HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet. Boil macaroni until tender. Add chopped onion to ground beef just before it is done browning. In a large kettle over low heat, combine tomato juice, chili powder and salt. Allow to start simmering. Once it is simmering, add ground beef with onion and kidney beans. Cook over very low heat for 1 hour. Top with shredded cheese and serve.
Brown onions in Crisco or oil. Add paprika, chicken, salt and pepper and water to about cover chicken. Cook until tender.
Combine oil, sugar and eggs. Beat at medium speed for 3 minutes. Add vanilla. Combine dry ingredients (flour, soda, salt and cinnamon); add to mixture. Fold in chopped pecans and apples. Bake in tube pan at 325° for 1 hour and 20 minutes or until cake is done (check with a toothpick that pulls out clean from the cake).
Preheat oven to 350°. Layer the fruits in a casserole dish. Mix remaining ingredients and pour over fruit. Cover and bake 1 hour until fruits are tender. Allow to stand covered 45 minutes before serving. Great side dish for holiday dinners!
In large skillet, melt butter. Add celery and stir until crisp-tender. Stir in soup, milk, onion powder and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into a 12 x 8-inch baking dish. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375° for 25 minutes. Makes 6 servings.
Grind all vegetables in a grinder. Add salt. Let set 8 hours. Wash and drain to remove salt.
Mix soup, soup mix, sour cream and chicken. Place into a greased casserole. Mix stuffing with water and butter according to package directions. Spread over chicken mixture. Bake at 350° for 1 hour. Serves 6. May be frozen ahead.
Sift sugar and baking powder together. Beat egg whites until stiff. Beat in sugar mixture. Fold in crackers, walnuts and 1 teaspoon of vanilla. Spread onto a buttered 9-inch pie dish. Bake at 350° for 20 to 25 minutes. (Torte will not brown.) Cool in dish.
Mix cornmeal, flour, baking powder, sugar and salt together. Add milk, eggs and shortening. Mix together. Add onion and let stand 5 minutes. Fold in cheese, corn, green chili peppers and red peppers. Spoon about 1/3 cup batter into greased and floured 2 1/2-inch muffin cups. Bake at 375° for 25 to 30 minutes. Makes 15 muffins.
Melt 1 stick margarine in Pyrex bowl. Mix other ingredients and pour (don't stir) into margarine. Bake about 45 minutes at 350°.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon and set aside. In large bowl, beat butter, sugars, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats, chips and nuts. Drop by measuring tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes. Makes 4 dozen.
Mix sugar, flour, cocoa and salt together. Pour into boiling water and cook until thick. Add butter and vanilla; stir until blended. Pour into baked pie shell. Top with meringue.
Bake in oven at 300° for 4 to 8 hours; stir frequently. Makes 18 1/2 pints.
Pour fruit pie filling in a well greased 9 by 9-inch casserole dish. Spoon cookie dough by scant teaspoons over fruit filling. Sprinkle with cinnamon and sugar evenly. Bake at 350 degrees for 20 minutes. Serve immediately.
Boil sugar and water until forms a soft ball. Add Creme, vanilla and nuts. Pour in buttered dish to cool, then cut in squares.
Cook macaroni and set aside. Mix together egg, sugar and flour. Add to juice and cook until thick. Pour over macaroni and refrigerate overnight. Next day, add Cool Whip and drained fruit to macaroni. Ready to serve. Makes large salad.
Prepare lime and lemon jello as directed on box. Melt cream cheese in warm jello mixture and let gel a little. Add crushed pineapple and whipped Dream Whip to other ingredients and fold all together. Let jell in refrigerator.
Bake cake as box directions. Spray Bundt pan with Pam. When cake is done, turn out of pan on serving plate. When cool, frost cake with frosting.
