HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook hamburger and sausage together and drain. Add cheese; stir until cheese is melted. Add remaining ingredients except bread. Mix together. Spread on sliced bread. Place on cookie sheets and freeze at least 30 minutes. After frozen, place in Ziploc bags or Tupperware containers and return to freezer. When ready to cook, remove the number needed and bake at 350° for 15 minutes.
Crumble ground beef into skillet. Cook until it loses red color. Add onions during last few minutes of cooking time. Drain off grease. Add parsley, garlic powder, salt and pepper and vegetable soup. Combine milk and mushroom soup, stirring until smooth. Blend into meat mixture. Bring to boiling point, reduce heat and simmer, covered, 15 minutes. Mix in sour cream. Transfer mixture to 3-quart size casserole. Drop topping by tablespoonfuls over top while meat is still hot. Bake in oven at 450° about 15 minutes or until topping is golden brown.
Preheat oven to 250°. Mix butter, brown sugar and syrup; boil for 5 minutes. Remove from heat; add vanilla and soda, stirring just until mixed. Pour over popped corn. Bake for about 1 hour, stirring every 15 minutes.
Fry in vegetable shortening. Put milk, butter and salt to boil. Add flour and stir quickly. Put dough into a cookie press. Twist out dough in large concentric circles into hot fat. Turn when brown. Remove when both sides are brown. Drain on paper towels. When ready to serve, sprinkle with sugar.
Use any basic pancake recipe (scratch or box). Add enough extra liquid to make batter thinner than called for. Pour small amount of batter in a pan with a small bit of hot oil in it. Tilt pan to let batter coat the entire bottom of pan. Cook until batter bubbles at edges and turn. Cook again until brown. Serve with jam, jelly, syrup, etc. (any toppings will do). Spread topping on pancakes and roll up.
Blend mayonnaise, sour cream and dry soup mix. Add spinach, onions and water chestnuts. Serve with crackers and raw vegetables. A hollowed out loaf of bread may be used as a serving dish.
Mix sugar, vinegar, mayonnaise and onion and pour over the raisins and broccoli. Sprinkle on bacon. Refrigerate at least 30 minutes.
Place the meat in a large, wide dish. Slice 2 medium onions and lightly crush the bay leaves and black peppercorns. Put them around the filet, then add the bottle of red wine, olive oil and Italian parsley sprigs. Marinate the filet at cool room temperature for several hours or overnight, turning it several times.
Mix all ingredients and knead on floured table; roll out and cut with doughnut cutter. Deep fat fry in 2 to 3-inches of vegetable oil until golden brown. Roll in powdered sugar.
Preheat oven to 400°. Grease a baking sheet. To prepare pastry, unfold sheets of phyllo so they lie flat. Stack 4 sheets on plastic wrap. Brush top sheet with butter. Keep other sheets covered with plastic wrap and damp cloth (to keep from drying out). Spread 1/2 pie filling on short side of phyllo. Roll jelly roll style, using plastic wrap as guide. Repeat with remaining sheets. Bake until golden, 15 to 20 minutes. Cool sheets on wire racks for 15 minutes. Transfer to serving tray until cool. Sprinkle with confectioners sugar.
Chop mushrooms fine and save liquid. Work all ingredients until it sticks together. Have heavy skillet hot and lightly greased. Sear both sides of steak, flattening out in skillet. Pour mushroom juice over meat. Reduce to medium-low. Cover and cook until done.
Drain peas and asparagus. Butter casserole dish. Line with crumbs. Layer peas and asparagus. Mix milk and soup and pour over. Top with crumbs and cheese. Dot with butter. Bake at 350° approximately 20 minutes.
In medium saucepan, combine corn syrup, evaporated milk, sugar, butter, egg yolks and vanilla, stirring frequently. Cook over medium heat until thickened, 10 to 12 minutes. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. Makes about 2 1/4 cups.
