HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion. Add seasoned salt to the beef. Drain beef and spread on the bottom of a 9 x 13-inch pan. Cover the beef with Tater Tots. Dilute the two cans of soup with only 1 cup of water. Pour the mixture over beef and Tater Tots. Sprinkle the Cheddar cheese over the top. Bake 45 minutes at 350°. Serves 12.
Saute celery, carrots and onions in olive oil (about 5 minutes). Add parsley. Sprinkle with seasonings (Italian and garlic). Add parsnip and turnip. Saute lightly (about 3 minutes). Add broth and simmer until vegetables are tender (20 plus minutes). Add barley and cook until tender (about 10 minutes).
Roll 2 to 3 slices of beef and wrap with 1 chicken breast. Wrap 1 slice of bacon around and stick with 1 or 2 round toothpicks to hold all pieces together. Mix soups and sour cream to make a sauce and pour into baking dish. Place the 6 chicken rolls into sauce and spoon each roll with the sauce. Bake for 1 hour at 350°. Pour sauce over each roll every 15 to 20 minutes. You may want to turn on broiler for a few minutes after chicken is done to brown or crisp the bacon.
Saute onion and garlic in butter or margarine. Add clams, mushrooms and cream. Toss with pasta. Stir in cheese and parsley. Let set 15 minutes or more. Makes 8 good size servings.
In 5-quart Dutch oven or 12-inch skillet, cook bacon over medium heat until browned. Add cabbage, onion and salt. Stir to coat cabbage evenly with bacon drippings. Add water and reduce heat. Cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.
Cream butter, honey and eggs. Beat in bananas. Add soda, salt and flour gradually; then add broken walnut pieces. Butter and flour loaf pan. Bake at 325° for 45 to 50 minutes. The top will be cracked.
In skillet, cook ground beef, green pepper, onion and garlic until meat is browned. Drain off excess fat. Stir in undrained kidney beans, tomatoes, tomato sauce, chili powder, salt, dried basil and pepper. Bring to boil. Simmer about 20 minutes. Serve with cornbread or over rice.
Cream together oil, butter and sugar. Add eggs. Sift flour and baking powder. Add flour alternately with milk. Add flavorings. Bake at 325° in greased and floured tube pan for 1 hour and 35 minutes.
Combine all ingredients in deep container. Cover and cook on high about 20 minutes, then cook on low about three hours, or until thick. Stir often.
Simmer meat, onion and pepper. Mix with soups and cooked noodles. Place in 11 x 13-inch pan or glass casserole dish. Top with grated cheese, Velveeta or Cheddar. Bake 45 minutes at 350°.
Bring vinegar to a boil in non-aluminum saucepan. Place raspberries in clean, hot 16 ounce jar. Pour vinegar over berries in jar. Cover and let stand several days at room temperature in cool, dark place. If desired, strain into decorative jar and add additional fresh berries.
Cook beef until tender, then add remaining ingredients, except for the macaroni. Let simmer for about 1 hour. Add macaroni and simmer for about 15 minutes or until tender.
Empty pie filling into greased baking dish. Stir in brown sugar, lemon juice and a sprinkle of cinnamon. Top with crumbled raisin bread, dot with margarine and sprinkle with sugar and cinnamon mixture. Bake at 350° for 20 to 30 minutes, until bubbly hot and slightly browned on top.
Dissolve sugar in water in saucepan over high heat. Add peanuts and continue cooking on high heat until peanuts are completely coated and no syrup remains, about 30 minutes. Pour onto an ungreased cookie sheet. Separate peanuts with a fork. Bake at 350° 15 to 20 minutes. Stir at 5 minute intervals.
Cut toasted bread slices in half and place on a cookie sheet one inch apart. Boil hot dogs until done, then place 3 or 4 round slices of hot dog on each piece of toast (if using pickle, place one slice on each piece of toast). Lay 1/2 slice of cheese over each "dinosaur" to form a blanket, then broil for 1 to 3 minutes or until cheese melts. Remove from oven and stick chow mein noodles under the cheese so that the ends hang out. This it the dinosaur tail. Allow to cool and they're ready to eat.
