HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with chopped onion and the green pepper. Add garlic salt, oregano and pepper. Add salt, celery salt and chili powder. Add tomato sauce and all beans. Add sugar and vinegar. Simmer 20 minutes before serving.
Cream butter, 1 cup sugar and eggs. Add vanilla and sour cream; mix. Add salt, baking powder, baking soda and flour; beat until smooth. Spoon half of batter into tube pan.
Dissolve yeast in 1/2 cup warm water (110°) and sugar. Set aside 10 minutes or until yeast becomes spongy. (If this does not occur, start over with new yeast or bread will not rise.)
Mix all together until crumbly. Put in airtight container; keep in a cool place. Use 1 1/2 cups mix and 2 to 3 tablespoons water for 1 pie crust. Very quick and simple!
Mix all ingredients together well. Shape into 1-inch balls. Roll in cocoa or powdered sugar. Age 1 week before serving. Keep in refrigerator.
Mix all ingredients and form into ball and roll in nuts. Chill at least 3 hours. Serve with crackers.
Mix together. Place in casserole dish and sprinkle shredded Parmesan cheese over top. Bake at 350° for 45 minutes.
Butter bread (cut in 1-inch squares) and put in greased baking dish. Cut smoky links and put over bread. Sprinkle shredded cheese over meat. Beat together eggs and milk. Pour over other ingredients and bake at 350° about 45 minutes or until knife comes out clean like custard. Can be made the night before.
In large bowl cook all ingredients, except vanilla and nuts, in microwave for 2 1/2 minutes on High. Add vanilla. Beat until smooth. Add 3/4 cup nuts (optional). Grease 6 x 6-inch pan. Pour into pan. Freeze 10 minutes.
Heat first 6 ingredients; layer heated items, rice and salmon in a greased casserole. Sprinkle with cheese. Cover; bake 10 minutes. Stir and bake 10 minutes more. Serves 4.
Soften cream cheese. Combine with flavoring and enough food coloring to tint desired shade. Add powdered sugar, gradually mixing well. Roll into 1/2 to 1-inch balls. Roll in granulated sugar. Press into molds or press with thumb or crisscross with fork.
Heat fat or bacon drippings in heavy skillet. Add flour to make roux. Add other vegetables and cook until soft, about 25 minutes.
In bowl combine flour and half of milk. Beat until smooth. Add eggs one at a time, beating. Stir in rest of milk. Set aside for a short time while preparing bacon. Cut bacon into small strips or cubes. Saute lightly in a skillet. Distribute bacon bits in an ovenproof casserole and pour pancake batter over it. Bake at 400° for about 25 minutes or until set and golden brown. Cut into squares. Serve warm. There are 35 calories per serving.
Make a custard using the juice from the pineapple, salt, sugar, flour, butter, and egg yolks. Cook over medium heat until thickened. Mash sweet potatoes in dish. Add thickened custard to potatoes. Make a meringue using left over egg whites. Add sugar to taste. Cook in oven until meringue darkens between 325-350°, depending on your oven. Marshmallows can be used in place of egg whites.
Roll chicken breasts in flour. Set aside. Melt butter in a large skillet. Slowly pan-fry breasts in butter until crispy brown (about 15 minutes). Pour wine and chicken broth into skillet with chicken. Add onions and mushrooms. Squeeze lemon juice over mixture. Add several lemon slices on top. Season to taste with Tony Chachere seasoning mix. Simmer for 20 minutes until broth thickens. Serve over cooked angel hair pasta.
Combine egg whites, baking powder and cream of tartar; beat until stiff. Fold in sugar and flour. Blend in flavorings. Pour into medium size cake pan; place cake in cold oven. Bake at 350° for 45 minutes. Cool before removing from pan.
Preheat oven to 375°. Lightly grease 10-inch tube pan. In a separate bowl, combine apples, cinnamon and 3 tablespoons sugar.
Mix together. Roll small portions of pastry to size of saucer. Peel and	chop 5 fresh apples. Place 2 tablespoons apples, 2 teaspoons sugar, 1 teaspoon butter and a sprinkle of cinnamon on pastry. Bring edges together and crimp. Place in greased baking dish. Bake 45 minutes at 375°.	Serve with Cream Sauce.
