HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute first 4 ingredients. Add salt, pepper, ground beef and tomato sauce. Brown. Add catsup and Worcestershire sauce and simmer for 10 to 15 minutes. Serve on buns.
Mix together all ingredients until well blended. Pour into a greased 9 x 13-inch pan. Bake for about 30 minutes or until well done at 350°.
Combine meal, milk and beaten eggs; mix well. Add boiling water. Pour into baking dish and bake 30 to 35 minutes at 450°.
Beat butter with 1/2 cup powdered sugar until creamy. Add 2 cups flour; beat until blended. Spread evenly in a well-greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat eggs until light. Add sugar; beat until thick and well blended. Add juice, 1/3 cup flour and baking powder. Beat until blended. Pour over crust and return to oven. Bake 15 to 20 minutes. Sprinkle with powdered sugar; let cool. Cut into squares.
Brown chops and garlic in hot oil. Season with salt and pepper. Place potatoes in 11 1/2 x 7 1/2 x 1 1/2-inch baking pan. Top with browned chops. Separate onion slices into rings and lay over chops. Blend sour cream, salt and mustard and pour over potatoes, chops and onions. Bake 1 1/2 hours at 350°.
Brown ground beef and onion. Drain. Combine softened cream cheese, soup and milk. Add salt, catsup, olives and ground beef. Pour into 2-quart casserole dish. Bake 10 minutes at 375°. Place biscuits around edge of casserole dish (if desired top with sliced olives). Bake at 375° for 15 to 20 minutes until golden brown. Makes 5 to 6 servings.
Mix hamburger, Worcestershire, bread, egg and salt and pepper to taste. Make small balls, about 75, and place on cookie sheet. Bake at 350° until light brown. Drain. Mix barbecue sauce and preserves on top of stove. Add meatballs and simmer for 30 minutes.
Warm soup (do not put in water). Mix water and gelatine and add to warm soup. Mix mayonnaise and cream cheese together. Add onion, celery and crab meat and mix together. Pour into a mold and let set. Serve with crackers. Mold should be buttered or sprayed with nonstick pan coating.
Heat oil, rice and salt in skillet that can be covered tightly. Mix vegetables and add to skillet with water and food coloring. Cover and simmer until done, approximately 1/2 hour. Do not uncover while simmering. Makes 4 servings.
Mix the first 3 ingredients thoroughly and pour into graham cracker pie crust. Cover and refrigerate.
Cut pork into bite-size pieces and layer in casserole dish 1/2 of pork, then 1/2 of pepper strips, then 1/2 of onion rings. Dot with 1/2 of catsup. Repeat, using remaining half. Salt to taste. Pour pork broth over this, barely covering meat, etc. Bake at 400° for about 1/2 hour uncovered. Keep mashing down onion tips and pepper tips so they won't burn.
Mix cocoa, sugar, milk, salt and butter. Bring to a rolling boil for 1 minute. Remove from stove. Add oatmeal, peanut butter and vanilla flavoring. Drop on foil.
Combine all ingredients; cover and chill. Yields 4 to 6 servings.
Mix egg, sugar, baking powder, flour, milk, and vanilla. Put in bottom of cake pan.
Remove skin from chicken, if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Skim fat from broth, then strain broth.
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add raisins; toss well. Add 3/4 cup milk; stir just until dry ingredients are moistened. Turn dough out onto a heavily floured surface; knead dough 4 or 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet. Bake at 450° for 11 minutes, or until golden. Combine powdered sugar and 1 tablespoon milk; stir well. Drizzle over biscuits. Yields 1 dozen.
Mix all together and put in loaf pans or coffee cans. Fill half full. Spray container with Pam. Bake at 350° for 45 minutes to an hour. Check with toothpick to see if done.
Cream sugar and shortening. Add eggs and vanilla. Sift flour, salt and soda. Add with oatmeal in batter. Mix well. Drop by spoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Yields 4 dozen cookies.
Beat the first 4 ingredients well. Add the melted butter, vanilla and coconut. Blend well. Butter 2 pie plates and pour mixture in them. (Makes its own pie crust.) Bake at 350° for 35 to 40 minutes. When cold it slices real well.
Put all ingredients in mixer at one time and set on slow speed until mixed well. Bake at 350° for 1 hour.
In a large bowl thoroughly mix 1 3/4 cups flour, 1/2 cup sugar, salt and undissolved dry yeast. Combine milk, water and 1/4 cup margarine in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in raisins and enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll out each half into a 12-inch square. Brush lightly with melted margarine.
