HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble hamburger in baking dish. Add all remaining ingredients. Bake 2 to 3 hours at 350°.
In a large mixing bowl, cream margarine and sugar. Add eggs, cream and vanilla; blend well. Combine dry ingredients, stir into creamed mixture. Drop by spoonful onto lightly greased cookie sheets. Bake at 350° for 10 minutes or until done. Cool. Meanwhile, prepare filling.
Blend in the blender; pour into a 9-inch ungreased pie pan. Add 1 cup of grated cheese or any leftover vegetable or meats. Mix a little to submerge the cheese or leftovers. Bake at 350° for 45 minutes. Let stand 5 to 10 minutes before cutting.
Beat together. Pour in a greased Bundt pan or 2 loaf pans. Bake at 350° for 45 minutes.
Combine and beat for 2 minutes. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Remove from oven. Take toothpick and poke holes into top of loaves. Add Glaze.
Chop potatoes into small pieces. Mix melted butter with one envelope onion soup mix. Toss over potatoes. Bake at 350° for 40 minutes or microwave for 20 minutes.
Dump can of pineapple with juice on bottom of greased pan. Dump can of pie filling on top. Sprinkle dry cake mix all over this. Dribble melted butter over top.
Combine sugar, water and spices; gently boil for 30 minutes. Remove cloves and cinnamon. Add remaining juices and heat when ready to serve.
Dissolve gelatin in boiling water. Add frozen strawberries; stir until thawed. Add crushed pineapple and diced bananas. Pour half of this mixture into 8 x 8 x 2-inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining gelatin over top and chill until firm. Cut in squares. Top with sour cream dollops.
While tortellini is still warm, stir in cheese, celery, onion, grapes, tomatoes and meat.
First Layer: Mix vanilla wafers, melted butter and 1 package crushed nuts. Press into 9 x 13-inch pan. Chill.
Combine sour cream, sugar, flour and salt. Fill unbaked pie shell with sliced peaches to just about the top. Pour sour cream mixture over peaches. Sprinkle with cinnamon and sugar mixture to taste. Bake at 375° until it bubbles, approximately 1 hour.
Boil pasta until tender; cool pasta. Chop onion and carrots; throw in with pasta in bowl. Shake Wishbone dressing bottle (good). Pour over pasta mixture; then add mayo. Stir real well. Season with lemon pepper, garlic (fresh or powder) and a little salt.
Mix in order the sugar, molasses, lard and water. Add flour with baking powder, salt, nutmeg and ginger. Roll dough 1/8-inch thick on lightly floured surface. Cut into cookie shape. Place on ungreased baking sheet. Bake at 350° for about 20 minutes. Check after 15 minutes.
In a large bowl, combine milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
Peel and cook apples until done; add sugar and cool. Roll biscuits on floured paper real thin. Fill with apples. Fry in Crisco oil until brown.
Combine beef, bread, eggs, milk, salt, onion, celery flakes, chili powder and 2 tablespoons barbecue sauce.
Heat oven to 350°. Grease oblong pan (13 x 9-inch). Mix all ingredients thoroughly. Pour into pan. Spread evenly. Bake until golden brown, about 25 minutes. Cut into 2 x 1-inch pieces. Serve warm. This makes a good vegetable dish served with meat, also good cold.
In bowl combine potatoes, sour cream, 1 cup of cheese, carrot, onions and seasonings (except Paprika). Top with remaining cheese and Paprika. Bake uncovered 350 for 25-35 minutes or until bubbly. Makes 8 servings.
Blend orange juice into cornstarch; stir in soy, sugar and lemon juice. Set aside. Drain peaches; reserve syrup for another use. Heat wok over high heat; add oil. Stir-fry peanuts 2 to 3 minutes or until toasted; remove from wok. Stir-fry ginger root 30 seconds. Add onion; stir-fry for 2 minutes. Add zucchini; stir-fry 1 minute. Remove vegetables from wok; add more oil if needed. Stir-fry ham in hot oil for 2 minutes. Stir orange juice mixture; add to wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in peaches, peanuts and vegetables. Cover and cook 1 to 2 minutes. Serve over rice. Serves 6.
