HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together beef, crumbs, onion, bell pepper, beaten egg, salt, pepper and 1/2 cup tomato sauce. Combine the rest of the tomato sauce and all other ingredients. Pour over loaf. Bake at 350° for 50 minutes or until done.
Cream together Crisco and sugar. Add eggs 1 at a time. Add flour and milk and mix until smooth and creamy. Add vanilla and lemon flavoring. Mix well. Pour into a greased and floured Bundt pan. Bake in preheated oven at 325° for 1 1/2 hours.
Combine in saucepan the sugar, water, peanuts and syrup. Bring to a boil. Stir constantly. Let boil 5 minutes. Remove from heat and add butter, vanilla, salt and coloring. Beat until creamy. Drop by tablespoon onto greased foil.
Mix oil, molasses and egg. In another bowl, mix flour, salt, ginger, sugar and baking soda. Gradually add flour mixture to molasses mixture. Then add water. Mix ingredients well. Pour into greased 13 x 9-inch cake pan. Bake at 350° until sides start leaving edge of pan.
Melt chocolate and margarine in heavy pan. Add pecans and stir. Remove from heat. Combine sugar, flour, eggs and vanilla and mix only until blended. Do not beat. Add chocolate mixture and mix. Again, do not beat. Pour in 18 baking muffin cups and bake at 325° for about 30 to 35 minutes.
Mix rice and 1 cup tomato sauce. Line a large Pyrex pie plate with the mixture. Mix the rest of the ingredients, except Cheddar cheese. Spread over rice and top with cheese. Bake at 350° for 50 to 60 minutes.
Trim separable fat from steak. Partially freeze the beef. Thinly slice, across the grain, into bite size strips. In a small bowl combine yogurt and cornstarch. Stir in water, tomato paste and bouillon; set aside.
Preheat oven to 350°. Combine crumbs, 1/4 cup of cocoa, sugar and margarine. Press firmly on bottom of a 13 x 9-inch pan. Beat the remaining ingredients together, except the nuts and chips. Stir in the nuts. Spread over the prepared crust. Top with chips. Bake for 25 minutes or until set.
Brown beef in oil in large saucepan. Add beef broth, vegetables and seasonings. Bring to boiling point. Cover and simmer 20 minutes or until vegetables are tender. Serve hot. Recipe yields 3 quarts.
Drain syrup from cherries and add to water to make one cup. In a saucepan, bring syrup almost to boiling and add to cherry flavored gelatin, stirring until dissolved. Add sherry or Chianti. Pour into an 8-inch ring mold and chill until mixture begins to set. Add pitted cherries and marshmallows. Chill until firm.
Place all ingredients in food processor and blend until smooth. Form a ball and place in small bowl (which has been sprayed with Pam to keep it from sticking). After it has set up, you can easily take it out and put on a plate with crackers for serving.
Mix first five ingredients well by hand. Form into ball; roll in chopped pecans. Chill.
Mix all ingredients together. Put in an oiled pan and bake for approximately 30 to 45 minutes at 400°.
Preheat oven to 350°. Grease an 11 x 7 baking pan. Beat eggs until thick and lemon colored in a medium bowl. Add sugar gradually, beating well after each addition until mixture is fluffy. Stir in vanilla, melted chocolate, and margarine. Fold in flour, salt and 3/4 cup nuts; stir just until blended. Pour batter into pan and sprinkle remaining nuts over top. Bake for 18-20 minutes or until top crust is formed. Cool 5 minutes on wire rack. Cut into squares. While still warm, remove from pan.
Combine Crisco and sugar until fluffy. Add eggs 1 at a time. Stir dry ingredients. Add evaporated milk. Add flavoring. Bake in greased tube pan at 300° for 1 hour and 45 minutes. Leave oven closed until done. Check near end of cooking time. Cooking times may vary.
Place chicken breast on foil-lined baking pan. Sprinkle with seasonings. Cover loosely with foil to help retain moisture. Bake at 350° for 45 to 50 minutes, until cooked through.
