HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion; drain. Add salt and barbecue sauce. Simmer gently about 15 minutes. Grease 20 muffin cups and place 1 biscuit in each cup, shaping the biscuit with fingers to fit muffin cup. Spoon meat mixture into biscuit cup and fill 3/4 full. Sprinkle the top with grated cheese. Bake for 15 minutes in 375° oven.
Layer ingredients in baking dish; top with crushed potato chips or French fried onion rings. Bake at 350° for 20 minutes.
Combine all ingredients to make punch. You can use an ice ring or sherbet to add interest. Very colorful at Christmas.
Mix with whisk. Marinate at least 24 hours. Cook on low (gas grill) 1/2 hour to 45 minutes. Baste occasionally.
Fill pie plate 2/3 full with sliced apples. Sprinkle apples with sugar and cinnamon. In a bowl, combine flour, sugar, egg, butter and nuts (optional). Spread over apples. Bake for 1 hour at 350°.
Sift dry ingredients together. Set aside. In a separate bowl, mix together pumpkin, water, oil and eggs. Pour into dry mixture and mix well. Fold in walnuts. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until wooden pick inserted in middle of loaf comes out clean. Cool before removing from pans. Wrap in foil or waxed paper.
In small mixer bowl, beat egg yolks with salt until very thick and lemon colored. Add sugar and continue beating until mixture is thick.
Preheat oven to 350°. Lightly butter 10-inch pie plate. Combine cookie crumbs, sugar, nuts and orange peel. Drizzle butter over crumb mixture. Stir until all crumbs are moistened. Press firmly in pie plate; bake for 10 minutes until lightly brown. Cool.
Cook beef and onions in skillet until meat is browned. Drain grease off. Add juice, salt, pepper, oregano and sugar. Cook 2 minutes to blend flavors. Put sliced potatoes and meat mixture in layers in 9 x 13-inch pan, starting with meat mixture and ending with meat mixture. Cover and bake at 350° to 375° for 1 to 1 1/2 hours or until potatoes are tender. Remove cover and top with cheese. Allow cheese time to melt before serving.
Preheat oven to 350°. Combine in a large bowl the coconut, flour and salt. Stir in condensed milk and blend well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 12 to 14 minutes.
Combine and bake in a 450° oven for 20 minutes. Makes 4 small containers. Serve warm.
Combine all ingredients. Pack firmly into ungreased loaf pan. Bake in a preheated oven at 350° for 1 1/4 hours. Let stand 5 minutes before slicing. Makes 8 servings.
Boil chicken in 4 quarts of water until tender. Cook chicken and cut in pieces. Cut up carrots, celery and onion and cook until done in water from chicken. Add bouillon cubes, cut up chicken, creamed corn and regular whole corn. Boil noodles according to directions on package in another pot and drain. Add to rest of soup. Salt and pepper to your taste and cook for another few minutes.
Simmer ham bone in water until you can cut up meat in bite size pieces. Cut potatoes into bite size pieces. Add potatoes and barley. Cook with water until tender. Add frozen packages of spinach and cook until all done. This will thicken.
Chill milk and whip. Blend in mayonnaise with other ingredients. Crumble cheese and add seasonings.
Cook chicken in a skillet or boil until tender. Set aside. Combine soup and sour cream in a bowl and set aside. In a medium sauce pan over medium heat, melt butter and saute onions and chili powder. Remove heat and add chicken, green chilies, and 3 Tbsp. of soup mixture. Bacon and a little cheese may be added. Spread half of the soup mixture in a shallow baking dish. Along one side of each tortilla, spread about 1/4 c. chicken mixture. Roll up each tortilla around filling and place seam side down in pan. Spread remaining soup mixture over enchiladas. Sprinkle cheese on top. Bake at 350 for 25 minutes.
Cut meat into steaks (approximately 8 portions). Coat meat with beaten egg; then flour. In electric skillet, season meat while browning on both sides. (Use high heat - do not scorch.) Pour meat and drippings into 8-quart stew pot. Add tomatoes, carrots, onions, black pepper and 2 cups water (more as necessary). Salt, pepper and garlic to taste. Cover and stew on medium heat for 2 1/2 hours; stir frequently. Do not allow all water to cook out. Serve over or with mashed potatoes.
