HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger, drain. Add chili mix; place hamburger and corn in bottom of casserole dish. Spread Cheez Whiz on top of hamburger. In separate bowl, mix cornbread adding corn. Spread this mixture on top of hamburger mixture and Cheez Whiz. Bake 425° for 30 to 40 minutes until knife comes out clean.
In skillet, cook ground beef, onion and green pepper until meat is browned; drain. Add tomato sauce, water, chili powder, paprika and salt. Simmer 15 minutes.
Melt margarine and chocolate over hot water in a double boiler. Mix in remaining ingredients. Pour into a greased 8-inch pie pan and bake at 325° for 25 to 30 minutes. Cool, then top each serving with a scoop of vanilla ice cream and if desired chocolate sauce.
Saute' chopped onion in margarine. Add mushroom soup, Cheez Whiz, broccoli and cooked rice. Mix together. Bake 20 - 30 minutes at 350°.
Combine zucchini, onions, and salt. Mix well and cover with ice cubes. Let stand for 3-4 hours and then drain. Combine remaining ingredients into a pot. Stir well. Add zucchini, onion, and pepper. Bring to a boil, stirring occasionally, about 20-30 minutes, until soft. Pack into hot jars.
Lightly spoon flour into measuring cup. Blend ingredients at low speed until moistened. Beat 2 minutes at medium speed, scraping bowl occasionally. Pour in pan and bake 60 to 70 minutes at 350°.
Combine all ingredients by hand. Spoon onto ungreased cookie sheet. Preheat oven to 350°. Bake 10 to 12 minutes or until just turning brown on bottom. Makes 40 to 50 cookies.
Mix mayonnaise, cheese and mustard in small bowl. Measure out 1/3 cup and refrigerate. Brush both sides of chicken with the remaining mixture. Coat well with the corn flake crumbs. Bake in preheated 400° oven 20 minutes or until golden brown.
Saute pepper and onion in butter. Add sauce and heat on low. Add soy sauce, vinegar and sugar and simmer for 1 1/2 hours. Simmer very low. Add more soy, vinegar and sugar to taste if needed. Cook ground beef and drain grease. Add to sauce and serve on hamburger buns. For special occasions, substitute roast beef. Great for an easy holiday buffet.
Mix all ingredients together except 7-Up, which is added just before serving. Add ice cubes and slices of lemon and oranges for decorations. Serves 12 (4-ounce) glasses.
In saucepan, brown beef; drain. Add chili, cheese and green chilies. Heat over medium to low heat, stirring frequently until cheese melts.
Spray large roaster with Pam and empty corn puffs into it. Cook brown sugar, Karo and oleo in saucepan until it comes to a boil. Remove mixture from heat and add baking soda. Stir until dissolved. Mixture will foam up a little. Pour mixture over puffs a little at a time. Toss and coat well. Bake at 250° for 1 hour. Toss every 15 minutes.
Preheat oven to 400°. Coat muffin pan with nonstick cooking spray or use paper cups. Combine flours, salt and baking powder. In a separate bowl, combine oil, sugar, egg whites and milk. Add liquid mixture to dry ingredients and mix together. Stir berries lightly into the batter. Spoon the batter into muffin tin. Bake for 15 to 18 minutes or until slightly brown.
Thaw berries and mash into a glass 9 x 13-inch dish. Add pineapple with juice. Pour in Eagle Brand milk and mix well. Add Cool Whip. Freeze and serve. Easy and good!!
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce temperature to 350°. Cut 6 slices of cheese into pieces; set aside.
Simmer chicken in water with seasonings, celery, parsley and onion until tender. Strain and reserve stock. Bone chicken and leave in nice pieces. Brown rice in margarine until golden brown, stirring constantly. Add chicken stock and simmer. While rice is simmering, add all the ingredients, one by one, as you get them prepared. Last, add the boned chicken. Mix well and pour into a large casserole. Bake at 400° for 1 hour. It should be juicy and moist. If somewhat dry, add more chicken broth or spaghetti sauce. Serves 8 to 10.
