HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef into cubes and roll in flour. Brown on all sides in hot oil. Add garlic and fry low for one minute. Transfer all of this into casserole dish (approximately 2 quarts).
In a large mixing bowl add all ingredients. Stir with spoon until well mixed. Spread in a 13 x 9-inch pan and freeze.
Melt the margarine in a 9 x 13-inch pan. Cut up chicken and place on bottom of pan in margarine. Place peas and carrots on top. Mix the soup, broth, Bisquick, mushrooms and onion together. Pour this mixture over the chicken mixture. Top with grated Cheddar cheese. Bake at 400° until golden brown, about 45 minutes.
In saucepan, cook onions and peppers in oil until tender, but not brown. Stir in spaghetti sauce mix, tomatoes, rice, salt and water. Simmer for 10 minutes, stirring often. Pour into a greased 1 1/2-quart casserole. Cover; bake in a 350° oven for 30 minutes, or until rice is done. Sprinkle with cheese; allow to melt in oven.
Cream together first 7 ingredients. Place cherries in a 9-inch square pan. Cover with dough mixture. Sprinkle brown sugar over top and add boiling water. Bake at 350° for 45 minutes to 1 hour.
Boil cabbage and onion down. Brown hamburger and drain. Combine cabbage, onion, hamburger, kidney beans, diced tomatoes, tomato juice, chili powder, salt and pepper to taste. Simmer together for 20 to 30 minutes.
Mix first 2 ingredients and let set. Then mix together next 4 ingredients (in Mixmaster). Add pudding mixture to this and mix on high until all combined.
Combine beef, egg and seasonings; mix well. Shape into small balls. Brown in skillet. Keep warm until ready to use.
Combine water and zucchini. Boil 6 minutes. Drain well. Add sugar, lemon juice and pineapple. Mix and boil 6 more minutes. Remove from heat and add Jell-O. Stir well and put into jars or freeze.
Mix sugar, flour, pineapple, baking soda and salt; pour into a greased 9 x 13-inch pan. Mix brown sugar, nuts and coconut; crumble on top. Bake at 350° for 30 minutes. Remove from oven and top with icing.
Brown meat and onion; drain. Add chili seasoning and stir well. Add beans and tomatoes. Add V-8 until desired consistency. Simmer for at least 15 minutes.
Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes. Remove and cool on cake rack. Fill and frost with Coconut Cream Cheese Frosting.
Cook macaroni according to package directions. Drain. Mix in other ingredients. Add Miracle Whip, salt and pepper to taste.
Peel and mash avocados in bowl with lemon juice, salt and pepper. In another bowl, mix sour cream, mayonnaise and taco seasoning. Spread bean dip in 9 x 9-inch serving dish. Top bean dip with seasoned avocado mixture. Spread on sour cream, mayonnaise and taco seasoning mixture. Sprinkle with chopped onion, tomatoes and olives. Cover with shredded Cheddar cheese. Serve with chips. Will keep in refrigerator 5 days.
Put all the contents in a pot; cook until hot. Do not boil. Pour into jars and seal. Put jars back into pot and cook until boils. Boil for 15 minutes. Remove from stove and you are done.
Combine all ingredients. Place in a greased loaf pan or Pyrex glass container. Bake in 350° oven for 45 minutes.
Mix pudding and milk with electric mixer. Add sour cream and Cool Whip. Layer wafers, bananas and pudding in a 13 x 9-inch dish. Makes 2 layers. Top with remaining Cool Whip.
Peel potatoes if skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Put potatoes into baking dish, placing them in slight fan shape. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven; sprinkle with cheese. Bake potatoes for another 10 to 15 minutes, until lightly browned, cheese is melted and potatoes are soft inside.
Put the first three ingredients into mixer and mix well. Stir in the last four ingredients. Cover and keep refrigerated.
Cook diced potatoes and onion until tender. Add other ingredients and simmer. Salt and pepper to taste.
Mix and beat 2 minutes; pour batter from a spoon into a frying pan in which melted fat has been placed. Turn fritters and cook 5 minutes. Drain and sprinkle with sugar, then serve.
Combine chicken, onion, celery and soups; mix well. Add drained spaghetti; place 1/3 of mixture in casserole. Top with cheese. Repeat until all is used. Bake for 30 minutes until cheese is bubbly at 300°. Yield: 8 servings.
Dice all peppers. Combine first 5 ingredients in a small saucepan; bring to a boil, stirring until sugar is dissolved. Remove from heat.
