HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, brown ground beef and onion. Drain. Add water, rice, frozen vegetables, garlic powder and seasoned salt. Mix well. Bring to a boil. Reduce heat to low and simmer uncovered for 6 to 8 minutes or until rice and vegetables are tender. Stir in soup and tomato sauce. Cook 5 minutes or until thoroughly heated and of desired consistency. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.
Wash chicken pieces; pat dry. Remove skin if you wish. Melt margarine in shallow baking dish. Stir in remaining ingredients. Roll chicken in this mixture to coat both sides, then arrange meaty side up in a single layer in the same pan. Bake in moderate oven at 375° for 1 hour or until the chicken is tender and richly glazed.
Break chips and place in bottom of baking dish. Brown hamburger and onion. Combine soups, chilies and evaporated milk in pan. Heat. Layer hamburger, soup mixture and cheese in a dish. Bake at 400° until cheese melts.
Melt stick of butter in pan. Sprinkle with stuffing mix. Cover with chicken and 1 can of mushroom soup. Add another layer of stuffing mix. Cover with cream of chicken soup and 1 can of water. Cover with more stuffing mix on top. Bake at 400° until done and brown on top.
Combine all ingredients, drop by tablespoons onto hot, well-greased griddle or skillet. Brown on both sides. Makes 12.
Mix all ingredients, add oats, raisins and nuts last. Bake on greased cookie sheet in 375 F oven 8-10 minutes. Makes approx. 40 cookies.
Sift first 6 ingredients. Combine last 5 ingredients. Mix well. Use four 1 pound coffee cans. Spray inside of can liberally with cooking or baking spray (Pam). Fill cans 1/2 full only. Bake at 350° for 1 hour.
Mix in usual manner. Drop spoonfuls on cookie sheet. Bake at 300° for 20 to 30 minutes.
Mix all ingredients. Refrigerate for at least an hour before serving. But it's still good even if you can't wait that long! Serve with tortilla chips. Makes a BIG bowl of dip!
Cream the margarine, oil, sugar, eggs, vanilla and milk together. Add the remaining ingredients except the zucchini, nuts, and chocolate chips; mix together. Add zucchini; mix well. Place in a greased 9 x 13 pan. Sprinkle with chocolate chips and chopped nuts, if desired. Bake at 325° for 40-45 minutes or until toothpick comes out clean.
Unroll dough into rectangles and press into bottom and sides of 10 x 15-inch pan. Bake at 375° for 10 minutes. Combine remaining ingredients; mix well. Spread over crust and bake at 375° for 15 minutes. Let stand 5 minutes and cut. Makes 3 dozen.
Preheat oven to 375°. Combine ingredients. Form into loaf in meat loaf pan. Bake for 45 to 50 minutes. Makes 6 to 8 servings.
Mix all ingredients except cream cheese in blender. Pour over cream cheese bar. Serve with crackers.
Core large kosher dill pickles. Stuff with deviled ham mixed with enough mayonnaise for good consistency. Chill and slice.
Boil potatoes until soft, peel and rice or mash. Add fried bread, spices, eggs and flour. Mix well, you may need to use your hands. Form into balls about the size of a golf ball and roll in flour. Place on floured surface, not touching, for several hours. Drop into boiling watter, a few at a time, and cook no more than 10 minutes. Dumplings will float when done. Serve with sauerbraten and gingersnap gravy.
Preheat oven to 325°. Line cup cake pan with liners. Place vanilla wafer in each. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs, mix well. Pour over wafers, filling 3/4 full. Bake 30 minutes. Remove from pan. Cool on wire rack, chill thoroughly. Add topping. Enjoy!
Toss all ingredients together. Put into unbaked pastry shell. Do not add water as it will make its own juice. Top with second crust. Bake at 350° for 45 to 50 minutes.
Brown meat in 1 tablespoon shortening. Add onion soup mix, tomato paste and water. Cover and simmer 1 1/2 hours. Serve over noodles. (Use 6 ounces tomato paste when doubling recipe.)