Before baking, apples may be filled with raisins and nuts or mincemeat. Honey may be substituted for part of the sugar. Place apples, which have been peeled 2/3 way down, in long baking dish. Sprinkle with sugar and cinnamon. Add water. Place in preheated 425° oven and bake for 45 minutes. Baste several times during baking and upon removing from oven. Serve warm or cold.
Trim ends off squash; slice and cook for about 20 minutes or until tender. Drain squash well. Mash and drain until all the water is gone. Combine squash and remaining ingredients. Drop scant tablespoon into hot oil (350°) in deep fryer until golden brown or about 5 minutes. Yields about 2 1/2 dozen.
Blend all ingredients together. Shape into a roll about 5 inches long and 1-1/2 inch. Roll in paprika, chili powder, or steak seasoning. Chill and slice.
Mix and form balls. Place on flat baking sheet. Bake until brown, about 30 minutes; drain. Place in container to stay warm. Pour barbecue sauce over balls. Let simmer. Makes about 50 meat balls. Perfect for parties!
This takes awhile to fix up. Cut each chicken breast in half and pound until thin. Place a slice of ham and a slice of cheese on each breast piece. Roll up, stick ends in and secure with a toothpick. Dip chicken rolls into mixture of flour, Parmesan cheese, salt, sage and pepper. Save the leftover flour mixture. Chill chicken for at least one hour. (I do all of this the day before.) Put salad oil in the frying pan and brown the chicken rolls. Place the browned chicken in the crock-pot. Add soup mixed with wine. Cover and cook for 6 to 7 hours.
Mix together and refrigerate. Roll out thin. Cut with cookie cutters. Brush with beaten egg whites and sprinkle with cinnamon and sugar. Bake at 350° for 8 minutes.
Brown ground beef and drain. Add tomato sauce and chili mix. Squash up whole tomatoes with hand. Add kidney beans, squished tomatoes and beer. Stir and allow to simmer for 10 minutes, stirring constantly. Serve, topped with shredded Cheddar or mushrooms if desired.
Mix flour and salt and cut in shortening. Blend egg yolk in measuring cup. Add enough milk to make 2/3 cup of liquid. Add to flour mixture. Roll half of dough to 17 x 12-inch rectangle. Fit into jelly roll pan, bringing up the sides. Place cornflakes on top of pastry. Add apples. Sprinkle with sugar and cinnamon. Roll the other half of the dough to a 15 1/2 x 10 1/2-inch rectangle and place over top. Crimp edges together. Whip egg white until frothy and spread over dough. Bake 1 hour at 400°. Frost with powdered sugar glaze.
Sift together sugar and flour. Place margarine, cocoa and water in saucepan and bring to a boil. Add to flour mixture. Then add buttermilk, eggs, soda and vanilla. Bake in 9 x 13-inch or 15 x 1-inch pan at 350° for 20 to 25 minutes.
Preheat oven to 350°. Put dry onion soup mix in bottom of pan. Pour raw rice in. Cover with meat. Spread creamed soup and meat; pour in water. (Use 1/2 cup more water for moister rice.) Bake for 1 hour.
Place chicken in a flat dish. Pour buttermilk over; cover and refrigerate one hour. Combine flour, salt and pepper in a bag. Drain chicken. Toss in flour mixture. Shake off excess; place on waxed paper 15 minutes. Heat 1/4 to 1/2 inch oil. Fry until brown and juices run clear.
In small mixer bowl, combine ingredients; beat until smooth and creamy (about 5 minutes). Store in refrigerator. Serve over pancakes, waffles or fruit.
Bake at 425° for 15 minutes or at 325° for 45 minutes.
Place oysters in bottom of 1 quart casserole dish. Crush crackers, layer on top of oysters. Pour lemon juice over mixture. In a bowl, beat eggs, milk, Worcestershire, red pepper and seafood seasoning together. Pour over oysters and crackers. Bake in 375° oven for 15 to 20 minutes until dish is firm and brown.
