HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make large hamburger patty and place on sheet of tinfoil. Add chopped onion, potato, sliced carrots, salt and pepper to taste. Fold up and place on hot charcoal or briquets of gas grill for 25 to 30 minutes, or until done. Serve with ketchup.
Line baking dish with bread pieces and pour melted butter over them. Mix until bread is coated with butter. Stir sugar, cloves and salt into tomatoes. Heat tomatoes to boiling and pour over bread. Stir to mix bread with tomatoes. Bake at 425° for 30 minutes or until well-browned. This dish freezes well. Serves six.
Beat yeast, 2 cups white flour, salt, egg, 1/3 cup honey and water for 2 minutes on medium speed. Add 1/2 cup whole wheat flour and 1 cup white flour. Beat 1 minute on high speed. Add 2 cups whole wheat flour all at once. Mix in. Gradually add remaining white flour until dough is stiff. Knead on board 5 to 10 minutes. Cover with plastic and a towel. Let stand 20 minutes. Shape into loaves. Put in greased loaf pans. Let rise (doubled in size).
Cook first 5 ingredients in juice from clams about 10 minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture. Cook over medium heat until mixture thickens, stirring occasionally. Add butter. Stir in clams and scallops. Continue cooking over low heat until clams are heated through and scallops turn white. Do not boil or overcook scallops.
Chop and simmer onion, green pepper and celery. Add tomato paste, water and sugar. Add cooked shrimp. Turn off heat. Can be served over rice if desired.
Combine all ingredients and toss lightly. Serve on a lettuce leaf if desired. Makes 4 servings.
Combine ingredients in large plastic container with cover and shake until mixed. No baking or cooking, just munch.
Remove casing from sausage; discard. Crumble sausage. Cook sausage and onion in a Dutch oven or large saucepan over medium-high heat for 5 to 8 minutes or until onion is crisp-tender. Stir in remaining ingredients; mix well. Cook 10 to 15 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
Mix well. Separate into 2 balls; roll out on floured counter or dough board.
Put 2 cups Bisquick in large bowl. Add crumbled sausage and Cheddar cheese. Mix together and form into balls about 1-inch in size. Bake on ungreased cookie sheet at 325° for approximately 30 minutes. Do not let them get too brown.
Mix all ingredients together and bake in buttered casserole for 1 1/2 hours at 300° to 325°.
Boil chicken. Cut in small pieces and put in bottom of pan. Slice cheese thin, layer over chicken. Crunch chips and put half over cheese and chicken.	Mix tomatoes and soup together and pour over chips. Top with rest of chips.	Cover with foil. Bake at 400° for 1/2 hour.
Saute onion and crumbled bacon slices together. Mix all other ingredients together. Bake at 350° for 1 hour in a 9 x 13-inch baking dish.
Wash and core apples, leaving the blossom end. Cover bottom of baking dish with 1/4 cup water. Place apples, blossom end down, in water. Mix lemon juice and sugar together and fill the cavities with mixture. Sprinkle nuts and raisins over top. Bake in 350° oven for 30 minutes.
Combine cream cheese, mayonnaise and powdered sugar in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in cranberry sauce, pineapple, vanilla and pecans; fold in whipped topping.
When cooking pasta, do not overcook. Pasta should be firm. Remove from stove and rinse with cold water. Drain well. In large mixing bowl, mix all ingredients together. Let chill in refrigerator, then serve with crackers or French bread and olives.
In a large 12 x 13-inch casserole (buttered), place 1/2 of the sliced potatoes, then a layer of 1/2 of ham.	Repeat layers, alternating with onion and green pepper.
Fry onions in oil. Add beef and cook until done. Add salt, pepper, soup, water and 1 cup of cheese. Cook noodles according to directions. Drain and add to other mixture. Pour into 1 1/2-quart casserole. Sprinkle with remaining cheese and bake at 350° for 20 minutes. May be frozen for later.
