HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef, drain. Put ground beef on bottom of 13 x 9 baking dish, spread drained green beans on top of beef. Mix soup and milk; pour over beans. Sprinkle cheese over soup; spread tater tots evenly over top of casserole and bake at 400° for 45 minutes. Top with onion rings and return to oven for 5 minutes.
Mix together sugar and oil. Add eggs. In a separate bowl, mix vanilla, flour, baking soda, salt and cinnamon. Fold these ingredients into the sugar/oil/egg mixture. Mix pecans or walnuts, apples and coconut. Fold these ingredients into the above mixture. Bake in a greased/floured tube pan for about 1 1/2 hours at 325°.
Mix jello and cream cheese in blender and then add drained crushed pineapple. Let set.
Cook chicken and onion on low heat for about 20 minutes. Add all other ingredients and continue to cook on low for 15 minutes or until zucchini is tender.
Cut all vegetables into small pieces. Cook vegetables until they are tender, not soft. Add remaining ingredients. Make noodles ahead of time and add.
In a square baking dish, pour in sugar. Add peaches and mix. Add Bisquick mix. Use 1 stick of butter and put pats of butter on top. Preheat oven to 375° and bake for 1 hour or until brown.
Boil chicken in salt water and debone. Strain liquid and add enough water to make 2 to 3 quarts. Add green pepper, onion and tomatoes. Boil 20 minutes. In a separate bowl, combine butter and flour. Stir until darken. Add to the boiled liquid. After 5 minutes, add chopped chicken and okra. Cook another 5 to 7 minutes. Add seasoning, salt and pepper to taste. Serve over rice.
Separate broccoli and cook in 1-inch boiling water for 3 to 5 minutes. Drain. Put in a 9-inch square pan. Melt margarine and blend flour, salt and pepper. Cook and stir until smooth. Remove from heat and stir in milk; add cheese. Saute mushrooms in remaining margarine until tender; add to sauce. Add peppers and cook 1 minute. Pour over broccoli. Sprinkle with cheese and paprika. Bake for 20 minutes at 350°.
Brown garlic cloves in olive oil. Add broccoli, red pepper and mushrooms. Cook until tender. Add wine, water, butter, black pepper and grated cheese. Cook, uncovered, for approximately 5 minutes. Cook your favorite pasta according to directions. Serve vegetables over pasta.
Fry meat and drain. Mix all ingredients and fill cooked manicotti. Arrange manicotti side by side in single layer. Cover with spaghetti sauce. Bake at 350° for 40 minutes covered.
Combine sweetener, water, cornstarch and jello in medium saucepan. Cook until mixture is clear and becomes thick. Let cool. Add strawberries; pour into crust. Keep refrigerated.
In a large bowl, combine the alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13 x 9 x 2 in. baking dish. Cover and bake at 350° for 30 - 35 minutes or until heated through.
Boil the potatoes until tender. Refrigerate them until cold; peel and grate. In a large bowl, combine all of the ingredients. Place mixture in a lightly buttered casserole dish. Cover and bake at 350° for 20 to 25 minutes. Uncover and bake 10 more minutes. Makes 8 servings.
Place chicken pieces in a greased baking dish. Sprinkle lightly with salt. Bake 35 minutes at 400°. Meanwhile, combine ketchup and remaining ingredients for sauce. Brush chicken generously with sauce and bake additional 30 minutes and baste occasionally.
Break cake into pieces. Dissolve the Jell-O with 2 cups boiling water. Add strawberries. Make pudding according to directions. Layer cake, strawberries, pudding and Cook Whip.
Beat at low speed until mixed well, then beat on high for 2 minutes. Pour over Praline Mix (recipe follows) and bake for 40 to 45 minutes.
Mix and pour ingredients into uncooked pie shell. Bake at 350° for 1 hour.
