HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute meat and onion until meat is no longer pink. Leave meat chunky. Drain off fat. Add Chef Boyardee sauce, tomato paste and enough water for desired thickness (2 or 3 cups water), stirring constantly. Season to taste with remaining ingredients and simmer 15 minutes.
Pulp grapes. Cook pulp until it can be put through a sieve. Add grape skins and sugar. Heat; add cornstarch (dissolved in hot water). Have crusts and hot oven ready. Bake until crust is done.
Mix oil and sugars. Add egg and vanilla. Add flour with soda and salt, corn flakes and oatmeal. Drop by teaspoon on cookie sheet. Bake 10 minutes in a 350° oven.
Butter casserole. Layer saltines (crushed), asparagus, boiled eggs (sliced), cheese and mushroom soup. Put crushed crackers on top. Dot with butter. Bake at 350° for 30 minutes.
Put rice in greased casserole dish; add water and Lipton soup mix. Place chicken on top. Then pour cream of mushroom soup over it; bake 2 hours at 250°, covered. Check to make sure soup is over chicken. May baste with soup if necessary.
Combine milk, eggs and seasonings. Toss cheese with flour. Add cheese with spinach. Mix well. Pour into unbaked pie shell at 350° for 1 hour.
Combine lemonade and limeade together with water and add sherbet until creamy. Then add seltzer and vodka to taste.
Mix first 5 ingredients well. Then use spatula (not mixer). Blend in coconut and chocolate chips. Pour into pie shell and bake at 350° for 25 minutes.
Put pie filling in pan. Mix flour and butter; add sugars and cinnamon. Sprinkle over cherries. Bake 30 minutes. Serve with whipped cream or ice cream.
Cream together margarine or butter, sugar, vanilla and brown sugar. Stir in eggs. Sift together flour, salt, baking powder and soda and add to the sugar mixture. Combine the cornflakes, pecans, oats, coconut and chocolate chips and stir into the sugar mixture.
Blend first 6 ingredients with fingers. Shape into rolls about 1/4-inch thick and 6-inches long. Arrange on ungreased baking sheets, curving slightly. Bake in 350° oven for 10 to 12 minutes. Cool on baking sheet; remove carefully. Frost bottoms with Ghostly Glaze, reserving 1/4 cup frosting. Add cocoa to reserved frosting. Use in cake decorator with plain tube to make faces. Makes about 20.
Cook diced squash until tender. Drain. Add butter and mash. Add other	ingredients. Bake for 40 minutes in a 350° oven.
Mix all ingredients together in casserole dish. Crush Ritz crackers and mix with about 3 tablespoons melted margarine and put on and bake at 425° for 15 minutes.
Soften cream cheese. Add parsley, onion, flaked tuna, chili sauce and pepper sauce. Add extra chili or pepper sauce as desired. Chill 3 hours and serve with crackers.
Combine cream cheese, sugar, strawberry juice and lemon juice. Mix until well blended, add strawberries and mix well. Then fold in Cool Whip. Spoon over chocolate pie crumbs, chill overnight or freeze. Take out about 10 minutes before serving.
Bake angel food cake as directed on package and cool. Place on serving plate. Cut a one inch layer from the top and set aside. Cut around cake 1	inch from outer edge to 1 inch from bottom (making a ditch in the center of the cake all the away around). Remove cake from inside.	Set aside. Mix jello with boiling water. Put strawberries in the hot jello mixture. Place cake center pieces in jello. Put	hot jello, strawberry-cake mixture back into cake	ditch.	Place the 1-inch layer from the top of cake back on top of cake. Top with Cool Whip and sliced strawberries.
Preheat oven to 375°. Cream together shortening and sugars until creamy. Beat in egg, peanut butter, salt, soda and vanilla. Gradually add flour. Use greater amount of flour if your peanut butter is heavy in oil.
Peel and slice potatoes and add onions. Simmer in very little water for 10 minutes. Drain. Combine cheese and undiluted soup. Mix thoroughly, using blender, if possible. Alternate layers of potatoes and cheese mixture in greased casserole. Bake uncovered at 350° for about 45 minutes or until potatoes are tender.
