HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 9 x 13-inch pan with foil. Place steak in pan. Add butter, onion soup and drained tomatoes on top of steak. Shake together in a jar the soup, salt, tomato juice, A.1. sauce and cornstarch. Pour over steak. Cover with foil and bake 2 hours at 250°.
Season ground beef with salt and pepper. Shape into 4 large patties. Brown in large skillet. Mix brown gravy as directed on package plus 1/2 more cup of water. Bring to a boil. Drain grease from the hamburger patties. Pour gravy mixture over the meat. Slice onion thin and arrange on top of patties. Bring to boil. Cover pan and reduce heat to a simmer. Simmer for 15 minutes.
Add shortening and sugar to boiling water; then let cool. Mix yeast, warm water and eggs; stir well. Then add flour alternately with shortening mixture. Let set in refrigerator overnight. Pour out on floured surface; knead just enough to handle easily. Use a biscuit cutter to cut out rolls. Dip in melted butter; then fold in half. Let rise about 3 hours; then bake at 400° about 20 minutes. Makes about 50 medium rolls. They will continue to rise and bake better if started in a cold oven.
Fry bacon and crumble. Place all ingredients in rice steamer. Mix to coat rice. Cook over steady steam about 45 minutes. Do not stir during cooking process. Serves 6.
Mix in double boiler and place over boiling water. Stir 6 minutes to about 150 strokes. Remove from heat. Beat with rotary beater until icing will hold its shape. Fold in 1 1/2 teaspoon vanilla.
The ingredients should be kneaded together so that all parts are mixed well. Whatever your imagination may say, make it into patties, meatballs or just chunks, particularly if you are going to feed more than one dog.
Lay 6 chicken breasts in pot; cover with water and add salt to taste. Cook until it falls off bones. Add celery seed. Bone chicken and skin. Reserve broth. Put broth back in pot; add peas, carrots, whipping cream and cheese. Add and dissolve bouillon cubes.
In 1- 1/2 quart casserole, mix soup, milk and pepper. Stir in beans and 2/3 cup French Fried Onions.
Cook macaroni in 6 cups of boiling water (salted) for 12 minutes; drain, but do not rinse. While macaroni is cooking, combine mushroom soup, evaporated milk and pimentos. Add liquid from salmon, the salmon flaked in large chunks and 1/2 the grated cheese. Mix well. Heat on low heat. Stir in macaroni. Pour into oiled 6-cup baking dish. Combine remaining cheese and crumbs; sprinkle over salmon and macaroni mixture. Bake for 30 minutes at 350°.
Mix flour and powdered sugar; cut in margarine. Press into 9 x 13-inch pan; 1/2-inch ridge on side. Bake 20 to 25 minutes at 350°.
Stir all ingredients together. Spread on pizza pan and bake 12 to 15 minutes at 350°.
Crush cookie cereal in resealable plastic bag with rolling pin. In bowl, mix cereal crumbs and margarine. Press the mixture evenly in 9-inch pie plate. Layer 3/4 cup berries over crust. Combine yogurt and Cool Whip. Gently fold in another 3/4 cup berries. Pour mixture into pie crust. Freeze for 3 hours. Garnish with leftover berries.
Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine. Cook until shells are red. Add fumet, clam juice and chicken stock. Simmer one hour. Add rice and simmer thirty minutes longer. Food mill rice and put through small tamis. Bring to boil, add heavy cream and cognac. Add saffron and season to taste with salt and pepper.
Steam chicken 1 hour and 15 minutes in 2 cups water. Cool and pull chicken off bone. Cut in bite-sized pieces. Save broth and add 2 more cups of water; bring to a boil. Add frozen vegetables and cook until they are still a little bit crisp. Add potatoes, tomatoes and onion. Cook 15 minutes. Add cabbage and chicken; cook 10 minutes longer. Makes large portion. May freeze.
