HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large frying pan, brown ground beef with onion, garlic and bell pepper. Drain excess grease. In a large saucepan (4-quart), combine remaining ingredients. Refill tomato paste and sauce cans with water and add. Add ground beef mixture. Simmer on low heat for about 45 minutes. Makes enough sauce for 1 pound of pasta.
Drain juice off cocktail and add water to make almost 2 cups. Put jello in and add Coke. Place in refrigerator and let almost jel. Pour in pecans and fruit cocktail. Set in refrigerator until jelled.
In a greased sheet cake pan, spread pie filling. Spread pineapple on top of pie filing. Spread cake mix on top of pineapple. Melt butter and pour over mixture. Spread nuts and coconut on top. Bake 1 hour at 350°.
Mix all the ingredients together. Pour into a greased 9-inch pie pan and bake at 350° for 40 to 50 minutes.
Mix sausage, eggs, crumbs, salt and poultry seasoning. Melt cranberry sauce and mustard. Mix with meatballs. Serve warm.
Mix ingredients together. Put into a greased (Pam) 9-inch pie plate. Bake at 350° for 40 minutes.
Preheat oven to 350°. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add water, lemon juice, garlic and dill to bag. Squeeze bag to blend ingredients. Add fish fillets to bag. Turn bag to coat fish with sauce. Arrange fish in an even layer; dot with margarine. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until fish is tender, 15 to 20 minutes.
Combine ingredients in large bowl, folding together until blended. Spoon into decorative serving bowl. Chill. Makes 12 to 14 servings. Preparation time: 5 minutes. Chill time: 30 minutes.
Mix and refrigerate until chilled; roll in balls. Put 4 pecan halves to make legs. Bake on greased cookie sheet at 350° for 8 to 10 minutes or until brown.
In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time. After all sugar is added gradually add salt and vanilla. Beat until stiff peaks form and all the sugar is dissolved about 5 to 8 minutes. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 300° for 30 minutes or until lightly browned. Cool on baking sheet. Once cooled, remove and store in airtight container. Yield: 4 dozen.
Cook rice in water with oleo until water is evaporated. Cook broccoli with onion, celery and green pepper until half done. Do not overcook; drain, reserving juice. Mix together broccoli and rice, add mushroom soup and 1 can of juice from cooked broccoli. Put in greased Pyrex casserole, top with Velveeta cheese and bake in 350° oven until hot and cheese is melted.
Mix egg, milk and poultry seasoning in bowl and set aside. Mix flour, dressing mix, salt, pepper and Accent in large bowl with fitted cover (or gallon Ziploc bag). Heat 2 cups oil on stove in large frying pan. Dip chicken strips in egg mixture and then in flour mixture and fry until golden brown, turning once.
Brown beef, onion and bell pepper; drain. Cook tomatoes, rice and Italian seasoning; let it go to boiling. Turn down heat; cover and let it simmer until rice is tender. Mix with beef. Pour into baking pan or dish. Top with shredded Cheddar cheese and melt in a 350° oven. Great.
Scrub potatoes; peel onion and melt 2 tablespoons butter in glass baking dish. Slice potatoes and onion. Alternate layers of each onto melted butter. Top with 1 tablespoon butter. Sprinkle with salt and pepper. Cover with Saran Wrap and microwave 10 minutes (or until potatoes are tender.) This may also be fixed inside foil and placed on grill just prior to cooking hamburgers.
Prepare pizza dough. Spread in round pizza pan. Place pizza dough in oven to rise about 5 to 10 minutes; dough should not be moist at this time. Layer the following items in this order: refried beans, hamburger (browned), Cheddar cheese and Mozzarella cheese. Put pizza in preheated 350° oven for 15 minutes or until hot and cheese has melted. Sprinkle shredded lettuce completely over pizza along with tomatoes and onions. Spoon picante sauce over all the pizza (sour cream optional). Makes 2 to 4 servings.
Arrange tomatoes on serving plate; set aside. Whisk together oil, vinegar, sugar and basil. Stir in onions. Season with salt and pepper. When ready to serve, pour dressing over tomatoes.
