HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger, salt and pepper to taste in heavy skillet. Drain. Mix soup, water and hamburger in baking dish. Cover. Mix with Tater Tots and bake 40 to 45 minutes at 375°.
Wash carrots; place them in a small quantity of boiling water. Cook them covered, until tender, about 20 to 30 minutes. Allow a shorter cooking period for cut-up carrots. Let them absorb the water in which they are cooked. Add to 2 cups cooked carrots: 1 tablespoon butter, 2 tablespoons honey, 1/2 teaspoon ginger and dash of freshly ground pepper. Simmer carrots in this mixture until well glazed and serve.
Grate cheese. After cheese and sausage are room temperature, mix with Bisquick. Make into small balls and bake at 375° for 10 to 12 minutes.
Brown ground beef in a skillet with onions; drain, then add remaining ingredients and simmer on low for 10 minutes.
Boil with jackets the approximate number of potatoes that you would usually use at a meal. Prepare a similar quantity of your favorite egg dumplings. Grate approximately 1 1/2 cups of your favorite cheese. Prepare a quantity of butter for browning and while this is in process, slice the peeled potatoes rather thin; salt sparingly. All must be kept hot, including a large bowl, except, of course, the grated cheese. Now, spread a layer of sliced potatoes in the bowl. Next, add a layer of dumplings. Sprinkle with some cheese. Next, add some of the browned butter. Now, repeat this complete cycle as many times as required to fill the bowl.
Fry bacon; save. Saute onion and celery in bacon fat. Drain beans and save liquid. Add sauce ingredients using liquid from beans for amount of water called for in mix. Bring to boil. Add beans and bring back to boil. Add more of liquid if needed. Bake in 350° oven for 1 hour after covering with bacon.
Combine and mix well. Bake in small loaf pan 45 minutes at 350°. Serve with mustard or glaze or variation.
Prepare the white sauce. Add salt and onion. Turn oven to 350°. Grease baking dish. Pare the potatoes. Cut into thin slices.
Peel Vidalias and cut top and bottom so that they are flat. Score the top of the onions. Wrap in foil, but before closing, dot with butter, Worcestershire sauce, liquid smoke, garlic and seasoned salt on top of each onion. Wrap tightly. Cook 1 hour either on the grill or in a 350° oven.
Cook macaroni as directed. Brown hamburger and drain. Mix macaroni and cheese with hamburger meat and soup. Add 1 can milk. Place in casserole dish. Bake at 350° for 30 minutes or microwave for 18 minutes.
Mix all ingredients together well. Grease and flour pans, 4 1/4 x 8-inch. Bake at 350° for 1 hour. Makes 2 loaves.
Mix 1/2 cup sugar and cinnamon. Pour over apples, which have been sliced; set aside. Beat remaining ingredients until smooth. Grease tube pan and pour half of batter into pan. Then add half of apples on top of batter. Pour rest of batter and then rest of apples on top. Dot with butter (optional). Bake for 1 1/2 hours to 1 hour and 40 minutes at 350°.
Spread your favorite pizza sauce evenly over pizza crust. Layer on cheese to 1/2-inch from edge of crust. Distribute salami, pepperoni and ham evenly over cheese. Mix together mushrooms, olives and bell pepper and spread over sliced meats. Portion evenly, in small flat crimps, the raw meats. Bake in 425° oven for 20 to 25 minutes.
Combine all ingredients together. Bake in 9 x 13 pan at 350° for 30 minutes. Serve warm and enjoy!
Boil chicken in water until done. Remove and debone. Cook spaghetti in chicken broth. Saute onion, bell pepper and celery in 3 tablespoons margarine. Combine chicken, spaghetti, onion, celery bell pepper and 1 cup grated cheese. Put in 13 x 9-inch pan. Bake on 350° for 30 minutes. Remove from oven; add rest of cheese on top. Put back in oven until cheese melts.
Mix well. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Beat together all but pecans, then add pecans and pie shell. Pour into unbaked pie shell and bake 1 hour on 350°.
