HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. When meat is cooled, add other ingredients and mix lightly. If too dry to spread, add small amount of tomato juice. Spread on butter buns. Place on cookie sheet. Bake at 450° for 5 minutes or until cheese melts.
Boil macaroni according to box directions. Grate cheese; divide into thirds. Drain canned tomatoes; save juice. Chop tomatoes into bite size pieces. In bottom of 2-quart casserole dish, layer 1/2 of chopped tomatoes, then 1/3 of cheese and 1/2 of cooked macaroni. Repeat tomatoes, cheese and macaroni. Pour juice over top of last layer of macaroni. Top with remaining cheese. Cover and bake in a 350° oven for 1 hour.
Boil raisins first and let cool. Use 1 cup of raisin water. Cream sugar and butter together. Add beaten eggs. Add sifted dry ingredients alternately with raisin water. Add cooled raisins. Bake 1 hour at 375°.
Cream butter and sugars together. Add eggs, milk and vanilla. Stir in dry ingredients. Add raisins last. Bake for 9 to 10 minutes at 375°.
Mix sugar and flour in large bowl. In saucepan, mix cocoa, margarine and water mixture to a boil. Add this mixture to the sugar and flour. Mix well. Add beaten eggs, buttermilk and vanilla and continue to mix well. Add soda last. Pour all into 16-inch pan and bake 20 minutes at 400°. This recipe will serve 10 people.
Mix all ingredients together. Put in greased 9-inch pan. Bake in a 350° oven until top is brown and crusty, about 35 to 40 minutes.
Sift together flour, cinnamon and allspice. Add wet ingredients and stir until well blended. Stir in oatmeal and raisins. Add nuts. Drop by teaspoons and bake slowly at 350° until lightly browned.
For first layer, cook noodles and drain. For second layer, brown beef. Add spices, onion, water and tomato sauce. For third layer, cover with pepperoni. For fourth layer, cover with cheese. Bake in 9 x 13-inch pan at 350° for 15 minutes.
Combine self-rising corn meal, sugar and onion in bowl. Add milk and egg to dry ingredients, stirring to combine. Drop by heaping teaspoonful into hot deep fat (375°), frying only a few at a time. Fry until golden brown. Drain on absorbent paper. Makes 2 dozen.
In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread on bottom of greased 9-inch pie plate. Combine cheeses. Sprinkle half over the cream cheese layer. Top with the pizza sauce and peppers. Sprinkle with the remaining cheeses. Bake at 350° for 20 minutes. Serve warm with tortilla chips or bread sticks. Yield: About 3 1/2 cups.
Partially freeze steak, slice diagonally across grain into 1/4-inch strips. Place steak in shallow container with soy sauce, vegetable oil, molasses, ginger, mustard and garlic. Cover and chill for 1 hour. Thread steak on 9-inch bamboo skewers. Place skewers on lightly greased rack in a broiler pan. Broil 4-inches from heat for 6 to 7 minutes, turning once.
Heat frying pan. Add meat and brown on all sides. Season with salt and pepper. Put onion slices on top of meat; add wine and rest of ingredients. If desired, add peeled halved potatoes, small peeled whole onions and carrots cut diagonally in 2-inch pieces during last hour of cooking. Make gravy, using 1/2 cup dry wine to replace 1/2 cup of liquid. Serves 6.
Mix sugar, margarine and milk in a saucepan and boil 10 minutes. Add marshmallow cream and peanut butter. Mix well. Pour into greased pan and chill.
Mix all ingredients until completely mixed. Pour into greased 9-inch square pan. Bake in a 350° oven for 25 minutes. Cut in squares.
Melt butter in bottom of pan. Pour batter over butter; pour pears and the juice (with water added) over batter. Bake at 350° until brown on top.
Dissolve yeast in water. Sift flour, sugar and salt together. Add to yeast; add shortening. Stir well and roll out on a floured board. Cut with a biscuit cutter. Let rise 1 hour. Bake in a hot 375° oven until brown.
