HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, over medium-high heat, brown beef with the onion and drain the liquid. Add the tomato paste, picante sauce, water, oregano and basil. Mix well and set aside. Combine Ricotta or cottage cheese and 3/4 cup Mozzarella cheese in a large bowl; set aside. Spray an 8 x 11-inch baking pan with nonstick vegetable spray.
Soak poppy seed in water for 1 hour. Place cake mix in a bowl. Add poppy seed, eggs and remaining water. Beat 3 minutes. Pour into greased and floured layer pans. Bake 30 to 35 minutes at 350°. Cool. Split layers and frost with raspberry jam.
In large skillet, brown beef with onion and garlic. Drain and stir in tomato juice, mushrooms, tomato paste, Worcestershire sauce, oregano, salt and pepper. Simmer 30 minutes, stirring occasionally. In 9 x 13-inch baking dish, layer 1/2 of noodles, 1/2 of sauce, 1/2 of cottage cheese, 1/2 of Parmesan and 1/2 of Mozzarella. Repeat all layers. Cover with foil and let rest at least 1 hour (best if left in refrigerator overnight).
Place garlic, dill and half of yogurt in blender; puree for 10 seconds. Add cucumbers and blend until cucumbers are still visible. Season with salt and pepper to taste. Fold in rest of yogurt and serve. Serves 4.
Melt oleo in 8 x 8-inch pan. Mix together sugar, flour, baking powder and peach juice. Pour on top of oleo and place peaches on top. Bake at 350° for 45 minutes.
Slice meat cross grain; may brown in oil (optional). Place meat in slo-cooker (crock-pot). In blender or processor, place all other ingredients; process until onion is minced. Pour over meat strips. Slo-cook for 5 to 6 hours. Stir midway through, if possible. Makes 5 generous servings.
Mix mixture together and chill both it and the bread separately for 2 hours. Cut bread into thirds; layer mixture in it. Refrigerate until ready to serve. Cut into thin slices before serving.
Prepare tuna mixture (tuna, salad cubes, mayonnaise, egg and onion). Set aside. Slice cucumbers lengthwise and scoop out pulp. Slice small length off bottom so cucumber will sit flat. Scoop tuna into "boats;" sprinkle with paprika. Chill and serve.
Mix all together with juice from 1 quart canned cherries. Bake in greased, floured loaf pans for 1 hour.
Blend ingredients in blender. Take chicken drummettes and fry until done. Then dip in sauce. Serve immediately.
Mix all dry ingredients in a large bowl. Make a well in center; add eggs, vegetable oil, vanilla, mashed bananas and pineapple. Stir, do not beat! Pour into greased and floured Bundt pan. Bake in 350° oven for 75 minutes. Cool in pan 15 minutes, turn out of pan. Glaze when cool.
Mix flour, salt, baking soda and lard together with hands, gradually adding water as you mix until ingredients are damp. Knead dough about 5 minutes. Cover; let stand for 10 to 20 minutes. Shape dough into balls. Preheat ungreased heavy skillet or comal until very hot. Roll out each dough ball to form a circle. Cook about 30 seconds on each side. Tortillas should be soft and pliable. Stack and cover tortillas to keep warm.
Cut peppers in half lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salted water for 10 minutes; drain. Add sugar and basil to tomato sauce and set aside. Brown ground beef and onion well in a large skillet. Stir in 1/2 cup of tomato sauce mixture, 1/4 cup of rice and 1/2 teaspoon salt. Cover and simmer for 5 minutes. Stir in cheese.
Pour melted margarine in 9 x 13-inch pan. Sprinkle crumbs over evenly. Sprinkle chopped nuts evenly, then chocolate (or other) chips followed by coconut. Pour condensed milk over all. Bake at 350° for 25 minutes. Cool 15 minutes before cutting.
Grind soyameat. Add all other ingredients. Form into patties and roll in bread crumbs *. Fry in oil in skillet and bake for 10 to 15 minutes at 350° to finish cooking.
Mix all ingredients together and bake in 250° oven for 2 hours, or cook in a crock-pot 24 hours on low heat.
