HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the ground beef and onion in a large skillet until meat is brown and onion tender. Drain. Add chili powder, cumin and salt. Stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking pan. Layer beans, tortillas and cheese over meat mixture. Pour Ro-Tel tomatoes over cheese. Spread soup over top of casserole. Cover baking pan. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Yields 8 to 10 servings.
Put the pork (fat side up) into a roasting pan with the onions cut into 4ths and a fraction of each sage leaf on top of them. Season and pour round the cider. Roast in moderate to hot oven at 400° for 1/2 hour. Lower the heat and roast for 30 minutes to the pound, basting with the hot stock from time to time. After the meat has been cooking for about 1 hour, add the unpeeled but cored apples to the pan around the pork, each one heavily sprinkled inside with nutmeg and cinnamon. When the meat is cooked, remove to a warmed serving dish. Arrange the apples and onions around it, and keep warm.
Boil elbows for 15 minutes in salt water. Drain elbows. Mix all ingredients together, stirring constantly. Pour in baking pan or bowl. Bake in 400° oven for 20 to 25 minutes until brown. Makes about 8 servings.
Cream sugar, margarine and egg. Stir in flour, cocoa and salt. Mix well and add vanilla and nuts. Pour into greased and floured cake pan. Bake at 300° for 35 minutes. Remove from oven and pour marshmallows over top. Return to oven for 10 minutes at 350°. Frost. Refrigerate (can be frozen) cake before cutting.
Mix together dry ingredients; add remaining ingredients and beat 2 minutes. Pour into greased and floured pans (batter looks soupy). Bake at 350° for 1 hour in 3 loaf pans.
Mix together thoroughly the shortening, confectioners sugar, egg, almond extract and vanilla. Stir in flour and salt.
Cook ground beef and onion. Drain off fat. Add remaining ingredients; mix well. Bake at 350° until done.
Place chicken in casserole dish and vegetables on top. Do not salt. Pour soups that have been beaten together over vegetables. Bake, covered, 2 1/2 hours at 350°.
Beat cream cheese and sugar until creamy. Combine all ingredients. Pour into square dish and freeze. Cut into squares.
Cream shortening and sugar. Add lemon juice and bananas. Sift together dry ingredients and pecans. Mix well, but do not beat or overmix. Place in three small loaf pans. Bake at 350° for 45 minutes.
Boil first 4 ingredients 1 1/2 minutes. Remove from heat. Quickly stir in peanut butter, oatmeal and vanilla. Drop by spoonfuls onto waxed paper. Let stand until solid (about 5 minutes).
Preheat oven to 350°. Make filling. In a small bowl, combine cream cheese, 1/8 teaspoon salt, 1/3 cup sugar and 1 egg with electric beater until smooth. Stir in chocolate chips. Set aside. Next, make the batter.
Mix ingredients and shape into loaf. Put into baking pan. Combine the following ingredients and pour over meat loaf.
Crumble sausage in large skillet. Add onion. Cook over medium heat until browned. Drain well. Combine all ingredients, stirring until dry ingredients are moist.
Cook broccoli and drain. Arrange in baking dish. Top with chicken. Combine soup, mayonnaise, lemon juice and curry. Pour over chicken and sprinkle with cheese. Top with enough stuffing to cover top, then sprinkle melted butter over stuffing. Bake at 350° for 25 to 30 minutes.
Dissolve soda in buttermilk and cook slowly with sugar and butter. Cook until when tested mixture forms a soft ball. Cool. Add flavoring and beat. If icing becomes to hard, add a little hot water. Makes enough for 3 layer cake.
Cream butter and sugar; add egg yolks, ground raisins, chopped nuts, stiffly beaten egg whites and vanilla. Line muffin pan with pastry and fill with mixture. Bake until light brown. Serve with whipped cream.
Melt margarine and combine with flour and pecans. Press into 9 x 13-inch pan. Bake at 325° for 25 to 30 minutes. Mix together cream cheese and sugar. Fold in Cool Whip. Spread over cooled crust. Top with blueberry pie filling. Refrigerate.
Heat oil to 350°. Wrap banana with lumpia wrapper and fry until lumpia wrapper cooks. Sprinkle with brown sugar and cinnamon.
Combine beef, bread crumbs, salt, nutmeg and milk. Mix together thoroughly and form into 6 patties. Set patties aside.
Bring to boil; boil until forms a ball in cold water. Remove form heat; add vanilla and peanut butter. Stir (to speed up cooling process, place pan in cold water to harden). Pour into plate.
Boil noodles (use 1 teaspoon of oil for no sticking). Chop artichoke hearts. Chop broccoli and slice radishes. Drain noodles and add mayo, Zesty Italian dressing and all other ingredients. Mix well and chill. Great for summer!!