Brown ground beef with onion; drain. Add tomato soup and water. Add package of noodles and cover. Cook until noodles are tender. Add corn, sugar, hot sauce and ketchup to noodle mixture. Pour half into a 9 x 12-inch pan. Grate half of cheese on top, then pour rest of mixture and grate remaining cheese on top. Bake in oven for 30 minutes. Serve with bread or crackers for complete meal.
Combine first 6 ingredients in a saucepan and boil until thick. Add sausages and keep mixture warm until sausages are heated thoroughly.
Mix and cook cake by the recipe on the box. Use a 9 x 13-inch pan. Cool and make holes all over the top. Mix cream coconut and condensed milk; pour over cake that has the holes in it. Put a large container of Cool Whip on top. Sprinkle with coconut. Keep refrigerated. It also freezes well.
Cut chicken in cubes. Saute in small amount of oil. Add sauce. Let simmer while rice cooks in water. Serve rice topped with chicken mix.
Wrap water chestnut and pineapple chunk in bacon and secure with a toothpick. Dip in lemon juice; set aside in dish in 1 layer. When dish is filled, sprinkle with teriyaki marinade. Let stand a few hours or overnight.
Preheat broiler. Set oven rack 4 to 5 inches from element. Rinse fish; pat dry and lay skin side down on a baking sheet. With a zester or grater, remove zest (yellow part of peel only) from lemon; squeeze 1 tablespoon juice from lemon. Mix lemon zest, lemon juice, mustard and dill. Brush mixture over salmon. Broil salmon until opaque in center (about 5 to 6 minutes for 1/2-inch thick fillet), 10 to 12 minutes for 1-inch fillet. Serves 2 to 4. Great for grill, too!
Crush cookies in a plastic bag with a rolling pin or food processor; set aside. Cream butter, cream cheese and powdered sugar. In another bowl, cream milk, pudding and Cool Whip. Mix well. Line a clean flowerpot with plastic wrap. Fill pot with alternating layers of cookie crumbs and pudding mixture. Garnish with gummy worms or silk flowers. Serves 12.
Mix well and using a teaspoon, drop spoonfuls of batter on an ungreased cookie sheet, 2-inches apart. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Combine Ricotta, Mozzarella and Parmesan cheese in small bowl. Halve each biscuit horizontally, forming 20 thin biscuits. Gently shape each piece of dough into an oval (2 1/2 x 4-inch). Place a pepperoni on one end with a tablespoon of cheese mixture on top. Moisten edges; fold dough over to enclose filling, pinching edges to seal. Place on lightly greased cookie sheet. Cook until golden brown (10 to 12 minutes). Serve warm.
In a dutch oven, cook meat and onion till meat is brown and onion is tender, drain off grease. Add remaining ingredients, blending well. Bring to a boil, reduce heat, cover and simmer 2 hours. Top individual serving with grated cheese and sour cream.
Combine dry ingredients in bowl; add apples, eggs, oil, vanilla and nuts. Blend together until moistened. Pour into greased and floured 13 x 9-inch pan and bake at 350° for 55 minutes.
Thaw and drain spinach, pressing out water well. Mix all ingredients and shape into 3/4-inch balls. Place on cookie sheet and bake at 350° for 20 to 25 minutes or until lightly browned.
Melt chocolate; blend with melted shortening. Cool; stir in sugar, eggs, applesauce, vanilla and pecans. Sift baking powder, baking soda and salt with flour. Stir in chocolate mixture and bake in greased pan at 350° for 30 minutes.
Heat oven to 350°. Grease bottom only of a loaf pan. Mix sugar and margarine in a 2 or 3 quart bowl. Stir in eggs until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients just until moistened. Pour into pan. Bake until a wooden pick inserted in center comes out clean (8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes); cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
Crust: Mix pretzels, butter and 3 tablespoons sugar. Bake at 400° for 8 minutes in a 9 x 13-inch pan.
Combine ingredients in proportions in keeping with number to be served. (One box and 1 can each for family of four; increase for more servings.) Bake in casserole dish, or heat together on stove until heated through.
