HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, heat oil. Saute onions until soft. Add tomatoes with liquid. Add spaghetti sauce. Simmer uncovered while making meatballs. Combine 1/4 cup water, bread crumbs, meat, 1/4 cup Parmesan cheese, oregano, salt and pepper. Mix thoroughly and form into 24 small meatballs. Add meatballs to sauce and simmer 15 minutes while cooking noodles. Drain noodles. Put noodles in 13 x 9-inch pan. Cover with meatballs and most of sauce. Cover with cheese slices. Pour on rest of sauce and sprinkle with Parmesan cheese. Bake for 20 minutes at 350° until golden brown.
Cream sugar and shortening together. Add oats and cream together. Add the other ingredients as listed, one at a time, beating each time. Drop about 2 inches apart on greased cookie pan and bake in a moderate oven at 350° for about 12 minutes or until lightly browned.
Melt butter in baking pan (9-inch square). In a small bowl, mix 1/2 cup sugar and cinnamon with fork. Sprinkle sugar mixture on melted butter in pan. Cut apple into thin slices. Arrange slices in rows on top of sugar mixture. Sprinkle raisins over apples.
Cook onion, pepper and garlic in oil until tender, not browned. Add meat and cook until brown.
Spread dough out; mix egg, cheeses and sausage together. Spread on dough. Roll like jelly roll. Place on greased cookie sheet. Bake 25 to 30 minutes at 350°.
Mix the first 4 ingredients and press in pie pan. Bake at 350° for 15 minutes.
Sprinkle steak pieces with meat tenderizer. Dip into flour which has been mixed with salt and pepper. Pound with tenderizer mallet. Put Crisco into skillet. Place steak pieces in to brown. When steak has browned, set aside. In a 2-quart saucepan, put tomatoes and chopped onions. Sprinkle salt and pepper to taste. Bring to boil. Turn down heat; simmer. Put browned steak pieces in roasting pan or double boiler. Pour tomato and onion mixture over steak. Put into 350° oven for 45 minutes.
Place cloves in cheesecloth and tie with a string to side of pot. Mix remainder of the ingredients in pot; bring to a boil and simmer for 10 minutes. Serve hot and enjoy!
Drain green beans and mix with soup, mushrooms, almonds, Worcestershire sauce and onion salt. Top with cheese and bake at 350° until bubbly (30 to 35 minutes). Remove from oven and top with onions. Return to oven just long enough for the onions to brown.
Preheat oven to 400°. Grease baking dish. Cook onions, green peppers and meat until meat loses red color. Spoon off fat. Add salt and pepper. Spread meat mixture in baking dish. Cover with soup and top with a single layer of Tater Tots. Bake 45 minutes or until hot and bubbly in center. Everybody loves this!
Mix all ingredients and fold in egg whites. Bake at 350°. Makes 5 layers.
Beat all ingredients together for about 2 minutes. Add chocolate chips and/or nuts. Bake in preheated oven at 300°, for about 30 minutes. Cool completely before cutting and removing from pan.
Preheat oven to 425°. Spray a large open roasting pan (17 1/4 x 11 1/2-inch) with cooking spray. Add butter or margarine. Place pan in oven to melt butter. Cut unpeeled potatoes lengthwise into 8 wedges each. Add potatoes to melted butter in pan. Sprinkle with minced onion, salt and pepper. Gently toss to coat. Bake at 425° for 30 minutes until potatoes are tender and evenly browned, turning occasionally.
Butter the outside of the bread. Put mayonnaise on the inside of the bread. Lay sliced cheese over the mayonnaise. Salt the cheese a little bit. Put the sandwich together, butter side out, and grill on both sides.
In medium saucepan, combine potatoes with enough water to cover. Over high heat, bring to a boil. Cook about 10 minutes or until potatoes are almost tender. Add green beans; cook 5 minutes longer or until beans are tender-crisp. Drain; remove potatoes and cool.
Mix margarine and mayonnaise together. Add rest of ingredients and spread on bread. Place on baking sheet and bake at 350° for 15 minutes.