Peel potatoes, or just scrub and rinse. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting through. Put potatoes in baking dish; fan slightly. Sprinkle with salt, butter and herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes, until lightly brown, cheese is melted and potatoes are soft inside. Serve with bacon bits.
Cook tapioca in hot water (you may soak overnight) with salt in top of double boiler until transparent. Add dates, brown sugar, flavoring and nuts. Cool in refrigerator. Serve with whipped cream.
Mix ingredients together; add cooked raisins. Spread on greased cookie sheet. Bake at 350° for 20 minutes. Ice while still warm with powdered sugar icing.
Cut tomatoes in chunks; takes 5 to 6 large fresh tomatoes. Remove cores and stew them over medium heat without adding water for 15 to 20 minutes. In a saucepan, cook the onion and garlic in the butter with salt and pepper until onion is translucent. Add herbs and saute a few more minutes. Add cooked tomatoes, sherry and honey. Cover and simmer 30 to 40 minutes. Add fresh chopped spinach for last 10 minutes of cooking time. Serve with warm French bread.
In large (3 1/2 quart) heavy saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat for about 5 minutes or to 210° on candy thermometer. Stir often and scrape bottom of pan. Mixture will foam up! Add butter and pecans. Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage (234°). Remove from heat and cool slightly, only 2 minutes. Beat with spoon until thick and creamy. Drop from tablespoon onto waxed paper or foil. Let cool. Makes about 20.
Blend sugar and margarine; add eggs and mix well. Add vanilla and mashed bananas. Add flour and soda. Bake for 15 minutes at 400°. Makes one dozen.
Cream the butter and sugar. Add other ingredients. Beat by hand. Drop on lightly greased cookie sheet. Bake at 350°. Watch carefully. Done when edge of cookie is slightly browned. Makes about 35.
Combine ingredients in a heavy saucepan. Boil over low heat until mixture is thick, stirring constantly. Place in a dish alternately with pecans and vanilla wafers. Yield: 4 to 5 servings.
Mix sugar and spices. Mix butter and applesauce. Add to sugar mixture. Mix soda and flour. Add chopped nuts and raisins. Mix well. Combine all ingredients and mix thoroughly. Bake approximately 45 minutes at 350°. Bakes nicely in an angel food pan or may be baked in a loop pan.
Brown and simmer hamburger and pepper. Add onion, garlic, salt and oregano. Add tomato paste and tomato sauce. Line strips of noodles on bottom of pan. Layer meat sauce, Mozzarella cheese and cottage cheese. Top with another layer of noodles and repeat until everything is gone. Bake at 350° for 35 minutes or until cheese is brown.
Put chopped rhubarb in bottom of a 9 x 13-inch pan. Mix sugar and jello together and sprinkle over rhubarb. Sprinkle dry cake mix over sugar-jello. Pour 1/2 cup over cake mix. Shave butter and dot over top. Bake at 300° for 1 hour.
Mix egg, oil and applesauce. Add and beat well the flour, baking soda, baking powder and spices. Stir in raisins. Spoon batter into greased muffin cups. Bake at 375° for 20 to 25 minutes.
Place all in casserole dish, cover, cook at 350° for one hour or until rice is done.
Place apples in a greased 9 x 9-inch baking dish. Sprinkle sugar over these. Mix flour, sugar, baking powder, salt and egg together with a fork until crumbly and sprinkle over apples. Over all pour shortening (oleo). Sprinkle with cinnamon and bake in 350° oven 30 to 40 minutes.
In a small bowl, combine refried beans and chilies. Spread on large serving plate. Combine sour cream and taco seasoning. Spoon over bean mixture, spreading evenly. Cover and chill several hours. Just before serving, garnish with cheese, tomatoes, onions and olives. Serve with tortilla chips.
Combine in casserole or small pot or pan; cook at 350° for 1 hour.
Fry bacon. Drain on paper towel. In grease left from bacon, add chopped cabbage, sugar and enough water to cover cabbage. Add Tabasco or red pepper to your taste. Cook until water evaporates or cabbage is tender.
