HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, mix ground chuck, green peppers, onions, celery, eggs, crushed saltines, salt and pepper. Make into small patties, fry until done. Put in casserole dish. Pour soup, undiluted, over meat patties. Cover and bake 30 minutes at 350°.
Brown hamburger and onions. Place in a casserole dish. Sprinkle olives over hamburger. Mix together eggs, tomato sauce, evaporated milk and enchilada sauce mix until well blended. Pour mixture over hamburger. Sprinkle corn chips over casserole. Bake at 350° for 25 to 30 minutes until mixture is set. Add Cheddar cheese and return to oven until cheese melts. Serves 4 to 6.
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl; set aside. In medium bowl, combine Ricotta, Mozzarella and parsley. Set aside. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8 x 8-inch baking dish. Cover with wax paper. Microwave at High, 6 to 8 minutes or until fork-tender, rearranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture. Cool slightly. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread Ricotta mixture over zucchini. Layer with sliced tomatoes. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. Reduce power to 50% (Medium). Microwave, uncovered, 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. Serves 6.
Cook chicken and pork separately until done. Cool and cut up or grind the lean meat. Cook the stew in the broth from the hen. Use a large pot and cook all of the following.
Cut about 1-inch of top of cake. Then cut 1-inch tunnel out of center of ring. Mix half of Cool Whip with the strawberries and fill the tunnel you cut in the cake. Use the rest of the Cool Whip to ice the cake after setting top back on.
Heat oven to 425°. Press dough into 13 x 9 rectangle on greased baking sheet. Bake for 5 to 10 minutes or until light golden brown. In 10-inch skillet, heat butter until sizzling; add all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender. Drain. Top baked crust with 1/2 of cheese. Spoon shrimp and vegetable mixture evenly over cheese. Top with remaining cheese. Continue baking for 8 to 10 minutes or until cheese is melted.
Line 8 or 9-inch tin with pie dough. Fill with chicken. Top with diced egg, salt and pepper. Add 1/2 cup gravy. Cover pie with dough; flute edges. Bake about 25 minutes in 400° oven. Serve reserved gravy with the baked pie.
Sift flour with soda, salt and sugar. Stir butter to soften. Add flour mixture, milk and vanilla. Mix to moisten flour. Then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand, scraping bowl occasionally.
Mix first 9 ingredients together. Add eggs, oil and vanilla. Bake in greased and floured Bundt pan at 350° for 70 minutes.
Preheat oven to 375°. Grease an 8-inch square baking dish. In a medium saucepan melt 1 tablespoon butter. Add onions and saute until browned. Combine eggs, cream, cheese, caraway seed, mustard, salt and pepper. Layer half the potatoes in bottom of dish. Cover with 1/3 of egg mixture; then add onions, sausage and remaining potatoes. Pour rest of egg mixture over potatoes. Dot with remaining butter. Bake 30 to 40 minutes, until golden brown. Serves 4.
Grease and flour 3 (8-inch) or 2 (9-inch) cake pans. Mix all ingredients well and pour into pans. Bake 8-inch pans for 35 minutes and 9-inch pans for 40 to 45 minutes in a 350° oven.
In a 2-cup jar with a tight-fitting lid, combine salad dressing, egg, Parmesan, Romano and parsley. Seal jar and shake to blend. Store in refrigerator. Makes about 1 1/2 cups.
Mix sugar, cinnamon and salt. Add to apple slices. Arrange apples in pie crust. Blend brown sugar and flour. Cut in margarine with a pastry blender or fork until crumbly. Sprinkle over apples. Bake at 400° for 45 minutes to 1 hour.
Combine beef, bread crumbs, instant milk, onion, salt, pepper, Worcestershire and 1/2 cup tomato sauce. Press onto bottom of 9-inch pie pan. Bake at 350° for 30 minutes. Remove from oven. Sprinkle with 3/4 cup shredded cheese. Pour remaining tomato sauce over cheese. Spread mashed potatoes over top. Dot with remaining cheese. Return to oven until cheese is melted (about 5 minutes).