Cook trimmed roast in crock-pot overnight, then chip up the meat. The next morning, add all other ingredients and let cook 2 hours. Serve over cornbread or Fritos. Super good.
Mix all ingredients and pour into the 2 uncooked pie shells. Bake at 325° for 35 to 60 minutes.
Put 1 teaspoon salt in bottom of a large skillet. Heat, then add beef and stir until browned. Add pepper and salt, then other ingredients. Mix well, then put in a large casserole. Bake for 1 hour at 350°.
Cut cabbage into 6 to 8 wedges and place in buttered casserole dish or skillet. Arrange onion, ground beef and rice between wedges. Combine tomatoes, water and seasonings. Pour over contents in casserole. Cover; bake at 350° for 1 1/2 hours. Yields 6 to 8 servings.
Cook potatoes until tender. Mash and measure 1 1/2 cups. Combine potatoes, sugar, cinnamon and salt. Beat eggs slightly with fork. Stir eggs, milk and butter into potato mixture. Spoon into pastry shell. Top with nuts. Sprinkle top with butter and sugar. Bake at 400° until done, 45 to 50 minutes.
Stir brown sugar into 3/4 cup pineapple juice until completely dissolved; set aside. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 30 seconds. Let stand 2 minutes or until thickened. Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl. Drizzle 1/2 of the juice mixture over cake. Layer 1/2 of the pineapple chunks, pecans and chopped cherries over cake, then add pudding mix. Repeat layers, ending with pudding mix. Refrigerate 1 hour. Garnish with pineapple slices and cherries.
Peel and slice apples. Place in a 9 x 13-inch dish; sprinkle 1/2 cup brown sugar, cinnamon and nutmeg over apples. Mix second 1/2 cup brown sugar, nuts and cake mix; sprinkle on top of apples. Cut up 1 stick margarine on top of mixture. Bake for 1 hour or longer at 325°.
Wash, trim and slice the zucchini. Salt and let drain; pat dry. Heat the butter and oil and saute the onions until wilted. Add the zucchini and peppers and cook 2 to 3 minutes. Stir in the Parmesan cheese if you like. Serve either hot or cold. Serves 4 to 6.
Heat oven to 350°. Melt caramels and milk in microwave oven for 2 1/2 to 3 minutes on High, stirring often, until melted and smooth.
Brown meat in skillet and pour into 9 x 13-inch baking pan. Slice potatoes and put on top of meat. Slice onion over potatoes. Salt and pepper to taste. Mix soup and water. Pour over onion. Cover and bake at 350° for 1 hour or until done.
Chop 2 packages of beef and the onion. Mix all together; roll in the third package of beef last. Makes 3 balls. Serve with crackers of your choice.
Bake cake as directed on box for 2 layers. After cooled, split each layer to make a total of 4 layers. Mix sugar, sour cream and frozen coconut. Reserve about 1 cup of this mixture. Spread remaining mixture between each of the now 4 layers of cake. Combine reserved cup of mixture with whipped topping. Spread over top and sides of cake. Cake is supposed to stay in the refrigerator for 3 days before serving, if you can wait that long. Keep refrigerated.
Mix flour, salt, sugar and baking powder. Mix milk and egg; beat well. Add to flour mixture, stirring only until moistened. Stir in corn.
Combine cereal and milk; let stand 2 minutes. Add oil and egg; mix well. Add combined dry ingredients, mixing just until moistened. Fold in raisins. Spoon into greased and floured medium-size muffin pan, filling each 2/3 full. Combine softened cream cheese, sugar and egg, mixing well until blended. Drop rounded tablespoonfuls cream cheese mixture onto batter. Bake at 375° for 25 minutes.
