HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in a cold skillet. Add garlic; mash with sugar, salt and pepper. Cook until butter is melted, then add meat and brown. Add tomato sauce; simmer, uncovered, for 20 minutes. Cook spaghetti according to directions. Combine cream cheese, sour cream and onions. Place spaghetti in a greased 13 x 9-inch casserole; top with cream cheese mixture, then meat mixture. Sprinkle with Cheddar cheese. Bake, uncovered, at 350° until hot and bubbly, about 30 minutes.
Mix cake mix, water and egg well. Grease bottom of 9 x 13-inch pan. Reserve 1/2 cup cake mix. Press remainder into pan.
Melt cheese and butter together over boiling water. When blended, stir in pimientos, chopped fine. Slice loaf of bread in half, lengthwise, and spread with cheese mixture. Place under broiler until cheese is brown and bubbly. Slice to serve.
Put hot milk into large bowl; add yeast, shortening, sugar & salt. Add flour, 1 cup at a time and knead until it pulls away from bowl. Let rise, work down. Put in pans, bake at 350 degrees 20-30 minutes depending on size of loaves.
Combine vinegar and next 7 ingredients. Simmer, uncovered, for 20 minutes, then add Worcestershire sauce, ketchup and meat. Simmer 15 to 20 minutes together.
Dissolve jello and salt in boiling water. Drain pears; measure the pear juice and add water to make 1 3/4 cups. Stir extract and syrup water into prepared jello. Set 1 cup of jello aside. Put all the rest into 1 1/2-quart dish or mold. Chill until slightly thickened. Quarter pears and place in jello. Chill until set, but not firm. Gradually blend jello mixture (the one cup you set aside) into cream cheese, a little at a time. Pour over the chilled jello with pears. Refrigerate until firm.
Mix cake as directed on box. Fill ice cream cones to stem with mix. Bake as directed for cupcakes. When cooled, frost and serve.
Cut pockets into one side of bread. Cut sausage into pieces and stuff into pockets. Mix eggs, milk and vanilla until well blended. Dip bread slices into milk mixture, coating well on both sides. Heat frying pan, using oil. Fry bread until lightly browned on both sides. Sprinkle with sugar and cinnamon. Serve with maple syrup and butter topping or fruit may be used for toppings.
Beat eggs first. Then add ingredients in any order you want. Final batter should be smooth and creamy. If you want to thin, add small amounts of regular milk (2% or low-fat is all right) and beat to desired consistency. Oil and heat hot skillet to 350°. Place some batter in pan and flip when golden brown on bottom. Yields 12 to 15 (4-inch) pancakes. Works best in non-Teflon electric frypan.
Use a rotating hand grinder to do cheese. Chop pimento and pour juice over the ground cheese. Add very little salt. Add a generous amount of pepper. Add Miracle Whip until very moist.
Melt butter in skillet and saute onion. Dredge slices of liver in flour and brown each side. Pour gravy on liver and season with parsley, salt and pepper to taste. Simmer for 2 minutes and arrange on a serving platter. Place bacon on top of liver. Serves 4.
Mix sugar, eggs and oil. Beat 3 minutes. Add pumpkin and dry ingredients. Mix well. Bake in greased and floured pan at 325° for 1 hour and 15 minutes.
Cream margarine and milk. Add rum and powdered sugar; mix well. Add nuts, fruit and coconut; mix well. Chill well about 2 hours. By hands, form small balls (3/4-inch). Keep hands coated with powdered sugar. Put balls on wax paper and refrigerate overnight. Melt chocolate. With toothpick, dip balls in chocolate; place on wax paper to dry. Melt white chocolate. Hand dip so topped with white chocolate (to cover toothpick marks). Chill and then package.
Mix Bisquick, flour and sugar in a large bowl. Cut in butter until crumbly. Beat eggs slightly, reserve 1 tablespoon. Stir remaining eggs and buttermilk into crumbly mix. Turn dough onto well floured cloth covered board. Knead 20 times. Shape into a ball. Place into well-greased 1 1/2-quart round casserole dish. Cut 4-inch cross in center. Brush dough with reserved egg. Bake at 350° for 60 to 70 minutes. Cool 10 minutes; remove from dish.
