HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Place hamburger in skillet. Brown and drain. Add tomato sauce, oregano, salt and garlic salt. Pat out each biscuit on cookie sheet to form pizza crust. Spread each biscuit with hamburger mixture. Sprinkle with grated cheese. Bake at 450° for 10 minutes. Yield: 10 servings.
Mix together and put in casserole. Crush one package of Ritz crackers. Melt 1/2 stick of butter and mix together. Crumble over top and bake at 350° for 30 minutes.
Cook squash in salted water. While hot, add butter or margarine and let melt. Add chopped onion to squash and butter mixture. When cool, add the following ingredients and mix thoroughly: sour cream, chicken soup and celery soup. Line bottom of oblong dish with buttered corn bread crumbs (plenty). Pour squash mixture over corn bread crumbs and top with more buttered cornbread crumbs. Bake at 400° for 30 minutes. Watch carefully so it doesn't get too brown.
Mix first 4 ingredients until creamy. Add next 4 ingredients. Spread 2/3 of the batter in jelly roll pan (well-greased). Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake 45 minutes at 350°.
Put gelatin soaking in water. Cook sugar, lemon juice and pineapple to boil, then add gelatin and bring to another boil. Cool. Combine Cool Whip to mixture in a large bowl and add grated cheese. Place mixture in flat 1-quart casserole dish. Refrigerate overnight. Serves 6 to 8.
Mix butter, Worcestershire sauce, poppy seed, mustard and onion. Refrigerate until spreadable. Slice rolls in half. Place ham and cheese on bottom half. Spread butter mixture on top. Wrap tray well in aluminum foil. Bake at 350° for 30 minutes. This will make 2 trays of party rolls.
Drain all fruits. Add mayonnaise and a little sugar. Mash the cream cheese and mayonnaise together with fruits. Save 1/4 cup of pineapple juice. Combine the gelatine to pour over the mixture. Refrigerate until ready to serve.
About 45 minutes before serving, preheat oven to 375°. Separate dough into triangles and place 4 of the triangles on a greased cookie sheet. Spread Ham, Chicken or Tuna Filling about 1/4 inch from edges of triangles.
Mix thoroughly, flouring fruit with some of given flour. Bake at 300° for 1 hour and 30 to 40 minutes. May use a 12 x 9 x 2-inch loaf pan or 10-inch tube pan (greased and floured).
Combine ingredients and mix thoroughly. Pour into 6 x 10-inch baking dish. Bake at 350° for 40 to 45 minutes. Cut into squares to serve.
Cut zucchini very thin. Mix with salt into a dishpan or small basin. Bury in ice. Cover with plate and weight down. Let stand 2 hours; drain. Add sugar, turmeric, cloves, celery seed, mustard seed, vinegar and water. Heat to scalding point (do not boil). Fill jars. Put liquid in jars to 1/4 from top. Put hot lids on and seal. Put in refrigerator and chill 2 days before using.
Combine sweet potatoes, eggs, sugar and milk. Beat until blended and smooth. Add other ingredients and mix well. Stir in crumbs. Grease a deep 9-inch pie pan; pour filling in pan. Bake in a preheated oven for 45 to 55 minutes at 325° or until a knife inserted comes out clean. Cool and refrigerate; top with whipped cream or topping. Cut in wedges and serve.
Mix sugar, milk, eggs and shortening. Sift flour, salt and baking powder; add nutmeg. Combine the 2 mixtures and add the coconut. Drop by teaspoon into deep hot fat. Fry until brown. When cool, roll in powdered sugar (optional). Bake at 375°.
Slice apples thin and arrange in 8-inch square pan. Combine dry ingredients and sprinkle over apples. Drizzle melted butter over the top. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Have ingredients ready. Scramble eggs just barely done. Top with grated cheese, ham or bacon, tomatoes, mushrooms and avocado. Bake a few minutes in oven or microwave until cheese is melted. Serve with picante sauce.
Blend ingredients. Makes 18 medium-size pancakes or 6 waffles.
Add all ingredients in a casserole dish. Bake at 350° for 20 minutes.
Cream butter and sugar. Add egg, buttermilk, soda, and flour. Mash ripe bananas with fork and add to the mixture. Bake at 350° 1 hour. Makes 1 loaf.
