HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger; drain. Combine all ingredients except chili con carne. Cover with water. Cook at a boil for 1 hour. Simmer 1 hour. When almost done, add chili con carne.
Blend all ingredients together. Make into small balls. Bake for 10 minutes or until brown at 350°.
Mix all ingredients in order. Drop by teaspoon on greased cookie sheet. Bake at 350° until light brown.
Steam shrimp according to directions on Old Bay seasoning. (I substitute about half of the vinegar with water.) Peel and store in refrigerator until ready to use. Heat oleo, lemon juice, wine and garlic salt in a skillet; add shrimp and saute until good and hot and liquid is almost gone. Prepare Rice-A-Roni according to package directions. Make a nest with the rice. Put shrimp in the center.
Trim crust off bread sides and top only. Leave bottom on. Cut 1-inch slices into bread diagonally, don't cut through bottom. Combine all ingredients and mix. Put half of mixture between the slices and the rest on top and sides. You can cut the bread in half if you want. Make a boat from foil and a loose piece on top that you will cover the bread the last 5 minutes only. Bake at 425° for 20 to 30 minutes. May be made ahead and frozen or 1 day ahead and refrigerated.
Put rice in cake pan or small roaster. Put pork chops on top. Pour soup on top of all. Bake at 350° for 1 hour.
Combine flour, wheat germ, baking powder, cinnamon, salt and baking soda in large bowl. Combine eggs, pumpkin, honey, oil and milk in medium bowl. Add to flour mixture. Stir just until blended. Spread into greased 9 x 5-inch loaf pan. Sprinkle with nuts; gently pat into batter. Bake in preheated 350° oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.
Beat well the vegetable oil, sugar and egg. Add flour and mix until almost smooth. Makes about 6 to 8 large pancakes.
Mash the strawberries and mix with the sugar; add eggs and vanilla and mix well. Then mix the pudding, whipping cream and half and half thoroughly. Add strawberry mixture to pudding mixture, then stir in the Eagle Brand milk and sweet milk. When thoroughly mixed, pour into ice cream freezer. Freeze and eat!
In skillet, brown meat. Drain and crumble. Add onion, soup (not water), green chilies and Ro-Tel or salsa. Heat thoroughly and simmer. In 9 x 13-inch pan, place layer of tortilla chips and cheese. Pour meat filling mixture over chips and cheese. Place another layer of chips; top with grated cheese. Bake at 400° until cheese melts on top. Serve with side dish of corn, beans, etc.
Combine cornmeal, soda, salt, corn, milk and oil in bowl. Set aside. Cook ground beef until brown; drain well. Set aside. Pour 1/2 cornmeal mix in greased 10-inch skillet (cast-iron is best). Sprinkle evenly with ground beef; top with cheese, onion and pepper. Pour remaining batter over top. Bake at 350° for 45 minutes. Yields 6 to 8 servings.
Brown ground beef. Add 1 1/2 cups tomato sauce and taco mix. Line bottom of baking dish with 2 cups corn chips. Crush remaining corn chips and set aside.
Cut chicken into bite-size pieces; mix with soup, broth and vegetables. Pour into a	greased baking dish. Mix with milk and mix. Pour on top of chicken mixture. Bake at 300° to 350° for 1 hour.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy. Blend in chocolate. Add flour; mix well. Drop by rounded teaspoonfuls, 1 inch apart, onto preheated waffle iron. Close lid and cook 1 minute. Remove to wire rack to cool. Dust with powdered sugar. Double the recipe for about 3 dozen cookies.
Mix all the ingredients; pour into pie shell. Bake at 350° until center is set.
Preheat oven at 350°. Sprinkle chicken with garlic powder and chicken seasoning. Wrap bacon around chicken breast. Be sure to overlap bacon strips. A toothpick may be used to secure bacon strips. Bake for 40 to 50 minutes. To brown bacon both sides, turn chicken breast. After chicken is done, place cheese of your choice on top to melt. Bake chicken in a covered pan.