Break half the buns (1 1/2) in bottom of large flat pan; add chopped peaches. Combine sugar, cornstarch, liquid and oleo. Boil until oleo is melted and slightly thick. Pour over peaches. Break remaining buns over top. Push down into juice. Bake at 350° for 20 to 30 minutes, until slightly browned. A good way to use stale buns or leftover buns.
Mix thoroughly flour, salt, sugar and shortening. Add water, vinegar and egg. Roll out on floured waxed paper and cut to the desired size. The recipe makes four 9-inch pie crusts. The extra crusts may be frozen for later use by separating crusts with sheets of waxed paper. With the wax paper below and above a crust, fold the crust in half twice. Place in a plastic bag, squeeze out the excess air, seal and freeze. Thaw before unfolding. Can be frozen in a lump and thawed and rolled out later.
Heat oven to 350°. Line bottom of 3 (9-inch) cake pans with waxed paper. Melt chocolate squares with water. Can be on stove top or in microwave. Mix flour with baking soda and salt; set aside. Beat oleo and sugar until light and fluffy. Add egg yolks, one at a time, beating well. Stir in melted chocolate and vanilla. Add flour mixture alternating with buttermilk, beating well. Beat egg whites until they form stiff peaks. Gently stir into the batter. Pour into pans. Bake for 30 minutes. Remove from oven. Run spatula between cake and sides of pan while hot. Let cool for 15 minutes still in pans. Remove and peel off paper.
Dissolve Jell-O in boiling water and cool. Cream the cheese with salad dressing, add the pineapple and nuts through the cream mixture and the whipping cream. Add the bananas last. Chill and serve. Will keep for a couple days in refrigerator.
Combine egg, sugar, apples and nuts. Sift remaining ingredients together; add to first mixture. Pour into greased pie plate. Bake for 30 minutes at 350°.
Thoroughly cream shortening and sugar. Add eggs and vanilla. Beat well. Add cooled melted chocolate and blend. Add sifted dry ingredients. Stir in walnuts. Bake in greased 8-inch square pan in moderate oven at 350° for 35 minutes. Frost with Creamy Chocolate Frosting.
In large heavy pan, brown meat in shortening. Pour off fat. Add soups, water and seasoning. Cover and simmer 1 1/2 hours. Add remaining ingredients. Cover; cook 1 hour more or until tender. Stir now and then. Uncover and cook until desired consistency. Makes 6 servings.
Mix oatmeal, sugars and oleo. Spread in a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes; cool. Melt chocolate chips. Add peanut butter. Spread on crust. Chill; cut into squares.
Soften cheese and sausage to room temperature. Combine with other ingredients. Form in balls 1-inch in diameter, pop in 300° oven for 10 minutes. These freeze well uncooked. Cook without defrosting in 300° oven for 10 minutes.
Put zucchini or cucumbers in a bowl with green pepper and onion. Mix with salt and celery seed. Let stand at room temperature 1 hour.
Peel carrots and shred into mixing bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly. Combine mayonnaise and whipped cream. Add to carrot mixture. Freezes nicely. Eat frozen or fresh.
Put melted margarine evenly in bottom of long glass baking dish. Sprinkle brown sugar over margarine. Add walnuts over brown sugar. Add the peaches over the brown sugar and nuts. Mix batter of flour, sugar and milk; pour evenly over peaches. Bake approximately 35 to 45 minutes at 350°.
Mix and bake for 25 minutes at 350°. Top with Ritz crackers and melted butter.
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13 X 9 X 2 inch baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.
Melt cream cheese and margarine together. Mix in flour with fork. Pat crust to fit pan. Bake at 450° or as directed for pie.
Use liquid from 1 can of the peaches. Add sugar, vinegar and pickling spices. Mix together and bring to a boil. Add drained peaches. Remove from heat and allow to cool. Store in refrigerator in tightly covered container.
Mix with cold water. Put this into a pie shell (top and bottom). Bake at 350° until done.
