HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. In a 10-inch skillet, cook beef and onion until beef is brown and onion is tender. Spoon off fat. Stir in soup, water, pepper, macaroni and 1/2 of the cheese. Put in 1 1/2-quart casserole and top with remaining cheese. Bake 25 minutes until hot and bubbling.
Mix pineapple and pudding mix. Add Cool Whip; blend. Add nuts, if desired and mix well.
Cream Crisco, sugar, milk and vanilla in a large bowl on medium speed until well blended. Beat in egg. In another bowl, combine flour, baking powder and salt. Add dry mix into creamed mixture. Cover and refrigerate several hours or overnight. After refrigerating, heat oven to 375°. Roll half of the dough out to about 1/8-inch thickness on a floured surface. Cut into desired shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with sugar or leave plain to frost when cooled. Bake at 375° for 7 to 9 minutes. Cool slightly. Remove to cooling rack. Makes 3 dozen (depending on size and shapes).
Combine egg, 1/3 cup of soup, crumbs, pickles, onions, salt and pepper. Add ground beef; mix well. Shape into loaf. Place in baking pan. Bake at 350° for 1 1/4 hours.
Dissolve cherry Jell-O in 2 cups boiling water. Fold in cherry pie filling; pour into an 8 x 8-inch Pyrex dish. Refrigerate until firm. Whip cream cheese and fold in Cool Whip; add crushed pineapple. Blend well. Spread over jelled cherry mix. Cut into squares to serve, after topping is firm.
Heat butter in skillet. Stir in green onions and 2 tablespoons seasoning mix; cook one minute. Add shrimp and garlic; cook, stirring occasionally, 2 minutes. Stir in cream and remaining seasoning mix; cook 1 minute. Remove shrimp with slotted spoon. Boil cream in same skillet, whisking constantly, 2 minutes. Stir in cheese, then shrimp. Serve over rice or pasta.
Let bread dough rise until about double in bulk. Roll out to 1/2 inch. Spread butter all over. Combine 1 cup each brown and white sugar and cinnamon to taste. Sprinkle over butter. Roll dough as tight as possible, pinch seam together. Cut with very sharp knife 1 1/2 inch thick. Combine cream and 1 1/2 cups brown sugar and pour in 9 x 13 inch pan, then lay rolls on top. Let rise a little and bake at 350 about 30 minutes.
In a bowl, combine bread crumbs and water. Let soak for 5 minutes. Peel onion. Grate finely. In another bowl, combine meat, grated onion, salt and pepper. Add crumb mixture. Combine until well blended. Roll meat mixture into even meatballs with hands.
Heat oil in large skillet on medium-high heat. Add chicken and garlic. Cook and stir until chicken is lightly browned. Add broth, broccoli, red pepper, carrots, squash and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese. Makes 4 servings.
Wash, scrape and slice carrots in round disc shape. Place a 2 to 3-quart size steamer basket in bottom of large cook pot. Put enough water in pot so it does not rise above the steamer. Add carrots to steamer. Cover. Cook on high heat for 5 minutes, then turn to low or simmer. Carrots are done when tender to touch with fork. Cooking time is about 15 to 20 minutes. Check often. When done, drain and place in serving dish. Add butter to taste. Stir and serve.
Mix the sour cream, chillies, olives, onion and cheese. Add chicken to mixture. Dip tortillas in enchilada sauce one by one, then put 1/4 cup mix in tortilla. Roll up and place in greased pan. Pour remaining enchilada sauce over rolled up tortillas and spread cheese over top. Bake at 350° for 1/2 hour. Makes 8 to 10 enchiladas.
Remove skin from bananas; save skin. Dip bananas in lemon juice. Sprinkle with sugar. Replace bananas in skins. Wrap in foil. Bake at 350° for 30 minutes or until skin is black. Serve.
Drain okra; mash well. Add egg and beat. Sift dry ingredients together; add to okra and mix well. Drop by spoonfuls into very hot oil. Fry until golden, turning once.
