HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes 4 main-dish servings.
Grease a 9 x 13-inch pan. Mix all ingredients together. Put half of the batter in pan, then a layer of topping and rest of batter. Bake at 350° for 45 minutes or until tested.
Saute pepper, onion, mushrooms and garlic powder in vegetable oil until tender. Stir in spaghetti sauce, water and tomato paste; blend well. Bring sauce to boil; reduce heat and simmer 10 minutes uncovered. Add cooked mostaccioli and sliced pepperoni. Blend well. Pour in to 12 x 8 x 2-inch casserole. Top with cheese. Bake at 350° for 15 minutes until cheese is melted.
Mix first 3 ingredients. Add remaining ingredients. Pour in Pyrex dish and bake at 350° for 45 minutes.
Fry bacon and crumble. Brown hamburger and onion; drain. Add catsup, brown sugar, wine vinegar, crumbled bacon, all beans and juice. Simmer until hot. Serves 10.
Combine ground beef with spaghetti. Add egg, salt, oregano and garlic powder; stir until blended. Press half of mixture into the bottom of an 8-inch baking dish. Top with onion and cheese; add remaining meat mixture. Bake at 350° for one hour or until browned. Serves 4.
Melt in double boiler the marshmallows. Add coffee. Mix and cool, stirring occasionally. Fold in whipped cream or Cool Whip. Place into 6 small glasses. Cool in refrigerator about 3 hours.
Cream shortening, sugar, milk, eggs and flavoring. Add enough flour for stiff dough. Roll 1/4-inch thick. Cut with a biscuit cutter. Chill dough. (Make in morning, bake in evening.) Bake on greased cookie sheet until golden brown. You can put the remainder in rolls and put in freezer wrapped in waxed paper.
Mix first 3 ingredients together. Fill fruit. Sprinkle with toasted pine nuts and cinnamon.
Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
Mix fat and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes. Makes 2 dozen cookies.
Slice won bok cabbage into about 1 1/2-inch strips. In a large frypan, heat ginger in 1 teaspoon oil. Add won bok. Saute. Add water. Steam until translucent and well cooked. Set aside.
In a casserole dish, add all ingredients. Cover tightly. Bake at 350° for 45 to 55 minutes. Fluff with fork.
Mash squash. Add onion, carrot, soup, sour cream, salt and pepper. Mix well. Butter casserole. Sprinkle layer of Pepperidge Farm dressing crumbs in bottom of casserole. Add squash mixture. Sprinkle with Pepperidge Farm dressing crumbs and dot with butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Rub roast with liberal amount of salt and red pepper. Mix onions and garlic and stuff roast by puncturing with knife. Use about 3/4 for stuffing.
Cook pasta as per directions. Mix all together in a casserole dish and microwave for 6 to 8 minutes until hot.
Mix ground beef, eggs, bread crumbs and seasonings. Mold into an even number of patties. Place chili, onion and cheese on half of the patties. Place remaining patties over topped patties and mold together, making sure the sides are sealed well. Brown thoroughly in a skillet. While patties are browning, mix chopped tomatoes, tomato paste, water and chili powder and set aside. After patties have browned, place in large casserole dish and pour tomato mixture over the top of patties. Cover with oil and bake at 350° for 30 to 45 minutes.
Grease and flour a Bundt pan. Bake at 350° for 40 to 45 minutes.
Brown together hamburger, onion, celery and soy sauce. Add soups and water. Place in a 9 x 13-inch pan. Bake at 325° for 1 hour. Put chow mein noodles on top. Bake 1/2 hour.
Mix crushed pretzels, 1/2 cup sugar and melted butter together. Pat out in pan and bake 5 minutes at 325°. Mix the cream cheese, Cool Whip and 1/2 cup sugar together. Spread mixture on top of crust.
In large roasting pan, mix corn pops and nuts; set aside. In saucepan, combine sugar, butter and corn syrup. Bring to boil, then reduce heat and simmer 5 minutes. Take off heat; add baking soda and stir. Mixture will foam. Pour mixture over corn pops and nuts; toss to mix. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Turn out on wax paper to cool. Store in airtight container.
