HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave ground beef or turkey with chopped garlic clove until cooked through. Pour off excess fat.
Brown ground beef in 10-inch skillet with onion and green pepper. Sprinkle with salt and pepper. Pour off any excess grease. Place in a 3-quart casserole dish. Pour over 8 ounces tomato sauce. Add green beans and carrots. Prepare mashed potatoes. Spoon over top of vegetables. Pour over 8 ounces of tomato sauce. Bake at 350° for 30 to 35 minutes.
Cut fish crosswise, about 3 inches apart, on each side. Chop onions in small pieces and also green pepper. Place onion and pepper in each slide made in fish. Place 1 tablespoon of green pepper and onion inside fish. Pour the tomato soup over the fish that has been placed on greased pan and lay bacon lengthwise of fish. Place in preheated oven at about 350° to 400° and bake for about 45 minutes or until tender and slightly brown.
Preheat the oven to 375°. Line a muffin tin with muffin papers. In a large bowl, combine the flour, baking powder and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then add the butter and mix. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. Put a heaping tablespoonful of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then cool on a wire rack for at least 10 minutes (the jelly centers can get hot). Makes 12 muffins.
In a 10-inch skillet, combine soup, milk and mustard. On medium heat, heat to boiling. Stir in broccoli. Return to boiling, then reduce heat to low. Cover and cook 5 minutes until broccoli is tender. Stir in pasta and chicken and heat thoroughly. Serve.
Simmer leeks and butter, covered, for 15 minutes. Add pears and wine and bring to boil (until pears are cooked). Puree all together. Strain, if needed. Add remaining ingredients to puree. Simmer until heated through.
Sift dry ingredients right into 9 x 13-inch baking dish. Do not grease pan. Smooth out dry ingredients. Make 3 holes. Put 2/3 cup cooking oil in one hole. In second hole put 2 tablespoons vinegar. The last hole put 2 teaspoons vanilla. Put one cup water and one cup coffee (liquid) over this and beat with a fork. Bake at 350° for 30 minutes.
Put the garlic, soy sauce and lemon juice in a salad bowl and whisk thoroughly. Add the endive and romaine. Toss to coat. Sprinkle with pepper and Parmesan. Garnish with chopped tomato. Serves 4.
In large kettle over medium heat, cook beef until crumbly. Add onion and pepper; saute until tender. Stir in tomatoes, water, tomato paste, chili powder, salt, coriander, thyme, oregano, wine vinegar, chocolate and garlic. Simmer 2 hours or until thickened. Add beans; cook 15 minutes longer.
Preheat 10-inch skillet over medium heat for 3 minutes. Melt butter. Add steak slices and onion. Brown about 5 minutes. Add bouillon cubes and water. Cover and reduce heat to low. Simmer 25 minutes.
Combine. Work mixture with hands for 2 to 3 minutes or until dough is smooth. Divide into 4 portions. Roll out each portion to 1/4-inch thickness. Cut dough with cookie cutter of desired shapes. Use a straw or toothpick to make small hole on top of ornament. Place cutouts on wire rack and allow to dry for several days. Do not eat.
Soak venison for 2 hours in salt water and rinse. In 12-inch pan, melt butter over medium heat. Add onions and green pepper. Sprinkle entire layer lightly with salt and medium with pepper. Cook 5 minutes, turning occasionally. Scrape vegetables into corner of pan. Add pieces of venison. Sprinkle medium with garlic and parsley. Cook 3 to 4 minutes. Turn meat over. Add tomatoes. Cook 2 minutes. Add mushroom gravy. Stir until it starts to boil. Shut off heat. Serve over rice with salad.
Mix all ingredients together, except pretzels. Spread pretzels on cookie sheet evenly; break into small pieces. Pour mixture over pretzels; stir until all are "wet." Put in oven at 300° for 10 minutes. Take out and stir around; if pretzels are still wet," put in for another 5 to 10 minutes. Take out and let cool for full flavor. For more spice, add more garlic powder.
Cream together sugar, eggs, milk and oil. Sift flour, salt, baking soda and baking powder; add mashed bananas and other creamed mixture; mix. Add walnuts. Bake at 350° for 1 hour or until brown enough for you.
