HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook hamburger until crumbly; drain and mix with sauce, onion, mushrooms, etc., and simmer. Make bottom crust with 1 can rolls pressed into 9-inch round or square pan, pressing seams shut. Add mix; put cheese on top. Put 2nd can of rolls on top; pinch seams. Shut and press edges together like pie. Bake at 350° for 35 minutes until golden.
Melt margarine in large skillet. Saute onions and mushrooms until tender, but not browned. Add a little soy sauce and black pepper to taste. Add cooked rice and toss to mix, adding additional soy sauce to taste. Serve hot. Serves 8 to 10.
Drain liquid from corn. Add eggs, flour, baking powder and nutmeg to corn. Mix well. Melt butter in a heavy skillet. When hot, add the corn batter by tablespoons; brown on both sides.
Put all ingredients into stew kettle. Cut sausage into small pieces and add. Cover with water and bring to a boil. Simmer until potatoes are done.
Butter bread on both sides. Beat eggs well and blend in milk. Dip bread slices in milk mixture (saturate) and place 1 layer in 9 x 13-inch baking dish. Cover bread layer with half of the cheese and all of the ham, spread evenly. Cover with another layer of bread slices, buttered and dipped as before. Cover with remaining cheese. Pour rest of egg-milk mixture over top. Refrigerate 1 hour before baking. Bake at 350° for 1 hour.
Break pretzels and roll to about nut size. Melt margarine and mix with pretzels and 1 tablespoon of sugar. Press into bottom of a 9 x 13-inch glass dish. Bake at 400° for 8 minutes. Cool.
Brown ground chuck and onions. Drain. Mix all ingredients in a large pot. Simmer for 1 hour for full flavor. Top with shredded cheese and serve.
In heavy pot, mix sugar, Karo syrup, peanut butter, milk and chocolate. Boil 6 minutes, stirring often. Remove from stove and beat well. Add nuts and butter; beat. Pour into a buttered 9 x 13 inch pan. Cool and cut into squares.
Put strawberries in baked pie shell. In saucepan, put sugar, white corn syrup, cornstarch, water and salt. Cook until thick and clear. Remove from heat and cool slightly. Add 2 tablespoons strawberry jello and some red food coloring. Let cool a little more, then pour over berries and chill. Serve topped with whipped cream, if desired.
Cut meat across the grain into thin slices, 2-inches long. Combine soy sauce, 1 tablespoon cornstarch, sugar, salt, cooking wine, pepper, cooking oil and egg in medium glass or plastic bowl; beat lightly with a fork. Mix in meat. Let stand 30 minutes, stirring occasionally.
Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve.
Cream margarine and sugars. Add eggs and vanilla. Beat well. Mix flour, salt and soda in separate bowl and add to egg mixture slowly until well mixed. Add pecans and butter brickles. Press into greased cookie sheet. Bake 10 minutes or until done. Cool and cut into squares. Use 10 x 15-inch cookie sheet. Heat oven to 350°.
Combine in a large bowl Golden Grahams, Corn Chex, Rice Chex and peanuts. Combine butter, peanut butter and cinnamon. Pour over cereal mixture; spread in on baking sheet. Bake at 350° for 12 minutes, stirring 2 or 3 times. Then add raisins. Let stand 2 hours.
Dump cake mix over pineapple and cherry mixture (do not stir). Slice the butter over the mixture. Place chopped nuts or coconut on top of butter. Use a long Pyrex dish. Bake at 350° for 1 hour. Test occasionally or watch closely. Serves 6 to 8.
Spread on cooked crescent crust. Top with veggies of your choice and shredded cheese.
Melt margarine; stir in grated cheese until the cheese melts. Cool. Add flour and mix well. Add Rice Krispies and red pepper. Mix well and shape into small balls. Pat out flat and bake on ungreased baking sheet at 275° for about 15 to 20 minutes. Do not brown.
Brown turkey and onion; salt and pepper. Add all ingredients, except macaroni and peppers. Cook macaroni; drain. Mix with turkey mixture. Chop peppers and mix well. Makes 6 to 8 servings.