Cream sugar and margarine or Crisco real well. Add eggs, vanilla and milk. Mix flour, baking powder and salt. Add liquids. Refrigerate overnight. Roll into 1-inch balls. Bake on a greased cookie sheet in a 350° oven for 10 to 12 minutes or until bottoms are lightly browned. Cut cookies in half as soon as they come out of the oven. Let cool; then fill with about 1/2 teaspoon of preserves. Frost with different colored frostings and sprinkle top with nuts or colored sugars.
Combine all ingredients in a large saucepan. Cook over low heat, stirring constantly, until cheese melts and mixture is thoroughly heated. Transfer mixture to a chafing dish; serve with taco chips. Yields 2 cups.
Combine flour, 1/2 cup cheese, paprika and oil; stir well. Press mixture into a 9-inch quiche dish. Microwave at High 4 minutes; remove from oven and set aside. Combine zucchini and next 4 ingredients in a 1-quart casserole; cover with heavy-duty plastic wrap. Microwave at High 3 to 4 minutes. Drain well on paper towels. Sprinkle 1/2 cup cheese over crust; top with vegetable mixture. Combine eggs, half and half and seasonings; stir until well blended. Pour mixture over vegetables; microwave at Medium-high (70% power) 12 to 15 minutes, or until a knife inserted off center comes out clean (center will be slightly soft). Sprinkle with remaining 1/2 cup cheese. Cover; let stand on the countertop 10 minutes before serving. Yields one 9-inch quiche.
Beat eggs, oil and sugar. Add flour, baking soda and remaining ingredients. Mixture will be very stiff. Bake at 325° for 1 1/2 hours.
On a microwave plate spread cream cheese, Hormel chili, green chilies and Monterey Jack and Cheddar cheeses. Warm in microwave. Dip nachos.
Cook and debone chicken, reserving broth. Put in a large baking dish and salt and pepper to taste. Mix chicken soup and chicken broth. Pour over chicken. Cut up eggs for the next layer. Mix butter, flour and milk. Pour over top. Bake at 350° until crust is golden brown, 35 to 40 minutes.
Combine first five ingredients and toss lightly. Combine other ingredients in a jar. Cover and shake. Pour over vegetables. Cover and chill 12 hours.
Preheat oven to 350°. Line cupcake pan with cupcake papers. Place a vanilla wafer in each cupcake tin. Beat until creamy the cream cheese, eggs, sugar and vanilla. Add cream cheese mixture on top of each vanilla wafer until cupcake tin is 3/4 full. Bake until set, approximately 25 minutes. Cool. Top each cupcake with 1 tablespoon of cherry pie filling.
Mix the oats in the boiling water and let set for 20 minutes. Add the remaining ingredients. Bake for 30 to 35 minutes in a 350° oven.
Dissolve gelatin in boiling water. Stir in cold water. Chill until partially set. Fold in 1 cup apples, celery and walnuts. Pour into lightly oiled 5-cup ring mold. Chill until firm. Unmold. Garnish with lettuce leaves. Combine Cool Whip and salad dressing. Fold in 1 1/2 cup apples. Spoon into center of mold. Garnish with apple slices and walnut halves. Serves 8.
Preheat oven to 425°. For filling, combine eggs and evaporated milk in large bowl. Stir until well blended. Add pinto beans, sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat at low speed until well blended. Pour into unbaked pie shell. Bake for 15 minutes. Reduce oven temperature to 350° and bake 35 minutes or until knife inserted in center comes out clean. Serve warm with whipped cream.
Mix together well the first 4 ingredients. Chill slightly, then roll into 1-inch balls. Dip into melted chocolate and place on wax paper lined cookie sheet. Place in cool spot.
Cook sausage in a Dutch oven over medium heat until browned, stirring occasionally. Add onions and cook until lightly browned. Stir in tomatoes, tomato sauce, salt, pepper, bay leaf and Worcestershire sauce. Cook and simmer about 35 minutes. Add green pepper; simmer an additional 10 minutes. Prepare spaghetti according to package directions; drain. Serve sauce over spaghetti. Sprinkle with cheese. Yields 6 servings.