Cream shortening and sugar and add eggs. Beat until pale and fluffy. Sift flour and baking powder and add alternately with milk. Add vanilla.
Put cream cheese and powdered sugar in a bowl. Beat until smooth. Add peanut butter and milk. Beat until smooth. Fold in the Cool Whip. Pour into graham cracker crust. Put in freezer until ready to serve. Serve frozen with hot fudge.
Break up bread. Soak in milk. Using your hand, crush and mix bread. Add beaten eggs, sugar, vanilla and raisins. Pour melted butter into bottom of 12 x 7-inch baking dish. Pour in egg mix. Bake at 300° for 1 hour or until very firm. Let cool slightly. Pour Bourbon Sauce over top.
Pare apples. Slice and arrange in a 9-inch pastry lined pie pan. Mix 1/2 cup sugar with the cinnamon. Sprinkle over the apples. Sift 1/2 cup sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Bake in hot oven at 400° for 40 to 50 minutes.
Mix shortening, sugar, eggs, rum flavoring, flour, baking soda and unsweetened pineapple juice together. Mix the mixed fruit, candied cherries, pineapple, dates, raisins and flour together. Combine the two mixtures together and add the coconut and walnuts. Mix all together. Pour into greased bread loaf pans. Bake at 275° for 2 1/2 hours. Makes approximately 3 to 4 loaves.
Heat oven to 400°. Grease 10 muffin cups. Brown hamburger, drain. Stir in pizza sauce and 4 ounces of the cheese. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides. Spoon about 1/4 hamburger mixture into each biscuit lined cup. Sprinkle each with cheese. Bake for 10 to 12 minutes. or until edges of biscuits are brown.
Stir yeast into water until dissolved. Add sugar, salt, shortening, eggs and mashed potatoes. Add flour and mix until dough is easy to handle. Cover and place in refrigerator for a few hours or overnight. Shape into rolls and let rise 2 to 3 hours. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together. Pour into a 9 x 13-inch pan well-greased and floured. Bake at 350° for 30 minutes.
Cook macaroni; grease crock-pot. Place 1/2 of macaroni in crock-pot. Add 1 cup of cheese, rest of macaroni and rest of cheese on top. Mix eggs and evaporated milk. Salt and pepper. Cut butter and place into cheese and macaroni. Pour eggs and milk over mixture, then pour milk to the top. Cook 1 hour on high, then on low for 1 1/2 to 2 hours.
Cream shortening, sugar, eggs and vanilla; mix well. Fold in corn flakes, oatmeal, nuts and other ingredients. Drop by spoonful onto greased pan. Bake at 350° for 8 to 10 minutes.
Peel and cook potatoes. Add sour cream, cream cheese, onion salt and pepper. Beat until light. Place in greased 2-quart casserole. Cover and store in refrigerator until ready to use. To bake, dot with butter and bake at 350° for 40 minutes, uncovered.
Bake biscuits. Put cheese and ham in biscuits. Mix butter, poppy seed and mustard in saucepan until melted, then add onion. Spoon mixture over biscuits. Store in refrigerator. Warm in microwave for 1 minute.
Simmer diced veggies in chicken stock until tender, but crisp. Melt butter in large pot. Blend in flour. Heat milk to boiling, but do not boil. Slowly blend into flour mixture until smooth. Add cheese. Stir until melted. Strain veggies from stock and add stock to cheese-milk. Stir until smooth with wire whip. Add veggies and cooked chicken. Season to taste. Garnish with fresh parsley sprigs.
Peel and dice potatoes. Boil until tender. Melt butter in 5-quart pan over medium heat. Add onion, salt and pepper. Cook until onion is tender. Adjust heat as needed. Add flour and stir until smooth and bubbly. Remove from heat. Gradually add milk, stirring constantly. Return to heat and bring to a boil. Reduce heat and add potatoes. Simmer 10 minutes.