Mix shortening, egg, syrup, sugar and rhubarb together. Add all but last 3 ingredients. Mix well. Then add coconut, raisins and nuts. Mix well and chill. Drop by spoonfuls onto greased cookie pan. Bake 15 to 18 minutes in 375° oven.
Bring to boil water and sugar. Let cool. Then add remaining ingredients. Stir. Freeze and serve in highball glass with sours or ginger ale to taste.
Cook apples for 6 hours; add sugar. Cook 2 more hours. Add flavoring of your choice, cinnamon or vanilla. I prefer cinnamon. Cook for 1 hour longer. Fill jars and seal immediately.
Slice zucchini. Coat with mixture. Place on well sprayed (or oiled) cookie sheet. Sprinkle with seasoned salt and bake at 375° for 30 minutes.
Sift flour, salt and soda together. Cream shortening until fluffy. Add sugars, creaming well. Beat in eggs. Add water, sifted ingredients, nuts, chips and oatmeal in order listed, mixing well after each addition. Add vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Pour first 6 ingredients into a heavy 6-quart saucepan. Bring to a boil over medium heat. Reduce heat and simmer 20 to 30 minutes. Five minutes before serving, add cilantro and tortilla chips. Serve in bowl and top with cheese, sour cream and olives.
Prepare cake mix and bake as directed. Melt 1 cup Milnot, 1 cup sugar, marshmallows and coconut together; bring to a boil. Pour over hot cake. Combine oleo, 1 1/2 cups sugar and 1/2 cup Milnot until butter is melted. Add the chocolate chips and almonds. Pour over cake.
Cook chicken until tender. Cool and remove from bone, discarding bone and skin. Save broth. Cut chicken into small pieces and place in a 9 x 13 baking pan. In a saucepan, bring to boil the broth and chicken soup. Pour it over the chicken. In a bowl, combine the flour, salt, pepper, buttermilk, and melted margarine. Mix well and pour the batter over the top of the chicken and broth. Bake at 375° until brown on top.
Place sherbet in bowl; stir until smooth. Stir in 1/2 of Cool Whip. Spoon into crust. Sprinkle with chopped Oreo cookies, pressing firmly into sherbet. Cover with remaining Cool Whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving.
Put contents in baking dish; stir and bake 1 hour. If baking dish is not Teflon, grease pan with butter.
Grease and flour a 9 x 13-inch pan. Mix cake according to directions on box and pour into pan. Set aside. In a large bowl, beat eggs into sugar, then add vanilla and Ricotta cheese and mix slightly. Carefully pour this mixture over cake batter, not allowing mixture to touch the sides of the pan. Bake 1 hour at 350° or until done. Cool completely before adding cherry topping. Best served chilled.
Combine all ingredients in large bowl. Take one tablespoon of the mixture and roll into a ball. Continue until all dough is rolled into balls. Kids love making these!
Brown meat, onions and bell pepper in skillet. Layer Doritos in bottom of casserole. Add soups and tomatoes to meat. Pour over Doritos. Sprinkle grated cheese on top. Cover with foil and bake at 375° for 30 minutes.
In a large bowl, combine mayonnaise, salt and Worcestershire sauce. Add chicken, apples, celery and walnuts. Mix well. Yields 5 or 6 cups.
Combine ground beef, cracker crumbs, egg, onions, 1/3 cup tomato sauce, salt, oregano and pepper; mix well. Shape into a flat rectangle, about 10 x 12-inches, on waxed paper. Sprinkle cheese evenly over meat mixture. Roll up jelly roll fashion. Press ends to seal. Place in shallow baking dish. Bake at 350° for 1 hour. Drain off excess fat. Pour on remaining tomato sauce. Bake 15 minutes longer.
Scoop out center of loaf, leaving crust intact. Tear removed portion into bite size pieces. Combine next 6 ingredients, mixing well. Pour into cavity in loaf. Garnish with fresh parsley sprigs. Serve with reserved pieces of rye bread. You may want to have another loaf available for dipping!
Cream oleo; add sugar and beaten eggs. Add pineapple and stir in cubed bread. Bake in greased 1 1/2-quart casserole at 350° for 45 minutes or until slightly browned.
