HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburg, onion and garlic over high heat, stirring. Drain fat. Reduce heat to medium. Stir in sour cream, taco sauce and tomato paste. Heat completely.
Mix all ingredients together, then pour into 9-inch pie pan; place on inverted saucer. Microwave 15 to 18 minutes. Cut in slices. Serve hot. Top with ice cream.
In large saucepan, heat oil. Saute onions, garlic and green peppers until softened. Add mushrooms and saute until tender. Add ground round, salt and pepper. Cook until meat loses red color. Drain off fat. Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley. Simmer 1 1/2 hours or until sauce has thickened.
Combine cake mix, pudding mix, water, eggs and oil; blend at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 11-cup ring mold or 10-inch tube pan. Bake at 325° for 1 hour. Cool 15 minutes. Remove; cool on rack.
Mix the first 7 ingredients first, then add blueberries; stir by hand. Bake at 375° for 45 to 50 minutes.
Mix dry ingredients together. Add onions, then buttermilk and finally the beaten egg. Drop by spoonfuls into pan in which fish is being fried. Fry to a golden brown. Drain on absorbent paper. Makes 4 servings.
Mash potatoes while hot. Add milk and beat in egg, salt and pepper. Pour meat mixture into 1 1/2-quart casserole. Top with potato topper. Bake at 350° for 25 to 30 minutes.
In large kettle, brown pork until crisp. Add onions and garlic and saute until onions are tender. Add zucchini, cabbage, bay leaf and water. Bring to boil. Cover and simmer 45 minutes. Stir in beans, tomatoes, spaghetti, salt and pepper. Cook 15 minutes until spaghetti is tender. Discard bay leaf. Serve with cheese.
Mix cornstarch and 2 tablespoons sugar with water and cook together until clear. Set aside. Add a dash of salt to the egg whites. Beat until foamy and standing in peaks. Add cornstarch mixture and continue to beat until creamy. Add 6 tablespoons sugar gradually. Beat until stiff. Pile on pie and bake at 325° for approximately 30 minutes or until a delicate brown.
Cook pasta until al dente; drain. Melt butter over medium heat in saucepan. Add vodka and pepper flakes. Simmer for 2 minutes. Add heavy cream and tomatoes. Simmer 5 minutes longer. Sprinkle with salt. Combine pasta and sauce; toss gently. Stir in cheese. Serve immediately.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat milk, Bisquick, eggs, salt and pepper in a medium size bowl with electric mixer until smooth, about 1 minute. Pour into pie plate. Bake in hot oven (400°) for 35 minutes or until golden brown and knife inserted halfway between center and edges comes out clean. Garnish with tomato slices and bacon strips if you wish. Refrigerate remaining quiche.
Melt butter in large 13 x 5-inch pan. Add chopped onion and saute until onion is clear. Add clams, juice, soup and milk. Stir well. Bake in oven at 200° for 4 hours.
Heat oven to 400°. In medium saucepan, stir together 1 cup sugar, cornstarch and water. Add berries. Cook and stir over medium heat until thickened. Pour into 11 x 7 x 2-inch baking dish or 2-quart casserole.
Mix all together except the stuffing mix and put a layer of	mix and a layer of squash until all has been used. Bake at 325° for 30 minutes.
Cut or break up candy bars. Melt candy and oleo together in the microwave. Stir until smooth (small pieces may remain). Cool. Sift flour and soda together. In a mixing bowl, slowly add buttermilk to flour and beat well. Add eggs, one at a time, beating well after each. Add sugar, candy mixture and pecans. Beat well. Pour into well-greased Bundt pan. Bake at 350° for 1 hour and 10 minutes or until toothpick comes out clean.
Peel potatoes. Cut into halves lengthwise. With small knife, cut each half diagonally into 1/8-inch slices, keeping the potato assembled. Lift with a pancake turner onto oiled baking sheet. Press down slightly with palm of hand to fan out slightly. Brush with butter or olive oil. Bake at 400° for 30 minutes. Sprinkle with herbs. Bake 15 to 25 minutes longer. Sprinkle with minced parsley, if desired, before serving.