Make ground beef into patties about the size of half dollars. Place in skillet with onion; cook until meat is done. Drain well. Add tomato juice, macaroni, chili powder, salt and pepper. Let simmer for 15 minutes. Makes about 4 servings.
Wash venison. Season and fry in bacon drippings and remove. Make roux with olive oil and flour. Add tomato sauce and tomato paste. Add all seasoning, except garlic. Simmer for 1 hour. Add venison to soup and seasoning. Simmer 30 minutes. Add water and garlic. Cook for 4 hours. Serve over rice. Serves approximately 16 people.
Put the cheese through a meat grinder; set aside with butter to get soft. To this, add dry ingredients and work well with your hands. Put into cheese gun and squirt out on tins. Bake in oven until they dry out. Do not brown. Serve piping hot.
Mix flour, salt and pepper. Add curry powder. Roll beef in mixture. Brown in small amount of olive oil. Add all ingredients to crock-pot. Stir and add enough water to barely cover.
Boil broccoli until tender; drain and arrange in shallow baking dish. Mix soup and sour cream until well blended. Pour mixture over broccoli. Cover well with Parmesan cheese. Sprinkle with bacon bits and butter. Bake at 350° for 30 minutes.
Mix all ingredients well and pour into pie shell. Bake at 425° the first 15 minutes, then bake at 350° for another 35 minutes, until a knife inserted into center comes out clean. Add whipped topping when you serve.
Stir all together. Put in freezer and stir once every hour for 3 to 4 hours. Let freeze 24 hours before using. Thaw to slush consistency.
Mix sugar, cream cheese, margarine and Cool Whip; set aside. Mix vanilla pudding and milk, then mix all together. Put cookie crumbs on, then some filling, then some filling, then cookie crumbs on top. Place gummy worms on top. Kids love this part.
Put apple cider, brown sugar, orange juice, lemonade and water in percolator.
Bring water and raisins to boil. Set aside to cool; add soda. Cream sugar, butter, salt, eggs and vanilla. Add flour. Mix with raisin mixture. Stir well. Add nuts. Fill greased loaf pan 1/2 full and bake at 350° for 45 minutes.
Place cabbage in cold water for 3 to 5 minutes; drain well. Mix soup, milk and mayonnaise and heat, stirring, until smooth. Melt margarine in baking dish; blend in 1 1/2 cups of corn flake crumbs. Place cabbage over corn flakes and pour soup mixture over cabbage. Cover with remaining corn flakes and top with cheese. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Mix all ingredients. Baste meat during last half of cooking time. Just before serving, top with remaining sauce.
Prepare stuffing mix according to package directions and place in bottom of ungreased 9 x 13-inch baking dish. Cover with chicken. Make the next layer with the cooked broccoli, then mix together the soup, mayonnaise and cheese. Spread mixture over the top, making sure entire area, including edges, is covered. Bake 1 hour at 350°. Serve at once.
Mix ingredients and bake in pie shell. Bake at 350° for 30 minutes, or until done.
Mix Veg-All, mayonnaise, cheese and 3/4 sleeve Ritz crackers in baking dish. Crumble remaining crackers on top. Bake at 400° for 30 minutes.
Empty contents of angel food cake mix into mixing bowl. Add egg whites, poppy seed and water and bake according to directions on cake mix box. Frost with your favorite frosting.
Preheat oven to 350°. Grease a 9-inch pie pan. Mix together gingersnap crumbs, melted butter and sugar. Press into bottom and up sides of prepared pan. Bake crust until slightly darkened, 9 minutes.
Reserve 1 tablespoon of pineapple liquid. Grease bottom only of a 9 x 5 loaf pan. Beat sugar and margarine until light and fluffy. Stir in zucchini, pineapple and eggs. Combine flour, soda, cinnamon, salt and allspice. Add to zucchini mixture. Blend well. Fold in nuts. Pour into pan. Bake at 350° for 60 - 70 minutes. Cool 10 minutes and remove.
Drain juice from whole tomatoes into blender or food processor. Put in peppers, chili powder, crushed red peppers and garlic powder. Use stir button, then put the tomatoes and Ro-Tel tomatoes in and hit stir button again, 5 to 10 seconds. Try not to mix too much. Your own taste will decide the amount of spices and peppers. The salsa tastes better if it's chunkier, so watch the blending time.