Cut margarine into Bisquick and sugar. Add the 1/2 cup of milk and stir just until mixed. Drop by the spoonfuls on top of fruit and spread lightly to cover fruit. Combine 1/2 cup sugar and 2 tablespoons of cornstarch. Sprinkle over top of dessert. Then pour 1 cup boiling water over all and bake at 375° to 400° until done. Use 1 1/2-quart size lightly greased casserole.
Pour off juice from cucumbers; add sugar and spices. Seal in jar. Turn upside down about 2 or 3 times. Makes its own juice.
Cook spinach and drain. Saute onions in butter. Mix all ingredients; add salt and pepper. Place in casserole. Stir in cheese and sprinkle with bread crumbs. Bake at 350° for 20 to 30 minutes. Servings: 1.
Beat egg whites until foamy. Slowly add sugar and beat until stiff. Fold in other ingredients. Preheat oven to 350°. Drop cookies by teaspoon onto ungreased foil-covered cookie sheet. Put cookies in oven and turn off heat. Leave cookies in closed oven overnight.
Mix all ingredients and put in mold lined with wax paper. Chill. Unmold when ready to use.
Mix flour, margarine and nuts. Mix and press into 9 x 12-inch pan. Bake 15 minutes at 350°. Let cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread this on crust. Mix 2 packages instant pudding with 2 1/2 cups milk. Beat at high speed for 2 minutes. Spread on top of cheese mixture. Top with Cool Whip. Sprinkle with nuts and chill. Serves 12.
Melt butter. Mix sugar and Karo first. Add eggs, one at a time. Beat good after each. Add salt, vanilla and melted oleo. Add pecans last. Cook 50 minutes at 350°.
Prepare cake by directions + 1 egg. Add icing to mix; beat with mixer. Spray large Bundt pan with nonstick spray. Sprinkle with confectioners sugar (or granulated). Pour mix into pan. Cook 1 hour at 350°.
Brown beef with chopped onion. Add tomato paste and chili powder and stir in well. Add tomato sauce, consomme and water. Simmer all of this for 15 minutes. Add cooked and drained spaghetti. Put in casserole. When ready to serve, heat in 350° oven until bubbly hot. Serve with Parmesan cheese on top. Freezes well.
Whip cream cheese until soft and fluffy. Beat in powdered sugar. Stir in cranberry sauce. Fold in thawed Cool Whip. Divide filling between the two pie crusts. Freeze.
Combine shortening, salt, vanilla and nutmeg. Add sugar and cream well. Add eggs and mix thoroughly. Sift flour with soda. Add half of the flour to mixture; add milk and remaining ingredients. Drop from teaspoon on greased baking sheet and pat down with a fork. Bake at 350° for 8 to 10 minutes.
Cut up and cook potatoes in saucepan. In large pot, add cut up corned beef, chopped onions, corn, green beans, peas, tomato paste, kidney beans and stewed tomatoes. When potatoes are done, add those to soup. Cook on low for about 1 hour.
Crush cookies; set aside. Make pudding as directed on box and add cream cheese, butter, powdered sugar and vanilla. Fold in Cool Whip.	Layer in a deep bowl or flower planter the cookies on bottom, worms next and pudding.	Continue until mixture is gone. You can add a fake flower for decoration.
Remove stems and rinse collards. Drain and tear into 1-inch pieces. Cover with water and bring to a boil. Remove from heat; drain. Repeat.
Brown meat with green peppers in a large pot. Add onion soup mix, garlic powder, salt and chili powder. Mix well. Add remaining ingredients and cook until potatoes are done.
Saute butter, onions, peppers and mushrooms together. Add tomatoes and salt. Simmer, uncovered, for 40 minutes. Cook spaghetti according to package directions.
