HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet. Salt and pepper to taste. Drain beef well. Line bottom of pan with Tater Tots. Mix cream of mushroom soup and sour cream to ground beef. After layer of Tater Tots, layer of meat and top with cheese. Bake at 375° for 30 to 45 minutes or until bubbly.
Dredge the meat in flour. In a 6-quart Dutch oven, brown meat and garlic in oil. Add tomatoes, water, barley, Worcestershire sauce, salt, basil and pepper. Bring to boiling; cover and reduce heat. Simmer 25 minutes or until meat and vegetables are tender. Makes about 4 quarts.
Melt butter in a saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Blend in dry mustard. Serve with Salmon Loaf.
Mix all ingredients, except Ritz crackers and butter. Cover with Ritz crackers; dot with butter. Bake at 350° for 25 to 30 minutes.
Mix together soup, onion, peas, pea juice, cheese, Worcestershire sauce and peppers; put 1/2 of mixture in baking dish. Cover with Ritz cracker crumbs. Bake in medium oven for approximately 30 minutes.
Sift together flour, salt and baking soda. Cream butter until light and fluffy. Add unbeaten eggs, one at a time, beating batter hard after each addition. Melt the chocolate and add to the batter. Add the flour and the buttermilk, alternating in thirds and stirring only slightly. Add vanilla and boiling water. Grease three 9-inch cake pans and dust with flour. Bake 25 to 30 minutes at 375°. Turn cakes upside-down on rack to cool.
Cook and mash potatoes. Add sour cream, cream cheese and 5 tablespoons margarine and milk. Place in greased casserole; dot with remaining margarine and paprika. (Can also add shredded cheese.) Bake uncovered for 30 minutes at 375°. Can make a day ahead and store in refrigerator before baking.
In a mixing bowl, toss together graham cracker crumbs and 1/2 cup melted butter. Press crumb mixture onto bottom of a 13 x 9 x 2-inch baking pan. In a small mixer bowl, beat the remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar. Beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread with dessert topping. Sprinkle with chocolate and nuts. Cover. Refrigerate at least 4 hours. Cut into squares and top with a cherry. Serve.
Beat eggs until foamy; add oil, sugar, zucchini and vanilla. Mix well. Add dry ingredients which have been sifted together. Add nuts last. Beat until blended. Bake at 325° for 1 hour and 10 minutes. Makes 2 loaves (grease pans).
Heat olive oil in cooking pot on medium high. Add to hot oil the garlic, chili powder, chili pepper, carrots, onions, bell pepper, celery, tofu crumbles and salt to taste. Cook until tender (approximately 10 minutes). Add tomato and molasses. Cook on low heat until all ingredients are blended together (approximately 5 minutes). Drain all beans and add to mixture. Continue to cook on low heat until beans are heated through (10 to 15 minutes).
Cook the beef and garlic in a skillet until brown. Add the next 4 ingredients; mix well. Add the remaining ingredients except chips. Mix. Pour into a greased 2-quart casserole. Garnish with chips. Bake at 375° for 25 minutes.
To Make Crust: Lay out and press together the crescent rolls on a cookie sheet. Bake and cool.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil. Marinate 2 to 8 hours. In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot. Add red and green peppers and onions and saute 3 to 4 minutes. Remove shrimp from marinade and add to skillet. Saute 2 minutes or until done. Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Mix ingredients together and place in casserole dish. Top with Pepperidge Farm stuffing mix or buttered bread crumbs. Bake 30 minutes in 350° oven.
Mix pudding with 1 1/2 cups milk. Let set 5 minutes. Fold in Cool Whip and peanut butter cups. Pour into pie shell. Replace plastic cover of graham cracker pie crust and freeze overnight. Take out about 15 minutes before serving.
Combine all ingredients in a large bowl. Scoop out into small Baggies. A great healthy snack!
Combine, chill and serve with fresh cauliflower, celery sticks, carrots and radishes.