Preheat oven to 350°. In a small bowl, combine spinach, cheese, onion and hot sauce. Mix well. Divide filling into 4 portions. Place one portion across fish; starting with short end, roll fish around filling. Melt butter and stir in garlic. Brush each fish roll with this and place in shallow baking pan. Sprinkle liberally with paprika. Bake for 20 minutes. Serve over rice, if desired.
Melt margarine; add cornstarch, then add enough milk to make desired consistency. Beat eggs well and add a little of the hot mixture to the eggs. Then pour all the eggs into the mixture. Cook until thickened; more cornstarch dissolved in water may be added if not thick enough. Add cooking sherry, seasonings and seafoods. Serve in patty shells from chafing dish.
In a large saucepan, saute leeks and mushrooms until tender (do not brown). Add flour and cook, stirring, until bubbling. Remove from heat and gradually blend in chicken broth. Return to heat and simmer 20 minutes or until broccoli is tender. Blend in cream and cheese and cook until cheese melts.
Prick and bake pie crusts for 10 minutes at 350°. Mix all ingredients and pour into pie crusts. Bake 1 hour at 350°.
Cream together shortening and sugar. Mix together remaining ingredients and bake at 350° for 1 hour. Bake in a 9 x 5 loaf pan. Pecans can be sprinkled on top.
Cook chicken in salted water. Remove chicken and debone. Use chicken broth to make medium-thick gravy.
Place carrots in large dish with pepper and onions in layers. Sprinkle with salt and pepper. Mix remaining ingredients together and pour over carrots. Cover lightly and place in refrigerator 12 hours. Drain part of the dressing.
First, brown chicken in pan. Put in a baking pan. Mix all ingredients together and pour over chicken. Put in oven at 350° for 1 1/2 hours.
Cook all ingredients, except apples, until thick; let cool. Pack apples in jars and pour sauce over. Seal and process.
Place dill and garlic clove in bottom of a quart jar. Fill jar with quartered cucumbers. Place dill on top of jar. Boil together vinegar, sugar, water and salt. Fill jars with this hot vinegar solution. Set completed jars in boiling water for 15 minutes. Simmer.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet, over medium heat, in hot butter, brown chicken on both sides. Add spaghetti sauce. Reduce heat; cover and simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Serves 4.
In large baking dish, cover bottom with uncooked rice. Next use 1 packet of dry onion soup mix; sprinkle on rice. Place chicken breasts on top of this, then pour one can of golden soup over top. Add approximately 2 cans of water. Keep rice watered until 15 minutes before ready to serve. Bake at 350° for 1 hour.
Cook veggies in water. Add hamburger, spices and soup. Simmer 10 minutes. Serve with rolls.
Line baking dish with dried beef. Wrap chicken breasts with strip of bacon, and place on chipped dried beef. Mix sour cream and soup. Pour over chicken. Bake in a 300° oven for 2 1/2 to 3 hours.
Pull apart bread into small, dime size pieces. Combine hamburger, bread, salt, pepper and minced onion in large mixing bowl. Using a spoon, scoop out rounds of meat or shape into several round 2-inch balls by hand. Brown meatballs in a hot skillet using a small amount of butter or oil. Turn them occasionally so all sides are browned. Place meat in crock-pot. Add soup and water. Cook on low for 6 to 12 hours or high for up to 6 hours.
Combine ingredients and place in casserole. (May be topped with added crushed chips.) Bake at 450° for 15 minutes.
Cream together the first 6 ingredients. Fill tart shells with the creamed ingredients and bake at 325° for 35 to 40 minutes.
Brown meat and onion; drain. Add seasoning and tomatoes; cover 15 minutes. Put mixture into baking dish and cover with cornbread mix, prepared as directed on package. Bake at 425° for 20 minutes.
Combine egg white and vinegar; stir well. Combine milk powder and cornmeal. Add seasonings. Dip fish into egg white mixture and dredge in cornmeal mixture. Place fish on rack of broiler pan, coated with cooking spray. Bake at 400° for 2 minutes or until fish flakes easily when tested with a fork.
