HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press ground beef in casserole dish. Press diced onion into ground beef. Place Tater Tots on top of onions. Mix milk and soup together; pour on top of Tater Tots. Salt and pepper to taste. Bake 1 hour at 350°.
Melt butter in heavy skillet; saute onion and broccoli until tender. Add soup, milk and rice. Mix well. Add Cheez Whiz and remove from heat. Pour into baking dish and put in oven for about 30 minutes at 350°.
If roast is a triangular-shaped piece, cut 2 horizonal slits about 2 inches apart almost to other side to make two two deep pockets. Stuff mushrooms, garlic, salt and pepper into pockets. Season outside of roast with a little additional salt and pepper and roast as directed. If roast is rolled and tied, carefully unroll. Sprinkle mushrooms, garlic, salt and pepper over unrolled roast. Re-roll and re-tie. Season outside of roast with a little additional salt and pepper. Insert meat thermometer into thickest part of meat. Place roast, fat side up, on rack in shallow roasting pan. Roast at 325° for 1 3/4 hours or 160° on thermometer for medium.
Partially freeze venison; slice thin (1/4-inch thick and 4 to 6-inches long) No-fat. Mix all ingredients and pour over meat in a large plastic bag. Refrigerate 1 day turning often. Remove from bag and drain on paper towels; place on rack with pan underneath. Dry in a slow oven (140° to 220°) for 3 to 4 hours.
Sift flour and measure; add soda, salt and spices and sift again. Cream margarine and sugar. Add eggs, then applesauce. Add flour mixture, then add fruit and nuts. Bake at 275° for 3 hours. Bake in 2 piece tube pan lined with wax paper.
Wash potatoes and boil with bay leaves and salt. Cool, then peel. Grate potatoes in baking dish.
Boil water and add dates; reduce to simmer and set aside. Combine jam, pineapple, honey, egg whites and vanilla. Remove dates from water and add to mixture. Sift flours, soda and salt together. Add to orange mixture. Pour into greased bread tin. Bake 40 to 50 minutes at 325°.
Melt butter in skillet. Add beaten egg, sugar and dates and cook for 6 minutes. Mix remaining 3 ingredients. Pour cooked mixture over dry ingredients. Mix. Roll in balls. Roll in remaining coconut.
Cream margarine, sugar and eggs; beat well. Add (sifted) dry ingredients together. Add vanilla and nuts. Bake in 8 x 12-inch pan for 20 minutes at 350°. Remove from oven and put marshmallows on top. Return to oven for 3 minutes.
Melt margarine in a 9 x 13-inch baking dish. Add ingredients. Mix and bake at 350° for 35 to 40 minutes.
Cream sugar and Crisco. Add eggs. Mix all dry ingredients together. Add dry ingredients and buttermilk alternately to sugar and Crisco mixture; beat until smooth. Add vanilla. Bake in 4 greased and floured pans in a 350° oven.
Cook macaroni. While it's cooking, chop up onion, tomatoes and pepper and peel and chop up cucumbers. When macaroni is done, drain. While it's still warm, put in the tomato, pepper, onion and cucumber mix. Add dressing. Put into refrigerator. Let chill. When chilled, you may want to add more dressing from the 2nd jar and serve.
Grease and flour 9 x 13-inch pan. Prepare chocolate cake as package directions. Pour 1/2 of cake batter in pan and bake 15 minutes. Let cool.
Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust.
Mix together peaches, sugar and margarine; cover with water. Cook to a thickened sauce.
Pat hamburger into sides and bottom of casserole dish to form a shell. Pour stuffing in the center. Cover with soup. Bake at 350° for 1 hour.
Beat eggs. Add milk, melt margarine and sugar, mix. Add flour, vanilla and coconut. Heat well again. Pour into two 8 inch greased pie pans. Bake at 350 degrees for 40 - 50 minutes.