Mix together popped corn and peanuts in a very large bowl or roaster pan. Keep warm in a 250° oven. Melt margarine in a heavy two-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly, using medium heat. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Quickly pour over popcorn-peanut mixture, tossing until kernels and nuts are well coated. Spread out in shallow baking pan or large sheet. Bake at 250° for 45 minutes, stirring once every 15 minutes, then remove from the oven. Turn out on aluminum foil to cool. Break into pieces. Store in tightly covered container. Makes 3 quarts and stores well in a gallon jar. Mixture does not have crisp texture until cooled.
Cut each biscuit into quarters. In a bag, put sugar and cinnamon. Shake biscuits in bag. Layer biscuits into greased tube pan. Sprinkle nuts between layers, if desired. Melt brown sugar and butter. Boil for 1 minute. Pour over biscuits.
Peel, core and quarter apples. Bring to a boil water, sugar and margarine. Roll out biscuits. Cut each in half. Wrap quarter apple with half biscuit. Place in a baking dish. Pour hot water, sugar and margarine mixture over each dumpling. Sprinkle with cinnamon. Bake at 350° for 30 minutes or until golden brown. Makes 12 dumplings.
Beat all together, then add by tablespoon 2/3 cup hot milk while beating at high speed.
In bottom of 9 X 13 pan that has been greased only, sprinkle chopped nuts and coconut. Mix chocolate cake according to package and pour over the nuts. Mix stick of oleo and cream cheese until smooth then add powdered sugar and vanilla, mix well. Spoon cheese mixture over the cake batter, trying to stay away from the sides of pan. Sprinkle on chocolate chips.
Melt gelatin in water. Heat soup and let cool. Add all other ingredients and pour into greased mold. Best when refrigerated overnight. Serve with assorted crackers.
Finely chop onion in shortening and brown. Remove onion from skillet. Soak bread crumbs in milk. Mix ground beef, egg, onion, salt and pepper. Mix well. Shape into balls. Roll in flour. Fry in onion skillet until brown. Remove meat balls.
Melt 1 stick margarine. Pour over frozen hash browns in a 9 x 12-inch pan. Mix together sour cream, soup, onion, cheese, salt and pepper. Spread over potatoes. Melt second stick of margarine. Mix with crushed cornflakes. Spread over top of potatoes. Bake at 350° for 20 minutes, covered, then 20 minutes uncovered.
Mix all ingredients except egg roll wrappers in food processor. Wrap 1 tablespoon of mix in each egg roll wrapper. Wrap according to directions on package. Use a flour paste to seal. Deep fat fry until golden brown. Drain on paper towel.
Brown ground beef and onions. Pour mixture into casserole dish or pie pan (this is crust). Add green beans next. Spread the mashed potatoes on top for the meringue.
Place pecans and popped corn in large shallow pan that has been sprayed with Pam. Melt butter in 1-quart saucepan over low heat; stir in brown sugar and honey. Increase heat to medium and bring mixture to a boil, stirring constantly. Boil mixture gently for 5 minutes without stirring. Remove from heat; stir in vanilla. Pour mixture over nuts/popcorn; stir until coated. Bake in 250° oven for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container.
Cook steak in frying pan with a little butter. Put diced potatoes in a boiler and boil them until almost done. Drain potatoes. In large boiler, add cooked meat and butter, potatoes and the rest of ingredients. Cook over low heat for about 2 hours. Serve with bran muffins.
Boil potatoes with jackets on. Let cool and peel. Grate on cheese grater. Mix sour cream, margarine and potatoes. Add onions, salt, pepper and half the grated cheese. Mix all ingredients and place in a casserole dish with cover and refrigerate overnight. Cover with 1 cup (remaining) grated cheese and bake at 400° for 45 minutes. Serve hot or cold.
Coarsely shred cabbage to measure 5 or 6 cups. Spread half in a large buttered casserole or roasting pan. Heat oil in frypan and add beef, onion, rice, salt and pepper. Cook over medium heat, stirring constantly, but do not brown (about 10minutes). Spoon meat mixture over cabbage. Top with remaining cabbage. Heat tomatoes with water and bouillon cube to boiling point. Pour over all. Cover and bake at 350° for 1 hour or until cabbage is tender.