Roll strips of chicken in crushed corn flakes. (May be dipped in milk first and then in corn flakes.) Sprinkle with Mrs. Dash salad dressing mix. Bake on a baking sheet, with a tiny bit of oil, for 20 minutes, at 400°.
Cook chicken until tender. Remove from container and cook egg noodles in the broth under tender. Remove chicken from bones and cut into small pieces. Mix chicken, noodles, soups and sour cream. (Mix in pot noodles were cooked in.) Salt and pepper to taste. Put in casserole and put Cheez-Its crumbs on top. Pour the melted margarine over Cheez-Its crumbs. Bake at 350° until brown and bubbly.
Bake at 350° in a covered dish. Bake 10 minutes uncovered.
Mix all ingredients together. Pour into greased 8 or 9-inch square pan. Bake, uncovered, at 350° for 30 minutes.
Spread crescent rolls on large cookie sheet. Bake according to package directions. Cool crust while creaming the next 5 ingredients. Spread cream cheese mixture over cooled crust. Top with your choice of raw vegetables cut into very small pieces. Serve immediately.
Dice celery, onion and pepper. Saute sausage. Add vegetables. Cook a few minutes. Bring water to a boil. Add soup and rice. Cook seven (7) minutes. Mix with meat and vegetables. Put in a 2 qt. casserole. Bake at 350° for 50 minutes. Place foil on top and bake covered for 25 minutes; remove foil and continue baking for another 25 minutes.
In a large bowl, cream shortening with sugar. Beat in eggs, one at a time, beating well after each one. Blend in bananas and lemon juice. Sift together flour, baking soda and salt. Blend into banana mixture. Stir in lemon peel. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour, or until bread tester inserted into center comes out clean. Remove from pan; dust with confectioners sugar. Makes 1 loaf.
Drain pineapple. Combine ingredients in large bowl, folding together until blended. Spoon into decorative serving bowl. Chill.
Melt Crisco in saucepan. Beat eggs, milk and vanilla together and add to melted Crisco. Important to keep all ingredients warm but not cooked. Dissolve yeast in warm water. In bowl add flour, salt and sugar together and pour in warm liquids. Stir together; knead and set in greased warm bowl to rise in warm place. Wrap well with towels. Let rise until double in size. Knead again and separate into 3 greased loaf pans. Let rise again until double in warm place and well wrapped in towels. Bake 20 minutes at 350°, then 10 minutes at 300°. When done remove from pan and brush with melted butter.
Cream together sugar and oleo. Slowly blend in flour and vanilla. Gently mix in potato chips. Drop by teaspoonfuls on cookie sheet. Bake in preheated 300° oven for 15 to 20 minutes or until barely browned. Sprinkle with powdered sugar. Makes 5 to 6 dozen cookies.
Melt butter in saucepan, add onion and celery and fry gently for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat, stir in wine and stock, return to heat, bring to boil and simmer 30 minutes. Add milk and cheeses, stirring constantly; season to taste. Puree in blender and reheat without boiling. Stir in cream and serve with or without croutons.
Cut up in layers; do not stir. Cover with mayonnaise. Cover tightly and let stand at least 8 hours. Before serving, sprinkle with cheese and Bac*Os.
Combine the tomatoes with green chiles, olives, green onions, cheese and salad dressing in a bowl and mix well. Chill until serving time. Serve with tortilla chips.
Combine sugar, cocoa, milk and margarine; cook 1 minute. Remove from stove and add peanut butter and extract. Stir in oats and drop by spoonfuls on greased pan or wax paper.
Make cake according to package directions. Make pudding according to directions. Make 2 (9-inch) cakes.
Mix sugar, flour, spice and salt. Add vanilla, pumpkin, milk and beaten egg. Mix	well and pour into 2 unbaked pie shells. Bake at 375° for 40 to 50 minutes.
