HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the meat with the oil, salt, pepper and paprika. When the mixture is browned, add the mixture with the rest of the ingredients in a deep dish (cake pan type). Bake at 350° for 2 hours.
Grease 2 (9-inch) round layer pans. Dust with cocoa. Blend all ingredients at low speed. Put mixer on high and beat 4 minutes. Pour batter into prepared pans. Bake at 350° for 30 minutes. Cool layers in pans for 10 minutes.
In 2-quart casserole dish, mix nuts, syrup and salt. Microwave on High 4 minutes. Stir. Cook 4 more minutes. Add vanilla and butter and cook 2 ninutes. Remove and add soda until foamy. Quickly put on cookie sheet and spread thin. Cool and crack into pieces. Store in airtight container.
In heavy skillet or saucepan, saute together beef and onions until beef has lost its pinkness. Cook over low heat. Add tomatoes, kidney beans and liquid, salt, chili powder and curry powder. Simmer over moderate heat for 12 to 15 minutes.
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 375° for 12 minutes. They will be spongy like a cupcake. Do not overbake.
In a pot, cook sugar, eggs, flour and salt; mix well. Add fruit juices. Bring to a boil. Cool well. Cook and strain acini de pepe. Stir macaroni into cooked custard juices. Chill overnight.
Mix all together and pour in a 1 1/2-quart baking dish. Bake at 350° for about 1 hour. (Canned mushrooms can be added.)
Mix and chill. Can use for salad or dessert. May add 1 cup pineapple chunks and 1 cup coconut.
Boil potatoes. Toss with remaining ingredients. Bake at 375° for 30 minutes. (Bake in regular casserole dish or baking dish.)
Mix all ingredients together. Refrigerate. Flavor is best after several hours refrigeration. If doubling recipe, use only 1 1/2 cups mayonnaise.
Layer first 5 ingredients in order listed in a 1-quart wide-mouth glass canning jar. Press down firmly on each layer before adding the next ingredient. Combine flour, salt and baking powder together, mixing well. Add flour mixture on top of chocolate chip layer. Add a gift card with the following instructions: Mix jar ingredients with 6 Tbsp. soft margarine, 1 beaten egg and 1 tsp. vanilla. Roll into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Makes 3 dozen cookies.
Heat milk in pan. Add salt and rice. Bring to a boil and cook 15 minutes. Add to boiling mixture 1/4 cup of the evaporated milk. Boil 5 minutes longer. Beat eggs and vanilla slightly. Add sugar and remaining evaporated milk to egg mixture. Add some of hot mixture to egg mixture and stir. Add this egg mixture to boiling rice, stirring until it thickens slightly. Pour into bowl; stir while cooling. Add raisins.
Preheat oven to 350°. Combine flour, salt, eggs, sugar, strawberries, oil, soda, cinnamon and pecans in bowl; mix well. Pour into 2 greased 5 x 9-inch loaf pans. Bake for 1 hour. Remove to wire rack to cool. Cut into thin slices. Combine cream cheese, confectioners sugar and vanilla in bowl. Beat until smooth. Spread between slices of strawberry bread. Yield: 30 servings.
Dip chicken breasts in egg, then roll in bread crumbs/Parmesan cheese mixture. Place in microwave-safe baking dish with 1 tablespoon oil. Cook on High for 2 minutes each side.
Combine first 5 ingredients in large bowl and form into balls. Roll in flour and brown in hot oil. Add remaining ingredients and enough of the tomato juice to cover meatballs. Simmer about 45 minutes or until sauce thickens.
Blend sugar and cornstarch. Add small amount of water. Mix until smooth. Add corn syrup, salt and rest of water. Cook over low heat until thick. Add coloring and gelatin all at once. Cool. Place small amount of cooled mixture in pie shell. Arrange berries in shell and cover with rest of gelatin mix. Chill until ready to serve. Top each slice with whipped topping.
