HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion in large skillet; drain. Stir in water, pepper, tomato sauce and paste. Simmer 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups cheese. Spoon mixture into greased 12 x 8 (2-quart) baking dish. Separate refrigerated biscuits into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping each other slightly. Gently brush biscuits with butter. Sprinkle with oregano. Scatter remaining cheese all over meat mixture. Bake at 375° for 22 to 27 minutes or until biscuits are browned.
Let meat, hot water and fat cook until meat is tender. Add garlic, chili powder, carman seed and cracker crumbs and oats. Cook on low for an hour. Add tomato sauce or paste. If desired, kidney beans can be added.
Mix all ingredients; beat well. Divide into 3 layer pans. Bake at 350° for 30 to 35 minutes. Use any desired frosting on these layers.
Cook zucchini in salted water until tender; drain well. Cook onion and	carrots in melted oleo. Mix all ingredients together. Add zucchini last. Bake in casserole dish for 45 minutes in a 350° oven or microwave for about 20 minutes on high setting.
Mix all together. Pour into greased loaf pan. Bake at 350° for 45 minutes. When you take out of the oven, butter the top.
Preheat oven to 450°. Mix together flour, salt, baking powder, sugar and soda. Cut in shortening. Add buttermilk. Mix, pat and cut. Yields 12 biscuits.
Combine all ingredients. Put in pan. Bake at 250° for about one hour.
Mash avocado in bowl. Add yogurt, onion, salt and white pepper. Stir until blended. Serve with carrot sticks.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. Heat sugar and water until sugar melts; set aside. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough out into a large rectangle about 1/2-inch thick. Sprinkle cinnamon over apples. Then place apples evenly over the dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough into about 16 slices, 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake at 350° for 55 to 60 minutes. Makes 8 servings.
Brown bacon and keep grease. Saute onions and celery in bacon grease. Put all together and bake at 350° for 1 hour.
Skin chicken and split into halves; remove fat. Using a wooden mallet, flatten breasts (breasts should be 1/4 inch thick).
Heat oven to 350°. Place 4 to 6 chops in bottom of 9 x 13-inch baking dish. Season with salt and pepper. Top each chop with an onion slice. Then cover each with 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and bake 1 hour. Uncover and bake an additional 30 minutes.
Mix sugar-free pudding in milk. Mix well; use mixer. Add lemonade mix; mix well. Add Cool Whip; mix well. Put into crusts and chill.
Soften yeast in water. Add sugar and beaten eggs. Stir dry milk into 3 cups of flour. Add flour mixture to first mixture and beat until smooth. Add salt and soft shortening. Add remaining flour until soft dough is formed. Turn dough onto floured surface; cover with greased bowl and let rest 10 minutes. Knead dough until smooth. Cover and let rise until double in bulk. Punch down and shape into rolls. Grease tops with oleo and let rise one-half hour. Bake rolls at 375° for 18 to 20 minutes.
Combine chocolate crumbs and 1/3 cup melted butter. Firmly press mixture on bottom and sides of a 9-inch pie plate. Bake at 350° for 6 to 8 minutes.
Heat oven to 400°. Mix all ingredients, except cheese. Place about 1 cup mixture in each of 5 or 6 baking shells. Place on baking sheet and bake for 15 minutes. Remove from oven and top shells with cheese. Bake 2 to 3 minutes longer.
Grind the oatmeal in a food processor or blender until it is as fine as cornmeal. Sift with the rye, wheat, soda and salt into a large bowl. Stir in 1 1/2 cups buttermilk, mix quickly. Shape the dough into 2 rounds. Place into two 8-inch greased cake pans. Slash deep X across the tops, pour 1 tablespoon buttermilk into center of each cake. Bake 5 minutes in preheated 450° oven. Reduce heat to 375°, continue baking for 30 minutes or until tops are lightly browned and bottoms are well browned. Cool on rack.