Rinse mushrooms and pat dry. Remove stems and chop (about 1 cup); set aside. Melt butter in large skillet. Use about 3 tablespoons of melted butter to brush on mushroom caps. Place caps in a shallow pan. To butter remaining in skillet, add garlic and reserved chopped mushroom stems; saute 2 minutes. Add clams, bread crumbs, nuts, parsley, salt and pepper; mix well. Spoon stuffing into mushroom caps, piling high. Bake at 350° about 12 minutes, or until hot.
Cream sugar and butter. Add eggs, one at a time. Add dry ingredients. Fold in coconut. Pour into a greased and floured tube pan. Bake at 300° for approximately 1 hour.
Drain tuna and set aside. Cook macaroni and cheese as directed. Add 1/4 cup extra milk. Add 1 tablespoon extra butter or margarine. Put in a casserole dish and add tuna. Mix well. Top with crushed crackers. Bake at 350° until crackers are brown.
Dissolve jello in hot water. Cool, then add other ingredients. Mix well and chill.
In a large saucepan, mix sugar, flour, cocoa and salt together. Gradually add milk. Beat the egg yolks and pour into mixture. Cook over medium-high heat until mixture comes to a full boil. Stir constantly to prevent sticking. Remove from heat and add vanilla and butter. Stir until butter is melted. Pour into pie crusts and top with meringue. Makes two pies.
Simmer spareribs in enough water to cover, plus 2 teaspoons salt for 1/2 hour. Mix remaining ingredients and cook over low heat for 5 to 7 minutes. Drain ribs and place in shallow baking pan. Pour sauce over ribs and bake in 400° oven for 45 minutes or until tender, basting every 10 minutes with sauce. Makes 4 to 6 servings.
Preheat oven to 350°. Rub pork with liquid smoke and salt. Wrap pork with the foil, sealing completely. Place in roasting pan and bake for 5 hours. After baking, shred meat using 2 forks or fingers. Excellent with rice and Aloha Sweet Potatoes. Serves 6 to 8.
Beat sugar, flour, baking powder, salt, egg and vanilla until smooth. Stir in apple and nuts. Pour into greased 9-inch pie plate. Bake at 350° for approximately 30 minutes. Serve warm or cold with whipping cream or ice cream. Yields 4 to 6 servings.
Brown hamburger and sausage together. Add garlic, oregano, tomatoes and paste; simmer for 30 minutes. Cook noodles for 10 to 15 minutes; drain. Mix cottage cheese, Parmesan cheese, eggs, salt and pepper together. Place alternating layers in a 9 x 13-inch pan or larger. Begin with 1/2 of noodles on the bottom. Add 1/2 the cheese mixture, then 1/2 Mozzarella cheese and end with 1/2 meat sauce. Repeat all layers. Bake at 375° for 30 minutes. Let stand for 10 minutes before cutting.
Reserve 1/4 cup crumbs. Combine remaining crumbs, marshmallows, dates and walnuts. Moisten with cream and blend thoroughly. Form into a roll 2 1/2 to 3 inches in diameter. Roll in remaining crumbs. Wrap in Saran Wrap and chill 8 hours or overnight. Slice and serve.
Mix flour, baking powder and salt in small bowl. Cream together shortening and sugar until light and fluffy. Add eggs; mix well. Add vanilla and milk; mix well. Gradually add flour, stirring as you add. Pour into 8-inch greased and floured baking pans. Bake at 350° or until toothpick inserted comes out clean. Top with your favorite icing.
Cream butter, add white and brown sugars and cream well. Add eggs and blend well. Dissolve soda in hot water and add to mixture. Sift flour and salt and add, then add vanilla and nutmeats. Remove from mixer and add chocolate chips. Chill dough before baking. Drop a level No. 40 disher scoop or by teaspoon on greased cookie sheet and bake 10 minutes at 360°.
Combine and mix all ingredients into a mixing bowl. Butter and flour a Bundt cake pan, then pour in the mixed ingredients. Bake in 350° oven for 40 to 45 minutes.
Mix flour, butter and pecans together. Press into an 8 x 12-inch pan. Bake at 350° for 15 minutes or until light brown. Cool for 30 minutes. Spread the softened cream cheese, powdered sugar and 8 ounces of the Cool Whip after it is all mixed together. Spread the pudding on. Apply the other 8 ounces of Cool Whip. You may sprinkle more pecans on the top, if you wish.
