HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onions until well cooked. Spread on bottom of 9 X 13 pan. Layer the greenbeans over the meat mixture. Spoon the soup evenly over the beans. Cover with mashed potatoes like frosting. Sprinkle with cheese and bake for 30 minutes at 350°.
Soak dried apricots in warm water for 30 minutes. Drain and cut up. Mix sugar, butter, egg, water and orange juice thoroughly. Sift flour, baking powder, soda and salt together. Combine these two mixtures and blend in apricots and nuts. Grease loaf pan. Pour in batter. Bake at 350° for 55 to 60 minutes. Cool on rack.
Brown meat and onion. Drain. Add remaining ingredients and mix well. Cook down, stirring occasionally. Serve on buns.
Pour boiling water over oatmeal. Place butter on top and cover. Let stand 20 minutes. Add remaining ingredients. Mix well and bake at 350° in an oblong 9 x 13-inch pan for about 30 to 40 minutes or until pick inserted in center comes out clean. While cake is baking, prepare topping.
Mix all ingredients. Boil 10 minutes. Add food coloring. Boil 5 minutes. Strain and pour into jars. Seal.
Boil potatoes and ingredients until done. Add milk and bring to a boil. Remove from heat and serve.
In a saucepan, mix Karo, brown sugar, oleo and vanilla together. Cook for 5 minutes. Then pour syrup mixture over Cheerios and nuts. Coat well; put in a large deep pan. Toast 15 to 20 minutes at 350°. Stir a few times to keep from sticking. Pour out on wax paper to cool. Store in covered container.
Blend all together and pour into greased baking dish. Bake at 400° for 15 minutes and then at 350° for 45 minutes.
Cream together butter and sugar. Mix in egg and molasses, blending well. Mix flour, baking soda and cinnamon. Add to the creamed mixture, mixing well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in preheated 350° oven for 10 to 12 minutes. Makes about 3 1/2 dozen.
Bake cake as directed; cool. Cut cake in half. Cut out 1- inch trench on bottom. Spoon in 1 cup of sliced strawberries. Put top of cake on. Mix yogurt, Cool Whip and 1/2 cup of crushed strawberries. Cover cake with this mixture. Keep refrigerated.
Combine concentrate and water. Put sherbet and ice cream in bottom of punch bowl. Pour juice over mixture, stir until partially melted. Makes 40 - 1/2 oz. cups. 5 quarts.
Season roast. Before 11:00 a.m. preheat oven to 375°. Cook roast in open pan for one hour. Turn off oven. Do not open door. Leave roast in oven. At 6:00 p.m. turn oven on to 375°. When oven reaches that temperature, start timing; 15 minutes for rare, 20 minutes for medium and 25 minutes for well done. Take roast out of oven immediately and serve. Works well for almost any size roast.
Mix ingredients together well. Roll into marble-size balls. Bake on cookie sheet at 350° for 15 to 20 minutes. Serves 20.
Mix first five ingredients together. Make into balls and shape as desired. Bake at 400° for about 10 minutes. Roll in confectioners sugar while hot. These freeze well.
Cook 6 servings of grits as shown on package. Add butter, cheese, and 2 eggs plus enough milk to make 1 cup. Cook at 350° approximately 1 hour.
Heat oven to 350°. Season with salt and pepper. Mix juice, onion and butter. Dip fish in butter mixture. Place in greased 9 x 9-inch pan. Pour remaining butter mixture over fish. Bake, uncovered, 25 minutes or until fish flakes easy with fork.
Core the baking apples almost to the bottom. Peel skin 1 inch down around the apples. Mix brown sugar, margarine, flour and cinnamon; fill apples with sugar mixture and place in baking dish. Cover with wax paper and microwave on High for 5 minutes or until apples are tender. Let stand 5 minutes before serving.
Saute mushrooms and scallops. Add soups, celery and cheeses. Mix all ingredients and bake at 350° for 45 minutes (covered the first 30 minutes).
