HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Put in casserole dish. Pour pinto beans over ground beef. Chop onion and green pepper and sprinkle over the beans, pour tomato juice over that, then sprinkle both cheeses over that. Mix your cornbread according to package and pour over top. Cook for about 40 to 45 minutes at 350°. Delicious!!
Cook vegetables in chicken broth, leaving 2 quarts of liquid to cook noodles in. Season vegetables with salt and pepper to taste. Cook large package of noodles in reserved broth until tender. Add chicken that has been boned. Combine mushroom soup and grated cheese. Mix chicken, vegetables and cheese mixture. Pour into a large casserole and heat in 400° oven until hot. Grated cheese may be added to top. Chopped mushrooms may also be added to this casserole and it may be served in pastry shells instead of a casserole.
Boil noodles and set aside. Brown in skillet cabbage, chopped fine, browned in butter. When brown, pour this mixture over the cooked noodles and serve hot. Good as a side dish with pork.
Saute in butter, onions, peppers and garlic. Add ground chuck; cook and drain. Place in large pot and add other ingredients. (I add more chili powder to my liking.)
Heat 2/3 cup Chablis, garlic, Velveeta cheese and Swiss cheese. When melted, add liqueur. Mix sour cream, mayonnaise and Worcestershire sauce; add to cheese mixture. Add arrowroot dissolved in a little of Chablis if the fondue is too thin. Heat until the fondue thickens. Add green onions and cook 5 minutes. Add crab meat and serve.
Toss together the first 8 ingredients. Stir dressing ingredients together and pour over seafood salad. Toss. Cover and refrigerate until ready to serve. Makes 6 to 8 servings.
Dissolve jello in boiling water. Fold in at once strawberries, pineapple, nuts and bananas. Pour mixture in bowl and refrigerate.
Preheat oven to 400°. Grease 13 x 9-inch baking dish or 12-inch shallow round baking dish. Mix whole corn and creamed corn together with melted butter, sour cream and beaten eggs. Stir in corn meal mix. Pour into prepared pan and let rest 10 minutes. Bake for 30 minutes or until light golden brown.
Combine first 6 ingredients and make this mixture like a pie crust in a deep-dish pie pan. Combine remaining ingredients and place this mixture in meat crust and cover with foil. Bake at 350° for 25 minutes, uncovered. Sprinkle 1/2 cup grated cheese over the top and bake 10 more minutes. This is excellent to warm up for leftovers.
Melt 3 tablespoons butter in a large skillet. Add broccoli, carrots and garlic; cook 10 minutes or until crisp-tender. Remove vegetable mixture from skillet. Melt remaining butter in skillet over medium heat. Blend in flour, oregano and salt. Gradually add milk; cook, stirring constantly, until thickened. Add vegetable mixture and remaining ingredients; heat thoroughly, stirring occasionally.
Cook seafood in lemon juice and water. Blanche veggies; boil in water. Cook noodles. Put cream in pan, first, on stove; heat it up. Put 1 cup of grated cheese. Stir until it melts; add spices and cook. Add seafood. Add fettucini and more cheese. Last, add veggies; toss. Add more cheese. Top it with parsley. Salt and pepper to taste.
Blend the cream cheese and milk until light and creamy. Add the remaining ingredients. Use for raw vegetables.
In skillet cook Kolbassi and beer covered for 10 minutes. Combine other ingredients and add to Kolbassi. Cook and stir until bubbly. Serve warm.
Heat oven to 350°. Spray miniature muffin pans with cooking spray. Brush one side of each wonton skin with butter. Carefully press wonton into muffin pan, butter-side up. In medium bowl, combine egg and flour. Beat with wire whisk until blended. Stir in remaining ingredients. Spoon into wonton skins. Bake at 350° for 15 to 20 minutes or until mixture is set and wontons golden brown. Immediately remove from pan.
Crush graham crackers very fine. Then add all ingredients, except chocolate chips. Mix with hands. Mixture will be very dry. Spread and press into a 9 x 13 x 2-inch pan. Chill in refrigerator.
Mix and cook at 350° for 1 1/2 hours. Baste with 3/4 cup tomato sauce, 2 tablespoons dry mustard, 2 tablespoons brown sugar and 2 tablespoons vinegar.
Beat first 8 ingredients for 7 minutes. Pour 1/2 of mix into tube pan, greased and floured.
Mix baking soda with milk, then add to ingredients. Divide dough into 4 pieces. Add a couple drops of different food color into each dough ball. Top with sprinkles, candy pieces or dried fruit. Mostly have fun with the kids. Bake at 375° for 12 to 15 minutes.