Mix the soy sauce and sweet and sour sauce together. Pour over chicken wings arranged in a large cooking pan. Marinate about 1 hour. Bake at 350° for 1 hour and 20 minutes.
Mix shortening, sugar, eggs and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt together; blend in. Chill at least 1 hour.
In a medium-size bowl, mix flour, baking powder, soda, spices and nuts. In another bowl, blend oil, sugar and eggs. Beat until smooth and creamy. Add vanilla and carrots. Add flour mixture and mix until thoroughly blended. Generously grease pans. Bake at 350° for 45 minutes in 9 x 13-inch pan or 2 (8 or 9-inch) rounds pans for 25 minutes or until tester comes out clean. Delicious with cream cheese icing!
Sprinkle 1/2 cup of pecans in greased and floured tube cake pan and set aside. Cream butter and cream cheese. Add sugar. Beat until light and fluffy. Add eggs, one egg at a time. Beat well after each addition.
Saute chicken pieces in a pot. Add enough water to just cover chicken. Simmer until chicken is tender. Add spinach and soup. Continue cooking until mixture is thoroughly heated.
Preheat oven to 325°. Cream together the sugar, eggs and oil. Add zucchini and pecans. Sift together the flour, cinnamon, nutmeg, baking soda and salt. Then blend them into the creamed mixture. Stir in vanilla and raisins. Grease a Bundt pan, tube pan or heavy iron skillet. Spread in cake batter. Bake 1 hour and 15 minutes. Cool and remove from pan.
Mix together hamburger and bread crumbs very well. Put mixture in the middle of steak and roll up. Tie. Place in foil. Pour soup in the pan and bake your flank steak at 375°.
Combine the first 3 ingredients in a medium bowl. Cover with cold water and refrigerate overnight. Drain. Rinse with cold water and drain again. Mix together the vinegar, sugar and sour cream. Pour over vegetables and stir. Add pepper to taste. Refrigerate until ready to serve. Makes 6 servings.
Preheat oven to 350°. Butter an 11 x 7-inch baking dish. Mix all ingredients together, pour into baking dish and bake for 30 minutes. Makes 4 to 6 servings.
Fill a 14-ounce glass 1/3 full with root beer. Add 1 scoop ice cream. Pour in about 1/4 cup more root beer. Add 2 more scoops of ice cream. Pour in enough root beer to fill glass. Serve with club soda to add for extra carbonation, if desired.
Mash artichokes. Mix with cheese and mayonnaise. Add garlic salt to taste. Bake at 350° until bubbly.
Preheat oven to 350°. In bowl blend cream cheese and 2 teaspoons margarine (reserve 1 teaspoon) until smooth. Add next 6 ingredients; mix well.
Mix in large bowl first four ingredients. Include juice from pineapple and mandarin oranges. Right before serving, crush cookies. Fold in cookies and Cool Whip.
Drain sauerkraut; soak in cold water for 1 hour. Drain. Saute onion in margarine. Combine all ingredients, peppering heavily, and simmer 1 hour.
Boil 5 minutes. Add 1 teaspoon soda. Pour over popped corn. Bake in 200° oven for 1 hour. Can add peanuts.
Mix sugar, cornstarch and salt in a bowl. Add eggs. Beat until smooth. Bring 4 cups of milk to a simmer in saucepan. Stir a small amount of hot milk into egg mixture. Then stir egg mixture into hot milk. Cook until thickened, stirring constantly. Cool. Stir in cream and vanilla. Pour into ice cream freezer container. Add milk to fill line. Freeze according to manufacturer's instructions.
Mix cucumbers with vinegar and salt. Refrigerate overnight. When ready to serve, thoroughly blend cream cheese, mayonnaise and garlic powder. Press all liquid from the marinated cucumbers and discard. Stir the cucumber and cream cheese mixtures together. Serve with fresh vegetables or corn chips.
