HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef and onion. Drain off fat. Add chili powder and salt. Stir in tomato juice, beans, rice and water. Simmer for 20 minutes (covered). Top with cheese and cover until cheese melts. Spoon over Fritos.
Mix all ingredients; form into patties. Put small amount of oil in skillet and fry. Brown both sides. Quick and easy.
Melt margarine and pour into 9 x 13 x 2-inch metal pan. Mix all other ingredients in large bowl and pour into pan over margarine. Do not stir. Bake at 350° for 35 to 45 minutes, or until golden brown.
Bake cornbread. Boil squash until tender and drain. While squash is still hot, add oleo; stir and melt. Add cornbread, onion, soup and pepper. Stir until well blended. Pour into a 2-quart casserole dish and bake in 350° oven until cheese is melted and casserole is bubbly.
Put soda in buttermilk and don't use more than 4 cups of flour. Cream the Crisco, sugar, eggs and vanilla. Add dry ingredients; mix. Make a day ahead of time and put in refrigerator. When ready to use, roll out medium amounts of dough and cut with cookie cutters. Do not roll real thick. Bake only 10 minutes at 350° on ungreased cookie sheet.
To prepare: Place breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be dry. Place chicken breasts on warm serving platter. Add green onions, parsley and mustard to pan; cook for 15 seconds, stirring constantly. Stir in broth. Stir until sauce is smooth. Whisk in remaining butter or margarine and oil. Pour sauce over chicken on serving platter. Serve immediately. Good served with noodles or macaroni with tomato sauce, steamed broccoli or other green veggies and a fresh salad.
Mix strawberries and glaze. Set aside. Soften cream cheese. Beat cream cheese. Add Cool Whip, condensed milk and lemon juice. Make in layers, starting with vanilla wafers and ending with strawberries on top.
Preheat oven to 450°. While oven is heating, melt butter in 8-inch pie pan. Add brown sugar, syrup, spices and nuts. Mix into paste, evenly covering bottom of pan. Pinch each biscuit into 3 pieces. Arrange on top of syrup-nut mix. Bake 12 to 15 minutes. Remove from oven and invert on 8-inch plate. Serve hot or warm. Makes 2 to 4 servings.
Use 2 bowls to mix this cake. In bowl #1, cream butter and flour. In bowl #2, cream eggs and sugar, then mix the 2 batters together. Beat well. Add rest of ingredients. Pour into a tube pan. Bake 1 hour at 300°. Increase heat to 325° for 15 to 20 minutes more.
Melt butter or margarine with sugar and lemon juice in small skillet. Drain carrots and place in sugar mixture. Heat for about 15 minutes, turning occasionally. Serves 3 to 4.
Cream butter and sugar. Add remaining ingredients. Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 hours or until you can insert a knife and it comes out clean. Let cool for 15 minutes before removing from pan.
Preheat oven to 350°. Prepare noodles as directed on package. In a bowl, combine cheeses, egg, spinach and salt; mix well. Place one lasagna noodle on work surface and spread 1/2 cup of the mixture over the noodle. Roll up. Continue with remaining noodles. Spread 1 cup of tomato sauce over bottom of baking dish. Place in noodles, seam side down. Pour remaining sauce over center of each noodle. Cover with foil, bake 20 minutes. Sprinkle with Parmesan cheese and parsley and serve.
Cream the butter and sugar together. Add eggs one at a time. Combine flour, soda and salt and add alternately with sour cream to the sugar mixture. Stir in coconut, vanilla and coconut extract. Bake in greased and floured 10-inch tube pan at 350° for 1 hour and 15 minutes. Cool completely in pan.
Mix together. Put in bowl. Add ketchup on top. Cook at 170° with probe until done (approximately 15 minutes at #1). Let stand about 10 minutes.
Arrange chicken in single layer (skin-side down) in shallow baking dish. Dribble butter over chicken. Bake for 20 minutes at 400°. Turn chicken; bake 20 more minutes. Stir soup; pour over chicken. Sprinkle parsley on top. Bake for 20 minutes more. Serves 4 to 6.
