HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, add onion and saute. Salt and pepper to taste. Cook macaroni in salted water for 5 to 6 minutes; drain. Mix all ingredients and put in greased casserole dish. Bake, covered, at 325° for 45 minutes. Remove cover and bake 15 minutes longer.
Cut onion crossways (both ways) about 3/4 of the way through. Soak in ice water about an hour; drain. Make thin batter. Dip onion in batter and cook in deep fryer until golden brown. Serve hot. Serve with your favorite dip.
Drain all fruit very well. Then mix it with the other ingredients. Chill several hours. Serve in large bowl with or without salad greens.
Cream butter and sugar. Sift flour, salt and baking powder together. Add flour mixture to butter and sugar along with eggs, milk and vanilla; mix well. Chill dough about one hour. Roll very thin and use a tin can (perhaps a soup can) to cut out cookie shapes. Bake on greased cookie sheet at 425° for 8-10 minutes. Sprinkle baked cookie with a little sugar.	Yields 6 to 7 dozen.
Preheat oven to 375°. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine butter, brown sugar, egg and water. Beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch chips and orange extract. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 10 to 12 minutes.
In a 9 x 12-inch dish, layer in order: lettuce, onion, green pepper and peas. Spread mayonnaise evenly over layers and sprinkle with sugar. Lay cheese and bacon on top. Cover with plastic wrap and refrigerate 24 hours. Do not stir!
Mix together eggs, sugar, oil and zucchini. Add dry ingredients. Mix well and add vanilla, nuts and raisins. Pour into two greased and floured 5 x 9-inch loaf pans. Bake for 1 hour at 350°.
Combine butter, onion, pepper and garlic in a 2-quart dish. Microwave on High 4 to 5 minutes covered. Add paprika, Worcestershire sauce, seasoning and crawfish tails. Mix cornstarch and water and add to other. Microwave 10 to 11 minutes.
Mix together sugar, molasses, butter, cinnamon and salt and rub well, then add soda dissolved in water, and the milk, stirring all together. Add the flour and baking powder sifted together and mix well until smooth. Add the walnut meats. Fill buttered and flour dusted pans and bake in 350° oven.
Beat egg yolks until creamy. Add juice. Blend in milk. Add wafer crumbs and all other ingredients. Make into 6 rolls. Butter hands. Roll cake rolls in coconut or chopped nuts. Wrap in waxed paper. Refrigerate. Keeps well.
Melt chocolate chips and Crisco over boiling water. Stir until chips melt. Pour 1/2 of chocolate into an 8-inch square foil lined pan. Refrigerate until firm, about 15 minutes. Combine caramels, margarine, water and vanilla; heat over boiling water, stirring until caramels melt. Stir in nuts. Pour into chocolate lined pan; spread evenly. Refrigerate for about 20 minutes. Reheat remaining chocolate; spread evenly over caramel. Return to refrigerator and chill for about 1 hour. Cut into 1-inch squares.
Butter 13 x 9 x 2-inch pan real good. Heat corn syrup, margarine and chocolate chips to boiling in a 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with a piece of wax paper. Let stand until firm, at least one hour. Cut into about 1 1/2-inch squares. Makes about 48 squares.
Wash and chop broccoli. Fry bacon crisp and crumble. Cut cheese into small cubes. Add onion to taste. Combine last three ingredients and chill. Toss dressing over broccoli, bacon and cheese just before serving.
Stir first 6 ingredients. Add potatoes and celery. Chill for 4 hours; sprinkle with paprika and serve.
Combine raisins and water in small saucepan and bring to a boil. Add baking powder; stir well. Let cool. Drain; reserve liquid. In large bowl, cream margarine and sugar with electric mixer. Add eggs. Combine flour, salt and spices. Add flour mixture and raisin liquid alternately to mixture in bowl, mixing well after each addition. Add vanilla and quick oats, mixing well. Remove from mixer. Using large spoon, mix in raisins, nuts and chips. Drop by teaspoonful onto ungreased cookie sheet. Do not flatten. Bake 8 to 10 minutes at 350°. Do not brown; cookies should not change color too much in baking and should be soft.
