HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add sauerkraut and simmer until meat is tender. Add rest of ingredients and pour diluted soup over. Bake until bubbly at 350°.
Preheat oven to 375°. Mix dry ingredients together; cream sugar and butter. Add vanilla. Make sweet milk by putting eggs, salt and then enough milk to equal 1 cup. Mix all together. Add raisins, if desired. Put on greased cookie sheet by tablespoons. Bake 10 to 12 minutes. Tastes better if you mix everything by hand.
Saute onion and bell pepper in skillet and drain. Pour over mixture of cornbread mix, eggs, milk and cream corn and cheese. Mix together. Bake at 350° in a greased 9 x 13-inch baking pan for 35 to 40 minutes or until golden brown. Yields 8 to 10 servings.
Place sugar and cinnamon in a plastic bag. Cut each biscuit into 4 pieces. Place several at a time in bag and shake. Place pecans in bottom of a greased Bundt pan. Layer biscuit pieces on top of pecans.
Press 1 roll softened cookie dough on the bottom of 9 x 13-inch pan.
Melt margarine in baking dish. Mix crumbs and cheese into the margarine. Take 1/2 crumb mixture out and spread remaining crumb mixture in pan. Drain asparagus, saving liquid from 1 can. Mix liquid with soup. Lay asparagus over crumb mixture in baking dish. Pour 1/2 liquid over it. Top with remaining crumb mixture. Pour remaining liquid over top and top with pecans. Bake at 350° for 30 to 35 minutes.
Melt shortening. Add white and brown sugar. Add eggs. Mix dry ingredients. Add milk and soda. Stir in raisins, nuts, vanilla and cinnamon. Make into balls the size of walnuts. Bake at 375° about 10 minutes.
Bring brown sugar and margarine to a boil for 30 seconds, then add milk and vanilla. After greasing a Bundt pan, pour in half of mixture. Next, roll tubes of biscuits individually in sugar and cinnamon. Place, end for end, in Bundt pan and pour rest of mixture on top. Bake at 325° for 30 minutes. Cool for 10 minutes. Flip upside-down on plate.
Cook meat and onions in oil until brown; drain. Add seasonings, tomatoes, tomato sauce and 1 can of water. Simmer until meat is tender. Serve over cracked wheat.
Mix all ingredients together except for crab meat. Lightly mix or toss in crabmeat and coat well. Chill for at least 2 hours. Makes 4 servings.
Heat oven to 350°. Cook macaroni according to directions, omitting salt and fat. Drain well. Heat oil or shortening in large skillet on medium heat. Add onion and garlic and saute until tender. Add chicken and cook until no longer pink. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Combine macaroni, broccoli and chicken mixture with 1/4 cup cheese. Stir well. Spoon into 13 x 9 x 2-inch baking dish. Sprinkle remaining 1/4 cup cheese on top. Bake at 350° for 20 minutes. Serves 8.
Peel and cut potatoes. Cook all ingredients together until meat is well done. Drain off excess fat. Put mixture into a large kettle with about 1/2 cup water.
Melt the butter in the microwave in a microwave-safe dish. Add the flour, salt and pepper and blend together. Add the milk and return to the microwave. Heat until very hot, not boiling. Add the cheese and heat in microwave until cheese is melted; do not boil. Pour over the cooked macaroni.
Mix all ingredients, except soup. Pour into oblong dish and spoon soup over mixture. Bake at 350° for 45 minutes or until slightly browned.
Combine all ingredients in plastic container or jar and store in refrigerator for at least 8 hours before serving. Will keep indefinitely.
Spray a 9 x 12 casserole dish with Pam and pat out 1/3 of hamburger meat into bottom of pan. Then add a layer of onions and a layer of potatoes. Add 1/3 of soup mix. Continue to layer until all ingredients are used, ending with soup on top. Cover with foil and put in 350° oven for about 1 1/2 hours. Serve with a side salad.
Bake in a greased 8 x 4 x 2-inch loaf pan sprinkled with the 1 tablespoon cornmeal.
In skillet, combine first 3 ingredients and simmer until vegetables are tender. Drain.
