HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion; drain fat. Add barbecue sauce and Tabasco sauce; simmer. Separate biscuits into 10 and place in ungreased 13 x 9-inch pan. Press dough together to form crust. Spread meat mixture over dough; cover with cheese. Bake at 375° until dough is golden brown.
Mix in order, put in graham cracker crust. Makes 2 pies. Refrigerate.
Put cut up chicken into baking dish.	Make a gravy of butter, flour and broth. Toss bread cubes, melted butter, cream, grated onion, sage, salt and pepper together to make a dressing. Spread dressing over the chicken and dribble gravy over the top. Bake 30 minutes in 350° oven.
Mix first five ingredients together in a large bowl with hands. Make into 1-inch balls. Then roll in coconut flakes. Store tightly covered in refrigerator.
Place garlic cloves, cut in half, in oil and let stand several hours. Near serving time, drizzle some garlic oil over croutons and toss lightly. Fifteen minutes before serving, place romaine lettuce broken into fat pieces in salad bowl. When ready to serve, remove garlic and drizzle oil over greens, then vinegar, lemon juice, Parmesan and seasonings. Break in coddled egg and roll-toss until every leaf is coated. Add croutons. Lightly toss and serve at once. Serves 6. Preparation time: 1 hour.
Bring all ingredients to good boil; put in quart jars with large clove on top, then seal. Great for spaghetti sauce or add beans for chili.
Saute rice in shortening in a large saucepan over medium heat until rice is lightly browned. Add tomato, onion and green pepper to rice mixture and saute until vegetables are tender. Stir chicken broth, minced garlic, salt, cumin seed and pepper into vegetable mixture. Bring to a boil; cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. Serves 8 to 10.
Boil 1 fryer or 3 or 4 chicken breasts. Chop chicken into 9 x 13-inch Pyrex dish. Mix broth and soup, pour over chicken (you may want to add boiled eggs). Melt oleo and add flour and milk. Mix until thickens. Pour gently over 1st layer. Bake for 25 to 30 minutes at 425°.
Beat oil, sugar, egg yolks and hot water. Add the raw carrots and beets. Sift together dry ingredients. Add to the creamed mixture. Beat egg whites and fold into the creamed mixture. Add vanilla and nuts. Bake at 350° for about 35 minutes in greased and floured pan.
Spread rolls on cookie sheet and bake according to directions. Cool. Spread with mixture of cream cheese, mayonnaise, sour cream and Hidden Valley dressing; mix well. Then top with diced broccoli, cauliflower, green pepper, mushrooms, tomatoes or whatever you desire. Top with various cheeses, if desired (Cheddar and/or Mozzarella cheeses).
Combine all ingredients, adding mashed potatoes last. Potatoes may be mashed with a little salt and milk but no butter.
Put 3/4 cup sugar and 1 teaspoon cinnamon in a plastic bag. Shake each piece of biscuit in mixture. In a saucepan, melt together remaining ingredients. Place biscuits in a Bundt pan and pour sauce over them. Bake at 350° for 35 to 45 minutes.
Brown hamburger. Add the taco season package. Add beans. Simmer 10 minutes. Chop onion, tomatoes and lettuce. Add cheese and dressing. Toss with hamburger and tortilla chips. Serve immediately.
Mix all ingredients. Store in tightly sealed container. Use 1/3 to 1/2 cup mix with boiling water for 1 cup hot chocolate. Yields enough to share with a friend.
In a skillet, cook the beef and onion over medium heat until meat is brown. Stir in the soups. Transfer to a greased 8 inch pan. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Sprinkle with chow mein noodles and bake for 5 minutes longer or until noodles are crisp.
Layer chicken and Veg-All; cut up margarine on top of this. Mix canned milk with soup and pour on top, then mix milk with Bisquick and pour on top of that mixture. Bake at 350° for 1 hour.
