HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef, pork, oatmeal and eggs. Blend in rest of ingredients. Pack in 9 x 5-inch loaf pan, shaping into a rounded top. Bake at 350° for 1 1/2 hours. Let stand 10 minutes before slicing. Drain off any excess juice. Serves 8.
Season meat with salt and pepper; coat with flour. Dip floured steak in egg mixture, then in flour again. In large skillet, brown meat in oil; remove from skillet. Stir in 2 tablespoons flour and stir until the flour browns. Stir in water and cook until thickens, stir in milk. Add meat and simmer for a short time.
Rinse and scrub potatoes; pat dry. Prick a few times with a fork. Bake at 375° for about 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out the pulp and put in a bowl.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups. Beat milk, margarine and egg in large bowl. Stir in flour, sugar, baking powder and salt just until flour is moistened. Fold in strawberries and nuts. Divide batter evenly among muffin cups. Sprinkle with sugar if desired. Bake 20 to 22 minutes or until golden brown. Makes 12 muffins.
Peel potatoes; cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter; sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven; sprinkle with cheeses. Put back into oven for 10 more minutes until lightly browned.
Cook macaroni until tender; drain. In large skillet, brown hamburger. Saute onions in butter until soft and yellow. Add tomatoes and simmer gently about 5 minutes. Add macaroni and salt; mix well. Continue simmering about 10 minutes longer. Wash and remove seeds and membranes from peppers. Boil 6 minutes in hot water with 1 teaspoon salt. Drain and arrange in buttered casserole. Fill casserole with macaroni and tomato mixture; sprinkle cheese on top. Bake in moderately hot oven (400°) 15 minutes or until cheese is golden brown.
Mix nuts and coconut. Place in bottom of 13 x 9-inch greased and floured pan. Prepare cake mix according to package directions. Spread over nuts and coconut. Mix cream cheese and powdered sugar together. Drop by spoonfuls on top of cake. Bake at 350° for 40 to 45 minutes until done.
Blend ground chuck, onion, egg, salt and pepper. Shape into balls, roll in flour and brown in skillet.	Combine chili sauce, jelly and lemon juice in saucepan. Bring	to a boil. Add browned meat balls; simmer for 1 hour, without stirring.
Divide apples evenly into two lightly greased 6 ounce ovenproof dessert cups. Sprinkle 1/2 teaspoon flour over each cup.
Preheat oven to 425 degrees. Place veggies in large microwave safe cooker, microwave on to package directions. Drain and pat dry with paper towel. Place veggies in bottom of baking pan, top with fish, in large bowl, combine soup, 1 c. of the cheese, milk, black pepper and mix well. Spoon over fish and spread. Top with taters and bake for 20 minutes. Sprinkle with rest of cheese. Bake for another 5 minutes until cheese is melted. Sprinkle with parsley.
Mix together and add the eggs, one at a time. Bake for 1 hour at 350° or until done.
In the unbaked pie shell, place the apples. Pour the water and cinnamon over the apples. Mix together the sugar, flour and margarine until crumbly. Spread over apples and bake at 350° for 40 minutes. Serve hot with whipped cream.
Mix all ingredients together. Bake in greased muffin pans or 9 x 13-inch pan at 375° until golden.
In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator for several hours before serving.
Mix together. Roll into balls and press flat with glass. Press with tines of fork. Bake 8 to 10 minutes at 350°.
Bring to a boil the sugar, vinegar, oil, salt to taste, celery seed and mustard. Pour over cabbage mixture. Let stay in refrigerator overnight.
Put potatoes, soups, sour cream and pepper in large bowl. Let stand until you can mix ingredients. Put in lightly greased 9 x 13-inch pan. Sprinkle with parsley flakes and paprika. Bake, uncovered, at 300° for two hours.
