-buttered 10 inch spring form pan. Place pan in a larger pan and add enough warm water to come halfway up side of pan.
Cook macaroni per package directions. Melt butter. Stir in flour. Add salt and pepper to taste. Add milk and cook mixture until thickened slightly. Add cheese. Stir into milk mixture. Pour over cooked and drained macaroni. Bake 30 minutes at 350°. The best macaroni and cheese you'll ever eat!
Melt butter and saute vegetables. Stir in flour and cornstarch. Add stock and milk, gradually blending into a smooth sauce. Add soda and cheese and stir until thickened. Add salt, pepper and parsley. Do not boil. Garnish with paprika.
Cut skinless chicken into small, 1-inch pieces. Season chicken with lemon pepper. Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken. Cook 2 minutes. Add stir-fry vegetables. Cook an additional 4 to 5 minutes. Add stir-fry sauce. Fill tortilla shell with desired amount of chicken/vegetable mixture. Fry tortillas in small amount of butter.
Add broken pecans and dot with 1/4 stick oleo; pour in unbaked pie shell. Bake at 350° for 30 to 40 minutes. Serve with whipping cream.
On a large cookie sheet, place uncut pita breads. Spread pizza sauce; top with pepperoni, grated cheese and chopped olives. Bake at 375° for 10 to 15 minutes.
Mix everything together and put in cake pan. Bake at 350° for 45 minutes.
Brown the meat until crumbly in a large pot. Add celery, onions, tomatoes and beans and simmer until celery is soft. In the meantime, boil noodles in 3 quarts salted water for 15 minutes; drain. Combine all in a large casserole. Brown bread squares or Kellogg's croutons and sprinkle over casserole. Sprinkle with Parmesan cheese. Bake at 350° about 20 minutes, until bread is browned.
Cut lard or shortening into small chunks. Pour boiling water over this and stir into a creamy mass. Add salt and sugar. Stir sifted flour and baking powder into mixture. Use a cutting motion until it is well blended. Gently shape into large ball; wrap in wax paper and set in refrigerator for 1 hour.
In a heavy bottom 2-quart saucepan, cook onion in butter until tender. Add milk and cubed cream cheese, stirring over medium heat until the cream cheese has melted. Stir in cubed processed cheese, cooked and drained broccoli and seasonings. Heat through gently. Makes 5 cups soup.
First Layer: Mix flour, margarine, nuts and the 2 tablespoons sugar. Press in 9 x 13-inch pan. Bake 15 minutes at 350°. Cool 45 minutes.
Combine mayonnaise, flour, eggs and milk. Stir in cheese and onions. Fold in crabmeat. Season to taste. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Mix ingredients, except tomato sauce. Shape into balls. Pour sauce over meatballs and bake at 400° for 30 minutes.
Preheat oven 400°. In frying pan brown cubed chicken, add seasoning salt and 1/4 cup water turn down burner to low and cover. In large mixing bowl combine soup, milk and green peppers. When chicken is done add to soup mixture. Line a 9 X 13 greased pan with layer of corn chips. Then spoon on soup and chicken mixture. Sprinkle with cheese (about 1/3 of a pound). Repeat. Then cover with a layer of chips and the rest of the cheese. Cook for 15-20 minutes. Let stand for 10 minutes.