HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground beef in plastic strainer over a two-quart glass measuring cup, cover with paper napkin to prevent splashing and cook for 3 minutes on High. Remove from microwave; stir to mix. Return to oven and cook on High for 3 minutes more. Transfer to 3-quart glass container and add remaining ingredients, stirring thoroughly to mix. Place in oven and cook, uncovered, on High for 5 minutes. Remove and stir; return to oven and cook on Medium for 5 minutes. Stir; cook for 7 minutes. Stir; cook for 7 to 10 minutes more. Stir and serve.
Beat thoroughly and pour into unbaked pie shell. Bake for 45 minutes at 350°. Let cool before serving.
Fry bacon in large skillet until crisp; remove bacon. Brown onion in fat; drain off fat. Add crumbled beef and cook until redness goes. Add bacon and remaining ingredients; mix with fork. Turn into bean pot or large casserole. Cover and bake in slow oven at 300° for 1 1/2 hours.
Brown bacon (cut small) with onion. Add vinegar with salt, sugar, pepper and dill to browned bacon and onion (don't drain). Mix this with potatoes.
Mix all ingredients at medium speed with electric mixer until well blended. Refrigerate. Serve cold or hot with tortilla chips or vegetable spears. Makes 2 cups.
Cream the margarine and sugar. Add eggs, flour, chocolate, vanilla and pecans. Pour into tiny muffin tins sprayed with nonstick cooking spray. Bake at 350° for 35 minutes.
Melt margarine in skillet over low heat. Blend in sugar and salt. Increase heat and bring to boiling. Add potatoes and cook over medium heat, turning potatoes several times. Cook for about 20 minutes or until potatoes are well glazed and thoroughly heated.
Remove any excess pieces of fat from chicken. Place chicken, giblets and neck in kettle. Add just enough water to cover. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until thickest pieces are tender, 2 1/2 to 3 1/2 hours. If not serving immediately, refrigerate chicken in broth until cool.
Chitterlings can be purchased frozen and ready to go. The only problem is the cleaning. You must open each piece and scrape the fat. Cut into 6-inch lengths and rinse in fresh water several times. Soak overnight in the refrigerator in salt water. Rinse and place in a heavy kettle with a tight-fitting lid. Add other ingredients except green pepper. Simmer for 2 to 3 hours until tender. Add green pepper and cook another 15 minutes.
Melt butter or bacon fat. Add rice and saute until yellow. Add onion and cook 2 minutes. Add tomatoes, seasonings and herbs. Cover and cook 15 to 20 minutes until rice is tender. Arrange hot grilled hot dogs on hot platter and pour rice and tomato mixture around them. Yields 6 servings.
Arrange cooked broccoli in greased 9 x 13-inch pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour on top of chicken. Sprinkle with cheese. Combine bread and margarine and sprinkle over all. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine in large bowl Ricotta, Parmesan, Romano and 1/2 Mozzarella cheese. Add eggs and parsley. Soak noodles in cold water for 10 minutes. In pan, spread 1/2 cup sauce, then place 3 noodles on top. Spread 1/3 Ricotta filling over noodles. Pour 1 cup sauce over cheese filling. Repeat layers, ending with sauce.
You will also need 4 (12-inch) skewers. Requires marinating beef in advance.
Combine spinach, eggs and flour; mix well until you have a batter. Pour "pancake-like" patties in hot skillet with 2 tablespoons oil. Fry until golden brown (approximately 4 to 5 minutes on each side). Take fried patties; place in baking dish. Cover with desired amount of spaghetti sauce and cheese. Bake at 425° for 10 to 15 minutes, or until cheese is brown.
Mix together in a 2-quart casserole and bake in a 350° oven approximately 30 minutes or until done.
Prepare pumpkin according to directions on can label to make pie filling for two pies (requires eggs, sugar, spices and 2 cans evaporated milk).