Mix sauce all together and pour over spareribs. Roast ribs for 2 or 3 hours at 350°. Baste them while baking.
Cream together margarine and sugar. Beat in egg, vanilla and pumpkin. Mix well; add to margarine and sugar mixture. Mix dry ingredients and add all together. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Frost when cool if desired.
Mix gelatin and pineapple in saucepan. Bring almost to boil; let cool. Add buttermilk, whipped topping, strawberries and nuts. Spread in 9 x 13 pan. Let congeal in refrigerator.
In small mixing bowl, sprinkle yeast and 1 tablespoon honey into warm water. Let stand 5 to 10 minutes or until mixture becomes bubbly. In small saucepan, combine remaining honey with milk, butter and salt. Cook over low heat until butter melts. Remove from heat. Cool to lukewarm. Stir in yeast mixture. Combine wheat germ and whole wheat flour in a large mixing bowl. Add liquid mixture. Stir until smooth. Add enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place dough in a large lightly greased bowl. Turn dough over to bring greased side up. Cover with greased waxed paper and a towel. Let rise in warm place until doubled in bulk, about 1 hour.
Combine ingredients in a blender; blend for about 40 seconds or until dressing has a creamy pink appearance.
Trim fat off chops. Brown chops in small amount of shortening in 8-inch pan. Drain fat. Combine onion, caraway, salt, paprika, dill weed, garlic powder and water. Add to pan; cover and cook over medium heat for 1 hour until chops are tender. Watch the juice! It evaporates; add water every so often. Transfer chops to warm platter. Stir sour cream into juice in pan. Heat through. Do not boil! Spoon over chops.
Soften yeast in water. Heat milk and shortening together until melted (don't boil). Measure sugar and salt into large bowl. Add hot milk mixture. Stir until dissolved and cool until lukewarm. Add 2 cups of flour to milk mixture. Mix for 1 minute with electric mixer or by hand.	Stir in softened yeast and eggs. Beat well and add more flour to make thick batter. Beat thoroughly until smooth and elastic about 2 minutes. Cover and let rise in	warm place until bubbly, about	1 hour. Stir down. Place on floured board. Knead lightly and roll out to not quite an inch thick and punch out with cookie cutter. Dip each piece in 1 stick melted butter and drop in Bundt pan. Repeat process layering in tiers in pan. Pour remaining butter on top. Cover again and let rise 30 minutes. Bake at 375° for 20 to 30 minutes.
Mix tomato juice, bay leaf, salt, cayenne pepper, chopped onion and celery (also chopped). Put in saucepan and simmer 10 minutes. Soften gelatine in cold water and dissolve in hot tomato juice mixture. Add vinegar, remove bay leaf and cool.
You can save money by making your own colored sugar! Put sugar in Ziploc bag. Add 3 or 4 drops of food coloring to bag and seal. Knead the bag until the sugar is uniformly colored. If the sugar is too light, add more food coloring. If the sugar is too dark, add more sugar. To make unusual colors, mix the food coloring in a spoon and stir with a toothpick before adding to the sugar. We use these sugars for decorating cookies, etc. Makes 2 1/2 cups.
Cook onions, celery and pepper in oil until they are clear. In baking dish, add milk and butter and spread on bottom. Add layer of noodles. Add layer of celery, onions and pepper. Add layer of English peas, then add soup. Add shrimp and crab meat. As you make these layers, at this point, add garlic, oregano, salt and pepper. Add a little of the sherry. Repeat layers until all ingredients are used. Cook in oven at 350° for 1 1/2 hours. Add buttered cracker crumbs just before taking the casserole out of the oven.
Preheat oven to 375°. Cream together sugar, oleo and eggs. Add sour cream and vanilla. Stir well. Gradually add the remaining dry ingredients. On a well floured surface, roll out the cookie dough. Cut with cookie cutters in desired shapes. Bake for approximately 12 minutes or just until lightly brown on bottom. Cool and then frost and decorate.