Drain oranges; save juice. Mix juice, water, raisins and spices in saucepan. Bring to a boil. Stir in rice. Return to boil. Reduce heat to low. Cover and simmer 5 minutes. Spread in shallow pan. Freeze 10 minutes to quickly cool rice. Toss in remaining ingredients. Serves 8.
Quarter the hot dog buns lengthwise to make 32 sticks. Melt the butter and add garlic salt and onion salt to taste. Dip or spread onto cut sides of bread sticks and place on a cookie sheet. Sprinkle generously with cheese. Bake at 275° for 45 minutes.
Mix graham crackers and 1/2 cup margarine. Press firmly into 13 x 9 x 2-inch pan. In large mixing bowl, mix 1 cup margarine, sugar and eggs. Mix for 15 minutes. Place on top of graham cracker crust. Add sliced bananas and pineapple. Spread Cool Whip over pineapple. Top with cherries and nuts. Refrigerate overnight.
Cream sugar and Crisco well. Add vanilla and mix well. Add eggs, one at a time, alternately with the flour. Beat until real creamy. Bake in a greased and floured tube pan at 350° for 1 hour.
Preheat oven to 350 degrees. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium-high heat. Add spinach; saut until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broil. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes.
Shred cabbage and refrigerate. Toast seed and nuts in oven until golden brown (10 minutes at 350° usually). Combine with crumbled uncooked noodles. Blend dressing (following). Toss all ingredients just before serving so seed and noodles are crunchy.
Saute mushroom caps in 1/2 of the butter. Saute onions in remainder of butter with chopped stems. Mix stems, onions and spinach together. Season with salt and pepper. Place in casserole dish. Sprinkle with garlic salt and 1/2 of the cheese. Place caps on top of cheese and sprinkle with rest of cheese. Bake 20 to 30 minutes at 350°.
Pour pudding mix in 1 1/2-quart casserole. Stir in juice from pineapple, adding juice from oranges if necessary to make 1 cup liquid. Set fruit aside. Microwave, uncovered, for 3 to 4 minutes on High or until clear, stirring twice. Add pineapple and oranges. Refrigerate 1 hour or until ready to serve. Stir in bananas. Garnish with cherries. If it's not convenient to add bananas at a later time, substitute drained, canned pears or peaches. Add at time when pineapple is added.
Cream together cream cheese, peanut butter, milk and sugar. Fold in Cool Whip. Spoon into crust. Place in freezer. Take out a few minutes before serving.
In a large mixing bowl, combine all ingredients until mixed well. Spoon into a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 1 to 1 1/2 hours until brown. Makes 8 to 10 servings.
Combine 1 1/2 cups sugar, cornstarch and salt. Gradually stir in boiling water and cook 15 minutes, stirring constantly until mixture thickens. Mix together the slightly beaten egg yolks, lemon rind and juice. Add to sugar-water mixture and cook 2 minutes, stirring constantly. Remove from heat. Add butter when slightly cool. Turn into baked pie shell. Cover with meringue made by gradually beating 1/2 cup sugar into stiffly beaten egg whites. Bake in oven at 350° for 15 minutes or until meringue is evenly browned.
Mix well 2 minutes, then remove from mixer. Bake in 350° oven for 50 minutes.
Mix eggs and sugar, then the persimmon pulp. Alternate the flour and milk. I usually use one can of evaporated milk, diluted. It makes the pudding richer.
Preheat oven to 375 degrees. In large bowl, combine the pie crust mix, baking soda, sugars and eggs. Beat until well mixed. Stir in the pecans, coconut, and butterscotch morsels. Drop from a teaspoon onto ungreased cookie sheet, spacing the cookies 2 inches apart. Bake for 8 to 10 minutes until lightly browned. Immediately remove the cookies from the cookie sheet and cool on rack.
Boil potatoes in their skin. Cool and peel. Cut potatoes up in small cubes. In a large bowl, combine potatoes, chopped eggs, onion and pickles. Fry bacon in a frying pan. Remove bacon to cool. Pour all but 1/2 cup bacon grease from pan. Heat 1/2 cup bacon drippings, mustard and mayonnaise together in frying pan. Once bubbling, pour over potatoes and mix well. Add crumbled bacon to mixture and mix.
