HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13 x 9-inch baking dish. Stir in taco mix (dry), tomato sauce, corn and 1 cup cheese. Crush tortilla chips over top. Spread evenly. Top with saved cheese. Bake at 350° for 15 minutes or until cheese melts. Serve with Ranch dressing on top if wanted.
Mix all together and pour into 9 x 9 x 2-inch pan. Cook at 350° for 50 minutes to 1 hour. Good and moist!
Combine all ingredients, except nuts. Beat for 5 minutes. Stir in nuts, then pour batter into a buttered 8-inch pie tin. Bake in 350° oven for 25 to 30 minutes. Allow to cool. Slice and serve with a big scoop of ice cream.
Mix flour, sugar, baking powder and salt in a large bowl. Add Mrs. Filbert's, buttermilk and lemon rind. Beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10-inch greased and floured Bundt pan. Bake in preheated 375° oven for 40 to 45 minutes until a cake tester inserted in cake comes out clean. Cool on rack 15 minutes and remove from pan. In a small bowl, combine confectioners sugar and lemon juice. Stir until smooth. When cake is completely cool, drizzle with lemon glaze and garnish as desired.
Melt butter in heavy pot. Saute onions, pepper and celery until onions are clear. Add 1/8 cup water and simmer, covered, until vegetables are tender, about 15 minutes. Stir occasionally. Add crawfish and other seasonings to blend. Serve over hot steamed rice. Makes 4 to 5 servings.
Bring water, split green peas, baby lima beans, barley, onion, bay leaves, celery seed, carrots, celery and beef stew seasoning mix to a boil in a large stockpot; cover, reduce heat and simmer 1 1/2 hours. Add potatoes, paprika, parsley flakes, basil and pepper; stir and continue cooking an additional hour.
Cream butter and shortening; add sugar. Mix well, beating in eggs, one at a time. Combine flour, baking powder and salt. Add alternately with milk. Add flavoring last. Bake in greased and floured tube, Bundt or loaf pan at 325° for 1 1/2 hours or until done.
Scald milk; let cool. Mix 1 egg, sugar, oil and salt. Put yeast, 1 teaspoon sugar and 1/3 cup lukewarm water into a bowl and allow to activate. Blend milk, egg mixture and yeast mixture with 4 cups of flour. Knead well. Let rise until double in bulk (about 1 hour). Make rolls. Let rise again. Bake at 400° for 12 to 15 minutes.
Mix together and microwave on HIGH for 30 seconds or until warm. Stir well and use as a dip for fresh fruit such as apples, pears and bananas. Very easy for kids and good for them!
Stir fruit together in a bowl. Prepare dressing by mxing together oil, red wine vinegar, sugar, salt and chili powder; mix well. Pour dressing over the fruit and toss well. Chill until serving time.
Mix cream cheese and Parmesan cheese with garlic salt. Add pimento, bell pepper and pecans. Roll in paprika, chili powder or parsley flakes.
Mix Tang and pudding together in large mixing bowl. Drain pineapple, reserving juice, and measure to make 1 cup. If pineapple did not have enough juice, finish with juice from drained mandarin oranges. Add juice to pudding and Tang mixture. Beat with rotary beater until it thickens (about a minute or 2). Add drained pineapple and oranges. Cut bananas into 1-inch chunks and add to other ingredients. Mix thoroughly. Refrigerate until ready to serve.
In a large bowl, mix all ingredients together. (Do not drain corn.) Place mixture in a greased 2-quart casserole and bake for 1 hour or until completely set.
Mix flour, sugar, baking powder and Crisco. Mix like you would for a pie crust. Beat the egg, vanilla and milk together. Make a well with the flour. Put the eggs, vanilla and milk; mix well. Roll out the dough a little at a time and cut in strips. Make a slit in the middle and pull through like a bow tie. Deep fry in oil and sprinkle with powdered sugar.
Cream together margarine, shortening, sugar and eggs. Sift together and add 2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoons cinnamon.
