HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in medium saucepan. Simmer 15 minutes. Combine next 6 ingredients; mix well. Shape into 10 patties about 3/4 inch thick. Cook patties over medium heat in a large skillet until browned, turning once. Arrange patties in a 13 x 9-inch baking dish. Pour ketchup mixture over patties. Bake at 350° for 40 minutes. Serve on buns.
Melt butter in saucepan. Add flour; stir until smooth and blend in milk. Add remaining ingredients. Mix well; put in greased casserole and sprinkle with buttered crumbs. Bake 30 minutes at 400°. Serves 6.
Cook potatoes; cool, peel and slice. Fry bacon until golden brown. Take bacon out of pan; add butter to bacon grease. Stir in flour until smooth. Mix vinegar and water together in a bowl, then slowly add to flour mixture. Add sugar, stirring all the time. Pour over potatoes with chopped onions and crumbled bacon. Stir gently until all mixed together. Serve.
Combine. Put in unbaked shell. Top with whole pecans. Bake at 375° or until done.
Cream butter thoroughly; add sugar and cream together until light and fluffy. Add egg yolks, well beaten. Beat for several minutes. Add flour, a small amount at a time, beating well after each addition. Add flavoring and beat for several minutes. Fold in slightly beaten egg whites. Bake in paper-lined pan in a slow oven from 275° to 300° for 2 to 2 1/2 hours.
Brown coconut and pecans in melted margarine. Set aside. Mix cream cheese and condensed milk until smooth. Fold in Cool Whip. Layer crust with cream cheese mixture, then coconut with pecans. Drizzle caramel topping on top and freeze.
Preheat oven to 400°. Spray 12 muffin pan cups with nonstick cooking spray. Mix first 3 ingredients. In separate bowl, blend egg, milk, margarine and sugar substitute. Stir in bran cereal. Let stand for 5 minutes. Mix mashed banana with honey until well mixed. Add to bran mixture. Stir in flour mixture just until well blended; do not overmix. Fill muffin cups 2/3 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Let stand for 2 to 3 minutes. Remove to wire rack to cool.
Put 1/2 cup sugar in cake mix. Soften cream cheese with warm water. Put Mazola oil and butter in this and then add in cake mix. Put one egg at a time. Beat. Pour in greased and floured pan. Put in 350° oven for about 40 minutes.
Drain all fruit. Mix pudding and Tang with fruit juices. Mix by directions on box. Mix fruit and fruit mixture. Refrigerate.
Combine dry ingredients. Add eggs, butter and milk, stirring until moistened. Spoon into greased muffin tins. Bake at 400° for 15 minutes. Makes 12 muffins.
Mix together and let simmer. The taste is delicious and the aroma is to die for!
Place 6 fluted paper baking cups into cupcake pan. Mix ice cream, whipped topping and 1/4 teaspoon almond extract. Spoon into paper cups.
Mix strawberries and gel together. Cut cake into serving pieces and spread strawberry mixture on top.
Put 1/2 cup butter in large Pyrex pan, melt and add 1 cup graham cracker crumbs. Mash in bottom of pan for crust. Sprinkle chocolate chips and butterscotch morsels on top of crust. Sprinkle 1 can coconut on top. Bake at 325° for 25 minutes.
Crumble sausage into 2-quart casserole. Add onion and green pepper. Cover. Microwave at High 4 1/2 to 7 1/2 minutes or until sausage is set and vegetables are tender, stirring once. Drain. Stir in remaining ingredients. Cover. Microwave at High 6 1/2 to 9 minutes or until heated through (140° to 150°), stirring once. Serves 4 to 6.
Place one tortilla on a microwave-safe plate. Spread spaghetti sauce evenly over tortilla. Add pepperoni. Cover with cheese. Put the pizza in the microwave. Cook until cheese is melted, approximately 1 minute on medium heat. Remove and cut into fourths. Serves one.
Combine pretzels, margarine and sugar and press mixture into 10 x 15-inch ungreased baking dish. Bake 10 minutes at 375°. Cool. Soften cream cheese and mix sugar in. Fold whipped topping into mixture. Spread over pretzels. Chill.