Boil chicken until done. Remove the skin and debone. Shred chicken. In a large bowl, mix in all ingredients except for tortillas. Set aside. Warm up tortillas on top of a grill. Once tortillas are warmed, fill each tortilla with the mix (about 3 tablespoons per tortilla). Roll and deep fry until lightly brown and crunchy.
Mix ingredients, adding bananas last. Bake, in 2 loaf pans that have been sprayed with Pam, at 350° for 1 hour.
Preheat oven to 350° to 375°. Wash and dice squash. Cook in 1-inch of water with Worcestershire or soy sauce. Cook at medium-high heat until almost done (about 10 to 15 minutes). Drain well. Mix in onion, mayonnaise, egg and cheese. Stir to mix together and pour into square 8 x 8 or 9 x 9-inch baking dish. Lay pads of butter onto top, then top with breadcrumbs. Bake 40 minutes.
Saute meat and onion in 2 tablespoons margarine until brown and crumbly. Combine with macaroni, catsup, bouillon, 1/2 cup cheese, parsley, pepper, cinnamon and 2 teaspoons salt. Turn into greased 13 x 9-inch baking pan, sprayed. Heat remaining 6 tablespoons butter; add flour and cook until bubbly, gradually stir in milk. Add remaining 1 teaspoon salt and mustard. Cook, stirring until thickened. Gradually stir the hot mixture into eggs. Pour over macaroni mixture and sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes. Let stand 15 minutes before serving.
Place rice in bottom of 4-cup casserole dish. Pour tomatoes over rice. Place meat on top of rice/tomato mixture. Cover dish. Microwave 14 to 15 minutes on High. Check after 8 minutes as microwaves are different. Let stand 5 minutes and serve.
Brown hamburger and onions, drain. Add pork-n-beans, stir. Add cheese. Add salt and pepper to taste. Simmer down until just a little liquid is left (do not let dry out). Add a pinch of crushed red pepper if desired. Serve.
Mix all ingredients together like making cornbread. Put in a greased and floured iron skillet. Bake at 350° for 30-35 minutes or until done.
In large skillet, saute onion in margarine until transparent. Add sliced squash and let cook in its own liquid. Combine beaten eggs, sugar, one cup grated cheese and green chiles. Pour over squash onion mixture. Mix well. Pour into dish. Top with remaining cheese. Sprinkle with salt, pepper and paprika. Bake, uncovered, in 350° oven for 30 minutes. This recipe will serve 6 people.
Melt butter in baking dish. Mix flour, sugar, baking powder, salt and milk together. Pour batter over melted butter. Then pour pie filling or fresh fruit over batter. Do not stir! Bake at 350° for 45 to 50 minutes.
In large saucepan melt peanut butter chips in 1 cup condensed milk and 2 tablespoons butter. Stir. Remove from heat. Spread onto wax paper-lined 11 x 7-inch pan.
Melt cheese, butter and milk over low heat. Add rest of ingredients and mix well. Top with 1 cup grated cheese. Bake at 350° for 30 minutes.
Mix well the lemon concentrate, Cool Whip and Eagle Brand condensed milk. Pour into 2 graham pie shells. Chill several hours or overnight. Refrigerate leftovers.
Cream margarine and powdered sugar. Add flour, mix well. Add vanilla and pecans; mix well. Roll into small balls, a little bit smaller than a quarter. Bake at 350° for 8 to 12 minutes.
Mix together sugar, butter, corn meal, flour, salt and nutmeg until light. Add egg yolks and mix well. Add milk and mix well. Let stand 30 minutes. Pour into 9-inch pastry shell. Bake at 325° for about 40 minutes or until firm. Very good.
Cook raisins in water until water is almost gone. Mix applesauce, eggs, margarine, sweetener, oats and vanilla. Blend in dry ingredients. Pour into lightly greased pan. Bake at 350° for 35 to 40 minutes.
Mix together all beans carefully in bowl. Boil bacon, onion, catsup, brown sugar, vinegar and mustard for 5 minutes. Pour boiled sauce over beans, then put in large 9 x 14-inch Pyrex baking dish. Bake at 350° for 1 hour.
