HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Drain and add onions. Saute 5 minutes. Add pork and beans, brown sugar and catsup. Simmer 20 minutes and serve.
Preheat oven to 400°. Slightly grease 2 (8-inch) or 9-inch pie pans. Cook beef and onion until brown; drain grease. Add salt and pepper; stir. Spread mixture into pie pans. Sprinkle cheese over top. Mix Bisquick, milk and eggs until smooth; pour over meat and cheese. Bake for 30 minutes, until golden brown, or until tester comes out clean. Let stand for 5 minutes before serving. Enjoy!
Mix flour, brown sugar, oatmeal, cinnamon and butter until crumbly. Press half of mixture into a greased 9-inch pan. Cover with rhubarb or peaches. Combine remaining ingredients and cook until thick and clear. Pour over fruit. Top with remaining crumb mixture. Bake at 350° for 1 hour.
Mix baking soda and vinegar. Sit a minute. Add cocoa and red food coloring, then set aside. Cream shortening and sugar. Add eggs, vanilla and buttermilk; mix. Add flour and salt. Mix. Add red mixture. Mix. Pour into greased floured pans. Bake for 30 minutes at 350°.
Make Jell-O. Add drained pineapple (save juice). Put in a large bowl. Add bananas and marshmallows. Let Jell-O set.
Mix all ingredients together. Fold into glass pie dish. Bake at 350° for 20 to 30 minutes or until bubbly. Serve warm with crackers.
Preheat oven to 425°. Spray pie plate with vegetable pan coating. Combine apples, lemon juice and lemon rind. Combine cornstarch, apple pie spice, salt and sugar substitute. Mix thoroughly. Add to apples and stir lightly with fork to coat apples. Spread evenly in pie plate. Mix together flour and salt. Cut in margarine with fork until crumbly; scatter over apples. Bake 35 minutes or until top is golden brown.
Beat in blender. Water first, then add dry ingredients and margarine, beating until well blended. Store, covered, in refrigerator. Equals 1 can of sweetened condensed milk.
Combine first 3 ingredients, mixing well. Combine eggs and next three ingredients. Add to sugar mixture, stirring well. Add coconut. Pour into pastry shell. Bake at 350° for 35 minutes or until filling is set.
Preheat oven to 400°. Boil peeled and quartered eggplant in salt water until tender. Soak 2 slices of bread in milk. Mash eggplant with bread. Add eggs, onion, salt and pepper. Mix cheese with this and put in greased casserole dish. Sprinkle with bread crumbs. Bake at 400° for about 45 minutes.
Add water to pastry mix, a small amount at a time. Mix quickly and evenly with a fork until the dough just forms a ball. Roll to 1/8 inch thickness. Sprinkle half the cheese and salt on half the pastry. Repeat folding process and roll to 1/4 inch. Cut into strips. Place on greased cookie sheet. Bake in a hot oven 8 to 10 minutes. Makes 3 dozen.
Cream the cream cheese, margarine and sugar until fluffy. Add eggs one at a time. Stir in flour. Bake in a tube pan at 325° about 1 1/2 hours.
Fix bottom pie crust in pie pan; do not bake. Combine rest of ingredients; spoon in pie shell. Top with second crust. Cut slits in top. Bake at 400° for 45 to 50 minutes. Let stand 10 minutes.
Cube bread and place in melted butter; toss well. In buttered 9 x 13-inch casserole, layer half of the bread cubes, half Cheddar cheese, half of the broccoli, all of the cubed ham, then layer remaining broccoli, cheese and bread. Beat eggs and milk thoroughly with seasoning. Pour over all layers. Refrigerate overnight or at least several hours. Bake at 350° for 1 hour, until puffy and nicely browned. Serves 6.
Beat eggs, sugar, oleo and water until fluffy. Sift flour, cocoa, soda and spices. Add to creamed mixture and mix well. Fold in nuts, apples, chips and vanilla. Spoon into greased and floured Bundt	pan and bake at 325° for 60 to 70 minutes. Remove from oven and let stand for 8 to 10 minutes. Place Bundt pan upside down on bottle and cool for 30 minutes.