Cook spaghetti according to package directions; drain. Put in refrigerator to chill. Add remaining ingredients and mix well. Chill for 2 to 4 hours before serving. Amount of ingredients varies according to number of people to feed.
Add melted butter into sugar and beat. Add eggs into mixture and beat until foamy. Add flour, salt and soda. Mix well. Add drained pineapple and nuts. Pour into a greased 10 1/2 x 15 x 2-inch pan. Bake at 350° for 35 minutes. When done, sprinkle with 10xxx sugar.
Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of the liquid has evaporated. Brush 1 side of tortillas with butter. Spoon 1/3 cup chicken mixture onto center of unbuttered sides, top with 2 tablespoons cheese. Fold 2 sides over filling; fold sides down. Place seam sides down. Bake in preheated oven at 475° about 13 minutes until brown. Top with guacamole and picante sauce to serve. Makes 4 servings.
Combine flour, sugar, pineapple juice, egg and vinegar in small pan; cook until thickened and cool. Fold Cool Whip, apples, pineapple and 2/3 cup nuts into the cooled mixture. Spread remaining nuts on top.
In a heavy saucepan or skillet, saut the onions and garlic in the oil over medium heat. Add the chopped celery and peppers to the pan and continue to saut for 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey and mustard and simmer for 5 more minutes. Add the beans. Cover. Stir occasionally until thoroughly heated. Serve topped with chopped scallions and/or grated Cheddar cheese.
Mix all ingredients together. Pour into large baked pie shell. Cook for 1 hour at 300°.
Cream shortening; add sugar, then molasses. Finally, add the boiling water. Add sifted dry ingredients, stirring all well after each addition. Add the well beaten eggs. Bake at 350° for 30 to 35 minutes. (This recipe is over 150 years old. Given by Mrs. Reaford McCarter.)
If using sea scallops, cut into 2 or 3 pieces. In saucepan, combine scallops with wine, water, herbs and peppercorns. Simmer 2 to 3 minutes. Strain, reserving liquid (about 1 1/2 cups).
In an 8-inch round microproof casserole dish, combine steak and broth. Use Cook cycle and cook 13 minutes in microwave or until steak is tender. Add green peppers; cover with plastic wrap. Use Cook cycle and cook 5 minutes. Combine water, cornstarch and steak sauce; stir to dissolve cornstarch. Add to steak and peppers. Arrange tomato wedges on top. Use Cook cycle and cook 2 minutes.
Wash and skin chicken pieces. Pat dry. Season well. Let stand for several hours in refrigerator.
Cut bread in two lengthwise. Brush with melted butter. Sprinkle with garlic salt and onion salt. Add tomatoes and sprinkle with salt, pepper, oregano and cover with grated cheese. Sprinkle with parsley and add pepperoni slices if you wish. Bake at 350° until cheese is melted. Delicious!
Blend all ingredients in a blender. Pour into a large (10-inch) greased pie pan. Bake 1 hour at 350° or until set. Serves 8.
Cut crusts off bread. Butter slices and line large cookie sheet. Spoon mixture over 1 bread layer. Cover with another bread layer. Top with mixture of sour cream and creamed chicken soup. Sprinkle with paprika. Bake 30 minutes in 350° oven which was preheated. Serves 6.
Tear off 2 large squares of aluminum foil. Bake 2 patties of the ground beef and place each in the middle of the foil squares. Place cheese on hamburger patties, then potatoes, carrots and onions.
Brown ground beef in skillet and pour off drippings. Combine flour, chili powder, salt, cumin, oregano and garlic powder. Sprinkle over meat. Add tomato sauce, chilies and water. Stir to combine. Place 2 tablespoons of meat mixture across center of each crepe. Overlap opposite sides on top to enclose filling. Place in 11 X 7 baking dish. When all crepes are filled, place remaining meat mixture on top. Cover tightly with foil and bake at 375 degrees for 15 minutes Remove cover, sprinkle with cheese. Bake ten minutes more or until cheese is melted. Makes 4 servings of 2 crepes each.