Roll each biscuit out to about 4 inches in diameter. Place on baking sheet. Spread biscuit surface with tomato paste. Sprinkle with oregano, if desired. Add pieces of sausage, approximately 6 slices to each biscuit. Sprinkle with cheese. Bake in very hot 450° oven for 5 minutes. Serve immediately.
Mix sugar and eggs together. Add remaining ingredients. Bake at 350° for 40 minutes. Use 9 x 13-inch square pan.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. In a double boiler, melt Ghirardelli chocolate until smooth and completely melted. Pour melted chocolate over the top of pie and smooth to edges of crust with a spatula. Let chocolate harden. Serve with whipped topping. Refrigerate remaining pie.
Sift together first 4 ingredients. Cream sugar and Crisco and then add one egg at a time; beat well. Add bananas and sour cream. Stir in dry ingredients. Pour into 2 bread pans, greased and floured. Bake at 350° until toothpick comes out clean, approximately 50 minutes.
Beat eggs and mix all ingredients together. Bake at 300° for 1 hour or until golden brown.
Cream together margarine, oil and sugar. Add eggs, vanilla and milk. Mix together all dry ingredients and add to creamed mixture. Stir in zucchini. Spoon batter into greased and floured 9 x 13 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes.
Brown beef; add onions and brown. Add catsup and chili powder. Simmer for 1 hour; stir occasionally and keep covered.
Tear lettuce and put in salad bowl. Layer celery, eggs, peas, onion and green pepper. Spread mayonnaise on top. Sprinkle with cheese and bacon. Top with tomatoes. Refrigerate 8 to 12 hours or overnight.
Cook cavetelli in 4 qts. boiling water until al dente, then drain. Set aside. Place oil and garlic in large frying pan. Saute until golden brown, Remove garlic and discard. Add tomato and basil sauce and beans. Saute until hot. Add the cooked cavetelli. Stir and let simmer 2-3 mins. Top with cheese and fresh basil.
Prepare custard mix according to package directions. Chill until set. Beat custard with a rotary beater until smooth.
Dissolve jello in water; add pie filling and pineapple. Let congeal.
Mix all ingredients, except cheese. Put into a 2-quart baking dish. Spread cheese over top. Bake at 350° for 25 minutes.
Mix all ingredients, except Mozzarella cheese. Layer cooked lasagna, cheese mixture and Mozzarella. Continue to layer until desired amount is reached. Sprinkle Parmesan cheese on top. Bake at 350° until bubbly.
Cook broccoli as directed until tender; drain. Arrange stalks in a greased oblong baking dish. Place chicken over broccoli. Combine mayonnaise, soup, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes. Serves 6.
Scald milk; stir in oleo, honey, sugar and salt. Cool to lukewarm. Take bowl; add the 1 1/2 cups lukewarm water; sprinkle yeast over water. Stir to dissolve. Combine yeast with the milk mixture; add the white flour and 2 1/2 cups whole wheat flour. Mix until smooth with mixer or by hand; add rest of the whole wheat flour and work it until dough leaves sides of bowl. Turn it out on board and let it rest 10 minutes. Place in buttered bowl. Turn; cover with damp towel and let rise until double in size, about 1 1/2 hours. Punch down.
Cook pasta until it is al dente. Drain pasta and run under cold water. In a large bowl, combine all ingredients. Toss until well mixed. Chill in refrigerator until ready to serve. Less than 1 gram fat per serving.
Beat eggs well; add soda and oil. Add cake mix and dry pistachio pudding. Bake for 40 minutes at 350° in buttered Bundt pan.
Combine soup and water. Add 1 cup noodles, tuna, celery, cashews, onion, salt and pepper. Toss lightly. Place in an ungreased baking dish. Sprinkle remaining noodles over top. Bake in a 375° oven for 15 minutes or until thoroughly heated. Garnish with orange sections.
Peel and slice potatoes; put in bottom of crock-pot. Add browned hamburger, soups and water. Peel and slice onion and layer rings on top. Salt and pepper to taste. Do not stir! Cook on low for 8 hours.
Cream butter (oleo) and sugar; add flour. Stir in eggs, mixing well. Add buttermilk, vanilla and nutmeg. Pour into unbaked pie shell and bake for 45 to 50 minutes at 350°. Allow to cool before cutting.
Lay chicken breasts in a baking dish. Cover with slices of Swiss cheese. Mix soup and white wine together. Pour over chicken and cheese. Cover with stuffing mix. Pour melted butter or margarine over all. Bake, uncovered, 50 to 60 minutes at 350°.