Mix sugars and shortening; add vanilla and egg. Mix dry ingredients. Add to sugar mixture. Fold in nuts. Roll in wax paper and refrigerate at least 1 hour before baking. Bake at 375° for 10 minutes.
Bake pie crust and let cool. Line crust with strawberries. Combine sugar, water and cornstarch in saucepan and cook on medium heat until thick. Add strawberry Jell-O to mixture. Pour glaze on top. Cool in refrigerator. Top with Cool Whip.
Pour dressing over broccoli slaw. Add sunflower seeds and raisins. Stir before serving. Makes 6 to 8 servings.
Boil ingredients until thickened. Take off heat. Add 3 tablespoons blackberry or black cherry jello. Let cool. Stir in 2 to 3 pints blueberries and put in baked pie shell.
Mix all ingredients. Do not beat. Pour into greased and floured 8-inch square cake pan. Bake at 350° for 1 hour. Serve with whipped topping. Makes 6 to 8 servings.
In large bowl beat butter, sugars and salt until well blended. Add egg and vanilla and beat until fluffy. Sift together flour, baking soda and cream of tartar. Add to creamed mixture and blend well. Chill for at least 2 hours. Shape into small balls about 3/4 inch size and place on ungreased baking sheet 2 inches apart.
Dice and fry bacon crisp. Combine all ingredients except bacon. Heat in 400° oven until cheese melts. Remove and stir in bacon. Spread on crackers or bread.
Put cherries in pan. Add Jell-O and sugar. Place on stove and let it get good and hot while stirring constantly. Take off stove and add pineapple and nuts. Pour into dish and refrigerate.
Mix cream cheese, sour cream and milk together until well blended. Add onion, crab meat and Worcestershire sauce. Place in refrigerator overnight.
Drain juice from pineapple. It should equal 1 cup. Bring juice to a boil; dissolve jello in it. Add ice cream, pineapple and nuts. Pour into mold and let set.
Combine all ingredients and mix well. In a large baking pan, bake for 1 hour at 325 to 350° (until done). Recipe can easily be doubled for large crowds. Always a crowd pleaser.
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Add boiling water; beat until smooth. Pour into waxed paper-lined 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean. Cool 10 minutes; remove cake from pan. Cool completely. Frost as desired.
Crush Oreos and place in an 11 x 9-inch pan. Save some cookie crumbs for garnish. In one bowl, mix cream cheese and powdered sugar. Add 1 container Cool Whip. Pour over cookies. In second bowl, mix pudding and milk. Pour over cream cheese mixture. Spread second container Cool Whip on chocolate mixture. Sprinkle with Oreos. Chill.
Cook ziti according to package directions; drain. Grease large casserole. Place layer of sauce in bottom. Add a layer of pasta; top with more sauce, 1/2 Ricotta mixture* and shredded Mozzarella; repeat layers. Bake at 350° for 40 to 50 minutes.
Layer cooked chicken in bottom of 11 x 8 x 2-inch baking dish. Combine soup, wine, mayonnaise, lemon juice and curry powder. Layer broccoli on top of chicken and pour soup mixture over all.
Microwave potatoes on High 2 to 2 1/2 minutes on each side. Cool; peel and dice large. Combine all ingredients except half of onions. Pour into a Pam sprayed 2-quart casserole. Bake uncovered at 350° for 25 to 30 minutes. Top with remaining onions. Bake 2 to 5 minutes more or until onions are light brown.
Bring sugar and vinegar to a boil. Mix all other ingredients. Pour vinegar mixture over. Store in jars. Keeps 2 to 3 weeks in refrigerator. Excellent with pork or as a side dish.
