HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread out each biscuit in cups of muffin pan (1 per cup). Spread dough to rim of cup. Brown ground beef and drain off excess grease. Add barbecue sauce to beef and simmer for 5 minutes. Fill each dough cup with beef mixture. Sprinkle each cup with cheese. Bake according to directions on biscuit can. Makes 10 servings.
Beat eggs until light and foamy, add sugar, oil, zucchini and vanilla and mix lightly but well. Combine and add dry ingredients, stir until well blended. Add nuts. Bake in 2 loaf pans 9 x 5 x 3 inch. in a 350° oven for 1 hour. Cool on rack.
Mix shortening and sugar. Add applesauce. Stir in eggs. Put all dry ingredients in a sifter. Add to batter slowly. Mix well. Stir in nuts and chocolate chips. Bake at 400° for 8 to 10 minutes. Bake on greased cookie sheet.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Bake at 375° for 12 to 15 minutes.
In large bowl combine first 6 ingredients and set aside. Combine eggs, honey, molasses, oil, buttermilk and boiling water. Mix into bowl of dry ingredients and add mashed banana. Spoon into greased or papered muffin tins, filling 2/3 full. Bake at 350° for 20 to 22 minutes. Batter may be made up ahead of time and stored in refrigerator for up to one month to be used as needed. You can substitute Mueslix cereal for part of the bran. Yields approximately 3 dozen muffins.
Combine crumbs, peanut butter and sugar; work until smooth. Press into a 9 x 9-inch greased pan. Melt chocolate chips over hot water (double boiler). Spread over cracker mixture. Cool until firm.
Mix together. Put on greased pizza pan. Work the crust out to the edge of your pan with your fingers and make the crust thin. Bake 15 minutes at 350°.
Mix all ingredients and pour in unbaked pie shell. Bake 350° for 45 minutes.
Preheat oven to 450°. Slightly cook broccoli; drain well and chop into 1/2-inch pieces. Layer ham, cheese, broccoli and onions in pie crust, using two layers. Add eggs (beaten) to scalded milk; add salt and pepper. Mix well and pour over ingredients in pie shell. Bake at 450° for 10 minutes, then reduce heat to 325° and bake for additional 35 minutes. Remove and let cool 5 minutes before serving.
Saute onion and green pepper in butter. Add meat and brown. Transfer meat mixture and all remaining ingredients to rice cooker. Press cook; jambalaya will be ready in 20 minutes. Serve immediately.
Soften cream cheese. Mix in sour cream. Add onion and clams. Add dash	of Tabasco and lemon juice, Worcestershire and paprika to taste.
Cook sugar, salt and milk together to soft-ball stage. Add package of dates and cook until mixture reaches firm ball. Add nuts and vanilla. Beat until thickens. Roll in a damp cloth (smooth-not terry). Chill and slice.
Preheat oven to 350°. Spread crescent roll dough in baking pan, sealing perforations. Bake, using package directions, until lightly browned. Combine cream cheese, Ranch dressing mix and mayonnaise in bowl; mix well. Spread over baked layer. Top with mixture of chopped vegetables.
Brown meat and drain. Add chicken. Add other ingredients, stirring to boil. Simmer and cook 2 hours. Stir frequently!!
Cream together the sugar and oil. Fold in eggs and add alternately the dry ingredients and milk. Mix thoroughly and add nuts, cooked prunes and vanilla. Bake in a regular sheet cake pan for 1 hour at 300°.
Heat oven to 350°. Combine all ingredients. Bake, uncovered, for 1 1/2 hours. Stir every 20 minutes. Serves 12.
Brown chops in a skillet and set aside. Blend soup and milk well. Add potatoes and mix. Pour into a 2-quart buttered casserole. Place chops on top and cover. Bake at 350° for 1 1/2 hours. Serves 4.
If fresh kielbasa is used, brown first whole. Fry bacon until crisp and crumble. Cook onions and garlic in bacon fat until soft. Put all ingredients in casserole or Dutch oven; kielbasa on bottom, then kraut, bacon, onions, tomatoes and beer. Cover. Bake at 300° for 2 to 2 1/2 hours in the oven. Low simmer on the stove-top.
Combine well the ground meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme, salt and pepper to taste. Spread the mixture out on a large piece of waxed paper or parchment paper into a rectangle, about 15 x 12-inches. Preheat oven to 375°.
Combine all ingredients and chill for at least 2 hours. Preparation time is 20 to 30 minutes.
Combine all ingredients except liquid. Pour into greased loaf pan. Cover with liquid and bake in moderate oven (350°) for about 40 minutes.