Drain and rinse sauerkraut well. Chop celery, onion and peppers fine. Melt sugar, vinegar and oil. Mix all ingredients. (May add more or fewer vegetables for taste and/or color.) Add celery seed and garlic powder to taste. Refrigerate. Marinate overnight for best tasting.
Mix drink, wine and sugar until sugar is dissolved. Pour into glasses and add splash of club soda. Add ice cubes and orange slices. Serves 6.
Mix and chill ingredients. Roll into 1-inch balls. Dip into slightly beaten egg whites and roll in 2 cups finely chopped nuts. Place on greased baking sheet. Press candied cherry halves into center. Bake at 325° for 20 minutes. Makes 4 dozen.
In a 6-quart Dutch oven combine chicken, celery, carrots, onion, basil, marjoram, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper. Add 8 cups water. Bring to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours or until chicken is tender. Remove from heat. Remove chicken. Discard bay leaves. Use a metal spoon to skim fat that rises to the surface. Reserve 1/2 the chicken and broth for another use. Return remaining chicken and broth to boiling.
Prepare muffin mix according to directions and bake. Fry bacon until crisp; cool and crumble. Lightly toss all the chopped vegetables and bacon together; set aside.
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup and heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale. Chill until partly set.
Mix dry ingredients. Cut in margarine. Add milk mixture and eggs; mix well. Put in 12 x 4-inch pan. Bake at 350° for 1 hour. Sprinkle top with 2 tablespoons sugar and 1 tablespoon margarine. Grease and flour pan.
In a bowl mix vinegar, mustard, sugar, salt and mayonnaise. Mix with potatoes, hard-boiled eggs and onion.
In a well-greased baking pan, combine ingredients, except cheese. Bake 45 minutes in a 350° oven. Remove from oven and top with cheese. Return to the oven to melt cheese. Serves 8 people.
Place pieces of chopped beef under each piece of chicken in casserole dish. Place strips of bacon on top of chicken or roll bacon around each boneless breast and use toothpick.
Use 3 1/2 or 4-quart microwave casserole bowl. Microwave oleo until melted (about 1 minute). Add evaporated milk. Add sugar. Microwave 3 minutes; stir. Microwave 2 minutes; stir. Microwave 3 minutes; stir. Microwave 2 1/2 minutes and remove from microwave. Add peanut butter; mix thoroughly. Add remaining ingredients. Pour into 9 x 13-inch greased cake pan.
Mix graham cracker crumbs, butter and sugar. Press into pan 9 x 9 x 2-inches. Beat cream cheese, sugar and eggs until smooth. Spread on crumb crust. Bake 20 minutes at 350°. When cool, spread top with peach pie filling.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes after it begins to boil; stir while cooking to keep from burning. Remove from heat. Add oatmeal, nuts, flavoring and peanut butter until mixed well. Drop on waxed paper or waxed cookie sheet.
Mix mayonnaise, grapes, oranges and almonds. Mix chicken, celery, lemon juice, onion and salt. Add first mixture to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yields 6 servings.
Chop everything as finely as you can. Blend together; set in refrigerator overnight for all flavors to blend well. Or, if you can't wait, eat it now.
Melt margarine in a 9 x 13-inch baking dish in a 400° oven. Combine flour, baking powder and milk in a bowl. Mix well. Spoon evenly into margarine in dish. Do not mix. Combine chicken, soup, chicken broth, peas and carrots, and salt and pepper in a bowl. Mix well. Spoon evenly into prepared dish. Do not stir. Bake at 400° for 40 to 45 minutes or until crust is golden brown.
Melt margarine. Beat egg and milk together. Add margarine.	Salt macaroni. Add to milk mixture. Put a layer of macaroni, then cheese, more macaroni, then top with cheese. Sprinkle with paprika. Bake for 20 to 25 minutes at 350°.
Brown hamburger and onion in some butter until it's done and put in casserole or pan. Put peas on top, then mushroom soup and then Tater Tots. Top with cheese. Bake at 350° for 1 hour until done.