With electric mixer beat cream cheese. Add powdered sugar, extracts and whipping cream. Beat until smooth. Pour into pie shell and refrigerate until firm (8 to 10 hours). Garnish with strawberries.
Combine all ingredients. Flavor is best if made a day ahead. Serve with any raw vegetable. We like it as a snack.
Chill unopened can of milk about 3 or 4 hours. Dissolve jello in hot water. Chill until partially set. In a large bowl whip jello until light and fluffy. Add lemon juice and sugar. In a large bowl whip chilled milk and fold into mixture. Line bottom of a 9 x 13 inch pan with crumbs and pour mixture over them. Refrigerate. Serves 12.
Brown hamburger and onion; drain. In large pan, add spaghetti sauce, vegetables and hamburger-onion mixture. Add instant rice. Simmer until rice is done. Serve.
Saute onion in oleo. Cook broccoli for 5 minutes in boiling salt water. Drain. Add soup and rice. Add Cheez Whiz. Pour into greased casserole dish. Bake 30 minutes at 300°. Can prepare earlier, put in deep freeze and cook later.
Mix all ingredients together. Bake for about 20 minutes at 350°. Makes approximately 85 meatballs.
In a large skillet, arrange chicken in a single layer. Mix ingredients and pour over chicken. Cover tightly and simmer gently over low heat, turning several times until chicken is tender, about 40 minutes. Remove chicken and heat 1 can of bean sprouts in sauce.
Beat together the cream cheese and sugar. Add the rest of the ingredients except pie filling. Put in the pie shell. Top with cherry fruit pie filling. Refrigerate for 6 hours or more.
Place sausage on rack in baking pan. Bake at 350° for 15 minutes. Cut into 1-inch pieces; set aside in a skillet. Saute peppers in oil for 3 minutes. Place in a 3-quart casserole. Add sausage and the next 8 ingredients. Combine bread crumbs and butter; sprinkle on top of casserole. Bake, uncovered, at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Cook potatoes; mash until fluffy. Add other ingredients. Pour into a 1-quart buttered casserole dish. Bake for 20 minutes at 400°. Garnish with pecan halves.
Soak oatmeal in 2 cups boiling water. Soften yeast in 1/4 cup warm water. Add wheat germ, molasses, honey, egg and salt to oatmeal and water. Mix well. Add yeast. (Optional: Mix in 1 cup sunflower seeds.) Add rye flour and wheat flour to the mix. Add enough flour to make a kneadable dough. Knead. Let rise until double. Separate into 2 loaves. Let rise again. Bake at 450° for 15 minutes. Reduce oven to 350° for about 30 minutes.
Boil vinegar, oil, sugar, salt and pepper for 1 minute and set aside.
Preheat oven to 350°. Grease a 10-inch deep dish pie plate. Put all ingredients into a blender and blend until no streaks remain. Pour batter into the prepared pie plate and bake for 30 to 35 minutes. Turn off oven heat and allow pie to remain in oven for 1 hour before removing. Chill. Serve plain, with your favorite topping, or berries. Yield: 8 to 10 servings.
Cook sugar, cocoa and oleo to boiling; boil for 1 minute. Take off stove and add oats, peanut butter and vanilla. Stir and drop by teaspoon on wax paper.
Mix all ingredients and pour into unbaked pie shell. Bake for 45 minutes at 350°.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Add chocolate, sour cream and orange rind; mix well. Combine flour, soda and salt; add to creamed mixture. Stir in walnuts and chocolate chips.
Place eggplant in colander and sprinkle with salt. Let stand about 30 minutes to drain. Pat dry with paper towels. Place large skillet over high heat until very hot. Add oil, coating bottom evenly. Add onion, peppers, basil, garlic and rosemary. Stir-fry about 3 minutes. Add eggplant and combine to stir-fry until lightly brown (about 5 minutes). Add tomatoes and stir-fry 1 minute. Remove from heat and sprinkle with Mozzarella cheese. Turn mixture onto heated platter and serve at once. Serves 4.
