HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain off grease. Pour into baking dish. Top with string beans that have been drained. Mix cream of chicken soup and milk. Pour over top of the beans. Bake at 350° for 25 to 30 minutes. May be topped with grated cheese or French fried onion rings during the last 5 minutes of baking.
Preheat oven to 350°. Grease bottom of pans. In a large bowl with fork, mix flour and next 7 ingredients. Add remaining ingredients and mix just until blended. Turn batter into pans. Bake 1 hour for large loaves and inserted in center comes out clean. Cool. Makes 2 to 3 large loaves or 5 to 6 mini loaves.
Cook the butter or margarine, garlic, parsley and sherry in an electric frying pan for 2 to 3 minutes. Stir in the plain breadcrumbs. Add shrimp. Cook over low heat (325°) for 10 minutes, turning frequently. Sprinkle with additional fresh parsley and serve over rice or angel hair pasta.
In small bowl, combine first 5 ingredients. Place steak in shallow baking dish. Pour mixture over steak and refrigerate 6 hours or overnight to marinate. Remove steaks; reserve marinade.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in 325° oven for 20 minutes. Serves four hungry or six polite people. Serve and listen to the compliments. (From Dear Abby newspaper column.)
Whisk together all ingredients except pecans. Stir pecans in last. Pour into unbaked pie shell. Bake 50 minutes at 350°.
Pound flour (mixed with salt and pepper, if so desired) into both sides of meat. With a little bit of oil in a pan, brown both sides of meat. Spray the bottom of baking pan with Pam and put meat in. Mix a little amount of water with dry onion soup mix and pour over meat. Cover with foil. Bake in slow oven (about 300° to 325°) until desired doneness.
In medium bowl, mix egg white and salt. Beat until foamy. Gradually add sugar and beat until it peaks. Fold in oats, coconut, and vanilla. Drop batter by teaspoonful onto greased pan. Bake at 350° for 12 minutes or until browned. Remove and place on a cooling rack.
Brown meat in	skillet over medium heat. Drain and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion and pepper.	Pour into pastry shell and bake at 350° for 35 to 40 minutes or until golden brown or when knife inserted comes out clean.
Mix first 8 ingredients together in 9 x 12-inch casserole and top with crushed corn flakes and margarine. Bake at 300° for 45 minutes. May store overnight in refrigerator. Also freezes well. If frozen, remove 1 hour before serving.
Cook rice and set aside. Brown hamburg and onion. Add tomato sauce, garlic salt, sugar, salt, pepper and oregano. Cover and simmer 15 minutes.
Brown hamburger meat; drain grease. Put 1 layer of mix, layer of meat, layer of cheese and layer of mix. Bake at 400° for 40 minutes.
Preheat oven to 375°. Melt butter and mix with cake mix (dry) and oats. This will be very crumbly. Place 2/3 mixture into a 13 x 9-inch baking pan. Press down to make an even layer. Set aside.
Dissolve gelatin in boiling water. Dump remaining ingredients into gelatin mixture, mix well and chill until set. This is nice served on lettuce leaf.
Preheat oven to 375°. Line 18 muffin cups with foil liners. Sift first 7 ingredients into large bowl. Mix in both sugars, then coconut, carrot, raisins, apple and nuts. Whisk vegetable oil, eggs and vanilla extract in medium bowl to blend. Gradually mix oil mixture into dry ingredients, occasionally scraping down sides of bowl.
Mix ingredients. Spread on slices of French bread. Broil until lightly browned. Garnish with green olive slices.
Stir until all ingredients are well blended. Spread into a greased 9-inch square pan and bake at 325° for 20 minutes. Cool and cut into squares.
Mix well Wesson oil, sugar and eggs. Beat well. Add apple, nuts, flour, baking soda, cinnamon and vanilla. Bake in a 9 x 12-inch pan for 1 hour at 300°. Serve with whipped cream or ice cream.