Rub chops with sage and salt. Brown in hot shortening. Drain. Dissolve bouillon cubes in water. Add bouillon and onions to pork chops. Cover and simmer 30 minutes. Place pork chops on serving platter. Combine sour cream, flour and parsley flakes in separate bowl. Slowly add meat drippings. Return this mixture to skillet. Cook and stir until desired consistency. Serve over chops.
Stew and bone chicken (save broth from chicken). Mix melted margarine with cornbread mix. Put a little less than half of the mix in bottom of casserole. Put half of chicken on top. Dilute celery soup with a can of broth and pour over chicken. Repeat layers, using chicken soup diluted with 1 can chicken broth. Sprinkle top with crumb dressing mix. Bake at 350° for 30 to 40 minutes.
To the beaten eggs add the melted butter and cheese, then add stuffing cubes and let them soften in egg mixture about 5 minutes. Add spinach and mix well. Roll into small balls and bake at 350° for 15 minutes. Makes about 50 spinach balls.
Brown meat and onion in butter. Add salt, pepper, celery and water. Cover and simmer 20 minutes. Add bean sprouts. Blend cornstarch with 2 tablespoons water, then add soy sauce, sugar and brown gravy sauce. Stir into meat-vegetable mixture and heat until thickened. Add mushrooms and serve hot.
Mix all together. Roll in chopped pecans. Can be shaped into ball or logs. Refrigerate.
Cook pasta as directed. Drain and rinse in cold water. Combine tomatoes (halved or quartered), green pepper (chopped), broccoli, cauliflower, mushrooms and parsley. Add pasta and toss. Pour dressing over salad and add cheese. Let marinate overnight. Serves 20.
Cream butter and sugar. Add eggs. Add dry ingredients. Add milk and bananas. Add nuts, cherries and chocolate chips if you wish. Bake at 350° for 45 to 55 minutes.
Tear off a piece of non-stick foil about 10-12 inches long. Peel and cut the potatoes, add the sliced onions and peppers, along with the tablespoon of butter and salt and pepper into the center of the foil. Fold the foil and close it tightly at the top and on the sides. Cook it on the grill on low for approximately 30 minutes. Once the potatoes are done, open the packet (be careful of the steam), put slices of the cheese on the potatoes and close the packet up so it can melt.
Dissolve yeast in water, add cake mix, flour and salt. Mix and let rise for 1 hour. Punch down and roll out into oblong. Cover with butter, sugar, cinnamon and nuts. Roll up and slice about 2 inches thick. Place on cookie sheet, let set about 20 minutes. Bake at 350° for approximately 20 minutes.
Place fish in greased baking dish. Saute onion and garlic in butter until onion is tender. Add tomato sauce, mushrooms, olives, oregano, sugar, salt and pepper. Heat through. Pour over halibut and sprinkle with Parmesan cheese. Bake at 350° for 25 minutes. Serves 4 to 6.
Dip the chicken pieces in melted butter or brush with butter and season with salt and pepper. Mix rice with soups and spread in a shallow, buttered casserole. Top with chicken breasts and bake at 300° for 2 hours.
Let frozen dough thaw until pliable. Grease a 12-cup Bundt (tube ) pan. Sprinkle 1/2 cup of the brown sugar on bottom of pan. Top with walnuts and set aside. In small bowl, combine pudding mix, remaining 1/2 cup brown sugar and cinnamon. Cut thawed dough into 24 pieces (rolls do not need to be cut). Dip each piece in melted butter, then roll in butterscotch mixture. Arrange dough balls on top of nut mixture in pan. The pan should be filled at least half-way with dough.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Rinse broccoli under cold water to thaw; drain. Mix broccoli, 2 cups of the cheese, chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted. Makes 6 to 8 servings.
In a saucepan, brown hamburger and drain. Stir in gravy. Stir in undrained mushrooms and catsup. Add 1 cup water. Cover; bring to boiling. Simmer, covered, 15 minutes. Stir in wine. Gradually blend 1 cup beef mixture into sour cream dip. Return to saucepan. Heat through. Do not boil. Serve over noodles. Sprinkle with paprika.
