HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef, removing fat. Mix together onion soup mix, egg and bread crumbs. Pat evenly the ground beef on bottom of a 9 x 13-inch pan. Add French-style green beans next. Spread soups on top and then place Tater Tots on top of all just before baking. Bake 1 1/2 hours at 350°.
Blend first 2 ingredients until smooth. Blend in both sugars. Blend after each remaining ingredient. Drop by teaspoon and bake at 350° for 12 minutes.
Dissolve sugar in boiling water. Add orange juice concentrate, bananas and pineapple, stirring until orange juice is dissolved. Stir in 7-Up, then pour into large container or several small containers and freeze. Thaw approximately 1 hour or until slushy before serving. A breakfast favorite!
Grease and flour 2 (9-inch) pie pans. Beat eggs and add sugar and flour. Gradually add milk to mixture. Add vanilla, margarine and can of coconut. Pour into 2 pans and bake at 350° for 25 minutes or until set. Makes its own crust.
Brown ground beef and drain. Meanwhile, cook noodles separately and drain. Combine noodles and ground beef in a large bowl with taco seasoning mix and place in refrigerator 2 to 3 hours to chill. Just before serving, combine all ingredients (except sour cream and chips) with meat mixture. Place crushed tortilla chips on plate. Top with salad and sour cream if desired. Serve salad cold.
Combine all ingredients and bake for 45 minutes to 1 hour or until potatoes are tender in a 350° oven.
Cream shortening and butter. Add brown sugar and blend. Add flavorings and eggs. Mix thoroughly. Sift flour, salt and baking powder together. Add alternately with milk. Beat until smooth. Bake at 300° for 1 1/2 hours. Use a tube pan.
Put milk and vanilla into mixing bowl. Gradually stir in confectioners sugar. Mix to smooth rich ball. Flavor as desired. Shape into patties, fruit rolls, balls covered with coconut, etc. Stuff dates, prunes, figs, etc.
Combine cheese and 1/4 cup butter in saucepan. Stir over low heat until cheese is melted. Remove from heat; stir in sour cream, onion, salt and pepper. Add potatoes and mix gently. Pour into a buttered 2-quart casserole; dot with 2 tablespoons butter. Bake at 350° for 30 minutes.
Cook the pasta in a large pan of boiling water, following directions on the packet. Slice the zucchini into thin rounds. Fry them in hot olive oil until tender. Stir well. Add pasta and black pepper. Now add the grated cheese. Stir again until all the cheese has melted. Add fresh basil leaves if available. Serve immediately.
Mix first 8 ingredients for dressing. Clean lettuce and spinach and tear into bite-size pieces. Right before serving, toss dressing and greens. Dice egg and crush bacon and add to dressing.
Stiffly beat egg whites. Add sugar slowly. Add Ritz crackers, nuts and vanilla. Pour into greased pie pan and bake at 350° for 30 minutes. Let cool. Mix cream and cocoa. Spread on cooled pie. Top with chocolate Cool Whip and chocolate shavings.
Blend first 3 ingredients until smooth. Add noodles and M&M's. Mix well. Drop by 1/3 cupfuls onto well-greased cookie sheet, with well-greased fingers, shape into nests. Refrigerate until firm. Dust bottoms with powdered sugar. Fill with peanut M&M's.
Mix all together and pour into 9 x 13-inch pan. Sprinkle corn flakes and grated cheese on top. Bake at 350° for 1 hour and 15 minutes.
Heat oven to 375°. Combine syrup, margarine and sugar in saucepan. Bring to a boil. Boil gently for 5 minutes, uncovered, stirring occasionally. Cool slightly. Place pecans in pie shell. Mix eggs, vanilla and salt in bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pie shell. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Heat oven to 425°. Prepare pastry. Mix sugar and flour. Stir in cherries. Turn into pastry lined pie plate. Sprinkle with almond extract and dot with margarine. Cover with top crust that has slits cut in it. Seal and flute. Cover edge with 2 to 3-inch strips of foil to prevent excessive browning. Remove foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 35 to 45 minutes.
