HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble ground beef into a large skillet with the onion. Brown meat evenly; drain. Stir in soup and ketchup. Season with a dash each of garlic powder and chili powder. Heat through, stirring occasionally. Slice French bread in half lengthwise. Top the cut sides with the ground beef mixture. Slice diagonally to serve open face. Makes 6 to 8 servings.
Pat oysters dry. In a large skillet, cook and stir oysters, butter and garlic 3 to 4 minutes until oysters edges curl; drain. Stir in flour. Add milk; cook and stir until thickened and bubbly. Stir in wine, parsley and Worcestershire sauce. Spoon over oysters. Mix crumbs, Parmesan cheese and melted butter. Sprinkle over sauce. Bake in a 400° oven for 10 minutes until crumbs brown. Serves 4.
For dressing whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small batter bowl, using stainless steel wisk; set aside. For salad, drain and rinse beans using colander. Place beans in large colander bowl. Drain corn, chop bell pepper, add corn and bell pepper to beans. Chop onion and jalapeno peppers using food chopper. Snip cilantro using kitchen shears. Add onion, jalapeno peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2 - 3 hours to allow flavors to blend. Makes 12 servings.
Cook broccoli in water until tender-crisp. Beat eggs with garlic, cheese and seasonings in bowl. Stir in drained broccoli. Heat olive oil in skillet. Add egg mixture. Cook over low heat for 5 minutes or until lightly browned. Turn with spatula. Cook until light brown. Serve immediately. Makes 4 servings.
Crisp cabbage, cucumber and celery in iced water. Drain and dry. Blend all the ingredients together except cream and chill in refrigerator. Just before serving, stir in cream.
Cook syrup and sugar until sugar dissolves. Add peanut butter and vanilla. Cook until creamy. Pour in corn flakes. Stir with large fork until coated. Spread in pan or drop with spoon.
Steep 3 tea bags in 2 cups boiling water. Stir in 1 1/2 cups sugar until dissolved. Add 4 small cans frozen orange juice, 4 small cans frozen lemonade and 7 cups water. Add 2 1/2 cups bourbon and mix well with mixture. Freeze. Make 24 hours ahead. Serve with Sprite or 7-Up. Will be slushy.
Peel and cube potatoes; boil. Mash and add remaining ingredients. Sprinkle with paprika. Use a 2-quart casserole. Cover and refrigerate overnight. Take out of refrigerator; let sit 15 minutes. Remove cover and bake at 350° for 1/2 hour.
Dredge apples and nuts thoroughly with 1 cup of the flour. Beat eggs and sugar together; add oil and vanilla, then dry ingredients. Add apple and nut mixture. Mix until apples and nuts are evenly distributed through the batter. The batter will be thick. Bake in a buttered Bundt pan for 1 hour at 375°. Dust with powdered sugar while warm.
Drain beets, reserving 1/4 cup liquid. In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed. In a small bowl, mix with onion and yogurt. Add salt and pepper to taste. If making ahead, cover and chill up to 4 hours.
Grease 9 x 13-inch pan. Mix butter, eggs, flour, milk and seasonings. Add cheese, spinach and onions. Bake at 350° for 35 minutes.
Lightly brown meat; add onion. Cook until just tender. Add seasonings, beans and soup; pour into 1 1/2-quart casserole. Mash potatoes; add milk, salt and pepper to taste. Drop potatoes in mounds over meat. If desired, sprinkle with 1/2 cup shredded Cheddar cheese or sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Serves 6.
Dissolve lime jello in pear juice. Beat together the cream cheese and milk; add to jello with a fork. Cool until partially set. Mash canned pears (drained). Beat 1/2 pint cream. Add pears and cream to jello mixture; beat with a beater. Place in mold or bowl. Before serving, top with maraschino cherries.
Bake corn bread according to package directions. Cool. Finely crumble into a large mixing bowl. Add other ingredients and mix well. Refrigerate. May be kept in refrigerator for several days.