Heat oven to 400°. In a large skillet, brown beef and onion. Drain off all fat from beef. Stir in mustard, salt, garlic powder and pepper. Spoon 1/2 of beef mixture evenly into crust-lined pan. Top with cheese cubes. Add remaining beef. Spread evenly and drizzle with ketchup. Sprinkle with shredded Cheddar cheese. Top with second crust. Seal edges and flute. Cut holes in top crust. Bake 30 to 40 minutes, until golden brown. Serves 8.
Melt margarine, let cool. Then add to brown sugar. Add egg and mix well. Stir in dry ingredients, then add vanilla and nuts. Spread in well buttered 8-inch square pan and bake in 350° oven for 25 minutes.
In mixing bowl, season meat with salt and pepper. In separate bowl, soak bread in milk. Mix meat with onion, then add bread and egg. Roll into small 1-inch balls and place on broiler pan. Bake, uncovered, at 350° for 20 minutes. Freezes well. Serves 8.
Dissolve lemon gelatin in half of the boiling water; add half of the cold water and refrigerate. Before the lemon gelatin sets, add whipping cream and sliced strawberries. Dissolve the strawberry gelatin in the rest of the boiling water and add rest of the cold water. When the lemon gelatin has set in mold, add strawberry gelatin. Refrigerate overnight. Garnish with sugared strawberries and grapes or rosettes of whipped cream.
Pour water over shortening. Stir until melted and cool. Drop in eggs, yeast and sugar; beat with egg beater. Sift dry ingredients and add to mixture. Let rise about 2 hours. Roll out and cut like biscuits. Let rise for 1 hour. Bake at 350° about 30 minutes or until brown.
Add first 7 ingredients into saucepan. Cook, stirring constantly, until mixture thickens. Pour into pie shell; chill.
Melt butter in a 9 x 13-inch rectangle baking dish; add all ingredients. Stir slightly. Bake 15 minutes at 350°. Top with buttered cracker crumbs. Bake 5 more minutes.
Preheat oven to 350°. Mix eggs, buttermilk and Crisco oil. Set aside. In a very large bowl, mix dry ingredients and raisins. Pour in buttermilk mixture and stir with wooden spoon. As mixture gets thick, use bare hands to be sure all ingredients are mixed together well. Equally divide mixture into 3 well buttered bread pans. Bake at 350° for 1 hour. Insert clean toothpick to test for doneness. If particles cling to toothpick, bake another 10 to 15 minutes. Wonderful to serve anytime.
Prepare overnight. Use uncooked lasagne noodles (refrigerate overnight). Spray Pam on pan. Cover pan with layer of sauce, then arrange lasagne noodles. Cover with sauce. Add cheeses; repeat once or twice. Bake at 350° for 45 minutes.
Melt chocolate. Mix in sugar and water and beat in egg. Add butter, one tablespoon at a time, beating well. Stir in peanut butter gradually. Pour into peanut oiled square pan and let set.
Preheat oven to 375°. Mix all dry ingredients in a large bowl. Add buttermilk, eggs and oil. Mix until all dry ingredients are wet. Line muffin tins (for as many muffins that you want). Half fill with batter. Bake for 15 minutes.
Cut broccoli into small pieces. Break cauliflower into bite size pieces. Fry bacon until crisp then cut up into pieces, mix all together and add onion finely diced. Add 2 cups shredded cheddar cheese.
Cook noodles. Brown hamburger and seasonings. Combine with sauce. In a 9 x 13-inch pan, layer sauce to cover, then noodles, then cheese. Olives are on last layer. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour.
Mix together broccoli, bacon, cheese and onion. Top with mayonnaise, sugar and vinegar.
Simmer shrimp in boiling water for 15 minutes. Permit to cool in water in which they have been cooked. Dry them between towels. Chill them. Serve them very cold in their shells (to be shelled at the table) with a bowl of your favorite dressing.
Wipe chicken breasts well with damp paper towels. In large bowl, combine sour cream with lemon juice, Worcestershire, celery salt, paprika, garlic, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in the refrigerator overnight.