Mix well and place on waxed paper. Form into ball; roll in parsley. Refrigerate.
Preheat oven to 375°. Thaw and drain spinach. Mix together spinach, cheese, crumbs and bacon. Heat until cheese melts. Unroll dough. Separate into 16 triangles. Cut each triangle in half lengthwise. Spread each with spinach mixture; roll, starting at large side. Place on greased cookie sheet. Brush with beaten egg. Bake for 11 to 13 minutes.
Line 13 x 9-inch pan with dried beef; set aside. Roll chicken into rolls and wrap with half slices of bacon. Secure with toothpicks. Place rolled chicken in pan with dried beef. Combine sour cream and mushroom soup and spoon over chicken breasts. Bake at 275° for 2 hours.
Melt the butter in a saucepan and add the onion, garlic, celery and apple. Cook, stirring often for 5 minutes. Blend the flour, curry powder and mustard and sprinkle it over the vegetables, stirring.
Brown chicken breasts; set aside. Partially cook rice. Put soup into pan that chicken was fried in. Add enough water to make it real thin. Drain partially cooked rice and add to soup. Place chicken breasts on top. Cover and cook on low heat until rice has absorbed liquid. Serves 4.
Boil chicken until tender. Let cool and take meat off bones. Place in pot; add 2 quarts water. Add salt, pepper and garlic. Add to chicken. Cut tomato in small pieces and add. Brown 3 tablespoons flour in 1/2 cup Crisco. Add. Let cook about 5 minutes.
Heat skillet to medium-high, then add butter and stir with spatula. When butter is almost gone, add bread with cheese in the middle. Slide around to soak up butter and keep from sticking. Cook on that side until golden brown, then take up sandwich. Add another teaspoon of butter for other side. Then repeat process. Some people like to squish the sandwich flat when done. Then serve with dill pickles and eat while it is still warm.
Spread the chocolate chips in the bottom of the pie shell. Layer the nuts on next. Prepare the pudding mix as directed and pour into the pie shell. Let firm up in the refrigerator for a half hour. Top with whipping topping. Sprinkle with candy bar pieces. Cover with plastic wrap and refrigerate.
Mix together and chill for several hours. Serve on lettuce with mayonnaise or favorite dressing. Serves 12.
Place wonton wrappers under moist towel. Place all other ingredients, except egg, into food processor. Place one wonton wrapper on board, top with 1 to 2 teaspoons spinach/cheese mixture. Brush edges of wonton with egg. Top with another wonton and seal edges by pressing them firmly together. Boil for 2 minutes. Serve with sauce of choice.
Combine all but the beets in large kettle. Let boil slowly for a few minutes. Add drained beets. Bring to boil again and put in sterilized jars. Seal. Will make about 6 pints.
Beat lime juice and condensed milk. Add Cool Whip and pour into a graham cracker crust. Chill.
Beat cream cheese, sugar and milk until smooth. Fold in Dream Whip and chill. Serve with fruit.
Combine beans, 2 tablespoons of chili peppers, onion and 3/4 teaspoon salt. Add beef; mix well. Form into eight 5-inch patties. Cut cheese slices in half. Place 1/2 cheese slice on each beef patty. Fold to seal cheese inside. Grill over medium coals 5 to 6 minutes. Turn and grill 4 to 5 minutes more. Heat tortillas on grill. Serve burgers in hot tortillas. Add the lettuce, tomatoes and remaining chili peppers as desired.
Place each piece of chicken between 2 sheets of waxed paper and flatten using a meat mallet or rolling pin. Heat oil in large skillet over medium-high heat until hot. Add chicken to skillet; cook 3 to 4 minutes on each side until lightly browned. Remove from skillet and set aside. Combine chicken broth, wine, mushrooms, 2 tablespoons parsley, onion and pepper in a skillet. Cover and cook 10 minutes. Remove chicken and vegetables to a plate using a slotted spoon; keep warm. Cook broth mixture over medium-high heat until sauce is reduced to about 1/2 cup. Remove from heat; stir in 2 tablespoons parsley and Dijon mustard with a wire whisk. Spoon sauce over chicken. Serve warm.
