HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Add salt, pepper and onions, then sauce. Boil macaroni (use teaspoon of grease to keep from sticking). Pour off leftover water, run cold water over macaroni. Place pot back on stove, heat on medium. Add ground beef, small can of tomato sauce. Stir and let cook for 10 minutes. Serve with salad and whole kernel corn.
Cream butter well, adding sugar gradually. Add egg yolks, well beaten, and flavoring. Pour into unbaked pastry shells and bake in moderate oven until firm and brown. Cover with meringue made from the remaining egg whites and slightly brown. This makes 2 pies.
Remove 1/4 cup flour from the 2 cups. Add 1/3 cup water to make a paste. Crumble Crisco in flour until like corn meal. Add paste; mix with hands. Roll out on floured board. Makes 2 pie crusts.
Put in a 9 x 13-inch pan and bake until done at 350° for 25 minutes.
Brown meat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Cook noodles until tender. Beat eggs; add cottage cheese, Parmesan cheese, pepper and parsley.
Combine water, yeast and sugar in a small bowl. Set aside for 1 hour. Gradually add flour to form a stiff dough. Knead 10 minutes until smooth. Place dough in a greased bowl; cover and let rise in a warm place 1 hour, until dough is doubled in bulk. Pinch off dough the size of a golf ball. Roll into a 15-inch rope with hands. Make a loop, bringing left end over to the right and the right under the left. Bring ends over and down. Press ends against the sides of the loop. Preheat oven to 425° while forming the pretzels. Place pretzels on a baking sheet, leaving spreading room. Brush with beaten egg to which a little water has been added. Sprinkle with coarse salt. Bake 12 to 15 minutes. Makes 24.
Place chicken in pan. Cover each piece with a slice of cheese, then mushrooms and soup (undiluted). Spread stuffing mix over chicken. Pour butter over stuffing. Bake, uncovered, at 350° for 60 minutes.
Mix beans and taco seasoning. Spread on bottom of dish. Layer salsa then sour cream. Sprinkle lettuce, tomatoes, cheese, olives and onions on top. Serve with nachos.
Mix butter, dates and sugar. Cook until thick. Add nuts, Rice Krispies and vanilla. Cool, roll into balls and roll these into the powdered sugar.
Peel and slice carrots 1/8 to 1/2-inch thick. Cook in salted water about 10 minutes. Carrots should be a little crisp. Drain and cool in colander. Place green pepper and onion in a large bowl with a tight cover and set aside. Combine tomato soup, salad oil, sugar, dry mustard and vinegar in a saucepan. Cook over medium heat for 5 minutes. Pour marinade over pepper and onion; let cool. When marinade is cooled and carrots are cooled, add carrots to marinade with pepper and onions. Cover tightly and refrigerate for at least 24 hours before serving. This keeps well in the refrigerator for weeks.
Combine cocoa and sugar in saucepan. blend in milk and syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla. Cool.
Bring water to a boil. Add strawberry jello, and both puddings. Boil 2 minutes. Set in refrigerator until hard. Add frozen strawberries and mix with spoon. Fold in cool whip. You can use orange jello and mandarin oranges if desired.
Beat egg lightly and add sugar. Add the apples and nuts; mix well. Add flour, baking powder and salt. Mix well. Pour into a greased baking dish and bake at 350° for 25 minutes. Serve warm or cold with cream, whipped cream or ice cream. Very good.
Drain and coarsely chop tomatoes. Reserve liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake at 325° for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving.
Cream butter and Crisco with sugar. Add eggs, one at a time and blend well after each. Sift together dry ingredients and add alternately with milk. Add vanilla. Pour batter into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Boil 2 cups water. Add tea bags. Soak them in water for 5 minutes. Add the sugar and let it cool. Next, add the grape juice, lemonade, schnapps and 7 cups of water. Stir these together. Freeze this mixture 2 to 3 days ahead.
Boil chicken. Boil noodles in the reserved broth. Set aside. Mix Ro-Tel and the two soups. Layer noodles, chicken, soup mixture and slices of cheese. Repeat until all ingredients are gone. Bake at 350° for 40 minutes. Great to prepare night before.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestle semi-sweet real chocolate morsels and nuts. Spread into greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 minutes. Cool. Cut into 2-inch squares. Makes 35 squares.
Beat eggs; add sugar, flour, milk and corn. Mix well. Pour into buttered casserole. Bake at 350° for 45 minutes, covered. Remove cover and bake 15 minutes more.
