HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Add tomato sauce, cinnamon, cloves and salt; mix well. Layer cabbage and ground beef 1/2 at a time in 12 x 12-inch casserole. Bake at 350° for 45 minutes. Yields 4 servings.
Put them all into the blender, blend around 4 minutes. Pour it in a tall glass. Try it! It is very tasety.
Blend melted butter, sugar and vanilla in medium bowl. Add eggs and vanilla. Beat well with a spoon or whisk. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread into medium-sized pan. Bake for 25 minutes at 350°.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Cook and stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato paste and 1/2 cup of Mozzarella cheese. Layer cottage cheese and Parmesan cheese in plate. Spoon beef mixture over top. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5 minutes. Makes 6 to 8 servings.
Beat eggs. Add other ingredients. Mix well. Pour into unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Cream butter with flour, mashed hard-cooked egg yolks, mustard, salt, pepper and	cayenne, beating until mixture is smooth. Slowly add enough hot milk to	make a thin paste. Pour paste into remaining hot milk and bring to boiling point, stirring constantly. Add crab meat and heat 1 minute longer. Remove from heat and add sherry.	Place a slice of lemon in each soup bowl. Pour in mixture and garnish with the chopped hard-cooked egg white and parsley.
Stir first six ingredients and mix together. Pour into greased casserole. Spread 4 crumbled crackers on top with grated cheese and bake at 300° for approximately 1 hour.
Crush cereal to 1/2 cup. In a small bowl, beat margarine and cheese until light and fluffy. Stir in cereal and flour. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
In large bowl, combine rice, tomatoes, onion, chillies and olives. Spoon 1/2 into 2 1/2-quart dish. Spread with chicken, 1/2 of sour cream and 1/2 of cheese. Top with remaining rice mixture, sour cream and Jack cheese. Chill 24 hours. Bake uncovered in 350° oven for 45 minutes (1 hour if chilled) or until hot throughout. Let stand 10 minutes before serving.
Brown meat; add onions, celery and pepper. Simmer soup and cheese until cheese is melted. Add drained, cooked noodles to mixture. Turn into large casserole. Bake 30 minutes at 350°. This makes enough for 2 to 3 meals. Freezes well; do so prior to baking.
Bring the sugar, cocoa and milk to a boil. Take from heat and stir in the remaining ingredients. Drop on waxed paper. Let stand for 1 hour.
Mix together and drop by teaspoon onto cookie sheets. Bake for 12 minutes at 325°.
Cream shortening and sugars. Add eggs and vanilla; beat well. Sift dry ingredients; add to creamed mixture. Add oats. Add anything else you want; mix well. Drop by teaspoonful onto greased cookie sheet. Bake for 10 minutes at 350°.
Make Jell-O and let cool. Grind cranberries and orange. Combine with remaining ingredients and let set until it becomes juicy. Add to cool Jell-O.
Cut chicken breasts in half. Mix cheese and crumbs in bowl. Dip chicken in melted butter and roll in cheese and crumbs mixture. Place chicken in shallow dish sprayed with pam. After dipping all chicken, if any crumbs are left over, pour over chicken. Bake at 325° for 1 hour, uncovered. Heat soup and stir in sour cream. Pour over chicken or use as side dip for chicken.
Preheat oven at 350°. Mix flour, 1 cup sugar and salt; gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount to egg yolks; stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly.
Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes and parsley in large mixing bowl; blend well. Stir in chicken broth to moisten. Season with salt and pepper.
Brown ground beef and onion. Salt and pepper to taste. Add green beans and soup. Pour into 1 1/2-quart casserole. Spoon mashed potatoes on top of meat mixture. Sprinkle cheese over potatoes. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Boil dates, butter, molasses, white raisins, brown sugar and water for 3 minutes and cool.
Wash chicken. Shake in bag of flour with seasoning in it. Fry in electric skillet containing Crisco. Cook until brown. Drain. Put lid on skillet and cook 2 hours at 200°.
Cook berries until they pop open. Add strawberry jello. (Don't add water to jello.) Stir berries and jello until mixed well; add sugar, pineapple and nuts. Mix all together and pour in container and chill.
In a 10-inch skillet, cook onion, cabbage and carrot in hot margarine until vegetables are tender. Stir in ham, potatoes, Worcestershire sauce and pepper. Spread mixture evenly in skillet. Cook over medium heat for 5 minutes, turning occasionally with spatula.
Combine ingredients. Pour 1/2 of sauce into greased 9 x 13-inch pan. Cover sauce with 1/2 pound uncooked noodles. Lay 6 chicken breasts or 1 cut up chicken on top of noodles. Cover with the rest of the sauce. Bake at 350° for 1 1/2 hours.
