HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease baking dish. Cook and stir beef and onion until brown. Stir in salt and pepper. Spread beef in dish. Sprinkle with cheese. Beat remaining ingredients until smooth; pour in dish. Bake until golden brown, about 30 minutes, in a 400° oven. Let stand 5 minutes.
Layer vegetables in order listed in 2-quart bowl. Spread mayonnaise and sugar and sprinkle with Parmesan cheese.
Cream butter and sugar until fluffy. Add eggs, one at a time and mix until smooth. In a separate bowl, combine flour, baking powder and salt. Add this flour mix, alternating with milk to the butter/sugar/eggs. GENTLY stir in berries. Line muffin tins with paper and pile high in pan. Sprinkle tops with sugar. Bake at 375° for 20 to 30 minutes until golden.
Mix mayonnaise and sour cream until well blended. Add other ingredients and blend well. Chill before serving. Cut pumpernickel bread into little squares and serve.
Beat shortening and sugar until fluffy. Beat in the eggs; whip until fluffy. Add milk and salt. Blend in flour and baking powder, then beat mixture 1 full minute. Pour into well-greased and floured shallow pan; bake in hot oven at 400° for about 10 to 12 minutes. Cut into squares and serve hot with plenty of butter, honey, jam, jelly or syrup.
Mix and chill. Roll into long roll and freeze, or spoon out to cook. If frozen, just slice off. Place pecan half on top. Bake at 375° until brown.
Dissolve jello in hot water and fruit juice. Add remaining ingredients and store in the refrigerator. Serves 10 to 12.
Brown ground beef and onions in skillet. Remove from heat and drain. Add other ingredients and pour into a 1 1/2 quart casserole. Bake at 350° for 30 minutes or 10 to 12 minutes on high in a microwave.
Combine crumbs and margarine. Press into bottom of 9-inch spring-form pan. Combine 3 (8 ounce) packages of cream cheese and sugar, mixing at medium speed of mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter. Do not swirl. Bake at 325° for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and mint leaves if desired. Serves 10 to 12.
Saute celery, green pepper and onion in butter for 5 minutes or until tender. Blend in flour. Gradually stir in tomatoes. Add sugar, salt, pepper, bay leaf and parsley. Simmer gently, uncovered, for 30 minutes. Remove bay leaf. Add crab meat and Worcestershire sauce. Heat thoroughly.
Bring water in deep skillet to a boil, then add pork and cook until almost done. Then add rest of ingredients. Cook until done, then add a mixture of cornstarch, flour and water for thickening. The flour mixed with the cornstarch will allow you to warm up later. Serve over noodles or rice.
Bake cake according to instructions in an oblong cake pan. Punch holes in hot cake. Mix cream of coconut and sweetened milk and pour over cake. When cool, mix Cool Whip and coconut and put on cake.
Drain kidney beans and discard liquid. Combine celery, onion and pickle relish. Stir in seasonings and mix thoroughly with the beans, being careful not to mash them. Chill and serve.
Mix thoroughly. Put into loaf pan. Cover with 2 slices bacon. Pour 1 (8 ounce) can tomato sauce over loaf. Bake 1 hour at 350°. Serves 6.
Mix in blender until smooth. Store tightly covered in fridge for up to 1 month. Makes about 1 quart.
Beat eggs until light and fluffy. Add sugar, zucchini, vanilla, and oil. Mix. Add dry ingredients to mixture. Pour batter into two 9 x 5 x 2-inch loaf pans that have been greased and floured. Bake at 325° for 1 hour or until a wooden toothpick comes out clean when placed in the center of the loaf. Cool 10 minutes and remove from pan to finish cooling. Can be frozen.
Grind all the vegetables. Cover with boiling water; let stand 5 minutes. Drain well; add salt, sugar and vinegar and boil for 5 minutes. Seal in hot sterilized jars.