Mix cornmeal, egg, creamed corn and milk. Add 1 lb. cooked (not browned) hamburger meat, cheese, onion and peppers. Mix thoroughly. Pour into a hot oiled iron skillet and bake 25 to 30 minutes at 425 to 450°. Serves 6-8.
Combine buttermilk and rolled oats, add apple juice and vanilla and let stand for a few minutes. Stir in flour that has been mixed with baking soda or baking powder. Fold in stiffly beaten egg white. Bake on nonstick griddle or skillet using 1/4 c. batter for each pancake.
In large skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry veggies 4 to 5 minutes or until crisp-tender. Remove. Add remaining oil to skillet. Stir-fry chicken 4 minutes or until tender. Return veggies. Remove from heat. Add combined remaining ingredients and mix well. Serve over rice. Makes 4 servings.
Slowly add sugar and vanilla to egg whites. Fold in chocolate chips and nuts. Preheat oven to 350°. Line cookie sheets with foil. Drop mixture by teaspoon on cookie sheets. Place cookie sheets in oven and turn off heat. Allow to remain in oven overnight. Do not open oven door until morning. Yields about 4 dozen.
In medium saucepan, combine sugar and cocoa; stir in water. Cook over medium heat, stirring occasionally, until mixture comes to a boil; simmer 3 minutes. Cool to room temperature; stir in concentrate and rum. Chill. Pour chilled mixture into 1-quart container. Freeze.
Mix all ingredients together. Pour into large pan. Top with crumbs or chips. Bake 40 to 50 minutes in 350° oven.
Combine vegetables and soup, 1/2 cheese, sour cream, pepper and onions (1/2 of can). Pour into 1-quart casserole dish. Bake covered 30 minutes at 350°. Top with remaining cheese and onions. Bake uncovered 5 minutes.
Cream oleo and sugar together. Sift all dry ingredients together. Add dry ingredients to creamed mixture. Add cooked raisins, raisin juice and nuts. Spoon by a teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 400°. Grease a 9-inch square baking pan. Mix together first 5 ingredients; set aside. Combine milk, sour cream, oil, egg, chilies, cheese and corn. Stir into dry ingredients until barely moistened. Spoon into prepared pan and bake 30 minutes. Serve warm.
In 8-quart saucepot, cook cut-up chicken in water until done, approximately 40 minutes, stirring several times. Transfer chickens to a bowl to cool. Skim fat off broth and discard. Reserve 3 cups broth. (Cool and freeze leftover broth for soup or other recipes.)
Preheat oven to 350°. Mix all ingredients, using only 1/2 of a can of tomato sauce together. Make into balls about the size of an orange. Place the balls in a Pyrex dish and pour the remaining tomato sauce over the balls. Cover and cook for 1 1/2 hours.
Dissolve jello and salt in boiling water. Add cold water and vinegar. Stir in mayonnaise, sour cream, mustard and onion, blending thoroughly. Chill until thickened. Fold in cabbage, pimiento and parsley. Pour into 4-cup mold or serving bowl. Chill until firm, about 3 hours. Unmold.
In a large bowl, beat eggs (room temperature) for at least 5 minutes, then add sugar. Beat until thick and lemon-colored. In a small bowl, mix oil, anise and Crisco. Then add it to the egg mixture. Using a fork, slowly add flour. Do not beat. Heat iron. When iron is hot, put a little oil on a teaspoon (to prevent sticking) and dip into mixture. Drop walnut size batter into center of hot iron. Be careful iron does not get too hot. Cook for about 45 seconds to 1 minute on each side or until light golden brown. After cooled, store in coffee cans. Freezes well. Makes 4 1/2 dozen.
Melt almond bark in microwave or in a double boiler. Dip the cookie two thirds of the way into the bark and drain excess chocolate. Place on waxed paper and lightly place small chocolate chips for eyes. Let almond bark harden and you have ghosts!