Mix well. Press in a 9 x 13-inch pan. Bake for 10 minutes at 350°. Use an 8 x 8-inch pan for thicker crust.
Combine all ingredients, except rolls, and cook until heated through and onions and peppers are cooked. Or, put all ingredients, except rolls, in a slow cooker and cook on low for 8 to 10 hours. Serve over rolls.
Combine shortening, brown sugar, and eggs; mix thoroughly. Stir in sour milk, then sifted dry ingredients. Stir in pecans, cherries, pineapple, and dates. Chill at least 1 hour.
Combine flour and salt; cut in shortening. Beat egg yolk and add enough milk to make 2/3 cup liquid. Mix well. Stir in flour.
Sprinkle beef steaks with salt and lemon pepper. Cook a few steaks at a time in 10-inch skillet over medium heat until brown. Return steaks to skillet. Add green pepper, onion and mushrooms. Heat over low heat until mushrooms are hot.
Pare, quarter and core apples. Cut into small pieces. Add water all into saucepan. Cover. When water begins to bubble, stir. Beat almost continuously until apples are soft enough to beat fine. Add spice (if you want). Serve either hot or cold.
Preheat oven to 350°. Melt butter; mix in graham cracker crumbs and press into bottom of 9 x 13-inch pan. Layer the coconut, chocolate chips and butterscotch morsels over crumb crust. Drizzle sweetened condensed milk over top and sprinkle with walnuts. Bake at 350° for 30 minutes. Allow to cool completely before cutting into small squares.
Simmer 1 1/2 hours or until thickened as you like it. Put into pint jars and process 30 minutes in boiling water bath. Makes 10 pints.
Bake cake mix according to directions (in rectangular pan). While still hot, using a wooden spoon, poke holes at 1 1/2 to 2-inch intervals. Pour condensed milk slowly over cake, allowing it to soak into holes. Add Smucker's topping (also poured slowly). Place in refrigerator; allow to cool completely. Add Cool Whip. Top with broken Heath bars.
Crush pretzels. Add 3 tablespoons sugar and margarine. Spread in a 9 x 13-inch pan sprayed with cooking spray. Bake for 8 minutes at 400°. Mix Jell-O with 2 cups boiling water. Drain juice from peaches; add to Jell-O. Set aside in refrigerator to thicken. Beat the cream cheese; add sugar and Cool Whip. Spread over cooled pretzel crust. Place drained peaches on top. Pour thickened Jell-O over peaches. Place in refrigerator until Jell-O is set.
Blend first 4 ingredients together. Add Cool Whip. Pour into baked pie shell. Refrigerate. Needs to set 2 hours before serving. Also, can use graham cracker crumbs and sprinkle with chocolate chips.
Cream the butter and sugar. In a separate bowl, combine the flour and baking powder. In another bowl, beat the milk, eggs and vanilla together. Add the flour mixture alternating with the milk mixture to the butter and sugar beating well after each addition. The dough should be easy to handle; if not, chill it for 1 hour. Give your child some dough. Roll it into skinny snakes. Bend each snake into a design on a foil covered cookie sheet and pinch the ends together. Sprinkle a thin layer of the crushed candy into the enclosed space. Make sure the ends are sealed so melted candy won't leak out. Bake at 375° for 9 minutes. Allow to cool and peel off the foil.
Set aside 1 egg for garnishing. Chop 2 eggs; mix with remaining ingredients except olives. Chill. Garnish with egg slices and olives. Makes 6 to 8 servings.
In saucepan, melt butter; add bouillon. Stir in flour and seasoning. Add milk and lemon juice. Cook and stir over medium heat until thickened. Stir in chicken, celery, pimiento and all but 2 tablespoons pecans. Heat well. Trim with nuts. Yields 8 servings.
Preheat oven to 400°. Put bacon drippings in a baking dish or skillet and let melt while oven is heating. Beat eggs until frothy. Add corn meal, salt and baking soda; stir until combined. Add buttermilk and stir well. Remove hot pan from oven, swirl drippings to coat pan (or skillet). Pour drippings into batter. Stir well, pour batter into pan and bake 25 to 30 minutes.