Brown the onion in 1/2 stick butter. In a large bowl, mix potatoes, soups, cheese, sour cream, salt and onion. Put in a 3-quart baking dish. Melt 1/2 stick butter. Mix with bread crumbs and sprinkle on top of potatoes. Bake at 350° for 45 to 50 minutes.
Cook chicken until tender. Break into pieces. Place one crust in pie pan. Add chicken. Pour 1 jar chicken gravy and 1 can drained Veg-All into crust. Place top crust on pie and pierce. Bake one hour at 350°. Fast, easy and delicious.
Cook onion and bell pepper in a small amount of oil. Add ground meat and brown. Drain off fat. Mix together ground meat mixture, rice, half the cheese and jalapenos to taste. Put in large casserole dish. Top with crumbled bacon and remaining cheese. Bake at 350° until cheese melts and dish is heated through, uncovered. Makes 6 to 8 servings.
Heat 1/4 cup oil in skillet with sesame seed and almonds until almonds are brown. Cool. Add the rest of the oil, soy sauce, vinegar, sugar, salt and pepper. Stir until sugar dissolves. Pour mixture over cooked noodles and chicken. Mix well. Refrigerate overnight. Add greens just before serving.
In a nonstick skillet over medium heat, cook broccoli, carrots, onions, Italian seasoning, garlic and pepper in liquid Butter Buds or chicken broth for 3 minutes, stirring occasionally. Add tomato; cook 1 minute more or until vegetables are tender-crisp. Toss with hot linguine, Egg Beaters and Parmesan cheese.
Wash parsley well. Drain and shake out excess moisture. Soak crushed wheat in water in a large mixing bowl for 2 minutes. Drain well. Set aside while preparing other ingredients.
Divide chopped onion in half and spread half over the bottom of a large mixing bowl. Place crab meat over onions. Spread balance of onion over crab meat. Salt and pepper to taste. Pour over all in this order: oil, vinegar and lastly the ice water. Cover and place in refrigerator to marinate from 2 to 12 hours. When ready to serve, toss lightly but do not stir.
Dissolve gelatin in hot water. Add cold water and set in jell form. When mixture has thickened, fold in crushed pineapple, cranberry sauce, celery and nuts (if desired). Pour in mold and set.
Saute green pepper and onion in oil until tender-crisp. Drain pineapple, reserving syrup. To syrup, blend vinegar, brown sugar, water, soy sauce and cornstarch. Add to sauteed vegetables and cook, stirring constantly, until sauce is thick and clear. Add pineapple and heat thoroughly. Yield: 1 1/2 to 2 cups.
Drain and chop oysters, reserving the liquid. Melt butter in skillet. Add celery and onion and cook until tender, but not browned. Combine oysters, celery, onion, bread cubes, parsley, salt, poultry seasoning and pepper; mix well. Moisten stuffing with oyster liquid if necessary. Bake in lightly greased casserole at 325° for 45 minutes to 1 hour or until heated through. Makes enough for a 10 to 15 pound turkey.
Preheat oven to 350°. In large bowl, combine shortening and sugar. Add eggs; mix well and set aside. In medium bowl, stir together flour, oats, baking powder, baking soda, salad dressing mix and nuts. Add dry ingredients alternately with buttermilk to egg mixture. Stir until just combined. Spoon batter into greased or paper-lined muffin pans, filling each cup two-thirds full. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes. Makes 12 muffins.
Bake cake by directions on box in oblong pan. While cake is cooling, put sugar in strawberries and stir. After cake is cool, crumble up in pan. In a large bowl or punch bowl, put a layer of crumbled cake, then add 1/4 of strawberries and a layer of Cool Whip. Do this until cake, Cool Whip and strawberries are used.