Blend first 4 ingredients together. Press in greased 9 x 13-inch pan. Melt chips over hot water. Spread over top of cookies. Place in refrigerator until firm. Cut in small squares (I leave in refrigerator overnight, then leave out until chocolate can be cut without cracking).
Mix. Put in a 375° oven for 45 minutes or until knife comes out clean.
Combine the ingredients. Serve over ice. Garnish with cherry and pineapple chunk.
Brown beef and onion. Drain grease. Add flour and chili powder, stirring while adding. Add enchilada sauce and water. Simmer 1/2 hour. Fry tortillas and dip in sauce. Layer torts, cheese and sauce in 9 x 13-inch pan. Begin sauce; end cheese. Bake at 350° for 1/2 hour.
Pare 3 medium potatoes; slice thin and season. Fry covered in 3 tablespoons bacon drippings or other fat for 10 minutes. Uncover and brown other side about 10 minutes, loosening occasionally.
Mix together cake mix, lemon jello, eggs, oil, water and sugar. Beat until creamy and smooth. Pour into a tube pan and bake for 45 to 60 minutes in a 350° oven.
Crush crackers and sprinkle bottom of 8 x 8-inch pan. Mix instant pudding with crushed pineapple and juice until thick. Pour mixture over crumbs. Add bananas. Top with Cool Whip.
Mix and press in 9 x 13 inch pan. Bake for 15 minutes at 350 degrees.
Whip softened cream cheese with sugar, eggs and vanilla (may be somewhat lumpy). Using foil muffin cups, place one cookie in bottom of cup. Fill cup about 2/3 to 3/4 full with cream cheese mixture. Bake at 350° for 10 to 15 minutes or until golden or splitting occurs. Cool. Spoon fruit topping on each. Chill. Makes 15 to 18 tarts.
Mix brown sugar, ginger and garlic powder. Add soy sauce, then add water. Cut wings at joint; cut tips off. Marinate wings overnight or at least 8 hours. Bake in a foil lined pan at 400° for 45 minutes.
Drain and save juice from clams; put juice in 2-cup measuring cup. Fill with water to make 2 cups liquid. Fry bacon until crisp (chopped); set aside. Cook potatoes, chopped onions and spices in 2 cups of liquid; when potatoes are done, add margarine, flour, milk, bacon and clams. Stir.
Mash avocados into a mush with a fork. Blend in other ingredients with a fork. Taste and season (additional salt, garlic and chili) to your liking. Yields about 6 servings.
Combine sugar, salt and cocoa in at least 4-quart kettle. Stir, adding milk, until tests to soft ball stage. Remove from heat and add vanilla, peanut butter, butter and nuts. Let cool and cut into squares.
Cream sugar, shortening and butter together. Add the rest of the ingredients. Drop by teaspoonful and flatten with a wet fork. Bake at 350°.
Mix all ingredients in bowl, except butter. Pour over chicken. Then cut up butter all over chicken. Start cooking at 350°, then lower to 325° for 2 hours.
Cream sugar and margarine. Add beaten eggs. Add milk and flour alternately. Add pineapple, cherries, dates and pecans. Mix all together. (Can use hands.)
Mix together the first 6 ingredients, then add the remaining 6 ingredients. Bake at 350° in a 13 x 9 x 2-inch pan for 50 to 55 minutes.
Cook at 475° for 20 minutes. Turn down heat to 325° and cook 3 to 4 hours. You may want to thicken sauce a little. Shred meat. Serve over buns.
Cook 1 (14 count) box of manicotti in boiling water for 8 minutes; drain and rinse in cold water.
Combine 1 cup of Monterey Jack cheese, 1 cup of Cheddar cheese, cream cheese and 1/4 cup of picante sauce. Saute bell pepper and green onions. Drain off butter and add to cheese mixture. Add cumin and mix well.
Bring all to a boil in large pot. Let it cook on medium-high until done. Serve over plain white rice.