Melt butter. Mix all ingredients, except potato chips. Spread in baking dish. Top with crushed chips. Bake at 350° for 1 hour.
With mixer, beat together cake mix, eggs, oil, water, pudding mix and sour cream; blend well. Add nuts, vanilla and chocolate chips by hand. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour or until cake tests done. Cool slightly; remove from pan. Cover with Cream Cheese Icing.
In mixing bowl, beat cream cheese, margarine and vanilla until fluffy. Gradually add powdered sugar. Beat until smooth. Spread over cooled cake. May sprinkle with chopped nuts if desired.
Mix first 5 ingredients in large bowl. Sift together next 7 ingredients and stir into pumpkin mixture.
Mix all ingredients in a medium size bowl. Insert popsicle stick in one end of each wiener. Dip in mixture. Fry in deep fat until golden brown.
Salt and pepper fish. Combine remaining ingredients. Spread over skin side of fish. Bake at 400° until fish flakes with fork.
Melt butter and add stuffing mix and onion. Add other ingredients; mix. Put some of stuffing mix on top. Bake at 350° for about 30 minutes in oblong pan. Serves 8 to 10.
Take 2 chicken patties and nuke them for 3 minutes, then take 1 or 2 slices of cheese and put them on the patties. Re-nuke them for an additional 20 seconds. Mix up the buttermilk dressing and then pour over the patties. Go fir it!!
Cut hearts into bite size pieces. Mix remaining ingredients together and add to hearts. Bake in serving dish at 350°. Serve with Triscuits.
Mix sugar, margarine and eggs; add bananas, then milk. Sift flour and soda. Add to sugar mixture. Stir in nuts and vanilla. Bake in wide mouth canning jar. Spray inside of jar with Pam. Fill jar a little over 1/2 full. Bake at 350° until done. Check with toothpick. Place lid on jar while hot and immediately turn upside down to cool. This will seal jars.
Mix all ingredients together. Place in buttered baking dish. Top with potato chip crumbs. Bake at 350° for 30 minutes.
Cream butter; add sugar and cream well. Add melted chocolate. Add egg and vanilla to milk. Sift flour once; measure. Add baking powder and sift again. Add nuts to flour mixture. Combine the two mixtures and pour in shallow baking pan. Bake at 375° for 30 minutes.
Cook hen in water to	cover until tender. Cool and debone. Reserve broth. Brown onions, green pepper and celery in butter. Add garlic powder, chili powder and pepper. Add soup, water and chicken;	simmer about 1 hour. Cook spaghetti in chicken broth until done. Add chicken mixture and simmer about 15 minutes.
Melt butter in a casserole pan (9 x 9-inch). Combine sugar, flour, milk and fluid; pour over melted butter. Spoon cut up peaches on top. Bake at 400° for 30 to 40 minutes, until brown.
Prepare pudding mix as directed on box using skim milk. Prepare whipped topping mix as directed on box. Add to top of pudding bowls. Makes 4 servings. Only 94 calories per serving.
Mix first three ingredients into saucepan and bring to a boil. Immediately pour into 9 x 13-inch pan. Place pecans approximately where you would estimate the cake pieces will be cut. I just chop up the nuts and sprinkle over mixture. Pour prepared cake mix over the first mixture. Bake at 350° for 35 minutes or test with toothpick for doneness. Cool. Cut around outside edge and tip pan upside down on large cake plate. Cake is frosted.
Cook pasta according to package directions. Drain. In a bowl, combine pasta, tomatoes, cheese, salad dressing, green onion and olives. Toss gently to coat. Cover and chill at least 3 hours or overnight for best results. Sprinkle oregano, garlic, salt and pepper to taste. Arrange spinach on serving platter. Spoon pasta over spinach. Serve.
Place the rice in a 2 1/2 quart casserole dish. Mix the chicken with salsa, and put this on the rice. Pour cheese sauce over the chicken mixture. Bake in a 325° oven for 30 minutes. Serves 6 to 8.
Preheat oven to 375°. In a large bowl, combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of a 9 x 13-inch baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture.
Crush the cookies until a 9 x 13-inch pan is covered. Mix pudding with 3 cups milk and spread in pan. Cover this with Cool Whip. Sprinkle a few crumbled cookies on top.
Place all ingredients in large pot on stovetop. Cover and cook on low heat for 3 hours or until tender.
Dissolve gelatine in 3 tablespoons cold water. Add to mushroom soup that has been warmed. Add cream cheese and mayonnaise. Mix thoroughly. Add remaining ingredients. Pour into molds and refrigerate. Serve with a variety of crackers.
