HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the hamburger. Drain off excess fat. Add tomato sauce, water and spaghetti sauce. Using a 9 x 13-inch pan, begin layering meat sauce, uncooked noodles, cottage cheese, Mozzarella cheese and the rest of the sauce. Sprinkle with Parmesan cheese. Cover lightly with foil. Bake at 350° for 1 hour.
Beat well; add 1/2 cup boiling water. Stir well. Pour into greased and floured 8-inch square pan. Bake at 350° for 1/2 hour.
Cream butter and sugar. Add eggs; beat until fluffy. Make paste of food coloring and cocoa. Add to butter mixture. Mix flour and salt. Add to mixture alternately with buttermilk. Add vanilla and mix well. Mix vinegar and soda (this will foam). Add to batter and gently stir until well mixed. Pour into 2 or 3 cake pans and bake in 350° oven for 30 to 35 minutes.
Saute the chopped onion in a pan until clear; add butter and 1/2 olive oil first. When simmers, add the dry vermouth. Add shrimp (cleaned and deveined). In a deep serving bowl, add the tomatoes, parsley and garlic. Remove the shrimp from the saute. Add the cooked (al dente) pasta to the serving bowl; toss, then arrange the shrimp and garnish. Never use grated cheese with any seafood dish, it is not only uncouth, but will insult the chef. Serve hot immediately. Guests will rave! "No cheese with seafood".
Set oven at 350°. Grease a 1 1/2 qt. baking dish.
Melt together the chips in microwave-add pecans-pour out on wax paper in clusters.
Pop popcorn. Melt butter in a saucepan and add sugar, Karo and salt. Let come to a boil. Cook 5 more minutes without stirring. Take off heat and add vanilla and soda. Put popcorn in a long pan. Add nuts and pour sauce over popcorn and nuts. Bake at 250° for 1 hour. Stir every 15 minutes. Take out of oven and place on wax paper. Separate with hands. Store in a covered container.
Cut ham up in small pieces. Mix all together. Form into a ball and roll in nuts. Makes 2 small cheese balls.
Combine all ingredients, except oats. Mix well. Bring to boil. Boil for 2 to 3 minutes. Add oats. Mix well. Drop by spoonfuls onto buttered foil. Cool before eating.
In a small bowl, combine all ingredients. Mix well. Serve or cover and chill until ready to use.
Dissolve jello in boiling water. Add strawberries and pineapple (not drained), bananas and 1/2 c. chopped pecans, if desired. Put 3 cups of mixture in oblong pyrex dish. Refrigerate and let set. Spread sour cream over mixture. Add remaining mixture and refrigerate until ready to serve.
Warm juice, quick oats, cracked wheat (optional) and butter or margarine just until butter begins to melt. Let cool. Combine yeast, sugar and water in a small bowl and let proof. In a large bowl, blend rye flour, wheat germ, salt, 2 1/2 cups of the bread flour and the whole wheat flour. Make a well in the center and pour in warmed liquid. Add honey, molasses, eggs and yeast mixture. Mix with large wooden spoon until generally blended.
Combine the first 6 ingredients. Add water, sugar, oregano, bay leaf and garlic. Simmer 1 1/2 to 3 hours. Yields 10 servings.
Sift dry ingredients together. Combine eggs, oil and milk, add to dry ingredients. Stir just enough to moisten. Fill greased muffin pans 1/2 full with batter. Dot generously with preserves; top with remaining batter, filling pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Saute chopped onions in bottom of a soup pot until golden brown. Depending on how much soup you want to make, add 2 to 4 quarts of water to the pot. Add cut up potatoes, again depending on the amount of soup you want and the size of the potatoes (add 2 to 6 more). After potatoes are thoroughly cooked, mash them while in soup pot. Add 2 bouillon cubes. Add torn dark green lettuce leaves to soup. Cook additional 10 minutes. Add salt and pepper to taste.
Put dry ingredients in a plastic bag. Peel potatoes, rinse and cut into large cubes. Melt the butter in a 9x13 pan. While potatoes are wet put a few at a time in bag and shake. Then put in pan. Bake at 375° for 1 hour turning potatoes after 1/2 hour. Some times it takes longer to make them crispy.
