HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, onion and peppers. Stir in sauce, chili powder and salt. Simmer while preparing dough. Separate each biscuit in halves and press 1/2 over bottom of ungreased 13 x 9-inch pan. Combine 1/2 cup cheese (reserve remaining 1 cup for top), sour cream and eggs and mix well. Remove meat mixture from heat; stir in sour cream mixture and spoon over dough. Arrange remaining biscuits on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes.
In a large mixing bowl, mix together sugar, oil and eggs. Add flour, salt, soda and cinnamon. Stir in carrots, nuts and coconut. Mix well. Pour into three 8-inch round layer cake pans that have been greased and floured. Bake in a 300° oven for 45 minutes.
Melt butter or margarine in a shallow pan; stir in soy sauce; add walnut (halves) and stir until coated. Sprinkle with seasoned salt. Bake at 350° for 10 or 15 minutes; stir occasionally. Watch carefully so they don't burn.
Place cake cubes in large glass dish. Sprinkle sherry over cake cubes. Combine pudding mix with milk. Heat slowly until thickened, stirring constantly. Pour over cake cubes. Spoon raspberry jam all over.
In large pot, put in ham. Use bone if you have it. Cut up vegetables. Add parsley and water to cover. Add more if needed. Cook until tender. Add macaroni last 15 minutes. Use any vegetables you like.
Bake pound cake according to directions on box. Cool and slice. Place a small amount of Cool Whip on each slice of cake. Place one apricot half, round side up, in the middle of the Cool Whip dab, and there you have egg on toast. An easy and wonderful dessert.
Marinate bottom round steak in Italian dressing. In a large skillet, put the dressing and Worcestershire sauce over steak slices. Cut steak in strips. Add green peppers, onions, mushrooms, garlic and black pepper.
Combine all the ingredients. Stir until consistent. If more needed to cover fajitas, add more Coke. Pour marinade over meat. Place in refrigerator overnight in covered container. Stir meat if possible at least once. Place on grill over hot fire. Cook until done. Slice across grain.
Saute onions and bell peppers in oil until clear. Add tomato sauce and paste; cook on low heat for 1 hour. Add remaining ingredients; stir well and bring to a boil. Then reduce heat to simmer and cover. Simmer 1 hour. Do not lift lid during last hour.
Preheat oven to 350°. Spray pan with nonstick cooking spray. In small saucepan, melt margarine. Add mushrooms; cook, stirring frequently, for 2 minutes. Stir in flour; cook 1 minute, stirring constantly. Pour in broth and 1/2 cup water; stir until blended. Cook 2 to 3 minutes, stirring, until thickened. Remove from heat; stir in milk, almonds and basil. Place spaghetti in pan; top with chicken. Pour mushroom sauce over chicken; sprinkle with cheese. Bake for 20 to 25 minutes, until lightly browned and bubbly.
Slice and cook carrots, onion and green pepper for 5 minutes after comes to boil.
Set aside 1/4 cup crumbs for topping. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into the bottom of a trifle bowl or 3-quart serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes. Mix until smooth. Spoon 1/2 over the crumbs in bowl; sprinkle with second portion of crumbs. Spread with 1/2 of whipped cream or Cool Whip. Sprinkle the third portion of crumbs. Top with remaining pumpkin mixture. Add last portion of crumbs and remaining whipped cream or Cool Whip. Sprinkle with reserved crumbs on top around the edge of the bowl. Garnish with cherries. Cover and chill at least 2 hours before serving.
Melt margarine and chocolate. Combine eggs and sugar. Add the chocolate mixture, the flour, salt, nuts and vanilla, mixing well. Bake in a greased 9-inch pie pan at 350° for 30 minutes. Just before serving, top with coffee or vanilla ice cream or whipped cream. Serves 6 to 8. Freezes well.
Combine chicken, 1 cup of cheese, chilies, sandwich spread, onion and cumin; mix lightly. Spoon into 1 1/2-quart casserole. Microwave on High for 6 to 8 minutes. Top with tomatoes and remaining cheese. Stand chips up at edge of casserole; continue microwaving 2 to 3 minutes or until cheese is melted. Makes 4 to 6 servings.