Whisk together the first 5 ingredients. Pour over crackers. Stir to coat. Place on baking sheet and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Place meat on 30 x 18-inch piece of heavy-duty foil in 13 x 9 x 2-inch baking pan. Place meat on foil. Sprinkle dry soup over top of meat. Spread mushroom soup over dry topping. Fold foil over meat, sealing securely. Bake at 300° for 4 hours. Serves 8 to 10.
Mix all ingredients, except pecans thoroughly; fold in pecans. Pour into cookie shell and top with meringue, whipped cream or other whipped topping.
Preheat oven to 325°. Stir	in all dry ingredients. Mix well. Add	oil, eggs, vanilla and applesauce. Spoon onto cookie sheet. Bake for 10 to 15 minutes.
Combine cabbage and carrots in large bowl. In another bowl, combine ingredients and add to cabbage mixture and toss well. Yields 8 (1/2 cup) servings. Contains 30 calories each serving.
Grease pan. Stir all ingredients in pan with fork until moistened. Beat vigorously 1 minute. Bake at 350° for 55 to 65 minutes. Cool 5 minutes. Makes 1 large loaf.
Cook broccoli and drain. Add mayonnaise, eggs and cheese. Mix well. Put into casserole dish. Add mushroom soup and spread over top. Melt 1 stick butter. Mix with crackers (crushed) and sprinkle over top. Bake at 400° for 15 minutes.
Combine strawberries and lemonade in container of an electric blender. Top with cover and process until smooth and thickened. To serve, combine strawberry mixture and champagne in a large pitcher or punch bowl. Stir well. Serve immediately. Yields 7 1/2 cups.
Spread half of stuffing mix with margarine in bottom of dish. Spread cabbage and onion over crumbs. Mix milk, soup, mayonnaise, salt and pepper. Pour over cabbage-onion layer. Spread cheese over soup. Sprinkle remaining crumbs on top. Bake, uncovered, at 350° for 45 minutes.
Microwave chips and 14 ounces almond bark in 2-quart microwave-safe bowl on High 2 minutes. Stir. Continue microwaving 1 to 2 minutes or until smooth, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Microwave remaining 2 ounces almond bark and oil in 1 cup measure for 1 minute. Stir. Continue microwaving until smooth. Drizzle over coconut. Refrigerate until firm. Cut into wedges. Makes a nice Christmas treat!
Bake cake mix for 5 minutes less than directions in a 9 x 13-inch pan. Cool. Cream margarine, eggs, vanilla and confectioners sugar. Beat until creamy and spread over cooled cake. Seal edges.
Cook chicken until tender. Set aside 1/2 cup broth from chicken. Cut chicken in bite size pieces. Set aside. Combine soups, milk and 1/2 cup reserved broth in pan. Cook until heated through, stirring well. Combine stuffing mix and melted oleo. Spread half in 13 x 9 x 2-inch baking dish. Layer chicken on top of stuffing; pour soup over chicken and top with remainder of stuffing mix. Bake, uncovered, at 350° for 35 minutes or until golden brown.
Blend and chill. Good salad for a luncheon. Delicious and quick.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms; cook 5 minutes. Add soup, simmer, uncovered, for 10 minutes. Stir in sour cream. Heat. Serve on toast or over rice.
Layer chicken, broccoli, bread crumbs (sprinkle seasoning from dressing mix over crumbs), cheese, soup and water chestnuts. Continue to layer until all ingredients are used. Sprinkle a few crumbs on top. Bake at 350° for about 30 minutes.
Beat cake mix, eggs, oil and oranges for 4 minutes. Bake in 3 (8-inch) pans for 20 minutes or 2 (9-inch) pans for 30 minutes at 350°. Cool.
In small bowl, combine chicken, soy sauce and ginger. Let stand 30 minutes. Preheat 1 tablespoon of oil in wok, uncovered, for 1 minute. Add carrots. Stir-fry for 2 minutes. Add reserved mushroom liquid, cover and steam 4 minutes. Remove carrots. Heat 1 tablespoon of oil. Add cauliflower and pea pods. Stir-fry for 2 minutes. Remove. Add onion and mushrooms; stir-fry for 2 minutes. Remove. Heat 1 tablespoon of oil. Add meat; stir-fry for 3 minutes. Add vegetables. Combine water, cornstarch and sugar. Stir into mixture and cook until thickened.
