HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, bread crumbs and onion. Shape into balls. Brown in small amount of oil. Put balls in oblong baking dish.
Mix eggs, butter, sugar, cocoa, flour, vanilla and pecans and pour into greased and floured 13 x 9 x 2-inch pan. Bake at 300° for 30 to 40 minutes. Cut marshmallows in half and put on top of hot cake while cake is still in pan.
Brown beef and drain. Add juice, beans and chili seasoning. Simmer for 1 hour.
Brown meat; add salt, garlic, soy sauce and water. Cook for 45 minutes. Add more water as needed. Put vegetables in and cook for 10 minutes. Stir in cornstarch, blended in 1/4 cup water. Add tomatoes and cook 5 minutes. Serve over steamed rice.
In 9 x 13-inch rectangular pan, layer ingredients in order listed. Do not stir ingredients. Bake in 350° oven for 1 hour.
Mix the cake mix, 1/2 cup butter and 1 egg with fork; press into 9 x 13-inch pan. Cream the cheese with 1 pound powdered sugar and 2 eggs. Spread over first mixture. Bake at 325° for 30 to 40 minutes.
Cook the first 3 ingredients exactly 10 minutes at rolling boil. Stir constantly! Add remaining ingredients while stirring. Pour into sheet cake pan.
Halve eggs lengthwise. Remove yolks and mash with filling. Refill whites. Sprinkle with paprika. When taking to a dance or picnic, place in cupcake papers to prevent tipping.
Mix all ingredients. Retain 1/3 can tomato sauce. Bake in metal pan 1 hour at 425°. After cooking drain grease and top with sauce. Cook 10-15 minutes more.
Add Jell-O and red hots to boiling water. Heat until candies are melted. Stir in applesauce. Pour into greased Jell-O mold. Chill until firm.
Reserve all liquid. Cook the pudding with the reserved liquid. Cool completely. Pour over fruit; mix together and serve. If making ahead, wait until serving to put in the bananas.
Brown hamburger meat; drain excess grease. Add all other ingredients. Save 1 package of cheese for topping. Top with rest of cheese. Put in oven and bake until the cheese is good and browned, about 15 minutes.
Combine flour, soda, salt, nutmeg, sugar, baking powder, cinnamon and milk; stir lightly and set aside. Combine squash, eggs and margarine; mix well. Add to flour mixture, stirring until blended. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes or until bread tests done. Yield: 1 loaf.
Heat 10-inch cast-iron skillet in 400° oven for five minutes. Combine all ingredients, stirring until moistened. Remove skillet from oven and coat with vegetable cooking spray. Pour batter into hot skillet. Bake at 400° for 25 minutes or until done.
Mix well the butter, Crisco and sugar. Add eggs one at a time. Add flour and milk, adding flour last. Beat on high for 3 minutes after adding vanilla and lemon flavoring. Bake 1 1/2 hours at 350°. Do not open oven during cooking.
Mix sugar, milk, margarine and cocoa in heavy pot. Boil for 5 minutes. Take off heat and add peanut butter, vanilla and oatmeal. Drop by teaspoons onto waxed paper. Cool.
Place first 4 ingredients in a large Dutch oven. Place allspice and cinnamon sticks in center of 6-inch square of cheesecloth and tie with string. Add spices to punch mixture and simmer over medium-low heat for 1 hour. Serve hot. Makes 17 (6-ounce) servings.
Cream oleo, oil and sugar. Add the eggs and beat. Add the vanilla, sour milk and dry ingredients. Beat well. Stir in the grated zucchini. You can sprinkle 1/2 cup chocolate chips and nuts on top of batter before baking, if you desire. Bake in a 9 x 13-inch pan for 40 minutes at 350°.
Take out 1 cup of the cake mix and put in bowl (set aside the one cup). Blend with melted butter or oleo and egg. Press into 9 x 13-inch pan (not greased). Set aside.
Cook tapioca with sugar, salt and 1 cup water until thick and clear. Remove from heat. Add 1 more cup water, frozen orange juice and strawberries. Stir. Add remaining drained fruit. Serve over sherbet. Serves 10 to 12.