Mix cake mix, butter and 1 egg. Press into bottom of greased and floured 9 x 13-inch pan. Mix the powdered sugar, cream cheese and 2 eggs. Beat for 5 minutes. Pour over top. Bake for 30 to 40 minutes, or until lightly browned.
Flake fish and dice potatoes small. Add cream to fish and potatoes. Add 2 slightly beaten egg yolks, salt and pepper. Whip the egg whites, then fold into mixture. Blend well. Put in buttered baking dish; sprinkle with bread crumbs. Bake 20 to 25 minutes at 400° or until a knife comes out dry. Pour melted butter and parsley over and serve from the baking dish.
Cook bacon until crisp; drain and crumble into small pieces. Using only the flowerette and most tender stem sections of the broccoli, chop into very tiny pieces. Peel the red onion and finely chop. In a bowl, combine broccoli, onion, celery and raisins.
Beat together cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line small muffin pans. Place a vanilla wafer in bottom of each. Fill cups 2/3 full of cheese mixture. Bake at 375° until set, about 15 to 20 minutes. Top with cherry pie filling. Yields 24.
Combine all ingredients except chicken in large ovenproof baking pan with high sides. Add chicken, turning to coat well. Marinate chicken overnight, or at least for 6 hours, turning occasionally. Bake chicken in marinade at 350° for 25 to 30 minutes or until nearly done. Transfer to hot charcoal barbecue. Grill chicken while turning and basting with marinade until completely cooked.
Mix all ingredients together and chill for at least one hour. Spread on flat flour tortilla and tightly roll. Slice jelly roll style. Serve with salsa.
Mix oil, eggs and pumpkin. Combine remaining ingredients and add pumpkin mixture. Makes 2 (9 x 5 x 3-inch) loaves or 3 smaller ones. Can also make muffins. Grease pans well and bake at 325° about 1 hour and 20 minutes. Check center. Can freeze.
Pour boiling water over chopped broccoli. Cook 5 minutes; drain. Saute onion and celery in margarine until tender. Add mushroom soup and Cheez Whiz to broccoli. Add cooked rice, celery and onion. Pour mixture into greased casserole dish. Cover and cook in 375° oven for 20 minutes. Serves 6 to 8.
Mix cake mix, eggs, salad oil, 1/2 cup water and 1/2 cup rum together for 2 minutes. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour.
In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5-quart slow cooker. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5 to 7 hours or until the onions are tender. Discard bay leaves. Top each serving with French bread and cheeses. Yield: 10 servings.
Prepare Kraft	dinner	as directed. Brown meat. Add celery, green pepper and onion and cook until tender. Stir in corn, tomato paste, water, salt and pepper. Add dinner and mix well. Pour into 2-quart casserole and bake at 350° for 15 to 20 minutes. Makes 6 servings. Can be made ahead. Add 1/4 cup water if baking later.	Serve with green salad and Texas or garlic toast.
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the oil. When pepper snaps and garlic sizzles, stir in tomatoes. Season with salt and pepper. Add Italian seasoning. Cook for 5 minutes and stir in parsley.
Brown beef and onion. Drain off excess fat and put in a 9 x 9-inch baking pan. Spread the bean dip on top using as much or as little as you like, depending on how hot and spicy you'd like it. Drizzle the taco sauce on top and then sprinkle with the grated cheese. Heat in a 350° oven until hot. Serve with taco chips.
Brown the ground beef and drain off fat. Add the vegetables and brown gravy. Cook until vegetables are hot. Serve with biscuits.
Season chicken and boil with celery and onion until tender. Remove from broth and cool. Remove meat from bone and save. Place broth in a large roaster and add enough water to equal 3 to 4 quarts liquid.
Chop fruit, nuts and dates with milk and coconut; mix well. Put in 9 x 13-inch pan. Bake at 200° for 2 hours.