Let sausage come to room temperature. Combine sausage, cheese and Bisquick with hands. Roll into small balls. Freeze before baking. Bake at 325° for 35 minutes. Can store in freezer for 2 or 3 months.
In a large skillet, brown hamburger and drain. Add onion, brown sugar and sauce. Separate biscuits and place each one in an ungreased muffin cup; shape in cup. Spoon meat mixture into each cup. Put cheese on top of each one. Bake for 10 to 15 minutes or until golden brown at 400°.
Cut onion and bell pepper to desired size; mix together in saucepan with chunks of link sausages. Add 1 cup water; bring to a boil until tender. Pour water off. Lightly brown ground round. Add garlic powder and onion powder. Let sausage simmer for 1 hour. Boil water for spaghetti (see directions on box). Add butter; drain spaghetti. Mix together the spaghetti, sauce and meat mixture. Add ketchup and oregano to taste. Heat at low temperature, then serve.
Stew chicken until tender. Remove skin and debone; dice meat. Save broth. Place rice in bottom of a 2-quart baking dish. Cover with 1 cup broth and diced chicken. Pour a blended mixture of the 2 cans of soup and milk over the chicken. Heat butter and 1/4 cup broth until butter melts. Mix in the stuffing mix; spread evenly over casserole. Bake at 350° for 30 to 40 minutes, until browned. Serves 6 to 8.
Melt butter. Add carrots and leeks. Simmer 5 minutes. Add chicken stock; bring to boil. Add bouquet garni and salt and pepper to taste. Simmer 1 hour. Puree in blender. Add cream before serving. Serve hot or cold.
Heat oven to 375°. Brown meat and drain. Stir in salsa sauce and seasoning. Simmer and stir frequently for 5 minutes. In separate bowl, mix cottage cheese, eggs and oregano. Line bottom of lightly greased 13 x 9-inch baking pan with tortillas, overlapping edge. Layer with 1/2 meat mix and 1/2 cheese mixture over meat. Arrange remaining tortillas over top. Then repeat layer of meat and cheese mix. Spread with shredded cheese. Bake 30 to 35 minutes or until bubbly. Let stand 10 minutes before serving.
Mix all these ingredients together with a wire beater. Grease a large baking sheet (a cookie sheet with sides). Line the greased sheet with foil and grease foil. Pour batter in pan and bake at 350 for 15-20 minutes. Top will be dry. Sprinkle a towel (not terry) with powdered sugar and flip the cooked cake out on the towel. Peel off foil. Then roll cake and towel together while hot. Cool cake 1 1/2 to 2 hours.
Mix mayonnaise, lemon, onion and salt. Combine chicken, celery, almonds and mayonnaise. Mix. Cover with cheese and croutons. Bake at 450° for 10 to 15 minutes. Serves 6 to 8.
Cream shortening, honey and sugar until light. Add egg and beat well. Sift flour, soda, baking powder and salt together and add to mixture. Stir in oats, coconut and nuts. Drop by tablespoonfuls onto greased cookie sheet 2 inches apart. Bake at 350° for 15 minutes.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chocolate chips. Dough will be crumbly. Drop by spoonfuls on a greased cookie sheet and bake 15 minutes at 350°. Makes about 11 dozen.
Cream butter and sugar. Add vanilla and eggs; beat well. Sift flour, salt and soda and add to batter. Stir in oats and nuts. Drop by teaspoon. Bake at 350° for 10 to 12 minutes.
Beat eggs and sugar until thick. Add pumpkin; stir in dry ingredients. Line cookie sheet with wax paper. Grease and flour the wax paper. Bake at 375° for 15 minutes. Loosen cake onto damp towel dusted with powdered sugar. Roll up cake and towel to cool completely. Unroll and spread with cream cheese filling and re-roll; chill.