Beat cream cheese, sugar, vanilla and egg yolk. Grease 9 x 13-inch pan. Press 1 package crescent rolls on bottom and sides of pan; pour cream cheese mixture over rolls. Put other package of crescent rolls on top of mixture. Bake 30 minutes at 350°. While still warm, frost with:
Cook the first 3 ingredients. When cooked, add the jello, Kool-Aid and sugar. When cold, add the cut up oranges and put in the sugar overnight. Pineapple or fruit cocktail added also makes it good!
Melt chocolate chips. Take off heat. Add milk and peanuts. Drop by teaspoonfuls on wax paper. Let harden in cool place.
Combine flour, baking powder, salt, dry pudding mix, softened butter, egg and milk. Beat 2 minutes at medium speed with electric mixer. Spread in prepared pan. Drain peaches, reserving juice. Place peaches over batter. Combine cream cheese, sugar and 3 tablespoons of reserved juice. Beat 2 minutes at medium speed. Spoon to within 1-inch of edge of batter. Combine 1 tablespoon sugar and the cinnamon. Sprinkle over cream cheese filling. Bake at 350° for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
Cook potatoes for mashing. Drain and mash, using ingredients. (May need a little milk for mashed potato consistency.) Place in casserole and garlic. Bake at 350° for 30 minutes.
Boil pasta until tender. Drain, cool and put into very large bowl with lid. Add chopped up onion, frozen peas (do not cook), cucumbers (cut into cubes), green pepper (chopped), 1 head cauliflower, 1 cup celery, 2 cups broccoli and 2 cups carrots. (I steam my carrots a little.) Add all this together; mix well. Serve with fat-free crackers and dressing. Very filling meal. Only fat is maybe a little in pasta. Lasts all week.
Melt butter. Stir in brown sugar. Cook 1 minute. Add milk. Stir. Add vanilla and confectioners sugar to desired thickness. If you get it too thick, add cream or milk.
In mixing bowl, cream butter and sugar. Mix in flour and chocolate. Form dough into two balls (one slightly larger than the other). On a floured surface, roll balls into 7-inch circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. Bake at 350° for 25 to 30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks.
Prepare macaroni and cheese dinner as	directed. Stir in soup. Fold in tuna. Pour into a 9-inch casserole dish. Sprinkle with cracker crumbs and dot with margarine. Bake for 20 to 25 minutes at 350°. Makes 4 to 5 servings.
Cook noodles according to directions. Meanwhile, cook next 3 ingredients in saucepan for 10 minutes. Add next 3 ingredients and mix well. Let simmer for 15 minutes. Combine cottage cheese and eggs.
Melt butter in pan. Add flour and salt. Stir until smooth. Add milk gradually and stir constantly until thickened. (Makes one cup white sauce.) Bring chicken broth to a boil, add chopped giblets and eggs. Add white sauce and cook until thick.
Place all ingredients in slow cooker; stir to mix ingredients. Cover and cook about 10 hours on low or 4 to 5 hours on high. Serve with hot cooked noodles or rice. Has a nice tangy flavor. Makes 6 servings.
Combine sugar, cornstarch and salt in a saucepan. Gradually add milk and blend well. Cook over medium heat, stirring constantly until thickened. Cook over low heat and stir 2 minutes longer. Remove from heat and stir in peanut butter and vanilla. Pour into individual dessert dishes. Cover and chill for 2 hours. Makes 4 servings.
Empty peaches, juice and all in 13 x 9-inch pan. Sprinkle cake mix over top. Dot butter on top of this. Put nuts on top of this if desired. Bake 35 to 40 minutes at 350°.
Melt butter; add onions, celery and mangoes. Cook 5 minutes. Mix rest of ingredients. Bake 45 minutes at 350°. Can freeze before baked.
Microwave butter for 1 1/2 to 2 minutes. Stir until blended and well melted. Add remaining ingredients. Mix well (I knead with my hands). Microwave until soft, 1 to 1 1/2 minutes. Stir and pour into 9 x 9-inch pan. Refrigerate.
Layer Doritos, chili and cheese on large plate. Microwave 7 minutes on High or bake in 350° oven 30 to 40 minutes.
Mix all ingredients together; store in covered container. When read to use, moisten chicken with milk or water. Put some of coating in small bag. Put chicken in bag, one piece at a time to coat. Lay, skin side up, on ungreased baking sheet. Bake for 1 hour at 375°, or until done.