Bring to boil the water and butter. Remove from heat and add flour; stir to ball. Add eggs, one at a time, and beat with a wooden spoon. Spread into greased jelly roll pan. Bake at 400° for 25 minutes. Cool.
Beat milk and pudding together well. Add sugar and let stand until thickened, then add pinch of salt and condensed milk. Beat well and add vanilla. Beat well again and freeze. Makes a 2 gallon freezer full.
Turn oven on to 350°. Mix all ingredients in casserole dish. Cover and bake for 30 minutes.
Generously sprinkle Lawry's seasoning salt, then garlic salt, on both sides of the pork chops. Sprinkle lightly with pepper. Place the pork chops in the pan and cook for 20 minutes until almost done, but not completely browned (usually four pork chops at a time). Remove all pork chops from the frying pan.
Cook in a double boiler until thick. Mix enough milk to fill 1-gallon freezer. Mash the bananas and add to mixture. Freeze in freezer.
Combine pineapple, cheese, flour and sugar. Top with Ritz cracker crumbs and drizzle melted butter over top. Bake at 350° for 30 minutes.
Melt margarine. Add all ingredients. Heat until cheese has melted. Put into a blender to make it creamy.
Mix all dry ingredients in a large mixing bowl, then add wet ingredients. Beat with mixer until blended. Pour into greased and floured 9 x 13-inch or 10-inch tube pan. Bake at 350° for 30 to 40 minutes or until pick inserted in center comes out clean.
Stir baking mix, water and margarine to soft dough. Gently knead on floured board. Roll to 12 x 9-inch rectangle. Spread hash to within 1/2 inch of edge. Sprinkle with pepper. Roll from narrow edge and cut in 1-inch slices. Place on greased pan and bake at 450° for 30 minutes. Serve with hot Cheese Sauce.
Cook beef over medium heat until browned. Drain. Stir in oregano, basil, tomato paste and Mozzarella cheese. In a greased pie plate, layer Ricotta cheese and Parmesan cheese. Spoon beef mixture over cheese. Beat together remaining ingredients and pour over beef. Bake at 400° for 30 to 35 minutes. Sprinkle with Mozzarella or Parmesan cheese. Cottage cheese can be substituted for Ricotta cheese.
Brown meat in a large pan. Add all remaining ingredients, except spaghetti and cheese. Bring to a boil; break spaghetti into the sauce. Simmer for 30 minutes. Remove from heat. Place in serving bowl; top with cheese.
Heat oven to 350°. Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt; stir until just moistened. Stir in chocolate and nuts. Pour into well-greased 9 x 5-inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to cool on wire rack.
Make farina for 6 servings and add 3 to 5 tablespoons sugar. After farina is thickened, add the egg yolks and butter. Mix well and set aside. Meanwhile, beat the egg whites until thick and add 2 tablespoons sugar, a little at a time. Fold into farina mixture. Let cool and serve cold. Top with Cherry Soup.
Add beef to melted butter in skillet. Sprinkle with garlic. Cook, stirring until browned. Remove meat. Add onions and green peppers. Saute for 2 minutes. Return meat to pan with tomatoes and bouillon cube. Simmer for 5 minutes. Blend cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture. Cook until thickened. Yields 4 to 6 servings.
Grease and flour 1 Bundt or tube pan. In mixing bowl, combine oil and sugar. Add eggs one at a time; beat well. Sift the flour and spices together; set aside. Add plums to egg mixture. Fold in the flour and nuts. Bake at 325° for 1 hour. Let cake cool for 1/2 hour and pour glaze on top.
Marinate all day or overnight. Bake at 350° until done. Cover only part of the time.
Combine and bake in casserole at 300° to 325° about 45 minutes.
Sift dry ingredients together. In another bowl beat eggs and fruit cocktail. Add to dry ingredients. Mix by hand and pour into a greased and floured 9 x 11-inch pan. Sprinkle with brown sugar and nuts before baking.