Combine cheeses and chilies, put into well-buttered jelly roll pan. Beat egg whites and combine other ingredients. Add to egg whites. Pour over cheese mixture. Bake at 325° for 60 minutes. Remove from oven and spread chopped tomatoes over top; bake 30 minutes longer. Test with knife that comes out clean.
Add sugar, salt, butter and syrup to eggs. Fold in pecans. Pour into unbaked pastry shell and bake at 375° for 40 to 50 minutes, until set and pastry browned.
Bake crescent rolls (flat) on cookie sheet (according to directions on package). Let cool. Combine cream cheese, sour cream, dill weed and onion (salt and pepper to taste). Spread mixture over baked crescent roll crust. Top with fresh chopped veggies: broccoli, green pepper, onion, tomato, zucchini and cucumber. Refrigerate.
Mix all ingredients together and put in a casserole dish. Top with Chinese noodles. Bake at 350° for 25 to 30 minutes.
Empty contents of pudding in small bowl. Add about 1/2 of Cool Whip; beat well. Put in a large bowl. Add pineapple and balance of Cool Whip. Beat on low. Fold in marshmallows and nuts.
Wash potatoes (about 4) and prick several times with a fork: bake at 400 degrees for 1 hr. or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp. Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add 6 c. milk; cook over med. heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 T. green onions, 1/2 c. bacon, and 1 c. cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese.
Combine sugar and milk. Bring mixture to a boil. Combine other ingredients and mix thoroughly. Let stand 5 minutes. Beat it. Pour into buttered pan. Cool in refrigerator. Cut into desired pieces.
Break bread into ovenproof dish that has at least 1 1/2-quart capacity. Soften bread with small amount of milk. Beat 4 tablespoons of sugar and egg yolks. Add remaining milk; stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins. Dot with butter. Place dish in pan of water. Bake at 300° for 40 to 50 minutes, or until silver knife inserted comes out clean. Remove from oven.
Fry hamburger, onion and celery until brown. Add beans, mushrooms, tomato sauce and bacon. You can also throw in some brown sugar, molasses, part bottles of ketchup or chili sauce to taste. We love to take this rib stickin' soup camping. Serve with green salad and crusty bread.
Combine Bisquick and milk; stir with fork to a soft dough. Knead 5 times. Roll dough 1/4-inch thick. Spread pork sausage thinly out to edge. Roll up like jelly roll. Slice 1/2-inch thick. Place on ungreased baking sheet and bake at 350° for 30 minutes.
Melt margarine. Add sugar, flour and nutmeg. Beat egg yolks from the 2 eggs with the 1 whole egg and put in dry ingredients. Pour mixture into unbaked pie shell. Bake at 400° for 10 minutes, then bake at 350° until thick. Beat egg whites until stiff; sweeten. Put on pie and brown lightly.
Put one can rolls in bottom of greased 9 x 13-inch pan. Spread filling over this. Put other can rolls over filling. Brush with egg white. Bake for 30 minutes at 325°.
Mix together soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping one at a time into hot oil. Drain tortillas on paper towel and stack. Mix chicken and onion together. Put approximately 2 tablespoons chicken mixture on center of tortillas. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top and sprinkle with remaining grated cheese. Bake 10 to 15 minutes in 375° oven.
Reserve 1/2 cup crumbs for top. Mix rest with 1/2 cup melted butter and press in a 9-inch pie plate. Combine 2 tablespoons butter, 1 cup milk, corn and salt. Boil; reduce heat and cook 3 minutes. Add flour to remaining 1/4 cup milk to form a smooth paste. Add slowly to corn mixture. Stir constantly. Cook 2 to 3 minutes or until thick. Cool slightly. (Add onion salt, if desired.) Add beaten eggs slowly, stirring constantly. Pour into crust. Sprinkle remaining crumbs over top. Bake 20 minutes at 400°.
Mix first 5 ingredients together. Melt margarine; mix with dressing mix. Sprinkle over top of casserole. Bake at 350° for 35 to 40 minutes.