Remove any shell or cartilage from crabmeat. Combine next 5 items. Pour over crabmeat and mix lightly. Place in well-greased ramekins. Top each with 1 teaspoon mayonnaise. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes. Serves 6.
Lightly brown meat, add onion and cook until tender. Add seasonings, beans and soup; pour into 1 1/2-quart greased casserole dish. Cook and then mash potatoes, add milk and egg. Drop in mounds over meat. (If desired, sprinkle with 1/2 cup shredded cheese.) Bake at 350° for 25 to 30 minutes.
Defrost broccoli and drain off water. Add salt, pepper and melted butter. Mix in eggs, stuffing mix and Parmesan cheese. Leave in refrigerator 2 to 4 hours. Roll mixture into 1 inch diameter balls and bake at 350° for 30 minutes.
Mix and chill at least 1 hour. Shape like strawberries. Roll in red sugar; dip end in green sugar for leaves and add a stem (slivered almond colored green). Keep refrigerated. Keeps well and any flavor of Jell-O may be used and then shaped into desired fruit.
Boil soup with water; turn heat to medium. Add gelatine slowly while stirring. Add cream cheese; stir until dissolved. Cool 1/2 hour. Mix all other ingredients to soup mixture. Pour in jello mold and chill until hardened. Serve with crackers.
Mix the first 3 ingredients together. Add 1/2 of the last two ingredients to the cheese mixture. Chill. Form into a ball and roll in remaining parsley flakes and nuts.
Place cream cheese in small mixing bowl. Fold in soup mix. Place in covered container and refrigerate 1 to 2 hours before using.
Beat butter and shortening with electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended each time. Add vanilla. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended. Stir in coconut. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round pans. Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks. Spread Nutty cream cheese frosting between layers and on top and sides of cake. Garnish with pecans and cherries. Frosting recipe follows.
Preheat oven to 350°. Cook beans as directed. Drain. In a 1-quart casserole, combine beans with soup. Bake uncovered 20 to 25 minutes. Top with onions during last 5 minutes of baking.
Put All-Bran and Shredded Wheat biscuits crumbled in bowl. Pour boiling water over and let set. Cream shortening with sugar. Add eggs and beat. Add flour, salt, baking soda and baking powder. Add buttermilk. Bake in 400° oven for 25 minutes. Batter keeps up to 3 weeks in refrigerator.
Bake or boil chicken; shred. Crush croutons in blender; set aside. Cut crescent rolls apart. Melt 1 cube butter; set aside. Cream together cheese, milk and butter with mixer. Add shredded chicken with garlic salt. Blend until creamy. Put 1 tablespoon on crescent roll and dip in butter. Roll in croutons. Put on cookie sheet. Bake 20 minutes at 350° or until golden brown. Use chicken broth for gravy.
For Brown Base, combine the first 2 ingredients; stir constantly. Gradually add the beef broth and pepper sauce. Simmer until sauce thickens and comes to a boil. Brown hamburg; drain. Add vegetables and salt. Mix well. Combine this and Brown Base sauce. Bake a pie crust for 10 minutes at 400°. Pour meat mixture into pie crust. Mix the cheese, egg and milk together. Spoon this evenly over mixture in pie plate. Bake 15 to 20 minutes at 400°. Serves 6 to 8.
Mix all ingredients in saucepan. Bring to a boil and boil until thickened. When cool, pour into a baked pie shell. Serve with whipped cream.
Mix crumbs, powdered sugar and butter. Press into a long cake pan. Bake 10 minutes at 300°. Mix milk and coconut together and spread over crumbs. Bake 10 minutes. Remove from oven and sprinkle chocolate chips immediately over bars and spread with fork.
Saute pepper and onions in butter. Mix all other ingredients. Bake in large casserole at 350° for 45 minutes. Serves 6 to 8.