Peel and wash shrimp. Make roux by heating grease in deep skillet with flour. Cook on medium heat until dark brown, stirring constantly. Add onions, peppers, celery and garlic. Add Ro-Tel and tomato sauce. Season with salt and pepper and Worcestershire sauce. Simmer covered 30 minutes. Bring to boil; add shrimp. Cook 20 minutes.
Preheat oven to 350°. In a large mixer bowl, combine all ingredients except coconut and nuts. Blend at low speed until dry ingredients are moistened. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Turn into a 9 x 5-inch loaf pan which has been greased on the bottom. Bake for 60 to 70 minutes until toothpick inserted in center comes out clean. Remove from pan immediately. Cool thoroughly before slicing. It's best made the day before. Makes 1 loaf.
Cream sugar, shortening, egg, water and vanilla. Combine remaining ingredients, using choice of two of the last three ingredients. Bake at 350° for 12 to 15 minutes.
Measure flour; sift with soda, salt and spices. Cream Crisco and sugar. Add beaten egg, then add applesauce. Add flour and stir in raisins.
Combine tapioca and water and let stand 5 minutes. Cook and stir over medium heat until it comes to a boil. Remove from heat and blend in sugar, salt and juice concentrate. Cool, stirring occasionally. Cover and chill. Before serving, fold in fruits: fresh fruits or frozen fruits work best.
Melt oleo and add brown sugar, cinnamon, vanilla, milk and pudding mix. Bring to boil and then pour mixture into 9 x 13-inch greased pan. Cut up bread dough into 1-inch pieces into the caramel mixture. Bake at 350° for 30 minutes. Let stand for a few minutes, then turn onto cookie sheet.
Place 4 to 6 thick (1/2 to 3/4-inch) pork chops in shallow oiled pan. Spoon undiluted condensed canned cream of mushroom soup over top of each chop. Bake at 350° for 1 hour.
Mix all ingredients and pat thin on a pizza pan (lightly sprayed with Pam). Cook at 350° until light brown. Let cool.
Cream together the margarine, sugar and vanilla. Add crushed potato chips and pecans. Add flour. Bake at 350° until lightly browned (15 to 18 minutes).
In a frypan pour in cooking oil. Heat over a medium fire. Add flour slowly, stirring constantly. Let cook until the mixture is a golden brown. Add water gradually until a medium thick gravy is made. Add the salt, pepper, Accent and the beef base. Cook over a low fire for another 5 to 10 minutes. Makes enough to serve 8 to 12.
Combine first 6 ingredients. Line a pan with tortilla chips. Add a layer of chicken mixture. Then a layer of chips. Continue layering until all mixture is used. Top with grated cheese. Bake at 350° for 30 to 45 minutes.
Put chicken in a single layer in a roasting pan. Combine other ingredients in a bowl and pour over chicken. Bake at 375° for 45 minutes.
Melt 1 stick oleo in the water. Add the flour. Bring to a boil and let cool. Slowly beat in the eggs, one at a time. Spread into a greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Let cool.
In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add beans, tomatoes and corn. Heat through. Yield: 8 servings.
Chop cabbage in large pieces and place in the bottom of a greased baking dish. Brown meat and onion; pour off fat and stir in rice. Pour meat over cabbage and cover all with soup and water. Bake in preheated oven for at least an hour at 350°. Watch to see that it doesn't get dry and add a little more water if necessary. This recipe can be varied by using sausage, chops, etc. and whatever seasonings you prefer, but in that case, forget the weight watching.
Mix sugar, eggs and butter with mixer. Add flour, then mix. Add nuts then mix all together with spoon. Pour into greased 9 x 13 pan. Bake 25 - 30 minutes at 350° (don't overcook).
Mix lemonade and milk. Fold in topping until smooth. Pour into pie crusts. Refrigerate before serving. May be frozen.
Cream together all ingredients with mixer except cinnamon. Pour over crust and sprinkle with cinnamon. Bake at 350° for 40 to 45 minutes.
Mix the first 4 ingredients together in a salad bowl. Mix the remaining ingredients together and add to broccoli mix.