Cook onions in oil until tender. Add meat and brown. Add noodles and other ingredients except sour cream. Bring to a boil, cover and simmer over low heat 30 minutes or until noodles are tender. Stir in sour cream just before serving and heat but do not boil.
Cream butter and sugar. Add flour, vanilla and egg. Peel and slice peaches. Place peaches in unbaked pie crust. Spread prepared icing over peaches. Bake at 300° for 1 hour.
Place roast in 4-quart casserole dish. Sprinkle with garlic, salt and pepper. Add remaining ingredients. Cook, covered, on cook level 3 or on Defrost level or Low cook for 1 1/2 to 2 hours until thoroughly cooked. Temperature of 170° should be reached. Turn roast over halfway through cooking time. This recipe is for a 650 watt microwave. Level 3 is 195 watts, with pork because it is thoroughly cooked.
In large skillet, brown beef, onion and pepper in small amount of oil; drain. Add kidney beans, tomatoes, water, chili powder, salt and macaroni. Cover; simmer gently for 15 minutes, stirring occasionally. Just before serving, top with cheese and heat until cheese melts. Serves 4.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flour with love and kindly service. Fold in 4 cups prayer and faith. After pouring all this into daily life, bake well with the heart of human kindness. Serve with a smile, anytime and it will satisfy the hunger of starved souls. Acknowledge Him always in all things.
Mix corn flakes and half of the melted margarine. Set aside. Mix remaining ingredients and sprinkle corn flake mixture over top. Bake at 350° for 1 1/2 hours.
Use tube or Bundt pan. Grease pan. Cover bottom of pan with nuts. Cut half of the biscuits in quarters. Combine sugar and cinnamon, roll biscuits in mixture and place on nuts. Add another layer of pecans and the remaining biscuits (prepared). Melt brown sugar and butter in saucepan. Pour over top of biscuits. Bake for 35 minutes at 350°. Break bread to eat. Do not cut it.
Heat mushroom soup, crabmeat and celery. Add dissolved gelatin/water mixture and heat! Add everything else. Pour into well oiled mold (Pam okay). Chill; best if made the day ahead. Unmold on lettuce bed or surround with parsley. Serve with crackers.
Bring large pot of salted water to boil. Add fiddleheads, return to boil and cook until almost tender and pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and set aside. Melt butter over medium heat. Add onions and cook 5 minutes. Add fiddleheads and chicken stock. Bring to gentle boil. Cover and cook 5 minutes. Add milk and reduce heat to simmer. Do not boil at this point. Stir in remaining and serve.
Sift together all dry ingredients. Mix together all liquid ingredients. Mix both liquid and dry ingredients. Pour mixture into a greased loaf pan. Bake at 350° for 50 or 60 minutes.
Prepare crust according to package directions (for a double crusted pie) using a 9 inch pie pan. In a 2 quart pot, melt butter and saute 1/2 cup onion and 1/2 cup mushroom until soft. Add mixture of drained vegetables, mushroom soup, sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon sage and cooked turkey. Mix well and place filling into bottom of pie shell. Follow package directions for topping pie with second piece of pastry. Bake for 35 - 45 minutes until golden brown. It may be necessary to cover loosely with foil for a portion of cooking time so crust doesn't burn.
Cook squash whole in a little water; drain and mash. Add sugar, salt, beaten eggs and cracker crumbs.
Preheat oven to 350°. Lightly grease a 3-quart oblong baking dish. In a medium bowl or in the jar, stir together the sauce and herb seasoning. Remove 2 cups and set aside. Stir remaining mixture into pasta. Place half of the pasta mixture in baking dish. Sprinkle 1 cup of the Mozzarella cheese on top.
Beat egg white until stiff. Add sugar and vanilla. Mix thoroughly. Add pecans and stir until all are coated. Put on cookie sheet that has been sprayed with Pam. Bake at 275° for 25 to 30 minutes. If some of mixture is not used, add more pecans to it and coat them. Place about 2-inches apart on pan.