Mix oatmeal and milk; let stand 5 minutes. Sift flour, baking powder, salt and sugar into oatmeal mixture. Add peanut butter, shortening and egg (just enough to moisten dry ingredients). Fill greased muffin pan 2/3 full. Bake in preheated 400° oven for 25 minutes. Makes 12 (2-inch) muffins.
Preheat oven to 375°. Melt butter in a 12 x 9-inch pan in the oven. Bring fruit to boil in a saucepan. In a bowl, beat flour, sugar, baking powder and milk into a batter. Pour batter into the center of the pan (allow butter to remain on the edges). Pour the hot fruit into the center of the batter. Cook for 20 minutes. Serve hot.
Saute meat until lightly browned; add next 5 ingredients plus seasonings and mix. Stuff zucchini. Bake with 1 cup water and sprinkle with the juice of 1 lemon. Bake 1 to 1 1/2 hours at 375°.
Roll pastry 1/8-inch thick. Cut 4-inch circles or squares. Place a spoonful of the filling on half. Moisten the edge with cold water. Fold over and press the edges firmly together. Fry in deep fat like doughnuts or saute with a little fat in a hot frying pan, turning the pie so that it will brown on both sides. These are good with fillings of mincemeat or any thick jam or preserve.
Cream sugar and butter; add eggs. Beat until mixed well. Add flour, one cup at a time. Mix well. Add milk and vanilla. Beat until smooth. Drop by tablespoon on a well-greased cookie sheet. Cook 10 to 11 minutes at 350°.
Combine pecans, 2 tablespoons sugar and cinnamon, stirring well. Set side. Cream butter; gradually add 2 cups sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture, mixing until blended. Stir in vanilla. Gently fold sour cream into batter. Pour half of batter into a greased and floured 10-inch Bundt pan. Sprinkle half of pecan mixture over batter. Repeat procedure. Bake at 350° for 55 to 60 minutes or until cake springs to touch. Remove and cool on wire rack.
Combine graham crackers and melted margarine. Mix peanut butter and sugar; mix thoroughly. Pat into a 9 x 13-inch pan. Melt the chocolate over hot water and then spread evenly over the crumbs. Cool in the refrigerator until firm. Cuts best at room temperature. Can be served in a small cupcake paper cup.
Wash shrimp thoroughly and place in a large shallow pan. Add celery, onion and garlic. Squeeze juice from 2 lemons over top. Dot with butter and sprinkle with remaining ingredients, except lemon wedges.
Mix flour, salt and baking powder. Sift again. Cream butter. Add sugar gradually. Add eggs, beating thoroughly after each. Add vanilla. Add flour alternately with milk, mixing well after each addition. Chill. Roll 1/8-inch thick. Cut into desired shape. Place on greased baking sheet. Bake at 400° for 9 minutes or until done. Makes 6 dozen.
Measure brown sugar and peanut butter into bowl. Squeeze with hands. Add granola (optional). Explore dough freely.
Cream together oleo, sugar, eggs, oil, salt and vanilla. Add flour, soda and cream of tartar to first mixture. Form into balls, roll in sugar and flatten on cookie sheet. Bake at 350° for 10 minutes.
Prepare cake mix as directed, using oil, eggs and drained orange juice. Stir in nuts and oranges. Bake 25 minutes at 325°, using a 9 x 13-inch baking pan or Pyrex dish.
Cook sugar, butter, milk, and salt to a soft ball stage, 234° - 238°. Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla flavoring. Beat until mixture is creamy and thick. Pour into buttered shallow pan. Cut into squares. Yield: 2 dozen pieces.
Mix ingredients (except noodles) and spread in a 9 x 13-inch baking dish. Sprinkle noodles on top. Bake for 20 minutes at 350°. Serve hot.
Combine first 3 ingredients. Bake slowly at 325° in 9 x 13-inch pan for 30 minutes, stirring often.