Combine tapioca, jello and pudding mix with water; cook until thick and bubbly, stirring constantly. Will burn easily. When cool, mix with topping and drained oranges. (Drained juice may be used as part of water.) Serves 8 or 9. Goes great with ham or roast.
In medium mixing bowl, stir together softened ice cream, crushed cookies and 1/2 cup chopped pecans. Pour into Keebler pie crust and freeze until firm. While this is freezing, mix together cream cheese and caramel topping in medium mixing bowl with electric mixer on low speed until creamy. Spread cream cheese/caramel mixture over frozen ice cream mixture, then carefully spread Cool Whip on top. Sprinkle with chocolate chips and pecans. Return to freezer until firm, about 4 hours. Makes 6 servings.
Mix flour, shortening and enough cold water to make a stiff dough. Divide dough in half and roll out thin. Spread each half with 2 cups apples and roll up. Repeat with other half. Put rolls in 9 x 13-inch pan. Bring to boil in a pan the white sugar, brown sugar, water and margarine. Pour this over the rolls in pan. Bake at 350° for 45 minutes. Dip liquid on pastry once or twice while baking.
Butter sides of a heavy 2-quart saucepan. In it melt the 1 cup butter. Add sugar, water and corn syrup. Cook over medium heat to 290° (soft crack stage), stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280°. Remove from heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately turn into a buttered 13 x 9 x 2-inch pan. Wait 2 to 3 minutes for toffee surface to firm, then sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee; sprinkle with the finely chopped nuts. Chill until chocolate is firm; break into pieces. Makes about 1 1/2 pounds.
Preheat oven to 350°. Sift together flour and baking soda. Set aside. Blend vanilla, oil and sugars together. Add egg whites and blend well. Stir in flour, oatmeal and nuts. Spray cookie sheet with cooking spray. Drop dough onto cookie sheet with teaspoon. Bake for 8 minutes. Makes 72.
Preheat oven to 425°. Peel potatoes; cut in finger-size pieces. Place in casserole; sprinkle with remaining ingredients. Bake, covered, for 45 to 50 minutes. Yields 4 servings.
Mix; pour in buttered dish. Bake at 350° for 20 minutes. Top with miniature marshmallows; cook until brown.
Brown first 3 ingredients in a skillet. Add pinch of sugar and remaining ingredients and cook over slow heat with 1 quart of water and Worcestershire to taste. Cook a minimum of 1 hour.
Cook potatoes in peelings until not quite done. Peel and grate after cooling. Grate cheese and add to potatoes. Saute onions in 1/4 cup butter. Add sour cream and soup to onions. Mix together with potatoes and cheese. Put mixture in a 13 x 9-inch greased pan. Top with crushed cornflakes, mixed with melted butter. Sprinkle with parsley flakes. Bake at 350° for 45 minutes.
Saute the onion and almonds in margarine and add to rest of ingredients in a large casserole dish. Cover top with cheese. Bake 30 minutes at 350°.
Combine all ingredients and mix well. Spoon into lightly greased baking dish. Bake at 350° for 20 minutes. Serve hot with assorted crackers.
Combine flour and salt. Cream butter. Add sugar and vanilla and cream well. Stir in dry ingredients. Knead a few times on very lightly floured board. Chill dough for 1 hour. Pat into a 9 x 13-inch pan. Score with fork or imprint with a fancy design. Bake in slow oven, 325°, for 20 to 30 minutes or until delicately brown.
Combine soup, milk, chopped onion and green pepper, blending well. Layer potatoes and sausage in 2-quart casserole. Pour soup mixture over each layer; sprinkle with cheese. Dot with margarine. Cover; bake at 350° for 1 hour and 15 minutes, or until potatoes are tender.
Brown onion in butter or oil. Add seasonings and chicken. Brown 10 minutes. Add water. Cover and let simmer slowly until tender. Remove chicken. Add sour cream to drippings in pan and mix well. Add dumplings. Arrange chicken on top. Heat through and serve.
