HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in margarine until soft but not browned. Add ground beef, breaking up until it loses its pink color.
Cook noodles according to package directions. Drain. In skillet, brown ground beef in 1 tablespoon margarine. Stir in tomato sauce. Remove from heat. Combine cream cheese, cottage cheese, sour cream, onions and green pepper. In a buttered 3-quart casserole, spread half the noodles. Cover with cheese mixture, then cover with remaining noodles. Pour 2 tablespoons melted margarine over noodles. Pour ground beef sauce on top. Bake at 350° for 20 to 30 minutes.
Cut squash in half lengthwise; remove seeds. Place, cut side down, in a shallow baking pan and add boiling water to a depth of 1/2 inch. Cover and bake squash at 350° for 35 minutes. Turn cut side up and set aside. Combine remaining ingredients; spoon into squash cavities. Cover and bake an additional 15 minutes. Yields 2 servings.
Mix meal, flour and salt together. Mix milk until the meal mixture is paste consistency. Then add water until dripping consistency. Drop by tablespoon in deep fryer of grease and cook until golden brown.
Heat sugar and corn syrup just to boiling in 3 quart saucepan over medium heat. Remove from heat; stir in peanut butter until blended. Stir in cereal, cook 5 minutes. Lightly butter hands; shape about 1/4 cup cereal mixture into a ball around each chocolate kiss. Immediately roll in candy sprinkles. About 20 snacks.
Brown and drain sausage. Place bread cubes in greased 9 x 13-inch pan. Sprinkle with cheese, then browned sausage. Blend eggs and 2 1/2 cups of milk; add mustard. Pour over ingredients in pan. Refrigerate several hours or overnight. Just before cooking, blend soup and 1/2 cup milk. Pour over cold casserole. Bake 1 1/2 hours at 300°. Yields 6 servings.
Set electric skillet to 250° and allow to heat. Add milk; stir in sugars and margarine. Bring to a boil. Stir in pecans. Cook while stirring until sugar starts to thicken around the edges of skillet. Turn heat setting to off. Continue to stir until mixture cools and thickens. Using a large spoon, drop mixture one at a time on cookie sheet or waxed paper. Allow to cool. Serves 12.
Moisten both sides of the roast with water and sprinkle generously with Microshake. Pierce meat with fork at 1/2-inch intervals. Place meat in a cooking bag. Microwave 5 minutes on 100% power. Microwave 30 minutes on 50% power. Turn meat over and arrange vegetables around meat. Microwave 45 minutes on 30% power or until meat and vegetables are fork-tender. Allow meat and vegetables to stand, covered 5 to 10 minutes. Serves 5 to 6.
Brown onion in margarine until opaque. Add hamburger and brown. Blend in flour, salt and pepper. Add soup and mushrooms. Simmer 5 minutes. Just before serving, mix in sour cream. Serve over noodles or rice.
In large bowl, blend together cake mix, oil, and butter. Beat in eggs, one at a time; beat well. Fold in sour cream and pecans. Pour half of the batter into greased and floured tube pan. Sprinkle sugar and cinnamon over batter in pan; cover with rest of batter. Do not stir.
Cook beans as package label directs; drain very well. Add butter or margarine, salt, pepper and nutmeg. Toss lightly to combine. Makes 2 servings.
Combine sugars, oil and eggs. Beat until well blended. Sift together flour, salt and spices and mix well. Stir in raisins, nuts and flour. Spoon into well-greased loaf pan. Bake at 350° for 65 to 75 minutes or until toothpick comes out clean and center cracks open. Turn onto rack, cool and slice.
Bake at 375° for 10 to 12 minutes or until lightly brown on ungreased cookie sheet.
Add sugar and salt to puree. Boil 5 minutes. Place bread squares in casserole. Pour melted butter over them. Add hot tomato mixture. Bake, covered, for 30 minutes in medium oven.