Combine all ingredients and mix until mixture clings together. Roll into small balls about an inch in diameter. Place on ungreased baking sheet and bake at 350 degrees 10 to 15 minutes or until lightly browned. Makes about 8 doz. sausage balls.
Saute onions and garlic in olive oil. Add spices. Remove garlic. Fry chicken in spice mixture for about 30 minutes. Add tomatoes; simmer for another 30 minutes. Add yogurt just before serving.
Mix all together the hash brown potatoes, cream of chicken soup and Cheddar cheese. Pour in buttered 13 x 9-inch baking dish. Put crushed cornflakes over top. Melt margarine and drizzle over cornflakes. Bake 1 hour at 350° to 375°.
Combine butterscotch morsels and margarine. Heat until melted and smooth. Stir in graham cracker crumbs and nuts with a fork until mixture forms small crumbs. Reserve 2 cups crumb mixture for topping. Press remaining mixture into an ungreased oblong cake pan. Bake at 350° for 12 minutes.
About 1 hour before serving: In 8-quart Dutch oven prepare ziti as label directs; drain and set aside.
Beat sugar, margarine and syrup. Beat in egg and vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Refrigerate for 1-1/2 hours or freeze 3/4 hour. Place in 12 inch round foil pan. Press to within 1-1/2 in. of edge. Bake at 350 degrees for 30-35 minutes.
Cream butter. Add sugar slowly and cream. Add flour in 2 parts, chopped nuts, vanilla and salt. Chill overnight. Roll into small balls to size and bake at 350° for 10 minutes.
Combine all ingredients; cook until meat is done. Reduce heat to medium-low and simmer for 30 minutes.
Combine all ingredients, except Fritos. Chill. Just prior to serving, add Fritos.
Dice eggplant; salt and leave to stand an hour or more, covered with a weighted plate. Fry garlic and parsley in oil. Add eggplant with a pinch of ground chili powder (or chili pepper). Cut peppers in strips and cook with the vegetables for 15 minutes over moderate heat, then over low heat until tender. Stir in tomato sauce. Cook pasta; drain well and mix with sauce.
Mix flour, baking powder, soda, cloves, nutmeg, cinnamon and salt together in a large bowl. Set aside. Then in a large bowl, mix together oil, sugars, pumpkin and eggs. Then add flour mixture, mixing well. Add nuts and raisins. Bake in 2 loaf pans at 350° in metal pans or 325° in glass pans for 1 hour, covering with foil for the last 20 minutes so it won't get too brown.
Cook broccoli 5 minutes. After it comes to a boil, drain real well. Make sauce in large pan. Mix sauce with broccoli, lightly, and put in a buttered 9 x 9-inch pan. Dot with butter and sprinkle with finely rolled Ritz crackers. Bake at 350° until bubbly and brown.
Lightly grease 8 or 9-inch square pan. Combine dry ingredients in heavy 4-quart saucepan. Stir in milk; bring to full (bubbly) boil over medium heat without stirring to 234° (soft ball stage). Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110°. (Pan should be barely warm to touch.) Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in pan. Cool, then cut.
Melt oleo; add sugar, Bisquick and part of milk to make a stiff dough mixture. Put a thin layer of dough mixture on bottom of well-greased pan. Add rest of milk to dough mixture and stir well. Place fruit on top of dough mixture already in pan. Pour rest of dough mixture over fruit. Bake at 350° for about 35 minutes.
Mix the first 3 ingredients together; mix well. Save egg whites for topping. Pour mixed ingredients into pie crusts.
Cook broccoli, celery and onion in 2 cups water until done. Heat butter in 3-quart saucepan. Add flour; heat until bubbly. Add 2 1/2 cups water; boil one minute. Stir in (blended) veggies. Add bouillon, salt, pepper and nutmeg. Heat to boiling and add whipping cream. Do not boil cream.