Mix cake as directed. Bake in two 9-inch layer pans. Cool. Split layers horizontally. Melt the chips in saucepan over very low heat. Cool, then beat in margarine. Add almonds. Spread one cake layer with 1/2 chocolate mixture. Top with second layer of cake and spread with 1/2 Cool Whip. Repeat layers. Garnish with shaved chocolate curls and almonds. Chill 1 hour.
Melt butter in an 8-quart stockpot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef stock, sherry and thyme. Season with salt and pepper and simmer for 30 minutes. Ladle soup into individual, oven-safe, serving bowls and place one slice of bread on top (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread, placing a slice of Provolone, 1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Fry ground beef; drain. Combine all ingredients. Add ingredients to ground beef. Simmer for 1 1/2 to 2 hours. Serve on buns with cole slaw.
Soften cream cheese. Slowly add milk, mix very well. If still lumpy, let set about 5 minutes. Then add lemon juice and vanilla. Top with cherry pie filling, or whatever you prefer.
Mix meatball ingredients together and shape into balls. Brown and place in single layer pan. In saucepan, mix last 4 ingredients for sauce and heat. Pour over meatballs. Bake 1 hour in 350° oven. Serves a lot of people!
Preheat oven to 400°. Lightly oil or spray with nonstick spray a large baking sheet. Put kidney beans and oil in bowl and mash. Sprinkle with cumin, chili powder and garlic powder; mix well. Add chilies and mix again; divide mixture evenly and spread over 4 tortillas, staying 1-inch away from edges of tortilla. Top each one with another tortilla. Spread 1/4 cup salsa over top of each tortilla; sprinkle evenly with green pepper, onions and olives. Divide cheese evenly and sprinkle over top. Bake 15 minutes and serve. Serves 4.
Slice yams into 1/2-inch thick pieces. Combine pineapple, butter, sugar and cinnamon in 2-quart casserole. Place in microwave oven and cook 4 minutes; stir. Sprinkle top with pecans and brown sugar. Continue cooking 2 to 4 minutes until topping has melted. Makes 6 to 8 servings.
Mix all ingredients well (use hands if necessary). Put into loaf pan. Bake at 350° for about 1 1/2 to 2 hours. Leftovers make great sandwiches.
Dissolve gelatin in the cold water and set aside. Scald milk. Add gelatin mixture, sugar and salt to scalded milk. Let cool. Add beaten eggs, canned milk and vanilla. (I don't add all of the 7 cups of milk until I get it in the freezer container.) Add milk, but leave 1 1/2 to 2-inches space at top of can as it is fuller after it is frozen. This makes 1 1/2 gallons.
In saucepan, mix together the water, sugar, syrup and cornstarch. Boil until clear. Add 1/2 package gelatin. Cook until just warm. Add peaches. Pour into pie shell; top with topping.
Fold 1/3 of a chestnut in each liver and wrap with bacon. Secure with toothpick. Marinate at least 4 hours in soy sauce. Dip each one in brown sugar. Boil about 15 minutes until liver is done.
Alternate layers of potatoes and onion in greased 2-quart casserole until all ingredients are used. Blend rest of ingredients in bowl. Pour over potatoes. Microwave on High for 20 minutes, stirring every 5 minutes. Sprinkle with paprika. Let stand 5 minutes before serving.
Combine all ingredients in a bowl and mix well. Layer vanilla wafers and bananas and pour mixture over. Let chill at least an hour. Keep in refrigerator. I always double the recipe.
Bake skinned chicken at 350° for 1 hour; cool. Debone and break into pieces. While chicken is cooking, chop veggies. In large pot, saute peppers, onions, garlic and zucchini for several minutes in olive oil. Add mushrooms during last minute. Add sauce, paste, wine, sugar, chicken and spices. Simmer on low heat for 1 hour. Boil pasta of your choice; drain well. Melt in 1/4 stick of butter. Top with sauce and grated cheese.