Brown hamburger and onion in skillet, then add Italian style peppers. Turn heat on stove to low; simmer about 10 to 15 minutes. Fill hoagie buns with hamburger and peppers. Top with Mozzarella cheese. Bake at 350° in oven for 5 to 10 minutes, until cheese is melted.
Sprinkle potatoes with sugar and vinegar. Add onions, spices and mayonnaise. Toss to mix. Fold in eggs carefully. Chill.
Cream together shortening, egg, cocoa and salt. Add sugar alternately with milk and vanilla. Blend until smooth and creamy.
In a wok or large skillet, heat butter and ham. Remove ham. Add onions and apples. Add ham back in with jelly and mustard. Serve with/over rice.
Chill milk until icy (2 1/2 hours). Add water to jello and chill until syrupy. Beat milk until thick and add jello, a little at a time. Cream the cream cheese with the vanilla and sugar. Whip all together. Pour in crust and refrigerate.
Cut slice from stem end of peppers, remove seed and cook in boiling salted water for 3 minutes. Drain. Saute onion in butter until tender. Combine ham, stuffing, parsley, pepper, tomatoes and onions. Take 2 slices of cheese and cut into 6 strips. Repeat with 2 more slices. Place 3 strips upright in each pepper. Cube remaining cheese and stir into ham mixture. Pile into peppers. Place in shallow pan and bake for 20 minutes at 350°.
Cook potatoes with salt in water to cover until almost tender. Drain. Add cheese and milk to hot potatoes. Pour into 2-quart casserole and bake in 275° oven until bubbly and thick, about 20 minutes.
Preheat oven to 350°. Melt morsels over hot (not boiling) water. Remove from heat. Combine flour, baking powder and salt; set aside. Combine butter, sugar and vanilla; beat until creamy. Blend flour until mixture holds together. Press firmly into 14-inch round pizza pan or 15 x 10-inch baking dish. Spread melted morsels over top. Arrange pecans, cherries and coconut over top.
Cut bread into 3 to 4 horizontal slices. Spread blended cheese and other goodies on each layer and stack. Melt cream cheese in microwave or double boiler. Glaze the stack to make it appear as white frosting. Can use color dyes. Decorate with thin sliced onion or chives greens, cherry tomatoes, olives, parsley, etc. Chill and serve.
Combine sugar and cornstarch in 1-quart glass bowl or measuring bowl. Stir in lemon juice and crushed strawberries. Cook, uncovered, for 2 1/2 to 3 minutes or until mixture comes to a boil is clear, in microwave. Cool slightly. Stir in brandy to taste. Chill well before serving. Use over cake or ice cream.
In a saucepan over low heat, heat butter, syrup and cinnamon until butter is melted. Stir until smooth. Serve warm over pancakes, French toast or waffles.
Bring the vinegar, spice and sugar to a boil. Mix with other ingredients and cook for 30 minutes. Pour in clean jars and seal.
Place chops in baking dish. Whisk remaining ingredients in small bowl. Pour half over chops. Bake uncovered 30 minutes at 350°. Turn chops and pour rest of seasonings over. Bake 30 minutes more.
Wash dry beans. Cover with cold water. Let stand 12 to 18 hours in cool place. Drain beans. Cover with boiling water. Boil 3 minutes. Remove from heat. Let stand 10 minutes. Drain. Put about 1 cup beans in hot jar. Add small piece of ham or pork. Fill jar about 3/4 full with beans. Add tomato sauce to within 1-inch of top. Process pints 65 minutes, quarts 75 minutes at 10 pounds pressure.
Mix the soups, wine and rice together in casserole dish. Let stand several hours. Arrange chicken breasts over top and cover. Bake in 350° oven for 1 hour. Remove cover and stir. Cook 1 hour longer.
Blend cake using only the eggs and pie filling. Bake at 350° for 30 minutes. Cool.