Preheat oven to 350°. Grease a 2-quart casserole dish. Saute eggplant 5 minutes in drippings in large frying pan. Pour mixture into prepared baking dish. Saute onion 2 minutes in same pan. Stir in tomatoes. Add parsley, sugar, chili powder, pepper and salt. Stir and let come to boil. Pour over eggplant. Sprinkle generously with crumbs and cheese. Bake 45 minutes or until top is brown and bubbly. Serves 6.
Mix the first 5 ingredients and roll in balls. Melt the chocolate chips and paraffin. Dip balls in mixture and put out on a pan to cool.
Melt chocolate bits in double boiler or microwave. Add chow mein noodles and peanuts. Drop by spoonfuls on waxed paper and let set. Makes approximately 50 to 60 pieces. Ah So.
In electric mixer, beat eggs until light; add sugar. Beat until mixture is stiff and light, about 15 minutes at high speed. Add extract, flour and soda. Mix thoroughly. Roll 1/2-inch thick on lightly floured surface with regular rolling pin which has been floured. Lightly flour springerle rolling pin and roll 1/4-inch thickness, pressing only once for clear print. Cut along dividing lines to separate cookies. Place on lightly floured surface; cover with dish towel. Let stand overnight to dry.
Cream sugar and Crisco. Add eggs, one at a time, beating 1 minute after each. Add extract. Add dry ingredients and milk alternately to the egg and sugar mixture. Stir in coconut. Bake in Bundt-tube pan (oil and flour the bottom). Bake at 350° for 1 hour or until done. Remove from oven. Prepare syrup and pour over cake while it is still hot. (Poke holes in top with fork before pouring syrup over top.)
Fry out salt pork in saucepan until crisp and delicately browned. Add onions. Saute slowly. Add water and potatoes. Cook 10 minutes, then add fish. Cook until tender. Add seasonings, milk and butter. Bring just to boiling point. Serves 4 to 6.
Dissolve the 2 packages of grape jello in 2 cups of hot water. Do not add any cold water. Add 1 can of blueberry pie filling and 1 can of crushed pineapple (in its own juice). Stir through the grape jello. Chill. Top with Cool Whip.
Mix flour, butter and sour cream. Fold in the cheese. Drop by teaspoon into tiny, greased muffin tins. Bake at 350° for 15 minutes.
Combine egg yolks, sugar and butter in a heavy saucepan. Cook over medium heat, stirring constantly, until thickened (about 20 minutes). Remove from heat and stir in remaining ingredients. Cool completely. Yield: 3 1/2 cups.
In a saucepan, boil the sugar and water for 10 minutes, or until the sugar is completely dissolved. Remove from heat and add the cloves, crystalized ginger, and cinnamon stick; let stand one hour and strain to remove spices. Add the apple cider, lemon juice and orange juice; mix well.
Mix all ingredients together. Chill. Serve with fresh vegetables or carve out inside loaf of Italian or Jewish rye bread. Cut up portion of bread, cut out into small pieces. Put dip into cavity of bread. (Double recipe for this.) Can use fat free mayonnaise and sour cream for 0 fat recipe.
Cut onions in half, leave on all skins. Sprinkle with seasoned salt. Pour butter over onions. Place on hot coals or grill. Grill for 1 hour, when hearts of onions pop up, onions are done.
Grind cranberries and apples. Add pineapple and sugar. Stir and refrigerate.
Brown sausage and hamburger meat. Drain grease and add Velveeta cubes to the meat. Stir until all cheese is melted and mixed well with meat. Slice biscuits in half, entire tray, not just the individual biscuits. Spread the meat and cheese mixture on the bottom half of tray of biscuits.
Mix instant pudding and milk together. Pour in condensed milk and stir. Add about 1/3 of cool whip and stir. Layer mixture with bananas and wafers. Top with remaining cool whip.
Add 1 can of punch to punch bowl, then add ice cream scoops. Very important to add 1 (2 liter) Sprite after ice cream to get foaming effect. Repeat same for 2nd bowl.
