HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown ground beef with onion, garlic and seasonings. Stir to separate meat. Mix meat mixture, soup, water and noodles. Place in 1/2-quart casserole dish. Place cheese around edge of casserole. Bake at 350° for 30 minutes.
Boil until thick, stirring all the time. Place wafers and bananas in a dish. Pour mixture over when cooled.
Preheat oven to 350°. Cut shortening and sugar. Add applesauce and egg, then sift dry ingredients (saving a little to coat or dust on your chopped fruit). Then add fruit and mix. Bake 50 minutes at 350°. When removed from oven, you may rub some apple juice on top of cake. After it cools, more apple juice may be rubbed on top of cake.
Combine all ingredients for marinade. Marinate roast 1 to 3 days, turning once a day. Cook, covered, in Dutch oven with marinade for 3 hours at 250°. Refrigerate overnight. Slice thin and serve with warm marinade.
Cut eggplant in half and boil until soft. Remove and let cool. Remove pulp and smash it fine with fork. In the skillet, heat oil. Brown onion, pepper, garlic and pulp. Mix cheese, catsup and salt. Put mixture in the half shell eggplant. Sprinkle bread crumbs and brown under broiler.
Combine all in casserole dish. Sprinkle top with bread crumbs. Bake 30 to 40 minutes at 350°.
Stir milk into soup in saucepan. Add spinach. Simmer, uncovered, 10 minutes over gentle heat. Stir in wine, oysters with their liquid and pepper. Heat well; if oysters are fresh, allow about 10 minutes. Makes 5 cups or about 4 servings.
Beat eggs, add milk, sugar, flour, salt, and nutmeg together. Add the rhubarb. Set aside. Make pie crust for bottom and top crust. Pour rhubarb mixture in to the bottom crust. Add butter. Put on top crust. Bake 400° for 50 to 60 minutes.
Place beans in deep bowl or pan. Mix sour cream with taco seasoning and spread over beans. Layer the rest of the ingredients in the bowl. Serve with baked Tostitos.
Preheat oven to moderate (350°). Grease a 13 x 9 x 2-inch baking pan. Beat the peanut butter and butter in a large bowl with electric mixer until well blended. Add sugar, eggs and vanilla; beat until fluffy and light. Stir in flour and salt until well blended. Spread batter in prepared baking pan. Bake in prepared oven for 30 to 35 minutes, or until golden brown. Cool in pan on wire rack. Cut into 24 brownies.
Shake together good; add enough hot water for 1 gallon or can be made a cup at a time at strength to your own taste.
Mix all ingredients together good and freeze in large oblong pan. Let set 15 to 20 minutes before serving.
Marinate peas, carrots, celery, green beans and onion in French dressing. Chill for 2 hours. Separate cauliflower flowerets and marinate separately in French dressing. Arrange lettuce on a platter or in individual dishes; pile vegetables on lightly. Use separated cauliflower for a border around vegetables. Garnish with strips of red and green peppers. Serves 6.
Cream together 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts, then chill.
Arrange apples in circles in greased 9-inch pie plate. Stir together honey, orange concentrate and cardamom. Pour over apples and dot with butter. Bake in preheated 375° oven, basting once with pan juices, 25 to 30 minutes or until tender. Serve warm as side dish with lamb or pork or as dessert. Makes 4 servings.
Combine all ingredients except pecans in small mixer bowl. Beat until smooth. Stir in pecans. Spread on cake.
Combine first 3 ingredients in a saucepan. Set sugar mixture aside. Combine egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon rind. Spoon into pastry shell. Spread with meringue over hot filling. Bake pie at 325° for 25 to 28 minutes. Yields one 9-inch pie.
Mix together the cake mix, 1 stick melted butter and 1 beaten egg. Press into a 9 x 13-inch pan. Mix together the cream cheese, 1 stick softened butter, confectioners sugar and 3 beaten eggs until well mixed. Pour on crust. Bake at 325° for 45 minutes.