Melt peanut butter with 1 1/2 sticks margarine. Add powdered sugar and graham crackers. Pour into pan that has been sprayed with Pam. Press into pan. Melt chocolate chips and 1/2 stick margarine. Spread over the top.
Mix together cake mix, 2 eggs and melted butter. This will be stiff. Pat into oiled and floured 8 x 13-inch pan. Mix cream cheese, 2 eggs and powdered sugar. Pour this over cake in pan. Top with nuts.
Mix together beef, rice, 1/2 can tomato soup, egg, water and onion salt. Shape into 12 balls. Arrange in a circle in a 9-inch pie plate (glass). Cover with wax paper. Microwave 7 to 9 minutes. Spoon topping over meatballs.
Using low heat, stir and mix cheese with margarine (knead these). Let cool for 2 minutes. Add cocoa, powdered sugar and vanilla. Mix well. Stir in nuts. Knead all of the mixture until smooth. Line pan with wax paper. Mash into pan. Store in airtight can. Refrigerate. Cut into squares.
Beat all but tomato in mixing bowl. Stir in tomato. Cover and refrigerate at least one hour.
Mix first 3 ingredients as pie dough and pat in 2 strips on cookie sheet. Bring oleo and water to boil and remove from heat. Stir in remaining flour and eggs, one at a time. Add vanilla. Spread on top of first strips. Bake 55 minutes at 350°. Frost with powdered sugar icing flavored with vanilla. Sprinkle nuts on top, if desired.
Preheat oven to 350°. Fill 8 x 8 pan with apple pie filling. Sprinkle with sugar and cinnamon. Sprinkle Jiffy cake mix over apples and pour melted butter and milk over cake mix. Lightly blend cake mix, butter and milk with a spoon. Bake for 20 minutes then slightly stir crust. Bake another 20 to 35 minutes until golden brown. This is great with ice cream. Serves 4 to 6.
Cook bacon until crisp. Remove from skillet, drain and crumble. Pour off most of fat. Add onions to skillet and saute. Push aside. Add liver and cook until brown and done. Remove liver and cut in cubes. Melt butter in saucepan and blend in flour. Gradually add milk and cook until thickened. Add next 5 ingredients. Put liver, onions, potatoes and 1 cup crumbled bacon in a 1 1/2-quart casserole. Add sauce and mix well. Mix remaining bacon and cheese and sprinkle on top. Bake at 350° for about 30 minutes.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Prepare cake mix as directed on package except substitute 1 cup Cheerwine for water and add almond extract. Pour into pan and bake as directed. Frost immediately with Cheerwine Frosting.
Combine and chill overnight the cranberries, marshmallows and sugar. The next day, add remaining ingredients to mixture and chill.
Pour dressing and apricot preserves over cut up chicken pieces. Bake at 350° to 375° for 1 hour.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well.
Combine all ingredients, mixing well. Shape into balls. Freeze on cookie sheet. Bake frozen at 350° for 10 minutes.
Mix first 7 ingredients until completely blended and smooth. Add dry ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 350° until lightly brown around edges, 12 minutes or so.
Mix well all ingredients. Bake at 325° for 15 minutes in miniature muffin pans. Makes 96 small muffins.
Set the oven at 350°. Cream together the oleo and peanut butter. Beat in sugar and brown sugar. Stir in egg, vanilla, salt, baking soda and flour. Press with a fork dipped in flour after dropping by tablespoons on cookie sheets. Bake about 10 minutes.
Mix sugar, cocoa and flour with half of milk until creamed. Add eggs, remaining milk, water and butter. Cook, stirring constantly, over low heat until thick. Add vanilla and cool. Pour into pie shell. Top with meringue.
Soak beans overnight in cold water and cover. Drain beans and put them in a soup kettle with hambone and water. Bring water to boil and simmer the mixture for about 2 hours. Stir in 1 cup mashed potatoes, onions, celery, garlic cloves and parsley. Simmer the soup for 1 hour longer or until beans are thoroughly cooked. Remove hambone from kettle. Dice the meat on it and return meat to soup. Serves 6.