Cream together shortening, sugar and brown sugar. Add rest of ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 350° for about 10 minutes.
Mix all ingredients well with hands. Form into 1 large ball or several small ones. Roll in pecans if desired. Wrap in plastic wrap. Refrigerate. Will keep at least 3 weeks.
Cook noodles according to package directions. Drain and rinse with cold water until cool. In a large bowl, combine tomatoes, broccoli, peas or carrots (or both), fat-free dressing and basil. Add cheese and noodles. Toss lightly and chill. Yields 10 side dish servings.
Juice from 1 can pineapple; cook in double boiler. Add pinch of salt and mustard. Let come to a boil. Add yolks of 4 eggs, beaten. Let cool. Stir in pint whipped cream, mix with fruit. Let stand 24 hours.
Mix together. Will be very wet. Pour in greased muffin tin. Bake at 425° for 15 minutes. Makes one dozen.
Cut each chicken breast half into three lengthwise strips. Place all ingredients in a glass bowl or large plastic bag; cover or seal. Stir or turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
Boil water and sugar until thick. Let cool. Add juices. Combine some of the juice mixture with the bananas and blend until smooth. Mix all together and freeze in Baggies.
Sift together last four ingredients. Combine together butter and 1 cup sugar. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Spread into a greased 9 x 9 x 2-inch pan. Pour brown sugar over batter. Sprinkle with nuts (chopped). Bake at 350° for 35 to 40 minutes. Serve warm with ice cream.
Beat eggs until light and foamy. Add oil, sugar, vanilla and zucchini. Mix. Add flour, salt, soda, cinnamon and baking powder. Add nuts and raisins, if desired. Pour into two 9 x 5 x 3-inch greased pans. Bake at 350° for one hour.
Brown ground beef in skillet or cook in microwave oven. Drain. Saute zucchini, onions and garlic in margarine (and oil if used). Add cooked rice, tomatoes, salt, pepper, thyme and oregano. Simmer for 30 to 45 minutes.
Preheat oven to 400°. Heat pineapple and all but 3/4 cup of juice. Use juice and cornstarch to thicken; pour into crust. Bake until brown.
Heat oven to 375°. In large bowl, cream butter and sugars until fluffy, using electric mixer. Beat in egg and vanilla. Add flour, soda and salt. Beat at low speed, scraping bowl occasionally, until well combined. Fold in chips and pecans. Spray sheets with cooking spray or grease sheets. Drop by teaspoonfuls onto sheet. Bake for 8 to 10 minutes. Cookies will be light in color, even at end of baking time. Makes about 3 dozen.
Cook broccoli and drain. Chop. Add other ingredients and mix with broccoli.	In casserole dish, bake 30 minutes at 350°. Put buttered bread, cracker crumbs or grated cheese on top.
Wash and quarter apples. Cut each quarter into 3 wedges. Arrange in a baking dish. Sprinkle sugar, salt and spices over apples. Add 1/2 cup water. Dot with butter. Bake in a microwave for 15 minutes on High, stirring once!
Melt together butter and cocoa; set aside. Blend sugar and eggs. Put in chocolate mixture, then add the rest of the ingredients and blend together. Grease and flour a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Mix water and yeast with whip. Add sugar, salt and 2 cups flour. Whip until mixed. Add egg, vegetable oil and about 3 cups flour. Stir with spoon until sticky. Knead in rest of flour. Can use same bowl. Wash bowl and oil. Put mixture into bowl and roll around in oil. Cover with Saran Wrap. Let rise twice, then shape into rolls or loaves. Let rise again. Bake at 350° the loaves 1 hour. Rolls less.
Beat egg whites stiff, gradually add sugar and vanilla, fold in crackers and nuts. Place in buttered pan (9 x 13 x 2-inch). Bake in 350° oven for 20 minutes. Cool. Spread Cool Whip over cake and sprinkle with coconut. Can be frozen. Can decorate with cherries. Keep in refrigerator.