Preheat oven to 375°. Combine everything together except flour and salt. Beat with electric mixer on medium speed until smooth and creamy. Mix flour and salt together in small bowl. Add flour mixture to peanut butter mixture, mixing continually. Drop by 1-1/2 tsp. onto greased baking sheets. Flatten in a crisscross pattern with a fork dipped in granulated sugar. Bake cookies until golden brown, 8 to 10 minutes. Cool on baking sheets for two minutes. Transfer to wire racks to cool completely.
Wash beans; place in large pot. Add water to cover 2 inches above beans. Soak overnight. Drain. Add 2 quarts water and remaining ingredients, breaking tomatoes up with a fork. Bring to a boil; reduce the heat. Cover; simmer 2 to 4 hours, depending on how "mushy" you like beans. Makes 6 to 8 servings.
Brown meat and drain. Add all ingredients except noodles. Pour into 2 1/2-quart casserole dish. Bake at 350°, covered, for 30 minutes. Bake another 30 to 45 minutes, uncovered. Stir occasionally. Serve over noodles.
Boil chicken breasts tender; remove. Add bouillon cubes and set aside. Saute onion, carrots and celery. Add vegetables to broth (including the bouillon). Boil gently for 45 minutes to 1 hour. Add instant potatoes to thicken soup. May need to add more water. Chop chicken and add. May use a ham bone instead of chicken. Use same veggies and cubes of ham, but omit the chicken bouillon.
Combine cream cheese, sour cream and garlic salt. Place in a 9-inch pie plate. Combine avocado, lemon juice, tomato and green chilies. Use this as the second layer. Sprinkle on the bacon, green onion and olives. Spread taco sauce over all. Sprinkle with grated cheese. Serve cold with corn chips, taco chips or crackers.
Melt the Hershey bar with low heat. Add Cool Whip and mix. Pour into the pie crust. Chill until ready to serve.
Fry bacon bits until brown. Put with cooked, sliced potatoes. Add onion, salt and pepper. Set aside.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter in a well-greased 10-inch Bundt pan. In small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 55 minutes or until done (when wooden pick inserted near center comes out clean). Cool 10 minutes. Remove from pan; cool thoroughly. Store covered in refrigerator.
Butter 9 x 13-inch pan. Add peaches and juice. Add dry cake mix, coconut and nuts. Drizzle melted oleo over top. Bake at 325° for 50 to 60 minutes.
Combine cornstarch, soup mix and water together; let set. Heat oil on high; stir-fry vegetables and spices until crisp. Add soup mixture and heat, stirring. Serve with hot, plain rice.
In a large skillet, saut onions and bell peppers with 1 teaspoon of oil. In a large pot, boil noodles until tender. Add hamburger to onions and bell pepper and brown. When done, drain hamburger and noodles. Combine in large pot. Add tomato juice and bring to a boil. Ready to serve.
Dissolve yeast in water. Mix milk and butter in bowl. When lukewarm, add egg, yeast, sugar, salt, cardamon and fruit. Add 2 cups flour and mix well. Gradually add remaining flour, saving some for kneading. Knead on floured board until smooth. Place in greased bowl. Cover; let rise until double in bulk. Punch down and divide in half. Form into 2 round loaves and place on greased pan. Cover; let rise until double. Bake at 350° for 40 minutes. Ice with powdered sugar while warm.
Cream margarine and sugar in bowl until light and fluffy. Add eggs; mix well. Sift flour, soda and salt into margarine mixture; mix until well blended. Stir in bananas and walnuts. Spoon into greased 5 x 9-inch loaf pan. Bake at 350° for 25 to 30 minutes or until loaf tests done. Cool in pan for 10 minutes. Remove to wire rack to cool completely. Yield: 12 servings.
Microwave spinach in covered casserole on High 4 to 5 minutes, or until defrosted. Drain, pressing out excess liquid. Mix with remaining ingredients. Shape into 1-inch balls, about 1 1/2 teaspoons each. Place on wax paper lined baking sheet. Cover and freeze overnight. Pack in freezer container. Label. Freeze no longer than 2 weeks.