Mix sugar, peanut butter, margarine and Rice Krispies. Batter will be stiff. Roll by hand into small balls about 3/4-inch in diameter. Place on wax paper on a cookie sheet and chill. While balls are chilling, melt together in top of double boiler the chocolate morsels and wax. Dip each ball into chocolate mix and coat well. Cool on wax paper (a toothpick works great to remove balls from chocolate).
Dissolve yeast and sugar in warm water. Mix with other ingredients. Cook in greased muffin tins at 375° until brown. Store unused portion of batter in refrigerator. The batter keeps well for two weeks and can be prepared directly from the refrigerator; however, the batter will rise better if it is allowed to rise 30 to 60 minutes before baking.
Mix first 2 ingredients until thick. Add remaining ingredients. Mix and chill 2 hours.
In large glass jar or stone crock (may use gallon wide mouth jar), put water, sugar and yeast; stir until dissolved. Add flour; stir well. Cover; let stand in warm room for 36 to 48 hours, "stirring down" occasionally, if rising too much for the jar. This is your starter. When dipping into this jar, always do so with a clean spoon. The mixture must remain only flour, sugar, water and yeast to keep without spoiling. This Starter is ready for use, but always reserve some for future use. The excess may be stored indefinitely in the refrigerator in a smaller jar.
In large saucepan, cook squash, onion, green and red peppers in melted butter over medium heat 7 to 9 minutes or until vegetables are slightly softened. Thoroughly mix mayonnaise, cheese, egg, sauce and seasoning into vegetables. Spoon into 2 1/2 quart baking dish, sprayed with nonstick coating. Sprinkle with bread crumbs. Bake at 350° for about 30 minutes or until bubbly and browned. Makes 8 servings.
If using fresh berries, hull, wash, drain and rub through a fine sieve. Mix berries with sugar and sour cream. Add cold water and wine. Add lemon juice to taste to cut some of the sweetness. Heat mixture very slowly over a low flame, stirring constantly with a wooden spoon. Do not allow the soup to boil. Serve either hot or cold. When served cold, garnish each portion with a few whole berries.
Wash turkey thoroughly. Pat dry inside and out with paper towels. Make paste of oil and salt. Rub 1/4 cup of the mixture in cavities of turkey. Place turkey on roaster rack. Brush with plain oil. Bake at 350° for 1 hour. Mix liquid smoke, pepper and vinegar into salt and oil paste. Baste turkey every 20 or 30 minutes, more often, if needed. Cook about 3 1/2 hours longer or until drumstick moves easily. Do not cover turkey.
Cook slowly until 250°. Remove from heat and add 1/2 stick oleo, pinch of salt and 1/2 teaspoon of vanilla. Beat until thick. Pour on buttered cookie sheet or in patties, then let dry.
Cream butter, sugar and shortening until light and fluffy; add eggs. Mix well. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings. Bake in greased 10-inch tube pan at 325° for 1 1/2 hours or until cake tests done. Better with age. Freezes well.
Mix all the ingredients together. Roll in small balls. Bake at 350° for 10 to 12 minutes or until lightly browned.
Cook rotini according to package. Brown beef. Add sauce to meat and mix with cooked rotini. Pour 1/2 of mixture into 2 1/2-quart casserole dish. Cover with 1 cup Mozzarella cheese. Pour rest of mixture into dish and top with remaining cheese and your favorite pizza toppings. Bake at 350° for 20 to 30 minutes, until cheese melts.
Let bread rise as directed on package. Cut each loaf in two. Roll each piece into a flat oblong, about 10 x 12 inches. Layer, alternating meat and cheese, until all ingredients are used and all four pieces of bread are covered. Roll up like a jelly roll. Tuck ends under.
Place ham on seasoned chicken with cheese in the center. Roll up and secure with toothpicks, making sure the ends are sealed, too. Place in casserole dish. Mix mushroom soup and water; pour over chicken. Bake at 350° for 1 1/2 hours.
