HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, vegetables and soup in 2-quart casserole dish. Top with mashed potatoes and cheese. Bake until cheese is melted and casserole is heated through.
Brown and drain hamburger. Add taco seasoning and beans. When heated through, combine sour cream and green taco seasoning and spread over meat. Top with generous amount of cheese. Pop into oven at 350° to melt cheese. Serve right in the skillet. Serve with tortilla or corn chips. Also good over baked potatoes.
In a large soup pot, saute onion and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.
Cur crab flakes or shrimp. Combine with remaining ingredients. Cover and chill at least 1 hour before serving. Makes 2 cups.
Cook ground hamburger meat. May substitute other meat. Mix in bowl with chopped vegetables. May purchase slaw ingredients in place of chopping own vegetables. Place mixture in a separated wrapper and roll, wetting ends to stick. Rolls may be frozen until needed. Deep fry until golden brown. May serve with sweet and sour sauce.
Cook beets until tender. Peel and cut into quarters or smaller. Mix all ingredients to dissolved sugar. Put in cut beets and bring to boil. Put your jars, lids and rings in pan and get hot. Add hot beets and be sure to wipe rims so the lids will seal.
Drain fruit and arrange in casserole dish with apple rings on top. Mix and pour sauce over fruit, cover and put in refrigerator overnight. Just before serving put in hot oven 375° until bubbling. Yield: 14 servings.
Combine soup, onion, and seasonings in a 2-quart casserole. Stir in remaining ingredients. Bake in preheated 350° oven for 45-50 minutes, or until bubbly. If desired, sprinkle with French-fried onions and bake an additional 2-4 minutes. Makes 6-8 servings.
In medium bowl combine steak, broccoli, tomato and onions. In jar with tight fitting lid, combine rest of ingredients, cover and shake well. Pour over salad; toss to combine. Cover and refrigerate until chilled. Toss again before serving. Makes 2 servings; contains 277 calories per serving.
Heat chili and tomatoes. Layer in a 2-quart dish, starting with tortillas, chili and 1/2 cheese. Repeat and top with cheese. Bake 20 minutes at 350°.
Brown hamburger and drain. Boil noodles and drain. Mix hamburger, Prego sauce and Ricotta cheese. Do not heat. Mix together both kinds of cheese in large mixing bowl. Layer noodles in baking pan. Spread some sauce mixture. Top with cheese. Repeat with each layer you use. Bake at 350° for approximately 30 minutes.
Coat the bottom of an 8-inch square baking pan with melted butter. In a mixing bowl, beat eggs. Gradually beat in brown sugar and vanilla just until combined. Combine flour and baking soda; stir into the egg mixture. Fold in nuts. Pour batter evenly over butter. Do not stir. Bake at 350° for 25 minutes or until bars test done with a wooden pick. Cool slightly; dust with confectioners sugar and cut. Cool completely. Yield: 1 1/2 dozen.
Mix bran with water. Let stand for 5 minutes.	Stir in other ingredients. Bake	for 20 minutes at 400°. This keeps for 6 weeks in refrigerator and bake as needed.
In a 3-quart saucepan over medium heat, melt butter or margarine. Add green pepper and celery. Cook until tender, stirring occasionally. Stir in flour, salt and pepper until blended. Gradually stir in milk. Cook, stirring constantly, until sauce thickens slightly. Stir in chicken and shredded cheese just until cheese is melted. Remove from heat. Stir cooked, hot macaroni into cheese mixture until well blended. Serve with salad and crackers or hot bread. Kids will love this. Makes 6 to 8 servings.
Brown chicken in hot oil in a large skillet. Stir in barbecue sauce and water. Cover, cook over medium-low heat for 20 minutes or until tender. Stir in rice and corn. Cover, reduce heat and simmer 5 minutes. Garnish with red and green peppers, if desired. Serves 4 or more.