Sprinkle a well buttered 1 1/2-quart shallow oval baking dish with 2 tablespoons sugar. Distribute peaches over the sugar. In a blender blend milk, cream, eggs, flour and a pinch of salt. Add 3 tablespoons sugar and 1 teaspoon vanilla. Blend the mixture for a few seconds and pour it over the peaches. Bake the Clafouti in a preheated 375° oven for 45 to 50 minutes or until it is well puffed and golden brown. Sprinkle the Clafouti with sifted confectioners sugar or vanilla sugar. Serve it barely warm.
Preheat oven to 350°. Cook macaroni according to package directions and drain. To hot macaroni, in same saucepan, add remaining ingredients except 1/2 cup cheese. Mix well. Cook and stir over medium heat 3 to 5 minutes until cheese melts. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly.
Put artichoke hearts in oblong casserole dish. Squeeze thawed spinach and place over the artichokes. Beat cream cheese and butter together until smooth, gradually adding milk. Spread mixture over spinach. Sprinkle with good ground of pepper. Top with grated cheese. Can be prepared ahead and refrigerated up to 24 hours. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 minutes more.
Pour filling into 8 inch pie pan. Sprinkle with cake mix. Pour butter over all. Bake at 400° for 30 minutes. Serve warm or cooled.
Cook carrots (do not overcook). Drain and cool. Cut onion and green pepper in round slices, then mix with carrots. Mix all other ingredients together, then pour over vegetables. Cover and marinate 12 hours or longer. Ready to serve.
Brown ground beef; melt cheese and Ro-Tel together. Stir in beef. Serve with tortilla chips.
Mix in blender or mash well with fork and stir. Add sugar. Ready to use or serve on ice.
Fry sausage in large frying pan and drain. In a 10 x 13 baking dish, line croissants and push up around edges. Add cooked sausage and shredded cheese. Lightly beat eggs and add salt and pepper and pour over ingredients in pan. Bake in 350° oven for about an hour or until eggs are to desired firmness. Will set as it cools. Serves 6 to 8 people.
Make jello according to directions. Set and chill. Crumble Oreo cookies. When jello is set, layer part jello, Cool Whip and then cookies, ending with cookies on top. Kids love it!
Blend eggs and liquor. Add all other ingredients and mix until smooth. Serve over ice. Store tightly covered in refrigerator for up to 1 month.
Mix all ingredients together, except Ritz crackers, melted margarine and slivered almonds, and place in a greased casserole dish. Top with slivered almonds and cracker crumbs that have been mixed with margarine. Bake at 350° for 30 to 40 minutes. Loosely cover crumbs with foil to prevent them from becoming too brown if needed.
Cream shortening, peanut butter and sugar together. Add egg and beat well. Add dry ingredients and vanilla. Mix well. Form about 1 inch balls. Place on greased cookie sheet and mash with fork tongs. Bake at 350 degrees for 12 minutes. This makes a crumbly peanut butter cookie.
Heat oven to 325°. Place the first 7 ingredients in a mixing bowl and beat 3 or 4 minutes. Stir in nuts and peanut butter. Pour into a buttered 8 x 8-inch baking pan. Bake for 30 minutes. Cool in pan. Cut in squares or wedges. Makes 12.
Put butter in a Bundt pan or deep round pan with a solid bottom. Place pan in a 350° oven to melt the butter. Set pan aside when melted.
Roll 1 ounce ham or beef in each chicken breast and "pin" with a toothpick. Mix soup and sour cream in a mixer until blended. Place breasts in baking pan and pour sauce over them. Bake in 250° oven for 2 1/2 hours. Serve over yellow rice.