Cream butter, sugar and vanilla in large bowl until smooth. Gradually work in flour with a wooden spoon to make a stiff dough; chill 30 minutes. Roll out on lightly floured surface to 1/4-inch thickness. Cut with cutter, or into squares with a knife. Bake about 30 minutes in a 300° oven; do not overbake. Store in tightly covered container when cold.
Combine vanilla wafers, sugar, pecans, cocoa, corn syrup, salt, run and vanilla. Shape into balls and roll in confectioners sugar. Store in tightly covered container.
Melt oleo or butter and peanut butter and blend together in top of double boiler. Work in confectioners sugar. Press into an 8 x 9-inch square pan. Cool and cut into squares.
Cook broccoli; set aside. Cook rice. Mix rice, soups, milk and Cheez Whiz together in casserole with broccoli. Cook 15 to 20 minutes.
Cook chicken in water until tender. Cool and cut up into bite-size pieces. Combine in greased baking dish: chicken, stock, soup and sour cream. Follow directions for Stove Top stuffing and spread on top. Bake, 25 minutes covered and 10 minutes uncovered, at 350°.
Cream butter with sugar; add corn syrup, beaten eggs, salt, pecans and vanilla. Pour into unbaked pie shell and bake at 350° until firm.
Combine brown sugar, syrup, vanilla, peanut butter and oleo well. Combine remaining ingredients, then mix with peanut butter mixture. Pat in bottom of 11 x 15 jelly roll pan. Bake at 350° for 20 minutes. Cool slightly and cut while warm.
Mix cabbage, carrots, green pepper and onions. Sprinkle with 1/4 cup water and chill. Soften gelatin in 1/2 cup water. Mix celery seed, black pepper, salt, sugar and vinegar. Bring to a boil. Cool and when slightly thickened, beat in oil. Drain vegetables and mix with dressing. Will store long time in refrigerator.
Melt chocolate bits in microwave. Stir in almonds. Spread thinly over waxed paper covered cardboard or cookie sheet. Chill until firm. Break into pieces.
Beat oil, eggs, salt, honey and vanilla until smooth. Stir flour, baking soda and spices together, then add to honey mixture. Stir in oats, raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on racks. Makes 50 cookies.
Put all vegetables in casserole after you have thawed and drained them; cut into small pieces. Add cubed cheese, cottage cheese, butter and whole beaten eggs and sprinkle with flour. Mix well; will be kind of globby. Pour into a deep casserole dish so you have room on top for it to bubble and not run over. Bake, uncovered, at 350° for 1 hour. Is good as a leftover the second day.
Mix water, yeast and flour; knead. Let rise 1 hour. Spread dough in skillet and add pizza sauce and other topping ingredients. Top with Danish Havarti cheese (or your favorite cheese). Cover and cook for 25 to 30 minutes over very low flame or heat.
In saucepan, combine water, salt, sugar and butter. Heat until butter melts. Bring to a full boil over high heat. Add flour all at once. Remove pan from heat. Beat mix with spoon until smooth, clings together and comes away from side of pan. Add eggs, one at a time. Beat well after each egg until smooth and shiny. Stir in lemon extract and cool for 15 minutes. (Dough can be refrigerated here.) Fill a large pastry bag with large star on plain tip and fill with half the paste. Heat the oil 1 1/2-inches deep in a wide pan to 400°. Start squeezing paste into oil until you have a ribbon of paste about 7 to 9 inches long. Cut it off with a small knife. Fry 2 or 3 at a time. Fry 5 to 7 minutes and drain on paper towel. Roll in cinnamon sugar.
Preheat oven to 325°. Roll out crescent rolls on a large cookie sheet. Pat to fill out the sheet, pushing the seams together. Bake until medium brown. Let cool. Mix the cream cheese, which has been allowed to soften, and the dry dressing mix together. Spread on cooled crust. Slice the green onions (including the tops) and olives. Chop the tomatoes. Arrange on top of the cheese mixture. Refrigerate. When ready to serve, cut into squares.
Combine butter, sugar and eggs. Add remaining ingredients in order, 1 at a time. Pour cake batter into greased and floured pans. Bake 30 minutes at 350°. Cool cake thoroughly.