Mix margarine, sugar, sour cream, vanilla, flour, baking soda and salt. Beat well. Pour into greased 13 x9-inch pan. Top with can of apple pie filling. Bake at 350° for 40 to 45 minutes.
Mix well. Good with carrots, celery, squash, broccoli and cauliflower.
Brown beef, add remaining ingredients with 1 soup can of water. Simmer for 30 to 45 minutes. Quick and easy. Makes about 4 servings.
Dump pineapple into a greased 13 x 9 x 2-inch pan. Spread evenly, then dump pie filling on top and spread evenly. Dump dry cake mix over cherry layer; spread evenly, then sprinkle chopped pecans over cake mix. Put sliced butter over top. Bake for 45 to 50 minutes at 350°. Serve warm or cooled. Good warm with ice cream!
Slice unpeeled cucumbers approximately 1/4-inch thick into rectangular pan. Sprinkle with salt; mix and let stand at room temperature for 1 1/2 hours. Place in colander and rinse with cold water; drain well. Mix remaining ingredients together. Pack cucumbers into large jars. Pour vinegar mixture over. Cover and store in refrigerator for at least 2 weeks before eating. Delicious!
Heat oven to 375°. In pan, cook hamburg and onion; drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into 2 1/2-quart casserole. Separate biscuits, cut in half. Place cut side down, over hot mixture around edge. Sprinkle with cheese. Bake for 30 minutes or until biscuits are done. Makes 6 servings.
Mix peanut butter, butter and confectioners sugar together. Chill for 2 hours. Make into balls and dip in melted semi-sweet chocolate.
Cook broccoli and drain. Melt cheese and margarine together. Blend broccoli and cheese mixture together. Mix in Ritz crumbs. Put in 1 1/2-quart casserole dish. Sprinkle bread crumbs or cracker crumbs on top. Bake at 350° for 30 minutes.
Blend Crisco and both sugars. Beat in vanilla, water and eggs. Now add all of the flour, soda and salt. Mix well. Add the M&M's; blend gently. Bake on ungreased cookie sheet for 10 minutes at 375°.
Boil water, vinegar and sugar and let cool. Place chopped ingredients and pimento in mixing bowl with lid. Mix with sauerkraut. Pour liquid over all and marinate 24 hours. Will keep in refrigerator for 2 weeks.
Cut sausage into 1/2-inch rounds. In 5-quart pot, cook beer and brown sugar together until sugar dissolves. Add sausage and bring to boil, then turn heat down to simmer for 30 to 45 minutes. Even better if it could sit for a while after that so sausage can absorb the flavor.
Mix all ingredients and bake in 13 x 9-inch pan at 350° for 35 to 40 minutes. Will be moist.
Cook the apple juice concentrate and the tapioca until thick. Add apples to the hot mixture; stir until well coated. Spoon into pie shell. Dot with butter and sprinkle with cinnamon. Add the top crust.
Break brownies and Heath bars into pieces. Put ingredients into a deep dish as follows: Spread brownie pieces on bottom. Add a layer of instant chocolate mousse. Add a layer of Heath bar pieces. Cover with layer of whipped topping. Repeat layers.
Core apples, being sure not to cut all the way through. Cut a thin slice from top of each. Place apples on microwavesafe pie plate. Cover with waxed paper and microwave on High 3 to 4 minutes, rotating dish 1/4 turn once. Meanwhile, mix sugar, water, flour and cinnamon in small bowl until smooth. Spoon evenly over apples; dot with butter. Cover and microwave on High for 2 to 3 minutes until sauce is bubbly and apples are barely tender. Let stand 3 minutes until tender. Spoon sauce from pie plate over apples.
Cook beef until pink is gone, drain. Stir in cheeses, chilies, taco sauce, jalapeno pepper and eggs. Transfer mixture to an 8 x 8-inch baking pan. Bake at 350° for 35 to 40 minutes or until knife inserted comes out clean and top is golden brown. Serve warm. Spoon onto individual plates and eat with tortilla chips.