Mix refried beans and nacho seasoning. Spread in bottom of 12 x 8-inch baking dish. Spread on sour cream. Sprinkle on tomatoes, onion, black olives, chilies and Monterey Jack cheese. Serve with corn chips.
Using rubber spatula, blend shortening, cornstarch and flour on a white plate to form smooth paste. Add 3 to 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face.
Preheat oven to 400°. Grease 9-inch round cake pan. Combine sugar, chopped nuts and cinnamon. Separate biscuits into 20 biscuits. Dip each in melted margarine, then in sugar mixture. Arrange biscuits in prepared pan, overlapping 15 biscuits around outer edge and 5 biscuits in center. Place 1 slice of apple between each biscuit. Bake for 20 to 30 minutes. Remove from pan immediately. Combine powdered sugar, vanilla and milk until smooth. Drizzle over warm coffee cake.
Cream shortening and sugar together; add well beaten egg, syrup, milk and flour sifted with soda, salt, spices, raisins (cut in halves), nuts and coconut. Mix well. Spread thinly in well greased and floured shallow pan. Bake at 375° for about 20 minutes. While still warm, spread thinly with icing made by moistening confectioners sugar with milk or water and vanilla. When cold, cut into squares or diamonds, then remove from pan.
Boil water for noodles. Brown ground beef; drain fat. Add spaghetti sauce; heat on low and stir occasionally. Add noodles to boiling water; cook until softened.
Saute onion in butter until tender. Add flour and stir to mix well. Add milk and cook until thick, stirring constantly. Remove from heat. Add vegetables, chicken, salt and pepper. Stir well. Butter a 9-inch baking dish and pour in filling. Top with biscuits. Bake at 375° until biscuits brown well.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. In saucepan, bring raisins and water to boil. Remove from heat and let cool. Pour into large mixing bowl. Add remaining ingredients in order given. Mix well and bake in prepared pan until done, 30 to 45 minutes.
Mix well. Heat waffle iron and spray with "Pam". Bake waffle 2 minutes. Trim edges before cool.
Mix well all ingredients, except chocolate, and put on cookie sheet. Melt chocolate and pour on top. Cool. Cut into squares. (Also can be rolled into balls and rolled in chocolate.
Preheat oven to 400°. Saute onions in 4 tablespoons butter or margarine until golden. Stir often. Add the stock and boil 10 minutes. Season with salt and pepper.
Saute onion and celery in butter until tender. Mix all ingredients in large bowl. Spoon into greased casserole. Top with bread crumbs, if desired. Bake at 350° for 35 minutes. Serves 6 to 8.
Place cooked broccoli in an 8 x 8-inch pan or larger. Place cooked chicken on top of broccoli. Mix the chicken soup, mayonnaise, curry and lemon juice; pour over chicken. Place shredded cheese on top. Bake, uncovered, at 350° for 25 minutes. Serves 6 to 8.
Beat together. Bake in a jelly roll pan at 350° for 25 to 30 minutes. Frost with powdered sugar frosting with lemon flavoring.
Coat an 8x8 inch pan with Pam. Stir together sugar, evaporated milk, and margarine. Bring to a boil in saucepan and reduce heat to medium-law and cook three minutes, stirring constantly. Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm (about two hours). Cut into 36 squares and serve.
Combine equal amounts of sugar and water and bring to a boil. Boil 5 minutes, stirring occasionally. Chill.
Melt butter; add sugar and cinnamon. Mix well. Half biscuits and mix in butter, sugar and cinnamon. Put biscuits back together and twist. Put in greased muffin tin. Follow directions on biscuit can for baking.
Cut steak into pieces. Flour steak and brown in skillet. Place in pan for oven. Add tomato sauce, chopped onion and peppers on top. Salt and pepper. Add 1 can water. Bake at 350° for 1 to 1 1/2 hours.
Prepare corn as usual. Drain. In a skillet, cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart dish.