Peel away casing of sausage and chop meat into small pieces. Brown in skillet sprayed with Pam. On a cookie sheet sprayed with Pam, pressing with fingers, spread the biscuit dough. Make sure seams are tightly sealed and there are no holes or thin spots. Top with sausage and cheese. Roll up dough to enclose filling. Bake on middle shelf for 30 minutes or until golden brown in preheated 350° oven. Check after 15 or 20 minutes.
Combine oatmeal, flour, cinnamon, baking soda and baking powder. Add applesauce, milk, brown sugar, oil and egg white. Mix just until dry ingredients are moistened. Fill muffin cups almost full. Bake at 400° for 20 to 25 minutes or until deep golden brown.
Thaw potatoes. Mix all ingredients, except potato chips. Place in greased 9 x 13-inch baking dish. Cover with mashed potato chips. Bake at 350° for 45 minutes.
Combine ingredients; pour over sliced pickles until they are covered. Keep in refrigerator. Will last a long time.
Mix all ingredients for filling together, adding pecans last. Pour into	pie shell and bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. When pie is done, outer edges of filling should be set and center slightly soft.
Fry bacon in skillet. Lift out and fry hamburger in bacon fat until brown. Then put in roaster and add all cooked vegetables and spaghetti and mix. Arrange bacon, then cheese on top. Pour the tomato paste on top of cheese; put in oven and bake 1 1/2 to 2 hours. You can also put hot into jars, seal and use later.
Preheat oven to 350°. Cook ground beef until browned, stirring to crumble the meat. Drain off excess fat juice and throw away. Combine cooked beef and all the rest of the ingredients together, except the bacon.
Mix well in a baking dish and top with bread crumbs. Bake 3/4 hour at 350°. Take out of oven and let set for 20 minutes to settle before serving. Serves 6.
Blend ingredients together and refrigerate overnight. Serve on crackers. This will keep for a long period of time in refrigerator.
Pull lettuce apart in small pieces. Add tomato, onion, beans and cheese. Add chips, dressing and mayonnaise. Mix all together.
Heat oven to 350°. Put Pam in 2 round pans. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute sauce mixture for water and substitute 2 egg whites for 1 egg. Pour batter into pans. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers with about half of the peach mixture. Spoon remaining mixture over top of cake. Refrigerate 2 hours. Delicious and low fat.
Mix hot water and jello until jello is dissolved. Add the strawberries and pineapple and stir well. Add bananas and stir. Put half of this mixture into a 9 x 13 x 2-inch pan and let it jell. After it jells, spread the sour cream over the top, then pour in rest of jello mixture over sour cream. Refrigerate to set firm. Cut in squares and serve.
Brown hamburger and sausage in vegetable oil, drain. In large fry pan combine all ingredients. Add chicken stock as needed to keep moist. Simmer 30 minutes. Salt and pepper to taste. Remove bay leaf prior to serving.
Sift together flour, salt and instant chocolate mix. Mix butter and sugar until creamy and add each egg, one at a time and mix well. Add food coloring and vanilla. Mix buttermilk, vinegar and soda. Blend on low speed with an electric mixer, adding flour mixture, creamed butter and sugar mixture and buttermilk mixture alternately and mixing well after each addition.
Cook noodles as directed on package, drain and rinse; set aside. Brown ground beef and sausage, drain off fat. Add onion and green pepper, cook until tender. Add salt, pepper and garlic powder or salt to taste. Add tomatoes, tomato sauce and olives. Mix together well and simmer for 20 minutes.
Cut onions into 1/2 inch rounds and separate rings. Place in a bowl and toss with buttermilk. In another bowl, combine breadcrumbs, salt and pepper. Dredge onion rings in dry mixture and place on lightly oiled baking sheet. Lightly mist with olive oil cooking spray. Bake at 350° for 25 minutes or until lightly browned. Makes 4 servings.
Place the flour, sugar and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with fork until completely moistened. Pat the dough with your fingers, first up the sides, then across the bottom; flute the edges. If a prebaked shell is needed, prick pastry and bake 15 minutes at 425°; checking often and pricking when necessary. For a 10-inch shell, use 2 cups flour, 2 teaspoon sugar, 1 teaspoon salt, 2/3 cup oil and 3 tablespoons milk.
Roast the eggplants whole over an open flame (you can also do this on top of your stove) until the skin is very black, crusty, peeling and eggplant feels soft all over. Peel off the skin. Chop into sections and let drain in a colander. Once drained, chop finely. You can use an electric mixer to make it a nice, smooth texture.