Mix all ingredients together. Bake 1 hour in oven at 350°. Makes 1 loaf.
Mix cereal, sugar, flour, soda and salt. Add eggs or Egg Beater equivalent, buttermilk and oil. Mix in large bowl. Batter lasts 6 weeks or so in refrigerator. Use whatever amount you need to make muffins for any specific time. Bake at 400° for 15 minutes.
Sift all dry ingredients together. Cut in shortening. Beat eggs with sugar and vanilla and add to flour mixture; mix well. Shape into small balls. Place on cookie sheet 2 inches apart. Flatten each with bottom of glass.	Bake at 375° for 8 or 10 minutes.
Arrange corned beef on cocktail rye bread. Cover lightly with sauerkraut. Top with sliced Swiss cheese. Bake at 350° for 10 minutes or until cheese melts. Serve hot. Makes 20 appetizers.
Soak cabbage in water. Shake off excess water and place in pot with heated bacon drippings or oil. Add other ingredients and simmer for 45 minutes. Stir occasionally. Serves 4.
Mix all ingredients together. Bake at 350° for 30 minutes. Serve with tortilla chips.
Cream the shortening and sugars. Add eggs, oatmeal and vanilla. Sift dry ingredients and add to creamed mixture. Add nuts. Mix thoroughly. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. Makes approximately 120 cookies.
Put grease in iron skillet; let it heat. Roll okra in meal with salt added. Shake off excess meal. Put battered okra into grease. Fry until brown. Turn off heat. Place skillet with okra in oven. Cook at 350° for 10 minutes.
Preheat oven to 350°. Butter heavy large baking sheet. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add pecans and stir until pecans are coated with mixture (about 1 minute). Transfer pecans to prepared sheet, spreading evenly. Bake until light brown (13 minutes). Transfer to cookie sheet (lined with wax paper) and separate pecans with fork. Cool completely. Great added to salad with romaine, Blue chunks and vinaigrette dressing.
Melt first 2 ingredients in a 3-quart saucepan over medium heat, stirring constantly. Remove from heat and cool to lukewarm. Then add flour, brown sugar, baking powder, salt, vanilla and egg. Mix well. Add marshmallows, chocolate bits and nuts. Fold into batter until just combined, about 5 strokes. Spread in a greased 9-inch pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be jiggly when done but will be all right when cool.
Add margarine or butter to heated large skillet. Then add chicken, green and red peppers, onion, salt and pepper. Cover and let simmer for about 30 minutes, stirring occasionally. Drain most of the juices; leave a small portion of the juice in the pan, then add the barbecue sauce. Serve over pasta or rice.
Cream shortening and sugar; add eggs and beat well. Add dry ingredients alternately with banana, blending well after each addition. Stir in nuts. Pour into well greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes until done. Remove from pan; cool on rack. Wrap and store overnight.
Bake cake according to directions on back of box. When pulled out of oven, poke holes all over cake with knife. Immediately pour milk over cake, followed by caramel syrup. Sprinkle heath bar over caramel layer. Let cool. Spread 1 layer of cool whip on top. Drizzle chocolate syrup on top. Place in refrigerator to let cool whip set.
Beat eggs in a small bowl. Gradually add sugar; mix well. Add melted margarine and bourbon. Blend in cornstarch. Stir in pecans and chocolate chips. Pour into unbaked pie crust. Bake in a 350° oven for 45 to 50 minutes. Cool 1 hour. Serve warm with Bourbon Flavored Topping.
Grease or Pam a 15 x 10 x 1-inch jelly roll pan. Beat all ingredients, except coconut and nuts, until well blended. Spread in pan and sprinkle with coconut and nuts. Bake until golden brown at 350° for 25 minutes. While hot drizzle with glaze.
In skillet over heat, in hot oil, cook pork chops 1/2 at a time with onion, for 10 minutes or until browned on both sides. Stir in soup and water. Reduce heat to low. Cover; simmer for 10 minutes, or until pork chops are fork-tender.