Mix meat, onion, rice, egg, salt, pepper, and bread. Form into oblong balls and place in baking pan. Pour the water and the soup over them and bake 1 1/2 hours with cover on. Remove cover and brown for 15 minutes more. Serve with a green salad.
You go to McDonald's. They make them all the time for people to eat. Eat them at home.
Mix meat, crackers, eggs, diced onion, salt and pepper together. Shape into patties. Place in frypan (I use large electric frypan) with a little oil and brown on both sides. Put cut pieces of potatoes, carrots and onion slices on top of hamburgers in the pan. Next, mix soup, water and about 1/2 c. red wine. Pour over hamburgers. Cook for 1 hour at 325°. This is a great one-dish meal with easy clean up.
Combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin spice until crumbly. Press into 10 x 15-inch jelly roll pan. Mix cheese until fluffy. Gradually add condensed milk, 2 eggs, pumpkin, 2 teaspoons pumpkin spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 minutes at 350°.
Thaw broccoli and chop in small pieces. Beat eggs. Mix all other ingredients with cornbread mix. Add eggs and broccoli and mix well. Pour in greased 13 x 9-inch pan. Bake at 325° for 1 hour. You may grate some Cheddar cheese on top and put back in oven until melted.
Stir together margarine, corn syrup, salt and flavoring in large bowl. Add sugar all at once. Mix with a spoon, then use hands to knead in sugar well. Knead until well blended and smooth. Divide and work in food coloring as desired. Wrap in plastic wrap to keep soft.
Mash carrots. Add oleo. Beat eggs. Mix flour and condiments. Add eggs, milk, flour, baking powder, salt and cinnamon to carrots. Bake at 325° for 1 hour.
Take enough flour to coat chicken; mix with paprika and pepper. Dip chicken in egg and coat with flour. Brown in a frying pan. Add orange juice, tamari and carrots. Simmer 45 minutes to one hour, uncovered.
Mix first four ingredients together. Put in a few raisins. Cook in a frying pan with Pam. Cook on medium heat. Cut into small pieces, then turn over after one side is browned. Raspberries, applesauce or yogurt can be used as a topping.
Combine in order given. Add pineapple to batter last. Drop a tablespoon at a time in hot, deep fat. Cook until golden brown. Serve with pineapple fritter sauce.
Mix cream cheese and margarine. Add chicken and next 5 ingredients. Mix well by hand. Divide 8 crescents into 4 rectangles (2 crescent triangles equal 1 rectangle). Place 1/2 cup mixture in middle of rectangle, and fold 4 corners to meet in center. Brush top with melted margarine. Sprinkle with bread crumbs. Bake on cookie sheet at 350° for 20 to 25 minutes. One of Brooke Bollinger's favorite finds.
Cream butter with 1 1/4 cups sugar. Add eggs and beat well. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with milk.
Cut carrots into long thin strips. Set aside. Combine brown sugar, margarine, water, salt and cinnamon in 2-quart casserole. Microwave at High until margarine is melted, 45 seconds to 1 minute and 30 seconds. Stir to blend. Stir in carrots until coated. Cover and microwave at High until carrots are tender, approximately 5 to 8 minutes. Stir once midway during the cooking process.
Mix all ingredients. Pour into uncooked pie shell (9-inch) and bake at 425° for 10 minutes. Reduce to 350° and bake until firm, about 40 minutes.
Coat a heavy skillet or wok with cooking spray; add oil and heat to medium-high for 2 minutes. Add next 3 ingredients. Stir-fry 3 to 5 minutes or until vegetables are crisp-tender. Combine sugar, cornstarch, bouillon granules and pepper in a small bowl. Add soy sauce and water; stir well. Pour over vegetables. Cook, stirring constantly, 1 minute or until sauce is thickened. Sprinkle with sesame seed.
