HumbleIntelligence/food-ner-1-Million huggingface dataset:
In frying pan, brown hamburger and onion. Pour off grease then salt and pepper to taste. Add pork and beans and stir real good. Add catsup and sprinkle Worcestershire sauce. Add brown sugar and vinegar and stir all ingredients thoroughly. (You can add more or less of ingredients according to taste). Put mixture in baking dish and bake at 350° until thick about 30 minutes.
Blend together cake mix, butter and 1 egg. Pat down in 9x13-inch pan. Next mix 2 eggs, 1 lg. pkg. cream cheese and 1 box powdered sugar. Put on top of cake mix. Bake at 350° for 30 to 45 minutes.
Saute shallots, thyme, mushrooms and red pepper until tender. Add bay leaves. Add flour and stir until smooth. Gradually add broth, then hearts and parsley. Simmer 15 minutes.
Mix cornmeal, sugar and flour. Add to eggs. Add butter. Cream thoroughly. Add vanilla. Pour into pie shell. Bake at 350° for 45 minutes.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/4 cup sugar and flour. Pour into one frozen pie crust. Sprinkle another 2 tablespoons sugar into second pie crust, frozen. Crumble frozen pie crust into small pieces (about 1/2-inch). Sprinkle crumbled crust and sugar over apples. Bake in a preheated 375° oven on preheated baking sheet. Bake for 35 to 45 minutes. Cool. Serves 8.
Bake cake mix as directed. Leave in pan. After it cools, punch holes in cake with toothpick; pour Eagle Brand milk over top of cake. When cake is completely cool, pour pineapple over cake (juice and all). Top with Cool Whip. Add coconut, if desired.
Mix until well blended, then spread on 9-inch baked pastry shell. Chill. Drain thawed peaches, reserving juice. Arrange slices on cream cheese mixture.
Beat egg white until foamy. Add 1/2 cup Crisco and beat until well blended. Add powdered sugar, a little at a time. I use milk to make it spreadable. Will frost one cake.
Brown meat in oil, add celery, minced parsley, onion and garlic, cook until tender. Add water and next five ingredients. Bring to a boil. Reduce heat and simmer covered about two hours. Mix in spaghetti and simmer uncovered 10 minutes. Stir in zucchini and peas, and simmer about 10 more minutes. Serve with parmesan cheese. Meat and soup base can be made ahead and frozen. Serves 10-12.
Sift the flour, baking powder and salt together. Add the milk. Knead the dough until it has a rubbery texture. Roll it out on a lightly floured surface until it is 1/2-inch thick. Cut in squares. Fry sopaipillas in deep fat until brown. They will puff up and cook quickly. Drain on paper towels. Dust with powdered sugar or serve plain with honey.
Grease an oblong baking dish. Add the cherry pie filling on bottom. Sprinkle the sugar over that. Add the crushed pineapple over cherries. Sprinkle the cake mix over the pineapple. Cut the margarine over the cake mix. You can sprinkle with coconut and pecans, if you want to. Bake at 350° for 1 hour and 15 minutes.
Heat oven to 375°. Beat egg slightly and set aside 2 tablespoons. Stir in remaining egg, tuna, onion, cheese, parsley, celery salt and pepper. Stir baking mix and water to form a soft dough; knead 5 times. Roll into rectangle, 20 x 5-inches. Spread with mixture. Roll up; shape into ring on baking sheet. Make slits and brush top with reserved egg. Bake 25 to 30 minutes until golden. Serve with cheese sauce.
Cream butter. Gradually add sugar and beat in until light. Add egg yolks, one at a time, beating after each addition. Beat in honey. Sift dry ingredients and add alternately with milk and beat only until smooth. (If butter flavor is used, add to milk.) Stir in nuts and fruits. Beat egg whites until stiff and fold in. Pour into loaf pan (9 x 3-inch) lined with wax paper. Bake in preheated oven at 350° for 1 hour or until done. Cool cake in the pan for 5 minutes. Turn cake out on a rack and gently peel off paper. Serve plain or frosted.
Mix together with mixer. Pour into greased loaf pan. Bake at 350° for 45 minutes.