Heat oven to 375°. Dip chicken in egg, then into bread crumbs. Brown chicken in oil on both sides. Pour tomato sauce into an 8 x 8 pan. Lay chicken on top of sauce. Top with Parmesan and Mozzarella cheese. Bake for 25 minutes.
Heat oil in large skillet. Cook onion until tender. Salt and pepper meat and dredge in flour. Brown meat on all sides. Add water and onion soup mix. Reduce heat and cook until meat is tender, about 1 hour. Serve over rice.
Melt margarine; mix with sugar. Boil 3 minutes; add nuts. Spoon over crackers. Bake at 300° for 10 minutes.
Heat oven to 350°. Grease a 9 x 12-inch baking dish. Spread 1/2 cup sauce over the bottom of dish. Arrange uncooked lasagne noodles in dish, breaking off to make fit. Combine Ricotta, eggs, basil, oregano and Parmesan cheese; spread over noodles. Top with more noodles and 1/2 cup more sauce. Combine zucchini, salt, pepper and flour. Spoon into baking dish and spread to make a level layer. Top with more noodles and sauce. Combine zucchini, salt, pepper and flour. Spoon into baking dish and spread to make a level layer. Top with more noodles and sauce. Cover dish with foil, place on a rimmed baking sheet and bake 60 or so minutes. Remove foil. Sprinkle Mozzarella cheese on top and bake about 15 to 20 minutes, until cheese is brown. Remove and let stand 15 minutes before cutting. Enjoy!
Melt butter in baking dish. Mix the remaining ingredients with an electric mixer and pour into the dish. Then mix 1/2 teaspoon cinnamon and sugar. Sprinkle on top of pumpkin mixture. Bake at 375° for 25 to 30 minutes or until firm. (This tends to bubble over so put in a large enough dish that will allow for this.)
Drain and chop artichokes. Mix all ingredients, except parsley. Spoon into lightly greased 1-quart baking dish. Bake at 350° for 20 minutes. Garnish with parsley. Serve with Melba rounds. Bake 20 minutes at 350°. Yields 3 cups.
Cut cauliflower into bite-size flowerets. Cut and stem broccoli using tops only. Add onion then mix rest of ingredients. Pour over vegetables and toss lightly. Refrigerate and let stand 3 to 4 hours before serving.
Brown ground round. Rinse in colander and add to baking pan. Add remaining ingredients. Cover tightly with aluminum foil and bake at 375° for 30 to 40 minutes.
Put margarine in loaf pan and melt. Sift together sugar, flour, baking powder and salt. Add milk to flour mixture. Pour over the melted margarine in the pan. Then pour peaches over the batter. Bake at 350° for 1 hour or until brown.
Pour milk over 1 cup bread crumbs. Combine squash, onion, 1 tablespoon butter, eggs, salt and pepper; blend well. Add to bread mix; stir and blend. Spoon into lightly greased 1-quart casserole dish. Combine remaining bread crumbs and butter; sprinkle over squash mixture. Bake at 350° for 30 minutes.
In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt. Cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Yield: 6 servings.
Brown ground beef and drain excess fat. Add onion soup mix and water; stir. Add rest of ingredients and mix well. Pour into a large casserole dish. Bake for 30 minutes at 300°.
Drain lima beans and kidney beans. Fry bacon; add onion and simmer. Drain grease. Add pork and beans and butter beans. Mix all beans together. Bring brown sugar, catsup and vinegar to boil. Pour over bean mixture. Bake 1 hour at 350°.
Mix all ingredients and refrigerate overnight. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 450°. Grease baking pan. Sift flour, baking powder and salt into medium-size bowl. Cut in butter and shortening. Stir in enough milk to make soft dough. Turn onto lightly floured surface. Knead lightly. Pat out 1/2-inch thick. Cut with 2-inch cutter. Bake 8 to 10 minutes.
