HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Brown ground beef and onion, drain. Stir in tomato sauce, corn, water and seasoning mix. Heat meat mixture until hot and bubbly. Reduce heat and simmer, separate biscuit, flatten, dip in milk, then cornmeal. Spread in pie dish, around sides, then the bottom. Biscuits will cook together to form crust. Sprinkle half of cheese on bottom and pour beef mixture on biscuits. Sprinkle rest of cheese over top of mixture. Bake 20 to 25 minutes. Cool mixture.
Mix and bake cake according to package. Bake in 9 x 13-inch greased pan. Let cake cool. Then cut cake in half horizontally. Slice ice cream into about 1/2-inch slices. Cover 1st layer of cake with ice cream slices. Place 2nd cake layer on top of ice cream. Frost top of cake with whip cream. Freeze for 2 hours. Top with hot fudge, nuts and cherries before serving.
Heat in skillet the oil, soy sauce and garlic. Saute in oil mixture the mushrooms, onion and celery. Add Chinese vegetables (bean sprouts, snow pea pods, bamboo shoots, ect.). Thicken with cornstarch, water and molasses. Serve on rice or chow mein noodles. Makes 8 (1 cup) servings.
Brown meat in skillet, stirring frequently. Drain any excess grease. Stir in onion soup mix, water, rice, peas and tomatoes. Simmer in covered skillet until rice is tender (20 to 25 minutes). Add a small amount of water or tomato juice if it becomes dry. Top with cheese. Cover and heat until it melts or top each individual serving with cheese as it is served. Serve 4 to 6.
Preheat oven to 325° to 350°. Beat eggs, sugar and oil until creamy. Add flour slowly. Batter will be quite stiff. Fold in remaining ingredients. Fill muffin cups with batter, about 1/2 full. Bake for 25 to 30 minutes or until done. Yield: Approximately 36 muffins.
Gradually add the avocado to the cream cheese, blending until smooth. Add lemon juice, onion, salt and worchester sauce. Mix well. Serve with potato chips.
Mix flour, baking powder and sugar. Mix the melted butter/margarine in. Add milk until smooth. If it is too dry, not a stiff dough, add enough water/milk to make a dough. Cut off about a handful to cook. Roll flat on a floured surface. Cook on a hot ungreased pan.
Mix all ingredients in large bowl. Cover and let rise 15 minutes. Knead, cover and let rise 2 to 3 hours or overnight.
Peel onions, cut into 1/2-inch slices and separate into rings. Place in a plastic or paper bag and add 1 cup flour. Shake bag until onions are coated. Combine remaining 1 1/4 cups flour, baking powder and next 4 ingredients; stir in egg yolks, mixing well. Beat egg whites at room temperature until stiff peaks form. Fold into batter. Dip onion rings into batter. Pour oil to depth of 2-inches into a Dutch oven; heat to 375°. Fry, turning once, until golden brown. Drain on paper towels and serve immediately. Yield: 4 servings.
In a small dish, put cold water. Sprinkle gelatine over water to soften. Add boiling water and stir until dissolved and clear. In small mixing bowl, put cocoa and Equal. Pour in cream and vanilla. Beat until thick and frothy. Pour in gelatine and mix well. Spoon into dishes.
Cook chicken and put in casserole dish. Add gravy and stuffing. Bake at 350° for 15 to 20 minutes.
Cut tomatoes in halves; scoop out centers to make cups. Strain pulp to remove excess liquid; reserve pulp. Pat inside of tomato cups with paper towels to dry. Combine reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt. Spoon mixture into tomato cup. Chill. Makes 8 stuffed shells, about 40 calories each.
Cream the butter. Add sugar gradually. Add eggs, milk and vanilla. Cream well. Add flour sifted with baking powder. Mix well. Chill for 10 minutes. Roll out on floured surface. Cut into desired shapes. Place on greased baking sheets. Bake at 350° for 10 to 15 minutes. May be frosted or decorated with colored sugar. Yields 3 dozen large cookies.