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in remaining flour to form soft dough. Turn onto floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into 27 pieces and shape into balls. Place 18 balls in a greased 13 x 9 x 2 inch baking pan and the remaining balls in a greased 9 inch square baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 17 to 20 minutes or until golden brown. Cool on wire racks.
Cream together cream cheese and butter first, then add remaining ingredients. Beat until smooth and well blended. Makes enough for 2 layer cake.
Brown hamburger, sausage, onion and green peppers. Drain. Add to the tomatoes, corn and cheese. Bake 1 hour in moderate oven (350°). Add macaroni, if desired.
Add yeast and warm water in bowl. Add Crisco or butter, salt, sugar and 1/2 cup flour. Beat 2 minutes at medium speed with mixer. Add rest of flour and blend with spoon until nice and smooth. Cover with cloth and let rise in warm place for about 30 minutes. Knead 25 strokes and spread even in greased loaf pan. Pat in shape with back of hand. Let rise. Put in oven at 375° until brown, 40 to 45 minutes.
Generously grease large baking sheet; set aside. Combine sugar and corn syrup in 2-quart glass measure. Cook on High 4 minutes. Stir in peanuts with wooden spoon. Cook on High 4 minutes. Stir in butter and vanilla. Cook on High 2 minutes. Add baking soda; stir until mixture is light and foamy. Pour onto prepared baking sheet. Spread quickly to edges. Cool completely before breaking into pieces.
Sourdough hotcakes, the main breakfast dish of Alaskan prospectors, differ from other breads or hotcakes because the batter is leavened with yeast starter and soda. The starter must set 36 hours before it is to be used. Replenished regularly with flour and water, the starter will last weeks, even years. Some Alaskans are still using the starter traced back to an original starter brought into the state with the gold rush. To them the sourdough pot is prized possession.
Warm sauces in large frypan. Dip tortilla in sauce. Place in flat bottom casserole dish same size as tortillas. Top with 1/4 browned hamburger, diced onion and grated cheese. Repeat, ending with tortilla. Top with remaining sauce and grated cheese. Bake at 350° for 25 to 30 minutes, or until bubbly. Slice like pie.
Mix meat, salt and ginger and roll into small balls. Dip in egg; roll in flour. Fry in hot oil; remove from pan. Drain fat from pan. Drain and reserve pineapple juice. Add water to juice to make 1 cup liquid. Stir liquid into pan, scraping bottom of pan. Blend cornstarch, soy sauce, vinegar and brown sugar; stir into pineapple juice. Cook until thick, stirring constantly. Add meatballs. Add pineapple chunks. Cover meatballs with green pepper rings; cover and cook on low heat for 15 minutes. Serves 6 to 8.
Melt and pour the chocolate chips and butter over the cereal. Add peanut butter to the mix and stir. Put in a plastic bag with powdered sugar and shake to combine the ingredients. Eat right out of the bag just like potato chips.
Cut watermelon and cantaloupe into chunks. Cut strawberries in half. Mix the 3 gently by hand. Add pineapple and blueberries. Chill. Add sliced bananas just before serving.
Mix ingredients together well. Batter will be stiff. Sprinkle cinnamon and sugar mixture over top. Bake at 375° for 40 minutes.
Melt butter in a large, heavy kettle over medium heat. Add the onions and salt and cook over low heat, stirring frequently, about 20 minutes or until onions are golden brown. Sprinkle the flour over the onions and stir until well blended. Remove from heat.
Mix first four ingredients together. Add milk all at once. Stir with a fork into soft dough. Beat 15 strokes. It will be stiff and sticky. Roll dough around board lightly dusted with Bisquick to prevent sticking. Knead gently 8 to 10 times to smooth up dough. Roll 1/2 inch thick. Cut with biscuit cutter that has been dipped in Bisquick. Place on ungreased baking sheet. Bake at 450° for 10 to 15 minutes.