Cream butter in large bowl of electric mixer; gradually beat in cheese and all other ingredients except flour. Beat thoroughly, then gradually blend in flour. Shape into four rolls about 1 1/2-inches in diameter. Wrap in waxed paper and refrigerate several hours.
Melt 1/2 of butter in large heavy skillet over medium heat. Add onions, cabbage and large pinch of salt. Cook until vegetables are deep brown, scraping bottom of pan frequently, about 40 minutes. Preheat oven to 375°. Cook potatoes until tender. Add remaining butter and milk to potatoes and mash potatoes. Season with salt and pepper. Mix one cup of onion mixture into potatoes. Mound potatoes in a shallow casserole. Add vinegar and broth to remaining onion mixture. Stir over high heat until liquid is almost evaporated. Spoon onion mixture over potatoes. Bake until very hot, about 20 minutes.
Mix the day before serving. After mixed, dip will be thin; it will thicken overnight. Any fruit can be used. Sprinkle fruit with Fruit-Fresh to prevent from turning dark.
In 1 1/2-quart casserole, blend soup and water. Stir in macaroni and 1 1/2 cups cheese. Bake at 400° for 25 minutes. Stir. Top with bread crumbs and remaining cheese. Bake 5 minutes more. Makes 4 1/2 cups.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 each of the meat mixture, chips and cheeses in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes, if desired.
In a large bowl, combine the flour, baking soda and nutmeg. In another bowl, beat eggs; add sugar and oil. Mix well. Stir in apples, nuts and coconut. Stir in dry ingredients, just until moistened.
Beat egg and add sugar. Add flour and salt. Fold in nuts and apples. Add baking powder. Pour in greased baking pan and bake for 30 minutes at 325°.
*Or use 1 (6 serving size) package instant pudding and 2 1/2 cups cold milk.
Mix salt and water in pan. Simmer over medium heat, stirring constantly, until mixture is well heated. Remove from heat. Add cornstarch and water. Mix hard. This will make a thick dough. Add food coloring if desired (or it can be left white and painted later). Store in plastic bag in refrigerator.
Preheat oven to 375°. Melt margarine; pour into 13 x 9 glass dish. Mix sugar with pretzels, then spread on top of margarine and pat down. Bake 8 to 10 minutes, then let cool.
Put all ingredients in mixing bowl and beat. Grease a 13 x 9-inch pan. Pour batter into it and bake at 350° for 35 to 40 minutes. Dust with powdered sugar or to one's wish.
Make cake according to directions on box, stirring in cherry pie filling. Divide into 2 or 3 well-greased round layer cake pans. Bake as directed. Check for doneness. Let cake cool.
Cover the pintos with water and soak 1 1/2 hours or more. Cover with more water and cook, partially-covered, until well done, usually 1 1/2 to 2 hours. Make sure you check their water level periodically while they cook. When they are soft, drain off excess water and mash well. Heat butter or olive oil in skillet. Add onions, garlic, cumin and 1/2 tsp. salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5 to 8 minutes. Add sauteed vegetables to the beans, along with 1 teaspoon salt and black pepper. Mix well. Add one cup grated cheese.
Mix all except shrimp, grapes and nuts. Let stand overnight. Mix all ingredients and serve on lettuce.
Mix all ingredients except soup. Form into 2-inch balls. Place in greased casserole dish; pour tomato soup over them. Bake in a 350° oven for 45 minutes.
In a skillet, melt butter over medium heat. Add shrimp, mushrooms, green pepper and garlic. Saute until shrimp turn pink (3 to 5 minutes).
Mix together crushed Oreos and 1/3 cup melted butter; press into a 9 x 13-inch pan. Chill. Spread softened ice cream over cookie crust and freeze. Melt chocolate and 2 tablespoons butter. Add sugar, salt and milk. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat and add vanilla. Chill. Spread over ice cream layer and freeze. Whip cream and add Kahlua and powdered sugar. Spread over chocolate layer; sprinkle with chopped nuts and return to freezer.
Cut steak into serving size pieces. Brown and place in casserole dish. Cut up onion and green pepper and place on top of meat.
Slice turkey in small strips; soak in dressing for 4 to 5 hours. Drain. Roll in flour, salt and pepper. Fry in oil until golden brown.
Add the first 4 ingredients to the ground beef (browned and drained). Salt and pepper to taste. Cook slowly for 2 or 3 hours.
