HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium glass bowl, crumble ground beef. Stir in onions. Heat at High 3 1/2 to 4 1/2 minutes, or until beef loses pink color. Stir once; drain. Stir in 1 can tomato sauce, water, 1 tablespoon cheese, salt and pepper. Heat, covered with plastic wrap, at High 2 1/2 to 3 1/2 minutes. Stir in rice; let stand, covered, 5 minutes. Cut peppers in half lengthwise; remove seeds and rinse. Spoon beef and rice filling into each half; place in oblong baking dish. Top with remaining sauce and cheese. Cover with plastic wrap. Heat at High 10 to 12 minutes, or until peppers are tender. Let stand, covered, for 5 minutes before serving.
Mix ingredients together and warm slowly until margarine melts. Stirring, pour into unbaked pie shell. Bake at 375° for 10 minutes. Reduce to 350° and bake 25 to 30 minutes more. Serves 8 to 10.
Cook vegetables and drain. (Microwave is easier.) Mix with onion, celery, cheese and mayonnaise. Put in greased casserole. Crush crackers and mix with melted butter. Put on top of vegetables. Bake at 350° for 45 minutes to 1 hour.
Pour off excess fat, leaving the brown drippings in the broiler pan. Add 1/4 to 1/2 cup of water to pan; heat and stir. Season to taste. Unthickened gravy is best for steaks.
Beat butter and sugar until fluffy in a large bowl with electric mixer. Add egg yolk and almond extract, blending thoroughly. Stir in flour.
Melt the first 5 ingredients. Quarter biscuits and shake in Baggies with cinnamon and sugar mixture. Make first layer with 2 cans of biscuits, then pour 1/2 of syrup mixture over top. Arrange other 2 cans, pouring rest of syrup mixture over top. Bake at 350° for 30 to 35 minutes. Use Bundt or tube pan.
Combine sour cream and sugar. Slice bananas and stir gently into sour cream mixture. Spoon into champagne glasses. Sprinkle with cinnamon. Chill.
Peel and slice potatoes 1/2-inch thick. Cover well and cook about 15 minutes. Add salt. Beat eggs in a bowl. Add flour, baking powder and salt. Make a stiff dough. Drop flour by teaspoon into potatoes. Cover and cook. Pour into colander and drain. Put into dish and cover with sauce.
Remove skins while cleaning grapes; reserve them until later. Put pulp in saucepan with no water! Bring to a rolling boil. Run through strainer to remove seeds while hot.
Pour nuts into colander and wet thoroughly. Sprinkle with salt. Pour into small casserole dish or glass pie plate. Microwave at High for 6 to 8 minutes, stirring at 2 minute intervals. Cool nuts and serve.
Combine salad dressing, sugar and vanilla. Add combined dry ingredients alternately with water, mixing well after each addition. Pour into 2 wax paper-lined 8 or 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool. Fill and frost with Creamy Cocoa Frosting.
In a microwavable bowl, mix together the powdered sugar and cocoa. Add butter and milk; microwave on High for 2 minutes. Remove from microwave; stir until smooth. Add marshmallows; microwave on High for 1 minute. Remove from microwave. Add vanilla; stir until smooth. If desired, add walnuts. Pour into buttered 9 x 12-inch brownie pan. Allow fudge mixture to set, then cut into 1-inch pieces.
Brown bell pepper and onion in 1 stick margarine. In casserole dish, combine rice, corn, soup, bell pepper and onion with butter, 1/2 cup cheese, Worcestershire sauce and Tabasco sauce. Mix together well and top with remaining cheese, then crumble crackers over top of cheese. Melt margarine and pour over top of crackers. Bake for 20 minutes at 350°.
Combine Marshmallow Creme, sugar, evaporated milk, butter and salt. Bring to full boil, stirring constantly, over moderate heat. Continue boiling 5 minutes over moderate heat, stirring constantly. Remove from heat. Add both kinds of morsels and stir until melted. Stir in nuts and vanilla. Pour into greased 8-inch square pan. Chill until firm. Makes about 2 1/4 pounds.