Beat egg whites stiff. Beat sugar in egg whites. Roll Ritz crackers fine. Add to egg mixture with pecans, chopped fine. Butter pie plate, pour mixture into plate. Bake 30 minutes at 350°. Let it get cold and put Dream Whip, made by recipe, and add confectioners sugar and instant cocoa on top and put in refrigerator.
Combine potatoes, cheese, onions, mayonnaise, salt and pepper. Turn into a baking dish. Top with uncooked bacon and olives. Bake 1 hour at 350°. Serves 8.
In a large buttered casserole dish, place the cooked egg noodles. Brown the hamburger in a skillet. Saute the onion and green pepper in the hamburger. Drain the fat, then add the meat on top of the noodles. Use garlic salt and pepper to taste. Combine the tomatoes, soup and taco seasoning and pour on top of meat. Sprinkle grated cheese on top. Bake at 350° until brown, about 1 hour.
Pour boiling water over jello. Mix, then add strawberries. After these are mixed well, add rest of ingredients and pour in container and chill. Add topping.
Wash and dry your chicken, then apply twice to each piece of chicken. It will be ready to bake at 350° for 1 hour and 15 minutes or deep fry.
In a large bowl, mix together the pineapple tidbits, Mandarin oranges, coconut and cherries. Stir the apple into the sour cream, and add to the fruit mixture. Refrigerate overnight. Stir before serving.
Combine butter with 2 tablespoons sugar. Do not cream. Add flour. Mix just until a dough will form. Place 1/4 to 1/3 of this mixture in a small pan. Press remaining mixture evenly over bottom and side of a 9-inch pie pan with well floured fingers. Bake at 375° until light golden brown (crust: 12 to 15 minutes or crumbs: 10 to 12 minutes).
Brown sausage in skillet; drain. Add beaten eggs; stir well. Separate dough into 10 biscuits. Flatten into small circles. Press each into bottom and sides of a greased muffin pan. Divide the meat mixture among biscuits, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18 to 20 minutes or until golden brown. Cool 5 minutes before removing from pan. Good to make a day ahead and keep refrigerated, then pop in microwave to reheat.
Microwave on Low for 5 minutes or oven for 20 minutes at 350°.
Combine Dijon mustard, minced garlic, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle with salt and pepper. Spread mustard mixture all over pork. Place bay leaves on top of roast. Marinate for several hours, if possible.
Mix together dry ingredients. Add water and liquid shortening. Add eggs, one at a time, beating well. Grease and flour a Bundt pan. Bake at 350° for 45 minutes. Allow cake to cool in pan for 15 minutes. Before removing, drizzle with glaze made of confectioners sugar, lemon juice and butter.
Soak bread crumbs in cream. Add to meat with rest of ingredients, all but sour cream. Mix thoroughly. Shape into small balls the size of a walnut. Saute all sides in 1 tablespoon shortening. Remove balls and make sauce from drippings.
Peel and remove seeds from cucumbers. Cut into strips. Mix 2 cups lime and 8 quarts of water. Put cucumbers in mixture to soak 24 hours. Drain and wash in cold water.
Heat oven to 400°. Saute onion in shortening until tender. Combine egg and milk; add to Bisquick and stir until blended. Add onion and half of cheese. Spread dough in greased round glass baking dish. Sprinkle top with remaining cheese. Bake 20 to 25 minutes. Serve hot with butter.
Cook rice. Combine chicken and cooked rice. Add onion, pimento and beans. Combine mayonnaise and soup. Add to other ingredients and mix well. Bake 30 minutes in 2-quart casserole until bubbly and brown.
Mix together sugar, pecans and butter.	Put in 9 x 13 pan; bake at 350° for 10 minutes or until brown. Beat cream cheese and sugar; add 1 cup Cool Whip. Spread over crumb crust. Mix pudding and milk together; pour over cream cheese mixture.	Spread remaining Cool Whip on top.