Hard-boil eggs and cook noodles 10 minutes. In a large bowl, chop tomato, eggs and pickles and add remaining ingredients. Mix well and chill 3 hours before serving.
Grease an 8-inch square baking dish. Drain fruit and arrange in bottom of dish. Sprinkle fruit with cinnamon and lemon juice. Sift together flour, baking powder and salt. Cream the butter with 3/4 cup sugar. Beat until fluffy. Add dry ingredients alternately with milk. Spread this batter over fruit. Combine remaining 1/3 cup sugar with cornstarch. Sprinkle over batter. Gently pour 1 cup boiling water over entire mixture. Bake at 350° for 1 to 1 1/4 hours.
Heat oven to 325°. Brown onions in pan; add ground beef, salt and pepper until cooked. Add bread cubes and stir. Place ground beef mixture inside pumpkin. Place top back on pumpkin. Drape 2 slices of bacon over top and hold in place with toothpicks, if necessary. Cover with aluminum foil and place pumpkin in ovensafe pan. Cover bottom with water and cook in oven until pumpkin is tender. Makes a great autumn decorative meal.
Melt butter; add sugar, graham crackers and peanut butter. Form into a ball and press into ungreased 9 x 13-inch pan. Melt chips in double boiler or microwave and spread over mixture. Cool in fridge until firm. Cut into squares. If you like Reese's peanut butter cups, you'll love these!
Mix together 5 tablespoons sugar and 2 teaspoons cinnamon. Beat all together (except apples, sugar and cinnamon). Pour 3/4 batter into greased tube pan. Put 3/4 apples on top of batter and sprinkle 3/4 sugar, cinnamon mixture. Pour remaining batter on top. Put remaining apples and sprinkle remaining sugar, cinnamon mixture. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 350°. Butter and flour a round glass or tin cake pan. Sift together the flour, baking soda, baking powder, salt and sugar. Add caraway seed. Using a pastry cutter, two knives or your fingers, cut in the margarine until it is the consistency of fine meal. Add raisins. Pour in the buttermilk; mix well. When the flour is just incorporated, turn the dough out onto a floured board and knead the dough for about 1 to 2 minutes, until it is smooth and no longer sticky. Form into an 8-inch circle.
Place syrup, molasses, salt and vinegar in saucepan and cook to a hard ball stage (265°). Stir carefully to prevent burning. Remove from heat. Add butter, stirring only enough to mix. If desired, add a bit of red and green food color to syrup. Then pour slowly over popcorn. Mix well and shape into balls.
Dissolve jello in 2 cups hot water. Let cool and add strawberries, crushed pineapple and juice and mashed bananas. Mix together and pour half of mixture in 13 x 9-inch pan or dish. Let jell. Spread the sour cream over top and gently pour rest of jello mixture on top. When set you may decorate with nuts.
Beat buttermilk and pudding until thick. Fold in Cool Whip and oranges. Refrigerate overnight. Sprinkle with fudge stripe cookie crumbs.
In a large bowl, combine pineapple juice, crushed pineapple with juice, cherry 7-Up and maraschino cherries with the juice. When ready to serve, add pina colada sherbet.
Combine cookies, walnuts and butter in a 9 x 13-inch baking pan; press in place. Chill. Beat cream cheese, sugar, egg yolk and orange juice with mixer in a large bowl until smooth. Fold Cool Whip into cream cheese. Stir in candies. Spoon over crust and freeze until firm. Thaw for 15 minutes before serving.
Mix milk and pudding with mixer. Add all Cool Whip and vanilla. Put frosting in a double boiler and melt on low temperature. May also be melted in microwave (follow can directions). In a 13 x 9-inch pan, layer graham crackers and vanilla mixture until gone, ending with graham crackers. Pour chocolate on top.
Cream butter and sugars until fluffy; stir in vanilla. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add to creamed mixture. Stir in oatmeal and raisins. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Pour entire can of peaches and juice into an oiled baking pan. Then add the dry cake mix on top of the peaches. Place several pieces of margarine on top and sprinkle cinnamon over all. Place in the oven and bake about 45 minutes or until done. Serves 8.