Mix rice, veggies, chicken and soup. Place in casserole dish. Mix mayo, sour cream and cheese; spread on top of rice mixture. Bake at 350° for 30 minutes.
Mix 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 graham crackers, ending with graham crackers.
Prepare stuffing according to package; add onion. Combine meat and milk; mix well. Make into 6 to 8 (5 to 6-inch) patties. Put stuffing in center of each one; fold up side to make a bundle. Mix soup, Worcestershire sauce and catsup in bowl. Spoon over burgers. Bake 60 minutes at 350°.
Blend cream cheese, mushrooms and herbs and spices well. Press two sections of crescent rolls together to make a square. Make four of these squares. Spread on cream cheese mixture. Roll tightly. Cut each square into four pieces with kitchen shears. Brush pieces with beaten egg; then sprinkle with sesame or poppy seed. Bake according to directions on package of crescent rolls. Makes 16 logs.
Cream butter, sugar and cocoa. Add eggs, salt and vanilla. Add milk and flour; add water and soda last. Bake at 325° for 35 to 45 minutes in greased and floured pans.
Microwave the green peas until just defrosted, not cooked, or run under hot water and drain.
Finely chop the cauliflower, broccoli, green onions and fried bacon. Mix well in large bowl.
Combine ingredients. Place in greased 1 1/2-quart casserole. Set casserole in a shallow pan with about 1-inch of hot water. Bake at 350° for 40 to 45 minutes.
Melt butter and add green onions and cook until soft. Add potatoes, water and salt. Cover and cook slowly for 30 minutes until potatoes are done. Add milk, cream and 1 tablespoon butter. Bring to boil but stir to prevent scorching. Puree in food processor or blender. Serve cold with a dollop of sour cream for garnish.
Heat oven to 450. Stir together with a fork in bowl to form a soft dough, the Bisquick Baking Mix and Water. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough with lightly floured stockinet-covered rolling pin into square 12 x 12 inches.
Brown ground beef in shortening and onions together. Then mix all ingredients. Cook for a while.
Melt oleo in pan. Mix next 3 ingredients well and pour over oleo. Pour pie filling over batter. Bake 50 minutes at 325°.
Stir together first 5 ingredients in a large bowl; stir in soup and next 3 ingredients. Spread in a lightly greased, 2-quart, shallow baking dish. Bake covered at 350° for 30 minutes or until thoroughly heated. Uncover and sprinkle evenly with cheese. Bake 5 more minutes or until cheese melts. Serve with tortilla chips and pico de gallo or chunky salsa, if desired. Makes 4 to 6 servings.
Place all ingredients in a boiler; bring to a boil. Simmer for 30 minutes. Use with chicken on the grill, serve on ham or use with any barbecue dishes.
Place sliced apples in a shallow baking dish. Pour the water over them and sprinkle with the cinnamon. Using a fork, work together the flour, shortening and sugar. It will have a crumbly consistency. Sprinkle over the	apples. Bake in preheated oven and serve hot. Can serve with whipped cream or ice cream. Bake at 350° for 30 to 40 minutes.
Beat until creamy butter, Crisco and sugar. Sift together flour, soda and salt. Beat 5 egg yolks and buttermilk. Alternately add buttermilk mixture and dry ingredients to Crisco and sugar mixture.	Fold in egg whites stiffly beaten. Bake in 3 greased and floured cake pans at 350° for 25-30 minutes.
Cook broccoli in the chicken stock with the onion and butter until soft. Puree in food processor or blender (both broccoli and the stock). Put back into large pot. Whip eggs and cream together in large bowl. Add 1 ladle of soup to egg/cream mixture, whisking nonstop. Continue adding soup and whisking until temperature of soup and egg mixture are the same. Blend mixture into rest of soup. Heat through, but do not boil. Serve with almonds and chives as garnish.
Fry grease out of ground meat and drain. In a casserole dish layer sliced potatoes, sliced onions, ground beef, potatoes and onions. Pour soups over top layer. Cover casserole. Bake at 400° for 1 to 1 1/2 hours.
