HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the beef in a large skillet over high heat. Drain off the excess fat. Reduce heat to medium-high. Add the onions, green peppers, salt and pepper. Saute until the onions and peppers are softened, about 5 minutes. Add the tomato paste. Worcestershire sauce, mustard, vinegar, and brown sugar. Stir to combine. Add water until the sauce is the desired thickness. Reduce heat to medium-low; cover and simmer about 10 minutes so the flavors combine. Taste and adjust as needed. Serve on buns, garnished with relish, and or mustard if desired.
First, beat eggs, sugar and oil, then sift into it the next 5 ingredients. Blend in pumpkin. Bake at 350° for 40 minutes.
Mix all and heat in microwave or oven just until warm all through. Serve plain or in a patty shell.
Place chicken in a baking pan. Pour salsa over the top. Bake at 375 degrees and when it is almost done sprinkle cheese over the top and finish baking.
Put some macaroni in a pan with about 8 cups of water. Then you dump the water out. If it's Ramen, you can put cheese on it and warm it up for 8 minutes.
Mix and heat the first 5 ingredients. Take corn flakes and melted margarine; toss. Put half into large casserole, alternating cabbage and sauce. Top with Cheddar cheese. Add remaining corn flake mixture. Bake at 375° for 15 to 20 minutes.
Mix cornstarch, water, salt and sugar and boil until clear. Remove from heat and add dry jello and food coloring. Put strawberries in a baked pie shell and add the filling to cover the berries. Refrigerate for several hours. Serve with whipped topping.
Dissolve corn starch in a little cold water. Add salt and 1/4 cup sugar. Pur over in boiling water, stirring constantly. Stir in 2 egg whites, beaten stiff. Boil 1 minute more. Set in cool place to cool. Make a custard of the milk, beaten egg yolks and 1/2 cup sugar. Boil and flavor with lemon. Serve the custard on the snow.
Mix the cream cheese, mayonnaise, sugar and chives. Spread on ham slices. Roll up and fasten with toothpicks. Chill until firm, then slice. Serve with assorted crackers.
Place ingredients in blender and blend until smooth. Delicious on hot summer days! Makes 2 servings.
Grease 3 mini loaf pans or 1 large loaf pan and line with paper. In a large bowl, mix pineapple, nuts and coconut. Sift flour and baking powder over nut mixture. Put sugar over mixture and mix gently until coated. Beat 3 eggs in a small bowl until foamy. Stir in vanilla. Pour over nut mixture and stir until well mixed. Spoon in desired pans. Bake 60 to 70 minutes in a 300° oven. Remove from oven and turn out on wire racks. Let cool and wrap in foil. Keep 4 days in refrigerator before serving.
Put all together. Let boil until thick; cool. Add 1 cup whipped cream and pineapple. Add 1 cup grated cheese.
In bowl, combine flour, cinnamon, soda, baking powder, and salt. In large bowl, combine eggs, oil, sugar, vanilla and apples. Stir in flour mixture. Mix in nuts. Batter will be very thick. Divide into 2 greased loaf pans. Bake at 350° for 40 to 45 minutes.
Cream sugar and eggs, beating until fluffy. Make paste of cocoa and vinegar; add oleo, flour, salt and soda to mixture. Add buttermilk, vanilla and food coloring. Bake in 350° oven until done.
Scald milk. Place in mixing bowl and cool until lukewarm. Add 3 tablespoons of margarine, 1/2 cup sugar, salt and yeast. Let stand 3 minutes. Add eggs and 1 cup flour. Beat well. Add remaining flour. Knead. Place in greased bowl and let rise for 2 hours. Divide dough in half. Roll in rectangle.
Mix and let stand 10 to 15 minutes the warm water, honey and dry yeast. Then add and squeeze between fingers, hand over hand, until all is mixed and dough begins to turn loose from fingers.
Mix milk, pie filling, pineapple, coconut and pecans. Fold in Cool Whip. Refrigerate.
Set aside egg whites and mix remaining ingredients. Beat egg whites until stiff. Stir in with other mixture and pour into unbaked pie shell. Bake at 350° until done.