Break crab meat into chunks. In a casserole, layer 1/2 of crab meat, 1/2 of peas, 1/2 of mushrooms and 1/2 of pimentos. Repeat layers with remaining ingredients.
Make jello by directions on box. While jello is cooling, mix nuts, cream cheese and mayonnaise. Fill pear halves with mixture. Put in oblong deep dish. When jelly is cool, pour over the pears. Put in refrigerator until ready to serve. Cut each half separate and serve on lettuce leaf, if desired.
Combine all ingredients in saucepan over medium heat; mix well. Cook, stirring until the mixture sticks together and forms a large ball. Pour into waxed paper. Let cool. Store in a covered container until children are ready to play with it. Makes 2 cups.
Mix soy sauce, brown sugar and seasonings. Add beef strips; let stand 10 minutes to marinate.
Cook eggplant until tender. Mash and add all ingredients, except cheese. Mix. Put into a 1-quart baking dish with cheese on top. Bake at 350° for 30 minutes.
Melt Crisco in a large iron skillet. Roll chicken in flour. Sprinkle with salt and pepper. Fry for 20 minutes on each side. Cook on medium-high until brown.
Grease or spray pans. Beat egg whites, whipping cream, 2 1/2 cups sugar and water. Slowly add flour beating as you go. Bake at 350° for 20 minutes. Grate coconut after taking milk. Use milk from coconut, add with 1/2 cup water and 1/2 cup sugar (having about 3/4 cup altogether). Bring to boil long enough to dissolve sugar. Slowly drizzle over layers. Make fluffy white frosting. Frost cake; cover with grated coconut. Use 9-inch pans.
Mix together well. Roll in lengths with plastic wrap, then refrigerate 24 hours. Remove plastic wrap and bake in a shallow pan at 300° for one hour. While still warm, pat off excess fat with paper towels. Cool before slicing.
Peel and grate potatoes (blender may be used). Grate onion into potatoes. Add eggs, matzo meal, salt, pepper and garlic to make a smooth batter (fairly heavy like pancake mix). Drop by spoonfuls into hot oil and brown in deep frying pan. Drain on paper towels. Serve with sour cream or applesauce.
Mix in pan and heat until thick, stirring constantly. Pour into baked pie shell. Sprinkle with nutmeg.
Brown ground beef and onion. Drain off any excess grease. Add salt, pepper, chili powder and olives. Mix tomato sauce and enchilada sauce together. Add 1/2 of the sauce to meat mixture. Mix well. Lightly spray 9 x 13-inch pan with Pam and all 10 tortillas (both sides). Put 3 1/3 tortillas on bottom of casserole, 1/3 meat mixture on top of tortillas, then 1/3 of shredded cheese, then 1/3 of Velveeta cheese. Sprinkle with Parmesan cheese. Repeat this 2 more times, ending with Velveeta. Pour remaining sauce over top and sides of casserole. Sprinkle with Parmesan. Cover with foil and bake for 45 minutes at 350°.
Mix all ingredients together and pour in casserole dish and bake for 30 to 45 minutes at 325° or 350°.
Combine butter and graham cracker crumbs. Beat in peanut butter and sugar. Spread into 13 x 9-inch pan. Frost with melted chocolate. Let frosting set at room temperature, then cut into squares. Makes about 3 dozen.
Peel outside leaves and stem from cauliflower. Place in pan and steam until tender. Take from pan and put on a casserole dish and spread with mayonnaise. Place under broiler until brown. Salt and pepper to taste. Cut in slices and serve.
Mix dough according to directions. Place on waxed paper covered with cornmeal. Knead meal into dough. Roll out. Reserve 2 tablespoons olive oil and use the rest to oil the pan. Place dough on pan. Spread remaining oil on top. Spread on the sauce. Put on remaining ingredients, spreading the cheese last. Bake at 450° for 15 to 20 minutes.
Rinse black beans; mash and mix with garlic. Heat oil. Add bean mixture and saute for 1 minute. Add chicken and saute. Add salt and onion. Cover and cook until almost done. Add green peppers, cornstarch and oyster sauce. Cover and simmer until done.