Cook spinach and drain well. Combine all ingredients and roll into balls, using 1 teaspoon mixture for each. Bake in preheated oven at 350° for 20 minutes on a greased cookie sheet. Serve hot.
Place shrimp in a glass/ceramic bowl. Add olive oil, basil and pepper. Marinate 30 to 45 minutes. Heat wine, prick sausages and poach 3 minutes. Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side. Place on Red, Red Rice. Serves 4.
Grease a 13 x 9 x 2-inch baking dish. Tear up bread and place in dish. Brown and drain meat, then spoon over bread. Sprinkle with cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake in 350° oven for 35 to 40 minutes. May be assembled the night before. Keep covered in the refrigerator until ready to bake.
In a large saucepan or Dutch oven, brown ground beef; drain. Add onion and cook until tender. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until veggies are tender, about 45 to 60 minutes. Yields 8 to 10 servings or 2 1/2 quarts.
In saucepan, combine cranberries, water and sugar. Cook until done. Add salt and jello. Stir until dissolved. Refrigerate until cool. Add celery, apples and walnuts. Mix all ingredients together and pour in mold to jell.
Mix together. Drop by tablespoon about 1 inch apart on well-greased baking sheet. Bake in 350° oven for about 8 to 10 minutes. Remove from sheet immediately.
Shred cabbage and place in greased 9 x 13-inch baking dish. Brown hamburger with onion. Stir in rice. Place meat/rice mixture on cabbage. Mix tomato soup and water. Add bouillon and pour over mixture in baking dish. Cover with foil and bake at 350° for 1 1/4 hours.
Roll steak in flour. Sear in hot grease on both sides. Place in baking dish. Pour soup and 1 can of water over steak. Bake at 400° for 45 minutes. Good over rice or mashed potatoes.
Boil sugar and Karo for 2 or 3 minutes. Beat eggs lightly. Pour hot mix over eggs slowly. Add butter, vanilla and pecans. Pour in pie shell and bake at 350° for 45 minutes.
Mix all ingredients, adding pecans last. Pour into pie shell. Bake at 400° for 15 minutes, then reduce heat to 350° and bake 35 minutes or until set, when silver knife inserted comes out clean.
Preheat oven to 350. Combine apples and sugar; set aside. In large bowl mix eggs, oil and vanilla; beat one minute at medium speed. Add combined dry ingredients with apple mixture. Stir in walnuts. Bake in a greased and floured 13 x 9 x 2-inch pan for 45 to 50 minutes until cake tests done with a toothpick. Do not underbake. If desired, drizzle top of cooled cake with lemon glaze.
Preheat oven to 375°. Combine ingredients. Shape into 1 or 2 loaves. Top with bread crumbs and butter. Bake for 45 to 50 minutes.
Combine all ingredients except pie shell. Mix well. Spoon into the pie shell. Chill before serving. Yields 6 servings. You may omit pie shell and serve on a lettuce leaf.
Combine the soup and soup mix. Add the beef cubes, potatoes, carrots and onion. Cook on low in crock-pot all day. Stir once.
Combine all ingredients in a large container. Serve with Good Seasons fat-free Italian salad dressing.
Prick crust and bake at 350° for a few minutes. Mix all ingredients except egg whites and pour into crust. Bake at 350° until pie barely moves when jiggled. Beat egg whites until stiff, top pie with meringue and bake until brown. (Total baking time for pie about 40 minutes.)
Mix and place in a covered dish. Cook at 350° for 3 hours. Excellent over rice or egg noodles.
Mix butter, brown sugar and flour; press in 8 x 8-inch pan and bake 10 minutes in a 350° oven. While this is baking, beat eggs, salt and flour. Add vanilla, nuts, coconut, brown sugar and baking powder; mix well. Spread over first mixture and bake 15 minutes longer. Cut in squares when cooled.
Mix well in blender for a smoother mixture. Seal in an airtight container. To serve, heat water or milk. Place several heaping spoonfuls in cup, fill with hot liquid and mix well.
Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve.	Heat 1-inch salted water (1 teaspoon salt to 1 cup water), to boiling. Add potatoes. Heat to boiling again. Reduce heat, cover and cook until tender for 20 - 25 minutes. Drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half and half, chilies, 1/4 teaspoon salt, and the turmeric over low heat. Stir frequently until mixture is smooth (about 10 - 12 minutes). Arrange potatoes on lettuce leaves. Spoon cream cheese over potatoes. Drain onion, arrange on cheese and potatoes. Garnish with olives and eggs.
Combine sour cream with green and red peppers. Season the rice with salt and pepper. In a buttered shallow 1 1/2-quart casserole, arrange layers of rice, sour cream mixture and cheese (shredded), ending with rice as top layer. Sprinkle with reserved cheese which is shredded. Bake, uncovered, at 350° for about 30 minutes or until lightly browned. Makes 6 to 8 servings.
Peel a good sized cucumber (enough for two or three). Cut crosswise in middle, scoop out all seeds and let stand for a few minutes in vinegar diluted with water.
Cook and drain spinach. Mix with sour cream and soup mix. Pour into greased casserole. Sprinkle Pepperidge Farm stuffing mix on top. Bake at 350° for 30 to 45 minutes.
Combine first 4 ingredients. Blend next 3 and stir into tuna mixture. Form 4 patties. Fry in lightly oiled skillet over medium heat about 5 minutes or until browned. Serve on buns (toasted) with lettuce and tomato.
In saucepan, combine soup and the milk or cream. Stir in chicken, potatoes, onions, pepper and seasonings. Heat until sauce begins to simmer, stirring occasionally. Empty into a 2-quart casserole or baking dish. Top with biscuits. Bake in preheated 400° oven for 15 or 20 minutes or until biscuits are brown.
Place chicken breast halves between sheets of waxed paper and pound slightly with mallet. Combine all dry ingredients, herbs, salt, pepper and 1/2 tablespoon of lemon zest with the flour. Dredge chicken breasts, one at a time, in flour. Shake off excess. Heat oil in skillet over medium heat. Add chicken breasts without crowding; brown on each side about 4 minutes or until lightly browned. Remove from skillet; drain all oil from skillet. Add about 3 tablespoons of flour and brown. Add chicken, broth and 1/2 tablespoon of zest, along with lemon juice. Simmer for 10 minutes or until tender. Makes 4 servings.
Preheat oven to 400°. Melt margarine in pan. Mix all remaining ingredients together. Put batter over melted butter but do not mix. In center put 1 can of any kind of fruit pie filling. Bake 25 minutes.
Cover beans, onions, potatoes, salt and vinegar with water. Cook until tender, then drain off half the water. Add 1 quart sour cream, dill and eggs and simmer about 5 minutes. Stir so egg whites and yolks break up and mix with beans. Simmer until eggs finish cooking or cooked fully. Take out dill and serve.
Cook chicken until tender. Chunk or shred chicken. Add water chestnuts, onion and dill weed. Stir in sour cream and mayonnaise. If it is not moist enough, add more mayonnaise. Light sour cream and mayonnaise may be substituted.
Slice bananas into crust. Gradually add 1/2 cup milk to soften cream cheese, mixing until well blended. Add pudding mix and remaining milk. Beat slowly 1 minute. Pour into crust and chill.
Combine melon cubes, buttermilk or yogurt, honey, lemon juice and peel in blender and mix well. Pour into chilled glass. Garnish with skewered melon. Makes 1 1/4 cups.
Prepare spaghetti and sauce as directed on package. Combine spaghetti, 1 cup sauce and the Parmesan cheese. Place in 8-inch square baking dish. Combine meat, green pepper, mushrooms, egg, onion and seasonings; mix lightly. Spread on spaghetti. Bake at 350° for 45 minutes. Top with Mozzarella cheese in lattice design. Cut into squares. Makes 6 servings.
Mix flour and salt. Blend in Mazola oil thoroughly with fork. Sprinkle all of water over mixture; mix well. Press dough firmly into ball with hands. If too dry, add 1 to 2 tablespoons more Mazola oil. Flatten ball slightly and roll into 12-inch circle between 2 pieces of wax paper. Wipe table with damp cloth to keep from slipping. Peel off top paper; place pastry in pie plate and prick well. Bake 12 to 15 minutes in 450° oven.