Cream butter and 1 cup sugar. Add eggs, beat until light and fluffy. Sift together flour and soda. Add alternately to the creamed mixture with 1/2 cup lemonade concentrate. Drop dough from a teaspoon 2-inches apart onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Brush cookies lightly with remaining lemonade, sprinkle with sugar.
In a 2 qt. saucepan, saut onion in butter until tender. Stir in gravy, milk and broccoli; heat slowly stirring often. Add cheese, salt and pepper; heat until cheese is melted stirring often. Makes about 4 servings.
Finely grate chocolate. Beat egg whites until foamy. Add the 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff. Set aside. Cream together thoroughly butter and sugar. Sift flour, baking powder and salt together. Add dry ingredients to creamed mixture alternately with milk beginning and ending with dry ingredients. After each addition, beat until smooth. Blend chocolate into batter. Carefully fold egg white mixture into batter. Pour into 3 (8-inch) round cake pans or 2 (9-inch) pans. Bake at 350° for 20 to 25 minutes until toothpick in center comes out clean. Cool slightly. Turn layers out of pans. Cool thoroughly on wire rack. Frost with whipped cream. Melt chocolate chips. Stir water in until smooth. Drizzle over cream, letting some drip down sides.
Mix all dry ingredients in bowl. Add oil and milk, making a smooth batter. Beat in eggs. Put in muffin tins. Bake in oven at 400° for about 20 minutes or until brown. Makes about 12 small muffins.
Coat fryer pieces with flour. Place in casserole. Mix Coke, ketchup and Worcestershire sauce and pour over chicken. Bake in 350° oven for 1 1/2 hours or until done.
Break capellini into pieces and cook according to package directions. Drain and cool. Mix the other ingredients together and toss with the capellini. Refrigerate at least 3 hours.
Preheat oven to 350°. Wash and pat dry chicken pieces. Place sour cream and bread crumbs in separate bowls. Dip each chicken breast in sour cream, then in the bread crumbs. Place chicken on a greased baking sheet and bake for 1 hour.
Place berries into pie shell. Mix sugar, flour and water together, making sure sugar melts. Pour over berries. Place margarine over mixture. Top with pie shell. Make several gashes in top crust for steam to escape. Bake at 425° for about 35 minutes or until brown. Frozen pie shells may be used. Allow to thaw.
Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into pie crust and bake 35 minutes at 350°. Top with whipped cream.
Mix ingredients well. Pour over steak, chicken, pork chops or any meat. Marinate overnight, rotating meat occasionally. Grill on barbecue. Enjoy!
Prepare pastry shells. In large skillet, melt butter or margarine; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6 to 8 minutes. Cool. In large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping. Spoon in 1/4 of the mixture into each pastry shell; drizzle each with 1/4 of the caramel topping and sprinkle with 1/4 of the coconut mixture. Repeat layers. Cover and freeze 5 hours or until firm. Serve or freeze, covered, for up to 2 weeks. Let stand at room temperature 5 minutes before serving, if frozen.
Wash eggplant. Remove stems and peel. Slice lengthwise and dredge through flour. Dip into egg and fry in olive oil until golden brown. Pat dry with paper towels. Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices. Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350° for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side. Makes 8 servings.
Beat ingredients together. Pour approximately 1/5 to 1/4 into hot greased frying pan. Spread batter to all edges by tipping the pan until it reaches all the edges and the batter is covering the whole bottom of the frying pan. When the batter appears to no longer be runny (approximately 2 to 3 minutes), turn the crepe over to cook the other side. Should yield 4 to 5 crepes, depending on the size of the crepe or frying pan.
In large saucepan, melt 1 teaspoon butter over medium heat. Add almonds and stir 2 to 3 minutes, until lightly browned. Remove from pan and reserve. Add 2 tablespoons butter and saute onions until tender, 5 minutes. Add Madeira wine; bring to a boil. Reduce heat and simmer 5 minutes. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook 15 minutes. Stir in peas; cover and cook 5 minutes or until rice is tender and liquid has been absorbed. Sprinkle with toasted almonds.
