HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown seasoned hamburger with onion and green pepper, breaking meat up with a spoon. Drain. Dissolve bouillon or soup in the hot water. Pour over meat.
Mix potatoes, sugar and eggs. Sift dry ingredients. Stir in potatoes along with milk. Add butter, coconut and nuts. Pour into well-greased 9 x 12-inch pan. Bake at 350° for 1 hour, stirring once.
Split pork tenderloin lengthwise and flatten out. Spread pork sausage over meat. Then put spinach down the middle. Roll up and put bacon around meat. Secure with toothpicks. Bake at 350° for 2 to 2 1/2 hours until done.
*Vegetables may be any combination of chopped spinach, chopped cabbage, chopped tomatoes, kernel corn, shredded carrots, diced squash, or any other ideas you may have.
Combine punch and lemonade concentrate in a large pitcher; stir until lemonade melts. Chill well. Just before serving, stir in 7-Up. Pour over ice.
Combine all ingredients in one dish. You can cook in the crock pot for two hours on high heat; heat on stove-top until cheese is melted; or, you can microwave until cheese is melted. Serve with chips.
Beat eggs, stir in other ingredients. Add nuts and raisins if desired. Grease and flour 2 loaf pans. Bake at 325° for 1 hour.
Slice cucumbers, tomatoes and onions in large bowl. Add vinegar, water and sugar. Chill.
Brown hamburger, sausage and onion; drain well. Add cubed cheese and seasonings. Stir well until cheese is melted. Cool and spread mixture on rye bread. Makes enough topping for 1 1/2 loaves.
Mix flour, salt and sugar. Add water gradually. Add vinegar. Add slightly beaten eggs. Cook until thick. Set off to cool. Put cheese and pimento through food chopper. Add this to sauce and stir until cheese has softened and thickened the mixture. Add pimento juice if needed.
Mix all ingredients, except mushroom soup and water. Make into patties and brown in bacon drippings. Place in baking dish. Mix the mushroom soup and water; pour over patties. Bake at 300° for 30 minutes. Serves 5 or 6, depending on size of patties.
At medium-high heat in 12-inch skillet add oil and place chicken breast, skin side down. Sprinkle with salt and rosemary. Cook about 5 minutes until brown. Turn chicken over, reduce heat and cook about 5 minutes more, until juices run clear when pierced with a knife.
Heat oven to 375°. Combine first 4 ingredients in large bowl. Beat at medium speed of electric mixer until well blended. Mix egg into creamed mixture.
Place all ingredients, except nuts, milk and vanilla in mixing bowl. Microwave on High for 2 minutes. Remove from oven. Add rest of ingredients and stir well. Pour into buttered dish. Chill 20 to 30 minutes.
Blend sugars, margarine, oil and egg. Beat well. Add dry ingredients to flour; fold into creamed mixture and mix well. Add vanilla and nuts. Fold in Rice Krispies and oats. Chill for easier handling. Form into balls and flatten with glass. Bake at 350° for 15 minutes. Makes 90 cookies.
In a large bowl, combine first five ingredients until well blended. Stir in pecans. Pour into pie crusts. Bake at 350° for 50 to 55 minutes.
Heat oil in large skillet over moderate heat. Coat chops with flour, shaking off excess. Brown chops in skillet on both sides, about 5 minutes per side. Remove to a plate.
Cook the spinach and drain. Add the cottage cheese, eggs and seasonings. Spoon into an 8-inch pie pan. Sprinkle with grated cheese and dot with margarine. Bake at 325° for 30 minutes. Yields 4 servings.
Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and 2 cups bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans and frost with cream cheese frosting.
Bring milk to a boil, add grits and cook until thickened, about 10 minutes, stirring often. Add butter, salt and both cheeses, stirring until blended. Spoon into a lightly greased, one quart casserole dish, bake at 325° for 20 minutes. Yield: 6-8 servings.
Place bacon in bottom of crock pot. Add margarine, onions and celery. Cook on high until margarine melts and cook celery and onion about 15 minutes. Combine other ingredients and cook on high one hour - turn to low and continue to cook for about four hours.