Layer the chicken, peas and carrots in a 9 x 13-inch pan. Mix the chicken broth, cream of celery soup and the cream of chicken soup. Pour over the meat and vegetables. In the blender, mix the butter, milk, self-rising flour and baking powder. Pour over the casserole. Bake at 350° for 1 hour, uncovered.
Combine catsup, water, onion, sugar and pepper in saucepan. Simmer for 15 minutes. Combine beef broth granules, cracker crumbs and onion flakes. Beat eggs. Dip steaks in eggs. Roll in cracker crumb mixture. Place in skillet and brown on both sides. Remove to baking dish. Cover with sauce and bake at 300° for 1 1/2 hours.
Mix all ingredients until well blended. Pour in a greased 13 x 9 x 2-inch pan. Batter will be thick. Bake at 350° for 35 to 40 minutes.
Beat eggs slightly with a whisk. Add sugar or honey, salt and vanilla. Add cold milk and whisk until thoroughly mixed. Pour into individual custard cups. Sprinkle with nutmeg, if desired. Place in pan 2 to 2 1/2 inches deep. Pour boiling water around the cups so that the water comes about to the level of the custard. Bake in moderate oven (350°) for 40 to 50 minutes or until a stainless steel knife comes out clean when inserted in the center. Remove from water and let cool. Chill and serve plain in cups.
Preheat oven to 325°. In medium bowl, beat egg yolks; gradually beat in Eagle Brand and ReaLime. Stir in food coloring. Pour into pie crust. Bake 30 minutes. Remove from oven. Increase oven temperature to 350°.
Peel and slice any good, hard apples into even slices. Granny Smith apples are a good example. Spread apple slices on a cloth and let dry for 3 to 4 days, in the sun if possible. They will look like leather when dry. Be sure to take them in at night and don't let the dew fall on them!
Preheat oven to 350°. Grease an 8-inch square baking pan. Mix all ingredients in a large bowl with an electric mixer until a thick batter forms. Spread batter evenly in the prepared pan and bake for 25 minutes. These are great topped with a scoop of ice cream!
In a skillet, brown turkey, onion and garlic in oil. Add remaining ingredients and simmer, uncovered, for 5 to 10 minutes or until the turkey is cooked and zucchini is tender. Yields 6 servings.
Cook onion and celery in margarine until tender. Combine all ingredients and mix thoroughly. Place in pan sprayed with vegetable cooking spray and bake 30 minutes at 350°.
Combine flour, salt and paprika. Brush chicken with melted butter. Coat with flour mixture. Arrange chicken in a baking dish. Bake at 375° for 20 minutes. Drain off excess fat. Meanwhile, in a saucepan, combine soup and milk. Cook and stir over medium heat until thoroughly heated. Pour mixture over chicken; cover baking dish with foil. Continue baking until chicken is tender (about 40 minutes). Remove foil the last 10 minutes.
Wash potatoes well and cut into quarters. Combine flour, cheese, salt, and pepper in a bag. Moisten potatoes with a little milk and shake a few at a time in bag, coating well. Melt butter in 13 inch x 9 inch x 2 inch pan. Layer potatoes. Bake at 375 degrees for 1 hour, turning once.
Preheat oven to 375°. Combine peanut butter, milk, Crisco, vanilla, brown sugar and egg. Mix all ingredients together until blended. Add flour. Mix well. Drop heaping spoonfuls onto a cookie sheet that's ungreased. Bake for 7 to 8 minutes.
Place the sugar, cocoa, cream, and corn syrup in a heavy saucepan and heat over low heat, stirring constantly until smooth. Continue cooking until it reaches 234° on candy thermometer or a drop forms a soft ball in cold water. Remove from heat and stir in butter, until well mixed. Add vanilla and nuts, if desired, while stirring. Pour the fudge onto buttered 9 x 9 inch pan. When cooled and hardened, cut into squares.
Mix all together. Drop from spoon on greased cookie sheet or can be rolled out for cut-out cookies. Bake at 375° for 7 minutes or until brown.
