HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and garlic in small amount of fat. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles as directed on package. Heat oven to 350° (moderate). Alternate layers of meat sauce, noodles and cheeses in baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch, beginning and ending with meat sauce. Bake 20 to 30 minutes. Sprinkle with grated Parmesan cheese. Makes 6 to 8 servings.
Cook hamburger meat and drain grease. Add remaining ingredients and simmer until hot. Serve over Fritos chips.
Mix rice according to directions. Melt butter in frying pan, then stir in flour. Add milk and stir on medium heat until well blended. Add remaining ingredients, then mix well with the rice. Pour in greased dish. Bake 30 minutes at 350°. Add French fried onions or sliced almonds on top and bake 15 minutes.
Mix corn meal, flour, baking powder, sugar and salt together. Add milk and egg. Take shortening and melt in an iron skillet. While skillet and shortening are hot, pour in corn bread mixture. Bake at 400° for approximately 25 minutes, or until knife inserted in center comes out clean.
Make the Potato Buds according to package instructions, but leave out the butter. Add the rest of the ingredients to the prepared Potato Buds. Mix with mixer. Spoon into casserole. Bake at 350° for 30 minutes. Serves 8.
Blend baking powder into flour. Make a well in middle of dry ingredients and dump in Miracle Whip. Stir in liquid until soft dough stage is reached. Knead on floured surface for 5 minutes. Flatten dough to 1-inch thickness. Cut into rounds and let stand 10 minutes before baking in 350° oven until golden brown.
Melt butter and cook onions until transparent. Add broth, potatoes, parsley, mustard, salt and pepper. Cook on low until potatoes are tender. Then put mixture in blender with raw cucumbers and puree. Chill well before serving. Then add cream. The mixture lasts well for a week in the refrigerator for small servings.
Combine mustard, oil, wine, garlic, herbs and pepper. Place lamb in shallow dish. Spread lamb with mustard mixture. Cover. Marinate 1 hour at room temperature or overnight in refrigerator. Grill over medium coals 50 minutes to 1 hour or until done. Turn frequently. Do not overcook.
Spray large pot with Pam. Brown meat and onions which have been chopped. Add seasonings, tomatoes, water and tomato sauce. Simmer for one hour. Add beans and simmer thirty minutes until beans are tender.
Pop the corn and put in large pan that will go into oven. Cook butter, brown sugar and Karo to soft ball stage. Remove from heat and add vanilla, salt, soda and cream of tartar. Pour this over popped corn. Stir to coat and place in 250° oven 1 hour. Stir every 15 minutes. Take out of oven and let cool. Break apart.
1st Layer: 2 cups flour, 1 cup nuts and 2 sticks whipped margarine. Mix this and put in 13 x 9-inch pan. Bake 15 minutes at 350°.
Mix egg, pepper and salt together. Dip chicken into mixture. Roll in bread crumbs. Brown in large skillet in 1/2 cup vegetable oil. Remove chicken; drain on paper towel. Place chicken in baking dish sprayed with Pam. Pour spaghetti sauce over chicken. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and top with the Mozzarella cheese. Bake for 10 minutes until cheese melts.
Mix together the ingredients except the soup. Pat to 1 1/2-inch thickness in pan. Let stand a couple of hours or overnight. Cut out; fry until light brown on both sides. Place in baking dish. Pour mushroom soup over meat and bake for 1 hour.
Mix and pour over chicken pieces. Cover and bake on normal for 25 minutes. Rotate dish 1/4 turn after 12 minutes.
Mix all together. Pour over meat. Bake at 350° for 3 to 4 hours (covered). Cool and shred with fork. Serve on steamed buns.
Mix flour and sugar together. Bring Crisco, butter, cocoa and water to a boil. Cool and add to the flour and sugar. Mix well for 2 minutes. Add eggs, buttermilk, salt, soda and vanilla. Beat well. Pour into a greased 9 x 13-inch pan. Bake in a 350° oven for 30 minutes.