Mix with mixer the sugars, eggs, vanilla and butter until sugar feels dissolved (about 5 minutes). Add remaining ingredients. Mix and drop by spoonful on ungreased cookie sheet. Bake at 350° to 375° for about 10 to 12 minutes.
Cook beans in water until tender-crisp, about 10 minutes. Melt butter in saucepan; add garlic. Drain beans. Toss with garlic butter.
Beat egg yolks (save whites) on high until pale and thick. Add 1/4 cup sugar gradually. Stir in oil and lemon extract. Set aside. Beat whites until foamy. Add 1/2 cup sugar gradually until stiff. Fold in yolk mixture. In separate bowl, combine flour, salt and baking powder. Add to mixture. Pour into pan. Bake at 350° for 10 minutes. Roll cake up and cool. Then fill and frost with the following:
Cook and cube potatoes. Chop onion. Toss all together. Cover and refrigerate several hours.
Dissolve gelatin; add to salad dressing. Mix well. Chill until slightly thickened. Fold in cran-fruit and applesauce. Pour into 5 cup mold. Chill until set.
Cream brown sugar and oleo. Add flour and pecans. Press into 13 x 9-inch pan and brown about 15 minutes at 350°. Cool. Mix sugar, cream cheese and Cool Whip; chill. Pour mixture into crust and then pour blueberry pie filling on top.
Trim off fat from edges of pork chops. Heat oil in a large skillet. Brown pork chops on both sides. Place chops in a baking pan. Top with green pepper. Make sauce. Pour over chops. Cover. Bake at 350° for 50 to 60 minutes or until chops are tender. Serve. Spoon with some of the pan juices.
Mix sugar and cornmeal. Add melted margarine, eggs, vinegar and vanilla, beating after each addition. Stir in pecans. Bake in uncooked pie shell at 325° for 1 hour.
Saute onion in oil until soft. Add tomatoes and jalapeo. Cook 2 to 3 minutes more. Transfer to a large bowl. Add the rest of the ingredients. Mix until well blended.
Place olive on cutting board and lay a spatula on top of each olive. Smash down to crack skin. Put olives, carrots and celery in a large bowl with lid. Combine the rest of the ingredients and pour mixture on top of olives. Cover container and toss occasionally. Serve after 24 hours. Makes 8 to 10 servings. Store in refrigerator but serve at room temperature.
Hush Puppies: Combine onion, buttermilk, 1 egg and jalapeno. Combine 1 1/2 cups cornmeal, the sugar, baking powder, soda and 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir wet ingredients into dry. Shape dough into 1-inch balls. When oil is at 350° add hush puppies. Fry until golden brown.
Boil chicken in 1 cup water for 20 minutes at medium heat. Add carrots in strips or slices, 1 teaspoon salt, 1/4 onion and 1/4 bell pepper. Continue to cook, uncovered, for 15 minutes.
Cream butter and sugar. Add eggs, one at a time. Cook sweet milk and chocolate	until consistency of	very thick cream. Add to mixture alternately with milk. Add vanilla. Pour into greased and floured 8-inch cake pans. Bake about 35 minutes at 350°. Put together with Ideal Frosting.
In skillet, brown chicken in butter; remove chicken. Add onion and garlic to skillet; cook until lightly browned. Add remaining ingredients except green pepper. Return chicken to skillet and spoon sauce over all. Cover; simmer 30 minutes. Add green pepper and cook 10 minutes more. Serve with rice.
Dissolve sugar and vinegar; bring to a boil. Add peppers, onions and tomatoes; bring to a boil. Seal in jars.
Beat eggs until thick. Add sugar gradually. Melt margarine and add along with flour, soda and nuts. Spoon onto large cookie tin, greased well, and spread to 4-inch round; space about 1 inch apart. Cook at 350° for about 5 minutes. Release with spatula. Quickly roll into roll. May fill with whipped cream or cream cheese. Enjoy!
Cut dough into 16 pieces. Shape into balls. Place on floured surface. Cover. Let rise 10 minutes. In a bowl, stir Parmesan cheese, garlic powder and butter. Roll balls in mixture. Arrange loosely in a 9-inch round baking pan. Cover. Let rise until doubled. Bake at 375° for 10 to 15 minutes.