Put your flour and salt in a large bowl. Gradually add your water. Knead the dough 7 to 10 minutes, until smooth. Then roll out and use cookie cutters or make your own shapes. Make a small hole in the top of each ornament. Bake on a cookie sheet at 325° until light brown. When cool, paint. Use colored yarn through the hole and hang.
Pour your favorite cereal into a bowl. Pour milk over top of cereal. Eat with a spoon. For best results, leave dirty dishes on table.
Combine all ingredients. Stir to mix well. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 2 1/2 cups.
Heat oven to 400°. Grease pie plate. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups cheese and onion. Pour into plate. Beat milk, eggs, biscuit mix, salt and pepper until smooth. Pour into plate. Bake 25 to 30 minutes. Top with remaining cheese. Bake until cheese is melted. May substitute 1 1/2 cups chicken for 1 package of broccoli.
Preheat oven to 375°. Place chicken in large baking dish. In small bowl, combine broth and hot pepper sauce; pour over chicken. Bake 20 to 25 minutes, turning once. Remove pan from oven.
Brown onion and garlic in bacon drippings. Combine all other ingredients and cook in a casserole dish at 350° for about 45 minutes.
Roll out pie crust. Cut into squares. Mix chicken with 1/2 the soup. Put filling in each square; fold over and seal. Prick top with a fork. Bake at 425° for 10 to 12 minutes. Use remaining sauce for on top when served.
Cream together sugar, shortening and eggs. Stir in flour, baking soda and vanilla. Add chips and nuts. Mix well to evenly distribute. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 325°. Season meat with salt and pepper. Place meat, bone ends up, in open shallow roasting pan; wrap bone ends in aluminum foil to prevent excessive browning. To hold shape of roast, place a small ovenproof bowl or cup in crown. Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30 to 35 minutes per pound or until meat thermometer registers 170°. One hour before meat is done, remove bowl from center of crown, fill crown with stuffing (8 cups for 8 pounds). Cover stuffing with foil during first 30 minutes. When roast is done, remove foil from bone ends and replace with crab apples or paper frills.
Clean cabbage and boil in water until leaves are soft (about 7 or 8 minutes). Mix rest of ingredients together and when cabbage leaves are soft, roll balls of hamburger in leaves and place in a big pan. Pour water to top of "pigs" and add tomato sauce. Boil on low for 3 or 4 hours.
Stir first 4 ingredients; set aside. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture; beat until well blended. If necessary, chill dough.
Dissolve gelatin in 1 cup boiling water. Add enough water to liquid from drained pineapple to make one cup. Stir into gelatin mixture. Add lemon juice. Chill until slightly thickened. Fold in pineapple, cranberry-orange relish, apples, pecans and celery. Chill 24 hours before serving. Makes 8 servings (no cholesterol).
Preheat oven to moderate (350°). Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes; you should have about 4 cups. Reserve for toasting.
Brown first 4 ingredients together; pour off most of the fat. Boil rice in water with bouillon cube and Worcestershire sauce. Combine in a casserole dish. Crumble cornflakes and butter on top. Bake 1 hour at 350°.
In large mixing bowl, combine 2 1/2 cups flour and the yeast. In the saucepan, heat milk, water, sugar, salt and Crisco just until warm. Add to dry ingredients. Mix for 1/2 minute with mixer. Scrape down sides of bowl. Beat 3 minutes on high. By hand, stir enough flour in to make soft dough. Turn out on floured surface. Knead until smooth. Let rise 20 minutes. Divide dough. Roll out. Cut into triangles. Roll up. Let rise until double. Bake at 350° until golden brown.
Mix and put in doggie buns. Wrap in tinfoil and put in oven 15 to 20 minutes at 350°. Serves 6.
Melt butter. Mix with stuffing mix. Put a little stuffing in bottom of pan (about 1/2). Spread chicken on top of stuffing. Mix soup and broth together. Pour over chicken. Put rest of stuffing mix on top and bake at 350° until soup gets hot, about 30 minutes.