Put cherry pie filling in a 13 x 9 x 2-inch pan. Top with cake mix and melted butter. Place in a 350° oven for approximately 35 to 40 minutes or until golden.
Peel and slice 4 medium potatoes. Arrange in 3-quart casserole. Sprinkle with flour, salt and onions. Pour on milk and dot with butter. Cover with glass lid or Handi-Wrap. Microwave on High, 8 to 10 minutes. Let stand 5 minutes. If necessary to reheat, cover and put on Reheat 3 to 4 minutes.
In a large pitcher, combine all ingredients. Cover; refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with a celery stick stirrer, if desired. Makes 16 (4 ounce) servings.
In a small bowl, combine flour, baking soda and salt. In a large mixer bowl, cream butter, sugar, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 375° oven for 9 minutes or until golden brown. Let stand for 2 minutes. Remove to wire racks to cool.
Sift flour into large mixing bowl. Mix well with sugar, raisins, pecans, spices and salt. In another bowl, mix eggs, oleo and oil. Add to dry mixture. Mix bananas and soda. Add to egg and flour mixture. Pour into two greased and floured loaf pans. Bake at 300° for 1 1/2 hours.
Add sugar and spices to ground apples and let stand for 1 hour. Blend oil and unbeaten egg into apple mix. Sift flour, soda and salt. Add to apple mixture, stirring until blended. Bake in 1 large or 2 small loaf pans that have been well-greased. Bake at 350° for 50 to 55 minutes.
Follow Solomon's prescription in Proverbs 23:14 (beat). Observe what 10 women did in Leviticus 26:26 (bake in oven) at 350° until done, 2 1/2 to 3 hours.
Blend together cream cheese, Dream Whip and sugar, then add milk, vanilla and pie filling. Put mixture into a graham cracker crumb crust and top with cherry pie filling.
Mix in saucepan the margarine, oil, cocoa and cola. Bring to a boil, then mix with the sugar, buttermilk, eggs and flour. Put in a 9 x 13-inch pan and bake at 350° for 45 minutes.
In a large bowl mix first 4 ingredients (pumpkin, brown sugar, vegetable oil and egg). Whisk until smooth. Sift together all dry ingredients in a separate bowl. Stir flour mixture into pumpkin mixture, adding small amounts at a time.
In a medium saucepan, bring water, butter and salt to boil. Add flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from the heat. Add eggs, one at a time, beating well after each addition. Continue to beat until dough is well blended and loses its shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 inches apart. Bake at 400° for 30 to 35 minutes or until golden brown and dry and firm to the touch. Cool on a wire rack. When completely cool, cut in half and gently remove any moist dough.
Brown sausage; drain. Mix eggs, milk, salt and mustard. Stir in the bread, sausage and cheese. Pour into greased 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for approximately 45 minutes to 1 hour or until golden brown and firm. Makes 10 to 12 servings. May also add onions, green pepper and ham, if desired.
Lightly grease 1 1/2-quart casserole. Spread each slice of bread with butter. Arrange 3 to 4 slices of bread on bottom of casserole (trim to fit). Cut remaining bread slices in half on diagonal. Put 2 halves together sandwich fashion, butter inside. Stand sandwiches, spoke fashion, point up, around casserole. Place tomato slice between two sandwiches.
Place salmon liquid and all in bowl. Remove bone and skin. Flake with fork. Add beaten egg and cracker crumbs. Add baking powder and flour. Shape into small patties, roll in cornmeal and fry in hot oil or shortening. Drain on paper towel and serve hot or cold.
Place all ingredients in a deep dish in the order listed. Make at least 6 hours before serving (preferably one day ahead). Refrigerate.
In a large bowl, combine all ingredients, except salad oil. Cover. Marinate in refrigerator overnight.