Pour boiling water over jello and stir until dissolved, then add Crisco. Mix good with a spoon. Add box cake mix gradually, about half at the time. Then, with a mixer, add eggs one at a time, beating well after each addition. Add lemon flavoring, then pour into greased tube pan. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. In mixing bowl, beat together sugar and Crisco until blended; add eggs and salt. Beat until blended; add buttermilk and baking soda. Mix slightly on low speed; add cornmeal and flour. Mix on low speed until dry ingredients are moist. Beat on high speed with hand mixer for 2 minutes. Pour into pan. Bake for 50 minutes or until toothpick comes out dry.
Melt butter in large skillet. Add mushrooms and saute until tender. Remove and reserve. Sprinkle chicken with salt and pepper. Add to skillet and brown on both sides. Add artichoke hearts, sherry and water (or chicken broth). Cover and simmer 30 minutes or until chicken is tender. Add mushrooms last 5 minutes of cooking time. Transfer all but liquid to serving platter. Keep warm.
Mix flour, soda, salt, cinnamon, nutmeg and cloves in small bowl. Beat butter and sugars in large bowl on high speed until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture, then oats and nuts.
Put nuts in bottom of Bundt pan. Mix sugar and cinnamon. Separate biscuits and cut into quarters. Roll biscuits in sugar and cinnamon. Stack in pan. Mix brown sugar and melted butter. Pour over biscuits. Bake at 350° for 30 minutes. Let cool slightly. Remove from pan.
Drain corn and beans; mix all ingredients into 1 1/2-quart casserole. Top with 2 cups cracker crumbs mixed with 1/2 stick melted butter. Bake for 45 minutes to 1 hour at 350°.
Mix sugar and flour in large bowl. In saucepan mix butter, shortening, cocoa and water. Bring to boil, pour mix over flour and sugar. Add soda, buttermilk, cinnamon, vanilla, eggs and salt. Pour over greased baking sheet. Bake 20 to 30 minutes at 400°. Pan size is 18 x 12 x 1-inch.
Combine broccoli, onion, cheese and bacon. Mix mayonnaise, sugar and vinegar and pour over vegetables. Stir and refrigerate several hours.
Sift together 3 cups flour, salt and baking powder. Cream together 1/2 cup butter and eggs, beating well after each addition. Add dry ingredients alternately with milk, blending well after each addition. Spread 1/2 batter in greased 13 x 9-inch pan. Combine remaining ingredients. Sprinkle 1/2 of mixture over batter. Spread with remaining batter; top with remaining crumbs. Bake at 350° for 45 minutes (glass dish 35 to 40 minutes) or until golden. Makes 12 servings.
Preheat oven to 425°. In large bowl, combine peaches, raspberries and syrup, 1 tablespoon flour and cardamom or nutmeg. Blend well with a rubber spatula. Evenly divide mixture among four 1-cup individual baking dishes.
Mix all ingredients together and pour into a greased baking dish. Cover with crunch topping. Bake at 350° for 35 minutes. Serves 6 to 8.
Cream the Crisco and sugar until fluffy. Add the eggs, one at a time, and beat. Alternately add the flour and milk. Add vanilla flavoring and coloring. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 1 1/2 hours. Ice with cream cheese icing after cake cools.
Wash and cut broccoli into small bite-size pieces. Add diced onion. Mix mayonnaise, sugar and vinegar together; pour over broccoli. If to thick to pour easily, add a small amount of vinegar. One half hour before serving, add bacon and mix well.
In large bowl, beat eggs with electric mixer until combined. Add sugar, a little at a time; beat mixture until it ribbons when beater is lifted (8 to 10 minutes). Add next 7 ingredients; beat until combined. Line buttered 8-inch square baking dish with four slices of bread. Top bread with half the orange pieces and half the raisins. Spoon 1/3 of the custard over mixture. Add another layer of bread; top with remaining pieces and raisins. Spoon half of remaining custard over mixture. Top with remaining bread slices; spoon rest of custard over bread, carefully pressing down on top layer so that it is covered with custard. Cover pudding with plastic wrap. Chill 1 to 3 hours or overnight. Serves 8.