Boil potato until soft. Peel and mash. Measure 1 cup into large bowl. Mix in 2/3 cup shortening, sugar, eggs and salt. Sprinkle yeast over 1/2 cup lukewarm water in small bowl; stir to dissolve. Stir yeast and milk into potato mixture. Mix enough flour, 1/2 cup at a time, to make a firm but slightly sticky dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Grease large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Place fish in 14-inch Dutch oven, skin side down. Rub with salt and pepper. Mix onion, sour cream and lemon juice. Spread on	fish. Bake for 30 minutes with 12 coals on the top and 10 coals on the bottom.
Brown sausage, onions and bell pepper. Drain well. Cut biscuits into quarters. Place half of the biscuits in greased Bundt pan; cover with half of sausage mixture, then half of cheese. Repeat layers, ending with cheese on top. Bake 30 to 35 minutes in 375° oven. Serve warm. Good with scrambled eggs.
Sift flour 3 times. Add soda and cream of tartar. Cream butter and sugar until very light and add to the stiffly beaten egg whites gradually. Add the flour, beating it lightly. Flavor with teaspoon of vanilla. Place in angel food pan and bake in slow oven at about 250°. Top with fresh fruit.
Trim fat and bone from meat; cut meat into pieces. Brown meat thoroughly in butter; season with salt. Add onions; cook until tender. Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes or until meat is tender. Add green peppers; cover and simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture, stirring constantly, until mixture thickens and boils. Boil 1 minute, then add tomatoes; heat through. Serve over rice.
Mix together enough crumbs, pecans, sugar and syrup to make a spread-like consistency. Fill peach halves. Bake at 300° for 15 minutes. Broil briefly until brown and bubbly. Serve as a side dish with chicken.
Place about half of the tomatoes and their liquid, bell pepper, garlic, jalapenos and onion in a blender or food processor and whirl until finely chopped. Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapenos and onion and add to pan. Stir in tomato puree, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire. Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring often until mixture is reduced to about 3 quarts, about 30 minutes. Add salt to taste. Let cool, then serve. Or store to use as needed; ladle salsa into refrigerator or freezer containers (1 to 2-cup size) and cover. Store in the refrigerator up to 2 weeks or freeze for longer storage. Makes about 11 cups.
Boil chicken breasts. Make Rice-A-Roni according to directions. Then stir in broth, cans of soup, along with chopped chicken. Add 1 cup of the chicken broth. Melt some butter and mix with enough stuffing to cover top of casserole. Bake for 30 minutes between 325° and 350°.
Combine first 4 ingredients in a shallow bowl. Dredge pork chops in mixture. Reserve remaining flour mixture. Brown chops in oil in large skillet. Arrange chops in 13 x 9 x 2-inch baking dish. Core unpeeled apples and cut into rings. Place on chops. Pour 1 1/2 cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325° for one hour or until chops are tender. Remove pork chops and apple slices to a serving platter. Reserve pan drippings. Dissolve 1 1/2 tablespoons remaining flour mixture in remaining 1/2 cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over chops. Yields 6 servings.
Bring to a rolling boil butter, sugar, cocoa and milk for 2 minutes. Remove from heat. Stir in oatmeal, peanut butter and vanilla. Drop by tablespoons on wax paper.
Mix all together and spread on greased 13 x 9-inch pan and bake at 350° for 40 minutes.
When browning hamburger, add the dry onion soup mix. Cook the wild rice according to directions. Simmer the sauerkraut with 1 cup of water for about 20 minutes. Drain.
Melt butter in heavy 10-inch skillet or square pan. Sprinkle brown sugar evenly over butter. Arrange pineapple in pattern over brown sugar. Sift flour, sugar, baking powder and salt together; add shortening, milk and vanilla. Beat for 2 minutes. Add egg; beat 2 more minutes. Pour over fruit. Bake at 350° for 40 to 50 minutes. Turn cake upside-down on serving plate. Leave pan over cake for 10 minutes. Remove pan; serve warm.