In tall glass, mix together cream of coconut and syrup. Add ice cream and club soda. Stir. Garnish as desired. Serve immediately.
Butter casserole dish. Sprinkle rice. Mix soups together and pour evenly over rice. Sprinkle mushrooms and cut up butter patties. Cook at 350° for 1 hour and 15 minutes.
Place sherbet in a large punch bowl, then add remaining ingredients; stir well. Chunks of orange sherbet will remain in punch. Makes about 5 quarts.
Put rice in bottom of a pan or casserole dish. Brown chops and place on top of the rice. Pour soup diluted with 1/2 can of water over it. Add 1/2 can of water to pan that you browned chops in and put over chops. Bake in 350° oven 1 hour. Be sure to cover dish.
Wait til the second big snow because the first big snow has all the dirty stuff from the airplanes in it. Put snow in a big pot. If you want chocolate, put coco* in your sugar. About 1 tablespoon to a cup of sugar. Put this on the snow and add enough cream to make it icy.
Combine all ingredients. Beat at least 5 minutes. Bake at 350° for 40 minutes.
Cook macaroni and drain. Add all ingredients. Spoon into a 1-quart baking dish coated with cooking spray. Bake at 350° for 30 to 40 minutes.
Roll crackers and wafers into crumbs. Mix with other ingredients. Pack in graham cracker box. Chill for several hours or may be made and frozen.
Wrap chicken breasts with bacon strips. Lay each chicken breast on top of 2 slices of dried beef in greased casserole dish. Mix soup, sour cream and cream cheese; pour over chicken. Bake at 325° for approximately 2 hours. (Sauce is good poured over rice or mashed potatoes.)
Mix dry ingredients. Add coloring to water. Cook slowly in saucepan, stir constantly. It will ball up when done. Remove and knead. Store in Ziploc bag.
Mix together first 6 ingredients and put in refrigerator overnight. Remove and roll into little balls; dip into egg white, then into ground nuts. Put on greased cookie sheet. Press thumb in cookie dough and bake at 350° for 12 to 15 minutes.
Put the cream cheese in a bowl and let it soften at room temperature for 1/2 hour. Stir in the milk a little at a time. Gradually add just enough powdered sugar to make a firm dough. Add the vanilla.
Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled frying pan at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. Serves 4.
Heat 2 or 3 inches Crisco oil to 365° in deep fryer or deep saucepan. Combine cornmeal, flour, baking powder and salt in bowl. Add buttermilk, egg and onion. Mix until well blended. Drop batter by tablespoonfuls into heated oil. Fry a few at a time for 3 or 4 minutes or until golden brown. Turn as needed for browning. Drain on paper towels. Serve immediately. Yields one dozen.
Cook spinach, drain well. Set aside. Mix together all ingredients, stir in spinach and cool in refrigerator. Roll into small balls and bake on ungreased cookie sheet at 350 for 15 minutes.
Cook chicken in boiling water until tender. Debone chicken. Strain broth, reserving 2 2/3 cups. Combine chicken soup with half the broth. Mix well and set aside. Combine mushroom soup with remaining broth. Mix well and set aside. Combine stuffing mix with butter, reserving 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a slightly greased 13 x 9 x 2-inch baking dish. Top with half of the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers. Sprinkle with reserved stuffing mix. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 to 45 minutes.
Spread pie filling on bottom of a greased 9 x 13-inch pan. Arrange drained pineapple chunks on top of pie filling. Sprinkle cake mix on top of pineapple. Pour melted margarine on top of cake mix. Sprinkle on coconut and nuts. Bake 1 hour at 350°. Serves 12.
Leave all ingredients out for 2 hours to soften. Lay the pickles out on a paper towel; pat to dry. Lay dried beef out flat and spread softened cream cheese on meat. Place pickle on edge of meat and roll the meat around pickle (jelly roll style). Repeat steps and re-roll the pickle with a 2nd piece of meat. Refrigerate the rolls for approximately 1 hour before slicing.