Preheat oven to 350°. Butter and flour 2 (8-inch) cake pans. Melt chocolate squares in double boiler or small bowl in microwave. Set aside to cool. Cream butter until creamy and light. Slowly beat in sugar for about 7 minutes until fluffy. Add eggs slowly with vanilla; mix well. Add chocolate. Mix well. In separate bowl sift together flour, salt and soda. Mix dry ingredients with creamed mixture 1/3 at a time, mixing well.
Mix sugar and flour. Add beaten eggs and remaining ingredients. Pour into 2 greased pie pans. Bake at 350° about 25 to 30 minutes.
Drain 2 cans; add all of 2 cans of beans. Add Crisco.	Put in an iron skillet and cook until all liquid is gone. Let brown to extent you want them.
Heat shortening in skillet; mix all other ingredients. After shortening has melted, pour into mixture. Return all mixture into skillet. Bake in 450° oven for 20 minutes or until done.
Bring first 8 ingredients to boil. Add remaining ingredients; bring to boil. Lower heat to low; cover and simmer 45 minutes. May add ham or other vegetables.
Cut the French bread lengthwise and carefully scoop out the inside. (Break the scooped out bread into bite size pieces and save for later.) In a large pan, cook the ground chuck until brown, adding onions towards the end so they don't burn. Pour off any excess liquid. Stir in soups and bread pieces. Spoon meat mixture into bottom half of bread shell and cover with top half. Wrap in foil, bake at 350° for 30 minutes. Cut into slices to serve 8 to 10.
Thaw spinach and press out excess water. Combine all the ingredients and stir well. Chill for several hour before serving.
Open pina colada mix, combine with water in a large punch bowl. Add pineapple juice and mix well. Place in freezer overnight. Take out of freezer one hour before serving. Add ginger ale and pineapple slices before serving.
Preheat oven to 400°. Melt butter in shallow pan in oven. Flour chicken and roll in butter. Place, skin side down, in pan. Sprinkle with salt, pepper and paprika. Bake at 400° for 30 minutes. Turn. Combine remaining ingredients with 1/2 teaspoon salt and pepper to taste. Pour over chicken and bake 30 minutes longer. Bake at 400° for 30 minutes after turning. Bake 30 minutes more.
Place steak on foil and sprinkle with soup mix. Place potatoes evenly over steak and pour mushrooms over steak and potatoes. Wrap foil tight; bake at 350° for 1 1/2 hours.
Cook squash until almost done, then cut in half lengthwise, scoop out pulp and set aside. Cook sausage, onion and green pepper over medium-high heat until browned. Drain well. Stir together tomato, cheese, meat mixture and spoon into salted squash shells. Place squash into a shallow baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella; bake an additional 5 minutes or until cheese melts. (Spices may be added to your taste.)
Cook pineapple and 1/2 cup sugar in small, heavy pan, uncovered, until thick, stirring often. Cook 20 minutes or more. Cream shortening and sugar; add flavorings and beaten eggs. Stir the soda into the pineapple and add to creamed mixture with half the sifted dry ingredients. Stir in dates and nuts and then the remaining dry ingredients. Chill for 20 minutes. Drop by spoonfuls on greased and lightly floured baking sheet. Bake at 350° for about 12 minutes.
Mix all ingredients together and use to stuff jalapenos, spread on crackers, make sandwiches, etc.
Mix rice, soup, mayo, lemon juice and water together (first layer of casserole). Lay chicken on top. Spread layer of cheese, broccoli and cheese. Top with bread crumbs. Bake at 350° for 1 hour.
Combine fruits in nonmetallic bowl or container. Divide between glass casserole dishes (usually 2-quart casseroles are best). Add brown sugar with spices in a large 4-cup measure; add Port wine to sugar mixture. Stir until dissolved. Pour over the fruit in each casserole. Stir fruit carefully, being careful not to disturb or bruise the fruit. Place in preheated 350° oven; cook for 30 to 40 minutes. May be eaten hot or cold; it is great served warm over vanilla ice cream.
In a jar with a tight fitting lid, mix oil, sugar, vinegar, salt and pepper. Shake well until well blended. Chill for about an hour (do not chill overnight).
Cook broccoli until almost tender and drain. Combine remaining ingredients. Stir in broccoli. Crush chips on top. Bake at 350° for 45 minutes.