Brown ground beef and onion. Add tomato sauce, chopped tomatoes and add seasoning to flavor. Simmer for 15 minutes. Add can of corn (do not drain) and corn meal. Let cook until corn meal absorbs liquid. Add olives, if desired. Lay cheese slices on top; let melt.
Cut chicken into strips. Marinate 5 to 10 minutes in mixture of oregano, pepper, lemon juice and salt. Heat olive oil in skillet and saute minced garlic briefly. Add chicken strips (and marinade if you want) and cook until just brown. Serve over cooked rice with some steamed broccoli.
Butter a 9-inch pie plate. Fill with mixture of first 5 ingredients. Top with brown sugar and nuts. Bake at 350° for 45 minutes. Top with whipped cream.
Put all ingredients in a quart jar and shake. Keep in the refrigerator. Delicious salad dressing. Very good for boiled shrimp.
Mix jello in 1 cup boiling water; add fruit. Pour half of mixture in 13 x 9-inch greased dish. Let jell, then top with sour cream and remaining jello mixture. Let set.
Simmer chicken in oil 15 minutes. Remove. To pan, add garlic, onion and green pepper. Cook 4 minutes. Add tomato sauce, potatoes, spices, wine, raisins and olives. Add chicken. Simmer about 35 minutes (until done). Stir in frozen peas. Cook until peas are done (2 to 3 minutes).
Brown meat; drain well. Put meat in crock-pot. Add other ingredients. Cook on high 1 hour; turn to low and cook 4 hours.
In large roasting pan, melt butter in 375° oven. Mix buttermilk with egg in a flat dish. Combine flour, pecans, sesame seed and spices on wax paper. Dip chicken pieces in buttermilk mixture, then coat with pecan mixture. Place chicken, skin-side down, in melted butter. Turn chicken to coat with butter and place skin-side up in one layer. Place pecan half on each piece. Bake for 1 hour without turning.
Mix and heat sugar, water and vinegar. Set aside. Then mix other ingredients. Next, pour mixture (sugar, water and vinegar) over veggie mixture and marinate in refrigerator for 24 hours. Drain and serve.
Cook and drain all ingredients. Add to tomatoes and bring to a good boil. Add salt and before removing from heat, add sugar and lastly add soda. Cook in pressure cooker 30 minutes at 10 pounds pressure.
Place cabbage leaves in boiling water until tender. Mix rice, salt, meat, pepper and egg. Form meat mixture into balls and wrap cabbage leaves around them. Spread half of sauerkraut on bottom of Dutch oven; place a layer of cabbage rolls on top and spread remaining kraut on top. Add tomato soup and water; cover. Cook 1 hour and 30 minutes on top of stove. Makes 6 servings.
Preheat oven to 425°. In a small bowl, mix paprika, caraway seed, onion flakes (crushed), dry mustard, lemon peel, thyme leaves, salt and ground red pepper. Brush wings with melted butter and lightly pat paprika mixture on wings. Place wings in a large open roasting pan. Bake 30 minutes or until tender.
Preheat oven to 350°. Grease Bundt pan with 1 tablespoon butter. Place teaspoonfuls of orange marmalade in pan. Sprinkle with nuts.
Combine sugar, flour, salt, cinnamon and lemon rind in mixing bowl. Prepare pears. Arrange in layers in 9-inch pastry shell. Sprinkle sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Put crust over top with slits to release steam. Bake at 450° for 10 minutes, then at 350° for 35 to 40 minutes, until pears are tender.
Sieve the flour and add the sugar. Rub in the butter and then work the mixture into a ball with a knife. Butter a baking tray and then spread in the mixture or press into a floured mold. Bake in preheated 375° oven for 25 minutes or until browned. Remove from oven. Cut into squares from the tray and sprinkle with sugar.
Peel the orange over a bowl to catch the juices. Section and cut into pieces. Add the cooked macaroni, chicken and grapes. In a small bowl, combine yogurt and curry, then pour over macaroni mixture. Toss to coat.
Whip the cream with vanilla. Mix coffee with sugar and chocolate. Pour into mugs. Place a generous dollop of whipped cream in each mug. Garnish with candy cane.
Sift flour and salt into a bowl. Add milk, oil and egg; beat until smooth. Separate onions into rings. Dip each ring into batter. Fry 2 to 3 minutes in 375° heated oil. Turn, drain and sprinkle with salt.