Preheat oven to 350°. Cream margarine, oil, egg, vanilla, salt, dry milk and sugar substitute until fluffy. In separate bowl, mix flour and soda. Add dry ingredients to cream mixture. Chop chocolate bar and stir into batter. Drop batter by teaspoonfuls onto baking sheet that has been lightly sprayed with vegetable cooking spray. Bake for 12 minutes or until brown. Yield: 4 dozen cookies.
Preheat oven to 325°. Beat eggs well. Mix brown sugar with egg. Place on stove in pan of water and cook 15 minutes. Stir while it's cooking to keep from turning into sugar. Let cool. Add baking powder, vanilla, nuts and flour. Mix well. Pour into pan and bake 1/2 hour. Let cool and cut into squares. Add dates, if desired.
Combine oil, vinegar, lemon juice, garlic, sugar, salt and pepper. Bring to a boil; let cool, then place in a jar and refrigerate. Combine spinach, eggs, mushrooms, bacon and purple onion; toss. Shake dressing vigorously before pouring over salad. Add croutons, if you like.
Mix eggs, milk and salt well. Add flour (about 1 cup) to make a stiff dough. Roll out on floured surface very thin. Let stand 20 minutes. Roll loosely like cinnamon roll and cut. Put into boiling broth and cook unti just barely tender. Cover and let set a few minutes.
First Layer: Combine refried beans, bean dip, 1/4 teaspoon garlic salt, chili powder and minced onion. Mix well.
Arrange lettuce on bottom and sides of bowl. Layer chestnuts, chicken, cheese, bacon and onions. Mix together salad dressing and buttermilk dressing. Spread on top of salad mixture, sealing edges of bowl. Refrigerate at least 3 hours. Sprinkle with additional cheese and bacon if you desire.
Combine corn, pepper, pimento, celery, cucumber and onion. Set aside. Combine remaining ingredients. Stir well and pour over vegetables. Toss gently and chill 8 to 10 hours.
Mix all ingredients together. Make into rolls and wrap in plastic wrap. Store in refrigerator for 24 hours. Remove plastic wrap; place on cookie sheet. Bake for 1 hour at 300°. Store in refrigerator or freezer.
Prepare artichokes by cutting off stems even with base. Peel stems and set aside. Snap off the small lower leaves and discard. Snip off thorns. Take each artichoke and bang on edge of a counter to open leaves.
Combine butter, brown sugar and nuts into saucepan; heat until butter and sugar melt. Spread in bottom of pie shell. Bake at 450° for 5 minutes or until bubbly; cool.
Pour soda into ice ring. Freeze until firm. Dissolve sugar in water in saucepan over low heat. Remove from heat. Add grape juice and citric acids. Mix well. Chill until serving time. Unmold ice ring into punch bowl. Pour punch mixture over top. Spoon in sherbet. Serve immediately.
Cook potato until tender; slice while hot. Broil bacon until crisp; pour off fat and add water. Thicken with flour and sugar mixed together. Add onions, vinegar and seasonings; bring to a boil and mix with hot potatoes.
Stir together ingredients and put in a crockpot. Top with cheese and cook for 3 hours on low.
Mix ingredients and shape into a ball. When ready to serve, pour 1/2 cup of cocktail sauce over crab ball. Serve with crackers.
In large mixing bowl, combine cake mix, buttermilk, egg whites, egg and oil, beating until well blended. In a small bowl, combine the brown sugar, coconut and pecans together. Add to first bowl. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Let cool and frost with Cream Cheese Frosting.
Mix all ingredients except blueberries, just until moistened. Gently stir berries into mixture. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Use Pillsbury Plus yellow cake mix. Mix ingredients together. Place in fridge to cool. Frost on cool cake only.
Cream sugar and shortening. Mix other dry ingredients. Mix raisins, apples, nuts and preserves. Add to sugar alternately with flour mixture. Bake in tube pan for 1 1/2 hours at 350°.
