HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a deep baking dish with foil. Put steaks in bottom of pan. Mix other ingredients and pour over meat. Cover with foil and bake in a 375° oven for about 1 hour until tender. Season with salt and pepper.
Pour into unbaked 9-inch pie shell. Bake in preheated 350° oven for 30 to 35 minutes.
In a 2-quart pan, whisk sugar, flour, salt, pepper and mustard. Whisk in water until smooth. Whisk in egg yolks and blend. Add rest of ingredients, except oil; whisk constantly. Cook until thickened (5 minutes). Do not let boil. Take off heat and beat in oil. Store in covered container. Makes 1 1/2 cups.
Preheat oven to 350°. Mix butter and sugar until white. Add vinegar and almond; mix. Add dry ingredients; mix. Drop by teaspoonful on ungreased sheet. Bake for 10 to 12 minutes.
Combine eggs (applesauce) oil, vanilla, and zucchini. Add rest of ingredients. Batter will be thin.
Blend the pumpkin, eggs and vanilla. Add sugar, cinnamon, ginger, salt, cloves and allspice. Mix these ingredients well. Add canned milk and continue to mix well. Pour into a greased and floured 13 x 9-inch pan. Spread dry cake mix on top evenly. Sprinkle on nuts and melt margarine and pour over top. Bake for 1 hour and 20 minutes at 350°.
Peel and clean shrimp. Cut large ones in half. Shred cabbage. Slice pepper and combine both with shrimp. Chill. Combine sour cream, lemon juice, Worcestershire sauce and seasonings for dressing. Chill. Add toasted, blanched, slivered almonds and dressing to shrimp mixture. Toss lightly. Serve on salad greens. Serves 6.
Combine sugar, flour and nutmeg; cut in margarine until mixture resembles coarse crumbs. Add nuts. Arrange yams and apples in casserole. Sprinkle with sugar mixture. Bake at 350° for 35 minutes. Sprinkle marshmallows over top; broil lightly.
Combine flour with brown sugar and stir in rest of ingredients. Cook over heat for about 6 minutes, stirring constantly until thick.
Split rolls all at once (do not break apart). Spread with mixture of first five ingredients both top and bottom layer with ham and cheese. Put rolls back together and brush mixture on tops. Bake for 10 minutes at 350°. Cut apart with sharp knife. Can be made ahead and frozen.
In skillet, brown ground beef, onion, garlic; drain. Stir in marinara sauce and water. In 13 x 9-inch baking dish, layer 1/3 of sauce mixture, half of uncooked lasagna noodles, half of combined Ricotta cheese, 1/4 cup Parmesan cheese and parsley and half of Mozzarella cheese. Repeat ending with sauce mixture. Cover with plastic wrap; vent. Microwave at High 10 minutes or until sauce boils. Microwave at Medium (50% power) 30 to 35 minutes or until pasta is tender, rotating dish half turn after 15 minutes. Uncover; top with remaining Parmesan cheese. Let stand 10 minutes before serving. (Can put together the night before except for cooking and refrigerate.)
Pour water over rolled oats; let stand. Cream oleo, sugar and eggs. Add flour, soda, salt and cocoa plus 1/2 package of chips. Pour batter into 9 x 13-inch pan. Sprinkle remaining chips and walnuts on top and bake at 350° for 40 minutes or a little less.
In large saucepan, combine chili, vegetable juice and onions. Cook 5 minutes over medium heat. Stir in mixed vegetables. Cover. Simmer an additional 4 minutes. Serve over rice. Serves 4.
Beat egg well. Mix with other ingredients, except sour cream. Shape into cakes and cook like hamburgers. Remove meat to serving dish. Heat sour cream in same pan and pour over meat. Serve with mushrooms. Serves 4.
Put all ingredients in mixing bowl and mix until forms a soft ball. Pinch off in small pieces. Mash each down with a fork. Bake on ungreased cookie sheet at 375° until golden brown.
Preheat oven to directions for rolls. Slice hot dogs so that you can insert cheese. Roll the hot dogs into each crescent roll. Cook as directed for the rolls.