Cream the cream cheese until fluffy with liquid and mayonnaise. Add nuts and olives. Cover and chill at least 1 hour for flavors to meld. Use as sandwich filling or topping for snack crackers.
Cook squash in small amount of water until tender. Pour off water. Put onion in oleo to saute; don't brown. Save enough oleo to grease casserole. Mix squash, onion and eggs with sugar and 1/2 of crackers. Put in casserole. Cover top with rest of crackers. Sprinkle with cheese and bake for 30 minutes or until done at 350°.
In a large skillet, brown the chicken wings in the hot butter. Cover and cook until tender. In a saucepan, gently boil together the orange juice, 1 tablespoon honey, soy sauce and garlic until thickened, about 15 minutes. Stir in the remaining honey. Remove garlic and pour mixture over the wings. Turn them over low heat until they are glazed.
Mix Cool Whip, milk and cream cheese in large mixing bowl. Mix 1/2 of this mixture with pie filling in another bowl. Pour in crusts. Pour remaining Cool Whip mixture on top. Refrigerate.
Mix soup, mushrooms, pimentos, mayonnaise and seasonings. Layer alternately with hard-boiled eggs, bacon (or sausage) in a 3-quart casserole. End with sauce on top. Bake at 350° until bubbly, about 30 minutes. Serve with fried apples and hot biscuits.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips. Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (they will be light and moist; do not overcook), 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack.
Layer dried beef, chicken breasts and bacon. Bake in oven for 30 minutes at 350°. Remove from oven and drain grease. Mix sour cream and cream of mushroom soup. Spread on top of casserole. Return to oven and bake an additional 45 minutes.
Drain pineapple, reserving juice for sauce. Combine pineapple with chicken, celery, green pepper and almonds in 2-quart casserole. Combine reserved pineapple juice with enough chicken bouillon to measure 2 cups. Add sherry, soy sauce, cornstarch, ginger and garlic powder. Stir well to dissolve cornstarch; pour over chicken mixture and mix well. Bake in 375° oven for 40 to 45 minutes or until sauce has thickened, stirring occasionally. Add tomato wedges and sprinkle with green onion. Bake 5 minutes longer or until heated through. Serve over rice, if desired. Makes 4 to 6 servings.
Melt in microwave or double boiler and stir until smooth. Pour into prepared torte shells. Refrigerate.
Drain beets, reserving beets. Mix juice with 7-Up to produce 1 1/2 cups liquid. Bring vinegar, liquid, Jell-O, salt and sugar to a near boil. When cool, add horseradish and beets. Pour into 8 x 8-inch pan or approximate size pan. Refrigerate until firm.
Brown hamburger; add onions and green pepper. Cook until onion is clear. Add corn, barbecue sauce and chili powder; mix well and heat through. Place 1 cup corn chips in 2-quart casserole. Cover with 1/2 of meat mixture, then 2/3 cup Cheez Whiz. Repeat chips and meat and top with Cheez Whiz. Bake at 375° for 25 minutes.
Boil raisins in sugar water (about 2 cups of water) until raisins swell up and get soft, about 30 to 40 minutes. Drain well. Mix vanilla pudding as directed. Bake pie shell and let cool. After shell and raisins are cool, mix raisins and vanilla pudding together. Pour in pie shell. Can top with meringue.
Melt butter in saucepan. Stir in flour and salt. Add milk, stirring constantly, until sauce boils and thickens. Add potatoes; let boil, stirring constantly. Pour into greased casserole dish. Cover and bake at 350° for 30 to 40 minutes. If desired, add parsley flakes and onion flakes. Crumble 1 slice of cheese and sprinkle on top.
Cut and string about a quart of green beans in 1-inch pieces. Wash 4 times and put into iron pot. Cut slice of bacon into 1/2-inch pieces. Put into pot and add water until you can see it. Add salt and cook until tender. When tender, remove lid and cook out excess water. Cook on medium while you work around the house.
Combine brown sugar and water; cook to form a thin syrup. Boil 3 to 5 minutes.