Chop green onions, bell peppers and parsley. Add thinly sliced celery and shredded carrot; set aside. Bring water, salt and butter to a boil. Stir in rice and vegetable mixture. Cover and remove from heat. Allow to set for 5 minutes, then fluff with fork before serving. Yield: 4 servings.
Mix beef with 1 tablespoon Hoison sauce and then toss with 2 tablespoons cornstarch and set aside.
Blend eggs, cream and salt. Add flour gradually and work it in. The dough should be stiff after the flour is worked in. Divide dough into 4 parts and roll very thin on a lightly floured board. Let stand in air on a cloth to dry. Turn every 15 minutes just until the edges start to crack slightly. Place the 4 sheets one on top of each other. Roll together tightly in jelly roll fashion. Slice thick or thin as you wish. After the roll has been cut, then cut the strips down the middle. Boil in salted, oil water until tender, about 10 minutes.
Mix all ingredients. Cook in uncovered casserole on High 3 to 5 minutes. Stir every 2 minutes. Let stand, covered, for 5 minutes.
Heat oven to 350°. Beat oleo, peanut butter and sugars until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients. Mix well. Stir in chocolate. Drop rounded tablespoonfuls dough onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Let stand 2 minutes before removing from cookie sheet. Makes 4 dozen.
Place 6 tablespoons margarine, vanilla and chocolate chips in a large electric mixer bowl; set aside. Melt remaining margarine and marshmallows in a double boiler. Bring sugar and evaporated milk to a rolling boil for 7 to 8 minutes or to a soft ball stage. Pour margarine and melted marshmallows over ingredients in bowl. Add boiling sugar and milk; beat vigorously until creamy or 5 minutes with electric mixer. Add chopped nuts and pour into 6 x 10-inch buttered dish. Candy sets quickly.
Mix first 5 ingredients together in one bowl. Then in a separate bowl, mix remaining ingredients. Fold ingredients together. Bake in 325° oven for 30 minutes. Makes 12 muffins.
Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Put 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven at 400° about 8 minutes or until golden. Cool. Attach sides to bottom. Butter and put remaining dough on sides to height of 1 3/4 inches.
Crush pretzels to make 1 cupful. Mix with sugar and very soft butter. Pat into a 9 x 12-inch casserole. Bake 10 minutes at 350°; cool. Mix softened cream cheese with sugar, then fold in Cool Whip. Gently pat onto the cool crust. Dissolve package of strawberry Jell-O in 2 cups boiling water, then add 1/2 cup cold water. Add frozen strawberries. When this begins to jell, spoon gently over cheese layer. Refrigerate; cut into squares before serving.
Beat eggs slightly; add milk, sugar and salt. Combine corn with remaining ingredients. Combine with egg mixture; mix well. Pour into buttered casserole dish and bake at 350° for 1 1/2 hours.
Cook and drain macaroni. Mix all ingredients and bake at 325° for 25 to 30 minutes.	(You may want to sprinkle some grated cheese on top.)
Mix together and use in your favorite recipes as any store bought mix (Bisquick or Jiffy mix).
Cook macaroni and English peas according to package directions, drain. Add all ingredients together; fold in mayonnaise, salt and pepper to taste.
Cream butter and sugar. Add eggs and beat well. Add vanilla. Mix rest together and add to butter, sugar and eggs. Then add fruit and peel mixture last. Drop by spoon. Bake at 375° from 7 to 10 minutes until done.
Divide eggs. Beat yolks until light. Add sugar, pinch of salt and juice of lemon. Cook in double boiler until thick. Cool. Beat whites and add to cooled mixture. Whip cream stiff; add to custard. Crush fine the vanilla wafers. Put half of the crumbs in bottom of dish. Pour on custard. Put other half of crumbs on top. Cover and freeze. This can be kept for a long time in freezer. Take out 15 or 20 minutes before serving so you can cut it. Especially good for company since it can be made well in advance. Serves 6 to 8.