Combine all ingredients. Fry in deep frying pan, adding oil as needed. Each fritter should be the size of a pancake. Serve immediately.
Sprinkle salt over vegetables and mix. Let stand 3 to 4 hours. Drain. Press to remove excess liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yields 7 pints.
In large bowl combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 of the onions. Spoon into a 9 x 13-inch dish. Bake, covered for 35 to 40 minutes at 350°. Top with remaining cheese and onions. Bake, uncovered, for 5 more minutes.
Stir the first 3 ingredients until well blended (1 minute). Divide batter in half (about 1 1/2 cups). Spread in a 9 x 13-inch pan. Bake at 350° for 7 minutes and cool completely.
Preheat oven to 325°. Cut onion, celery and green pepper. Coarsely chop leftover beef in small cubes. Put beef in 1 tablespoon butter for several minutes (if using ground beef, cook until brown and drain). Transfer ingredients into medium size casserole dish, putting remaining butter in pan. Toss in chopped vegetables and cook until limp. Stir in mushroom soup, water, salt and pepper and mix in beef. Cover and bake 30 minutes more. Remove; sprinkle surface with Chinese noodles and bake 10 minutes more. Serve over noodles.
Mix first three ingredients, form into balls and press into miniature cupcake tins. Combine remaining ingredients for the filling. Spoon into crusts. Bake at 350° for 20 minutes, then reduce to 250° and bake 10 minutes more. Allow to cool and sprinkle with powdered sugar.
Brown ground beef and onion. Drain. Add chili, seasoning mix, salt and pepper to taste. Heat and add black olives.
In saucepan, blend brown sugar, sherry, corn syrup, pumpkin spice and salt. Heat until sugar is dissolved. Stir in walnuts until well coated. Remove and roll in sugar. Spread on cookie sheet to dry.
Set aside confectioners sugar. Blend in butter/margarine, sugar and vanilla. Stir in flour and pecans. Roll dough in small balls and place on well-greased cookie sheet. Bake at 300° for 45 minutes. Roll puffs while hot in confectioners sugar and again when cold. Yields 2 dozen puffs.
Blend well. Spoon into ovenproof baking dish. Sprinkle with 1/3 cup toasted sliced almonds. Bake at 375° for 15 minutes. Serve with crackers.
Mix all and place in egg roll wrappers; seal with beaten egg. Deep fry and can be frozen. Serve with sweet and sour sauce.
Bake for 1 hour at 325° in a tube pan. Take remaining nectar. Heat and add 1/2 to 3/4 cup powdered sugar. Spoon over cake.
Mix all ingredients together, except bacon. Pour into baking dish and arrange bacon on top of beans. Bake at 350° for 30 to 45 minutes.
Chop cabbage and put in 9 x 13-inch buttered dish. Add beef, diced onions and rice. Pour tomato soup and water over top of mixture. Bake one hour in 350° oven. Sprinkle Parmesan cheese over top. Serves 6 to 8.
Flatten the biscuits and put pizza sauce on them. Put pepperoni on them and then cheese. Cook at 350° for 15 minutes. Let cool.
Cook popcorn. Place in large brown bag. Shake old maids to bottom. Remove popped corn. In saucepan mix brown sugar, melted butter, syrup and salt; stir together and bring to boil. Boil 5 minutes. Add vanilla, then add soda. Pour and stir together over popped corn. Spread popped corn over cookie sheet or bread pan. Place in 200° oven for 1 hour, stirring every 15 minutes. Remove.
Mix all ingredients except coconut. Roll into a bar shape. Roll in coconut. Chill. Slice into bonbons.
Mix everything while noodles are boiling. Drain noodles. Add to mixture while hot.
In a small bowl stir dry ingredients together to thoroughly mix. In large measuring cup measure milk and then add egg. Beat together until egg is completely beaten. Add to dry ingredients and stir to moisten. May be a little lumpy. Pour 1/4 cupfuls onto medium hot griddle that is lightly greased. Makes 16 (3-inch) pancakes.