Mix eggs, oil and sugar. Then add flour, soda, cinnamon and vanilla. Add apples, pineapple and nuts. Bake in 350° oven for 30 minutes. I bake mine in a jelly roll pan. Serve cool with whipped cream or ice cream.
Mix pudding as directed on packages. Add condensed milk, Cool Whip and bananas. Line pan with vanilla wafers and pour mixture over. Top with wafers and refrigerate.
Combine can of soup with Miracle Whip, milk and cheese. Blend well. Stir in tuna, peas, noodles and onion. Pour into a 1 1/2-quart casserole. Bake at 350° for 25 minutes.
Combine first 3 ingredients, mixing well. Add remaining ingredients, stirring until blended. Chill. Store in airtight container in refrigerator. Yields 1 quart.
Mix shortening, sugar and egg. Add grated rind. Put juice in a measuring cup and fill with water to make 1 cup of liquid. Mix into creamed mixture. Add dry ingredients. Add nuts and cranberries. Pour into well-greased loaf pan. Bake at 325° for 1 hour.
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Stir in sour cream. Fold in whipped topping until well blended. Place half of the vanilla wafers in an 11 x 7 x 2-inch dish. Top with half of the pudding mixture, half of the bananas, then remaining wafers, bananas and pudding mixture. Cover and refrigerate overnight. Yield: 10 servings.
In a 3-quart saucepan, heat margarine. Add the rice, onion and green pepper. Cook 2 to 3 minutes. Add the broth, black pepper and hot pepper sauce. Bring to a boil. Cover. Lower heat and simmer 5 minutes.
Mix cornmeal, milk and egg in 2 1/2-quart casserole. Brown meat in skillet, stirring to keep crumbly. Add chili seasoning mix, salt, tomatoes, corn and olives; mix well. Stir into cornmeal mixture.
Put aside 2/3 cup crushed Ritz crackers for top; mix 1 1/3 cups crushed Ritz crackers with 1 stick butter. Put in 9 x 13-inch pan. Melt Velveeta cheese with 1/2 stick butter. Mix cheese mixture with vegetables; put over crackers in bottom of pan. Sprinkle reserved 2/3 cup cracker crumbs over vegetables. Bake at 350° for 45 minutes. Can be made ahead and reheated in microwave.
Combine all ingredients and simmer for 20 minutes. Refrigerate until ready to use.
Chop onion until translucent. Add to softened cream cheese. Mix well. Form into 1 large or 2 medium-sized balls. Chop nuts. Roll balls until covered in the nuts. Refrigerate several hours before serving for best flavor.
Mix all good. Bake in Bundt pan at 350° until done, 30 minutes to 1 hour.
Cream together sugar, shortening and eggs. Add the milk and dry ingredients. Mix well. Add vanilla and mix thoroughly. Drop on ungreased cookie sheet. Bake at 375° approximately 10 minutes.
Dissolve peach Jell-O in 1 cup of boiling water. Mix with lemonade and serve over ice.
Use 9 x 13-inch pan or Pyrex dish. Mix first 6 ingredients. Top with nuts or coconut. Refrigerate at least 2 hours. Can be kept in refrigerator a week.
Mix lemon juice and sugar. Add water. Add pineapple, orange juice and cherries (optional). Add ginger ale just before serving.
Cook green peppers in olive oil in a large skillet over medium heat, stirring often, 10 minutes or until lightly browned. Add garlic. Cook 1 minute. Stir in tomatoes, salt and pepper. Cook, stirring often, for 15 minutes or until slightly thickened. Yields 4 servings.
Boil macaroni in water, adding salt and oil; cook for 10 minutes. Drain and rinse in cold water. Pour macaroni into a large salad bowl. Add the remaining ingredients. Combine, mixing well. Cover and chill.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer for 6 minutes. Stir in poppy seed. Pour into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.