Add lemon juice to egg whites. Beat until it holds very stiff peaks. Add sugar gradually, beating after each addition (1 tablespoon at a time). Beat until very glossy and stiff. Draw a 9-inch circle on brown paper. Place paper on cookie sheet. Spread meringue over circle to a depth of 1/4-inch. With remaining meringue form a wall around edge about 1-inch high. Bake in preheated very slow oven at 275° until meringue is lightly brown, about 1 hour. Cool thoroughly and add favorite filling.
Combine tomatoes, peas and carrots, water, onion and salt in saucepan. Bring to a boil. Cover; simmer until tender (about 10 minutes). Stir in beef stew. Heat thoroughly. Serves 4 to 6.
I like Riches rolls, frozen in a bag. Preheat oven to 350°. Butter a tube pan. Put package of rolls around the bottom. Pour melted butter over rolls. Sprinkle with a mixture of brown sugar, pudding and nuts. Cover with a cloth and let stand overnight. Bake at 350° for 30 minutes. Invert and let cool 15 minutes.
Saute onion and celery in margarine. Cook rice according to directions. Mix sauteed vegetables, cooked rice, broccoli and cream of mushroom soup. Chop Velveeta in pieces and add to the mix. Cook 10 minutes at 350°. Stir, then continue cooking for 20 minutes.
Pick over beans and rinse. Place in a large bowl; add water to cover; let stand overnight; drain. Place beans in a large kettle, and add water to cover; heat to boiling and cover. Simmer for about 45 minutes or until skins of beans burst when you blow on several on a spoon. Add tomatoes and simmer 5 minutes. Set aside. Saute green peppers in the oil for 5 minutes; add onions and cook until soft, stirring frequently. Add garlic and parsley. In a large skillet melt the butter and lightly brown ground beef; add beef mixture to onion mixture, stir in chili powder and cook 10 minutes. Add beef mixture to beans, stir in remaining ingredients, cover and simmer 1 hour. Remove cover and continue cooking for 30 minutes. Skim fat from top and serve. Makes 16 servings.
In covered saucepan, heat water, cinnamon and cloves to boiling. Simmer for five minutes. Remove from heat. Add lavender. Cover; let stand 10 minutes. Strain and discard particles. Stir limeade into brew and add grape juice. Cover and refrigerate. Just before serving, stir in ginger ale and lime slices.
Mix sugar, oleo and eggs, stir well. Add mincemeat (in broken pieces), add molasses and beat well. Add coffee (soda dissolved in coffee), add vanilla, add flour and mix well, add nuts.	Bake in loaf pans or cans that are greased and floured. Time: 1 hour at 325°.
Cook chicken breasts, pull off bone and cool. Grind chicken in food processor. Grind onion, celery and eggs. Pour all into bowl and add pickles, salt and pepper. Add enough mayonnaise to make as creamy as you want.
Mix and press into a 9 x 13 x 2-inch pan. Bake at 350° for about 15 minutes until lightly browned. Cool.
Spread Cool Whip on bottom and sides of cupcakes, top side down in palm of hand. Press coconut into Cool Whip. Place cupcakes, top side down, on serving plate. Refrigerate until ready to serve.
*May use 4 cups homogenized milk in place of the evaporated milk and water.
Dissolve yeast in water. Add milk, sugar, salt and margarine.	Stir in 2 cups of flour and beat until smooth with mixer. Add one cup of flour and beat with wooden spoon until smooth (about 150 strokes). Gradually stir in enough flour (2 1/2 to 3 cups) to make a soft dough. Knead on	floured board until elastic; let rest covered	with towel for 20 minutes. Divide in two loaves. Wrap in plastic wrap. Will rise in refrigerator in 2 to 24 hours. Leave out uncovered for 10 minutes before baking at 400° for 30 to 40 minutes.
In large saucepan, bring the corn syrup and sugar to a boil. Add peanut butter. Remove from heat. Stir in vanilla and corn flakes. Drop by heaping teaspoonfuls onto waxed paper. Store in airtight container. Yield: 6 1/2 dozen.
Shape ingredients into 6 patties. Arrange in a 9 x 13-inch baking dish. Bake 30 minutes at 350°. Spoon remaining soup with 1/2 cup water over patties and bake 10 to 15 minutes longer.