Cook and debone chicken. Place in baking dish. Cover with vegetables, mushroom and celery soup, also margarine (melted). Top with flour, milk and margarine mixed well. Place in oven and bake until brown at 350°.
Blend in a blender. Makes 1 pint. This is very good heated and used over a spinach salad.
Combine potatoes, sugar, eggs, salt, melted margarine, milk and vanilla. Put in a buttered casserole dish. Add topping. Heat at 350° until bubbly, about 25 minutes.
Cream together the Crisco and cream cheese. Add sugar, egg and almond extract. Sift flour, salt and soda together. Add to mixture. Chill 1 hour. Roll into 1-inch balls. Roll in crushed pecans. Put cherry half in center of ball and press down lightly. Bake on top rack of oven at 350° for 10 minutes. Cookie should be white or light color.
Mix meat, eggs, onion, salt and pepper; shape into small balls. Drop raw balls into sauce made from remaining ingredients. Gently simmer about 20 minutes until done. These may be frozen and reheated for later use. Serve in a chafing dish for party appetizers.
Combine all ingredients and simmer; serve hot. Remove cloves and cinnamon sticks before serving. Makes a wonderful holiday aroma.
In large bowl, stir together first 6 ingredients. Add next 4 ingredients and toss to coat well. Cover and chill for several hours. If desired, serve in bowl lined with lettuce leaves. Makes about 8 cups.
Combine fruit and set aside. Combine pudding, milk, orange juice and beat. Beat in sour cream. Blend mixture into fruit and chill. Serves 10.
Grate or finely chop vegetables. Squeeze vegetables dry. Add cream cheese and lemon juice. Spread on thin sliced bread. Cut for party sandwiches.
Layer green beans and corn. Mix sour cream, cheese and soup. Pour over vegetables. Top with crushed Ritz crackers. Bake at 325° until bubbly and crackers are brown. Mix chopped onion, celery and green pepper with soup mixture before pouring over vegetables.
Mix crackers, sugar and shortening in cake pan and bake at 325° for 10 minutes. Cool. Cream together cream cheese and powdered sugar. Fold in the Cool Whip and spread over graham cracker crust. Put pie filling on top and refrigerate.
Mix all dry ingredients in a huge bowl. Add the liquids and beaten eggs and mix well. You can store in a sealed covered container in refrigerator for up to 6 weeks. Bake in greased muffin tins sprayed with cooking spray. Fill 2/3 full and bake at 400° for 15 to 18 minutes. Don't overcook. These freeze well. These are very good.
Cook sausage, salt, pepper and onion together (drain fat off). Add potatoes and mushrooms and cook. Put into pie crust, add top crust and bake at 350° until crust browns.
Beat eggs. Mix in all other ingredients, except pecan halves and pour into pastry-lined 9-inch pie pan. Arrange pecan halves on filling in desired pattern.
Step 1: Pick over beans, rinse and place in a large bowl. Pour the boiling water over, cover and let stand 1 hour.
In large mixing bowl, mix butter and eggs; add syrup. Mix good. Add dry ingredients. Add raisins. Put in very hot water and stir well. Drop from a spoon onto a well-greased cookie sheet and bake at 400° until done.
Mix together margarine, sugar and flour and press into a 9 x 13-inch pan to form a crust. Bake crust at 350° for 15 to 18 minutes. Cool. Spread cooled pudding on crust, then top with the last 3 ingredients, mixed together. Cut into squares to serve.
Drain mandarin oranges and crushed pineapple. Dissolve Jell-O in hot water; add sherbet. Stir until dissolved. Add mandarin oranges and pineapple.
Cream together first 4 ingredients. Mix dry ingredients and add to creamed mixture; add vanilla. If desired, add 1/2 cup nuts and 1/2 to 3/4 cup chocolate chips. Bake at 350° for 30 to 35 minutes.