Brown hamburger and onion. Add salt and pepper. Add other ingredients. Simmer 5 to 10 minutes.
Place chicken breasts on top of onion and garlic in a shallow baking pan (well sprayed with cooking spray). Combine lemon juice and olive oil and spoon on top. Sprinkle basil leaves on top. Bake, uncovered, in preheated 350° oven until chicken is cooked through, about 20 minutes, depending on thickness.
Combine ingredients. Chill. Bake 15 to 20 minutes at 325°. Roll in powdered sugar.
Prepare cake according to package. Bake in 13 x 9-inch cake pan. Cool 15 minutes, then poke holes through cake with fork. Combine milk, sugar and coconut flavoring. Heat to dissolve sugar mixture and then spoon on warm cake, allowing liquid to soak through holes. Cool completely and then spread 8 ounce carton of Cool Whip over cake. Sprinkle coconut over top. Chill.
Mix nuts and sugar in bowl; set aside. Grease 13 x 9-inch pan. Put sheet of phyllo in pan, extending up sides. Brush with melted oleo. Repeat 5 times. Sprinkle with nut mixture. Cut remaining leaves to fit 13 x 9-inch pan and repeat the layering 6 times; sprinkle with nuts. Repeat this process 3 times. Put remaining leaves, layered on last nut layer.
Peel and cut sweet potatoes. Put fat in skillet; keep turning potatoes. When almost done, add 3 to 4 teaspoons brown sugar and 3/4 cup sweet milk. Place on low heat; let simmer until done.
Brown meat and 1/4 cup onion in skillet. Stir in catsup, chili powder and salt. Mash beans with liquid; heat. Serve in chafing dish with shredded cheese sprinkled over top. Serve with chips.
Heat oven to 375°. In medium saucepan, melt margarine. Stir in remaining ingredients. Cook, stirring constantly, just until mixture begins to bubble. Drop by level teaspoons into ungreased muffin cups. Bake at 375° for 5 to 6 minutes or until golden brown. Cool 2 minutes. While still warm, remove from muffin tins.
Dissolve jello in hot water. Stir in sugar while hot. Let stand until mixture cools. Whip Carnation milk until it stands in a peak, then stir in jello and sugar. Add juice of 2 lemons and mix well. Pour into a pan (9 x 11-inch) lined with crushed vanilla wafer crumbs. Sprinkle crumbs on top; refrigerate.
Poke holes through chicken and pour Italian dressing over chicken. Let chicken set overnight for best results. You may add moderate seasonings of your choice, but be mindful of your salt (Italian dressing contains a lot of salt). Add onion and bell pepper. Cover chicken and bake at 350° for 25 to 35 minutes. Uncover chicken and bake until golden brown.
Beat eggs; add remaining ingredients and mix well. Pour into unbaked pie shell. Place in oven that has been preheated to 425°. Lower temperature to 350° and bake for 45 minutes or until firm.
Spread dry rice in a large Pyrex dish. Spread onion soup over rice. Add water. Arrange chicken breasts on top. Spoon chicken soup over chicken. Bake at 300° for 1 1/2 hours.
Combine soup, cream, sherry and mushrooms in a large saucepan. Bring to a boil, stirring occasionally. Add remaining ingredients, except parsley. Simmer for 5 minutes. Add parsley.
Spray a baking pan or iron skillet with vegetable spray. Mix all ingredients thoroughly and pour into pan. Bake in a 400° oven for 20 to 30 minutes or until golden brown. Serve hot.
Brown meat. Add vegetables (onions, celery, green pepper, pimentos and garlic that have been chopped in food processor) to meat and saute a few minutes. In large kettle, add tomatoes, browned meat mixture, all spices and beans. Bring to a boil and simmer 4 to 6 hours on stove top at very low heat or place in oven and simmer at 325° same amount of time.
Beat eggs until thick and lemon colored. Add sugar gradually while continuing to beat. Melt butter, unsweetened chocolate and semi-sweet bits together in microwave and add with vanilla to egg mixture. Fold in flour. Stir in marshmallows and nuts. Bake in greased 9-inch square pan at 350° about 30 minutes. The batter is thick. Cool before cutting into squares.