Layer all fresh ingredients in a bowl (I use a trifle bowl) in a pleasing color arrangement. Place frozen peas on top. Spread mayonnaise over peas. Sprinkle with the sugar. Cover with Saran Wrap. Chill overnight. Before serving, cover with a layer of shredded cheese and sprinkle with bacon bits.
Combine beef, salt, peppers, onion and 1/2 tomato sauce. Press into a greased 9 x 12 x 2-inch baking dish. Bake in bottom shelf of oven at 450° for 10 minutes. Cook under broiler until brown. Combine remaining sauce with brown sugar and Worcestershire sauce and pour over meat.
Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar.
Bring 1 pint milk to a boil. Stir in the corn meal; cook until thick. Put into a baking dish. Add 1 quart milk, corn syrup or molasses, salt, raisins and ginger. Bake, stirring often, for about 1 1/2 hours in a 350° oven until thick.
Cream butter; sift in flour, sugar, baking powder and salt. Add peanut butter and 2/3 cup milk. Mix until all flour is dampened and then beat 2 minutes at low speed. Add rest of milk, eggs and vanilla. Beat 2 more minutes. Pour into 2 (9-inch) cake pans lined with wax paper or rectangular cake pan. Bake at 375° for 25 minutes. Cool completely and frost with Peanut Butter Frosting.
Preheat oven to 425°. Cook lasagna; drain. Combine spinach, cheese, egg and cheese from package. Spread a tablespoon of spinach mixture along the length of lasagna macaroni. Roll up and place curly edge side up in an 8 x 8-inch baking dish sprayed with Pam. Repeat with remaining lasagna and spinach mixture. Pour sauce from package over Spinach Roll-Ups and top with Mozzarella cheese. Bake 30 to 35 minutes.
Mix all together and pour in large skillet. Bake for 1 hour at 300°.
Cream sugar and margarine with egg. Sift dry ingredients and add alternately to creamed mixture with pumpkin. Stir in vanilla, chocolate chips and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Blend together sugar and cream cheese. Add pineapple, bananas and strawberries. Stir in pecans. Fold in Cool Whip. Spread in 9 x 13-inch pan. Freeze. Serve partially frozen. Thaw 20 minutes before serving.
Mix shortening, sugar, molasses and eggs. Add soda and water. Add dry ingredients and mix well. Pour into greased 8-inch pan. Bake at 350° for 30 to 35 minutes.
Remove crust from sliced white bread. Roll out bread with rolling pin. Spread cream cheese over bread. Sprinkle with cinnamon and sugar. Roll up slices of bread. Slice the rolled up creation into four or five pinwheel type slices. Bake at 350° for 5 minutes or until cheese is hot and bread is starting to brown.
In large bowl, sprinkle cucumbers with salt. Toss gently to mix; let stand 30 minutes. Rinse and drain well; pat dry with paper towels. In same bowl, mix together vinegar and sugar. Add cucumbers and mix gently. Cover and refrigerate at least 4 hours. Drain before serving.
Preheat oven to 350°. Place margarine in an oblong baking dish and place dish in oven to melt margarine. Pour drained peaches over melted margarine and sprinkle with 1/2 cup sugar. Mix remaining ingredients to form a batter and pour over fruit. Sprinkle cinnamon over all and bake for 35 minutes. Serve plain with a sprinkling of powdered sugar or with a dollop of Cool Whip. Serves 8.
Mix the broth, soy sauce and cornstarch together. Set aside. Melt the butter in a nonstick skillet and saute onions until golden brown. Add asparagus and stir. Fry for 3 minutes; add the broth mixture. Cook and stir until the sauce is clear. Makes 4 servings.
In large bowl combine broccoli, cauliflower, bacon, onion, tomatoes and eggs. Set aside. In a small bowl combine mayonnaise, sugar & vinegar. Mix until smooth. Just before serving pour dressing over salad, toss and serve. 6-8 servings.
Mix stuffing with 1/2 c. boiling water and 1 Tbsp. margarine. Spoon stuffing across center of 2 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk, and parsley. Pour over chicken. Bake covered at 400 degrees for 15 minutes. Bake uncovered 15 minutes or until chicken is no longer pink. Serves 6.
Cook cake mix and leave in pan. Heat milk and sugar in microwave; punch holes in warm cake and pour milk over cake. Let cool and top with Cool whip, then with coconut.