Spray with Pam a 13 x 9-inch oblong dish. Mix cake mix as given on box. Sprinkle the nuts and coconut in bottom of dish. Pour cake mix batter over nuts and coconut. Cream the powdered sugar, milk and cream cheese. Drop by spoonfuls on top of cake mix. Bake for 20 minutes. Take out and cool. When cooling, cake will crack in all directions.
Mix bacon, lettuce, cauliflower and cheese together. Carefully mix peas and mayonnaise. Add to cauliflower mixture.
In skillet, saute beef, onion and garlic until meat is no longer pink and onion is tender. Drain. Stir in tomatoes, catsup, chili powder to taste, salt and mustard. Simmer, uncovered, for 10 minutes or until most of the liquid has evaporated. Spoon meat mixture into hamburger buns. Top with shredded cheese and lettuce. Sprinkle with diced tomatoes. Makes 4 servings.
Make your own favorite 9-inch pie crust. Mix apple juice, flour, nutmeg and cinnamon. Stir in apples. Put into pastry lined pie plate. Dot with margarine and cover with top crust. Flute edges. You can cover pie edges with foil to keep from getting too brown. Bake at 425° for 30 minutes. Remove foil and bake 15 minutes.
Put bread in baking dish. Beat eggs and milk; pour over bread. Put your meat on top, then cheese. Cover and set in fridge overnight. Bake at 305° for 1 hour.
Brown ground beef. Add onion, salt and pepper. Combine all ingredients in a kettle and cook until heated through.
Put flour in large bowl. Poke large hole in center of flour. Add crumbled yeast cake and pinch of salt. Add warm water, 1/2 cup at a time. Knead dough until all flour and water are used. Knead for about 10 minutes, until round ball forms. Sprinkle with flour lightly. Cover bowl with towel and let set 3 to 5 hours or overnight. Keep in warm place. Makes large pizza or drop by handfuls into 4 tablespoons of sizzling olive oil for fried dough. Sprinkle with sugar or confectioners sugar.
Brown beef and onions, then add rest of the ingredients. Put in baking dish, bake at 400° until hot, then place on top and bake until biscuits are done.
Brown ground beef; add onion and bell pepper. Cover with water and cook on high 10 minutes. Add other ingredients. Cover and cook 30 minutes.
Make cake according to box directions in a 9 x 13 inch pan. While cake is cooking, put milk and sugar in a double boiler on low heat and cook until mixture is sticky. Punch holes in cake and pour sugar mixture over cake. Cool. (I put in the freezer to cook for a few minutes.) Sprinkle some coconut on top of cake. Top with Cool Whip and add more coconut on top. Refrigerate.
Beat eggs, flour, salt and pepper. Mix with zucchini. Drop by spoonfuls in hot oil until golden brown, about 2 minutes.
Bring 1 cup water to boil in saucepan. Add potatoes, onion, garlic, salt and bouillon. Return to boil, stirring. Lower heat; cook, covered, 10 to 12 minutes or until potatoes are almost tender. Pour half the potatoes and their liquid into shallow 2-quart casserole or 13 x 9-inch pan. Cover with half the cheese and half the chiles. Top with remaining potato mixture and all but 2 tablespoons of the remaining cheese. Bake in a 350° oven for 20 minutes. Remove from oven. Spread mixture of sour cream and egg on top. Arrange remaining chiles and cheese on sour cream layer. Sprinkle with paprika. Bake 10 minutes more or until golden. Let stand 15 minutes before serving. Makes 6 servings.
Saute pecans in margarine until lightly browned. Add condensed milk and water, stirring until blended. Cook for 10 minutes over medium heat until thickened, stirring occasionally. Remove from heat, stir in extract; cool. Yields 1 3/4 cups.
In a large salad bowl, add olive oil, then whisk in mustard, garlic and anchovy paste one at a time, mixing until smooth. Whisk in vinegar. Mix well. Add Parmesan cheese and croutons after tossing dressing with salad. Serve soon after mixing in croutons to avoid them becoming soggy.
Mix the first 2 ingredients in bottom of dish like crust. Beat confectioners sugar, eggs and 2 sticks butter with electric mixer for 5 or 6 minutes or until fluffy. Pour this mixture over the crust. Slice bananas and cover the mixture. Add pineapple (drained) over bananas. Cover mixture with Cool Whip. Spread chopped nuts and cherries over top. Refrigerate.