Melt chocolate with butter. (Microwave 2 minutes on High power.) Beat eggs well in bowl. Gradually add sugar until mixture is fluffy-thick (about 10 minutes). Stir in vanilla and chocolate mixture, then fold in flour, salt and walnuts. Pour into buttered 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes or until shiny and firm on top. Cool completely, then cut into 24 (2-inch) squares.
Combine all ingredients and put in greased 7 x 11-inch pan. Bake at 350° for 45 to 50 minutes.
Mix all ingredients well. Bake at 350° until it is thick and starts to brown.
Place chicken breasts in baking dish. Combine remaining ingredients, except Shake 'n Bake and pour over chicken. Sprinkle Shake 'n Bake over the top. Bake at 350° for 40 minutes.
Preheat oven to 350°. In large nonstick skillet brown beef, stirring occasionally. Remove beef; discard all but 1 teaspoon drippings. Add onion and saute until soft. Add garlic and continue cooking for 1 minute.
Melt marshmallows and crushed pineapple in a double boiler. Chill until thick. Add whipped cream, fruit cocktail, bananas and coconut to the chilled mixture. Chill and serve.
Combine pumpkin, sugar, spices and the vanilla pudding (dry). Add this mixture to whipped cream and beat 1 minute. Pour into 9-inch baked pie shell and chill. You can substitute 1 package of the imitation whipped cream for the real whipped cream (or Cool Whip). Put a spoonful of whipping cream on top when serving.
Combine flour, sugar and baking powder in a large bowl. Combine eggs, milk, melted butter and vanilla in a medium bowl. Make a well in the dry ingredients. Add egg mixture, stirring just till moistened. Fold in cranberries and walnuts. Spread in a greased 9 x 5 x 3 in loaf pan. Bake in 350 oven 55 minutes or till toothpick inserted in center comes out clean. Cool in pan or wire rack for 10 minutes. Remove loaf from pan. Cook thoroughly on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf.
Combine cheeses, pepperoni and onion. Sprinkle in pie shell. Combine eggs, half and half, salt and oregano. Pour over cheeses. Bake at 325° for 45 minutes. Allow to stand 10 minutes before cutting. Garnish with parsley. Place on cookie sheet to bake.
Preheat oven to 325°. Combine ingredients. Place in greased casserole, uncovered, for 1 hour.
Combine mandarin juice, sugar, cornstarch and salt in saucepan. Stir until smooth, heating to a boil. Remove from heat, stir constantly, stir in beaten egg, return to low heat and cook a minute or two longer, stirring briskly. Remove from heat and blend in mandarin peel and lemon juice. Cool, then stir in sour cream and mint. Serve over fresh fruit or with fruit gelatin salads. Makes 1 cup.
Sift the first five ingredients into a large bowl. Cut in butter until crumbly. Add egg and orange juice. Fold in raisins and cranberries. Stir only until mixed - should still be lumpy. Spoon into greased 9 x 5 x 3 loaf pan. Bake 350° for 1 hour and 10 minutes. Remove from pan and cool.
Mix together well. Pour all over loaf. Bake another 1/2 hour.
Cook onion, green pepper and garlic in butter until tender-crisp. Add crawfish or shrimp; continue cooking 3 minutes. Stir in soup, rice, parsley, lemon juice and seasonings. Add bread after soaking in milk. Mix well. Spoon into buttered shallow 2-quart casserole. Bake at 350° for 30 minutes or until hot and bubbly. Serves 6.
Combine all by hand. Pour into a 10 x 15-inch greased and floured pan. Bake at 350° for 35 minutes, or until done.
Fry hamburger and onion together until hamburger is browned. Break up hamburger while frying to eliminate large chunks. Drain grease. Add tomatoes, pepper and seasoning. Cook 1 hour. Add beans. Cook 15 minutes more. Serve with crackers. Makes 6 servings.
Melt butter and chocolate in top of boiler. Remove from heat. Add sugar and eggs. Beat well. Add flour, salt and baking powder. Beat well. Add vanilla and nuts. Pour into buttered pan. Bake for 27 minutes at 325° in a 13 x 9 x 2-inch pan. Be sure and do not cook too long. A little gooey is alright.
Do not mix the ingredients. In a 9 x 13 casserole dish, layer ingredients in the order given.