Saute chicken in oil until lightly browned. Add garlic and vegetables and stir fry 2 to 3 minutes. Add bouillon, soy sauce, vinegar, sugar, ginger and pineapple with juice. Bring to full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Makes 4 servings.
Mix ingredients well and shape into ball. Roll in chopped pecans. Refrigerate and serve with your favorite crackers.
Cook spinach according to instructions on box. Drain spinach and mix with rest of ingredients. Pour into buttered quiche dish. Bake at 350° for 30 minutes.
Mix and chill cream cheese, oleo and flour. Roll into 24 balls. Press into tassie cups. Combine bacon, ham, onion and Swiss cheese. Place equal amounts of mixture into cups. Beat eggs and milk. Pour 2 teaspoons of mixture over filled cups. Bake at 400° for 18 minutes.
Preheat the oven to 350°. Stir together first 3 ingredients. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 350° for 8 minutes. Remove to a wire rack and cool completely. Beat cream cheese and cream of coconut at medium speed of an electric beater until smooth. Add pudding mix, beating until blended. Stir in coconut. Fold in whipped topping. Spread cheese mixture evenly into prepared crust. Cover and chill 2 hours or until set. Beat whipping cream with an electric beater until soft peaks form. Spread evenly over pie. Makes 6 to 8 servings.
Follow	Solomon's prescription for a good boy, Proverbs 23:14. Bake in a large tube pan at 350° for approximately 1 hour and 20 minutes.
Briefly saute vegetables in melted butter. Add tomatoes with juice and seasonings. Add basil. Simmer for 1 hour. Cool slightly and puree. Return to pot; bring to simmer. Add cream and cook one minute. This sauce is rich.
Combine all ingredients and place in refrigerator overnight. Place in baking dish. Bake at 350° for 4 hours or until tender. Thicken gravy with cornstarch. Serve over noodles or rice.
Mix cream cheese and sugar together. Add and combine rest of ingredients together and pour into a 9 X 13 inch pan. Place in freezer until frozen. Let thaw a few minutes before serving.
Combine sour cream and cream cheese. Spread on bottom of rectangular casserole dish. Add hamburg and press lightly into cream mixture. Add remaining ingredients in order given. Top off with shredded cheese. Serve cold with nacho chips.
Bake potatoes at 350° for 4 minutes. Peel and cut into small pieces. Saute onions, garlic and carrots in vegetable oil. Add salt. Cook 30 minutes until tender. Add cold water and sweet potatoes. Add ginger (pouch), orange zest and orange juice. Cook 10 minutes. Remove ginger. Puree or mash if too thick. Add a little water. Enough for 8 people.
In a 1-quart saucepan, combine all ingredients, except vodka and celery. Cover and cook over medium heat until heated through. Stir in vodka, if desired. Serve in mugs with celery stick stirrers.
Mix all ingredients and season to taste. Shape into tiny meat balls. Into saucepan, pour contents of 8 ounce can of tomato spaghetti sauce. Place balls in sauce and simmer about 10 minutes. Store in refrigerator. To serve, just heat in chafing dish at buffet table. Supply cocktail picks.
Pour milk over sugar and oleo. Cool. Add dissolved yeast. Add 8 cups flour, one at a time; let rise double. Add 1 cup flour and other ingredients. Let rise double. Punch down and store in refrigerator in a covered container. Will keep up to 2 weeks.
Squeeze out as much moisture from spinach as possible. Set aside. Melt butter in skillet. Add onion and mushrooms; cook, stirring, until soft. In bowl, beat eggs lightly; stir in onion mixture, bread crumbs, soup, 2 tablespoons cheese, pepper, basil, oregano and spinach. Pour into well greased 9-inch square baking pan; sprinkle with remaining cheese. Bake in a 325° oven for 35 minutes or until edges begin to brown. Serve warm; or let cool, cover, refrigerate and serve cold.
Wash wings. Split at each joint and discard tips. Deep fry at 400° for 10 to 15 minutes or bake in a 400° oven for 25 minutes, until crispy. Drain well.