Soften and spread cream cheese in an 8 x 8-inch microwave cake or pie pan. Mix the chopped green chilies with the can of Hormel chili and spread over the cream cheese. Mix the Monterey Jack and Cheddar cheeses and sprinkle over top evenly. Microwave about 8 minutes or until cheese is completely melted.
Mix margarine, sugar, molasses and boiling water in a large mixing bowl. Sift together flour, soda, salt, cinnamon and ginger and add to boiling water mixture. Add eggs. Mix well and pour into a greased pan. Bake at 350° for 30 to 40 minutes.
In no-stick pan, braise Fri-chix until slightly brown. Add eggs and scramble until slightly brown, adding onion and flour. Saute mix. Stir in skim milk. Add cooked vegetables. Bring mix to boil. Pour into flat casserole and top with mayonnaise, milk and flour mix. Bake at 400° until golden brown. Add more liquid if needed, so it is not too dry.
Preheat oven to 350°. In a medium bowl, combine flour and sugar; cut butter in until crumbly. Press firmly on bottom of a 13 by 9 inch baking pan. Bake 15 minutes or until lightly browned around edges. Meanwhile in heavy saucepan, combine sweetened milk, cream, and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in pecans. Spread evenly over prepared crust. Bake 20 minutes or until golden brown. Cool. Garnish with chocolate drizzle. Chill. Cut into triangles. Store covered at room temperature.
Mix together; spoon into greased 9 x 13 pan. Top with cinnamon (sprinkle generously and dot with butter). Bake at 300° for 1 1/2 hours. Cool 30 to 45 minutes. Cut in squares and serve.
On waxed paper, coat chicken with flour. In a 12-inch skillet on medium-high heat, in hot salad oil, cook chicken until it is browned on all sides. Remove chicken from skillet. In drippings over medium heat, cook garlic, onions, celery, green pepper, curry and salt until veggies are tender (10 minutes), stirring occasionally. Stir in tomatoes and their liquid. Add chicken pieces and heat to boiling. Reduce heat and simmer 40 minutes or until chicken is tender.
Mix peanut butter and powdered sugar until crumbly. Put 3/4 of crumbs in bottom of pie shell. Pour pudding on top of crumbs. Spread Cool Whip over the pudding. Sprinkle with the rest of the crumbs. Refrigerate.
Cook first 6 ingredients in double boiler until very thick. Allow to cool. Whip the cream. Mix with cooked custard. Alternate layers of vanilla wafers and custard in ice tray and store in freezer until ready to slice and serve.
Preheat oven to 375°. Wash and dry chicken pieces; place in a 13 x 9 x 2-inch casserole pan. Dot with butter or margarine. Bake 30 minutes or until chicken is browned lightly. Lower oven to 300°. Mix the cream of celery soup and cream of mushroom soup with 2 soup cans milk; pour over chicken pieces. Bake for another 15 to 20 minutes.
Place butter and chocolate chips in medium size heat resistant mixing bowl. Heat, uncovered, in microwave oven for 4 minutes or until melted. Combine egg and sugar. Add slowly to chocolate mixture. Stir in marshmallows until well coated. Pour onto waxed paper. Form into an 18-inch long log. Refrigerate. Slice when ready to serve.
Cut rolls in fourths, lengthwise, to make fingers. Melt garlic spread and butter. Brush on cut sides of rolls. Sprinkle with cheese and seed. Place on a cookie sheet and bake in a 450° oven until toasted. Serve hot.
Add enough flour to make stiff. Knead 5 to 10 minutes. Let raise for 10 to 20 minutes. Spread on pizza pan and top with sauce and whatever you like.
Cook chicken in olive oil until done. Add garlic, onion and green pepper; cook 2 minutes. Add tomato sauce, whole tomatoes, celery seed, bay leaf, salt and pepper. Cook 1/2 hour, covered. Add wine and cook uncovered for 15 minutes. Serve over noodles.