Layer cheese on the bottom of a 9 x 13-inch pan. Combine next four ingredients and pour half over the cheese. Pour eggs over the cheese. Pour remaining cream over the eggs. Bake in a 325° oven for 45 minutes. Serves 8 to 10.
Pour oil in heavy skillet, then mix together hamburger, salt, garlic powder and Worcestershire sauce. Cook until hamburger is done. Drain and set aside. Mix cornstarch with water. Mix with hamburger and cook on low heat until thickened. Serve over mashed potatoes or rice.
Mix ziti, Ricotta, Mozzarella, egg, salt, pepper and 1 1/2 cups sauce. In a 13 x 9-inch baking dish, spread 1/2 cup sauce, then spoon macaroni mixture in and gently pat down with back of spoon. Top with remaining 1 1/2 cups sauce; sprinkle with Parmesan cheese. Bake at 350° for about 45 minutes. Let stand 5 minutes before cutting into squares. Serve with additional sauce if desired.
Place peaches in bottom of 9 to 10-inch Pyrex pie plate. Remove crust from bread and cut into strips. Place bread strips over peaches and make sure all peaches are covered. Melt butter, mix with sugar, flour and egg. Mix well and spoon over bread. Bake at 350° for 35 or 45 minutes until brown.
Arrange broccoli or asparagus in a 1 1/2-quart shallow baking dish (10 x 6 x 2-inch). Top with chicken. Combine soup and milk and pour over all. Sprinkle with cheese. Bake at 450° for 15 minutes or until hot.
Combine brown sugar, pumpkin, milk, egg yolks, spices and orange juice; cook until mix thickens. Add gelatin to water and stir into hot mix. Add beaten egg whites to 2 tablespoons sugar. Fold in pumpkin mixture. Pour into baked pie shell. Cool and serve with whipped cream.
Combine 2 cups flour, undissolved yeast and salt. Stir very warm water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic. Cover; let rest for 10 minutes. Oil a 14-inch pizza pan. Roll dough to fit pan. Top with your choice of fruit topping or pie filling. Bake in a 400° oven for 20 minutes or until done.
Wash pepper and remove seeds and insides. Cut into slices. Put into pint jars and add 1 teaspoon salt and 1 cup water. Add enough vinegar to cover pepper in jar. Will pickle in about 2 weeks.
Brown pork in oil. Combine water, vinegar, brown sugar, cornstarch, soy sauce and pineapple juice. Cook until thick. Add meat. Simmer 1 hour. Add green pepper chunks, onion chunks and pineapple chunks. Heat and serve over rice.
Boil potatoes in their jackets until tender. Meanwhile, combine soup, sour cream and onion flakes. Cut potatoes in chunks and spread in the bottom of large pan. Salt and pepper. Spread mixture on top of potatoes. Top with Cheddar cheese. Bake in oven at 400° until cheese melts and is hot and bubbly.
Spread chops in a baking dish and season with salt and pepper. Slice bell pepper and onion over top of pork chops. Season with Worcestershire sauce and butter. Cover and bake at 350° for 20 to 30 minutes until desired doneness.
Combine soup, vinegar, sugar, oil and Worcestershire sauce. Bring to boil and pour over carrots. Add onion and peppers. Stir well. Refrigerate overnight (covered). Drain to serve as cold relish or heat as vegetable. Keeps well for a long time in the refrigerator.
Combine sugars, corn syrup, cream, milk and butter. Cook slowly, stirring occasionally to firm ball stage (248°). Remove from heat. Add vanilla. Pour into greased 8 x 8 x 2-inch pan. Cool.
Mix apples, sugar, flour and spices together. Put mixture in unbaked crust. Add milk and dots of butter. Place strips or top crust on pie. Bake in oven at 375° for 40 to 45 minutes. Makes one 9-inch pie.
Combine marshmallows, Pepsi-Cola, margarine and baking cocoa in saucepan. Cook over medium heat until marshmallows melt, stirring constantly. Combine flour, sugar, eggs, buttermilk, soda and vanilla in large mixer bowl; mix well. Add marshmallow mixture; beat well. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Do not overbake. Spread frosting over hot cake. Yield: 15 servings.
Boil or bake chicken breasts. Cook, debone and break chicken into bite size pieces. Mix together cream of chicken soup, sour cream and poppy seed, then with some water or broth. Spray pan with Pam. Lay chicken on bottom of pan. Pour sour cream mixture over chicken. Crush Ritz crackers and mix with melted butter. Crumble over chicken mixture. Bake at 350° for 20 to 30 minutes.
