HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook beef over med. heat until it no longer is pink. Meanwhile quarter the biscuits and place in a greased shallow 3 qt. baking dish. Top with pizza sauce. Drain beef and sprinkle over the biscuits and sauce. Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake uncovered until cheese is melted. Let stand 5-10 min. before serving. Yields 6-8 servings.
Stir by hand all the ingredients. Stir just until mixed. Put into a floured and greased jelly roll pan. Bake at 350° for 20 to 30 minutes.
Pop the corn and put into a large bowl. Over low heat, stir oleo and brown sugar until boiling. Pour over popped corn and mix well. Pour onto two cookie sheets and bake at 350° for 8 minutes.
Break Ramen noodles into small pieces. In large bowl, combine cabbage, noodles and sunflower seeds. In a small bowl, combine the brown sugar, salt, wine vinegar, packet of soup seasoning and pepper. Pour this over the cabbage mixture about 30 minutes before serving.
Mix potatoes, soup, milk and 1/2 can of onions in a 13 x 9-inch pan. Melt oleo and pour over the potatoes. Top with salt and pepper and 1/2 can of onions. Bake at 350° for 50 to 60 minutes.
Melt butterscotch chips and peanut butter in a double boiler. Add marshmallows and chow mein noodles. Drop on wax paper and chill.
Prepare cake mix according to directions on package. Bake in 9 x 13-inch pan and divide cake into halves. Prepare pudding using 1 1/2 cups milk plus 1/2 cup Amaretto. Cut one-half of cake into 1 or 2-inch squares; layer in bowl. Then add one-half of the pudding, one-half of the candy bars and one-half of the Cool Whip. Repeat with second half of cake, pudding, candy bars and Cool Whip. Refrigerate at least 5 or 6 hours or overnight. Serves 10 to 12.
Mix all ingredients until batter is smooth. Pour batter into greased bread pan. Bake at 300° for 30 minutes. After corn bread is done, spread margarine on top. Makes about 18 pieces.
Mix ingredients well. Cover and refrigerate overnight. Remove 1 time each day for 3 days and knead well for 5 minutes. On fourth day, knead and divide into 6 or 7 balls and then roll into logs. Bake in broiler pan for 9 hours at 160°. After 4 1/2 hours, turn. When done, drain on paper towels; cool. Refrigerate or freeze.
In a large skillet, cook hamburger, onion and celery. Drain. Pour 1 1/2 cups warm water over this. Add remaining ingredients. Mix well and put in a baking dish. Bake 30 minutes at 350°. Put chow mein noodles in; mix and bake 10 minutes more.
In 2-quart casserole combine beef, carrots, potatoes and celery. In mixing bowl combine tomato sauce, dry soup mix, tapioca, bouillon, thyme and 1/4 cup water. Stir in mixture. Cover; bake in 325° oven 1 hour. Add green beans and bake 45 minutes or until beef and veggies are tender.
Pulverize almonds in blender or work bowl of food processor fitted with steel blade. Mix almonds, sugar, flour, egg whites and melted butter, beating until very well blended and egg whites are thoroughly incorporated. Cover and refrigerate at least 1 hour. Prepare cookie sheets by lining with aluminum foil and buttering heavily with soft butter. Using 1 tablespoon of the mixture at a time, spread mixture on the cookie sheet into a 3 x 6-inch thin rectangle. Bake only 4 at a time at 350° for 7 to 8 minutes or just until cookies are set and edges are lightly browned. Cool for 5 seconds only. Cookies become crisp quickly. Loosen each with a thin spatula or pancake turner and, while still warm, roll up loosely around handle of wooden spoon. Remove cookie. Finish cooling on rack. Repeat with remaining batter. Put chocolate into top of double boiler. Place over hot water and stir until melted. Dip ends of cookies into chocolate. Set aside to harden. Whip the cream, sweetened with powder sugar and vanilla. Put into pastry bag with star tip. Pipe cream into both ends of each cookie, they need not be completely filled.