Broiled: Sprinkle with salt, pepper, lemon juice and butter. Wrap in foil and place	under broiler for 10 to 12 minutes on each side. If extra large fish, add 2 or 3 minutes longer.
Bring first 4 ingredients to boil for 30 seconds. Add 1 cup peanut butter and oatmeal. Drop on wax paper. Cool.
Grease pie pan. Put cranberries in pie pan and cover with 1/2 cup sugar and nuts. Melt oleo and add extract, sugar, flour and eggs. Pour mixture over cranberries. Bake at 325° for 35 to 40 minutes. Cool cake and top with powdered sugar.
Sift together the flour, baking powder, baking soda, nutmeg and salt. In a large mixing bowl, combine the butter, sugar, eggs and flavorings. Cream together. Add the milk and flour mixture gradually, beating until well blended. Scrape the bowl as necessary. Refrigerate the dough at least 2 hours.
Heat oven to 350°. Combine first 2 ingredients; mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to reserved topping mix. Mix well and set aside. Press remaining mixture into bottom of ungreased 13 x 9-inch pan. Arrange apple slices over base. Blend sour cream and egg; spread over apples. Sprinkle reserved topping mixture over all. Bake at 350° for 25 to 30 minutes or until topping is golden brown and bubbly. Serve warm. Refrigerate leftovers. Makes 12 to 15 squares.
Mix well cheese, lemon, mayonnaise, Worcestershire sauce and garlic salt. Next, add crab and mix well. Place in greased dish and top with cheese. Bake 15 minutes at 350°.
Soften cream cheese and gradually add Marshmallow Creme. Mix well; add ginger and rind. Beat until fluffy. Refrigerate. Makes about 2 cups.
Mix first three ingredients after browning meat and cooking macaroni. Pour into Pyrex like dish. Top with cheese. Cook until brown at 350°.
Boil cranberries, water and sugar until berries stop popping. Dissolve package of lemon jello and marshmallows while mixture is hot. Let cool. Then add chopped apples, celery, nuts and crushed pineapple. Chill until well set.
Cream butter and sugar until light. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients and add to butter and egg mixture alternately with milk. Add vanilla. Bake in 3 greased and floured 8-inch cake pans in a 350° oven for 25 to 30 minutes.
Preheat oven to 350°. Butter large casserole dish. Combine soup and salad dressing. Add onion and milk. Mix thoroughly. Season with nutmeg, cayenne pepper, Worcestershire sauce, salt, pepper and sherry to taste. Add remaining ingredients and combine thoroughly. Pour into casserole dish. Top with paprika and slivered almonds, if desired. Bake at 350° for 30 minutes or until bubbly.
Place wax paper on a cookie sheet. Arrange 4 pecan halves in shape of star on wax paper. Place 1 caramel on top of every group of pecan halves. Place in oven for 30 seconds at 350°. Remove cookie sheet from oven. Place one kiss on each caramel, allowing the kiss to melt into the caramel and on the pecans. Repeat this for each group of pecans.
Remove crusts from bread; set aside. Arrange bread slices in a greased 13 x 9-inch baking dish. Top with chicken; cover with mushrooms.
Brown meats in skillet. Add chopped onion and green pepper. Cook 5 minutes. Add olives, mushrooms and tomato sauce. Mix. Stir in tomatoes, water, salt and pepper, Worcestershire and Tabasco sauce. Add macaroni. Bring to a boil. Cover tightly and reduce heat. Simmer 40 minutes. Stir often. Uncover and simmer 15 minutes more. You may use spaghetti or noodles in place of macaroni.
Blend butter, peanut butter, sugar and vanilla. Form into "buckeye" sized balls. Dip into melted chocolate and paraffin kept hot in double boiler. Use toothpick in center of peanut butter balls to dip, not quite covering to top to resemble buckeyes. Later, gently smooth top to cover toothpick hole.