Mix and press flour, margarine and pecans into buttered pan. Bake at 350° for 20 minutes. Cool. Then mix cream cheese and 1/2 tub Cool Whip. Spread over crust. Then mix instant pudding, confectioners sugar and milk. Spread over cream cheese. Spread the other 1/2 of the 16-ounce tub of Cool Whip on top and sprinkle with the pecans. Chill.
Preheat oven to 350°. Prepare brownie base by mixing together the water, brownie mix, oil and egg. Pour onto greased and floured 12-inch pizza pan. Bake 25 minutes.
Cook meat; drain. Add next 6 ingredients. Simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally. Combine cottage cheese, eggs, seasonings and Parmesan cheese. In a greased 9 x 13-inch baking dish, layer rinsed noodles, cottage cheese mixture, Mozzarella cheese and meat sauce. Repeat layers. Bake at 350° for 30 minutes. Cool for 15 minutes before serving.
Mix corn, cream, milk, sugar and salt. Simmer over low heat, stirring constantly. Melt butter and add flour to it. Add to corn and cook until thick.
Mix all ingredients into a bowl until well mixed. Pour into a casserole dish and bake in a 400° oven for 35 to 40 minutes.
Cook beef until done. Cook onion and pepper with beef. Put rice in pot. Cook on low heat until done. Salt and pepper to your taste.
In a 3 qt. sauce pan bring water to a boil. Add broccoli and onions and boil 10 - 12 minutes. Add seasonings and shredded cheese, stir until cheese melts. Add milk, cream, and butter. Stir and heat to boiling. Slowly add cold water to flour stirring constantly until texture is smooth. Slowly add to hot mixture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream. Makes 8-10 servings.
Cook macaroni, drain and set aside. Combine the next 7 ingredients together in a saucepan and cook over low heat until sauce thickens, stirring constantly. Add 1/2 cup Parmesan cheese, tuna and macaroni. In an ungreased 2-quart casserole dish, layer 1/2 the macaroni mixture, 1/2 the Mozzarella and 1/2 the tomato slices. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese on top. Bake at 350° for 30 to 40 minutes. Serves 6 to 8. The tomato/cheese topping is very pretty.
Add onion, chilies, olives and taco seasoning to hot browned hamburger in frying pan. Stir in beaten eggs and scramble all together until eggs are done. Fill each tortilla with meat and egg mixture. Top with Cheddar cheese and salsa, if desired. Roll up burrito style and serve.
Fry the bacon until cooked, but not crisp. Drain excess fat and add butter. When butter is melted, add remaining ingredients, except shrimp. Simmer 5 minutes.
Season crawfish. Dip in milk, then in seasoned flour. Fry in deep cooking oil. Brown well and drain on paper towel. Serve with sliced tomatoes and hot sauce.
Mix together first 3 ingredients. Press into pie pan to form crust. Bake 5 minutes at 350°. Cool.
Set oven to 350°. In a small skillet, melt margarine on low. Saute onion until golden. Set aside. In a saucer soak bread in milk; break bread apart. In a large bowl, combine onions, bread and remaining ingredients. Mix with hands until thoroughly combined. Shape into a loaf and place onto a lightly greased pie plate or shallow baking dish. Bake 1 hour. Let set 10 minutes before serving.
Preheat oven to 350°. Brown hamburger, onion, garlic and oregano. Drain off extra fat. Add soup, water, vinegar and cottage cheese. Stir all together. In 9 x 13 inch pan put a little sauce, then you put 3 noodles then cheese. Layer it 3 times in order. Bake 30 minutes, let stand 15 minutes before serving.
Cream butter, eggs, vanilla and sugar. Stir in flour. Add nuts last. Spread 3/4 of batter in a greased 13 x 9-inch pan. Cover with cherry pie filling. Drop remaining batter by spoonfuls on top and spread it around with a spatula. Bake at 350° for 45 minutes. Cool and cut. Sprinkle with powdered sugar if desired. Other fruit toppings can be used (apple, blueberry).