Preheat oven to 325°. In a large saucepan, combine sugar, shortening and molasses. Heat to boiling, stirring occasionally. Remove from heat; cool to room temperature. Stir in remaining ingredients in order listed; blend well.
Combine shortening, sugar, salt. Add eggs. Dissolve yeast in warm water. Add water mixture and flour, knead until smooth. Let rise 1 - 2 hours. Cut dough in half, roll each half in circle. Spread melted butter on dough before cutting. Cut into 1/16ths. Roll from large end to small end making crescents. Bake at 350°F until light brown, approximately 15 to 20 minutes. Makes 32 rolls.
In a blender container, process cranberry juice cocktail, strawberries, banana and frozen yogurt on high until smooth. Makes 4 servings.
Combine bread and milk; let stand 10 minutes. Mix well with fork to a fine mixture. Add meat, onions, salt and herbs; mix well and form into balls; wetting hands frequently will prevent sticking. Roll balls in seasoned flour (salt and pepper). Brown in 2 tablespoons of butter or drippings in skillet. Place balls in 2-quart casserole dish.
Mix all ingredients. Pour 1/2 batter into 9 x 13-inch greased pan. Layer sliced apples over batter. Sprinkle with cinnamon. Pour remaining batter over apples. Sprinkle the top with cinnamon. Bake at 350° for 1 hour.
Sift dry ingredients together. Cut in shortening until mixed thoroughly. Add milk and dissolved yeast. Work together with a large spoon until all flour is moist. Cover bowl and refrigerate until ready to use. Bake at 350° until brown. Dough will keep for weeks in refrigerator.
Cream together oleo and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn mixture into pan. Spoon pie filling into the cake in 16 spots.
Heat cranberry juice, cloves, cinnamon stick and water. Boil 3 minutes. Let stand 1 minute. Remove spices. Stir in sugar until dissolved. Blend in lemonade; heat to boiling. Boil 1 minute. Serve hot.
Cut chicken into bite size pieces. Cut water chestnuts into small pieces. Mix crumbled crackers and margarine. Spread half of crackers in bottom of casserole dish. Mix all of the other ingredients and spread over the crackers on the bottom of dish. Sprinkle remaining crackers on top and bake at 350° for 45 minutes.
Cut each biscuit into quarters. Shake in a bag with granulated sugar and cinnamon. Place one layer of biscuits in greased tube or Bundt pan and sprinkle with nuts. Add two more layers of biscuits and nuts on top of first. Melt brown sugar and margarine and boil for 1 minute. Pour over top of the 3 layers. Bake at 350° for 35 minutes. Let stand 10 minutes to cool, then remove one cube at a time (like finger cakes) and serve!
Partially defrost hash browns. Mix them with melted margarine, Cheddar cheese, onions, sour cream, chicken soup and salt. Put mixture in greased 9 x 13-inch baking dish. Sprinkle corn flakes on top. Pour 1/4 cup melted margarine over corn flakes. Bake uncovered in a 350° oven for 1 hour and 15 minutes. May be made the night ahead, refrigerated and baked the next day.
Take hamburger; brown in skillet with onion, salt, pepper and garlic. Pour hamburger and drippings into a big stock pan. Add the water, then rest of the ingredients. Cook until potatoes are tender, about 1/2 hour or so. Very good.
Heat oven to 350°. Cook bacon to crisp; drain. Crumble bacon. In 2-quart casserole, combine bacon, Van Camp's pork and beans, onion, ketchup, molasses, brown sugar, mustard and Worcestershire. Bake, uncovered, for 45 to 50 minutes or until thickened and bubbly, stirring every 15 minutes. Makes about 8 servings.
Brown ground beef and onion; drain and add chili powder. Mix in next 6 items. Simmer 15 minutes. Serve with Doritos chips.