In two large pitchers or a large punch bowl, combine the first five ingredients. Gently stir in soda. Serve immediately. Yield: 4 quarts.
Cook chicken; debone and remove skin. To broth, add cream of chicken soup, butter and salt and pepper to taste.
Cream together the butter and brown sugar. Add the eggs; mix well. Add all other ingredients; mix well. Drop by tablespoonfuls onto cookie sheet. Bake for 13 minutes in preheated oven at 350°. These will keep in the freezer for quite a while. Makes 400.
Mix together crunched up vanilla wafers, melted butter, sugar, milk and eggs together. Mix well. Then add flaked coconut and chopped nuts. Grease and flour a Bundt pan. Bake at 325° for 90 minutes. Serves 8.
Place all ingredients in skillet and break up with fork. Cook until thick, about 30 minutes. Serve on toasted hamburger buns. Makes 10 to 12. Excellent for a picnic. Pack in a wide mouth thermos.
Combine all ingredients in a jar and shake well. Refrigerate until ready to use. Use on pork or chicken, also good on baked ham or ribs.
Cut steak into 5 or 6 serving pieces. Place in crockpot. Add dry onion mix, water, and soup. Cover and cook 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.
Mix first 7 ingredients and boil 3 minutes. Cool and add water and remaining ingredients. Bake at 350° for 40 minutes.
In a blender, combine orange juice, milk, water, vanilla and ice cubes. Makes 4 servings.
Place blueberries on bottom of a 10 x 6-inch greased baking dish. Sprinkle with lemon juice.
Preheat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, soda and cinnamon; add to margarine mixture, mixing well. Stir in oats and raisins. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes 5 1/2 dozen.
Chop seafood. Cream remaining ingredients. Combine everything and mix well. Chill at least 2 hours. Serve with assorted crackers, chips or veggies.
Boil halibut about 15 minutes in water (until it nearly flakes). Do not overcook fish. Drain fish. Leave fish in fair size chunks, about 1 1/2 inches. Put soup in a greased casserole dish. Add 1 soup can of milk. Add fish. Top with egg, then cheese, then bread crumbs. Bake at 350° for 1 hour. Serve on biscuits or toast points. Serves 6.
Combine squash, onions, bell pepper and salt. Let stand overnight. Next morning, rinse in cold water 2 times. Add remaining ingredients. Cook 20 minutes. Seal in jars. Makes about 5 pints.
Combine all ingredients. Form into four balls and flatten into patties. Broil, grill or pan-fry until done.
Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots and next 5 ingredients into large pieces. Add to vinegar mixture. Let stand 30 minutes, stirring occasionally. Drain veggies, reserving vinegar mixture. Arrange veggies evenly in a grill basket. Grill covered with grill lid, over medium high heat (350 - 400) 15 to 20 minutes or until crisp-tender, turning occasionally. Toss veggies in reserved vinegar mixture. Serve immediately or cover and chill up to 8 hours. Makes 8 servings.
Blend onion soup and sour cream. Let stand for 2 hours. In large roasting pan, place chicken, sherry, water and sprinkle with seasonings. Cover tightly. Bake at 300° for 1 1/2 hours. Chickens may be cooked the day before. Remove from roaster, cover loosely and allow to cool. Combine 2 cups hot broth with the cream of mushroom soup and slowly stir in the sour cream mixture to prevent curdling. Cook rice according to directions on box. Skin and bone chicken and cut up the meat. Combine with cooked rice. Pour sauce over all. Heat uncovered for 30 to 45 minutes at 250°. Sprinkle canned onions over top and serve (I return to oven for about 5 minutes to brown). This recipe freezes well.
Scrub potatoes and dry. Rub with a little butter or oil and bake directly on oven rack at 400° for about 1 hour or until fork-tender. Cut a long oval slice from one side of potato and scoop out into a bowl. Add butter, sour cream, egg, salt and pepper. Beat well. Stir in crisp, crumbled bacon. Pile back into 6 potato shells, mounding the potatoes high (that's why you baked two extra potatoes). Sprinkle with paprika. Place on baking sheet and bake at 350° for 10 to 15 minutes until heated through. Serves 6.