Add sugar and flour mixture to fruit cocktail and egg. Add 1 teaspoon vanilla. Pour into greased 12 x 9 x 2-inch pan. Sprinkle brown sugar and nuts over top. Bake at 325° for 50 minutes. When cool, add Cool Whip to top.
Heat oven to 375 degrees. Brown ground beef & onion, drain. Stir in barbecue sauce, brown sugar & beans. Heat until bubbly. Pour into 2 qt. casserole dish. Separate biscuits & cut each biscuit in half crosswise. Place biscuits cut side down around edge of casserole. Sprinkle cheese over biscuits. Bake at 375 degrees for 25 minutes or until golden brown. Serves 4-6 people.
Cook vermicelli in salted boiling water for 9 minutes; drain. While vermicelli is cooking, mix margarine, soup and cheese. Add Ro-Tel tomatoes, onion, Worcestershire sauce and chicken. Salt and pepper to taste as needed. Add the hot vermicelli and gently mix to blend well. Pour into a greased 9 x 13 baking dish. Bake at 350° for 45 minutes or until bubbly.
Cream butter and sugar until light. Add beaten eggs, vanilla and baking powder. Knead in enough sifted flour to make a dough stiff enough to roll out and cut in desired shapes. Bake in preheated oven for 8 minutes at 350° until done and light brown.
Saute onions in shortening until soft, but not brown. Mix egg and milk. Blend in Bisquick. Add sauteed onion and 1/2 cup of the grated cheese. Blend thoroughly. Spread dough in a greased baking dish (6 x 8-inch or 8-inch square). Sprinkle remaining 1/2 cup cheese and poppy seed over top. Drizzle melted butter over all. Bake at 400° for 20 to 25 minutes. Cut in squares to serve. Serves 6 to 8.
Have spareribs cut in serving size pieces. Brown slowly in 2 (10-inch) skillets. Put in baking pan. Pour fat from skillet; melt butter in skillet. Add onion; cook until brown. Add the next 9 ingredients. Simmer for 20 minutes. Set oven at 350°. Pour sauce over ribs. Bake, covered, for 1 1/2 hours. (Makes 4 to 6 servings.)
Peel, core and slice apples. Peel and seed oranges. Puree fruit in blender or food processor. Lightly butter 15 x 10 x 1-inch pan. Using a rubber spatula, spread the fruit into the pan. Bake at 200° for 3 hours, with the door slightly ajar. Remove when dry. Cut into 12 pieces. Place pieces on waxed paper and roll them up!
Brown sausage in skillet and drain. Mix mayo, milk and cornstarch until smooth. Stir in sausage, cheese, onion, pepper, eggs and pepper. Turn into shell. Bake at 350° for 20 to 25 minutes, or until knife comes out clean.
Vegetables can be raw or cooked. Also add special seasonings. Place milk, flour, butter, salt and pepper in blender. Add vegetables and seasonings desired. Blend from 1 to 3 minutes. Pour mixture into saucepan and bring to a boil over low heat, stirring constantly, until soup tastes done. Makes 3 cups.
Mix all ingredients except for the noodles. Chill 3 hours. Crunch up Ramen noodles and add just before serving.
In skillet, saute 1/2 cup onion in butter. Combine cream corn, whole kernel corn and rice. Pour into greased casserole dish. Top with grated cheese. Bake at 350° for about 10 minutes.
Layer beans, mixed with taco seasoning. Mix avocados with lemon juice, salt and pepper; layer. Mix sour cream with mayonnaise; layer. Layer tomato, onions, olives and cheese. Refrigerate unless serving immediately. Remove from refrigerator about 1/2 hour before serving. Serve with corn chips for dipping.
Sift dry ingredients; cut in shortening and stir in milk. Pat out on lightly floured board. Knead lightly and lift into well-greased skillet. It can be placed in a moderate oven to bake, but the best is to place the pan over a campfire--high enough so it will bake without burning. Can be eaten with butter, honey or jelly.
In a mixing bowl, cream the butter, sugar and vanilla. Beat in egg yolks. Add flour and salt. Knead and roll into a ball. Cover and chill for 1 hour or overnight. Roll into little balls and place on a greased cookie sheet. Press thumb into middle of each ball and, using a teaspoon, fill with currant jelly. Bake in a 350° oven for approximately 8 minutes. These cookies freeze well. Makes 3 1/2 dozen.