Cook vegetables until just tender according to package directions. Drain thoroughly. Heat soup, milk and cheese in saucepan until cheese is melted. Pour over vegetables in 2-quart casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Sift dry ingredients. Beat eggs and add oil. Add dry ingredients and mix all together. Add vanilla and stir in nuts. Bake in sheet pan for 45 minutes. While still hot (as soon as you get it out of the oven), put on a layer of miniature marshmallows. Then top with icing.
Mix the ingredients together and drop small dumplings into boiling water. Drop all mixture into boiling water and continue to boil until they float. Brown 1 tablespoon butter in another pan and pour over drained dumplings. Serve with cottage cheese.
Bring milk to a boil; add rice, vanilla and sugar. Simmer over medium heat until cooked; or, if instant rice is used, cover and let stand 5 minutes over lowest heat. Remove from heat and stir in gelatin which has been softened in 1/4 cup cold water. Cool. Fold in whipped cream. Pour into a 2-quart mold; chill until set. Unmold and serve cold with a red sauce.
Preheat oven to 400°. Place chicken in single layer in baking dish and sprinkle with salt and pepper and dot with butter. Bake 45 minutes. Drain mushrooms and measure liquid, adding water to make 3/4 cup. Combine Pream, flour, mushroom liquid, paprika and Worcestershire sauce. Stir with wire whip until blended. Add mushrooms and spoon over chicken. Continue baking 10 to 15 minutes longer.
Crush corn flakes and other ingredients. Mix well. Put into a covered dish casserole. Bake at 350° for 1 to 1 1/2 hours.
Divide butter among 12 muffin pans. Combine topping and milk. Spoon about 1 teaspoon topping mixture into each pan. Sprinkle with pecans. Unroll crescent rolls to form 8 rectangles; press perforations to seal. Spread rectangles with remaining topping mixture; sprinkle lightly with cinnamon. Roll up, starting with short side. Slice each into 3 rolls. Place 2 rolls, cut side down, in each muffin pan. Bake at 375° for 20 to 25 minutes. Loosen sides and invert. Spoon any glaze remaining in pan over rolls. Makes 12 rolls.
Mix all ingredients together and pat in 9 x 15-inch pan. Cover with catsup and bake at 400° for 1 hour.
Mix dry ingredients together. Combine egg, milk and oil. Add to flour mixture; combine only enough to moisten. Add blueberries mixed with sugar. Bake at 425° for about 20 minutes. Serves 12.
Mix chicken, cheese, onion and sour cream together. Lay crescents out in 4 rectangles on cookie sheet. Divide ingredients evenly on 4 rectangles. Fold over and pinch shut with fork. Beat 1 egg; brush over top. Bake at 375° for 20 minutes.
Sift dry ingredients together. Add to the combined the egg, milk and oil. Add gumdrops and nuts. Bake at 350° in greased loaf pan for 1 hour. Makes 2 small or 1 large loaf.
Mix well. In a 1 gallon jar put: 2 sleeves of crackers and half the canola oil mixture. Roll jar. Then add 2 sleeves crackers and remaining canola oil mixture. Roll jar. Continue to roll jar until the next day.
Cream together cheese and sugar. Dissolve jello in hot water. Cool. Add jello to first mixture. Beat well. Beat Milnot until stiff. Fold into jello and cheese mixture. Pour into graham cracker crust, in a 9 x 12-inch pan. Refrigerate for several hours before serving.
In bowl, stir the tablespoon bacon fat, cottage cheese, vinegar, sugar and salt; drain cooked spinach and lightly press against colander to remove moisture. Place spinach in bowl or on plates; top with walnuts, then cottage cheese dressing. Crumble bacon over all.
Put everything in a large mixing bowl. Beat until smooth. Batter will be very thin. Grease 13 x 9-inch pan. Pour in. Bake at 350° for about 30 minutes. Delicious!
Peel and quarter fruit. Cut biscuits in half and roll or press out each biscuit half. Wrap quartered pieces of fruit with biscuit dough and place in baking dish. Melt butter and pour over dumplings.	Sprinkle with cinnamon. Combine hot water and sugar together until dissolved. Pour over dumplings and bake at 350° for 35 minutes. Makes 20 dumplings. (Peaches may be substituted for apples.)