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients. Stir just until moistened. Spoon batter into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until done. Let cool 10 minutes before removing from pans.
Mix butter, brown sugar and flour to a crumbly mass. Spread it in bottom of 8 x 13-inch pan. Bake in 275° oven for 10 minutes. Remove from oven. Mix eggs, brown sugar, vanilla, flour, baking powder, salt, chopped nuts and coconut. Spread over other mixture and bake at 300° for approximately 25 to 30 minutes. Cool. Cut into strips.
Bake pie shell at 425° for 8 minutes. Remove and set aside. Reduce heat to 350°. Brown meat in skillet. Drain. Add tomato sauce, pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs, flour and cheese. Turn into prepared shell.	Bake 20 minutes or until hot. Top with cheese. Bake 3 minutes.
Melt butter or margarine. Beat eggs. Add flour and sugar. Stir in pineapple. Place breadstrips on top. Pour butter over bread. Bake in a 9-inch square casserole dish at 350° for 1/2 to 3/4 hour. Very good with ham.
Heat oven to 400°. Grease a 10-inch deep dish pie plate. Mix thawed broccoli, 2 cups of cheese, chicken and onion in the pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth, using either blender or hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining 1 cup of cheese. Bake just until cheese is melted, 1 to 3 minutes longer. Cool 5 minutes before serving to allow it to set.
In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 c. coconut. Pour hot filling into pie shell.
Brown hamburger meat. Add taco seasoning. In a crock-pot, melt cubed cheese, then add the meat and refried beans. Cook on high for about 30 minutes, stirring occasionally. Keep warm. Serve with any kind of chips. I use Fritos. Ro-Tel can be added for a spicier taste.
In a large bowl. Fix Jello according to package directions. Just as jello begins to thicken, add cake, bananas, pineapple, and strawberries. Top with Cool Whip and garnish with nuts. Refrigerate at least 3 - 4 hours before serving.
Mix all ingredients together. Refrigerate overnight. Serve with bread chunks, carrot strips, cucumber slices, green pepper strip, broccoli flowerets, etc.
Mix all ingredients; pack into muffin pan. Cover with the other 1/2 can of tomato sauce. Sprinkle with grated cheese. Bake at 425° for 15 to 20 minutes. Serve 3 to 4.
Cut cheese, butter and cream cheese in 1-inch pieces. Place in medium bowl in microwave at 30% power for 1 to 3 1/2 minutes or until slightly softened, stirring and rotating bowl every 30 seconds. Mash the mixture with a fork until smooth. Stir in onions. Divide in half. Shape into 2 (3 1/2 inch) balls. Toll in a coating of 1 cup finely chopped nuts. Refrigerate at least 3 hours. Store no longer than 1 week.
Mix all ingredients. Shape into balls the size of walnuts. Freeze on cookie sheets. Transfer to Ziploc bags and store in freezer until ready to use. Bake at 350° for 20 minutes or until firm and lightly browned.
Mix flour and meal together. Add salt, sugar and water. Stir until well mixed. Add water, enough to make soft batter. Mix well. Add cracklings and mix again. Grease pan well with 1/2 cup shortening. Place in a 350° oven for 1 hour.
Dice bacon and fry until crisp; drain off grease. Add onion and green pepper and cook until tender. Stir in tomato sauce; simmer 5 minutes. Put beans in casserole. Add sauce. Bake in a 350° oven until bubbly.
Pound flour, salt, pepper and garlic powder into both sides of meat. Brown in shortening; sprinkle remaining flour mixture over meat. Add onions, celery, tomato sauce and vinegar. Cover and simmer 2 hours and 30 minutes. Sprinkle olives and mushrooms over meat for 15 minutes or longer. Add water if needed.
Mix all ingredients. Pour into a 2 1/2 to 3 cup casserole. Bake 25 to 30 minutes at 350°.