In large saucepan, cook squash and onion in boiling water for 5 minutes or until tender. Combine soup and sour cream. Add drained squash and onion. Mix in bread crumbs and cheese. Spread into buttered casserole dish. Bake at 350° for 25 to 35 minutes.
Sift all dry ingredients together and set aside. Mix oil, eggs and sugar, beating after each addition. Add dry ingredients, mix well. Add carrots, pineapple and nuts. Bake at 325° for 35 minutes.
Mix and bake cake as directed on package in greased and floured 10-inch tube pan or 3 regular cake pans (split tube cake pan in three layers if tube pan is used). Cool. Spread 1/3 of Cool Whip, then 1/3 of pie filling between each layer and top.
Dissolve gelatin in boiling water. Add liquid drained from blueberries and pineapple and enough water to make 1 cup. Stir in blueberries and pineapple. Pour into a 2-quart flat pan (9 x 13-inch). Cover and chill until firm.
Combine all ingredients; pour into a buttered baking dish (9 x 13-inch).
Mix all ingredients and refrigerate for several hours before serving. Great with raw vegetables and/or crackers.
Sift flour, baking soda, salt, cinnamon and nutmeg. Cream margarine, brown sugar and white sugar. Beat egg and mix with applesauce. Combine all ingredients. Arrange by spoonful onto greased cookie sheet. Bake at 425° for 8 to 10 minutes. Cool and enjoy!!
Make like pie crust and pat crust into 2 strips 3 x 12-inch long.
Have water boiling, then add carrots. Boil for 3 minutes. Strain and add sugar and yeast. Put in any type of crock and cover with cloth; allow to set at least 30 days.
Mix together pie filling and pineapple in bottom of 13 x 9-inch pan. Sprinkle cake mix evenly over the top. Melt butter and pour as evenly as possible over all. Place in a 350° oven. Bake 30 to 45 minutes.
Slice each egg in half long ways and place yolk in small bowl. Smash yolk with fork until there are no lumps. Add Miracle Whip and mustard. Stir until smooth and thick. Pout one spoonful at a time to each 1/2 egg white. Sprinkle with paprika or pepper on top lightly. Makes one dozen.
Peel pears. Mix spices, sugar, water and vinegar. Bring to a boil and drop in pears. Cook until tender. Pack into jars. Pour vinegar mixture over pears and seal. Let sit at least 2 months before eating.
Separate biscuits. Mix together sugar and cinnamon. Coat biscuits in melted butter, then cover with sugar mixture. Arrange in tight circle around pan, filling center also.
Shred cabbage; saute in pan in olive oil with sliced or diced onion. Add ketchup according to amount being made. Add ginger ale (1 small bottle or can). Make meat balls as you normally would. Place on top of cabbage mixture and cook until meat balls are done. Serve with rice.
Cook squash and onion in salted water until just tender. Mix together soup, pimiento, water chestnuts, milk and sour cream. Add to drained squash and onion. Melt butter and mix with stuffing mix and chicken flavor. Line casserole with 1/2 stuffing mix. Top with squash mixture. Top with Cheddar cheese and remaining stuffing. Bake for 30 minutes at 350°. Travels nicely. Good hot or reheated.
Mix jello and sugar in boiling water until completely dissolved. Add frozen lemonade plus the water it calls for. Add pineapple juice. Freeze in gallon size freezer bags. Allow to thaw for 1 to 2 hours prior to serving. Add ginger ale to "chunks" of frozen mixture in punch bowl. Stir until slushy.
Mix together. Wilt cabbage leaves. Roll ground beef mixture into balls. Put inside cabbage leaves. Fold cabbage leaf around ball. Hold together with a toothpick. Place in kettle and pour in enough tomato juice to cook until done.
Empty fresh fruit, juice and all, in cake pan. Sprinkle cake mix over fruit. Dot with butter and oleo. Bake at 350° for 1 hour. When cool, put Cool Whip and nuts on top. I do this as I serve each piece.
