HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onions and cook until done. Mix with all other ingredients and pour into baking dish. Bake at 350° for 45 minutes or until bubbly.
Mix or cut butter into the cake mix. Put this mixture in 9-inch pan, reserving a little for topping. Make a "well" in middle of mixture. Put pie filling in middle of well; sprinkle reserved mixture (or crust) on top of filling. Bake at 350° until "crust" starts to turn golden. Serve hot. May top with ice cream or Cool Whip
Core and cut apples in eighths, then put in unbaked pie shell. Add the 1/2 cup sugar and cinnamon on top of apples. In a bowl, mix 1/3 cup of sugar, flour and butter. Mix until crumbly. Sprinkle on top of apples. Bake at 400° for 35 to 40 minutes.
Sift dry ingredients. Add egg and fruit cocktail; mix and pour batter into an 8 x 12-inch pan. Sprinkle brown sugar and nuts on top of batter. Bake for 35 to 40 minutes at 350°. Cut into squares. Serve with whipped cream.
In small bowl, mix together scallions, garlic, oil, lemon juice, honey, allspice, thyme, salt, pepper, cinnamon, nutmeg and hot sauce for jerk seasoning. Place pork chops in large glass dish. Rub jerk seasoning over both sides. Cover and refrigerate for 2 hours. Heat oven to 400 degree. Heat grill pan over high heat. Place chops on grill pan; cook 2 minutes per side. Place chops in baking dish. Bake in 400 degree oven for 18 to 20 minutes depending on thickness, or until internal temperature registers 155 degrees. Let meat rest 10 minutes. Serve with buttered red skinned potatoes, string beans and carrots.
Peel and chop peaches. Sprinkle with 1/4 cup sugar; set aside. Combine cream cheese, confectioners sugar, vanilla and Cool Whip. Fold in peaches. Pour in graham cracker crust. Refrigerate.
Heat 7-Up 2 to 2 1/2 minutes to melt jello. Add liquor. Pour into 1 ounce cups. Chill to set.
Cook until smooth and slightly thickened. Have a yellow cake baked. Cut cake into individual pieces as needed and pour pudding over. Best when eaten warm.
Mix flour and sugar together. Add milk and egg yolks and extract. Stir well and cook on medium heat until thick. Layer graham crackers or vanilla wafers, then pudding, sliced bananas; (makes about 3 layers). Beat egg whites until stiff and put on pudding. Bake in oven until the meringue is brown.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a bowl. Assemble as follows: bean dip, avocado mixture, sour cream mixture, chopped vegetables (well drained) and cheese.
In a 2-quart container, combine all ingredients. Stir until well blended. Cover and refrigerate 8 hours or overnight to allow flavors to blend. Serve chilled with celery stalks. Makes twelve 4-ounce servings.
Combine meat, bone, suet, celery, onion and water. Simmer 2 1/2 hours. Remove celery and bone. Add vegetables with rice and simmer over low heat until vegetables are done. Before serving, season with 1/2 cup chili sauce and more salt and pepper, if needed. Should be a thick soup. Serves 8 to 10.
Combine first 4 ingredients in large bowl. Combine rest of ingredients in saucepan and bring to a boil. Pour over cabbage mixture. Stir well and store in airtight container in refrigerator.
Cook bacon in deep skillet or Dutch oven. Remove bacon from drippings. Cut steak in 2 pieces. Brown in bacon drippings. (Do not dredge in flour.) Add salt and pepper to taste and paprika. Add water. Cover and cook about 2 hours in a 350° oven. Add water if needed. Add the peeled vegetables about 1 hour after placing in the oven.
Mix all ingredients together well. Make into 3/4-inch balls. Chill. Dip in melted chocolate.
Pour salt on tomatoes, onions, pepper and celery. Put in refrigerator overnight. Drain well the next day; do not press vegetables. Put in a large kettle and add black pepper, sugar and vinegar. Cook until thick on low, stir and let boil. Seal in jars. One batch makes approximately 5 pints.