Layer the peas, carrots, potatoes and onion in a 9 x 13-inch pan in order. Combine the soup and water. Pour over layers. Brown the pork chops quickly. Salt and pepper to taste. Put pork chops on top and press down. Cover and bake 1 1/2 hours at 350° until potatoes and carrots are done. Remove cover the last 10 minutes.
Cream sugar, eggs and oil. Add remaining ingredients; mix well. Pour into greased and floured Bundt or long cake pan. Bake at 325° for 1 1/2 hours, or until done.
Saute seasonings in butter until wilted. Add okra and saute about 15-20 minutes longer. Add brown flour. Mixture will be pasty. Add tomatoes and broth and enough water to make about 3 quarts liquid. Add shrimp, sausage, and gumbo crabs (if using crabmeat wait to add until about 15 minutes before serving). Cook about 45 minutes on medium heat. Season to taste. Serve with rice.
Combine butter, flour and milk. Cook over hot water until smooth and thick. Add well beaten egg yolks and rice. Cook 5 minutes. Remove from fire. Add cheese. Mix until cheese is melted. Season with salt and cayenne. Cool. Fold in stiffly beaten egg whites. Pour into well-oiled casserole. Bake in moderate oven (375°) for 20 minutes.
Moisten the bread crumbs with water. Add the remaining ingredients. If too thick, you may add more water until mixture pours easily into a greased casserole dish. Bake at 350° for 25 to 30 minutes, or until lightly browned and set.
Mix sugar and margarine until creamy. Add egg, flour, soda and baking powder. Mix well. Add mashed bananas, salt and sour cream. Fill muffin tins 2/3 full. Sprinkle with a mixture of sugar and cinnamon. Bake at 350° for 20 minutes. Makes 12 muffins.
Mix ingredients until well blended. Pour into buttered baking dish. Sprinkle with the following topping. Bake at 350° for 30 minutes.
Mix together and beat well. Drop by spoonfuls in hot oil and fry. Yields 18 medium fritters.
Place all ingredients in crock-pot. Stir. Cook on medium for 5 hours.
Bring peanut butter, water and margarine to a rapid boil. Pour over flour, sugar, salt and baking soda. Mix and add the eggs and buttermilk. Pour batter into a greased sheet cake pan. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. In medium bowl, combine flour and both sugars. Cut in margarine until crumbly. Stir in nuts. Set 1 cup crumb mixture aside. Press remainder on the bottom and sides of 9 x 12-inch baking pan. Mix remaining ingredients (except crumb mixture) in same bowl. Pour into baking dish with crumb mixture. Bake for 55 minutes. Refrigerate.
Cream together margarine and sugar.	Add egg, beat until creamy. Grate unpared apples; add to the mixture.	Sift together flour, soda, cinnamon, nutmeg and salt. Add to the mixture. Pour into greased 9 x 9-inch pan and bake at 400° about 30 minutes (this is a rather stiff batter).
Slice zucchini in long slices. Bring to boil and cook about 5 minutes; drain. In a 9 x 14 x 2-inch pan, spoon a thin layer of sauce. Sprinkle 1/4 cup of bread crumbs. Arrange layer of zucchini to cover bottom completely. Combine Ricotta, eggs, parsley, seasonings, 1/2 Parmesan and 1/2 remaining crumbs. Spoon this mixture over zucchini. Sprinkle 1/2 Mozzarella cheese and repeat layers, ending with crumbs and Parmesan. Bake in a 350° oven for 1 hour. Let stand 20 minutes before serving.
Heat cream cheese and tomato soup until melted; add Knox gelatine in 1/4 cup water. Stir in all ingredients, then gelatine. Pour in mold, then refrigerate until set.
Mix brown sugar and whipping cream. Microwave (without stirring) for 13 minutes. Add butter and pecans. Drop by tablespoons onto foil.
Moderately grease large cast-iron skillet. Measure cornmeal, flour and sugar into large bowl. Beat egg with fork (using small circular motion). Add to cornmeal mixture. Add buttermilk. Beat mixture with a spoon. Add melted butter. Stir. Pour into pan. Cook at 450° to 475° for 25 minutes or until brown.