Sift together corn meal, flour, baking powder, soda, salt and sugar. Combine egg, buttermilk and shortening. Add liquid ingredients to dry mixture, stirring only enough to moisten dry ingredients. Pour into hot, well greased muffin pans, corn stick pans or 10-inch skillet or pan. Bake in 450° oven for 20 minutes for muffins or corn sticks, 25 to 30 minutes for square pan or skillet. Makes about 12 muffins, corn sticks or pieces.
Sift together dry ingredients. Beat eggs, sugar and oil, then add alternating with water until well mixed. Stir in sweet potatoes. Grease 4 coffee cans or large loaf pans and flour; fill half full. Bake in preheated 350° oven for 1 hour or until bread pulls away from sides of the pan. Use coffee cans to store bread.
Mix as directed on cake mix box. Grease and line cake pans with wax paper. Preheat oven to 350°. Pour 1/2 cup batter in each pan. Spread out over pan. Cook only a few minutes. Cool. Repeat until all layers are made. Use your favorite chocolate icing. Very good!
Preheat oven to 350°. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze. Place second cake layer on top. Frost top and sides of cake with Cool Whip. Garnish with strawberry slices. Refrigerate at least 1 hour before serving.
Go home, put it in a pot and cook. You will need a great big pot to cook it in and a little pot to pour it in. You put it on the stove and turn to seven. Cook a long time. You can choose 5 minutes, 20 minutes or 1000 minutes. Then take it out and turn the hot stove off. Then eat. Eat with a spoon or draw a picture of a spoon. You can serve over 5 lettuces, if you want.
Saute onions until tender. Add green peppers, continue to cook until tender. Add stewed tomatoes, meat and seasonings. Cook on low setting for about 45 minutes.
Cook broccoli very little. Add celery, onion, hot rice and cheese. Add soup. Mix carefully. Bake at 325° until bubbly.
Mix powdered sugar and peanut butter until smooth. Pat into bottom of pie shell, reserving 1 tablespoon. Mix pudding mix and milk according to package directions. Pour over peanut butter and sugar layer. Refrigerate until set. Top with Cool Whip and sprinkle the tablespoon of peanut butter/sugar mixture over Cool Whip for decoration.
Mix well and pour over cake mix. Bake at 325° for 40 to 45 minutes. Sprinkle with confectioners sugar.
Brown hamburger meat and drain grease. Add rest of ingredients and cook slowly for 2 or 3 hours.
Cut the cake into small pieces in a bowl. Beat the egg yolks, butter and powdered sugar. Add whipped cream and candy bars. Fold 1/2 cake pieces into pudding mixture. Top with remaining cake pieces. Refrigerate until set.
Cream sugar, butter and molasses until fairly smooth. Stir in boiling water. Combine dry ingredients. Add to molasses mixture gradually, blending well after each addition. Stir in eggs.
Bring syrup to a boil and pour over sliced, drained cucumbers. Let stand all night; then reheat and stand overnight again. Then pack in jars. Heat syrup to boiling and pour over filled jars and put 1 stick of cinnamon in jar before sealing.
Mix together. Put together in casserole dish. Bake about 1 hour until golden brown at 350°.
Dust banana halves heavily in the brown sugar and cinnamon-sugar mixture. Melt butter in a sturdy frying pan over medium-low heat (add a few drops of olive oil to prevent burning). Add coated banana halves and brown. Cook until evenly browned on each side. Raise heat to medium for 60 seconds; add brandy extract. Turn heat down immediately; cover and cook 2 minutes longer. Remove from heat. Place 2 halves of banana on four of your favorite dessert dishes. Add 2 scoops of vanilla ice cream to the center of the banana halves; drizzle with brandy sauce if desired. Serve immediately.
First mix thoroughly and add tears of joy, sorrow and sympathy. Fold in 4 cups prayer and faith to lighten all other ingredients and raise texture to great heights of character. After flouring this into daily living, bake with the heat of human kindness. Serve with a smile anytime and it will satisfy the hunger of starving souls.
Mix all ingredients. Let stand. Line 9-inch deep dish pie pan with crust. Pour berry mixture in crust. Cover and seal top with the other crust. Make slits to let steam out. Dot with butter and bake at 450° for 10 minutes, then at 350° for 20 to 30 minutes, until light brown.