Melt butter, sugar and milk. Bring to boil, boil 1 minute. Remove from heat and quickly add remaining ingredients; stir. Spoon onto wax paper and let cool.
Whip cream cheese. Add peanut butter and sugar. Continue whipping while slowly adding milk. Fold in Cool Whip. Pour into crust. Sprinkle nuts on top. Freeze. Remove from freezer a few minutes before serving.
Combine vegetables, soup, 1/2 cup shredded cheese, sour cream and 1/2 can onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer, so cheese will melt. Serves 6.
Cut rhubarb into 4-inch pieces; put in steamer. While rhubarb is steaming, mix rest of ingredients in a kettle and heat. Add rhubarb juice as taken off of steamer. Bring to near boiling point. Put into hot jars and seal.
Preheat oven to 350°. Brown hamburger and onion on medium heat. Salt and pepper to taste. Drain fat. Add beans, soup, taco seasoning mix and 1 soup can of water. Simmer for 10 minutes. Layer meat mixture with tortillas, cheese, meat, tortillas, cheese, etc., in a 2-quart casserole baking dish. Top with grated cheeses and heat thoroughly until casserole bubbles.
Melt butter over low heat and cool. Add sugar, molasses and eggs and beat well. Sift remaining ingredients together and add to molasses mixture, mixing well. Chill in refrigerator overnight. Form into 1-inch balls. Dip tops into granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 375° for 7 to 9 minutes.
In electric mixer, beat egg yolks with sugar until thick. Slowly add bourbon and cognac. Chill 2 hours. Meanwhile, add salt to egg whites and beat until almost stiff. Whip cream until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg whites. Chill 2 hours. When ready to serve, sprinkle with nutmeg and serve in cups with a spoon. If desired, add 1 or 2 cups of milk to the yolk mixture for a thinner eggnog.
In 3-quart casserole, cook garlic, onion and green pepper, covered, on High for 4 to 6 minutes, until tender, stirring halfway through cooking. Stir in flour until blended, then tomatoes with their liquid, raisins, half of curry powder (1 1/2 teaspoons) and salt, stirring to break up tomatoes. Add chicken pieces, arranging meatier portions toward edge of casserole. Sprinkle chicken with remaining 1 1/2 teaspoons curry powder. Cook, covered, on High 20 to 24 minutes, until chicken juices run clear, stirring mixture and rearranging chicken halfway through cooking. Makes 4 servings.
Mix cake as directed on box. Bake at 350° in 9 x 13-inch pan.
Prepare carrots as per instructions on bag, or boil fresh carrots for 10 minutes, then cover and simmer for additional 5 minutes, or until tender-crisp. While carrots are cooking, simmer 3 to 4 tablespoons butter in small saucepan. When butter is melted, stir 2 tablespoons tarragon into butter. Remove butter-tarragon mixture from stove top; stir in the brown sugar. Remove carrots from stove top when tender; drain. Place carrots in serving bowl and pour tarragon-butter-brown sugar mixture over top. Mix together. Cover and serve!
Cream and pack 1/2 cup butter, 1/4 cup powdered sugar and 1 cup sifted flour into 8 x 8-inch pan. Bake 20 minutes at 325°.
Mix ingredients; salt and pepper to taste. Top with 1/2 stick butter, crushed crackers and 1/2 cup almonds. Bake 45 minutes at 350°.
Mix salad dressing, mustard and honey. Place chicken on greased grill over medium-hot coals. Brush with half of the sauce. Grill 8 to 10 minutes. Turn; brush with remaining sauce. Grill 8 to 10 minutes until tender.
Melt oleo, cocoa and water together. Mix sugar, flour and soda; mix well with first liquid mixture. Add eggs, buttermilk and vanilla; mix until air bubbles are almost gone. Bake at 350° for 20 minutes.
Cream oleo, eggs, sugar and vanilla. Beat well until light and fluffy. Add soda, baking powder and salt. Alternate sour cream and flour; blend well. Chill for several hours or overnight.