Mix first 6 ingredients together and gently fold in Doritos corn chips. Gently toss with dressing. Garnish with extra cheese and tomatoes.
Spread sugar on meat with sesame seed and onions. Mix soy sauce, sesame oil and ginger powder. Marinate for 6 hours or overnight. Bake on barbecue grill.
Brown bacon in skillet for 6 minutes. Put bacon on paper towels. Pour off fat. Use 3 tablespoons fat in skillet. Put chopped onion in fat. Cook until tender, about 5 minutes. Pour pork and beans in casserole dish. Stir in brown sugar, catsup, Worcestershire sauce and mustard until well mixed. Stir in onion. Bake in a 350° oven for 1 hour. Stir beans and crumble cooked bacon over beans.
Combine all ingredients and put on half loaves of French bread. Wrap foil around crust side. Bake uncovered on cookie sheet for 25 minutes at 350°. Garnish with strips of cheese and bake 5 minutes longer.
Reserve 1/4 cup nuts. Crunch up cookies; mix in the Cool Whip and nuts. Place 1/2 of the cookie mixture in the bottom of a spring-form pan. Place the softened sherbet in the pan; press until it is even. Refreeze until firm. Place the remaining cookie mixture; sprinkle with remaining nuts. Freeze until you are ready to serve.
Heat oven to 350°. Place 1 chicken breast, boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/8 to 1/4 inch thick. Repeat with remaining chicken breast halves. In a small bowl combine marjoram, thyme and rosemary. Brush flattened chicken with melted butter; sprinkle each piece with herbs. Place ham slice on each chicken piece; top with cheese slice.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon. Bake in pizzelle baker. Makes 60 pizzelles. Slivered almonds are optional.
Mix ingredients together. Pour into ungreased 2-quart casserole dish. Sprinkle cheese on top. Bake, uncovered, at 350° for 45 minutes.
Saute onion and potatoes in a little oil until potatoes are done. Pour tomatoes in and simmer. Add salt and pepper to taste. Sprinkle a little sugar in to cut the tomato tart taste. Simmer just a few minutes longer. This is served over grits and eaten with fried fish. You just have to try it to like it.
Melt oleo in deep dish. Beat together sugar (1 cup), flour, baking powder, salt and milk. Beat to smooth batter. Pour over melted butter in deep dish. Do not stir. Empty 1 can peaches, juice and all, over batter and sprinkle with reserved 1/2 cup sugar. Bake at 350° for 30 minutes.
Mix flour and margarine together. Press in bottom of pan. Add pecans and press into the dough. Bake at 350° for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
Heat oil in a large saucepan and saute the onion for 5 minutes. Add garlic and saute 1 more minute. Add remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Mix together flour, baking powder and salt. Cream together 1 cup sugar, eggs, butter and vanilla. Add flour mixture and milk to egg mixture. Pour into pan. Sprinkle berries over batter with 1/2 cup sugar.
Prepare cake mix according to package directions, adding almond extract with the water; stir cherries into batter. Bake according to package directions; cool. Frost with Cherry Fudge Frosting.
Prepare Jell-O according to package directions; allow to set slightly. Whip cream cheese and salad dressing. Mix well and whip into Jell-O. Add pineapple, nuts and cherries. Allow to set a few minutes to be sure it is thickening before adding the whipped cream. Stir whipped cream into Jell-O mixture. Pour into a pretty mold. Best to set overnight.
Put finely crushed vanilla wafer crumbs, coconut and pecans in large mixing pan. Mix well. Cream sugar and margarine, then add eggs, beating after each addition. Add milk. Pour this mixture into dry ingredients and mix well. Bake in greased and floured tube pan. Bake 1 hour in middle of oven at 325°. Cool 15 minutes before removing from pan.
Bake cake according to directions on box. As soon as it comes out of the oven, poke holes in cake with handle of spoon or straw about 2-inches apart over entire cake. Do not poke all the way through to the bottom. Pour sweetened condensed milk into holes and over entire cake. Top with Cool Whip and sprinkle top with Heath bar chips. Let the cake absorb the milk and caramel before serving. Keep refrigerated.