Mix first 8 ingredients well, then add egg and chopped nuts. Press by hand into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Layer ingredients in order given, except for tortilla chips. Serve with tortilla chips for dipping.
Dough: Combine 1 stick margarine, cream cheese and flour. Mix well. Take marble-sized amount of dough and press evenly into tart pans. Put 1 teaspoon of crushed pecans in bottom of each pan.
Mix sour cream, sauerkraut, mustard and onion. Spread in a greased 9 x 13-inch pan. Top with crumbled corned beef, cheese and bread crumbs. Pour melted margarine over all and bake at 350° for 25 to 30 minutes.
Blend all of the ingredients until smooth. For best results use an electric blender. Spread evenly in casserole dish. Top with shredded lettuce, diced tomatoes, chopped black olives and freshly shredded Cheddar cheese. Serve with tortilla chips.
Beat Crisco and butter or margarine. Alternate warm milk, sugar and vanilla until thick for spreading. Delicious on devil's food cake.
Mix all ingredients and pour over the chicken in casserole dish. Crush 1 1/2 rolls of Ritz crackers and sprinkle on top. Take 1 stick of oleo (low salt). Melt and pour over crackers. Bake at 325° to 350° until mixture bubbles and is golden brown.
Pour half and half into large bowl and add pie filling. Beat with wire whisk; let stand 5 minutes. Fold in Cool Whip and chopped candy. Freeze for 6 hours or overnight. Let stand 10 minutes before cutting.
Heat strawberries and Jell-O (no water). Let cool. Mix pudding and milk. Add sour cream and Cool Whip. In large bowl, layer wafers, sour cream mix and strawberry mixture. Repeat layers until bowl is full.
Combine milk, onion, butter, soup, salt, pepper and Worcestershire sauce. Combine all ingredients (except cheese) and pour into buttered casserole dish. Sprinkle with cheese. Dot with butter. Bake 45 minutes at 350°.
Microwave the chocolates in separate medium microwavable bowls on High 2 minutes or until almost melted, stirring halfway through heating time. Stir until chocolates are completely melted. Stir 1/2 cup walnuts into each bowl. Alternately spoon melted chocolates onto wax paper lined cookie sheet or tray. Swirl chocolates together with knife to marbleize. Refrigerate 1 hour or until firm. Break into pieces.
Sift together into bowl flour, sugar, baking powder and salt. Add shortening, 2/3 cup milk and flavoring. Beat 2 minutes. Add another 1/3 cup milk and the egg whites. Beat 2 more minutes. Pour into prepared pans. Bake until cake tests done. Cool. Put cooled layers together with pineapple filling, spreading about 1/2 cup over center of top layer. Frost sides and a 1 1/2-inch border on top with a fluffy white icing. Time: Layers 30 to 35 minutes, oblong 35 to 40 minutes, both at 350°.
Mix crushed crackers and melted margarine; reserve 1/2 cup for top of dessert. Press in 13 x 9-inch pan and bake at 375° for 5 minutes. Cool.
Cook beef and onions until brown, stirring to crumble the meat. Drain. Combine the meat mixture with the remaining ingredients. Stir well and pour into 1 1/2-quart casserole dish. Bake, uncovered, 30 minutes in 350° oven.
Cut rhino into bite size pieces. This should take about 4 weeks. Add enough brown gravy to cover; add vegetables. Cool in a large kettle over a campfire for about 2 weeks. Serves about 2,000 people, but if more are expected, the 2 rabbits may be added, but please, do this only if necessary, as most people do not like to find "hare" in their pot roast.
Drain broccoli. Mix all ingredients and bake at 325° until bubbly. Makes a large amount.
Heat oil in skillet; add almonds and fry, stirring constantly, until nuts are golden. Remove from oil; drain. While warm, sprinkle with celery salt, salt and cayenne pepper.
Combine first 6 ingredients. Add flour. Fold in eggs. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Separate chicken wings into 3 pieces. Discard tips. Marinate wings in ingredients that have been heated until the sugars dissolve. Cool. Add wings and marinate 24 hours. Remove wings from marinade. Place in 9 x 13-inch pan and bake, uncovered, for 1 hour at 350°. Brush occasionally with marinade.
Mix together all ingredients except bacon. Shape mixture into 5 to 6 small loaves. Wrap each loaf with a strip of bacon. Place loaves in baking pan and top each with catsup. Cover pan and bake at 350° for 1 1/2 hours.
Cook spinach; drain well. Pour soup mix in pan with drained spinach; let absorb, then mix in sour cream, mayonnaise and onions. Serve with pieces of rye bread.