Blend all of the ingredients, except rice and chicken. Bring to a boil. Put less than 1 cup of rice in 9 x 13-inch pan and pour hot mixture over same. Place buttered chicken pieces on top and sprinkle with paprika. Bake at 350° for 1 hour or until chicken is tender and brown.
Mix chicken, celery, eggs, pickles, and salt, moisten with mayonnaise. Serves 8.
Place peach slices, orange slices, lemon slices and mint in a large pitcher. Add wine, sweet lemonade and liqueur. Refrigerate up to 24 hours. Remove from refrigerator, stir and serve over ice. Ice can also be added to the pitcher when served. Makes 6 servings.
Dissolve yeast in 3/4 cup warm water; add 1 teaspoon sugar and set aside. Cream butter or margarine with 1/4 cup sugar. Add egg; mix well. Add yeast mixture, 1/2 cup warm water, salt and self-rising flour. Mix well. Put in greased bowl; cover and let stand in refrigerator overnight.
Melt butter in large skillet over medium heat. Saute onion and celery about 5 minutes. Add parsley, mushrooms and sage; cook about 5 minutes. Stir in 1/4 cup flour; cook until it bubbles. Gradually add stock; stir to prevent lumps. Add cream. Bring to a boil, stirring constantly. Simmer 1 minute. Salt and pepper to taste. Reserve 1 cup. Add turkey and lemon juice to remaining sauce. Put in pie crust; top with top crust. Bake at 425° for 10 minutes, then at 350° for about 35 minutes, until crust is golden brown. Heat the reserved sauce to serve with pie. Makes one 9-inch pie.
Mix milk and yeast together and set aside for 5 minutes. Then add the sugar, salt, butter and eggs to the yeast. Beat thoroughly with mixer. Beat in all-purpose flour. Let dough rise for 40 minutes. Mix in flour. Cover and chill 1/2 hour in refrigerator. Knead and shape into tea rings, coffee cake or rolls. Melt butter; brush over rolls. Cover and let rise 1 hour. Bake at 400° for 12 to 20 minutes.
Combine milk, lemon juice, pineapple, Cool Whip, coconut, nuts and cherries. Mix well. Chill well before serving. Will keep in the refrigerator for a week.
In a 2-quart saucepan, melt butter and peanut butter. Stir in sugar and graham cracker crumbs. Shape rounded teaspoonfuls of mixture into one-inch balls. Place on wax paper. Make a depression in center of each ball with back of teaspoon. Fill each depression with 1/2 teaspoon of melted chocolate. Store in refrigerator. Makes 5 dozen candies.
Cream the shortening, vanilla, eggs and sugar well. Mix all together. Grease and flour 2 tin loaf pans or Bundt pan. Bake at 375° for tin pans for 1 hour. For glass or Bundt pan bake at 350° for 45 minutes.
Stir first 5 ingredients together and top with butter Town House cracker crumbs. Bake at 350° for one hour.
Wash cucumbers. Cut 1/16-inch slice off blossom end. Slice or strip, if desired. Place in bowl, cover with 2 inches of ice cubes. Refrigerate 3 to 4 hours. Drain.
Filling: Mix four cups cottage cheese with 2 eggs and 1 Tbsp. salt.
In heavy skillet brown the roast on all sides in a small amount of oil. Place roast in a heavy ovenproof pan with tight fitting lid or a pan you can seal with aluminum foil. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over the roast. Cover tightly. Place the roast in preheated 325° oven and bake for about 35 to 45 minutes per pound. Baste several times with the juices in the pan. Remove the roast and allow to cool slightly. Slice the roast into bite sized thin pieces. Add additional hot pepper sauce and few drops of vinegar if desired. Yield: 10 servings. Carbohydrate 5 g, protein 3 g, fat 3 g, calories 58.
Soften cheeses. Mix all cheeses together well and then add pecans. Shape into a cone and sprinkle with paprika. Let stand a few days before using.
Chop dates, nuts and pineapple. Mix with the other ingredients. Mix together with hands. Bake in tube pan or angel food cake pan (greased). Bake at 300° for 1 1/2 hours. Delicious!