Peel apples with peeler (adult knife) with children, guiding them through the process. Place apples, after they have been cut in slices, in a pan with just a little water. Simmer, with cover on, until soft. Add a little sugar and cinnamon for desired sweetness. Yum, hot or cold!
Mix oats, wheat germ, sesame seed, coconut and peanuts in a large bowl. In another bowl mix well brown sugar, oil, honey, cinnamon, vanilla and hot water. Preheat oven to 300°. Pour liquid over dry ingredients and stir well. Spread on cookie sheet and bake 30 to 40 minutes, stirring once or twice. Cool. Add 1 cup raisins. Store in a container with a tight lid.
Mix together pudding and milk; fold in Cool Whip. Place layer of graham crackers in bottom of 13 x 9-inch pan, covering bottom. Break in sections to fit well. Layer pudding and crackers ending with crackers on top. Boil sugar, cocoa, salt and 1/4 cup milk about 2 minutes. Add butter and vanilla. Cool until glazes slightly. Beat smooth until thickens a little. Do not let get very thick as consistency needs to be thin enough to pour over crackers. Frost cake with this mixture. Refrigerate overnight, keep unused mixture in refrigerator.
Combine the cornmeal, flour, baking pwd., salt and sugar. Add the milk, oil and egg. Mix well and pour into cake pan. Bake at 450° for about 25 minutes.
In paella pan or large skillet, brown chicken in oil. Add shrimp and cook until pink. Remove and set aside. Keep warm. In same skillet, saute onion and bell peppers. Add rice, broth and tomatoes. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add peas, seasoned salt, garlic powder with parsley, hot pepper sauce and reserved chicken and shrimp mixture. Blend well. Heat 10 minutes. Stir in olives.
Place butter in small glass bowl. Microwave on High for 30 to 45 seconds, until melted. Stir in garlic powder and parsley flakes. Place shrimp in a 9-inch baking dish. Pour butter mixture evenly over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque, stirring every 2 minutes. Let stand, covered, 1 to 2 minutes.
Line long dish or 9 x 13-inch pan with whole graham crackers. Mix the instant pudding with the milk. Stir in Cool Whip. Spread half of mixture over graham crackers. Add another layer of graham crackers. Add rest of pudding and Cool Whip mixture. Add another layer of graham crackers.
In a large saucepan, bring pineapple and juice to a boil. Remove from heat and stir in Jell-O. Cool to room temperature. Stir in buttermilk; fold in Cool Whip. Pour into 8-cup mold. Chill 4 hours or overnight.
Mix 2 1/2 cups flour, sugar, salt, pepper and undissolved yeast. Mix milk, water and bacon grease to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add egg and 1 cup of flour. Beat at high speed for 2 minutes. Stir in bacon and enough flour to make soft dough.
Bake brownies and set aside to cool. Poke holes in brownies with fork and pour Amaretto over them. Let them sit while preparing other ingredients. Prepare mousse and let chill for 30 minutes. Wrap Heath bars in wax paper and dish towel and crush with mallet. Crumble brownies into bite size pieces. Layer ingredients in clear glass bowl starting with brownies, mousse, Heath bars and then Cool Whip. Do this twice. I also saved a few sprinkles of Heath bar to decorate top. Keep chilled.
Stir-fry broccoli and red pepper in margarine 5 minutes. Add zucchini and seasonings. Continue cooking until vegetables are crisp-tender. Remove from heat. Add cheese and sesame seed to vegetable mixture; mix lightly. Makes 4 to 6 servings.
Cook hamburger; drain. Add seasoning to taste and 3/4 to 1 cup of water; simmer. Mix sour cream with onion dip and spread mixture into dish. Cool hamburger and put on top of mixture. Add toppings. Serve with tortilla chips.
Blend together cream cheese and mayonnaise. Cut crust from bread. Cut slices in half. Put a dab of cheese on each. Roll up and wrap in 1/2 slice of bacon and secure with a toothpick. Bake at 350° for 30 minutes.
Brown hamburger. Add dry onion soup mix. Mix and add cheese. Chill this mixture.