Separate eggs; put whites in small mixer bowl, yolks in large bowl. Grease and dust with flour 2 (8-inch) layer cake pans. Set oven at 350° to preheat. Sift together flour, baking powder and salt. Add 1 teaspoon vanilla, 1/2 cup sugar and shortening to the yolks in large bowl. Beat on No. 7 speed for 2 minutes, scraping bowl as necessary. Add milk and flour mixture. Beat on No. 1 speed until flour is dampened, then on No. 4 speed for 1 1/2 minutes, scraping bowl. Turn into pans. Wash and dry beaters. Beat egg whites and the 1/2 teaspoon vanilla on No. 12 speed until moist peaks form, 1/2 minute, then beat in remaining sugar gradually, beating until stiff, 1 minute longer. Spread over cake batter, bringing against edge of pan all around. Sprinkle with the chopped nuts.
Cream butter and sugar, then add eggs, 1 at a time, beating well after each. Add baking powder to cracker crumbs. Alternate milk and crumbs. Add coconut, pecans and vanilla. Grease and flour 2 (9 x 1 1/2-inch) cake pans. Bake at 350° for 35 to 40 minutes. Pour juice of pineapple over layer before icing.
Combine the first 5 ingredients. With wet hands, form into 16 meatballs. Brown in large skillet along with onions. Cover and cook over low heat for 10 minutes. Add beans, catsup and mustard. Cover and heat for 15 minutes. Serves 6.
Mix together and spread on party rye slices. Cook in 300° or 350° oven for 10 minutes or until crust is bubbly.
Saute ground round and garlic in oil. Add tomato sauce, tomatoes, salt, pepper and oregano; simmer for 5 minutes. Cook noodles in boiling salted water for 15 minutes. Drain and rinse with hot water. In a big buttered pan, arrange alternate layers of noodles, thin spread of Ricotta, tomato-meat sauce, Mozzarella slices, Parmesan cheese and finishing with a layer of the meat sauce and the Parmesan. Bake at 375° for 12 minutes. Cover; refrigerate. Before serving, reheat 40 to 45 minutes at 350°. Serves 8.
Mix soups and ginger ale. Stir in meat. Place in covered casserole and bake covered at 350° for approximately 1 hour. Serve over noodles. Serves 4.
Mix together and pur into 8-inch pie shell. Bake at 350° for 40 minutes or until set around the edge.
In large skillet over high heat, cook onion and celery for 5 minutes in 2 teaspoons hot oil. Add chili powder and cook one minute. Add tomatoes with liquid, salt, oregano and red pepper flakes to taste. Heat to boiling, stirring to break tomatoes. Simmer 10 minutes at reduced heat, uncovered, stirring once in a while.
Peel carrots and cut in 1/2-inch slices. Put in buttered 1-quart casserole dish. Mix lemon juice and seasonings; pour over carrots. Dot with margarine. Cover and bake in hot oven (400°) for 1 hour, or until carrots are tender. Makes 4 servings.
Place 10 biscuits on a parchment-lined cookie sheet, leaving a one-inch space between each one. Roll out dough to flatten making sure that there remains a space between each one. Mix cream cheese and vanilla together. Spread evenly on each biscuit. Place one slice of apple on top; drizzle about 1 teaspoon caramel topping over apple slice and sprinkle with chopped nuts. Bake at 350° for 20 minutes.
Preheat oven to 400°. Stir apples and orange juice in a large bowl. Combine light brown sugar, white sugar, flour, cinnamon, salt and nutmeg. Stir with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water and prepare top crust. Bake until apples are tender and crust is golden brown.
Chop pepper and drain off juice very well. Boil pepper, sugar and vinegar for 6 minutes. Add Sure-Jell; boil 3 more minutes. Pour into jars and seal. To serve, spread cream cheese on Ritz crackers and a drop of pepper jelly. Very good.
Layer chicken, onion and egg in a large greased casserole dish. Mix soups, broth and canned vegetables and pour evenly over chicken mixture. Mix milk, mayonnaise and flour; spread evenly over soup mixture for crust. Bake at 350° for 1 1/2 hours or until crust is brown.