Dissolve jello in boiling water. Cool and add pineapple, bananas and marshmallows. Chill in large Pyrex dish until firm. Heat pineapple juice in top of double boiler. Add flour and sugar to beaten egg. Mix with juice and cook until thick, stirring constantly. Cool and fold in whipping cream. Spread over jello. Sprinkle with grated cheese generously. Cut in squares and serve.
Mix together all dry ingredients, except sugars. Beat eggs in separate bowl. Stir in sugars. Add oil and pumpkin. Mix well. Slowly add dry ingredients. Bake in greased bread pans, about 25 minutes, at 350°.
In a 9 x 12-inch pan (ungreased), layer the apple pie filling, pineapple and cake mix (dry). Place butter over top. Bake 1 hour, covered with foil, at 350°. Remove foil and add the pecans. Bake until pecans brown.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper. Add macaroni, celery, green pepper and onion; toss to coat well. Cover; chill. Garnish, as desired. Makes about 8 servings.
Combine all ingredients in saucepan. Cook over medium heat until mixture pulls away from sides of pan. Cool slightly. Knead a few minutes. Enjoy.
Mix together first 4 ingredients, then add eggs one at a time. Bake 1 to 1 1/2 hours at 300°.
Pour melted oleo over cooked noodles. Add eggs, sugar, sour cream and pineapple. Mix well and add cottage cheese. Bake in a 9 x 13 x 2-inch pan at 350° for 1 hour. Serve hot or cold.
Brown garlic in oil, then remove. Add all other ingredients, except parsley and cook with cover on until shellfish is done. Add parsley last 5 minutes.
Mix ingredients. Make into balls and brown in heavy skillet. Add tomato juice and simmer for 1 to 2 hours. Add water if it gets dry.
Mix maseca flour with milk to make a nice dough. Add salt. Form balls. Flatten with tortilla press. Drop spoonful of mashed beans, seasoned to your taste. (Can add any meat you have on hand, chopped.) Fold tortilla over and close all around. Fry in lard. Eat with hot sauce. (You'll need to make a big batch - they're good.) You can substitute cottage cheese, seasoned, and mixed with an egg, instead of beans and meat.
Preheat oven to 375°. Mix apples, 2 tablespoons Bisquick, cinnamon and caramel candies. Spread in greased casserole dish. Mix nuts, brown sugar, butter and 1 cup Bisquick. Sprinkle on top. Bake 35 to 40 minutes at 375°.
Spread beans in a thin layer in 13 x 9-inch pan. Spread sauce evenly on top of beans. Spread 1/2 of cheese. Add lettuce, then tomatoes. Sprinkle remainder of cheese on top. Use chips to scoop.
Line bottom of 9 x 12 pan with hamburger mixture (first 3 ingredients). Place stuffing on top of hamburger mixture. Pour the soup over top and bake at 350° for 45 minutes to an hour.
Heat oven to 450°. Grease pie plate, 10 x 1 1/2-inches. Sprinkle chillies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Let stand 10 minutes before cutting. Serve with sour cream or guacamole. Serves 6 to 8.
In large skillet brown 1 green pepper, sliced fine, and 1 large onion, cut fine. Then add ground beef, salt and pepper to taste. Brown meat slowly, crumbling with a fork. When meat is completely browned, pour off any grease that has formed. Add mustard, vinegar, sugar, water, ketchup, salt and pepper. Mix all ingredients with meat. Cover and simmer 15 minutes.
Take rhubarb and 1/2 cup sugar and let set until sugar is completely dissolved. Beat until creamy 1 1/2 cups sugar, Crisco and egg. Add remaining ingredients. Fold in rhubarb mixture and bake at 350° for 45 to 60 minutes in a 9 x 13-inch pan. Use tester to make sure cake is done. A very moist cake.