Combine ingredients and pour into dixie cups. Freeze for one hour, until slushy. Place a wooden stick in center of each and freeze overnight. Peel the paper from the pops before serving.
Stir together cornstarch, ginger, broth and soy sauce until smooth. Set aside. In skillet, in 3 tablespoons oil. brown chicken. Set aside. In skillet in remaining 3 tablespoons oil, stir-fry vegetables with garlic until tender and crisp. Stir in reserved chicken broth mixture. Cook until mixture boils and thickens. Serve over rice.
Just combine fruit juice and yogurt in any proportion you like, about half and half works fine. Pour in a popsicle maker and freeze.
Grease and lightly flour loaf pan. Mix oil and sugar. Add eggs; blend. Add other ingredients; mix well. Bake at 350° for 45 minutes (small pan) or 60 minutes (large pan).
Mix the cream cheese, butter and powdered sugar until creamy. Mix milk, pudding and Cool Whip together. Mix all together. Layer the mixture and cookies, starting and ending with cookies. As a center piece or conversation piece, put mixture in a flowerpot with gummy worms; top with a bunch of silk flowers.
Mix jello and milk; let stand 5 minutes. Blend in Cool Whip. Line bottom of 9 x 13-inch pan with whole graham crackers. Put pudding on top of them, then cherry pie filling. Top with leftover Cool Whip. Can be layered.
Melt butter in a 13 x 9 pan. Sprinkle graham cracker crumbs over melted butter. Do not stir. Sprinkle butterscotch, chocolate chips, coconut, pecans over graham cracker. Pour the sweetened condensed milk over the ingredients. Bake at 350 degrees for 20-25 minutes. Cool and cut into squares. Its a fast recipe to make and everyone loves these cookies.
Cream margarine and sugars. Beat in eggs and vanilla. Sift together flour, baking powder, baking soda and salt. Blend into sugar mixture. Stir in oats, Wheaties and chocolate chips. Drop onto ungreased cookie sheet. Bake at 375° for 12 to 15 minutes until golden brown.
Mix the margarine, flour and pecans together to form a pie crust and press into a 9 x 13-inch glass baking dish. Bake at 300° for 1 hour. Let cool. Combine cream cheese, lemon juice and powdered sugar. Fold in Cool Whip and spread on baked crust. Top with pie filling. Refrigerate. Can be made a day ahead.
Mix above ingredients together; thicken in microwave approximately 4 minutes. Check after 2 minutes and check every 30 seconds thereafter. Mixture should be pudding consistency. Stir to create smooth mixture. Cool, then add 9 ounces Cool Whip.
Cut round steak in 3/4-inch slices. Cut pieces into individual servings. Dredge in flour. Brown in cooking oil, which has been lightly flavored with garlic. Place a layer of meat in bottom of flat oven pan. Cover with a layer of onion, green pepper and mushrooms. Pour can of tomatoes over the top. Add salt/pepper to taste. Bake at 250° until tender. (If you are going to the trouble of finding buffalo steak, invite a large group; this recipe serves 40.)
Mix all dry ingredients together. Mix all other ingredients in a separate bowl. Combine the dry and wet ingredients. Bake in 2 loaf pans for 45 - 60 minutes at 350 degrees. For muffins decrease time to 20 - 25 minutes.
Soften ice cream. (I use chocolate.) Mix ingredients (I also use chocolate pudding) and freeze in an 8 x 8-inch glass dish. When frozen, cut into 8 equal bars. Wrap individually in Saran Wrap. Refreeze and eat as wanted. Makes 8 servings.
Combine ginger, mint, lemon zest and honey in a heatproof pitcher. Pour boiling water over mixture; stir well and let steep for 30 minutes. Strain and discard solids. Combine ginger liquid with pineapple and grapefruit juices and vanilla. This mixture can be frozen or stored in the refrigerator up to 7 days. To serve, fill a tall glass with ice, then half fill with sparkling water. Fill the rest with ginger mixture and stir. Makes approximately 9 cups.