Mix last 5 ingredients (using 1/2 garlic) together and simmer until juice is reduced and thickened. In clarified butter, saute shrimp with other 1/2 garlic for 2 minutes. Remove shrimp from butter. Put sauce and pasta in skillet with butter and heat until pasta is soft. Mix with shrimp. Sprinkle with Parmesan and parsley.
Brown ground beef and drain. Add onion and green peppers; cook until tender. Stir in remaining ingredients. Simmer 15 minutes. Serve with corn chips if desired. Serves 4.
Heat oven to 350°. Mix cracker crumbs, 3 tablespoons sugar and the margarine. Press evenly in ungreased square pan, 9 x 9 x 2-inches. Bake 10 minutes; cool.
Combine ingredients in a large mixing bowl. Can be placed in decorative mold for freezing. If frozen, place in punch bowl and add the ginger ale. Garnish with fresh strawberries.
In a saucepan, combine choice of fruit and 1 cup water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened. Cool.
Mix and shape into small balls. Cook for 10 minutes at 400°. Makes about 60.
Soak beans overnight in water. Drain and cover with fresh water. Add 1 teaspoon salt and cook until tender, about 30 to 40 minutes. Drain again and rinse under hot water. Put in 2-quart casserole. Dab butter over hot beans. Mix brown sugar, salt and dry mustard. Sprinkle over beans. Stir in molasses. Add sour cream and mix gently. Bake at 350° for 1 hour. Serves 8 to 10.
Mix first 4 ingredients in a blender. Pour mixture in a pitcher. Add the whole milk. Chill for 3 hours. Whip the table cream and fold into mixture. Adjust for more sugar or whiskey at this time.
Cream sugar and margarine. Add buttermilk. Beat in eggs. Add coconut and vanilla. Pour into pie shell. Cook 10 minutes at 375°. Lower temperature to 300° and cook until done, 35 to 40 minutes.
For topping stir together flour, 1/2 cup sugar and baking powder. Add milk, and 1/4 cup butter or oleo all at once. Stir until smooth, set aside.
Put the first 4 ingredients in pot; bring to a boil (300°). Put in cinnamon flavoring. Put sticks in apples. Dip apples; set aside to cool.
Cook and drain macaroni. Heat soup, add pimento, peppers, onions and mayonnaise. In casserole dish, layer macaroni, sauce mix and cheese. Repeat if necessary. Top with cheese and bake at 350° for 25 to 30 minutes.
Boil first 4 ingredients for 3 minutes on low heat. Add margarine; cool slightly. Add remaining ingredients. Mix well and refrigerate overnight. Drop by spoonful on greased baking sheet and bake at 350° for 10 to 12 minutes. Delicious for dieters and diabetics.
Melt oleo and add the other ingredients. Let come to a rolling boil. Cook 5 minutes, stirring occasionally. Remove from heat and beat with spoon until mixture starts to thicken. Then drop on foil. (You have to hurry. It gets hard fast.)
Mix pudding mix and pineapple together well. Add pecans and marshmallows. Fold in Cool Whip and keep refrigerated until ready to serve.
Brown ground chuck and drain. Stir in onion; saute until soft. Add remaining ingredients; simmer 30 minutes.
Mix the sugar and shortening. Add eggs and mix well. Add flour and vanilla. Mix well. Pour batter into well-greased and floured tube pan. Bake 1 hour at 350°.
Beat all ingredients together. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Remove immediately from pans; cool on wire racks. Freezes well.
You will need a blender. Mix the ingredients in blender for 1 minute. Drink. Enjoy! Serves approximately 20 children.
Flatten rolls on a large cookie sheet. Bake until lightly browned at 350°. Let crust cool.
Blend all of the ingredients and put in unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 40 to 50 minutes.
Preheat oven to 375°. Sift together the flour, soda and salt and set aside. Melt margarine and blend in brown sugar, white sugar, vanilla and water. Beat in eggs. Add flour mixture; mix well. Stir in nuts. Spread in greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips on top. Bake 12 to 15 minutes. After chocolate chips melt, swirl through mixture with a knife.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, salt, baking powder, baking soda and oatmeal. Combine both mixtures. Add chocolate chips, nuts and chocolate bar. Shape into golf ball size cookies. Bake on ungreased cookie sheet 2-inches apart on 375° for 6 to 8 minutes. Makes 112 cookies. Can be halved for 56 cookies.