Mix flour and sugar. Add vanilla, sour cream and egg. Beat until smooth. Stir in apples and salt. Pour into pie shell. Bake at 450° for 15 minutes. Reduce heat to 325°. Bake about 30 minutes longer. Remove from oven. Sprinkle with topping crumbs. Return to oven and bake 10 minutes.
Thicken cranberries with cornstarch. Combine flour, shortening and milk. Roll out on floured surface. Cut with 4-inch cutter. Spoon 1 teaspoon of cranberries on each one. Go around each with milk to seal edges. Cover and seal with a fork to crimp. Lightly grease sheet to bake. Bake at 375° 15 to 20 minutes.
Heat cream until bubbles begin to form around edge. Remove from heat and add chocolate. Stir gently until mixture is smooth and shiny. Stir in brandy.
Brown ground beef, onion and green pepper. Drain. Mix soups, tomatoes, chili powder and 1/2 cup cheese. In a 9 x 13 baking dish, cover bottom with crushed Doritos. Pour ground beef on top of Doritos, then pour soup mixture on top of ground beef. Top with remaining cheese. Bake at 350° for 20 minutes.
Drain green beans and corn, then put in oblong glass casserole dish. Then combine soup, sour cream, cheese and celery. Mix all together.
Bring pineapple and sugar to a boil, then cool. Mix Jell-O and water to cool pineapple. Chill in refrigerator. Fold in large Cool Whip. Chill and serve on lettuce or with any vegetable.
Simmer tea, cloves and cinnamon sticks in 1 quart of water for about 15 minutes. Dissolve Jell-O in 2 cups of hot water, then add enough cold water to make 3/4 gallon. Add sugar, pineapple juice and lemon juice. Mix all together and serve hot or cold.
Put the ingredients in a blender; blend about 1 minute. Pour into well-greased and floured pie plate. Bake in a 350° oven for about 1 hour and 10 minutes. Glass pie plate works well.
Chop mushrooms and onion very fine. Saute onion and mushrooms in 2 tablespoons butter 5 minutes. Melt remaining 2 tablespoons of butter and mix in flour. Gradually pour in milk. Stir constantly. Combine with mushrooms. Cool. Add egg yolks. Mix well. Beat egg whites until stiff. Fold into mushroom mixture with parsley and Cappicola. Add seasonings. Pour into greased and floured ring mold. Place in pan of boiling water. Bake at 350° for 40 minutes.
Pour boiling water over 2 cups all-bran, let cool. Cream margarine, sugar, add eggs. Sift soda in flour. Add to cream mixture, buttermilk, also add the all-bran mixture and the remaining 4 cups all-bran. Stir until well blended; do not beat. Must refrigerate before using, fill well-greased muffin tins and bake at 400° for 15 to 20 minutes. Make only what you need as this batter will keep 4 to 6 weeks.
Bake pie shell. Beat pudding and pie filling, whipped topping mix, milk and almond extract in 2 1/2-quart bowl on low speed until blended. Beat on high speed until soft peaks form, about 3 minutes. Fold in cherries. Pour into pie shell. Refrigerate until firm, at least 2 hours. Top each serving with 1/2 cup reserved syrup. Makes 8 servings, 360 calories per serving.
Cook potatoes until partly done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper as you go. Bake at 350° for 25 minutes. Remove from oven and add onion rings, partially crumbled. Bake for 10 minutes more.
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Sprinkle salt over vegetables; add cold water, enough to cover. Let stand for 2 hours. Bring all ingredients to boiling point and heat for 5 minutes. Pack hot into hot jars, remove air bubbles. Adjust caps. Process for 15 minutes in a boiling watter bath. Makes about 4 half pints.
Mix lemonade, orange juice, pineapple juice and bananas together; divide into 3 parts. Put into freezer. When frozen, add 1 bottle of ginger ale to each part. Can use all together at 1 time if desired.