Cream shortening, sugar and eggs. Make paste of food coloring and cocoa. Add to cream mixture. Add salt and flour with buttermilk, vanilla, soda and vinegar. Do not overbeat, just blend. Bake at 350° for 30 minutes.
Mix milk, half and half and rice and sugar. Cook until rice is tender. Mix eggs, vanilla and cinnamon in a bowl. Cook raisins until plump. Add egg mixture, along with drained raisins to pudding. Keep stirring until mixture is thick and creamy. Spoon into dessert dishes.
Boil hen with salt until tender. Cut into small pieces. Combine in large bowl, cut up chicken and all remaining ingredients.
Combine dry ingredients, nuts and raisins. Beat eggs well with oil, sugar and pumpkin. Add to dry mixture and mix thoroughly. Bake in 3 small loaf pans at 350° for 1 1/4 hours or until brown and springs back when touched lightly.
Heat oven to 350°. Combine apples, sugar, flour, cinnamon and nutmeg. Stir until apples are well coated. Separate crescent dough into 16 triangles. Spoon about 1 rounded tablespoonful apple mixture onto center of each triangle. Fold 3 points of dough over filling, overlapping like an envelope. Place 1 inch apart on ungreased cookie sheets. Bake at 350° for 20 to 25 minutes or until deep golden brown. Remove from pan to cool.
Blend all ingredients in a blender and freeze overnight. Serve in tall glasses. Mix with 7-Up, Squirt or Sprite.
Boil potatoes in skins until cooked. Peel and cube potatoes. Coat and toss potatoes with French dressing. Chill 2 hours. Add eggs (chopped), salt, celery, onion, pepper and basil. Mix mayo with milk until smooth. Add to potato mixture. Chill 2 hours.
Drain vegetables. Put in bowl. Pour the oil, sugar, vinegar and water over the vegetables and stir. Let stand in refrigerator 24 hours. Stir again before serving.
In saucepan with tight fitting lid, put milk, honey, rice, cinnamon and nutmeg. Heat to scalding using a whisk to beat mixture occasionally. Cook, covered, over medium-low heat for about 1 hour, until rice is tender or milk is absorbed and mix is creamy, stirring about every 20 minutes. Meanwhile, mix together in a small bowl the raisins, vanilla and liqueur or hot water; set aside. During the last 10 minutes of cooking rice mix, fold raisin mixture in. Transfer to a bowl; cover with plastic wrap until cool. Serve chilled or at room temperature.
Mix Cool Whip, pudding and pineapple together. Fold in marshmallows. Place in refrigerator until thickened.
Combine the oats, coconut, milk, wheat germ, seeds and cinnamon in a large bowl. Add remaining ingredients. Mix together well. Spread on cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on paper towels. Eat for snack or breakfast.
Take bread dough when ready to put in pans. Roll out dough about 1 inch thick, spread margarine over dough; sprinkle cinnamon and brown sugar on dough and roll up like jelly roll and cut.
Mix eggs, vinegar, sugar, flour, salt, water and mustard in bowl. In medium size saucepan, fry bacon. Add the egg mixture and stir over heat until thickened (about 5 minutes). This tastes good hot or cold.
Cook together for 5 to 6 minutes or until thickened the water, cornstarch and sugar. Remove from heat and add jello. Pour this over precooked pie shell that has been filled with fresh strawberries. Refrigerate 2 to 3 hours. Top with Cool Whip or whip cream just before serving, if desired.
Mix sugar and eggs together. Add oil and vanilla. Add juice and rind. Sift flour, baking powder and salt. Add egg mixture to dry ingredients. Roll 1/4-inch thick. Cut into O shape using glass dipped in flour. Put filling in center. Fold over, one side to middle, other side to middle. Pinch edges. Brush with egg. Bake on cookie sheet at 350° for 20 minutes.
Heat together tomatoes and cheese in microwave. Mix ingredients together well. Add salt and pepper to taste.
Cook until thick. Pour into baked crust and top with meringue made with 4 egg whites. Bake 10 minutes at 350°.