In a saucepan, cook onion and 4 tablespoons butter until tender; stir in flour and water mixture. Add Cheez Whiz and heat until melted. Place broccoli in large bowl; add cheese mixture; fold in eggs. Pour into buttered 1 1/2 to 2-quart casserole dish; cover with bread crumbs; dot with remaining butter. Bake at 325° for 30 to 45 minutes.
Mix flour, baking powder and sugar well. In separate bowl mix melted margarine, eggs, vanilla-butternut and milk. Mix wet and dry ingredients. Flour freezer paper and pat out dough. Use cookie cutter. Heat oven to 350°. Cook about 20 minutes on floured pan. Cool on towel. Put in plastic bags.
Preheat oven to 325°. Grease and flour a 9-inch spring-form pan. Cream sugar and cream cheese. Add eggs, one at a time; beat. Add remaining ingredients; beat for 15 minutes with mixer. Pour batter into prepared pans. Bake for 1 hour. Do not open oven door. Turn oven off; leave cake in oven for an additional hour. Refrigerate cake in pan for at least 10 hours.
Combine flour, salt and pepper; toss with chicken pieces. Brown chicken on both sides in butter. Add remaining ingredients. Cover and simmer 10 minutes or until tender.
Brown meat. Drain. Add soups as they are, no seasonings. Add cheese. Simmer until cheese melts. Eat right away or put on buns and wrap in foil and freeze. Take out of freezer 15 minutes before putting in the oven. Heat in oven 30 minutes at 325°. Makes 24 small buns. May take less time to heat in oven.
Melt butter in skillet. Add onion and mushrooms. Saute for about 5 minutes. Add bread stuffing, cream, basil, poultry seasoning and spinach. Stir together lightly. Let cool. Stuff the bird. Ingredients may be increased to accomodate a larger bird.
Combine sugar and fruit in a large saucepan. Cook over medium heat for 15 minutes, or just until fruit is tender. Drain; reserve 1 cup liquid. Line a 4 or 5-cup bowl with 3 bread slices, cutting and arranging slices to fit. Drizzle 1/2 cup reserved liquid over sides and bottom of bread. Let stand 2 minutes. Spoon fruit mixture into bowl. Place 1 whole bread slice over fruit mixture. Tear remaining bread slice into small pieces and arrange around whole bread slice. Drizzle 1/4 cup liquid over bread. Cover and refrigerate for 8 hours.
Mix above; pat into a 9-inch pie pan. Place in refrigerator while making the filling.
Place chicken in a 9 x 13-inch baking dish and top with cheese. Mix soup and wine until smooth and spread over chicken. Add salt and pepper to taste. Mix stuffing mix with butter and sprinkle over top. Bake at 300° for 1 1/2 hours (a higher temperature will cause the stuffing to burn). It's good to make ahead and let marinate.
Heat oven to 400°. Make biscuit dough (see Bisquick package). Roll out 1/4-inch thick into a rectangle, 18 x 8-inches. Lightly brown onion in hot fat. Stir in round steak and brown. Mix in Bisquick, salt and pepper. Gradually add milk, stirring constantly. Cook until thick. Cool. Roll up dough like jelly roll, beginning with wide side. Seal ends. Cut into 1 1/2-inch slices. Place cut side down on greased baking sheet. Bake 15 to 20 minutes. Serve hot with Quick Mushroom Sauce.
Grease a small pan. Place apples (peeled) in pan. Mix remaining ingredients together. Sprinkle mixture over apples. Bake 30 minutes at 375°.
Mix together melted butter and cornbread. Mix in cottage cheese, eggs and green chilies. Fold in chopped broccoli. Bake at 350° for 30 minutes or until brown. Bake in a 9 x 13-inch greased pan.
Mix eggs, sugar, oil and vanilla. Sift in flour, salt, soda and baking powder. Mix well, then add apples and pecans. After mixing thoroughly, bake in oblong pan 30 or 40 minutes at 350°.
Mix all ingredients together. Spoon into a greased 9 x 13-inch pan. Bake for 45 minutes at 375°.