Boil sugar and water 3 minutes and let cool. Combine all the ingredients and add the amount of water called for on lemonade can. Let freeze solid. Thaw 2 hours before serving (keep breaking apart with fork).
Brown ground beef in large, 6-quart pan. Add seasonings and stir well. Add cabbage; stir. When the cabbage is fully cooked, add soup, 1/2 can of milk and 1/2 can of water. Serve when completely heated. This is a diabetic dish.
Beat eggs and sugar well. Mix all other ingredients together. Pour into pie shell and bake in 350° oven for 40 minutes.
Mix wet and dry ingredients separately, then together. Roll in a ball and press semi-flat on a cookie sheet. Bake at 300° for 15 to 20 minutes.
Beat eggs in mixer bowl for 5 minutes. Gradually add sugar, beating constantly. Stir in pumpkin and lemon juice. Sift in next 6 ingredients, mix well. Spread in a greased 10 x 15 inch baking pan lined with wax paper. Sprinkle with nuts (optional). Bake at 375° for 15 minutes.
Preheat oven to 375°F (190°C). Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a Mozzarella cube. Pinch the dough around the Mozzarella cubes. Place the biscuits, pinched side down, on a medium ungreased baking sheet. Cover with pizza sauce. Bake in the preheated oven 10 to 12 minutes or until golden brown.
Mix beaten eggs and sugar well. Add pumpkin and oil. Mix well. Mix dry ingredients together and add alternately to mixture with water. Grease and flour 2 loaf pans and pour in. Bake at 350° for 1 1/2 hours.
Prepare cake mix according to directions. Pour 1/2 batter into a 9 x 13-inch greased and floured pan. Bake at 350° for 15 minutes. Meanwhile, unwrap caramels and melt with evaporated milk and margarine in saucepan over low heat. Pour mixture over hot cake, spreading evenly. Sprinkle chocolate chips and pecans on top of caramel mixture. Top with remaining cake batter. Bake 25 minutes or until cake tests done. Serve plain or with whipped cream or ice cream.
Peel and slice eggplant. Steam until tender; drain. Mash until smooth. Add egg, flour, salt and baking powder, mixing well. Form into patties and fry in deep hot oil.
Cook beef slowly in hot water to cover until quite tender, about 3 hours. Chop beef. Combine ingredients and mix thoroughly. Let stand, covered at room temperature, for about 5 days. Freeze in 1 pint packages. Use 1 pint for making 1 (8-inch) pie. When making pie, may add 2 to 3 tablespoons of canned bought mincemeat to add to taste.
Mix well. Cover and bake for 1 1/2 hours at 325°. Uncover the last 1/2 hour of baking.
In bowl, combine beans, corn, soup, sour cream and cheese. Pour in an ungreased 2-quart baking dish. Combine butter, cracker crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Cook grits in water and salt until thick. Add remaining ingredients. Butter large baking dish. Pour mixture into dish. Bake 1 hour at 300°. Serves 15 people. To reheat, put into oven at 300° for 30 minutes.
Mash bananas. Blend in sugar, egg, flour, butter, baking soda and walnuts. Pour into a lightly greased bread pan. Bake for 1 hour at 325°.
Remove 1 cup cake mix. Combine remaining cake mix with 1/2 cup margarine and 1 egg. Press in a 9 x 13-inch pan.
Sprinkle the roast with 1 tablespoon flour. In a roasting pan, brown the roast on all sides in half of the butter. Dissolve the bouillon cubes in the water. Add this mixture, onion, celery, salt and pepper to the meat. Bring to a boil. Take off the heat, cover and put into a 350° preheated oven. Cook for 1 hour. Add the carrots and potatoes; cover and cook 45 to 60 minutes longer or until meat is tender. Remove meat and vegetables to serving platter and keep warm. Strain cooking juices; set aside.
Mix the soups, water and rice together. Dip chicken in 1/2 stick melted butter. Pour	mixture in casserole dish and lay chicken on top. Cover and	bake at 350° for 45 minutes to 1 hour. Serves 4 or 6.