Mix all ingredients together except cheese. Pour half batter in hot greased skillet; sprinkle grated cheese over batter. Pour in remaining batter. Bake at 400° until done, approximately 30 minutes.
In a large bowl, crush garlic and salt together. Add drained chickpeas, lemon (squeezed) and tahini sauce. Mix with blender/hand blender or mixer until smooth. Serve with Lebanese bread/pita chips.
Brown the ribs in some oil and mix all the ingredients together; simmer in pan for 15 minutes. Bake at 325° for 1 1/2 to 2 hours. Cover pan when putting into oven.
Heat oven to 350° (325° for glass baking dish). Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Shred cabbage and put half of it in a greased casserole. Add half of the sliced potatoes and half of the hamburger. Sprinkle salt and pepper over this and add the remaining half of the ingredients in the same manner. Pour over milk and bake in a 350° oven for 2 hours.
Cook macaroni in 1-quart of water. Let it overcook until it almost flattens out. Add butter and milk and continue to cook. Add cheese, stirring continuously. After cheese is all melted, turn off heat and let set for a few minutes to insure that it is thick enough. Spread in pan about 1/4-inch thick and chill.
Mix shortening, eggs and sugar. Add dry ingredients. Roll into walnut sized balls and roll in sugar and cinnamon. Bake at 400° for 8 to 10 minutes on ungreased cookie sheet.
Cut steak into individual portion sizes. Dredge in flour and brown in oil. Salt and pepper to taste. In same skillet or in a roasting pan, lay meat on bottom; top with onion and mushrooms. Add potato slices, if you like. Top with soup. Cover and cook at 300° for 2 1/2 hours or simmer on low in covered skillet. Serves 4.
Put these in layers. You can also use avocado dip in place of ripe avocados (it is already mixed up).
In a bowl, combine all ingredients and whisk well to dissolve sugar. Place in a squeeze bottle or jar. Refrigerate unused portions.
In skillet, cook beef and onion until beef is browned and onion is tender; stir to prepare meat. Spoon off fat. Add soup, ketchup and pepper. Over low heat, heat through; stir often. Serve on buns.
Mix sugar, syrup and water. Stir over medium heat until dissolved. Boil (without stirring) until the hard crack stage is reached. Remove from heat after the boiling has stopped; add flavor. Pour over greased cookie sheet. Let cool. Break into bite-sized pieces. Cover with powdered sugar to avoid sticking.
Sprinkle 2/3 cup cheese onto each of 3 tortillas. Top each with 1/3 of chiles and 2 tablespoons salsa. Cover with remaining tortillas, pressing gently.
Combine potatoes and ham in buttered baking dish. Stir milk into mushroom soup. Add onion, salt and pepper to mixture. Mix well; pour over potatoes. Cover and bake at 350° for 1 1/2 hours or until potatoes are tender. Remove cover after 1 hour to brown top.
Mix all ingredients together, except use only 1/2 cup of the butter and corn flakes. Mix other 1/2 cup of butter with corn flakes to sprinkle on top. Put in a 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add the milk, blending thoroughly into mixture. Fold in the Cool Whip. Pour into the pie crust. Sprinkle with the peanuts. Freeze until firm. Let stand at room temperature for about 10 minutes before serving. Top with chocolate syrup, peanuts and Cool Whip.
Dissolve jello in 4 cups hot water. Add rest of ingredients and freeze. Thaw 3 1/2 hours. Add 1 (2 liter size) ginger ale.
Melt chocolate over low heat. Cool. Sift flour with salt. Dissolve soda in buttermilk. Cream butter. Add sugar and continue beating until well blended and fluffy. Blend chocolate; add eggs, one at a time, beating well after each. Add vanilla. Add flour alternately with buttermilk mixture, mixing well. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° approximately 30 minutes. Cool and frost.
Preheat oven to 325°. Grease and flour 12-cup Bundt-type pan; set aside.