Place beef, water, salt, Worcestershire sauce and pepper in large pot. Cover and simmer 2 1/2 to 3 hours. Add remaining ingredients. Simmer 1 hour longer.
Melt sugar, salt and oleo in scalded milk. Add beaten eggs. Liquid should be very warm to touch. Add 2 cups of the flour; sprinkle dry yeast over flour. Stir with whisk. Add rest of flour with big spoon. Let rise 1 hour in bowl. Divide dough into three (8-inch) round cake pans; cover with Crumb Topping. Let rise 1 hour. Bake at 375° until golden.
Brown ground beef; drain. Add garlic salt, Italian seasoning, onions, pepper, tomatoes and tomato sauce. Bring to a boil, then simmer for 2 to 2 1/2 hours. Add more liquid, if needed.
Line a deep 1 1/2 to 2-quart bowl with plastic wrap. Line bottom and sides of bowl with about half the bread triangles, completely covering the surface so there are no gaps between bread slices. In medium saucepan over high heat, combine berries and raspberry preserves; bring to a boil. Reduce heat to medium and simmer fruit 5 minutes to release juices.
Stir first 4 ingredients together; set aside. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Add eggs and vanilla. Add flour mixture; beat until well blended. Chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly and decorate with candied cherries or flatten with fork and colored sugars. Bake at 350° for 12 minutes or until lightly brown.
In a food processor, grind ham. Add onion and bell pepper. Chop well. Add cream cheese, sour cream, milk and pepper. Blend well. Pour into a greased 2-quart baking dish. Top with pecans. Bake at 350° for 15 minutes.
Combine all ingredients. Heat in microwave on medium until butter is melted and sugar is dissolved (about 8 minutes usually). Place in airtight jar and keep in refrigerator. Use for grilling or broiling.
Mix with electric mixer until smooth. Using a spring-form pan, make graham cracker crust (use your own favorite recipe). Add cheese mixture to pan and bake at 350° for 35 minutes.
Heat the oil in a large saucepan and saute the onions, carrots, marjoram and thyme, stirring the vegetables for about 5 minutes. Add the tomatoes, broth and lentils. Bring the soup to a boil. Reduce the heat, cover the pan and simmer the soup for about 1 hour or until the lentils are tender. Add the salt, pepper, wine and parsley and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.
Add small amounts of cheese, pepperoni and milk; slowly blend. Refrigerate for 2 hours before serving.
Cook the persimmon pulp slowly with a little water, stirring often. Cook together until thick and brown. Put in hot sterilized jars and seal. Yields nine 1/2 pints.
Fry bacon and crumble. Mix all ingredients together and add bacon. Serve with ruffled potato chips.
Cream egg yolks with sugar and whip until smooth. Add flour and mix well. Scald milk and when hot enough, add the cream mixture. Stir constantly, 20 to 25 minutes until it thickens. Remove heat and add vanilla. Boil some water. Whip egg whites and add to boiling water until hardened. Remove with spatula and put on top of cream mixture. Sprinkle with nutmeg. Chill.
Saute raw, shelled nuts in 2 tablespoons butter for 5 minutes. Drain on paper towel. Spread popcorn in shallow pan. Put in 250° oven. Fold in peanuts. Combine margarine, brown sugar, corn syrup and salt in 2-quart pan over medium heat, stir until sugar dissolves. Boil to firm ball (248°) about 5 minutes. Remove and stir in soda to foam. Take corn from oven and pour caramel over popcorn in a fine stream. Stir well. Return to oven 45 to 50 minutes. Stir every 15 minutes. Cool. Store in airtight containers. Keep in cool place.
Mix with buttermilk. Spoon into cold, greased stick pan and bake at 450° until brown. The mayonnaise takes the place of eggs and shortening. Heaping Tbsp. in this recipe means all the meal, flour and mayonnaise you can scoop up with a tablespoon at one time.
Grind tomatoes, celery, onions and peppers together and mix with 1/4 cup salt. Let stand 2 hours and drain 2 hours. Take remaining ingredients; stir all together and pack in jars when cold.