Dump all together and simmer gently for a few minutes. Serves 3 to 4.
Peel plantains and grate in blender. In a large bowl, mix grated plantain, cream of rice, baking soda, oil, salt and sugar or honey. Stir until properly mixed.
Flatten crescent rolls into 10 x 15-inch pan (include sides). Saute onion and peppers and add to hash browns. Layer sausage (or bits of ham or bacon) and potatoes over crust (no need to thaw potatoes) and grated Cheddar cheese and onion and peppers. Then top with eggs whipped with milk and dry mustard. Season with salt and pepper. Bake at 350° for 40 to 60 minutes. Serve with salsa! Good!
Preheat oven to 350°. Cut margarine into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9 x 2-inch pan building up slight edges. Bake 10 minutes.
Use amount of milk needed according to package directions and cook pudding as directed. Add cream cheese and beat until smooth. Roll graham crackers until fine crumbs. Melt butter and mix with crumbs. Line bottom and sides of 13 x 9 x 2-inch pan. Pour in pudding mixture and cool. Add fruit, if you like.
Combine ingredients in order given. Bake at 450° for 10 minutes, then lower oven to 350° for 45 minutes or until firm.
Season chicken with paprika and garlic salt. Beat eggs and milk in shallow bowl. Place bread crumbs and cheese in shallow bowl and blend. Coat chicken first in egg mixture, then in bread crumb mixture. Place chicken in microwave-safe dish and meaty portions to outside of dish. Drizzle butter over chicken and sprinkle with any remaining bread crumbs. Cover with waxed paper and microwave on High 5 to 8 minutes. Continue to cook on 70% power 15 to 18 minutes or until done. Let stand 5 minutes.
In a bowl, mix the dressing. Add cucumbers and onions. Mix well. Chill.
Toss ingredients and put in flat greased casserole. Top with 1 cup crushed potato chips, 1/2 cup grated cheese and a few almonds. Sliced almonds are more decorative. Bake at 400° for 15 minutes. Do not overheat to keep celery crisp. Serves 6 to 8.
Combine water and 1 teaspoon salt; bring to a boil and add macaroni. Cook, uncovered, 6 to 8 minutes. Do not drain. Brown ground beef with onion and pepper. Add to pot with macaroni. Add remaining ingredients; cover, bring to boil and simmer for 15 minutes or until vegetables are done. Do not overcook.
Thaw broccoli a little in a microwave. Melt Cheez Whiz, then mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 375° for 30 minutes, covered. Bake another 15 minutes, uncovered, or until brown and bubbly.
Mix first 5 ingredients. Form dough into balls and bring to a point. Bake for 15 - 20 minutes. Melt caramels and water in a double boiler. When cookies are cooled, dip in caramel then into nuts.
Pour pineapple and juice into bowl. Add mix (pudding). Mix with spoon vigorously 1 to 2 minutes. Fold in whipped topping and nuts. Spoon into dessert cups. Pudding will set in 5 minutes. Store in refrigerator. Makes 4 cups or 8 servings.
Saute onion in oil. Add spinach; cook. Add tomato sauce and rice. Cook until rice is tender. Serve hot or cold.
Heat sugar and milk to soft ball stage. Add peanut butter and Marshmallow Creme. Stir until melted; add vanilla. Pour into buttered 9-inch pan. Yield: 6 servings.
Blend the butter or margarine and peanut butter. Add the white sugar and brown sugar. Add the eggs and vanilla. Stir in the flour, baking soda and salt. Use level teaspoonfuls of dough and shape into balls. Roll in white sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and press an unwrapped chocolate kiss in top of each cookie. Bake 2 minutes longer. Makes about 7 dozen.