Mix Bisquick biscuits as directed. Roll out dough as for cinnamon rolls. Sprinkle on sugar and nutmeg. Add pieces of butter around on dough. Roll up as for cinnamon rolls and form into a ring. Put in oblong cake pan. Pour boiling water over roll and put pieces of butter around the top. Sprinkle with sugar. Bake at 350° until done. It will make its own sauce. Serve with Hot Cream Dip.
Preheat oven to 350°. Spray a 9 x 13 x 2-inch pan with cooking spray. Mix cake mix, margarine and 1 egg until well blended. Pat into prepared pan. Mix in blender the cream cheese, 2 eggs and powdered sugar. Pour over first mixture and bake at 350° for 30 to 35 minutes.
Saute onion in butter; add broccoli and cook until tender. Blend evaporated milk, soup and cheese. Add rice and broccoli. Bake in greased casserole at 350° for 45 minutes.
Heat oil in skillet. Heat onion. Cook beef until brown. Drain if necessary. Stir in macaroni, cook until tender with juice. Grease casserole pan. Bake for 30 minutes a t 350°. Make 6 servings.
Cream together butter and Crisco. Add to it the sugar, eggs, vanilla, almond flavoring and flour. Mix well. Grease cookie pan, 15 1/2 x 10 1/2-inch, include sides. Spread 2/3 of batter in bottom of pan. Spread pie filling on top. Drop by a teaspoon the remainder of batter over the filling, leaving small holes to show cherry filling. Bake at 350° for 40 to 45 minutes, until golden brown. Cool and cut into squares. Eat.
Brown meat, onions and garlic. Add salt, pepper and molasses or brown sugar. Add this to beans in baking dish. Stir. Cover and cook 30 minutes at 325°. Makes 6 to 8 servings.
Cream butter and sugar. Add eggs and beat well. Add pineapple. Stir in bread cubes. Bake in a greased 1 1/2-quart casserole, uncovered, for 1 hour at 350° or until lightly browned. Serve hot or cold as a side dish to ham.
Preheat oven to 350°. Mix rhubarb with sugar and 3 tablespoons flour in a 9 x 9-inch baking pan. Mix oats, brown sugar and 1 1/2 cups flour in bowl. Cut in butter and margarine until crumbly. Sprinkle over rhubarb. Bake 40 minutes. May double rhubarb for a 9 x 13-inch pan, leaving topping ingredients the same.
Toast the almonds in a 300° oven for 25 minutes or until brown; do not burn. Set aside to cool. When cool, grind 1/2 cup of almonds in blender until fine. Chop remaining 1/4 cup coarsely. Brown chicken pieces in tho hot oil for 10 minutes on each side. Place chicken in single layer in a shallow glass baking pan. Combine all other ingredients, including almonds, and pour over chicken. Bake at 325° for 40 minutes. Baste several times. Increase temperature to 350° and bake an additional 10 minutes. Serves 4.
Bake cake according to directions on package in 9 x 13-inch pan. Cool.
Combine first 5 ingredients and mix well. Heat water, vinegar, oil and sugar until sugar is dissolved. Pour over kraut mixture and mix well. Chill.
Add shrimp to softened cream cheese. Add remaining ingredients. Serve chilled with assorted crackers.
Melt butter in saucepan. Let cool briefly; add remaining ingredients. Heat and serve.
Drain pineapple; reserve 1/4 cup juice. In a wok or skillet, heat oil over medium heat. Add chicken; cook 5 minutes, stirring occasionally. Season with salt and pepper, if desired. Stir in reserved juice and red pepper. Reduce heat uncovered 2 minutes. Add green beans, pineapple and sauce. Cover and cook until heated through. Serve over hot cooked rice. Makes 4 servings.
Separate yolks from whites. Beat egg whites until stiff. In blender, put yolks, milk, 2 tablespoons oil and flour; beat. Pour into whites; fold together. Cook in buttered pan only the first time at 350°. Pour 1, 1/2 cups of batter into pan. When formed together, turn. Serve with butter, powdered sugar and maple syrup.
Combine all ingredients except nuts and parsley. Chill until firm. Roll on wax paper (amount of size ball wanted) in chopped nuts and parsley. Serve with crackers.