Cook macaroni as directed; drain. Rinse with cold water; drain and repeat, rinsing and draining. Mix mayonnaise, lemon juice, salt and sugar. Combine with macaroni, celery, onion, carrots and pepper.
Sift together flour, sugar, baking powder and salt. Make a large well and add oil, egg yolks, juice from oranges and orange rind. Mix well until smooth. Measure into large bowl the egg whites and cream of tartar. Beat until eggs form a very stiff peak; do not underbeat. Gently fold egg yolk mixture into whipped egg whites just until blended. Do not stir. Pour into ungreased pan immediately. Cut through batter with knife to remove air bubbles. In 10 x 4-inch tube or angel food pan bake at 325° for 65 to 70 minutes. In 9 x 13 x 2-inch oblong bake at 350° for 45 to 50 minutes or until top springs back lightly. Turn pan upside down until cool. Cool thoroughly before removing from pan. Frost with Orange Icing.
Cook sugar, syrup and water until it forms a real hard ball in cold water. While it is cooking, beat the egg whites. After syrup forms a hard ball, pour over the beaten egg whites and beat until it comes to a peak to be handled. Then pour out on a powdered sugar dough board. Fold over a time or two, then divide it into 3 parts for easier handling.
Sift dry ingredients together. Add oil, vanilla and vinegar. Stir and mix well. Bake at 350° for 30 minutes. Use an 8 or 9-inch square dish.
Cream butter and peanut butter together. Add sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to sugar/butter mixture, beating well after each addition. Dough will be stiff. Put in spritz maker. Press on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until golden around the edges. Do not overbake. Makes 14 to 16 dozen cookies. Very crispy.
Mix together all ingredients, except egg whites. Beat egg whites stiff, then fold into mix and bake at 350° for 1 hour and 10 minutes.
Grease a 10-inch tube pan or a Bundt pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Set aside. Cream remaining 1 cup butter with remaining 2 cups sugar. Beat well. Add eggs, one at a time, beating well. Add vanilla; mix well. Combine 2 3/4 cups flour with the baking powder and salt. Gradually add to the creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour. Stir to coat well. Fold the blueberry and flour mixture into the batter.
Blend first 4 ingredients. Stir in tuna until well blended. Serve with crackers.
Cook macaroni. Grate carrots. Chop onion and bell pepper. Mix together all ingredients. Refrigerate overnight before serving. Makes one gallon of salad.
Spread beans on bottom of dish. Mix sour cream and seasoning mix together. Spread over beans. Spread guacamole over sour cream. Chop onions and spread over top with black olives and tomatoes. Sprinkle grated cheese over top.
Combine rotini, broccoli, tomatoes, olives, onion and tuna; set aside. Combine vinegar, lemon juice, water, olive oil, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over pasta mixture; toss gently. Cover and chill 2 hours. Toss gently before serving.
Defrost hash browns. Mix with rest of ingredients in large mixing bowl. Pour into oiled Pyrex dish, 9 x 13-inch. Bake 45 minutes at 350°.
Cook, drain and mash potatoes with margarine, salt and milk. Cook broccoli according to package directions. Drain well. Fold into mashed potatoes. Put into lightly greased casserole dish. Sprinkle with cheese. Bake for 15 minutes or until cheese melts. Makes 4 cups.
Cook first 3 ingredients over heat until it reaches the hard ball stage on a candy thermometer. Remove from heat and beat in 1/2 teaspoon baking soda. Pour mixture over corn and mix well. Bake at 225° for about 45 minutes, stirring every 15 minutes. Remove and let cool.
Partially cook and drain limas and broccoli. Mix all together and put into baking dish. Mix 1/4 cup of melted butter with 3 cups cereal (Rice Krispies or corn flakes). Use for topping. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Combine all ingredients. Cook over low heat at 325° until cheese melts. Serve hot.