Mix all ingredients and place in 2 layer of extra strength tinfoil. Place in large pan with 1 1/2 inches of water. Bake at 350° for 1 1/2 hours; uncover last 15 minutes to brown. You can stuff with your favorite stuffing.
Cook cabbage, onions and bean sprouts in a little oil until soft. Cook rice by directions. Boil chicken and debone. Mix all cooked ingredients well. Get oil hot. Put a tablespoon of mixture in middle of each wrapper and roll one side of wrapper over one time, then the two sides, then the other side. Lay rolled side down on plate until you put it in the oil. Cook until brown.
Combine mashed sweet potatoes with butter, orange juice, orange rind and salt. Form into balls and roll in cornflakes. Bake uncovered in butter baking dish at 350° about 45 minutes. Yield 12 servings.
Mix sour cream, soup, chilies and chicken. Spread a little in a 9 x 13-inch pan. Put a little mixture in each tortilla and roll up. Do a full dozen like this. Top with onions and then the cheese. Bake at 350° for 15 minutes or until the cheese is melted.
Melt butter and cheese; add corn and chilies. Bake at 350° for 35 minutes.
Mix all ingredients thoroughly. Spread in greased 9 x 9-inch pan. Bake at 350° for 1 hour.
Mix the first 6 ingredients in saucepan. Stir in juice and raisins. Over high heat, bring to a boil, stirring slowly and constantly until clear and thickened. Remove from heat. Add lemon juice. Makes 1 1/4 cups. Serve over baked ham.
Melt butter. Add flour and blend well. Add milk and seasonings. Cook until mixture thickens. Remove from fire, then add hard-cooked eggs. Set in cool place, then shape into cakes. Roll in cracker crumbs, then in an egg and fry in hot fat.
Plug in toaster. Insert 2 slices of bread into toaster. Depress lever. Toast 3 minutes. Unplug toaster. Insert knife into opening. Pull out bread; scrape off burned part. Spread on butter, 1/4-inch thick. Enjoy!
Thoroughly mix all ingredients except pecans. Then add pecans; mix well. Pour mixture into an unbaked pie shell. Bake in preheated 425° oven for 10 minutes. Reduce temperature to 325° for 35 to 40 minutes until you can insert knife in center and it comes out clean.
Melt butter in jelly roll pan in 375° oven. Add single layer of potatoes; turn once in butter. Mix remaining ingredients; sprinkle over. Bake 1/2 hour or until done. Serves 4.
Cream Parkay until light and fluffy (I melt Parkay until soft). Sift together and stir in flour, powdered sugar and baking powder. Add pecans and vanilla. Sift and set aside powdered sugar. With fingers, shape into crescents and place on ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until delicately brown. Sprinkle powdered sugar on wax paper; put cookies on wax paper. Sift powdered sugar on top of warm cookies.
Mix together and bake in bread pans for 1 hour in 350° oven.
Prepare puddings as directed on packages. Slice bananas. In a large glass Pyrex pan (13 x 9-inches), layer pudding, crackers, bananas, etc. Crush graham crackers and sprinkle on top. Refrigerate. Serve with a dollop of Cool Whip.
Put 2-3/4 c. almonds through your food grinder; *remaining 1/2 c. is for decorating and may be ground as well, but separately. Beat egg whites until they hold a point, then add sugar, flour, vanilla and ground almonds. Work dough with your hands until mixture holds together nicely.
Put some pancake syrup and cinnamon on the cut apples. Put into microwave for 2 minutes. Let cool for about 5 minutes, then it's ready to eat.
Dissolve lemon Jell-O in 1 cup of hot water. Dissolve sugar in it. Put in refrigerator or freezer to almost set. Then put the can of Carnation milk in your mixer and whip. Slowly add the Jell-O mixture to the whipping cream. Then add a few drops of yellow food coloring and lemon juice.
Combine condensed milk and lemon juice. Fold in nuts and strawberries, then fold in whipped topping. Pour into pie shells. Chill and serve.
Soak the raisins for a few minutes in water; drain. Mix the mayonnaise with the cider vinegar and sugar. Pour over carrots; toss well.