Cream margarine, eggs and brown sugar. Add dry ingredients, sifted and well mixed. Add raisins, pineapple, cherries and nuts. Form into balls, about 1 teaspoon to each ball. Bake on an ungreased cookie sheet at 300° for 15 minutes. Makes 10 dozen balls.
Mix all dry ingredients together in plastic bag (this will coat more than one turkey). Dry turkey inside and out with paper towels. Coat turkey inside and out with mixture. Let stand overnight or longer. Heat oil to 325°. Put heavy string through turkey and lower it slowly into oil. Make sure turkey is covered with oil, breast up. Do not exceed 350°. Cook 4 minutes per pound. Peanut oil may be strained and used over and over.
Mix brown sugar, eggs and milk together, then separately mix white sugar, flour and cornstarch; then mix and add to mixture. Add vanilla and butter, then add 1 quart boiling hot water. Stir and let thicken. Pour into baked pie shells.
Stew chicken until well done. Remove bones and grind or cut very fine so it won't be stringy. Cover with rich broth. Put in enough cracker crumbs to dissolve broth. Add chicken and mix together. Bake in a flat pan at 350° for 1 hour or until it thickens. Serve on hot buns.
Place in saucepan and cook five minutes. Stir in a can of whole kernel corn mixed with chopped red and green peppers. Cool in refrigerator.
Mix beans, onion, pepper, Worcestershire, ketchup and syrup. Stir in brown sugar. Take 3 slices bacon and cut into fourths. Lay aside. Take remaining 3 slices and cut into bite size pieces. Mix bacon pieces and stir evenly into beans. Take remaining bacon and cut into fourths. Place on top of dish. Bake in oven at 375° for 1 hour.
Brown onion, ground beef and fat. Add tomato paste, tomatoes and water. Mixture should simmer for 1 hour. If needed, more water can be added. Serve over cooked spaghetti with 1 teaspoon of grated cheese sprinkled on top.
Mix pretzels, margarine and 3 tablespoons of sugar and press into 9 x 13-inch pan. Bake at 400° for 9 minutes. Cool completely.
Mix on medium speed butter and sugar for a full 4 minutes. Stir in melted chocolate and vanilla. Beat eggs, one at a time, on high speed until well blended. Pour in baked pie shell. Best if refrigerated overnight.
Cook broccoli and drain. Broil chicken. Remove skin and bones. Layer broccoli and then chicken pieces. Mix mayonnaise and remaining ingredients. Pour over chicken. Bake at 350° for 30 minutes.
Brown ground beef and drain fat. In a large casserole dish, mix ground beef, refried beans, salsa and 1/2 of the cheese. Top with remaining cheese. Microwave or bake until cheese on top is melted.
Stir together thawed strawberries, eggs and vegetable oil. Mix together flour, baking soda, salt, cinnamon, sugar and nuts. Add to strawberry mixture and stir until blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Cut in shortening until mixture resembles coarse crumbs. Place in 14 cup container and seal. Store up to 6 weeks at room temperature (6 months for freezer). Use mix for biscuits, muffins, waffles, quick breads and cookies.
Reserve 1/2 cup of chicken broth. Remove meat from bones and cut into bite sized pieces. Break tortilla chips into bottom of 9 x 13-inch casserole dish. Arrange chicken on top of chips. Mix soups, tomatoes and onion. Pour over chicken. Sprinkle with Cheddar cheese. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Bake in greased and floured tube pan at 300° for 1 hour, or until done.
Combine graham cracker crumbs, sugar and butter/oleo well and press into 13 x 9-inch pan. Beat cream cheese, sugar and milk until smooth. Fold in 1/2 of Cool Whip. Spread over crust, then arrange strawberries in an even layer. Prepare pudding and pour over berries. Chill several hours, then top with remaining Cool Whip. Garnish with a few choice berries.
Melt butter. Add lamb, onions and celery. Cook until lamb is light brown, stirring occasionally while cooking. Pour off any fat. Add some carrots, peas and potatoes and also bay leaves, barley, water, lemon juice, salt and pepper. Cover and cook over low heat (275°) for about 45 minutes or until vegetables are done. Add parsley and mix well. Serve while hot.
In a large saucepan over low heat, melt margarine. Add marshmallows; stir until melted. Remove from heat; stir in graham crackers, raisins and peanuts. Spread mixture into a greased 9 x 9-inch baking pan. Cool 1 hour or until firm. Cut into 18 bars. Store in an airtight container.
Mix melted margarine and stuffing. Put 1/2 of stuffing mix in casserole dish. Mix cooked squash and other ingredients. Put 1/2 of squash mix on top of stuffing; then stuffing, then squash, then rest of stuffing. Bake about 30 to 45 minutes at 350°.