Clean broccoli, cut into pieces and steam until done. Cook rice according to package. Brown meat and drain. Mix all together; add soup in large baking dish. Bake at 350° for 30 minutes. Remove and top with cheese. Reheat to melt cheese.
Mix the first 3 ingredients together and pour into a 9 x 13-inch pan.
Break up segments and mix all ingredients well. Put mix in three layer cake pans and bake for 20 minutes at 350°. Use your own favorite filling or icing.
Cut cabbage in medium strips. Cook in salted water until tender. Drain. Melt oleo and stir bread crumbs into melted oleo, coating well. Set aside. Into a buttered baking dish, put half the cabbage, soup, half the cheese and remaining cabbage. Top with remaining cheese. Sprinkle bread crumbs on top. Bake 30 minutes until crumbs are browned in a 375° oven.
Clean shrimp. Saute in skillet over medium-high heat with scallions, salt and paprika in margarine, stirring until opaque (about 3 to 5 minutes). Serve with lemon butter sauce, which can be made with melted margarine and lemon juice. Serves 4.
Mix all ingredients, except the ice cubes and the ginger ale. After all ingredients are well mixed, add the ice cubes to chill the mixture. Don't add the ginger ale until just before serving.
In a large skillet, heat corn oil over medium-high heat. Add onion and garlic. Stir frequently; cook 1 to 2 minutes. Add zucchini, tomatoes, green pepper, basil and black pepper, stirring occasionally. Cook 10 minutes.
Mix sugar with beaten eggs. Sift flour, baking powder and salt together. Add melted butter and milk. Beat up quickly and bake in large buttered 9 x 13-inch pan in a very hot oven (400°) for 20 to 25 minutes. This makes 1 large pan which will cut into 21 squares.
Preheat oven to 350°. Combine in order all ingredients. Pour into 2 greased pie plates; bake for 45 minutes or until brown. Makes one 10-inch pie or two 9-inch pies.
In large mixing bowl, combine all ingredients until well blended and shape into patties. Brown in frying pan.
Combine butter and maple syrup in bottom of 9 x 13-inch cake pan. Sprinkle nuts evenly over bottom of pan. Cut each biscuit into quarters. Place close together on syrup and nut mixture. Sprinkle cinnamon on top. Bake in preheated oven for 10 to 15 minutes until biscuits are golden brown. Invert on sheet cake serving plate. Serve warm.
Drain mushrooms, adding water if necessary to make 1/3 cup liquid. Combine liquid, bread crumbs, egg, salt and pepper. Let stand 5 minutes. Add ground chuck, oregano and half the mushrooms. Mix lightly.
Soften shortening by stirring. Sift dry ingredients into shortening. Add 2/3 cup milk; mix until flour is dampened. Beat vigorously 2 minutes. Add remaining milk, eggs and vanilla. Beat 2 minutes more. Bake in paper-lined 9 x 12-inch pan for 30 minutes at 350°.
Cook macaroni and drain well. Combine this with ham, vegetable and 3/4 cup cheese. Place in a 2-quart greased casserole pan. Bake at 325° for 1 hour. Top with remaining cheese for the last 5 minutes.
Brown meat and chopped onion. Drain grease. Add tomatoes and soup. Chop cheese in small pieces for easy melting and add to meat mixture. Cook rice and drain. Add to meat and cheese mixture after all cheese has melted. Serve over Fritos in individual bowls. (Mixture may be frozen.)
In a skillet, cook beef, peppers, onion and salt; stir on medium heat until browned. Drain well. Add cheese and heat until melted. Remove from heat and add eggs and tomato sauce.
Mix in paper bag or large bowl the Rice Chex and peanuts. Melt and stir the chocolate chips, peanut butter and oleo. Pour chocolate mixture over other mix. Shake vigorously. Pour powdered sugar over and shake again. Store in covered plastic container.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into 13x9-inch pan or into muffin tins. Bake for 45 minutes, less time for muffin.