Mix cream cheese, green onions, garlic and dry seasonings together. Add chopped smoke turkey, if desired. Mix well. Using oil, coat hands and form a ball with cream cheese and first mixture. Pour finely crushed pecans on 1 sheet of wax paper and spread them out. (Make sure oil is coated on cheese ball and roll cheese ball over pecans.) Serve with your favorite crackers.
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into melted margarine and roll in cinnamon/sugar mixture. Place one marshmallow on each triangle and pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining margarine and cinnamon/sugar mixture.
Combine carrots and raisins; set aside. Mix yogurt and lemon juice. Stir sauce into carrot-raisin mixture. Chill. Serve on lettuce.
Mix and stir sugar, margarine and milk. Boil exactly 9 minutes. Remove from heat. Stir in chips and marshmallow cream. Pour into buttered pan. Refrigerate.
Set out a large saucepot having a tight fitting cover. Heat the olive oil in the saucepot. Add onion and cook until lightly browned. Add meat to the saucepot and cook, turning occasionally until browned. Remove and slice the pork from the bone and cut into bite-size pieces. Return the pork to the saucepot. Add remaining ingredients. Cover and simmer over very low heat.
Bake cake as directed in square baking dish. When cool, punch holes all in cake with butter knife. Mix Jell-O as directed; pour all into holes of cake. Refrigerate for several hours or overnight. Spread whipped topping on cake and top with halved strawberries.
Combine the first 6 ingredients in saucepan. Bring to a boil; cook gently until potatoes are tender. Put aside. Make white sauce of butter, flour and milk; add to stock. Put in blender. Add egg and heat. Add salt and pepper to taste.
Mix soup, eggs and well crumbled crackers together. Drop by a teaspoon into hot frying grease, flattening the mixture slightly. Fry until brown and drain on paper towels.
Mix all ingredients as listed. Chill and garnish just before serving with the bacon. Very good!
Cut meat into pieces. Brown with onions, salt and pepper. Add water after it's browned and put to simmer for 1/2 hour or so. Put in roaster. Add 2 cans mushroom soup mixed with 1/2 can water; mix well. Put in 350° oven for about 1 hour or so. About 1/2 hour before serving, add 1 1/2 cups sour cream and mix well. Serve over white rice or mashed potatoes.
Cream the butter. Beat in cream, a little at a time, until mixture is well combined. Beat in Parmesan cheese. Set aside until at room temperature. Pour over cooked fettucine.
Make the vanilla pudding with milk and instant pudding. Before pudding sets, add Cool Whip and stir until blended. Add marshmallows. Break Oreo cookies into fourths and gently stir in. Refrigerate.
Cook carrots (sliced 1/4-inch thick) until tender. Cool before putting into sauce. Bring remaining ingredients to a boil and pour over carrots. Chopped onions and green peppers may be added if desired.
Brown ground beef. In casserole, put Fritos on bottom, then layer with chili, onion, con carne, ground beef, then cheese. Repeat this until casserole is full. Bake at 350° for 20 minutes or until casserole is hot and cheese is melted.
Combine all ingredients, mix well. Shape to form 1 inch balls, bake on rack in a shallow baking pan at 400° for 15-17 minutes.
Saute green onions. Add chopped eggs and drained tuna. Stir in soup and milk. Simmer about 5 minutes. Cover over rice.
Beat egg; add milk. Sift flour, salt and baking powder together. Add to egg and milk. Drop by spoonfuls into boiling liquid (chicken or beef broth). Cover and cook 10 minutes.
Cook rhubarb, sugar and water for 15 minutes on medium-hot heat, boiling. Add strawberry jello and mix well with rhubarb mixture. Makes 2 pints. Can be put in refrigerator and kept for several days.
Grease a 9 x 13-inch baking dish with butter. Place chicken in dish, fully boned and broken in pieces. Mix cream soups and sour cream in a bowl. Then spread over chicken. Sprinkle stuffing crumbs evenly over cream soup mixture. Mix butter and chicken broth; drizzle over crumbs. Bake at 350° for 45 minutes.