Combine margarine, flour and chopped nuts. Spread in 9 x 13-inch pan. Dot with butter on top. Bake at 350° for 30 minutes or until brown. Cream powdered sugar and cream cheese and 1 cup of Cool Whip. Spread over top of cooled crust. Mix pudding with milk; spread over cream cheese layer. Cover with remaining Cool Whip. Chill overnight.
Mix sugars and water, stirring until dissolved; boil for 1 hour. Remove from heat; add instant coffee, vanilla and vodka. Store in tightly sealed bottles or jars for 2 weeks before serving.
Drain juice from each can and mix well after each can. Mix all ingredients well with low-fat Cool Whip. Place in the refrigerator in a bowl and let set for 10 to 15 minutes. Ready to serve 4 to 6.
In bowl, combine beef, bread crumbs, egg, diced onion, seasoning, salt, pepper and tomato sauce. Mix with hands until well blended. Divide mixture to form 2 smaller loaves (1 large loaf can be made or second loaf can be frozen). Place loaf into casserole or roaster. Pour remaining sauce over meat loaf and add water until mixture is about 1-inch high. Bake at 350° for 2 hours. If desired, add potato cubes and carrots around meat loaf during last hour.
Dissolve jello in boiling water. Add can of stewed tomatoes. Pour into bowl or flat dish. Refrigerate to set. Garnish with mayonnaise or Miracle Whip before serving.
Fry hamburger, peppers and onions; drain fat. Layer in casserole dish the hamburger, macaroni, pizza sauce, cheese, pepperoni, etc. Finish with a layer of cheese. Bake at 350° for 30 minutes.
Stem, clean and pat dry as many very large, fresh mushroom caps as you want for "horse-dovers." (Save the stems to cut up and use in soup or gravy.)
Combine the cream cheese, lemon juice, garlic powder, chopped onion, Worcestershire sauce and Miracle Whip or mayonnaise. Spread in the bottom of a very shallow dish; refrigerate until firm (about 1 hour). Spread cocktail sauce on top of the cream cheese mixture, leaving approximately 1/2-inch edge around outside. Sprinkle crabmeat over cocktail sauce. Sprinkle fresh parsley over crabmeat. Chill for a couple of hours. Serve with Triscuits or strong chips.
Mix first three ingredients in a large bowl. Heat milk and cool to lukewarm. Add to yeast mixture. Add remaining ingredients and flour to make stiff dough. Cover and let rise until double in size. Punch down and put on floured board. Knead lightly. Pinch off dough and put in well buttered pan. Freeze or let rise and cook in hot oven at 400° until brown.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients, except 1 cup flour, oats, nuts, wheat germ and coconut. Beat at medium speed until well blended, about 1 to 2 minutes. By hand, stir in remaining ingredients. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake at 350° for 8 to 12 minutes, or until golden brown. Cool 1 minute. Remove from cookie sheet.
Crumble meat in pan with oil, onion and garlic. Cook until onion is soft and clear. Add remaining ingredients. Cover and simmer 30 minutes. Makes 5 cups of sauce. It can be frozen for later meals. Also, can be made by mixing meat, parsley and Italian cheese into meat balls, then cooking with onion and oil the same as above.
Remove the crust from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken, cover with mushrooms and water chestnuts. In a bowl, beat eggs. Blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crust. Toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325° for 1 1/4 hours or until set. Let stand 10 minutes before cutting. Yields 8 to 10 servings.
Cream butter and sugar. Add eggs, one at a time, then add bananas. Mix thoroughly. Sift together dry ingredients. Stir into banana mixture. Add nuts.	Bake in greased and floured loaf pan one hour at 350°.
Place all ingredients in a blender and blend. Cook in top of double boiler until thick. Pour into baked pastry shell. Serve with whipped cream.
Melt oleo, marshmallows and milk over low heat. Mix together remaining ingredients except coconut. Pour over dry ingredients. Mix well. Form into 1 1/2-inch balls. Roll in coconut. Makes almost 200 balls. Can freeze.
Step 5: Mix and cool red jello in hot water; add cold water. When cool, pour on top of cream cheese layer; partly set.
Bake at 350° for about 1/2 hour or until heated through and cheese is melted.
Cook the pasta in boiling water in a large Dutch oven according to the package directions, except add the frozen asparagus or broccoli during the last 5 minutes and the ham during the last minute of the cooking time. Drain and return to the pan.