Put in microwave for 2 minutes on High, stir; put in 2 more minutes. Add baking soda and vanilla; stir until foamy. Pour over popped corn in a brown paper grocery bag. Fold top of sack a couple of times, shake.
Use a 9 x 13-inch baking pan covered with foil or a crock-pot. Sprinkle both sides of meat with spices and salt and pepper. Place onion slices and pepperoni on top.
Prepare and combine vegetables in a large bowl. Combine spices and liquids in a pan, bring to a boil. Let liquid mixture cool, then pour over vegetables. Marinate for a couple of hours or overnight before serving.
Have all ingredients at room temperature and mix well. Form into two balls or logs and roll in chopped nuts. Chill until firm. Wrap in plastic wrap and keep refrigerated until served.
Bake brownies according to directions, adding chopped pecans, if desired. Bake in 9 x 12-inch pan. When done, punch holes with fork and pour coffee mixture over the brownies. Mix chocolate mousse according to directions on box and set aside. (You can make your own mousse by preparing 2 boxes of instant chocolate pudding according to directions and adding 2 cups of Cool Whip to it.) Crush candy bars and set aside (freezing makes the candy easier to break). In a large trifle bowl, layer crumbled brownies, mousse, candy and Cool Whip in that order. Repeat layers three times. Serves 15 to 20 people.
Mix together to form soft dough. Roll into 1-inch balls. chill. This is our children' favorite dessert.
Melt butter, stir in flour and seasonings; slowly stir in cream. Bring to boiling point; boil 2 minutes. Add paprika. (A quarter teaspoon dry mustard may be blended with flour for a slightly different taste.)
Put crust in bottom and up sides. Fill. Lay top crust over. Crimp edges. Pierce top. Bake at 425° for 35 minutes.
Mix dry jello in cottage cheese with mixer add cool whip fold in fruit. Chill.
In a medium saucepan, combine sugar and cornstarch. Add the water and lemon juice. Over high heat, bring to a boil. Reduce heat. Cook and stir until slightly thickened and clear (4 to 5 minutes). Add gelatin. Stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Refrigerate leftovers.
Put layer of bananas in bottom of pie shell. Mix Dream Whip according to directions. Add softened cream cheese and sugar. Mix thoroughly. Spoon into shells and put filling on top. Refrigerate.
Bake cake according to directions. Prepare pudding according to directions. Crumble half of the cake in a large bowl. Pour half the Kahlua over it. Place half the pudding on top. Place half the topping on the pudding. Repeat. Top with walnuts.
Grease Bundt pan well. Place butterscotch pudding in bottom of pan. Layer the rolls on top. Melt and mix butter, brown sugar and cinnamon. Pour over rolls. Let set in oven overnight. Bake at 350° for 30 minutes.
Mix sugar, peppermint, margarine and milk in bowl until well blended (may use a mixer). Add coloring and mix until it forms a ball. Knead on foil until mixture is very smooth.
Mix all ingredients and brown like pancakes in a skillet. Lay on a cookie sheet and bake at 350° for 15 to 20 more minutes.
Pick over beans and wash well. Soak overnight. Boil beans, onion, ham and garlic on high in a heavy pot. Check often so not to scorch. When beans are tender, add sliced sausage. Cook for 30 minutes. Add water, if necessary. Add salt and pepper to taste. Serve over steamed rice.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle chicken, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate over first ingredients. Bake for 30 to 35 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand five minutes before cutting. Can substitute 2 cups fully cooked turkey or smoked ham for chicken.
Mix graham cracker crumbs and powdered sugar together. Then add butter and peanut butter, mix well. Then press into baking dish and cut.
Drain pineapple, reserving juice. Drain remaining fruits. Combine reserved pineapple juice, pudding mix and powdered Tang. Stir well. Combine fruits and dressing; toss gently. Chill. Yield: 4 servings.