Put lukewarm water, yeast, salt, sugar and butter in mixing bowl. Let	stand 10 minutes. Combine flour, dry milk, egg and grated cheese. Add mix to liquid ingredients. Knead with	hoop until dough leaves side of	bowl. Let rise until double bulk. Shape; put in baking pan.	Let rise. Bake at 400° until brown.
Measure flour; set aside. Separate eggs and beat egg whites with 1/2 cup sugar; set aside. Beat oleo, sour cream, sugar, soda, egg yolks and flavorings together. Add flour gradually. Fold in egg whites. Bake in a greased Bundt pan at 350° for 1 hour and 15 minutes.
You will need 4 (10 x 10-inch) foil squares. Preheat oven to 350°. Take a sheet of foil and place 1/4 pound of ground beef. Place a few potatoes and carrots, onions and 1/4 package broccoli on it. Add seasonings. Fold foil into a pouch. Bake at 350° for 45 minutes.
Melt marshmallows in cream over low heat. Mix raisins, pineapple, cracker crumbs, cherries, coconut and English walnuts. Mix well in large bowl. Pour milk and melted marshmallows over the six ingredients and mix well. Mold into a Bundt pan. Press firmly and freeze for 30 days. Let thaw in Kelvinator for 2 days before serving.
Beat eggs; add oil and sugar and mix well. Add syrup and salt. Mix 1 heaping teaspoon soda to 1/2 cup hot coffee. Add remaining soda to remaining coffee; add to liquids, add ginger, then flour. May be rolled and cut, dropped and lightly patted down; or pinched off and patted out. Bake at 350° until done. Do not overcook. Approximately 3 dozen large cookies.
Cream the sugar and Crisco. Add eggs and beat. Add flour, baking powder, salt and vanilla. Bake in a 9 x 13 x 2-inch greased pan at 350° for 30 to 35 minutes.
Blend sugar, flour, nutmeg and eggs; beat until smooth. Pour over rhubarb in a 9-inch pastry-lined pan. Bake in hot oven at 450° for 10 minutes, then at 350° for 30 to 35 minutes.
Soak minced dried onion in Worcestershire sauce for 15 minutes. Then combine with cheeses and lemon juice. Roll into ball shape; then roll into crushed pecans until covered.
Boil broccoli, onion and celery for about 6 to 10 minutes or until slightly tender. Do not overcook. Drain broccoli mixture and combine with 1 cup Minute rice. Heat all other ingredients slowly in saucepan until smooth and creamy. Spread broccoli mixture into buttered casserole dish. Pour sauce mixture over broccoli. Bake, uncovered, at 350° for 30 to 40 minutes, depending on your oven.
Dust chicken with flour. Brown chicken in butter. Add water. Cover and cook over low heat for 45 minutes or until done. Uncover last 10 minutes to crisp chicken. Remove chicken; add gravy. Heat, stirring to loosen browned bits. Serve with chicken. Serves 4.
Mix together the butter, powdered sugar and vanilla. Add the flour, salt and chopped pecans. Roll in 1-inch balls. Bake at 400° for 10 minutes. Roll in powdered sugar. When cool, roll in powdered sugar again. Makes 2 1/2 to 3 dozen.
Put water in saucepan. Add gelatin and heat until gelatin dissolves. Set aside. In blender, combine remaining ingredients. Mix well. Add gelatin mixture. Blend and pour into pie shell. Refrigerate.
Sprinkle gelatin over water in medium saucepan. Add 1/4 cup of sugar, salt and egg yolks; stir until thoroughly blended. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes.
Cook hamburger, onions and garlic until done. Stir in tomato juice, tomato sauce, chili powder, oregano and cumin. Stir together. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add chili beans with sauce. Continue simmering for 1 hour longer, stirring occasionally. Serve and enjoy.
Gather a pan of pumpkin or squash blossoms when fully opened. Remove stamens and wash and drain the petals. Make a batter using 1 egg, flour and milk. Dip the blossoms in batter, then drop into deep hot fat. Serve as a vegetable. MMM good.