Cook onion, carrots, celery and garlic in oil in Dutch oven over medium heat 5 minutes. Add cabbage, water and bouillon granules. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes or until cabbage is tender. Add sausage, tomatoes with juice and pepper to mixture. Simmer 10 minutes. Stir in lemon juice. Makes 6 to 8 servings.
Combine all ingredients except almonds. Put into ovenproof dish. Top with almonds. Bake at 375° for 20 to 25 minutes.
Heat oven to 350°. Stir flour and sugar in medium bowl until well blended. Whisk in melted butter until thoroughly combined. Whisk in eggs until thoroughly blended. Whisk in buttermilk and vanilla. Pour mixture into pie crust and bake 1 hour, or until filling is golden brown and sharp knife inserted in center of filling is withdrawn clean.
Heat oven to 375°. Lightly grease cookie sheets. Remove dough from can. Separate into 8 coils. Do not unroll breadsticks. Place coils on greased cookie sheets. Press each coil into a 4-inch circle. Drizzle with olive oil. In small bowl, combine Parmesan cheese, rosemary, basil and onion. Sprinkle over dough. Bake at 375° for 8 to 15 minutes or until golden brown.
Place the orange and lemon peel in a small pan. Add the cinnamon sticks and whole cloves. Pour the water over the fruit and spices and bring to a boil. Reduce heat until the liquid is at a low boil.
Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink.
Peel and slice carrots. Bring carrots and butter to a boil. Stir in brown sugar; cover and simmer for approximately 40 minutes. Cooking time may vary depending on thickness of carrot slices.
Peel and cut up red potatoes. Peel and chop eggs. Add red onion, parsley, dry mustard, salt and pepper. Squeeze lemon and pour juice on salad. Slowly drizzle salad oil over salad. Stir in as much Best Foods mayonnaise as is needed. Refrigerate
Preheat oven to 325°. Combine flour, 1 teaspoon salt and pepper in plastic bag. Add beef and shake until coated. In large pot or Dutch oven, heat oil over medium-high heat. Add meat in batches and cook until browned, about 20 minutes. Remove meat. Reduce heat to medium. Add onion, garlic and remaining 1 teaspoon salt. Cook until onion is tender, about 5 minutes.
Puree the mango in blender or food processor. This should make about 1/2 cup mango puree. Combine the mango with the strawberries and set aside. Heat the 2 c. milk in the microwave or in a small saucepan. Remove from heat and stir in sugar and salt. Gradually stir in the half & half and then add vanilla extract. Pour into freezer canister and add enough milk to fill. Freeze according to directions given with your freezer.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan. Bring to boil over medium heat, stirring constantly. Boil for 4 or 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, nuts and vanilla. Stir vigorously until marshmallows are melted. Pour into foil-lined 8-inch square pan. Chill until firm. Cut into 1 1/2-inch squares.
Sift dry ingredients. Add egg and milk. Beat. Add apples and stir. Drop by teaspoon into hot oil. Fry until golden brown, about 5 minutes. Drain on paper towels for 3 to 5 minutes. Roll in 10x sugar. Makes 10 to 15.
In small mixer bowl, combine 2 tablespoons butter, cream cheese, 1/4 cup sugar, cornstarch, 1 egg, 3 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed until smooth and creamy. Combine remaining ingredients in a large mixer bowl. Blend well. Spread 1/2 batter into a sprayed 9 x 13-inch pan. Spoon cream cheese mixture over batter. Carefully spread other 1/2 of batter over the cream cheese. Bake at 350° for 50 to 60 minutes but make first check at 40 minutes.
Combine the chicken with grapes; add mayonnaise. Before serving, stir in 1/2 cup toasted almonds.
Mix all dry ingredients, then add milk and egg. Melt shortening and pour in last. Bake at 425° for 20 to 25 minutes.
Cook macaroni according to package directions; brown ground beef and drain. Add soups, green pepper and cooked macaroni. Place half the mixture in a greased 2-quart casserole dish. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake at 350° for 25 minutes. Sprinkle with remaining onions and bake 5 minutes longer.