Wash and hull strawberries. Into an electric blender, pour hot water, dry gelatin and 1 cup of the strawberries. Cover; blend 30 seconds. Add crushed ice; blend 20 seconds longer. Add remaining strawberries. Blend about 3 seconds. Pour into chilled serving bowl. Chil 1 hour or until partially set. Spoon into serving dishes and garnish with mint, if desired.
Cook vermicelli according to package; drain. Rinse in cold water; drain again. In large bowl, combine green pepper, celery, green onions, pimientos, black olives, peas and cheese. Mix well. Add drained vermicelli and combine. In small bowl, combine lime juice, salad oil and mayonnaise. Add to vegetable-vermicelli mixture. May be served right away or covered and chilled before serving. Serves 6 to 8.
Mix together in small bowl. Spread over ham during the last 20 minutes of baking.
In an 11 x 7-inch baking dish arrange broccoli and chicken. In small bowl combine soup, milk and 1/2 cheese. Pour over chicken. In cup combine remaining cheese, bread crumbs and butter; sprinkle over top. Bake at 450° for 70 minutes or microwave on High for 6 minutes.
Bake in preheated oven at 400° until brown and tender. Stir as needed.
Heat oven to 350°. Mix all dry ingredients. Divide in 4 parts and shape in long rolls on lightly floured Saran Wrap. Put on cookie sheet in refrigerator or freezer overnight. Add fruit after you mix dry ingredients. Slice thin and bake at 350° for 12 minutes. Dough is very stiff.
In saucepan, combine first 8 ingredients and 1/2 cup water; bring to boiling. Reduce heat and simmer 20 minutes. Cool. Add meat; toss and coat. Refrigerate overnight. Drain meat, reserving marinade. Use tenderizer on meat according to directions. Thread meat and peppers alternately on skewers. Broil over coals 20 to 25 minutes, turning once and brushing with marinade. Heat remaining marinade to pass. Serves 4.
In a wide skillet, brown meat in 2 tablespoons of butter and the oil. Add garlic. Remove meat to a covered casserole. Add remaining butter to skillet. Saute mushrooms; add to meat. Cover and bake slowly at 275° for 1 hour, until meat is tender. Add broth, wine and soy sauce to pan in which meat was browned. Boil, stirring up the brownings, until reduced to a glaze. Blend mustard, cornstarch and cream. Add to pan. Boil until thick. Pour off juices from meat into the saucepan. Boil, whisking until smooth and thick. Blend with meat. Sprinkle with parsley.
Brown hamburger meat and onion together in skillet. Mix soup and chilies together. Add a dash of the next 5 ingredients to soup mixture: chili powder, Tabasco sauce, garlic flakes, cumin and Worcestershire sauce. Add meat mixture to soup. Layer in oblong pan as follows: meat, tacos and cheese. Bake for 30 minutes at 350°. Serves several.
Dissolve cornstarch in water. Mix everything in a small casserole dish with butter. Sprinkle with cinnamon. Cover and bake at 350° for 1/2 hour. Uncover and bake another 1/2 hour, stirring occasionally.
Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls if desired. Store any leftover pies in the freezer.
Drain black-eyed peas and rinse with cold water and drain well. Add celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well. Pour over peas. Stir gently. Allow to chill before serving. Makes 4 servings.
Bring chicken, chicken soup and broth to a boil. Pour in a 12 x 9 x 2 inch sheet pan. Mix flour, baking powder, black pepper, milk and margarine; pour over chicken in pan. Bake at 425° for 30 minutes or till brown.
Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar and vanilla in large mixer bowl. Add eggs one at a time beating well after each addition. Gradually beat in flour mixture. Stir in oats. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased cookie sheets. bake 9 to 11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire racks to cool completely.
Heat margarine over low heat until melted. Blend in flour, mustard and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly. Remove from heat and stir in milk. Heat to boiling, stirring constantly, for 1 minute. Stir in cheese. Cook and stir over low heat until cheese is melted.