Spread out rolls on cookie sheet or pizza pan. Bake at 350° for 10 minutes. Cool crust. Mix together cream cheese, mayonnaise and dry dressing mix. Spread over baked rolls. Spread vegetables over top and chill.
Preheat oven to 375°. In medium bowl, combine margarine, flour and spices. Dip chicken in margarine mixture. Roll in cereal to coat. Place on rack in shallow baking pan. Bake 55 to 60 minutes or until golden brown. Makes 6 servings.
Press pecan pieces into bottom of thawed pie shells and bake at 350° until brown; cool. Mix cream cheese, egg and sugar until smooth; spread on bottom of pie shells. Top with berry filling. Top with Cool Whip.
In a bowl, stir together the biscuit mix, Parmesan cheese and pepper. Stir in beaten eggs. Fold in zucchini. In a large, heavy skillet, melt butter. Use 2 tablespoons of mixture for each fritter. Cook until brown on each side.
Mix all ingredients except butter. Melt butter in skillet. Pour mixture into skillet. Bake at 350° approximately 45 minutes. Let cool 10 minutes before cutting.
Add tea bags to boiling water; let steep 5 minutes. Add remaining ingredients. Freeze.
Heat oven to 375°. Spray cookie sheets with no-stick cooking spray. In small mixer bowl combine sugar, lemon juice, eggs, egg white, lemon peel and vanilla. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). By hand, stir in all remaining ingredients except 1 tablespoon flour. Sprinkle large piece of aluminum foil with 1 tablespoon flour. With floured hands, shape dough into 2 (12 x 2-inch) logs on prepared foil. Place logs on prepared cookie sheets 4 inches apart. Flatten logs slightly. Bake 20 to 30 minutes or until lightly browned and firm to the touch. Cool on wire cooling rack about 10 minutes.
Cook macaroni as directed. Stir in sliced frankfurters and onion. Pour into buttered 10 x 6-inch baking dish. Arrange tomato slices on top with cornflake crumbs. Bake in a 350° oven for 25 minutes.
Combine all ingredients and pour into pie crust. Refrigerate and let chill 1 hour.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening. Add yeast to buttermilk and stir into other ingredients. Knead lightly. This keeps well for 3 or 4 days in refrigerator. Roll out, cut and bake in hot oven at 450° until desired brownness.
Sift together flour, soda and salt. Cream butter (half shortening may be used) and add gradually sugar and brown sugar, creaming well. Blend in eggs, water and vanilla. Beat well. Add dry ingredients and mix thoroughly. Cover and refrigerate at least 2 hours.
Place layer of potatoes, onions and green beans. Pour can of mushroom soup over mixture. Cook at 375° for 45 minutes. Remove from oven. Place hamburger on top. Place into oven. Cook 15 to 20 minutes until done.
Heat oven to 350°. Cook bacon to crisp; drain. Crumble bacon. In a 1-quart casserole, combine bacon, pork and beans, onion, ketchup, molasses, brown sugar, mustard and Worcestershire. Bake, uncovered, 30 to 35 minutes or until thickened and bubbly, stirring every 15 minutes. Makes about 4 servings.
Brown crumbled beef and onion together and drain. Place in two 9-inch pie plates. Top with macaroni, then 1 1/2 cans tomato sauce, water and seasonings. Toss. Top with cheese and toppings. Pour on rest of sauce. Bake for 15 minutes at 375°. Makes 6 to 8 servings.
Beat oil and sugars well, then add eggs, one at a time, beating well after each addition. Whisk flour with baking powder, baking soda, salt and cinnamon, then blend gradually into sugar mixture. Stir in carrots, zest and extract. Divide batter among three 9-inch greased and floured cake pans. Bake in center of preheated 325° oven for 35 minutes or until wooden pick comes out clean. Cool 10 minutes, then turn out of pans and cool on racks. Frost with Creamy Orange Frosting.