Combine ingredients. Shake and let settle for 4 hours before using. Store, covered, in refrigerator, to extend bubbles shelf life. Allow to warm before using. Blow bubbles to your hearts content.
Mix and cover with water. Cook until it changes color. Pack in jars and seal. Rinse well when opened to fry.
Cut up potatoes and onions, cover with water, salt to taste and cook until mushy. Do not drain off water. Add next 3 ingredients. To the completed chowder, add the oleo.
Mix all dry ingredients together in large bowl. Melt white chocolate; pour over dry ingredients and mix well. Lay mixture on wax paper until hard. Break up and store.
Melt enough of the butter to grease a 9 x 9-inch baking dish. Drain corn. Mix all ingredients, including remaining butter. Bake at 350° for 45 to 60 minutes.
Combine all ingredients, put in loaf pan (7 1/2 x 3 1/2 x 2 1/2-inch). Bake at 350° for 35 to 60 minutes.
Mix first 5 ingredients and put in casserole dish. Put oil, vegex, water, broth and soup into saucepan and cook for 3 minutes. Pour sauce over casserole and mix gently. Bake in a 350° oven for 1 hour. Serves 6.
Pour popcorn in ungreased baking pan. Heat next four ingredients together until bubbly around edges. Cook 5 more minutes over medium heat. Remove from heat. Stir in soda. Pour over popped corn. Stir till well coated. Bake 1 hour at 250. Stir every 15 minutes. Pour onto wax paper and separate into bite size pieces.
Combine flour, meal, salt, sugar and baking powder. Stir in eggs, margarine and milk. Mix well. Pour into greased 10-inch iron skillet. Bake at 425° for 20 to 25 minutes.
Mix eggs, sugar and salad oil. Sift flour, nutmeg, salt, baking soda and cinnamon into first mixture. Add apples. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Quarter and peel apples. Put about 1 cup water, butter, sugar and cinnamon drops in pan with apples. Cook until apples are tender. Let set in pan awhile before putting in a bowl.
In Dutch oven or soup kettle, bring water to boil. Add broccoli, celery and carrot. Boil 2 to 3 minutes. Drain, set vegetables aside in same kettle. Saute onion in butter until tender. Stir in flour to form a paste. Gradually add the broth and milk, stirring constantly. Bring to boil. Boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30 to 40 minutes or until vegetables are tender. Yield: 6 to 8 servings.
Saute the onion and beef in salad oil in a Dutch oven until brown. Add tomato sauce, herbs, sugar, seasonings and wine. Simmer, covered, stirring occasionally, for one hour. Meanwhile, cook spaghetti as directed on package and drain. Add to sauce with 1/2 cup of grated cheese. Turn into a 3-quart casserole and sprinkle top with the other 1/2 cup of cheese. You may use a full cup of cheese for topping if you like. Bake, covered, for 45 minutes in a 325° oven. Then uncover and bake an additional 30 minutes. Total baking time is one hour and 15 minutes. Serves six.
Place chicken in 11x7 baking dish. Season with salt and pepper. Combine soup, sour cream, mushrooms and wine. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 1\2 hours. Serves 4 to 6 people.
Cream butter and brown sugar until well blended. Beat in eggs, vanilla and banana. Then add chocolate and beat well. Mix flour, baking soda and salt. Add to mixture with the water. Mix well, then turn into 2 greased and lightly floured 9-inch layer cake pans. Bake at 350° for 30 to 35 minutes, or until pick inserted in center comes out clean. Let stand on wire rack for about 5 minutes. Then turn out on racks. Turn right sides up and cool. Put layers together. Spread top and sides of cake with frosting. Garnish with sliced bananas and almonds, if desired.