Beat egg yolks; add water and beat until thick and lemon colored. Add sugar slowly and beat well. Add lemon extract. Slowly add sifted flour, cornstarch and baking powder and beat. Then fold in stiffly beaten egg whites and bake in a very slow oven (may be 300° to 325°). If top begins to brown too much, put a piece of brown wrapping paper over it.
Peel and core apples, slice into greased pan and pour lemon juice over top. Blend flour, salt, sugar, spices and shortening as for pie crust. Spread over apples and bake at 350 degrees for 1 hour.
In a small bowl, mix tomato sauce, Karo light corn syrup and mustard. Now, in a large bowl, mix 3/4 cup of the tomato mixture, 2 slightly beaten eggs, finely chopped, peeled apple, bread crumbs, onion, salt, nutmeg and pepper. Add ground beef; toss to blend. Put in an 11 x 7-inch baking dish and form a loaf. Cover with remaining tomato sauce. Bake in a 350° oven for 30 minutes. Serves 6 to 8.
Mix cream cheese, sour cream, Worcestershire sauce, garlic powder and taco seasoning. Mix well. Spread in 9-inch pie pan. Layer on top lettuce, onion, tomatoes and cheese. Serve with chips.
Cook bacon in large saucepan until crisp. Remove. Add onions and cook until tender. Pour off drippings. Add potatoes, water, salt and pepper. Bring to a boil, reduce heat, cover tightly and simmer 20 minutes or until potatoes are tender. Add milk, sausage and bacon; stir and heat slowly 10 to 12 minutes. Serve.
Cut peppers in half; remove seeds. Stuff with 2 tablespoons of cream cheese. Wrap with slice of bacon and secure with toothpick. Place on broiler rack that has been coated with nonstick spray. Bake at 350° for 30 to 40 minutes or until bacon is crisp.
Use a 9 x 13-inch pan. Mix cake mix as directed on box. Pour half in the pan. Cook for 15 minutes at 350°.
Cook the flour and milk to custard and cool. Mix the margarine, Crisco, sugar and vanilla. Add to cooled mixture and beat 10 minutes.
In a medium saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar dissolves and butter melts. Remove from heat. Add peanut butter; beat smooth with rotary beater. Cool.
Place six tortillas on flat surface. Spread about 1/2 teaspoon of Tabasco brand green pepper sauce on each.
Mix ingredients together and pour into 9 x 13 pan. Before baking, sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts over batter. Bake at 350° for 45 minutes. Remove from oven. Pour topping over hot cake.
Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-size pieces. Cover shell with top. Place on cookie sheet with bread pieces. Bake at 350° for 15 minutes or until hot. In large skillet, saute celery, red pepper and onion in margarine. Reduce heat to low. Add cheese, stir until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon mixture into bread loaf. Serve hot with toasted bread pieces and vegetable dippers.
Mix the first 4 ingredients in a large mixing bowl. Stir in fruit and nuts. Drop by slightly rounded teaspoonfuls onto cookie sheet sprayed with Pam. Leave 4 inches between cookies. Bake at 325° for 12 to 15 minutes. Contains no fat, no cholesterol.
Saute the onions and garlic in oil in a large skillet on medium heat until soft. Push to one side of skillet. Add ground beef and cook, stirring well, to crumble beef. Drain, if necessary. Add tomatoes and break into smaller pieces. Add tomato paste, basil, oregano and sugar. Simmer 30 minutes.
Combine all dry ingredients in sifter and sift into bowl. Cut in butter with pastry blender. Peel and slice peaches and arrange in buttered 8 x 8 x 2-inch baking dish. Sprinkle mixture over peaches and bake in 375° oven for 40 to 45 minutes. Excellent with Blue Bell Homemade Vanilla Ice Cream.
Combine first 4 ingredients and mix thoroughly. Dissolve baking soda in water and add to mixture; mix well. Stir in flour. Roll into balls, flatten with fork. Bake at 325° for 10 to 12 minutes. Makes approximately 4 dozen.