Slice and cook carrots in salted boiling water for 10 minutes. Drain and add butter. Stir until melted, then stir in cheese and onion. Place in buttered casserole dish. Cover with crushed potato chips. Bake at 350° for 25 minutes.
Brown hamburger and onion. Drain. Mix soups, sour cream and hamburger. Pour mixture into 9 x 13-inch baking dish. Top with Tater Tots. Sprinkle with salt and pepper. Top with cheese. Bake at 375° for about 45 minutes to 1 hour.
Brown pork chops on both sides. Cover with tomato soup, cream of mushroom soup and Lipton onion soup mix, mixed together. Add approximately 1 can of water. Simmer in skillet for 1 hour. Serve over rice.
Sift first 4 ingredients in a bowl. Add corn meal and mix well. Blend eggs, milk and shortening together until smooth. Pour into a greased 8 x 8 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Mix all ingredients together. Salt and pepper to taste. Pour into 1 1/2-quart casserole. Top with bread crumbs. Bake at 350° for 1 hour.
Cook macaroni; salt and drain. Stir egg in glass; salt and pepper. Stir. Add milk; stir. Layer in round Pyrex dish the macaroni and cheese; pour half of milk mixture over. Layer macaroni and cheese; pour remaining milk mixture over. Sprinkle salt and pepper on top. Bake, covered, in 450° oven for 40 minutes.
Put the first 6 ingredients in layers in a large bowl as listed. Mix the remaining ingredients in a small bowl. Pour over top of layers and let stand overnight.
Dissolve the cornstarch in 1/3 cup of the cold broth. Bring the rest of broth to a boil, then add cornstarch mixture, stirring. Return to boil. Reduce heat and add sugar, salt, sherry and soy sauce. Pour in the beaten eggs in a slow stream. Stir slowly and they will separate into shreds. Add green onions.
Mix the flour, baking powder and salt; set aside. Add sugar slowly to margarine in a large bowl, beating well (300 times). Beat in one egg until smooth. Add other egg and beat well (300 times), add half the flour mixture, half the milk and the vanilla. Mix 50 times. Add rest of the flour mixture and milk. Mix until smooth (200 times). Fill a greased, floured baking pan or 2 layer pans no more than half full. Bake at 375° (moderate oven) 25 to 35 minutes, until cake springs back when lightly touched near center.
Beat together 1/2 cup brown sugar, shortening, egg yolk and vanilla. Stir in flour sifted with salt and baking powder. Pat firmly over bottom of a greased and floured 9-inch square pan.
Mix sweet potatoes, salt, sugar, eggs, margarine, and vanilla thoroughly. Pour into buttered baking dish.
Mix all ingredients together except sour cream. Gradually add sour cream to the consistency you want your dip, thinner for chips or thicker for crackers.
Mix all ingredients together, except tortillas and cheeses. Use a 13 x 9 x 2-inch pan and grease. Layer bottom with tortillas. Put layer of mixed ingredients with 1/2 of cheeses, then another layer of meat mixture with rest of cheese on top. Bake until cheese is melted at 350°.
Combine all the dry ingredients in a square, nonstick cake pan. Stir well. Pour the water, vinegar and vanilla directly into the pan. Stir with a spoon in a circular motion until all the ingredients are well blended. Level with spoon, bake at 350° for 25 minutes. Exchange: 1 bread. Yields 12 servings.
Saut the ground meat and taco mix. Cool and add the onion, chopped pepper, Italian dressing and pinto beans. Marinate overnight. Next day, add the remaining ingredients before serving. Toss together.
Preheat oven to 400°. Line large shallow baking pan with aluminum foil. Cut wings at each point. Discard tips. Melt Crisco in lined pan. Combine flour, onion salt and pepper in a plastic bag. Add chicken pieces, few at a time, shake well. Place pieces in pan. Bake 25 minutes, turn and bake 20 - 25 minutes. Drain on paper towel. Serve with barbecue sauce.