Put noodles in a large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham, watercress, mushrooms and noodles. Return to boil. Cover; turn off heat and let steep until vegetables are crisp-tender, about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning to taste. Serve in deep bowls; sprinkle with green onions.
Mix dry ingredients. Beat egg and add to milk. Mix with the dry ingredients. Drop by spoonfuls on top of meat or chicken stew. Cover and cook 15 to 20 minutes without removing the cover.
Combine the cocoa, salt and sugar. Stir in the milk. Bring to a boil over medium heat until soft-ball stage. Remove from heat; add oleo and vanilla. Do not stir. Cool to room temperature. Beat with wooden spoon for 10 minutes. Pour in a square pan; let set, then cut into squares.
Put all ingredients (except Rice Krispies and nuts) in thick boiler, turn on heat; let cook 6 minutes, stirring all the time. Then add Rice Krispies and chopped nuts. Let cool and roll into small balls and roll in powdered sugar. Can be frozen well, if packed in tight container.
Put in crock-pot in this order. Do not stir. Cover and cook on low 10 to 12 hours or on high 4 to 6 hours. Do not lift lid or stir during cooking. Makes 12 cups.
Mix all ingredients. Bake at 250° for 6 hours in a covered casserole. Serve over wild rice.
Mix first 5 ingredients in a large bowl; blend and beat at medium speed for 4 minutes. Stir coconut and nuts. Pour into a greased, floured 10-inch tube pan. Bake at 325° for 60 minutes. Cool 15 minutes; remove from pan.
Mix first 8 ingredients then add last 4 ingredients. Bake 1 hour at 350° in 13 x 9 x 2-inch pan.
Empty envelope into a bowl. Add boiling water and stir. Add ice cubes (to cool). Let stand 1 minute.
Mix cabbage, onion, peppers and salt in a large bowl. Cover with ice water. Cover container. Let stand overnight. Next morning, drain well and pack lightly in sterilized jars.
After rice has cooked, mix all the ingredients. Bake in 400° oven 45 minutes or until middle is firm.
Bake yellow cake as directed in two 9-inch round cake pans. Poke holes in cake. Mix can of condensed milk and coconut milk together and pour over cake while still warm and let stand until mixture is absorbed in the cake. When cool, cover cake with Cool Whip and sprinkle cake with coconut.
Brown pork chops. Mix all other items together. Place pork chops in baking pan and pour mixture over chops. Cover and bake at 350° for 1 hour.
Cook chicken in oil over medium heat about 15 minutes, until brown. Drain. Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat, cover and simmer 30 minutes or until chicken is tender. Place chicken in an ungreased 9 x 9-inch baking pan or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate 8 hours. Heat at 400°. Bake 40 minutes.
Cook carrots and drain; cool. Combine last five items and bring to boil; pour over carrots, onions and green peppers. Let stand overnight.
Drain pineapple and mix pineapple, cream cheese, cherry pie filling, Cool Whip and Eagle Brand milk altogether. Refrigerate.
Fry fat back. Leave 4 tablespoons grease in skillet. Stir in cornmeal and flour. Brown. Add buttermilk and stir until it boils. Serve over cornbread or fried potatoes.
Preheat oven to 325°. In a large bowl, combine eggs and sugar. Add milk and vanilla. Mix well. Cut toast in small pieces. Stir toast, salt, cinnamon, liquid Butter Buds and raisins into egg mixture. Pour into a shallow 2-quart baking dish that has been sprayed with a nonfat cooking spray. Set the baking dish into a larger shallow pan. Pour hot water into larger pan to depth of 1-inch. Bake for 1 hour, or until a knife inserted in center comes out clean. Serve warm.
Trim excess fat from around steak. Pound flour into both sides of steak; sprinkle with salt and pepper. Heat oil in large skillet; add steak and brown well over medium heat. Place steak in a 12 x 8 x 2-inch baking dish. In the drippings in the skillet, lightly cook onion, celery, mushrooms and garlic. Stir in tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly with foil. Bake at 300° for 1 1/4 to 1 1/2 hours. Makes 4 to 6 servings.