Mix thoroughly. Spread 1/2 of mixture in bottom of 9 x 13-inch pan. Spread thin with jelly. Add remaining mixture for the top. Bake 1 hour at 300°.
Put a layer of sliced tomatoes in shallow bowl; cover with layer of thinly sliced onions. Sprinkle with salt, pepper, pinch of basil, 1/2 teaspoon sugar, 1 teaspoon vinegar and 1 teaspoon olive oil. Repeat layers and seasonings until you have as many layers as you want. Let stand in refrigerator for a few hours. Serve as is or place on bed of greens.
Brown beef and sausages. Drain off excess grease. Add spices and cheese. Cook until cheese is melted, mixing well. Spread mixture on split bagels. Bake 10 minutes at 400°.
Combine cream cheese with orange juice in mixing bowl until smooth. Fold in marshmallow creme. Serve dip in center of large glass plate surrounded by fresh fruit.
Mix sugar and flour together. Add eggs, vanilla and melted margarine and stir well. Stir in chocolate chips and pecans. Pour into pie shell and bake at 325° for 50 minutes.
Mix all ingredients together in large bowl. Cover and let stand in refrigerator overnight to let flavors blend. Serves four.
Cream butter and sugar. Add rest of ingredients. Cook in double boiler until thickened, stirring constantly. Prepare a 9-inch pastry shell and bake at 350° for 3 minutes. Pour filling into crust and bake until brown.
Trim fat from roast. Salt and pepper both sides, then place in roaster. Pour remaining ingredients around roast. Cover with water. Place lid on and bake in oven for 12 hours at 250°.
First, dissolve Jell-O in 1 1/2 cups boiling water and juice from pineapple. Add marshmallows and chill. Add coconut, pecans and pineapple. Fold in whipping cream and chill. May use any flavor Jell-O.
Chop broccoli, set aside. Cook and stir garlic in hot oil in large skillet over medium high heat until lightly browned. Add broccoli. Cook and stir 3 to 4 minutes. Add cheeses, butter, broth and wine. Simmer until cheeses melt.
Take one chicken breast half, lay flat. Put 2 slices of ham on chicken, then put one piece of cheese on ham folded up. Roll chicken with ham and cheese in middle. Place a toothpick through chicken to hold together. Continue until all chicken is rolled. Place in greased cake pan. Mix cream of chicken soup and milk until mixed well, pour over chicken. Bake at 350 degrees for 1 1/2 hours and serve.
Bake cake in 2 round pans. Slice each in half. Mix pudding as directed; fold in 1/2 of Cool Whip. Drain pineapple and put bananas in juice.
Mix until smooth. Shape into two balls; chill. Garnish one ball with finely chopped almonds and the other with chopped parsley. Surround with ripe and stuffed olives and crisp crackers.
Spray a large skillet with Pam on heat of medium. Add chicken; cook on medium 8 to 10 minutes until tender. Drain peaches, reserving juice. Add water to equal 1/2 cup. Stir in cornstarch, ginger and salt. Add to skillet which chicken was removed from. Cook until thick and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts. Heat through. Cook rice. Place on serving dish. Place chicken next, then spoon peach mixture on top. Serves 4.
Cream sugar, butter, eggs, milk, vanilla and bananas. Stir in soda, salt and flour. Pour into lightly greased and floured loaf pan. Bake at 325° for 45 minutes to 1 hour. This freezes well and is moist.
Place onions in a saucepan with the vinegar and enough cold water (about 1 cup) to cover. Add sugar, cloves and peppercorns. Simmer over medium heat for 10 minutes or until the onions are tender. Refrigerate until ready to serve.
Saute onion in 2 tablespoons of oil. Add water, bouillon cubes, garlic powder and noodles. Simmer for 3 minutes. Add broccoli. Simmer for 4 minutes. Add Velveeta. Add milk to desired thickness. Turn the heat off because as it sets, the pasta will continue to cook and become too mushy. Use pasta twists or elbow, not egg noodles. Makes 4 to 5 servings.