Sift together flour, baking soda, salt and sugar in a large bowl. Add the shortening and cut into flour mixture. Add milk and slightly beaten eggs. Chill overnight. Roll dough out thin to avoid being tough. Don't handle dough too much or it will shrink. Cut a circle the size of a pie plate. Be sure to lift dough before cutting. Fill with fruit or pudding. (Dried fruit makes easy to handle while eating.) Place fruit on 1/2 side of the circle. Wet edges with a little water. Fold over and seal edges. Fry in deep fat at 325° until golden brown on both sides. Makes about 40 pies.
Mix green beans in casserole dish. Layer onion and crumbled bacon. Layer fried onion rings, then pour mixed soups over beans. Bake at 350° until soup on top is bubbling and golden brown.
Preheat oven to 350°. Butter a large Bundt cake pan liberally (I use Pam). Mix and beat first 7 ingredients for 5 minutes. Add 1/2 cup pecans. Place whole pecans on bottom and sides of pan, secured to pan with pat of butter. Pour batter in pan and bake 40 minutes at 350°. Let cool for 15 minutes. Loosen center and sides. Invert and cool on wire rack. Serve with Cool Whip or whipped cream. Serves 24.
In a mixing bowl, combine the first three ingredients. Mix well. Stir in eggs, pineapple and pecans. Pour into an ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out clean. Cool.
Combine chicken, water chestnuts, grapes, celery and almonds. Mix remaining ingredients and add to chicken. Toss well. Chill serveral hours. Serve on lettuce. Makes 12 servings.
Preheat oven to 350°. Bring to boil the water, dates, prunes and raisins. Turn down to simmer and add butter. Stir until melted, then remove from heat and cool. Set aside.
Cream sugar and butter. Add eggs and beat. Add allspice, flour and milk, beating after each addition. Sprinkle nuts, raisins and other fruit. Add coconut and vanilla. Mix well and pour into well-greased and floured pan. Bake for 35 to 40 minutes in a 350° oven.
Line an 8-inch square pan with foil. In heavy saucepan (over low heat), melt chocolate chips with Eagle Brand milk, vanilla and salt. Blend well. Remove from heat. Add peanut butter chips; stir in well. Spread into prepared pan. Refrigerate 2 hours, or until firm. Remove from pan; peel foil and cut into squares. Store, tightly covered, in refrigerator.
Saute celery and onion in melted oleo just until softened, not brown. Crumble cornbread in large bowl; add cooked celery and onions. Add beaten eggs. Mix well. Add sage and salt and pepper to taste. Gradually mix in hot broth just until stuffing holds together. Bake in large cake pan at 350° for 20 minutes. Take pan out of oven and pour about 1 cup broth over top and bake for another 20 to 25 minutes until lightly brown.
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups water; add flour. Add yeast to mixture. Let stand in glass jar covered with a cloth for 5 days. Then put in refrigerator for 3 to 5 days. Take out and feed.
Add eggs to other ingredients one at a time, beating after each one. Bake at 350° for 45 to 50 minutes until tests done.
Melt butter in pan. Add mushrooms, lemon juice and cooking sherry. Beat eggs and oil together. Combine bread crumbs and Parmesan cheese. Drop deboned chicken into flour and cover. Dip chicken into egg/oil mixture. Then dip chicken in bread crumbs/Parmesan cheese mixture. Brown chicken in butter/mushroom mixture at 350° or until golden brown. Top with mushrooms to serve.
Combine bread crumbs, Parmesan cheese, oregano, garlic powder and Italian seasonings. Heat olive oil in a 9-inch skillet. Cut chicken into small pieces (nugget size). Dip chicken in egg, then in bread crumb mixture. Fry in olive oil. Remove from oil and pat dry to get rid of excess oil.
Use soft cream cheese or let regular cream cheese come to room temperature. Add a little olive juice; cream well. Add cut-up olives and add to cream cheese. Serve with crackers (Ritz, Town House, Triscuits, etc.).
Mix together (don't overmix) until soft dough ball. Roll out (makes 2 pie crusts) between waxed and floured paper. Put 1st crust in pie plate.