Combine first 10 ingredients and bring to a boil. Reduce heat and cook until done, about 60 minutes. Serve over generous portions of steamed rice. Serves 4. Contains 1% fat.
Combine all ingredients except sesame seed and mix well. When ready to serve, sprinkle with toasted sesame seed.
In a skillet, saute onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk just until combined. Stir in onion, 1 cup of cheese and 4 teaspoons of parsley. Spread the batter into 2 greased round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400° for 15 to 20 minutes or until cheese is melted and top of bread is lightly brown. Yield: 12 to 16 servings.
Sift flour and salt. Cream margarine, adding sugar and beating well until light & fluffy. Add egg and vanilla and beat well. Stir in flour to make a smooth dough. Spread evenly in 13x9 pan and bake in a 350 degree oven for about 18 minutes or until done. Melt chocolate chips. Spread over surface of cookies while warm and sprinkle at once with nuts. Cut into bars.
Put on low heat all ingredients except Jell-O. Stir until clear and thick. Remove from heat and add Jell-O. Stir. Makes 3 1/3 pints.
Prepare crust, turn out on lightly floured board. Knead for one minute. Fit into 9-inch pie plate. Prebake at 350° for 15 minutes.
Soften cream cheese; add sugar and beat together. In another bowl, combine pineapple, frozen strawberries, nuts, bananas and whipped topping; mix thoroughly but gently. Combine with cream cheese mixture. Spoon into loaf pan (8 1/2 x 3-inch). Freeze overnight. Serve frozen. Serves 12. Keep 4 to 6 weeks wrapped in freezer.
Brown ground beef and pour off grease. Add next 7 ingredients. Cook noodles 16 minutes. Beat eggs into cottage cheese.
Heat butter in a large pan. Saute the first 2 ingredients in the butter for about 10 minutes. Stir in croutons; add the chicken broth, poultry seasoning, salt and pepper, stirring constantly on low flame.
Simmer the water, onion, celery, potatoes and parsley until half cooked, about 10 minutes. Add the corn. Simmer gently with the other vegetables until nearly done, not more than a few minutes. Add milk and bring the soup just to boiling point without actually boiling. Add seasonings to taste.
In a medium saucepan, bring 2 inches of water to a boil. Add cabbage; cover and cook until tender-crisp, about 10 to 15 minutes. Drain. While cabbage is cooking, melt margarine in a small saucepan. Stir in onion flakes. Blend flour with 2 tablespoons water. Add to margarine, stirring. Add salt, pepper, milk and 1/2 cup water. Cook, stirring, until mixture is thickened and bubbly. Stir in horseradish and mustard. Place cabbage in 4 small serving bowls. Spoon sauce evenly over cabbage. Makes 4 servings.
Mix all ingredients, except cheese, and place in a large ovenproof bowl. Put cheese on top and bake in a 350° oven for 1 hour.
Melt butter for topping in a 9-inch pan or a square pan. Sprinkle brown sugar on butter, then place pineapple in pan. Mix butter, sugar, eggs, vanilla, flour, baking powder, salt and water together. Place batter on topping. Bake at 350° for approximately 1 hour.
Combine first 3 ingredients and stir over medium-low heat until sugar dissolves. Bring to boil. Pour into a 9 x 13-inch pan and coat pan bottom evenly with the mixture. Then arrange 6 slices of bread in a single layer on top of the caramel layer, trimming bread to fit. Cover with remaining bread. Whisk the rest of the ingredients and pour over the bread. Cover and chill overnight. Bake, uncovered, at 350° for 40 minutes or until bread is puffed and light golden brown. Let stand for 5 minutes. Invert portions or the entire pan on serving plate. Garnish with fruit.
Lightly whisk together vinegar, egg white, mustard, herbs, salt and pepper. Slowly add oil, while continuing to beat the dressing.
Mix all ingredients. Spread on small rye bread slices. Place a slice of green olive on top. Broil until golden brown.
Mix together melted margarine, coconut, nuts and milk. Add sugar. Grease hands with margarine and form mixture into small balls. Place on waxed paper and chill for about 15 minutes. Melt paraffin and chocolate chips in a deep pan. Dip candy balls in chocolate mixture.