Sauce: Stir soup, lemon juice, curry powder and mayonnaise in a large bowl. Cook chicken and broccoli until tender (not together). Place chicken and broccoli in large casserole dish. Cover with sauce, then top with cheese. Bake approximately 30 minutes at 350°. Can bake in 3 layers.
Combine graham cracker crumbs, sugar and margarine. Pat in bottom of 9 x 13-inch pan. Spread coconut over crust. Pour can of milk over top. Bake at 350° for 15 to 20 minutes. While hot, sprinkle on chocolate chips. Bake 5 minutes more. Spread hot chocolate with a spoon. Refrigerate, cut and serve.
Generously butter a 12-cup muffin tin. Mix first six ingredients well in a medium bowl. In a small bowl, blend egg and milk with applesauce, honey and butter. Pour over dry ingredients; mix with fork just until moistened.
Cook corn and broccoli separately 1/2 cooking time. Drain. Melt margarine; mix with Cheez Whiz. Add cheese mixture to vegetables. Add croutons. Place in well-greased casserole dish and bake 20 to 30 minutes at 350°.
Mix ingredients and make into patties or rolls. Roll in water, then roll in cornmeal. Fry in oil.
First, bake cake, make pudding and smash all 6 candy bars into tiny pieces. In the bottom of a large bowl, put 1/3 of the cake, cut in cubes, layered. Now, put 1/3 of the pudding and then 1/3 of the Cool Whip. Last, put 2 of the smashed candy bars on top of each layer of Cool Whip. Make 3 sets of layers of cake, pudding and Cool Whip. For an extra kick, put gummy worms in the top layer of Cool Whip.
Tie spices in cloth bag. Mix vinegar, sugar and spices in a large saucepan. Add as many peaches as syrup will cover. Cover and cook until peaches are tender. Remove peaches from syrup; pack in sterilized jars. Boil syrup until thick. Pour over peaches. Seal jars.
Beat eggs and sugar for 1 minute. Add milk, lemon rind, lemon juice and butter; beat well. Add flour; beat well until blended. Pour mixture between 2 custard cups sprayed with nonstick cooking spray. Place custard cups in a 9-inch square baking pan. Add water to the pan to a depth of 1 inch. Bake at 325° for 30 minutes, or until set. Remove cups from water and set aside.
Thoroughly cream shortening and sugar. Add egg and beat well. Sift together flour, salt and baking powder; add to creamed mixture alternately with milk and vanilla. Roll 1/8-inch thick on lightly floured surface. Cut out and bake at 375° for about 12 to 15 minutes. Makes 3 dozen.
Take 1 package crescent rolls. Roll out to form a rectangle and fit into a greased 9 x 13-inch pan. Mix cream cheese, egg yolks, sugar and vanilla until smooth. Spread over dough. Take other package of rolls and roll out as before. Fit on top of cream cheese.
Cream the shortening with the sugar and spices. Add the eggs and beat well. Then add alternately the coffee and the flour which has been sifted with the baking powder. Lastly add the raisins and the nuts. Bake a tester to see if the amount of flour is right, before dropping the rest of the dough by small teaspoonfuls onto oiled baking sheets.
Cook squash and onions until tender; drain off most of water. Coat bread crumbs with butter. Combine all ingredients together. Place in casserole dish; bake at 350°. Save some crumbs for top.
Mix pineapple and pudding. Fold in Cool Whip. Add remaining ingredients and refrigerate.
Mix all ingredients together and spread on the tortilla. Roll up tortilla. Place in a Ziploc bag and refrigerate, at least 2 days. Slice in 1/2-inch slices and serve with salsa.
Spray a 13 x 9 x 2-inch baking dish with oil. Arrange potatoes and peppers in bottom of dish. Combine the seasonings. Sprinkle 1/3 of the seasonings over potatoes. Layer chicken and sausage over potatoes and seasonings. Sprinkle remaining seasonings on top. Cover tightly with foil. Bake at 425° for 30 minutes. Reduce oven temperature to 375° for 35 minutes, then serve.
Scald the milk. Beat egg yolks with sugar, milk and lemon rind. Pour into mold lined with caramelized sugar. Place mold in pan half-filled with water and bake at 350° for 30 to 40 minutes or until mixture is firm. Then place in the broiler section of the oven to brown top, about 5 to 6 minutes. Unmold from container to a serving dish. Serves 6 to 8.