In 2-quart microwave safe bowl, combine sugar, raisins, apple juice and vinegar. Cover with microwave-safe plastic wrap. Microwave on High for 5 to 6 minutes or until mixture boils. Stir on orange peel, ginger, cranberries and apple. Cover; microwave on High for 6 to 8 minutes or until cranberries pop, stirring once halfway through cooking time. Continue to microwave on High for 1 minute or until slightly thickened. Stir in walnuts. Cover; store in refrigerator up to 2 weeks. Yields 4 cups.
Scoop out potato halves, leaving 1/4 in shell. Mix potato pulp with remaining ingredients. Fill potato shell with mixture, mounding slightly. Sprinkle with additional cheese. Broil until cheese is melted. 6 servings.
Saute green pepper in the butter. Mix together with the remaining ingredients, except for mayonnaise. Put in individual shells or casserole dish. Bake in a 350° oven for 15 minutes. Spread top of each crab shell or the casserole with mayonnaise and broil only until brown.
Cut olives into large pieces. Brown beef in oil; remove meat and drain. To oil, add celery, onions, ground pepper and rice. Cook, stirring with fork, until browned. Add tomatoes, water, seasonings, meat and olives; bring to a boil. Pour into a 2-quart casserole dish and cover. Bake at 325° for 45 minutes to 1 hour. Serves 6 to 8.
Heat pineapple, sugar and lemon to a rolling boil. Dissolve gelatin in cold water. Add to pineapple mixture and cool. Then add cheese, Milnot and salad dressing. Let set in dish approximately 6 to 9 hours. Shortly before serving, sprinkle on top the rest of ingredients.
Prepare the pudding and refrigerate until set. Crumble all of the cookies. Combine 1/2 of cookies with all ingredients. Sprinkle remaining crumbs on top. For an extra special treat in summer, buy a plastic flowerpot (no hole in bottom), follow instructions and put the pudding mixture in the flowerpot. Stick a silk flower down in the pot and stick in some gummy worms. Children love it.
Peel and mash very ripe persimmons so you have 1 cup of pulp. Cream shortening, sugar and egg; beat well. Sift flour; measure and sift with all dry ingredients except soda. Add soda to persimmon pulp and add alternately with dry ingredients to creamed mixture. Fold in nuts and raisins. Drop by teaspoon on greased cookie sheet. Bake 15 to 20 minutes at 350°.
Mix oats, cranberries, walnuts, coconut, honey and eggs. Mix well. Spoon mixture into unbaked pie shell. Bake in 350° oven for 40 to 45 minutes, until knife when inserted comes out clean. Cool; serve with ice cream.
Mix crumbs and butter; press onto bottom of 9-inch spring form pan. Bake at 325° for 10 minutes.
Place sausage and water in cold frying pan. Cover and brown slowly. When sausage browns, remove from pan. Pour off all but 2 tablespoons of fat from sausage. Add tomatoes and onions; simmer until onions are tender. Put sausage links into tomato mixture to reheat. Make a ring of peas around edge of casserole dish. Arrange sausage and tomato sauce in center. Cover peas with cooked spaghetti. Sprinkle with grated cheese. Place under broiler until cheese has melted and browned slightly. Serves 6.
In saucepan, cook onion and garlic in margarine. In bowl, toss Lite-line pieces with flour. Add onion mixture and remaining ingredients. Pour into lightly oiled 9-inch pie plate. Bake in preheated 350° oven for 45 minutes or until set. Refrigerate leftovers. Makes 6 servings.
Mix onion, carrots, celery, green pepper, rice and chicken together and put into casserole. Put oil, vegex, water, broth and soup into saucepan and cook for 3 minutes. Pour sauce over casserole and mix gently. Bake at 350° for 1 hour.
Mix all ingredients except vanilla in saucepan. Heat until little beads appear. Remove from heat and add vanilla. Mix well and pour into ice cream (freeze). Makes 1 gallon.
Melt butter, add onion and cook gently until soft. Stir in cumin and almonds, and continue to cook until almonds are browned a little. Add honey and raisins. Drain mixture on paper towels. Mix with lamb. Add salt and pepper.