Preheat oven to 300°. Place chipped beef in 10 x 13-inch pan. Place chicken on top of beef. Mix together the sour cream, soup and cream cheese. Pour over beef and chicken. Sprinkle parsley on top. Bake for 2 hours.
In a bowl combine eggs and milk. Stir in bread crumbs, onions, parsley, salt, sage and pepper. Pat mixture in an 8 x 4 x 2-inch loaf pan. Bake uncovered at 350° for about 1 1/4 hours. Spoon off excess fat.
Put all ingredients into a blender. Cover and process at blend until smooth. Then serve as a hot sauce.
Cream sugar and salad oil. Stir in eggs. Add flour and soda. Mix in apples. Pour into lightly greased tube pan. Bake at 325° for an hour, or until done.
Precook celery and onion until soft and mix all ingredients. Bake at 350° with your turkey.
Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg until well blended. Stir in raisins. Pour into unbaked pie shell. Bake in center of oven at 375° for 40 minutes or just until set. Cool. If desired, top pie with remaining 1/2 cup sour cream; smooth over entire top and sprinkle with nutmeg.
Mix first 6 ingredients in order listed. Pour in ungreased 9 x 13-inch pan. Sprinkle cake mix over filling. Pour melted butter over top; sprinkle with pecans. Bake at 350° for 1 to 1 1/2 hours or until knife inserted comes out clean. Serve warm or cold, plain or with whipped topping. This can be frozen.
Mix cream cheese, salad dressing, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup green onions. Shape into log, 8 x 2-inches. Wrap and refrigerate until firm, about 4 hours. Cut bell pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections. Sprinkle sesame seed on one section. Repeat with 3 tablespoons onion, the olives and pimiento on remaining sections. Serve with assorted crackers. Makes about 4 cups.
Preheat oven to 350°. Wash chicken. Rub it with salt, pepper and flour. Melt butter in large skillet. Brown chicken on both sides and arrange in deep casserole dish. Add 2 tablespoons flour to fat in skillet. Gradually stir in wine, stirring until thickened and smooth. Add onions, garlic, parsley and bay leaves. Pour over chicken breasts. Bake, covered for 1 hour.
Mix sugar and flour together. Stir in beer. Spray bread pan with Pam, then pour 2 tablespoons melted butter in the bottom. Add the bread batter alternating with small amounts of butter. Pour remaining butter on top. Bake at 350° for 1 hour to 1 hour and 15 minutes. Turn out and eat immediately.
Brown meat and onions; drain grease. Add taco mix and chilies. In large casserole, layer beans, meat, cheese and taco sauce. Bake at 350° for 20 minutes. Let set for 10 minutes. Serve with dollops of sour cream, chopped black olives or scoops of guacamole after baking.
Brown meat, onion and green pepper; drain fat. Add the rest of ingredients. Bring to a boil; let simmer for 30 minutes, uncovered.
Dice a few slices of bacon and brown with onion in frying pan. Drain. Add flour, sugar, catsup and mustard. Mix thoroughly. Combine with beans and put in baking dish. Put strips of bacon on top. Bake for 30 minutes at 350°.
Mix together the butter and sugar. Add eggs one at a time to butter mixture, then add the flour, baking powder, milk and vanilla. Grease and flour Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Spread margarine over both sides of bread slices. Sprinkle with garlic powder. Cut slices into 3/4-inch cubes. Place on baking sheet and bake at 350° for 15 minutes or until croutons are crisp and dry. Let cool completely. Store in airtight container. Makes about 1 1/2 cups.
Thaw 2 pastry shells. Roll into circles. Wrap Gouda into circles. Pinch and seal with water. Slit holes in top. Brush top with egg and water mixture. Refrigerate for 3 hours. Place on cookie sheet and bake for 10 to 15 minutes at 450°, for 15 minutes at 375° and then set for 45 minutes.
Crumble bread into milk. Beat egg; add to mixture. In a bowl, mix shoyu and sugar. Mix meat, bread mixture and shoyu together. For meat loaf, bake at 350° for 1 hour. For hamburger, grill.