Cream shortening and sugar. Add egg and milk. Add flour sifted with salt and baking powder. Add cornmeal, stirring only enough to mix. Fill greased pan. Bake at 425° for 20 to 25 minutes.
Put 1/2 of crushed cookies in 9 x 13-inch pan, spread ice cream over this while the caramel is cooling. Pour caramel layer over ice cream, top with nuts and remaining cookies; freeze until hard.
Preheat oven to 350°. Spray a 9 x 13 cake pan with nonstick spray. Spread coconut in pan. Layer nuts on top of coconut.
Preheat oven to 375°. In small bowl sift together first three ingredients and set aside. In a large bowl, cream butter and sugar; add vanilla. Beat in eggs. Gradually add sifted dry ingredients. Mix well. Stir in chips and nuts. Drop by teaspoons onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown.
Dissolve jello in hot water. Set aside to cool but not congeal. Crush the graham crackers and mix with melted oleo. Beat together cream cheese, sugar and vanilla. Put evaporated milk in freezer to get cold. Whip milk.
Drain pineapple and save juice. Mix Jell-O with 2 cups hot water and 1 1/4 cup cold water. Add pineapple and miniature marshmallows. Put in refrigerator and chill.
You will need 9 x 13-inch pan. Make a crust of graham crackers. Crush crackers. Add butter or margarine. Line bottom and sides of pan saving some for top. Boil cherries, then mix cornstarch, sugar and eggs. Add to cherries and boil until thick. Serve plain or add a dab of whipped cream or ice cream.
Trim excess fat from steak. Slash fat edge of steak at 1-inch intervals. Place steak in pan large enough to allow steak to remain flat. Combine remaining ingredients. Mix and pour over steak. Cover. Chill 2 to 3 hours, turning several times.
In a large skillet over medium heat, melt margarine. Saute red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350°. Unroll fillo sheets; cover with plastic wrap or towel.
Grease 9 x 5 x 3-inch loaf pan. Dissolve yeast in warm water in large mixing bowl. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder and salt. Blend 30 seconds on low speed. Beat 2 minutes on medium speed, stirring in remaining flour. Knead 5 minutes or about 200 strokes on generously floured board. Roll dough to 18 x 9-inch rectangle. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in pan. Brush lightly with butter. Let rise in warm place (85°) for 1 hour. (Dough in center should come about 2-inches above pan.) Preheat oven to 325° and place oven rack in lowest position. Bake 30 to 35 minutes. Remove from pan and brush with butter.
In a large bowl combine sweet potatoes, butter and milk. Mix all other ingredients with sweet potatoes just until blended. Do not overmix. Pour into crust. Bake 350 for 50 minutes or until knife inserted in center comes out clean.
In hot oil, brown chicken. Drain fat. Meanwhile, combine all ingredients, except the last 3, in a bowl. Pour sauce over chicken. Cover, reduce heat and simmer 35 to 45 minutes, turning chicken occasionally.
Set out a large heavy skillet having a tight fitting cover. Heat in skillet olive oil. Wipe with a clean, damp cloth and then slowly brown on both sides in skillet veal rib or loin chops. Meanwhile, combine tomatoes, garlic, oregano, salt, pepper, parsley, white wine and water. Slowly add tomato mixture to browned veal. Cover skillet and cook slowly for 45 minutes or until meat is tender when pierced with a fork. Substitute 2 pounds beef round steak, cut about 3/4-inch thick for the veal chop. Cook slowly about 1 1/2 hours.
Arrange bread in single layer in 12 x 8 x 2-inch baking dish. In medium bowl, with rotary beater, beat eggs with milk, orange juice, sugar, vanilla and salt until well blended. Pour over bread. Turn slices to coat evenly. Refrigerate, covered, overnight. In hot butter in skillet, saute bread until golden, about 4 minutes on each side. Sprinkle with confectioners sugar.