Dissolve gelatine in 1/2 cup grape juice and set aside. Combine all other ingredients in a saucepan and bring to a boil. Add dissolved gelatine to mixture and boil 2 minutes. Pour into glasses and keep in refrigerator or freezer.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in vanilla and pecans.
Heat butter in 3-quart saucepan. Saute carrots and celery until tender. Add soup, milk, picante sauce and cumin. Stir until smooth. Heat until hot, stirring occasionally. Do not boil! Add cheeses and stir until melted. Yields 5 cups. Serves 4 to 6.
Beat the eggs until light. Add the flour, baking powder, salt, cottage cheese, Jack cheese and melted butter, blending smoothly. Stir in the chiles. Pour mixture into well-greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Great as a main course, or cut into small squares as appetizers.
Mix together and put into a buttered and floured pan (8 x 8-inch). Bake 25 minutes at 350°.
Dissolve jello in boiling water. Add orange juice, pineapple and oranges. Pour into a 9 x 13-inch cake pan. Chill until firm.
Dip biscuits in melted margarine, then in sugar-orange mixture. Arrange in pie plate and bake at 400° for 20 minutes. Arrange on a round plate and serve with a good cup of coffee.
Boil potatoes in jackets (skins) until done. Let cool; do not peel. Cut into wedges or cubes. In a separate bowl, mix the Hidden Valley Ranch dressing, buttermilk and mayonnaise. Chill for 30 minutes or more. Toss the dressing mixture over the potatoes; stir carefully. Sprinkle the seasoning over the potatoes; stir carefully. Chill before serving.
Place chicken pieces in baking pan. Combine butter, honey, mustard and curry powder. Mix well. Pour over chicken and bake at 350° for approximately 1 hour and 15 minutes. Baste while cooking with mixture in pan.
Mix together pancake mix and salt. Stir in milk and beaten eggs. Lightly stir in potato, onion and melted shortening. Pour 1/4 cup batter for each pancake onto hot, lightly greased griddle. Bake to a golden brown, turning only once. Makes 14 to 16 pancakes.
Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend well. Cool to lukewarm. Add yeast and white flour to make soft dough. Put on floured surface; cover and let rest 10 minutes. Knead until smooth and satiny (about 10 minutes). Put dough in a lightly greased bowl. Cover and let rise. When doubled in size, punch down and let rise again. Divide into 4 balls and let rest until doubled in size. Brush with beaten egg and sprinkle with caraway seed, if desired. Bake in 4 large pie tins at 350° for 30 to 35 minutes. Makes 4 loaves.
Add onion to butter and saute until tender; add wine and cook until liquid almost evaporates. Stir in flour but do not brown. Combine water and pickle juice and whisk into mixture all at once. Bring to boil, stirring constantly until soup thickens. Add pickles and dill weed. Stir in cream if lighter color is desired. Season with poultry seasoning, salt and pepper. Garnish with diced dill pickles. Serves 6 to 8.
Sift together the flour, sugar, baking powder, salt and soda. Stir in the walnuts and orange peel. Mix egg, orange juice and oil. Add to dry ingredients, stirring just until moistened. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Bake in moderate oven at 350° for 55 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight.
Cook dates, apricots, 1/3 cup brown sugar and water until thickens. Set aside to cool slightly. Next, blend together and hold shortening and 1 cup brown sugar. Sift and mix flour and soda. Mix in oatmeal and vanilla to flour and soda. Work these into sugar mixture, then spread 1/2 oatmeal crumb mixture into 8 x 8-inch pan. Add fruit mixture and top with remaining crumbs. Bake at 350° for 30 minutes.
Mix together all ingredients. Drop by spoonful onto cookie sheet. Bake for 8 to 10 minutes at 350°.
Cream butter and sugar. Add beaten eggs. Add nuts. Alternately add bananas and flour. Blend. Bake at 350° for 1 hour in a loaf pan or for 30 minutes in a 9 x 13-inch pan or until turns loose from edge of pan.