Mix together all ingredients, except cheese. Cut bread into slices. Spread each slice with oleo mixture and put a slice of cheese on each. Put back together as a loaf and put remaining oleo on top of bread. Wrap in foil, leaving top open. Bake at 350° for 25 to 30 minutes.
Cream butter and 1/4 cup confectioners sugar. Add remaining ingredients and mix well. Shape in rolls 1/2-inch in diameter and cut in 1 to 1 1/2-inch pieces. Put on cookie sheet, no grease and pull ends to form crescent shape. Bake at 375° for 15 minutes (preheat oven). Remove cookies while a little warm and roll in confectioners sugar. Then when cool, sift some more confectioners sugar over the tops.
Combine water and bouillon cube in a medium saucepan; bring water to a boil, stirring to dissolve cube. Stir in rice, garlic powder and pepper. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender and water is absorbed. Remove from heat. Add parsley and toss. Yield: 8 servings.
Rinse shrimp; remove shells, leaving tails, if desired. Heat oil and butter in large skillet. Add garlic; cook slowly until golden. Add shrimp. Sprinkle with parsley, oregano, salt and pepper. Cook over medium heat, stirring, for 3 or 4 minutes, until shrimp are pink. Sprinkle with lemon juice; stir until hot. Serve over pasta; sprinkle with grated Parmesan cheese. Pass cheese when serving. Serve with a green salad and good, crusty bread. Good, fast company meal.
Cut off tips of wings; divide each wing in half. Place on broiler rack. Bake at 400° for 30 minutes. Mix the other ingredients in saucepan, stirring until thick, about 3 minutes. Turn chicken over, spread with sauce and bake 30 minutes longer.
Mix water, sugar and yeast. (I mix sugar and dry yeast and then add water.) Add all other ingredients. Mix well.
Marinate carrots in tomato soup mixture for 8 hours. Freeze if desired and just heat. Mix together and heat after marinated. Can be served hot or cold.
Heat oil in medium saucepan. Saute garlic until tender, about 2 minutes. Add beans, salsa and lime juice. Simmer until heated through, about 5 minutes, stirring constantly. Stir in tomato and sprinkle with cilantro.
Combine Bisquick and 1/4 teaspoon of the garlic powder; mix in cheese. Add milk, stirring just until dry ingredients are moistened. Roll dough on floured surface to 1/2-inch thickness. Cut with a 1 1/2-inch cutter. Place on lightly greased cookie sheet. Combine melted butter and the remaining 1/8 teaspoon garlic powder; brush on top of biscuits. Bake for 10 minutes. Makes 12 biscuits. These taste just like the ones they serve at Red Lobster!
In a bowl, mix all the ingredients until smooth and creamy. Refrigerate several hours or until chilled. This dip is especially good with strawberries or any fruit.
In shallow microwave dish, combine sherry, water, soy sauce, oil, ginger root (or lemon rind), sugar and garlic; stir to mix. Add fish fillets in a single layer. Marinate at room temperature for 20 minutes or prepare and refrigerate for 4 hours, turning once or twice.
Melt oleo in 9 x 12-inch baking pan. Add half of hash browns. Mix soup, sour cream, milk and onions. Pour half of this over hash browns plus 1 cup grated cheese. Add rest of potatoes and pour remaining mixture over. Add rest of cheese. Sprinkle cornflakes over. Pour the other 2 tablespoons oleo over all. Bake 45 minutes at 350°.
Mix ingredients all together and pour in 9 x 13-inch pan. Freeze for several hours before serving. This is so simple and so good. It will keep indefinitely in freezer if covered. This can also be served with hot fudge sauce and an extra dollop of whipped topping to dress it up a bit.
Heat oven to 325°. Grease a loaf pan with cooking spray. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan. Bake until toothpick inserted in center of bread comes out clean. Cool 10 minutes; remove from pan. Cool completely before slicing.
Mix ingredients together. Roll into balls. Bake at 350° for 25 to 30 minutes. Makes around 6 dozen.