Layer the preceding ingredients in the order in which they are given. Top with chopped onions, tomatoes and black olives.
Shred the first 3 ingredients and mix with the celery seed, sugar, salt and pepper. Add this to raw vegetables. Mix together the remaining ingredients. Mix all this together. It tastes better when made a few hours or more before eating.
Mix cake as directed. Grease and flour 9 x 15 x 1/2-inch cookie sheet. Pour 1/3 of cake mix in pan and bake 10 to 12 minutes, until done. Cool in pan (10 minutes), then turn onto a dish towel, covered with powdered sugar. Cover cake bottom with powdered sugar, then roll up with towel until completely cool. Do the same with remaining 2 cakes. Unroll and spread Cool Whip on cake and re-roll. Place on serving pan and frost with icing. Freeze until ready to eat. Slice and serve.
Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over medium heat 9 to 10 minutes to 238° or soft ball stage. Remove from heat and allow to stand until lukewarm, 110°, about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. (Requires very little beating). Quickly stir in nuts and cherries and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 pounds. Size and shape of pan determines the thickness.
Mix together garlic, ginger, 1/2 cup vinegar and tomatoes. Blend on high speed until smooth. Put all the blended ingredients in a pan and cook over medium heat. Add sugar, pepper and cumin powder. Bring to a boil and then lower the heat.
Separate the yolks and whites of the eggs. Beat yolks until creamy. Add sugar, raisins, sour cream and cloves; place in double boiler and cook until thick and creamy. Place in baked pie crust; set in oven a few minutes. Remove from oven; cover with a meringue.
In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand.
Drain fruit and reserve 2 cups liquid. Mix liquid with pudding and cook over low heat till thickened. Pour over drained fruit. Garnish with cherries. Chill.
Mix in large paper bag. Store in tightly covered container. Use 1/3 cup mix to 1 cup hot water.
Combine horseradish sauce, tomato and bacon. Place a grilled burger on each muffin half. Spoon an equal amount of horseradish sauce mixture over each patty. Cover with remaining muffin half. Makes 4 servings.
Dissolve 1 package of lemon gelatin into 1 cup boiling water. Add 1/3 cup honey, juice and grated rind of 2 lemons. Stir for one minute and let cool until it begins to set.
Chop cranberries (blender). Mix sugar and allow to drain overnight. Mix cranberries with pineapple. Add red grapes and nuts. Blend in Cool Whip. Store in refrigerator.
Place chicken between 2 pieces of plastic wrap and pound chicken to 1/4 inch thickness. Place ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese, if necessary secure with wooden toothpick. In a 10-inch skillet over medium heat, heat oil and cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, onions and thyme. Reduce heat to low, cover and simmer 10 minutes or until chicken is fork-tender. Garnish with parsley
Dissolve yeast in the warm milk and water. Add sugar, shortening, salt and eggs. Add 5 cups flour, mixing thoroughly. Place in warm place to rise 1 to 1 1/2 hours. Punch down dough and place on a floured board. Roll out; cut in the size you like. Dip rolls in the melted oleo, fold rolls over and place in bread pan. Let rise again for 1 hour. Bake at 350° until brown.
Place egg, garlic powder, salt and 1/4 teaspoon pepper in a bowl and beat well. Add beef and bread crumbs; mix thoroughly. Roll 2 tablespoons beef mixture around a cheese cube for each hamburger ball. Heat oil in 4-quart saucepan; brown half the meatballs at a time in saucepan. Remove meatballs; set aside. Saute onions in pan drippings until golden brown. Add tomato juice, bring to a boil. Add uncooked noodles so that liquid continues to boil. Stir in meatballs and remaining pepper; cover. Simmer for 10 minutes. Serve immediately.