Rub turkey breast with 1 tablespoon margarine, thyme and garlic. In large, nonstick skillet, over medium-high heat, saute onion and celery in one tablespoon margarine for 4 to 5 minutes or until soft. Fold in spinach, broth, bread, walnuts, apple, salt, nutmeg and pepper until mixture is well combined.
Mix dry ingredients. Add remaining ingredients and mix well. Bake approximately 25 minutes in a 425° oven.
Melt butter in saucepan. Add rest of ingredients to butter and stir well. Spread in a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until golden. May sprinkle with powdered sugar but is not necessary. Cool completely before cutting.
Cream until light and fluffy, butter and sugar. Add one at a time eggs beaten well after each. Sift flour, Combine in a large bowl fruit and pecans. Thoroughly blend sifted flour with fruit and nuts. Add sugar mixture and extracts, mix thoroughly and spoon into a tube pan that has been greased well. Place into a cold oven and bake for 2 1/2 hours at 250 degrees.
Mix all ingredients, but linguine, in a large serving bowl. Let stand for flavors to blend.
Preheat oven to 350°. Mix all ingredients in a 9 x 12 x 2-inch dish. Bake for 1 hour.
Place hot chocolate in a coffee mug. Stir in coffee to mix. Use about 2/3 cup coffee. Pour in one shot of brandy and top with whipped cream.
Beat together first 3 ingredients. Sift together and add next 3 ingredients. Add remaining ingredients. Bake in greased tube pan or Bundt pan at 350° for 1 hour to 1 hour and 20 minutes.
Put all ingredients in a bowl and first blend with a spoon, then with hands. Shape into balls, snakes, pizzas or whatever. Makes enough for 10 kids.
Spoon pie filling into a lightly greased 8-inch square baking dish. Spoon pineapple over pie filling. Sprinkle cake mix evenly over pineapple. Drizzle butter of cake mix. Bake at 425° for 20 to 22 minutes.
Sift sugar, salt and baking powder with flour in bowl. Add potatoes, shortening and milk. Make a soft dough. Roll out and cut with biscuit cutter. Place on cookie sheet and bake at 350° for about 10 minutes or until firm.
Mix together and divide batter in half. To first half, add 1 cup chopped nuts and bake in 3 layers. To second half, add 1 teaspoon each cloves, spice and cinnamon and 1 pound ground raisins. Bake in 3 layers.
Peel onions; cut into 1/2-inch thick slices and separate into rings. Place in a bowl; add cold water to cover. Chill for 1 hour. Drain on paper towels. Combine flour and next 4 ingredients; stir well. Add beer and egg, stirring with a wire whisk until smooth. Pour oil to depth of 3 inches in Dutch oven. Heat to 375°. Dip onion rings into batter; fry, a few at a time, for 3 minutes or until golden. Drain on paper towels. Yields 6 servings.
Bring water to a boil. Core cabbage and steam in hot water for 5 minutes, or until leaves come off easily. Combine all other ingredients with rice. Place about 1/4 cup of mixture on each cabbage leaf. Roll up leaf; turn edges under. Secure by rolling as tightly as possible. Cover with reserved liquid from cabbage and tomatoes. Cook in saucepan for about 45 minutes, until rice and beef are done.
Mix all ingredients together. Pour in greased muffin pan. Bake at 450° for 15 to 20 minutes or until golden brown.
Heat milk until very hot. Mix 2 egg yolks, 1/2 cup sugar and cornstarch. Stir together until a smooth paste forms. Add the paste mixture to the hot milk and cook well. Add crushed saltine crackers, coconut (if desired) and vanilla. Stir well. Put mixture into 1-quart baking dish. Beat 2 egg whites and 4 tablespoons sugar until stiff peaks form. Put on top of custard and bake in 400° oven until light brown.
Melt butter; add flour, sugar and cinnamon to make a paste. Pour half in crust. Add apples and pour remaining paste over apples and add top crust. Bake in oven at 350° for 40 minutes.
Layer in baking dish the ingredients in the same order. Mix soup and sour cream together and pour over ingredients, then sprinkle Parmesan cheese on the top. Bake at 350° for 1 hour, uncovered.