Arrange cake pieces in 9 x 13-inch dish. Beat pudding, milk and ice cream. Pour over pieces of cake. Dissolve jello in boiling water; add frozen berries. Pour over pudding and cake. Refrigerate 1 hour before serving.
Fry potatoes and onion in hot oil until brown. Drain oil. Add sage and black pepper; stir. Add broken corned beef until the beef is heated through. This is good served with Skillet Cabbage as a side dish.
Mix in large bowl first 4 ingredients. Beat well until creamy. Combine next 6 ingredients and add to mixture, last of all add zucchini. Nuts and raisins are optional. Bake in greased 9 x 13-inch pan at 325° for 1 hour and 10 minutes.
Add enough water to crushed pineapple to make 1 1/2 cups. Add sugar and bring to a boil. Add Jell-O and vinegar and let cool. Whip the Milnot which has been refrigerated overnight (or cream). When first part has thickened, add 1 cup American cheese, nuts and cherries.
Cream shortening and sugar with electric mixer. Add boiling water and mix until shortening melts. Add salt and eggs, one at a time, beating well. Add yeast which has been dissolved in warm water. Add flour, 1/2 cup at a time. Place in well-greased bowl. Cover loosely and refrigerate. When ready to use, take out amount needed and punch down. Knead on floured pastry cloth. Roll out and cut with biscuit cutter. Brush top with melted butter. Fold over in pocketbook fashion. Cover with clean cloth and let rise at room temperature for one hour. Bake at 450° until brown, 12 to 15 minutes. Yield: 4 to 5 dozen.
Combine all ingredients and mix well. Bake at 350° for 50 to 60 minutes.
Coat each frank with barbecue sauce and then roll it in the chips. Let stand for 30 minutes to set. Grill about four inches from the coals, about 2 minutes on each side or until coating is browned and the franks are hot. Serve in buns. Makes 6 servings.
Mix all ingredients, but ribs, together. Place ribs in the bottom of a baking dish. Pour sauce over ribs. Bake in a 350° oven for 1 1/2 hours.
Layer chips on bottom of large casserole dish. Pour chicken broth over chips. Layer all other ingredients. Bake at 350° for 1 hour.
Mix all ingredients together. Bake 12 to 14 minutes at 350°.
Slice onions and arrange in 1-quart baking dish. Mix the remaining ingredients and pour over the onions. Bake at 300° for 1 hour.
Sift flour, sugar, baking powder and salt into mixing bowl. Add in shortening. Measure 2/3 cup milk and flavoring; add and beat for two minutes. Add remaining milk and eggs; beat for 2 minutes more. Stir in nuts. Bake at 350° for 1 hour.
Cream shortening, sugar and eggs. In a separate bowl, make a paste out of food coloring and cocoa, then add to cream mixture. Add salt, flour, vanilla and buttermilk, then remove from mixer. Mix in (don't beat) vinegar and baking soda. Bake at 350° for 30 to 35 minutes.
Mix together; roll out for size pie you are making. Makes two 9-inch pie crusts.
Heat all ingredients. Salt and pepper to taste. Chop green onion or chives on top.
Prepare cake mix according to package directions. Pour into a greased and floured 13 x 9-inch pan. In another bowl beat together until smooth the Ricotta cheese, vanilla, sugar and eggs. Pour over the cake. Place in a 350° oven and bake for 1 hour and 15 minutes. Remove from oven and cool. Combine Cool Whip and almond extract; blend. Spread over cooled cake.
Preheat oven to 325°. Cook spaghetti and drain. Combine ground beef and onion in large skillet. Cook and stir until meat is browned. Drain off excess grease. Stir in tomato sauce, Worcestershire, salt, pepper, garlic and chili powder. Heat through. Add spaghetti and add pinto beans. Combine cheese and olives in small bowl. Layer in 9 x 13-inch baking dish half the beef mixture, half the cheese mixture, tortillas, remaining beef mixture and remaining cheese mixture. Bake for 30 minutes. Yields 6 to 8 servings.