Take out yolks of all eggs. Place in a bowl. Take all ingredients and mix thoroughly. Amounts may be varied according to taste. Once it's all whipped up, replace back into the white halves of the eggs. Sprinkle a little paprika for color. If more eggs are desired, then just increase other ingredients.
Place ribs in large heavy pot with the water and soy sauce. Bring to boil over high heat. Cover and reduce heat. Allow ribs to simmer for 45 minutes. Meanwhile mix together the wine and sugar. At the end of the 45 minutes, remove the cover and turn the heat up high. Add the sugar-wine mixture. Stir the ribs occasionally. The water will gradually evaporate. Do not leave the pot once evaporation begins! When water is gone, ribs will be be browning in own fat. Be careful they do not burn. Drain on paper towels.
Combine corn flakes, pepper and rosemary. Dip chicken in milk; let excess drip off and roll in corn flakes. Place on baking sheet sprayed with Pam so pieces aren't touching. Bake at 400° for 1 hour or until done.
Rinse lima beans; turn into large saucepan. Add water; cover and soak for several hours or overnight. When ready to cook, add onion. Bring to boil and boil 5 minutes, uncovered. Turn into a 3-quart casserole dish without draining. Add remaining ingredients and cover. Bake in a 350° oven for 3 hours until beans are tender. Makes 8 servings.
Sift first 5 ingredients into large bowl. Make a well in the middle. Stir in remaining ingredients. Pour into ungreased pan, 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes.
Bake corn bread; cool. Finely crumble into large mixing bowl. Add other ingredients into large mixing bowl. Mix well. Refrigerate. Will keep several days. Do not substitute salad dressing for real mayonnaise.
Preheat oven to 350°. Combine dates, soda and boiling water; set aside. Cream together 1 cup sugar, shortening and eggs. Add date mixture to creamed mixture. Then gradually add flour, soda and salt. Stir in 1/2 cup chocolate chips and 1/2 cup nut meats. Pour in 13 x 9 x 2-inch pan that is well greased and floured.
Brown chicken in butter. Put in large baking dish. Sprinkle with paprika and salt. Add mushrooms, water, soup and wine to butter left in skillet. Cook about 5 minutes. Pour over chicken in baking dish. Bake at 325° for 1 1/2 hours.
Put all dry ingredients together in a pan; put oleo, shortening, cocoa and water and bring to a boil. Pour over flour mixture and dissolve soda in milk. Add eggs and vanilla. Add to rest. Bake at 400° for 20 minutes.
Boil the potatoes in skins until almost done; chill slightly, then remove skins and grate potatoes into a large bowl. In medium saucepan, combine 1/2 stick butter and cheese until almost melted. Remove from heat and stir in sour cream, onions, salt and pepper. Pour over potatoes. Stir lightly and turn into a buttered 2-quart casserole. Dot with butter and sprinkle with paprika. Bake 30 to 40 minutes at 350°. Can be made the day before and then baked.
Crush potato chips and mix with dressing. Line bottom of buttered casserole with half of the chip mixture. Layer corned beef, kraut and Swiss cheese. Top with remaining chip mixture. Bake at 350° for 45 minutes. Serve with rye bread. Reheatable.
Heat oven to 325°. Layer all ingredients in ungreased cake pan. Bake 55 minutes, or until top is golden brown. Best served while warm.
Cook spaghetti and drain. Mix all together except 1/2 cup of cheese. Mix with 2 forks until well mixed. Pour in casserole dish; put remaining cheese over top and bake 45 minutes at 350°.
Stir together water, sugar and cornstarch. Cook until thick. Add jello; stir until dissolved. Cool slightly. Gently blend in strawberries. Combine cream cheese, confectioners sugar and lemon juice. Spread on pie crust. Add strawberry mixture. Let cool thoroughly in refrigerator. Top with whipped cream.
In casserole dish, mix together salsa, relish and 3/4's of the cheese. In a small bowl, beat eggs. Pour eggs on top of salsa mixture and spread rest of cheese on top of eggs and place in preheated oven at 400° for 1/2 hour or until egg is cooked. Mix well and eat hot with chops. Enjoy.