In large bowl, blend together all ingredients. Pour in shell. Bake at 375° for 50 to 55 minutes.
Boil rice with salt until soft. Add 2 cups milk and sugar. Let come to boil. Add egg and vanilla. As soon as it comes to a boil, add cornstarch and 3/4 cup milk (which has been shaken together in a shaker) and boil until thick, stirring constantly. Eat warm or cold.
Simmer vegetables and seasonings in water just until tender. Blend milk and flour. Add vegetables and cook until thickened. Add cheese and stir until melted. Do not overcook.
Place nuts in the bottom of a well-greased Bundt pan. Place rolls on top of the nuts. Sprinkle dry pudding mix on the rolls. Melt together the butter and the brown sugar and then drizzle over pudding mix. Let stand overnight to thaw and rise. Bake at 325° for 30 minutes.
Mix all of the ingredients except flour together. Measure out 4 cups flour and add gradually until the dough is the right consistency to roll. Do not make dough too dry. Roll the dough out thin and cut in desired shapes. Bake at 350° for about 12 minutes. Sprinkle sugar on top of each teacake.
Saut onions in melted butter for 10 minutes in large kettle. Add flour and cook 4 to 5 minutes, stirring until flour is absorbed. In separate container, combine water, bouillon, flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture 1 pt. at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer 15 minutes. In separate container, potatoes should be brought to a boil and simmered 20 minutes. Add potatoes to soup mixture to complete.
Fry spareribs in oil until brown. Add ginger and garlic. Mix sugar, salt, shoyu, vinegar and water; pour over spareribs. Cook for at least 1 hour on low heat or until spareribs are soft. Thicken gravy with flour or cornstarch. If gravy begins to lessen, add more water as you are cooking so not to burn the spareribs. Serves 4.
In a large mixing bowl, combine mayonnaise, sugars, vanilla and mustard. Stir in milk. Gently fold in potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. Chill several hours or overnight. Serve in a bowl lined with lettuce leaves. Sprinkle paprika and parsley on top. Yields 6 quarts.
Cook rice; cook broccoli. Spread rice in 13 x 9 x 2-inch pan. Add broccoli, ham or chicken and cheese. Add blended cheese soup with mayonnaise, mustard and curry. Spread over all. Sprinkle Parmesan cheese on top. Bake 45 minutes in 350° oven.
Mix the first 4 ingredients like pie crust. Keep 1 cup for topping. To the remainder, add the remaining ingredients. Mix together. Put in a greased 9 x 13-inch pan and sprinkle the 1 cup reserved mix for topping over the top. Bake at 350° for 25 to 35 minutes. Serve with whipped cream.
Cream butter and sugar. Add beaten eggs. Combine peanut butter, vanilla and flour to mixture. Roll cookies into a ball and mash with a fork for a crisscross pattern. Bake at 375° for 10 minutes.
Soak bread crumbs in milk. Combine with remaining ingredients except cheese and catsup. On a sheet of waxed paper, spread meat mixture to form a 10 x 12-inch rectangle. Sprinkle with grated cheese and roll up like a jelly roll. Place seam side down in a lightly greased 1 1/2-quart glass loaf pan. Bake meat loaf uncovered at 325° for 45 minutes. Cover with catsup and cook 1/2 hour longer.
Thaw dough according to package directions. On a lightly floured surface, pat or roll dough into a 12 x 6-inch rectangle. (If dough is difficult to roll, let it rest for 10 minutes for easier handling.) Cut crosswise into twelve 6 x 1-inch strips. With your fingers, stretch each strip to 10 inches long.
Boil brown sugar and butter for mix. Do not stir! Line cookie sheet with aluminum foil. Place one layer of crackers on cookie sheet. Pour sugar mixture on crackers. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips and peanut butter chips on crackers. Cool 10 minutes. Swirl with fork covering all crackers well. Refrigerate; when cold pull apart.