Cream first 4 ingredients. Add remaining ingredients. Mix thoroughly and shape into balls, using teaspoons for each. Place on ungreased cookie sheet. Bake in moderate oven (350°) for 15 to 18 minutes, until golden brown. If desired, dip warm cookies in pineapple glaze. Let stand one hour before storing.
Beat eggs well. Add remaining ingredients. Pour into pie shells and bake at 325° for 60 to 90 minutes, until firm.
Line a 9 x 13-inch pan with croutons. Melt the butter and pour over the croutons. Layer the sausage and mushrooms; cover with cheese. Mix in a blender the milk, eggs, soup, mustard, salt and pepper. Pour this mixture over the items in the 9 x 13-inch pan. Refrigerate 4 to 6 hours or overnight. Bake 1 to 1 1/2 hours at 350° uncovered.
Cream together sugar and butter. Stir soda into buttermilk, set aside. Add eggs and bananas to sugar mixture. Alternately add buttermilk mixture and flour. Add nuts. Bake at 350 degrees, if baked in a loaf pan about 1 hour, or in a layer pan for 30 minutes.
Chop and parboil potatoes; drain. Add all ingredients in small skillet and cook over medium heat, stirring often. When potatoes are tender and falling apart, dish is ready.
Place flour and salt in bowl. Stir in water for soft dough. Knead until elastic but not sticky. Form into golf size balls. Dip into flour one at a time. Roll out 1/8-inch thick.
Cook ground beef and onion until meat is tender (not too brown). Drain. Add all other ingredients, except noodles. Mix well. Fold in noodles very carefully. Pour in ungreased casserole dish. Bake at 350° with cover for about 1 hour. Take out of oven. Put cheese on top and place back in oven without the cover. Let cheese melt and lightly brown. Freezes well.
Mix and store in refrigerator or bake right away. Do not let rise before you bake them. Bake in a 425° oven until golden brown.
Combine ingredients and let sit for 12 hours. Serve with corn tortillas or corn chips.
Melt margarine. Mix all other ingredients, except the cheese. Add margarine and mix well. Place in baking dish; top with grated cheese and bake at 350° for 30 minutes.
Brown beef and sausage and drain. Add chopped onion and all spices. Simmer 10 minutes. Cook egg dumplings according to package directions. Drain water. Mix meat mixture, half of grated cheese and soups. Add can of water. Mix well. Place in large dish and cover with remaining cheese. Bake in 400° oven for 30 minutes.
Combine all dry ingredients. Stir in the cheese. Combine milk and eggs. Add to mixture, mixing just until moist.
Cook steak medium-rare; let cool and cut into small pieces. Put approximately 3 tablespoons of meat into flour tortilla. Add 1 tablespoon onion and 1 tablespoon olives. Pour small amount of sauce onto mixture and sprinkle cheese into mixture. Roll tortilla. Pour sauce on top. Add olives, onion and cheese. Put into microwave for 1 minute. Put sour cream and tomatoes on top. Serve hot. Makes 12.
Mix first six ingredients and pour into a 9 x 13-inch baking dish. Lay the pieces of chicken on top of mixture. Sprinkle the dry onion soup mix over this. Seal tightly with foil. Bake at 350° for 2 hours. Add almonds over top after baking.
Chop and blend together with spoon. Refrigerate before serving. (Does not keep well overnight.)
Dredge pot roast with flour and brown on all sides in hot fat. Season with salt and pepper. Sprinkle with 2 tablespoons brown sugar. Add vinegar and hot water. Cover tightly. Cook for 2 1/2 hours, adding water, if necessary. Thicken the liquid for gravy by beating 3 tablespoons flour with cold water until smooth. Bring liquid to boiling point. (Add water to make 1 1/2 cups.) Add gravy thickening, stirring constantly. Cook 5 minutes. Add potato chips and bake in 350° oven for 30 minutes.
Preheat oven to 400°. Place salmon in greased casserole dish. Add eggs, one at a time, mixing well after each one. Melt butter in pan. Stir in flour and salt. Gradually add milk until blended. Combine crumbs and melted butter. Mix. Sprinkle evenly over salmon mixture. Cover. Bake for 45 minutes. Will fall slightly when uncovered.
