HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, onion and bell pepper. Drain. Put in 2-quart casserole dish; add all other ingredients except cheese. Top with cheese. Bake for 30 minutes at 350°.
Preheat oven to 350°. Generously grease cake pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake for 40 to 45 minutes for a 13 x 9 pan. Bake 50 to 60 minutes for 10-inch Bundt pan. When done, lightly brush with melted butter and remove from pan only if using a Bundt pan. Sprinkle with powdered sugar, if desired, and top with whipped cream. If you make your gingerbread in a 13 x 9 pan, you may like to serve the pieces of cake in half horizontally and filled with whipped topping, sprinkled with powdered sugar. Cake may be baked in a 10 x 15 x 1-inch jelly roll pan for thinner slices. Ideal for a large number of servings. Reduce baking time approximately 10 minutes. Check to avoid over baking.
Mix graham cracker crumbs and regular sugar together. Add softened margarine and mix. Press into 9 x 13-inch pan and bake at 350° for exactly 8 minutes. Cool.
Mix flour, sugar and eggs at low speed, then add oil. Next add maple flavoring. Spread in small, well-greased, rectangular pan to cook at 350° for 30 minutes. Let cool a few minutes before cutting. Nice change from brownies.
Wrap each section of apple in a crescent roll and place in lightly greased 13 x 9 dish. Melt margarine and mix with sugar. Spoon over apples. Pour Mountain Dew over apples. (Do not stir.) Sprinkle with cinnamon and pecans. I use about 3/4 tablespoon cinnamon. Bake, uncovered, 45 minutes at 350°.
Combine syrup and sugar in heavy skillet. I like to use an iron skillet. Bring to a boil and then reduce to medium high heat. Cook, stirring often with wooden spoon, until mixture will spin a thread when dripped from the spoon or to a firm ball stage. Pour over the popped corn and stir until well coated. Butter your hands and carefully form into balls. Mixture will be hot. Handle it carefully.
Mix all ingredients together. Freeze. When ready to serve, fill a glass with slush and add 7up.
In a mixing bowl, beat eggs, sugar, oil and water at medium speed. Add vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Stir in sweet potatoes, raisins and nuts. Pour into 2 greased 5 1/4 x 3 3/4-inch coffee cans. Bake at 350° for 55 to 60 minutes or until bread tests done. Cool 10 minutes on a wire rack. Remove from cans. Cool completely.
Mix Cool Whip and cottage cheese. Sprinkle dry jello over this; mix well. Add pineapple and orange sections. Refrigerate.
Stir dry ingredients until well mixed. Add onion and milk. Mix well. Drop batter from teaspoon into hot fat or oil. Fry 2 to 3 minutes until browned on all sides. Drain well.
Mix first 5 ingredients and let set until yeast starts to work. Add rest of ingredients. Makes 4 loaves.
Line bottom of casserole dish with meat. Salt and pepper to taste. Cover meat with rice. Mix mushroom soup with 1 can water and pour over rice. Bake at 350° for approximately 1 hour. Serve with your choice of vegetables.
Shred lettuce and carrots in food processor or use grater/chopper. Place in large serving bowl. Add other ingredients. Toss well. Keep cold. Serve cold.
Boil butter, sugar and milk until 234°. Remove from heat and add peanut butter and Marshmallow Fluff. Mix well and pour into 10 x 14-inch pan. Cut when cool.
Cook rice and add in ingredients listed. Stir well. Bake at 350° for 25 to 30 minutes.
In a 3 quart saucepan, combine the sugar and syrup. Cook and stir over medium heat for 5 minutes to dissolve the sugar. Remove from heat; blend in the chunky peanut butter and the margarine. Stir in the rice cereal. Spread in pan and set aside. In a heavy saucepan, melt the chocolate pieces over low heat. Spread on top of peanut butter-cereal mixture. Chill for 1 hour or until the topping is firm. Cut into bars. Makes 36 bars.
Combine ingredients. Cover. Bake for 25 to 30 minutes at 350°.