Roll Pillsbury croissants out on a cookie sheet and bake 10 minutes at 400°. Mix other ingredients and spread over crust. Grate or break into small pieces the following veggies: carrots, broccoli, bell pepper and cauliflower. Sprinkle these over mixture. Grate Cheddar cheese and Mozzarella cheese and sprinkle over veggies. Set in refrigerator overnight.
Cut zucchini and steam 5 minutes. Chop afterwards into smaller pieces. Mix in onion and carrots. Combine soup and sour cream, stir in vegetable mixture. Melt 1/2 cup butter and add to box of Pepperidge Farm stuffing mix (or favorite brand). Place 1/2 of stuffing on bottom of large casserole. Add vegetables, then cover with rest of stuffing. Bake at 350° for 1/2 hour.
Grind Spam, cheese and onion together. Add the rest of the ingredients. Put mixture on hamburger rolls and broil until cheese bubbles or wrap in foil and bake 15 minutes at 400°.
Beat egg yolks until light and lemon colored. Add sugar gradually and continue beating until creamy mass results. Add brandy and rum. Beat egg whites until stiff, but not dry. Whip cream until stiff enough to stand in firm, shiny peaks. Add vanilla.
In large bowl, mix apples and sugar together. Add oil, eggs and vanilla. Sift together four, baking soda, cinnamon and salt. Add to above mixture. Mix well. Pour into greased and floured 9 x 3 x 2 inch pan. Bake in oven at 350° for 1 hour.
Wipe fillets with damp cloth. Pour milk into small mixing bowl. Add salt, pepper and basil. Stir well. Dip each fillet in seasoned milk then in bread crumbs. Arrange in buttered shallow baking dish and pour melted butter on fish. Bake at 350° to 375° for 30 minutes. Serves 6.
Combine all ingredients. Stir with spoon until mixed well. Pour into preheated iron skillet. Bake at 375° for about 20 minutes.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberry or cherry topping.
Cream together margarine and sugars until light and fluffy. Add eggs and beat well. Sift together flour, salt, soda, baking powder and spices. Add to cream mixture alternately with the applesauce. Beat well and stir in nuts and raisins. Spread batter in a Pam sprayed 13 x 9 x 2-inch pan and bake at 350° for 30 to 40 minutes.
Crumble cornbread in large bowl. Add beans, tomato, pepper, onion and egg. Mix together. Pour into an oblong glass casserole. Mix sour cream, mayonnaise, picante, pickles, etc., and spread over top. Sprinkle with cheese. Chill. Serve cold.
Cook your fresh vegetables, done but firm. Combine soup, Cheez Whiz, milk and seasonings. Pour over vegetables which were placed in a greased casserole. Bake at 350° for 30 minutes. Add browned bread crumbs and bake, uncovered, another 15 minutes.
Chop cauliflower and broccoli into small pieces. Fry bacon until crisp. Mix vinegar, sugar and mayonnaise together. Mix in large bowl the broccoli, cauliflower, onion, crumbled bacon and cheese. Add dressing; mix well. Refrigerate 4 hours or overnight.
Preheat oven to 350°. Pound each chicken breast to 1/4-inch thickness. Cut cheese and Prosciutto slices into halves. Layer cheese and Prosciutto on chicken. Roll to enclose filling. Secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls into butter. Roll in crumb mixture to coat. Place rolls seam side down in a baking dish. Bake for 25 minutes or until chicken is done and golden brown.
Brown meat and onions. Mix with celery and soups. Add milk if more moisture is needed. Add mushrooms. Add noodles and nuts just before placing in casserole. Bake at 350° for 1 hour.