Stir these ingredients together with loving care. Add humor to suit. Sprinkle with good luck to ensure best results.
In a double boiler melt Velveeta. Fry sausage, breaking it up like crumbs. Drain well! Use paper towels to squeeze out all grease. Once Velveeta is melted, add sausage and Ro-Tel. Let simmer about 20 to 30 minutes. Serve with restaurant style tortilla chips.
Preheat oven to 350°. Grease or place paper liners in 36 muffin cups. Measure dry ingredients into very large mixing bowl; stir until well blended. Mix oil, milk, eggs and vanilla until well blended. Add to dry ingredients, along with apples, carrots, raisins, nuts and coconut. Stir just until thoroughly blended. Portion into muffin tins, using 1/4 cup (number 16 scoop) each. Bake for 20 to 25 minutes, or until center of muffin springs back. Makes 36 muffins. These muffins freeze well and reheat beautifully in the microwave.
Mix all the ingredients together. Pour in buttered casserole dish and bake at 350° until done, then put grated cheese on top and melt.
Cook first four ingredients until thick. Add egg yolks slowly to thickened mixture and cook mixture again. Add vanilla and butter. Cool completely. Add coconut as desired. Line pan with bananas.
Cook bacon until crisp; drain. Crumble bacon and set aside. Saute onion. Add carrots, potato, parsley, marjoram, pepper and water. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Add sausage and beans (including juice). Add bacon. Simmer 30 minutes.
Combine eggs, sugar and vinegar. Cook until thick. Add cream cheese. Mix until smooth. Add green pepper and onion.
Brown hamburger. Season with salt, pepper and onion. Add rest of ingredients. Bake at 350° for 30 minutes. (Or serve right from the pan.)
Preheat oven to 375°. Grease an 8-inch baking dish. Drain all fruit and coarsely chop. Combine in baking dish with lemon juice. In bowl, mix oats, butter, sugar, flour and cinnamon until crumbly. Sprinkle over fruit. Top with walnuts. Bake 40 minutes. Serve warm.
Mix Crisco, sugar and eggs. Add flour, salt, baking powder and vanilla. Bake at 350° for 30 to 35 minutes.
Cut franks vertically into about 8 pieces per frank. Heat mustard and marmalade over low heat in a large saucepan. When this mixture begins to bubble, add franks and cook about 5 minutes. Franks will puff into small balls. These are speared with toothpicks and should be served immediately in sauce in a chafing dish.
Cook rice according to package directions. Mix all ingredients in a 3-quart dish. Bake at 350° for 25 to 30 minutes. Onion rings may be put on top. Bake 5 to 10 minutes longer.
Brown beef. Slice onions and potatoes. Alternate layers of beef, onions and potatoes. Pour soup over top. Bake for 1 hour at 300° or 350°.
Season body cavity of chicken with seasoned salt. Tie wings flat to body and tie legs together. Secure neck skin over opening to back with toothpicks. Sprinkle chicken all over with seasoned salt and paprika. Place breast side down on baking and roasting pan. Baste with 2 tablespoons of butter. Loosely cover with 2 pieces of wax paper. Microwave about 6 minutes per pound, turning 3 times. After the first 6 minutes of cooking, rotate 1/2 turn and baste from the juices collected in the cooking well. Cook the second 6 minutes, rotating dish 1/2 turn and turning chicken breast side up. Baste chicken with juices collected in cooking well and sprinkle with paprika. Microwave for another 6 minutes with chicken covered.
Cream sugar and shortening. Add eggs and flavorings. Mix well; add flour sifted with dry ingredients. Add oatmeal, Krispies and coconut. Make into small balls. Press with fork. Bake at 375°.
Heat oven to 350°. Mix ground beef, onion soup mix, milk and egg. Press mixture firmly in ungreased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Loosen edges with spatula; unmold loaf in ungreased rectangular pan (13 x 9 x 2-inch). Mix remaining ingredients; spoon onto loaf. Bake, uncovered, for 1 hour.