Stew chicken, cool and remove skin and bones. Cut into bite size pieces (season stew water with salt and pepper when cooking chicken). Cook rice. Stir together chicken, onion, celery, mayonnaise, soup, rice and almonds. Put into 9-inch square baking dish. Cover with potato chips. Bake at 325° for 30 minutes or until hot.
Clean celery, then cut into serving size pieces. Spread softened cream cheese on each celery piece. Cut cheese slices with 4 triangles per slice. Place a cheese triangle upright in the cream cheese. (This is the boat's sail.) Place raisins on cream cheese. Chill. Serve.
Brown steak. Cut in pieces. Place in baking dish. Top with onion soup mix (dry). Add mushroom soup with water. Bake 1 1/2 hours at 300°, then bake uncovered for 15 minutes.
Use only young squirrels for this recipe. Skin squirrel and cut into pieces. Dip in batter made from beaten eggs; salt and pepper to taste. Roll in flour until well covered. Cook in skillet. Start off with real hot grease until brown, then	cut heat to simmer; cover with lid and simmer until tender. Remove squirrel from pan and make gravy using the drippings, flour and	milk. Goes well with biscuits to sop. Serve with baked or mashed potatoes and a salad.
Melt margarine and mix with croutons. Put on bottom of dish. Mix other ingredients and pour over croutons. Cook at 350° for 1 to 1 1/2 hours.
Mix all ingredients and store in a large container. Use 1/3 cup mix per cup.
Fill large stockpot with cold water; bring to a boil. Place noodles in pot and cook until soft. Meanwhile, melt butter until brown. This is called noisette butter. Place aside. When noodles are done, strain through a colander. Pour noisette butter over noodles and stir.
Preheat oven to 350°. Shake flour in large oven bag; place in 13 x 9 x 2-inch baking pan. Add salsa to bag. Squeeze bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Place pepper rings over chicken. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until chicken is tender, 35 to 40 minutes. To serve, stir sauce; spoon over chicken.
Mix soup, squash, sour cream, carrot, and onion. Salt and pepper to taste. In buttered casserole dish, put a layer of cornbread dressing mix; pour squash mixture over it. Top with layer of bread crumbs, and dot with butter. Bake at 350 degrees for 25 minutes.
You will also need 12 bamboo or steel skewers (15-inch works best).
Mix all ingredients together and spread thinly on the tortilla. Roll up and wrap in Saran wrap. Refrigerate overnight. Slice 1/4 inch thick and place on platter. Serve with salsa.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine butter or margarine, sugar, brown sugar, eggs and vanilla extract; beat until light and fluffy. Gradually add flour mixture. Stir in oats and Nestle butterscotch morsels.
Mix all ingredients together except cornflakes and margarine. Place in baking dish. Top with crushed cornflakes. Melt 1/2 stick margarine and pour over crushed cornflakes. Bake at 350 degrees for 45 to 50 minutes.
Rinse chicken and pat dry. In a large skillet cook chicken strips half at a time in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes. Add undrained tomatoes, sweet pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.
Mix together. Seal airtight. Use with 1 to 2 lb. ground beef. Add 1/2 to 1 cup water. Bring to boil and simmer for about 5 minutes.
In a medium saucepan, melt 2 tablespoons butter or margarine. Add flour, salt and pepper. Cook and stir until mixture begins to bubble. Gradually stir in milk. Cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs (beaten). Cook and stir until they begin to set. Add mushrooms and cheese sauce. Mix well and pour into a greased 11 x 7 x 2-inch baking dish. Melt remaining butter. Toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2 or 3 hours or overnight. Bake, uncovered, at 350° for 25 to 30 minutes or until top is golden brown. Extra onions if desired. Yields 6 to 8 servings.
Blend together all ingredients. Add food coloring, if desired. Store in refrigerator until 15 minutes before serving. Serve with fresh fruit.
Mix and bake in moderate oven until slightly browned. Reserve a few crumbs for top. Press crust into a 9 x 13-inch pan.
Add all ingredients to cooked ground beef. Cook 2 hours with lid on; uncover and cook 2 hours longer on low or simmer.
Brown ground beef, onion and green pepper. Cook spaghetti and drain. Mix all ingredients together. Top with shredded cheese and bake at 350° until cheese is melted about 30 minutes.
Combine ham, rolled oats, eggs, brown sugar and cloves; mix well. Shape into ball; chill. In large frypan, lightly brown ham balls in a small amount of shortening.
Beat first 5 ingredients together in mixer for 4 minutes, then add coconut and nuts. Bake at 350° for 35 minutes in 13 x 9-inch pan. Cool in pan 15 minutes, then put on topping.
Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly to prevent scorching. Remove from heat and allow to cool. The mixture will be cold and very stiff. Add well beaten eggs, salt, baking powder and butter. Beat with mixer 15 minutes. Pour into greased casserole. Bake at 350° for 30 minutes.