Bake pie crust and let cool. Cover bottom of pie shells with banana slices and cover the bananas with pecans. Mix pineapple, sugar and flour. Cook these 3 ingredients until thick on low heat. Cool and pour over bananas and nuts. Sprinkle coconut over this mixture. Spread Cool Whip on top and chill.
Mix all ingredients together and drop by teaspoonfuls on cookie sheet. Bake in 350° oven for 10 to 15 minutes.
Cream together butter and sugar. Add eggs, one at a time. Add vanilla. Mix together flour, salt and baking powder. Mix butter/sugar mixture and flour mixture together. Grease 9 x 13-inch pan and spread half the batter; spread one can pie filling over the batter. Spread remaining batter on top. Bake at 350° for 45 to 60 minutes. (Powdered sugar frosting can be streuseled over the top.)
Place a generous layer of dill, 1 clove of garlic and 1/2 tablespoon mustard seed in bottom of jars. Pack cucumbers; add more dill. Fill jars 1/2-inch from top with brine. Process 5 minutes in boiling water bath.
In mixing bowl, mix first 8 ingredients thoroughly. Add remaining ingredients and mix well. Deep fry until well browned.
Mix sugar, sour cream, corn syrup, butter and salt; slowly bring to boil. Stir until sugar is dissolved. Cover and boil without stirring for 3 minutes to dissolve all sugar crystals. Uncover and boil on medium heat to 240°. Remove from heat and let stand 15 minutes. Do not stir!
Mix together in electric mixer. Store in refrigerator overnight. For party sandwiches, this makes a loaf and a half of finger sandwiches or small open-face sandwiches, decorated with slice of olive.
Mix ingredients in a blender. Pour in glass and let set for 5 minutes. Serve.
Heat milk. Mix sugar, flour and salt. Stir in the hot milk and beat well. Cook until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool, then add vanilla.
Cream together Crisco and sugar. Add eggs, vanilla, butter and buttermilk. Mix well and add chocolate that has been melted over hot water. Blend well. Combine flour, soda and salt; stir into other mixture. Bake in prepared 9-inch tube pan 1 1/2 hours at 300°.
Cut chicken into thin strips. Saute chicken in oil until no longer pink. Add taco seasoning along with water. Spread salsa on crust. Sprinkle the chicken over the salsa. Top with green onions, green pepper and black olives. Sprinkle shredded Cheddar cheese over entire mixture. Bake according to crust package instructions.
First Layer: Thin sandwiches of cake and preserves arranged on bottom of glass bowl, sprinkled with half of the sherry and topped with half the raisins (or peel) and then covered with half the pudding.
Mix thoroughly shortening, sugars and eggs. Sift together and stir in the flour, soda, salt and cinnamon. Mix thoroughly. Press and mold into a long smooth roll, about 2 1/2 inches in diameter. Wrap in waxed paper and chill until stiff (several hours or overnight). With a thin sharp knife, cut into thin slices (1/8 to 1/4-inch). Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Bake at 400° for 6 to 8 minutes. Makes 6 dozen 2 1/2-inch cookies.
Preheat oven to 350°. In large skillet, brown beef and onions, stirring until meat loses its red color. Drain off grease, if necessary. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place sugar, corn syrup, water, salt and peanuts in 2-quart microproof bowl or casserole. Cook on High (maximum power) 5 minutes, then stir. Cook on High (maximum power) 13 to 15 minutes, or until syrup separates into threads. This is the hard crack stage or 300° on a candy thermometer. Stir several times during the last few minutes. (Do not leave thermometer in oven while cooking.) Stir in butter, baking soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet. Spread. Cool and break into pieces. Makes 1 1/4 pounds.