Bring oleo, water and cocoa to a boil. Mix sugar, flour and salt. Add chocolate mixture to this. Add eggs, sour cream and soda. Pour into a greased cookie sheet. Bake 15 to 20 minutes at 350°.
Mix all ingredients except butter and nuts together. Pour in ovenproof baking dish.	Saute 1 cup chopped pecans in 1/2 stick butter for 5	minutes. Put on top of dip. Bake at 350° for 20 minutes or until hot. Serve with Ritz crackers or one of your choice.
Pile lightly in an 8 x 9-inch casserole. Sprinkle with 1/2 cup grated cheese and 1 cup crushed potato chips (or any kind of crumbs). Bake at 425° for 20 minutes or until hot.
Preheat oven to 400°. Grease baking sheet. Mix butter or margarine and sugar until creamy. Beat in eggs and flavoring. Mix flour, cornmeal, baking powder, nutmeg and salt thoroughly. Add to creamy mixture. Stir in raisins. Mix well.
Cook macaroni in boiling, salted water until tender. Melt butter in saucepan; stir in flour. Add milk and bring to a boil, stirring constantly. Add macaroni, salt, pepper, onion and mustard. Pour in greased dish. Sprinkle cheese on top. Dot with butter and cover with bread crumbs. Bake at 350° for 20 minutes until brown on top.
Cook sugar and water until it spins a thread. Beat egg whites with cream of tartar. Pour syrup over egg whites; add vanilla and beat until it will stand in patties.
Cook peas as directed on package. Prepare noodles as directed on package. Drain well. Toss lightly with sour cream, grated cheese and salt. Add peas to noodle mixture and sprinkle more Parmesan cheese lightly on top. Serve immediately.
Defrost potatoes. Combine all ingredients except cornflakes. Put them on top. Bake at 275° for 60 minutes, uncovered in 13 x 9 x 2-inch pan.
Mix all ingredients in large bowl except sunflower seeds. Toss with dressing and store covered in refrigerator. Toss in sunflower seeds before serving.
Cream sugar and butter with Crisco and eggs, one at a time. Alternate flour and buttermilk; add vanilla. Bake at 350° until done.
Bring first 4 ingredients to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from heat, stir in peanut butter and vanilla. Stir in oatmeal. Drop by tablespoon onto waxed paper. Let cool.
Dissolve yeast in a bowl. Add oil, salt and sugar. Mix and add 2 cups flour. Stir well. Add 3rd cup of flour. Leave in bowl, cover and let rise until doubled. Pour out on floured board. Knead about 10 strokes. Put in greased pans; let rise again. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Combine flour, soda and salt; set aside. In mixing bowl, beat brown sugar, butter and vanilla until creamy. Beat in egg. Gradually add flour. Stir in 1 1/3 cups chocolate chips (save 2/3 cups chocolate chips for top). Spread into 9-inch square pan. Bake 23 to 25 minutes.
Cut chicken. Drain oranges, reserving 1/4 cup syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir-fry about 3 minutes. Add snow peas, reserved syrup and stir-fry sauce. Heat to boiling. Reduce heat, cover and cook 2 minutes. Top with orange sections. Serve over rice. Makes 2 servings, about 300 calories.
Fry bacon until crisp. Chop onion and garlic. Fry in 2 tablespoons of bacon fat until soft. Add vinegar, sugar and mustard. Simmer for 5 minutes. Mix the drained kidney beans and butter beans in a large baking dish with the baked beans. Crumble bacon and add, then mix in the onion and sugar mix. Bake in a 350° oven for 1 hour.
Mix first 5 ingredients. Pour 1/2 of batter into a 10 x 12-inch greased baking dish. Mix sugar and cinnamon. Spread 1/2 over batter and 1/2 of nuts. Then add rest of batter, cinnamon and nuts. Bake at 350° for 30 to 35 minutes. You can use any flavor cake mix and instant pudding you like.
In a gallon jug, dissolve acid in 1/4 can orange juice; add remaining juice and sugar. When dissolved, finish filling jar with water. Cover and let stand for 24 hours in refrigerator.