Cut chicken into serving pieces. Dip pieces in buttermilk. Coat in seasoned flour. Fry in electric skillet or covered iron skillet for about 1 hour or until golden brown.
Mix all dry ingredients with the water in mixing bowl with a tablespoon. Mixture will be slightly stiff. Shape pones by tablespoonful and place in 2 well-greased iron skillets. Press flat with spoon. Put drippings of oil on top of each pone. Place in a 450° preheated oven and bake for 45 minutes or until brown. Makes about 15 pones.
Spread dough in greased cookie pan. Pour on sauce, then sausage, then cheese. Bake at 400° for 20 minutes.
Mix salmon, milk, eggs, green pepper, butter and salt together. Mix potato chips and cracker crumbs. In greased baking dish, alternate layer of salmon and potato chip mixtures. Bake 30 minutes at 330°.
Toss cooked spaghetti, Parmesan cheese and egg. Place in 9 inch pie plate. Press along bottom and sides to form crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings. You may spoon additional heated spaghetti sauce on serving plate. Top with slice of Spaghetti Pizza Pie.
Mix all ingredients; add 1 slice lemon and 1 medium onion, sliced. Simmer 20 minutes. Add 1/2 cup catsup and 2 tablespoons Worcestershire sauce. Pour sauce over 6 pork chops (also good on chicken) in baking dish. Bake at 350° for 1 hour and 25 minutes. Turn chops or chicken during baking process.
Melt margarine in saucepan. Add bell pepper, celery, onions and garlic; saute until wilted. To this add milk and bread mixture; mix real good. Add crabmeat, green onions and parsley. Pour in a greased pan, 13 x 9-inches. Top with bread crumbs and butter. Can also be baked in two small pans, one to freeze.
Mix sugar, syrup, water, butter and salt in saucepan and cook, stirring, until sugar dissolves. Continue cooking without stirring, until syrup forms a brittle ball in cold water or reaches 250° on a candy thermometer. Add vanilla and stir only until mixed through the hot syrup. Place popcorn in a large bowl. Pour the cooked syrup slowly over the popcorn and mix well.
Put all in a bowl and beat 2 minutes. Bake in a 9 x 13-inch pan at 350° for 30 minutes. Watch closely.
Heat the butter, sugar, shoyu, Karo syrup and oil until sugar is	dissolved. Pour mixture over cereal, then	add furikake. Bake at 250° for 1 hour; stir at 1/2 hour.	Cool on tinfoil.
Let crust pouches stand at room temperature 15 to 20 minutes. Heat oven to 450°. Unfold each pie crust, press out lines and sprinkle with 1 teaspoon flour over each crust. Place crusts, floured side down, on cutting board; peel off remaining plastic. Using 2 1/2-inch round cookie or biscuit cutter, cut 14 or 15 circles from each crust. Fit circles into ungreased miniature muffin cups, pressing gently. Prick each crust generously with fork. Bake at 450° for 9 to 13 minutes. Cool slightly; remove from muffin cups.
Cream sugar and oleo; add egg and flavoring. Mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough in half and roll on lightly floured pastry sheet. Roll thin but thick enough to pick up design of cookie cutter. Cut as many cookies from each rolling as possible. The least amount of working with dough gives the best cookies. Bake 9 to 10 minutes or until delicately golden. Don't space too close on pan.
Mix well the peanut butter, cream cheese and powdered sugar; add the Cool Whip. Pour into graham cracker crust. Top with chopped peanuts. Freezes well.
Spread popped corn and nuts in a large shallow pan and place in preheated 250° oven.
Dice chicken and cook in skillet over medium heat. Remove chicken from skillet. Heat olive oil in skillet (remove heat). Saute onion and garlic for 5 minutes. Add tomatoes, sugar and cilantro. Simmer for 20 minutes. Add chicken back to skillet and mushrooms. Serve over pasta of your choice and add salt and pepper to taste.