Rinse beans, cover with water and soak overnight. Brown ground beef and onion in a small amount of oil. Drain and add remaining ingredients. Cook 4 hours or more. Add water if necessary.
Melt butter in a large skillet. Add onion; cook slowly until tender. Add carrots, cover and cook over low heat for about 10 minutes. Add remaining ingredients. Cover and cook 10 minutes, or until cabbage is tender. Makes 4 servings.
Mix the first five ingredients together and put in 8 x 8-inch baking dish. Spread the Cheez Whiz on top and bake for 40 minutes at 375°.
Puree enough strawberries in blender to make 1 cup. Put in saucepan and heat to boiling. Cook 1 minute. Cool. Cream sugar, shortening and eggs until fluffy. Add flour, baking soda and cinnamon. Stir in strawberries and chopped nuts. Pour in 9 x 5 loaf pan sprayed with Pam. Bake 45 minutes to 1 hour or until center sticks clear. Bake at 350°. Cool. Wrap in foil. Good spread with strawberry cream cheese.
Melt butter. Combine sugar and flour. Stir into butter. Add water. Cook over low heat to 215°, stirring constantly. Quickly pour over corn flakes and nuts. Mix thoroughly. Pack into buttered individual ring molds. Let cool until set. Turn molds out and fill with ice cream. Makes 10 rings.
Mix fruit, sugar, flour, lemon juice and vanilla. Place in casserole. Mix remaining ingredients, thinning with a little milk if necessary. Pour on top of fruit. Bake in preheated 375° oven for 50 minutes to 1 hour.
Blend butter and sugar. Beat in eggs one at a time. Stir in mashed bananas. Sift together flour, baking powder, salt and baking soda. Blend into creamed mixture. Stir in nuts. Turn into greased and wax paper-lined 9 x 5 x 3 loaf pan. Bake at 300° for 1 hour. Increase temperature to 350° and bake 15 to 20 minutes more or until inserted knife comes out clean.
Beat eggs, sugar, vanilla and salad oil in electric mixer. Grate zucchini (remove seeds and peel). Sift flour and cinnamon; add dry ingredients to liquid. Add chopped nuts. May add raisins and pineapple, if desired. Pour into buttered loaf pans. Bake for 1 hour at 325°.
Simmer water, clam juice, onion, carrots, potatoes and celery until tender. Add remaining ingredients and cook about 30 minutes.
Layer 13 x 2 x 9-inch pan with 1 package (1/3 box) graham crackers. Don't need to crumble or break up. With electric mixer, whip puddings and 3 cups of milk until smooth. Fold in Cool Whip. Spoon 1/2 pudding mixture on first layer of crackers. Add another layer of graham crackers. Spoon last half of pudding mixture on second layer of crackers. Add final layer of graham crackers.
In a 2-quart glass casserole, combine noodles and water or wine. Microwave covered on High (max power) for 10 minutes, stirring once.
In a large bowl of mixer on high, beat butter with brown sugar and egg until mixture is light and fluffy. Sift flour with spices and salt. Stir in half the flour mix with almonds. Mix with hands, if necessary. Use the other half of the flour to roll dough out to form shapes. Bake 10 minutes in a 350° oven and cool. Can be decorated if you like.
Cook squash and onion for 10 minutes after it comes to a boil; drain well. While still hot, add salt, pepper, garlic powder, sugar and butter. Mix well. Add green chilies, pimento and eggs. Pour into casserole dish. Sprinkle cheese over squash mixture. Sprinkle crackers over cheese. Top with melted butter. Bake at 350° for 30 minutes.
Flour to make soft dough. Cream shortening and sugar. Add eggs and milk. Add milk and soda mixture, baking powder and vanilla. Flour enough to make soft dough. Roll out cookies and cut into desired size. Drop teaspoonful of cherry pie filling or raisin filling. Add a little extra sugar if desired before putting on top. After top is put on, press around edges with a fork. Bake at 350° about 15 to 20 minutes.