Combine all the ingredients (save chicken noodle seasoning packet for later). Crush noodles with your hands. Cover and put in refrigerator for 1 hour (no longer).
Mix sugar, milk and cream cheese. Add in Cool Whip. Crumble cake into mixture. Pour into a 9 x 13-inch dish or pan and smooth out. Top with one can cherry pie filling. Refrigerate and serve.
Crust: Mix the graham crackers with the melted butter. Pat on bottom of a 9 x 13-inch pan.
Mix together sausage, eggs and bread crumbs. Using palms of hands, shape mixture into balls the size of small walnuts. Saute until browned on all sides. Drain. Mix catsup, brown sugar, vinegar and soy sauce. Pour over sausage balls and simmer 30 minutes, stirring occasionally. Serve hot. (If making ahead, refrigerate or freeze balls in the sauce. To serve, reheat for 20 minutes at 350°.) Makes about 150 balls.
Spread softened Philadelphia cream cheese on the bottom of a round glass dish. Add can of Hormel chili on top. Sprinkle cheese on top (as much as you like). Microwave on High for about 2 minutes.
Beat eggs. Add sugar, mixing well. Add remaining ingredients, mixing well. Batter will be a little thin. Grease and flour 2 loaf pans. Bake at 325° for 1 hour. Cool for 10 minutes. Remove from pans.
Place graham crackers in a jelly roll pan (spray pan with Pam). Combine butter, margarine and sugar. Boil 3 minutes. Add chopped nuts. Pour over graham crackers.
In a bowl mix the first 8 ingredients well. Roll into balls about 1 1/2-inches. Place in a large frypan and brown. Drain. Stir in the mushroom and chicken soups. Add the onion soup mix and add the water. Add a little Kitchen Bouquet for color, if desired. Simmer on low heat for about 45 minutes. Serve over potatoes.
Mix well. Stir well and cover. Cook 4 to 10 hours on low or 2 to 3 hours on high. Makes 10 to 15 (1-cup) servings.
In small saucepan, combine water and snipped prunes; bring to boil. Cover and simmer 3 minutes. Drain reserving 1/3 cup liquid. Set aside. Cream together sugar and shortening until fluffy; beat in egg. Combine buttermilk and reserved prune liquid. Stir together thoroughly all-purpose flour, whole wheat flour, baking soda, salt and baking powder. Add to creamed mixture alternating with buttermilk mixture. Fold in cooked prunes. Bake in two 7 1/2 x 3 1/2 x 2-inch loaf pans (greased). Bake at 350° about 1 hour. Cool 10 minutes in pans; remove to wire racks.
Mix well together; bake in Bundt pan, greased well, at 350° for 45 to 50 minutes. Cool about 10 minutes and turn onto a cake platter.
Rehydrate mushrooms and fungus as directed on the package labels. Separately cut mushrooms, fungus, pork and bamboo shoots to fine julienne. Stir-fry pork with salt in heated oil. Bring chicken broth to boil in pot. Add dried peppers, mushrooms, fungus, pork and bamboo shoots. Stir frequently. Add soy sauce, pepper and vinegar. Thicken with dissolved cornstarch, stirring constantly, over moderate heat. Add bean curd. Bring to boil. Turn off heat. Add beaten eggs and stir. Add sesame seed oil. Garnish with scallions. Use additional vinegar for sourness and hot oil for hotness if desired.
Mix scallions and olives into cream cheese. Slice pockets in half so you have 2 circles. Spread cream cheese mixture on the inside of pocket in a thin layer. Roll up jelly roll style and secure with toothpicks. Place on dish, covered, in the refrigerator, for 2 hours. Remove toothpicks, slice and serve.
Put eggs in saucepan with fitted lid. Cover with 1 inch cold water. Add salt and white vinegar. Bring to boil and cook, covered, one minute. Turn off heat and let set in water for 15 minutes. Eggs will be easy to peel and will have no green color.