Mix together the sugar, cocoa and salt in a 2-quart casserole. Make a well in center. Add butter. Pour in milk. Do not stir! Microwave on High for 2 minutes. Remove from microwave. Add vanilla and stir. Add chopped nuts. Pour into greased 8 x 8-inch dish and refrigerate. Cut into squares. Can be frozen. Fudge ready in 15 to 30 minutes.
Mix Kool-Aid, sugar and pineapple juice. Add enough water to make 1 gallon of punch. Pour over sherbet (pineapple or orange sherbet). Add Sprite or 7-Up to punch.
Mix flour and pecans; melt margarine and pour into flour mix. Stir until well mixed. Press in bottom of large Pyrex baking dish. Bake at 350° until brown. Cool. Blend cream cheese, confectioners sugar and 1 cup Cool Whip. Spread on crust. Mix pudding mix and 3 cups milk for next layer. Spread Cool Whip over this and sprinkle with nuts. Refrigerate until served.
Cream together butter, sugar and salt. Add next 4 ingredients. Shape into small balls. Press center with thumb. Bake at 350° for 10 to 12 minutes. Remove from oven and press chocolate star or Kiss into thumb indentation. Let cool.
Mix gently together cereal and powdered sugar. Add butter; mix and add peanut butter. Mix. Mold 1 heaping teaspoonful in ball and place on wax paper. Refrigerate several hours. Melt chocolate (double boiler) and dip balls into chocolate and place on wax paper and refrigerate.
Place milk, candy bars and marshmallows in top of double boiler and melt. When melted, set out of water and cool completely. Fold Cool Whip into chocolate. Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.
Saute garlic in olive oil over low heat (do not burn garlic; if you do, start again). Add clam juice, tomatoes, tomato sauce, salt, pepper and oregano; stir and cook together for 10 minutes. Add clams and parsley; cook another 10 minutes. Sauce is done!	Serve over spaghetti or linguine. Sprinkle with fresh grated Parmesan cheese. Serve and enjoy.
Put all but blueberries in mixing bowl and beat with electric mixer until a smooth batter. Add and stir in berries. Then measure together 1 cup sugar, 1 teaspoon cinnamon and 1/2 cup flour and crumble in 1/2 cup soft butter to sprinkle on top. Pour into greased 13 x 9 x 2-inch pan or three smaller pans. Bake in 375° oven for 45 to 50 minutes.
Shred cabbage in bowl. Next layer shredded onion and shredded bell pepper. Sprinkle sugar to cover top. Do not stir! Bring other ingredients to a boil. Pour over cabbage while hot. Refrigerate overnight. Do not stir until ready to serve. Serves 12. Stays fresh and crisp 9 to 10 days.
Grease a 9 x 13-inch pan. Preheat oven to 375°. Cook the noodles. While the water is coming to a boil and the noodles are cooking, blend 1 cup cottage cheese, egg yolks, sugar and vanilla. Beat the egg whites until they are stiff, but not too hard (you know, the soft peaks that sort of slump over when they get too high). By now, the noodles are about done.
Soften gelatin in 1/2 c. tomato juice. Bring remaining tomato juice to a boil. Stir in softened gelatin. Add lemon juice, spices and sauces. Chill until slightly thickened. Add celery, onion and shrimp. Pour into two 9 X 5 loaf pans. Chill until firm. Cut into cubes and serve on lettuce leaves.
Cook broccoli in 1 inch salted boiling water until tender; drain and save liquid. Add enough water to make 1/2 cup. Place liquid, broccoli, sour cream and garlic in blender until smooth. Place mixture in saucepan. Add soup and Worcestershire. Heat to boiling. Garnish. Serve with crackers. Makes 2 cups.
Active yeast (mix with water). Melt margarine. Add all other ingredients together with yeast and margarine in mixing bowl with dough hook attachment. Mix until dough comes off the bowl. Next proof dough until double in size. Punch down; separate into 2 ounce balls. Place on greased cookie sheet and proof for 30 minutes. Bake at 350°. Brush with margarine and serve.