Boil Dime Brand milk in can (unopened) for 3 hours. Keep covered with water or can will explode. Cool completely before opening can. Pour caramel into graham cracker crust and top with Cool Whip and nuts. Delicious!
Melt chocolate in a double boiler and remove from heat. Add egg and peanuts; stir. Sprinkle powdered sugar on a sheet of wax paper or board. Put chocolate mixture on the board and shape mixture into "sausage" links. Sprinkle rolls with more 10x sugar. Wrap in wax paper and refrigerate chocolate until hard. Slice to serve and store in airtight container.
Brown all meat in large Dutch oven. Pour off grease. Salt and pepper meat. Add celery, onion and bell pepper and cook until vegetables soften. Add chicken broth and cook about 45 minutes, until almost dried out but still moist. Remove from heat. Add cooked rice and mix well. Add raw green onions and mix well. Serve hot.
In medium saucepan, bring salted water to boil. Slowly stir in grits. Cover; reduce heat and cook, stirring occasionally until liquid is absorbed. Stir in 1 cup Parmesan cheese. Spread this into 9 x 13 baking dish. Cool until firm. Cut into 2-inch squares. In medium bowl, combine flour, seasoned salt, pepper and remaining Parmesan cheese. Coat the grit squares on all sides until well coated. Melt butter in skillet and fry grit squares until crispy on both sides.
Soften yeast in cup of lukewarm water. Stir and let stand 10 minutes. Meanwhile, measure remaining liquid into large bowl. Add salt and sugar, then stir in softened yeast, shortening and flour. Mix well. Knead into a medium firm dough. Brush with softened shortening, cover and let stand in warm place free from drafts until double in bulk. Knead down and let rise again. You can make yeast rolls, loaves of bread or cinnamon rolls from this dough.
Cook meat and drain. Mix together with other ingredients and heat until cheese melts. Make cornbread mix. Pour 1/2 of cornbread mixture into skillet. Pour meat sauce on top, then rest of cornbread mixture. Bake cornbread as usual.
Place pecan halves in a pattern in bottom of unbaked pastry shell. Beat eggs slightly. Mix in syrup, sugar, margarine, vanilla and salt. Gently pour into unbaked shell. Bake at 400° for 15 minutes. Lower temperature to 350° and cook an additional 30 minutes. (Filling should be slightly less set in center than around edges.)
Mix all ingredients except nuts and cranberries. Then add nuts and cranberries, mixing well. Bake at 350° in a large loaf pan for 1 hour.
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine eggs, pumpkin and oil; add to dry ingredients, stirring just until moistened. Spoon into greased and floured miniature Bundt pans or paper-lined muffin pans, filling three-fourths full. Bake at 350° for 20 to 25 minutes or until done. Remove from pans immediately and allow to cool completely on wire racks.
Have all ingredients at room temperature. Mix well with fork or blender. Let set for couple hours. Serve.
Combine all ingredients and bake at 350° for 1/2 hour. Serve with crackers.
Beat first 3 ingredients well with mixer. Gradually add flour until mixture forms a soft dough. Press into bottom and up the sides of a 9-inch pie pan.
In medium bowl, beat butter and brown sugar until fluffy. Add eggs, one at a time; beat after each. Beat in soup. On waxed paper, mix flour, baking powder, cinnamon, nutmeg, baking soda and cloves. Add to soup mixture alternately with milk. Begin and end with dry ingredients; combine well. Fold in raisins and nuts. Divide batter evenly in the pans. Bake for 25 to 30 minutes (or do toothpick test). Cool in pans for 10 minutes, then turn on wire racks to cool completely. Use cream cheese frosting.
Mix all ingredients and let stand in refrigerator for few hours or overnight before serving to bring out flavor.
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in well-oiled grill basket or on oiled aluminum foil with holes poked in it and place on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Saute onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat for 6 to 8 minutes or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve. Serves 6.
Mix all ingredients together. Beat 4 minutes. Bake at 325° for 1 1/2 hours.
Cook broccoli for 5 minutes, then drain. Mix everything together. Place in casserole dish. Cover top with cracker crumbs. Bake in 400° oven for 20 minutes.
Combine first 3 ingredients in 3/4 cup water in a 2-quart casserole dish. Microwave on High for 19 to 20 minutes or to 260° on candy thermometer, stirring every 5 minutes. Pour hot syrup gradually over egg whites, beating constantly at high speed until candy thickens and loses its gloss. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper.