Mix condensed milk and lemon juice. Add Cool Whip. Mix well with a spoon. Add drained peaches (chopped). Divide mixture in pie shells. Refrigerate. These pies can be made in 5 to 10 minutes and are out of this world.
Preheat oven to 350°. Break ground beef in small pieces while frying with chopped onions. Add salt and pepper. Pour into casserole dish. Spread creamed corn over beef. Spread whipped potatoes over corn. Dot with butter. Bake at 350° until potatoes are golden brown. Serves 4.
Combine apples, sugar and cooking oil. Let stand 1 hour, stirring often. Scald raisins and let cool. Mix flour and spices together. Sprinkle a little flour over nuts and raisins and then combine. Add flour mixture, eggs and vanilla to apple mixture. Mix well. Add nuts and raisins. Mix well. Put into greased and floured tube pan. Bake for 1 hour and 15 minutes at 325°.
Mix all ingredients and place in a glass loaf pan. Spread catsup over top. Cook, covered, with waxed paper 8 to 10 minutes on High. Let stand 5 minutes before serving.
Mix all ingredients together except potato chips. Refrigerate overnight. Cover with crushed potato chips. Bake uncovered at 350° for 45 minutes. Let stand 10 minutes before cutting.
Melt butter in a 13 x 9-inch baking pan. Add baking mix and spices. Coat chicken pieces well. Place chicken, skin sides down, in pan and bake, uncovered, at 425° for 35 minutes. Turn chicken; bake, uncovered, until done, 15 minutes.
Mix together and pour into greased loaf pan. Bake at 350° for about 1 hour.
In a 6-quart pan in hot oil, brown roast on all sides. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low; cook for 2 hours. Add vegetables. Gradually stir into soup mixture.
Boil potato in jacket until tender. Cool a bit. Peel and cream. Add confectioners sugar to make stiff enough to roll on sugar sprinkled board. Roll out and spread with peanut butter. Roll up into long rolls. Wrap in damp cloth and let sit (about 20 minutes or so). Cut in thin slices.
Beat egg; add milk. Sift rest of ingredients together. Add egg and milk. Pour into funnel while holding finger over bottom. Swirl batter into hot fat and fry until brown. Sprinkle with powdered sugar.
Mix all ingredients together and put in greased pan. Bake for 30 minutes at 350°. Optional: Cheese, crackers on top, chopped and grated.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and raisins; mix well. Add oatmeal by stirring. Drop by teaspoon on ungreased cookie sheet. Bake 8 to 9 minutes. Cool 1 minute on cookie sheet. Remove to wire rack. Makes 4 1/2 dozen.
Pour lime mixture over cucumbers covering cucumbers completely. Soak 24 hours, then drain and rinse well. Then soak 3 hours in ice water. Drain and cover with following mixture and let set out overnight: cider vinegar, sugar, salt, pickling spice and cloves. Next morning, put on stove over medium heat. Bring to a boil. Boil 10 minutes. Place in jars and seal.
Mix sugar and shortening; add eggs. Mix well. Add vanilla and lemon juice; mix well. Mix dry ingredients in a separate bowl. Add apples to sugar and shortening mixture; then add dry ingredients. Mix well. Add nuts and raisins last. Bake 1 hour at 375° or until done when a toothpick comes out clean.
Combine all ingredients and mix well. Pour into a well oiled 9 x 13 pan. Bake at 350 degrees, for 35 to 40 minutes.
Combine sugar, pecans and orange rind in small bowl. Separate each biscuit and pull apart into halves. Place cream cheese square in center of biscuit half and place 2nd half on top of it, pinching sides together. Dip in butter and dredge in sugar mixture. Stand each biscuit on edge in lightly greased 12 cup Bundt pan or pound cake pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake 35 to 45 minutes or until golden brown. Immediately invert onto wire cooling rack. Combine powdered sugar and orange juice. Spoon over warm bread. Serve immediately. Makes eight 10-inch coffee cake.
Add yeast, salt, shortening, milk and egg. Add flour. Set 3 hours and then roll out. Bake 1 hour and 10 minutes at 425°.