In large bowl mix flour, salt, baking powder and soda with pastry blender or two knives cut into shortening; until mixture resembles coarse crumbs. Stir in buttermilk all at once, just until dough clings together. Knead lightly floured surface a few times. Roll out 1/2 inch thick, cut with 2 1/2 inch round cutter. Place about 1 inch apart on cookie sheet and braise with butter. Bake in preheated oven at 450° for 12 to 14 minutes or until golden brown.
Brown steaks on both sides. Saute onion and mushrooms in butter and wine. Defrost and roll out patty shells. Place piece of meat on patty shell; add mixture of onion, mushrooms and wine to meat and wrap pastry around meat. Bake for 20 minutes at 425°. Serves 4.
Melt oleo in 9 x 13-inch pan; mix together remaining ingredients. Reserve 1 cup and spread remainder evenly on bottom of pan. Bake 20 minutes at 350°.
Cook over low heat until tacky. Water test to see if it is hot enough (put a drop of the mixture into a bowl of cold tap water; if it forms a ball that you can pick up, the mixture is ready!)
Prepare pasta according to package directions; drain. Steam zucchini in small amount of water over high heat for 3 minutes; drain and set aside. Combine oil, butter (or margarine), garlic and basil in small saucepan. Cover and simmer for 10 minutes; do not brown garlic. Toss fettuccine with zucchini, garlic-basil sauce, grated cheese and salt. Serve immediately. Serves 6.
Preheat oven to 425°. Place peach slices in bottom of pie shell. Cream together sugar, flour, oleo and salt. Add beaten eggs and vanilla to creamed mixture and mix well. Bake in 425° oven for 10 minutes, then reduce temperature to 350° and bake for 50 minutes. When knife is inserted in middle, it should come out clean.
Grease a 15 1/2 x 12-inch baking sheet; set aside. In a 3-quart saucepan, combine sugar, corn syrup, salt and peanuts. Cook and stir over medium-low heat to 240° on candy thermometer. Add butter flavor Crisco and vanilla. Continue to cook and stir until 300°. Stir in baking soda. Immediately pour onto prepared baking sheet; spread quickly into even layer, about 1/4-inch thick. Cool completely. Break into pieces.
Place the ham in a baking pan. Bake at 325° for 45 min. Mix the jelly, dijon mustard, ginger, and brown sugar in a saucepan. Cook over low heat until the jelly melts, stirring occasionally. Remove the ham from the oven. Pour the mixture over the ham. Bake for 30 min. longer.
Fry bacon (not crisp). Brown hamburger and onions. Drain butter beans only. Combine all ingredients in large casserole (3-quart). Bake at 350° for 1 hour.
Mix all ingredients, except flour tortillas. Place equal portions on each of 5 tortillas and spread to cover. Roll up each tortilla; refrigerate for awhile. Remove from refrigerator and slice into 3/4-inch slices. Serve with salsa.
Cream shortening and sugar. Add lemon rind, eggs and milk. Sift together flour, baking powder and salt. Add to creamed mixture. Place in well-greased pan. Bake at 350° for 50 to 60 minutes. Smaller pans, 20 to 25 minutes.
Mix first three ingredients. Top with Ritz cracker crumbs. Bake at 350° until done.
Mix all ingredients together. Store in Mason jar until ready to use. To make, add 1 to 2 teaspoons to 1 cup hot water.
Beat together first 8 ingredients. Add soda to cold water; add to batter. Mix in baking powder and flour. Drop onto greased cookie sheet and flatten with a fork dipped in water. Bake at 375° until done, 10 to 12 minutes.
Whisk together the flour and salt. Rub the butter into the flour with fingertips until resembles coarse meal. Sprinkle the water over the mixture while tossing with a fork. Knead the dough for several turns on a lightly floured surface to bring it together. Shape the dough into a thick disk. Wrap in plastic and refrigerate at least 1 hour. To roll out the dough, place between 2 pieces of waxed paper and roll it out to a circle 2-inches bigger than the size of the pan. Fit the dough into a 9-inch lightly buttered pie plate. Fold the overlapping edge of the crust under the rim. Pinch a small piece of dough between your thumb and 1st knuckle of index finger, angling your hand slightly. Repeat around crust, putting your index finger into the depression your thumb just made. Keep the crust in refrigerator until ready to fill. If prebaking the crust, refrigerate at least 30 minutes before baking.
Combine bread crumbs, Parmesan cheese and paprika; stir well. Dredge chicken in breadcrumb mixture. Arrange chicken in a shallow baking pan, coated	with cooking spray. Dot with margarine and bake, covered, at 350° for	30 minutes. Pour wine over chicken.	Cover and bake 15 minutes; uncover and bake 15 minutes. Serves 6. Low in calories and fat grams.