Put cooked chicken, broccoli, cheese, onion and celery into pie crust. Combine eggs, half and half, salt, sugar and cayenne. Pour into pie pan. Bake 15 minutes at 450°. Reduce oven to 300° and bake 30 minutes or until knife inserted in center comes out clean.
Mix ingredients well. Put in casserole and top with crushed potato chips or corn flakes. Bake 1 hour at 350°.
Put nuts, sugar and water in saucepan on medium heat and bring to a boil. Let boil until water boils out. Spread on cookie sheet and bake 1 hour at 250°.
Make hamburger into walnut-size meat balls; put in bottom of roaster. Top with potatoes, large onion, carrots and tomato soup. Pour undrained peas over all. Add bay leaves. Salt and pepper to taste. Bake at 300° for 2 1/2 to 3 hours.
Line 13 x 9 x 2-inch pan with pastry, letting pastry cover sides also. Peel and slice apples. Cover pastry with 1 cup sugar. Place apples over the sugar. Cover with 1 cup sugar and sprinkle cinnamon over it. Sprinkle with brandy extract and butter flavoring. Dot with butter. Cover with top pastry, cutting slits in top. Brush with cream and sprinkle sugar over top. Cook in 350° oven for about 45 minutes.
Sift first 4 ingredients; add remaining ingredients. Bake at 350° for 10 to 12 minutes.
Grease a 13 x 9-inch baking dish with butter, margarine or cooking spray. Simmer chicken until tender. Let cool. Remove all meat and cut up. Thaw frozen vegetables or run under hot water. Put broccoli on bottom of buttered dish and add chicken.
Fry bacon and crumble. Cut up broccoli into small pieces. Mix with bacon, seeds, cheese and chopped red onion. Mix mayonnaise, vinegar and sugar. Pour over salad and mix; chill and serve. Enjoy!!
Preheat oven to 350°. Spray 9 x 5-inch loaf pan with Baker's Joy baking spray. In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
Mix all ingredients, except cheese and potato chips. Spoon into ungreased baking dish. Sprinkle with cheese and chips. Bake, uncovered, at 450° for 10 to 15 minutes, or until bubbly.
Using a glass-like container, mix salt and water and pour over cucumbers and onions. Let sit for 2 hours. Drain but don't rinse. Mix sugar and cider vinegar; pour over cucumbers and onions. Mix and marinate until well chilled. May also be frozen.
Boil sugar, syrup, water, butter and salt until it spins a thread. Add vanilla. Pour over popcorn. Butter hands so popcorn will not stick to them. Shape into balls.
Preheat oven to 375°. Coat 1 1/2-quart baking dish with cooking spray. Arrange 1/3 of potatoes over the bottom of the dish, overlapping slightly. Top with 1/3 cup Mozzarella and 2 tablespoons Parmesan cheese. Repeat layering twice with more potatoes, remaining Mozzarella and the Parmesan. Top with remaining potatoes. Pour broth and dressing over all. Sprinkle with remaining Parmesan. Bake at 375° until top is golden and potatoes are tender, approximately 1 hour.
Let cream cheese soften. Beat with 2 tablespoons of milk. Add green pepper, onions and dried beef. Stir in sour cream; top with nuts. Put in shallow pan. Bake at 350° for 15 to 20 minutes, until bubbly. Serve with chips or crackers.
Put orange juice and water in a saucepan and bring to a boil. Remove from heat and stir in raisins. Let stand 2 hours. Add sugar, flour, lemon juice and salt to raisin mixture. Cook over low heat, stirring frequently, for 10 minutes or until thickened. Heat oven to 425°. Roll out half of the dough and line 9-inch pie pan. Pour raisin mixture. Roll out remaining dough and a lattice top. Crimp together top and bottom dough. Bake for 10 minutes. Lower temperature to 350°. Bake 25 to 30 minutes or until top is browned.