Put butter in baking dish and set in oven to melt. Mix flour, sugar, salt, baking powder and milk. Pour over melted butter. Do not stir. Spoon fruit on top and bake for 1 hour at 350°.
In a 13 x 9 x 2-inch deep cake pan, dump in both cans of pie filling and pineapple with juice. Mix well in pan and even out. Put box of dry cake mix on top and even it out. Take frozen butter and slice very thin and lay all over top of cake. Add nuts, if desired. Bake at 350° for an hour or until golden brown.
Brown hamburger and mix with water and taco seasoning as directed on the package. Add salsa to keep meat moist. Cook according to package.
Cook all together until falling apart, about 3 hours. Remove bone and fat. Serves 18 to 20 people. (Traditional Christmas Eve supper in Dan's family for 3 generations plus.) Place on buns and enjoy!
Prepare cake mix according to package directions. Bake in 9 x 13-inch pan. While still warm, poke holes with large tined fork. Spread can of condensed milk over top. Cool slightly. Spread ice cream topping over cake. Spread whipped topping over top and sprinkle with crushed toffee candy. Best if refrigerated overnight.
Grind Spam in meat grinder or processor; add grated carrots, onion, green pepper and chipped eggs. Add sugar, vinegar and Miracle Whip. Mix well. Very good sandwich spread.
Grease a 13 x 9-inch baking dish. Layer bread, ham, Swiss and Cheddar, starting with a layer of bread. Combine eggs, milk, onion powder and dry mustard; pour over layers. Cover with foil and refrigerate overnight. Uncover; sprinkle with corn flakes. Drizzle with butter or margarine. Bake at 375° for 40 to 50 minutes, or until golden brown.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes: Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Preheat oven to 350°. Sift dry ingredients together. Add oil, eggs, vanilla, pineapple, bananas and nuts. Mix well; do not overbeat. Batter will be thick. Bake at 350° for 1 hour and 10 minutes in tube pan.
Preheat oven to 375°. Cream together brown sugar, peanut butter and vegetable oil. Beat in egg. Stir together flour, baking soda and salt. Add to creamed mixture. Beat until well mixed. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork dipped in water. Bake 10 to 12 minutes in oven. Cool on wire rack. Makes 4 dozen.
Dissolve jello in boiling water. Put in blender and blend about 1 minute. Combine cold water and add ice cubes to make 1 cup. Add to jello and stir until ice is almost melted. Blend in yogurt. Chill and serve. Fresh fruit may be added if desired. Serves 5.
Drain mushrooms. Place in jar and add marinade to cover. Refrigerate overnight. Drain and serve.
Combine eggs, sugar, pineapple juice, lemon juice and salt. Cook over slow heat until thick, stirring constantly. Cool. When cool, add celery, apples, pineapple, walnuts and whipping cream. Freeze in pan.
In large skillet, saute onion, green pepper and rice in shortening until onion is transparent. Add remaining ingredients. Cover; simmer, stirring occasionally with fork, until rice is tender, about 40 minutes. Makes 4 to 5 servings.
Over medium heat, cook corn meal and water, stirring until the batter becomes stiff and begins to roll into a ball (about 6 minutes). Remove from heat and stir in the milk, oil and onion. Gradually stir batter into eggs in a large bowl. Stir flour, baking powder, salt and sugar together and blend into corn meal batter. Drop batter by teaspoonfuls into deep hot oil. Fry until golden brown, about 6 to 7 minutes. Drain on paper towels. Makes 30 to 40 hush puppies.
Place half the batter in a greased baking pan. Add meat mixture. Add the rest of the batter. Bake at 400° for 45 minutes.
Mix together lemonade, yogurt and Cool Whip. Pour into graham cracker crust. Chill well.
Combine mashed bananas, oatmeal and lemon juice. Let set. Cream shortening and sugar. Add vanilla. Mix dry ingredients. Combine and blend well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 35 to 40 minutes.