Put half of ham, potatoes and onions in slow cooker. Sprinkle with salt, pepper and cheese. Repeat and add soup on top. Sprinkle with paprika. Cook on low 8 to 10 hours or on high for 4 hours.
Cut bacon into small pieces. Fry until done. Remove bacon and brown onion in fat. Add beef, paprika, red pepper flakes, cooked bacon, tomatoes and rice. Turn into greased casserole. Cover tightly and bake at 350° for 1 1/2 hours. Serves 5.
Combine sugar, salt, eggs, hot milk and vanilla. Pour into custard cups or baking pan of hot water. Bake at 325° until custard is set. Serves 4.
Soften cream cheese and mix with cottage cheese. Sprinkle green pepper, tomatoes and shredded Cheddar cheese over mixture. Spread taco sauce over top. Serve with Ritz type crackers.
Make instant mashed potatoes for 8. Brown beef and onion together, drain, season with pepper and garlic powder.
Saute onion, celery and bell pepper in butter. Add flour. Cover and cook on low for 15 minutes. Stir often. Add parsley and crawfish. Cook 15 minutes; stir often. Add half and half, half of Velveeta, jalapeno and garlic. Season with salt and pepper to taste. Cook 30 minutes, stirring often. Add cooked noodles; mix well. Pour into greased casserole dish. Top with remaining Velveeta cubes and sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes.
Put all in Ziploc bag with meat. May leave overnight, but at least 1 hour, turning often.
Sprinkle the chicken wings with the wine, salt and pepper. Steam for 20 minutes. Cut the meat into thin strips or tear it into shreds with your hands. Heat the stock and season with salt and pepper. Cook the noodles in a generous amount of water. Drain and place in a warmed tureen or individual deep soup bowls. Pour the hot soup over the noodles. Arrange the chicken, ham and snow peas on top and sprinkle with the green onion.
Mix Kool-Aid as directed on package. Add pineapple juice and fruit cocktail. Add sherbet about 15 or 20 minutes before serving. Three recipes will serve 100 guests 7-ounce cups.
Cook and drain green beans. In skillet, cook bacon until crisp. Remove and crumble. In 2 tablespoons bacon drippings in skillet, cook onion until tender. Blend in soup, milk and beans. Put into casserole, top with bacon and bake at 350° for 1/2 hour. Makes 4 servings.
Blend shortening and sugar. Combine soup with water and soda. Add to mixture alternately with dry ingredients. Stir in raisins or nuts. Pour into 9-inch tube or large loaf pan, greased. Bake at 350° for 1 hour.
Combine first 6 ingredients. Beat by hand until blended. Add nuts and chips. Pour into a 10-inch tube pan. Bake at 325° for 1 hour.
Layer graham crackers in a 9 x 13-inch pan. Beat banana pudding with milk until it thickens. Fold container of whipped topping into banana pudding and pour over grahams. Top with another layer of grahams and ice with chocolate icing, filling all cracks. Refrigerate overnight or for several hours until grahams are soft. Cut in small servings. Rich! Keep refrigerate until served.
Cook macaroni and broccoli together. Drain. Set aside. In saucepan, put in milk and heat. Add salt, pepper and Molly McButter. Thicken with the flour as you would for a cheese sauce. (Add cheese, while still hot.) Put all in a casserole dish: cheese sauce, macaroni and broccoli. Stir all together. Sprinkle with your bread crumbs (3 slices white or wheat bread put on cookie sheet and baked until dry; crumble).
Combine all ingredients. Transfer to a 10 inch quiche pan coated with non-stick cooking spray.
In a saucepan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until tender, stirring occasionally. Add cooked turkey. Blend water, gravy mix, milk, flour and season-all; pour over turkey mixture. Stir. Bring to a boil. Reduce heat and simmer 5 minutes. Serve over rice.
Mix together cake mix, eggs, oil, water and coconut in a large bowl. Pour batter into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes or until cake springs back when touched. Punch holes in cake with fork when cool. Pour cream of coconut over cake. Let cool. Mix whipped topping with 1 1/2 cups coconut; frost cake. Refrigerate.