Mix potatoes, celery, onions and eggs. Cut bacon in small pieces and fry until done (little crispy). Do not drain fat.
Brown onions in hot oil; add meat and seasoning. Brown lightly. Cover; simmer 10 minutes. Add soups; cover and simmer 45 minutes. Serves 10.
Use tube pan; heavily butter bottom and sides. Put in 1/2 of nuts and spread. Measure all other ingredients together in mixing bowl for 4 minutes, except for chocolate chips. By hand, put in remainder of nuts and chips. Pour in pan; put in 350° preheated oven for 70 minutes. Cool and turn out.
Mix Eagle Brand milk and hot water. Pour gradually over eggs, stirring constantly. Add salt and vanilla. Pour into baking dish or custard cups which have been greased with oil. Sprinkle with nutmeg. Place in pan filled with hot water to a depth of 1 inch. Bake in slow oven at 325° about 1 hour or until custard is set (a knife blade inserted will come out clean when custard is done.)
Mix shortening, butter, peanut butter, sugars and egg together. Blend in flour. Mix well. Cover and chill thoroughly.
Remove stems from mushrooms. Brush mushroom caps with oil and place in buttered baking dish.
Cut 3 apples into small pieces. Add 1 c. sugar to them and 1/2 c. nuts. Beat 2 eggs add 1 c. flour, 1 tsp soda, 1/2 tsp cinnamon, 1/2 tsp salt and 1 tsp vanilla. Melt 3 Tbsp butter and add mixture. Spread into pan and bake for 25 minutes in 350° oven.
Mix shortening, sugar and eggs. Stir in sour cream and vanilla. Stir in flour, soda, baking powder and salt. Chill at least 1 hour. Bake at 400° for 8 to 10 minutes.
Combine and mix well the first 4 ingredients. Stir in tuna, cheese and onions. Pour into an unbaked pie shell and bake at 350° for 45 minutes.
Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Put shrimp in a pot and cook excess water off shrimp. Put to the side. In a Dutch oven, melt margarine. Put crabmeat and shrimp in with melted butter. Warm in butter for about 2 minutes. Stir in whipping cream and pepper. Cook over low-medium heat for about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in linguine; toss to coat with sauce. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
Sift together all dry ingredients. Add shortening, egg yolks, melted chocolate, vanilla and milk. Mix well and bake at 350° for 12 to 15 minutes.
Brown ground beef, onion and green pepper, adding black, red and crushed pepper. (Drain fat when done.) Combine remaining ingredients. Simmer about 20 minutes. Add meat to mixture. Let cook another 30 minutes or so. Serve with oyster crackers, cheese or a dash of sour cream. Enjoy!!!
Blend margarine, sugar and peanut butter by hand. Shape into 1/2-inch balls. Refrigerate overnight. Melt chocolate and wax together over hot (not boiling) water. Let cool slightly. Use a slotted spoon to dip candies into chocolate mix. Push off spoon with a cheese spreader onto wax paper to dry. Makes about 250 pieces.
In mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13 x 9 x 2-inch cake pan. Bake at 350° for 30 to 35 minutes or until a toothpick inserted into center comes out clean.
Mix broccoli, onions, raisins and bacon together gently. Blend mayonnaise, sugar and vinegar thoroughly. Fold dressing into vegetables mixture and refrigerate 1 to 2 hours before serving.
Preheat oven to 350°. Thoroughly combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut and nuts. Pour into pie shell. Bake at 350° for 45 to 50 minutes or until filling is set. Cool. Garnish with sweetened whipped cream and pecan halves if desired.
Cream first 5 ingredients. Combine the salt, flour and soda and add to the creamed mixture. Add remaining ingredients. Use an ungreased cookie sheet. Bake at 350° for 12 minutes.
Boil the sugar, Karo and water until it reaches soft ball stage. Add marshmallow cream and nuts. Beat until it will mound up. Drop by spoonfuls onto waxed paper.