Place onion and garlic in 1 3/4-quart casserole dish. Cook covered 2 minutes on High until onion is tender. Stir in flour, curry powder, bouillon and red pepper. Add milk all at once. Cook uncovered on High for 5 minutes until mixture thickens and bubbles, stirring twice. Stir in chicken. Cook 2 minutes more. Serve over rice with chopped peanuts and sliced green onions.
Bake cake according to package instructions in a 9 x 13-inch pan. Pour Eagle Brand milk and cream of coconut over cake while hot. Then let cake cool completely. Top with Cool Whip and then coconut. Refrigerate before serving.
Cream together all ingredients except bread. Place creamed mixture in refrigerator overnight. Form into a ball and serve on warmed French baguette.
Mix eggs, mushroom soup, milk, pepper and poultry seasoning together. Tear bread into tiny crumbs and add to first mixture. Add lean ground beef; blend well. Melt shortening in skillet. Spread mixture in pan. Separate sliced onion rings and spread over mixture. Cover and cook 20 minutes over medium heat. Stir Cheddar cheese soup, undiluted, and spoon over meat and onions; cover and heat through, about 5 minutes. Cut into wedges and serve. Delicious served with fried rice.
Mix Bisquick and water to make dough. Spread thin in about a 9 x 13-inch pan. Brown hamburger, onion, bouillon, garlic and peppers. Drain. Mix tomato sauce, oregano and mushrooms with tomato mixture. Spoon over dough. Top with cheese. Bake about 20 minutes or until brown in a 425° oven.
Wash and boil potatoes. Cool, then peel. Dice potatoes and onion into large casserole dish. Cut up bacon into small pieces and fry. Drain excessive drippings. Thicken remaining with 2 rounded tablespoonfuls of flour. Add to potatoes. Bring to a boil on stovetop the sugar, vinegar, water, salt and pepper. Pour liquid ingredients over the potatoes. Bake for 1 1/2 hours at 350°.
Saute pepper and onion in oil. Add remaining ingredients. Cook, stirring occasionally, until soup is thoroughly heated. Good served with corn bread.
Cut fish into 1-inch pieces. Cook celery, pepper, onions and garlic in vegetable oil in Dutch oven until tender. Add broth, tomatoes, okra, red pepper, file, salt and pepper. Cover and simmer for 20 minutes. Place fish on vegetables. Cover and simmer 15 minutes or until fish flakes easily. Serve with hot rice.
Open hot dog bun. Spread peanut butter inside. Pour or spoon a little honey over the peanut butter in a zigzag pattern. Peel banana. Place it in bun and eat.
Boil chicken until tender; drain water from Veg-All and place in a large mixing bowl. Add soup and milk; stir. Add salt and pepper to taste. Divide ingredients into 2 pie crusts. Place other pie shells on top. Cut slits in top and bake at 350° for 30 minutes.
Mix together cake mix, margarine and 1 egg. Put into a greased 13-inch pan. Combine cream cheese, 2 eggs and powdered sugar. Spread this on top of first mixture. Bake for 35 to 40 minutes at 350°. For variety, chocolate cake mix can be used.
Preheat oven to 350°. Saute squash and onion in butter until tender. Onion will be clear. Use a potato masher or fork to mash up squash and onion mixture. Crumble cornbread or hush puppies in the food processor. Add egg, cornbread, soup and spices to the squash mixture. Mix thoroughly. Place in 13 x 9-inch Pyrex dish. Bake, uncovered 20 - 25 min. Serves 4 - 6.
In medium skillet, heat oil. Add onion and saute until tender. Add mushrooms, garlic and basil; saute 2 to 3 minutes longer. Stir in sour cream. Add fettuccine; toss to coat. Heat thoroughly (do not boil). Sprinkle with pepper. Makes 2 servings. Can double.
Mix well. When ready to serve, add 1 quart of ginger ale. Pour over crushed ice. Serve orange and lemon in punch bowl.
Mix all ingredients. Let set in refrigerator overnight. Roll out and use as any pie crust recipe.
Combine egg, sugar, molasses and margarine. Add water with soda added. Add ginger, cloves, salt and cinnamon. Add enough flour to make a soft dough. Roll out on floured board and cut. Bake in 400° oven just until they do not dent when touched lightly. Do not overbake. Sprinkle with sugar before baking. Keeps well in a tightly closed can.