Layer in 3-quart casserole the first 3 ingredients. Dot with oleo. Add in layers the remaining ingredients. Bake at 350° for 20 to 25 minutes.
Place chicken in greased 13 x 9 x 2 baking dish. Sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside. Combine soup and milk, stirring until smooth; pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Bake chicken at 350° for 50 minutes or until chicken is done.
Cut bread into very small pieces. Combine meat, bread, salt, pepper and minced onion. Using scoop or hands, shape into rounds about 1 1/2 to 2 inches. Brown meatballs in hot skillet in small amount of oil. Turn so all sides are browned. Place in crock-pot. Add soup and water. Cook on low for 6 to 12 hours or on high 6 hours.
Wash capped berries; drain. Sprinkle with sugar and toss with sour cream, in desired amounts.
Butter casserole dish; layer deboned chicken in bottom of dish. Combine broth, soups and Veg-All; pour over chicken. Combine Bisquick, milk and melted butter; pour over soups. Bake at 350° for 1 hour.
Cook sugar, water and syrup in medium saucepan until a thread is spun. The mixture falls off the spoon as a fine thread or hair-like (285° to 290° on candy thermometer). Add peanuts and stir continuously until mixture turns a golden, slightly brown color. Remove from heat and immediately add butter, salt and soda. This will result in a foamy mixture. Stir in quickly and spread on buttered cookie sheet or board. Allow to cool and break into pieces.
Cook carrots until tender. Mix carrots, onions and green pepper. Pour dressing over carrots and let stand in covered bowl for 2 or 3 days.
Soak peas overnight; drain. Bring 1 quart of water to a boil and add peas, ham, onion and bay leaves. Simmer 1 hour. Add rice and simmer until rice is tender, adding more water,	if necessary.	When peas and rice are tender, remove bay leaves and adjust seasoning.
Preheat oven to 375°. Cream together sugar, oleo and eggs. Add bananas, honey and milk. Sift together baking powder, salt and flour. Add dry ingredients to banana mixture. Stir in oats, raisins and nuts. Put batter in greased muffin tins or cupcake pan. Bake 20 minutes.
Cook zucchini in salted water and drain. Saute sausage and drain. Combine zucchini and sausage with remaining ingredients except 2 tablespoons cheese. Pour into greased pan and sprinkle with 2 tablespoons cheese. Bake at 350° for 40 minutes.
Grease bottom of a 9 x 5 x 1/2-inch loaf pan. Combine all ingredients, except chocolate chips and walnuts into a large bowl. Blend well on medium speed. Stir in chips and nuts. Bake for 70 minutes at 350°. Cool 10 minutes. Place on wire rack until cool.
Brown beef. Add onion, soups, sour cream, corn and salt. Cook macaroni; drain. Combine macaroni and beef mixture.
*Is 3 to 4 cups of flour (measure 1 cup at a time).
Mix first 6 ingredients together in a mixer. Then add egg yolk and vanilla until smooth, but not to be over mixed. Ice while warm with fondant icing with chunky peanut butter added. Cut like brownies.
Mix ingredients in bowl. Pour in casserole dish. Top with cheese. Bake at 400° until brown.
Dissolve yeast in water; add sugar and oil. Fold in egg white. Add flour and beat. Cover with dish towel and let rise until double. Turn out on floured surface and knead thoroughly. Make into rolls and let rise until double (approximately 1 1/2 hours). Bake at 375° to 400° until brown. Makes 2 dozen.
Preheat oven to 300°. Combine margarine, crumbs and sugar; pat firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat until smooth the remaining ingredients. Pour into prepared pan. Bake 1 hour.
In a blender put eggs, onion and sherry (optional). Run blender on liquify for about 5 seconds. Pour into large mixing bowl. Add venison hamburger, sausage meat, salt, pepper, poultry seasoning and bread crumbs. Mix thoroughly. Then place in buttered loaf pan which has been lined with strips of bacon. Bake at 375° for 1 hour. Degrease pan drippings, strain, pour over loaf and serve.