Sift together flour, salt, baking powder, cinnamon and nutmeg. Set aside for later. Beat eggs until frothy. Add canola or olive oil, applesauce, sugar, vanilla extract, zucchini and chopped walnuts or pecans. Combine wet and dry ingredients. Grease and flour a medium and a small loaf pan. Put 2/3 batter in medium pan and 1/3 of it in small pan. Bake at 350° for 1 hour. Cool bread in pans lying on their sides for 10 minutes (on a rack). Then turn over and slide bread out. Slice and enjoy.
In saucepan, cook onion in butter until tender. Add remaining ingredients. Heat, stirring occasionally. Makes about 1 1/2 cups. Serve over cooked vegetables.
Put in pan in order given. Bake at 350° for about 1 hour.
Dissolve 1 package of lime jello in 1 cup water. Add vinegar; let cool. Add cucumber, onion, celery and pepper. Stir in cream cheese until fairly well dissolved. Place in individual molds; serve on a lettuce leaf with mayonnaise.
Combine all ingredients. Simmer. Heat thoroughly to blend flavors. Makes approximately 1 cup of sauce.
Mix all ingredients well. Pour into lined muffin tins and bake at 425° for about 12 minutes. Makes 24 muffins.
Clean green pepper, onion and celery. Dice into medium size pieces. Melt 1 stick oleo; saute green pepper, onion and celery at slow heat. Put 6 chops in frying pan; bring to boil. Turn over; bring to boil. Open tomato soup and tomato paste. Empty into large enough container with added water (when thickened, add more water). Put on slow heat, checking on sauteed veggies. Empty water from pork chops; add 1 stick oleo. Melt and fry slowly. Increase heat on tomato soup and paste and sauteed pepper, onion and celery.
Cream shortening. Add sugar gradually and cream thoroughly. Add remaining ingredients and blend. Shape in 1-inch balls. Bake in 400° oven for 15 minutes. While still warm, roll in confectioners sugar.
Grate potatoes; add remaining ingredients. Bake in well-greased casserole at 350° for 45 to 50 minutes until well browned.
Grease and lightly flour three 9 x 1 1/2-inch round baking pans. Set aside. Separate eggs into two small mixer bowls. Beat egg whites until stiff peaks form; set aside. Beat egg yolks; set aside. In large mixer bowl, cream butter and sugar. Add blackberry jam and beat well. Beat in egg yolks. Stir together flour, soda, cinnamon and nutmeg. Add dry ingredients to creamed mixture alternately with buttermilk, beating after each addition. Stir in raisins. Gently fold in stiff-beaten egg whites. Pour into prepared pans. Bake 30 to 35 minutes at 350° or until wooden pick inserted in center comes out clean. Cool cake in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.	Fill and frost top with cream or fudge frosting. Makes 12 servings.
Boil chicken breasts for 20 minutes. Let cool and remove meat from bones, using your fingers. Chop celery sticks into small pieces. Chop green peppers into small pieces. Stir-fry chicken pieces, celery and green pepper in a little vegetable oil until soft. Add the cans of soup to the veggies and chicken. Stir and simmer for a bit. Serve over white rice.
Beat eggs well. Add buttermilk and vanilla. Combine sugar and flour. Add to egg mixture. Add melted butter and mix well. Pour into unbaked pie shell. Bake at 350° until set (about 30 minutes).
Drain juice off of fruits. Place fruits into bowl with coconut and marshmallows. Pour in sour cream; mix thoroughly. Put in mold; chill overnight.
Cream together first 3 ingredients. Beat eggs. Add all other ingredients. Bake at 350° for 10 to 12 minutes.
Cut bottom off of apples and core. Stuff the center of apples with raisins. Mix melted butter with cinnamon and brown sugar. Pour into holes. Bake at 350° in a baking dish sprayed with Pam.
Bring to a boil the water, bouillon cubes and ground round; simmer for 15 minutes. Remove from heat and chill well so you can skim off all the fat, then return to the stove. Add all but the green beans and simmer for 1 hour. Just before serving, add the beans, undrained if you like, and heat through.