Heat vinegar, water, sugar and oil. Put veggies in shallow dish and pour hot vinegar dressing over them. Refrigerate. Must do ahead.
Cream butter; add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine next 7 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in walnuts. Bake in 9 x 5 x 3-inch loaf pan at 350° for 55 to 60 minutes. Cool in pan 10 minutes. Remove and cool on wire rack. Yields 1 loaf.
Cook tomatoes, onions and peppers until tender. Run this mixture through colander to make juice. Take out 2 pints of juice and mix with remaining ingredients. Pour this mixture back in the juice and heat to boiling, stirring to avoid sticking. Put soup in jars. Hot water bath pints 12 minutes and quarts 24 minutes.
Sift together in a bowl the first 5 ingredients. Add the shortening, 1/3 cup buttermilk and mashed bananas. Beat these ingredients vigorously for about 2 minutes. Add 1/3 cup buttermilk and unbeaten eggs. Beat 2 more minutes; fold in the chopped nuts. Pour batter into prepared pans, either 2 round pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes, or check at 25 minutes for test. Cool, then frost layers and top.
Rinse and wipe dry the bean curd; dice. Rinse tomatoes and cut into chunks. Saute ginger slice. Fry in tomatoes. Add some water, bring to a boil, then add in diced bean curd. Boil until ingredients are done and soup thickens. Stir in seasonings. Remove quickly from stove. Blend in egg. Sprinkle diced spring onion on top and it's ready to serve.
Put milk and ice cream (and malt balls) in blender. Set the blender to chop. Stop the blender when almost done to squeeze the lemon into the blender. When done, drink and enjoy. Makes 1 serving.
Mix raisins, 1/3 cup peanuts, green onions and cream cheese. Form into a ball. Roll ball in remaining 1/4 cup peanuts. Chill. Serve with crackers and pour chutney on cheese ball immediately prior to serving.
Sift together all dry ingredients. Add water to the raisins and boil for 5 minutes or until decreased to 1/2 cup of water. Cream the shortening and sugar and blend well. Add eggs, one at a time. Add vanilla, nuts and cooled raisins. Drop by teaspoon on a greased cookie sheet. Bake at 400° for 12 to 15 minutes.
Mix together pretzels, margarine and 3 tablespoons of sugar. Pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Prepare pasta according to package. Saute onion and green pepper. Combine onion and green pepper with all other ingredients except pasta. Place in microwave and cook on High for 20 minutes.
Place thinly sliced (peeled or not) potatoes in casserole coated with nonstick cooking spray. Skin onion and slice. Place onion ringlets on top of potatoes. Slice margarine into about 8 pats and arrange over potatoes and onion. Sprinkle generously with pepper and seasoned salt.
Remove casing from sausage. Cook in skillet. Drain fat. Cool in large bowl. Add cheese, Bisquick and water. Mix with fork, just until blended. Roll into 1-inch balls.
Press cookie dough into pizza pan. Bake until dough begins to brown on top only. Do not cook until crunchy.
Mix all ingredients together. Cut top from pumpernickel round bread. Hollow out loaf and cube insides. Fill with dip.
Place slices of bread on bottom glass Pyrex baking dish. Butter bread. Layer sausage, then cheese. Make mixture of eggs and milk; stir. Pour over casserole. Let stand overnight in refrigerator. Bake at 350° in a 9 x 13-inch dish. Makes 4 to 6 servings.
Heat oven to 375°. Grease bottoms only of muffin tin. Combine flour, germ, 1/4 cup sugar, baking powder, 3/4 teaspoon cinnamon and salt. Stir in apple. In another bowl, combine milk, oil, egg whipped and milk. Add to dry ingredients until just moistened. Fill muffin cups almost full. Combine remaining 1/4 cup sugar, 1/2 teaspoon cinnamon, nuts and margarine. Bake 20 to 25 minutes. Makes 1 dozen.