Place corn in a 13 x 9-inch glass baking dish; leave space between ears. Add the water to the dish. Microwave, covered, with plastic wrap, at High power until tender, 8 to 15 minutes. Turn ears and rearrange every 4 minutes. Let stand, covered, 5 minutes. Combine butter, chives, salt and pepper in small bowl. Microwave, uncovered, at High power until butter melts, 1 1/2 to 2 1/2 minutes; stir once during cooking. Pour over corn.
Cook until just tender the carrots, onions and potatoes; set aside. In large saucepan, put soup and cream; heat through. Add vegetables and chicken. Pour into a large baking pan about 10 1/2 x 14 1/2 x 2-inches. Add frozen peas and pimiento. Sprinkle with gravy mix.
Cook and drain macaroni and vegetables. Layer casserole dish with 1/2 cup milk, 1/4 cup Parmesan cheese, macaroni, vegetables, salt and pepper. Repeat with macaroni and vegetables. Pour remaining 1/4 cup milk over the top. Top with the remaining 1/4 cup Parmesan cheese, the bread crumbs, garlic powder, parsley and 1 tablespoon margarine. Bake at 375° for 1/2 hour. Broil for 5 more minutes. Great as a main course or a side dish.
Blend milk, flour and soup and pour into saucepan. Add coarsely chopped chicken, peas and carrots, onion, salt and butter. Heat to boiling, stirring constantly. Pour into pastry lined pan. Sprinkle top very lightly with thyme. Cover with top crust; cut slits for steam to escape. Bake at 400° for 30 to 40 minutes or until nicely browned and filling begins to bubble through slits in crust.
Cream together the cream cheese and powdered sugar and add Cool Whip; pour into crust. Refrigerate. Top with fruit (optional).
Melt margarine. Add meat and brown well. Drain. Add onion, celery, garlic, green onions and bell pepper. Saute until soft. Add salt, pepper, chili powder and sugar. Stir well. Add tomatoes, corn, beans, potatoes and water, if necessary. Stir together and bring to a boil, stirring frequently, to keep from scorching. Simmer on low 40 minutes until potatoes are tender.
In mixing bowl, combine all ingredients, beating well. Let stand for 5 minutes. Drop by heaping teaspoonful onto ungreased cookie sheet and bake at 350° for 15 to 20 minutes. Makes 2 1/2 dozen cookies.
In a heavy-bottomed 2-qt. saucepan over medium-low heat, heat milk slowly.
Saute onion, pepper and celery in oil. Add flour; stir until smooth. Add tomatoes, tomato sauce, juice and seasonings. Simmer 15 minutes. Add shrimp. Cover and simmer 45 minutes. Serve over rice or noodles.
Brown meat in skillet and drain. After you drain meat put back in skillet. Add both cans of soup and the can of Ro-Tel. Bring to a boil and simmer for 10 minutes. In a 9 x 13-inch cake pan first put in layer of tortillas, put layer of half of meat mixture, layer of finely chopped up onions and layer of half of Cheddar cheese. Add another layer of corn tortillas, last of meat mixture, layer of finely chopped up onions and top with last of Cheddar cheese. Bake at 350° until cheese is bubbly around the edges and melted on the top.
Cream sugar, butter and shortening, mixing well. Add eggs and continue mixing until fluffy. Alternately add flour, baking powder and milk until all ingredients are well blended. Add vanilla and pour into a tube pan that has been sprayed with vegetable spray. Bake in oven at 325° for approximately 1 hour or until brown.
Mix ingredients well, then cook over low heat until it forms a soft ball, about 3 minutes, and it cleans the sides of the pan. Store in airtight container or Baggie. (I knead the hot mixture; it gives a very smooth consistency.)
Drain canned fruit, strawberries and bananas. Stir in peach pie filling. Refrigerate. Will keep 2 or 3 days. In season you may use fresh strawberries and peaches. Very good.