Beat eggs. Add sugar and vanilla. In separate bowl, combine flour, baking powder, soda and salt. Cut butter into flour mixture. Add egg mixture; stir until combined. Divide into 3 sections. Pat into balls and flatten; separate with Saran Wrap and refrigerate overnight. Roll out dough with flour as needed to 1/4-inch thin. Use cutout shapes. Bake at 350° for about 8 minutes. Watch closely! Frost and decorate as desired.
In a 2-quart baking dish, layer rice, then fish. Mix the cream of chicken soup and milk and pour over rice and fish. Break cheese slices in smaller pieces and place over mixture. Mix 1 cup of Pepperidge Farm dressing and 2 tablespoons of melted butter; sprinkle over dish and bake at 350° for 35 to 40 minutes.
Sift salt and flour. Cut shortening into flour. Add water slowly and mix with fork until mixture forms a ball. Makes 2 crusts.
Brown hamburger together with taco seasoning mix. Add water and simmer. Meanwhile, spread the refried beans (equally divided) over 10 flour tortillas (large). Now divide the hamburger mixture over beans. Run a thin line down the center of the tortilla, about 2-inches wide, for easy folding. Top each with any or all of the following: onion, green chilies, Colby cheese. Now roll each tortilla up ends (sides) in first and place in buttered casserole in 1 layer only (9 x 12). Top with sour cream, black olives, cheeses and jar salsa. Bake, uncovered, at 350° for 25 minutes until bubbly. Serves 10.
Melt sugar and oleo; let cool until lukewarm.	Beat in eggs; gradually add dry ingredients and nuts.	Bake at 350° for 30 minutes in a 9 x 13-inch greased pan.
Scald milk. Add butter. Mix flour, sugar and salt. Whip into milk. Add egg yolks, coconut and flavoring. Cook until thick. Pour into pie shell.
Mix ingredients together and spread in an 8-inch dish. Cover with wax paper and microwave for 10 minutes on High (rotate dish after 5 minutes). Cake should look dry and even color. Sprinkle top with remaining chocolate chips and return to microwave. When soft, spread on top of cake. (If heat from microwave does not melt chips, microwave for 30 seconds on Medium.) When cool, cut into squares.
Grease 13 x 18-inch pan. Mix ingredients and pour into pan. Bake at 350° for 20 minutes, then remove from oven. While cake is cooking, make crumbs for top of cake.
Brown and drain beef. Stir in paste, onion, mushrooms and seasonings. (Mixture will be thick.) Cook over low heat 4 to 5 minutes, stirring frequently. Place biscuits in a greased muffin pan. Press to cover bottom and sides. Place 1/4 cup mixture in each cup and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Cook noodles according to label directions; drain. Spread cooked noodles in a shallow 8-cup baking dish. Heat butter and oil in a large skillet. Saute veal patties about 3 minutes on each side. Overlap browned patties down the center of noodles; keep warm. Toss onions and mushrooms in same skillet. Brown lightly. Arrange around patties.
Mix together well the first 3 ingredients. Cook over low heat until mixture starts to thicken (stir constantly to prevent scorching). Set aside to cool.
In 9-inch pie pan, stir together oil and potatoes. Press evenly into pie crust shape. Bake at 425° for 15 minutes. Remove from oven.
Cook broccoli until tender in salt water, then chop up the broccoli. You may use chopped broccoli. Mix your eggs, cream of chicken soup, mayonnaise and cheese and then fold in broccoli. Pour in a casserole dish. Top with 1 cup Ritz cracker crumbs and dot with butter. Bake in a greased casserole dish at 350° for 30 minutes.
Cream butter and sugar, then egg yolk, cream and vanilla. Mix well. Add flour mixed with baking powder and then add nuts. Form into balls, dip in egg white and chopped nuts. Make small indentions in center of each ball. Bake at 350° for 20 minutes. When cool, fill with butter cream frosting or any desired preserves.
Cook macaroni; drain well. Add the whites from boiled eggs, celery, carrot, onion and parsley. Put in blender yolks from eggs, mustard, sugar, milk, vinegar and Miracle Whip. Blend until smooth. Add to salad.