Mix pudding, milk, sugar and vanilla. Beat until it thickens. Add sour cream and Cool Whip; mix until smooth. Put layer of vanilla wafers first, layer of bananas, then a layer of pudding mixture. Continue layers ending with pudding mixture on top.
Mix apples, apple juice and all ingredients together. Put in unbaked pie shell. Make lattice strips of pie crust on top. Brush top with butter. Bake at 425° for 40 to 50 minutes or until done.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa and cut in margarine. Mixture will be crumbly. Reserving 2 cups crumb mixture, press remaining on bottom of 13 x 9-inch baking pan. Bake 15 minutes. In large bowl, beat cheese until fluffy. Gradually add sweet milk until smooth; add vanilla and egg. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly. Cool; chill. Cut into bars. Store covered in refrigerator.
Mix graham cracker crumbs and oleo; press into 13 x 9-inch pan. Beat powdered sugar, oleo, vanilla and water or milk until it looks like frosting. Spread over crust. Slice bananas over frosting.
Mix all ingredients by hand in a large bowl. Pour into two 9-inch grease pie plates.
Blend last 8 ingredients together. Put into pie shell. Bake at 375° for 55 minutes or so. Cool and refrigerate 1 hour before serving.
Brown meat and onion, then drain. Add soups, milk and Ro-Tel tomatoes to meat mixture in skillet. Pour over Doritos that have been placed in a 13 x 9-inch baking dish and top with grated cheese. Bake at 350° for 30 minutes.
Put pretzels on a cookie sheet. Mix onion soup mix and melted butter together. Pour over pretzels. Bake at 250° for 45 minutes. Turn or stir.
Seed and chop jalapeno peppers (leave seeds in for hotter sauce). Combine with bell peppers, green chilies, onion, tomatoes and lime juice in large saucepan. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. Ladle into hot sterilized jars and seal. Store in refrigerator. (You may use fresh tomatoes instead of canned to make a chunky sauce.) (If sauce is too hot, add additional tomatoes.)
Mix sugar, milk, and margarine in a saucepan. Cook, stirring constantly until it comes to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add marshmallow cream, vanilla, and chocolate chips. Blend well. Add nuts and mix again. Pour into a greased 9 X 12 pan and let cool. Cut into squares.
Mix all ingredients and form into ball. Serve with Wheat Thins or any kind of crackers.
Mix ingredients and place into crusts. Bake at 375° for 45 minutes.
Sift flour with baking powder; add salt, cinnamon and nutmeg. Next, cream butter and 1/2 cup sugar. Stir in beaten egg, then flour, alternating with milk. Fold in apples. Fill greased muffin tins almost full. Sprinkle with remaining 2 tablespoons sugar, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon (mix together). Bake at 425° for 20 minutes. Makes 20 (2 1/2-inch) muffins.
Blend softened margarine, cheese and red pepper. Add flour and blend well. Mix in Rice Krispies. Roll to make small balls. Mash with a fork and bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
In large pot, put water, onion, celery, bay leaves and juice of 1 lemon. Bring to a boil. Add shrimp. Simmer for 5 minutes or until tender. Drain shrimp.
Heat to boiling crushed pineapple, then add orange Jell-O and stir until dissolved. Add cheese, mayo and milk. Mix well. Pour in mold and chill.
Line a 10 x 15 x 1-inch baking pan with waxed paper. Sift flour with salt and baking powder. Beat egg whites until foamy. Add cream of tartar; continue beating until stiff but not dry. Add sugar, a tablespoonful at a time, while continuing beating. Beat egg yolks with a fork. Add lemon juice and rind. Fold yolks into egg whites, mixing well. Fold in flour by tablespoonfuls. Pour batter into paper lined pan. Bake in moderate oven (375°) for 12 to 15 minutes. Turn cake at once on a tea towel which has been covered with confectioners sugar. Quickly peel off waxed paper and cut off any crisp edges.