Combine 2 cups flour and 1/2 cup sugar. Cut in oleo until crumbs are the size of peas. Stir in egg yolks. Press 1/2 of mixture into bottom of 9 x 13-inch pan and reserve the rest. Combine apples, remaining flour, sugar and cinnamon. Place apple mixture over crust in pan. Sprinkle with remaining crumbs. Bake at 350° for 40 to 45 minutes. Cool and drizzle with thin icing of powdered sugar and milk.
Cut bacon in small pieces and saute until nearly crisp. Reserve 2 to 3 tablespoons of drippings and saute onion in these drippings. Add all other ingredients and stir. Heat until almost boiling. Serve with a garnish of parsley. Serves 4.
In a large bowl, mix flour, sugar, cinnamon and baking powder. In another bowl, beat together eggs, milk, mashed banana and vanilla. Stir liquid ingredients all at once into flour mixture, stirring until smooth. Let batter sit for 30 minutes. Pour oil into large saucepan to half full and heat over medium heat. Drop batter by tablespoons into hot oil. Cook 5 minutes or until golden brown. To serve, sprinkle with powdered sugar. Makes about 20 fritters.
Brown hamburger and drain. Add can of tomatoes with green chili sauce and taco seasoning. Simmer until it thickens. Add this to baking pan and let cool completely. Then add layers as follows: sour cream, diced tomatoes, shredded Monterey Jack cheese, shredded Cheddar cheese, scallions, black olives. Bake at 350° until cheese bubbles. Enjoy!
In saucepan, put butter or margarine, salt, flour and milk. Be sure to keep this smooth; I use a wire whisk. Add cheese. Bake at 350° for about 45 minutes. Sprinkle paprika on top. Serves 8 to 10.
Combine meat, salt, pepper, rice, onion and 1 can tomato sauce. Cover cabbage leaves with boiling water for 4 minutes; drain. Place portion of meat mixture in center of each cabbage leaf. Roll up, folding over ends. Place side seam down in skillet. Mix remaining tomato sauce with brown sugar and pour over rolls. Simmer, covered, 1 to 1 1/2 hours. Baste often. Serves 6.
Cream the cheese with sugar; add eggs. Mix well. Slice 1 package dough and layer on bottom of Pam-sprayed 13 x 9-inch pan. Spread cheese mixture on dough. Slice the second package and place over cheese layer. Bake in 350° oven 45 minutes.
In a large bowl mix shortening, brown sugar and sugar. Beat in vanilla and eggs. In another bowl sift flour baking soda and salt. Add dry ingredients to the sugar and egg mixture. Blend well. Stir in 1/2 cup M&M's; save the rest for decorating. Drop by rounded tsp. two inches apart on ungreased cookie sheet. Decorate tops with remaining M&M's. Bake on center rack at 375 degrees for 10 minutes or until golden brown.
Brown ground beef and onion in skillet. Drain off grease. Add all other ingredients and bring to a boil. Turn down heat, cover and simmer, stirring occasionally, until potatoes are tender. Serve with Mexicali corn and warm tortillas. Serves approximately 4.
In a large bowl, mix 2 cups flour, 1/2 cup sugar, salt, yeast and powdered milk. Combine water and margarine in a saucepan. Heat over low heat until liquid reaches 120°. Add liquid to dry ingredients and beat until well mixed. Beat in eggs and 1/2 cup flour. Continue beating in flour to make soft dough. Turn out onto floured board. Knead until smooth. Cover with plastic wrap, then a towel, for 20 minutes. Punch down dough. Shape as desired. Place on greased baking sheet. Cover with plastic wrap and freeze. Remove from freezer as desired. Place on greased baking sheet. Cover and let rise in warm place until doubled. Bake at 350° for 15 minutes. Freezes well for up to 4 weeks.
Prepare cake as directed in 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Combine milk, sugar and 1/2 cup coconut in pan. Bring to boil, then simmer 1 minute. Spoon over cake. Cool completely. Fold 1/2 cup coconut into the topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.
Thaw lemonade and mix with milk. Fold in Cool Whip. Pour into graham cracker crust. Chill. Top with pie filling.