Cut kernels from cob, saving all juice. Place kernels and juice in a large bowl. With the dull side of the knife, scrape each cob over the bowl to release all the milky juice. Add all remaining ingredients, except bacon drippings, mixing well.
Combine cookie mix, egg and water in bowl; mix well. Spread in pizza pan. Bake at 375° for 10 to 12 minutes or until brown. Cool. Beat cream cheese and sugar in bowl until light. Spread over cooled crust. Drain pineapple, reserving juice. Dip banana slices into reserved juice; drain. Arrange banana slices, pineapple and remaining ingredients on top of cream cheese layer. Cut into wedges. Serves 6.
Grease 9 x 13-inch pan. Crumble up Doritos in bottom of pan. Boil chicken and debone. Cut chicken up or shred into bite size pieces. Mix soups, onion and bell pepper in a bowl. Add garlic powder, salt, pepper and hot sauce. Mix well.
Brown meat, onion & green pepper in large skillet until vegetables are tender. Drain. Stir in tomato sauce, corn, olives, garlic, sugar, 1 tsp. salt, chili powder & pepper. Simmer until thick (20-25 minutes). Add cheese. Stir until melted. Turn into greased 9x9x2 baking dish. Stir cornmeal & 1/2 tsp. salt into cold water. Cook, stirring constantly until thick. Add butter and mix well. Spoon over hot meat mixture. Bake in moderate oven (375°) about 40-50 minutes. Makes 6 servings.
Pour peaches in long pan. Mix flour, sugar and melted butter together. Batter should be crumbly. Spread over peaches. Bake for about 45 minutes or until brown at 350°.
Place all ingredients in small bowl. Combine all ingredients at medium speed until well mixed. Remove to serving dish. Cover and chill until ready to serve. Makes 2 cups. Serve with crackers, toast or bread sticks.
Melt chips and shortening. Add raisins and nuts. Drop by tablespoonfuls onto waxed paper. They will flatten out like cow pies.
Cook the milk with the flour until thick, stirring constantly. Mixture will be very sticky. Cool. Beat the margarine, sugar and vanilla until creamy. Add the flour/milk mixture, beating with a Mixmaster. Frosting will get light and fluffy.
Melt chocolate with peanut butter in double boiler or in saucepan over low heat. Stir until smooth. Fold in marshmallows. Pour into greased 9 inch pan; chill until firm. Cut in squares and serve.
Line bottom of a 9-inch pie pan with a 12-inch square of aluminum foil. Place a custard cup in the center of pan. Place walnut halves around custard cup, forming a 2-inch wide ring; set aside. Combine chocolate and butterscotch morsels and sweetened condensed milk in the top of a double boiler; place over hot (not boiling) water. Stir until morsels have melted and mixture begins to thicken. Remove mixture from heat; stir in chopped walnuts and vanilla. Chill about 1 hour. Spoon chocolate-butterscotch mixture in mounds over walnut halves; remove custard cup. Decorate with candied cherries. Yield: One 8-inch ring.
Mix flour, sugar and salt. Bring water to boil. Add cocoa and oleo. Pour over flour mixture. Add eggs, milk, soda and vanilla. Bake at 350° for 40 minutes. Cool. Pour icing over cake.
In a medium-size bowl, put flour, baking powder and baking soda. Set aside. Boil sugar, raisins, shortening and water for 5 minutes. Add this liquid mixture to the dry ingredients. Mix well. Add nutmeats. Spoon into well-greased 8 x 8-inch cake pan. Bake for 20 to 25 minutes at 350°. Serve in pieces on feeder tray or ground feeder.
Brown and drain hamburger; set aside. Cook green peppers and onion (covered with 2 tablespoons water) until tender (don't scorch!). Add all ingredients, except macaroni, into 2-quart pot and simmer for approximately 15 minutes.
Combine shortening, salt and peanut butter. Add brown and white sugar gradually. Cream thoroughly. Sift flour and baking soda and add to cream mixture. Blend well. Drop by teaspoons on cookie sheet. Press with fork at right angles. Bake at 325° until brown (about 8 to 10 minutes).
Mix together. Use enough cracker crumbs to absorb most of the liquid. Bake at 375° for 45 minutes. Let stand before serving.