Mix half the flour and yeast. Heat milk, sugar, shortening and salt just to melt shortening. Let cool to lukewarm; add to dry ingredients with eggs. Mix well and start adding flour. Mix with hands until dough becomes stiff. Knead until smooth. Grease tops of dough and let rise until double. Form into 3 loaves; let double. Bake at 375° for 40 to 45 minutes.
Mix raisins, shortening, soda in hot water and brown sugar together. Add flour, walnut meats and chocolate chips. Chill well. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes approximately 2 dozen.
Mix dry ingredients. Add milk, flavoring, butter and nuts. Pour into a 9 x 13-inch greased sheet pan.
Preheat oven to 350°. Mix grated cheeses together. Layer cheeses and chilies in 13 x 9-inch pan, ending with cheese. Reserve small amount of cheese for garnish. Beat eggs, milk and flour with wire whisk until smooth. Pour over cheese and chilies. Bake for 30 minutes. Pour tomato sauce over top and sprinkle with remaining cheese. Bake 15 minutes more.
Pack cucumbers in a 1/2-gallon jar. Mix vinegar, alum, salt and spice together; pour over cucumbers; finish filling jar with cold water and seal. Leave 3 months. Wash cucumbers in cold water and split. Heat 1/2 cup vinegar and 4 cups sugar until bubbly. Pour over cucumbers in bowl so you can stir. Let sit for 24 hours or longer before using.
Beat cheese to soften. Add sugar and then add milk gradually. Fold in coconut and Cool Whip. Spoon into crust. Freeze for 4 hours. Garnish with toasted coconut. Let stand at room temperature for 15 minutes.
Melt butter in boiling water. Add flour and salt. Cook to a smooth paste. When done, mixture should form a firm ball. Cool slightly; add eggs, one at a time, beating well after each one. Put by tablespoon on buttered tin. Bake at 450° for 10 minutes, then at 325° for 20 minutes.
Blend ingredients together. Pour into crust. Bake at 425° for 10 minutes. Reduce heat to 350° for about 40 minutes or until center is firm. Do not overbake.
Beat eggs; add sugar and beat well. Add oil and carrots and beat. Sift together the flour, soda, cinnamon and salt. Add to mixture and beat well. Pour into 9 x 13-inch or 3 layer cake pans. Bake at 325° for 40 to 50 minutes for 9 x 13-inch and 30 to 35 minutes for layer cake pans.
Brown, chop and drain ground beef. Combine all ingredients with ground beef and simmer on low heat for 1 hour.
Layer 1/2 each of strawberries and banana in a small serving dish; lightly spread with 1/4 of sour cream. Top with half of pineapple and 1/4 of sour cream. Repeat procedure with remaining ingredients. Yield: 2 servings.
Blend flour, sugar and nutmeg. Add eggs; beat until smooth. Pour over rhubarb in 9-inch pie pan. Top with pastry cut in fancy shapes. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Get some cheese and a piece of bread and put sausage on it. It goes in the oven at very hot. Take it out. Put it on a plate and cut a triangle. Then hold it and eat it.
Combine the first 6 ingredients; spoon into prepared pie crust. Press edges to seal. Slit top crust; top with egg. Bake at 375° for 40 minutes. Cool 10 minutes.
Mix first 6 ingredients and let cool. Add eggs, flour, baking soda, salt and then buttermilk and raisins. Bake at 400° for 20 to 25 minutes. Batter may be stored in refrigerator for future use.
Flour chicken breasts and saute in butter until done. Remove chicken breasts and set aside. Clean the pan and place chicken back in pan with butter, garlic, juice of 1 lemon, capers, mushrooms and herbs. Let reduce until slightly glazed. Serve with rice. Serves 4.
Set margarine and eggs out at room temperature. Boil sweet potatoes about 45 minutes. Drain and mash. You may add 1/4 cup milk (optional). Sprinkle nutmeg on top of pie and place in oven for 1 hour at 350°. (Preheat oven first.)