In beater bowl, beat the whites with the sugar, salt, mustard, garlic powder and pepper until quite foamy. Slowly begin to add 1/2 cup oil while beating on high. You must add oil slowly or the mixture will not emulsify. Now add 1 tablespoon of vinegar. Continue beating and adding oil on high until all of the oil is used. Then beat in the last tablespoon vinegar. Pour into covered jar and keep refrigerated. This thickens more on chilling and is excellent for all salads.
In a bowl, mix together the ham, celery, green pepper, egg, mayonnaise, ginger, lemon juice and mustard. Stir to blend thoroughly. Divide ham salad evenly and spread on bottoms of rolls. Top with lettuce and then with tops of rolls.
Beat egg yolks and add milk. Sift all dry ingredients together. Add to milk and eggs. Cook in double boiler until thick. Or----Put in qt. size dish and cook in microwave for 3 minutes on high, take out and stir. Cook 1 minute and stir until thick. Add vanilla and butter. Put in baked pie shell and set aside.
Mix and add to breads. Combine thoroughly. Pour into crock-pot. Dot top with margarine. Cook on High for 2 hours. Then cook on low for 3 to 4 hours. Pour into baking dish and brown in 350° oven for 10 minutes. Serves 8 to 10.
Beat cheese until smooth; gradually beat in sugar. Blend in vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.
Cook tomatoes and onions until done. Add spices and other ingredients and cook slowly until very thick, stirring often. Will mike 1 large dishpan 3/4 full.
Brown meat in hot oil in skillet. Transfer to slow cooker. Add all remaining ingredients, mixing well. Cook 6 to 7 hours on low or 4 hours on high. Yields 4 to 6 servings.
Cut cheese and butter into hot grits. Add pepper and garlic. Beat eggs, adding milk and baking powder. Stir into hot mixture and pour into greased 8 x 11-inch baking dish. Bake 45 to 60 minutes in a 350° oven. Salt to taste.
In a 2-quart casserole, combine eggs, milk, sugar, vanilla and salt. Add rice and raisins. Mix well. Microcook at High, uncovered, for 8 to 10 minutes. Stir every 2 minutes. Sprinkle with cinnamon. Let stand 30 minutes without stirring.
Cream the shortening and sugar. Beat in eggs. Sift together flour, baking powder and salt. Add alternately with milk and mix well. Add vanilla and berries. Sprinkle sugar on top of cupcakes. Bake at 350° for 20 to 25 minutes.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Drain. Add beans and mushrooms. Mix well. Cover and simmer for 5 minutes or until heated through. Yield: 4 servings.
Combine cake mix with oil, eggs, oranges and juice. Mix well and pour in greased and floured 12 x 9 x 2-inch pan. Bake at 325° for 35 minutes.
Combine syrup, sugar and salt in saucepan. Bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla, cereals and chocolate pieces. Press into buttered 9 x 9 x 2-inch pan. Chill about 1 hour. Cut in small bars or squares. (For easy serving, store in refrigerator.) Makes about 2 dozen bars.
Combine flour, sugar and yeast in large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with plastic wrap; let stand in warm place for 2 days. To use in a recipe, measure out amount called for in recipe and use as directed.
Mix all ingredients in punch bowl and top with fruit slices and ice rings. Serve approximately 25.
Combine oil, sugar, eggs and vanilla in large mixing bowl. Sift flour, salt, baking soda and cinnamon and stir into oil/egg mixture. (Batter will be very stiff). Add apples and walnuts and mix. Bake at 350°. A tube pan takes 1 1/4 hours; or makes 5 small loaf pans, baked for about 30 minutes. Similar to fruit cake. Tastes best after it's been frozen or wrapped in foil or plastic wrap for a few days.