Mix salt and water in crock about 1/2 full. Put whole cucumbers in water and let set 14 days. Remove and slice. Let set overnight in water and alum. Rinse and cover well with vinegar for 6 hours. Pour off vinegar and discard. Alternate layers of cucumbers, sugar and spice. Tie up in clean white cloth, put in center of pickles. Syrup will rise over pickles. Cover pickles. They do not have to be sealed or refrigerated.
Cream together the sugar, shortening, eggs, salt, lemon and vanilla. Beat together in a separate bowl the sour cream, soda and 1/2 cup flour. Add to the creamed mixture. Add remaining 3 cups flour and baking powder. Chill. Roll 1/2-inch thick and cut with cookie cutter. Put on cookie sheet and sprinkle with sugar. Bake at 350° for about 8 minutes. Do not overbake.
Brown ground beef; drain. Add mushroom soup, chilies and cheese. Simmer until well mixed. Add picante sauce. If dip is too thick, add enough milk to thin. Serve with tortilla chips.
Mix ingredients together. Pour in mold and chill for several hours or overnight. When ready to serve, turn out on lettuce leaves.
Slightly brown chicken in the oil. Add the broth you cooked the chicken in, broccoli, soup, carrots and celery all together. Bring to boil. Add rice; cover. Remove from heat and let stand for 5 minutes. Top with grated Parmesan cheese or Cheddar.
Combine ingredients. Bake in greased 9 x 13-inch pan at 400° for 35 minutes.
Bring water and margarine to rolling boil. Simmer. Add flour with dry mustard. Stir over low heat until mix pulls from side of pot. Beat in eggs, one at a time. Mix in grated Cheddar cheese.
Roll or pat each biscuit into 3 1/2 inch circles. Fit over back of greased muffin pan. Bake at 400° for 8 to 9 minutes. Meanwhile, brown meat; drain well. Stir in beans, sandwich sauce and water. Heat to boiling. Fill biscuits with meat sauce; top with cheese, lettuce and tomato.
Melt chocolate and 1 cup sugar together; put aside until later. Put soft cream cheese in small pieces in large bowl. Mix until creamy. Add 3/4 cup sugar; mix. Add sour cream and mix. Add one egg at a time; blend. Then take another bowl, pour half the batter in it. Add your chocolate to half of the batter. Take 2 graham crusts. Fill them halfway with the chocolate batter, then with plain batter. Take a knife and work it thorough so it's marbled. Bake at 350° for 30 to 50 minutes, or until you can put knife in center and it comes out clean.
Wrap each chicken breast with a strip of bacon. Cover the bottom of a flat greased baking dish (about 8 x 12 x 2-inch) with chipped beef. Arrange breasts on chipped beef. Mix undiluted soup and sour cream; pour over chicken. Cover and store in refrigerator overnight, if possible. Bake chicken in very slow oven at 275°, uncovered, for 3 hours.
Simmer all ingredients slowly until butter melts. Stir frequently. Set aside and let stand. This amount is sufficient for 10 pounds meat.
Brown pork in olive oil in a large pot. When pork is brown add the flour and brown it also lightly, but be careful that it doesn't burn. Then add chicken broth, if you like a thick gravy, use less broth, and for thinner use more. Add all the other ingredients and simmer for 30 minutes, stirring often. If you like, you can add cooked pinto beans.
Mix 1 1/3 cups flour and salt. Cut in shortening as for pie. Sprinkle in 1 tablespoon of cold water at a time, stirring with a fork each time. Pat into bottom and up sides of an 8 x 2-inch pan or 8 x 1 1/2-inch round pan. Bake at 425° for 15 minutes. Brown beef and onion. Drain. Stir in garlic powder. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into pan. Bake 15 minutes; sprinkle with cheese. Bake until crust is golden, about 5 more minutes.
Beat eggs well; sift sugar and flour together, combine with eggs and melted butter and other ingredients. Pour in 9-inch pie pan and bake 45 minutes at 350°.