Pour ingredients into Ziploc bag. Shake until combined; add steak. Marinate several hours. Cook steak as usual. Great for London broil.
Melt butter or margarine over low heat. Blend in baking mix and seasoning. Cook over low heat, stirring until mixture is smooth and bubbly.
Bring to a boil, oleo, water and salt. Add flour and remove from heat while stirring into a ball. Beat in eggs, one at a time, beating well after each. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 25 to 30 minutes or until dark golden brown. Remove to wire rack to cool.
In a 2-quart pan, beat egg yolks. Add sugar, crushed cracker crumbs, coconut, milk and vanilla. Cook until thick and put in buttered baking dish.
Boil water and sugar to dissolve sugar. Add plain Kool-Aid and cool. Add oranges, lemon juice and pineapple juice. This can be frozen. When ready to serve, add 1 bottle ginger ale. You may use lemon-lime Kool-Aid in place of cherry and double the recipe if you like punch.
Bake at 400° about 15 minutes. May also be rolled and cooked for biscuits.
Combine all ingredients except nuts and apples; mix thoroughly. Add apples and nuts. Pour in greased tube pan. Bake at 350° for 1 hour. Pour glaze over cake in pan. Let set for 1 1/2 hours. Have glaze ready and pour on cake when it comes out of oven.
Preheat oven to 350°. Mix all ingredients. Beat well. Pour into a greased and floured tube cake pan. Bake at 350° for 45 minutes or until tested done.
Preheat oven to 375°. Beat eggs on high 5 minutes with sugar, pumpkin and lemon juice. Then add flour, baking powder, cinnamon, ginger and salt and stir until blended.
Bake in loaf pan at 375° for 15 minutes or 350° for 45 minutes.
Cook broccoli according to package directions. Place in buttered casserole. In top of double boiler, mix the mushroom soup, mushrooms, grated onion, garlic cheese and sour cream, mixing and heating well. Pour over broccoli. Top with bread crumbs and almonds. Bake in a 350° oven for about 30 minutes or until bubbly and brown.
In a very large bowl, combine Raisin Bran, sugar and flour. Add buttermilk, oil, eggs and raisins. Stir well. Pour into greased muffin tins and bake at 375° for 15 to 20 minutes. This recipe can be kept in the refrigerator for 5 to 6 weeks.
Grease skillet and preheat. Mix corn meal, eggs, oil, corn and sour cream together. Pour in preheated skillet and bake at 450° for 30 minutes.
Bring 3 cups water to boil. Add red hots, stir until clear. Pour over the jello and cool. When jello mixture is almost jelled, add the apples, marshmallows and nuts. Pour into an oiled mold and refrigerate.
Combine sugar with 4 eggs. Add pecans, oleo, dark and light syrup and vanilla. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Cook sugar, marshmallows and milk 5 minutes, stirring often. Remove from heat and stir in vanilla and cherry chips. Spread in buttered 9 x 9-inch pan, or drop by tablespoons on buttered wax paper. Melt chocolate chips, paraffin and peanut butter. Add peanuts and coconut. Spread over cherry layer.
Fry pepper and onion in oleo until tender; do not brown. Cook rice until tender. Add corn, onion and pepper; mix in milk and egg, then cheese. Bake in casserole until bubbly at 350° for 30 minutes.
May use all ground beef. Cook onion and green pepper in microwave until tender; drain. Stir together onions, pepper, tomato sauce, eggs, cheese, bread crumbs, salt, pepper, thyme. Add ground meat; mix well. Shape into loaf in baking dish (9 x 13). Bake at 350° for 1 hour. Serves 8 to 10.
Mix and top with chopped nuts (pecans). Bake at 300° until it bubbles. Serve hot with crackers.
Let frozen vegetables thaw. Drain and heat. Then add cheese and a dash of red pepper. Arrange in casserole and sprinkle with stuffing mix. Bake in a 350° oven until bubbly.
Mix together sugar, oil and eggs. Sift together dry ingredients. Blend together in order given. Bake at 350° in a greased tube pan for 1 hour and 15 minutes. Batter will be stiff.