In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13 x 9 x 2-inch baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour. Stir in butter. Sprinkle this over rhubarb in baking dish. Bake in 350° oven for 40 minutes or until rhubarb is tender.
Mix all ingredients except cornstarch. Heat until pears are tender. Thicken with cornstarch. Pour into casserole type baking dish. Cover with dough.
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons bread crumbs. Form mixture into 6 to 8 balls. Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side. Makes 4 servings.
Layer rice, chicken, cheese and soup in buttered 2-quart casserole until all have been used. Pour in chicken broth. Sprinkle with bread crumbs. Bake at 350° for about 3 minutes or until cheese is melted and golden brown.
In saucepan, bring margarine, cocoa and water to a boil. Remove from heat and add remaining ingredients. Mix well and pour into greased pan. Make icing while cake is baking.
Beat egg whites until foamy. Add cream of tartar. Beat until stiff. Add sugar. Fold in vanilla, crackers and nuts. Put in buttered pan and bake at 350° for 30 minutes.
In large skillet in oil and butter, lightly brown the chicken cutlets on both sides. Pour salsa and wine on top of cutlets; simmer about 15 to 20 minutes until cutlets are thoroughly cooked. While cutlets are cooking, prepare rice and serve cutlets over rice.
Mix all ingredients in small bowl. Refrigerate several hours or overnight. Makes 4 to 5 servings.
For extra flavor, instead of 1 cup Karo, use 3/4 cup Karo plus 1/4 cup maple syrup.
Prepare dough on cookie sheet. Pinch edges together to form crust. Bake at 350° for 10 to 12 minutes. Brown beef. Drain fat. Add seasoning mix and tomato sauce. Simmer until thick. Spoon over crust. Top with cheese and bake until cheese melts. Add lettuce and tomatoes.
Brown ground beef and drain. Add remaining ingredients. Bring to a boil and simmer 30 minutes. Serve with grated cheese and tortilla chips.
Combine rice, water and salt in pan with lid. Bring to a boil; reduce heat and simmer for 45 minutes. Drain well. In a skillet, cook sliced mushrooms, chopped onions and celery in butter until tender. Stir together mushroom soup and whipping cream. Stir in vegetables and cooked rice. Bake in 350° oven for 40 minutes.
Sprinkle nuts and coconut in greased 9 x 13-inch baking pan. Mix cake according to package directions. Pour over nuts and coconut. Mix cream cheese, butter and sugar. Spoon on top of batter by heaping tablespoonfuls. Bake at 350° for 45 minutes.
Heat milk in heavy saucepan to boiling point (212°). Combine candy, molasses and ginger in container of electric blender; add milk. Blend on high speed until smooth. Serve in mugs; top with whipped cream. Serve immediately. Yield: about 2 1/2 cups.
Dissolve jello in boiling water. Add strawberries. Stir in pineapple with juice and bananas. Pour half into 8 x 8 x 2-inch dish or mold and chill until firm. Spread evenly with sour cream, pour remaining jello on top and chill. Top with sour cream when ready to serve.
Mix all ingredients together and chill in refrigerator for at least 1 hour before serving. Good on crackers or corn chips.
Crush onions with salt; add lemon juice. Dice chicken into desired chunks. Stir lemon-onion mixture over chicken chunks. Add salt and spring onions. Add coconut. Add pepper if desired.
Cook in a double boiler about 2 or 3 hours, until thick and shrimp fall apart. (This is a double recipe and may be cut in half, if desired.) Good on toast or on saltine crackers. Serves 4 to 6.
Add sugar to tomatoes and boil for 20 minutes. Stir in jello and mix. Pour into sterilized jars and seal.
Layer ingredients in the order given. Serve with corn chips or tostados. Yield: 8 cups.