Melt margarine, oil and marshmallows over medium heat until very smooth and creamy. In a LARGE bowl, pour mixture over popped popcorn and stir to coat. Then stir in peanuts and M&M's; mix until everything is coated and sticky. Press into a greased Bundt pan. (I spray it with Pam). Allow to set up. If you're in a hurry, an hour or two in the refrigerator does it. Otherwise, on the cabinet until it is cool will work. To turn out of the pan, first set the pan into 3 or 4-inches of hot water for a few seconds, then turn out onto a flat tray. I usually slice it with an electric knife. Does not require refrigeration.
Make paste of flour, mustard, salt and 1 pint vinegar. Heat 2 quarts vinegar, sugar and hot pepper. Bring to boil. Add flour paste. Chop or dice vegetables and add. Stir until vegetables are heated. Do not boil. Add turmeric. Stir. Put in jars. Yield: 16 to 18 pints.
Place garlic, parsley and onions in a food processor or blender and mince. Add chickpeas, tahini, lemon juice and salt; puree to a thick paste. Season to taste. Transfer to a tightly lidded container and chill. Yields 3 1/2 cups.
Prepare hash browns according to package; stir in onion and parsley. Place in a greased 9 x 13-inch baking dish. Melt butter in a saucepan; stir in flour, milk, salt and pepper until it thickens. Remove from heat. Blend in sour cream. Pour over potatoes and lift with fork. Lay sausages on top and bake at 350° for 1 hour. May be made the night before. Serves 8 to 10.
Cream butter. Add sugar. Gradually add vanilla and lemon flavor. Beat one egg at a time. Add flour, little at a time. Beat well. Bake at 325° for 60 minutes or until done.
Mix the first 4 ingredients together and let set. Top off with remaining ingredients. Mix and frost. Sprinkle with 1/2 cup chopped nuts.
Combine ground tomatoes and sugar; cook until bubbly. Remove from heat	and stir in Jell-O. Stir until dissolved. Put in sterilized jars and keep in refrigerator.
Mix above and chill overnight.	Then add 1 chopped green or red pepper, 1 chopped onion, 1 tomato and 8 oz. shredded Cheddar cheese. Serve.
Cook eggplant in small amount of boiling, salted water until tender. Drain and mash. Add margarine, bread crumbs, salt, pepper, milk, beaten egg and 1/4 cup grated cheese. Mix well. Pour into buttered casserole. Top with remaining cheese. Bake at 350° for about 20 minutes.
Drain most of the juice off the sliced peaches. Line the pie shell with peaches. Cream the sugar and butter. Into butter and sugar mixture, work in the flour. Beat the egg into the mixture. Add the vanilla. Spread mixture over top of pie and between peaches. Bake in a 300° oven for 1 hour, or until done.
Bring sugar and syrup to a boil. Add peanut butter and Krispies. Press into pan. Melt the chocolate chips and butterscotch chips together. Spread on top.
Mix all ingredients well. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Line baking dish with beef.	Split,	debone and skin chicken breasts. Wrap each piece with 1/2 slice bacon. Place on top of beef. Mix soup, sour cream and water or milk. Pour over chicken. Bake in a 250° oven for 3 hours, uncovered.
Heat oven to 350°. Grease cookie sheets. Mix first three ingredients. Beat butter, peanut butter and brown sugar in a large bowl with electric mixer until pale and fluffy. Beat in egg and vanilla. Stir in flour mixture until thoroughly blended. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. With tines of fork, press down on each cookie to make a crisscross design. Bake 10 to 12 minutes until golden brown. Remove to a wire rack to cool. Makes 50.
Mix all ingredients together. Drop by teaspoonfuls onto a cookie sheet. Press slightly with fork tines and bake at 375° for 10 minutes.
In microwave dish, put butter, Karo syrup and brown sugar. Microwave on High for 1 minute. Take out and stir. Microwave for another minute. Remove from microwave and stir. Add the baking soda and microwave 1 more minute.