Beat the paste, butter, sugar, egg yolks and almond extract until light and fluffy, 5 minutes. Beat in flour and salt. Beat egg whites with electric mixer until stiff peaks form; fold into almond mixture. Divide 3 ways. Add food coloring. Heat in a 350° oven. Heat preserves; spread over top. Cover with plastic wrap; press down. Keep in refrigerator overnight.
Mix together cream cheese and dip. Place in plate with lip. Sprinkle with 1/2 package dry taco mix. Layer ingredients, 1 at a time. Sprinkle with shredded cheese, then other 1/2 package of taco mix. Refrigerate. Serve with favorite tortilla chips.
Heat oven to 400°. Mix eggs, sugar, butter, corn syrup, oatmeal and vanilla. Pour into unbaked pie shell. Place in 400° oven for 15 minutes, then lower heat to 350° and continue baking 30 to 35 minutes.
Mix sugar cookie mix as directed on box. Spread on pizza pan or cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool. Mix cheese and sugar until smooth. Slice bananas and soak in pineapple juice for 10 to 15 minutes. Drain. Spread cream cheese mixture on cooled cookie crust like icing. Put pineapple and other fruit on and sprinkle with nuts and coconut.
Combine yeast and water in a bowl; let stand for 5 minutes. Combine flour, baking powder, baking soda, salt and sugar. Make a well in the center. Combine eggs, buttermilk and oil. Add to flour mixture. Stir in yeast. Cover and refrigerate for 8 hours or overnight.
Combine cranberries, orange, apples, pineapple and sugar. Let stand 2 hours or more. Mix Jell-O with 2 1/2 cups boiling water. When it begins to gel add the first mixture and chill over night.
Use pie crust and place pecans on crust. Pour mix in pie crust slowly. Place remainder of pecans in mixture. Bake at 350° for 45 minutes to 1 hour.
Rub chops with salt and pepper and sprinkle with half of garlic salt. Set aside for 10 minutes. Gently coat chops with 1/3 cup of the flour, shaking off excess.
Combine together the cream cheese, powdered sugar and Cool Whip. Pour into baked pie crust. Spread strawberry glaze (1/2 jar) over this, then cut the strawberries into halves. Place over the glaze. Spread remaining glaze over the strawberries. Top with whipped cream. Chill for 2 hours.
Place leftover chicken (deboned) in food chopper until finely chopped; add eggs and chop (pickle relish, celery and apple can be chopped in food chopper or by hand); mix together and season with salt and pepper to taste. Moisten with real mayonnaise to desired consistency.
Mix all together. Serve with apples or oranges, bananas or any type of fruit that you eat with your fingers.
In a large mixing bowl, combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/2 cup melted margarine, salt and pepper. Mix well. Fold in the thawed hash brown potatoes. Turn mixture into a greased 9 x 13-inch baking dish. Toss together cornflakes or potato chips and 1/4 cup melted butter. Sprinkle over potato mixture. Bake at 350° for about 1 hour or until the casserole is golden brown and the potatoes are tender.
Cream sugar and margarine. add eggs and beat well. Blend in flour and then add vanilla extract and nuts. Bake in a well greased 13x9 x2 inch pan at 300 degrees for 45 minutes. Cookies will fall. When cool sprinkle with sugar and cut into squares.
Brown hamburger in a skillet. Add salt and pepper. Peel, cook and mash potatoes until done. When hamburger is done, put in an 8 x 8-inch pan. Add tomato soup. Put green beans on top. Add the egg and salt and pepper to the mashed potatoes. Put over the beans. Bake at 375° for 30 minutes. Serves 6.
Combine ingredients in order given. Mix well; pour into greased 10-inch pie pan. Bake 45 minutes at 350° or until golden brown. Middle will appear soft, but when done will have crust all over. Slice when cooled.
Mix all ingredients in mixer. Grease and flour tube cake pan. Bake in cold oven at 325° for 1 hour and 15 minutes. Don't open oven door at all while cooking. Cool on rack.
In a bowl or bag, combine flour, salt and cayenne pepper. Add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter in a 13 x 9 x 2-inch baking pan. Place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350° for 30 minutes.