In a large saucepan, cover peas with 2 quarts water; soak overnight. Add ham bone, onion, garlic salt, marjoram and pepper. Bring to boiling. Cover; reduce heat and simmer 2 hours. Stir occasionally. Remove bone; cut off meat. Dice meat and return to soup with celery and carrot. Cook slowly for 45 minutes, stirring occasionally. Add salt to taste. Serve.
In the chicken broth, cook the onions, potato and celery until tender. Add the chicken, carrots, creamed corn and tomatoes. Simmer for 30 minutes. Add cracked pepper, liquid smoke, Worcestershire sauce, salt and Tabasco. Serves 10. Has 149 calories and 2 g fat.
Cook potatoes. Peel, halve lengthwise and arrange in greased shallow baking dish. Combine remaining ingredients in saucepan and heat to boiling, stirring until sugar dissolves. Pour over sweet potatoes. Bake in 375° oven for 30 minutes, basting with syrup once or twice.
Combine all ingredients and put in buttered 1-quart casserole dish. Sprinkle cracker crumbs on top. Bake at 350° until cheese melts, about 30 minutes.
Mix cheese with mayonnaise; add onions, celery, water chestnuts and drained mixed vegetables. Mix well. Put mixture in a buttered casserole dish. Crumble Ritz crackers fine and mix with melted margarine. Put on top of casserole. Bake at 375° for 30 minutes or until golden brown.
Combine sugar and flour; place in airtight plastic bag. Tie with ribbon and label "dry ingredients." Place coconut, chocolate morsels and pecans in a second airtight plastic bag; tie with ribbon and label "chocolate packet." Place both in decorated box or bag tied with ribbon. Yield: One gift.
Mix all ingredients and bake in 9 x 13-inch pan at 350°.
Use a small, heavy pot. Squeezing a whole lemon into it, add egg yolks. Add butter. Cook over low heat, stirring constantly. When butter is melted, cook 1 to 2 minutes longer. Remove and serve.
Mix all ingredients except for eggs and condensed milk. Spread mix on 9 x 13-inch pan. Bake for 30 to 45 minutes or until done. Mix eggs and condensed milk and spread over top and bake until brown.
Brown sausage and onion in skillet. Pour over cream cheese in bowl. Mix until cream cheese is blended. Add Ro-Tel tomatoes and mix well. Spread tortillas with thin layer of refried beans, then place 1/4 cup meat mixture in center with a pinch of cheese and roll up. Place in greased casserole. Top with cheese. Bake at 350° for about 20 minutes or until cheese melts. Serves 6 to 8.
Mix tomatoes, cabbage, onions, hot peppers, sweet peppers, salt and celery together; let stand for 2 hours. Drain and squeeze out water. Bring vinegar to a boil and add all other ingredients. Add to tomato mixture and boil for 30 minutes. Can in pint jars and seal.
Beat eggs well; add sugar and beat well. Add oil, flour, salt, vanilla and soda. Mix well. Add oats, chocolate chips and nuts. Bake at 350° for 10 minutes. Makes about 100 cookies.
Sift flour and measure. Sift again with dry ingredients into a large bowl. Cut in shortening. Add buttermilk and yeast, dissolved in warm water. Mix well. Pat or roll out on floured wax paper. Cut and cook on greased pan in 425° oven for 15 minutes. This does not need to rise and will keep well in refrigerator several days.
Layer the lettuce in a large bowl and add the remaining ingredients in layers. Chill before serving.
Combine first 6 ingredients in a medium saucepan. Bring to a boil. Add remaining ingredients. Reduce heat and simmer 15 minutes. Drain, cover and refrigerate overnight. Serve hot or cold.
Mix powdered sugar, cream cheese and 1/2 of Cool Whip. Spread on crust. Pour pudding in pan. Top with remaining Cool Whip.
Drain tuna and rinse. Break it up fine with a fork. Add soup, milk, salt and pepper. Stir. Add peas and noodles. Mix. Butter a casserole. Pour in 1/3 of mixture. Top with potato chips. Add in layers with chips on top. Bake 25 minutes at 350°.