Set aside 1 cup of cake mix. With a fork, blend remainder of dry cake mix, melted butter and egg until moist. Press into a 9 x 13 x 2-inch greased and floured pan. In a large mixing bowl, combine pumpkin, eggs, brown sugar, milk, cinnamon and white sugar; beat on low speed until smooth. Pour over bottom layer or crust.
Mix well. Spoon out onto a greased cookie sheet. Bake at 350° for 15 minutes.
Let cream cheese soften; add the remaining ingredients. Mix until orange in color. May add dried onion and horseradish (if you like a hot dip) in small amounts.
Mix with beater. Serve as a dip with fruit (apple slices, grapes, peaches, etc.).
In a 5 quart saucepan, combine the red potatoes with enough water to cover. Add 2 teaspoons salt. Heat to boiling over high heat. Reduce the heat. Cover and simmer until tender, about 10 to 12 minutes. Cook the bacon in 2 tablespoons olive oil over medium heat until browned, about 5 minutes. With a large slotted spoon, transfer to paper towels to drain.	Chop. In a large mixing bowl, combine the cider vinegar, 1/4 cup olive oil, sugar mustard, remaining 1-1/2 teaspoons salt and ground black pepper. Whisk until well combined. Drain potatoes. Add hot potatoes to mixture in bowl; with a rubber spatula, fold potatoes into dressing. Let potatoes cool for about 30 minutes before stirring in the chopped green onion. Cover and refrigerate. Sprinkle with chopped bacon to serve.
Preheat oven to 425°. Cook broccoli according to package directions. Drain well.
Mix cabbage and onions; chill. Combine horseradish, mayonnaise and 1/4 cup of cheese. Stir well. Mix together. Garnish with Blue cheese.
Melt cheese in microwave until completely melted. Stir in chili. Serve warm with tacos, Tostitos, Doritos chips or on hot dogs.
Mix water and yeast. Pour over dry ingredients and mix until dough forms. Let stand for an hour and drop in hot oil by teaspoons. Roll in mixture of cinnamon and sugar.
Boil chicken and debone. Put meat in baking dish. Cut up onion and put on top of chicken. Place cheese on top of onion. Crumble 1/2 bag of Doritos on top of cheese. Mix together soups and Ro-Tel; pour over Doritos.
Cut broccoli flowerets into small pieces; cut off tough outer layer of the stalks and chop the tender parts into small pieces. You need about 8 cups broccoli. In a small skillet, saute the bacon until crisp; set aside. Slice onion lengthwise, then cut into julienne strips. In a large bowl, combine broccoli, onion, raisins and bacon. In small bowl, whisk together mayonnaise, sugar, vinegar and pepper. Combine dressing with vegetables and refrigerate for at least 2 hours before serving. Top with sunflower seeds. Serves 10 to 12.
Flatten chicken breasts. Roll cheese up in chicken, place in small casserole dish. Sprinkle parsley flakes and garlic powder. Cook for about 45 minutes. Remove from oven, sprinkle a little cheese on top.
Preheat oven to 350°. Mix ground beef, evaporated milk and onion soup mix in large mixing bowl. Place ground beef mixture in shallow baking pan. Shape into a loaf. Bake at 350° for 1 hour. Yields 4 servings.
Cook squash until tender. Drain. Add butter and mash with fork. Mix sugar, egg, mayonnaise, nuts, salt and pepper and cheese. Add squash. Pour into casserole dish and top with bread crumbs and dot with butter. Bake at 350° for 35 to 40 minutes.
Turn oven on	to 375°. Put	margarine in bottom of casserole and melt. After margarine has melted, stir in rice, soup, water and mushrooms.	Cook for 1 hour, stirring every 10 to 15 minutes.
Combine all of the above; mix well. Put into greased casserole; cover. Bake 1 1/2 hours at 325°.
Wash chicken under running water. Drain. Combine paprika, pepper and salt. Sprinkle over chicken. Let stand 1/2 hour. Dredge chicken in flour. Combine lemon juice, honey and oil. Set aside. Grease baking sheet pan(s) with melted margarine. Place chicken on pan skin side down. Cover with foil. Bake 30 minutes at 400°. Turn chicken over and pour lemon juice mixture over it. Do not cover. Return to oven and bake additional 20 to 30 minutes until tender. To serve 50, use half recipe. Cooking time is the same.