Bring sugar and water to a boil in small saucepan. Reduce heat and simmer until syrupy, 8 minutes. Cool. Combine remaining ingredients in a large bowl. Stir in cooled syrup. Spoon into 18 foil-lined muffin cups and freeze until firm, 4 hours or overnight. Let stand 5 minutes before serving. Makes 18 servings. Per serving has 90 calories, 0 grams of fat, 0 grams of saturated fat, 0 grams of cholesterol.
About 30 minutes before serving, preheat broiler if manufacturer directs. Cut potatoes into 1/4-inch thick slices. Arrange potato slices in single layer at one end of rack in broiling pan. In small saucepan over low heat, melt 2 tablespoons corn oil spread. Stir in pepper and 1/2 teaspoon salt. With pastry brush, lightly brush some light corn oil spread mixture over potato slices. Place broiling pan in oven 5 to 7-inches from source of heat. Broil potatoes 8 minutes.
Beat butter, sugar, vanilla and egg yolk in medium bowl until fluffy. Stir in flour and gather dough into a ball. Chill several hours. Roll 1 teaspoon of dough into a ball. Dip into slightly beaten egg white and roll in chopped nuts. Repeat with remaining dough. Place on ungreased cookie sheet 1 inch apart. Press indentation in center of each cookie and fill with jam. Bake in 300° oven for 20 minutes or until lightly golden. Cool on wire rack.
Mix dry ingredients. Mix Crisco, 1 cup sugar and eggs. Add soda to buttermilk; stir until foaming. Add the buttermilk with the dry ingredients to the Crisco mix. Add dates, orange rind and nuts. Bake in greased and floured pan in moderate oven (375°) for 45 to 50 minutes.
Beat egg whites until they peak, but are not dry. Set aside. Cream butter and sugar. Sift dry ingredients together. Add alternately with milk to the creamed mixture. Fold in vanilla and egg whites. Pour into 3 greased and floured cake pans. Bake at 350° for 25 minutes or until golden brown.
Make red jello as directed on package; pour into a large glass pan. Let set. Mix together the Cool Whip, cream cheese, drained pineapple and the mayonnaise. Melt the marshmallows, the juice from the pineapple and the lemon jello (no water). Cool. When starting to set, mix with the pineapple mixture. Carefully spread over the red jello; let set. Top with prepared lime jello. Decorate with maraschino cherries that have been dried with paper towel, when the lime jello starts to set.
Heat oven to 375°. Sift together the flour, sugar, salt and baking powder. Cut in butter. Stir in raisins. Combine buttermilk, egg and baking soda. Stir buttermilk mixture into flour mixture until just moistened, then divide into 2 round loaves and place on cookie sheet. Bake at 375° for 35 to 40 minutes.
Pour in pan 2 to 3 tablespoons sunflower oil. Heat and stir-fry the celery and onion (cut up). When tender, stir in the broccoli (only flowerets), not the stalks. Stir until covered with oil. Add the water. Cover and boil. When boils, add the bouillon cubes and bouquet garni or other soup spices to taste. Cover and simmer until broccoli is just tender.
Peel (optional) and core a whole apple. Mix peanut butter with one of the following: raisins, wheat germ or granola. Stuff into the hole of the cored apple. This may be sliced in half for table serving. Soft cheese may also be stuffed into the hole.
Wash jalapenos and leave whole. Peel carrots and cut in 3/8 inch pieces. Wash onions, peel and quarter. Wash and sterilize jars. Pack peppers, carrots and onions in jars. Heat vinegar and water to boiling and lower temperature to 175°. Add 1 tablespoon olive oil to each jar along with 1 bay leaf, 1 garlic clove and a little oregano if desired. Pour brine (175°) over peppers. Let cool slightly and seal jars. Eat in 4 to 6 weeks or when peppers turn olive green. There is enough brine for 8 pints.