Fry bacon. Add tomatoes. Bring to boil. Break bread up in chunks and add. Sometimes I leave out the bacon and add butter.
Soak potatoes in cold water 15 minutes; drain and pat dry with paper towels. Arrange potatoes in a single layer in a large shallow pan coated with cooking spray. Bake at 450° for 30 minutes, stirring every 10 minutes. Combine potatoes, bell pepper and green onions in a medium bowl. Combine vinegar and hoisin sauce in a small bowl. Pour over potato mixture, tossing gently. Sprinkle with sesame seed and serve immediately. Yield: 4 servings.
Put in a 13 x 9-inch pan, placing beans on bottom up to taco sauce. Cook at 400° for 25 minutes, until cheese melts. Serve with tortilla chips.
In a large mixing bowl add eggs, beat well with a large spoon; add honey and butter, blend thoroughly; add remaining ingredients in order given, mixing well after each addition. Pour into a buttered loaf pan. Bake at 350° for 1 1/4 hours or until a toothpick comes out clean. If bread needs to be baked longer, cover with a piece of foil so top does not get too brown. Turn out onto a rack to cool. Bread can be wrapped well and frozen for future use. Yields one loaf.
Mix and put in 2-quart casserole dish. Cook at 350° for 40 minutes.
Blend together; spread on platter. Spread salsa over top, then layer with sliced tomato, grated cheese, lettuce and black olives; serve with nachos. A party favorite!
Heat sugar and syrup to boiling stage, stirring constantly. Remove from heat; add peanut butter. Mix well. Add corn flakes, stirring with wooden spoon until all are coated with syrup. Drop by small rounds onto waxed paper. Makes about 3 dozen.
Beat Crisco and sugar until fluffy. Beat in eggs and sour cream. Add milk, soda and flavorings, then add flour. Bake in a tube pan for 1 hour and 15 minutes at 350°.
Sift dry ingredients into bowl. Add butter and 1 cup milk; gradually turn speed on mixer to high and beat 1 minute. Stop and scrape bowl, then add egg white, remaining 1/2 cup milk and almond flavoring. Beat on high speed for 1 minute or until smooth and fluffy. Pour batter into greased pans. Bake at 350° for 25 to 30 minutes.
Cut tomatoes into 1/4-inch slices. Moisten in milk. Coat with seasoned flour mixture. Fry in hot shortening until brown.
Cook tortellini according to package directions. Drain in colander. In a medium bowl, toss hot tortellini with vinaigrette; cool 10 minutes. Add cucumber, tomato and onions; toss gently to coat. Serve at room temperature or refrigerate until serving time. Serve on lettuce lined plate. Garnish with oregano sprigs and cherry tomatoes.
Sift flour and cornstarch into a bowl. Add softened butter and sifted sugar. Rub butter, flour and cornstarch between your thumb and finger until it resembles crumbs. Knead mix until it comes together to form a ball. Press dough with hand into 8-inch round cake pan and stab all over with a fork. Bake at 325° for 30 to 40 minutes until golden brown.
Mix first 4 ingredients. Pour into pie shell. Dot with butter over top; sprinkle with nutmeg. Bake at 350° for about 35 minutes or until firm. Yield: 6 servings.
Preheat oven to 325°. Grease bottom only of a bread pan. Stir together flour, baking powder, salt and spices in a mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; stir to blend. Stir in sweet potatoes, pecans and raisins.
Combine in large bowl the sugar and flour. Bring to a boil margarine, cocoa, oil and water. Pour mixture over sugar and flour and stir. Then add buttermilk, beaten eggs and vanilla and stir. Pour into well greased and floured pan (9 x 12-inch) and bake at 300° for 35 minutes.
Place 4 squares of milk chocolate candy bar on a graham cracker. Top with marshmallow. Place on a napkin. Microwave 15 to	20 seconds on High until marshmallow puffs. Top with another graham cracker.
Combine melted butter, sugar and a few drops of red food coloring. Add rhubarb; toss lightly. Spread in 8-inch square cake pan. Prepare cake mix according to package directions. Pour over fruit. Bake at 375° for about 35 minutes. Remove cake from oven; invert. Let syrup drain onto cake 5 minutes before removing cake pan.