Add cinnamon, oil and sugar to cake mix. Also add what mix calls for. Stir and bake as directed on box. Can make 2 or 3 layers. Pam spray 9-inch round or square cake pans.
Prepare cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled. Blend together the sugar, sour cream and fresh frozen coconut. Chill.
(It suds less if you put the water in the gallon first and then add other ingredients.) Mix ingredients together in a gallon jug. Transfer to a spray bottle. Label bottle. Excellent for many household chores!
Mix cake mix by directions on box. Pour into a 9 x 13-inch pan. Mix together sugar and cocoa. Sprinkle over top of cake. Pour boiling water over the cake. Bake according to package directions until firm on top. Serve hot. Spoon cake and sauce into a bowl and top with whipped topping, cherries or orange slices.
Boil 1 cup pop. Mix with jello; stir until dissolved. Add the rest of the pop. Refrigerate until slightly thickened. With mixer, fold in Cool Whip. Add mandarin oranges. Pour into serving dish or mold. Refrigerate until set.
Add all dry ingredients with shortening and mix good and fine. Add milk and mix until forms dough. Do not over mix as dough will get tough. Roll out about 1/8 to 1/4 inch thick. Cut squares big enough to cover whole apple. Sprinkle a little sugar and cinnamon in center of apple and wrap in dough. Place in baking pan about 1 to 2 inches apart. Pour syrup over apples, and then bake at 375° for about 35 minutes or until knife inserts easily.
Dissolve yeast in 1/2 cup warm water. Scald milk; add butter and cool, slightly. Add eggs and sugar. When warm, add yeast to milk and mix with salt and flour. Let rise good. Roll out and cut round; brush with butter. Double over and place in buttered pan. Let raise and bake at 400° for 20 to 25 minutes.
In order listed, layer all ingredients in an oblong cake pan. Bake 25 minutes at 350°. Serve as a dip with taco chips.
Put molasses on stove to warm, then stir in soda and take off stove. The molasses will turn yellow. Beat eggs lightly. Now in molasses, stir in all ingredients (except apple) and enough flour to make dough like biscuit dough. Grease cake pan. Roll out or pat in a thin layer. Bake at 350° until light brown. Between layers place apples.
Melt margarine on low heat. Add marshmallows and stir up until melted. Cook over low heat for 3 more minutes, stirring constantly. Remove from heat. Add Rice Krispies and stir well. Press evenly into buttered 9 x 13-inch pan. Cut into squares when cool.
Boil the potatoes in skins. Cool, peel and shred on coarse grater. Combine cheese and 4 tablespoons butter in saucepan. Heat and stir until cheese is almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes. Dot with 2 tablespoons butter. Cover and bake at 300° for 25 minutes.
Peel and mash potatoes. Blend in egg, 2 tablespoons margarine and pineapple juice or cream. Add salt and nutmeg. Divide into 6 portions. Mold each portion around 1 marshmallow to form a ball. Add remaining 2 tablespoons melted margarine to crushed corn flakes. Roll sweet potato balls in margarine and corn flake mixture. Place in a 9 x 13-inch baking dish and bake at 400° for 15 minutes.
Heat oil. Add onion, celery and carrots. Saute over moderate heat, stirring, until onion is transparent. Add broth. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Add zucchini, salt, pepper, herbs and vinegar. Simmer, uncovered, for 5 minutes. Add tomatoes and olives. Bring to a boil. Reduce heat and simmer, covered, until vegetables are done. Dissolve cornstarch in a small amount of the cooking liquid. Stir into stew. Cook over moderate heat, stirring until thickened.
Mix the night before you ice the cake. Keep in refrigerator. Bake 2 layer yellow cake mix; cool and split in layers. Ice cake and refrigerate.
Arrange meat in roaster or casserole in single layer (don't brown meat first). Place vegetables on top of meat. Mix tomato sauce with water and sugar. Pour over meat and vegetables. Add salt and pepper. Scatter tapioca on top. Seal roaster in heavy foil. Bake for 2 hours at 350°. Do not open oven during recommended cooking time. When foil is removed, meat will be brown with gravy.