Combine cornstarch and sugar in 4-cup glass measure. Stir in milk and vanilla. Microwave, uncovered, on full power 3 minutes. Stir. Microwave again on full power 2 to 8 minutes or until boiling and thickened, stirring each minute to keep smooth. Pour pudding into individual serving dishes when thick enough to form a ribbon.
Boil macaroni until done, but firm. Drain and rinse with cold water. Add onion, celery, crab meat, salt and pepper. Add 6 hard boiled eggs - diced. Mix lightly. Add ranch dressing and mayonnaise and fold in lightly. Top with remaining eggs - cut horizontally. Sprinkle with paprika for color.
Cream together sugar and eggs. Add 1 cup cooking oil and mix well, then add flour and seasonings until smooth. Fold in tart apples and nuts. Blend well. Beat oven to 375°. Pour cake mix into a tube pan and bake for approximately 45 minutes. Cover with a light icing of confectioners sugar, milk and vanilla flavor.
Preheat oven to 375°. Cover cookie sheets with waxed paper. Combine all ingredients in mixing bowl. Mix well. Chill until easy to handle. Roll into 1-inch balls, with Skittle in center, if desired. Roll in sugar. Bake 7 to 10 minutes at 375°. If any stick, release by dampening waxed paper on opposite side.
1st Layer: Brown flour, melted margarine and pecans 15 minutes at 375°.
Mix fruit and cake mix. Pour into baking pan and pour melted margarine over the top. Bake at 350° for 45 minutes to 1 hour.
Mix all together, except chips and 1/2 of cheese. Put in 8 x 8-inch baking dish. Cover with cheese and crushed chips and bake 15 minutes at 450° with foil covering or lid. Remove cover and brown.
Mix cake mix, 1 egg and melted margarine and put into 9 x 13-inch pan. Mix powdered sugar, 3 eggs and softened cream cheese and pour over crust mix. Cook for 35 to 40 minutes at 350°. Cool and cut into squares.
Combine all ingredients. Heat to boiling. Reduce and simmer for 3 or more hours. If you have leftover ham, this may be added towards last.
Place steamer insert into wok. Pour water into wok. In a large mixing bowl, combine eggs, sugar, milk, cinnamon and vanilla extract. Pour 1/3 of the mixture into the bottom of a 1 1/2-quart ovenproof casserole dish. Add 1/3 of the bread and raisins. Press down until bread absorbs some liquid. Continue to layer ingredients, ending with milk mixture. Press down until bread absorbs most of the liquid. Place casserole dish on steamer. Cover top of dish with waxed paper. Cover wok. Set heat dial at 250° or cook over medium flame. Steam. Check water level after 30 minutes. Add water as needed. Don't let the wok cook dry. Steam for an hour or until a knife inserted 1-inch from the center comes out dry. Serve warm or cold with whipped cream or ice cream.
Put cheese and milk in pan. Cook over low heat until cheese is melted, stirring frequently. When cheese is melted, add butter and flour. Mix well. Ready to serve when thickened.
Combine first 7 ingredients and set aside. Saute ground beef and drain on paper towel. Grease large skillet. Heat grease. Pour half of batter into skillet. Sprinkle cheese and meat. Add onion and peppers and pour rest of batter on top. Bake 1 hour at 350°. Serve with pinto beans.
In a large pot, saute garlic in oil. Do not let it brown. Pour in water, salt and pepper. Bring to a boil. Toss in cauliflower flowerets and pasta. Cook al dente. Add parsley and cheese. Allow to sit 1 minute before serving. Stir well to mix melted cheese throughout pasta.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla, mixing lightly but well. Combine flour, salt, baking soda, baking powder and cinnamon; add to zucchini-egg mixture. Stir until well	blended. Add nuts and raisins. Pour in two well-greased and	floured 9 x 5 x 3-inch loaf pans.	Bake in 350° oven for	60 to 70 minutes. Cool on racks before slicing.