Butter a long casserole dish. Place 2 cans tamales (remove shucks) in dish. Pour 1 can chili (with or without beans) over tamales. Cook in microwave 10 minutes on High. Sprinkle onion over top. Spread grated cheese over top of onion. Microwave on High for 3 to 5 minutes or until cheese melts. Serve over Fritos. Quick and easy.
Mix and cook first 6 ingredients over moderate heat until thickened. Arrange layer of vanilla wafers; top with sliced banana in a deep dish. Pour a layer of pudding over top. Do another layer, saving some pudding for top.
Sift the first 5 ingredients together and set aside. Cream the oleo, sugar, egg and vanilla together. Add dry ingredients. Shape into 1-inch balls. Place on ungreased baking sheet. Press down center of dough with thumb. Drain cherries (reserving liquid). Place a cherry in each cookie. In small saucepan, melt chocolate pieces and condensed milk. Stir in 4 teaspoons cherry juice. Spoon about 1 teaspoon of chocolate mixture over each cherry, spreading to cover cherry. Bake at 350° for 10 minutes. Remove to wire rack to cool. Makes about 2 1/2 dozen.
Dice, fry and drain bacon. Thaw and drain spinach. Mix all ingredients, but save some cheese to garnish top of casserole. Pour into a 1 1/2-quart greased baking dish. Sprinkle saved cheese around edges to form a border. Sprinkle with paprika. Bake at least 30 minutes at 375°. It's done when the center is firm, not runny. Baking will take longer if the milk or spinach is cold.
Brown hamburger and onion together in a 6-quart pan. Add rest of ingredients. Bring to boil and simmer for 1/2 hour. To serve, put crushed corn chips in soup bowl. Place 1 teaspoon sour cream over chips. Ladle soup in bowls next. Top with some grated Cheddar cheese.
Chop peppers finely in blender, using 1/2 cup cider vinegar to moisten. Put chopped peppers, rest of vinegar, salt, pepper flakes and chili powder in heavy saucepan with sugar. Bring to a boil, stirring constantly for about 30 seconds. Remove from heat. Add 1 bottle fruit pectin (I add a little more). Return to rolling boil; skim off foam. Stir constantly for 1 minute only. Pour into jars; cool and cover tightly. Makes about 5 small jars.
Combine ground beef or turkey, onion and garlic in a large skillet, cook until meat is browned. Drain. Combine meat mixture, tomato sauce, water and seasonings in a medium bowl; stir well. Place half of meat mixture in a lightly greased 2-quart casserole; top with half of kidney beans and half of cheese. Sprinkle with half of crushed corn chips. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 5 minutes. To serve, top casserole with shredded lettuce. Garnish with tomato wedges and sliced black olives, if desired.
Cut hot dogs in 3 or 4 pieces. Cut bacon in 1/2. Wrap bacon around hot dogs. Secure with toothpick. Place on baking sheet. Sprinkle with brown sugar. Bake at 350° until brown.
Slice toast into 2 thin slices. Mix first 4 ingredients and spread on toast pieces. Sprinkle with sesame seed and place under broiler until brown and bubbly.
Mix together and serve. Garnish with a sprinkle of nutmeg. Add 1/2 shot of brandy, if desired. Enjoy.
Mix together flour, powdered sugar, butter and crushed graham crackers. Bake at 350° for 10 to 15 minutes. Cool completely. Cream together cream cheese, Cool Whip, powdered sugar and vanilla. Spread on cooled crust.
Cream together the cheese and sugars. Fold in topping. Slice cake twice. Spread mixture between layers and on top. Spoon blueberry pie filling over cake.
Wash tomatoes; cut in fourths. Chop the vegetables and put in large kettle; cook 30 minutes. Put through sieve and add seasonings. Chill and serve. Makes 6 quarts. Process in quart cans for 30 minutes.
Boil together for 1 minute the margarine, sugar, cocoa, milk and salt. Remove from heat and add oatmeal, peanut butter and vanilla. Drop by teaspoon on wax paper; work quickly.
Combine beans, green pepper and onion. Mix sugar, vinegar, salt and pepper. Pour over bean mixture. Add 1/3 cup salad oil and a dash of garlic powder (optional). Let set 48 hours.