In a large skillet, heat oil and saute ham, green pepper and onion until lightly browned. Stir in tomato sauce, sugar, vinegar, chili powder, mustard and pepper; simmer 10 minutes. Meanwhile, warm pita loaves in oven. Cut pita in half and with fingers, spread pocket open in each half and spoon in ham mixture or fill hamburger buns.
Mix tuna, cheese and 1/4 cup bread crumbs into beaten eggs. Turn into 1-quart casserole and top with remaining buttered bread crumbs. Set in pan of hot water. Bake in 350° oven for about 35 minutes or until set.
Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add egg, mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. Combine baking powder and reserved 1/4 cup liquid. Stir into salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil and fry without crowding for 3 to 5 minutes or until golden brown on all sides. Drain on paper towel. Garnish with dill and lemon wedges.
Beat eggs well; add oil and	beat, then add flour gradually.	Grease 6 to 8	Pyrex custard	cups. Put enough mixture in each to fill cup 1 inch. Place the cups on cookie sheet and bake in 400° preheated oven for 40 minutes. Do not open oven door during baking. Cool on cake rack completely.
Sprinkle 2 tablespoons salt over the cucumbers and onions; let set 2 hours. Mix with sugar and vinegar. Place in small containers using all the liquid and freeze.
Sift together the flour, baking powder, soda and salt. Cream together the butter, brown sugar and egg; add the oatmeal, coconut and pecans. Add the flour mixture (a little at a time). Chill. Roll 1 teaspoon dough into balls. Roll balls in crushed Rice Krispies or cornflakes (about 1 cup). Flatten with bottom of glass. Bake at 350° for 8 to 10 minutes.
Lightly grease with oil a Bundt pan. For each can of biscuits, cut biscuits into quarters and dip in margarine, then roll in sugar and cinnamon mixture. Place in bottom of Bundt pan. Sprinkle with 1/2 cup of nuts. Add next layer of biscuits, cut into quarters and dipped in margarine, then rolled in sugar and cinnamon mixture. Sprinkle the top with the rest of the nuts and bake at 400° for 35 to 40 minutes. Serve warm.
Brown roast. Place in heavy duty foil paper. Sprinkle onion soup on top. Mix water with soup and pour over all. Bake at 325° to 350° for 3 1/2 hours.
First layer is bean dip. Second is guacamole. Mix together the sour cream, mayo and taco seasoning; this is the third layer. Top with cheeses, tomato and black olives. Serve with tortilla chips.
Beat the first 2 ingredients until fluffy. Add remaining ingredients. Mix well. Chill 2 hours.
Mix melted butter, brown sugar, flour and nuts. Bake at 350° for 20 minutes, turning until crumbly. Spread 2/3 on bottom of pan; save rest to put on top. Beat together sugar, strawberries, lemon juice and egg whites until firm peaks. Then add 1 cup of whipped cream. Spread in pan. Sprinkle rest of topping on. Place in the freezer for at least 6 hours.
Cook yellow rice mix according to package. Mix with other ingredients. Pour into casserole. Bake at 350° for 20 to 30 minutes.
Thaw spinach and drain to remove most of the liquid. Add scallions. Mix in cottage cheese and finely crumbled Feta cheese. Add beaten eggs and nutmeg. Mix thoroughly. Melt butter. Place wax paper on counter and set fillo dough out with damp cloth over. Brush bottom of baking pan with butter. Layer 15 sheets of fillo dough, brushing each with butter. Carefully spread with spinach mixture. Sprinkle with Parmesan cheese and layer the other 15 sheets, spreading each with melted butter. Slice before baking. Bake at 350° for 45 minutes.
Clean mushrooms with damp paper towels. Remove stems; set mushroom caps aside. Finely chop stems and set aside. Coat a large, nonstick skillet with cooking spray. Place on medium heat until hot. Add mushrooms caps and saute 5 minutes. Remove from skillet and drain on paper towels. Coat skillet with cooking spray; add reserved mushroom stems and green onions. Saute until tender. Remove from heat; stir in breadcrumbs, Parmesan and salt; set aside.