In a 2-quart dish, melt butter. Add seasonings and saute on high for 15 minutes. Stir in flour and Bloody Mary mix, add cream of celery soup and salt. Microwave on High for 5 minutes. Add shrimp and microwave on High for 8 minutes or until shrimp are pink and tender. Stir once or twice. Squeeze a small amount of lemon juice over etouffee and serve over rice.
Brown the ground beef and drain. Mix with spaghetti sauce and tomatoes. Reserve 1/2 c. spaghetti sauce for later use. Spread 1/2 of the reserved sauce on bottom of crockpot. Break up the lasagna noodles to fit in your crockpot and place on top of sauce into the bottom of the crockpot, then put a layer of meat mixture, then cottage cheese, sprinkle with parmesan cheese and spices then a layer of mozzarella cheese. Put a layer of broken up noodles, meat etc. If you have enough ingredients make 1 more layer. Finish with a layer of noodles and the reminder of reserved sauce and 1 last layer of mozzarella cheese. Cook on low for a few (3-4) hours.
In heavy saucepan, over low heat, melt chips and margarine with Eagle Brand and vanilla. Remove from heat. In large bowl, combine marshmallows and peanuts. Stir in chocolate mixture. Spread in aluminum foil-lined 13 x 9-inch baking pan. Chill 2 hours or until firm. Remove from pan. Peel off foil and cut into squares. Store, loosely covered, at room temperature.
Chop tomatoes, onions and peppers together; cover with the salt and let stand overnight. Drain and add the hot peppers, which have been chopped, vinegar and spices. (Spices should be tied loosely in cheesecloth bag.) Add sugar. Allow to boil slowly until tender (about 15 minutes).
Melt butter in large frying pan. Add olive oil and garlic. Bring to a slow boil. Add all the rest of the ingredients except parsley. Bring to a boil. Reduce heat and simmer 5 minutes. Add parsley. Serve over spinach fettucini. Serves 6.
Sift flour before measuring. Measure into sifter the cake flour, baking powder, salt and sugar. Measure into mixing bowl the shortening. Measure into cup the milk, butter and eggs. Stir shortening to soften. Sift in dry ingredients. Add about 3/4 cup milk and mix until flour is dampened. Beat 2 full minutes. Add eggs and remaining milk. Beat 1 minute longer. Bake at 375° about 25 minutes for layers (35 minutes for loaf cake).
Cook sugar, butter and corn syrup; bring to a boil. Boil for 10 to 12 minutes. Add vanilla. Pour over popcorn. Break in small pieces.
Mix the first 3 ingredients and bring to a boil. Remove from fire and add peanut butter. Mix well and add Rice Krispies. Dip with spoon and drop on waxed paper that has been sprayed with Pam.
Slice chicken or beef in thin strips. Stir-fry in 1 tablespoon oil until done. Remove from pan. Stir-fry vegetables in remaining oil. When done, add chicken or beef to pan along with Yoshida sauce. Simmer for 2 to 3 minutes.
Combine all ingredients and pour into a buttered dish. Melt 1/2 stick oleo; stir in 1 cup crushed cornflakes. Spread on top of casserole and bake 40 minutes at 350°.
Cream sugar, butter and honey.	Beat eggs until frothy, add milk to eggs, add to creamed mixture and beat thoroughly.
Heat oven to 375°. Grease cookie sheet. Combine butter flavored Crisco, sugar, egg, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Then combine oats, flour, baking soda, salt and cinnamon. Mix into the creamed mixture at low speed, just until blended. Stir in chocolate chips and nuts.
Mix first 4 ingredients. Put into fridge to cool for about 30 minutes, then make into balls. Melt 1/2 cake paraffin and chocolate chips. Dip peanut butter balls into chocolate and then let cool.
Mix and cook in microwave for 8 minutes on High, stirring twice. Remove and stir in vanilla and margarine. Microwave 2 more minutes. Remove; sprinkle soda over. Stir well. Spread on buttered cookie sheet.