Heat oven to 350°. Put flour, sugar, 1/4 cup cocoa, baking powder into ungreased 8-inch square baking pan. Stir with fork to mix well. Add milk and oil. Stir until well blended. Sprinkle brown sugar, remaining 1/4 cup cocoa and chocolate chips over batter. Mix vanilla with hot water and pour evenly over top. Bake 30 to 35 minutes until surface looks dry and brownie like. Serve with a spoon, warm or at room temperature.
Mix all ingredients with mashed yams, except marshmallows. Put into 350° oven for 15 minutes, then 15 more minutes with marshmallows on top until they brown.
Cream sugars and shortening. Add eggs and milk. Then add bananas and cream well. Add sifted dry ingredients and mix well. Add vanilla and crushed pecans; blend well. Bake at 375° about 20 minutes.
Mix together turkey pieces, soup, mixed vegetables and turkey stock. Set aside. Coat a 13 x 9-inch casserole with the melted margarine. Pour out excess margarine and reserve for later use. Next, pour vegetable-turkey mixture into the buttered casserole dish.
Cream butter and cheese; add flour and mix well. Chill for 1 hour. Roll into 24 balls and press into ungreased tiny muffin pans.
Wash tomatoes, slice crosswise into medium thickness. Beat eggs; add milk and mix well. Add enough salt and pepper to meal to your taste. Dip tomato slices into egg bath, then shake in corn meal mixture. Place slices in heated oil, single layer, turning until good and brown.
Melt butter, brown sugar and milk; bring to a boil, 3 to 5 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in confectioners sugar; beat until smooth. Chill until firm. Cut in squares.
Mix all together. Chill. Shape into balls; put on ungreased pan. Flatten with a fork, sprinkle with colored sugar. Bake at 325° for 18 to 20 minutes.
Combine shrimp, mayo, crabmeat, celery, carrots, onion, horseradish, lemon juice and salt; mix and set aside. Combine gelatin and 1/4 cup of water in saucepan; let stand 5 minutes. Place over low heat and stir until melted. Pour into shrimp mixture and stir. Pour into ungreased mold. Chill until firm.
Mix all ingredients together. Pour in greased 8 x 10-inch baking pan. Bake at 425° for 25 minutes or until brown.
Preheat oven to 450°. Wash mushrooms well, then cut stems and chop into tiny pieces. Mix with all ingredients listed except mushroom caps. Fill all mushroom caps with mixture. Cook in a lightly greased baking pan about 20 to 30 minutes or until done.
Process mayonnaise, ginger, curry, garlic, honey, lime juice and white pepper in a blender until smooth. Toss dressing with salad greens and almonds.
Chop onions, green pepper and celery. Melt margarine in skillet and add chopped vegetables. Saute until they are soft. Add raw shrimp, mushrooms, salt and pepper. Remember, with seafood you can use more pepper than usual. Cover and cook 20 minutes or so. Make a paste of a mixture of cornstarch and water. Add to pot, stirring constantly. This should thicken gravy. Add water until gravy is just right for putting over rice. Simmer 10 more minutes.
Mix together sugar, vanilla and cream cheese. Add peanut butter and Cool Whip. Pour into crust and refrigerate.
Cream together shortening and sugar. Add molasses and egg beating well. Sift together flour, soda, cinnamon, ginger, cloves and salt, mixing well. Chill. Form in 1-inch balls rolled in sugar. Bake on greased cookie sheet 8 to 10 minutes at 375°.
In a large bowl, combine potatoes and bacon. In another bowl, combine remaining ingredients. Add this mixture to the potatoes and bacon to coat all potatoes. Transfer to a greased baking pan. Bake, uncovered, approximately 60 minutes, until bubble and light brown on top.
Cook noodles as directed; drain. In skillet, saute chuck in butter until brown; drain fat. Stir in tomato sauce; remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. In a 2-quart casserole dish, spread half of noodles. Pour on 2 tablespoons melted butter. Top with meat mixture. Bake for 45 minutes or until heated through at 375°. Serves 6. May be made ahead and refrigerated.