Sift flour and cocoa with remaining dry ingredients. Sift this into a greased 9-inch square pan. Make 3 wells (or holes) in flour mixture. Into one, pour the oil. Into another, pour the vinegar and into the next, pour the vanilla. Pour the cold water over all. Beat with a spoon until nearly smooth and you cannot see the flour. Bake at 350° for about 1/2 hour.
Dissolve Jell-O in water, stir in orange juice and let congeal slightly. Add pineapple and oranges. Mix sour cream and mayonnaise for dressing.
Dissolve yeast in water. Add remaining ingredients and store in tightly covered container. Refrigerate. Spoon mixture into greased muffin tins and bake at 400° for 20 minutes or until golden brown. Can be baked immediately without refrigeration.
Mix first 7 ingredients together. Cut in shortening until like coarse corn meal. Add egg and rest of ingredients. Beat until thoroughly blended. Drop by teaspoonful 1 1/2 inches apart on ungreased cookie sheet. Bake until done at 400° for 15 minutes.
Drain salmon; remove bones and skin. Mix with beaten eggs, butter, hot milk and corn flakes. Season with garlic salt, onion and pepper. Mix and put in greased pan. Bake at 375° for 30 minutes.
Mix all together. Store in a tightly covered container in refrigerator. This equals 20 bags of store bought bags of chicken coating. Use on pork, too.
Mash potatoes. Stir in the nutmeg. Shape into balls around each marshmallow. Roll in melted butter, then in corn flakes. Bake at 350° for 20 minutes. Can be frozen. Wrap tightly and store in freezer.
Preheat the oven on broiler setting. In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.
Brown hamburger and onion. Drain. Cook macaroni and drain. Combine hamburger, macaroni and pizza sauce. Layer in casserole half the hamburger, macaroni mixture, half the pepperoni pieces and half the cheese. Repeat layers, topping with cheese. Bake at 350° for 30 to 45 minutes.
Beat egg whites until stiff. Add salt and gradually add sugar, beating until dissolved. Fold in remaining ingredients. Drop by teaspoon on a greased cookie sheet. Bake 1/2 hour (30 minutes) in a 325° oven.
Cook sugar, corn syrup and water to 239°. Start the beater and slowly pour 1/3 of the syrup over the unbeaten egg whites, beating constantly. Cook remaining syrup to 255°. Add 1/2 of the syrup to the egg white mixture, beating constantly. Cook remaining syrup to 290°. Add vanilla. Add to egg white mixture. Beat until mixture holds shape when dropped from spoon. Add nuts or candied cherries if desired and drop candy from spoon to form puffs.
Dissolve jello in boiling water. Add 7-Up and juice from mandarin oranges. Chill until partially thickened. Add oranges and orange sherbet. Beat until frothy. Chill until thickened.
Mix ground chuck, potato and onion together in bowl, then shape into 2 loaves. Place loaf on pastry, tart style, fold pastry over top of loaf and seal edges. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 250°. Combine first 7 ingredients in bowl; mix well. Let stand for 15 minutes. Stir in pecan halves. Spread on 2 (10 x 15-inch) baking sheets. Bake for 1 hour. Remove to waxed paper to cool. Yield: 8 servings.
Mix all berries in a large bowl. Pour in pastry shell. Mix sugar and cornstarch in medium saucepan. Stir in water gradually until smooth. Cook, stirring constantly, on medium heat until mixture comes to boiling point. Boil 1 minute. Remove from heat. Stir in jello until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours until set. Serve with topping.
Beat together cream cheese and sugar until creamy. Blend in Cool Whip. Pour into unbaked graham cracker crust. Top with pie filling. Chill at least 3 hours before serving.
Mix the ingredients thoroughly, except for the egg whites and 4 tablespoons sugar; cook at medium heat until it thickens. Cool and pour into baked pie shell.
Heat oven to 350°. Grease casserole dish with olive oil. Layer sliced tomatoes and onions in dish. Sprinkle cheese, salt, bread crumbs and pepper on top. Bake about 1 hour or until onions are done.