Cream together sugar and shortening. Add egg and vanilla. Mix well. Add dry ingredients alternately with coffee. Add raisins and nuts. Drop by teaspoon on cookie sheet, covered with wax paper. Bake 15 minutes at 400°. Makes 48 to 50 cookies.
Let hamburger balls cook in the juice about 10 minutes. Add all the rest. Salt and pepper to taste. Should be done in 30 minutes.
Mix butter, green pepper and scallions; saute. Stir in clam juice. Cook until mixture comes to a boil. Add remaining ingredients. Stir to coat shrimp.
Soak mushrooms in stock until tender, about 1 hour. Remove mushrooms; reserve the stock. If mushroom stems are tough, remove and discard. Thinly slice mushrooms. Pour stock into a nonstick frying pan; bring to a boil. Whisk in lemon juice, mustard and thyme; cook about 3 minutes. Immediately add mushrooms and Brussels sprouts. Toss well. Serves 8.
Sift the flour, sugar, baking powder, baking soda and salt. Beat the sour cream and eggs well. Add ingredients together. Beat until smooth. Put into lightly greased 8 x 8-inch baking pan. Top with Streusel.
In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5 to 6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.
Grease 10 x 6 x 1 3/4 baking dish or pan. Line bottom of pan with bread slices. Place 1 slice of cheese on top of each slice of bread. Combine the eggs, salt, pepper, onion, bell pepper and skim milk and mix until blended. Pour the mixture over bread and cheese. Fry the bacon until crisp. Set aside until cool and then crumble. Slice the tomato and place 1 slice on each slice of cheese and bread. Crumble bacon over mixture. Cover and chill overnight. Bake at 325° for 45 to 50 minutes. Let stand for a few minutes and cut into squares.
Drain and seed chili peppers. Arrange peppers and slices of cheese in layers in a medium-size casserole. Drain crab meat and arrange over top; do not break up meat. Top with beaten eggs. Bake at 350° for 15 to 20 minutes, until eggs are set. Remove from oven, pour tomato sauce over top. Return to oven and bake until sauce bubbles.
Mix all ingredients except for corn flakes and bake in oblong pan one hour at 425°. Top with corn flakes and bake another 5 or 10 minutes until brown.
Combine vegetables, soup, 1/2 cup of the shredded cheese, sour cream, pepper, onion powder, reserved liquid and 1/2 can of the onion rings. Pour into casserole dish and bake at 350° for 30 minutes. Top with remaining onion rings and cheese and bake for 5 minutes longer.
Mix first 3 ingredients well; let set 2 hours. Heat to a boil the vinegar and sugar. Cool completely; pour over drained cucumbers. Bag and freeze.
Combine ingredients in a saucepan; bring to a boil and stir until sugar dissolves. In mixing bowl place 2 egg whites. Slowly pour in hot sugar syrup, beating constantly with mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla.
Boil potatoes until done; peel and cube. Heat butter and soup together. Add sour cream, 3/4 c. cheese and onion. Stir in potatoes. Put in casserole dish (9 X 13) and top with remaining cheese. Bake 45 minutes at 350°.
Drain juice from cherries and pineapple, add enough water to make one cup. Heat; put in gelatin and dissolve. Add cream cheese, mix well and let cool; then add nuts, cherries, pineapple and cold Coke (1 cup). Put into refrigerator to congeal.
Blend together cheese and sour cream. Add sugar and grated lemon rind; blend well. Add fruit cocktail, marshmallows and banana slices. Freeze in loaf pan; slice. Serve on a bed of lettuce. Yields 8 servings.
Boil together green chili, squash, celery, onion, oleo and water for 5 to 10 minutes. Add egg, cracker crumbs and 1 cup cheese. Place in buttered casserole dish. Sprinkle 1 cup cheese on top. Bake at 350° for 30 to 35 minutes.
Melt chips over hot water, stirring constantly. Stir in nuts and noodles. Drop by teaspoonfuls onto wax paper. Chill.