Beat eggs with the salt, sugar and baking powder until very light and fluffy. Add the lemon juice and rind. Remove crust from oven. Pour lemon mix over it. Return to oven and bake at 350° for 25 minutes. Cool and cut into squares.
In a large punch bowl, pour sparkling wine or champagne over thawed strawberries. Allow mixture to stand at room temperature for 2 to 3 hours. Stir in the wine and lemonade and dilute with ginger ale and ice cubes as desired.
Preheat oven to 400°. Combine soup mix with bread crumbs. Dip chicken in bread crumb mixture, coating well. In lightly greased pan, put chicken, then drizzle with butter. Bake, turning once, 10 minutes or until chicken is done.
Mix salad dressing, mustard and honey. Place chicken on grill or rack of broiler pan. Brush with half of the salad dressing mixture. Grill or broil 8 minutes. Turn; brush with remaining salad dressing mixture. Continue broiling or grilling 8 to 10 minutes or until tender. Makes 4 servings.
Brown chuck and onions. Drain off grease. Add remaining ingredients. Cover and cook 30 minutes to 1 hour.
Combine all ingredients in a large bowl. Blend well. Pour into greased 13 x 9 x 2-inch pan. Bake in preheated 350° oven for 1 hour or until done.
Sift flour, measure, and sift again with salt, baking powder, and sugar. Cut in shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 min. Roll 1\4 inch thick on lightly floured surface. Cut into diamond shaped pieces. Heat about 1 inch of oil in frying pan 370° to 380°. Add a few pieces at a time; turn at once, so they will puff evenly. Then turn back to brown on both sides. Drain on paper toweling. Serve with butter or honey. Makes 4 dozen.
Combine eggs, sugar, oil and vanilla. Mix in dry ingredients, beating well. Then add pineapple, pecans and bananas. Bake at 350° about 30 minutes in 9 x 13-inch pan.
In large mixing bowl, combine first 5 ingredients. Combine remaining ingredients and store in refrigerator overnight.
Cream the cheese until smooth. Stir in sweetened condensed milk and pudding mix; fold in half of the whipped topping. Layer pudding, cookies and bananas in dish; top with remaining topping. Chill.
Cream margarine, sugar and eggs. Sift flour, baking powder and salt. Add to creamed mixture alternately with syrup. Bake 30 minutes in a 13 x 9-inch pan.
Combine cornmeal, baking powder, baking soda and salt in a large mixing bowl. Add 2 eggs, buttermilk and bacon drippings. Mix well. Place a well-greased 10-inch cast-iron skillet in oven at 450° for 4 to 5 minutes or until hot. Pour batter into skillet. Bake at 450° for 35 minutes or until lightly browned. Cool and crumble cornbread into large bowl.
In heavy 4-quart kettle, melt 1 tablespoon oleo over medium heat. Add onion and garlic. Saute, stirring until onion is transparent and set aside.
Place fruit and nuts in large mixing bowl. Sprinkle sugar over them. Mix well. Beat eggs, melted butter and flour together with flavoring. Pour over fruit and nuts. Mix well. Pour in tube pan. Bake for 2 hours at 350°.
Dissolve jello in boiling water. Add other ingredients and place in mold. Refrigerate.
Grease 9 x 5 x 3-inch loaf pan. Combine beef, salt, pepper, onion and milk. Mix thoroughly. Prepare stuffing mix as directed on package. Fill pan with three layers of meat and two layers of stuffing, beginning and ending with meat. Bake at 350° for 1 hour and 15 minutes. Makes six servings.
Separate eggs. Beat egg whites and set aside. Beat egg yolks. Add sugar and Crisco, then add milk, flour, baking powder, vanilla and lemon extract. Add beaten egg whites. Bake in preheated oven at 350° for 1 hour; last 15 minutes at 325°.
Cook the Rice-A-Roni as directed in large skillet. Add the green pepper, onions, celery and artichoke hearts to the skillet with the Rice-A-Roni. Mix the mayonnaise, lemon juice and dry mustard or curry powder. Mix this into the skillet and serve.