Grease and flour a 10-inch tube pan; set aside. Cream the butter and sugar. Add the eggs, one at a time, beating thoroughly after each addition. Sift the flour and baking powder. Add the flour in small batches to the creamed mixture alternately with the milk, beginning and ending with the flour. Add vanilla and stir in undrained crushed pineapple and juice; blend well. Pour batter into pan and place in cold oven. Bake at 350° for 1 1/2 hours or until top springs back when touched lightly. Let cake stand for a few minutes in pan before removing. Combine melted butter, confectioners sugar and drained pineapple until sugar is dissolved. Spoon over cake while still hot.
Heat oil in a large skillet. Add squash and zucchini; cook until soft. Set on paper towels to drain.
Grease 9 x 5-inch or 8 x 4-inch loaf pan. Saute onion and pepper in margarine until tender. Cool. Stir in cheese. Separate dough into 10 biscuits. Partially split each biscuit in half. Spoon scant teaspoon of mixture into each biscuit. Gently press edges where split to seal. Stand biscuits in 2 rows in length of pan. Drizzle any remaining mixture over biscuits. Bake at 350° for 22 to 28 minutes or until golden brown. Cover with foil during last 5 minutes to prevent excessive browning. Cool 3 minutes. Serve warm.
Mix together the first 4 dry ingredients in a large mixing bowl. Add melted margarine. Add the rest of the ingredients and mix well. Preheat oven to 350°. Using a tablespoon, put mixture on cookie sheets. Bake 15 to 20 minutes.
Brown onion, garlic and green pepper in oil. Add beef and brown, stirring frequently. Add tomato sauce, raw noodles and enough boiling water to cover. Cook until noodles are done, about 15 minutes. Add corn, olives and mushrooms. Put in baking dish. Sprinkle with grated cheese and brown in oven. This works well as one-dish meal for a party.
Mix ground beef, onion soup mix, garlic powder, and bell pepper; pat mixture flat. (Oblong pancake size.) Put diced potatoes in the middle of flattened ground beef. Take ends of meat and pinch together to seal in potatoes. Completely seal the meat roll in the tin foil. Place in baking pan; cook 1 to 1 1/2 hours at 350°. Remove meat roll from foil and top with your choice of topping. (Hot brown gravy, cream of mushroom, cream of chicken soup or grated cheese.)
Melt butter. Add crushed graham crackers; mix well. Put in 9 x 12-inch cake pan. Mix pineapple, pie filling, nuts, Cool Whip and Eagle Brand milk together. Spread over graham crackers. Refrigerate until set. Sprinkle with crushed nuts if desired.
In a medium bowl, combine first 8 ingredients. Shape into 8 patties. Put bread crumbs on a plate and coat patties with crumbs. In heavy 12-inch skillet, heat corn oil over moderate heat for 1 minute. When hot, add the patties and cook about 3 minutes on each side or until golden brown. Transfer to a heated platter.
Heat oven to 350°. Use two 9-inch layer pans. Measure all ingredients into a large mixing bowl. Blend 1 minute at low speed. Blend 3 minutes on high speed. Bake 30 to 35 minutes. Cool and frost with favorite frosting.
Add dry ingredients in a large pan. Mix wet ingredients together. Combine all ingredients and mix well. Pour into 2 layer cake pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Cool chicken and remove bones; set aside. Mix flour, salt, pepper, egg and milk together. Roll out on floured surface. Cut into strips and then into bite size pieces. Drop into broth (over low heat). Add additional broth or water, if needed. After all the dumplings are in the pot, add soups and extra cup of milk. Let cook slowly for 30 minutes, then add chicken. Serves 8 to 10.
Remove skin from chicken, if desired. Dip each piece in margarine. Mix dry ingredients in a Ziploc bag and shake each piece to coat. Bake, uncovered, for 1 to 1 1/2 hours at 350°.
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool. Combine soup, 1 1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes. Place in a greased 13 X 9 X 2 baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through. Makes 8 to 10 servings.
Place peanuts in a baking pan. Sprinkle them with salt. Heat salted peanuts at 200° for about 3 minutes until salt lightly clings to them. In a pot combine sugar, corn syrup and water.	Cook over low heat stirring constantly until mixture becomes very brittle. Remove from heat. Quickly stir in butter and lemon extract. Add peanuts. Pour mixture into a shallow greased pan. When	cool enough to handle, stretch mixture to desired thickness.	Allow to harden and break into irregular pieces. Yields 1 to 1 1/4 pounds.
Brown beef with onion. Add tomatoes, tomato sauce and taco seasoning. Simmer 15 minutes. In large casserole, layer tortillas, meat sauce and cheese (ending with cheese on top). Bake in 350° oven for 30 minutes.