Cream sugar and margarine until light and fluffy. Add eggs one at a time. Beat on medium until well blended. Add flour and milk alternately, beginning with flour and flour last. Bake in 350° oven for 1 hour and 15 minutes or until done.
Quarter all biscuits. Roll in sugar and cinnamon; put in greased Bundt pan. Melt butter, brown sugar and water. Let boil for 2 minutes at medium heat; do not overcook! Do not let it crystallize. Bake at 350° for 25 minutes.
Mix as for Rumford Biscuit (see recipe). Roll to 1/3-inch thickness; cut with a round or oval cutter and crease in the center with the handle of a case knife (table) first dipped in flour. Brush 1/2 with melted butter and fold over. Put on a pan 1/2-inch apart and bake in a quick (about 400°) oven for 15 minutes.
Cream together margarine, sugar, and shortening. Add eggs one at a time beating thoroughly after each. Sift together flour, and baking powder. To the batter, add milk and flour alternately. Add flavorings and beat well. Bake in a large greased bundt or tube pan at 350 degrees for 1 hour.
Boil squash, carrots and onion (sliced). In separate bowl, mix cream cheese and soup together. Add squash, carrots and onion. Melt butter and mix with dressing. Put 1/2 of dressing in bottom of casserole dish and press down. Add squash mixture and cover with rest of dressing. Bake at 400° for 25 to 30 minutes.
Brown sausage. Mix cheese and sausage with beaten eggs and milk. Cook at 325° for 30 minutes or until knife comes out clean.
Mix first 3 ingredients and press in 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Mix Dream Whip as directed. Add cream cheese and sugar. Mix well. Spread on pretzel crust. Heat pineapple with juice. Add jello to pineapple mixture. Spread on top of cream cheese layer. Refrigerate at least 2 hours.
In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind. In a soup pot, heat olive oil and saute onions. When translucent, add potatoes and squash flesh. Cover with chicken stock and simmer until potatoes are soft. Remove from heat and puree with stick blender or in an upright blender. Return to soup pot and add heavy cream. Season to taste. Enjoy!
Mix ingredients. Refrigerate overnight. Cook small patty for a taste test. Add seasoning or meat to satisfy taste. Do not add salt!
Place 1/2 cup of sugar and 2 teaspoons of cinnamon in a bowl. Cut biscuits into quarters and put pieces into bowl; shake until well coated. Put dough in a well-greased Bundt pan. Put one layer of biscuits and one layer of nuts. Melt margarine, 1 teaspoon of cinnamon and brown sugar in a pan and bring to a boil; boil for 1 minute. Pour sauce over dough. Bake at 350° for 30 to 35 minutes. Turn upside down immediately. Don't cut. Enjoy!
In skillet, melt butter; saute onions. Stir in potatoes, soup and milk. Add cheese, peppers and 1/2 cup crumbs. Pour into shallow casserole dish and top with rest of crumbs. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings.
In a large mixing bowl, beat together butter, powdered sugar and honey. Add the rest, mixing thoroughly. Shape into 1-inch balls. Place 1 1/2 inches apart on a greased cookie sheet. Bake at 325° for 14 to 16 minutes or until cookies are barely tinged with brown. While cookies are still warm, roll them in powdered sugar. Cool. Roll again in powdered sugar.
Grease 13 x 9-inch baking dish. Preheat oven to 350°. In a large bowl, combine all ingredients. Spoon into baking dish. Top with crushed Ritz crackers. Bake for 45 minutes.
Preheat oven to 400°. Dip chicken in egg and then in bread crumbs, coating well. In a 9 x 13-inch baking pan, arrange chicken and bake, uncovered, for 20 minutes. Pour sauce over chicken, then top with cheese. Bake for 10 minutes more or until chicken is no longer pink.
Combine applesauce and soda; stir. Set aside. Cream the shortening and sugar. Add eggs to the shortening and sugar; mix well. Add applesauce and dry ingredients; mix well. Add chocolate chips and nuts. Cook in a 400° oven for 9 to 12 minutes.