Preheat oven to 350°. Grease 12 (1/2 cup) muffin cups. Mix together flour, sugar, baking soda and salt in large bowl. Combine bananas, butter, egg and milk in medium bowl. Add banana mixture to dry ingredients, mixing with wooden spoon until just combined. Add walnuts to mixture. Divide batter into muffin cups. Bake 25 minutes. Turn off oven and leave door slightly open for 10 additional minutes if you desire crispy tops. Otherwise, remove and serve warm or at room temperature.
Beat eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly with whisk until mixture thickens. Stir in vanilla. Cool quickly. Set in pan of ice water. Stir it. Cover and refrigerate until completely cooled, overnight. Fold in whipped cream and sprinkle nutmeg on top.
Combine and heat all ingredients except chicken. Place chicken in foil lined pan; pour sauce over it and cover with foil. Cook in preheated 350° oven for 1 1/2 hours. Remove foil and allow chicken to brown for 15 to 20 minutes.
Cook together the water, margarine and cocoa until bubbles. Remove from heat. Add sugar; stir well. Let cool completely. When cool, add eggs, flour, baking soda and vanilla. Beat 1 minute. Use 2 (9-inch) cake pans, a 13 x 9-inch pan or Bundt pan. Bake for approximately 30 minutes at 350°. Time may vary, depending on which pan you use. Enjoy!
Mix milk and lemon juice. Stir in remaining ingredients and pour into 2 ready pie crusts. Chill before serving.
Cook chicken; remove from bones and place in baking dish. Pour 2 1/2 to 3 cups broth over chicken. Melt butter. Add the flour, buttermilk and black pepper. Mix and spoon over chicken (this makes the crust). Bake at 425° for approximately 25 minutes, or until brown.
Peel and core apples; cut into wedges. In large pan, add water, sugar and 1/2 cup of cinnamon candy. Add apples; cook until tender. As you remove apples, add more to cinnamon mixture. If coloring becomes pink in color, add more of the cinnamon candy. Great with ham. Cinnamon broth can be saved and served with apple pie.
Soak coarsely grated (good size) apples in rum or lemon juice. Cream the eggs, butter and sugar. Combine flour, baking powder, cinnamon, nuts and chocolate. Add flour and apple mixtures to creamed ingredients. Pour into greased and floured spring-form pan; bake at 350° until done.
In large frying pan, fry bacon. Reserve grease. Set bacon on woodstove to keep warm. Add 1/4 cup olive oil to frying pan. Shake the chicken pieces in the flour, salt and pepper. Fry it in the hot bacon grease and olive oil until very crisp (15 to 20 minutes) over medium heat. Saute 3 medium onions, cut in wedges, until soft, but not brown. Add chicken, wine, sugar and thyme leaves. Simmer 30 minutes. Add mushrooms and olives; simmer 15 minutes. Remove to warm serving tray and top with crumbled bacon.
Heat soup, milk and cheese until cheese is melted, stirring occasionally. Combine rice, oregano and pepper in greased 1 1/2-quart shallow baking dish. Drain tomatoes, measuring 1/2 cup juice. Stir juice and water into rice. Slice tomatoes. Arrange most of the tomatoes on rice. Add onion, tuna and olives. Pour on sauce; sprinkle with potato chips. Arrange remaining tomatoes on top. Bake in a moderate oven at 375° for 20 to 25 minutes.
Peel and cut-up vegetables. Put in crock-pot. Add beef on top of vegetables and don't stir. Sprinkle tapioca and seasonings on top of meat. Pour beef broth and V-8 juice over all. Cook in crock-pot for 8 to 10 hours on low. Fifteen minutes before serving, stir stew to mix in tapioca, which will thicken the stew.
Combine Cheddar cheese, chilies and taco sauce (hot or mild) in a saucepan or top of double boiler. Melt on low heat or over simmering water, stirring often; add processed cheese and stir occasionally until all cheese is melted. Add hot water and stir thoroughly. Serve with raw cauliflower or broccoli or your favorite chips. Makes approximately 3 1/2 cups.
Dissolve jello in boiling water. Add frozen orange juice; stir until completely blended. Add Mandarin oranges; chill at least for 5 hours or overnight. Unmold onto large plate; garnish with fresh mint leaves and fresh orange slices, if wished.