Cook rotini pasta. Mix all ingredients and add to pasta. Add 1 sliced onion and 2 cucumbers. Let set in refrigerator overnight. Toss ingredients often. Serve chilled.
Place above ingredients in a roaster and sprinkle with salt, pepper and 3 tablespoons tapioca granules. Dissolve 2 bouillon cubes in one cup water and pour over. Cover and bake for 5 hours in a 250° oven.
Marinate breast overnight in spices and buttermilk. Drain. Roll breasts in pecans and bread crumbs. Bake at 425° for 20 minutes then at 350° for 15 minutes.
Combine flour, 1 cup sugar, baking powder, milk, salt and vanilla. Mix well. Pour into a greased 8 x 12-inch baking dish. Mix fruit with remaining sugar and pour on top of batter. Bake 45 minutes to 1 hour at 350°. Serves 6 to 8.
Sprinkle gelatin over milk on top of double boiler. Beat egg yolks lightly and add to milk. Stir milk, egg yolks and gelatin in top of double boiler over boiling water for 5 minutes until gelatin dissolves and mixture thickens slightly. Remove from heat and cool to room temperature. Add cottage cheese, vanilla and orange extract. Pour into blender jar and blend until smooth. Pour into mixing bowl. Beat egg whites to soft peaks. Gradually beat in sweetener and beat to a soft meringue. Fold into cheese mixture. Coat bottom of 8-inch glass pie dish with nonstick spray. Pour mixture into pie dish. Chill until firm, at least 4 hours. Top with orange slices to serve. Makes 8 servings.
Mix all ingredients together except chocolate chips and paraffin. Roll balls into the size of walnuts. Chill 2 hours.
Preheat oven to 350 degrees. Combine flour, butter and 1/4 c. of powder sugar. Press into an 8 inch square pan. Make a rim to hold filling. Bake for 20 minutes. Combine remaining ingredients (except for powder sugar) beating until fluffy. Pour and spread evenly over hot crust. Bake 25 minutes or until firm in the middle. Cool, cut into squares and sprinkle with remaining powdered sugar.
Combine all ingredients, mixing real well. Store in airtight container. For a great cup of tea anytime, to 1 cup of hot water add 2 teaspoons and stir until well mixed. May add more or less to your taste.
Combine first 4 ingredients in pan; boil 4 minutes. Remove and cool 1 minute. Add pectin and few drops of food coloring. Pour into sterile jars and seal. Delicious served atop Melba toast or round crackers spread with cream cheese.
Defrost spinach completely and drain off liquid. Mix together all ingredients. Refrigerate for 24 hours. Serve as a dip for fresh vegetables, chips, etc.
Put all ingredients in large bowl. Mix well. Bake in round cake baking tin for 1/2 hour. Bake at 325°. Use frosting of choice.
Cream together the butter and sugar. Add egg yolks and egg white; mix well. Add the raisins, nuts and vanilla. Pour into pastry shell. Bake in hot oven (400°) until filling is set. Reduce temperature to moderate (350°); bake until browned. Serve with whipped cream.
Mix ingredients together. Roll into small balls. Bake on cookie sheet for 20 minutes at 400°.
Cream shortening and sugar until smooth. Add egg yolks and beat well. Stir in molasses just enough to mix. Add milk and flour mixture alternately, mixing well after each addition. Pour into greased and floured 9 x 13-inch baking pan. Bake at 350° for 30 minutes.
In large bowl mix together all ingredients except flour. Knead in flour. Cover with clean towel. Put in dark warm place. Let double. Knead again. Roll out into rolls and let rise again. Bake at 350° for 12 to 15 minutes.
Cream first 4 ingredients. Add remaining ingredients and stir. Shape into 1-inch balls and bake at 350° for 18 to 20 minutes.
Stir together sugar and oil. Add salt, soda and flour. Stir. Add eggs, vanilla and nutmeg or cinnamon. Stir. Do not use mixer. Add apples and nuts. Stir. Sprinkle with sugar on top. Bake at 350° for 45 to 50 minutes. Top with whipped cream to eat.