Add sugar, cocoa, soda, salt and flour. Stir well to blend. Add mayonnaise and stir; add water and vanilla, then beat 2 minutes. Bake at 375° for 35 to 40 minutes.
Place sliced potatoes on bottom of a 9 x 13-inch baking dish. Put in layer of onions. Place pork chops next. If need be, layer potatoes and onions again. Add pepper to taste. Spread cream of mushroom soup on top. Bake at 350° for 1 1/2 hours.
Mix together the sugar, margarine and shortening. Add eggs, one at a time. Gradually add flour; mix in milk and vanilla. Beat for about 10 minutes. Pour into greased cake pan. Bake at 325° for 1 hour, then at 350° for 30 minutes. Do not preheat oven.
Saute onion and green pepper in oil. Combine soups, tomatoes, cheese and garlic salt. Heat until well mixed and add to onion and pepper. Tear up tortillas and layer with chicken in pan (9 x 13-inch rectangular works well). Pour soup mixture over top. Bake at 350° for 25 minutes.
Whisk first 3 ingredients. Mix next 4 ingredients and then add chips. Bake in sprayed bundt pan at 350° for 1 hour. Turn out of pan immediately.
Peel, core and chop apples. Grate carrots. Mix peanut butter and mayonnaise and blend with other ingredients. Store in refrigerator overnight. Serve on lettuce leaves.
Chop orange slice candy and dates. Add pecans and coconut. Add 1/2 cup flour and coat. In large bowl mix sugar and shortening until light, add eggs. Beat well. Add flour and soda, beat well, add buttermilk. Beat well. Fold in chopped fruit and nuts. Bake 1 1/2 to 2 hours at 275 degrees.
Place tomatoes in a buttered casserole dish. Stir in salt, sugar, thyme, bay leaf, basil and crumbled bread. Mix grated cheese and curry powder. Sprinkle over tomatoes. Bake 1 hour at 375°.
Cook macaroni and drain. Preheat oven to 300° to 350°. In a large bowl, combine all ingredients except cheese; mix well. Spoon into a greased 13 x 9 baking dish. Cover and bake 55 minutes or until hot and bubbly. Uncover; top with cheese and bake 5 minutes more.
Wash and scrub potatoes. Leave skin on. Dice potatoes and boil until tender, approximately 6 to 7 minutes. Drain. Place potatoes in baking dish. Pour Ranch dressing over potatoes. Cover well. Top with grated cheese. Place in warm oven until cheese melts.
Cook and drain spaghetti. Stir in butter, Parmesan cheese and eggs. Form into a crust in a 10-inch buttered pie pan. Spread cottage cheese over crust. Cook hamburger, onion and pepper. Drain. Add tomatoes, paste, sugar, oregano, salt and garlic. Simmer. Add to pie crust and cottage cheese mixture. Cover with foil. Let sit in refrigerator 2 to 24 hours. Bake, covered, at 350° for 60 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 5 minutes or until cheese melts.
Bring chicken to a boil. When done, debone and dice in small pieces. Add to cooked spaghetti in a 9 x 13-inch pan. In a large bowl, add cheese, soup and Ro-Tel tomatoes. Heat in microwave until cheese is thoroughly melted. When done, pour over chicken and spaghetti. Mix well. Bake in a 350° oven for about 20 minutes.
In large bowl, mix all ingredients. Spread cookie mixture on greased 11 x 16 x 1-inch pan. Bake at 325° until done, about 15 minutes. Cool and cut into squares to serve.
Put into greased casserole dish. Place layer of tomatoes, half of cucumbers and crumbs. Repeat. Top with tomatoes and sprinkle with cheese. Bake at 375° for 40 minutes.
Combine dry ingredients. Add liquid ingredients. Beat 2 minutes. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes. Frost with buttercream or cream cheese frosting when completely cool.