In a small bowl, combine beef or chicken with soy sauce and ginger. Let stand 15 to 30 minutes. Preheat 1 tablespoon of oil in a pan or wok, uncovered, at medium-high for about 2 minutes. Add about half of vegetables and stir for 2 minutes. Add remaining vegetables and stir 2 minutes more. Remove vegetables and heat 1 tablespoon of oil. Add half of your meat. Stir 2 to 3 minutes. Repeat with other half of meat. Combine water, cornstarch and sugar. Stir into meat mixture. Cook until thickened. Reduce heat to low for serving. Serve with rice.
Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until blended. Add eggs, one at a time, beating after each addition. Stir in melted chocolate, vanilla, pecans and whipped cream. Pour mixture into Oreo crust. Bake at 375° for 25 minutes. Cool completely on a wire rack. Before serving, pipe sweetened cream around edge of entire pie or on each piece and drizzle with chocolate syrup. Garnish, if desired. Yield: One 9-inch pie.
Drain and discard pickle juice. Slice or chunk pickles and return to jar. Boil sugar and vinegar until sugar is dissolved. Pour over pickles and refrigerate. Best if let set a couple of weeks.
Preheat oven to 350°. Lightly grease a 13 x 9-inch baking dish with butter or margarine. Evenly layer chicken in the bottom of the greased pan. Spread frozen vegetables on top of chicken. Add salt and pepper, if desired. Mix together cans of soups; evenly spread soup mixture over vegetables. In a bowl at medium speed, mix Bisquick, milk and shortening until smooth. Pour mixture over top of vegetables. Bake for 40 to 50 minutes or until golden brown. Cool 5 minutes before serving. Yields 6 servings.
Blend together flour and brown sugar. Cut margarine and orange rind into flour mixture. Stir in enough cold water to form mixture into a ball. Pat dough into a 9-inch glass pie plate. Microwave at Medium 3 to 4 minutes. Crust will puff up and will settle down. Cool before filling.
Heat oven to 375°. Brush 2 pita breads with Kraft House Italian dressing. Place on a cookie sheet. Bake 8 to 10 minutes. Top each pita with 2 single cheese slices and pizza toppings: chopped peppers, mushrooms, chopped ham and onion. Drizzle with dressing. Bake for 1 to 2 minutes. Cut and serve. Makes 2 to 4 servings.
Heat oven to 350°. Cut ham and cheese slices in half lengthwise. Place ham on flat surface. Place cheese on top. Divide asparagus evenly in 8 parts. Place at end of each ham and cheese slice and roll up securely (jelly roll fashion). Place, seam side down, in 8-inch square baking dish. Set aside.
Mix thoroughly dried shrimp with 1/2 teaspoon salt and 1 tablespoon cornstarch. In hot deep oil (375° to 400°), fry the shrimp until no longer opaque. Drain. In 2 tablespoons oil, stir-fry 1 tablespoon minced ginger, 1 tablespoon minced scallion, 1/2 minced sweet red pepper and 1/2 minced onion just until onion is transparent. Add 4 tablespoons catsup, 1 tablespoon sugar and 4 tablespoons chicken stock. Add hot chili or pepper oil (1/2 teaspoon or more, to taste). Turn heat to high and pour shrimp into the sauce mixture. As soon as piping hot, serve.
Mix cake according to package directions. Spread batter in a 9 x 13-inch baking pan that has been greased and floured and bake as instructed. Boil crushed pineapple with juice and sugar for 3 minutes. While cake is still warm, punch holes in top and slowly pour pineapple mixture over cake a little at a time to let soak in. Continue until all syrup is used. Allow cake to cool completely before icing. Cream butter and cream cheese; add powdered sugar and beat until creamy. Add nuts and continue beating until spreading consistency. Spread over top of cake. Cut in squares and serve directly from pan. Refrigerate leftovers.