Place the sweet potatoes in a medium-size saucepan and add water to cover. Cook covered until very tender; drain. Cut bananas into 1-inch pieces and puree in a food processor fitted with a steel blade. Add the hot sweet potatoes, 4 tablespoons of the butter, the rum and brown sugar. Process until smooth. Add the nutmeg and salt to taste; process just to blend. Keep warm. Melt the remaining 2 tablespoons butter in a small skillet. Add the almonds and saute until lightly browned. Sprinkle with a little salt. Top each serving of the sweet potato puree with a generous amount of the toasted almonds. Yields 8 servings.
Thoroughly blend all ingredients. Keep refrigerated in closed container. Will keep up to 1 month in refrigerator. Serve with crisp crackers.
Toast sesame seed in ungreased shallow pan in a 350° oven, stirring occasionally, until golden, 8 to 10 minutes.
Preheat oven to 300°. Bake tortillas until crisp, about 10 to 12 minutes. Increase oven heat to 350°. Brown meat in a frying pan; drain off any fat and add tomato paste, chilies and tomatoes, half the chopped onion and cayenne pepper. Simmer 10 to 15 minutes. Layer beef mixture, broken tortillas, remaining onion and cheese three times, in that order, in a 2-quart casserole. Cover and bake 30 minutes. Serve with lettuce, tomato and salsa, if desired. Good with refried beans and fresh corn-on-the-cob. Serves 4.
In 13 x 9-inch pan, put 2 thinly sliced zucchini squash or enough to make 1 1/2 to 2-inches deep in bottom of pan. Salt to taste. Slice enough onions to cover zucchini. Slice enough fresh tomatoes to cover onions. Sprinkle small package of Pepperidge Farm stuffing crumbs over tomatoes. Drizzle 2/3 cup melted margarine over all. Bake at 350° for 1 1/2 hours or until fork-tender.
Cream Crisco, butter and sugar until creamy. Add eggs and flavoring. Add 1 cup self-rising flour, 1/2 cup milk, then 2 cups plain flour and rest of milk. Bake 1 hour and 15 minutes at 325°. Use tube pan, greased and floured.
In a large bowl, mix with your hands the cream cheese, margarine, vanilla and peanut butter or coconut. Gradually add 10x sugar and continue mixing with hands. Form eggs and let set in refrigerator overnight.
Mix all except cheese. Pour half of batter in greased frying pan, sprinkle cheese over all and add rest of batter. Bake at 400° until golden brown.
Preheat oven to 350°. Prepare enchilada sauce mix. Brown meat. Place tortillas and meat in 9 x 13-inch baking dish. Pour sauce over tortillas and meat. Place cheese, onion and cilantro on top. Bake 10 to 15 minutes.
Place meat in center of a large piece of aluminum foil in roasting pan. Combine onion soup mix and undiluted cream of mushroom soup; pour mixture over meat and wrap loosely in foil. Bake until tender at 350° for 3 hours.	You may add potatoes and carrots.
Cut broccoli into small flowerets and combine with thinly sliced onions, bacon, mushrooms and raisins. Combine mayonnaise, sugar and vinegar and pour over vegetables; stir to coat. Cover and refrigerate until chilled and seasoned through. Can set overnight. Stir before serving. Be aware that the longer the salad sets, it will reduce considerably in volume. I usually double or triple the amounts when making the salad for the smorgasbords.
Open buns; slice in half. Dip top side in oleo. Place on cookie sheet and sprinkle with seasoning. Bake 1 1/2 to 2 hours at 350°. Makes 32.
Fry hamburger; drain. Blend mayo, milk, eggs and cornstarch. Stir in meat. Add cheese, onion, salt and pepper (to taste). Mix well. Pour into deep dish frozen pie crust. Cook at 350° for 30 to 40 minutes.
Mix juice, cornstarch, sugar and salt. Cook until thickened; cool. Add whipped topping. Add to fruit.
Bring to a boil rice, water and salt. Lower heat and simmer 12 to 14 minutes. Add remaining ingredients to cooked rice in baking dish. Bake until it comes to a boil, 25 to 35 minutes.
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt. Blend in milk and shortening. Stir in nuts. Pour into ungreased 9 x 9 x 2-inch pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over all. Bake for 45 minutes at 350°. While hot, cut into squares. Invert each piece onto plate. Spoon sauce over each and top with whipped cream.