Lightly saute bell pepper, olives, mushrooms and onion in frying pan a couple of minutes. Beat eggs with milk and pour into omelette pan with fried mixture. Make sure the pan isn't too hot. Halfway through cooking the omelette, sprinkle the shredded cheese and Parmesan cheese (before turning omelette). To add extra flavor, you may add a slice of tomato on top when finished.
Put pineapple in boiler and bring to a boil. Take off heat and add jello. Put in refrigerator and cool. Mix in other ingredients and congeal.
Beat butter well until fluffy. Beat in cranberry sauce and marmalade. Make 1 1/3 cups. Keeps in fridge for up to 3 weeks. Great with toast, hot rolls, cranberry bread or bagels. Enjoy.
Mix cake mix, 1 egg and melted margarine together to make dough. Spread in a 9 x 13-inch Pyrex dish. Mix cream cheese, 2 eggs, powdered sugar and vanilla; spread on top of dough. Bake at 350° for 35 to 40 minutes. (Watch carefully; sides will burn easily.) Cool; cut into small bars.
Add tomato sauce to browned hamburger meat. Simmer until hot. Press out biscuits into glass round pan or 9 x 13-inch pan to form crust. Form biscuits to cover sides of pan, also. Pour in meat mixture. Cover with cheese. Bake at 350° for 25 to 30 minutes or until crust is brown. Cut into serving pieces. Serves 4 to 6.
Mix jello with 1 cup hot water; put in refrigerator. Let it begin to jell. Mix sugar and cheese; beat milk until stands in peaks. Combine all together; beat good and put in freezer until firm. Keep refrigerated. Use a graham cracker crust.
Mix everything but cheese. Put into casserole dish. Bake at 350° for 35 minutes. Add cheese and cook until cheese melts. Serves 6.
Spread a can of crushed pineapple in bottom of oblong dish. Mix about 1/3 cup Miracle Whip with enough milk to make fairly thin sauce. Pour over pineapple. Grate Cheddar cheese over top. Cover with small marshmallows. Dissolve package of lime jello in 2 cups of boiling water and pour over marshmallows. Chill several hours before serving.
Mix everything together. Heat on low flame until mixture lumps together. Stir to thick "mashed potato" thickness. Store in plastic bags or airtight containers. Will freeze well.
Boil 1 chicken or stewing hen. Squeeze 1/2 lemon into stock. Use 2 or 3 cubes chicken bouillon or 2 tablespoons chicken soup base. Boil with celery, onion and garlic. Remove chicken and pick meat off bones. Return meat to stock. The fat needs to be skimmed off. (It's easier to refrigerate and then skim off and re-cook the next day.) Heat stock. Add meatballs and cook about 2 hours. Just before serving, add one bunch escarole (spinach), chopped up. Heat and serve.
Place brown sugar and syrup in a large saucepan. Cook and stir until it comes to a rolling boil. Add peanut butter and mix. Add Special "K" and spread in a greased 9 x 13-inch pan.
In uncovered 2 or 2 1/2-quart glass dish, blend together flour and oil and microwave on High for 10 minutes. The color of the roux should be a deep caramel. Roux does not look good at this point. The flour is still gritty and the fat still a little separated. Add seasoning (onions, celery or bell pepper) if desired. Microwave another 3 minutes on High. The color should deepen and the roux be shiny. Stir and microwave on High another 2 minutes. Roux is basis for brown gravies and most Creole gravies.
Beat butter until creamy. Add sugar and milk. Separate eggs. Beat yolks lightly and add to butter mixture along with yams, spices and vanilla. Beat egg whites until stiff. Fold into butter mixture. Pour into uncooked pie shell. Bake 10 minutes at 400°, then at 325° for 35 to 40 minutes.
*Use broccoli, red and green bell peppers, celery, carrots, cauliflower, sweet onion and/or zucchini.