Heat oven to 400°. Lightly spray cookie sheet with no-stick cooking spray. Wash and scrub potato. Cut lengthwise into eighths. Dip potato into combined egg white and water and then into combined remaining ingredients. Bake 25 to 30 minutes or until potatoes are done.
Put raisins, dates, orange and nuts through food chopper. Sift flour, nutmeg, cinnamon, cloves, soda and salt together. Add to fruit mixture. Beat egg and add to mixture along with milk, melted shortening and vanilla. Mix altogether and put into a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Saute vegetables in butter; add flour and cornstarch. Put vegetables in top of double boiler. Add milk and chicken stock. Heat. Add soda and cheese. Stir until cheese has melted. Add remaining seasonings. Serve hot topped with dash of paprika.
Preheat oven to 350°. Grease sides and bottom of 13 x 9-inch casserole pan or dish. Brown ground beef with garlic and onion; drain. Add drained mushrooms, tomato sauce, tomatoes, oregano, salt and pepper. Simmer 20 to 30 minutes. Cook spaghetti as usual. Place half of cooked spaghetti in bottom of casserole. Spread out and add half of the ground beef mixture on top. Add half of American cheese, sprinkle on Parmesan cheese, then add Swiss cheese, then half of the Mozzarella cheese. Repeat all layers. Bake 25 minutes until golden brown on top. Serve piping hot. May be made in advance and frozen.
Sift flour with salt, baking powder and spices. Mix oil with dry ingredients, add eggs and persimmon pulp. Mix in nuts, dates and raisins. Grease 2 standard size loaf pans or three 1-pound coffee cans and 1 large Bundt pan, or 1 small Bundt pan and 1 loaf pan, or 6 small loaf pans. Baking times will vary according to size of pan used but the standard loaf pan will take about 1 hour and 15 minutes.
Cook beef and onion in a large skillet until beef is browned and onion is tender. Drain off excess fat. Stir in pinto beans, tomato soup and chili powder. Cover. Simmer 30 minutes, stirring occasionally.
Blend all ingredients together except the cheese and pour over peas. Top with Swiss cheese. Cover and chill for 12 hours. Do not toss. Serve.
Mix sugar and cocoa in saucepan. Add milk and margarine over medium high heat; cook until rolling boil. Boil for 1 minute and 45 seconds. Remove from heat and add peanut butter, oats and vanilla. Drop by spoonfuls onto wax paper. (Can add marshmallows, nuts or raisins.)
Preheat oven to 325°. Grease and flour a 10 inch tube pan. Cream butter and sugar. Add sweet potatoes and beat until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, stir together flour, baking powder, baking soda, nutmeg and cinnamon. Stir flour mixture into sweet potato mixture. Add vanilla. Stir in nuts and coconut. Spoon batter into prepared pan. Bake 1 hour and 15 minutes, or just until cakes center springs back when lightly touched. Cool in pan about 10 minutes. Turn onto platter to complete cooling. May ice with vanilla or cream cheese icing, if preferred.
Beat together egg and oil. Dip chicken in mixture, then coat with bread crumbs. Place in greased casserole and bake at 325° for 45 minutes. Mix tomato paste, onion powder, oregano, basil, garlic salt and bouillon. Simmer 15 minutes. Five minutes before serving, place Mozzarella cheese over chicken and melt in oven. Serve with spaghetti and top with sauce.
Barely cover potatoes, onion and celery with water; cook until tender. Add milk, margarine, salt and pepper. Cook until thoroughly heated. Serve topped with chopped parsley.
Grease and flour a 9 x 13-inch pan. Unwrap caramels. Make German chocolate cake according to directions on box, then pour one-half of the batter into prepared pan. Bake half the batter for 15 minutes at 350°.
Mix together all ingredients and bake for 20 to 30 minutes at 350°.
Mix all ingredients together in a Pyrex dish. Bake at 350° for about 30 minutes.
Boil first 5 ingredients 5 minutes. Add 1 teaspoon vanilla and baking soda. Bake 1 hour at 250°; stir every 15 minutes. Coat popcorn. Use large roasting pan.
Sprinkle dry gelatin over cottage cheese. Add mandarin oranges and pineapple; stir gently to mix well. Fold in whipped topping. Cover and refrigerate for at least 4 hours.
Brown meat and drain. Add salt, if desired, taco mix, onion and tomatoes. Cook slowly. Mix eggs, milk, 1/2 corn and corn bread mix. Blend well. Pour 1/2 batter in a 13 x 9-inch pan. Top with beef, cheese and remaining corn. Top with remaining batter. Bake for 25 minutes at 425°.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust. Bake at 350° for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on wire rack.