Crumble ground beef in a 2 quart microproof casserole. Cover with casserole lid and cook on HI for 5 minutes, stirring once during cooking time. Pour off fat. Add spaghetti sauce and water; mix well. Spread 1/3 of the meat sauce in 12 X 7 inch microproof baking dish. Arrange half the uncooked noodles over sauce. Spread with half of the Ricotta cheese. Top with 1/3 of the meat sauce. Sprinkle with 1 c. Mozzarella cheese. Repeat layers with remaining noodles, Ricotta cheese and meat sauce. Top with Parmesan cheese. Double-wrap tightly with plastic wrap. Cook on HI for 15 minutes. Cook on 50 for 12-15 minutes. Sprinkle with remaining Mozzarella cheese. Cook on HI for 2 minutes or until cheese melts. Sprinkle with parsley and serve with additional Parmesan cheese, if desired. 6 servings. Total cooking time: 34-37 minutes.
Mix all ingredients together, except crab and 1/2 cheese. Fold in crab and 1/2 of cheese; add a little milk to make creamier, if desired. Sprinkle top with cheese and Old Bay. Bake 30 minutes at 350°. Serve with crackers. Makes a lot. Can divide and use 1/3 for omelet filling.
Mix dry jello in Cool Whip. Stir in cottage cheese and pineapple. Refrigerate.
Marinate ground turkey in 1 tablespoon of Worcestershire sauce, thyme leaves, 2 tablespoons of the broth and 1 tablespoon of the cornstarch. Let stand in the refrigerator for 15 minutes to one hour. Form meat into meatballs, 1/2 inch in diameter or larger if you prefer. Place on broiling pan so that juices and fat drain away. Broil for 10 minutes. (Do not turn meatballs.) Saute mushrooms and onions in oil until onions are opaque. Add meatballs, remaining Worcestershire, thyme and broth. Bring to a boil. Mix cornstarch with 1/2 cup cold water and stir into meatballs until sauce is just thickened.
Cook bacon until crisp; drain on paper towel. Brown onion in bacon fat. Stir in chicken broth and beans and dill weed, simmer, covered, for 35 minutes. Add tomatoes and bacon, heat 5 minutes.
Press firmly into bottom and sides of baking dish, combined potatoes, oil and pepper. Bake, uncovered, at 400° for 15 minutes. Brown beef and drain. Add gravy mix, water and garlic salt. Bring to slow boil. Add vegetables and cook for 5 minutes. Add 1/2 cup cheese. Place into potato shell. Bake at 350° for 15 minutes. Sprinkle with remaining cheese and onion rings. Return to oven for 5 minutes.
Drop by spoonfuls on greased baking sheet and bake 10 to 12 minutes at 350°.
Melt margarine and mix in brown sugar. Add cinnamon and the butterscotch pudding mix. Mix well. Grease a Bundt pan or spray with Pam cooking spray. Pour the nuts in the bottom of the pan. Drop in the bread rolls one at a time, arranging neatly. Pour the pudding mixture over dough rolls. Let rise overnight. Bake at 350° for 20 to 25 minutes.
Thaw and drain broccoli. Slice onion. Shred cheese. Preheat oven to 350°. Combine eggs, milk, flour, salt, pepper and nutmeg. Mix well; set aside. Alternately layer onion, broccoli and cheese in pie shell. Pour egg mixture over layers. Place pie on cookie sheet and bake 50 to 60 minutes. Let stand for 10 minutes before cutting. Serves 4 to 6.
In large pan, melt butter or margarine. Add celery, onion and barley; saute for 5 minutes. Turn down heat and quickly stir in flour. Add chicken broth. Bring to boil. Lower heat; cover and simmer for 1 hour, until barley is tender. Just before serving, add chopped parsley, thyme and sour cream or evaporated milk.
Mix all ingredients except butter and crackers. Spread in 9 x 13-inch casserole dish. Melt butter, crush one tube of crackers, and combine. Spread over potato mixture and bake 1 hour at 350°.