Combine first 7 ingredients for sauce. Slash fat edge off ham at 2-inch intervals. Brush meat liberally with sauce and let stand 1 hour. Broil 3 to 4-inches from heat for 5 to 6 minutes per side, turning once and brushing with sauce. Serves 8.
Mix shortening, brown sugar and eggs well, then stir in remaining ingredients. Bake at 350° in a loaf pan.
Place chicken in tightly covered baking dish. Combine 3/4 cream, Worcestershire sauce, garlic and seasoned salt; mix well. Pour over chicken and cover. Marinate 3 hours or overnight. Put flour in plastic bag. Put chicken in and coat well. In bowl, beat 2 large eggs with 1/2 cup cream. In another bowl put corn flake crumbs with garlic and basil. Melt butter in large casserole dish. Take chicken from flour; coat well in eggs and roll in corn flake crumbs. Place chicken in casserole dish; cover and bake at 300° for 30 minutes. Remove; cover chicken with onion and bell pepper. Add 1 cup water and cover; cook 20 minutes more.
Mix and bake in Bundt pan for 35 to 45 minutes at 350°.
Drain vegetables and mix with onions and mayonnaise. Place in baking dish. Cover with grated cheese, then top with crushed Ritz crackers. Pour melted oleo over crackers. Bake at 350° for 30 minutes.
Mix first 4 ingredients in saucepan (large). Cook to 130° on candy thermometer. Add raw peanuts and cook to 300°, stirring constantly. Add soda and salt. Beat a few minutes and pour in buttered pie pans (about 6 pans.)
Combine ingredients in order given. Pour into greased 10-inch pie pan. Bake in 350° oven for 45 minutes or until golden brown. Middle will appear rather soft. Cut after cool.
Mix vinegar, sugar, peanut butter and eggs and cook until thick and cool. Add milk and pour over sliced bananas; add ground peanuts.
Heat oven to 450°. Lightly spray a cookie sheet with nonstick vegetable spray. In a shallow dish, stir mayonnaise, mustard and 2 tablespoons water until blended and smooth. In a second shallow dish, combine cornflake crumbs, bread crumbs, wheat germ, salt, pepper, thyme and oregano. Dip each fish fillet first into mayonnaise mixture and then into crumb mixture to coat thoroughly. Shake gently to remove excess crumbs. Arrange fillets on a cookie sheet. Bake 12 to 14 minutes until golden brown.
Saute leeks in butter. Peel and cut potato into tiny pieces. Boil in water. Add leeks and seasonings. Simmer about 10 minutes until veggies are soft.
In a 10-inch skillet, heat oil. Add beef and cook over medium heat separating with a fork in small pieces until it loses its red color. Add onions, corn and tomatoes (undrained). Slowly stir in corn meal, salt, chili powder and Worcestershire sauce. Cook and stir over low heat for 10 minutes. Turn into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake at 350° until bubbly and hot and well browned; about 45 minutes.
Place flour in a 10-inch cast-iron skillet. Bake at 400° for 1 hour, or until dark brown, stirring every 10 minutes. Remove skillet from oven; set aside. Combine chicken and water in a large Dutch oven; cook for 20 minutes, or until chicken is tender. Remove chicken and broth from Dutch oven; set aside. Combine onion, green pepper, celery, garlic and 1/3 cup chicken broth in Dutch oven. Cook over medium heat for 10 to 12 minutes, or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended.
Cut up oranges and use juice and oranges to mix cake mixture. Add oil and eggs. Blend well. Cook at 350°. Bake in 3 greased pans for about 30 minutes. Cool before icing.
Combine brown sugar, flour, salt, cinnamon and vanilla. Add pumpkin, evaporated milk and slightly beaten egg and stir until smooth. Pour into a 9-inch unbaked pastry crust. Bake in 375° oven for 50 to 55 minutes or until a knife inserted 2 inches from the edge comes out clean.