Cook potatoes and onions in 6 to 7 cups of water until done (soft). Break up corned beef into potato and onion and add instant rice. Last, add carrot coins. Salt and pepper to taste. Serve hot with biscuits.
Heat oil in large skillet. Add beef. Brown on all sides and remove. Add onions to skillet. Cook slowly until brown. Add browned beef. Stir in 1 cup of water. Add apple and tomatoes. Sprinkle sugar, salt and pepper. Bring to boiling, reduce heat and simmer covered 2 hrs. Add potatoes and cabbage to meat mixture; simmer, covered, 20 minutes longer, or until vegetables are tender. Serves 4.
Crust: Prepare pie crust as directed on package directions using a spring-form pan.
Mix together eggs, oil, sugar and vanilla. Add remaining ingredients. Bake at 325° for 1 hour in greased loaf pans. Makes 2 loaves.
Cream butter and sugar. Add eggs and then flour and cinnamon. Add oats and mix good. Bake at 275° for 35 to 45 minutes. Bake in a large pan and serve in pan.
In a large skillet, stir-fry garlic in 1 tablespoon butter for 1 minute. Add onions and green peppers; stir-fry for about 4 minutes, or until vegetables are tender. Transfer vegetables with a slotted spoon to a bowl. Add remaining butter or margarine to skillet; stir-fry meat (1/2 at a time) until the meat is cooked through (2 to 3 minutes). Return all the steak and vegetables to the skillet.
Mix all ingredients together, reserving 1/4 of the potato chips. Pour into greased baking dish. Top with remaining potato chips. Bake for 15 minutes at 450°. Serves 4 to 6.
Brown ground beef and drain off fat. Add pizza sauce, cheeses and beef into saucepan or fondue pot. Cook on medium heat until cheese is melted. Cut up French bread into cubes and use to dip into fondue.
Preheat oven to 450°. Bake pie crust (9-inch) for 5 to 7 minutes or until very light golden. Remove from oven and let cool. Reduce oven temperature to 325°. Meanwhile, cut candy bars into small pieces. Place on bottom of pie crust. In small bowl combine sugar and cream cheese, beat until smooth. Add eggs, one at a time, beating well after each addition. Add the sour cream and peanut butter, beating until mixture is smooth. Pour mixture over candy bars. Bake 30 to 40 minutes or until center is set. Cool completely. When cool, heat heavy cream until warm, add chocolate chips and remove from heat. Stir until smooth, then pour over top of cooled pie. Refrigerate 2 to 3 hours. Keep in fridge.
In slow cooker, combine frankfurters with beans, mustard, onion and chili sauce. Cover and cook on low for 2 to 3 hours. Spoon over toasted frankfurter buns.
Trim off fat and cut steak in serving size pieces. Place steak in pot. Sprinkle onion soup mix over it. Lay on mushrooms, celery and green peppers. Add Worcestershire sauce, then tomatoes, garlic and black pepper. Cover and simmer for about 1 1/2 hours, until fork-tender, stirring several times to mix flavors.
Combine cooking oil, sugar, cinnamon, vanilla and salt and blend well. Add eggs and beat well. Add flour, baking soda and crushed pineapple (undrained), blending well. Fold in carrots, coconut, raisins and nuts. Blend well. Pour into 3 (9-inch) round cake pans. Bake in preheated 350° oven for 45 to 55 minutes.
Combine pudding mix and buttermilk. Beat until well blended. Add mandarin oranges and pineapple tidbits (both well drained). Fold in Cool Whip. Break fudge striped cookies into pieces about the size of a dime and add to other ingredients. Mix well and refrigerate. Keeps well.
Cook eggs, sugar and pineapple juice as custard. Stir in fruit when custard is cooled. Add whipped cream carefully.
Melt butter in large, heavy skillet. Blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk to flour mixture. Cook over low heat until thickened, stirring constantly. Add chicken, peas and carrots, seasonings and egg. Heat well. Spoon into a 1 1/2-quart casserole dish. Top with flaky pastry. Turn pastry edges under and press firmly to rim of dish. Cut slits in pastry. Bake at 400° for 30 minutes or until crust is golden brown.