Grease microproof baking dish. Line bottom with plastic wrap. In small, microproof bowl, combine cocoa and 1/3 cup water. Microwave on High 40 to 50 seconds. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture. Beat until smooth. Pour into pan. Microwave on High 5 to 6 minutes. Let stand 5 minutes. Invert onto plate. Peel off plastic wrap and cool. Frost.
At high speed, mix whipping cream until peaks. Add sugar until stiff. Spread cream over top and sides of cake (removed from pan and placed on serving board). Mark 7 1/2 x 5-inch top corner of cake. Place berries in even rows for stars. Alternate rows of strawberries and bananas for stripes, overlapping fruit. Chill until serving, up to 2 hours. Great for 4th of July.
Mix all ingredients, adding apples and nuts last. Pour into 9-inch greased pie plate. Bake at 350° for 40 minutes. Cut as a pie. Serve with whipped cream or ice cream.
Mix all ingredients together for 5 minutes. Put in a greased 13 x 9-inch pan. Bake at 350° for 35 minutes. While still hot, poke holes 1-inch apart with fork. Dribble top of cake with juice of 2 lemons and 2 cups powdered sugar mixed until smooth.
Stir butter and cheese; mix together well. Add crab and garlic salt. Cut English muffins apart. Spread mixture on muffin halves. Cut English muffin halves in fourths to make bite size treats. Brown in oven at 350° for a few minutes. Enjoy.
Combine margarine and marshmallows in top of double boiler. Put over hot water and heat until melted and well mixed. If you do it over direct heat, keep heat low and stir and watch. Add coloring and vanilla. Mix well. Pour over corn flakes or if pot is large, add corn flakes to warm mixture. Drop by spoonfuls onto waxed paper to form a 9-inch wreath. Shape with hands and spoon or put waxed paper into 10-inch tube pan and use this to shape wreath. Decorate with red cherries. If you plan to eat it soon, use maraschino cherries. If you want to keep it a week or so, use candied cherries or silver dragees. Stand a red candle (3-inches in diameter) in wreath.
Mix all ingredients together with a fork and then take a tablespoon and fill a well-greased muffin pan that holds 6 drop muffins. Preheat oven; cook at 450°.
Mix all ingredients together and drop by spoonfuls into hot fat. Fry for several minutes. Drain and roll in powdered or regular sugar.
Preheat oven to 350°. Bake for 60 to 65 minutes. Mix the eggs, oil, milk, cake mix and pudding mix thoroughly. Add grated German chocolate and chocolate chips. Pour into a greased Bundt or tube pan. When done, let stand 2 hours before removing it from the pan. Do not invert!! Good to make ahead of time. It freezes well.
Mix all in a large pot. Add cinnamon sticks and cloves. Let simmer, then later remove cloves and cinnamon sticks.
Arrange cooked sweet potatoes in large skillet. Mix together all ingredients and pour over potatoes. Brown.
Fry hamburger; drain. Pat into bottom of pan, evenly. Put soup over this, then place slices of cheese to cover mixture, then add Tater Tots. Bake at 350° until Tater Tots are good and brown.
Cool macaroni; mix with other ingredients. Chill. Yields 8 servings.
Combine all ingredients in a mixing bowl and beat until well mixed. Pour into glasses over a scoop of ice cream or crushed ice. Serve while cold.
Stuff almonds in dates. Divide bacon strips into thirds. Wrap around dates and secure with toothpicks. Broil until bacon is done.
Stir together the flour and soda; set aside. Cream the sugars and shortening until light and fluffy, using mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with buttermilk to the creamed mixture, beating well after each addition, using mixer at low speed. Stir in chocolate bits and nuts. Drop by teaspoonfuls, about 2 inches apart, onto greased baking sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Remove from baking sheets. Cool on racks. Makes about 9 dozen cookies.
Mix together and pour into a hot, 12-inch iron skillet. Bake 25 minutes at 475°.
Cream sugar, oleo and vanilla. Add potato chips and flour. Roll dough into balls and flatten with bottom of glass dipped in sugar. Bake at 350° for 15 to 18 minutes, light to golden brown.