Sift together flour, baking powder, salt and cocoa. Add shortening, eggs, sugar and vanilla. Mix at medium speed for 5 minutes, scraping sides of bowl often. Pour into greased and floured baking pan. Bake at 350° for 35 minutes.
Heat oven to 425°. In medium saucepan melt 1/4 cup butter. Pour evenly into heavy duty foil lined 15x10-inch jellyroll pan. Arrange crackers over butter; cut crackers to fill empty spaces. Melt remaining butter in same saucepan; stir in sugar. Bring to a boil over medium heat; reduce heat and cook for 2 minutes, stirring occasionally. Remove from heat; stir in sweetened condensed milk. Spread evenly over crackers.
Combine 3 tablespoons of butter with the garlic, tomato paste and parsley. Scrape onto a piece of plastic wrap and use the wrap to help form a cylinder. Wrap tightly and chill. Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in the flour mixture. In a large frying pan, melt remaining 1 tablespoon butter in the oil over medium high heat. Add chicken and reduce heat to medium. Cook turning once until chicken is just done, about 15 minutes. Top hot chicken with slices of tomato butter.
Combine sugar and butter. Beat in separately the eggs. Stir in the flour. Spread paper thin in large cookie sheet greased and floured. Sprinkle sugar and cinnamon over the top. Bake at 400° for 20 minutes. Cut in squares while hot. Serve with coffee.
In a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt; mix well. In a small bowl, combine egg, oil and milk. Stir in apples. Add egg mixture all at once to flour mixture. Fill each cup 2/3 full. Bake at 400° for 15 to 20 minutes or until golden brown.
Make potatoes as on box. Mix cheese and dip in potatoes. Put in casserole dish; sprinkle with paprika. Bake 1/2 hour at 350°.
Place cut zucchini in saucepan. Add just enough water to cover. Boil 5 minutes or until barely tender. Drain and cool. Scoop out squash pulp and place in bowl, reserving squash hulls.
Fry potatoes until almost done. Add rest of ingredients. Turn heat to medium-low; cook 10 more minutes.
Preheat oven to 350°. Cook pasta according to pkg. directions without added fat or salt; drain and set aside. Meanwhile, heat oil in medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up meat as it cooks, about 3-5 minutes; drain off any fat and return pan to heat. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. Spoon a small amount of tomato mixture into the bottom of a 4-qt. casserole dish (just enough to cover the surface). Top with half of ziti and then layer with half of the remaining sauce and half of the cheese. Layer remaining ziti on top and top with remaining sauce and cheese. Bake until cheese is golden and bubbly, about 30 minutes.
Combine dry ingredients. Add egg and milk; mix. Break up salmon and add to mixture. Drop by spoonfuls into hot oil and cook about 4 minutes.
Preheat oven to 350°. Place melted butter into a large bowl. Add cocoa and stir until well blended. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Add flour, vanilla extract and salt. Stir until mixed together. Stir in chocolate chunks and nuts. Spread batter in a greased 9 x 13-inch baking pan. Bake for about 30 minutes or until done. Cool and cut into serving size pieces.
Layer apples with dry cake mix on top. Cover with pats of margarine or butter. Bake 1 hour at 325° in 8 x 8 x 2-inch pan.
Slice carrots and cook until almost done (tender). Boil tomato soup, sugar, oil and vinegar for 5 minutes and add celery seed and mustard seed. Pour over sliced carrots and chill. Keeps for several days.
Beat frozen Snicker bars with hammer into small pieces. Cut apples into bite-size chunks. Mix Snicker pieces, apple chunks and Cool Whip. Serve.
Preheat oven to 350°. Peel, core, and slice apples, then combine with cranberry sauce and orange rind; set aside. Mix together oats, flour, brown sugar, cinnamon, and salt; cut in margarine or butter until crumbly mixture forms. Press a third of the mixture over bottom of greased 8 x 8 x 2 inch pan. Spread with fruit, then top with remaining oat mixture. Bake 45 minutes or until brown. Serve warm with ice cream. Makes 9 servings.