Stir all ingredients until well mixed. Cover and chill well. Yields about 3 cups.
Mix the sugar, cocoa, flour and dash of salt. Mix the milk and egg yolks. Mix the milk and egg mixture into the first mixture. Cook until thick. Add 1/2 stick butter and vanilla. Cool and pour into baked 9-inch pie crust. Cover with meringue and brown at 300°.
Combine cream cheese and milk. Add crab meat, onion and horseradish. Blend well. Spoon into ovenproof dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve piping hot to spread on crackers.
Grease tube pan. Mix together apples, sugar and cinnamon; set aside. Mix all other ingredients; beat until smooth. Alternate 1/3 batter and 1/3 apple mix until complete. Bake at 350° for 1 hour or until done.
In saucepan, melt chocolate and butter over low heat. Remove from heat and blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls. Roll in coconut. Chill. Yield: 48.
Mix first 4 ingredients; add oil. Dip chicken in mixture and place in shallow pan. Bake 1 hour at 400°, turning once.
Combine ingredients. Cook over low heat, stirring constantly. Stir until mix is blended and all chocolate is melted. Beat to froth.
Combine all ingredients, except pork chops; mix well. Place pork chops in shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning occasionally. Remove pork chops from marinade. Place on grill approximately 6 inches above medium-hot coals. Grill for 10 to 15 minutes, turning once and basting with marinade.
Cook the first 3 ingredients in heavy large saucepan. Bring to a full boil, stirring, and cook for 10 minutes at medium-high heat, stirring occasionally. Remove from heat and add marshmallows and chocolate chips immediately. Do not stir. After 20 minutes, add vanilla and beat with electric mixer until thoroughly mixed. Add nuts and pour into buttered 9 x 13-inch pan. Refrigerate. Makes 5 pounds.
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon. Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350° until loaf sounds hollow.
Mix all ingredients together and serve warm. I have only tried sliced apples. It's always a hit wherever I take it.
Brown beef and onion; drain off grease. Add soup and milk; heat well. Remove from heat; stir in sour cream (be careful not to let cream curdle). Serve over noodles or rice.
Mix broccoli, mayonnaise, soup and cheese together. Put into baking dish. Put crackers on top of casserole. Cook at 350° for 20 to 30 minutes or until top is browned.
Beat 2 eggs and 1 cup sugar. Add 2 more eggs and 1 cup sugar; beat until fluffy. Add to this mixture 2 cups flour and 2 teaspoons baking powder. Put on stove 1 stick margarine and 1 cup milk; let come to a boil. Pour milk into flour mixture. Add vanilla. Bake at 375° for layers for about 30 minutes or at 350° for a 13 x 9 x 2-inch pan for about 35 to 40 minutes.
Make day before or up to 3 days before serving. Cook carrots until crisp-tender; drain and cool. Place in a 3-quart bowl. Add green pepper and onion; set aside.
Mix all ingredients except cheese and chips. Place in ungreased 1-quart baking dish. Cover with cheese and crushed chips. Bake at 450° for 10 to 20 minutes.
Preheat oven to 400°. Mix sugar and flour in large mixing bowl. Heat margarine, cocoa, water and oil in saucepan until it reaches boiling point. Pour hot mixture over flour and sugar mixture. Add remaining ingredients. Mix well. Pour into greased 11 x 15 x 1-inch jelly roll pan. Bake 20 minutes. Frost as follows.
Cook and scramble eggs until thick, but not solid. Add cheese and cook 1 to 2 more minutes or until mixture holds together.
Stir flour and sugar together; add eggs, evaporated milk, juice from cherries and water. Melt butter and add; stir in food coloring and vanilla. Bring mixture to a boil. Remove from stove and fold in cherries. Pour into graham cracker crust. Refrigerate overnight and top with whipped cream to serve.
Blend sugar and oil. Add eggs, vanilla and milk. Sift flour, cream of tartar, cocoa and salt. Add to first mixture. Mix well. Last, add boiling water containing soda. Mix well. Batter will be thin. Pour into tin foil-lined cake pan and bake 30 to 35 minutes in oven at 350°.