Mix dressing, jam and soup mix together. Place chicken in large shallow baking pan. Pour mixture over chicken; bake, uncovered, at 325° for 1 1/2 hours.
Soak apricots overnight, covered with water. Next day, cook until well done. When well done, put through sieve. Add pineapple; boil several minutes, then add sugar and lemon juice. Cook until desired thickness, about a half hour.
Combine all ingredients with mayonnaise to mix easily. Form into ball. Roll in pecans. Wrap in plastic. Keep refrigerated.
Mix cake mix, eggs, oil and juice from oranges together for 2 minutes. Add oranges and nuts. Mix well. Bake in greased 9 x 13-inch baking dish at 350° for 30 to 35 minutes. Cool completely before icing.
Mix all ingredients, except nutmeg. Place in casserole dish. Start in cold oven. Cook 1 hour at 350°. Add nutmeg.
Soak the bread cubes in milk and squeeze out as much milk as possible. Add bread to the beef and sausage or pork. These may be made with all beef. Season with onion powder, garlic salt, soy sauce and hot pepper sauce. Add water chestnuts to the meat and mix thoroughly. Shape into about 4 dozen small balls. Brown in hot shortening or salad oil in chafing dish or skillet.
Line cookie sheet with foil (important). Boil oleo and sugar 2 1/2 minutes. Put crackers in pan on foil. Sprinkle nuts over crackers and pour oleo/sugar over crackers. Bake 12 minutes at 350°. Remove foil at once.
Combine all ingredients, except candy, in large bowl. Mix on lowest speed until dough forms. Shape dough into balls. Roll balls in sugar. Bake at 375° for 10 to 12 minutes. Remove from oven and immediately top with candy kiss and press down until cookie cracks.
Cream shortening, sugar and eggs. Add dry ingredients and milk. Drop onto cookie sheets by teaspoon. Bake at 350° for 8 minutes. Do not overbake. Remove from oven. Press 1/2 marshmallow on top of each and bake 2 minutes longer. Frost when cool.
Sift flour, soda and cream of tartar together; work in shortening and add milk. Stir together to make soft ball. Put flour on bread board and form dough into flat ball. Roll out with rolling pin about 1-inch thick and cut with biscuit cutter. Grease baking sheet and put biscuits on close to each other. Makes 2 dozen. Bake in hot oven (450°) for about 15 minutes. Put lard pieces on top before baking in indention on biscuit.
Place 5 large onions into buttered casserole dish. Layer crackers, sausage and last onion. Mix soup with milk and pour on top. Cover with cheese. Bake at 350° for 45 minutes or until onions are cooked.
Brown ground beef and add spices and tomato sauce. Simmer for 2 - 3 hrs. The longer the better. Cook and drain lasagna noodles. Grease 13 x 9 pan and layer with noodles. Spoon part of beef mixture on top. Layer with mozzarella cheese; cottage cheese mixture. Continue layering as above and end with beef mixture. Grate fresh parmesan on top. Bake at 350 degrees until hot and bubbly, usually 25 - 30 minutes.
Stir cornmeal into 2 cups milk. Let come to a boil, making a mush. Add remainder of milk, well-beaten eggs, salt, sugar, baking powder and melted butter. Bake in a casserole dish in a moderate oven to 30 minutes or until brown.
Mix and roll into small balls the first 4 ingredients. Melt and blend well chocolate chips and wax. Dip ball with toothpick into chocolate and put on wax paper.
Mix all ingredients on low until blended; then mix at medium speed for 2 minutes. Bake in Bundt pan at 350° for 45 to 50 minutes. When cool, drizzle a mixture of confectioners sugar and lemon juice over top. (Mixture should be thick but runny).
In saucepan, melt butter. Add brown sugar and syrup. Bring to a full rolling boil. Remove from heat; stir in vanilla and soda. Mixture will foam. Pour mixture over popcorn in a large roaster. Stir until coated. Place pan in 200° oven; stir every 5 minutes until popcorn dries. Remove from oven. Stir to separate popcorn.
Preheat oven to 350°. Mix turkey with all ingredients; sprinkle top with Parmesan cheese and paprika. Spoon into a greased 9-inch by 13-inch pan and bake for 30-45 minutes, or until hot and bubbly.