Mix cake mix, butter and 2/3 cup milk. Pour half into greased 11 x 14-inch baking dish. Bake at 350° for 20 minutes. Meanwhile, melt caramels with 1/3 cup milk over low heat. Pour chips over baked cake. Pour melted caramels over chocolate chips. Spread remaining batter on top. Bake 15 to 20 more minutes.
Cube bread. Place bread in buttered (greased) 9 x 13-inch pan. Add cheese on top. Beat eggs well and add milk, salt, pepper and mustard. Pour over bread and cheese. Refrigerate overnight. Bake 1 to 1 1/2 hours at 325° to 350°. May add chopped ham, dried beef or bacon chips.
Mix all ingredients and pour into 2 baked pie crusts. Refrigerate for 1 hour and enjoy.
Mix peanut butter, Cool Whip and Eagle Brand milk. Pour into graham cracker crust. Chill.
In a large bowl prepare jello (can substitute half pear juice for half water). In another bowl or blender, cream large can of pears with large package cream cheese. Put together both mixtures plus large Cool Whip. Mix with mixer; place in mold.
Mix first three ingredients in microwavable dish. In separate bowl, combine next three ingredients. Spread the tomatoes, onions and peppers over the cheese mixture. Sprinkle 8 to 10 ounces of shredded Cheddar cheese over the top. Microwave about 5 minutes on High or until top cheese is melted.
Cook all ingredients together on medium heat until soft ball stage (135°), stirring constantly. Add 3 cups pecan halves. Stir and spoon quickly onto wax paper.
Melt butter. Saute onion. Add rice. Cook until brown. Add soup, water, mushrooms and oregano. Stir. Add to casserole. Cover and bake at 350° for 1 hour.
Spread pie filling in buttered 9 x 9 x 2-inch pan. Sprinkle cake mix evenly over top of filling; drizzle with butter. Bake in a 350° oven for 40 to 45 minutes, or until top is golden brown. Serve warm with ice cream. Yields 9 servings.
Combine flour, pudding, baking powder, butter, salt, milk and egg in large bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place peaches over batter. Combine cream cheese, 1/2 cup sugar and reserved juice in small mixing bowl. Beat 2 minutes at medium speed. Spoon to within 1-inch of edge of batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over cream cheese filling. Bake at 350° for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in the refrigerator.
Dissolve Jell-O in water. Add remaining ingredients. Pour into 8 x 8-inch square Pyrex dish. Cool in refrigerator overnight.
Blend Crisco and sugars. Beat in vanilla, water, and egg. Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in M&M's. Drop from a teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, until golden brown.
Mix dry ingredients. Cut in shortening. Add buttermilk and dissolved yeast in warm water.
Melt cream cheese with marshmallows in Sprite on low heat. Add other ingredients and chill all in a 13 x 9-inch dish. Cut out in squares when ready to serve.
Heat oven to 350°. Line bottom and sides of a 9-inch square baking pan with foil, leaving a 2-inch overhang. Spray foil with nonstick cooking spray.
Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup as all or part of liquid. Stir in remaining pineapple. Pour into 13 x 9-inch baking pan. Top with pineapple-chip mixture. Bake in 325° oven for 55 to 65 minutes. Serves 12 to 16.
Combine sugar, butter and milk in a heavy pan. Bring to a full rolling boil stirring constantly. Boil 5 minutes over med. heat, or until candy thermometer reaches 234°.
Mix sugar, cocoa and milk. Bring mixture to a boil. Boil one minute. Remove from heat and add vanilla and peanut butter. Beat until well mixed. Add Quick cooking oats. Drop onto a cookie sheet or press into a pan and cut into squares.
Place seafood of your choice in mixing bowl; break up finely with fork. Add remaining ingredients, except olives. Mix well. Chill. Garnish with olives and additional picante sauce, if desired. Serve with taco chips. Yields 2 1/2 cups.