Brown ground beef; drain grease off of beef. Add beans; stir in sour cream, then add cheese and salsa sauce. Let it cook for about 15 minutes and serve with nacho chips.
Mix dry ingredients. Add liquids. Mix well. Makes 60 muffins. Bake at 400° for 15 to 20 minutes. Mix will keep in a jar in refrigerator for up to 6 weeks.
Mix all ingredients together. Pour into 2-quart casserole. Sprinkle some extra Parmesan cheese on top. Bake at 350° for 30 minutes. Serves 6 to 8 people.
Two cups of cold mashed potatoes and stir into it six tablespoons melted butter, beating to a white cream before adding anything else. Add two eggs, whipped very light and a teacup of cream, salt to taste. Beat this thoroughly and pour into a baking dish, bake in a quick oven until browned. If properly mixed it will be very light and good, better than any mashed potatoes.
Mix sugar and water in a large pan. Boil for 5 minutes. Add cranberries and cook for 5 more minutes. Remove from heat. Add apples and pour into buttered pan.
Clean mushrooms. Remove stems. Chop pepperoni and red pepper. Grate cheese. Mix together. Fill mushrooms. Microwave for 1 1/2 to 2 minutes on High. Makes 4 servings.
Combine sugar, sour cream and margarine in heavy 2 1/2 to 3-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue boiling for 7 minutes, over medium heat, or until candy thermometer reaches 234°, stirring constantly, to prevent scorching. Remove from heat. Stir in chocolate until melted. Add remaining ingredients; beat until well blended.
Mix together strawberries and glaze. Mix together milk, cream cheese and Cool Whip. Layer vanilla wafers, strawberry mixture and then Cool Whip mixture. Garnish with whole strawberries.
Drain 1 cup pineapple juice. Mix the juice with the dry pudding. Microwave on High for 2 1/2 to 3 1/2 minutes. Let cool. Mix pineapple chunks, drained oranges, banana and halved cherries. Fold the cooled pudding mix into the fruit. Refrigerate.
Melt butter in dish. Add seasoned salt. Roll chicken in mixture. Cover with wax paper. Microwave 5 to 6 minutes. Turn chicken and add mushrooms. Cover and cook another 5 to 6 minutes. Sprinkle with cheese, onion and more cheese. Microwave for 3 minutes more.
Sift flour, baking powder and salt. Set aside. Stir brown sugar and butter. Cool slightly. Add eggs 1 at a time, beating well. Add flour and mix in nuts, chocolate chips and vanilla. Pour into a greased waxed pan. Bake at 350° for 20 to 25 minutes. Makes 40 plus.
Cook bread crumbs in milk for 5 minutes. Add seasonings and beaten egg yolks. Flake tuna into crumb mixture, adding oil from can. Fold in beaten egg whites and tuna into 1-quart casserole. Place casserole in pan of hot water and bake in a 350° oven for 45 to 50 minutes.
Place meat in large mixing bowl. Mix in finely chopped onion; add sausage, parsley and cumin. Cover and refrigerate while boiling 6 eggs. Roll eggs in flour until very dry. Divide meat by 6. Flatten to ovals 2 times the size of an egg. Mold meat mix around egg. Beat 3 raw eggs. Roll coated eggs in a little flour, then dip into beaten egg, then dip into bread crumbs. Place eggs on plate; chill for at least 30 minutes. Heat oil in deep fryer to 375°. Fry 2 or 3 eggs for 10 minutes or until meat is cooked and coating is golden brown. Drain.
Cream all ingredients. Drop by teaspoonful 1-2 inches apart on ungreased cookie sheet. Bake 15-20 minutes. Sprinkle with powdered sugar.
Boil hedge apples, green peppers and canned beets in root beer and 3 cups water.
Pour cold milk in mixing bowl. Add pudding mix and ice cream. Beat slowly until well blended (1 to 2 minutes). Pour into ready made 9-inch crust. Chill. Topping can be used (Cool Whip or Wilderness fruit toppings). Refrigerate for 3 hours before serving.