Brown meat; drain. Tear lettuce. Add beef, cheese, onion and tomatoes. Sprinkle taco seasoning on top. Mix. Pour whole bottle of dressing over all ingredients; mix well. Break up some Doritos, leave some whole. Mix into salad before serving. Save some chips to garnish.
Mix by hand in mixing bowl, then add chocolate chips and walnuts. Pour in a greased and floured cake pan. Bake at 350° for 1 hour or more, or until toothpick comes out clean.
Boil sugar in small amount of water until dissolved. Add a few drops of red (or other color) food coloring. Finish filling gallon with water.
Barbecue or broil chicken with teriyaki sauce. Shred lettuce and cabbage; add chopped green onions. Toast sesame seed and almonds; add to salad. Top with Top Ramen noodles, chow mein noodles, Chinese white noodles or wontons (sliced thin and deep fried).
Cream Crisco and sugar; add egg yolks, milk and flour (with soda and baking powder). Mix well and add coconut extract. Fold in stiffly beaten egg whites. Bake in 350° oven until done. Let stand for 10 minutes, then turn out on cooling racks. Use coconut milk with 1 cup sugar, boiled together. Add coconut and cool slightly; spread between layers. Spread with Divinity Icing, top and sides. Better made 2 days before serving.
Brown ground beef and drain. Add tomatoes, beans, onion, pepper and taco seasoning. Cook until onion is tender. Put in casserole dish. Mix Mexican cornbread (by directions) and spread on top. Cook at 450° until cornbread is done.
Cook chicken. Debone and chop. Save broth. Layer chicken, onion and cheese. Heat soups, Ro-Tel tomatoes and 1 cup broth. Pour over casserole. Add Doritos on top. Bake at 350° for 45 minutes.
Boil potatoes. Drain. Sprinkle with 1 tablespoon of sugar and let cool. Add onion, celery, pickle relish and eggs. Set aside.
In a large mixing bowl, beat eggs, sugar and vanilla on high until thick and lemon colored, about 4 minutes. Combine flour, baking powder and salt. Add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan, until butter melts. Add to butter and beat thoroughly. (The batter is thin.) Pour into greased 9-inch square baking pan. Bake at 350° for 20 to 25 minutes, until cake is done. Cool lightly.
Fold the above ingredients together. For maximum flavor, let stand overnight in refrigerator. Can be used for dip with vegetables, potato chips, thin cut pumpernickel bread, or as topping on baked potatoes.
Trim off stem and any yellow leaves from Brussels sprouts. Slice sprouts vertically into 1/4-inch thick slices. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In 12-inch skillet melt butter over medium-high heat and cook 2 minutes or until light golden brown, stirring. Add sliced Brussels sprouts and stir to coat with browned butter. Add 1/4 cup water and cook 10 minutes, stirring occasionally. Reduce heat and add lemon peel, peas, salt, pepper and another 1/4 cup water. Cook 5 minutes, stirring occasionally and stir in juice. Serves 8.
Saute onions and mushrooms in butter for 5 minutes; spread in pie shell. Toss cheese with flour; sprinkle over mushrooms and onions. Beat eggs with remaining ingredients. Pour into pie shell. Bake at 375° for 40 minutes.
Place in casserole. Bake, covered, at 350° for 3 hours. Serve over noodles or rice.
Combine sugar, cornstarch and salt in a 1-quart glass casserole. Stir in vinegar and reserved beet liquid. Cook in microwave oven 3 to 4 minutes at High or until mixture boils and thickens slightly; stir twice. Add beets and butter to thickened sauce; stir. Cook in microwave oven 2 to 3 minutes at High or until thoroughly heated; stir once. Makes 4 servings. Can also be made on stovetop.
Cream eggs, sugar and butter. Add baking soda and cream of tartar to flour. Add flour mixture, beginning with flour, adding milk and ending with flour. Add black walnuts. Coat walnuts with part of the flour. Pour in a well greased and floured tube pan. Bake at 350° for 1 1/2 hours or until done.