Add all ingredients to drained cooked linguini. Mix thoroughly. Serve at room temperature or chilled.
Place ribs on a rack in a roasting pan; bake uncovered at 300° for 1 hour.
Mix all dry ingredients together. Add oil, eggs and vanilla and blend well. Bake in three 9-inch pans at 350° for 30 minutes or until done. Top with Cream Cheese Frosting.
Put chicken in slow cooker. Combine preserves and soup mix; spoon over chicken. Cover and cook on low 4 to 5 hours until tender. Serve over hot cooked rice.
Crumble cornbread in small chunks in large mixing bowl. Add chopped vegetables and mix well. Add salad dressing, a little more may be needed if consistency is too dry. Add eggs, bacon bits, salt and pepper to taste.
Place all ingredients in crock-pot. Cook on high until hot, then turn to low and cook until done, 4 to 6 hours.
Make Jell-O using 1/2 water called for. Add pineapple and pie filling. Let congeal. Mix sour cream and cream cheese. Beat until fluffy. Sprinkle pecans on top.
Preheat oven to 350°. Sift together flour, baking soda, baking powder and salt. In a large bowl, cream together sugar and shortening. Add eggs, milk, vanilla and nutmeg. Blend well. Gradually add sifted ingredients, mixing well after each addition. Drop dough by teaspoonfuls onto greased cookie sheet. Bake 10 minutes or until done. Let cool on wire rack.
Stir together crumbs, oleo and nuts. Press into bottom and 1/2-inch up sides of an 8 x 8-inch pan.
Bake pastry shell 6 to 8 minutes or until golden. Cook onions, covered in small amount of boiling water, 5 minutes or until tender. Drain and arrange cooked onions on bottom of pastry. Arrange tomato slices atop onions. Sprinkle with chives, basil, sugar, salt and pepper. In medium bowl, combine mayonnaise, lemon juice and cheese. Spread on top of pie and bake at 375°, uncovered, until golden and bubbly.
Combine cake mix, fruit cocktail and syrup, 1 cup coconut and the eggs in large bowl. Blend at medium speed for 2 minutes. Bake at 325° for 45 minutes or until cake springs back when lightly touched.
Boil chicken. Debone, if necessary. Mix soup and chicken. Place in casserole dish. Pour butter, Ritz crackers, poppy seed and sour cream mixture over chicken. Bake 30 to 35 minutes at 350°.
Blend cream cheese and 2 tablespoons margarine and then add everything else except crumbs. Separate rolls into rectangles; mash out small lines. Put mix in center; pull dough to top and twist. Brush with margarine; dip squares in crumbs. Bake at 350° for 20 to 25 minutes. Serves 4.
Mix all together and cook in oven at 400° for about 45 minutes or until ingredients are done. Great for large get togethers.
Brown hamburger in a skillet and drain off fat. Layer in casserole dish the hamburger and sliced potatoes. Sprinkle grated cheese over potatoes and hamburger. Pour cream of mushroom soup and milk over cheese. Bake at 350° for 1 hour.
Sprinkle paprika over steak and brown in skillet in butter. Add garlic and broth and simmer, covered, 30 minutes. Add pepper; cover and cook 5 minutes. Blend cornstarch, water and soy sauce and add to meat mixture. Blend until smooth. Heat through. Serve over rice.
Add pudding to pumpkin and other ingredients on pumpkin can. Omit sugar. Follow directions on can.
Put broccoli and chopped onion in casserole dish. Salt and pepper and pat of butter. Microwave 8 minutes. Stir, microwave 8 more minutes. Prepare rice according to package directions. Let set for 5 minutes and add mushroom soup and Cheez Whiz. Heat until ingredients are well mixed. Add to drained broccoli and salt and pepper to taste. Mix well and put in microwave for 5 minutes.
Mix all ingredients together, sift if lumpy. Microwave on High for 2 minutes. Spread in buttered 8-inch pan. When cool, cut in squares.
Mix 1 1/2 cups flour, yeast and nutmeg in large bowl. Heat milk, sugar and oil until warm. Add to flour mixture and beat until smooth. Add egg. Mix in remaining flour. Refrigerate at least one hour.