Cook together eggs and squash, then mash. Add other ingredients. Pour ingredients into a greased casserole dish. Bake until light brown at 350°.
I cook it and eat everything on it. I eat whatever is cooked and I like what my mom fixes.
Saute beef, onion, green pepper and garlic until meat loses its color. Add salt and tomato sauce; cook over low heat 15 to 20 minutes, until thickened. Spread 1/2 green tomato slices on greased casserole dish. Top with 1/2 of the cheese, then 1/2 ground beef mixture. Repeat layers. Bake 30 minutes in 350° oven. Serves 6.
Preheat oven to 400°. Brown ground beef; drain and add other ingredients except topping. Simmer while preparing topping.
Combine squash, zucchini, onions and red pepper; toss gently. Add garlic powder and pour Italian dressing over the vegetables. Refrigerate in a tightly covered container at least 8 hours or up to 2 days. Stir occasionally. Attractive served in a lettuce lined bowl.
Brown onions and peppers in small amount of butter; remove from pan. Brown meat seasoned with chili powder, garlic, salt and pepper in same skillet. Cover bottom of greased baking dish with part of meat; cover with macaroni. Alternate layers of peppers and onions, corn, remaining meat, tomatoes and catsup. Bake at 350° for 45 minutes. Top with cheese; bake until cheese is brown. Yield: 10 to 12 servings.
Melt one stick of oleo in iron skillet. Add one chopped onion. Add raw rice. Cook until golden brown. Add beef consomme and water. Place in covered casserole and cook at 325° until liquid is absorbed (about 1 hour).
Bottom Layer: Stir together first 4 ingredients and 1/4 teaspoon salt. Stir in butter. Pat in 11 x 7-inch or larger dish. Bake at 350° for 10 minutes.
Cut chicken into 1 x 1 1/2-inch pieces; set aside. Combine next 5 ingredients. Dip chicken into batter and fry in hot oil (375°) until golden brown. Drain on paper towels.
Add onion to broccoli and cook until done; drain. In medium saucepan, melt oleo. Stir in flour, salt and pepper until blended. Add milk gradually and cook until thickened, stirring constantly. Add broccoli and the remaining ingredients. Cook until cheese is melted. Serves 5.
Cook onions in bacon drippings or shortening until clear, about 5 minutes. Add all other ingredients. Cook over low heat for 30 minutes or more. Or place in baking dish and bake at 350° for 30 minutes. Makes 2 quarts.
Mix all ingredients, but milk and topping ingredients. Grease and heat large roasting pan. Pour in all ingredients, but milk and topping. Pour milk over top. Put topping on. Cook for 1 hour at 350°, uncovered.
Saute bell pepper, onion and celery in margarine until tender. Add mushroom soup and pimento. Heat. Pour over chicken in casserole dish. Top with cracker crumbs. Bake for 15 minutes at 350°.
Bring 5 cups of water to boil. Reduce to a simmer. Mix the cornmeal with 3 cups cold water. Stirring constantly, add cornmeal, cold water mixture and the salt to the simmering water. Stir until mixture thickens. Reduce heat and cook for approximately 10 to 15 minutes more. You may add your choice of fresh herbs or cheese. I prefer to add grated Parmesan. Grease a jelly roll pan. Spread mixture evenly. Let cool until firm.
Cut zucchini into bite- size chunks. Peel and seed if old. Saute with large diced onions in small amount of butter until tender. Add Parmesan cheese, croutons, salt, pepper and beaten egg with milk. Stir until egg is set. May add a little sherry or dry vermouth.
Using a pastry blender, mix flour, baking powder, sugar, salt and shortening to the consistency of cornstarch. Pat into a greased 9-inch square pan, building up edges so it will contain peaches and topping. Arrange drained peach halves on crust, dome up. Sprinkle with mixture of cinnamon and sugar. Remove from oven and add topping of sour cream and egg yolks, blended together. Return to oven and bake 30 minutes longer.