Mix all ingredients until dough forms. Beat 20 strokes. Turn onto cloth covered board well dusted with Bisquick. Gently roll to coat. Shape into balls; knead 10 times. Roll 1/2-inch thick. Cut with 2 1/2-inch cutter dipped in oil or baking mix. Bake at 450° on greased cookie sheet 8 to 10 minutes.
Trim excess fat from pork. Cut pork diagonally into very thin strips. Grease lightly a 10-inch skillet. Fry pork until brown. Stir in bouillon, celery, onion and soy sauce. Heat to boiling; reduce heat. Simmer, covered, for 30 minutes. Shake reserved mushroom liquid and the cornstarch in tightly covered container; stir gradually into pork. Add mushrooms, Chinese vegetables and gravy sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. Serves 5.
Melt butter in baking dish. Mix together next 3 ingredients and pour into dish. On top, spoon on 1 large can any flavor pie filling. Bake at 350° about 30 minutes or until brown on top. Serve with ice cream.
Dissolve gelatin in boiling water. Stir in pineapple. Chill mixture until it is slightly thickened. Stir in cranberry sauce. Alternate layers of gelatin mixture and sour cream in mold, drawing a spatula through it to create a marbleized appearance. Refrigerate. Serves 10-12.
Blend shortening and sugar. Beat in vanilla and eggs. Sift dry ingredients together. Add to sugar and egg mixture. Mix well. Stir in 1/2 cup M&M's candy. Use remaining candies for decorating. Drop from teaspoon onto greased cookie sheet. Decorate tops. Bake at 375° for 10 to 12 minutes.
Mix white sugar and brown sugar with butter. Add eggs, vanilla, milk and pecans. Bake at 350° for 45 minutes. Makes 2 pies.
Mix thoroughly with wooden spoon. Bake in 350° oven for 35 to 40 minutes.
Bake cake as directed on box. When cool, break into pieces. Drain pineapple thoroughly (save the juice). Slice bananas into the pineapple juice. Mix pudding as directed on package. Using a punch bowl or a large bowl of your choice, put layer of broken cake on bottom, then pudding, pie filling, pineapple (well drained), bananas and Cool Whip. Repeat layers. Sprinkle with nuts or coconut. Keep refrigerated until ready to serve.
Combine all ingredients in container of electric blender; process until smooth. Store in refrigerator until ready to use. Yields about 1 1/4 cups.
Flour sliced turkey breast and brown in small amount of oil. Layer in baking dish with Prego spaghetti sauce. Top with Mozzarella cheese (grated or sliced). Cover with foil and bake 1 hour. Uncover for last 15 minutes.
Heat oven to 325°. Line a cookie sheet with foil. Combine honey, butter and 1/2 teaspoon cinnamon in saucepan. Bring to a boil. Boil and stir constantly for 2 minutes. Pour honey mixture over nuts and toss until nuts are coated. Spread on cookie sheet. Bake 10 to 15 minutes, until nuts are glazed and lightly browned. Do not allow to burn. Cool 20 to 30 minutes. Remove from foil. Combine sugar and rest of cinnamon. Toss with glazed nuts to coat.
Toss cabbage lightly with sugar and carrots. Sprinkle with salt and pepper. Drench it all in milk. Cover and refrigerate 15 to 20 minutes.
Cook saifun in boiling water for 4 to 5 minutes or longer. Drain and set aside. Add clams, shredded lettuce and sliced cucumber, celery and carrots.
Peel tomatoes. Cut crosswise in half. Place in deep bowl, sprinkling each layer with seasoning and herbs. Combine oil and vinegar. Pour over tomatoes, tilting bowl so all tomatoes are covered. Cover. Chill an hour or so, occasionally spooning dressing over tomatoes. Drain off excess dressing and arrange tomato halves on a platter. Serves 6.
Mix all ingredients in blender for about 30 to 45 seconds. Pour into a greased and floured 10-inch pie pan. Sprinkle 1 small can coconut. Bake at 350° for 30 to 40 minutes. Serve at room temperature.