Cut clean, unpeeled potatoes into even wedges. Boil for 5 minutes in salted water. Drain. Pat dry. Spread in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for 15 minutes. Sprinkle with cheeses. Bake again for 10 to 12 minutes or until golden brown and cheeses are melted. Serves 4.
Mix applesauce, sugar, cinnamon, cloves and vinegar until well blended. Cook ina heavy pan over low heat until dark and of spreading consistency, stirring frequently to prevent sticking. More or less space may be used to suit individual taste.
Combine chopped green pepper, vinegar, sugar and Tabasco in 3-quart saucepan. Bring mixture to a boil over medium heat and boil for 5 minutes. Remove from heat and add pectin and food coloring. Return pan to medium heat; bring mixture to boil. Boil for 2 minutes and pour immediately into hot, sterilized pint size jars. Seal with paraffin. Yield: 7 cups. Jelly may be stored in a cool dry place for up to 12 months. Serve with cream cheese and crackers.
Grease casserole dish. Arrange alternate layers of potatoes and chicken. Mix salt, pepper, flour, melted butter, milk and soup. Pour over chicken and potatoes. Top with bread crumbs or potato chips. Bake 45 minutes in a 350° oven, covered, then remove cover and bake 30 minutes longer.
Drain peaches, pears, apricots, cherries and pineapple chunks. Sprinkle bananas with lemon juice. Mix all fruits together with the bananas. Transfer to a 3-quart glass baking dish.
Cover potatoes with water and bring to a boil. Cook until tender, about 15 to 30 minutes. Drain and cool. Place in bowl. Add eggs, salt, pepper, onion and sweet pickle. I usually sprinkle Mrs. Dash over this. Combine remaining ingredients. Pour over potato mixture and toss to coat. Refrigerate 6 hours or overnight.
Dissolve jello in boiling water and let cool. Add strawberries, pineapple, cranberry sauce, celery and pecans. Put into a 12 x 8 2 inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm. Unmold and serve on lettuce.
Over medium heat, combine the ground beef, milk and margarine in a large saucepan. Stir in flour. Cook until thickened. Serve over hot potatoes.
Heat oven to 350°. Cream butter; add granulated and brown sugars. Beat until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla and lemon juice. Stir to blend.
Brown meat and onions; drain fat. Stir into meat flour, salt and garlic salt. Add milk and cream cheese. Cook, stirring until smooth and thick. Add egg; stir. Continue cooking on medum-high until thick. Stir in cooked broccoli. Roll 1 package crescent roll dough into a rectangle on flour board. Line pie plate or rectangular 8 x 8-inch pan. Spoon in meat mixture; cover with layer of Monterey Jack cheese slices. Roll out second package crescent rolls for top. Cover pan with dough; cut slits into top. Brush with milk. Bake at 350° for 40 minutes. If top browns too fast, cover with foil last 20 minutes. Let stand 10 minutes before serving.
Cream egg and sugar. Add juice and bring to a good boil. Pour over jello. Stir until dissolved. Let cool. Whip cold milk stiff. Fold in jello mixture, then pour into pie plate greased and lined with vanilla wafers. Put in refrigerator for 12 hours. Makes 2 pies.
Heat nuts, sugar and butter in heavy iron skillet over medium heat. Stir constantly until nuts are toasted and sugar is golden brown (about 15 minutes). Stir in vanilla. Spread mixture on sheet of aluminum foil. Cool and break into clusters.
Blend sugar and boiling water until dissolved. Remove from heat and add coffee. Cool and add vodka. Pour into 1/2 gallon bottle. Add vanilla bean (break up). Age at least 3 weeks with tight closure. Shake bottle occasionally to preserve setting.
Finely mince onions using half of the tops also. Cut the artichokes in thirds and reserve oil. Saute onions and garlic in artichoke oil. Combine all ingredients. Bake in a greased 9 x 9-inch Pyrex dish at 350° for 40 minutes. Serves 4 as main dish. Can be tripled and serves 30 for brunch, cut into 2-inch squares. Can be prepared a day ahead and refrigerated. Re-warm about 15 to 20 minutes in a 350° oven.