Place a large non-stick skillet over a low heat and when it is hot, add the olive oil. Add the garlic and cook until it just begins to turn golden, about 3 minutes. Raise the heat to medium, add the tomatoes and cook them until tender, about 5 minutes. Add the rosemary and cook about 1 minute. Add salt and pepper to taste.
Separate rolls into 4 rectangles. Pat dough to cover bottom of large cookie sheet (greased). Pinch seams together and crimp slightly around edges. Bake at 375° until golden brown. Allow crust to cool. Combine softened cream cheese with dressing mix and mayonnaise. Spread mixture over cooled crust. Sprinkle chopped vegetables over top. Use a variety of color for an attractive pizza.
Place pork chops in baking pan. Mix catsup and Coke and pour over pork chops. Sprinkle with brown sugar. Bake, uncovered, at 350° for 1 hour.
Boil raisins for 5 minutes in water just covering raisins. Beat together cornstarch, sugar, eggs and salt. Add to boiling raisins and cook until clear; about 5 minutes. Add sour cream and cook 2 more minutes. Let cool. Make 2 pie crusts. Bake at 400° about 50 minutes. Let cool.
Prepare cake mix as directed. Bake in any size pan. Break up half into bottom of punch bowl. Save the other half for top layer. Spread strawberries over bottom layer. Spread pineapple over strawberries. Make up pudding as directed on box. Spread over pineapple. Next, spread Cool Whip over pudding. Sprinkle coconut. Top with pecans and cherries.
Saute onion and garlic in margarine until golden brown; add shrimp. Cook until shrimp are pink; add flour, salt and pepper. Coat shrimp; add mushrooms, juice and all. Add cream of mushroom soup. Add can of water. Simmer 20 minutes. If too thick, add a little water. Stir in sour cream and serve over rice.
Beat egg whites until they peak. Gradually add sugar and beat until stiff. Fold into mixture of Ritz crackers, baking powder and nuts. Pour into pie pan and bake at 350° for 25 minutes. This is good served with Cool Whip alone; but I like to drain a can of fruit cocktail and put on top and then add Cool Whip.
Beat eggs slightly. Add remaining ingredients and pour into unbaked pie shell. Bake at 350 degrees until firm in center.
Spray pan with cooking spray. Line with wax paper and spread out pecans and coconut over wax paper evenly. Mix cake mix according to box directions and pour over pecans and coconut in pan. Cream confectioners sugar and cream cheese (cream cheese should be softened). Pour this on top of cake mix before cooking. Bake at 350° for about 45 minutes, or until done. Let cool about 25 minutes and remove from pan. Peel off wax paper.
Melt butter, pepper, salt and mustard in a saucepan. Wash and dry chicken pieces. Rub each piece in mustard mixture. Place onto foil lined cookie sheet. Bake 1 hour at 450°.
Measure flour, sugar, salt, coconut, butter and milk into mixing bowl. Beat vigorously by hand or mixer (medium speed) for 2 minutes. Stir in baking powder and baking soda. Add milk, eggs and vanilla. Mix thoroughly by hand or mixer (medium speed) 2 minutes. Pour into 2 deep 9-inch layer pans which have been rubbed with Crisco or lined with heavy wax paper.
In a large bowl beat butter, sugars and vanilla on medium speed about 2 or more minutes or until creamy. Add eggs and beat well. Stir together flour, cocoa, baking soda, baking powder and salt. Add to oleo mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely. Makes four dozen.
Dissolve soda in boiling water; cool. Cream together shortening and sugar. Add water and 1 egg, beating well. Stir in remaining ingredients in order given, beating well after each addition. Store in refrigerator overnight or up to 6 weeks. Bake at 375° for 20 minutes. Makes 3 dozen muffins.
Combine butter and onion powder in skillet over low heat. Stir in cereal until coated; set aside. Combine soup with milk, salt and Tabasco sauce in bowl; blend well. Stir in mushrooms, peas and potatoes. Pour into 2-quart buttered baking dish. Top with crumbs. Bake at 325° for 45 minutes.