Saute the onion and mushrooms in the oil until tender. Add the spinach and ham. Mix the eggs, cheese and pepper. Spread into 9-inch pie plate or quiche pan. Bake at 350° for 40 to 45 minutes until knife comes clean.
Chop nuts and set aside. Beat eggs 35 to 40 seconds or until lemon colored. Add granulated sugar. Combine thoroughly until slightly thickened. Add lemon juice and pumpkin just until mixed. Stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Add to wet ingredients just until flour disappears. Do not overmix. Spread batter in greased and floured pan (15 x 10 x 1-inch). Sprinkle with the chopped nuts. Bake in a 375° oven for 15 minutes. Turn out onto terry cloth towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together with nuts on outside of roll. Cool seam side down on rack.
Cook and drain meat; put in 1-quart pan. Add all ingredients. Cook on high to a boil, then turn lower to simmer for about 30 minutes or until green peppers are tender. If thicker is preferred, add 4 ounce can of tomato paste.
Toss main ingredients and fruit in large bowl. Mix salad dressing and lemon juice. Mix dressing with main ingredients. Yield 6 servings.
Cook for 5 minutes. Then pour over chicken and simmer for 1 hour. Serve with mashed potatoes.
Cut butter and flour together; stir in sour cream and lemon peel. Shape into a 4 1/2-inch square; place on waxed paper and refrigerate 2 hours. Cut dough into 4 pieces; work with one piece of dough at a time. Sprinkle 2 tablespoons sugar on wax paper surface; coat dough in sugar. Roll dough into a 12 x 5-inch rectangle, flipping often. (Do not re-roll dough scraps.) On 12-inch edge, mark center. From each short end, roll dough to center mark. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8-inch slices. Dip each slice into sugar on both sides. Bake on foil-lined baking sheets at 375° for 12 to 15 minutes or until golden brown. Turn over; bake 3 minutes more. Cool on wire rack. Yield: 40 cookies.
Mix all ingredients together; if color desired add package of Jell-O in color desired. Add ice and punch fruit ring.
Cream butter and sugar. Add eggs and milk and beat until fluffy. Fold in bread and pineapple. Pour mixture into greased 2-quart casserole. Bake at 350° for 1 hour until mixture bubbles and top browns. Great with ham or pork dishes.
In a bowl, whisk or beat milk and pudding mix for 2 minutes, until soft set. Fold in half of the whipped topping. Place 9 graham cracker squares in an ungreased baking dish. Top with half of the pudding mixture, then half of the sliced bananas. Then put another layer of crackers, pudding mixture and sliced bananas. Top with remaining whipped topping. Let set, covered, in the refrigerator for at least an hour before serving.
Mix jelly and ketchup in saucepan over very low heat until mixture is smooth. Add cubes or slices of kielbasa. Heat through and serve with toothpicks. (Also may use Lil' Wieners or meatballs instead of kielbasa.) Excellent for parties!!
Place chips on microwave plate. Cover chips with slices of cheese. Place in microwave for 35 to 40 seconds. Any additional toppings (optional). Take out and enjoy!
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
Cook rice in water and salt. Saute celery, onions and broccoli in margarine. Mix cooked rice and sauteed ingredients. Add soup and cheese. Mix and bake in baking dish for 40 minutes at 325°.
Combine water and sauce in a bowl. Cover bottom of a 9 x 13-inch baking pan with approximately 1 1/2 cups sauce. Arrange a layer of uncooked noodles over the sauce. Spread half the Mozzarella over the sauce and sprinkle over 2 tablespoons Parmesan. Spread approximately 1 1/2 cups sauce over the cheeses, layer of noodles, then cheeses. Top with a layer of noodles. Pour remaining sauce over noodles and spread evenly to cover edges. Sprinkle with Parmesan cheese. Cover tightly with foil and set on a jelly roll pan. Bake at 350° for 1 1/4 hours. Remove foil for the last 1/2 hour of baking time. Let stand on rack for 10 minutes. Serves 6.
Melt wax in a double boiler, then add other ingredients; cornflakes go in last. Drop onto waxed paper to cool and harden.
Take 2 Ritz crackers, put chunky peanut butter between them. Dip in melted white chocolate. Put on wax paper. Sprinkle candy sprinkles over them.