Mash up and spread in greased pan the cake mix, margarine and egg. Mix the cream cheese, sugar and eggs together; spread on top of cake mixture. Bake at 350° for 35 minutes.
Mix cream cheese and sugar until smooth. Fold in Cool Whip and spread over cooled pretzels. Put in refrigerator to chill.
Preheat oven to 350°. Coat rabbit pieces with flour. In ovenproof 10-inch skillet over medium heat, in hot oil and butter, cook rabbit, a few pieces at a time, until browned on all sides. Remove to platter as they are browned.
Preheat oven to 500°. With ingredients at room temperature, mix cream cheese, sugar, flour, lemon zest, lemon juice, vanilla, eggs and half and half. Stir in hazelnuts. Pour into crust.
Blend melted butter or margarine, sugar and vanilla in a mixing bowl with a spoon. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes. Cool and cut.
Preheat oven to 350°. Boil water and put in poppy seeds. Set aside for 15 to 20 minutes. In large bowl combine cake mix and pudding mix. Add eggs and oil. Slowly stir in water and poppy seeds until well blended. Pour into 2 greased loaf pans equally. Bake for 45 minutes.
Cream shortening and sugar. Add egg and blend well. Sift flour, baking powder, salt and 1/2 teaspoon cinnamon. Alternately add milk and flour mixture to shortening mixture. Fold in apple. Fill muffin cups 1/2 full.
Pop the popcorn. Melt marshmallows, butter/margarine and jello. Pour melted mixture over the popcorn. Wet hands and mix well, forming about 10 balls. Put into sandwich bags. These are easy and great for holidays, because you can vary the colors.
Bring one gallon water to boil, add salt and vinegar. Add sliced okra and bring it all back to boil. Can okra in hot sterilized jars. When you are ready to fry it, pour into strainer and rinse real well under cold running water; then drain and roll in flour or meal and fry.
Mix dry ingredients together. Separate 5 eggs and leave the 6th one whole. Put 5 egg yolks and 1 whole egg in dry mixture; mix well. Keep egg whites in separate bowl for meringue. Put mixture in boiler with milk and water; cook until thick, stirring constantly. When thick, add 3 capfuls of vanilla. Mix well with mixer. Let cool for a few minutes, then pour into baked pie crusts. Beat egg whites until they peak. Add 5 teaspoons sugar and mix well. Top pies with meringue. Brown in oven at 400° for 2 to 4 minutes.
In medium bowl, mix cheese, mayonnaise and onion. Cover and chill for at least 3 hours. When ready to serve, let mixture sit at room temperature for 1/2 hour to soften. Serve with crackers.
Cook beans and drain; save 1/4 cup water. Brown meat and onion; add tomato sauce, water, sugar and seasoning. Combine beans and meat mixture. Pour into casserole dish. Bake at 400° until thoroughly heated, about 10 to 15 minutes. Makes 6 servings.
Grease 9 x 13 pan; sprinkle with nuts. Tear bread in small pieces; place in pan. Mix melted butter, brown sugar, pudding mix, cinnamon and milk. Pour over pieces of bread dough. Cover and let rise 2 to 3 hours or overnight. Bake at 350° for 30 minutes. Flip out of pan immediately.
Boil chicken, take out of broth. Cook pasta in broth. Saute bell pepper and onion and add to cooked pasta. Add all other ingredients, place in casserole dish. Bake at 350 for 30 minutes.
Blend all ingredients in a blender at high speed. Add orange juice slowly until desired consistency. Pour into glasses and enjoy.
Brown meat and onion; drain off fat. Cook the soup and milk together in microwave. Cover the bottom of casserole dish with crushed tortilla chips, then cover the chips with the meat and onion. Pour soup over meat. Spread green chiles to taste and spread cheese on top. Cook in 350° oven until cheese is melted.
Mash bananas, then add the lemon and orange juice. Add sugar, milk and vanilla. Pour in a pan and freeze in refrigerator.
Preheat oven to 350°. In a 9-inch square pan, spread pie filling and sprinkle with lemon juice. Combine cake mix and butter; sprinkle over pie mix. Bake 40 to 50 minutes.