Butter a large casserole. Cook broccoli and green onion in a small amount of water with dash of salt for 5 to 6 minutes. Drain well. Mix soup and half and half in bowl. In casserole, layer rice, broccoli, green onions and ham. Pour soup mixture over; top with shredded cheese. Bake at 375° for approximately 35 minutes or until cheese is melted and light brown. Serve hot from oven with salad and rolls. Makes 4 to 6 servings.
Blend well the jello and boiling water. Add the next three ingredients and let it gel.
Add, in the order listed, and mix well. Pour into oblong baking pan or dish. Bake at 375° for 40 minutes. Cool and add fresh strawberries and milk, if so desired.
Saute rice, spices and butter. Add other ingredients and cook, covered, at 350° for 1 hour.
Combine first 3 ingredients and beat well, then add dry ingredients which have been sifted together. Scald milk and add butter. Combine the 2 mixtures and beat well. Pour into square, flat pan and bake in moderate oven at 350° for 30 to 40 minutes. Remove from oven and add frosting, then return to hot oven for frosting to brown.
Layer 1 pound hamburger, onion, potatoes and 1 pound hamburger. Cook 35 to 45 minutes at 350°. Drain and cover with a 10 ounce package of Cheddar cheese.
Cook pasta according to package directions; drain and keep warm. In 3-quart saucepan, cook bacon until crisp. Drain, reserving 2 tablespoons bacon fat. Add onion, garlic, basil, oregano and peppers. Cook 5 minutes. Add tomatoes and vinegar; cook over medium heat for 10 minutes or until slightly thickened. Stir in salmon and cream; heat through. Serve over hot pasta and garnish with Parmesan.
In a bowl, microwave peas for 4 minutes, covered. Heat oil in a 10-inch skillet. Add ginger and garlic. Add peas and cabbage. Stir-fry on medium-low heat until crisp-tender. Add salt and black pepper. (Do not overcook when cabbage is soft.)
Mix the first 3 ingredients together in small bowl. Set aside. Put egg whites in a large mixing bowl and beat until it forms peaks. Slowly add sugar, then vanilla. Add first bowl of dry ingredients and fold together gently with large spoon. Pour into 9-inch pie plate. Bake at 325° for 30 minutes.
Brown hamburger, onion and garlic salt; drain off fat. Add flour, salt, pepper and mushrooms (juice and all). Cook for 5 minutes. Add soup; simmer for 10 minutes. Add sour cream; heat through. Serve over hot buttered noodles.
Melt chocolate in double boiler; add butter and stir. Stir in nuts. Drop by teaspoons on waxed paper. Refrigerate until hard.
Mix bean dip, cream cheese, taco mix and sour cream with a hand mixer. Pour into a casserole dish. Grate cheese and sprinkle on top. Garnish with peppers. Bake at 350° for 15 to 20 minutes. Serve hot with nacho chips.
Kids love this; with your help, they can prepare dinner. Make macaroni and cheese according to directions. Steam veggies and drain. Fluff tuna with fork in small bowl or big bowl if children are doing it. Mix first three ingredients together and sprinkle with cheese. Bake, uncovered, for 30 minutes.
Combine ground beef, bread crumbs, milk, onion, salt and pepper; mix well. Cover each cube of cheese with about 1 tablespoon of meat mixture, carefully sealing all around. Place meatballs in a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 20 to 25 minutes.
Boil carrots in water or cook in small amount of water in microwave just until tender; drain and place in 2-quart covered casserole. Add onion, green pepper, corn and celery. Combine the remaining ingredients; heat 3 minutes in the microwave on High. Stir and pour over vegetables. Cool, cover and marinate overnight in the refrigerator. Makes 12 servings. This salad will keep in the refrigerator at least one week.