Mix together. Put in greased 15 x 10-inch pan. Bake for 20 to 25 minutes at 350°.
Put the sugar in 1/2 gallon water and heat until sugar is dissolved. Add other ingredients. Chill.
Mix all together. Can be stored in refrigerator about 6 weeks. Grease muffin pan. Bake at 400° for 15 minutes.
Saute onion in butter. Combine rice and hot broth. Bring to a boil on top of stove. Cover and place in a 350° oven for 20 minutes.
Put in crock-pot on the lowest temperature. Cover and cook 1 hour. Stir well and re-cover. Stir every 15 minutes. Re-cover each time for full cooking time of 2 hours. Drop by spoonfuls on waxed paper and cool. Makes about 100 pieces.
Saute onions and celery in butter or margarine. Add soups and Cheez Whiz. Cook rice and broccoli separately. Add rice and broccoli to soup mixture.
Mix together the margarine, flour and nuts. Press into a 9 x 13-inch pan. Bake at 325° for 15 minutes.
Combine ingredients; save 1/4 of the beef. Shape into 1 or 2 balls. Roll in saved beef. Wrap in plastic and chill. Serve with crackers.
Combine flour, sugar, soda, salt and cinnamon in large bowl. Add eggs and oil. Stir (don't beat). Stir in pineapple, pecans, bananas and vanilla. Put batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes; remove and cool. Spread frosting between layers and on top. Sprinkle 1/2 cup nuts over frosting on top.
Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add flour and soda, which have been sifted together. Add vanilla, dates, raisins, nuts, candied pineapple and cherries. Mix together well and shape into rolls. Put rolls to chill in refrigerator several hours. Slice and bake or put rolls in freezer and slice and bake as needed. Bake at 375° for 10 minutes.
Preheat oven to 400°. Grease bottom of regular size muffin pan. Beat egg; stir in milk and oil. Mix in remaining ingredients except jelly or jam. Mix until flour is moist. Batter should be lumpy. Fill muffin cups 1/2 full; drop 1 teaspoon jelly or jam in center of each, add batter to fill cups 2/3 full. Bake for 20 to 25 minutes or until golden brown. Remove from pan immediately.
Mix all ingredients except shortening. (Melt shortening in pan in oven.) Roll dough with fingers or rolling pin to about 1/2-inch thick. Cut biscuits. Coat both sides of biscuits with melted shortening, then bake for 15 minutes at 400°.
Slice beef into very thin strips. In cup, mix cornstarch, broth, soy sauce and pepper until smooth. Set aside.
Mix dry ingredients, add water until mixture is stiff enough to handle easily. Form into balls about the size of a tennis ball. Wrap each ball in a corn shuck that has been boiled for 10 minutes in water.
Mix salad dressing in with ground beef and pat into 4 patties. Grill or broil until done.
Combine all ingredients; mix well. Drop by teaspoon onto greased baking sheet. Bake at 375° about 10 minutes.
Roll into 1-inch balls. Broil. Place over cooked egg noodles to serve. Can make sauce to pour over top.
Saute onion. Put in buttered casserole. Put in frozen broccoli; cover with cheese, rice and soup. Bake at 350° for 2 minutes uncovered. Stir and cover; bake for 30 minutes. Serves 12.
Fry bacon until crisp; drain and crumble. Beat egg slightly in saucepan. Add sugar, vinegar and grease. Heat, stirring constantly, until thickened. Heat beans thoroughly. Pour sauce over beans. Sprinkle with crumbled bacon.
Sprinkle meat with venison seasoning. This can be purchased at Pineville Sport and Tackle. Let stand 15 minutes. Melt butter in heavy skillet or Dutch oven. Saute onions and then remove. Brown meat in saucepan and remove. Add flour to pan and cook until browned. Add beer and bring to a boil. Return meat and onions to pan. Cover and simmer gently for 1 1/2 hours or until tender. Excellent served over noodles.