Mix first 4 ingredients together and beat for 8 minutes. Pour into 2 (9-inch) well-buttered cake pans and bake at 350° for 25 to 30 minutes or until done. Cool before frosting.
Follow directions on the back of the box to bake cake. After baking the cake, pierce the top of it with a knife. Pour the Eagle Brand milk on top; let it soak in. Put Cool Whip on top of that, then add the frozen coconut.
Mix cranberries and 1 cup hot water in blender. Mix until liquid is smooth. Dissolve both packages of Jell-O in 1 cup hot water. Add cranberry mixture and pecans to Jell-O. Put half the mixture in 8-inch square pan; chill until firm. Spread sour cream over the top of chilled mixture. Add second half of Jell-O over sour cream and refrigerate until firm.
Beat eggs and sugar until very light. Add baking powder, anise oil and enough flour to make a stiff dough. Drop a teaspoonful on a buttered cookie sheet. Bake at 350° for 8 to 10 minutes.
Roll crackers until fine. Add sugar to crackers. Beat egg whites until stiff. Fold into dry ingredients. Add almond extract and nuts. Bake in greased and floured 9-inch pie pan at 325° for 35 minutes.
Brown chops in shortening. Remove chops to a greased baking dish. Season with salt and pepper. Add carrots. In saucepan, combine lemon juice, honey, onion, soy sauce, bouillon and half the pineapple syrup. In small bowl, mix remaining pineapple juice and cornstarch until smooth; stir into lemon juice mixture. Cook, stirring, until thickened; pour over chops. Cover; bake in 350° oven for 50 to 60 minutes or until tender. Add pineapple chunks; top each chop with a pepper ring. Bake, covered, 10 minutes longer.
Cut chicken into pieces and brown in oil. Add 3 quarts water and cook until meat falls off bone. Remove, cool and pick off chicken from bones. Discard bones. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally. Add chicken and seasonings.
Combine all of the ingredients in a mixing bowl. Preheat oven to 350°. Grease a 2 1/2-quart casserole dish. Bake at 350° for 35 minutes. Sprinkle with a little nutmeg on top. Bake until golden brown. Test with a toothpick. When it comes out clean, take out of oven.
Heat oven to 350°. Stir cake mix with cocoa. Add remaining ingredients. Beat at medium speed until blended. Pour into a greased and floured 9 x 13-inch pan or two (9-inch) pans. Bake for 30 to 40 minutes or until toothpick comes out clean.
Combine oleo and water until oleo melts. Pour over Croutettes; toss lightly. Stir in 1/2 can onions. Spoon stuffing mixture into a 9-inch baking pan (1 1/2-quart). Press stuffing mixture across bottom and up sides of dish to form a shell. Combine soup, milk, turkey or chicken and peas. Pour into stuffing shell. Bake, covered, at 350° for 30 minutes. Top with remaining onions; bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
Mix chicken broth, mustard and mustard seed in deep 12-inch skillet. Bring to a boil. Add sweet potatoes and onions. Then on medium, cover and cook 5 minutes. Add sausage and cabbage. Then cover and cook about 15 minutes, stirring once or twice. Stir in apple. Cover and simmer 3 minutes until apple is crisp-tender.
Cook chopped onion in microwave in margarine until tender. Add all ingredients to potatoes.
Heat oven to 425°. Place sliced fruit in bowl. Sprinkle with sugar and allow to stand for 10 minutes. Toss together lightly with Bisquick and spice. Pour into well-greased 9 x 9-inch pan or 1 1/2 or 2-quart casserole dish. Bake 30 to 35 minutes. Serve warm with cream.
Combine in a large bowl, 2 cups of flour, yeast, mashed potatoes, oil, sugar, salt and warm water. Beat 1/2 minute on low speed and 3 minutes on high. Cover with Saran Wrap and refrigerate at least 2 hours or up to 3 days. Punch down. Turn out on lightly floured surface. Let rest 10 minutes. Shape into 24 rolls. Place in greased 9 x 13-inch pan. Cover and let rise until doubled. Bake at 400° for 16 to 20 minutes.
Mix Raisin Bran, sugar, flour, soda and salt together in large bowl. Add beaten eggs, oil and buttermilk. Store in covered container in refrigerator (up to 6 weeks). Bake at 400° in muffin pans for 15 to 20 minutes. Do not freeze batter. Bake as needed. Do not stir when you want to bake more muffins. Very good!
Beat all ingredients together. Bake in 6 or 8 muffin pan at 350° for 25 minutes.