Add 1 1/2 cups boiling water to Jell-O. Mix well. Add 1 cup cold water and chill until soft set. Stir in cranberry sauce and about 1/2 of the Cool Whip. Mix well. Add walnuts if you wish. Chill.
Mix all ingredients well. Pour into 2 greased pie pans. Bake for 30 minutes at 350°.
Slice cucumbers. Make syrup. Let stand in refrigerator 2 weeks before serving. This is real good.
Mix cream cheese and horseradish and shape into log. Pour preserves over cream cheese log. Serve with crackers.
Place ingredients in pan over low fire. Stir until jelly is smooth. Remove from fire. Sauce will jell when cold. Reheat and serve over ham.
Prepare lasagne noodles as package directs. Drain and lay flat. Meanwhile, heat oil in skillet and saute garlic 2 minutes or until tender.
Preheat oven to 250°. Line 2 baking sheets with baking parchment or aluminum foil. In a large bowl, beat egg whites until stiff peaks. Beat in sugar, 1 tablespoon at a time, then vanilla. Reduce the speed	to low. Beat in powdered cocoa. With a rubber spatula, fold in chocolate chips.
Cream oleo and shortening, add sugar. Beat until mixture is smooth. Add egg yolks, one at a time and beat well. Put soda in buttermilk. Add flour and buttermilk alternately. Add flour first and last. Add coconut, nuts and vanilla. Fold in beaten egg whites. Pour in 3 greased-floured pans. Bake at 350° for 25 minutes.
Peel and cut potatoes, add salt, nutmeg, onion, and chicken broth, start to cook. Next cut celery and garnish carrots. When potatoes are soft reduce heat to simmer. Add butter and cheese. When cheese is melted, add cream and simmer. Cook 5-10 minutes longer, stir soup often. Half way you may want to add a couple cups of water.
With sharp serrated knife, slice bagel into very thin slices. Arrange on nonstick baking sheet. Brush lightly with olive oil or spray. Sprinkle with oregano. Bake at 350° for 10 to 12 minutes, or until lightly browned. Cool. Store in airtight container.
Combine ingredients and marinate overnight. Bake at 375° for about 30 to 40 minutes. Makes 4 servings.
Crush vanilla wafers, chop fruit and nuts (reserve 4 cherries, 16 pecan halves and 2 slices pineapple). Mix fruit, nuts and wafer crumbs. Beat eggs, add sugar and milk. Add previous mixture. Mix well. Let stand while preparing pan with waxed paper. Pack mixture in pan, decorate with fruit and nuts. Bake at 325° for one hour. Remove from pan. Store in tight container.
Cook potatoes in boiling water to cover for 30 minutes. Drain. Cool, peel and slice crosswise into 1/4-inch slices. Set aside.
Combine sugar, Crisco oil and eggs. Beat at medium speed for 2 minutes. Sift dry ingredients together. Add to Crisco oil mixture. Beat at low speed for 1 minute. Add grated carrots and nuts. Spread batter in greased and floured pan. Bake at 300° for 1 hour. When cool, spread with cream cheese frosting.
Melt margarine, mix sugar and flour. Add to margarine. Add Karo syrup, salt, vanilla and milk. Stir in beaten eggs and vinegar. Mix well.
Rinse and pound cutlets until flat. Spread each cutlet liberally with mayonnaise using a knife or spatula. Evenly sprinkle Parmesan over the cutlets. Lay them in a baking pan sprayed with Pam and bake in a preheated 350° oven for 30 minutes.
In large bowl, thaw and crumble potato patties. Cook and crumble bacon, reserving drippings. Using a wire whisk, stir flour into bacon drippings until smooth. Add sugar, vinegar, water, salt, pepper and celery seed. Stir mixture until well blended. Continue heating over medium heat until mixture boils and thickens. Pour mixture over crumbled hash brown patties. Stir to blend all ingredients. Make ahead and refrigerate to allow flavors to blend. Heat and serve. Makes 8 (1-cup) servings.