Saute onion in butter in small skillet over medium-high heat, stirring often until onion is golden brown, 8 to 10 minutes. Peel potato and carrot. Cut potato into 8 pieces and carrot into 6. Cook in boiling water until tender 8 to 10 minutes; drain well. Mash potato and carrot together until carrot is in small chunks. Beat in onion, Ricotta cheese and salt. Cover to keep warm. Can be reheated in microwave or in double boiler oven on low heat. Serves 2. Increase ingredients as needed.
In pot, cover rice with water; bring to boil. Add milk; boil 10 minutes. Cover and let stand 15 minutes. Butter casserole dish. Mix egg yolk with sugar. Stir into rice. Alternate layers starting with rice and then apples into casserole dish. Top layer must be rice. Top with bits of butter. Bake, covered, in oven at 325° for 45 minutes. Turn off oven; let stand in oven 1 hour. Serve with a sprinkling of granulated sugar.
Mix cake according to box directions. Place butter in 9-inch round glass dish. Roast for 2 minutes. Stir in brown sugar. Arrange pineapple. Add cherries. Add 1/2 prepared cake mix. Microwave on Simmer 7 minutes. Microwave 3 to 4 minutes on High. Let stand 5 to 10 minutes.
Blend with mixer powdered sugar, peanut butter and cream cheese. Slowly add sweet milk. Pour into graham cracker pie shell (10-inch size is best). Top with Cool Whip. Refrigerate. Keeps well for several days.
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in enough reserved flour to make soft dough.
Brown meat with onion; drain. Add seasonings. Add remaining ingredients and bring to a boil while stirring. Serve over noodles or rice.
Butter 1 slice of bread for each person. Place the buttered side of the bread down in each muffin cup. Put a bacon slice on top of the bread and crack an egg into the center of the bread cup. Bake them in the oven at 350° for 20 minutes. Remove the muffin pan from the oven using hot pads. (Make sure there is an adult there to supervise.)
Beat 3 eggs until light. Add 3 cups buttermilk, 3 tablespoons butter and ripe banana. Combine the dry ingredients with the liquid ingredients. Cook on medium hot griddle. Makes 24 medium pancakes. Freeze extras for easy, healthy breakfast, lunch or snacks.
Dredge chops with flour and brown in hot fat. Set aside. Put sliced potatoes in buttered casserole with onion, salt and pepper. Stir soup well and pour over potatoes. Arrange pork chops on top. Bake at 350° for 1 hour or until potatoes are well done.
Combine first six ingredients and cook over low heat for 5 minutes. Remove from heat; add oats and peanut butter. Mix thoroughly. Drop by teaspoon on wax paper. Makes 2 1/2 dozen cookies.
Beat eggs. Add sugar, beating well. Add butter. Combine rice and egg mixture. Add vanilla and spices. Add milk, beating well.
Cook until thick. Use 3 egg whites for meringue. Use baked crust or crumbs. If crumbs, sprinkle on top.
Mix together lightly but well the ground meats, graham cracker crumbs, milk and eggs. Shape into balls about walnut size or whatever you prefer. Place in single layer in two 9 x 13-inch pans or sizes to suit your family. Top with glaze and bake at 350° for 1 hour. Makes about 80 meat balls.
Mix Jell-O, water and 7-Up. Let set until partially jelled. Add fruits. Chill until firm.
Beat eggs. Add and mix sugar, syrup, vanilla, salt and pecans. Pour into unbaked deep dish pie shell. Bake 50 minutes at 325°.
Peel and slice potatoes into a large baking pan with lid. Crumble raw hamburger on top of potatoes; dice onion and spread over hamburger. Put pork and beans on then spread tomato soup on top. Cook with lid on for 1 to 1 1/2 hours at 350°. Preheat oven to 350°.
Boil sugar, butter, cocoa and milk for 1 minute. Remove from heat. Add peanut butter and oatmeal. Mix well. Drop by teaspoon on foil or wax paper. Makes 50 to 55 cookies.