Cream margarine, sugar and egg in mixing bowl and beat for 3 minutes; blend in vanilla. Stir in flour mixture to make a stiff dough; wrap in wax paper and chill for 3 hours. Roll dough on a lightly floured board. Cut into desired shapes. Can sprinkle colored sugars on tops. Bake at 350° for 8 to 10 minutes.
Mix together 1/2 cup broth, soy sauce, sherry and cornstarch. Set aside; cut chicken into 1-inch cubes. Heat 3 tablespoons chicken broth in large pan or wok and brown chicken quickly. Remove from pan and keep warm. Add garlic, mushrooms and snow peas; stir 2 minutes until mushrooms are golden brown. Return chicken to pan and add water chestnuts and bamboo shoots. Pour well mixed sauce over all and cook 2 to 3 minutes until chicken is done and vegetables are crisp and tender.
Place syrup and sugar in large pan. Cook over medium heat until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in peanut butter; mix well. Add Rice Crispy Cereal, stir until well mixed. Press mixture into greased 13 X 9 X 2 pan. Set aside. Melt chocolate and butterscotch chips in small saucepan over low heat stirring constantly. Spread over Rice Crispy mixture. Let stand till firm.
Dissolve Jell-O in hot water. Stir in mayonnaise and let cool. Mix remaining ingredients. Refrigerate until set.
Salt and cook cabbage with very little water until tender; drain well. Grease a baking dish. Alternate a layer of cabbage, layer of cheese and a layer of White Sauce. Top with a layer of cheese and sprinkle with corn flake crumbs. Bake in a 350° oven until cheese is brown.
Combine flour and 3 tablespoons of brown sugar. Cut in 1/2 cup of butter for a coarse crumb consistency. Pat into an ungreased 11 x 7 pan. Bake at 375° for 20 minutes.
Mix all ingredients, laying strips of bacon on top. Bake at 350° for 1 hour. Serves 8.
Mix together sour cream and baking soda. Sift together last 5 ingredients. Mix all ingredients and drop onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Prepare chicken-rice mixture according to package directions. Set aside. Mix reserved marinade, curry and mayonnaise. Add to rice with all other ingredients. Chill overnight. Serve on bed of lettuce with tomato garnish.
Combine dry onion soup mix, margarine and salt. Mix well. Spread each ear of corn with 1 tablespoon mixture. Wrap tightly in foil. Grill over hot coals for 30 to 35 minutes or until tender. Serve with additional margarine, if desired.
Boil the chicken with onion and salt until done. Remove from bones and cut in bite size pieces. Place chicken in casserole dish. Pour soup and chicken broth over chicken. Mix flour, milk and 1 stick melted margarine and pour on top. Bake at 300° for 40 to 45 minutes or until brown.
Combine the first 4 ingredients in a pan and heat until jelly is melted. Pour into a crock-pot. Add franks and slow cook until franks are heated. Add pineapple at serving time.
Beat with rotary beater and add 1 cup pecan halves. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes or until set.
Preheat oven to 425°. Spray 9 x 13-inch baking with cooking spray. Drain vegetables in colander. Mix cream of potato soup and cream of chicken soup in mixing bowl. Add chicken broth, pepper, vegetables and chicken pieces and mix well. Pour mixture into baking pan. In a mixing bowl, add Bisquick and milk and mix until combined (the mixture will still be a little lumpy). Pour the Bisquick mixture over the chicken. Bake for 25 to 30 minutes or until golden brown. Allow to cool for 5 minutes. Serves 6 to 8 people.
Can use a mixer to blend flour, salt and Crisco. Add egg, vinegar and water, mixing lightly with a fork. Pour on plastic wrap. Press dough to oblong shape and wrap and let stand a few minutes. Cut in 4 even shapes and roll out each one. Bake shells 10 to 15 minutes. Prick with fork before baking in a 425° oven. Makes 2 double crusts or 4 single.
Mix the powdered sugar, melted butter, Cool Whip and egg yolks together. Place in a large bowl in layers the cake, filling and Butterfingers.