Cook chicken and debone. Save chicken broth. In large saucepan, saute onion, green pepper and 2 tablespoons butter. Add chopped chicken and green chilies and set mixture aside. In large saucepan, combine 3 tablespoons butter, flour, coriander, salt and chicken broth. Stir until thickened. Add sour cream and 1/2 cup of cheese. Combine 1/2 cup of sauce mixture into the chicken mixture. Roll each tortilla with chicken mixture and 1 tablespoon of sauce and place in large baking dish. When rolling of tortillas is complete, sprinkle remaining cheese and then remaining sauce on top. Bake at 350° for 25 minutes.
Layer the first 6 ingredients in your crock-pot. Do not stir. Add together the next 6 ingredients, mix and pour over top of layers in crock-pot. Cook at least 6 to 8 hours on low. Stir before serving.
Mix all ingredients well. Drizzle a little Heinz 57 on top and bake at 350 for about 1 hour or until done. Drain grease before cutting.
Place broccoli in bottom of Pyrex dish (8 x 8 x 3-inch). Mix next 5 ingredients and pour over broccoli. Top with Pepperidge Farm or Stove Top dressing that has been tossed with a little butter or margarine. Bake 30 to 35 minutes in 350° oven.
Spread pie filling in oblong pan. Layer pineapple over pie filling, sprinkle cake mix over top then layer coconut and pecans. Add butter and bake at 350 degrees until golden brown.
Combine sugar and syrup in large pan. Cook over low heat until a slight boil. Remove from heat. Stir in peanut butter. Add Rice Krispies. Press into greased 9 x 13-inch pan (use wax paper to press evenly and smoothly). Melt bits in double boiler; stir until blended. Spread over Rice Krispies mixture. Refrigerate 1 to 2 hours. Remove; wait about 10 to 15 minutes before cutting. Cut into bars.
Sift all dry ingredients together into a large bowl. Add mayonnaise, and milk. Mix all ingredients together until well mixed. Place mixture into greased muffin pans and bake at 375 degrees until rolls are golden brown. Mixture can be halved.
Brown ground beef and onion; drain and mix in the soup and Ro-Tel tomatoes. Layer as follows: line bottom of oblong cake pan with 6 tortillas, then one can of beans (drained), 1/2 of the meat mixture and 1/2 of grated cheese. Repeat layers as above. Cook, uncovered, at 325° for 25 to 30 minutes.
Boil sugar and milk, stirring constantly for 5 minutes. Add butter, coconut and peanuts. Mix and spread on buttered plate. Cut while warm.
Butter	casserole. Cover bottom of dish with deviled eggs. Mix sharp cheese (and crabmeat and sherry, if desired) with white sauce. Pour some sauce over eggs. Add layer of shrimp, then remaining sauce. Cover with buttered bread crumbs. Bake 20 minutes at 350°. (I prefer adding cheese and crab to white sauce and eliminate sherry.)
Drain apples and pour into buttered casserole dish. Combine margarine, sugar, cheese and flour in double boiler and cook until creamy. Bake 30 to 40 minutes at 350°. One and one half times this recipe makes a 9 x 13-inch dish for 8 to 12 people.
Melt butter in 2-quart baking dish. Combine dry ingredients, reserving 1/2 cup sugar. Stir into melted butter into baking dish. Add milk and stir again.
In a medium saucepan, combine cream-style corn, evaporated milk, undrained whole kernel corn with sweet peppers, dried minced onion and pepper. Bring to a boil, stirring constantly. Add margarine. Serves 4 (1 cup each).
Heat water to boiling. Combine with rice, salt and butter in covered casserole. Bake at 350° for 30 minutes. Do not lift lid during baking. Fluff with fork and serve.
Mix ingredients in order given. Shape into small balls. Place on cookie sheet and bake at 350° for 15 minutes.
Cook sugar, vinegar and spice 10 minutes. Add other ingredients. Cook until thick.