Mix together first 6 ingredients. Add eggs, milk and vanilla. Mix and divide dough in half. Press 1/2 of the dough into a 9 x 13-inch pan. Spread cherry pie filling on top. Press other half of dough onto wax paper the size of pan, then turn onto pie filling in pan. Bake at 350° for about 30 minutes, until brown. While hot, sprinkle with powdered sugar.
Beat eggs, salt, syrup, syrup and vanilla. Stir in flour or cornstarch. Pour into pie shell. Cover top with pecan halves. Bake at 350° for 50 minutes. Center will still be soft, however, do not overbake as pie will set as it cools.
Mix together cake mix, pudding, oil, water, eggs, vanilla and butter flavoring; beat for 6 minutes. In separate bowl mix together sugar, nuts and cinnamon. Pour batter and nuts alternately into greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes. Invert onto cake plate. Poke holes in cake with toothpick. Prepare Glaze; spoon over hot cake.
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. With a fork, stir in enough cold water (1 tablespoon at a time) to moisten dry ingredients. Shape dough into a ball. Dough is ready to roll out. Bake at 425° for 12 to 15 minutes. Yields one 9-inch shell.
Cream butter and sugar. Add eggs one at a time, beating after each addition. Dissolve soda in buttermilk and add alternately with the flour. Add cinnamon, allspice and cloves. Add jam last. Bake in two or three layers in moderate oven until brown.
Sift all dry ingredients together. Add oil, vinegar, vanilla and 2 cups cold water. Blend until mixed well. Put in 9 x 12-inch glass baking dish. Bake 35 to 40 minutes at 350°.
Cut fish into large (3 inch) cubes. In 3-quart pot, melt butter and saute onion, green pepper and celery until tender-crisp. Blend in flour, salt, marjoram and paprika. Gradually add bouillon and milk. Cook, stirring constantly, until thickened. Add fish and cheese and simmer 5 to 7 minutes. Serve immediately. Serves 4 to 6 people.
Combine sugar, cornstarch and 7-Up. Cook until creamy. Add food coloring; let cool. Mix in strawberries; cook pie crust sprinkled with sugar. Pour mixture into crust. Top with whipped cream.
Dissolve jello in water. Add frozen berries; stir until thawed. Add crushed pineapple and juice (also bananas). Pour 1/2 jello mixture in a large glass pan and chill until set. Then spread with sour cream and cover with remaining jello and chill.
Blend together all ingredients until smooth. Place in well-buttered bread pan. Bake at 325° for 50 to 55 minutes. Let stand about 10 minutes before unmolding. Cool before cutting.
Dissolve jello and cream cheese in one cup boiling water. Add 1 cup syrup from pears or syrup-water combination. Let partly set. Add pears and nuts.
Bring syrup and lemon juice almost to a boil. Add whiskey. Serve with nutmeg sprinkled on top and float a lemon slice. Makes 18 cups.
Sift dry ingredients together. Cream sugar, butter, and oil. Add eggs, one at a time, beating well after each addition. Alternate flour and mashed bananas. Add nuts and raisins. Bake in greased, floured tube pan. Bake at 300 degrees for 1 1/2 to 2 hours or until done, when tested with a toothpick. Top with icing when cooled.
Cream butter until light and fluffy. Beat in sugar until well blended. Add peanut butter, egg, vanilla and honey; mix well.
Brown beef, onion, mushrooms, garlic and oregano in olive oil over medium heat. Add salt and pepper. Stir in flour. Add beef broth and cook until thickened. Stir in sour cream. Add drained spinach. Put meat mixture into a 1 1/2 quart casserole. Cut cheese into strips and place on top of meat, criss-crossing the strips to decorate. Bake at 350 degrees for 15-20 minutes or until casserole is heated through and cheese is melted.