Fry bacon and remove. Add onion to drippings. Saute until lightly browned. You may add chopped bacon to chowder if you desire. Add water and potatoes. Cook until potatoes are almost done. Cut fillets into pieces, approximately 1-inch square. Add fish to mixture and cook until fish flakes when tested with fork. Pour in milk and seasonings. Heat and serve. Serves 6.
Place 1 c. pecans in unbaked pie shell. Mix eggs, sugar and flour together. Add syrup, vanilla and salt. Pour over pecans in pie shell. Bake in 350° oven for 45 minutes or 1 hour.
Cream butter and sugar. Add eggs. Sift flour, soda and spices together. Add to creamed mixture. Add nuts and chopped fruit. Roll in hand into balls and bake at 300° for 15 minutes.
Melt chocolate with oil in top of double boiler. Pour coconut into a shallow dish. Dip each marshmallow into chocolate, then coat with coconut. Place flat side down on cookie sheet lined with wax paper. Chill until chocolate is set, about 10 minutes.
Combine butter, applesauce and raisins in 3-quart pan. Heat until butter melts. Remove from heat and add soda (will foam up). Then add remaining ingredients. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Fry bacon and crumble; cook onion in grease until clear. Mix beans and other ingredients in 2-quart pan. Simmer over low flame for 15 minutes or put in crock-pot.
Heat oven to 400°. Half squash and scoop out seeds. Rub cut surfaces and cavities with oil. Put, flesh down, on a baking sheet or bake until tender, 30 to 40 minutes. Scoop out flesh from squash.
Drop lobster tails into large kettle of boiling, salted water. When water reboils, begin counting time; boil for 5 minutes. Drain off water and drench in cold water. Cut through undershell with scissors; remove meat and reserve shells. Flake meat with a fork.
Place apples in a buttered 10 x 6 x 2 baking dish, sprinkle with cinnamon and salt. Add water. Rub together flour, sugar and margarine. Drop mixture over apples. Bake 350° for 40 minutes. Serve warm with ice cream.
Combine all ingredients and press into pie shell. Bake about 1 hour at 350° or until done. Sprinkle grated Cheddar cheese on (last 10 minutes of baking) to form glazed top.
Preheat oven to 350°. In baking pan, melt margarine/butter in oven. Sprinkle graham cracker crumbs over melted butter evenly. Pour condensed milk over crumbs. Top with chocolate and peanut butter chips and press down firmly. Bake for 25 to 30 minutes or until browned. Cool; cut into bars and store covered at room temperature.
Crush cookies well; mix with melted oleo. Put this in bottom of cake pan for crust, saving some to sprinkle on top. Cream the softened cream cheese with powdered sugar. Add 8 ounces of Cool Whip; put on top of crust. Mix chocolate pudding according to directions. Pour on top of cream cheese mixture in pan. Put in refrigerator and let stand for a few minutes. Put layers of Cool Whip on top; sprinkle with rest of crushed Oreos. Serves 10.
In large bowl, stir together flour, sugar, soda and salt. In another mixing bowl, combine eggs, bananas, oil and buttermilk; add vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes.
Melt butter and add remaining ingredients and mix well. Spread into well-greased pie pan. Bake in a 350° oven for 20 minutes. Cut into wedges and serve warm with ice cream.
Cut cabbage into quarters and remove core. Slice cabbage into 1-inch slices. Slice carrots and potatoes each into about 10 slices. Put cabbage and vegetables into large pan and cover with cold water. Bring to rapid boil for about 10 minutes so cabbage can settle. Drain 1/3 of water. Add garlic powder, salt, pepper and oil and simmer for 15 minutes. Then add rice and simmer 15 minutes more. Serves 4. Calories: 300 per serving.
Saute chicken breasts (cut into bite-size pieces) until done, in nonstick pan, in wine or broth. Add garlic and mushrooms; cook for 4 more minutes.
Combine apples and sugar; let stand. Beat eggs slightly. Beat in oil and vanilla. Mix flour, soda, baking powder, cinnamon and salt. Stir in alternately with apples and sugar; stir nuts in last. Pour into greased and floured 9 x 13-inch pan. Bake for 1 hour at 350°.
Heat oven to 350°. In large skillet, combine ground beef, onion and green pepper. Cook and stir until ground beef is brown and onion and pepper are tender. Drain off fat. Stir in tomatoes, rice, chili powder, salt and pepper; heat thoroughly. Pour into ungreased 2-quart casserole. Cover and bake for 45 minutes.