Combine first 6 ingredients in a shallow bowl; beat well. Coat a large skillet with vegetable cooking spray; place over medium heat until hot. Dip bread, one slice at a time, into the mix, coating well. Cook on medium heat 4 minutes on each side or until browned. Sprinkle with powdered sugar.
Mix flour, salt, sugar and cocoa. Beat egg yolks well and add the milk, beating until well mixed. Then add gradually to the dry ingredients, mixing well. Cook until thickened (easier if	double	boiler is used). Be sure to cook several minutes after the	mixture thickens, stirring constantly. Remove from fire, add vanilla and butter. Beat well. Pour into baked pie shell and top with meringue or whipped cream.
Slice tenderloin in 1/2-inch medallions. Salt and pepper to taste and dust with flour, pressing each medallion with fingertips to flatten slightly; let rest.
Melt margarine; stir occasionally. Add marshmallows and stir until all are melted. Stir in Rice Krispies cereal; until well coated. Wet hands with cold water and shape the mixture into all sorts of imaginary animals. Use raisins, nuts and chips for faces, spots and details.
Drain pineapple and save juice. Let chunks dry; soak bread in juice and squeeze out. Mix bread, meat, eggs and onion salt. Shape in balls that enclose the pineapple chunks. Brown slowly in butter and oil, shaking pan to keep balls round. Drain fat and blend juice with remaining ingredients. Pour mixture over meatballs and cook for 10 minutes or until sauce boils or thickens. Serve in chafing dish.
Combine seasonings and rub over entire tenderloin. Wrap tightly and refrigerate overnight for more intense flavor. Place on a rack in a roasting pan. Bake, uncovered, at 425° until meat is cooked as desired. Allow approximately 45 - 50 minutes for rare or until a meat thermometer reads 140°, 55 - 60 minutes for medium-rare (150°), 62 - 65 minutes for medium (160°), and 67 - 70 minutes for well-done (170°). Let stand 10 minutes before carving.
Stir all ingredients together and store in Tupperware or other plastic ware with seal in refrigerator. This is equal to 20 packets of Shake 'n Bake coating mix.
Cook broccoli 5 minutes; drain well. Combine soup, mayonnaise, egg, cheese and onions. Add broccoli and mix well. Place in lightly greased dish. Dot with butter. Sprinkle with crackers. Bake 30 to 45 minutes at 350°.
Mix and add 1 cup boiling water. Bake at 350° for 30 minutes in a 13 x 9-inch pan.
Mix all ingredients and put into a pan. Cover with foil. Bake at 325° for 1 hour and 15 minutes. Check every 20 minutes.
Roll out dough. Brush on oil; add cheese and pepperoni. Roll up and place on cookie sheet. Bake at 350° until golden brown.
Lightly brown onions and celery in butter. Add clams to egg, stuffing and water or clam juice. Add onion and celery mixture and pepper. Mix well. Drop by tablespoons on a greased cookie sheet and bake for 20 to 25 minutes at 375°.
Chunk all veggies. Cook in large frypan until al dente. Add some water so they don't stick or fat if you prefer. Add seasonings generously (to taste). Add 1 can of tomato paste or sauce plus a can of water. Simmer until all flavors are blended. (Better the second day.) May serve with cheese on top or add ground meat (just cooked) or use over pasta as the sauce or use your imagination!
The Night Before: Pour croutons in bottom of greased 9 x 13-inch pan. Cook and drain sausage. Sprinkle over croutons. Beat eggs and 1 cup of the milk together. Pour over croutons and sausage. Sprinkle with cheese to cover and refrigerate overnight.
Rub salt and pepper into pork. Combine remaining ingredients in bottom of Dutch oven or casserole. Place roast on top of mixture. Cover; bake at 350° for 1 1/2 to 2 hours or until meat thermometer registers desired doneness. Slice pork to serve with kraut.