In a large bowl, mix all ingredients. Mix really well. Pour into 9-inch unbaked pie shell. Bake 15 minutes in 425° oven. Turn oven down to 350° and bake 35 to 40 minutes more. Makes 1 pie.
Combine first 5 ingredients in a small saucepan. Cook and stir over low heat until blended. Reserve 1/4 cup of this mixture; toss remaining with cooked fettucini.
Combine oil, dill weed, garlic powder and Ranch salad dressing. Pour over oyster crackers. Mix well and let set for at least 1 hour. I bake them for 2 hours at 200°.
Sift dry ingredients together. Put 2 tablespoons of Mazola into the 1/3 cup buttermilk; stir well. Pour into sifted ingredients. Stir with a spoon.
Beat eggs for 3 minutes; add sugar and beat for 2 minutes. Add pumpkin and lemon juice, mixing well. Mix together flour, spices, baking powder and salt. Fold into egg mixture and pour in well-greased 15 x 10 x 1-inch baking dish. Sprinkle nuts over batter. Bake at 375° for 15 minutes. Turn onto towel right away and cool slightly (5 to 10 minutes). Sprinkle with powdered sugar, then roll towel and cake together and cool for 20 to 30 minutes. Unroll and spread filling over cake and reroll without the towel. Set on serving plate and wrap with aluminum foil and chill 30 minutes.
About 30 minutes before serving, preheat oven to 375°. Spread one side of each bread slice with butter. Gently push a bread slice, buttered side down, into each of eight 6 ounce custard cups.
Fry wings in deep fat, after dipping in cornstarch and egg, about 5 minutes. Combine rest of ingredients and heat to boiling, stirring constantly. Lower heat and simmer 10 minutes. Pour over chicken. Bake at 350° for about 45 minutes. (Wing tips may be removed before cooking.)
Mix the first 5 ingredients together in a large mixing bowl. Add the rest of the ingredients, then add 1 quart of milk. Mix well. Last add beaten egg whites (3 whites). Pour into 2 large or 3 small unbaked crusts. Bake at 450° for 10 minutes, then at 350° for 30 to 40 minutes, until sets in the middle.
Cut the steak into serving size pieces. If cut is not very thin, pound lightly. Season with salt and pepper. Dredge with flour, shaking off the excess.
In a mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add milk, sugar, shortening, salt and 2 c. flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine melted butter, parsley and garlic powder. Punch dough down; divide into fourths. Divide each portion into 12 pieces. Roll each piece into a ball. Dip into the butter mixture and place in two greased 9-in x 5-in x 3-in loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes. Remove from pans; serve warm.
Beat together, butter and sugar until smooth. Add potatoes, molasses and buttermilk. Mix together and add flour, cocoa and spices. Mix well. Pour into greased and floured layer pans or sheet pan. Bake 350° for 30 minutes. Ice with favorite icing.
Mix in blender. Add salad oil and mix well. Very good dressing for fruit salad.
Squeeze tofu through two thicknesses of cheesecloth until most of the water has been removed. Put tofu in food processor or blender and blend until smooth. Put tofu and Parmesan cheese in a bowl and mix well. Set aside. Saute sliced mushrooms in oil on high heat until dry. Set aside.
In mixer bowl, beat butter and peanut butter for 30 seconds. Add sugars; beat until fluffy.
Stir Miracle Whip, juice, peel and dill weed until well blended. Place fish on grill or rack of broiler pan. Brush with 1/2 of sauce. Grill 5 to 8 minutes. Turn and brush with remaining sauce. Cook 5 to 8 minutes until flakey with fork. Makes 4 servings.
Fry onion and beef together in a skillet until done; drain fat. Mix the rest of ingredients. Cook half an hour over low heat.
Mix dry ingredients. Beat eggs with oil and vanilla. Combine with dry ingredients and squash. Bake in greased loaf pan 40 minutes at 350°. Let cool 10 minutes before removing from pan.