In a bowl, mix together the eggs, Spam, carrots, onion, pepper, pickle and salt. Add Miracle Whip, vinegar and sugar. Mix well and chill. Serve with crackers.
Mix well. Use a 9 x 15-inch glass pan. Bake 20 minutes in a 425° oven. If using metal pan, bake 20 to 25 minutes in a 450° oven.
Heat oven to 375°. Combine Crisco, brown sugar, water and vanilla in large mixing bowl. Beat at medium speed until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded measuring tablespoonfuls 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375° for 7 to 9 minutes or until cookies are soft. Cookies will appear soft and moist. Do not overbake. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
Beat cake mix, margarine and one egg together. Press into 9 x 13-inch buttered pan. Mix cream cheese, 3 eggs and powdered sugar together. Pour over crust. Bake at 350° for 30 minutes or until golden brown.
Combine flour, salt and pepper; dip meat and brown in oil. Add all other ingredients and simmer for a couple of hours.
Dissolve sugar in water. Cool. Mix Kool-Aid, juice, sugar and water. Add ginger ale just before serving.
Put ingredients in bowl as given. Mix for 4 minutes. Place in 3 small bread pans or 1 cake pan. Bake at 325° to 350° for 35 minutes.
Mix first 6 ingredients together. Beat for 3 minutes. Fold in chocolate chips and grated German chocolate. Bake 50 minutes at 350° in greased tube pan.
In a large saucepan, bring water and 1/2 teaspoon salt to a boil. Add green beans; bring to a boil. Cover and cook over moderate heat for 5 minutes, stirring occasionally. Drain and set aside. In same saucepan, saute onion and garlic in oil until tender (5 to 7 minutes). Stir in green beans, tomatoes, parsley, pepper and remaining 1/4 teaspoon salt. Bring to a boil. Cover and simmer about 15 minutes or until beans are crisp-tender, stirring occasionally. Serve hot, cold or at room temperature. Garnish with additional parsley (and lemon slices if desired). Makes 3 cups (approximately 4 servings).
Blend beaten egg and sugar together. Add dry ingredients, then stir in nutmeats and apple. Pour into a greased pan. Bake at 350° for 30 minutes. Serve with ice cream or whipped topping.
Thoroughly mix pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into shell. Bake at 400° for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving.
Combine and blend well, cream cheese and Cheddar cheese. Add all other ingredients except nuts. Mix well and chill. Shape into a ball and roll in chopped nuts. Cheese ball may be stored in refrigerator or freezer.
Sift in bowl first 6 dry ingredients. Blend in the eggs, oil, coffee and milk until well mixed. Pour into greased and floured pans. Bake at 350° for 30 to 40 minutes. Makes a 9 x 13-inch sheet cake, 2 (9-inch) rounds or 3 (8-inch) rounds.
Put first six ingredients in 9 x 13-inch pan in order given. Pour condensed milk over top. Bake in 325° oven for about 20 minutes or until brown.
Slice brisket 1/4-inch thick and cut in 1 1/2-inch wide and 3-inch long strips. Soak in mixture 15 hours. Place oven on warm or lowest setting. Put toothpick through one end of each piece and hang on oven rack. Let dry for about 8 hours or until all moisture is gone. For best results, leave oven door open about 1 1/2 inches while drying.
Combine eggs and pepper sauce. Dip turkey into eggs, then bread crumbs, salt and pepper. Place between 2 sheets of wax paper and chill. Fry for one minute until crisp. Drain on paper towels. Dip in Bleu cheese dressing or your choice of dressing.
Boil sugar, margarine, cocoa and milk 1 1/2 minutes. Remove from heat. Add oatmeal, peanut butter and vanilla. Drop by spoonful on wax paper and let stand.
Combine all ingredients, except chips. Chill for several hours or overnight. Drain and serve with chips.
Fry meat until crumbly; drain well. Add ketchup and melted cheese. Spread on bread. Add pizza sauce, A.1. sauce, oregano and garlic salt. Sprinkle with Parmesan cheese. Freeze on cookie sheet and then store in plastic bags or cans. When ready to use, bake 10 to 15 minutes at 350°.
Bring rice and milk to a boil. Simmer 50 minutes stirring occasionally. Remove from heat. Beat together egg, sugar, salt and vanilla. Add hot milk and rice to egg mixture. Stir well. Add cream. Place raisins in bottom of baking dish; pour in rice mixture, stirring to distribute rice evenly. Sprinkle with cinnamon and sugar. Bake in 350° oven in pan of water for 30 minutes. Remove from oven; cool, then chill. (I find both cooking times need to be increased slightly.)