Measure flour, baking powder, soda, salt and sugar into sifter. Place shortening in mixing bowl; stir to soften. Sift in dry ingredients. Add 1/4 cup milk and mashed bananas. Mix until flour is dampened. Beat 2 minutes in mixer at low speed or 300 vigorous strokes by hand. Add the eggs, vanilla, nuts and remaining milk. Beat 1 minute more.
Cook all together. Add to pie shell. Add top crust. Bake at 375° for 35 to 40 minutes.
In saucepan over low heat, melt cream cheese in wine, stirring constantly. Coat Swiss cheese with cornstarch. Stir crab meat, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture. Heat through. Transfer to fondue pot to keep warm. Spear bread cubes with fondue fork; dip into fondue. Makes 3 cups.
Put chicken in a greased 9x13 pan. Sprinkle with salt and pepper. Place drained kraut over chicken and top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325 degrees for about 1 1/2 hours. Sprinkle with parsley. Serves: 4.
Dissolve Jell-O in one cup boiling water; add gelatin dissolved in a little juice. Add juice from fruit and enough water to make 3 cups. Add in this order: pineapple, orange sections, marshmallows. Pour in dish and allow to congeal slightly. Whip cream and add a little sugar, about 1 teaspoon. Add mayonnaise to whipped cream. Spread on top of slightly congealed salad and sprinkle with grated cheese.
Brown hamburger. Add all but the cheese. Sprinkle cheese on top. Bake at 350° until cheese melts and mixture bubbles.
Cut unpeeled potatoes in 1 1/2-inch chunks. Arrange in single layer in shallow baking pan with onion chunks tucked in between. Melt margarine with garlic halves. Remove garlic; drizzle over potatoes. Sprinkle layer with salt, pepper and celery seed. Cover and bake for 45 minutes in 400° oven. Remove foil, sprinkle with paprika and continue baking for about 20 minutes. Makes 6 to 8 servings.
In a large (4 quart or more) pot add ground chuck, bit by bit, to water and stir until beef separates to a fine texture. Add all ingredients. Stir well to blend. Bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours. Stir occasionally. The last hour, spoon off any grease. May be covered after desired consistency is reached. Remove bay leaves.
Topping: Stir together 1/2 cup brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons margarine. When crumbly, add miniature chocolate chips.
Combine all ingredients and mix with electric mixer; freeze. To serve, use 1 to 2 teaspoons of mixture per cup of boiling water.
Cream together margarine and sugar. Blend in egg and applesauce. Combine water and soda; set aside. Sift together all dry ingredients. Add water and creamed mixture. Blend in raisins and nuts. Bake at 350° for approximately 1 hour.
Cut out cauliflower core, remove outer leaves and separate into small florets. Combine cauliflower in medium saucepan with onion, thyme and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 minutes. Remove and reserve about 1/3 of cauliflower. Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed. In a 3 to 4-quart saucepan, melt butter over medium heat. Stir in flour, salt, nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in half and half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, until soup is steaming and cheese melts. Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley.
Saute onion in shortening. Add beef, cook until brown and crumbly; drain. Add corn and soup. Pour into greased pie dish. Combine mashed potatoes, milk and egg. Spoon in mounds over beef mixture. Bake at 350° for 30 minutes.
Combine first 5 ingredients in a plastic bag; shake well. Cut chicken into 1-inch pieces; dip chicken pieces in butter, and shake a few at a time in breadcrumb mixture. Place on a lightly greased baking sheet. Bake at 400° for 20 minutes or until tender. Yields 4 servings.
Mix margarine and brown sugar and set aside. To make syrup, mix sugar and water and cook a few minutes; set aside. Cut shortening into flour; add milk. Roll dough into a large rectangle. Spread brown sugar mixture over dough. Roll up jelly roll style. Slice dough into 1/2-inch thick slices and place over peaches and cinnamon. Bake in a 13 x 9-inch dish at 350° until dough is done.
Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped nuts. Pour into pie shell. Decorate top of pie with walnut halves. Bake at 375° for 25 minutes in lower third of oven. Cool on wire rack. Refrigerate at least 1 hour or until ready to serve. Serves 10 to 12.
In large blender container, blend tomatoes until smooth. Pour some of tomatoes into another container if your blender is small. To half a blender container of pureed tomatoes, add all other ingredients and puree or blend until smooth. If you like meat in your spaghetti sauce, brown the beef in a large skillet and drain grease. Add other ingredients and simmer until desired consistency. Serve over cooked, drained spaghetti. Garnish with Parmesan cheese.