Cream sugar, salt and margarine thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/2-inch thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake at 350° for 9 to 10 minutes or until light brown around edges. Remove to cool. Makes 5 dozen.
Mix cranberries, sugar and marshmallows. Let stand overnight. Mix together rest of ingredients and refrigerate until ready to serve. (Beautiful red color; great at Thanksgiving!)
Mix the first 3 ingredients; bake in a 350° oven for 10 minutes. Cool. Cream together the cream cheese and 3/4 cup sugar. Add the Cool Whip. Spread on top of cooled pretzel mix. Mix the jello and boiling water. Add the frozen strawberries. When partially set, spread on cream cheese mixture. Top with Cool Whip and refrigerate.
Mix Sour Cream & Chives Instant Potatoes according to package directions. Add additional 1 cup sour cream to potato mixture. Lightly grease casserole dish. Layer 1/2 of the potato mixture in casserole dish. Sprinkle 1 can of onion rings and 1 cup cheddar cheese on potatoes. Cover with remaining potato mixture. Bake for 1/2 hour in a 350 degree oven. Sprinkle remaining cup of cheddar cheese mixture on this baked mixture and then sprinkle remaining can of onion rings on top. Place back in oven until onion rings are nice and brown.
Mix together crumbs, butter and sugar. Press in 8-inch pie pan. Mix cream cheese and sugar together until smooth. Mix Dream Whip by directions on box. Mix Dream Whip with cream cheese mixture. Pour in pie crust. Spread pie filling over cheese mixture. Chill in refrigerator.
Preheat oven to 300°. Place heavy duty foil in pan; sprinkle dry onion soup in bottom. Set meat on top of soup and pour mushroom soup over roast. Fold foil tightly around roast. Cook at 300° for 4 hours. Serves 4 to 6.
Use 9 x 13-inch pan and spray with Pam. Spread hash browns on bottom and layer other ingredients. Pour egg mixture over all. Cover with foil and refrigerate overnight. Bake, covered, 45 minutes, at 350°, then uncover and bake 25 minutes. Let stand a few minutes before serving.
Mix brown sugar, vinegar and water. Cut pork into small pieces. Pour mixture over pork and cook well. When done, shred meat and add 1 small bottle ketchup and mustard. Cook.
Combine first 6 ingredients; let stand 30 minutes. Slice buns in half horizontally. Pull out soft inside of both top and bottom halves, leaving 1/2-inch thick shells (reserve crumbs for other uses). Line each bottom half with a lettuce leaf. Spoon mushroom mixture evenly onto lettuce, using a slotted spoon. Cover with remaining lettuce. Arrange ham, turkey, tomato slices and cheese on lettuce. Place top halves on sandwiches; wrap in plastic wrap. Chill up to 2 hours. Cut in half to serve. Yields 4 servings.
Brown ground beef and onions. Add all ingredients except pintos. Cook 30 minutes. Stir in pintos.
Cook onion in oleo in pan until starting to brown; add beef and stir until it loses its red color. Add rice; stir well. Add celery soup, water and soy sauce. Stir well. Put in long casserole dish and bake 1 1/2 hours at 350°.
Place beans in casserole dish. Mix 1/2 of onion rings, onions and soup. Stir in green beans. Place other 1/2 onion rings on top with grated cheese. Bake at 325° for 25 minutes. Makes 5 servings.
Stir 1 c. broth in flour, salt, and baking powder and add egg. Stir until thick enough to roll out. Roll on floured surface. Cut in 2 inch squares and drop in boiling broth and cook 10 - 15 minutes.
Mix baking mix, milk and cheese until stiff dough forms. Beat real good for 30 seconds. Drop dough by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes at 425° or until golden brown. Melt margarine and brush over biscuits before removing from pan. Sprinkle with garlic powder. Serve warm.
Mix dry ingredients in one bowl. Mix liquid ingredients in another bowl and then combine together. Pour into well-greased 9 x 13-inch pan and bake at 350° for one hour.
Chop all vegetables well. Mix ingredients together. Store in quart jars in refrigerator. Garlic salt may be used.