Slice beef in 1-inch strips, about 4-inches long. Mix soy sauce, ginger and garlic. Coat meat with flour and soy sauce mixture. Brown in skillet with small amount of oil. Add water. Cook until meat is tender. Add vegetables. Simmer about 10 minutes. Add cornstarch to mixture. Serve over rice or noodles. This recipe will serve 5 people.
Put biscuits in greased 9 x 13-inch pan to form crust. Brown meat and drain on paper towels. Cover crust with meat. Add your choice of toppings. Cover with a layer of Cheddar cheese and then a layer of Mozzarella cheese. Beat eggs and pour over pizza. Bake in 350° oven for 20 to 30 minutes until eggs are set.
Stir together cream cheese, mustard and celery salt. Stir in bacon, tomato and green pepper. Cover and chill. Serve with vegetables. Makes 2 cups.
Melt caramels with 1/3 cup milk. Set aside. Mix melted butter, 1/3 cup milk and dry cake mix. Press 1/2 of mixture into greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Spread with chocolate chips and caramel. Add nuts. Crumble remaining cake dough on top to make almost another layer. Bake at 350° for 15 minutes or until done. Cut when cool!
Butter a casserole dish. Mix all ingredients together and pour into casserole dish. Bake 1 hour at 350° and lightly browned.
Preheat oven to 325°. Spray bottom and sides of a 9 inch springform pan with Pam. Sprinkle crumbs in bottom of pan. In a mixing bowl. Beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add egg whites, lemon juice and orange rind. Mix well, pour into prepared pan. Bake 40 to 45 minutes or until center is set. Chill.
Fry chopped bacon, remove from pan. Put remaining ingredients into fat; simmer for 25 minutes, or until thickened. Sprinkle beans with bacon before serving.
Mix first 4 ingredients. Very slowly, add oil, and beat well. Add vinegar and celery seed. Beat at least 5 minutes, so it doesn't separate.
Combine dry milk and water; refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk; beat at high speed for 4 minutes. Stir the sugar and sugar substitute together; add gradually to the whipped milk while it is being beaten. Add vanilla to whipped topping; refrigerate until used.
Mix all together and pour into a greased and floured 9 X 13 cake pan. Bake 30 minutes at 350.
Sift flour and baking powder. Cream butter and sugar in separate bowl. Add eggs and vanilla. Mix well and add dry ingredients. Chill dough for 4 hours. Roll on floured board and cut. May be brushed with beaten egg whites and sprinkled with colored sugar.
Bake brownies as directed and set aside to cool completely. With a hammer, crush candy bars (finely). Prepare mousse as directed and set aside. In a 9 x 13-inch glass baking dish, layer crumbled brownies, mousse, Cool Whip and top with crushed candy bars. Continue to layer ingredients until all used up. (You should end up with the Skor bar topping.) Chill in fridge for 3 hours and serve.
Cut angel food cake horizontally. Separate. Mix yogurt and 1/2 Cool Whip together. Spread mixture on bottom of cake and fill in the hole. Replace top of cake. Put other 1/2 of Cool Whip on top of the cake and if there is enough, around the sides. Put into freezer for 1/2 hour to set.
Open Boboli package and put dough on cookie sheet. Cover with olive oil, then pizza sauce, then cheese. Top with parsley and basil. Can put on any other meat or vegetable toppings too. Bake in oven at 400° for 8 to 12 minutes until cheese is bubbling up.
Mix all in order given. Drop by teaspoon on greased sheets. Bake 6 or 7 minutes at 350°. Yield: 6 dozen.
Cream shortening and sugar. Add egg yolks and beat. Add lemon oil; dissolve amonia in milk and add to mixture. Use enough flour to make batter the consistency of cake. Fold in stiffly beaten egg white. Add remainder of flour to make a stiff dough. Roll on floured board and cut with cookie cutter into desired shape. Bake at 350° for approximately 15 minutes or to a light brown.
Combine jello, pineapple and water. Bring to a boil and cool. Add cottage cheese and Dream Whip. Refrigerate.