Beat egg whites stiffly. Slowly add sugar, vanilla, baking powder, crushed graham crackers and walnuts. Pour into a greased 9-inch pie tin. Bake for 1/2 hour (30 minutes) in 350° oven. Cool. Top with whipped topping. Chill at least 4 hours before serving. Can be prepared the day before (including topping) as it is almost tastier.
Combine all ingredients and pour into well-greased baking dish. Top with additional crushed saltines. Bake about 30 minutes at 350°.
Mix all dry ingredients together first, then add all other ingredients and mix well. Bake for 1 1/2 hours to 2 hours at 325°.
Put rice in bottom of casserole dish. Chip up oleo over rice. Season the fryer. Cut up fryer and lay over rice. Mix soups and water; pour over rice and chicken. Bake 1 1/2 hours at 350°.
In a small mixer bowl, beat egg white, lemon juice and powdered sugar. (The amount depends on the consistency you want.) Stir in food coloring, if desired.
Arrange in alternate layers in covered bowl the cabbage and onions. Add 7/8 cup sugar on top and toss.
In frying pan brown meat; drain off fat. Put in the pot with all other ingredients. Bring to a boil, reduce heat to simmer and cover and simmer for 20 minutes.
Custard: In top of double boiler, scald milk. Mix sugar and cornstarch. Stir sugar and cornstarch into scalded milk. Stir. Beat egg yolks. Add to hot mixture, little at a time. Cook until firm. Cool. Add flavor.
Spread cranberries in shallow baking dish; sprinkle with sugar. Cover tightly with foil; bake for 1 hour at 350°, stirring occasionally. They will shrivel and appear soft. Cool to room temperature; refrigerate until well chilled (up to 2 days). Tear lettuce into bite size pieces; wrap and refrigerate until ready to use. Before serving, toss lettuce with oranges and as much dressing as needed. Sprinkle with pepper and cranberries. Toss again.
Butter a 9 x 13-inch baking dish and spread the ingredients in layers. Bake at 325° for 35 to 40 minutes until brown on top. Serve warm or cold. Top with whipped cream, Cool Whip or ice cream.
Combine all ingredients except greens, refrigerate a short time. Serve on greens. Makes four servings.
Cook the first 4 ingredients to a soft ball stage. Set off and let cool a little. Add the remaining ingredients. Stir this until it becomes real thick. Pour in a buttered dish. Cool and cut.
Strawberries, blueberries and diced apple may be added if desired. Drain all canned fruit.
Mix brown sugar and eggs and cook in double boiler for 20 minutes. Cool. Stir in dry ingredients and vanilla. Spread in two small well-greased pans. Bake at 325° for 30 minutes. When cool, cut into squares.
Sift together the dry ingredients. Stir in dates, walnuts and eggs. Pour into greased 9-inch square pan to bake in a slow 325° oven for 35 to 40 minutes. Cool and cut into 48 logs. Roll in confectioners sugar. Dainty and delicious with tea or coffee.
Sift flour, baking powder, sugar and salt together. Combine egg and milk; add to dry ingredients, beating until smooth. Add vegetable oil and mix well. Dip apples or banana or pineapple in the batter and fry in deep hot oil (375°) for about 4 minutes or until light brown.
Cook together. Add red food coloring. Pour into cooled pie crust filled with berries.
Mix and shape into round balls. Insert popsicle sticks. Flatten onto cookie sheet. Bake in 350° oven for 15 minutes.
Combine all the ingredients. Bring to a boil and cook for 10 minutes. Serve either warm or chilled.
Place ingredients in a bowl and mix until smooth. Frost cake while hot. Refrigerate 8 hours or more. (When I'm in a hurry, I just refrigerate it for 2 hours and it's still good.)
Place a 3 x 3 square of country ham on bottom of greased casserole dish. Place 1 chicken breast on top of ham. Place 1 slice of bacon on top of chicken. Combine sour cream and cream of mushroom soup. Spoon around edges of ham and chicken and in between also. Bake at 325° for 1 hour, uncovered.	Serves 6 to 8. This makes a very good casserole for company.