Brown meat. Add onion and green pepper; cook until tender and drain. Add all ingredients, except spaghetti, butter and cheese. Simmer, uncovered, for 1 hour. Remove bay leaf. Prepare spaghetti. Serve with Parmesan cheese.
Preheat oven to 375°. Mix all ingredients until well blended. Drop by teaspoonfuls or roll into small balls and place on a cookie sheet. Bake 8 to 10 minutes. An ideal recipe for children!
Combine ground turkey, 1/4 cup onion, egg substitute and 1/4 teaspoon cinnamon. Shape into 20 meatballs. Spray skillet with nonstick cooking spray. Heat over medium-high heat for 30 seconds. Add meatballs; cook 2 to 4 minutes until browned, turning frequently. In small bowl, blend pineapple topping, marmalade, remaining 1/4 cup onion and 1/2 teaspoon cinnamon and nutmeg. Add to skillet; stir to coat meatballs. Reduce heat to low and cover; cook 10 minutes or until meatballs are no longer pink in center and onion is tender. Makes 5 servings.
Arrange lettuce in bottom of salad bowl, then in layers, add celery, green pepper, onion, peas. Spread salad dressing or mayonnaise over layer of peas. Sprinkle sugar, then put cheddar cheese over mayonnaise. Refrigerate overnight. Just before serving, sprinkle bacon on top.
Saute onions in butter until golden and soft. Combine with cheese and put in pie crust. Combine rest of ingredients and pour over cheese and onions. Bake in preheated oven at 375° for 45 minutes or until a knife blade, when inserted, comes out clean. Cool slightly to serve. Serves 6.
In a bowl, sift together the flour, spices, soda, and baking powder. In a large bowl, cream together the butter and sugar. Add the egg yolks and coconut; mix well. Add alternately the flour mixture and buttermilk. Add vanilla and nuts. Fold in the stiffly beaten egg whites. Bake in layers at 350° for 25 to 30 minutes. Cool and frost.
Cut steak into 1 to 1/2-inch strips. Brown in skillet, turning once. Slice the peppers and onion. Put on top of steak, then add puree and 1 can of water. Simmer at 300° for 30 minutes or until tender.
Put all ingredients in Dutch oven, covered. Bake at 300° for 4 hours. Turn once midway through cooking. Cool, then slice. Great for company!
Dust chicken with flour and brown in butter. Remove chicken. Stir seasonings, cream of chicken soup and water into drippings. Cook and stir to a boil. Spread Minute rice (right from box) in 1 1/2-quart shallow casserole dish. Pour all but 1/3 cup soup mixture over rice. Stir to moisten.
Cook and drain beef. Mix 1 cup cornmeal and soda in a bowl; add the eggs, milk, salt, corn and bacon drippings; mix well. Place remaining cornmeal in a greased skillet and brown. Pour 1/2 the corn bread mix into skillet and add beef; sprinkle with peppers, cheese and onion. Pour remaining corn bread mix over onions. Bake at 350° for 45 minutes or until done. (This takes at least a 10-inch skillet or can be placed in a 9 x 13-inch baking dish to bake.) Makes 6 to 8 servings. Add a salad and dinner is ready.
Heat butter and sugar in saucepan until sugar is dissolved. Stir in flour and mix well. Remove from heat and gradually stir in milk. Add eggs and baking powder. Mix well. Add corn and spoon into pan. Bake at 350° for 70 minutes or until firm. Combine brown sugar and cinnamon and sprinkle over top of casserole, then drizzle melted butter over top. Return to oven for 5 minutes.
Spray skillet with non stick coating. Preheat pan over high heat. Cook chicken in hot skillet for 3 - 5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice. Add celery, onion, garlic, basil, parsley, green peppers, chili powder, crushed red pepper, and salt. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Serve over hot white rice. Serves 4.
Mix ingredients together, then add pecans. Fill well-greased floured pan and put into oven at 350° for 25 to 30 minutes. It is done when knife comes out clean.
In a 9 x 13-inch pan, layer softened cream cheese, Ragu sauce, sprinkled with Italian seasoning. Follow with sliced pepperoni. Top with cheese. Bake for 20 minutes at 350°. Serve with chips. Serves 12 or more.
Mix well (like pie crust). Pat 2/3 into bottom of a 9 x 13-inch pan. Top with Chocolate Mixture. Sprinkle rest of crust on top. Pat down. Bake at 350° for approximately 25 minutes.
Blend together. Bake in 3 layers in 8 or 9-inch pans for 30 to 35 minutes at 325°.