Brown hamburger; add seasonings. Add soup, string beans and milk. Simmer for about 10 to 15 minutes. Add egg noodles; simmer for about 10 minutes, until noodles are cooked.
Simmer rice in water with butter and salt for 1/2 hour or until stiff. Add half and half; cover. Bring to boil. Boil 20 minutes, stirring frequently. In separate bowl, beat eggs, sugar and vanilla. Add to rice and bring to boil. Remove from stove. Sprinkle with cinnamon. Refrigerate. (Best when done in a double boiler.)
Cream butter and sugar. Add eggs and beat. Add flour, baking powder and vanilla. Mix well. Fold in blueberries gently. Drop mixture into muffin pan. Bake 25 minutes or until muffins are golden brown at 350°.
In bowl, mix seasonings with mushrooms, tomatoes, Velveeta cheese and onion. In 13 x 9-inch Pyrex baking dish, mix chicken broth, rice and tomato mixture. Lay the chicken breasts on top of rice mixture. Sprinkle with salt and pepper and Parmesan cheese. Bake at 375° for one hour.
Cook frozen chopped broccoli according to directions on package. Drain. Cook rice. Combine 2 ingredients. Add can of mushroom soup, jar of Cheez Whiz and water chestnuts. Put into casserole and heat. Before serving, add grated cheese on top. Put back into oven for cheese to melt.
Combine flour, salt and pepper. Coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4-quart saucepan. Add water and cover tightly. Simmer until meat is tender, approximately 1 1/2 hours. Add onions, potatoes and carrots. Cover and simmer 15 minutes. Add peas. Cover and simmer until all vegetables are tender. Blend 1/4 cup water with remaining flour. Add to stew, stirring gently. Cook until thickened.
Make ground beef into 4 patties. Place on large piece of aluminum foil each patty separate. Slice onions and potatoes, placing in layers (sliced carrots optional). Season with salt and pepper. Close the foil and bake at 350° to 400° for 45 minutes. Makes 4 servings.
In a large pot (do not use aluminum, copper or iron); heat water until it just comes to the boil. Stir in tea, mint and sugar. Boil for 3 minutes. Immediately strain tea through a fine sieve. Stir in juices. Let cool to room temperature. Place tea in one large pitcher or divide between 2 pitchers. Fill pitchers or glasses with ice and serve. Garnish each glass with a sprig of mint and a slice of orange. Makes 10 cups.
Mix first 5 ingredients. Cover and refrigerate at least 1 hour. Spread mixture onto each cracker just before serving. Makes 15 servings.
While the mashed potato is still warm, add margarine and blend well. Mix in flavoring and add enough confectioners sugar to make the batter stiff enough to roll into ball. Divide and color as desired; flatten balls slightly on top and decorate with a nut or chocolate chips. You also can cover with chocolate.
Sift the first 5 ingredients into ungreased loaf pan, 13 x 9 x 2 1/2-inches. Level out dry ingredients and pour the oil, vinegar and vanilla over them. Pour the cold water over and mix thoroughly with a fork. Do not beat. Bake in same pan at 350° for 40 to 50 minutes. After cake is cool, frost with whipping cream.
Pour cottage cheese on bottom of casserole dish. Mix hamburg with sweet basil and oregano. Pour over cottage cheese. Mix milk, eggs and biscuit. Pour over hamburg. Sprinkle with shredded cheese. Preheat oven to 350°. Cook until crust forms.
Mix dry ingredients. Add yeast which has been dissolved in 1/2 cup warm water and 1 tablespoon sugar. Mix in Crisco and milk. Add eggs and mix well. Let rise until double its size. Roll out flat and spread on top with melted butter, brown sugar, cinnamon and nuts. Roll up as for jelly roll and cut into slices. Place in greased muffin pans and let rise. Bake in hot oven.
Mix sugar, butter, vanilla and peanut butter in large bowl. Form into small balls. Melt wax and chocolate chips over low heat (steam works best). Dip balls into chocolate and place on wax paper.