Combine and pour into graham cracker lined pan. Bake at 350° for 30 minutes. Remove from oven. Cool 15 minutes. Combine 1 pint sour cream, 1 teaspoon vanilla and 1/4 cup sugar. Spread over cheese mixture. Bake at 450° for 10 minutes. Chill. Use any topping or plain.
Soften cream cheese, add mayonnaise, sour cream and Parmesan cheese; make creamy. Chop artichoke hearts. Add to cheese mixture. Add garlic and dill. Bake 1/2 hour at 350°. Serve with jumbo corn chips.
Boil water and sugar for 3 minutes. Let cool. Add remaining ingredients. Freeze. Add ice and Sprite or Seven-Up to taste.
Brown hamburger and onions. Mix beans in 5-quart Dutch oven. Add remaining ingredients. Bake at 300°, uncovered, for 1 1/2 hours.
Put 3 cups water in a saucepan with the orange peel, cinnamon stick and salt until boiled. When starts boiling, add rice (rice must be washed). Put top on saucepan and let rice boil under low flames (until dried).
Preheat oven to 250°. In a large shallow roasting pan or two 13 x 9 x 2-inch baking pans, spread popcorn and nuts. In a heavy 1 1/2-quart saucepan, stir together sugar, margarine and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking for 5 minutes without stirring. Remove. Stir in vanilla and soda. Pour over popcorn; stir to coat. Bake, uncovered, stirring occasionally for 1 hour. Cool. Break apart and store in airtight container.
Mix all dry ingredients together. Stir in syrup, grease, eggs and milk. Pour in flat pan and bake.
Cut meat into strips. Add meat to oil and brown for 5 minutes. Stir in water, onion, garlic salt and ginger. Cover and simmer 12 to 15 minutes. Add green pepper strips last 5 minutes. While meat simmers, cook rice. Blend cornstarch, sugar and soy sauce. Stir into meat mixture until thickened; heat through.
Combine eggs, salt and sugar. Add milk and vanilla slowly. Bake at 450° for 10 minutes. Reduce heat temperature to 325° and bake 30 to 40 minutes.
Combine artichoke hearts, mayo, crab meat, cheese and garlic powder in medium bowl, stirring well. Spoon mixture into a lightly greased 1-quart casserole. Cover with wax paper and microwave on Medium (50%) for 5 to 6 minutes or until heated thoroughly, rotating a half turn after 3 minutes, if microwave does not have a turn table. Sprinkle with parsley and paprika. Serve immediately with crackers.
Cook syrup until it spins a thread. Turn off heat; add soda. Mix well. Pour over popcorn. Mix well. Butter your hands and form popcorn balls.
Melt yeast in 1/4 cup warm water and 1 teaspoon sugar. Combine 2 cups flour with other dry ingredients. Add eggs and yeast mixture. Knead. Let rise until double; punch down and let rise again. Make rolls. Bake on greased baking sheets for 15 to 20 minutes at 350°. Makes 3 to 4 dozen.
Dice the bacon; cook in a large skillet until crisp. Crumble in ground beef and brown well; drain off excess fat. Add remaining ingredients, slightly breaking up tomatoes and dampening macaroni. Cover and simmer gently for 20 to 30 minutes, stirring occasionally. Serves 4 to 6.
In a 9-inch nonstick skillet, melt margarine, add vegetables and saute over medium heat until carrot is tender-crisp. Add chicken and stir to combine. Sprinkle flour over vegetable mixture and stir quickly to combine; cook 1 minute. Continuing to stir, add broth gradually and bring to a boil. Reduce to low and let simmer until thickened (5 minutes).
Combine orange jello, bananas, pineapple and marshmallows. Add reserved juice, plus water, to make 1 cup. Let jello get firm.
Brown meat and onion in butter. Add other ingredients (except tortillas and grated cheese). Cut tortillas into quarters. Spoon some meat mixture into casserole followed by a layer of tortillas and then cheese. Repeat until all meat mixture is used ending with meat on top. Bake at 350° for 1 hour.
Combine orange juice, bananas, pineapple, lemon juice and sugar substitute in a large mixing bowl. Freeze until firm.