Sift dry ingredients together into bowl; mix in onion. Add egg and milk; stir until just mixed. Drop from teaspoon, several at a time, into deep, hot fat. Cook until golden brown; drain on absorbent paper. Serve hot. Yields 2 dozen.
Heat oven to 350°. In heavy saucepan over low heat, melt 1 cup chocolate chips (I use the microwave). Stir until smooth. Cool slightly. Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla and melted chocolate. Add combined dry ingredients, except powdered sugar. Stir in remaining chocolate pieces.
Wash your cucumbers thoroughly and pack into jars. Make a solution of a proportion of 2 cups salt to a gallon of boiling water. Pour over cucumbers and place a saucer over the top of each jar (do not seal tightly). Let stand for 1 week. On the eighth day, drain and wash cucumbers. Cut them into small chunks, thin slices or spears. Make a solution of one gallon hot tap water and 1 tablespoon powdered alum and pour over the pickles which you should put back into the cleaned gallon jar (do not pack tightly because the alum will make them swell). Drain the water off the pickles for the next 3 mornings and make a fresh solution of alum and water to pour over the pickles. Alum makes the pickles crunchy. On the twelfth morning, drain all the water off the pickles. Heat 6 cups white vinegar, 6 cups sugar and a mixture of 1 tablespoon pickling spice and 1 tablespoon celery seed; (put the spices and celery seed on a clean cloth and tie it so that the spices do not get into the vinegar). Bring to a boiling point and pour over the pickles.
Combine bacon, broccoli, cauliflower and Cheddar cheese. Mix separately the mayo, onion, vinegar and sugar. Pour over vegetables and refrigerate overnight.
Mix together the jello and cottage cheese. Add the pineapple and oranges. Chill. Add the Cool Whip before serving.
Bake brownies as directed on box in a 9x13-inch pan. When done remove from oven. Sprinkle marshmallows on top. Return to oven for 3 minutes. Remove from oven. Mix 1 bag (6 oz.) chocolate chips and peanut butter in pan on top of stove until melted. Remove from heat, add rice krispies. Mix well - Spread on top of brownies. Refrigerate for 2 hours. Cut into squares.
Take 1 1/2 times the crumb recipe for best results. Sift first 4 ingredients in bowl. Cut in butter until crumbly. Add egg; mix with fork. Press half of crumb mixture into greased pan. Spoon cherry pie filling over first layer. Top with remaining crumbs. Serve warm topped with whipped cream, cold milk or ice cream.
Do not grease pan. Into a small mixing bowl put flour, sugar, baking powder and salt. Mix in brown sugar. Make a well and add oil, egg yolks, cold water and maple flavoring.
Combine sugars and cinnamon. Wet hands and cut biscuits into quarters. Roll biscuits in sugar and cinnamon mixture. Drop into greased Bundt pan. Sprinkle remaining sugar over biscuits and pour melted butter over biscuits. Bake at 400° for 10 to 15 minutes.
Melt butter in a deep skillet. Grind in pepper to taste. Add the rice. Stir thoroughly. Add wine. Let some evaporate; add the broth. Cook over low heat for 20 minutes.
Cream oleo and sugar. Add eggs, one at a time, mixing well. Add milk and flour. Blend well. Add coconut. Pour into lightly greased 9-inch pie pan. Bake at 350° for 45 minutes.
Cream the shortening, sugar and vanilla. Add egg and milk. Beat until light and fluffy. Sift flour, baking powder and salt together. Fold in creamed mixture. Divide into 1/2 and chill for at least 1 hour. Roll out and use cookie cutters or just use spoonfuls. Bake at 350° for 8 to 10 minutes. Enjoy plain or with Buttercream Icing. Yields 3 dozen.
Cream together oleo and sugar; add beaten egg and vanilla. Sift together flour, salt and baking powder. Beat the flour mixture into the creamed mixture. Shape dough into two rolls. Wrap in waxed paper and refrigerate about 3 hours. When ready to bake, preheat oven to 350°. Cut rolls into slices and bake on slightly greased cookie sheet for 6 to 8 minutes.
Sprinkle chicken with salt, basil, Accent and pepper. Mix together soy sauce, catsup, honey, corn oil and garlic. Put chicken in baking dish and baste with sauce. Bake at 350° uncovered, basting frequently, for about one hour or until fork can be inserted with ease.
In a large skillet, saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to skillet; cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese. Spoon onto a serving platter; sprinkle with chives.