Drain peach halves; reserve juice. Arrange peach halves, open side up, in a glass cake pan. Fill each opening with cream cheese. Dissolve black cherry Jell-O with 1 cup of boiling water; add 1 cup of ice water. Pour over peach halves. Refrigerate until set.
Saute boiled shrimp in skillet sprayed with Pam. Add remaining ingredients and stir-fry until lightly browned.
Layer ingredients in order listed. Top with shredded cheese. Heat through. Serve with nacho chips.
In large skillet, fry potatoes, carrots, celery and onion in bacon drippings over low heat. Season with salt and pepper. When carrots and potatoes are tender, place smoked sausage on top; cover and heat for about 12 minutes. Serves 4.
Spread guacamole in a 13 x 9-inch dish. Layer remaining ingredients in the following order: sour cream, picante sauce, olives, tomatoes and cheese. Serve with tortilla chips or large corn chips.
Preheat oven to 350°. Grease and flour 2 (13 x 9 x 2-inch) pans. Prepare cake as directed on package. Divide evenly in pans. Bake at 350° for 20 to 25 minutes; follow package directions for doneness test and cooling.
Cook Karo syrup, water and sugar until creamy, light amber in color. Add raw shelled peanuts and continue cooking constantly until peanuts are parched and candy is a little more brown. Add butter, salt and soda. Beat 1 minute; pour thinly on buttered tray. Do not spread with a spoon. As it cools, stretch out into thin wafer-like pieces. When cool, break into pieces.
In crockpot, on high, brown sausage and onion. Turn heat to low and add remaining ingredients. Stir mix as it melts. Dip with nachos or other munchies. Yield: 5 pounds sauce.
Put ingredients in Ziploc bags. Zip and shake to mix. Fill 1 gallon Ziploc bag with ice and put salt on top of ice. Lock and shake bag until milk is thickened up.
Mix in tall kitchen garbage bag first three ingredients. Melt chocolate chips, butter and peanut butter. Pour over Chex mix in bag. Mix and then add 1 pound powdered sugar and mix. Store in containers in refrigerator.
Grease and flour a tube pan. Preheat oven to 325°. Blend eggs, oil and sugar until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan and bake for 1 hour. Remove from pan after about 30 minutes.
Mix all ingredients together and beat until light. Knead with hands. Roll into small balls. In buttered skillet, brown well. Place in covered dish and bake at 400° for 40 minutes.
Cook and stir hamburger and onions until hamburger is light and brown. Drain. Stir in tomato sauce, water, salt, sugar, chili powder and spaghetti. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until spaghetti is tender.
Melt all ingredients in double boiler. Cut up apples (green) and pears (green) into lengthwise wedges for dipping.
Mix first 5 ingredients together and bring to a boil. Pour over sliced cucumbers. Cool and refrigerate.
Combine. Bring to a boil. Reduce to a simmer until vegetables are done. Serve with French bread.
Place peanuts, milk, sugar and syrup in heavy pan. Bring to boil. Lower heat and simmer. Cook until soft ball stage (approximately 1 hour). Remove from heat. Add vanilla, butter and coloring. Cool 15 minutes.
Melt cheese in microwave. Add Ro-Tel. Heat well and stir. Serve with tortillas.
Brown hamburg and drain. Add remaining ingredients and simmer for 20 to 30 minutes. Makes enough for 45 hot dogs.
Brown pork chops which have been sprinkled with salt and pepper. Place in baking dish and put 1 tablespoon rice on each chop. Pour the cooked tomatoes over the chops. Bake at 350° for 1 hour. When ready to serve, lift chops carefully with rice and baked tomatoes intact. Yield: 4 servings.
Pour all ingredients except cola into highball glass filled with ice. Stir. Top up with chilled cola. Garnish with a wedge of lime.
Mix bran, applesauce, egg, margarine and brown sugar; let stand 5 minutes. In large bowl, blend flour, baking powder and cinnamon; stir in bran mixture just until blended. (Batter will be lumpy.) Stir in raisins. Makes 12 muffins. Bake at 400° for 15 to 18 minutes or until done. Cool slightly and drizzle with applesauce glaze; serve warm.