Cook and brown sausage. Mix in and cook green pepper and onion. Mix in Italian salad dressing mix. Unroll crescent roll dough (do not separate). Place half of sausage mixture in the middle of each roll. Sprinkle with cheese and roll up. Brush egg white on the top of the rolls. Bake 30 minutes at 350°.
Make a paste of cocoa and food coloring. Cream margarine and sugar; add eggs. Combine sifted flour with salt. Divide flour into three parts and milk into 2 parts. Add alternately to cream mixture, beginning with and ending with flour. Beat well after each addition. Add vanilla. If using an electric mixer, remove and fold in vinegar and soda carefully. Pour mixture in equal portions into two 9-inch pans that have been greased and floured lightly. Bake at 350° to 375° for 25 to 30 minutes.
In a large skillet over high heat in hot oil, cook onion, carrots, broccoli and cauliflower, stirring quickly and often, for 3 to 4 minutes. Add olives, seasonings and water; cover and cook for 4 minutes, stirring occasionally, until vegetables are crisp-tender. Makes 4 to 6 servings.
Place caramel topping in small saucepan. Heat over medium heat until topping comes to a boil, stirring constantly. Pour into pie shell. Arrange pecans on topping and chill.
Cut eggplant into thin slices. Fry in oil until brown and drain well on paper. Place 1 layer of fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella cheese. Bake in hot oven (400°) for 15 minutes and serve. Makes 4.
Mix flour and oleo. Stir in remaining ingredients. Chill for 1 hour. Shape in 1-inch balls. Pat down on ungreased cookie sheet. Bake 15 minutes at 350°. These are good for diabetics.
Mix together all ingredients until homogeneous. Place in an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour.
Mix Jell-O and boiling water; stir until dissolved and set aside. Heat cranberries and marshmallows over medium heat until marshmallows melt. Add remaining ingredients. Mix, chill and serve.
Crush cookies in blender or food processor (4 or 5 at a time). Divide crushed cookies into three equal parts. Using a mixer, cream together cream cheese, margarine and powdered sugar. Set aside. Mix the milk and instant pudding. Add Cool Whip to pudding mixture. Combine with the cheese mixture.
In a small mixing bowl, cream together the cream cheese, butter or margarine and powdered sugar. Set aside until the next mixture is complete. In a large mixing bowl, blend the vanilla pudding, milk and Cool Whip. Fold ingredients from the first mixture into the second mixture; set aside. Using the food processor, finely crush Oreo cookies until it resembles dirt!
Cream all ingredients together; form into a ball and let stand in fridge 2 hours. Serve on crackers.
Combine sugar, milk and margarine in a heavy saucepan. Bring to a boil and reduce heat at boiling point. Cook for 6 minutes.
Cook squash in salted water. Drain well. Mash squash; drain any excess water. Mix in onions, eggs, sugar and 1/4 cup butter. Place in a 2-quart buttered casserole. Spread cracker crumbs evenly on top. Drizzle remaining butter evenly over crackers. Bake at 350° for 1 hour or until thoroughly heated.
Cut dates into small pieces. Bring sugar and milk to a boil. Add dates and continue cooking to 238°, stirring constantly. Be careful not to scorch. Remove from heat and add nuts, salt and vanilla. Beat until cool enough to handle with hands. Shape into roll about 1 1/2 inches in diameter. Wrap in waxed paper and slice when cold.
Bring sugar and corn syrup to a boil, then remove from heat. Stir in peanut butter until melted, then stir in noodles. Drop onto waxed paper using 2 teaspoons. Let cool.
Slice lemons, discard seed, toss with sugar and refrigerate overnight. Preheat oven to 450°. Beat eggs until frothy. Stir lemons into eggs and place mixture into unbaked pie shell. Bake for 15 minutes. Reduce heat to 375° and bake until done.
Combine all wet ingredients in large bowl. Stir in onion, then cheese. Put in a 9-inch baking dish. Sprinkle nutmeg on top. Bake at 350° for 25 minutes or until hot and bubbly. Serve with crackers.
Combine all of the ingredients in a small bowl, and mix well. Cover and refrigerate for several hours to blend the flavors. Serve with raw vegetables.