Heat oven to 250° and combine crackers and nuts in a large greased shallow baking pan. In saucepan bring butter, sugar and syrup to a boil. Cook 5 minutes. Remove from heat and add vanilla and soda. Pour caramel mixture over crackers and nuts. Stir well. Bake 1 hour, stirring every 15 minutes. Pour on waxed paper and let cool. Then break apart.
Grind up all ingredients (first 5) with coarse blade. Put in pillow case and cover with 1/2 cup of salt. Let stand overnight. Pour cold water over it 3 to 4 times (up and down like washing). Get all salt out. Squeeze all water out (last time). Cook for 5 minutes (after boiling point). Add peppers to syrup and cook 5 more minutes. Then put into jars.
Brown ground beef. Cook slowly, breaking up with a fork until very fine. Add remaining ingredients and simmer 10 minutes, thin with more water if necessary or if too thin cook a few minutes longer. Makes sauce for 12 hot dogs.
Blend cream cheese and sugar. Stir in strawberries, pineapple and bananas. Blend in topping and pecans. Pour into container and freeze. Thaw 1 hour before serving.
Mix sugar, boiling water and Jell-O together. Add remaining ingredients. Divide into 6 gallon size Ziploc bags. Freeze.
Blend together milk, juice and lemon rind and set aside. Sift together flour, baking powder and salt. Cream shortening; blend sugar. Add oatmeal and flour mixture and mix until crumbly. Spread half the mixture in an 8 x 12 x 2-inch buttered baking pan and pat down; spread condensed milk mixture over top and cover with remaining crumb mixture. Bake at 350° until brown around edges (about 25 minutes). Cool in pan at room temperature for 15 minutes; cut into 1 3/4-inch squares and chill in pan until firm.
In a large bowl beat eggs. Add milk, sugar, butter, raisins, cinnamon, vanilla and salt. Mix well. Add bread cubes. Stir gently. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 325° for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Store in the refrigerator. Yield: 12 to 16 servings.
Place carrots in boiling salted water; cover and cook for about 10 minutes until tender. Drain and add butter and sugar. Stir around to cover carrots.
Cook beans per directions on package or if using cans, drain well. Melt butter in Dutch oven. Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat. Stir in green beans, onion flakes, water chestnuts, garlic salt, pepper and cheese. Spoon mixture into a lightly greased 1 3/4-quart casserole dish. Top with almonds. Sprinkle on paprika. Bake at 350°, uncovered, 45 minutes.
Mix oleo and sugar together. Add bananas; cut in thin slices. Mix until blended. Add eggs and buttermilk. Beat in flour, soda and nuts. Pour in greased bread pans. Bake approximately 1 hour at 350°. Freezes well.
Mix butter, powdered sugar and 2 cups flour like pie dough. Pat into ungreased pan. Bake for 15 minutes at 350°. While crust is baking, mix eggs (unbeaten), rind and juice, sugar and 4 tablespoons flour. Mix well and pour into hot crust. Bake 15 minutes longer. Remove from oven and while still hot, sprinkle with powdered sugar. If out of lemons, 6 tablespoons lemon juice and 1/4 teaspoon salt equals whole lemon.
Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain in cold water. Set aside. In a bowl, combine ground beef, tomato sauce (1/4 cup), uncooked rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg. Mix well. Spoon mixture into peppers. Place peppers in an ungreased 1 1/2-quart baking dish. Pour remaining tomato sauce over peppers. Cover and bake at 350° for 45 to 60 minutes. Sprinkle with remaining cheese; return to oven for 5 minutes, until cheese is melted.
Crust: Spread out crescent rolls in two pans. Bake at 350° for 7 to 8 minutes.
Preheat oven to 325°. Break sausage into small pieces and cook until lightly browned. Remove sausage from pan and set aside. Cook onion and celery in sausage. Grease until onion is transparent. Add the remaining ingredients. Mix well and add to sausage. Pour into a 2-quart casserole. Cover and bake for one hour. Remove cover the last 30 minutes of baking time.