Melt butter and add sugar. Heat to boiling. Cook for 3 minutes exactly. Pour over layer of crackers in large shallow baking dish or pan (greased). Bake for 15 minutes in preheated 350° oven. Remove and sprinkle with chocolate chips. Wait 5 minutes and then spread evenly over top. Cool and break into pieces or cut into bars.
In large skillet, brown ground beef and onions. After beef is browned, add ketchup and mustard. Stir in brown sugar and simmer. Serve warm over toasted bread.
Preheat oven to 350°. Spray 8 x 8-inch pan with vegetable oil (Pam or other). Spread pie filling in pan. Combine Bisquick mix, sugar and milk. Drop by spoonfuls on top of fruit. Bake 30 minutes or until brown. I added a dollop of Promise no-fat margarine to top of each spoonful.
Brush chicken with butter; place skin side down in shallow baking dish. Bake in preheated 375° oven for 40 minutes. Combine 57 Sauce and honey. Turn chicken skin side up; brush with half of honey mixture. Bake chicken for 15 to 20 minutes longer. Brush again with honey mixture. Makes 4 to 5 servings.
In large saucepan, heat oil. Saute chicken until slightly brown. Remove chicken to a bowl. Add onions, garlic and carrots to the pan, stirring until onions begin to soften. Return chicken to pan along with cauliflower, tomatoes and broth. Simmer 20 to 25 minutes. Stir in spinach, chili sauce or hot sauce and simmer an additional 5 minutes.
Scald milk. Add brown sugar, salt and fat. Let cool, then add yeast. Add white flour and wheat flour. Stir and then knead the last of the flour into the dough. Put into a greased or oiled pan or crockery (turn over to oil the top of the dough). Cover with Saran Wrap or damp cloth. Let rise until doubled. Punch down and let rise again. Shape into 2 large loaves or 4 small loaves. Bake at 375° for 30 to 40 minutes.
Stir over low heat until thick. Flavor with nutmeg or lemon and pour into baked pie crust. Beat egg white (1), add one tablespoon sugar and 1/2 teaspoon lemon extract and fold in. Pour mixture over pie and brown.
Select a large, nonstick skillet with a tight fitting lid. Remove all skin and visible fat from chicken. Combine flour and spices in plastic bag or bowl. Shake or roll chicken in seasoned flour. Coat all chicken before heating oil, then heat oil in skillet and add chicken. Brown over medium heat about 10 to 12 minutes per side until golden brown on all sides. Add 1/2 cup water to chicken. Cover tightly. Cook over low heat for 30 minutes. Remove cover. Turn up heat and cook off remaining liquid.
Rub meat with salt and pepper. Brown in hot oil. Add water, tomato sauce and thinly sliced onions. Cover. Cook slowly over low heat for 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover. Continue cooking about 1 hour or until tender.
Mix all ingredients except Miracle Whip together. Mix well. Add enough Miracle Whip to moisten.
Heat oven to 375°. Have ready a 10-inch pie plate. Crumble sausage into a large skillet. Cook over medium heat 5 to 7 minutes, breaking up clumps, until cooked through and lightly browned. Remove from skillet with a slotted spoon, pressing out excess fat. Spoon into pie plate.
Layer the pork strips in a greased 6 1/2 x 10 x 2-inch casserole. Next, layer the celery, onion and top with the green pepper rings.
Mix cranberries, orange and sugar. Add celery, marshmallows, pecans and apple. Mix raspberry jello with hot water and mix with cranberry mixture. Refrigerate overnight.
Mix together to make a stiff dough. Make a ball about 3 inches in diameter and pull the ball into a 6-inch circle with the fingers. Do not use a rolling pin. Slash one side from the center out with a sharp knife in the bread in five places. Heat 2 inches of cooking oil in a skillet and, when hot, drop in the bread. Brown on each side and drain. Serve hot.