Boil sausage on medium heat for 1 1/2 hours or until tender. Melt butter in skillet. Chop onions and add to skillet, cook until transparent. Drain sauerkraut and add to skillet mixing and turning until light brown. Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture. Cook 5 - 10 minutes. Serve with mashed potatoes.
Cut fish into serving-size steaks or fillets. Dip in milk combined with salt, then in bread crumbs. Place in a single layer in a greased shallow pan. Pour on melted butter or oil. Bake at 400 degrees about 20 minutes until fish flakes easily with fork. Serve with lemon wedge or Tartar Sauce.
Heat milk, sugar and butter in saucepan. Add salt. Heat until butter melts. Beat eggs; add hot mixture to eggs and add vanilla. Pour into pie crust. Bake at 375° for approximately 45 minutes. Sprinkle with nutmeg.
Use 3 cans of beans with juice; reserve juice from 1 can in case of drying out. Line a 9 x 13-inch pan with gingersnaps. Cover with beans. Mix brown sugar and catsup together; pour over beans. Bake, covered, at 400° for 40 minutes. Remove cover and top casserole with bacon. Return to oven with no cover and bake another 20 minutes longer. Yum yum.
Mix all ingredients, except marshmallows, together well. Pour into a well-greased casserole dish. Bake at 350° for 40 minutes. When casserole is done, remove from oven and top with marshmallows. Put it back into oven and bake until marshmallows are a golden brown.
Take hamburger and pat it in a roaster or casserole dish. Drain can of green beans and put over the hamburger. Then put Tater Tots on top and add the can of cream of celery soup. Bake for 1 hour at 350°.
Mix together peanut butter, honey and Rice Krispies. Slice one banana and put on top. Mix pudding, milk and vanilla; pour in crust. Keep in refrigerator.
Combine ingredients in heavy saucepan. Stir over low heat until chocolate melts. Makes 1 cup.
Mix sourdough starter, milk and flour. Let stand 2 or 3 hours in a warm place until bubbly and there is a clean sour milk odor.
Blend cream cheese and Marshmallow Creme until smooth. Add orange rind and ginger. Chill before serving.
Mix water and sugar. Boil for 5 minutes and cool. Mash bananas. Add remaining ingredients. Freeze in three 1/2-gallon cartons. Remove from freezer 2 hours before serving and cut through with knife to break up. Place one carton in punch bowl and pour 2 (16 ounce) bottles of 7-Up over it.
Add boiling water to jello; stir until dissolved. Add frozen strawberries; stir until thawed. Add crushed pineapple and mashed bananas. Pour half into an 8-inch square dish. Chill until set. Spread sour cream over all and chill a little, then spread rest of jello and fruit mixture over sour cream. Chill well before serving.
Cook noodles. Brown hamburger and drain. Add spaghetti and sauce. Layer noodles, hamburger, sauce and cheese in a 9 x 13-inch pan. Bake at 350° for about 30 minutes.
Cut tortillas in fourths. Mix soup, milk, chilies and onions. Butter or Pam a casserole pan. Line bottom of pan with tortillas. Next, add a layer of chicken, then 1/2 of soup mixture. Repeat layers, ending with soup mixture. Top with cheese. You can make 24 hours ahead of time and refrigerate. This allows flavor to mix through. Bake at 350° until bubbly, about 1 hour. (You may not need the full package of tortillas.)
Have rice precooked already. Cut bacon up into 1-inch pieces. Fry until done. Take drippings up along with bacon. Cut okra up; salt, pepper, flour and fry. Mix bacon, okra and drippings together. Combine rice, stirring together. Put on low heat 5 minutes or until ready to serve.
Drain pineapple, reserving juice. Set aside. Combine sugar and egg in a saucepan. Gradually stir in reserved pineapple juice and lemon juice. Add margarine. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Cool dressing.