Mix ingredients, drop onto greased cookie sheet. Bake about 10 to 12 minutes in 375° oven. Makes between 3 to 4 dozen cookies.
Mix chili sauce, water, bread crumbs, spices and egg. Add venison and knead 3 to 5 minutes. Shape and place in greased pan. Bake at 375° for 50 minutes.
Heat oven to 450°. Heat margarine in a large saucepan on medium-high heat. Add onion and celery; cook and stir until tender. Stir in water, soup, vegetables, paprika, poultry seasoning and thyme. Cover; bring to a boil. Stir in chicken and rice. Pour into greased 3-quart casserole. Top with biscuits. Bake for 8 to 10 minutes, or until biscuits are golden brown. Makes 4 to 6 servings.
Brown and drain ground beef. Shred lettuce and cheese. Cut onion and tomatoes. Crush chips slightly. Combine all ingredients in large bowl; cover and refrigerate for 1 hour.
Stir all ingredients together. Pour in greased 7 x 8-inch pan. Pour dough over peaches. Bake at 315° for 30 minutes.
Reserve 1 cup of corn chips and 1/2 cup grated cheese. Combine remaining ingredients, chips and cheese with sauces and onion and put into 1 1/2-quart baking dish. Bake, uncovered, at 375° for 20 minutes. Spread top with remaining sour cream and sprinkle remaining crushed chips in a circle form. Bake 5 minutes longer.
Cream together oil and sugar. Add 3 whole eggs plus 1 yolk, one at the time; mix well. Dissolve baking soda in buttermilk and add alternately with the flour, beating well. Fold in pecans.
Mix well; pour into 3 greased and floured pans. Bake 25 minutes in 325° oven.
Boil all ingredients, except 1 tablespoon margarine for 3 minutes. Add chopped nuts. Take the tablespoon of margarine and coat pan with it, then pour fudge and let set.
Heat corn and milk, gradually stirring in eggs. Add next 3 ingredients and a dash of pepper. Mix well. Pour into a greased 8-inch round baking dish. Sprinkle butter crumbs over the top. Bake at 350° for 20 minutes. Serves 6.
Cream light brown and white sugars with softened butter. Add Karo, baking soda, peanut butter and oats. Stir in chocolate chips and M&M's. Drop by rounded teaspoonfuls onto lightly greased baking sheet. Bake at 350° for 12 minutes or until light brown on top.
Prepare dinner as directed on package. Saute green pepper and onion in oleo until crisp-tender. Add remaining ingredients; stir over medium heat until thoroughly heated.
Brown together the hamburger, bacon and onion. Add the chili beans, baby limas and pork and beans. Mix together the remaining ingredients. Bake at 350° for 1 hour.
In saucepan, heat cubes of butter until melted. Add flour and mix with wooden spoon. Mix until pale gold in color. Remove from heat and stir in milk. Put back on heat to thicken. Add Cheddar or Muenster cheese to taste, starting with 1/2 cup. Add 2 eggs to Ricotta cheese and blend well. In baking dish, alternate Cheddar cheese sauce, noodles, and Ricotta mixture, top with cheese. Bake at 350° for 30 minutes or until bubbly.
Melt chocolate chips with peanut butter in saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch pan; chill until firm. Cut into squares.
Soften yeast in water. Warm cottage cheese, then add sugar, onion, butter, dill seed, salt, soda, yeast and egg. Stir. Add flour gradually and mix thoroughly. There is no kneading necessary. Let rise 1 hour and punch down. Shape into 1 loaf and place in well-greased bread pan. Let rise until double in bulk. Bake 30 to 40 minutes at 350°. Brush with melted butter.
Melt margarine; add garlic powder and saute onion and mushrooms. Cook broccoli according to package directions or until tender (if fresh). Cook rice. Drain margarine from onion and mushrooms. Microwave Cheez Whiz until soft enough to pour. Mix all ingredients together in large casserole dish. Heat at 350° for 30 minutes or until cheese bubbles.