In large bowl, combine flour, baking powder and salt. Add fruit cake mix, coconut, raisins and nuts; mix well. In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice. Pack into a greased 10-inch tube pan.
Spread cream cheese on 6 of the bread slices. Spread jam over the cream cheese. Top with remaining bread slices. Cut diagonally. Beat together milk, vanilla and nutmeg in a shallow bowl. Dip each triangle in egg mixture. Fry in margarine. When brown on first side, turn over and fry on the other side until brown. Serve with maple syrup. Garnish with fresh fruit.
Mix yeast with potato water, then add sugar, shortening, salt, eggs and potatoes. Add mixture to 6 1/2 cups flour and mix well. Then add the cup of warm water. Work well and knead about 10 to 15 minutes, adding the remaining cup of flour as necessary. Let rise in greased container. Grease top of dough. Push down and cover well and refrigerate until needed. Remove from refrigerator and let rise until double in bulk. Bake at 400° for about 30 minutes.
In large stock pot, saute onion in butter or margarine until just tender. Add potatoes, chicken broth and comino. Cover and cook until potatoes are tender, about 20 to 30 minutes. When done; add jalapenos, soda and evaporated milk. Coarsely mash potatoes with a potato masher. Stir well and taste for salt and pepper. Simmer 15 minutes, stirring frequently. Garnish with dollop of sour cream and chopped green onions. Serves 16 to 18.
Mix together beans and corn. Spread on bottom of 2-quart casserole dish.
Chop bacon and cook in soup pan until crispy. Do not drain. Add onions and saute until soft. Add potatoes and 2 cups of the water; salt and pepper. Cover and simmer for 15 minutes or until potatoes are tender. Stir in corn with liquid. Blend the flour with the remaining water and stir into chowder. Cook, stirring constantly, until chowder thickens and bubbles, about 3 minutes. Ready to serve.
Wash and stem mushrooms. Place upside down on cookie sheet. Place 1 teaspoon of cream cheese in each cap. Place 1/4 teaspoon Ortega chilies on each (on top of cream cheese). Pour melted butter over all. Bake 25 to 30 minutes in 350° oven.
Dissolve yeast in 3/4 cup very warm water in glass measuring cup. In large bowl, stir flour, 1/2 teaspoon salt and yeast mixture until blended. Cover bowl with waxed paper; let dough stand for 5 minutes. Lightly brush pizza pan with salad oil and sprinkle with cornmeal. Pat dough onto pizza pan, shaping a ridge around edge of pan. Put on pizza ingredients. Bake at 425° for 20 minutes.
Combine cake mix, cracker crumbs, cinnamon and butter until crumbly. Reserve 1 cup for topping. Add egg to remainder and mix until well blended. Spread into a 9 x 13-inch greased pan. Bake for 12 to 15 minutes at 350°, until lightly golden.
Peel and clean shrimp. Season to your liking with black pepper and salt. Heat skillet with oil. Add shrimp.
Cook crumbled sausage until done. Spread each slice of bread with oleo and cut into cubes. Place cubes in bottom of 9 x 13-inch pan and sprinkle with cooked sausage. Top with cheese. Combine milk, eggs, salt and mustard; beat and mix thoroughly. Pour over top of cheese. Refrigerate until ready to use, set pan out and bring to room temperature. Bake uncovered at 350° for 30 minutes.
Mix sugar and oil; blend and beat eggs into mixture. Add sifted flour, salt, soda and cinnamon. Add carrots. Pour into 2 (9-inch) pans. Bake at 350° for 30 minutes. Soften cream cheese and margarine. Add all other ingredients and mix well. Spread on layers.
Grease 9 x 13-inch pan. Place peaches with juice in pan. Sprinkle cake mix over peaches. Sprinkle coconut and nuts over cake mix. Melt butter and drizzle on top. Bake at 350° for 45 minutes. Serve with Cool Whip.