Dissolve jello in hot water. Add the cream cheese and beat with mixer until it melts. Add cold water and refrigerate until it starts to set. Stir in the fruit, marshmallows and whipped topping. Let set until firm.
Don't stir. Put together in order and smooth in a 9 x 13-inch pan or cookie sheet. Bake in a 350° oven for 45 to 50 minutes.
Preheat oven to 350°. Prepare pasta as package directs. In a large bowl, combine pasta, sauce, beef, mushrooms and 2 cups cheese. Turn into 13 x 9-inch Pyrex pan. Bake for 45 minutes, covered with foil. Uncover pan and top with remaining 2 cups of cheese. Bake for 10 minutes uncovered. Refrigerate leftovers.
Crush the Oreo cookies. Mix together with 1 stick butter, melted. Press in a 9 x 13-inch pan. Cover with the ice cream. Press the peanuts into the top of the ice cream. Freeze. Boil together for 8 minutes the milk, 1 stick butter, chocolate chips and powdered sugar. Cool and spread over ice cream. Keep frozen.
Combine sugar, butter and milk in electric skillet at 280°. Bring to a boil, then turn heat down but keep boiling for 6 minutes, stirring constantly. Turn skillet off and add marshmallows, peanut butter and vanilla. Stir until well blended. Pour into pan and chill, if necessary.
Saute onion, pepper, carrot and celery. Add to bread cubes, ham and 1/2 cheese; mix well. Pour into greased oblong casserole pan. Beat egg and milk; pour over bread. Mix. Cover and refrigerate overnight. Bake 1 hour at 350°. Add rest of cheese. Continue until cheese is melted.
Beat all ingredients together. Pour into 9-inch pie crust. Bake at 375° for 45 minutes.
Brown hamburg, onion, garlic salt and taco seasoning. Drain. Stir in tomato paste, water, oregano and chili seasoning. In casserole, layer alternately beans, meat mixture and chips, ending with chips on top. Bake at 350° covered for 45 minutes, then 10 minutes uncovered. Add toppings (cheese, tomatoes and lettuce).
Beat butter and sugar until fluffy; add egg and beat well. Gradually stir in flour, blend well. (Dough will be sticky.) Divide in half. Place each half in well greased 8-inch square pan. With floured hands, press dough into pans. Place in cold oven. Bake at 350° for 20 minutes until browned. Remove; cut into 2-inch squares while warm. Remove and cool.
Bring pineapple to boil. Add gelatin and let cool. Add cottage cheese and whipped topping. Refrigerate until set or about 1 hour then serve.
Mix all ingredients and pour into pie shell. Bake in preheated 350° oven. Bake until center is firm.
Pour boiling water over gelatin; stir until dissolved. Add the 1/4 cup of water. Add the fruits. Pour 1/2 gelatin mixture in bowl or mold. Allow to gel (refrigerate). Spread sour cream over jelled mixture. Gently pour remainder of jello mixture over sour cream and leave set.
Heat olive oil in large frying pan. Saute chicken over medium heat, turning occasionally, for approximately 20 minutes. While chicken browns, add onion, garlic and shallots to pan. After 20 minutes or so, add wine, vinegar, salt, pepper and basil to mixture. Cover tightly and allow to simmer for another 30 minutes. Serve with pasta, rice or vegetables. Serves 4.
Dissolve gelatin in 1/4 cup warm water. Combine soup, cream cheese and gelatin in saucepan. Heat until smooth. Fold in remaining ingredients. Put in mold. Refrigerate overnight.
Cream together butter and sugar. Beat eggs and extract, then sour cream. Add coconut. Stir together the flour, baking soda and baking powder. Beat into batter. Divide between 2 lightly greased loaf pans and bake at 350° for about 45 minutes or until bread tests clean when a toothpick inserted in the center comes out without any clinging batter or wet crumbs.