Cream margarine and cheese with electric mixer. Add sifted dry ingredients. Press dough through cookie press onto cookie sheet. Bake about 12 minutes at 375°. Makes about 75 straws.
Place pie filling in 8-inch square pan. Combine dry ingredients. Sprinkle on top. Dot with margarine or butter. Bake at 375° for 30 minutes until golden brown. Serve with ice cream or whipped cream. Makes 6 servings.
Melt butter in a 300° electric skillet. Place pineapple on butter in bottom of skillet. Add brown sugar to taste. Mix cake mix, eggs and pineapple juice. This may have lumps. Not to worry. Pour on pineapple rings and bake for 8 minutes with cover on. Cool 2 minutes. Flip onto plate. Garnish with maraschino cherries.
Cream the butter and sugar. Add applesauce. Sift together the flour, baking soda, baking powder and salt and stir in. Add oats and raisins. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375° for about 10 minutes. Makes 3 dozen.
Add cucumbers and onions. Bring to a boil for 8 minutes. Pour into hot jars and seal. This makes 8 pints.
Pour pie filling into a 13X9 pan. Spoon pineapple on top of pie filling. Sprinkle cake mix over pineapple. Melt butter and pour over cake mix. Sprinkle nuts and coconut over margarine. Bake at 350 degrees for 35 minutes or until golden brown.
Preheat oven to 400°. In a 7 x 11 x 2-inch greased glass baking pan, combine wine, stock or water, salt and rice. Place chicken breasts over rice mixture. Combine mushrooms with soup. Spread over chicken. Sprinkle with thyme, bread crumbs and butter. Cover tightly with foil and bake about 1 hour or until chicken is done.
Heat oven to 350°. Keep aside 1/2 cup of Mozzarella. Mix remaining Mozzarella with zucchini, Ricotta and Parmesan.
Dissolve Jell-O in water. Stir in cranberry sauce and crushed pineapple (do not drain). Add port wine and nuts. Pour into 1 1/2-quart greased mold and chill.
If leeks are not available, use more onions. Saute onions, leeks and garlic in olive oil until transparent, but not brown. Combine sauteed vegetables, parsley, thyme, bay leaf, tomatoes and stock in 2-quart saucepan. Simmer over medium heat until tomatoes (if fresh) are cooked and flavors are well combined. Remove bay leaf. Season with salt, tamari, soy sauce and honey to taste. Garnish with chopped parsley and green onion tops. Yield: 6 cups.
Remove skin from breasts. Dip into buttermilk. Roll in Bisquick. Line baking dish with aluminum foil. Place chicken on foil and cover with more foil. Bake at 325° for 30 minutes. Remove top foil. Bake for 15 to 30 more minutes.
Flour, salt and pepper pork chops, then fry them until brown. Saute the onion and pepper. In a large casserole dish, well sprayed with Pam, sprinkle the rice, then add the onion and pepper. Pour the soup and water over last. Stack pork chops atop this. Bake at 400° for 45 minutes, uncovered. Wonderful!
Wash and drain vegetables. Slice cucumbers and onions. Soak in salt solution (2 quarts ice water and 1/2 cup salt) for 3 hours. Mix vinegar, sugar and spices. Bring to a boil. Add cucumbers and onions just to heat through. Pack hot cucumbers into jars, leaving 1/2-inch headspace. Cover with boiling hot liquid. Adjust lids. Process in boiling water bath for 15 minutes.
Cook ham on top of stove in Teflon lined Dutch oven. Cook until ham is brown. Add a cup of water and simmer for 15 minutes. Peel and slice potatoes. Add flour, onion, cheese and salt. Pour milk over mixture and mix well. Pour into ham. Cook for about 30 minutes or until done. Stir often. Pour into casserole and serve.
Crumble and brown beef in skillet or stew pot. Drain and add onion and a bit of oil in necessary. Add tomatoes and seasonings. Simmer about 2 hours. Add beans with liquid. You can add water if necessary. Heat through and remove bay leaf.