Mix all ingredients together and put into a round jello mold. Allow to chill for several hours. Unmold by setting in hot water. Fill center with strawberry preserves. Serve with Waverly crackers.
Melt butter and mix in sugar and flour. Pour mixture over pineapple chunks placed in bottom of glass casserole dish. Top with cheese and crumbled Ritz crackers. Bake at 350° for 20 minutes.
Preheat oven to 350°. Combine dry ingredients; set aside. Cream the butter and sugar. Add eggs, one at a time, mixing after each addition. Alternate additions of pumpkin and dry ingredients. Stir in nuts and cranberries. Pour batter into 2 lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake 60 to 65 minutes or until bread tests done. If desired, drizzle with icing (mix just enough cream or milk into confectioner sugar to make a slightly running consistency). Garnish with walnut halves and cranberries. Yields 2 loaves.
Brown ground chuck; drain. Add pepper, onion and mushrooms. Saute until onion is clear. Pour everything including rice and consomme in a large casserole dish, uncovered, and bake at 350° for 1 to 2 hours.
In punch bowl, combine lemonade, orange juice, strawberries and water. Refrigerate until time to serve. Add chilled ginger ale and ice or ice ring just before serving. Mix well. Makes 2 1/2-quarts, 20 (4 ounce) servings.
Peel and mash avocados; add cream cheese and mix well. Add salt and lemon juice. Stir in garlic, pepper and onion. Add hot pepper. Serve with salsa and corn chips.
Hollow out centers of both halves of rolls. Spread each half with butter or margarine. Line bottom halves of rolls with lettuce or chicory leaves. Drizzle with 1/2 of the salad dressing. Top with layers of chicken, tomato, ham or bologna, cheese, and egg slices. Cover with more lettuce or chicory leaves, drizzle with remaining salad dressing and garnish with strips of pimiento. Cover with top halves of rolls. Wrap and pack for lunch.
First Layer: Mix 1 stick of butter with graham cracker crumbs; press in bottom of 9 x 13-inch pan.
Brown ground beef in skillet; drain off excess fat. Stir in onion, soup, ketchup and seasonings. Simmer 5 minutes. Serve between split hamburger buns.
Simmer chicken until well done. Cool. Add next 3 ingredients (mixed). Mix cracker crumbs with margarine and sprinkle on top of chicken and sauce. Bake, uncovered, at 350° for 45 minutes.
Put lentils in water and bring to a boil. Cover and let stand for 1/2 hour. Add remaining ingredients and cook until tender.
Place flour in a bowl along with a pinch of salt and baking powder. Blend with a fork. Make a well in the center and add egg yolk. Blend in egg yolk and gradually add the chicken stock. Combine and knead until a workable mass comes together, adding additional flour or stock if needed. Let the dough rest for about 10 minutes. Roll dough out on a well-floured surface.
Saute onion and celery in olive oil in large heavy pot. During last minute of sauteing, add the minced garlic. Add tomato juice, tomato paste, spices and cheese; simmer 1 hour, covered. Brown ground beef and add to tomato sauce. Simmer another 1/2 hour. Ten minutes before you serve the sauce, add the 2 heaping teaspoonfuls of baking soda. This will cut the acid. I usually put baking soda in when I put the spaghetti in water to cook. Makes about 2 quarts sauce.
Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add margarine, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold in pecans just before serving. Yield: 14 servings.
Add milk to pudding. Beat until thick. Spread over cream cheese layer. Top with Cool Whip.
Preheat oven to 350°. Mix first 3 ingredients together for crust. Place on bottom of 8 x 8-inch pan. Mix all other ingredients in bowl and pour on top of crust. Bake for 45 minutes and leave in oven (with door open) for 1 hour. Top with cherries, blueberries, etc. Enjoy!