In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well. Sprinkle cheese, ham and broccoli evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg (optional). Bake at 350° for 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings.
Sift dry ingredients. Cut in butter as for pie dough. Beat egg yolks. Add sour cream and beat together. Gradually add to the flour. Work the dough and then roll about 1-inch thick. Divide the dough into 2 parts. Line pan. Spread cooled pineapple mixture. Cut remaining dough in strips and crisscross over pineapple. Sprinkle chopped nuts and slightly beaten whites of 2 eggs over entire top. Bake in a 350° oven for 45 minutes. Sprinkle with powdered sugar when ready to serve.
Beat together eggs and sugar. Add remaining ingredients and blend well. Pour into 10-inch unbaked pie shell. Bake at 350° for 1 1/4 hours or until filling sets.
Combine all ingredients in a large bowl. Mix well. Pour into a greased and floured 9 x 13-inch baking pan. Bake in a preheated 350° oven for 30 to 35 minutes or until done.
Mix all ingredients together and bake 1 hour at 350° or until set in the middle.
Mix all together, except the mayonnaise. Just before serving, stir in the mayonnaise.
Sift the dry ingredients together into a bowl. Mix the egg, milk and butter or margarine. Add to dry ingredients. Stir until the flour is moistened (the batter will be lumpy). Fry on a hot skillet or griddle (grease very lightly with vegetable spray). Drop the batter by tablespoonfuls or 1/4 cupfuls. Cook until the top side of the cake is full of bubbles and the underside is nicely browned. Turn cake over and brown the other side.
Heat oven to 350°. Stir dry ingredients together. Cut in margarine until it resembles corn meal. Combine buttermilk, egg and soda. Add to flour mixture and stir until just moistened. Knead lightly and shape into ball. Place on flat greased pan. Cut a cross on top to allow for expansion. Brush top with milk. Bake for 70 minutes.
In a large bowl, combine cake mix, peanut butter, butter and eggs. By hand, stir until dough holds together. Press 2/3 of dough into bottom of ungreased 13 x 9-inch baking pan.
Preheat oven to 350°. Mix all dry ingredients together. Make a well and spoon in the oil. Add eggs and peaches. Mix well. Pour into a greased, floured loaf pan. Bake at 350° for 1 hour. Test with toothpick.
Brown hamburger; set aside. Sprinkle cornmeal in greased skillet and brown. Mix all except cheese, onion, peppers and beef together to form batter. Pour 1/2 batter mixture into skillet. On top of this add beef. Sprinkle Cheddar cheese. Sprinkle with chopped onion and pepper. Top with remaining batter and bake 45 minutes in a 350° oven.
Split rolls and spread with margarine. Place 1 slice cheese on each open-faced roll. Cover with 2/3 of meat sauce. Sprinkle with meat and mushrooms. Add onions and olives. Top with remaining sauce and sprinkle with Parmesan cheese. Place under broiler until rolls are lightly browned and cheese is melted. Serves 4.
Early in the day, cook the noodles. Saute the ground round steak in butter. Stir in the tomato sauce; remove from heat. Combine the remaining ingredients. In a 2-quart casserole, spread one-half of the noodles. Cover with the cheese mixture; add the remaining noodles. Pour 2 tablespoons melted butter over the noodles. Add the meat mixture, then chill.
Combine eggs, milk and soup. Blend in remaining ingredients and place in buttered casserole. Bake at 350° for 45 to 50 minutes.
Cook macaroni according to box directions. Rinse with cold water until cooled. Add vegetables. Toss with dressing. Chill.
Spread French Onion Dip in bottom and up sides of deep dish pie plate. Add the Skyline Chili and top with cheese.
Crush cookies in blender; reserve 1/8 cup crumbs. Melt butter; pour over cookie crumbs. Mix well. Press into bottom of 9 x 13-inch pan. Chill.
Soften cheese; gradually add pineapple, 1 cup of pecans, green pepper, onion and salt. Mix thoroughly and chill. Form in ball; chill. Roll in nuts.