Set cheeses out until softened to room temperature and mix together. Add Worcestershire sauce. Chill for several hours. Form into ball and roll in chopped nuts. Cheese ball will be very soft. Keep cool.
Mix cake mix, 1/3 cup evaporated milk and melted margarine. Add nuts. Press 1/2 of mixture into greased and floured 9 x 13-inch pan. Bake 10 minutes at 350°. Melt caramels and blend 1/3 cup evaporated milk into caramels. Pour over cake mix. Sprinkle chocolate chips over caramel. Crumble rest of cake mix on top. Bake another 20 minutes.
Saute cabbage and onions in butter until slightly soft. Add drained beans, frozen vegetables, ham and rice. Cook over medium heat for 5 to 10 minutes, stirring to coat with butter.
Cook ground beef until brown, stirring to crumble meat. Drain well. Combine beef and next 6 ingredients; stir well. Spoon mixture into lightly greased baking dish. Arrange bacon on top of beans. Bake at 400° for 40 minutes.
Partially freeze beef; cut on the bias into thin bite-size strips. For marinade, in a medium mixing bowl, stir together water, soy sauce, wine, cornstarch and molasses. Add beef, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally. Drain well, reserving marinade. Set aside.
Skin & extract seeds, mash with a fork. Place all ingredients in a baking dish and bake at 350° for 1 hour or until baked solid and a knife inserted comes out clean.
Mix thoroughly the sugar, butter and eggs. Stir in milk. Sift together flour, baking powder and salt. Add to the batter, stirring well. Toss the fresh blueberries in a little flour, then add them to the batter. Pour into greased and floured pan.
Brown ground beef and onions; add salt and pepper. Add other ingredients and mix all together. Bake at 325° for 1 hour.
Heavily grease bottom of a 9 x 13-inch pan with butter or margarine. Sprinkle brown sugar over the bottom of the pan to cover the butter. Cover this with drained peaches or pineapple. Mix cake mix according to directions. Pour over fruit. Bake as directed or until done. Serve warm with sauce. Turn the piece upside down and put sauce over it.
Separate chicken wings at the joints, cut off wing tips and discard. Mix all ingredients well and pour over chicken wings and drummies in shallow dish. Cover and marinate in refrigerator overnight. Place wings on a cookie sheet. Bake at 375° for 30 minutes. Remove from oven and put in slow cooker on low until tender.
Mix all ingredients together and pour over chicken in baking dish. Bake, covered, at 350° for 35 minutes; uncover and bake for an additional 20 minutes.
Have all ingredients at room temperature. Adjust oven racks to divide oven in thirds. Preheat oven to 325°. Spray a 5-cup loaf pan, Bundt or tube pan with nonstick cooking spray.
Preheat oven to 350°. Mix ingredients together and drop by spoonfuls onto greased cookie sheets. Press with a fork (sugar coated). Bake for 10 minutes. Makes 1 dozen.
Fry rice, onions and pepper in small amount of shortening until it is brown, then add cabbage; cover it with water and add beef and salt to taste. Add tomato paste. Let simmer for about 30 to 35 minutes, then serve.
Brown beef and onion together. Drain away any oil. Brown sausage and drain. Melt cheese, add in tomatoes and mix well. Add meats to cheese mixture. Mix well. Put all ingredients into a large crock-pot. Let simmer for 3 to 4 hours. Serve with nacho chips.
Place, uncooked, skinned thighs in 13 x 9-inch Pyrex baking dish. Mix red wine vinegar, water, brown sugar and soup with wire whisk. Pour over chicken. Top with mushrooms. Bake at 350° for 1 hour. One half hour before serving, mix in sour cream with a spoon. Serve with rice.
Mix as directed on box and pour into a nonstick 13 x 9-inch pan sprayed with Pam. Bake as directed.
Cream together the butter, sugars and eggs. Add all other ingredients. Bake for 9 minutes at 375°. Take out before they look done.