Blend the cream cheese. Add salmon. Add chopped green onions to taste. Mix and serve with crackers or chips.
Cook and debone 4 chicken breasts. Preheat pie shells according to directions. Mix cut up chicken, cooked broccoli, mayonnaise and soup together. Add salt and pepper to taste. Pour in individual pie shells. Cook at 350° for 15 minutes. Top with cheese. Cook 15 to 20 minutes longer.
Mix filling ingredients in top of double boiler and cook over hot water until thick. Cool slightly, then add 1 teaspoon of vanilla. Pour mixture in pie shell and let cool.
Combine beef, egg, garlic salt and onion flakes. Toss lightly in a large nonstick pie pan. Spread the meat mixture to line the bottom and sides of the pan. Bake in a preheated oven at 450° for 10 to 12 minutes until browned. Remove from oven and pour in tomato sauce. Stir together the cheese and seasoning and sprinkle over the tomato sauce. Return to oven for an additional 5 to 7 minutes. To serve, cut into wedges. Makes 6 servings.
Mix ingredients and bake in greased tube pan at 325° for 1 1/2 hours.
Fry tortillas in shortening. Do not overcook. Put a broken egg on top of each tortilla. Do not break the yolk. Put a spoonful of tomato sauce on each. Put slices of cheese and avocado on each.
Blend Dream Whip and milk. Add in the sugar and vanilla. Blend in cream cheese. In a separate bowl, crush 1 1/2 packaged graham crackers. Pour into a 9 x 13-inch dish. Melt margarine and pour over crackers. Mix crackers and margarine pressing in the dish for a bottom crust. Pour half the Dream Whip mixture over crust. Pour 2 cans pie filling over Dream Whip. Top with last half of the Dream Whip. Sprinkle with crushed graham crackers.
Mix beef, soups and water. Layer tortilla chips, beef mixture, onion and cheese, ending with cheese on top. Bake at 350° for 30 minutes.
Bake cake as directed in 2 layers. Cool. Split layers. Mix coconut, sugar and sour cream. Reserve 1 cup sour cream mixture and mix with Cool Whip. Spread between split layers of sour cream mixture. Frost with Cool Whip mixture. Refrigerate. Best when made a couple of days ahead of time.
Pour half the stuffing mix in bottom of casserole dish. Melt margarine and pour over mix. Remove chicken from bones and tear in small pieces. Combine soups, chicken and broth. Pour over mix and margarine. sprinkle other half of mix over the top. Bake at 350° about 15 minutes or until starts bubbling and brown on top.
Place all fruit in strainer and drain at least 2 hours. Mix with coconut and sour cream. Allow to sit in refrigerator for 24 hours. Can be molded; use nonstick spray.
Beat eggs; add	sugar.	Sift flour, salt, baking powder and cocoa. Add to mixture. Add melted Crisco, vanilla and coconut or nuts. Pour into greased 9 x 13-inch pan. Bake for 30 minutes at 350°. Cut into squares. Makes approximately 24 servings.
Cook squash and onion in boiling salted water for 5 minutes; drain. Combine soup, sour cream and carrots with squash and onion mixture. Melt butter. Stir in stuffing mix. Put 1/2 stuffing mix on bottom of dish, then all of vegetable mixture. Top with remaining stuffing mix. Bake at 350° for 25 minutes.
Combine all ingredients. Shape into 1 1/2 to 2-inch balls. Bake at 325° for 20 to 25 minutes until lightly browned. Meatballs can also be pan fried.
Brown sausage, onion and mushrooms. Drain. Roll or stretch bread to overlap ends of 10 x 15-inch pan. Spray pan with Pam. Spread half sausage down center, then half of cheese. Repeat. Overlap ends and sides of bread. Brush with egg. Bake at 375° for 20 minutes or until brown. Slice; serve with picante sauce. Makes 12 to 16 servings.
Combine all except cheese, potato chips and almonds. Place in a large rectangular dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight. Bake at 400° for 20 to 25 minutes.