Heat oven to 400°. Grease 10-inch pie pan. Sprinkle zucchini, tomato, onion and cheese in pan. Beat remaining ingredients until smooth. Pour over vegetables. Bake in 350° oven for 30 minutes or until knife inserted comes out clean.
Place in mixing bowl, chocolate chips, chocolate bar, Marshmallow Creme, butter and nuts. Bring evaporated milk and sugar to a boil on medium heat; boil 5 minutes. Remove from heat and pour over ingredients in bowl. Stir until chocolate melts and mixture is smooth. Pour into ungreased 9-inch square pan. Cool and cut into squares.
Boil peas, seasoning, coconut milk and bacon in a pot of the 6 cups of water.
Bake cake mix as box directs; let cool. Break cake into chunks. Put in the bottom of punch bowl. Pour pineapple, including juice, over cake.
Microwave soup, milk, noodles, peas, pimento and tuna on High 9 minutes, stirring 2 times. In small pan, heat butter; add crumbs. Sprinkle noodles with crumb mixture. Bake in oven at 400° for 25 minutes.
Beat eggs and add other ingredients, one at a time. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 400° for 6 to 8 minutes.
Grease bottom only of metal 13 x 9-inch pan. Pour pumpkin mix in. Spread dry cake mix over pumpkin evenly, then sprinkle with pecans. Pour melted butter over top. Bake at 350° for 55 minutes (check at 50 minutes).
Dissolve Jell-O in hot water. Mix remaining ingredients carefully (except sour cream). Let set and top with sour cream.
Combine milk, egg, sugar and shortening. Sift 1 cup flour, salt and baking powder. Add to egg mixture. Mix well. Pour into greased and floured 8-inch square pan. Combine brown sugar, cinnamon, 1 tablespoon flour, butter and nuts. Sprinkle over batter. Bake at 375° for 25 minutes.
Butter casserole dish. Layer the following: sliced potatoes, salt and pepper to taste, sliced carrots, peas, rice, ground beef and onion. Mix the soup and water together, and pour over. Bake without cover about 1 hour at 350°.
Blend all ingredients together and press into ungreased loaf pan. Bake at 350° for 1 hour.
In a large bowl, stir together Bisquick, cornmeal and baking powder. In a small bowl, beat together the remaining ingredients. Pour liquid ingredients into the dry ingredients and mix just until moistened. Bake in a greased 8-inch square baking pan at 400° for 25 to 30 minutes. Serve warm with honey butter.
Drain pineapple and save liquid. Add water to liquid to measure to 1 cup. Stir boiling water into gelatin in large bowl until dissolved. Stir in 1 cup reserved juice with water. Refrigerate 1 1/4 hours until slightly thickened. Stir in Cool Whip with whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold and refrigerate until firm. Unmold and serve.
In a Dutch oven or large kettle, place cranberries, water and both sugars. Heat to boiling and simmer, covered, for 5 minutes or until the berry skins pop. Drain, reserving 3 1/2 cups of the liquid. Place berries in blender or food processor and puree, then strain to remove skins. Mix with reserved liquid and place in large saucepan. Add wine, hot pepper sauce, spices and lemon peel. Simmer, covered, for 5 minutes.
Mix the flour, salt and sugar together. Beat eggs with milk; add dry ingredients. Pour on hot griddle; bake until bubbles form. Turn over and brown the other side.
Preheat oven to 350°. Lightly spray cookie sheets with nonstick cooking spray. In large bowl with electric mixer at high speed, cream margarine, sugar and Sweet 'N Low. Beat in egg and vanilla. In small bowl, stir together flour, baking powder and baking soda. Add to creamed mixture. Stir in oats, carrots and pecans.
Combine flour and spices in plastic bag or in bowl. Coat chicken in seasoned flour. Heat tablespoon oil in large nonstick skillet. Quickly add chicken. Brown over medium heat 5 to 10 minutes per side, until golden brown on all sides. Preheat oven to 350°. Remove chicken from skillet and place on a cookie sheet which has been sprayed with nonstick vegetable spray. Bake until done (approximately 30 minutes). Serves 4.