Beat eggs with sherry and 1/2 teaspoon salt; set aside. Heat 1 tablespoon oil in wok. Stir-fry tomatoes with sugar and 1/2 teaspoon salt for 2 minutes. Remove and set aside. Reheat wok with 2 tablespoons oil. Pour beaten eggs into wok and gently stir-fry until almost done. Add tomatoes and green onions and stir until set. Serve immediately.
Combine cocktail, pineapple and juice with pudding until thick. Add oranges, bananas, cherries and nuts. Refrigerate.
Beat egg in Cool Whip; add cake mix. Chill. Make balls and roll in powdered sugar. Bake at 350°.
Beat eggs until light and fluffy. Add other ingredients. Pour into	the unbaked pie shells and bake at 350° for 30 minutes.
Cook pudding until thick; stir in frozen orange juice (let cool). Slice 4 to 6 bananas; mix with fruit. When pudding gets cold, put on top of fruit. Don't stir until you serve.
Pour 2 or 3 tablespoons of warm water over marshmallows; leave on back of stove until dissolved. Stir in egg whites, beaten stiff; add nuts, pineapple and flavor. Put in cool place to set. Serve with whipped cream.
Melt syrup and marshmallow cream together. Add vanilla and coconut. Roll into balls and chill. Dip in melted chocolate.
Stir together flour, baking powder, salt, nutmeg and 1/2 cup sugar. Set aside. Combine cereal and milk. Let stand 10 minutes. Beat in egg and oil. Stir in flour mixture. Set aside 2 tablespoons chopped cherries. Fold remaining cherries and 3/4 cup nuts in batter. Spread in greased 9 x 5 x 3-inch loaf pan. Heat margarine in small frypan until bubbly. Remove from heat. Stir in 1/4 cup sugar, 1/4 cup nuts and reserved cherries. Sprinkle over batter. Bake at 350° for about 1 hour. Cool 10 minutes. Remove from pan. Makes 1 loaf.
Beat eggs; add sugar and mix well. Add nuts, dates, coconut, vanilla and almond extract. Mix and bake in greased casserole for 25 minutes at 350°. Stir a few times. Let cool and stir while cooling. When cool enough to handle, roll into balls. Roll in coconut; top with a cherry.
Sprinkle lobster, cheese and onion into pastry shell. Beat eggs. Pour cream into eggs. Add pepper and parsley flakes. Bake 15 minutes at 425°. Reduce heat to 300°. Bake 35 to 40 minutes before serving.
Beat egg whites until they hold peaks. Mix other ingredients together. Fold in egg whites. Bake in prepared crust at 400° for 10 minutes, then at 325° for 45 minutes.
Preheat oven to 350°. In large mixing bowl mix together the oleo, sugar sweetener and egg. Add flour, cinnamon, nutmeg, cloves and baking soda. Mix in applesauce. Fold in all-bran buds, raisins and nuts; mix thoroughly. Drop by teaspoon onto greased cookie sheet. Lightly flatten each cookie with fork dipped in milk. Bake 7 to 8 minutes.
Note: Don't grease pan, 8 x 8 x 2-inches.
Mix the first 3 ingredients. Slowly add remaining ingredients. Stir over low heat until thick. Makes 2 cups.
Saute onion in butter. Add chopped green pepper. Add cooked rice. Salt to taste, bay leaf and cloves. Add tomatoes. Simmer 15 or 20 minutes. Take out bay leaf and cloves.
Drain juice thoroughly from fruit but save 2 teaspoons pineapple juice. Arrange pineapple, pears, peaches and apricots in 2-quart casserole; add maraschino cherries to taste. Melt butter; add pineapple juice, ginger, brown sugar and cinnamon. Pour this mixture over fruit. Bake at 325° for 45 minutes. Serve warm.
Combine ingredients and chill dough for 20 minutes. Shape into small balls. Roll into granulated sugar. Place on ungreased baking sheet. Press flat with a bottom of glass. Bake for 10 to 12 minutes at 350°. Cool and frost. Makes 7 dozen.
Mix buttermilk, oil and egg. Add to sifted flour. Mix all ingredients. Pour batter onto hot griddle. These can be made and frozen until ready to serve.