Line a greased 13 x 9-inch pan evenly with biscuits; press to flatten biscuits and seal together, bringing biscuits 1-inch up sides of pan. Bake at 375° for 5 to 6 minutes or until lightly browned. Set aside. Brown beef in a large skillet; stir in seasoning and water. Spread beef mixture over biscuits; sprinkle cheese over top. Bake at 375° for 15 to 20 minutes. Spread sour cream over cheese. Sprinkle with lettuce, tomatoes and olives. Cut into squares and serve immediately.
Heat oven to 375°. Have ready a tube pan, 10 x 4-inch, but do not grease.
Mix flour, sugar, salt and Crisco. Add soda in water and eggs. Add cherry juice; mix well. Fold in cherries and nuts. Bake 45 minutes at 350°.
Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.
About 45 minutes before serving: Discard any tough outer leaves from cabbage. Reserve a few large leaves from cabbage to line platter later; coarsely slice remaining cabbage.
Cover meat with cold water; bring to boil. Cover and reduce to simmer for 1 hour. Cool meat in its own broth until you can remove. Cook garlic and green pepper until soft; add remaining ingredients; cover and simmer for 30 minutes. Garnish as desired. Serve over rice. Serves 4.
Grind tomatoes, cover with water and scald 15 minutes. Drain well, even overnight. Grind onions and peppers. Mix onions, peppers and tomatoes with vinegar, sugar, salt and pickling spice. Cook 1/2 hour. Pour in jars and seal.
Thaw frozen bread dough at room temperature for 3 hours or overnight in the refrigerator. Lightly grease a large large cookie sheet. Cut the dough into 2 equal pieces. Shape one piece into a large, flat circle for the bunny's body. Cut the other half into 3 sections. Shape one section into a round ball for a head. Cut one section in half and shape into bunny ears. Cut the last piece of dough into 4 equal pieces. Make feet and front paws and attach them to the bunny's body.
Cut beef steaks lengthwise into 1-inch wide strips and then crosswise into 1-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef and onion. Cook and stir 3 minutes. Season with salt. Stir seasoning mix, tomatoes, pasta and water into beef. Bring to a boil. Reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle cheese before serving.
Cream shortening and sugar; add egg and beat well. Add half of dry mixture, milk and vanilla. Beat well, then add the rest of the dry ingredients. Bake at 350° on ungreased tray for 8 to 10 minutes (add one raisin on top of each cookie, if desired, before baking).
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla and dry ingredients. Chill several hours. Drop teaspoons of dough into confectioners sugar. Roll and shape into balls. Place on greased cookie sheet 2 inches apart. Bake at 350°.
Melt butter in a skillet. Add flour and milk, stirring until smooth and thickened. Stir in wine, salt, chicken, capers and almonds. Spread on toast; top with cheese and broil until cheese melts. Makes 16 canapes.
Mix and chill in 2 balls or 1 roll overnight in refrigerator. The next day, roll in nuts. This is so good!
Drain corn. Add cream cheese. Heat in microwave until cheese is melted and corn is hot. Add any amount of peppers desired to suit your own taste. Corn and cheese mixture can be adjusted to your taste.
Cream cottage cheese until smooth, adding a little sour cream or yogurt if necessary. Add remaining ingredients and blend well. Chill for several hours before serving. May be used as a salad, sandwich spread or vegetable dip.
Set out butter to soften, when soft blend in mustard. Slice garlic and pound in a mortar with a health pinch of salt. When pulpy, add parsley and chives and continue pounding a short while. Blend this mixture into butter with a little black pepper. In a large pot, boil a generous amount of water with a teaspoon salt and tablespoon oil. Fan the pasta into boiling water. If using fresh pasta, add broccoli at the same time, if using dried pasta, add broccoli for last couple of minutes of cooking. When done, scoop out pasta and broccoli and drain. Put the pasta and broccoli into a large skillet, allowing some water to dribble in. Add the prepared butter and over moderate heat, toss the pasta until it is evenly coated. Keep heat low enough that butter does not bubble or fry. Check seasonings and add salt and pepper if necessary.