Mix ground meat, bread crumbs, onion, milk, egg, parsley, salt, pepper and sauce. Shape into 1-inch balls. Melt shortening in large skillet; gently brown meatballs. Remove skillet. Pour off fat. Put meat, chili sauce and jelly in skillet stirring constantly until jelly is melted. Add meatballs and stir thoroughly until coated. Simmer, uncovered, for 30 minutes. Makes 60.
Rub inside of turkey with salt and pepper. Rub skin with butter. Fill turkey loosely with stuffing or prepare in a casserole. Wrap turkey in foil. Pour wine, brandy and herbs over turkey before closing foil tight. Roast turkey in hot oven (400°) for 3 1/2 hours. Fold foil back and roast for 30 minutes or until turkey is brown.
Grease casserole dish or baking pan. Wrap chicken breasts in bacon. Place each on top of ham slice in casserole pan, then pour mixture of soup and sour cream over chicken. Bake at 275° for 3 hours. Place on dry toast and serve.
Boil chicken breasts in seasoned water until tender. Cool; debone. Tear into bite-size pieces. Saute onion in butter. Add remaining ingredients except asparagus and almonds. Simmer sauce until cheese melts. To assemble, place a layer of chicken in large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350° until bubbly. Serves 6 to 8 generously. Cook 45 minutes to 1 hour. Serve with rice and salad. You can assemble in two casseroles and freeze one for later.
Boil noodles in salt water. Remove from heat; drain. Make white sauce. Add cheese and butter. Pour into buttered casserole. Bake at 350° for 30 minutes. Serves 5.
Brown hamburger meat with onion and green pepper. Add salt and pepper. Drain fat from mixture. Add 1/4 cup water. Cover and return to heat to tender pepper and onions. Add hamburger and noodles into casserole dish, 13 x 9-inch. Add tomato soup and mix together. Top with cheese. Bake at 375° for 30 minutes.
Beat together sugar, shortening and eggs. Add milk and soda mixture and beat well. Add flour; mix until batter is smooth. Drain berries and add to mixture, folding them in gently. Pour into muffin tins 2/3 full. Bake at 350° for 25 to 30 minutes.
Cook meat, bell pepper and onion. Boil macaroni for 5 minutes and drain. Season meat while cooking. Mix all ingredients and bake 30 to 40 minutes in 450° oven.
Place green beans between paper towels and squeeze until barely moist. Combine green beans and next 6 ingredients in a large bowl. Combine yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture; toss gently. Cover and chill. Serve on lettuce-lined plates.
Drain 1 can of pineapple. Save juice from one. Place pineapple in bottom of Pyrex dish. Distribute cheese over pineapple. Mix flour, sugar and pineapple juice. Stir well. Fold in with cheese and pineapple, altogether. Crush Ritz crackers and layer on top. Pour butter on top. Cook on 350° for 30 to 35 minutes, until bubbly.
In large Tupperware mixing bowl, dissolve yeast in water; stir in sugar, salt and half the flour. Beat until smooth. Add egg and shortening. Beat in remaining flour until smooth. Scrape down the sides of the bowl with paddle scraper. Seal. Let rise in a warm place until double in size. Punch down dough. Turn out on pastry sheet. Press dough flat. Cut with cutter or shape cloverleaf. Place in tins. Let rise again. Brush with melted butter. Sprinkle with seed if desired. Preheat oven to 400°. Bake 15 to 20 minutes.
Combine eggs, milk, salt and pepper. Dip fish in mixture. Roll in cornmeal to coat. Heat oil to 370°. Fry until golden brown. Drain on paper towels.
Melt margarine over low heat. Add the flour and stir until smooth. Mix in the brown sugar and eggs, stirring until well blended. Turn the heat up to medium and cook for 5 minutes, stirring constantly. Remove from heat; add vanilla and pecans and set aside. Mix the brownies according to the directions and pour batter into a 9 x 13-inch pan. Spoon the filling over the brownie mixture and bake for 30 to 35 minutes at 350°. Makes 24 brownies.