Heat oil in a heavy skillet. Add chicken and saute until brown and cooked through. Using slotted spoon, transfer chicken to a large bowl. Keep warm. Add onion and garlic. Saute until tender, about 6 minutes. Stir in carrot and sun-dried tomatoes. Saute until carrot is crisp-tender. Transfer mixture to bowl with chicken. Add pasta and Parmesan cheese. Toss. Serves 4.
Add to the date mixture in the skillet. Keep hot while removing spoonfuls to shape into balls. Then roll each cookie in coconut and powdered sugar. Makes 40 cookies.
Preheat oven to 350°. In a large bowl, combine all ingredients; mix well. Shape into loaf. Place in greased, shallow baking dish. Bake 35 to 40 minutes. Let stand 5 minutes before serving. Serve with Lemony Dill Sauce. Garnish as desired. Refrigerate leftovers. Makes 4 to 6 servings.
Whip cream just to soft peaks; fold in horseradish and salt. Serve with beef, pork, burgers, ham or vegetables. Makes 1 cup.
Cook sugar and water until it spins a thread. Add cinnamon, nuts and vanilla. Beat until it sugars and nuts break apart.
Saute onion in 2 tablespoons butter and mix with drained peas. Break tuna with fork. Combine butter, flour, Worcestershire sauce, salt, pepper and milk. Make a cream sauce. Add 1 cup grated cheese. Cook over low flame until cheese is melted. Place peas, noodles and tuna in greased casserole and cover with cream sauce. Top with remaining 1/2 cup cheese. Bake 25 to 30 minutes in 350° oven. Serves 6 to 8.
Cream together. Bake in 2 (9-inch) layers at 350° for 25 to 30 minutes. Grease and flour 2 (9-inch) layer cake pans.
Heat oven to 350°. In a large bowl, beat together the oil and sugar. Beat in the eggs. In a separate bowl, combine the flour, salt, cinnamon and baking soda. Add to egg mixture and blend well. Add vanilla and beat together well. Stir in the apples, nuts and raisins.
Put all ingredients together in heavy saucepan and boil over medium heat until all liquid is evaporated. Some stirring will be required when liquid becomes low to prevent peanuts from scorching and to make sugar crystallize. When all liquid is gone and peanuts have a good coat of sugar on them, pour upon a large platter or cookie sheet and stir through with spoon once or twice to break peanuts apart.
Combine in large bowl. Mix by hand until blended. Pour into greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes.
Cream butter and cheese until light; add sugar gradually. Add vanilla. Beat eggs in one at a time. Combine flour and baking powder; add to creamed mixture. Pour into a greased 9 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 10 minutes; turn onto cake rack to cool completely.
Combine ground chuck with corn in crock-pot. Mix well; add remaining ingredients to mix well. Cook on low for 3 to 8 hours.
*If using all-purpose flour, use one teaspoon salt and one teaspoon soda.
In large mixing bowl, cream sugar, butter, salt, yolks and whole eggs. Dissolve baking soda in hot water. Add, with the sour cream, to butter mixture. In separate bowl, sift together flour, baking powder and nutmeg. Add to egg mixture; dough will be sticky. Cover and chill several hours or overnight.
Boil chicken breasts until tender. Let cool, then tear into small pieces. Melt butter in baking dish. Crumble crackers. Spread over melted butter, saving half of crackers for top. Next, spread chicken pieces over crackers. Take soups and add sour cream; mix all together and pour over chicken. Sprinkle with remaining crackers and bake for 35 to 40 minutes at 350°.
Place meat in bottom of a large casserole dish. Cut vegetables into bite-sized pieces and place on top of meat. Sprinkle all dry ingredients over mixture. Mix water and tomato juice and pour over stew. Bake, covered, at 250° for 5 hours. Serve with hard rolls and salad. Serves 4.
Slice potatoes and place patty on tinfoil. Cover all around with potato slices and bake at 425° for 45 to 60 minutes.