Dissolve jello in water. Add strawberries and stir until thawed. Break cake into egg size pieces and place in 9 x 13-inch pan. Spoon jello over cake and chill one hour. Top with Cool Whip and garnish with fresh strawberries.
Cook, drain and squeeze spinach. Mix everything else together. Chill 2 to 3 hours. Roll into 1-inch balls. Freeze on cookie sheet. Put in plastic bag and use as needed. Bake 30 minutes at 300° or until golden brown. Makes about 100 balls.
In a heavy skillet, cook beef, stirring with a fork, until meat is broken up and has lost its red color. Stir in onion soup mix, water, rice and tomatoes. Cover and simmer about 25 minutes or until rice is tender. Top with grated cheese just before serving.
In a saucepan, stir soup. Gradually stir in broth and water. Heat to boiling and add potatoes. Boil 5 minutes. Add remaining ingredients. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are done. Makes about 8 1/2 cups or 6 servings. Recipe may be doubled.
Boil chicken in seasoned water (onion and celery) until done; cool and chop. Saute onions in butter and add remaining ingredients except asparagus and almonds.	Simmer sauce until cheese melts. To	assemble, place layer of chicken in large glass 9 x 13-inch casserole; then layer asparagus, then top with sauce and almonds. Bake at 350° for 45 minutes. Serve over rice.
Mix together shortening and sugars; add egg. Now sift together flour, soda and cinnamon. Add to first mixture. Now add oats, walnuts or pecans and vanilla. Chill for 1 hour. Put walnut-sized pieces on a greased cookie sheet. Butter the bottom of a small glass. Dip it in granulated sugar and flatten out the little pieces. Just keep doing this; you don't need to rebutter the glass bottom each time, just resugar each time. Bake at 350° for ten minutes.
Prepare broccoli in 1-inch pieces. Cook until tender. Cook onions until tender. Melt 1/2 of the butter and blend in flour, salt and pepper. Add milk and cook to thicken. When thick, reduce heat and blend in cream cheese.
Bake in tube pan for 1 hour and 5 minutes at 325°. Test for doneness.
Cook rice as directed on package. Set aside. Cook ground chuck, green pepper and onion in 2-quart microwave-safe dish until pink no longer shows. Drain. Add remaining ingredients to meat mixture and stir. Put mixture into microwave and cook on High until mixture is bubbly throughout. Stir in cooked rice. Reduce heat to Medium-high and cook until flavorings have saturated entire dish. Taste test to determine if ready.
Grate Cheddar cheese. Brown meat and drain off fat. Blend mayonnaise, milk, eggs and cornstarch. Stir in grated cheese. Bake for 35 to 40 minutes at 350° (also good to use ham and Swiss cheese or sausage and cheese). Also you can spray your pie dish with Pam and not use pie shell.
In bowl safe for microwave, mix all dry ingredients, then add 1/2 cup water. Beat well, then add the other 2 cups water. Beat again. Microwave on High for 2 minutes. Beat again. It takes about 8 minutes. Beat after every 2 minutes. Be sure to stir it good off the bottom. Beat in oleo and vanilla. Pour into 9-inch baked pie shell.
Combine oil, vinegar and sugar and bring to a boil. Remove from heat and pour over remaining ingredients. Refrigerate overnight. Will be delicious as long as it lasts.
Cream shortening, sugars and eggs together. Add vanilla, stir. Add dry ingredients and mix well.
Prepare pizza crusts as directed on package and combine into one crust. Brown hamburger, adding taco seasoning according to package directions; add 1/2 can chilies (to your taste). Spread pizza sauce on crust. Layer with hamburger mixture. Bake until bottom of crust is golden brown. Add 1/2 of cheese and bake until melted. To serve, layer with shredded lettuce, chopped tomatoes and remaining cheese and chilies. Serve with taco sauce.
Mix above together well and pour in greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Cook noodles. Brown hamburger and sausage; drain. Add spaghetti sauce. Let simmer 1/2 hour.
Mix Jell-O and cottage cheese. Add remaining ingredients, one at a time. Mix well and chill.
Combine sugar and cinnamon. Cut biscuits into quarters and roll in sugar and cinnamon. Layer into well greased Bundt pan.