Cream Crisco and sugar. Sift together the flour, 2 teaspoons baking powder and salt. Add to Crisco mixture with water. Beat into batter. Beat 1 teaspoon baking powder with egg whites until stiff. Fold into batter. Bake in 3 greased layer pans at 375° for 25 minutes or in a 9 3/4 x 13 x 2 1/4-inch oblong cake pan for 30 minutes.
Combine sugar, milk, egg yolks and shortening in saucepan. Cook over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cook for 15 minutes. Spread only between layers and on top of cake.
Drain all fruit; mix with sour cream. Add coconut and marshmallows. Chill for 2 hours.
Combine flour, brown sugar, dry mustard, soy sauce, pineapple juice and vinegar. Heat to boil. Let boil 1 minute. Add sausage and heat a little more. Serve from chafing dish. One recipe will do a 2-pound party pack, approximately 109-count.
Use large size cooking pan, approximately 10 x 14. Grease the bottom of pan with cooking oil. Put in the layer of chicken. Sprinkle a layer of flour on the chicken. Cover it with a layer of celery, then a layer of chopped onions. Melt 1 stick or margarine and pour into the pan. Then pour in a 10 3/4 ounce can of cream of mushroom soup. Season with pepper and salt. Cook for approximately 90 minutes at 350°.
Dissolve jello in 2 cups hot water; add berries and pineapple. Congeal overnight. Add topping of softened cream cheese, sugar and sour cream; blend. Spread on top. Sprinkle with nuts.
Mix first 7 ingredients in a large mixing bowl. Sift together remaining ingredients. Mix well with pumpkin mixture. Pour into 2 large greased and floured loaf pans. Bake for 1 1/2 hours in a 325° oven. You can use the Pam spray or the cooking and baking spray.
In Dutch oven, brown meat and spoon off fat. Add onions and celery; cook until tender. Stir in soup, paste and catsup; simmer for 15 to 20 minutes. Add remaining ingredients. Bake, uncovered, at 325° for 1 hour, or use crock-pot for several hours. Do on stove top for 1 hour and then crock-pot.
Melt margarine and pour into large, shallow Pyrex dish. Stir into margarine uncooked rice. Stir until even and all rice is moistened. Place uncooked chicken parts on top of rice (salt and pepper chicken). Cover with mixture of water and cream of mushroom soup. Salt and pepper to taste. Cover with foil and bake for 1 1/2 to 2 hours at 350°.
Wrap bacon around each piece of chicken. Line an 8 x 8-inch shallow baking dish with chipped beef. Place bacon-wrapped chicken on top of beef. Mix soup with sour cream and spread over chicken. Sprinkle top with paprika. Do not salt. Bake at 275° for 2 hours. Serve over rice or noodles.
Make pie crust by mixing cracker crumbs, butter, salt and flour. Press in pie pan. Bake at 350° for 10 to 12 minutes. Melt together in a double boiler the milk and marshmallows. Cool. Add whipped cream and fruit cocktail. Pour into pie shell and garnish with 2 tablespoons reserved graham cracker crumbs. Chill for several hours.
Stew chicken. Debone chicken and chop in small chunks. Add soups, Ro-Tel and rice to broth. Bring to a boil.
Cook macaroni and cheese dinner as directed on package, then add and mix all additional ingredients. Refrigerate.
In skillet, brown chops in small amount of shortening. Season to taste with salt and pepper. Place chops in greased baking dish. Top each chop with a tablespoon of rice. Place tomato slices, onion slices and green pepper on rice. Spoon tomatoes over all. Cover. Bake in 350° oven for 30 minutes. Add mushrooms. Cover and continue baking for 30 minutes longer. Makes 4 servings.
Mix pudding and undrained pineapple together. Stir in whipped topping, fold in marshmallows and chill.
Brown ground beef, bacon and onion; drain excess fat. Combine and add all other ingredients, except the beans; stir well. Add beans; combine thoroughly. Bake for 1 hour at 350°. Makes 20 to 24 servings.