Scrub potatoes and peel off 1 strip. Put in 2-quart glass casserole dish around edge. Put in water with salt dissolved in it. Cover with glass lid or plastic wrap. Microwave 7 minutes on High. Let stand 5 minutes. Put margarine, parsley and chives on top (or dill weed).
Heat margarine and chocolate over low heat until melted. Remove from heat; stir in powdered sugar and vanilla until smooth. Stir in water.
Pour lemon juice over bananas. Dissolve sugar and orange juice in hot water. Mix all ingredients. Freeze. Keep frozen. Slice to serve.
Combine condensed milk, pineapple and lemon juice. Fold in large carton of Cool Whip. Pour into graham cracker crusts. Refrigerate and serve.
Mix last 5 ingredients together. Wrap brisket in foil after pouring on ingredients. Bake 1 hour per pound at 300°. Cool and slice cold across the grain. Heat gravy and pour over sliced meat. Heat in oven about 30 minutes, until hot.
Spread rolls on cookie sheet making one big crust. Roll thin. Bake 12 to 15 minutes at 350°. Let cool. Mix dressing mix, mayonnaise and cream cheese. Spread over crust. Top with chopped vegetables. Sprinkle with Cheddar cheese. Cover with plastic or foil and chill overnight. Cut into bars and serve.
Mix all ingredients together, pour into a greased 9 x 13 x 2-inch pan and bake at 350° for 30 minutes.
Add all ingredients together except sugar, then pour sugar over ingredients. Cover with aluminum foil. Do not toss until ready to serve.
Combine meat or fish, celery, French dressing, seasoning and onion in a bowl. Chill 30 minutes. Mix in the chilled macaroni; add 1/4 cup green pepper. Moisten with mayonnaise, yogurt or additional dressing to taste.
Butter sheet pan of aluminum foil at least 2 feet long. In heavy saucepan, combine sugar, corn syrup and water. Boil to 280° (soft crack stage). Add peanuts and cook until mixture is light brown. Immediately remove from heat and add butter, baking soda and salt. Pour onto the buttered foil, spread peanuts and brittle evenly. Cool. Break into pieces.
Mix together margarine, sugar and egg yolk, then add flour and cinnamon. Mix well. Spread out on a greased cookie sheet (10 x 15-inch). Spread remaining egg white on top. Sprinkle with chopped nuts. Bake at 350° for 20 minutes.
Mix and put in 9 x 13-inch cake pan and bake in preheated oven at 400° for 15 minutes or until lightly browned. Stir occasionally. Save part for topping.
In large bowl, combine dressing, broth, butter and egg; mix well. Press into the bottom and up the sides of an ungreased 10-inch pie plate; set aside.
In four-quart saucepan, cover potatoes with water (skins on); boil until fork-tender (drain in colander). In saucepan, combine soup, milk, dill and pepper. Add potatoes, peas and onions. Heat over low heat, stirring occasionally.
Spread crescent rolls over bottom of 10-inch pie pan to form crust. Cook ground sirloin. Add taco seasoning, salsa, water and green chilies; simmer. Spread refried beans over bottom of pie. Sprinkle 1 cup Fritos over beans. Spread meat mixture over chips. Spread 8 ounces sour cream over meat. Cover with cheeses and sprinkle remaining 1/2 cup Fritos on top. Bake at 375° for 20 minutes or until crust is golden brown.
In 2-quart saucepan on top of stove, add sugar, eggs and flour. Mix very well. Add milk. Stir well. Cook on low heat, stirring constantly, until mixture is thick. Pour into unbaked pie shell. Be sure to prick bottom of crust. Bake at 350° until set.
Melt jello and sugar in 2 cups hot water and set aside to cool. In large bowl, mix cottage cheese and drained pineapple. Add Miracle Whip and prepared horseradish. Also, add Eagle Brand milk and nuts. Mix all ingredients well. Add the jello and chill.
In a 1 1/2-quart casserole, mix soup, milk, soy sauce, pepper, beans and 1/2 of the onions. Bake at 350° for 25 minutes or until hot. Stir; sprinkle remaining onions over mixture. Bake 5 minutes or until onions are golden. Serves 6.