Cream butter, shortening and sugar. Add eggs and beat. Add orange rind. Add juice and flour a little at a time until all is used. Bake in oven at 350° for 25 minutes.
Mix all together in a jar with tight-fitting cover. Shake well to blend all ingredients and drizzle over fresh fruit salad. Best made in advance of serving.
Mix pineapple with juice and pudding. Stir until dissolved. Add marshmallows and mix well. Add pecans and mix well. Add cool whip and mix well. Refrigerate over night.
Mix yeast in warm water. Mix oil, sugar, milk and flour. Add yeast mixture and mix well. Pour on waxed paper. Knead for 3 minutes. Cover and let rise for 1 hour. Put on waxed paper and roll dough to 1/4 inch thickness. Cut with biscuit cutter. Bake in a oven preheated to 450 degrees for 12 minutes or until golden brown.
Mix all together. Roll out dough and cut into diamonds. Make a slit in middle of each diamond and pull one end through the hole. Fry with pulled side up. Makes approximately 60.
Combine all ingredients, except grated Colby cheese and crushed potato chips. Place in an 8 x 8-inch pan. Sprinkle cheese and chips on top. Bake at 450° for 15 to 20 minutes.
Sift dry ingredients together. Beat egg, applesauce and butter together. Add sifted dry ingredients. Bake in a greased 9 x 13 x 2-inch loaf pan in a moderate oven at 350° for 1 hour.
Cut cake 4 layers. Chop patties and nuts. Soften ice cream slightly. Stir candy, nuts and extract. Spread thick layer of ice cream mixture between cake layers and rebuild the cake. Cover top with ice cream mixture. Keep in freezer, no thawing necessary.
Slice bananas. Toss in lemon juice to keep from turning dark. Mix other ingredients with bananas. This will keep for several days in refrigerator.
Mix all ingredients in saucepan. Bring to boiling point; stir well. Cook 2 minutes. Turn off heat and let sauce cool to room temperature without lid. Sauce will be ready to use.
Mix all ingredients together real good; pour in unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Simmer veal in oleo, salt, green pepper, celery, onion and mushrooms, covered, for 20 minutes. Brown down. Add milk and thicken. Put in casserole and bake 45 minutes at 350°. Heat noodles in can and sprinkle over top just before serving, along with the toasted almonds.
Preheat oven to 350°. Generously coat a 9 x 9-inch baking dish with margarine. Place apple slices in large bowl. Sprinkle with sugar, 1 tablespoon flour and 1/2 teaspoon cinnamon. Toss to coat, then pour into baking dish. In medium bowl, combine margarine, remaining 1/4 cup plus 1 tablespoon cinnamon and nutmeg until crumbly. Stir in oats. Sprinkle over apples, making sure edges are covered. Bake 40 to 45 minutes or until apples are tender. Makes 6 servings.
Put a layer of hamburg in a 2-quart casserole dish. Season with salt and pepper. Put a layer of thinly sliced raw potatoes and onions, chopped fine on top. Dot with butter. Alternate layers until dish is full. Cover with enough milk to moisten and reach top layer. Bake 1 1/2 hours in hot oven at 400°.
Cook spaghetti; drain and place in a lightly greased 9 x 13-inch pan. Combine milk and eggs; stir well. Pour over spaghetti. Cook ground beef, onion and green pepper in a large skillet. Stir until beef crumbles; drain well. Stir in spaghetti sauce and spoon over spaghetti. Layer mushrooms and pepperoni on top. Bake at 350° for 20 to 30 minutes. Sprinkle with cheeses; bake 10 minutes more or until cheeses are melted.
Sift together flour, salt and baking powder. Beat egg yolks thick and lemon colored. Add water and beat until light and fluffy. Gradually beat in sugar, fold in dry ingredients a little at a time. Beat egg whites with cream of tartar until stiff but not dry. Fold into egg yolk batter; add vanilla. Bake in 10-inch ungreased tube pan; 1 hour in 325° oven.