Mix first 3 ingredients in saucepan. Add boiling water and boil until mixture thickens and clears. Let cool. Add strawberry halves in pie shell. Pour cooled Jell-O mixture over strawberries and refrigerate until congealed, about 3 hours. Slice and top with Cool Whip, if desired.
Layer the washed lettuce (drained well and torn), chopped celery to cover lettuce and chopped sweet onions to cover celery. Mix the sour cream and sugar. Pour over onions. Mix the mayonnaise and vinegar. Pour over cream. Grate sharp cheese over top. Crumble the bacon over top. Chill 3 hours, uncovered.
Combine all ingredients (except Kisses) in large mixer bowl; blend well at low speed. Shape into balls, using a rounded teaspoonful for each. Roll balls in additional granulated sugar. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Remove from oven. Top each cookie immediately with a candy Kiss, pressing down firmly so cookie cracks around the edge.
Beat sugar, pumpkin, oil and vanilla. Stir in dry ingredients. Blend in raisins and nuts. Drop onto oiled sheet. Bake at 350° for 12 to 15 minutes. Makes 7 dozen.
Combine mushrooms, tomatoes, pepper, onion, garlic, oregano, salt and pepper. Place chicken on top. Bring to boil. Reduce heat. Cover and simmer 25 minutes. Remove chicken. Combine cornstarch and water and stir in tomato mixture. Cook until thickened. Serve over rice.
Mix together dry mustard, flour and salt. Pound mixture into the steak, covering both sides thoroughly. Brown on both sides in roasting pan. Cover meat with onions, carrots and tomatoes. Sprinkle Worcestershire sauce and brown sugar over all. Cover and bake in a 325° oven for 2 hours. Makes very tender steak.
Place all in bowl except flour and wheat germ. Pour 1 c boiling water over all and stir well. Add the flour and wheat germ and mix well. Bake at 350 degrees for 45 minutes or until done.
Combine the brown sugar, white sugar and shortening. Add the well beaten eggs, dry ingredients, raisins and nuts. Roll in balls. Flatten with fork and bake for 12 minutes, until golden brown in a 350° oven.
Wash boneless ribs and place in Pyrex baking dish. Pour barbecue sauce over ribs. Cover with foil and bake in 350° oven for approximately 1 hour or until tender.
Fry sausage and set aside. Steam cabbage with small amount of water for about 5 minutes. Add sausage and small amount of sausage grease (1 tablespoon). Add salt and pepper to taste. Simmer until cabbage is tender.
In kettle, cook vegetables until partly done. Drain. In a large kettle, melt butter. Stir in flour to make paste. Gradually add chicken broth, stirring constantly, as you add. Cook until thickened. Stir in vegetables. Blend in chicken, being careful not to overstir. Heat on low heat for 2 hours or until hot.
Mix first 5 ingredients and let stand for 1 1/2 hours. Mix together vinegar, sugar, mustard seed and celery seed. Bring to a boil. Pour over squash mixture and bring to boil again. Pack in sterilized jars.
Put dill on top and bottom of quart jar. Fill with cucumbers. Add the remaining ingredients. Fill rest of jar with cold water. Seal; put in a 250° oven until they turn yellow.
Bring to a boil and cook for 8 minutes. Cool and store in refrigerator until ready to use.
Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn. Toss until well coated. Do not use plastic pans, containers or utensils.
In medium bowl, beat cheese until light and fluffy. Gradually add condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 or 3 hours. Garnish with chilled pie filling before serving.
Cook 1 1/2 hours, then add 1 cup flour to water and add to other ingredients. Cook another 1/2 hour. Freeze or can.
Combine dressing, wine, dill weed and curry. Spread on fish. Bake at 350° for 25 minutes.
Pour all the beans in a large mixing bowl. Add sugar, vinegar and oil. Salt and pepper. Add sweet pepper rings last so as not to break up too much.