Mix a German chocolate box cake as per directions. Pour half in a 9 x 13-inch pan. Bake 15 minutes.
Beat 1/4 cup butter and 1 package cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups powdered sugar alternately with 1/4 cup whipping cream, beginning and ending with powdered sugar. Stir in vanilla. Set filling aside.
Bottom Crust: Blend together flour, confectioners sugar and butter in bowl; press into a 7 x 11-inch pan. Bake for 15 minutes at 350°.
Halve avocados lengthwise; twist gently to separate halves. Remove seed. Remove avocado pulp and put in blender with the sugar, lime juice and rum; whip in blender until smooth. Mound in sherbet or champagne glasses. Serve garnished with lime slices or wedges.
Mix together the meat, crumbs, onion, bell pepper, egg, catsup, salt and black pepper. Form into loaf and put in loaf pan (9 x 5 1/2 x 3-inch).
Mix ingredients; let rise until double. Shape into rolls or loaves. Let rise. Bake at 375° to 400° until done (bake rolls about 20 minutes). Makes 6 servings.
Cream shortening and sugar; add molasses and egg and beat well. Add sifted dry ingredients; mix well. Roll in small balls; place two inches apart on greased cookie sheet. Bake at 350° to 375° about ten minutes. Instead of rolling in balls, drop by teaspoons.
Cut squash into 2-inch pieces. Heat the oil in a 2-quart saucepan. Add the onions. Saute until transparent. Add the squash and oregano. Saute for another 2 to 3 minutes. Add the broth or water and salt. Reduce heat. Cover and cook for 25 minutes.
Melt butter. Brown meat and onions in butter. Combine all ingredients except sour cream and cook until meat is tender (1 to 2 hours). Add sour cream; stir to mix well. Serve warm over cooked noodles.
Combine water, raisins and soda. Put in refrigerator overnight. Next day, add other ingredients.
Preheat oven to 350°. In medium bowl, beat egg yolks. Stir in milk and lemon juice. Pour into pie crust. In a small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown. Keep leftovers refrigerated. Makes 1 (8 or 9-inch) pie.
Mix punch, ginger ale and 7-Up in bowl ahead of time. Refrigerate. When ready to serve, put in frozen mold, sherbet, cherries and oranges. Have a can of frozen orange juice or lemonade mixed to add if needed.
Melt the first 3 ingredients together and add egg yolks one at a time, then heat well and cool. Cut Twinkies in half lengthwise and line bottom of pan. Beat egg whites stiff and add to chocolate mixture. Whip stiff the whipping cream and fold into chocolate mixture. Pour over Twinkies and top with chocolate jimmies or your option of cherries, etc.
Mix first 7 ingredients and 1 tablespoon Worcestershire sauce in bowl. Shape into 1-inch balls. Place in baking dish and bake at 400° until slightly brown. Mix remaining tablespoon Worcestershire sauce with remaining ingredients in saucepan. Heat to serving temperature. Serve meatballs with sauce. Makes 3 dozen.
Preheat oven to 350°. Beat margarine until it looks like whip cream. Add sugar and beat. Add flour, little at a time. Add vanilla. Beat. With teaspoon, put on ungreased cookie sheet. Bake 10 to 15 minutes (350° oven) until a little golden brown.
Shred the cabbage and add salt. Allow to stand for 1 hour. Squeeze out liquid. Add green pepper and carrots. Combine vinegar, sugar, celery seed and mustard seed and boil 1 minute. Allow syrup to cool. Pour over the shredded mixture. Will keep in refrigerator in covered bowl about 3 weeks or in freezer for several months.
Brown franks and cook onion in butter until tender. Combine with noodles, soup, water and mustard in casserole. Top with crumbs. Bake 20 to 25 minutes at 400°.
Cut vegetables into small pieces and broil in butter until soft. Cut chicken in small pieces and cook until done. Boil rice in chicken broth and let stand for 5 minutes. Add salt, pepper and garlic powder. Mix together and put soy sauce over mixture.