Use 2 bowls to mix this cake. In first bowl, mix together the flour and butter and work until it is creamy. In second bowl, mix eggs and sugar, beating until light and fluffy. Then mix the mixtures of the 2 bowls together, beating well. Add baking powder, salt, butter flavoring, lemon extract and vanilla; mix thoroughly. Pour into large tube pan. Bake 1 hour in 300° oven. Increase to 325° and bake 15 to 20 minutes longer.
Combine all ingredients and blend well. Pour into greased 9 x 13-inch pan. Bake at 325° to 350° for about 1 hour or until set.
Cut tenderloin into 1/2-inch thick slices. In a wok or large nonstick skillet, heat oil. Add pork and cook and stir over medium-high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. Reduce heat. Add white wine or broth, kumquats or orange and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings.
Combine first 7 ingredients and shape into small balls. Brown balls in skillet. Combine chili sauce, jelly and lemon juice. Bring to a boil. Add meatballs and simmer to heat through.
Press together the first 2 ingredients in a 9 x 12-inch pan and keep 1/2 out for top. Cream your 1/2 cup soft butter; add 10x sugar. Beat well. Add eggs, one at a time; beat until smooth. Add vanilla and spread on crumbs in pan. Whip cream until stiff; add well drained pineapple and cherries. Spread over mixture in pan. Add rest of crumbs and put in freezer. Remove 1 hour before serving.
Quarter biscuits. Put sugar and cinnamon in a large plastic bag. Add biscuit pieces and shake to coat. Melt margarine in Bundt pan. Place biscuit pieces in pan. Add extra sugar and cinnamon if needed. Bake at 400° for 25 minutes.
Saute onion with butter. Add remaining ingredients until potatoes are soft. Put into blender and blend until smooth. Return to pan and add half and half. Thoroughly heat. Put in soup bowls. Top with sour cream and chives.
Mix all ingredients together and cook in a double boiler, stir often. Cook until it becomes a custard, remove from heat. Line a large bowl or casserole dish with wafers. Cut up bananas and layer over wafers. Spread custard over the bananas. You can layer this if desired.
Combine all ingredients and mix well. Pour in casserole dish. Bake, uncovered, at 350° for 35 minutes.
Line a 9 x 13 greased pan with bread. Put cheese over bread. Combine eggs, milk, onions, mushrooms and green peppers and pour over top. Crumble bacon and spread on top. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour, uncovered.
Combine peanut butter and confectioners sugar until crumbly, reserve 2 Tbsp for garnish. Sprinkle rest over bottom of pie shell. For filling: combine sugar, cornstarch, flour, salt, egg yolks milk and butter in saucepan. Bring to a boil stirring constantly for 2 minutes. Remove from heat.Add vanilla. Pour over peanut butter mixture in crust. In small bowl, beat egg whites until foamy, add sugar, gradually beating until smooth and stiff. Spread over filling, sealing edges. Sprinkle with reserved peanut butter mixture. Bake in 350 oven for about 5 minutes or until meringue is lightly brown. Serves 8.
Line a 9 X 13 pan with graham crackers. Mix together all other ingredients and pour on top of graham crackers. Chill.
Mix together and set in refrigerator for 3 to 4 hours, then form in ball and roll in crushed pecans. Serve with crackers.
Remember 4 cups of cooked egg noodles will serve about 4 people. Use your own judgement as to the amount you want to prepare, depending on the people you will be serving.
Brown ground beef. Add all other ingredients except spaghetti. Let simmer. Pour over cooked spaghetti. Freeze or serve.
Preheat oven to 375° as well as baking sheet. In a large bowl with wire whisk, combine first 6 ingredients. Place pie crusts on baking sheet. Pour filling into pie crusts. Bake 70 minutes (45 minutes for regular crust) or until knife inserted in center comes out clean. Cool on wire rack. Garnish with whipped cream. Makes 8 servings, 12 with regular crusts.
Preheat oven to 350°. Mix first 4 ingredients together. Then add eggs, Crisco oil and baby food. Mix all together and bake in tube pan about 1 hour at 350°. While still hot, glaze with 1 cup confectioners sugar, juice of 1 lemon and a little oleo.