Combine in saucepan and cook over medium heat, stirring constantly, just until mixture comes to a boil. Makes 1 1/3 cups.
In a 9 x 13-inch pan, put together one day head. Arrange bread in bottom of dish. Spread meat over bread. Pour eggs over this and sprinkle cheese on top. Cover and refrigerate.
Put O's, nuts and raisins in large bowl. In a saucepan, add all the rest of ingredients, except soda. Bring to a boil and boil 1 minute. Remove from heat and stir in soda. Pour foamy mixture over cereal, nuts and raisins; mix until coated. Put in shallow pan; bake for 10 minutes at 250°. Store in a tight container. Great snack on bus to and from band competitions.
Dissolve 1 package jello in 1 cup boiling water. Add cold water and chill. Add strawberries. Dissolve other package jello in 1 cup boiling water; chill. Mix with Cool Whip and dump on top of first part.
This is a variety package of recipes for chicken (either pieces or cutlets, fat or thin) or pork chops (any style). Use any amount you want and increase or decrease sauces accordingly. All amounts are estimates and will need to be adjusted according to taste and desired amount of sauce.
Bring the milk and sugar to a boil. Add Knox gelatine dissolved in 1/2 cup cold water. Let cool. Add vanilla and sour cream. Dissolve each package of jello in 1 cup hot water and add 1/2 cup cold water. Place one layer of jello in 9 x 13-inch glass pan. When set, add 1 1/2 cups white mixture. Dissolve next color jello and when white mixture is set, place on top. Continue with 1 1/2 cups white mixture, next jello, etc. Makes a very pretty and delicious salad.
Mix together first 5 ingredients. Add shortening and cream together. Add egg and orange juice; mix until moistened. Fold in cranberries. Pour into a greased and floured loaf pan. Bake at 350° for 60 minutes. Cool.
Cook pepper (green) and fresh (if used) mushrooms and onions, too, until tender, not brown. Blend in flour, salt and pepper. Cook, stirring until mix is smooth and thickened. Remove from heat. Stir in cheese until melted. Combine 2 cups of the sauce with the rice. Spread rice mix evenly in a 12 x 7 x 2-inch pan (buttered). Make 8 nests in the rice with back of spoon. Break eggs (one at a time) into a cup and put in a nest. Cover eggs with remaining sauce. Bake at 350° for 25 to 30 minutes or until eggs are cooked as you like. Makes 4 to 8 servings.
Heat syrup and sugar to a rolling boil. Remove from heat and stir in peanut butter. Mix well. Add cornflakes and stir together. Drop by spoonfuls onto waxed paper.
Mix all ingredients together. Put in ovenproof serving dish. Bake at 350° for 1/2 hour. Serve with party crackers (Wheat Thins are great!). Enjoy!
Heat oven to 350°. Melt butter in cake pan in oven. Mix together melted butter, cinnamon and sugar in cake pan. Cut biscuits into fourths and lay over mixture in cake pan. Place in oven and bake for 10 to 12 minutes. Remove from oven and let cool 5 minutes. Flip out on plate, cut and serve.
Mix dry ingredients together. Mix apples with dry ingredients. Stir in remaining ingredients. Bake in a 13 x 9-inch pan for 45 to 50 minutes at 350°.
Sift together flour, baking powder and salt. Add brown sugar and oatmeal to flour mixture. Cut butter into mixture. Mix with hands until it resembles meal. Press 2/3 of mixture into 8-inch square pan. Spread preserves over mixture. Sprinkle remaining crumbs over top and press down gently. Bake at 350° for 40 minutes. Cut into squares.
Unroll 1 package dough, leaving seams intact. Press into 13 x 9-inch pan. Brown ground beef and onion until meat is done. Spread over dough. Combine sauce, oregano and cheese; spread over meat.
Cream the sugar and shortening. Add sifted dry ingredients and applesauce alternately. Add raisins and nuts. Mix well and pour into greased and floured tube pan. Bake at 325° for 1 hour or until done.