Preheat oven to 450°. In large plastic Ziploc bag, add vegetables, oil and soup mix. Shake well to coat. Empty bag into shallow roasting pan. Bake for 20 minutes, stirring once, or until vegetables are tender.
In medium bowl, beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in a 350° oven for 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Mix first 5 ingredients together. Add flour, warm water and mayonnaise alternately. Bake in greased and floured 9 x 13-inch pan for 30 to 40 minutes at 350°. Ice top after cooled.
In a mixing bowl, combine mayonnaise and Marshmallow Creme. Stir in ginger and orange peel. Mix, chill and serve with apple slices, orange wedges, berries, pineapple chunks, pears, etc. Enjoy!
Cook macaroni; drain and set aside. In a large skillet, put olive oil. Add diced onions and garlic after simmering. Add cauliflower until cooked, depending on size. Either add macaroni and sauce or mix together in another serving dish and pepper to taste. Serve with sprinkled Locatelli, if desired.
Combine milk, sugar and peanut butter. Beat with eggbeater until smooth. Heat on low to scalding. Add gradually to the beaten eggs, stirring constantly. Add the rest of the ingredients. Stir well. Add bread pieces and mix well. Put into a 1 1/2-quart buttered baking dish. Set in a pan of hot water. Bake at 350° for 1 hour. Serve warm or cold. Very good. Makes 6 servings.
Cream the sugar and shortening. Add the egg; beat well. Stir in the molasses; mix well. Add the remaining ingredients. Shape into balls; roll in sugar. Put on cookie sheet, 2 inches apart. Bake for 12 minutes in a 350° oven (or until golden brown).
In a saucepan, cook caramel and add 1/3 cup evaporated milk on low. Set aside. In a bowl, mix cake mix, margarine, 2 eggs and 1/3 cup evaporated milk. Press 1/2 dough in a greased and lightly floured 9 x 13-inch pan. Bake at 350° for 6 minutes.
Shape into about 3 dozen small balls and roll in 1/2 cup ground pecans. Chill until serving time, then insert a pretzel stick.
In microwave, cook sausage until well done, then cook broccoli. In small pan, fry very finely sliced onion. Add a little margarine to prevent sticking. Chop sausage into little pieces. Chop broccoli into smaller pieces.
Boil the first 5 ingredients 20 minutes. Put sliced dills in hot jars with 1/4 teaspoon of dill on top. Fill with juice and seal.
Preheat oven to 350°. Cream sugar and butter together. Add beaten eggs, milk, nutmeg, vanilla, raisins and the cubed bread. Stir to mix. Pour into a greased casserole dish and bake for 1 hour. Stir, mixture and continue to cook for 1 hour more.
Mix pudding and set aside until firm. Fold in Cool Whip. Drain fruit cocktail, cherries and pineapple. Add all other ingredients into pudding mix. Refrigerate for 2 hours.
Mix all ingredients. Grease and flour cake pan. Pour in pan and bake at 325° for 1 hour.
Mix together in large covered roaster.	Sprinkle with garlic powder and red pepper. Bake at 375° for one hour, stirring once after 30 minutes.
Mix vanilla pudding and cold milk. Blend in softened cream cheese and Cool Whip. In a clean flowerpot, alternate layers of cookie crumbs and vanilla pudding, ending with lots of crumbs to look like dirt. Stand artificial flowers in the center of pot, garnish with gummy worms. Serve chilled.
Mix all ingredients together with beaters. Bake at 350° for 40 minutes. Top with favorite icing.
Use wooden spoon for stirring and cooking in heavy iron or aluminum skillet. Cut butter in small pieces and melt in skillet. Add sugar; when well blended and bubbly, add almonds. Stir constantly and cook until mixture forms very hard crack in water (almonds will be golden brown and mixture will darken considerably). Pour quickly and spread evenly on cookie sheet. (Slides all around - I use my broiler pan.) Cool slightly and loosen sheet of candy with spatula, then flip candy over. When partially cooled, spread chocolate over top. Sprinkle with nuts; flip over and repeat.