Combine first 6 ingredients in large bowl. Stir in remaining ingredients. Sprinkle top with paprika to garnish. Chill for several hours before serving to enhance flavor.
In medium bowl, combine evaporated milk, gravy mix, turkey, vegetables and thyme. Pour into one frozen pie crust. Break or crumble remaining frozen pie crust into very small pieces. Toss with shredded cheese. Sprinkle over top of pie. Bake in preheated 400° oven on a preheated baking sheet 35 to 40 minutes. Makes 8 servings.
Blend flour and margarine together. Add chopped nuts. Press evenly in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Mix together well. Roll into 1-inch balls. Place on pan and bake 25 minutes at 350°.
Cut pork chops off the bone into small squares. Brown in a large skillet in butter. Drain off excess fat. Stir in mushroom soup and milk; season to taste. Simmer for 30 to 60 minutes, stirring occasionally so it won't scorch. Serve over toasted bread or mashed potatoes.
Mix ingredients. Dump into a 9 x 13-inch pan. Sprinkle chopped pecans over top. Bake at 350° for 1 hour.
Drain beans. Mix with pepper and onions. Combine sugar, vinegar and oil. Pour over beans. Add salt and pepper; toss lightly. Chill overnight. Keeps 2 weeks.
Melt butter. Stir in brown sugar and pecans. Spread in bottom of Handi-Pan. Top with pineapple and cherries. Blend remaining ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter over fruit in pan. Bake in a 350° oven for 20 minutes. Check cake center with toothpick.
Mix all the ingredients except the milk and coconut and bake in a greased jelly roll pan for 20 minutes at 350°. Remove from the oven and spread the milk on top and sprinkle the coconut on top of the milk. Bake for 15 minutes longer. Ice with chocolate icing. Cut into small pieces to serve. Makes 48.
Place all ingredients in blender. Process 1/2 minute until mixed. Pour into well-buttered 10-inch pie pan. Bake at 350° for 30 to 35 minutes. You will have a crust, a custard-type filling and a brown coconut topping.
Combine sugars, butter and oil, beat well. Add eggs and mix well. Stir in flour, baking powder, baking soda, cream of tartar and vanilla. Cover with plastic wrap and put in refrigerator over night. Make into small balls, flatten with fork and bake at 375° for 10 - 12 minutes.
Mix coconut and nuts. Grease 9 x 13-inch pan. Spread in nut mixture. Prepare cake mix according to package directions; pour over nut mixture.
In a bowl, combine biscuit mix, cheese, salt and pepper. Stir in eggs just until mixture is moistened. Fold in zucchini. For each round, drop 2 tablespoons of mixture in soft butter or margarine; fry 2 to 3 minutes on each side until brown.
Take box of Jell-O and put in a bowl. Put hot water and cold water in the Jell-O. Dump the fruit in the Jell-O. Put Jell-O in the refrigerator for 3 hours.
Preheat oven to 350°. Sift flour once; measure, adding baking powder, soda and salt. Sift together 3 times.
Mix all ingredients and bake at 350° for 10 minutes. Reduce heat to 325° for about 30 minutes or until pie doesn't shake.
Brown and drain sausage. Mix with softened cream cheese. Place a spoonful of mixture onto divided crescent rolls and roll up. Bake according to package directions.
Mix drained strawberries juice and water to make 1 cup. Boil. Dissolve Jell-O. Mix in mashed bananas, pineapple juice, nuts and strawberries. Jell slightly. Pour half of mixture into mold. Spread sour cream. Pour in other half. Chill.
Defrost dough on pizza	pan with a little olive oil, about 2 to 3 hours. Preheat oven at 350°. Work dough onto pan with fingers or flour lightly and roll out to form pizza shell. Sprinkle with seasonings to taste. Dribble olive oil over top of pizza. Bake about 20 minutes. Great with soups and salads.
Cream sugar and Crisco until well blended. Add eggs one at a time. Add sifted flour, alternating with milk. Add flavoring. Bake at 325° for 2 hours.