Peel and slice zucchini. Slice it in rounds about a quarter-inch thick. Prepare a dish with eggs, salt and pepper and garlic powder. Add Parmesan cheese, oregano and parsley. With a fork, beat this into a batter. Dip the zucchini slices into the egg batter. Have a dish ready with the bread crumbs. From the egg batter, dip the zucchini into the bread crumbs. With a little olive oil in skillet, fry each slice of zucchini, making it a golden brown on each side. If you have egg batter leftover, you can dip bread and fry, which is very good.
Mix all ingredients well and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes.
Cook unpeeled potatoes in salt water until tender. Drain. Peel, cool and dice. Place in a 13 x 9 1/2 x 2-inch greased baking dish. Melt butter; blend in flour. Add milk and cook over low heat until thickened, stirring constantly. Remove from heat. Add salt and half the grated cheese. Stir until cheese melts. Pour this sauce over the potatoes. Sprinkle top with remaining cheese. Bake in moderate oven at 375° for 25 minutes or until golden brown on top.
Cook bacon (or sausage); drain. Mix eggs, milk, cheese and bacon together. Bake in oven at 350° for 30 minutes or until knife comes out clean.
Heat oven to 375°. Grease a 9 x 5 x 3-inch loaf pan. Combine Crisco and sugar in large bowl. Beat at low speed until blended. Increase speed to medium; add eggs, one at a time. Beat well; add sweet potatoes and mix well. Combine flour, nutmeg, cinnamon, baking soda and salt. Add to mixture alternately with water. Mix well at medium low speed. Add nuts, vanilla and raisins; spread mixture in loaf pan. Bake at 375° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes.
Layer cooked and boned chicken in baking dish. Combine soup and broth together and pour over chicken.
Cook potatoes with peels on. Cool, peel and dice. Chop onion. Dice and fry bacon. Add to potatoes with parsley; salt and pepper to taste. Add sugar, flour and mustard to bacon drippings and blend. Add vinegar and water; boil until thickened. Pour over potatoes and serve immediately.
Mix dry pudding with pineapple. Add rest of ingredients. Mix well and chill.
The ancient dish was just beans and corn cooked together with bear fat. Sometimes meat or fish was added and later salt and pepper.
Blend first 5 ingredients. Add remaining ingredients. Beat at medium speed 1 minute. Turn into greased 9 x 5-inch pan. Bake at 350° for 60 to 65 minutes. Cool before slicing.
Mix ground meat and rice. Add salt and pepper and form into balls, about 1/2-inch in diameter. Place in baking dish. In skillet, saute onions and bell peppers in 1 tablespoon butter. Add tomato sauce. Season with salt and pepper and pour over meatballs. Cover and bake at 350° for 1 hour or until done.
Combine melted margarine, brown sugar and egg. Beat well. Sift together remaining ingredients and add to sugar mixture. Blend in vanilla and nuts. Pour into a greased 8 x 8-inch square pan. Bake at 350° for about 25 minutes.
Saute bacon. Add onion and ground beef. Stir until browned. Add other ingredients. Bake at 375° for 30 minutes.
Heat oven to 400°. Blend filling ingredients; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350°. Bake 30 to 35 minutes longer. Filling should appear slightly less set in center than around edge.
Mix together the first 5 ingredients. Cut in shortening. Dissolve yeast in warm water. Add yeast and buttermilk to dry ingredients and stir with a fork to form a soft dough. Turn out onto lightly floured surface and knead briefly. Store in tightly sealed plastic bag in refrigerator. Pat dough. Do not let rise at any time. Bake at 425° on greased cookie sheet until lightly browned. Dough lasts a week and yields a dozen biscuits per day.
Beat eggs and add all ingredients. Pour into two loaf pans lined with foil and bake at 275° for 45 minutes.
Spread	1 cup Cool Whip in bottom; freeze for about 10 minutes. Spoon jam over whipped topping.	Gradually add milk to peanut butter in	bowl, blending. Add pie filling mix. Beat at low speed until well blended, 1 to 2 minutes. Fold in rest of topping. Spoon into pie shell. Freeze until firm. Garnish with additional topping and nuts, if desired.