Melt oleo. Add 2 cups flour and 1/2 cup of powdered sugar. Press in a 9 x 13-inch cake pan. Bake in a 350° oven for 20 minutes. Then beat eggs and lemon juice. Add 2 cups sugar, salt, 4 tablespoons flour and baking powder. Pour over hot crust. Bake 25 minutes or more until light brown. Sprinkle with powdered sugar and cut into bars.
Place all ingredients in blender and blend until smooth. Pour into square Teflon pan. Bake for about 12 minutes in 350° oven.
Cook rice until tender in salt water. Mix the rest of the ingredients add rice. Pour into baking dish. Dot top with butter. Sprinkle with cinnamon. Bake at 350 degrees for 1 hour.
Heat oven to 425°. Melt 2 tablespoons oleo in saucepan. Add onion, celery and bell peppers until tender. Combine sherry or water, mushroom soup, broth and 1/4 cup flour. Add to onion mixture, cook until thick. Stir in chicken and mixed vegetables. Pour into a 2-quart casserole dish. Combine 3/4 cup flour, oats and baking powder. Cut in remaining oleo until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken mixture. Bake 40 to 45 minutes or until golden brown.
Brown ground beef in fat. Add remaining ingredients. Cover and bring to a boil. Reduce heat to simmer. Cook 30 to 40 minutes. Makes 6 to 8 servings.
Grease an 8-inch round cake plate. Bake at 350° for 40 minutes.
Combine all ingredients in a medium bowl. Set in fridge overnight. Pour cold over 1 bar of cream cheese. Serve with Triscuits crackers.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven at 400° for 10 minutes. Reduce heat to moderate (350°) and continue to bake 30 to 35 minutes.
Cook and drain broccoli. Arrange broccoli in shallow buttered dish; top with chicken. Blend soup and milk; pour over chicken. Sprinkle cheese on top; bake at 450° for 35 to 40 minutes or until cheese is lightly golden.
Sift together flour, baking powder, salt and cinnamon. Dice apples and add sugar. Beat eggs and oil. Add all three mixtures alternately, then add walnuts. Pour in greased pan and bake at 350° for 45 to 60 minutes.
Combine avocados, lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Layer as follows: bean dip, avocado mixture, sour cream mixture, onions, tomatoes, olives and Cheddar cheese. Refrigerate overnight. Set out at room temperature two hours before serving to allow mixture to soften. Yields 8 to 10 servings.
Heat pineapple. Add Jell-O and stir until dissolved. Cool. Add last 3 ingredients; mix well. Pour into mold and chill.
Combine soup and cream; beat. Blend butter and flour and stir into soup mixture. Add Worcestershire sauce. Cook until thick, stirring constantly. Stir in cheese until melted. Pour over beans; add pimento and add seasoning. Pour into casserole. Sprinkle with crumbs or Fritos, very fine. Bake at 350° for 20 minutes or until mixture is hot and crumbs are browned. Serves 6.
Mix the egg, flour, corn meal, baking powder and crackers with the salmon. Dip in 1 egg that has been beaten. Roll in some crushed cracker crumbs. Fry in hot oil until brown on both sides.
Mix flour, margarine and cream cheese. Refrigerate for 1 hour. Make into 24 balls. Mold into small muffin pan. Mix together remaining ingredients and pour into shells almost full. Bake at 325° for 25 minutes.
Beat eggs and vanilla. Add sugar until thick. Melt butter and cocoa and add to egg mixture. After well blended, add rest of ingredients.
Cook chicken in water. When tender, remove from water and debone. Cook onion and potatoes where you cooked chicken breast. When onion and potatoes are done, add Veg-All and soup and cut up chicken. Place in pie shell. Add second pie shell for top. Bake at 375° until done.
Cook bacon in skillet until browned. Remove bacon and drain on paper towels. Pour off all but 4 tablespoons bacon fat from skillet. Cook potatoes, onion, green pepper, pepper and 1/2 teaspoon salt in bacon fat until potatoes are tender but not soft, about 15 minutes. Remove from heat and stir in bacon.