Wash rice. Place in 9 x 13-inch pan. Sprinkle with salt. Add milk and lay chicken on rice, skin side up, in single layer. In saucepan, mix soups and butter. Heat until blended and butter melts. Pour over chicken. Cover with foil and cook in oven for 2 hours at 275°.
In a saucepan, bring water, vegetable and bouillon to a boil. Reduce heat; simmer uncovered for 3 -5 minutes or until vegetables are tender. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8 inch square baking dish.
Brown meat and onion in a frying pan. Add other ingredients and simmer 10 minutes. Pour into a 13 x 9-inch pan. Cover with crushed taco or Fritos chips. Top with shredded cheese. Heat in oven long enough to melt cheese.
Skin the snake. Fillet like a fish, slicing strips from the ribs. Cut meat into 2-inch pieces and marinate for 3 hours in juice of oranges. Add some lemon juice, peppercorns and dash of nutmeg. Drain and wipe meat dry. Sprinkle with salt. Dip in beaten eggs and roll in fine bread crumbs. Saute meat in hot butter until golden brown.
Cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Add flavorings. Sift together dry ingredients. Add half at a time with milk. Mix well. Light oven, when you put in cake, at 350°. Bake in stem pan, greased and floured.
Mix water, honey, oil and yeast; let set for 10 minutes. Add salt, eggs and flour; knead well. Shape into rolls; let rise until doubled. Bake at 375° for 15 minutes.
Blend all ingredients. Dump into a greased Bundt cake pan. Bake at 350° for 1 hour.
Blend in food processor until smooth. Cover; chill. Garnish with chopped green onions and serve on crackers.
Mix all ingredients except cheese. Layer cheese between and on top. Cover with foil and bake 50 minutes at 350°.
Mix syrup and bourbon until smooth. Add dry ingredients. Roll into small balls. Roll in powdered sugar and refrigerate.
Preheat oven to 350°. In a greased 3-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese. Bake, uncovered, for 45 to 50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving. Yield; 6 to 8 servings.
*Can use crushed crackers, oatmeal (regular or quick), or bread crumbs (enough to firm up mixture so that it holds shape well).
In a bowl combine ground turkey, chili sauce, bread crumbs and garlic. Form meat mixture into small balls. In skillet heat 2 tablespoons vegetable oil. Add meatballs and brown slowly. After meatballs are brown, lower heat and cover for 15 minutes or until meatballs are firm when pressed with a fork. Add mushrooms and cook until tender. Add sour cream and simmer for 5 minutes.
Boil brown sugar, Karo syrup, margarine, soda, vanilla and salt for 5 minutes. Stir in nuts. Pour over popped corn (slowly) in a deep roasting pan. Bake at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.
Mix all ingredients and put in greased loaf pan. Bake at 350° for 50 or 60 minutes.
Boil chicken breasts for 25 minutes. Chop into small pieces. Mix chicken with cream of chicken soup, 1 1/2 pints of sour cream and green chilies. With an oil sprayer, spray a frying pan with a little oil and heat each tortilla until softened. Spread some creamed mixture down the middle of each tortilla (reserving some creamed mixture for topping). Sprinkle some chopped onion and cheese on the filling of each tortilla (reserving some cheese for topping). Roll up each tortilla and place seam side down in a greased pan. Pour remaining cream mixture over tortillas and sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes. Garnish with sliced olives, if desired.
Drain the broccoli as much as possible after cooking. Put broccoli in casserole dish; place the Cheez Whiz on top of broccoli. Crumble Ritz crackers on top of broccoli and cheese. Pour melted butter over all. Bake at 350° for 30 minutes.
Press a piece of foil firmly over outside of heart-shaped 8-inch cake pan. Place pan in freezer. In small saucepan over low heat, melt candy coating, stirring constantly until smooth. Cool slightly. Pour melted coating into small squeeze bottle or pastry bag fitted with small writing tip. Drizzle coating randomly over bottom and sides of foil pan; apply heavy coating around edges and corners. Freeze for 30 minutes. Unmold by carefully lifting foil from pan. Carefully peel away from chocolate. Place on tray. Refrigerate until ready to use. Fill with candy or cookies. Yields 1 basket.
Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add about half the flour and beaten eggs and beat well. Add enough of remaining flour to make a soft dough and mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny. Place dough in warm greased bowl; brush surface lightly with melted shortening or butter. Cover and let rise in a warm place, 80° to 85°, about 2 hours or until doubled in bulk. Turn out on board and shape into rolls. Place on greased baking sheet. Cover and let rise 1/2 to 3/4 hour or until doubled in size. Brush with melted butter. Bake in moderate oven, 375°, for 15 to 20 minutes.