Combine oil, vinegar, sugar, water and celery seed. Boil 3 minutes and pour over rest of ingredients. Refrigerate overnight.
Mix hot water, jello, pineapple juice, sliced bananas and pineapple. Top with little marshmallows. Refrigerate.
Combine all ingredients and mix well. Pour over steaks and marinate for 20 to 30 minutes, turning several times. Broil or grill on barbecue to desired doneness. Do not overcook! We do about 5 minutes one side, 7 minutes the other side (depends on thickness of steaks). Also good on shrimp.
Combine broccoli, onions, raisins and water chestnuts. Blend sugar, vinegar, cream, salad dressing, salt, pepper and paprika. Pour dressing over veggies. Add bacon and nuts before serving. Makes 6 to 8 servings.
Mix everything except cookies, Cool Whip and gummy worms. Fold in Cool Whip. Grind up cookies. Put a layer of cookies in a floured dish, then a layer of pudding mix. Put one more layer of each and then end with a layer of cookies. Place in refrigerator for 24 hours. Place flowers and gummy worms on top. Very good. Looks great in flowerpot.
Mix hamburger with onions, sauces, green pepper and brown sugar. Simmer while cooking pasta. Add cooked pasta and place in a 9 x 13 pan with sauce. Sprinkle Mozzarella on top. Bake at 350° for 40 minutes or until cheese is melted. If everything is hot only bake for 20 to 25 minutes.
Slice chicken breast into thin strips. Toss with apple, celery and mayonnaise. Garnish with sliced ripe mango or pineapple if desired. Makes 1 serving.
Rinse bottle. Remove all labels. Fill one-half full with water and then one-quarter full of oil. Add a few drops of food coloring. Tightly replace cap.
Dissolve yeast in 1/2 cup warm water. Stir in honey, salt, shortening, water and whole wheat flour. Beat until smooth. Stir in flour. Knead 10 minutes. Place in greased bowl. Cover and let rise 1 hour. Punch down. Divide in half. Shape into 2 loaves. Place in greased loaf pans. Let rise 1 hour. Bake at 375° for 40 to 45 minutes. Remove from pans and cool on wire rack.
Heat oil in large skillet. Add meat and onions; cook and stir until meat is browned. Stir in flour, salt and pepper. Stir in tomatoes, mushrooms, broth, carrots and garlic powder. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
Cook and drain the vermicelli or thin spaghetti. Add chopped vegetables. Pour salad dressing over mixture to taste (about 1 cup). Shake on Supreme seasoning generously. Mix all ingredients together. Chill 1 hour.
Combine first five salad ingredients together sprinkling bacon on top. Set aside. Combine remaining dressing ingredients. Cook until mixture thickens. Cool. Toss with salad greens or pour over individual bowls of salad mix.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients, except pecans; mix well. Chill. Shape into a ball; roll in nuts. Serve with crackers.
Cream together sugar and margarine. Add egg, salt and vanilla. Mix until light and fluffy. Spoon evenly into pie crust. Chill. Whip cream until stiff and blend in pineapple and nuts. Spoon on top of egg mixture and chill thoroughly. Makes two pies.
Preheat oven to 325°. Butter a 10 x 12 baking pan and dust it with fine bread crumbs. Shake out excess crumbs. Sift the flour, baking soda, salt, ginger, cinnamon and allspice together. Melt chocolate. Let cool until warm. Mix butter and hot coffee until butter is completely melted. Mix in brown sugar. Mix in molasses. Beat in the eggs. Pour in the chocolate and mix well. Beat in the dry ingredients lightly. Stir in the candied ginger. The mixture should be fairly thin. Pour the mixture into the pan, making sure it is level. Bake for 50 minutes. Let cool for 20 minutes. Invert onto a cookie sheet. Then invert onto serving plate and let cool before serving. Makes two dozen squares.
Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes. In a food processor chop fine the feta, add the ricotta, egg, 1/2 cup parmesan and lemon juice blend until smooth. Add 1/4 cup parsley and scallions and process the mixture for 10 seconds. Transfer the eggplant slices to paper towels and pat them dry. Arrange 1/3 of the eggplant slices in one layer on a jelly roll pan brushed with oil and brush the tops with oil. Cook the eggplant slices under a preheated broiler about 4 inches from the heat turning them once and brushing them again with the oil for 8-10 minutes or until lightly browned on both sides. Transfer them to paper towels to drain and cook the remaining slices in the same manner. Put 2 Tbsp. of the cheese mixture at the short end of each slice and roll up slices to enclose filling. Spread 1/4 cup of the sauce in a 10 x 7 baking pan and arrange the eggplant rolls in one layer on the sauce. Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup of parmesan.
Combine ingredients; mix well. Store in jars. Use 2 to 3 teaspoons per cup boiling water.
Mix all ingredients except yeast and flour. Let stand until lukewarm. Add yeast and flour; let rise until double. Punch down and let rise again (not necessary). Put dough on lightly floured board and knead slightly. Cut into rolls and put in well-greased pan to rise. Bake in 350° to 375° oven for about 15 to 20 minutes. May need to cover with foil after 10 minutes to keep from browning.
My market peels and seeds their squash, which is very handy as it must be done for this soup. Cut it and set aside. Melt the butter in a large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered, for 40 minutes. Add curry, nutmeg and ginger. Puree the soup in batches in a blender. Return to saucepan; add more stock if necessary to thin; salt and pepper to taste. Serve hot with a dollop of sour cream if you like. Serves 6.
Parboil chicken breasts, cut in strips. Cook broccoli until it separates. Mix soup and lemon juice with mayonnaise.
Cover bottom of casserole dish with uncooked rice. On top, add sliced onions, green pepper, 1 can stewed tomatoes and salt and pepper to taste. Add water to cover rice. Brown pork chops on one side. Put brown side down on rice. Cover with foil and bake at 350° for 1/2 hour. Take off foil and bake 15 minutes longer.
Mix pineapple and cherry pie filling in bottom of cookie sheet or 9 x 13-inch pan. Sprinkle 1/2 box of cake mix over top. Drizzle melted butter over this and bake at 350° for 40 minutes, until the cake mix turns golden brown. Goes great with vanilla ice cream on the side. Serves 6.
Place everything in 9 x 13 pan. Cover and put in the refrigerator for 1 hour. Turn chicken and leave sit for 1 more hour. Pour entire contents into saucepan and cook until approximately 1 cup of sauce remains. Serve over rice or noodles. Excellent flavor.
Mix eggs and sugar well, then add milk, vanilla, salt and cream. Beat until sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's directions.
Remove and discard wing tips. Separate remaining wing sections. Cut skin at small end of each wing section. Pull out one of the bones from section, having 2 bones; set aside. Preheat oven to 350°. In a small skillet, toast sesame seed over low heat until golden, stirring occasionally. In a small shallow bowl, combine toasted seed, breadcrumbs, paprika, salt and seasoned salt. Dip wing sections into half and half, then into breadcrumb mixture. Arrange in a 13 x 9-inch baking pan. Pour melted butter over chicken. Bake 45 to 55 minutes in preheated oven until tender. Makes 24 appetizer servings.
Cook and bone chicken. Reserve one cup chicken broth. Combine soups, green chilies, spices, Tabasco sauce and chicken broth. Blend well.
Cook broccoli and drain. Saute celery and onion in bacon drippings. Add soup and milk. Combine with broccoli, salt, pepper and rice. Pour into buttered 9 x 12-inch baking dish. Cover with Cheez Whiz. Bake at 300° for 1 hour.
Beat eggs 1 minute; add sugar gradually. Add vanilla, oil and dry ingredients. Stir until all is moistened. Add nuts, apples and raisins. Put in a greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour. Form into a ball and wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in this mixture and serve with assorted crackers.