Put roast in a large piece of heavy aluminum foil. Cut slits in meat and insert slivers of garlic. Cover roast with soup. Sprinkle Worcestershire sauce over meat. Sprinkle onion soup mix over meat. Add desired seasoning. Cover tightly with foil, leaving room around meat. Place in pan. Cook at 250° from 7:00 a.m. to 5:00 p.m. (meat is tender and juicy and gravy is made). Delicious!
Spread corn and nuts in large shallow pan and place in preheated 250° oven. Combine butter, sugar, syrup and salt in a saucepan. Cook over medium heat until sugar dissolves. Boil until 248° (firm-ball stage). Remove from heat. Stir in soda. Pour over corn and nuts. Stir gently to coat. Bake 45 minutes at 250°, stirring every 15 minutes.
Cut dough into squares 1-inch size. Layer nuts, raisins, dough and dry mixture. Then pour 1/4 cup melted butter on, then repeat layers. Bake at 350° for 30 to 35 minutes.
Beat first 2 ingredients for 2 to 3 minutes on low and set in refrigerator. Place graham crackers in a gallon size plastic Ziploc bag. Crush with rolling pin. Place about half of crumbs in bottom of container. Cover with 1 sliced banana. Then cover with pudding. Slice 1 more small banana over pudding. Sprinkle with about 1/2 to 3/4 cup of cracker crumbs. Very good and low calorie. Makes 6 servings.
Melt butter and chocolate over low heat. Beat other ingredients into eggs and then add chocolate mixture. Blend thoroughly. Pour into a greased pie plate (9-inch) and bake 40 to 45 minutes in a preheated oven (350°). Cool. Serve with whipped cream or vanilla ice cream. Serves 6 to 8.
Cook noodles in salted water for 8 minutes. Heat Crisco. Add ham and brown lightly. Sprinkle flour over ham; stir until coated. Add milk slowly and cook thick. Add salt, noodles and corn. Mix and pour in a 2-quart casserole dish.
Cook beef and 1 onion with 4 quarts of water for 2 hours. After cooked, skim off fat on beef. Then chop beef. Add all ingredients and simmer for 4 hours.
Mix together the flour, sugar, soda, salt and cocoa. Add remaining ingredients and beat for 2 minutes. Pour into a greased and floured 13 x 9 pan. Bake at 375° for 35 to 40 minutes.
Preheat oven to 350°. Let butter melt in a 9 x 12-inch pan while oven is heating. Mix dry ingredients and combine with milk to make a thin batter. Put batter into pan, then add your favorite fruit. Bake 30 to 35 minutes.
Preheat oven to 350°. Melt chocolate chips with butter, cool slightly. In a large mixing bowl at medium speed, beat brown sugar and eggs until blended. Add chocolate mixture and dissolved coffee; beat well. Stir in flour and baking powder. Spread evenly in baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack.
Peel and chop tomatoes finely. Chop onions and peppers. Combine all ingredients. Cook until thick. Pour into scalded jars and seal at once.
Brown beef on all sides in oil. Add wine and water to meat. Cover and simmer 2 1/2 to 3 hours until meat is fork-tender.
Mix sugar, flour and pineapple, then add other ingredients. Put in baking dish.
Boil together. Put into jars one clove garlic, hot pepper, a small amount of alum, dill weed or 1/2 tsp dill seed. Cook bamboo for 25 minutes. After it begins to boil cool in ice water, fill jars with bamboo. Pour hot vinegar into jars; seal. Boil five minutes in a hot water bath to seal.
Melt margarine in microwave. Preheat oven to 350°. Dip chicken in margarine and then roll in Parmesan cheese. Bake in a 9 x 13-inch baking dish. Sprinkle with remaining cheese and margarine and bake 1 hour at 350°.
Cook the first 5 ingredients to a soft ball stage. Let cool to lukewarm. Add the remaining ingredients; beat until smooth.
Cream oleo, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Sift flour, baking powder and cocoa together 3 times. Add to creamed mixture alternately with milk and vanilla. Mix well, scraping sides of bowl often. Pour batter in large, oiled tube pan and bake at 300° for 1 hour and 30 minutes.
In large mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375° oven until sharp bladed knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least one hour.