Mix all of the ingredients together and top with bacon. Let stand 1 hour before baking. Bake at 300° for 2 hours.
Melt almond bark in shallow pan. Mix all ingredients. Drop by spoonfuls on wax paper.
Cut Crisco and salt into flour until smaller than dime size lumps. Add cold water. Divide dough into 8 pieces and roll out. Place apple in center of each crust; fill center of apple with sugar and 1/4 teaspoon cinnamon. Put 1/4 to 1/2 teaspoon butter on top. Cover with pie dough. Place in pan; bake until light brown. Serve hot with cold milk.
Mix all ingredients together and make into patties of desired size. Grill. May be basted with Burgundy and margarine.
Boil spareribs in large pot for 1/2 hour. Mix all ingredients in large bowl. Drain spareribs, then place in bowl with ingredients and make sure all ribs are covered with sauce. They are ready to be put on the barbecue or in your broiler about 10 to 15 minutes. Keep turning and basting.
Melt butter in frying pan. Mix remaining ingredients together, leave slightly bumpy. Pour mixture in buttered frying pan; place in oven. Bake at 350 degrees for 15 to 20 minutes or until top is golden brown.
Drain all vegetables except tomatoes. Mix all together and bake at 250° for 6-7 hours in a covered dish. Do not peek!
Blend oleo, sugar and eggs. Then add 2 tablespoons hot water. Sift together all dry ingredients and add to mixture.
Drain the beans and peas. Drain and chop the pimientos. Slice the onion and separate into rings. Boil the sugar, vinegar, salt and salad dressing until the sugar melts. Blend in the other ingredients, adding the salad oil last. Refrigerate 12 to 24 hours before serving.
Sift flour, sugar and salt together. Cut in butter with dough blender until mixture resembles coarse crumbs. Add walnuts and vanilla; blend. Work dough with hands to form a ball using 1 teaspoon dough. Place on greased cookie sheet and bake at 350° for 15 to 20 minutes. Cookies may be rolled in sugar or confectioners sugar while still warm.
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in pecans. Pour into a greased 13 x 9 x 2 baking dish. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Cool on a wire rack.
Spray nonstick skillet with cooking spray. Heat 1 minute. Stir-fry chicken until browned. Remove chicken from skillet. Remove skillet from heat. Spray again and stir-fry vegetables until tender-crisp. Add soup, water, soy and ginger; heat to boiling. Return chicken to skillet. Heat through and serve over rice.
You will need 8 pint-size, wide mouth jars, lids and rings and 8 wax paper circles cut to fit inside of jars.
Layer first 5 ingredients, using only 1 1/2 cups of the cheese. Mix the bouillon water with the soup and pour over first 5 ingredients. Sprinkle with the remaining 1/2 cup cheese. Bake for 45 minutes at 350°.
In large heavy saucepan over medium heat, fry together bacon and onion, stirring occasionally, until tender, about 5 minutes. Add buffalo meat and brown over medium heat. Stir in all remaining ingredients. Simmer, uncovered, stirring occasionally, until buffalo is tender and flavors are blended, about 45 minutes.
Tear tortillas about size of a quarter. Saute in oil until just tender. Mix all ingredients together in large bowl. Pour into a 1 quart or 2 quart casserole dish and bake at 350° for 30 minutes or until cheese grated on top is melted.
Brown hamburger meat. Drain fat off of hamburger. Combine hamburger and spaghetti sauce to a boil and remove from heat. Turn oven to 350°. Get a 9-inch square metal pan. Put 1 cup of sauce on bottom, then noodles, sauce, 1/3 of Mozzarella cheese, noodles, sauce, 1/3 of Mozzarella, noodles and rest of the Mozzarella. Top it with remaining sauce. Sprinkle with grated Parmesan cheese. Cover with aluminum foil. Bake 30 to 40 minutes. Remove foil the last 10 minutes of baking. Let set for 5 to 10 minutes before cutting. Makes 6 to 8 servings.
Dip chicken pieces in plain nonfat yogurt. Sprinkle with bread crumbs and paprika. Bake at 350° for 50 to 60 minutes.
Melt jelly and mustard on high. Add franks and heat on low for 15 minutes. Serve with toothpick.