Cream margarine and sugar; add oil, eggs and vanilla. Beat well. Add sour milk; mix well. Add dry ingredients; beat well. Stir in zucchini. Pour into greased and floured 9 x 13-inch pan. Sprinkle on top 1 cup miniature chocolate chips and 1/2 cup chopped nuts. Bake at 325° for 50 minutes.
In 2-quart saucepan, saute onion, green pepper and celery in butter until onion is tender but not browned. Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce; bring to a boil. Simmer, uncovered, for 10 minutes. Add chicken and heat. Blend cornstarch and water; stir in. Cook, stirring until thickened. Add parsley and serve. Good with hot, cooked brown or white rice, a green salad and French bread and yum-yum. Serves 4.
Blend all ingredients together and form into a loaf and bake at 350° for 1 hour.
Combine water, sugar & yeast, stir until dissolved. Add salt & 2 cups flour; beat for 2 minutes with beater. Add eggs & shortening & beat for 1 minute. Work in remaining flour. Let rise. This dough is excellent for cinnamon rolls or sweet rolls. Bake as for rolls, or cinnamon rolls, etc.
Melt chocolate in butter. Add sugar and beaten eggs. Beat well. Put in an unbaked pie shell and bake at 375° for 25 minutes.
Mix cream cheese and onion together. Spread mixture on a slice of ham. Then roll ham up and slice, arrange on tray, insert toothpick into each pinwheel and serve.
Sprinkle chicken with 1 tablespoon flavor enhancer. In a pie plate, mix together flour, cornmeal, salt, pepper and paprika. Coat chicken.
Mix first 4 ingredients. Add remaining ingredients. Cook over medium heat until thickens and pour into pie shell. Beat egg whites until stiff; add 1/2 cup sugar and 1 teaspoon vanilla for meringue and bake.
Skin and defat chicken. Cut into small pieces about one inch long. Cut carrots in long pieces; cut celery diagonally. Dice onions and peppers. Mix with mayonnaise, 2 cups of broth and mushroom soup. Cook rice with the other 2 cups of chicken broth.
Mix ingredients by hand or mixer. Dough will be stiff. Roll into 4 thin rounds in wax paper. Chill or freeze.
Mix the sugar and syrup together in 3-quart pan. Heat, stirring constantly, until it comes to a boil, then let cook 1 minute without stirring. Remove from heat. Mix in peanut butter. Pour into a large pot in which Rice Krispies have already been put. Drop by teaspoon onto waxed paper. When finished, lift each piece of candy so it doesn't stick to paper. Let cool, then put in airtight container with waxed paper between layers.
Mix all together. Put 2/3 of batter in cookie sheet. Top with 2 large cans cherry (or your favorite) pie filling. Put the remaining batter in spots on top of filling. Bake at 350° for 45 minutes.
Sift confectioners sugar into a large mixing bowl. Measure remaining ingredients into the same bowl. Blend on medium speed until all ingredients have been thoroughly mixed together. Scrape sides of bowl when necessary. Blend an additional minute.
Beat egg whites with baking powder until stiff, but not dry. Blend in flour, artificial sweetener, almond extract, cereal and coconut. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 12 minutes. Yields 24 cookies.
In large skillet or frypan heat oil. Brown sausage lightly. Remove and reserve. Add onion, potatoes and caraway seed, tossing lightly to coat with oil. Cover. Cook on medium heat 10 minutes. Uncover. Stir through. Recover and cook 10 minutes more. Uncover. Add apple slices, parsley, chives, salt, pepper and reserved sausage.
Make crust of flour, oleo, brown sugar and chopped pecans. Press on bottom of 9 x 13-inch Pyrex dish. Bake 10 minutes at 375°.
Drain liquid from beans, measuring 1 1/3 cups liquid and save. Saute onion in butter in medium sized frying pan, just until soft. Remove from heat. Blend in flour, salt and pepper. Stir in measured liquid from beans and evaporated milk. Cook, stirring constantly until sauce thickens and boil one minute. Stir in green beans, heating slowly, stirring often, about ten minutes or until bubbly hot. Serves 6 to 8.