Brown sausage and onions in skillet. Drain. Add diced potato and eggs and scramble all together. Place generous amount of cooked mixture in a steamed tortilla. Excellent served with picante sauce.
Saute onion, green onion and pepper in butter. Add soup and 2 cans of water. Add mushrooms, shrimp and seasoning. Cook until shrimp is done. Serve over rice with salad and French bread. (You may add a little cornstarch to make sauce thicker.)
Cream softened butter and sugar until smooth. Add vanilla, nuts, salt and flour. Roll by hand into small rolls. Place on greased cookie sheet and bake 30 minutes at 325° or until brown. Cool slightly and place in a bag of powdered sugar and shake to coat. Dry on waxed paper. Store in airtight container.
Scoop one rounded spoonful of lime or orange sherbet into glass dessert cups. Then one rounded scoop of pineapple sherbet and fill with 7-Up. Serve immediately. Great for parties. Makes 20 cups.
Bake cake. Poke holes in cake and pour condensed milk over cake. Let cake cool. Top with Cool Whip.
Mix all together except egg whites. Beat egg whites separately. Add last. Pour mixture into uncooked pie crust and bake in a 300° oven until top is brown. The egg whites will make the top crust.
Cream together cheese and mayo. Add shrimp and onion, then mix well. Serve with crackers or chips.
Combine in saucepan: butter, sugar, cocoa, vanilla and beaten egg. Boil over low heat a few minutes, until blended. Add remaining ingredients and spread in a 13 x 9-inch pan. (Pack down and cool in refrigerator.)
Melt butter, peanut butter and marshmallows over low heat, stirring constantly until melted. Remove from heat. Add cereal. Stir to coat. Press mixture into greased square cake pan. Chill until firm. Cut into squares.
Slice fish into 1/4 to 1/2-inch strips. Roll halibut in oil; shake off remaining oil. Roll fish in cheese. Roll fish in bread crumbs; season to your liking. Place on cooking sheet. Bake in oven at 450° for 10 minutes, or until done.
Cream butter and sugar until light. Stir in syrups. Add beaten eggs, vanilla, and mix well. Add nuts. Pour into unbaked pie shell. Bake at 325 degrees for one hour.
Brown beef and onion and drain; add soups, milk, sauce and chilies to beef and onion. Bring to a boil; line baking dish (deep one), greased. I use a large baking dish, layer tortillas. Then meat sauce, cheese, repeat another layer. Top with grated cheese. Bake at 350° for about 40 minutes. I spray Pam on foil and cover to keep the cheese from burning. Remove foil the last 15 minutes.
Drain pears, reserving 3/4 cup syrup. Dice pears and set aside. Dissolve gelatin in boiling water and add reserved syrup and lemon juice. Pour 1 1/2 cups into an 8 x 4-inch loaf pan. Chill until set but not firm, about one hour.
Roll out 1 package of crescent rolls in a lightly greased 9 X 13 baking dish. Pat out rolls into corners if necessary. Mix cream cheese, 1 cup sugar, and vanilla. Spread mixture over crescent rolls. Cover cream cheese mixture with a layer of crescent rolls. Melt 1/4 cup margarine. Add remaining sugar and cinnamon. Spread over top. Bake 350 degrees for 20-25 minutes.
Mix oil, sugar and eggs in bowl. Blend well. Sift dry ingredients. Add to oil mixture with buttermilk. Add vanilla. Fold in nuts and prunes. Bake 50 minutes at 350°.
Soak deboned chicken in salt water a few minutes. Grease baking dish. Wrap 1/2 strip bacon around center part of each breast. Place a piece of dried beef in baking dish. Put a piece of chicken breast on beef. Cover with sour cream, mushroom soup and sherry, mixed together. Sprinkle with paprika and pepper. Bake at 325° for 3 hours.