Melt chocolate, margarine and peanut butter on low burner. Pour this mixture over the first 5 ingredients. Then put all of this into a large plastic bag. Then add powdered sugar to the mixture and shake well. This is great for Christmas or Christmas gifts.
Saute onions and peppers. Fry bacon and hamburger. Drain beans. Add the remaining ingredients in a buttered 13 x 9-inch dish or pan. Stir in tomato soup and top with brown sugar. Bake at 350° for 1 hour, uncovered.
Boil potatoes with salt; drain. Add butter and warm milk; mash well. Heat 1/2 cup sour cream; add a little mustard (dry or prepared) and 2 tablespoons chopped green onions and a good big pinch of brown sugar. Stir all into potato mixture. Place in casserole and bake at 350° for 12 minutes.
Peel and quarter potatoes lengthwise. Soak for about 30 minutes in cold water. Then drain. Melt butter in a baking dish. Shake potatoes in flour mixture (flour, cheese and salt), using a paper or plastic bag. Put potatoes in a greased baking dish and bake, turning once. Bake at 350° until potatoes are browned.
Peel and slice apples. Place them in an ungreased 9-inch pie pan. Sprinkle with cinnamon/sugar mixture. Mix remaining ingredients in medium bowl and pour over apples. Bake at 350° for 45 to 50 minutes.
Combine all ingredients; mix until blended. Yields 1 1/4 cups.
Heat chocolate and 2 tablespoons milk over low heat, stirring until melted. Beat sugar into cream cheese and add remaining milk and chocolate mixture. Beat until smooth. Fold Cool Whip into mixture and pour into crust. Freeze about 4 hours.
Salt, pepper and flour chops. Brown chops on each side in oil. Use a cast-iron skillet if possible. Add onion and tomatoes. Sprinkle rice around chops. Cover with a tight lid and cook 1 hour on low heat. Check occasionally to see that the heat is not too high. You may have to add a little water if it gets too dry.
Wash, core, pare and slice apples. Add water and cook over medium heat until apples are tender.
Mix all ingredients in large kettle. Cook over low heat, simmering for 1 hour. Fill clean, hot pint or quart jars and cover with 2 piece lids. Place in hot water bath for 20 minutes. Yield: 7 quarts or 14 pints.
Saute green pepper and onion in butter. Press this into 8 x 12-inch casserole dish. Add to this the can of beef consomme and beef bouillon. With one of the empty cans, add 1 can of water, 1 cup rice, salt, pepper and 1 package of slivered almonds. Stir mixture together. Bake in a covered dish for 1 hour at 350°. Serves 8.
Bring soup to boil. Add gelatin and cream cheese. Stir until smooth. Add remaining ingredients. Pour into a lightly greased mold. Chill until firm.
Brown ground beef. Add taco sauce. Keep hot on stove. Chop lettuce, tomatoes and onions; mix all together with cheese and Doritos. When ready to serve, add hot mixture and toss, then serve.
Grease pan. Line a 9 x 13-inch pan with bread crumbs. Brown sausage; drain and spread over bread. Beat eggs. Add soup, milk and seasoning. Mix and pour over sausage. Top with grated cheese. Cover with foil and refrigerate overnight.
Beat milk and egg. Blend dry ingredients and gradually add milk mixture, beating constantly until batter is smooth. Heat deep fat to 375°. Holding your finger over bottom of a funnel, having a 3/8-inch to 1/2-inch hole, fill funnel with batter. Cook until golden brown. Drain on paper towel and then sprinkle with confectioners sugar.
Place chicken in large baking dish. Place a slice of cheese on each chicken breast. Mix soup and wine and pour over chicken. Spread sliced mushrooms over all. Top with dry stuffing mix. Bake, uncovered, for about 1 hour at 350°.
Combine the first seven ingredients and mix well. Add enough flour to make it stiff. Chill and then shape into balls and roll in corn flakes. Place on greased baking sheet and bake for 25-30 minutes at 350 degrees. Serve hot.
Place the pizza crust on a baking sheet. Combine tomato sauce, Italian seasoning and garlic powder; spread over crust. Top with cheese, pepperoni and olives. Bake at 400° for 10 minutes or until bubbling and heated through.