Mix and let stand overnight rhubarb and sugar. Following day, cook until done. While warm, add jello and pineapple. Chill and serve.
Peel carrots and slice into coin-shaped pieces. Cook until tender, but firm. Place in deep bowl. Add onion and pepper. Mix remaining ingredients with wire whisk and pour over carrot mixture. Refrigerate for 24 hours. Makes 12 servings.
Mix taco mix, sour cream and cream cheese. Spread on a cookie sheet and chill until ready to serve. Cut up lettuce and tomato and layer on mixture. Add cheese. Ready to eat. Dip your chips.
Mix first 4 ingredients together and place in baking dish. Mix together remaining 3 ingredients. Sprinkle over potato mixture. Bake at 350° for 30 to 35 minutes.
Cream together margarine and sugar. Add remaining ingredients. Roll out and cut with small round cutter. Cool a little and roll in powdered sugar.
Combine dates, sugar and water in a saucepan. Cook over low heat until thick (10). Add nuts and cool. Work shortening with a spoon until fluffy and creamy; add brown sugar gradually while continuing to work. Add the well beaten eggs and mix well. Add remaining ingredients, sifted together, and mix well. Cover and chill. Divide the mixture in 2 parts and roll each out separately into a rectangle a little less than 1/4-inch thick. Spread each with some of the date filling and roll up as for jelly roll into 2 long rolls. Wrap in wax paper and chill overnight if possible. Cut with a sharp knife into slices about 1/4-inch thick. Arrange on greased cookie sheet. Bake in a 400° oven for 10 to 12 minutes. Makes 5 dozen.
In large pot, boil chicken until done. Cool. Reserve chicken broth. Pull meat from bone; discard skin and set aside. In large bowl, combine stuffing with reserved chicken broth. Mixture should be moist, but not soupy. Add soup, one can at a time; mix thoroughly. Add mushrooms, onion and pepper, mixing well. Add chicken. (You may need to add more chicken broth.) Stir in 1/2 cup Cheddar cheese and Mozzarella cheese; mix well. Pour mixture into a 3-quart casserole dish coated with vegetable spray. Top with remaining Cheddar cheese. Bake at 325° for 30 to 35 minutes. Yields 12 (1-cup) servings.
Place fish in shallow baking dish. Make sauce with remaining ingredients; pour on top of fish. Bake, uncovered, at 400° for 15 to 20 minutes. Serves 4.
Put it in the oven for 10 minutes and put it on the table into a bowl. Get a spoon and stir it and eat it. Finish it and wash your hands.
Combine all ingredients; mix well. Form loaf and cook in 350° oven for approximately 1 hour, or form several small loaves and bake at 375° for 25 to 30 minutes.
Mix and beat zucchini, sugar, oil and eggs. Add flour, soda, salt, baking powder, cinnamon and nuts. Bake at 325° for 1 hour and 10 minutes.
In large bowl combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil. Stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9 x 5 x 3 loaf pan. Cut apricots in the preserves into small pieces. Spoon preserves over the batter. With a knife swirl. Bake at 350° for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan onto wire rack.
Preheat oven to 425 degrees. Grease 10 1/2-inch skillet or 2-quart baking dish, set aside. Brown sausage and onion in medium skillet, drain well. Combine cornmeal, eggs, milk, corn and oil. Pour 1/2 of the batter into prepared skillet. Sprinkle with sausage and onion mixture and cheese. Pour remaining batter over top. Bake 30-40 minutes. Cool at least 10 minutes before cutting. Serves 6-8.
Melt in saucepan butter or margarine, remove from heat. Stir in confectioners sugar, peanut butter. Using hands, shape into balls. Combine in saucepan chocolate chips and paraffin. Cook over low heat, stirring constantly until melted. Use toothpick and dip balls into mixture leaving a small portion uncovered. Let stand on wax paper until set.
While macaroni is boiling, prepare the sauce as follows: In saucepan, melt butter slowly. Blend in flour and salt. Add milk gradually and stir with a wooden spoon over moderate heat until mixture boils and thickens. Remove from heat.