Combine popcorn and 1/4 cup water; set aside. In a 3-quart saucepan, heat oil. Stir sugar into hot oil. Add popcorn and water mixture; cover. Pop the corn quickly over high heat, shaking pan constantly. At the end of the peak of popcorn popping, remove pan from heat to prevent sugar from burning. Makes about 6 cups.
Saute chopped onion in 3 teaspoons butter. Add ground beef, seasoned to taste, and saute. Put a layer of cabbage in a 2-quart casserole. Cover with a layer of beef. Top with the rest of the cabbage. Pour a can of tomato soup over all. Bake, covered, 1 hour at 350°.
Mix the vanilla pudding as directed on the box. Let sit for 5 minutes in the refrigerator. Thaw the Cool Whip. Mix the pudding with the Cool Whip and then refrigerate for 10 minutes. Lay the wafers on the bottom of a 9 x 13-inch pan. Put 3 sliced bananas and half of the pudding mixture on top. Repeat.
Use a double unbaked pie crust. Heat apple juice and cinnamon in a large saucepan. Add apple slices and cook until slices are tender. Remove apple slices from juice and set aside. Mix cornstarch and cold water until smooth. Add the mixture to the apple juice and stir until thickened. Combine apples and sauce. Cool slightly. Fill unbaked pie shell and dot with butter. Add top pie crust. Seal around edge with cold water. Make vent holes in top crust. Bake at 375° for 45 minutes.
Cook rice as directed. Then add 1 c. milk, 1/4 c. butter, 1/2 c. sugar to pan and stir in thoroughly. Bring to a boil, stirring occasionally, then lower heat and cook till, desired pudding like consistency, stirring often. 4 to 6 servings.
Cook meat, garlic and onions. Add rest of ingredients; cook, then simmer for at least 1 hour.
Boil potatoes until just tender, about 15 minutes. Drain and put in large bowl. Cut into bite size pieces. In measuring cup, whisk oil and vinegar and add salt and pepper. Pour over potatoes and toss. Let sit for 30 minutes and add bacon, eggs, onion, scallions and relish. Toss gently until well mixed. Chill covered. Serves 4.
Cream together sugar, butter and flour. Add egg and peaches. Peaches may be fresh or canned. Bake in unbaked pie crust at 425° for 45 minutes.
Put beef broth, beef, salt, peppercorns and bay leaf in 2 quarts of water. Bring to boil, cover and simmer for 1 hour. Add vegetables, bring to a boil. Cover and simmer until vegetables and meat are tender. Serves 4.
Cook noodles 10 minutes. Drain. Set aside. Brown meat; add onion and green pepper. Cook 5 minutes. Mix together all ingredients except 1 cup cheese. Place in casserole; bake at 300° for 45 minutes. Sprinkle top with reserved cheese. Return to oven to melt cheese and brown slightly.
Drain pineapple and fruit cocktail. Combine in saucepan the eggs (beaten), cornstarch, sugar and 1 cup of juice reserved from fruit. Cook over medium heat until mixture comes to a boil and thickens. Remove from heat. Cool completely. Fold in whipping cream, nuts and marshmallows. Add pineapple and fruit cocktail. Combine in a bowl and refrigerate overnight.
Drain and chop cherries, reserving juice. Combine flour, soda and salt. Set aside. In large mixer bowl, cream sugar and margarine. Add eggs and vanilla. Mix well. Add dry ingredients alternately with buttermilk. Beat well after each addition. Lightly flour cherries and pecans. Fold in mixture just until coated. Pour into 2 greased and floured loaf pans. Bake at 350° for 30 to 35 minutes or until done. Cool in pan for 5 minutes.
Cook onion in butter until soft. Stir in remaining ingredients and heat to a boil. Spoon over baked ham during last 30 minutes of baking time.
Mix cake mix, 1 egg and oleo and press into buttered 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Mix the powdered sugar, 2 eggs and cream cheese. Pour over cake mix base. Bake at 350° for about 30 minutes.