Melt butter, water and milk together on stove at 110°. Then add to other ingredients. Knead dough well. Let sit for 1 hour. Knead again, let set for thirty minutes; knead dough; roll and bake until golden brown.
Cream butter and sugar until fluffy. Add eggs and flour alternately (1 egg and 1/2 cup flour), mixing after each. Add flavoring. Beat well (2 to 3 minutes) on medium/high speed. Pour batter into Bundt cake pan that has been sprayed with Baker's Joy, Pam or greased and floured. Bake 50 to 55 minutes in 350° preheated oven.
Mix bacon fat, potatoes and onions together in large pot and cook until potatoes are done. Add tomato soup, catsup, salt, pepper and hot sauce. Cook to a hard boil. Add fish and cook for 20 minutes on medium heat, stirring often to prevent sticking. Serves 10 to 15.
Combine cucumbers, peppers, onion and salt; let stand overnight. Cover with weighted lid to keep vegetables under brine. Next morning drain well. Make syrup of sugar, vinegar, mustard, turmeric and mustard seed. Bring to boil, add vegetables, bring to a boil again, simmer a few minutes. Pack into hot jars (sterile) and process 15 minutes in hot water bath. Make about 7 pints.
Wash chops or steaks; drain, then batter in dry flour real good. Put in pan with hot Crisco oil. Brown quickly. Put into baking dish with rack in bottom (where it won't stick, lay each one into baking dish or pan that you can cover for steaming). Put in 300° oven for 45 minutes to 1 hour, until very tender.
Fix hot dogs like this once, and we wager you'll do it often!! Cut frankfurters almost through lengthwise and lay open. Place on a pan and heat in oven about 10 minutes. Use leftover mashed potatoes (about 1 1/2 cups of them) in a bowl. Add egg. Then add chopped green onions (or regular onion), prepared mustard and celery salt (optional). Spoon the potato mixture over the frankfurters. Put the baking pan into the oven again and cook 10 to 15 minutes in a 425° oven. An attractive and tasty dish.
Cook raw peanuts, sugar and Karo to 300°. Remove from heat and add soda. Pour it on greased cookie sheet. Let cool, then break into pieces.
Mix all ingredients. Drop on greased cookie sheet. Bake 10 to 15 minutes at 350°.
Mix cream cheese, mayonnaise, parmesan cheese together. Fold in chilies and artichoke hearts. Place in baking dish and bake at 350° for 30 minutes. Serve with assorted crackers.
In large saucepan, or Dutch oven, combine all ingredients over medium-high heat. Stirring frequently, cook until jelly melts and ingredients are well-blended. Remove from heat. Store in airtight container in refrigerator.
Mix as regular cookies. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 20 minutes or until brown.
Combine apples, oil, sugar and beaten eggs. Combine flour, soda, salt and cinnamon. Add to batter. Stir in vanilla and nuts. Bake in a 9 x 13-inch pan at 350° for 45 minutes.
Prepare Kool-Aid as directed on package. Add all other ingredients and stir gently.
Fry bacon until crisp; drain and crumble. In skillet, brown hamburger and cook onion until tender. Drain fat. In a large bowl, mix the barbecue sauce, catsup, sugars, chili powder, salt, pepper, mustard and molasses. Mix well and add the bacon and cooked hamburger-onion mix. Mix together the pinto beans, pork and beans, butter beans and the kidney beans. Mix beans and meat sauce together and pour into a 9 x 13-inch pan and bake for 1 hour at 350°.
Mix first 5 ingredients together. Pile high on toasted rounds of white bread. Bake in 450° oven until heated through.
Cream first 3 ingredients together. Add eggs to mixture. Add buttermilk to mixture and mix well. Sift next 3 dry ingredients together and add to mixture. Add boiling water to mixture. Bake at 350° for 30 to 40 minutes.