While macaroni cooks to tenderness, make sauce as follows. Melt butter, stir in flour, salt and pepper. Then add milk slowly. Add diced cheese and cook at low temperature until cheese melts. Put drained macaroni into a casserole dish and pour cheese sauce over it. Top with paprika or Ritz cracker crumbs. Bake at 350° for 30 minutes.
Mix marshmallows on low heat along with 1/2 cup of the drained pineapple juice. Add jello and stir well, let cook, whip the topping mix as directed on package, add cottage cheese, whipped topping and nuts, if desired. Leave in refrigerator until ready to serve.
Sprinkle chicken with garlic salt and pepper. Dilute soups with 3/4 cup water; pour in pan on top of rice. Place chicken on rice. Bake at 350° for 1 hour and 15 minutes, covered.
Dissolve jello in boiling water & cool until lukewarm. Beat cream cheese & sugar until smooth. Blend in milk & then add jello. Blend until smooth. Add juice & a few oranges. Mix well then mold over night. Decorate with rest of oranges. Put in a bundt pan. Spray pan with Pam if not coated.
Prepare dough starter. Mix 1 cup flour, sugar, salt and yeast in large bowl. Mix milk and margarine in saucepan. Heat over low heat until liquid is very warm (120° to 130°). Add to dry mix and beat 2 minutes on medium. Add 1 1/2 cups starter and 1/4 cup flour. Beat on high 2 minutes. Stir in more flour to make soft dough. Turn out on light floured board; knead until smooth and elastic 8 to 10 minutes. Place in greased bowl and grease top. Cover. Rise in oven until double (1 hour). Punch down; turn on floured board. Divide 1/2. Cover. Let rest 15 minutes. Place on greased sheets sprinkled with cornmeal. Cover. Let rise until double (1 hour). Mix egg white and water. Brush mixture over loaves. Top with caraway seed. Bake 40 to 45 minutes. Cool on racks
Combine first 6 ingredients in a small saucepan. Bring to a boil. Cover and reduce heat and simmer 10 minutes. Remove from heat; strain mixture and discard spices. Pour strained hot mixture over onions. Cover and chill overnight. Drain before serving.
Mix together sugar and flour; add eggs, butter, pecans, chocolate bits (melted) and vanilla. Pour into frozen pie crust and bake at 325° for 1 hour. Best served slightly warm with whipped cream. Makes 8 servings.
In small mixing bowl, beat cream cheese until smooth. Fold in whipping topping. Crush candy bars; fold 1 cup into cream cheese mixture. Spoon into crust.	Sprinkle the rest of candy crumbs on top of pie. Refrigerate 2 to 4 hours before slicing.
Boil sugar, butter, milk, cocoa and vanilla for 1 minute. Add peanut butter and oats. Drop by teaspoon on wax paper. Let set to cool and firm.
Boil ingredients 3 to 4 hours until very soft. Add savor salt, salt, pepper and garlic salt. When mixture is completely blended, add 1 can chopped green chili and cheese. Let cheese melt. Keep warm. Serve as a dip or over rice or chicken or scrambled eggs. Can be frozen.
Mix together the sugar and flour. Add the milk and cook in double boiler until thick, about 15 minutes. Remove from heat and add beaten egg yolks. Mix cocoa with enough boiling water to make a paste. Add paste to mixture in double boiler. Return to heat and cook until thick. Remove from heat. Add butter and vanilla. Cool and pour in baked pie shell. Top with meringue. Brown in 325° oven.
Cream butter, sugar and flavoring until fluffy. Add eggs, one at a time, and beat. Continue beating at high speed for 10 minutes. Fold in flour (do not beat). Pour into greased and floured tube cake pan. Bake in a 350° oven for 1 hour.