Arrange chicken in 1 1/2-quart microproof casserole. Combine remaining ingredients. Blend well. Pour over chicken. Cover with plastic wrap. Cook on High for 10 minutes. Rearrange chicken. Cover and cook on High for 10 to 12 minutes or until chicken is tender. Let stand 5 minutes before serving.
Separate crackers and lay out on foil covered cookie sheet. Sprinkle the nuts over the top. Bring to a boil the margarine, sugar and vanilla; boil for 1 minute. Drizzle over crackers. Bake at 350° for 10 minutes. Yummy!
Wash chops well and pat dry. Make egg batter with milk. Sprinkle chops with lemon pepper. Dip chops into egg batter, then roll into flour and place into deep skillet in heated oil. Turn chop when it is brown.
In a blender mix all ingredients until anchovies are finely chopped. Cover and refrigerate. Serve over romaine lettuce. Toss, topped with croutons and Parmesan cheese.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Cover bottom with rice. Arrange chicken over rice; dot with butter. Sprinkle onion mix over all. Pour boiling water into pan. Bake at 350° for 1 hour.
Mix the steak, seasonings and cream; form in patties. Coat with crumbs. Pan-broil in heavy oiled skillet, turning often. Remove to heated platter. Add water; season with salt and pepper. Bring to boil; scrape. Add butter; pour over steaks. Serves 2.
Dip chicken in melted oleo. Put cheese, cornflakes crumbs and dressing mix in plastic bags and shake and coat chicken. Bake, uncovered, in well-greased baking dish or pan at 350° for 45 minutes or until golden brown.
Melt butter in heavy skillet over medium heat. Add celery and green pepper. Cook until tender, stir in chicken soup, flour, salt and pepper. Add 2 cups of cut up chicken and milk. You can also add 2 tablespoons of cut up pimento. Cook and stir until steaming. Serve over toast or biscuits. Serves 4.
Mix all ingredients in a bowl. This is to play with, not to eat! Store in a Ziploc baggie. Surprisingly unmessy!!
Preheat oven to 350°. Cream butter, gradually adding sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Spoon half of the batter into a buttered and floured 13 x 9 x 2-inch pan. Combine chocolate chips, brown sugar and cinnamon. Sprinkle batter with 1 1/2 cups. Top with remaining batter and sprinkle with remaining chip mixture. Bake 35 to 40 minutes. Serve warm or at room temperature. Serves about 15.
Cook beef and pork until starts to brown. Then add all ingredients, except green onions, parsley and rice. When meat is real brown, add water to about 10-inches from top of pot. Boil about 1 hour, then add green onions and parsley. Cook another 10 minutes.
Mix all ingredients together. Make 4 to 6 rolls (10 to 12-inches long and 2 to 3-inches in diameter). Wrap in heavy foil. Refrigerate 24 hours before cooking.
Mix first 4 ingredients with pastry cutter. Beat egg yolk and water mixture, then mix into crust mixture. Take half of the dough mixture and roll out to fit jelly roll pan. Sprinkle cornflakes over dough.
Mix together and bake for 50 to 60 minutes at 400°. Makes 4 servings.
Dissolve Jell-O and sugar in boiling water. Add lemonade, pineapple juice and extract; mix well. Freeze in gallon plastic jars. Allow space at top for freezing. Defrost 3 hours before serving. Pour into punch bowl and chop. Add 2 quarts 7-Up; mix well. Serves 40.
Dissolve Jell-O in boiling water. Drain canned berries or use fresh ones. Add 1 cup water to Jell-O mixture. Pour into oblong or square pan; chill. Combine cheese, sour cream, vanilla and sugar. Spread over Jell-O mixture. Top with nuts.
Cook beans (if frozen) until tender. Put drained beans in a baking dish. Combine the soup and milk. Pour over beans, stir. Add onion rings and mix. Top with additional onion rings, if desired. Bake at 350° for 25 minutes.
Mix the sour cream and taco seasoning to taste. Place in a mound on a large plate and flatten a little. Layer the following on top: 1/2 cup onions and tomatoes. Top with grated Monterey Jack cheese and sprinkle a few diced black olives over top. Serve with Doritos.