Preheat oven to 350°. In a large mixing bowl, beat together butter, sugar and eggs with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended. Add flour, baking powder, baking soda and salt; beat well mixed. Stir in nuts and chocolate chips. Turn into a WELL-GREASED AND FLOURED 12-cup Bundt pan. Will be a thick batter.
Combine first 4 ingredients. Combine sugar and next 4 ingredients in a jar; cover tightly and shake well. Pour over spinach mixture, tossing gently. Yield: 6 servings.
Place chicken pieces and melted margarine in a shallow baking dish. Pour pepsi and ketchup over and bake at 325° for 1 hour, until chicken is tender and browned.
Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside.
Tear lettuce into bite-size pieces and put into 9 x 12-inch glass dish. Layer rest of ingredients in order given. Add sugar with mayonnaise and spread over top like icing. Add grated cheese on top. Cover with foil or plastic wrap. Let set overnight or for 8 hours.
Cream butter and sugar. Add almonds and vanilla. Work flour in with fingers. Shape in the size of a quarter. Chill until cold. Bake on greased cookie sheets 15 to 20 minutes at 300°. Mix confectioners sugar and nutmeg. Roll cookies in mixture while still hot. Makes 6 dozen.
Combine soda and buttermilk and let stand a few minutes. Cream sugar, oleo, crisco and add egg yolks one at a time. Beat well after each addition. Add buttermilk alternately with flour to cream mixture. Stir in vanilla. Beat egg whites stiff but not dry. Fold into batter gently. Mix in pecans and coconut. Pour in 3 nine inch cake pans or one 13 X 9 glass dish. Bake at 325 degrees until firm.
Layer in casserole in order given. Peas, corn or mixed vegetables can be used. Bake 1 hour at 350°.
Combine all ingredients except syrup; beat 3 to 5 minutes on high mixer speed. Pour half into a 13 x 9 x 2-inch pan or tube pan.
Place meat cubes, dry onion, garlic, oil, lemon juice, thyme, salt and pepper in bowl. Coat meat with marinade. Cover and refrigerate overnight. Arrange tomato, meat cubes, green peppers and whole onions on a skewer. Place skewers on red hot charcoal. Broil for 5 minutes on one side, turn and broil over coals for 5 minutes. Skewers should be 3 inches from coals.
Mash potatoes; add cream cheese in small pieces and then butter. Beat well and mix in sour cream. Add eggs and onion to milk and then add to potatoes with seasonings. Place in greased or "Pammed" 9-inch casserole and refrigerate if not using immediately. Bake in preheated 350° oven for 45 minutes until lightly browned. Serves 8 to 12.
Chop onions and green peppers in mixing bowl with the chopped meat and wheat bread, add eggs, saraga or beef sausage, mix in Old Bay seasoning to finish the minie loaf. Bake at 350°. Serves 6 to 10.
Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter; mix until well blended. Stir in nuts.
In saucepan, melt butter and cook chopped onion. Mix broccoli, rice, soup and onion. Pour into greased 9 x 13-inch pan. Pour melted cheese over top. Bake at 350° for 20 minutes.
Separate crescent dough into eight triangles and press into ungreased 12-inch pizza pan with points to the center, sides and bottom to form crust. Seal all holes. Spoon browned sausage over crust. Sprinkle with potatoes and top with Cheddar cheese. Pour egg mixture over all and sprinkle with Parmesan cheese. Bake in 375° oven for 25 to 30 minutes.
Mix sugar, egg substitute, oil, buttermilk and vanilla. Sift together flour, soda, cinnamon and salt, if desired. Mix well with liquids. Add pineapple, carrots, nuts and raisins. Pour into greased and floured 9 x 13-inch pan and bake at 325° for 55 minutes.
In a large baking dish, combine ham, bread, cheese, flour, mustard and butter. Mix together the eggs, milk and 2 sauces. Pour over bread mixture. Chill in refrigerator overnight and bake Christmas morning at 350° for 75 minutes.