Brown meat; drain off fat. Add everything except macaroni. Add macaroni last; cook until tender.
Pour chicken broth over raw rice in a large casserole dish. Dot with butter. Salt and pepper to taste. Drain mushrooms and add to casserole. Put chicken on top of mix. Sprinkle onion soup mix over all. Dilute chicken soup with milk and spoon over chicken. Sprinkle with paprika and bake, uncovered, at 350° for 1 hour. Cover and bake 1/2 hour longer.
In a skillet, heat 1 tablespoon Crisco. Add ground beef and onion; cook until meat is brown. Stir in green beans, soup and seasonings. Pour filling into onion pastry-lined pie plate. Place top crust over pie filling and bake.
Preheat oven to 375°. Put eggs, margarine, sugar and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until blended. Drop dough by 1/2 teaspoon onto greased cookie sheet. Bake until lightly browned; cool on rack. Blend enough rosewater into the confectioners sugar to make a smooth frosting. Ice cookies and let them sit until frosting is firm. (I add food coloring to make them lavender.) Can also decorate top with edible flowers.
Sift together flour, ginger, soda, cinnamon and salt. Cream shortening until soft. Beat in egg and molasses and gradually add sugar. Sift dry ingredients over creamed mixture; blend well. Form in small balls by rolling them tightly. Roll balls in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 300° for 12 to 15 minutes. If less spicy cookie is desired, use only 1 teaspoon ginger.
Combine sugar, salt and flour. Add milk; stir until smooth. (Cook in a double boiler.) When hot, add egg yolks and cook until thick. Add coconut and vanilla. Top with meringue.
Grate or shred potatoes in food processor. Remove and let drain to remove excess moisture. (You may sprinkle lightly with lemon juice to prevent potatoes from turning dark.) Process onion and garlic in food processor. Add seasonings and remaining ingredients. Add to potatoes and mix together.
Core an apple. Stuff the opening with peanut butter, cream cheese or cheese spread. Chill. To serve, slice crosswise.
Make brownies as per package directions and cool. Before assembling, make chocolate mousse. To layer, crumble 1/3 brownies in bottom of a large bowl; follow with 1/3 of chocolate mousse, 1/3 of Cool Whip and 1/3 of Skor bars. Repeat, ending with Skor bars. Keep refrigerated until ready to use.
Cut each tortilla into 8 wedges. Prepare as directed for Crisp-Fried Tortilla pieces; set aside.
In a 3-quart saucepan, cook ground beef and onion until meat is browned and onion is tender. Drain off excess fat. Stir undrained tomatoes, corn, carrot, green pepper, mushrooms, bouillon granules, oregano, 3 cups water and dash of pepper into the cooked meat mixture. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until vegetables are tender, stirring occasionally. Makes 5 servings.
Brown ground beef; don't drain. Add water and bouillon cubes. Cook until boiling, about 10 minutes. Cube potatoes (bite size). Add to burger and drain green beans and add also. Boil until potatoes are soft. Let simmer about 15 minutes. You can also add more water and bouillon cubes.
Saute vegetables in butter. Add broth, water and cream cheese. Add mushroom soup. Cook 15 to 20 minutes. Add shrimp and cook until done. Season to taste. Thicken with flour paste and serve over shell pasta.
Boil 5 minutes. Remove from heat; add 1 teaspoon vanilla and 1/2 teaspoon baking soda. Pour over popcorn; mix well. Bake, covered, in roaster 1 hour at 250°. Stir occasionally.
Boil vinegar, water, salt, and sugar for 3 minutes. Pack okra in pint jars with first 4 ingredients. Fill with hot liquid. Seal jars. Place in hot water bath, bring to a boil. Boil 5 minutes.
Cook noodles; drain and rinse. Place butter in skillet and cook onion and ground beef until brown. Drain fat. Add spices and tomato sauce. Simmer about 5 minutes. Mix together sour cream and cottage cheese.
Melt butter and mix with crumbs. Press into a 9 x 14-inch pan. Don't bake.