Cream together the butter and confectioners sugar. Add the whole eggs, one at a time, beating each in well. Gradually add the flour, beating continually. Add lemon and vanilla extracts and mix thoroughly. Put batter in greased Bundt pan and bake at 325° for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Place bread cubes in large mixing bowl and add enough water to soak and soften (about 1/2 pint). In a cup of warm water, soak 8 chicken bouillon cubes. Into another bowl, mix onions cut fine and celery cut into medium pieces. Add chicken steaks, salt, poultry seasoning and savory or celery salt. Beat eggs and mix with broth from stakes and add to the mixture. Now add the mixture to the softened bread crumbs. Melt margarine; add and mix well. Pour into well-greased casserole dish. Bake about 2 hours at 350° or until golden brown. Can be served with mushroom sauce, if desired.
Cook and debone chicken. In a 13 x 9-inch baking dish, combine soups. Lay chicken on top of soups. Put in frozen peas. Mix stuffing by directions on box; spread over chicken mixture. Cover with foil and bake at 350° for 30 minutes. Good to make ahead and freeze.
Preheat oven to 375°. Grease a 9 x 9 x 1-inch pan. Sift flour with soda, spices and salt. Set aside. In large bowl, beat eggs, butter, molasses and water until mixed well. Add flour mixture, beating until smooth. Pour into pan; bake 30 to 35 minutes. Cool partially in pan on wire rack. Serve warm. It's a very good cake.
Mix together margarine, 3/4 c. sugar, baking powder, salt, and flour. Put fresh peaches in bottom of 9x9 baking dish. Put batter on top of peaches. Mix together sugar, cornstarch, and salt, and put over batter. Pour in 1 c. boiling water. Do not mix. Bake 350°.
Beat eggs until foamy in top of a double boiler; stir in condensed milk. Cook over hot, not boiling, water 10 minutes. Stir rum flavoring and nutmeg; fold in whipped cream. Serve hot or cold over fruitcake or ice cream. Yield: about 2 cups.
Combine baking soda, flour and salt with wire whisk. Cream butter and sugar together. Add eggs, banana and vanilla; beat until medium thick. Add flour mixture. Blend on low speed until combined. Bake at 325° for 60 to 70 minutes.
Mix together first four ingredients. Add eggs one at a time, beating well after each egg. Pour in Bundt pan that has been oiled and floured.
Cream together powdered sugar and cream cheese; set aside. Mix vanilla and chocolate pudding mixes with milk. Spread cream cheese mixture on bottom of cooled pie shell. Spread the pudding over this layer. Top with whipped cream. Arrange pecan halves on the whipped cream. Refrigerate until ready to serve. Serves 6 to 8.
Chop onions. Cook broccoli; drain well. Combine onions, broccoli, eggs, margarine, salt, corn muffin mix and milk. Pour into greased 9 x 13-inch baking pan. Bake for 35 minutes at 350°. Sprinkle cheese over top and return to oven until cheese is melted.
About 45 minutes before serving, in 2 tablespoons of butter or margarine in large skillet, saute onion until tender. Remove to platter; keep warm. Meanwhile, combine flour with salt, pepper and paprika. In it lay sole or flounder fillets, halved crosswise. Turn until coated.
Combine sugar, butter, extract and juice. Beat in eggs, one at a time, until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind and pecans. Pour batter into a greased 4 1/2 x 8 1/2-inch loaf pan. Bake for about 1 hour or until a toothpick comes out clean.
Preparing cabbage: Remove core and place head in a large pot of boiling water. Cover and cook 5 to 10 minutes. Separate leaves and cut out heavy ribs.
Line pie pans with pie shells.	In bowl, combine sausage and cheeses. Place half of mixture in each shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350° for 55 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting.
Cut up lettuce. Chop cauliflower and onion. Fry bacon until crisp. Crumble into bits. Sprinkle over lettuce mixture.