Brown onion in skillet with butter. Add the soups, broth and chilies. Add the chicken and mix well. In a large baking dish (13 x 9-inch) layer some of the corn tortillas, part of chicken mixture and layer of cheese. Repeat the layers until the dish is filled, ending with cheese. Let the dish stand for several hours before baking. Bake in a 350° oven for 1 hour.
Crumble half the cooled brownies into clear bowl. Spoon half the chilled pudding over the brownies. Let set for 5 minutes. Next spread half the Cool Whip over the pudding. Spread Heath Bar bits evenly over Cool Whip. Repeat.
Cover tomatoes and boil quickly. Drain, then add other ingredients. Put in pie plate lined with rich pie crust. Put on top crust and slash to let steam escape. Crimp crust edges. Bake from 35 to 40 minutes in hot oven (375°).
Mix Good Seasons dressings by package directions; add seasoned salt. Add meat. Marinate for 7 days, stirring daily. Use and or freeze in juice.
Put orange rind and pulp and cranberries through food chopper. Place in bowl and mix in sugar. Let stand for several hours. Refrigerate.
Mix all together. Pour into Bundt pan. Bake for 55 minutes at 350° in preheated oven.
Mix dry pudding with pineapple. Add Cool Whip, then marshmallows and nuts. Put in mold and refrigerate.
Melt butter in small saucepan. Saute garlic for 2 minutes. Add wine. Add cornstarch to thicken a little. Arrange the shrimp in a large flat pan and pour mixture over the top. Marinate in the refrigerator for about an hour. Broil 3 to 4-inches under broiler for 5 to 6 minutes per side. Serve the shrimp in an attractive serving dish.
Cook mostaccioli according to package directions. Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until golden. Add tomato paste, water, seasonings and sugar. Cover and cook about 20 minutes.
Heat bacon drippings in a large skillet. Add flour. Cook and stir over medium-low heat until a very dark roux forms. Add tomatoes and mash with fork until smooth, stirring constantly. Add Worcestershire sauce. Add a bit of V-8 or tomato juice if more liquid is needed. Gravy should be a rich red and slightly thick. Add hot sauce and salt and pepper to taste.
Brown ground meat with chopped onion. Add all other ingredients (with liquids). Simmer for 30 minutes. Makes a lot!
Melt butter in frypan. Cut chicken into pieces. Saute in butter until lightly browned. Add sliced mushrooms and salt and pepper to taste. Add wine. Cover pan and simmer 20 to 30 minutes.
Place chicken in a shallow pan. Combine all other ingredients and pour over the chicken. Bake, uncovered, at 350° for 35 to 45 minutes. Serve with wild rice.
Brown hamburger with onion and green pepper. Drain. Mix mushrooms and pepperoni with meat mixture. Spread in pan. Pour spaghetti sauce over hamburger mixture. Sprinkle cheese on top. Spread crescent rolls over that. Bake in oven until rolls are done.
Combine dry ingredients; add to mashed sweet potatoes. Mix milk, eggs and add to potatoes. Stir until mixed well, but leave some lumps of potatoes. Pour filling into 2 pie shells; dot with margarine. Bake at 450° for 10 minutes; reduce heat to 350° and bake 35 minutes. Yields two 9-inch pies.
Combine juice, sherbet and 1/2 ice cream. Beat until smooth. Add 7-Up or ginger ale. Spoon remaining ice cream into punch. Serve immediately. Yields 14 (1/2 cups).
Need 3 layer pans (I use foil ones). Mix sugar, shortening and eggs. Add flour, baking powder and spices alternately with milk. Pour 2/3 of the batter into 2 greased layer pans. To remaining mixture, add 1 tablespoon cocoa mixed with boiling water. This will be the middle layer. Pour into third greased pan. Bake at 375° about 20 minutes. Frost with Mocha Icing between layers and on top.
Combine flour, sugar, salt and cinnamon. Cut butter in until mixture is crumbly. Put peaches in shallow baking dish and sprinkle mixture over them. Bake for 40 minutes at 350°. Best when served warm with cream poured over the top.