Brown onion in butter. Add garlic powder to taste. Add remaining ingredients and simmer for 1 hour, stirring so it will not stick.
Mix dry ingredients in one bowl and liquid ingredients in another. Gradually mix together well. Pour into greased, floured tube pan or spray pan with Pam. Preheat oven to 350°. Bake 1 hour and 20 minutes.
Mix oil, sugar and eggs. Add dry ingredients. Add milk, nuts and raisins. Bake in muffin tins 20 minutes at 400°. Will keep in sealed containers in refrigerator up to 6 weeks.
Partially cook broccoli. Put chicken and broccoli in greased 13 x 9 pan. Mix soup, mayonnaise, lemon juice and curry in sauce pan on low heat. Pour over chicken mixture. Sprinkle cheese and bread crumbs on the top. Bake at 350° for 30 minutes.
Blend for about 30 seconds or until smooth. Serve over ice. Makes 16 ounces.
Saute the onion, then add everything but the Feta and shrimp. Simmer to thicken (how long depends on you). Stir in crumbled cheese and simmer 10 to 15 minutes. Add the shrimp and cook 3 to 5 minutes (less is better). Serve over noodles or rice. Top with parsley. Very easy, particularly if you find shrimp already peeled and cleaned. Serves 4.
Bake cake by directions on box in 2 (8-inch) round layers. When cooled, split layers into two layers so you have 4 layers. Beat together cream cheese and lemon juice until smooth. Fold in vanilla frosting. Spread vanilla frosting mixture and cherry pie filling between each layer and on top. Refrigerate.
Melt butter in a saucepan; add brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add milk and continue to cook, stirring until mixture comes to a boil. Gradually add confectioners sugar until frosting is of desired consistency to spread.
Preheat oven to 350°. Mix in a large mixing bowl at medium speed until light and fluffy, scraping sides of bowl. Then mix at high speed for 3 minutes. Pour into pan of choice. Bake 1 hour and 10 minutes.
Cream together all ingredients except Cool Whip. Fold Cool Whip in. Pour into baked pie shell. Refrigerate 2 hours. Cool Whip can be put on top before serving.
Mix first eight ingredients in a blender. Drizzle in slowly the salad oil and Hidden Valley dressing. Use only 1 tablespoon daily.
Mix soup, milk and rice in bottom of 9 x 13-inch pan. Lay chicken on top and sprinkle dry soup on top of chicken. Cover with foil and bake at 350° for 2 hours. Don't peek.
Crust: Mix flour, butter and powdered sugar and press in pan. Bake 15 minutes at 350°.
Mix all ingredients and pour into 2 pie pans. Bake at 350° for 50 to 60 minutes.
Brown turkey in a skillet with salt and pepper. Add 1/2 can corn (drained). Add taco mix. Add tomatoes and set aside. Mix cornbread as directed; add other 1/2 can corn. Pour this into a Pam-sprayed 9 x 13-inch pan. Pour meat mixture over this. Then put the cheese over meat mixture. Spread remaining batter over this and bake until cornbread is done in about a 425° oven.
Cook penne in boiling water. Add 1 teaspoon salt and 1 tablespoon oil to prevent from sticking. Saute chopped onion, garlic and pepper. Then add chopped tomatoes. When tender, add to pasta. Add mushrooms, olives and tuna. Sprinkle top with bread crumbs, grated cheese and optional nuts. Dribble with olive oil and bake at 350° for about 30 minutes, until hot.
Melt butter or margarine in a large skillet. Add chicken pieces. Saute until onion is tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper. Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken. Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover tightly and simmer 30 minutes longer or until rice is tender. Carefully fluff the rice and garnish with raisins and almonds. Makes 6 to 8 servings.
Sift together sugar, flour, baking soda, cinnamon and salt. Stir in carrots, raisins, pecans, coconut and apples. In bowl, beat eggs with vegetable oil and vanilla. Stir in flour mixture until just combined.