Cover rinds with cold water. Let come to a boil, and then drain. Repeat twice more. Boil until tender in the third water, and drain. Add rinds to 1 cup sugar and 1/2 cup water. Boil until syrup is thick. Drain the syrup into a dish. Cool and cut peelings into syrup, add 1 beaten egg, 1 teaspoon shortening, 1 cup milk, 3 cups of sifted flour, 1 teaspoon salt and 3 teaspoons of baking powder. Bake in a loaf pan, 40 minutes at 375°.
Heat to lukewarm in a large saucepan the sour cream. Remove from heat and stir in sugar, soda and salt. Crumble into mixture and stir until dissolved the cake of yeast. Add egg, shortening and flour. Mix well.
Mix all ingredients. Bake in a greased and floured loaf pan at 350° for 40 minutes. Will make 2 small loaves.
Dissolve the Jell-O in the 1 cup boiling water. Add the strawberries. Add the gelatine and pineapple. Add the chopped nuts. May add the marshmallows. Add the lemon juice. Pour in dish and chill overnight.
In hot margarine, saute onions about 5 minutes. Remove from heat; stir in rice, sour cream, cottage cheese, salt and pepper. Toss lightly to mix well. Layer half rice mixture in lightly greased baking dish, half the chiles and sprinkle with half the cheese; repeat. Bake, uncovered, for 25 minutes or until bubbly hot in 375° oven. Sprinkle with chopped parsley.
Preheat oven to 350°. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. Pour oil into one 8-inch round pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan; stir with a fork until blended. Sprinkle drained blueberries, brown sugar and cinnamon over batter; use fork to fold into batter to create a marbled effect. Bake at 350° for 25 to 35 minutes until tests done with a toothpick.
In a large bowl, dissolve yeast in warm water. Cream Crisco and sugar; add beaten egg, water, salt and yeast. Add flour and mix well. Put in 2 large bowls and grease top of dough. Cover and put in refrigerator. When ready to use, take as much dough as needed and shape into rolls. Put in greased pan. Brush tops with melted butter. Let rise for 3 hours and bake at 400° until brown.
In a bowl, cream together the butter, Eagle Brand milk and powdered sugar. Add the coconut, nuts and flavoring. Chill in refrigerator at least an hour, then roll dough into balls. Place on greased cookie sheet and chill again.
Spread cream cheese thinly over tortillas. Down center of each tortilla, sprinkle olives, chiles and salsa. Roll up and cut into bite size pieces.
Place cream cheese in microwave to soften. Spread cream cheese at the bottom of a tin pan. Pour in sauce and sprinkle Mozzarella and Cheddar cheese. Put in oven until cheese bubbles at 350°. Dip nachos.
Cut apples crosswise in thin slices. Arrange grapes, apples and mint leaves in a glass bowl. Sprinkle with sugar and lemon juice. Toss lightly, then cover. Chill one hour before serving.
Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl. Cut in butter with a pastry blender until mixture forms little lumps the size of peas. Beat egg in a small bowl until frothy; stir in buttermilk and carrots. Pour mixture into dry ingredients; stir until well mixed. Pour into a greased 9 x 9 x 2 inch pan. Bake at 425 degrees for 20 minutes or until center springs back when pressed with fingertips. Cool in pan on wire rack; cut into large squares.
Preheat oven to 350°. Grease an 8-inch square baking dish. Mix together the flour and baking powder. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.
Drain spinach, squeezing out excess liquid. Combine all ingredients. Pour into 1 quart dish. Cover and bake at 375° for 25 to 30 minutes. Serves 6.
Cook lemon pudding according to directions on box. After pudding has cooled (not completely thickened), mix with Cool Whip.
Cream butter and sugar until sugar is dissolved. Add the milk and mix well. Add flour and baking powder. Mix well. Beat egg whites until stiff and fold into mixture. Pour mixture into a greased and floured 9 x 9-inch pan, keeping a small portion of batter in mixing bowl. Drop 4 to 5 drops of red food coloring into remaining mixture. Mix well and drop by a spoonful at a time over the mixture in the pan. (This makes the marble effect.) Bake at 350° for 45 minutes or until done. If desired, frost with favorite frosting.
Cook cucumbers in salt water overnight. Drain for 10 minutes in colander, then mix onions and other stuff. Let simmer for 15 minutes.
Brown pork chops. Add peppers, onions, water, soup and seasonings. Cover and simmer until meat is tender. Serve over mashed potatoes, rice or noodles.