Slice orange into 6 wedges; stud wedges with cloves. Set aside. Combine cider and candies in a Dutch oven over medium heat. Cook until candies are dissolved and mixture is thoroughly heated. Pour cider mixture into heatproof punch bowl. Add clove-studded orange wedges and cinnamon sticks. Serve hot. (Works well in crock-pot to keep hot.)
Cube stew meat in 1 1/2 inch cubes; flour and brown. Add tomatoes, bay leaf, salt and pepper. Simmer gently for 30 minutes; add potatoes, carrots, onions, and another c. of tomatoes or water; cover and cook slowly until vegetables are tender. If desired, gravy may be thickened with a little flour.
Mix together pudding, pumpkin and pumpkin spice. Fold in thawed cool whip. Chill until serving. You can dip graham cracker sticks into this or spread onto pumpkin cake.
Mix all together and pour in an unbaked pie shell. Bake in a slow oven at 300° to 325° for 45 minutes to 1 hour, or until set.
Saute onion in butter until onions are clear; set aside. Mix juice of 3 lemons with garlic powder, oregano, salt and pepper. Dip chicken in mixture and rub in. Place chicken in baking dish; cover with remaining lemon mixture and onion mixture. Seal dish with foil and bake at 350° for 1 hour.
Combine celery, tomatoes, carrots, onion and basil in a medium saucepan and cook about 5 minutes. Add broth and simmer until vegetables are tender. Season to taste. Makes 4 servings. Contains about 40 calories per serving.
Mix oleo and sugar until fluffy. Add egg and beat. Alternate dry ingredients with milk (put soda in sour milk). Add rhubarb and vanilla. Pour into 9 x 13-inch pan. Top with 1 cup brown or white sugar, 1 teaspoon cinnamon and nuts. Bake 40 minutes at 350°.
Cream together the butter, sugar and bananas. Add eggs and beat well. Combine dry ingredients; stir gently, alternating with liquid, into the creamed mixture. Add nuts. Bake at 350° for 1 hour in loaf pan.
Beat eggs, add milk, water, sugar and flour. Put corn into greased casserole pan. Pour liquid mixture over, top with seasoned salt and bake at 350 F for 1 hour.
Mix pudding with pineapple and juice. Blend in the rest of the ingredients. Can be served in bowl, but looks great in 9 x 12 pan with cherries as a garnish.
Mix 1 cup graham cracker crumbs with melted butter and line an 8-inch pan. Combine egg yolks, sugar, lemon juice and lemon rind. Cook over very low heat until thick, stirring constantly. Chill and fold in whipped cream. Beat egg whites until they stand in peaks and fold into lemon mixture. Pour into lined pan and sprinkle with remaining graham cracker crumbs. Wrap in moisture vapor-proof wrapping paper and freeze. Serve frozen.
Slice turkey breast or use turkey cutlets already sliced. Roll in mixture of flour, salt and pepper. Fry in butter, adding butter often to keep from burning. Cook slowly until cooked fully.
Sprinkle peaches with lemon juice and sugar. Let stand 1 hour. Drain; reserve syrup. Measure 1 cup syrup (add water if necessary). Add to cornstarch and blend. Stir over low heat until thick. Remove from heat. Add oleo, salt and extract. Mix with peaches. Pour into pie shell. Chill.
Brown and drain hamburger meat. Add Ragu sauce and simmer on low heat for 10 minutes. Cook noodles until tender and drain. Place noodles on foil to dry. Place one layer of noodles in a large casserole dish. Then add layer of hamburger meat. Add layer of Mozzarella cheese and Parmesan cheese; then repeat these steps again. Place in oven for 30 minutes or until cheese is melted.
Mix sugar, eggs, oil and pumpkin. Combine dry ingredients. Stir dry ingredients into pumpkin mixture. Pour into coffee cans or into loaf pans. Bake at 325° until done.
Mix lemon juice, onion, chestnuts, mushrooms and cauliflower, using only 1/2 of broccoli stems.
Preheat oven to 350°. Grease Bundt pan. Mix together all ingredients. Pour into greased Bundt pan. Bake in 350° oven for 1 hour.