Sift together the first 5 ingredients. Cream together the next 5 ingredients. Add last 3 ingredients to dry ingredients. Mix together all ingredients. Pour in a 10 x 15-inch pan. Bake for 20 to 25 minutes at 375°.
Dissolve jello in hot water. Add cold water and remaining ingredients. Chill until firm.
Mix dry ingredients in bowl. Mix together wet ingredients and add to wet. Spray coffee can or equivalent canister with Pam. Place gluten in container and cover with wax paper. Pour one inch of water in crock-pot. Place canister in crock-pot. Cover and steam 4 hours on high. Remove and cool. Slice or use in burger recipe.
Mix biscuit mix and milk together. Fold and pat on floured board. Rol into long roll. Sprinkle 1 pound uncooked sausage onto dough. Shape into a roll. Cut into 1/2 inch pieces. Bake at 400° for 15 to 20 minutes.
Combine ingredients and mix well. When making cottage cheese kolaches, instead of making balls, spread the golf ball size dough out flat to about 1/4 inch thickness and place about 1 heaping teaspoonful of filling in center. Then bring the dough up to enclose the filling and pinch dough together to form a ball. Put pinched side of kolache on greased pan. Brush lightly with melted margarine. Let rise in a warm place until light, about 15 or 20 minutes. Make a depression in center of each kolache and fill with about 1 teaspoon of topping (Posipka). Let rise again. Bake at 350° about 15 or 20 minutes or until slightly browned. While warm, brush lightly with melted margarine.
Season pork chops with dry mustard and sage. Add water with bouillon cubes. Bake at 300° for approximately 2 hours.
Mix crushed vanilla wafers, nuts and butter in 9 x 13-inch greased pan. Pack into pan. In a bowl, beat eggs. Add cream cheese, sugar and vanilla and beat until smooth. Pour over crust. Bake at 325° for 15-20 minutes. Let cool. Spread 1 can blueberry pie filling over. Whip cream with sugar and vanilla. Top over cheesecake. Refrigerate 24 hours.
Melt yeast in warm water. Add shortening, sugar, salt and eggs. Add flour and stir into soft dough. Keep in refrigerator with damp cloth over it. Keeps up to 1 week. When ready to cook, roll into ball. Place in greased pan and let rise double. Bake at 375° for 15 to 20 minutes.
Cream shortening and sugar together, add eggs and beat well. Add remaining ingredients and mix well. Shape into balls and roll in cinnamon and sugar. Bake on a greased cookie sheet for 8 minutes at 400 degrees.
Saute onion and garlic in oil in a medium saucepan until tender. Add zucchini and peppers; cook for 3 minutes over medium heat. Stir in remaining ingredients; cover and simmer 10 minutes. Discard bay leaf. Store relish in airtight containers in refrigerator up to 5 days. Yields 3 cups.
Preheat oven to 225°. Beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Sprinkle sugar in gradually, a spoonful at a time. Continue beating until the whites are very stiff. Beat in vanilla. Drop heaping spoons on baking sheets. Bake for 1 hour or until golden brown. Makes about 30.
Heat oil in skillet; add chicken. Brown on both sides. Melt butter in saucepan; add flour and salt. Make a smooth paste. Slowly add chicken broth, stirring until mixture thickens and comes to a boil. Remove from heat; stir in cream. Put broccoli and chicken in casserole dish. Pour sauce over it. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350° for 45 minutes. Sprinkle with more Parmesan cheese. Serves 4 to 6 people.
Drain pineapple well.	Combine sour cream and pudding. Add coconut and pineapple; mix well. Chill. Garnish top with coconut and lemon slices before serving.
Preheat oven to 350°. Boil potatoes in jackets and set aside. Combine sugar, cornstarch, salt and cinnamon in a saucepan. Add apricot nectar and orange rind. Bring to a boil, stirring constantly. Remove from heat. Stir in Butter Buds. Pour over sliced, peeled sweet potatoes and Mandarin oranges that have been placed in a casserole dish sprayed with a nonfat cooking spray. Sprinkle Grape-Nuts cereal on top. Bake for 25 minutes.
Combine flour, salt, dry mustard, garlic powder and place in Ziploc bag. Coat pork chops and brown in skillet. Place in crock-pot and add soups. Heat for 8 hours on low or 6 hours on high.