Brown pork chops. Grease baking dish and layer all the ingredients in order given. Cover and bake at	450° for 1 hour. Uncover for last 20 minutes.
Put all ingredients in large plastic bag. Shake until potatoes are evenly coated. Place in roasting pan. Bake 40 minutes or until done at 450°.
Wash soup bone thoroughly. Cover with cold water and boil slowly for several hours. Skim off fat and add first 4 vegetables. Cook for 30 minutes. Add the 3 remaining vegetables. Season to taste. Cook 30 minutes. Makes 10 servings.
Dissolve strawberry jello in 2 1/2 cups boiling water. Pour 1 1/2 cups into 6 cup mold. Chill until set, but not firm, about 15 minutes. Chill remaining jello in bowl; gradually blend in 1/3 cup sour cream and spoon over jello in mold. Chill until set, but not firm. Repeat with lime jello, remaining 2 1/2 cups water and 1/2 cup sour cream, chilling dissolved jello before measuring and pouring into mold. Chill at least 2 hours.
Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water; cover tightly. Refrigerate at least 3 days, turning meat twice a day. Never pierce meat when turning. Drain meat, reserving marinade.
Combine all ingredients, except Doritos and 1/2 of cheese. Line Doritos on bottom of casserole dish. Pour chicken mixture over the Doritos. Top with shredded cheese. Bake 30 minutes at 350°.
First mix together water and cinnamon. Next, grease a loaf tin and spread the can of apples evenly on the bottom. Add the water and cinnamon mixture. Be sure butter is cold and break up into small particles, then combine flour, sugar and butter until mixture has the consistency of crumbs. Do not handle too much, just enough to crumble and blend. Sprinkle evenly on top of apples. Bake in 450° oven for 50 to 60 minutes. Let stand a few minutes before serving.
Mix crumb and melted margarine; press into bottom of 9 x 13-inch pan and chill until needed.
Melt shortening in saucepan. Add cabbage and onions; saute until crispy-tender. Spoon half vegetables into a 3-quart baking dish. Add half of the potatoes. Repeat layers. Combine flour and salt and stir in broth. Cook over low heat until it thickens. Pour over vegetables. Sprinkle with cheese. Bake at 350° for 40 minutes. Makes about 10 to 12 servings.
Fry hamburger, onion and green pepper until brown. Put in the bottom of pan; pour 2 cans of corn over meat. Then top with mashed potatoes. Put pats of butter on top. Bake at 350° for 30 to 45 minutes.
Mix sugar and corn syrup thoroughly. Add remaining ingredients, except vanilla. Stir until boiling. Boil to the hard ball stage and remove from stove. Add vanilla. Pour on greased plate after bubbling has stopped. When cool enough to handle, pull until light colored. Twist and cut into suitable lengths.
Place yeast in 2 cups warm water. Melt butter; cream with sugar in a large bowl, then add egg. Add dissolved yeast to creamed mixture, then add flour and stir until well mixed. Place in airtight bowl and refrigerate. To cook, drop by spoonfuls into well-greased muffin tins and bake at 350° for 20 minutes.
Grease Bundt or other fluted cake pan well and coat with some of the chopped nuts. Break frozen rolls apart and arrange 12 over the nuts. Sprinkle half the dry pudding mix on top, then sprinkle with cinnamon, if desired. Arrange the remaining 12 rolls in pan and sprinkle with remaining pudding mix and cinnamon. Scatter remaining nuts on top. Bring butter and brown sugar to rolling boil in saucepan and pour over rolls. Cover pan with a damp cloth, then seal with plastic wrap. Let rise 8 to 12 hours in draft-free place (alternately let rise 24 hours in refrigerator; remove from refrigerator and let stand up to 1 hour at room temperature before baking). Bake at 350° for 30 minutes or until lightly browned and cooked through. Invert immediately onto serving plate and allow rolls to drop free, covered with sauce. Serve warm. Serves 12.
Combine carrots, raisins and walnuts in bowl. Combine remaining ingredients in bowl; stir well and add to carrot mix. Toss gently.