Spray a large skillet or saucepan with cooking spray; place over medium-high heat. Add lamb cubes and garlic; cook 5 minutes, or until lamb is evenly browned, stirring frequently. Add apple juice, 1/2 cup broth, rosemary, pepper and sage; bring to a boil. Reduce heat to low; cover and simmer 1 hour, or until lamb is tender.
Bake a white cake mix as directed in a 9 x 13-inch pan. While warm, prick entire cake with end of a wooden spoon. Pour a can of Eagle Brand milk and a can of cream of coconut over cake. Cool cake. Top with 1/2 package of coconut, then a small container of Cool Whip, then the remaining coconut.
Pour melted butter on bottom of a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle chopped nuts evenly over crumbs. Scatter chocolate and butterscotch chips over nuts. Sprinkle coconut evenly over chips. Pour sweetened condensed milk evenly over coconut. Bake in a 350° oven for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars.
Cover bite sized sausage pieces with pineapple, chili sauce and brown sugar. Bake at 325° for 1 1/4 hours, basting frequently. Makes 12 to 16 servings.
Crust: Combine flour, pecans and butter. Mix well and press into bottom of a 9 x 12-inch cake pan or baking dish. Bake for 20 minutes at 350°. Cool completely.
Wrap each drumstick tightly in aluminum foil with the following ingredients: 2 tablespoons onion, 2 tablespoons celery, 2 slices fried bacon and 2 tablespoons cooking oil. Season with salt, pepper and celery salt. Place in shallow pan. Bake in 400° oven for 1 1/2 to 2 hours. Very tender and juicy. Can also be baked on outdoor grill.
Melt margarine. Mix sugar and flour. Add margarine. Add one egg at a time. Mix well after each. Add milk and vanilla. Mix well and pour into a greased and lightly floured baking dish. Bake 30 to 35 minutes at 350°.
Cut shortening & salt into flour until pieces are like small peas. Add water & mix with fork until moist. Divide dough in half. Flour the counter & roll out dough with roller. Put on the bottom of a pie plate. Do the same for the top of the pie. 2 large cans of cherry pie filling; put in pie shell; add 1 Tbsp of butter on the top of the filling; make air vents in the top & bake at 400 for 45 minutes or until crust is lightly browned.
Drain pineapple. To juice, add 1 cup sugar and boil for 5 minutes. Dissolve Knox gelatine in 6 tablespoons water. Add to juice. When juice is cool but not cold, add 8 ounces cream cheese that was mixed with pineapple. Top with Cool Whip. Refrigerate until set.
Mix flour and sugar together. Add cream and mix. Cook in miniature muffin tins. Cook in oven at 425° for 12 minutes or until brown. These are really neat!
Mix together with mixer hot water, sugar, salt and margarine. Add yeast dissolved in warm water. Add well beaten egg and 2 3/4 cups flour. Beat until smooth. Add by hand 2 1/2 cups flour. Knead until smooth and elastic. Put in greased bowl, turning in order that all might be covered. Let rise until doubled. Punch down and make rolls. Let rise. Bake at 375° for 20 minutes. May be refrigerated for 4 or 5 days.
Saute onion and celery until tender. Add to cooked chicken. Add olives, tomatoes and 1/2 cup cheese. Mix and add to cooked spaghetti. Mix well. Put in deep baking dish. Sprinkle remaining cheese on top and bake until cheese is melted at 350° for 15 to 20 minutes. (If you use the broth that is remaining after boiling chicken to cook your spaghetti in, it will have more flavor.)
In medium saucepan, saute bacon and onion until golden brown. Add potatoes and 3/4 cup water; bring to a boil. Cover boil gently about 10 minutes tender, not mushy. Add corn, milk, butter, salt, pepper, sugar and veggies; simmer covered until veggies tender but not soft.
Cook spinach and drain well. Mix in Ricotta cheese, sauteed onion, garlic, Worcestershire sauce, Cavender's and bread crumbs. Season fillets with salt and pepper. Place spinach mixture on fillet, about 1/2-inch thick. Roll up fillet, small end to large and secure with toothpicks. Place in baking dish. Pour stock over and sprinkle with a few more bread crumbs. Top with melted butter. Sprinkle with Parmesan. Bake at 425° for 15 to 20 minutes until fish flakes.
In small bowl mix flour with shredded zucchini, pepper, salt and egg yolks. In another bowl, beat egg whites until stiff, then add to mixture. Drop by tablespoon into a skillet in hot oil. Brown on both sides. Serve immediately.