Mix rice, pineapple and raisins in a bowl. Whiz remaining ingredients in a blender and add to rice mixture. Mix well. Pour into an 8-inch square baking dish. Cover with foil. Bake at 350° for 1/2 hour. May be served hot or cold; 292 calories per 1 cup.
Combine the butter and the sugar and beat well. Add the eggs, one at a time if using an electric mixer. Sift the dry ingredients together and add alternately with the coffee or milk. Fold in the fruit and nut mixture. Spread thin in a greased baking pan. Bake in a moderate oven, 350°, for about thirty minutes. Cool and sprinkle with powdered sugar. Cut into squares. Makes about thirty-two cookies.
Combine ingredients. Roll in small balls, then in sugar. Press down with fork. Bake 15 minutes in 350° oven.
Melt oleo, 3/4 cup sugar and 1/2 teaspoon cinnamon in saucepan. Meanwhile, cut each biscuit into fourths. Shake in bag with 1 cup sugar and 1/2 teaspoon cinnamon. Put into greased Bundt pan. Pour hot mixture over top. Bake at 350° for 40 minutes.
Cube the bread. Cream together the butter and sugar. Add eggs. Add the pineapple. Mix together all ingredients with the bread cubes. Pour into greased loaf pan. Bake 60 minutes at 350°.
Cook and drain broccoli as directed on package. Combine remaining ingredients with broccoli. Top with additional grated cheese and cracker crumbs if desired. Bake at 350° for 45 minutes to 1 hour.
Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.
Cut chicken breasts into 1/2 inch cubes. Fry in 3 Tbsp. olive oil. Season with salt, pepper, white pepper, cumin and paprika to taste while frying. Cut tortillas in half and cut pieces in half, making 4 strips of each tortillas. Boil and incorporate both cans of soup and chicken broth in sauce pan. Cover bottom of 9 x 13 greased baking dish with 1/2 tortillas strips. Spread 1/2 of chicken cubes over tortillas. Spread 1/2 of salsa over chicken. Season with above spices. Spread 1/2 of each shredded cheese in dish. Repeat second layer like first, except don't add cheese. Pour soup mixture over contents of dish. Top with remainder of cheese. I like to sprinkle some ground parsley leaves over dish for appearance.
Use 1/2 of the ingredients and layer in order. Do this twice. Pour the soup or broth over top and cook in a preheated oven at 400° for 1 hour. If it starts to dry out on top, put a piece of foil on top. Remove foil and top with bacon strips. Let cook until bacon is crisp.
Beat sugars, butter, peanut butter, vanilla and egg until creamy and well blended. Mix flour, oats, baking soda and salt. Stir in chocolate chips.
Layer #1: Mix together the flour, melted margarine and 1 cup of the nuts. Spread mixture into an 8 x 12-inch pan and bake for 15 minutes at 350°. Cool to room temperature.
Chill water until it's hard (ice). Break into chunks and put into glass. Fill glass with water which is chilled, but not so chilled that it, too, is hard. Serve immediately. Goes well with food.
In large bowl, cream margarine and sugar. Add eggs and flour. Mix in vanilla and lemon extract and blend well. Spread batter into greased 15 1/2 x 10 1/2-inch pan. Cut surface of batter into 24 squares. Spoon 4 cherries into center of each square. (Batter will puff up around cherries during baking.) Bake at 350° for 45 minutes. While still warm, cut again into 24 squares. Cool. Sprinkle with powdered sugar before serving.
Brown and drain sausage. Beat eggs well; add bread cubes, milk, salt and mustard. Add sausage and cheese last. Pour into greased 9 x 9-inch dish and bake 45 minutes at 350°. Let set a few minutes before cutting. This can be prepared at night to be baked the following morning. Serves 8.
Cook pudding and milk until it starts to boil. Add the cake mix to this mixture. Pour into 9 x 13-inch pan. Do not grease the pan. Sprinkle morsels over the top. Bake at 350° for 30 minutes.