Wash and remove stems from greens. Wash again to remove any grit. (If large collards, cut into small pieces.)
Heat oven to 350°. Place contents of vegetable seasoning packet from stuffing mix and oleo in a bowl. Add hot water. Stir to partially melt oleo. Add stuffing crumbs; stir gently to mix. Mix soup and milk in a 2-quart casserole dish. Stir in chicken, vegetable and thyme. Spoon stuffing over chicken mixture. Bake 45 minutes or until hot and bubbling.
Melt cheeses together in double boiler. Saute sausage and hamburger in skillet until brown and crumbly; drain well.
Pour melted margarine in bottom of Pyrex dessert dish. Reserve 4 tablespoons of graham cracker crumbs and pour the rest over the melted butter. Spread the softened sherbet over the crumbs and cover sherbet with the Cool Whip. Sprinkle the reserved graham cracker crumbs over the Cool Whip. Freeze for 2 hours. Then cut in squares and serve.
Finely chop and saute onions. Cook rice in chicken broth. Remove chicken from bone. Add Ro-Tel and celery soup to sauteed onion; simmer until smooth. Butter casserole dish and line with rice. Pour Ro-Tel, celery soup and onion mixture over rice. Slice Velveeta and top casserole. Sprinkle with crushed Doritos. Bake at 350° until cheese is well melted, about 10 to 15 minutes. Serve with Mexican corn and cornbread.
Heat oven to	425°. Cook onion in 2 tablespoons oleo until tender. Add sherry (water), broth, 1/4 cup flour, salt and seasonings. Cook 3 minutes until thick.	Place chicken and vegetables	in 2 quart casserole. Combine 3/4 cup flour, oats and baking powder.	Cut in remaining oleo until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38 to 42 minutes until golden.
Parboil shells for about 10 minutes; drain. Mix together Ricotta, Mozzarella, eggs, grated cheese and parsley. Add salt and pepper to taste. Stuff shells using a knife or teaspoon. Cover bottom of a baking dish with sauce. Arrange shells in a single layer, cover with sauce. Bake at 350° for about 30 minutes.
Cream shortening and sugar well; beat in eggs and vanilla. Combine remaining ingredients and stir into creamed mixture; beat well. Shape into walnut-size balls; place on a greased cookie sheet. Flatten slightly. Bake at 375° for 8 to 10 minutes. Yield: 5 to 6 dozen.
Mix thoroughly the shortening, sugar and almonds. Sift together and work in the flour and salt. Chill the dough. Roll with hands, pencil-thick. Cut in 2 1/2 inch lengths. Form into crescents on ungreased baking sheet. Bake until set-not brown. Cool on pan. While slightly warm, carefully dip into the confectioners sugar and cinnamon mixture. Bake at 325 degrees for 14-16 minutes. Makes: 5 dozen 2 1/2 inch cookies.
Melt chocolate in oven at 300°. Bring the syrup and sugars to a boil, stirring. Boil and stir for 1 minute. Stir in the peanut butter, and then add the peanuts and corn flakes. Press into a 9 x 13-inch cake pan. Cover with the melted chocolate. Cool and cut into small bars.
Heat oven to 375°. Butter 6 (5 ounce) custard cups. Measure and set aside 1 tablespoon of the graham wafer crumbs. Combine remaining crumbs with butter and 1 tablespoon sugar. Press about 2 tablespoons of this mixture firmly against bottom and sides of each custard cup with a spoon. Beat cream cheese until fluffy. Beat in egg yolk, 5 tablespoons sugar, 1/4 teaspoon vanilla and nutmeg. Stir in pineapple. Beat egg white until stiff and fold into pineapple mixture. Spoon equal amounts of mixtures. Set cups on a shallow pan and bake 20 minutes.