Strip chicken breast fillets and brown in wok in 1 tablespoon olive oil. Remove chicken. Add sliced peppers, onion and minced garlic. Add sherry, stirring well. Cook until onion is clear (8 minutes). Add chicken back to wok; stir well and serve over rice.
Beat egg and add to remaining ingredients. Dip chicken. Cook on grill. Turn often.
In large bowl, combine first 9 ingredients. Wrap next 3 ingredients in cheesecloth and add to marinade. Add meat and refrigerate covered, 3 days, turning meat twice a day. Remove meat from marinade; discard spice bag. Pat meat dry and dust with 2 tablespoons flour. Heat oil in large Dutch oven. Brown meat well. Add marinade. Cover. Simmer 2 to 3 hours or until tender. Remove covered and keep warm in 200° oven. Strain sauce. Puree vegetables in blender and return to sauce. Blend remaining 2 tablespoons flour with 1/4 cup cold water. Add to sauce with brown sugar. Cook sauce until thick, stirring. Add gingersnaps and heat through. Slice meat and serve with sauce. Makes 8 servings.
Mix dry ingredients. Mix apples, lemon juice, vanilla, nuts and eggs. Add to dry ingredients. Mix well. Bake in greased pie plate at 325° for 30 to 35 minutes.
Cook carrots in salt water until tender. Add onion, pepper, and celery to drained carrots. Set aside. Mix and bring to a boil the soup, sugar, oil, vinegar, Worcestershire sauce and mustard. Pour hot mixture over vegetables. Refrigerate overnight. Serves approximately 10. Keeps well in refrigerator for several days.
Saute chopped green pepper and onions in margarine. Add tall can salmon with liquid (remove bones) and warm. Mix in 2 tablespoons ketchup, bread crumbs and diced Velveeta cheese. Split Italian bread and remove center. Stuff breads with salmon mixture and cover salmon with slices of cheese. Bake in 350° oven and serve.
Mix well. Separate into small balls and add food coloring. Apply lotion or cold cream to face, then apply paint.
Combine all ingredients and mix well. Spread on jelly roll pans. Bake at 250° for 1 hour, stirring constantly.
In loaf pan combine brown sugar and catsup in bottom. Set aside. Mix all other ingredients together to make the meat loaf and form it into the loaf pan. Top loaf with catsup. Bake at 350° about 1 1/2 hours.
Saute crawfish and onions in butter. Add cream cheese. After melted, add cream of mushroom soup. Add spices and cook for 15 to 20 minutes. Serve with dip-size Fritos. This is also delicious served over angel hair pasta.
Place chicken in skillet. Pour barbecue sauce over pieces of chicken. Add water. Cover; bring to boil. Reduce heat and cook, covered, about 35 to 40 minutes or until tender. Remove top and cook until sauce is thick. Serve.
Cut green pepper into bite size pieces. Slice onion. Cut zucchini lengthwise into quarters and cut each quarter into 3/4-inch chunks. Set aside.
Mix together. Pour into an ungreased dish. Cover. Bake 1 hour. Uncover. Bake 15 minutes at 350°. Add broccoli, if desired. Add cheese, if desired.
Pour warm milk over yeast to dissolve. Combine with remaining ingredients. Place in a large greased bowl. Cover bowl with plastic wrap. Let it rise in a warm place for 1 hour.
Mix molasses, mustard, vinegar and catsup. Add milk, soup mix, egg, stuffing mix, pepper sauce, m.s.g., oregano, parsley and beef. Mix well. Shape in loaf in a baking pan. Pour sauce over. Bake at 350° for 1 hour to 1 1/2 hours. Makes 5 to 6 servings.
Mix ingredients in order given, using only enough flour to make a good stiff dough that can be handled easily. Roll into very small balls. Place on greased baking sheets. Bake at 350° for 8 minutes.
Marinate water chestnuts in soy sauce for 1 hour. Roll water chestnuts in brown sugar and wrap bacon around, securing with a toothpick. Microwave on paper towel until bacon is crisp, about 4 to 5 minutes. Give 1/2 turn during cooking.
Heat oven to 325°. Mix all ingredients well. Pour into two unbaked pie shells. Bake 45 minutes.