Beat together sugar and eggs until fluffy. Add oil, juice and vanilla. Beat well. Mix dry ingredients together and stir into egg mixture just until blended. Do not beat. Stir in apples, coconut and nuts. Pour into a greased 9 x 13-inch baking pan. Bake at 325° for 1 hour or until cake tests done in the center. Pour the following glaze over cake while cake is still warm.
Mix all together well and drop by small balls into hot oil. Fry only a few at a time, until golden brown. Drain on paper towels. Serve hot.
Combine tapioca pudding and orange jello with 3 cups cold water. Cook until clear or until boiling stage over medium heat. Cool. Drain the crushed pineapple and mandarin oranges. Fold Cool Whip, miniature marshmallows, crushed pineapple and mandarin oranges into the cooled mixture. Place in 9 x 13-inch pan or jello mold and refrigerate until set.
Dissolve soda in hot water. Mix all ingredients and add enough flour to stiffen. Roll on a floured board. Cut in desired shapes and place on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Simmer chicken breasts until tender. Save chicken broth. Cool chicken and cut into large pieces. Mix cornbread stuffing in melted margarine. Put half of the stuffing into a large baking dish. Add chicken, then mushroom and chicken soups mixed with 1 cup broth and 1 cup water. Pour over mixture and add remainder of crumbs on top. Bake at 350° until hot.
Cook broccoli until done; drain. Mix eggs, mayonnaise, soup, onion, Worcestershire sauce, salt and pepper. Pour over broccoli in a greased casserole dish. Top with Cheddar cheese and crushed Ritz crackers. Place in oven, preheated to 350°. Bake about 30 minutes or until firm. Serves 6.
Cream together sugar and margarine or butter. Add eggs, one at a time. Sift together flour, salt and baking powder. Add to mixture. Add chips. Bake in 350° oven for 20 to 25 minutes.
Generously butter and flour an 8-inch pie pan; set aside. Preheat oven to 300°. Beat egg whites until foamy, then gradually add the sugar and beat until stiff. Fold in remaining ingredients. Pour into the prepared pie pan and bake for 45 to 50 minutes. Cool completely. Serve topped with scoop of ice cream or whipped cream.
Combine the first 9 ingredients; mix well. Shape into 4 patties. In a skillet over medium heat, cook patties in butter until browned, about 6 minutes on each side. Serve on rolls with lettuce. Yield: 4 servings.
Preheat oven to 275°. Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, a few tablespoons at a time. Beat until stiff. Fold in cocoa. Spray a baking sheet with a nonstick vegetable spray. Drop batter by level teaspoon onto baking sheet. Bake 18 to 20 minutes. Cool before removing from baking sheet. Store in tight container. Makes 8 dozen cookies. Per cookie: calories-9, fat-O grams, sodium-2 milligrams, cholesterol-0 milligrams.
In saucepan, combine pineapple and sugar; bring to a boil. Boil for 3 minutes; add gelatin and stir until dissolved. Add cream cheese. Stir; cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch pan. Chill until firm (2 hours or so).
Heat to boiling point the molasses. Pour it over shortening. Sift together and stir this into the flour, baking soda, ginger and salt. Shape 1/4 the mixture at a time, keeping the rest of the dough in the refrigerator until you are ready to cut it out. Roll as thin as possible; cut with small, round cutter. Bake at 350° until crisp and dry (8 to 10 minutes). Makes 100 or more. Keeps well.
Put peach syrup in a saucepan, add spices and vinegar. Bring to a boil then simmer for 5 minutes. Pour over peaches, cover and refrigerate.
Place ingredients in bread machine. Select "white bread" setting. Yield: 1 large loaf.
Prepare vegetables according to package directions, omitting water. Stir in Parmesan cheese. Spread pizza sauce on each muffin half. Top with vegetable mixture and Mozzarella cheese. Broil to melt cheese or microwave on High (100%) for 2 minutes. Makes 4 servings.