Remove any twigs and shrivelled berries. Put all the ingredients in a saucepan and bring to boil over medium heat. Simmer for 12 to 15 minutes. Chill. Lasts for 1 month in the fridge, longer if frozen.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook, stirring frequently. Cook until peanuts are completely sugar coated and no syrup. Pour on ungreased cookie sheet. Separate peanuts with fork. Bake at 300° for approximately 30 minutes, stirring at 10 minute intervals.
Oil 2-quart microwave Bundt pan. Mix all ingredients, except for the an and the katakuri. Pour mixture into the pan. Cover pan with plastic wrap. Bake for 16 minutes on High in the microwave oven. Let stand in the oven for a few minutes. Take the mochi out on a katakuri dusted cutting board. Cool. Cut into serving pieces or cut and fill with an.
Mix dry ingredients together. Add milk and eggs, then shortening. Fry on greased hot griddle. Serve hot with syrup.
Mix sugar, Crisco and eggs. Add flour, soda, milk and vanilla. Mash bananas. Add pecans; stir. Pour into greased and floured pan. Bake at 350°.
In large Pyrex dish, pour hash browns. Melt 1 stick butter and pour over top. Mix together all other ingredients and pour over hash browns. Bake at 350° for 1 hour.
Mix ingredients and pour into greased pan. Cook at 350° for 45 minutes to 1 hour.
This is an old recipe from my mother, hence some of the directions are antiquated. The cake keeps well and is very moist. By its taste, it is hard to realize that the main ingredient is prunes!
Boil the rice and drain. Add the ground beef, eggs, milk, 1 cup mashed tomatoes, 1 medium onion, salt and pepper to taste. Place cabbage leaves in boiling water a few minutes. Put filling in cabbage leaves and roll together. Put in roaster. Pour 1 pint mashed tomatoes over the top and bake at 300° until cabbage is done.
Grate cucumber and set aside. Squeeze all juice from the cucumber. Blend all ingredients together. Add additional mayonnaise, if needed. Serve with crackers or on bread as open-faced party sandwiches.
Place sugar, butter and milk in pan and boil for 5 minutes. Take off stove and stir in marshmallows and peanut butter. Stir well, pour into buttered 9-inch pan. Cool.
Bake corn bread according to directions. Cool and crumble in bowl. Add the other ingredients. Spread salad dressing or mayonnaise on top. Stir carefully just before serving. Cheese can also be added. This makes a filling and colorful luncheon dish.
Mix and boil for 10 minutes the sugar, vinegar and water. Drain beets, saving juice. Soften Knox gelatine in beet juice. Mix with hot vinegar liquid. Cool chopped beets. Add to cooled liquid along with crushed pineapple and chopped pecans. Pour into mold and chill in refrigerator. Serves 6.
Combine milk, orange juice, sugar, egg and orange peel in a small bowl. Place baking mix in medium mixing bowl. Stir milk mixture into baking mix, beating until well combined, about 1 minute. Stir in mini chocolate chips. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes or until cake tester comes out clean. Cool in pan on rack for 10 minutes. Remove from pan. Cool. Slice and serve. Makes 16 servings.
Cut onion and green pepper and fry in salad oil. Add ground beef and brown. Mix onion, pepper and beef with catsup, corn, mushrooms, chili powder and noodles. Put in greased casserole. Top with grated cheese. Bake 30 minutes at 350°.
Dissolve yeast in water. Sift all dry ingredients together in large bowl. Add shortening, buttermilk and yeast; mix well. Turn out onto floured surface; knead well. Cover; refrigerate. When ready to bake, pinch off as much dough as needed. Keep remaining dough in refrigerator. Roll out amount you are using to about 1/2 inch thickness. Let sit in pan to rise for 15 to 20 minutes. Bake in 375° oven until brown, about 20 to 25 minutes.
Mix strawberry jello, boiling water and frozen strawberries and juice together. Pour into a 9 x 13-inch pan and chill until set.