Cook spaghetti; drain and set aside. Cook pepper and onion in chicken broth until tender. Add cheese, soups and seasonings; stir. Add chicken and spaghetti. Mix well and pour into large baking dish. Cover with foil and bake 45 minutes at 325°. Remove foil and bake 15 minutes longer.
Beat eggs slightly and gradually add milk, sugar, salt and vanilla. Combine flour and water and add to mixture. Transfer to unbaked pie shell. Sprinkle top with nutmeg. Bake at 425° for 15 minutes, then at 375° for 25 minutes. Then check and add time, if necessary.
Mix together the flour, baking powder and salt. Make a well in the center. In a separate bowl, mix egg, milk, syrup and butter. Pour liquid mixture into dry mixture; combine thoroughly. Spoon mixture into greased muffin pan for 12 muffins. Bake at 400° for 20 minutes.
Wash, cut and shred cabbage in food processor (or by hand). Peel carrot, cut off ends and shred with cabbage. Add pickles, sugar and mayo. Mix well. Serve cold with seafood, barbecue or on hot dogs.
Drain Veg-All, then combine cream of chicken soup and mayo. Put in baking dish. Crumble Ritz crackers on top. Bake at 325° for 45 minutes.
Beat egg whites and cream of tartar until stiff. Add crackers (crushed), nuts and vanilla; stir to mix. Pour in large, buttered 9 x 13-inch dish and cook 25 minutes at 325°. Let cool.
Boil chicken in enough water to cover until done, approximately 15 to 20 minutes and save the broth. Remove chicken, boil pasta in the same broth until half done. Mix soup, Cheez Whiz and chilies into boiling noodles and stir until smooth. Pour mixture into a 9 x 13-inch casserole dish. Add shredded chicken and bake 20 to 30 minutes at 350°, uncovered. Serve bubbling hot.
In bowl, pour milk over bran cereal buds. In another bowl, combine flour, sugar, baking powder and salt. Add pineapple, oil and egg to cereal; mix well. Add to flour mixture; stir until moistened. Spoon into 12 paper-lined muffin cups. Bake at 375° for 25 minutes.
Preheat oven to 375°. In medium bowl, cream margarine and sugar. Add eggs. Mix in bananas and milk. In another mixing bowl, combine flour, baking powder and cinnamon. Add margarine mixture to dry ingredients; mix only until moist. Stir in whole blueberries. If adding frozen ones, add them to your mixture while still frozen. Spoon batter into greased muffin cups, filling cup to top. Bake for 30 to 35 minutes or until muffins are golden brown. Let cool for 5 minutes, then transfer to cooling rack.
Peel and core apples; cut in chunks. Simmer in apple juice with spices for 15 minutes. Cool and puree. Simmer again until desired consistency. Stir in sweetener.
Drain red cherries (save liquid, add water if needed to equal 1/3 cup). Cut up cherries. In large bowl, combine flour, sugar, baking powder and salt. In separate bowl beat eggs, add milk, oil, applesauce and cherry liquid. Stir wet ingredients into dry ingredients. Fold in red and green cherries, pecans and orange peel. Bake at 350° for 1 hour or until tests done.
Cut bacon into 1-inch pieces and fry in large skillet. Drain off all but approximately 2 tablespoons of grease. In a large jar mix sugar, vinegar, water and flour. Shake vigorously until creamy. Add to pan; add spinach. Slice eggs and add to pan. Cook approximately 5 minutes. Serve over mashed potatoes.
Mix in a large bowl; cream the butter and sugar. Add eggs, one at a time. Combine the flour and baking powder. Add to butter mixture alternately with milk. Add flavoring and mix well. Place dough on a floured board and knead. Roll dough to 1/2-inch thick and cut or roll out like biscuits. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes. Makes about 3 dozen.