In large bowl, mix well all ingredients except pie shell and cream. Pour into pie shell. Bake in preheated 375° oven 45 minutes or until knife inserted in center comes out clean. Cool. Serve with cream.
In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate. Serve with carrot sticks; Chinese pea pods, romaine lettuce leaves, cauliflowerets and/or zucchini slices. If dip becomes too thick, upon refrigeration, stir in a little milk until it reaches dipping consistency. Contains 50 calories per tablespoon.
Preheat oven to 350°. Place apples in a greased, shallow 2 1/2-quart baking dish. Pour water over apples. In medium bowl, stir together sugar, flour, oats, cinnamon and salt. Add butter. Using fingers, work in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over apples. Bake 45 to 50 minutes, until apples are fork-tender and topping is lightly browned.
Saute chicken, bell peppers and onion in oil and butter. Add cream, half and half, parsley and cheese and reduce heat. Toss with cooked fettucine. Garnish with freshly grated Parmesan cheese. Serves 4.
Mix the first first four ingredients together, then fold in Cool Whip topping. Pour into a pan and freeze. Cut into squares.
Peel and grate potatoes and onion. (Grating some of your own skin adds unique flavor, but the use of a Cuisinart has been declared kosher.) Lightly drain excess liquid. Squeeze in garlic. Add egg, pinch of nutmeg, salt and pepper. Add about 4 ounces of flour (to thicken to pancake consistency) and pinch of baking powder.
Combine beef, onion, eggs, milk, salt, pepper, bread, parsley and oregano. Mix well. Shape in 1-inch balls. Brown meat, then drain excess fat. Combine cheese soup, water and wine. Add to meat in the skillet. Cook, covered, over low heat 15 to 20 minutes. Serve over hot, cooked spaghetti.
Beat eggs. Add sugar, flour, salt, corn, milk and butter. Mix well. Bake at 400° for 1 hour.
Beat eggs and sugar until fluffy. Add oil and beat until well blended. In a separate bowl, sift flour and cinnamon. Add dry ingredients to egg mixture. Beat for 2 minutes. Stir in pineapple, zucchini, nuts and vanilla. Mix well and bake in tube pan at 325° for 1 hour. Cool 30 minutes.
In a food processor or blender, roughly chop the beans. Be careful not to puree them. Stir in the salsa, cilantro, cumin and lime juice. Refrigerate overnight or serve immediately. Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery. Makes 3 cups. Calories: 15 per tablespoon. Fat: 0. Cholesterol: 0.
Preheat frying pan to 350°. Heat oil. Dice onions in pan until brown. Mix chopped meat with garlic, onion, salt, 1 egg and lots of bread crumbs. Make meatballs and brown with onions.
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature for 1 hour or in refrigerator for 5 hours, stirring occasionally. Prepare barbecue to medium-high. Thread shrimp on skewers. Grill until just opaque, about 2 minutes per side. Arrange skewers on platter.
Melt butterscotch bits, using warm heat. Add peanuts and noodles. Mix well; drop by teaspoon on waxed paper. Refrigerate until firm.
Cook meat and onion until done; drain. Add tomatoes, tomato sauce and 16 ounce can of water. Bring to a boil. Add macaroni; cook about 7 to 10 minutes. Stir frequently until macaroni is done. Add corn and heat through. Serve with cornbread or crackers.
In an 8 x 13-inch baking dish, put cream of chicken soup with just enough water to spread. Roll chicken in bread crumbs.
Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix flour with 1 teaspoon pepper in shallow plate. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard or oil in large, heavy skillet until hot. Fry steak 3 to 4 minutes on each side, until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the oil. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat 1 minute, scraping up browned bits from bottom of skillet. Stir in milk, a little at a time, until gravy is smooth. Cook, stirring frequently, 3 to 4 minutes, until thickened and bubbly. Add 1/4 to 1/2 teaspoon pepper and 1/4 teaspoon salt; gravy should be quite peppery. Serve steaks smothered in gravy.