Mix first 5 ingredients in ice cream freezer. Chop jar of cherries into little bits and add to freezer. Finish filling with whole milk. Freeze 30 to 40 minutes until freezer stops.
Remove stems from mushrooms. Set aside. Finely chop the stems. In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender. In a mixing bowl, beat cream cheese, Feta cheese, bacon, salt and mushroom mixture. Spoon into mushroom caps. Sprinkle with the remaining Parmesan cheese. Place on a baking sheet. Bake at 400° for 15 minutes or until golden brown.
Dissolve gelatin and jello in the hot water. Add sugar and lemon juice; stir and chill until partially set. Add everything else.
Gradually add sugar to beaten eggs and vanilla. Sift dry ingredients over candy and nuts until each piece is coated. Combine mixtures; stir until well mixed. Pour into a greased shallow pan (15 x 11 x 12-inch). Bake at 350° for 30 minutes.
Brown beef and sausage together. Drain fat. Put in crock-pot. Add remaining ingredients. Mix well and serve when warm.
Cut biscuits in quarters. Mix sugars and cinnamon in bowl. Put in plastic bag. Shake cut biscuits in sugar-cinnamon mixture. Place biscuits in greased Bundt pan. Put any leftover sugar-cinnamon mixture on top. Pour on melted butter. Bake at 325° for 45 minutes.
Mix all ingredients in a small bowl. Pour over London Broil and marinate overnight. You may adjust the seasonings to suit your taste.
Preheat oven to 350°. Line 12 muffin cups with paper liners or grease muffin cups. With an electric mixer, beat cream cheese, 1/4 cup sugar and 1 egg until smooth. Set aside. In a large mixing bowl combine the flour, 1/2 cup sugar, baking powder and salt. Add the milk, egg, and oil and stir together just enough to moisten dry ingredients. Add the cherries and stir together. Spoon the batter into muffin cups, about 1/2 full each. Spoon a layer of the cream cheese mixture over the batter in each cup. Add spoonfuls of batter on top of the cream cheese layer until 2/3 or more full. Bake at 350° for 30 minutes or until wooden pick inserted in the center comes out clean. Remove from oven and let cool 10 minutes. Remove from pan. Makes 12 muffins.
Stir first 5 ingredients together. Bake in a 9 x 13 pan at 350 degrees for 30 minutes. Refrigerate overnight. Just before serving sprinkle chow mein noodles and reheat to brown slightly. Some people mixed the noodles in and baked and then added some on top - great both ways.
Brown lamb and onions until very dark. Stir constantly. Place in a casserole with the seasonings, water and rice. Be sure to add salt for the rice. Cover and bake in a moderate oven until rice is cooked and water is absorbed.
Melt oleo. Add crumbs and spread in pie plate, 9-inch.
Cream together first 2 ingredients. Add eggs to creamed mixture. Alternately add flour, baking powder, salt and milk. Mix in nuts and lemon peel. Bake in greased loaf pan for one hour at 350°. Combine 1/4 cup sugar and lemon juice. Pour over hot baked loaf after first poking holes in top of loaf so juice will go through evenly.
Combine soup, milk and pepper in a 1 1/2-quart casserole. Arrange alternate layers of potatoes, onions and sauce. Dot top with butter. Sprinkle with paprika. Cover.
Cover ham with water; cook until tender. Add water whenever necessary. Add ground kale, onions, carrots and rice. Cook over low heat 1/2 to 1 hour, until kale is well cooked and blended. If kale is at all tough, do not add carrots until last half hour. This soup must be salty to be good.
Combine all ingredients except shrimp and simmer until butter is melted. In a single layer, place shrimp in a casserole and cover with butter mixture. Bake uncovered at 350° for 1 hour. Serve with lots of hot French bread to dip in butter sauce. Peel shrimp as you eat them.
In a pot, heat milk. Blend in bread cubes and butter. In a bowl, combine sugar, salt, raisins and eggs. Blend milk mixture into egg mixture. Pour into greased baking dish. Place in a pan of hot water. Bake at 350° for 1 hour or until set.
Mix and drop by spoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.