Mix together and make as you would regular pancakes. Makes 15 (3 to 4-inch) pancakes.
Pour boiling water over Jello, add dissolved gelatin to hot Jello. Stir well.
Take salmon and put into bowl, liquid and all. Add eggs and mix real good. Add enough flour to make stiff, but not too stiff. In a skillet, put a small amount of oil and sprinkle with a little meal. Put spoonful of salmon in skillet and cook until brown on one side. Turn and cook on other side until brown. Remove and eat.
Make jello according to package directions; add other ingredients, except dressing, tomatoes and cucumber. Mix last 3 ingredients in small bowl. Season to taste. Serve jello with dressing on the side.
Place chicken in greased pan. Season well. Bake at 350° for 1 1/2 hours.
Work with hands first 3 ingredients; press into a 9 x 13-inch pan.
Cook macaroni in boiling water; drain. Mix macaroni, pizza sauce, oregano and garlic salt together in casserole dish; smooth evenly. Sprinkle cheese on top. Place pepperoni on top of cheese. Heat until the cheese melts and serve.
In mixer, blend pineapple, sugar, flour, eggs, soda and walnuts. Put in a 9 x 13-inch pan or 2 smaller pans. Bake at 350° for 35 to 40 minutes.
Layer in a dish in this order: egg noodles (cooked), can of mushroom soup, 1 pound hamburger (cooked and drained), 1 can of pizza sauce and Mozzarella cheese. Heat through and serve.
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in chicken broth, zucchini, corn, green chilies, salt and pepper. Heat to boiling; reduce heat. Cover and cook until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Add cheese. Makes 5 or 6 servings (about 1 cup each).
Mix flour with water until creamy. Add eggs, Eagle Brand, salt, vanilla and sugar; mix well. Crumble Butterfingers real fine and add to ice cream mixture. Add milk and pour into ice cream can. Freeze. This recipe is for a 6-quart freezer.
Heat oven to 350°. Generously grease bottom of a 9 x 5 x 3-inch loaf pan. Stir oil, bananas, vanilla, eggs, baking mix, sugar and nuts in pan with a fork until moistened; beat vigorously 1 minute. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan.
Chill the cherry soda, cola beverage and cream soda. Pour beverages into a punch bowl. Add large scoops of ice cream. Serves 32 punch cups.
In buttered baking dish, put a layer of crushed chips. Mix together all other ingredients. Put layer of this mixture, then layer of chips, layer of tuna mix with layer of chips last in dish. Bake at 400° until brown and bubbly.
Cut up and sprinkle salt and pepper over chicken pieces. In separate container, mix eggs with milk and Worcestershire sauce. Dip chicken in this mixture, then flour it well. Then place it in the frying pan that has been preheated to 350°. Cook about 20 minutes until golden brown. Serves 4.
Cook milk, sugar, salt and shortening on stove until shortening is melted, then set aside to cool. Dissolve yeast in warm water. In bowl, add 1 cup flour and mix with hand mixer. Then pour in yeast, stir with spoon and add remaining flour. Mix well with hands. Let rise in bowl for 1 hour. Put in greased loaf pans to rise. Bake at 375° for 40 minutes. Makes 2 loaves.
Coat a nonstick pan with a cooking spray. Heat the olive oil in the pan. Add the onion and garlic; saut until translucent. Add the chicken stock, 2 1/2 cups of the cooked black beans and the Creole seasoning. Bring the mixture to a gentle boil and cook until the amount is reduced by 1/3; puree in a blender or a food processor until smooth. You may refrigerate this now for serving later. Then reheat the bean puree. If necessary, thin the puree with additional chicken stock to make it smooth. When serving, place cup of the cooked brown rice in each of six bowls. Top with 1/4 cup of the reserved whole black bean puree. Squeeze 1/2 lime over each bowl. Garnish with a cilantro leaf, if desired. Makes six servings.