Cook vermicelli 6 to 8 minutes. Drain; do not rinse. Mix ReaLemon and oil with vermicelli. Toss and cover. Refrigerate overnight. Dice olives, peppers, celery and onions real fine; add pimentos. Mix with garlic salt and Accent. Cover and refrigerate in separate bowl overnight. Next day, mix vermicelli and veggies with Miracle Whip, salt and pepper.
Mix Eagle Brand milk and lemonade together; fold in Dream Whip. Pour in pie crust and refrigerate for 2 or 3 hours.
Thaw 1 loaf of dough according to package. Sprinkle area with flour and roll out to large square; divide in two. Layer slices of pepperoni, then cheese on dough. Roll up and fold down ends under. Place rolls on cookie sheets and cut 2 slits in top. Bake at 350° for 20 minutes.
In glass compote or serving dish, arrange alternate layers of orange slices, dates and coconut; chill. Combine sour cream, sugar and 1 teaspoon orange peel; chill. Serve over fruit, sprinkled with remaining orange peel. Makes 6 to 8 servings.
Combine first 4 ingredients in medium saucepan; cover and cook until onions are tender. Add soup, milk and parsley. Stir well to combine. Add chicken and simmer 10 minutes. Reduce heat to low. Stir in yogurt. Cook, stirring gently, until thoroughly heated. May be served over cooked rice. If so, add rice calorie count to dish. Serves 8 (1/2 cup) servings.
In a skillet in hot butter, cook 1/2 chicken until browned, stirring often. Remove; set aside. Cook remaining chicken.
In a large pot melt margarine and marshmallows over low heat. Add Rice Krispies, nuts and raisins; mix well. Press into an 8 x 12-inch greased pan. Let cool. Cut into squares.
In a large mixing bowl beat cream cheese until fluffy. Beat in milk and peanut butter. Stir in vanilla and lemon. Fold in Cool Whip. Pour into the two crusts. Refrigerate for 4 hours or until set.
Saute ground beef and onion until brown. Add tomato paste, tomato sauce, water and spaghetti mix; mix well. Combine cottage cheese and cream cheese. Prepare noodles according to package directions; drain. Layer 1/3 of the noodles in bottom of baking dish. Add 1/3 of meat mixture. Top with 1/3 cheese mixture. Repeat layers twice, ending with cheese mixture. Bake in preheated oven at 350° for about 20 minutes.
Heat oven to 350°. Grease and flour 9 x 13-inch pan or 2 round pans. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping constantly. Add egg whites; beat on high, scraping occasionally. Bake until wooden pick inserted in center comes out clean in 9 x 13-inch pan; bake 35 to 40 minutes; in round pans bake 30 to 35 minutes. Cool and frost.
Mix cocoa and sugar. Add milk and syrup and put on heat. Bring to a boil. When it forms a soft ball in cold water, remove from heat and add butter and flavoring; beat until thickens. Pour into buttered pan.
Cut ends off bread and hollow out center with knife, saving the crumbs. Brown hamburger with onion soup mix and any other spices you like. Drain the grease and pour meat into big mixing bowl. After meat cools, add cheeses and bread crumbs from center torn into small pieces. Put mixture inside opening of loaf. Pack the burger in tight. Turn the loaf over and pack from other end also. The bread should be about to burst when you are done. Put ends of bread back on and wrap in aluminum foil. Bake at 350° for 20 minutes to a half hour depending on thickness.
Put half can Hormel chili in an 8-inch square glass dish. Slice cream cheese over chili. Put remaining chili over cream cheese. Put shredded cheese on top. Place in microwave 5 to 10 minutes until cheese melts.
Melt shortening in saucepan over low heat. Cool. Add sugar, molasses and egg. Beat well. Sift together flour, soda, spices and salt. Add to first mixture. Mix well. Chill overnight. Form into one-inch balls. Roll in sugar. Place 2 or 2 1/2-inches apart on cookie sheet. Bake at 350° for 5 to 8 minutes.