Peel potatoes, onion and garlic. Cut into small pieces. Add salt and pepper. Combine 1 quart water; cook 30 minutes. Add minced parsley and milk; heat 5 minutes more.
Combine sugar, salt and oil. Add hot water and beat. Sprinkle yeast over and set. Mix in and add egg (use wire whip). Gradually add 3 cups flour (use wooden spoon). Knead. Pour 1 tablespoon oil in bowl and cover dough. Set for 1 1/2 hours. Bake at 375° for 10 to 15 minutes.
Measure 2 cups bread cubes into greased 9 x 13-inch pan. Sprinkle raisins evenly over top. Add remaining bread. Mix liquid ingredients in order given with wire whisk. Pour over bread and soak well. Bake 35 to 45 minutes. Serve warm topped with warm vanilla pudding.
Spread out on cookie sheet or pizza pan and heat in 300° oven until heated through.
Cook onion and green pepper until tender in soup. Mix all ingredients except chops, salt and pepper. Put in baking dish. Place pork chops on top. Sprinkle with salt and pepper. Cover; bake 45 minutes in 400° oven. Uncover; bake 15 minutes longer.
Heat oil in large, heavy skillet. Stir in the eggplant, onion and garlic. Cook until soft, about 10 minutes. Stir in the zucchini, oregano, salt, pepper and tomatoes. Cook over medium heat until all liquid has evaporated, about 20 minutes. Stir often. Cool slightly. Beat eggs. Stir into vegetable mixture with half of the grated Mozzarella cheese. Spoon into a buttered 9-inch pie plate. Top with remaining Mozzarella and Parmesan cheese. Bake at 375° for 25 minutes until golden. Let rest for 10 minutes before slicing and serving.
Place vegetables in 1 1/2-quart baking dish. Bake at 350° for 7 minutes to partially thaw. Stir in rice, soup, chicken, milk, half the cheese and the onion. Then sprinkle with remaining cheese. Bake for 45 minutes or until hot and bubbly. Makes 5 cups or 3 servings. Can be prepared in skillet.
Split wings and discard tips. Cut chicken wings in half at joint. Broil or grill wings 30 to 45 minutes, turning often until cooked or bake in 425° oven for 1 hour, turning halfway. In bowl combine cayenne pepper sauce, butter and herb with garlic soup mix to coat. If you can't take it hot, eliminate the pepper sauce. Makes 24 appetizers.
Peel and coarsely grate apples. Add orange juice that has been thawed a little. Let apples start absorbing juice. Sprinkle in orange jello and stir. Add pineapple and stir. Add flavorings and cherries. Store in refrigerator.
Mix turkey, celery and apples together in a large bowl. Combine mayonnaise and yogurt; fold into turkey mixture. Season to taste with salt, pepper, nutmeg and cinnamon. Serve on crisp lettuce and garnish with grated cheese if desired.
In 2-quart baking dish or 9-inch pie plate, arrange broccoli and chicken. In separate dish, combine soup and milk. Pour over broccoli and chicken. Sprinkle with cheese. Combine bread crumbs and margarine and put on top of cheese. Bake at 450° for 20 minutes until hot and bubbly. Serves 4. Prep: 15 minutes. Cook time: 20 minutes.
Make potatoes according to directions. Add other ingredients and bake 30 to 45 minutes in 350° oven. Serves 4.
Mix first 5 ingredients in 13 x 9-inch pan. Cook at 350° for approximately 20 to 30 minutes. Before completely done, sprinkle with cheese and cook until melted.
Remove skin from chicken; place chicken in a 9 x 13-inch baking pan. Pour sauce over chicken. Place 1 slice of cheese on each thigh. Bake in a 350° oven for 1 hour. Serve on a bed of pasta.
Scald milk. Combine flour, brown sugar and salt. Add 2 cups of scalded milk to dry ingredients; mix well. Return to pan of scalded milk. Cook and stir until thick. Remove from stove. Add the beaten eggs, vanilla and chunk of butter. Mix until smooth. When cool, stir in graham cracker crumbs and whipped topping.