Mix cottage cheese, mozzarella cheese, egg, spinach, salt and oregano together.
Empty jars of artichokes with juice in a salad bowl; add drained beans and drained olives. In a small pan, cook cleaned mushrooms in a water and vinegar solution (1/3 vinegar and 2/3 water). When water boils, mushrooms are done. Rinse in cold water and drain. Add mushrooms to rest of salad. Mix and refrigerate. May be prepared 1 or 2 days in advance.
Make usual salad of lettuce, tomato, green onion and cucumber. Add sliced almonds and Ramen noodles cooked as follows: Break up noodles. Cook with almonds and butter until slightly browned. Add sesame seeds. Cool. Add to salad.
Place sugar, syrup and water in pan over low heat, stirring until only sugar dissolves. Cook until syrup forms a hard boil when dropped in cold water. Add a pinch of cream of tartar to egg whites, then beat until stiff. Slowly pour syrup over egg whites while beating with electric mixer. Add vanilla. Continue beating until mixture is thick enough to drop from spoon and will not run. Add nuts. Drop on wax paper.
Place can of soup in hot water for 30 minutes to thaw. Using mixer gradually blend soup into cheese. Heat mixture until smooth (overheating will make dip thin). Add remaining ingredients. Chill. Serve with potato chips or corn chips. Yields 2 cups.
Wash chickens. Bring broth to boil in large soup kettle. Add chickens. Cover and simmer 1 hour or until drumsticks move easily. Lift chickens from broth and let cool. Remove meat and discard bones and skin. Cut meat into large strips. Strain and chill broth, then lift off fat. Cook broth uncovered over high heat until reduced to 1 cup. Stir cornstarch paste into reduced broth. Cook, stirring, until very thick. Set aside. Saute onion and pepper in oil until limp. Add to thickened sauce along with chiles, garlic and Mexican seasoning.
In a 4-quart kettle, combine apple juice, cranberry-apple juice and water. Stir in lemonade, nutmeg, cloves and 5 sticks cinnamon. Bring to boiling. Reduce heat. Cover and simmer 15 minutes. Remove cloves and cinnamon before serving and discard. Stir in rum or Schnapps. Pour into 12 (8 ounce) mugs or glasses. Serve warm with one of the remaining cinnamon sticks in each mug. Makes about 3 quarts.
Mix cornmeal, flour, salt, milk, egg and oil together. Put wieners on a stick and roll them in flour. Dip them in cornmeal mixture and drop them in hot oil. When they brown, take out and drain on paper towel. Great for the grandkids!
Place 1 pie crust in pie pan. Add apple pie mix in crust, sprinkle with flour, then cinnamon candy over the apples. Place other crust over apple. Crimp edges. Bake at 375° for approximately 1 hour.
Brown and drain beef. In a large mixing bowl, mix all ingredients. Cook on High in microwave. Cook 45 minutes, stir every 10 to 15 minutes. Makes thick chunky chili.
Drain fruit and combine in a large bowl. (I sliced pears and cut peach slices in two pieces.) In a small bowl, combine dry pudding mix, milk, sour cream and orange juice concentrate. Beat with rotary beater until creamy. Fold into fruit mixture, adding grapes, if desired. Cover with additional mandarin orange sections, if desired. Makes 12 generous servings.
Mix cake mix and milk together. Add eggs; beat 2 minutes. Take chocolate mix and add red food coloring. Add to cake batter. Mix soda and vinegar together; fold into batter. Bake for 30 to 40 minutes in a 350° oven.
Melt bacon drippings or butter in saucepan. Add onion, green pepper, Minute rice and hamburger. Saute until lightly browned. Add tomato sauce and 2 cups hot water or add 4 cups canned tomatoes and omit the water. Mix in salt and pepper and the mustard. Bring to a boil quickly. Then reduce heat. Simmer for 5 minutes. Makes 6 servings.