For Filling: In a saucepan, combine the sugar and cornstarch. Gradually stir in the milk. Cook until thickened. In a bowl, beat the egg yolks with a fork; stir about 1 cup of the hot filling into yolks. Return to saucepan; bring to a gentle boil. Cook and stir 2 more minutes. Remove mixture from the heat. Stir in 3/4 cup coconut, butter and vanilla. Pour filling into baked pie crust.
Toss broccoli with next 3 ingredients. Mix rest of ingredients and toss with broccoli mixture.
Lightly butter crock-pot. Mix mashed sweet potatoes, margarine, sugar and light brown sugar together in a large bowl. Beat in juice, eggs and milk. Put in crock-pot.
Wash escarole under cold running water. Be sure to open the leaves to get out any hidden grit. Place a large size pot over medium-high heat. Add water and escarole and boil for 10 minutes or until done. Drain and allow to cool. When cool, chop into small pieces and set aside. While escarole is cooling, chop parsley into fine pieces and grate cheeses.
Put broccoli in 9 x 13-inch dish. Place chicken on top. Mix together soup, mayonnaise, lemon juice, curry, salt, pepper and paprika. Pour over top. Sprinkle cheese on top and buttered crumbs. Bake at 350° for 40 minutes.
Combine all ingredients and form into meat balls. Brown meat balls in shortening. Drain when they are done. Add 1 can cream of mushroom soup and 1 can of water. Simmer for 20 minutes.
Boil first four ingredients until thickened. Chill. Combine with strawberries and place in pie shell. Refrigerate several hours. Serve with whipped topping.
In a medium mixing bowl, combine Bisquick mix and 1/4 cup sugar. Stir together the egg, the yogurt and melted butter. Stir together just until the scone dough clings together. Knead the dough gently on a floured surface for 8 to 10 strokes. Pat or roll the scone dough to form a 6-inch circle. Cut the dough into 10 wedges. Sprinkle each of the wedges with sugar. Place wedges on ungreased baking sheet. Bake in 425° oven for 10 to 12 minutes or until golden. Serve scones warm. Can serve with favorite jelly or preserves.
In a large resealable plastic bag, mix the flour, salt, and pepper. Add the steak; seal bag and toss to coat. Place the onion in a greased slow cooker. Top with the steak, celery, and tomato sauce. Cover and cook on low for 6 - 8 hours.
Combine Bisquick, sugar and spices. Lightly beat egg and mix with milk. Add melted butter and pumpkin to milk and egg. Combine wet and dry ingredients and stir just until blended. Fill greased or papered muffin cups 2/3 full and bake in 375° to 400° oven for 20 minutes or until done. Makes 12 to 16 muffins.
Cook zucchini in boiling water until tender; drain. Saute onions in half the butter until tender. Remove from heat. Mix 1 1/2 cups stuffing, onions, soup and sour cream; stir in the zucchini. Place in 1 1/2-quart casserole. Mix remaining stuffing and melted butter. Toss gently over top of casserole and bake at 350° for 40 minutes.
Melt butter; add onion. Cook until clear. Add dry seasonings, ketchup, sauces, vinegar and water and bring to a boil. Have short ribs cut into serving size pieces. Brown thoroughly. Place in pan and pour barbecue sauce over ribs. Cover. Bake in a 350° oven for 1 1/2 hours. Remove cover last 15 minutes of cooking. Baste ribs and finish cooking.
Melt caramels with Eagle Brand milk in double boiler to a liquid. Mix in pecans. Spoon onto buttered cookie sheet. Place in freezer for about 30 minutes. Melt chocolate and paraffin. Dip candy in this and place on waxed paper. Store in refrigerator.
In small bowl beat together eggs, butter and salt. In shallow dish place crumbs. Coat chicken with crumbs. Then coat with egg mixture and then crumbs again. In 12 x 8 x 2-inch dish arrange chicken with meatiest pieces to outer side edges of dish and cover with wax paper. Microwave at High 18 to 22 minutes, rotating dish 1/2 turn after 10 minutes, until done. Let stand 5 minutes before serving.