In small bowl, combine water, tomato puree, Italian seasoning and 1/2 of garlic powder. In another bowl, combine cottage cheese, onion powder and rest of garlic powder. Spray a 9 x 9 x 2-inch casserole dish with cooking spray. Spread 1/3 of tomato mix in dish. Layer 1/2 of macaroni, all of cheese mixture, and 1/3 of the tomato mix. Add rest of macaroni and cover with tomato mix. Cover and bake at 350° for an hour. Uncover and top with Mozzarella cheese. Bake, uncovered, until cheese melts.
Lightly mix all ingredients except nuts. Line serving bowl with salad greens. Fill with mixture. Top with chopped nuts. Makes 4 to 6 servings.
Pour boiling water over oats, let stand 20 minutes. Add margarine, brown and white sugars and mix well. Add beaten eggs and vanilla. Add dry ingredients to mixture. Place in greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Combine ingredients in order given, adding flour last and very gradually. Drop on greased cookie sheets; bake at 350° for 10 minutes. Very old recipe, but very good.
Cook vegetables in enough water to keep from sticking until tender. Add Accent while cooking. Serve hot with saltine or other crackers.
Dissolve 2 package jello in 2 cups boiling water. Add the frozen strawberries (juice and all). Stir until thawed. Add 1 1/2 cups crushed pineapple, 2 large bananas (diced). Pour 1/2 mixture into 8 x 8 x 2-inch pan. Chill until firm. Spoon 1 cup sour cream over mixture. Spreading in even layer. Pour remaining jello over. Chill. Firm when set.
Knead ingredients together in a large bowl until firm. If mixture is too runny, add more powdered sugar until firm. If mixture is crumbly, add more milk. Roll out on a cookie sheet; cut into squares, or use cookie cutters.
In a medium bowl beat cheese until light and fluffy. Add the sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with the amount of desired topping of pie filling before serving. Refrigerate leftovers.
Mic the ingredients. Make 2 cups. Use 2 teaspoons per 1 cup hot water.
Combine all ingredients in blender container. Cover and blend 30 to 60 seconds or until smooth. Serve immediately. Makes 4 (1 cup) servings.
Mix first 7 ingredients together and form into meatballs the size of walnuts. Bake in the oven. Put into a large kettle all the other ingredients except the corn. Bring to a boil, reduce heat and cook on low-medium and simmer 30 minutes or until vegetables are tender. Stir on occasion. Add corn and heat 5 to 10 more minutes.
In Dutch oven, brown ground beef or sausage with onion. Drain grease. Pour in beans, corn, stewed tomatoes and one can Ro-Tel tomatoes. Take 20 flour tortillas, broken up, put half in 14 x 10-inch pan. Layer meat, cheeses, tortillas, meat and cheeses. Pour 1 can Ro-Tel tomatoes over top. Let sit for two hours, covered with foil. Bake at 350° for 1 hour, uncovered. Serves 10 to 12.
Boil chicken breasts until done. Debone and cut in cubes. In a 9 x 13-inch dish, layer chicken on bottom. Mix soup and sour cream; pour over chicken.
Peel plantains and cut diagonally to 1-inch thick pieces. Heat oil to about 350°, medium to high heat. Fry them for about 7 to 8 minutes, turning them occasionally. Remove them and squash them flat. Fry them again for another 3 or 4 minutes until they brown. Remove onto a plate with an absorbent paper towel. Serve with a little salt on top (optional). Serve with rice and chicken.
Brown steak on both sides. Cut in chunks. Put in casserole dish. Add rest of ingredients. Stir up. Cook at 350° to 400° for 1 hour or until steak is tender.
Combine first three ingredients. In a separate bowl, beat eggs and milk. Add oil. Combine with dry ingredients and stir just until all ingredients are mixed. Fold in corn.
Microwave (High) butter in uncovered 1-quart dish 15 to 20 seconds or until softened. Blend in sugar. Add eggs, one at a time, beating after each. Blend in vanilla. Add flour, ice cream syrup and salt; mix well. Grease bottom only of 8-inch square dish. Spread batter in dish. Cover loosely with plastic wrap.