Pound chicken breasts until tender. Mix eggs and water in a bowl. Pour bread crumbs onto a plate. Dip chicken into egg mixture, then roll in bread crumbs. Brown the breaded chicken in skillet of oil; drain. Place chicken in ungreased casserole dish. Cover with spaghetti sauce and top with cheese.
Cut in shortening. Stir in milk quickly and knead lightly for a few seconds, using as little flour as possible on board. Roll to 1/4-inch thickness and cut with floured cutter. Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and raised to height of 1-inch. Turn and brown on other side.
Spray Pam on a 9 x 13 Pyrex dish. Place cheese on top of each chicken breast. Mix soup and white wine and pour over chicken. Sprinkle herb seasoned bread crumbs over the top and pour margarine over crumbs. Bake, uncovered, at 350° about an hour.
Cream shortening and sugars; stir in eggs and mix well. Combine together flour, salt, baking soda and chips and add to creamed mixture. Shape into little balls and place on ungreased cookie sheet. Press down with floured fork. Bake at 350° for 10 to 12 minutes.
Turn oven to 350° to heat. Put whole chicken in big baking dish along with onion, bell peppers, celery, salt and black pepper. Then add the four cups of water. Then let chicken bake for 35 minutes. Then add mushroom soup and long grain rice. Bake for another 30 minutes. Please cover rice and chicken while baking. Take out of oven. Serves 10.
Put chicken in oblong dish or pan, skin side up. Bake, uncovered, at 400° for a few minutes. Dissolve bouillon in water. Stir in soup and sherry. Pour over chicken. Cover with foil and cook at 250° for 4 hours. Serve over rice.
Saute onions, bell pepper, celery and garlic in butter or oleo until light brown. Add parsley, crawfish tails and French bread that has been soaked in water and squeezed out. Add salt and Tabasco sauce. Blend thoroughly. Remove from heat. Add egg and blend. Remove seeds and membranes from bell pepper halves and cook in boiling salted water about 5 minutes. Drain. Pile crawfish mixture into pepper shells. Garnish with whole crawfish tails, if desired. Bake at 350° for 15 to 20 minutes. Makes 10 stuffed halves, about 5 servings.
Mix pudding mix and pineapple. Add nuts, marshmallows and Cool Whip.
Pour lemon juice over crab meat and let drain. Combine remaining ingredients in saucepan and add crab. Heat slowly and serve over assorted crackers.
Place potatoes in a large saucepan with 4 cups of water. Bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes. Potatoes should be tender. Drain well. Add milk and vegetables. Bring to a gentle boil. Add cheese and butter. Heat over low heat, stirring frequently until cheese is melted.
Dissolve yeast in 1/4 cup warm water (warm to touch) with 1 teaspoon sugar. Set aside. Measure unsifted flour into the mixing bowl. Set aside. Combine remaining sugar and salt. Set aside. Bring milk to boil over medium heat. Remove from heat and add sugar and salt. Stir well. Simmer until warm. Add eggs and yeast. Stir well. Pour into flour, a little at a time. After mixing, add shortening. Mix well. (Dough will be sticky.) Knead until smooth. Add flour to smooth out stickiness. Knead for about 5 minutes. Let stand in covered pan until it has risen until double in size, about 1 1/2 hours at room temperature. Roll out into rolls or cut out shapes. Place rolls on a greased pan, then let them rise again (2 hours). Bake at 400° until they are brown. Makes about 24.
Place juice from pineapple into double boiler. When hot, add sugar, flour, salt and eggs. Cook until thick and let cool. Fold Cool Whip into pudding mixture. Add fruit and nuts. Mix well. Cover and let stand in refrigerator for at least 2 hours.
Beat cream cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in bottom of pie crust. Arrange strawberries on cream cheese mixture. Prepare whipped topping as directed on package. Prepare pie filling mix with 1 cup of milk as directed on package for pie. Fold in 1 cup whipped topping. Spoon into pie crust and chill until set, about 2 hours. Garnish with remaining whipped topping and additional strawberries.