Bring syrup, water and ginger to a boil in heavy 2 1/2-quart saucepan over medium heat. Stir in cranberries. Simmer until berries begin to pop, about 5 minutes, stirring occasionally. Turn into bowl and let cool. Refrigerate. (Can be prepared 3 days ahead.) Makes about 4 cups.
Beat egg white until stiff. Gradually add sugar and vanilla. With spoon, fold in pecans. With spoon, drop on greased cookie sheet. Bake at 275° for 30 minutes. Let cool and remove.
Cook chicken until tender; take off bone. Line bottom of baking dish with chicken. Mix soup and water; pour over chicken. Prepare stuffing according to directions. Put on top of soup and bake 30 minutes at 350°.
Lightly but thoroughly combine beef and bread crumbs, egg, 1 teaspoon salt and pepper. Combine spinach, 1/2 cup Mozzarella cheese, Parmesan, Italian seasoning, remaining salt and garlic powder. Place beef mixture on wax paper and pat into 14 x 10-inch rectangle. Spread spinach mixture over beef to 3/4 inch of edge on all sides. Roll from small end. Press beef over filling at ends. Place loaf, seam side down. Bake at 350° for 1 hour then spread catsup and bake 15 more minutes. Sprinkle remaining Mozzarella on loaf.
Chop pepper and onion. Mix with all other ingredients. Make into patties and fry until brown on both sides.
Blend sugar, oil and eggs. Add dry ingredients. Mix well. Fold in apples and nuts. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch cake pan.
Chop onion and slightly brown in margarine. Slice potatoes in baking dish. Pour onion and margarine mixture over potatoes. Add remaining ingredients. Mix well and heat in oven until completely warmed and cheese is melted.
Wrap tortillas in foil; heat in 350° oven for 15 minutes. Stir together taco mix, tomato juice and oil. Brown beef in skillet. Stir in beans and 1/2 cup of the tomato mixture. Cover and simmer 5 to 10 minutes stirring occasionally until hot. Place generous spoonful of this mixture on each tortilla. Sprinkle with lettuce and cheese and roll up. Place seam side down in greased shallow casserole dish. Pour remaining tomato mixture over burritos. Sprinkle with cheese. Bake for 20 minutes in a 350° oven.
Arrange chicken in a lightly greased 13 x 9-inch baking dish. Top with cheese slices. Combine soup and pour over chicken. Sprinkle with stuffing mix. Drizzle melted butter over crumbs. Bake at 350° for 1 hour.
Beat until smooth in a large bow. Pour batter into 2 cake pans (round) or one 9x13x2 cake pan.
Using either our sugar-free lemon pie or strawberry/raspberry pie filling, which are fat-free, also make a fat-free crust. First prepare the filling per either recipe, and at once wipe inside of a 9 or 10-inch pie pan or Pyrex pie plate with a few tablespoons hot filling. Then quickly dust in finely crushed corn flakes, shaking out excess crumbs. Refrigerate pie pan or plate about 10 minutes and then pour in completely cooled filling. Allow pie to stand until filling begins to thicken. Transfer pie carefully to refrigerator. Serve when quite firm, according to the recipes for either pie mentioned.
In a skillet, brown beef cubes in oil. Transfer to a Dutch oven. Pour wine into skillet. Scrape up brown bits and pour over beef. Add seasonings, tomato paste and broth to meat. Cover and bring to a boil. Transfer to oven. Bake at 325° for 2 to 3 hours. Discard bay leaf. Remove beef. Make a roux of flour and 2 tablespoons butter. Saute mushrooms in 2 tablespoons butter and oil. Add both to the Dutch oven along with beef and onions. Mix well. Serve over rice. Serves 6 to 8. Freezes well!
Cook manicotti for 10 minutes; drain. Cool in a single layer on waxed paper. Combine all remaining ingredients, except sauce. Spoon into manicotti. Spread thin layer of sauce on bottom of 13 x 9-inch pan. Arrange filled manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil. Bake at 375° for 35 minutes, or until hot and bubbly. Serves 7.
Layer vegetables in a large bowl. Mix mayonnaise and sugar. Pour over vegetables and chill overnight. Next day, add bacon bits and tomato just before serving. Sprinkle cheese over top.
Bring oil, vinegar, salt and celery seed to boil. Pour over layered vegetables. Refrigerate. Serves 15.
Cook macaroni, rinse, drain and set aside. Brown ground beef with seasoning, celery, bell pepper and onion; drain well. Add tomatoes, tomato sauce, water and the cooked macaroni; mix well and warm.