Cook sugar with water until syrup spins on thread (235°). Add a few drops of red food coloring. Beat egg whites until stiff and gradually add hot syrup. Continue beating until cool and light; add vanilla and salt. Fold in the whipped cream and pour into a 2-quart ring mold and freeze. At serving time, unmold and fill center with berries and sprinkle a fluff of coconut on top. If ring is not tinted, use coconut tinted pink. Border the ring with whipped cream puffs. Whip 1 cup heavy cream until fairly stiff. Drop from spoon onto baking sheet or flat pan to make little mound and freeze. Put whole strawberry on each puff just before serving.
Cut potatoes into chunks and boil until tender. Preheat oven to 350°. Take 1 teaspoon oil and oil 9 x 12 x 1-inch pan. Sprinkle pan with bread crumbs. Drain potatoes and in large bowl add olive oil and mash potatoes. Add milk, egg, tomato paste and garlic. Stir in cheese. Place in 9 x 12 x 1-inch (or so) pan, making it as level as possible. Sprinkle extra bread crumbs across top to make crust. Bake 40 minutes. Cool 15. This is an excellent variation of mashed potatoes.
Sift flour, salt and baking powder. Bake at 375° in 8-inch round pan for 25 minutes.
Preheat oven to 350°. Cream shortening and 1 cup sugar until fluffy. Add eggs, 1 at a time, beating until smooth. Into another bowl, sift flour, powder and salt. Stir mixture alternately with milk into the sugar mixture. Stir in nuts (if desired) and zest. Put in well buttered 9 x 5-inch loaf pan or 3 mini loaf pans. Bake 1 hour for large loaf pan, 30 to 40 minutes for mini pans or until pick comes out clean. Transfer to rack; heat 1/4 cup sugar and lemon juice until sugar is dissolved. Poke holes all over the lemon bread and pour glaze over top.
Peel cooled potatoes and mash well. Mix spices, salt and sugar into mashed potatoes. Mix well, then add one egg at a time, stirring well after each. Slowly add cream and mix well. Pour into unbaked pastry shell. Bake in preheated oven at	350° until done, approximately 45 minutes. Serve with whipped cream.
Bring first 4 ingredients to a boil in a very large saucepan. Add soda, bring to boil again and add pecans. Stir constantly, continuing to firm ball stage. Remove from heat and beat until it thickens and loses its shiny gloss. Drop by spoonfuls onto wax paper. Add teaspoon hot water if it becomes too hard. May be frozen or kept in airtight container. A teaspoon of vanilla may be added at end of cooking, if desired.
Cook broccoli according to package directions; drain. Combine with all other ingredients and pour into greased 2-quart casserole dish. Cover with bread crumbs. Pour 1/2 stick melted butter over top. Bake at 350° for 45 minutes. Serves 8 to 10.
Cut up lettuce, cauliflower and cut carrots in bite-size pieces. Add pepperoni and cheese. Mix all together. Add the dressing 15 minutes before serving and mix well.
Saute hamburger meat, onion and pepper. Season to taste. Prepare noodles as directed on package. Mix drained meat and noodles together. Add tomato juice and heat thoroughly. Water or milk may be added depending on desired thickness.
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients. Let this mixture sit out all day in a plastic bowl (not metal) covered with wax paper. At the end of the day, pour mixture into a jar and cover with lid loosely. Refrigerate 3 to 5 days (not less than 3, not more than 5).
Combine eggs, sugar, oil and vanilla in a large mixing bowl; beat well. Stir in zucchini. Sift together dry ingredients; add to zucchini mixture. Fold in pecans. Turn into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake in 350° gas oven for 1 hour or until done. Cool in pans 5 minutes. Remove and finish cooling on rack. Makes 2 loaves.
Grate cheese cold then let come to room temperature for better mixing and shaping of balls. Mix cheese, Bisquick and sausage; form 1 1/2-inch balls which may be flattened with a fork. Bake 20 to 30 minutes or until brown at 350°. This does well baked and then frozen. Heat just before serving.
Fry and drain sausage. Place bread and sausage in 10 x 13-inch baking dish. Blend other ingredients and pour over sausage and bread. Cover and refrigerate overnight. Bake at 350° for 30 to 45 minutes.