Boil sugar, syrup and water until mixture dropped in cold water turns brittle (no longer, watch close, test often). Pour slowly over stiffly beaten whites of egg; add nuts and flavoring. Beat until mixture is creamy. Pour on buttered platter.
Cook Creamettes in unsalted water; drain. Add mushroom soup and heat until blended. Make white sauce of butter, flour and milk. Add cheese and let melt. Add the rest of ingredients. Use a greased casserole. Pour sauce over all and stir lightly. Put potato chips on top. Bake for 60 minutes at 350°. Serves 15.
Bake pie shell. Heat oven to 400°. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat. Stir in margarine, lemon peel and lemon juice. Pour into pie shell. Spoon meringue over hot filling.
Brown hamburger and mix taco seasoning as directed. Spread cream cheese in bottom of a 9 x 9-inch dish. Drain excess liquid off hamburger and spread over cream cheese. Spoon salsa over meat. Put sour cream over hamburger and salsa. Top with shredded lettuce, chopped tomato, sliced ripe olives and shredded Cheddar cheese. Serve with taco chips.
Make a mush by cooking cornmeal in 2 c. milk; stir until milk is gone and meal is thick (burns easily), set aside to cool. Add scalded milk and water to a large bowl; add yeast and sugar. Let stand about 10 minutes. Mix other ingredients, adding the mush with the beaten eggs. This is a fairly stick dough. Use plenty of flour on a cloth to knead. Let rise. Roll out and cut in strips. Tie strips into knots and dip in melted butter. Let them rise. Bake at 350 degrees. Keeps well and reheats well.
Spray rice cooker with Pam. Put all ingredients in and stir; cook as usual for rice cooker.
In a 4-quart saucepan, combine onion, garlic and parsley; saute in olive oil for 2 or 3 minutes. Do not brown. Add tomatoes, paste, water, sugar, basil leaves, salt and pepper. Bring to a slow boil, then lower heat and simmer for 1/2 hour over low heat. Makes 3 quarts. May be frozen in plastic containers.
Beat egg whites with sugar and cream of tartar until very stiff. Shape to fit a greased 10-inch pie plate and bake at 250° for 1 hour. Cool. When cooled, cover bottom of crust with a layer of pineapple, then a layer of sliced bananas. Next, cover with chopped nuts. Top nuts with whipped cream. Sprinkle pie with toasted coconut. Chill 6 hours before serving.
Mix all in one large pan. Melt oleo. Add sugar. Beat in eggs. Add flour, salt and soda. Add drained pineapple and walnuts. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch greased pan.
Mix the first 5 ingredients in a bowl. Make a hole in the center. Add the vinegar, vanilla, oil and water. Mix well and pour into a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Thaw potatoes and spread in a 9 x 13-inch casserole. Mix next 6 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle butter over all. Bake at 350° for 45 minutes, uncovered. Serves 12.
Melt caramels in water in saucepan over low heat. Toss bread with margarine, sugar and cinnamon. In 8-inch square pan, layer 1/2 apples, 1/2 nuts, 1/2 caramel sauce and 1/2 bread cubes. Repeat. Bake at 350° for 25 to 30 minutes.
Measure into bowl the flour, sugar, shortening, crushed graham crackers, salt and 3/4 cup milk. Beat for 2 minutes. Stir in baking powder; add eggs, 1/2 cup milk and vanilla. Mix for 2 more minutes. Grease and flour pans. Bake in oven at 375° for 30 to 35 minutes. Ice with Lemon Icing. Decorate with 1 teaspoon graham cracker crumbs.
Fry hamburger with onion and seasonings until hamburger is brown and onion cooked. Add tomato paste and water. Simmer 10 minutes.
Beat egg yolk and milk together in saucepan; add sugar, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.
Combine cornmeal, salt and soda. Add milk and cracklings. Grease baking sheet. Spoon mixture in. Bake at 450° for 30 minutes.
Combine all ingredients. Heat to boiling and simmer 30 minutes. Makes enough sauce to baste 3 pounds of ribs.