Combine first 5 ingredients in a 4-quart plastic container. Mix well. Freeze, stirring occasionally. Remove from freezer 30 minutes prior to use. Spoon 2 cups of the frozen mixture into blender; add 1 cup club soda. Blend to desired consistency.
Combine egg and 1/4 cup beer. Stir in bread crumbs, onion, salt and thyme. Add beef and mix well. Shape into 40 meatballs (1-inch). Place in shallow baking pan. Bake at 375° for 15 minutes or until done.
Brown meat and onion. Season with salt and pepper. Add tomato juice and chili powder according to taste. Simmer one hour. Add kidney beans and noodles. Cook until noodles are tender.
Mix all together and top with crumbs (sprinkle). Bake at 350° for 30 minutes.
Preheat oven to 350°. Spray 9 to 10-inch glass pie plate with nonstick spray. Drain shredded potatoes on paper towels and squeeze out excess moisture. Place in medium bowl and mix with onion and Egg Beaters. Mix flour and seasoned salt together; then mix into potato mixture until evenly distributed. Pat this mixture in pie plate so it is evenly spread over bottom and sides to the top. Bake at 350° for 30 minutes. Cool and refrigerate if not using immediately.
Melt butter; mix in sugar thoroughly. Add peanut butter. Mix by hand. Form into balls about half size of walnuts. Insert toothpick and place on waxed paper covered cookie sheet. Place in freezer until firm. Dip about 3/4 of ball in chocolate. Place on waxed paper to dry. Store in freezer or refrigerator. Use same dipping chocolate as for Chocolate Covered Cherries.
Boil water. Turn down to medium. Add onions, bouillon cubes and Worcestershire sauce. Cook for approximately 1 hour. Add salt, pepper and brown sugar to taste. Simmer for an additional 1 hour. Place in bowls with croutons. Sprinkle cheese over top. Serves 6 to 8. Oven temperature: Medium. Cooking time: 2 hours.
Layer bottom of pie pan or 11 x 9 x 2-inch glass pan with jalapenos. Top with 2 cups shredded cheese. Beat 6 eggs with approximately 1/8 to 1/4 cup milk. Pour over cheese. Bake at 350° for 25 minutes. Let cool before cutting.
Mix all ingredients together in a pan and simmer for 20 - 30 minutes. If simmering longer use 4 quarts of cider.
Preheat oven to 425°. Melt butter in pan; dip chicken in 1/2 cup buttermilk and roll in flour, salt and pepper. Place in pan, skin side down. Bake, uncovered, 30 minutes; turn and bake 15 minutes. Mix soup and 1 cup buttermilk and pour around pieces. Bake until tender, about 1 1/2 to 2 1/2 hours.
Mix all ingredients together. Use 1 to 2 teaspoons for each mug of tea. Add hot water and stir. Keep in airtight container.
Combine sugar, milk, cocoa and margarine in a saucepan. Bring to a hard boil and boil for 1 1/2 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Mix well and pour into a greased rectangular cake pan. Let cool and cut into squares.
Brown meat with onion, pepper and garlic. Drain off the fat. Add in beans, water, sauce, bouillon and garlic powder. Bring to boil. Stir in the rice; remove from heat and cover. Let stand at least 5 minutes, then stir again. It's ready when all liquid is absorbed.
In 3-quart casserole, cook onion and garlic on High for 3 to 4 minutes, until tender. Add bouillon, tomatoes, kidney beans, carrots, macaroni, oregano and water. Cook, covered, on High until vegetables are tender, about 15 to 18 minutes. Stir once. Add spinach. Let stand, covered, until macaroni is tender, about 5 minutes. Serve with grated Parmesan cheese. Makes 4 main dish servings with about 230 calories per serving.
Combine first 3 ingredients; shape into 3/4-inch balls. Place on ungreased cookie sheets; bake at 350° for 10 minutes. Take out; immediately press chocolate kiss in center of each cookie; remove to wire racks to cool. Makes 3 dozen cookies.