Add cocoa, sugar and water. Simmer over low heat until cocoa is dissolved. Mix flour and water in cup until flour has no lumps. Add to cocoa mixture, stirring constantly, until thickened. When serving, add butter to hot gravy and serve with hot biscuits.
Wash, peel, core and chop 2 cups apples. In bowl, pour sugar over chopped apples and let stand until juicy.
Beat eggs. Add all ingredients. Grease a 9 x 9-inch glass baking dish. Bake 30 minutes at 350° until browned.
Dissolve chocolate in 1/2 cup of boiling water. Set aside to cool. Beat egg whites until stiff. Cream the egg yolk, sugar and Crisco. Add alternately 3/4 cup of buttermilk and flour. Dissolve soda in 1/4 cup of buttermilk. Add to batter plus salt, vanilla and chocolate. Fold in egg whites. Bake in 350° oven. Makes 3 nice size layers.
Cook, drain and arrange noodles onto a greased baking dish. Cook onion and butter and remove from heat. Blend into cream cheese, cottage cheese, egg, basil, salt and pepper. Spread 1/2 of this mixture onto the arranged noodles. Combine soup and wine, then stir in all the seafood. Spread 1/2 of this seafood mixture onto the cheese mixture. Sprinkle with 1/8 cup Parmesan and 1/4 cup of Cracker Barrel. Repeat layers: noodles, cheese, seafood, Parmesan, Cracker Barrel. Bake, uncovered, at 350° for 45 minutes. Cool slightly, then serve.
Place a large piece of aluminum foil in a baking pan and place brisket in center, shiny side next to meat. Pour over liquid smoke and sprinkle with all other ingredients except barbecue sauce. Wrap the foil over the meat and place in refrigerator for about 10 to 12 hours. Transfer to a 300° oven and bake about 5 hours. Uncover and pour barbecue sauce over meat. Re-cover and bake 1 more hour. When done, cool and slice against the grain. Trim off excess fat. Good hot or cold. Use Barbecue Sauce to follow or buy it.
Saute pepper, onion and margarine. Mix with rest of ingredients. Pour into baking dish; cover with cheese. Heat 15 minutes at 350°.
Cream oleo, sugar, eggs and spices. Add rest of ingredients. Roll into small balls and flatten on cookie sheet. Bake at 350°.
Brown soup bones either in skillet over high heat or in 400° oven. Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil. Reduce heat and simmer, covered, 2 hours. Add barley; simmer 1 hour longer. Add mushrooms; simmer 10 minutes. Remove soup bones from kettle; let cool slightly. Remove meat from bone; cut meat into pieces and return to soup. Refrigerate overnight. Skin any fat from surface; reheat soup and adjust seasonings before serving.
Cream butter. Gradually add brown sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each one is added. Add melted chocolate, coffee and rum. Mix well. Stir in flour and pecans. Pour mixture into pie shells. Bake at 325° for 20 to 25 minutes. Makes two pies.
Beat eggs and oil until foamy. Add sugar, flour, cinnamon, soda, salt and vanilla. Add apples and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Cool. Serve with ice cream or whipped cream, or frost.
Bring water and salt to boiling point in a deep pan. Slowly add cornmeal to boiling water, stirring with a wooden spoon to prevent lumping. Cook over low heat for about 10 minutes. Stir in cheese. Cook 20 more minutes, stirring frequently. The mixture should be on the soft side. Add a little pepper. Stir in the butter. Turn out onto serving platter; sprinkle with Parmesan cheese and serve with your favorite sauce. Good with sausage.
Preheat oven to 375°. In a large pot, bring the water and 2 teaspoons salt to a boil. Add noodles and cook until they are done, about 5 to 7 minutes. Drain.
Boil the first 3 ingredients until hard boil without stirring, until hard crack stage (310°). Remove from heat. Add flavoring and food color; pour onto buttered cookie sheet. Cool. Butter hands and scissors; cut to desired sizes.
Scatter raw rice in bottom of greased casserole. Lay chicken, skin side up, on top. Mix soups and water and pour over chicken. Bake 2 hours at 350°. Serves 4 to 6.