Mix all ingredients in a 2 quart microwave safe bowl. Microwave on high 7 to 8 minutes, stirring twice, until cucumber is crisp-tender and onion translucent. Ladle into glass jar (rinsed with hot water to prevent cracking). Cover. Cool slightly and refrigerate. Makes 2 1/2 cups.
Put all ingredients into a bowl, except chocolate chips. Mix well. Then add chips. Butter and flour tube or Bundt pan. Bake at 350° for approximately 50 minutes. When cool, dust with confectioners sugar.
Saute first 3 ingredients for 5 minutes. Add broth and soup. Pour into a quart baking dish. Bake at 350° for 45 minutes. Serves 8.
In a large mixing bowl combine flour, sugar and cinnamon. Add applesauce, milk, oil, lemon juice, vanilla, butter and one egg. Mix well. Bake in a 9 x 13-inch cake pan at 375° for 15 minutes. Remove from oven. Sprinkle with diced apples, sugar and cinnamon. Then bake for 10 to 15 minutes, until apples are soft and a toothpick comes out clean. Then eat it.
Melt margarine in saucepan over low heat. Add flour, cook until lightly brown. Add onion and bell pepper, saute until tender. Remove from heat and combine tomatoes, corn and seasonings; add to flour mixture. Cook over low heat for 30 minutes, stirring occasionally. Serves 6.
Cook onion in oleo until tender. Add remaining ingredients and stir over low heat until broccoli is broken apart. Place in 9 x 13-inch baking dish or 1 3/4-quart casserole. Bake at 350° for 30 to 40 minutes.
Preheat oven to 300°. Heat oil and Karo in iron skillet, stirring to combine well. Add pecans and stir, coating well. Put this skillet into oven and roast, stirring every 15 minutes, until they are crisp. (Be cautious not to overheat nuts; they can burn if you overdo it.) Remove and pour onto waxed paper. Separate nuts and salt.
Cream margarine and sugar. Beat in eggs. Add crushed wafers alternately with milk. Stir in coconut and pecans. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours at 300°.
Beat sugar and egg until thick and foamy. Add dash of salt and beat in milk, vanilla and nutmeg. Serves 1.
Cook onion in fat until tender. Combine all ingredients except crumbs. Shape into 12 cakes and roll in crumbs. Fry in hot oil at moderate heat until brown on one side. Turn carefully and brown the other side. Cook 6 to 8 minutes.
Preheat oven to 425°. Melt butter in a 2 to 3-quart frying pan or shallow baking dish. Whirl eggs for 1 minute in blender, gradually adding milk and flour. Pour batter into hot buttered pan and bake for 20 to 25 minutes. Serve immediately with your choice of toppings: powdered sugar and lemon juice, honey, syrup, jams and jellies, fresh fruit or heated fruit.
Brown first 3 ingredients. Mix the rest and add to meat mixture. Bake at 375° for 1 hour.
Bake pie shell. Mix 7-Up, sugar and cornstarch. Cook on medium heat until it is thick. Add about 10 drops red food coloring. Put in another bowl; set in refrigerator. Let cool completely. Add strawberries and put in pie shell. Top with Cool Whip.
Fry onion, celery, bell pepper and garlic in oil until wilted or soft. Fry ground beef until brown; blend or mix 2 mixtures. Add cheese, cream of mushroom soup, chicken noodle soup, raw rice, salt and pepper. Mix thoroughly and pour into greased 1 1/2-quart casserole. Cover with bread crumbs, if desired. Bake 1 hour at 325°.
Mix all together very well and put into greased baking pan. Cover tightly with aluminum foil and bake at 350 degrees for approximately 1 hour.
Place pretzels and butter in oven at 400° for 8 minutes. Mix together sugar, cream cheese, Cool Whip, strawberries, strawberry Jell-O and water. Make Jell-O adding strawberries and set. Set until 3/4 congealed. Place pretzels in dish, then Cool Whip mixture and top with Jell-O and strawberries.
Mix beans, brown sugar, mustard, ketchup, onions and bacon together. Place in a greased 2-quart casserole. Place bacon slices on top of mixture. Bake in a 325° oven for 2 hours.