Drain liquid from green beans. Mix with mushroom soup and milk. Bake 30 minutes in a 350° oven. Remove casserole from oven. Add crushed Funyons on top. Put under broiler until Funyons are light brown.
Saute celery and onion in butter. Add salt, sage, thyme and pepper. Stir and pour over bread. Mix lightly.
Measure flour. Add shortening and cut or rub into flour. Add milk a little at a time. Whip up dough with a heavy spoon. Roll 3/4-inch thick and cut with biscuit cutter. Place on baking sheet and bake in a 425° oven for 15 minutes.
Sift together the soda, flour and salt. Work lard into the mixture until it looks like coarse meal. Add buttermilk gradually to make a soft dough. Turn out on floured board and knead until dough feels smooth and velvety. Roll and cut out biscuits or make with hands. Bake at 425° until brown.
Cut biscuits into fourths and roll in sugar-cinnamon mixture. Layer in Bundt pan. Sprinkle extra sugar-cinnamon on layers, if desired. Pour remaining sugar-cinnamon over last biscuit layer, if desired. Melt brown sugar and butter. Add nuts. Pour over top of biscuits. Bake at 350° for 35 to 45 minutes. Immediately invert onto serving plate.
Preheat oven to 350°. Place apples in a baking pan. Cream butter and sugar together. Mix with flour and spices. Add rolled oats and mix well. Spread topping over apples and pack down. Bake for 30 minutes. Serve warm.
Cook butter and brown sugar over low heat for 2 minutes, stirring constantly. Add milk and stir until mixture comes to a boil; remove from heat. Let cool a few minutes. Add confectioners sugar.
Preheat oven to 350°. In a large bowl, combine bread crumbs, sauerkraut, eggs, milk, chopped onion, caraway seed, pepper and catsup or chili sauce. Then after a good mixing, add ground beef or turkey. Mix well. Pat into a thick, flat loaf (10 x 8 or 9 x 13-inch) pan. Bake 1 1/4 hours. Let stand 10 minutes.
Place pineapple and cheese in bowl and mix. Fold in Cool Whip and jello (do not stir). Chill.
Cut stewing beef in small pieces. Brown with onion in a little water. Add water to cover it or half a pan. Let simmer for 3 hours. Add vegetables and 1/2 cup soy sauce. Mix cornstarch with cold water. Add to meat and vegetable mixture, stirring constantly. Let simmer 1/2 hour. Serve with rice.
Prepare the stuffing according to package directions and set aside. Shake the pork chops in seasoned flour and brown in oil. Lay the pork chops in a flat baking pan. Cover each chop with a large spoonful of stuffing and then place half of a cored apple on top of the stuffing. Cover and bake at 350° for 30 minutes.
In a small bowl, whip cream until stiff. Add sour cream, sugar and vanilla. Beat until smooth. This cream will keep up to two days in refrigerator. Serve this delicious cream over berries or any other fresh fruit.
Put all ingredients in blender and blend until frothy. Pour into glass. Garnish with pineapple star. Makes 1 drink.
First need to crush up Oreo cookies. Mix up the pudding and milk. Then add remaining ingredients. Layer in dish cookies and pudding.
Mix in punch bowl, adding 7-Up last. Add ice, orange and lemon slices. Chill. Serves 25.
In a 10-inch skillet cook ham, mushrooms, onion and green pepper in butter or margarine over medium heat about 5 minutes or until vegetables are tender, but not brown. Beat together eggs, milk, 1/4 teaspoon salt and dash of pepper; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes. Remove from heat. Season for taste. Makes 3 servings.
Mix thoroughly. Great on pork, beef, chicken, hamburger (maybe even on ice cream?). Will keep indefinitely in sealed container (I use old mayonnaise jar) in refrigerator.
Place cooked cauliflower in casserole dish. Toss with Cheddar cheese, sour cream, butter, chives and onion salt. Sprinkle top with more Cheddar cheese, if desired. Bake at 350° for 25 minutes. Makes 6 servings.