In a greased 13 x 9 x 2-inch baking dish, layer half of the potatoes and onion. Sprinkle with salt and pepper; repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes.
Preheat the oven to 325°. Drain and chop the artichoke hearts. Mix the artichoke hearts with the mayonnaise, cheese and garlic, combining well. Put the mixture in a small, ovenproof casserole; sprinkle a little paprika on top and bake for 45 minutes. Yield: 4 servings.
In medium mixing bowl, stir together flour, cocoa, soda and salt. In large mixing bowl, beat shortening about 30 seconds. Add brown sugar and vanilla; beat well. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with the 1/2 cup milk, beating after each addition.
Mix margarine, nuts, apricots, salt and vanilla. Add eggs, sugar, baking powder and flour. Bake in greased 8 x 8-inch pan at 325° for 35 to 40 minutes.
Boil raisins in water until water is evaporated. Mix remaining ingredients in mixer. Stir in raisins. Form cookies. Dip each cookie in cinnamon/sugar before baking. Bake at 350° about 12 minutes. These are soft cookies.
Beat together well all ingredients except shrimp. Fold in shrimp by hand. Best made one day ahead. Do not use light cream cheese; will not set. Serve with fresh vegetables or crackers.
In quart jar, alternate sliced beets and onions slices. Fill to top. Pour pickle juice in to fill all spaces. Cover tightly and refrigerate 1 week. A family favorite.
Mix eggs, sour cream and self-rising corn meal mix. Batter may be thick. Fry in oil until brown. These pancakes take longer to fry, brown slowly. Serve with butter and warm syrup. Makes 8 to 10 pancakes.
Combine cream cheese and milk. Add crabmeat, chopped onion, horseradish, salt and pepper; blend well. Sprinkle with toasted almonds; bake at 375° for 15 minutes.
Mix cheese and dried beef together. Add the whites of onion (chopped fine); form into ball. Chop the green onion tops and roll cheese ball in them.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar and vanilla. Stir in nuts and chocolate chips.
Mix salmon, egg and crackers. Add 1/2 can of mushroom soup. Mix well. Put into well-greased baking dish and put rest of soup on top. Bake at 400° for 1 hour.
Mix all vegetables, cheese and bacon in large bowl. Mix sauce and pour over vegetable mix. Enjoy!
Combine all dry ingredients in a large bowl. Add oil; beat well. Add eggs, beating well. Add buttermilk and vanilla; mix thoroughly. Stir in preserves and pecans. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix egg, vinegar and water together. Sift flour and salt. Add shortening. Combine with liquid ingredients.
Dissolve gelatin in hot water. Drain pineapple, reserving syrup. Add water to syrup to make 1 cup; add to gelatin with vinegar and salt. Chill until partially set. Fold carrot, pineapple and nuts into gelatin. Turn into individual molds or 10 x 6 x 1 1/2-inch dish. Chill until firm.
Peel, core and grind orange. Place pears, orange, cherries, pineapple and lemon in kettle. Cook to desired thickness.
Melt butter in a heavy pan, adding sugar and salt, stirring thoroughly. Add syrup. While stirring well, add milk slowly. Cook over medium heat, stirring constantly to 240 degrees for about 12 to 15 minutes. Add pecans and stir. Remove from heat, stir in vanilla. Drop onto buttered muffin tins so they will be uniform in size.
First, heat the olive oil in a large soup pot and saute the onion, garlic, mushrooms, green pepper, salt and white pepper together until the mushrooms are tender. (This should take about 5 minutes.) Add the chicken or vegetable stock and tomato paste to the soup pot and mix well until the tomato paste is completely blended into the stock. Stir in the red lentils and bring to a boil. Then lower the heat, cover and cook over medium-low heat for 15 minutes, stirring occasionally. Add the basil and simmer with the pot covered 15 minutes longer. Add extra salt and pepper to taste. Serve the stew in individual bowls and float 1 tablespoon of dry sherry on top of each bowl. Garnish the bowls with the remaining basil leaves and serve hot.