Chop onion. Melt butter in pan. Add onion; cook. Chop mushrooms. Add to onions and saute. Add tarragon and rice. Cook over low heat, stirring constantly for 3 minutes. Stir in chicken broth. Bring to a boil. Cover and simmer 20 minutes. Wash and trim green beans in 1-inch pieces. Cook in water with a little salt for 10 minutes. Drain. Gently fold green beans into rice. Add salt and pepper to taste.
Combine all ingredients. Stir until well blended. (Do not use mixer.) Bake at 325° for 35 to 40 minutes in a buttered and lightly floured pan (9 x 13 x 2-inches). Cool and cut into squares. (This is easy, quick and good!) Yield: 12 to 16 servings.
In a large skillet, cook beef and onion until the beef is browned. Drain. Stir in picante sauce, beans, salt and pepper. Set aside. In a small bowl, combine cottage cheese and egg. Spread 1/3 of meat mixture in bottom of one 13 x 9 x 2-inch baking pan. Top with half of Monterey Jack, half of cottage cheese mixture and 6 tortillas. Tear tortillas if necessary to cover cheese. Repeat layers, ending with meat. Sprinkle with Cheddar cheese. Bake at 350° for 50 minutes; garnish with green onions. Serve with sour cream.
Pick over carefully (they can be used until they bloom). Wash in several waters. Put in boiling water with a piece of salt pork. Boil 1 hour. Drain well. Add salt (to taste) to boiling water; boil 2 more hours. When well done and tender, turn into colander and drain. Goes well with soup beans and onions.
Place all ingredients in 1-quart jar. Cover tightly. Shake jar vigorously to blend ingredients. Refrigerate until serving time.
Boil the hen in the water and salt until tender, about 3 to 4 hours. (Save broth for mixing dressing.) Mix crumbled bread in a large bowl with broth to resemble unbaked corn bread; don't leave it too dry. Add water or *canned broth, if needed. Pour into large baking pan and bake at 450° for 1 hour or until done.
Brown steak in oleo. Add garlic salt or powder, salt, pepper, Worcestershire sauce, onion soup mix and chopped green pepper. (Or use large pieces of pepper and take out before serving if you wish.) Add water and simmer until meat is tender. (May need to add a bit more water while meat is simmering; simmer about 45 to 60 minutes.) Thicken gravy and serve over rice or noodles or mashed potatoes.
Mix flour, sugar and cinnamon. Cut in margarine until it looks like crumbs. Put half of mixture in 9 x 13-inch pan. Spread thinly sliced apples over flour mixture and sprinkle granulated sugar over apples. Beat eggs, sour cream and vanilla together. Pour over apples. Top with remaining flour mixture and walnuts. Bake in oven at 350° until golden brown.
Cut chicken into 1 1/2-inch pieces. In skillet, brown chicken in margarine or butter until golden brown. Stir in soup, water, bouillon cube, soy sauce, Worcestershire, curry and poppy seed; mix well. Cover and simmer 15 minutes, stirring occasionally. Add the bamboo shoots, celery, onion and mushrooms. Cover and simmer 10 minutes or until tender-crisp. Stir in green pepper and wine. Cover and simmer 2 to 3 minutes more. Serve over chow mein noodles.
After slicing steak, season with pepper. Heat 12-inch skillet. Add steak; cook until all liquid out of steak and it is browned. Add mushroom soup and 1/2 can or less of water. Stir thoroughly until bubbly. Reduce heat to simmer for 20 to 30 minutes. Cook egg noodles as directed. Serve beef and sauce over noodles.
Place apples in pie crust. Top with 1/2 c. sugar and cinnamon. In a small bowl, mix flour, 1/2 c. sugar, and margarine. Work together and spoon on top of pie. Press down with fingers. Bake for about 45 minutes at 300 degrees.
Put all together and knead. Form small balls on ungreased cookie sheet. Butter bottom of small glass, dip into sugar, press cookies flat.
Melt oleo; remove from heat. Add powdered sugar and coconut. Blend well. Shape into balls. Make well in center of each and place on cookie sheet. Now fill the well with the melted chocolate. Chill until firm.