Saute onion in butter; add soup and Cheez Whiz. Mix well. Drain hominy and add to mix. Put into baking dish. Cover with crushed Fritos. Bake 25 minutes at 350°.
Bring oil and water to a boil. Saute 1 thin sliced clove of garlic until almost brown. Add fresh parsley, mix and pour over al dente pasta.
Boil chicken in salted water. Debone and keep broth. Beat eggs and water. Add flour. Separate into two parts. Knead part on floured board until springy. Roll out and cut into thin strips. Do same with the other half. Drop into boiling chicken broth. Turn down and simmer until dumplings sink to the bottom, stirring occasionally. Add chicken and continue cooking for 10 minutes more.
Preheat oven to 350 degrees. Mix meal vinegar, sugar, eggs. flour, vanilla and butter together until well blended. Pour into uncooked pie shell. Bake for 45 minutes.
Preheat oven to 350°. Spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray and set aside. Into small mixing bowl sift together flour, baking powder, salt and cinnamon; set aside.
Slice squash and onion in saucepan. Cook in water over medium heat about 20 minutes. Drain in colander. Mash and add all other ingredients. Place in baking dish and cover top with 1 cup grated American cheese. Bake at 350° for 20 minutes.
Shred carrots into mixing bowl. Add marshmallows, pineapple and raisins to mix.
Dip balls into mixture. Cool on wax paper. You can use toothpicks to dip the balls in chocolate. Make the balls about the size of chocolate covered cherries.
Preheat oven to 350°. Mix all ingredients and beat 4 minutes. Pour into 2 greased 9 x 5-inch loaf pans or 1 tube/Bundt pan. Bake for 45 to 50 minutes.
Cook first 3 ingredients until mashable. Fry bacon and green pepper. Drain, and add all ingredients together. Do not boil after adding the half and half.
Mix cool whip, cream cheese, and sugar together. Make pudding by directions on box. Crush cookies and mix with butter. Put layer of cookie mixture on bottom, then layer of pudding. Then layer of cool whip mixture, top with cookies and refrigerate.
Salt chicken pieces and place on top of uncooked rice, butter and water in 9 x 13-inch pan. Cover with soups and bake at 250° for 3 hours. Serves 4 to 6.
Combine margarine, water, caramels in pan stir until completely melted. Then add rest of ingredients into pan. Pour into 2 unbaked pie crusts. Bake at 325 degrees until crust is brown.
In Dutch oven, cook onion and garlic about 5 minutes, stirring often until onion is tender. Stir in chili powder, cook 2 minutes stirring often. Stir in broth and chilies. Heat to boiling, reduce heat; cover and simmer 20 minutes. Stir in tomatoes, pepper, shrimp and fish. Heat to boiling; reduce heat. Cover and simmer 5 minutes or until fish flakes easily with fork and shrimp are heated through. Gradually stir in yogurt and heat just until hot (do not boil).
Dissolve gelatin in boiling water. Add pineapple juice and allow to cool. Add cream (do not whip, just stir in) and chill in refrigerator until mushy. Add other ingredients and mix well. Put into molds or dish and refrigerate until set.
Cream together the cream cheese, confectioners sugar and 1/2 teaspoon vanilla. Whip the heavy cream. (Note: Whipped cream should be stiff.) Fold cream cheese mixture into whipped cream. Spread this in baked pie shell.
In a frying pan, brown ham. Place ham in a large casserole. Slice the sweet potatoes over it. Sprinkle with brown sugar. Add water to drippings in the frying pan, heat and blend. Pour 1/2 over sweet potatoes. Cover; bake at 350° for 45 minutes, basting occasionally with remaining liquid. Remove cover. Brown for 15 minutes. Serves 6.
Place chicken in a 9 x 13-inch baking dish. Place in mixed vegetables next, if desired. Mix chicken soup and broth together. Pour over chicken. Mix flour, milk and margarine together. Spoon over chicken mixture in dish. Bake at 350° for about 30 to 40 minutes or until brown.