Scrub potatoes; cut into eighths. Put all ingredients into a large Ziploc plastic bag and shake to coat. Remove potatoes from plastic bag and place in a single layer in 9 x 13-inch pan. Cover and bake at 350° for 1 1/2 hours.
Crush cookies and put 1/2 of the cookie crumbs in a 9 x 13-inch pan. Mix cream cheese and butter until smooth. Mix in powdered sugar; fold in Cool Whip.
Spray 9 x 13-inch pan with cooking spray. Put potatoes in pan and arrange. In another bowl mix rest of ingredients and only half of the cheese. Pour over hash browns. Sprinkle rest of cheese over the top. Bake at 350° for 1 hour.
Combine flour and baking powder and set aside. Blend eggs and oil until light yellow. Add and blend sugar, orange juice and vanilla for approximately 2 to 3 minutes. Add the flour mixture. Batter will be thick. Peel and slice thinly 3 to 4 large apples (Rome or golden Delicious). Grease and flour 2 (10-inch) tube or Bundt pans. Preheat oven to 350°. Layer batter, then apples (sprinkle with cinnamon). Repeat. Bake 1 hour.
Place chicken in a 9 x 13-inch pan or casserole dish. Mix together cream of chicken soup, cream of celery soup, sage and milk. Pour over the chicken. Sprinkle corn bread mix over the mixture. Pour chicken broth over the corn bread. Bake at 450° for 20 minutes.
Mix together beef, onion (can substitute 2 tablespoons dried onion flakes), crumbs, ketchup, milk and seasonings. Spoon mixture into a 9 x 5 x 3-inch glass loaf dish. Spread last 2 tablespoons of ketchup evenly over top of loaf. Cover with plastic wrap, turning back one corner to vent. Microwave at Medium-high (7) for 29 to 32 minutes, rotating dish 1/4 turn after half the time. Let stand about 10 minutes to firm before serving. Makes 6 servings.
Peel potatoes and slice lengthwise. Place in cold water with a little salt for a few minutes; drain. Place in a buttered baking dish. Add sugar, syrup and butter. Bake at 350° until tender.
Combine dates, boiling water and soda. Let cool. Add other ingredients and mix well. Grease and flour 5 (16 ounce) cans. Fill half full. Bake at 350° for 1 hour or until done. Keeps for weeks in the refrigerator and freezes beautifully. Yields 5 loaves.
Mix sugar, oil, vanilla and eggs. Make paste of vinegar, cocoa and food coloring. Sift all dry ingredients. Add alternately. Bake at 350° for 30 minutes.
Brown ground beef with onions and green pepper; drain. Add remaining ingredients and simmer 3 hours. Serve over pasta and sprinkle with grated Parmesan cheese.
Cook a small Irish potato until tender and drain well. Mash potato and add enough powdered sugar to make dough. Roll dough between wax paper. Remove one paper and spread peanut butter on dough. Roll up like jelly roll and chill in refrigerator. Cut in slices and eat.
Cook vegetables for a few minutes and drain. Add cream of chicken soup and chicken. Bake in unbaked pie shell at 350° until crust is done. Cover top with French fried onions or chow mein noodles. Put back in oven a few minutes to brown.
Dissolve salt in gallon of hot water. Pour over peppers in glass or pottery bowl. Let stand 12 to 18 hours in cool place. Rinse. Drain. Set aside. Combine remaining ingredients in large saucepan. Bring to boil. Simmer 15 minutes. Remove garlic. Pack peppers into pint jars. Bring liquid back to boil. Pour into jars. Seal. Process in boiling water bath 10 minutes.
Beat together oil, buttermilk, egg yolks and vanilla. Mix and add sugar, flour, cocoa, soda and salt. Mix. Add boiling water and mix.
Pour boiling water over oats; let stand 20 minutes. Cream and mix with oats, the butter and brown sugar. Add eggs, baking soda, vanilla, salt, flour and cinnamon. Mix well. Bake in loaf pan at 350°.
Brown ground chuck and drain. Boil noodles until tender. Drain. Add lasagna sauce out of box to meat and tomatoes (mashed up), the seasonings and the spaghetti sauce. Stir well. Cook 15 minutes.