Mix potatoes and eggs well; form balls around marshmallows. Roll in corn flakes. Bake at 350° for 10 to 15 minutes until balls pop open.
Mix all ingredients together and bake at 350° for 30 minutes. Check for desired tenderness of ingredients.
Cook potatoes, celery and onion in water to cover for 30 minutes. Add remaining ingredients; heat to boiling and decrease to simmer until heated through, about 10 to 15 minutes. Season to taste.
Combine cheese, flour, salt, pepper and paprika. Set aside. Combine milk and egg. Dip fillets in egg-milk mixture then dredge in flour mixture. Arrange in 9 x 13-inch baking dish. Drizzle with melted butter and sprinkle with almonds. Bake in 350° oven for 35 to 40 minutes. Serves 6.
Mix all together, folding in Cool Whip last. Pour into pie shells and chill. Makes 2 pies.
Sift dry ingredients together. Cream butter, Crisco and sugar; add eggs, one a time. Beat well. Add alternately milk and dry ingredients. Beat on low speed. Add vanilla. Bake in tube pan about 1 hour and 20 minutes at 325°.
Brown chicken, onion and mushrooms in butter. Add cream of mushroom soup, salt and pepper. Simmer over low heat for 15 minutes. Remove from heat and fold in sour cream. Serve over rice.
Heat oven to 275°. Spread pecans on ungreased 15 x 10 x 1-inch baking pan. Bake at 275° for 10 minutes. In large saucepan combine sugar, orange juice, cinnamon, salt and cloves. Bring to a boil; boil 2 minutes, stirring occasionally. Remove from heat; stir in warm pecans. Using slotted spoon, remove pecans to foil or waxed paper. Separate with fork; let dry. Store in airtight container in cool dry place. Makes 6 cups.
Saute mushrooms in butter or margarine. Add sherry and thyme. Cook 8 minutes or more or until almost dry. In food processor or blender, combine mushroom mixture with cream cheese. Process until smooth. Place into crock and refrigerate at least 2 hours before serving. Serve with crackers. Makes 1 1/2 cups.
Mix ingredients together. Drop onto ungreased cookie sheets. Bake at 350° about 12 minutes. Makes many cookies...
In a small bowl, combine ingredients; mix well. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate leftovers. Makes 2 cups dip.
Blend sugar and shortening. Add eggs and buttermilk with soda in. Add remaining ingredients and drop on cookie sheet. Sprinkle with white sugar or colored sugars for holidays. Bake at 325° to 350° until done in center.
Cut beef across grain, 1/4 x 1-inch. Mix beef with next 5 ingredients; set aside. Cut broccoli tops into flowerets, 1 to 2 inches long and 1/2-inch thick. Put 2 tablespoons oil in hot pan. Add broccoli; stir-fry for 2 minutes. Remove and keep warm. Add remaining oil and ginger root. Stir in beef; stir-fry 2 minutes, or until almost done. Add broccoli and bean sprouts; mix lightly. Serve with long grain rice at once with Chinese noodles. Serves 4.
Mix all together. Bake at 350° for 40 to 45 minutes. Very rich.
Cook chicken, onion, salt and pepper in a crock-pot. When chicken is done, remove and pick chicken from bones. Add to crock-pot the picked chicken, mushrooms, egg noodles and more salt. Cook until egg noodles are done, usually about 20 to 25 minutes.
In a baking dish, place a layer of potatoes. Sprinkle with onions, bacon, salt, pepper and crushed saltine crackers. Keep layering until dish is nearly full. Pour milk 3/4 of the way up the potatoes. Cover. Bake at 350 for 1 1/2 hours or until potatoes are tender.
Mix beans with soup and milk. Pour in baking dish. Top with dried onions. Bake at 350° for 20 minutes.
Preheat oven to 350°. Trim tough ends off mushroom stems; remove and mince remaining stems. Reserve mushroom caps. In medium bowl, combine minced stems, Ricotta cheese and remaining ingredients, except Parmesan cheese. Spoon mixture into caps.