Combine sugar and cornstarch in saucepan, stir in water. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat stir in gelatin. Cool. Place strawberries in coated pastry shell. Pour glaze over berries. Refrigerate before serving. Top with whipped cream.
In small bowl, thoroughly combine all ingredients. Chill. Serve over vanilla ice cream or vanilla pudding. Makes 1 2/3 cup.
Saute onion and celery in small amount of margarine. Mix all ingredients in casserole. Bake at 350° for about 20 or 30 minutes until bubbly.
Take can of chicken and spread in bottom of baking dish. Arrange biscuits on top of chicken. Mix chicken soup and milk, then spread over top of biscuits. Bake at 325° for 40 minutes.
Wash parsley; drain and shake out excess moisture. Soak cracked wheat in warm water in large bowl until it appears dry. Set aside. Remove stems from parsley; chop fine. Chop onions fine. Chop 1 celery stick fine. Dice tomatoes and 1 cucumber. Squeeze out excess water from cracked wheat and place in large bowl. Add the rest of the ingredients and mix well. Chill and serve.
Cream butter and sugar. Add eggs, flour and vanilla. Pour 3/4 batter in bottom of 9 x 13-inch pan. Add pie filling. Spoon remaining batter on top. Sprinkle with nuts. Bake at 325° for 45 minutes.
Cook noodles al dente. Put small amount of sauce in casserole. Layer noodles, Ricotta and Muenster cheese. Top with sauce (generous amount) and grate all the Mozzarella on top. Bake, covered, about 1 hour. Allow to set a few minutes before serving.
Cream butter and sugar until fluffy. Add egg yolks, vanilla and salt, beat well. Gradually add sifted flour, mixing well. Shape into 3/4-inch balls; dip in slightly beaten egg whites, then roll in pecans. Place 1-inch apart on greased cookie sheet. Press down center with thumb. Bake at 350° for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Fill with icing or preserves. Makes 3 dozen.
Beat eggs until fluffy. Beat in sugar, vanilla and oil. Stir in zucchini. Sift flour, baking powder, baking soda, salt and cinnamon. Add to zucchini mixture, blending well. Stir in nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake in preheated oven at 350° for 45 to 60 minutes or until done. Makes 2 loaves.
Mix pudding and milk. Beat in cream cheese. Fold in Cool Whip, then stir in bananas. Layer vanilla wafers and pudding mixture. Chill in refrigerator and serve.
Mix frozen lemonade and milk until thick. Stir in Cool Whip, pour into pie crust and refrigerate overnight.
Mix together and then marinate boneless chicken in plastic bag for 2 or more hours. Then broil or grill. Delicious!
Melt soup and cream cheese together in double boiler. Add gelatin to 3 tablespoons water. Add gelatin to hot mixture. When hot mixture is blended, add mayonnaise, chopped celery, onion and shrimp. Put in mold and cool overnight. Serve with Ritz crackers.
Preheat oven to 375°. Cook bacon until crisp. Coarsely chop bacon, tomato and onion. Grate cheese. Mix all ingredients. Set aside. Separate each biscuit into three biscuits. Lay each piece into a mini-muffin pan and press into cup. Fill each cup with bacon mixture. Bake at 375° for 10 to 12 minutes until biscuits are golden brown. Makes about 30.
Place in casserole dish in following order; layer of broken chips, tuna (drained), peas (drained) and soup. Poke a few holes in top and pour in milk. Place in oven at 350° for 20 minutes, remove. Place more chips on top and keep in oven until brown, about 5 more minutes.
Melt butter in saucepan. Stir in flour, but do not brown. Add milk, cheese, salt and pepper. Cook on low heat, stirring constantly, until sauce thickens. Pour over broccoli, potatoes or other vegetables. Grate Cheddar cheese on top and heat until melted. Add a little garlic powder and serve over noodles.
Combine all ingredients except 3 tablespoons catsup. Spray loaf pan with Pam. Pur mixture into pan and top with 3 tablespoons catsup. Bake at 375° for 1 1/4 hours.