Mix the ingredients in the order listed. Pour into a greased baking dish and bake at 375° for 45 minutes. Serves 4.
Saute bacon; add onion and celery (chopped). Cook until vegetables are tender. Stir in flour. Slowly add milk, stirring constantly until mixture boils. Add clams and juice. Season to taste. Bring chowder to a boil again. Reduce heat and simmer for 15 minutes. Add potatoes and simmer again for 15 minutes.
Preheat oven to 375°. Mix in a blender butter, honey, eggs, vanilla and carrots (cut up). Process at medium speed until carrots are in fine pieces. In a bowl combine remaining ingredients. Add carrot mixture to dry ingredients and stir until combined. Pour into a 13 x 9-inch pan which has been greased and floured. Bake 30 to 35 minutes.
Moisten fruit with mayonnaise. Fold in whipped cream. Freeze in refrigerator tray for 3 hours. Remove by running a knife around the inside. Serve on slices of lettuce and garnish with 1 teaspoon mayonnaise and a cherry.
Combine sugar, eggs, vinegar,	flour or cornstarch and water in double boiler. Cook until thickened and smooth, stirring occasionally. Just before removing from heat, stir in butter and lemon extract.	Pour into baked pie shell. If desired, pie may be topped with whipped topping.
Cut wieners in 1/2-inch pieces and brown in a little oil. Add kraut, cook a little longer or you may boil wieners and add to kraut without fat.
Combine all ingredients and place in a greased 1 1/2-quart casserole dish. Bake 1 hour at 325°.
Mix sugar, cocoa and milk together in a saucepan. Boil for 1 to 3 minutes. Add remaining ingredients. Drop on cookie sheet or wax paper. Cool until firm.
Brown beef, onion and bell pepper together. Place mixture in 1-quart casserole. Mix 1/2 can of water with soup. Pour over beef mixture. Place Tater Tots on top and press down. Sprinkle with grated cheese, if desired. Bake uncovered for 1 hour at 350°.
Layer chicken in bottom of 10 x 14-inch casserole dish. Pour Veg-All over chicken; do not stir. Mix broth with celery soup and pour over top of vegetables. Mix milk, flour and butter; pour over top of dish. Bake at 350° for 1 hour.
Fry and crumble sausage. Tear bread into little pieces. Mix together. Add cheese. Put mixture into greased 9 x 13-inch dish. Beat together 6 eggs, 2 cups milk, 1 teaspoon salt and 1 teaspoon dry mustard. Pour over mixture in baking dish. Refrigerate overnight. Bake 1 hour at 350°.
Sift together confectioners sugar and cocoa. In large bowl with mixer at medium speed, beat margarine, corn syrup and extract until well blended. Gradually beat in 1 to 2 cups of the cocoa mixture until well blended and smooth. With wooden spoon, stir in remaining cocoa mixture. With hand, knead until mixture is well blended and smooth.
Put all ingredients in a large pot of water, enough to completely cover the trotters. Boil until feet are soft, just about all day. When done, arrange feet in shallow baking dish, using slotted spoon to avoid excess liquid. Coat feet liberally with your favorite barbecue sauce; one that is spicy and full of smoke flavor. Bake at 350°, uncovered, until edges of brown begin to show, usually about 1 hour.
Put all ingredients in a small bowl. Stir well and then add buttermilk slowly. Keeps good in refrigerator or may use low-calorie dressing.
Cream shortening and sugar; beat in eggs. Add milk and vanilla alternately with dry ingredients. Roll thin and cut with cookie cutters.
Cook and drain broccoli according to package directions. Put back in pan. Cut up cheese and add to broccoli. Heat until cheese melts; stir often. In another pan, melt margarine; add crackers and mix well. In baking dish, alternate layers of broccoli, then cracker mix. Bake at 350° for 15 minutes. You can prepare ahead, refrigerate, then heat for 15 minutes.
Mix first 3 ingredients. Set aside until cool in a separate bowl. Mix remaining ingredients together. Add cooled ingredients from 1st bowl. Mix and bake in a 350° oven for 1 hour.