Mix apples, apple juice, flour and spice. Stir until apples are well coated. Pour into pie shell and top with another pie shell. Make slits on top. Bake at 400° for 40 minutes, until golden brown.
Rub the rib eye all over with pepper and place it in a shallow pan. Preheat the oven to 500°. When the oven is hot, put the roast in the oven and close the door. Do not open the door for 2 hours, then the roast is ready to serve. The roast should be cooked 5 minutes a pound at 500°, then the heat should be turned off. If the roast weighs 8 pounds, you cook the roast 40 minutes and turn the oven off. From the time you start the roast until it is ready to slice the time is 2 hours. Pour part of the fat out of the pan and add some water and salt for a delicious natural gravy. The roast will be pink in the middle every time. You may want to cook your roast for 6 minutes per pound if you do not like it quite as pink.
Beat shortening, vanilla and sugar together. Add egg and beat well. Add sifted dry ingredients alternately with sour cream. Roll dough 1/4-inch thick on floured surface. Cut with 2-inch cutter. Place on greased cookie sheet. Bake at 425° about 8 minutes.
Preheat oven to 350°. Grease 9 x 12 baking pan. Brown onions and garlic in oil. Add box of thawed spinach; cook until all soft. Transfer to bowl. Add eggs, breadcrumbs and Cheddar cheese; mix well. Pour into pan (sprayed with Pam) and sprinkle with Parmesan cheese. Cover and bake 20 minutes. Uncover; bake another 20 minutes until golden brown. Cool slightly and cut into squares.
Mix the last 6 ingredients. Spread 2 to 3 tablespoons of mixture onto each tortilla. Spread almost to edges, then roll tortilla tightly and wrap in Saran Wrap. Chill.
Brown ground meat and drain. Add everything and cook for 30 to 45 minutes. Serve over tortilla chips. Top with cheese.
Combine pancake mix, salt and pepper; set aside. In another bowl beat egg and add onions. Mix well. Stir mixture into dry ingredients. Add clams. Stir until smooth. Drop clam mixture into large cast-iron skillet with hot oil. Fry until golden brown.
Combine flour and salt in a mixing bowl. Cut Crisco with pastry blender or 2 knives until mixture is fairly coarse. Sprinkle with water. When it forms a firm ball, pull into 2 parts and roll out on a floured board. Roll into a circle. Makes 2 (9-inch) pie crusts.
Sift flour, baking powder and salt together. Cut or rub in shortening. Add milk to form a soft dough. Turn out on lightly floured board and knead 1/2 minute. Pat or roll out onto an 8-inch square about 1/4-inch thick. Roll sugar into dough. Cut into strips about 3/8-inch wide. Double each strip over and twist. Place on baking sheet which has been buttered slightly. Bake in hot oven at 450° for 10 to 12 minutes.
Preheat oven to 350°. Cream the shortening and sugar. Add egg. Mix well. Add carrots and vanilla. Add dry ingredients; mix well. Bake for 8 to 12 minutes. Cool, then frost.
Beat eggs, margarine and sugar together until well mixed and fluffy. Add milk, flour, salt, baking powder and rum extract. Beat well. Pour in an angel cake pan and bake for 45 minutes at 375°, or 350°. Cool and remove from pan while its warm.
Preheat oven to 350°. Grease and flour a Bundt pan. Mix all ingredients in a large bowl. Beat until smooth. Pour into prepared pan. Bake at 350° for about 40 to 50 minutes. Cool. Remove from pan. Sprinkle with powdered sugar.
Cook corn and all ingredients except flour and 1/4 cup water until done on medium heat. Thicken with flour and 1/4 cup water.
Dissolve yeast in warm water. Add rest of ingredients and stir until smooth. Fill greased muffin tin 2/3 cup full. Bake at 350 degrees for 20 minutes.
Bake cake in 9 x 13 x 3-inch pan, as directed on package. Remove from oven and punch holes in cake while still hot. Pour milk over cake. Add cream of coconut; pour crushed pineapple over this. Place in refrigerator until cold. Spread Cool Whip on cold cake, sprinkle with coconut and top with pecan halves and cherries.