Mix first 3 ingredients and pat into an 8 x 8 pan. Bake 15-20 minutes in 350° oven. While crust is baking, mix together next 4 ingredients and pour on hot baked crust. Bake 20 minutes more. When done, sprinkle with powdered sugar. Cut into bars when cool.
Mix first two ingredients until smooth and heat until thick and forms a ball. Stir constantly. Cool. Mix remaining ingredients with beater, then add flour and milk mixture. Beat until thick and creamy. Double for layer cake.
Melt butter in small saucepan and stir in flour; salt and pepper to taste. Add milk, stirring continuously until sauce thickens. Remove pan from heat and stir in the egg yolk. Stir in the cheese. Makes about 1 1/4 cups.
Combine thoroughly salad dressing, chili sauce and sugar. Stir in remaining ingredients until well mixed. Spread mixture on buns. Wrap each in foil. Heat in 400° oven for 10 minutes. Yields 8 buns.
Grate rind from enough limes to measure 2 tablespoons. Set aside. Squeeze juice from enough limes to measure 3/4 cup. Pour through a wire mesh strainer, discarding seeds and pulp. Combine rind, juice and water in a 4-quart saucepan. Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Add 1 to 2 drops food coloring, if desired. Quickly stir in fruit pectin. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4-inch from top. Wipe jar rims. Cover immediately with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool on wire racks. Yields 5 half-pints.
Cream sugar and butter in mixer bowl. Add eggs; beat for 2 minutes. Add pumpkin and vanilla; mix well. Beat in evaporated milk and water. Combine flour, baking powder, soda, salt and spices. Gradually beat into pumpkin mixture. Spread evenly into 2 greased and floured 9-inch round cake pans. Bake in preheated 325° oven for 35 to 40 minutes. Cool in pans on wire racks for 15 minutes. Remove from pans; cool completely. Frost with Maple Frosting.
Mix flour, 1/2 cup brown sugar and 1/2 cup softened butter. Pat in 9 x 13-inch pan. Scatter whole or chopped pecans on crust. Boil together 2/3 cup butter and 1/2 cup brown sugar for 30 seconds to 1 minute; pour over pecans and crust.
Add enough sifted flour (not self-rising) to make soft dough. Roll out and cut. Bake at 350°. Do not cook real brown.
Combine sugar, flour and salt in a double boiler. Add milk and egg yolks. Stir until smooth. Add 1 cup coconut; cook until thick. Remove from heat and add vanilla and butter. Cover with meringue. Bake 15 minutes at 300°.
Melt margarine in 3-quart casserole. In medium bowl, mix flour and sugar. Add milk slowly. Pour batter into margarine. Dump in blueberries. Don't stir! Bake at 350° for 35 to 45 minutes.
Mix 1 cup mashed berries, sugar, water and cornstarch. Cook until thickened and clear. Add whole berries. Pour into pie shell. Garnish with Cool Whip.
Combine butter and sour cream in bowl; mix well. Add flour; mix well. Drop by teaspoons into greased miniature muffin cups. Bake at 400° for 20 minutes. Makes 36 servings.
Cream sugar, Crisco and eggs. Make paste of cocoa and coloring; add to mixture. Add salt to flour and sift. Add this, buttermilk and vanilla. Beat. Put soda in vinegar. Lightly fold in (this foams up). Bake in 3 layers at 350° for 25 to 30 minutes. Cool, icing with French Creme Icing.
Combine milk, sugar, vinegar, eggs, butter, cornstarch, salt, celery seed and dry mustard in 1-quart glass bowl. Microwave until thick. Stir often. Cool. Add 1/4 cup salad dressing or more to your liking. Add 1/4 cup chopped onion. Thin with milk, if you wish. Add to cooked, diced potatoes; chill. This is enough for about 7 medium cooked potatoes and 3 hard-cooked eggs.
Melt butter and add sugar. Pour mixture over rolled oats. Let stand at room temperature overnight or 8 hours so oats absorb butter. Heat oven to 375°. Add remaining ingredients (flour, egg, salt, vanilla); mix well.