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Combine cream of mushroom soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Run meat, potatoes and onions through grinder. Add seasoning and mix well with meat mixture. Rinse casings well and cut into 24 inch lengths for easy handling. Stuff with mixture, leaving 1-inch for expansion. Do not tie ends. Poke a few holes in each ring. Place in a large roaster and cover with water. Simmer uncovered 40 minutes. Serve.
Blend all in blender on high for 2 minutes. Pour into 4 dessert cups, top with foil and chill. Top with Cool Whip.
Preheat oven to 325°. Beat cream cheese in large bowl until creamy. Then blend in strawberries, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating after each. Pour into 9-inch pan. Bake 50 minutes.
Place all ingredients, except chicken, in a pot and simmer, covered, for 15 minutes. Add chicken and simmer for another 15 minutes, until chicken is tender. Continue to simmer, uncovered, until liquid is reduced to about 1/4 cup. Serve hot over white rice.
Recipe can easily be doubled for use in various ways as Cinnamon Rolls, coffee cake, stollen, orange-Danish, etc.
Preheat oven to 325 degrees. After chicken has cooked, remove skin & bones. Cut chicken into bite size pieces & put in bottom of 9 X 13 pan. Pour cans of soup over chicken. In separate bowl, mix together stuffing & broth; then spread this mixture over the chicken & soup. Pour milk evenly over the stuffing mix. Cover 9 X 13 pan with foil & bake for 45 minutes. Remove foil & bake for another 15 minutes.
Mix all ingredients and bake in 9 x 13-inch greased pan at 425° until light brown, approximately 30 minutes.
Mix together first 5 ingredients, pouring salad oil over all to coat. Then add salt, mustard seed and celery seed.
Mix milk, Bisquick, eggs, salt and pepper. Add cooked hamburg. Pour into a greased pie plate. Add cheese on top. Bake in 400° oven for 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.
Melt butter and honey in large bowl in microwave. Stir in cereal and nuts. Microwave on High for 4 minutes, stirring after each minute. Allow to cool completely, stirring to break up.
Mix Jell-O with boiling water and place in refrigerator until thick, but not congealed. Mix cream cheese with cherry juice. Fold in remainder of ingredients and chill.
Sift dry ingredients together and add butter, 1/3 cup buttermilk and mashed bananas; beat 2 minutes. Add eggs and remaining 1/3 cup buttermilk; beat 2 minutes more. Fold in nuts. Pour into layer pans and bake in 350° oven for 35 minutes. Frost with powdered sugar, banana and butter icing.
Microwave eggplants on High for 10 to 11 minutes or until very soft. Peel eggplants and put into blender. Add garlic, lemon juice and sesame paste. Blend on high speed until well mixed. Chill 2 hours before serving. Serve as a dip with wedges of pita bread stuffed with sliced tomato.
Line a cookie sheet with buttered foil, then crackers. In heavy saucepan, melt butter and sugar together; bring to a boil and simmer for 5 minutes. Pour hot butter mixture over crackers evenly. Bake at 350° for 8 to 10 minutes, then spread chocolate evenly over candy. Sprinkle with nuts. Refrigerate until firm; break into pieces.
Combine chicken, egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce. Mix well and refrigerate for one hour.
Mix first 5 ingredients and put half of the mixture into 13 x 9-inch greased and floured pan. Mix sugar and cinnamon. Sprinkle half over batter and swirl in with fork. Pour rest of batter in and top with remaining brown sugar mixture. Swirl with fork. Bake at 325° for 40 to 45 minutes.
Finely chop tomatoes, apples and onions. Put in a large saucepan. Blend in sugar, vinegar, salt and spices. Bring to a boil and simmer slowly, uncovered, until thick, about 2 or 3 hours. Seal in hot, sterilized jars. Process in boiling water bath 5 minutes. Yields 8 pints.
Brown together beef or turkey and onion. Add corn and cream of potato soup. Mix well and put into baking dish or pan. Pour cornbread mixture over top and bake until cornbread is browned.
Mix crust ingredients well. Pat in bottom of 8 or 9-inch spring-form pan.
Spray bottom of pan with Pam or nonstick oil. Place chicken breast on bottom of pan. (Mix together 1 can cream of chicken soup with 1/4 cup milk.)