Sprinkle pork chops with flour. Brown on both sides in skillet with 2 tablespoons of oil. Salt and pepper to taste. Remove chops. Put 5 cups of sliced onion in skillet and cook until lightly browned. Add salt, pepper, sage and water. Arrange chops on top of onion. Cover and simmer for about 1/2 hour or until chops are tender.
In bowl, stir together flour, cornstarch and sugar. With mixer, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate one hour.
Preheat oven to 325°. Grease and flour two 9-inch round cake pans. Line bottom with waxed paper or parchment paper and lightly grease the paper. Set aside.
In 9 x 13-inch baking dish or pan, spread rice. Place chicken on rice. Pour soup and consomme over chicken. Sprinkle soup mix on top. Cover tightly with foil. Bake at 250° for 2 1/2 to 4 hours.
Line pie pan with unbaked pie crust. Dump can of crushed pineapple into pie pan, leaving 1 inch of pineapple juice in can. Add cornstarch and sugar to juice and stir. Pour over pineapple in pie pan. Add pats of butter. Add top crust. Bake at 350° until top crust is brown. Yum. Very easy, scrumptious.
In a Dutch oven, saute onions in margarine until they are translucent but not yet beginning to brown. Add water and all spices. Simmer at least 30 minutes. Under the broiler, toast the bread on both sides. Put log of cheese in the bottom of each bowl. Ladle the soup into the bowls. Float 1 piece of bread in each bowl. Garnish each piece of toast with 1 ounce of cheese. Serve immediately. Serves 6.
Cream the margarine and sugar. Add egg and molasses. Sift together dry ingredients and add to mix. Chill dough for a few hours or overnight. Roll into flattened 1-inch balls and roll in sugar. Bake at 375° for 8 to 9 minutes.
Whip the sweet potatoes. Add the butter, sugar, brown sugar, coconut and eggs. Top with cornflakes, brown sugar, pecans and butter. Bake 30 minutes to warm at 350°.
Sift together all dry ingredients. Add eggs, milk and oil. Pour in greased iron skillet. Bake 30 minutes at 400°.
On Friday night, put the beans to soak in a kettle full of cold water. In the morning, pour the water off, cover with fresh water and bring to a boil. Simmer until you can blow the skins off. To do this take a spoonful of the beans from the pot. (If you should get your face down in the steam you might get badly burned.)
Mash potatoes, adding rest of ingredients. Whip together; put in a buttered casserole dish. Set in refrigerator overnight (a couple of days doesn't matter). Bake at 350° for 45 minutes to 1 hour, uncovered.
Mix all together; add enough milk to make it thick enough to make about 1 1/2-inch balls. Cook in deep fat until done.
Saute mushrooms and onion in butter. Add flour; cook until smooth. Transfer to double boiler; add milk and light cream. Stir over boiling water until thickened. Add cheese, hot pepper sauce, soy sauce, salt and pepper. Stir until cheese is melted.
Cut up chicken and stew, keeping meat on bones. Mix together all remaining ingredients. Pour over chicken and simmer together. Thicken a bit with cornstarch. Serve over rice.
Heat oven to 400°. Melt butter and blend in flour and pepper; cook, stirring until bubbling. Blend in milk. Remove and stir in onion and sour cream. Combine sauce with green beans and cheese. Turn into buttered 1 1/2-quart casserole.
Heat broccoli until thawed; saute onion in butter. Mix all other ingredients together. Pour into buttered baking dish. Bake at 350°.
Cream shortening and sugar. Separate egg and beat egg white until stiff. Add egg yolk to sifted flour, baking powder and salt. Add mixture with milk and vanilla. Fold in egg white and berries. Bake in 375° oven 25 to 30 minutes.
Cook pasta according to directions on box, drain. Stir in soup and chicken. Good hot or cold.
Mix flour, sugar and salt together in large bowl (Tupperware with lid). Add shortening. Blend with dry mixture. Store in tight container.