Combine sugar and flour. Slowly add boiling water, stirring constantly. Add butter. Gradually add egg yolks. Cover pan and keep over boiling water, stirring constantly, until mixture holds its shape. Add lemon rind and zest. Cool and place in baked pie crust. Put in refrigerator and make Meringues.
Cream butter and sugar until light and fluffy, add yolks. Mix in flour and nuts. With fingers spread half of mixture in 8 x 8-inch pan. Cover with filling. Stay away from edges with filling. Cover with remaining mixture. Bake at 325° for 1 hour. Cut into small squares while still warm.
Combine all ingredients except butter and cheese. Put potato mixture in lightly greased dish and dot with butter and Parmesan cheese. Bake at 350° for 20 minutes or until lightly browned.
Trim crusts and flatten bread with rolling pin. Blend cheeses and egg. Spread evenly on bread. Roll an asparagus spear in each slice. Fasten with toothpick. Place on cookie sheet and freeze. When firm, slice each roll into thirds. When needed, bake at 350° until brown, about 10 minutes. Makes a lot. Can be made ahead and stored in freezer until needed.
Dissolve yeast in 3/4 c. warm water then stir in 2 2/3 c. warm water, the sugar, salt, shortening and 5 cups of flour. Mix until smooth then mix in enough remaining flour to make dough easy to handle.
Finely chop pepper, onion and garlic in the food processor. Scrape into a 13 x 10 x 2-inch oval dish and stir in tomatoes, breaking up any whole tomatoes. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes in a 650 to 700-watt oven. Prick plastic to release steam.
In an 8-inch microwave-safe dish, combine oil, garlic and onion. Cover and microwave at High for 3 minutes. Add mushrooms, tomato paste, tomatoes, thyme and oregano; mix well. Place fillets on top of vegetable mixture with thicker ends toward outside. Cover and microwave at High for 10 minutes. Turn turkey so that less cooked area is toward the outside. Cover and microwave at High for 15 minutes. Let stand, covered, for 10 minutes. Season to taste with salt and pepper.
Break spaghetti in half and cook until done; drain. While spaghetti is warm, combine eggs and Parmesan cheese. Press spaghetti into bottom and up sides of a well-greased 10-inch pie plate with a spoon. Saute onion in margarine. Mix with sour cream and spread over crust (spaghetti).
Grease a cookie sheet. Spread the dough and let rise. After it has risen, spread the sauce on it. Sprinkle oregano, basil and garlic on the dough. Then put pepperoni and mushrooms on it. Bake in a preheated 425° oven for 20 to 25 minutes. After it's done cooking, sprinkle the cheese on top.
Slice bread, but not all the way through, leaving slices attached at the bottom. In a small mixing bowl, cream butter. Add Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. Wrap loaf in a large piece of heavy-duty foil. Bake at 325° for 15 to 20 minutes or until heated through.
Slice potatoes and onions thin. Layer potatoes and onions until all are used, in a greased pan. Place slices of margarine on top. Cook at 350° until potatoes are done.
Put first two ingredients into a heavy pan. Bring to a boil and boil for 4 1/2 minutes, stirring constantly. In bowl, mix the other ingredients. When through boiling first ingredients, add all other ingredients. Mix well. Pour into a large, greased pan. When cool, cut into squares.
Wash and drain mushrooms. Remove, chop and reserve stems. In microwave cook onion and butter 2 minutes, covered. In large bowl, mix ground meat, cheese, bread crumbs, Worcestershire sauce, parsley, salt, pepper, garlic salt, eggs, chopped mushroom stems and onion-butter mixture. Heat 1 cup water in the microwave in a baking dish for 2 minutes; drain. Stuff each mushroom. Place in baking dish. Sprinkle tops with parsley and paprika. Cover; cook until meat loses redness, approximately 5 minutes.
Mix ingredients. Lightly grease a muffin tin and fill each cup 2/3 full. Bake 25 to 30 minutes at 350°. Makes 10 to 12 yeast-like rolls.