Blend all ingredients, except eggs and cream in blender on high speed for 1 minute. Transfer to saucepan, heat and add beaten eggs; cook 2 to 3 minutes. Add cream. Serve hot or cold. Serves 8 to 10.
In a small saucepan, mix pudding, jello and water. Bring to a boil. Pour in a bowl and refrigerate overnight. Add fruit cocktail and cool whip. Mix well.
Mix flour, sugar and salt. Add egg yolks and butter. Gradually add milk. Pour into unbaked pie crust. Bake at 350° for 30 minutes until brown. Add strawberries on top and top with meringue and brown about 8 minutes.
Place first 5 ingredients in large bowl and set aside. Cook milk and sugar until rolling boil. Lower heat and cook for 12 minutes, stirring continuously. Pour over first mixture and stir until all ingredients are well blended. Pour into greased pan (large or two smaller). Spread to thickness desired.
Cut butter into dry cake mix until mixture resembles coarse crumbs. Pat into greased 13 x 9 x 2-inch pan. Beat egg yolks separately; add sour cream and mix well. Set aside a few peach slices for garnish; cut remaining peaches into 1-inch pieces and stir into sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 for 25 to 30 minutes or until edges begin to brown. Cool on wire rack; spread with topping; garnish with reserved peaches. Store in refrigerator.
Crumble cookies (best if cold) and reserve 1/2 cup for top. Melt 1 stick oleo. Mix	with rest of cookies and pat into 9 x 13-inch pan. Put 1/2 gallon softened ice cream over crust. Top with 1 package Spanish peanuts. Freeze.
Add all ingredients together. Roll small balls together and pat. Place on lightly greased cookie sheet. Bake at 425° for 20 minutes or until done.
Cream the shortening, eggs, brown sugar, white sugar and vanilla. Sift the flour, salt, soda and baking powder and add to the creamed mixture. Stir until all is well mixed. Add oats, nuts and chips. Drop on cookie sheet and bake at 350°. Makes about 12 dozen. Keeps well. Everyone loves them.
Brown onions in hot oil; push aside and brown meat. Combine flour, salt, pepper and thyme; add to pan and stir. Stir in cider and ketchup. (Add water to thin if necessary.) Cover and cook slowly until meat is almost tender, about 2 hours. Add potatoes, carrots and corn; simmer 30 minutes or until vegetables are done. Makes 6 servings.
Mix first three ingredients in a microwave safe bowl. Microwave on low, stirring constantly, until ingredients are smooth. Add in pecan halves and pour into a well greased 9 by 9-inch serving dish. Cut into bite sized squares and serve when cool.
Cook macaroni and drain. Mix all other ingredients. Pour into a casserole dish and cover with tinfoil. Bake at 350° for 20 minutes.
Cream butter and sugar together and add eggs one at a time. Then add flour, baking powder and milk; stir until all is wet. Fold in nuts. Pour half the batter into two pans. The other half, add cocoa, allspice and raisins and pour into remaining pans. Bake.
Combine butter and graham cracker crumbs. Add condensed milk and stir. Add the remaining ingredients and mix thoroughly.
In small bowl stir together butter, pepper, garlic and soy sauce. Heat broiler. Place chicken on greased broiler pan. Broil chicken 6 to 8 inches from heat, turning every 10 minutes and brushing with butter mixture during last 10 minutes, for 30 to 35 minutes or until fork-tender. Just before serving, brush with butter mixture and sprinkle with parsley. Serve with cooked rice.
Mash some dough together with your hands. Then you smash it. Cook it in a pan on the stove 5 minutes. Then you smash them to decorate them. Then you eat them.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 30 minutes or until top springs back when lightly touched. Cool completely.
Cut onion, sweet pepper, tomatoes lengthway and pineapple in chunks. Cut chicken and season. Half cook, then add all other ingredients. Mix soy sauce, cornstarch and 1/2 cup pineapple juice and pour over chicken. Continue to cook until finished.
Mix all in blender. Dip chicken breasts in sauce as you grill and baste.