Place turnip greens in a large pot; sprinkle sugar on greens. Lay turnip slices on top of greens. Lay pork chops on greens and turnips. Pour grease from fried white bacon over greens, chops and turnips. Add water to pot; cook on high until water starts to boil. Reduce to low heat; cook, covered, about 45 yo 60 minutes, until greens are done.
Place chicken in a baking dish. Season with salt and pepper. Bake at 400° for 30 minutes. Meanwhile, drain pineapple. Combine reserved juice, barbecue sauce and honey. Pour over chicken and bake an additional 25 minutes, basting occasionally. Arrange pineapple over chicken; bake 10 minutes longer. (Fat can be drained off chicken before adding sauce.) Serve chicken over steamed rice.
Cut chicken into bite size pieces. Add salt and pepper. Mash and dissolve chicken bouillon cube. Add soup and broth. Heat to boiling. Grease casserole. Place chicken on bottom. Sprinkle with the eggs. Pour broth over chicken. Mix flour, butter and milk until smooth. Spoon all over chicken to cover. Bake at 350° until done and top is browned.
Sprinkle chicken with cornstarch; toss to coat well. Add sherry and soy sauce; marinate 15 minutes at room temperature. Heat oil in uncovered wok to medium-high (375°). Add chicken; stir-fry for 4 minutes. Add mushrooms and green peppers; stir-fry 1 minute. Add remaining ingredients; toss to mix. Serve immediately over fluffy white rice. Serves 4.
Cream the butter, shortening and vanilla until fluffy. Blend in eggs. Mix cocoa, soda, salt and baking powder; add alternately with buttermilk to creamed mixture. Blend well. Pour into two 9-inch pans and bake at 350° for 30 to 35 minutes. Cool and ice with your favorite icing.
Combine all the above ingredients. Melt 1 stick margarine. Crush 1 stack Ritz crackers and mix with margarine and dash of Worcestershire sauce. Put on top of casserole. Bake at 350° for 30 to 40 minutes.
Mix sugar, oil, and egg yolks, and beat well. Mix dry ingredients, sift 3 times, and add to sugar, oil & egg mixture. Add buttermilk, vanilla and food coloring, beating with mixer until mixed well. Fold in beaten egg whites last. Pour in 4 to 5 well-greased layer cake pans. Bake 320 degrees preheated oven. Cool and ice with cream cheese icing (recipe follows).
Blend cream cheese and pesto sauce and parmesan Cheese in a bowl with an electric mixer until smooth. Stir in remaining ingredients.
Mix salsa, beans, corn, olives, tomato and cheese together. Chill. Serve with chips.
Put pie filling on bottom of 9 x 13-inch cake pan. Then add pineapple, then add cake mix and dot with butter. Bake at 350° for 20 minutes. Serve warm with ice cream.
Beat eggs until foamy and stir in milk and oil. Add flour and salt and beat until smooth (about 1 minute). Fill hot greased popover pan (or muffin tin) 1/3 full and bake at 450° for about 20 minutes, then reduce heat to 350° and bake 15 minutes longer, until popovers are firm. Makes about 8.
Cut onions into 1/4-inch slices. Simmer onions and oil in a covered pan for 20 minutes. Crumble the bread and mix in with the grated cheese; set aside 1 cup of this mixture to put on top of casserole. Heat soup and milk. Combine all of this in a casserole dish and put remaining cheese and bread crumb mixture on top. Bake at 350° for 40 minutes.
Mix ingredients together and spread into 8 x 8 x 2-inch baking dish. Bake 15 to 20 minutes, until browned, at 425°. Serve warm, topped with fresh strawberries.
Salt and pepper the fillets, then turn in flour until well coated. Cook slowly in butter along with onions and mushrooms. When done (about 15 minutes each side), remove from pan and keep warm. Pour 1 cup warm water into pan to loosen the juices. Add bouillon and more flour if you want a thicker gravy. Simmer for 1 minute. Place fillets on a serving platter and cover with gravy. Serve with noodles and salad.
Mix first 6 ingredients. Separate each roll into three parts and place on cookie sheet. Spoon on crab meat mixture. Top with slice of water chestnut. Bake at 400° for 10 minutes. Makes 36.