Mix flour, marjoram, thyme and pepper; put aside 1 tablespoon. Rub mixture on chicken. Spray pan with Pam. Add butter; melt. Cook chicken until brown (about 2 minutes per side). Take out chicken and set aside. Add vermouth to pan; boil until glazed (about 5 minutes). Mix in chicken broth, mustard and lemon peel; boil 2 minutes. Mix cream into reserved seasoned flour. Whisk in 1/4 cup of broth and add to pan. Simmer until thickened and smooth, stirring constantly (about 3 minutes). Return chicken to skillet. Adjust heat so sauce is just shaking and cook until opaque (about 2 minutes per side). Transfer to plates. Garnish with lemon slices and watercress. Takes about 20 minutes.
Mix first 4 ingredients and cook 2 minutes after mixture comes to a boil, then add peanut butter, vanilla and oatmeal. Mix and drop by spoonful onto wax paper.
Peel cucumbers. Slice lengthwise and discard seeds. Peel and seed tomatoes; dice. Put in bowl and cover with salt. Mix well. Chill for 1 hour. Chop dill. Combine remaining ingredients. Add and mix gently. Chill, covered, 2 hours. Drain liquid before serving.
Combine ingredients; mix lightly. Chill several hours or overnight. Yields 4 to 6 servings.
Saute bell pepper and onion in margarine in saucepan. Add soup (undiluted), rice, broccoli and cheese; pour in baking dish and bake for about 20 minutes.
Saute beef, onion and green pepper until meat is browned; drain. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook for 10 to 15 minutes or until cabbage is tender. Stir in sour cream. Sprinkle cheese over top of rice/meat mixture and allow cheese to melt, about 2 to 3 minutes.
Combine first two ingredients in a Dutch oven or a large saucepan. Brown meat; drain off fat. Add next 12 ingredients; stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Serve with crackers. Makes 6 servings.
Layer in bowl, bite size pieces of lettuce. Add chopped celery, sliced onions and half of peas. Make another layer in the same order. Mix mayonnaise and Sweet 'N Low. Spread over salad and sprinkle with bacon bits and cheese.
Wash, peel and dice potatoes; dice onion. Cover potatoes and onions with water in covered saucepan. Cook for 15 minutes. Drain, keeping 1 1/2 cups of the cooking water. Mash the vegetables with a potato masher. Add butter, cooking water, milk, salt and pepper. Heat; add more water if a thinner soup is desired.
Take your croissant rolls and roll out like pie crust on a pizza pan. Bake until flaky brown; follow cooking directions on package. Let cool.
Soften yeast in warm water in large mixing bowl; add oil, egg, milk, sugar and flour. Mix well; spoon into greased muffin pan. Bake at 375° until good and brown, about 30 minutes.
Combine in a heavy skillet the shortening and ground beef and cook until brown. Add onion and green pepper. Cook over low heat until tender. Add remaining ingredients and mix well. Bring to a boil. Cover and simmer 30 minutes. Add water if too thick. Add 1 (1 pound 1 ounce) can kidney beans, drained. Simmer for 10 minutes longer. Makes 4 to 5 servings.
Cut pastry dough into squares and place in muffin tins. Spoon pie filling evenly over dough. Bake at 400° until pastry is golden brown and filling is bubbling. Remove tarts from pan ASAP to prevent from becoming soggy. Serve warm topped with ice cream or Cool Whip.
Wash and drain scallops. Place in single layer in dish. Dot with margarine. Sprinkle with parsley, basil, salt and pepper. Bake in a moderate oven at 350° for 5 minutes. Stir, then bake for 20 minutes more or until tender. Makes 6 servings.
Layer* ingredients in order listed in an ungreased oblong 13 x 9-inch pan. Bake at 325° for 55 to 60 minutes.
Mix sugars, butter, milk and cocoa. Cook for 2 to 3 minutes at a rolling boil (over medium heat). Remove from heat. Add peanut butter, vanilla and oats. Mix well. Pour into a 9 x 13-inch buttered pan. Let cool and cut into squares.
Mix all ingredients. Bake in a greased pan at 350° for 30 to 40 minutes.
Mix green beans, English peas, corn, onion, celery and bell pepper and place in a bowl. Then mix vinegar, oil, sugar and salt and pour this over the vegetables. Let marinate in refrigerator for 24 to 48 hours. Makes approximately 2 quarts or 8 to 10 servings.