Grandma places her flour in a large bowl, makes a well in the center of it and adds the lard and milk to it. Work it together and roll it out. Cut out small biscuits. Bake in 425° oven until golden brown.
Mix the melted margarine, peanut butter, and confectioner's sugar. Shape into small balls, about 3/4 inch in diameter. In a double boiler over medium heat, melt the paraffin and the chocolate chips together. Dip the peanut butter balls into the melted chocolate. Drain on wax paper.
Arrange cabbage, onion and celery in layers. Pour 1 cup sugar over top; do not stir. Let stand while preparing dressing. Bring to just a boil the vinegar, salt, mustard seed, celery seed and salt. Pour over vegetable mixture; do not stir. Cover tightly and let mixture set overnight. Drain before serving. Keeps 2 to 3 weeks.
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly. In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9 inch round baking pans. Sprinkle with coconut. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Mix ingredients until well blended. Place meat in a plastic bag (one gallon size) and pour in marinade. Pour in one (12 ounce) bottle or can of beer. Mix gently. Marinate meat for 2 hours to overnight (as you like). Turn meat every few hours to ensure all sides of the meat are marinated.
Brown ground beef; salt and pepper to taste. Drain fat. Mix beef and pizza sauce and put in 13 x 9-inch pan. Layer green peppers, onion, mushrooms and pepperoni over beef mixture. Bake at 350° for 15 minutes. Remove from oven. Spread sour cream over top. Sprinkle Mozzarella cheese over sour cream. Cover with unrolled can of crescent rolls (rolls will be in a rectangle). Bake at 350° for an additional 20 minutes.
In a heavy skillet, brown beef in shortening. Add onions, tomatoes, steak sauce, catsup, green pepper and parsley. Simmer for 30 minutes. Cook spaghetti according to package directions. Combine spaghetti and beef mixture in large greased baking dish. Salt and pepper to taste. Mix in the cream of mushroom soup. Sprinkle cheese over top. Bake in a 350° oven for 30 minutes, until bubbly and browned. Serves 8.
Mix and drop by tablespoon on ungreased cookie sheet. Bake at 375° until brown.
Rub garlic cloves over chicken breasts. Spray 9 x 11-inch cooking dish with Pam. Place chicken in dish. Add tomato paste mixed with 1 1/2 cups water. Dash of salt, pepper and oregano. Bake at 350° for 30 minutes.
Bring to boil the first 4 ingredients. Boil 2 minutes. Take off heat, add baking soda and stir well. Put popped corn in a paper bag. Pour caramel mixture over popped corn. Fold bag and shake well. Microwave 1 1/2 minutes at full power. Pour onto a cookie sheet to cool.
Brown ground beef; drain, rinse, and cool. Add onion, garlic, and celery. Cook briefly.	Add tomatoes and Veg-All with liquid. Heat thoroughly, 20 to 30 minutes on low heat. May add leftover vegetables (but no yucky ones). Freezes well. Pretty good with buttered saltines crackers.
Mix flour, sugar, salt and Crisco. Save 2/3 cup for 2 tops. To the remaining mixture, add baking powder, cinnamon, egg, soda and sour milk. Beat briskly or use a mixer for 2 minutes, until batter is smooth. Add 1/4 cup raisins to each and chopped nuts, if desired. Pour into two 8-inch pans. Scatter crumbs over tops and extra cinnamon. Bake for 25 to 30 minutes in a 400° oven.
Add garlic, salt and pepper to ground beef. Cook slowly until meat juices are absorbed. Add chopped onion, parsley and butter; brown well. Add tomato sauce, sugar and 1 cup water; simmer until thickened, about 15 minutes. Slice eggplants; soak in deep bowl of salt water about 15 minutes. Drain; squeeze slices gently to remove excess moisture. Brush with vegetable oil; broil on both sides until browned. In a 9 x 13-inch baking pan, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant. Spread cream sauce over top; sprinkle with nutmeg or with grated cheese. Bake in oven at 350° for 30 minutes. Makes 10 to 12 servings.
In a large salad bowl, coarsely chop the broccoli and cauliflower. Add celery, onions and pepper. Mix together mayonnaise and remaining ingredients. Pour over vegetables. Toss to coat. Yields 8 to 10 servings.
Add 3 cups water to 1 cup rice in covered casserole dish, place in oven at 350° until water is gone (approximately 10 minutes). Stir in salmon and juices until a paste. Add celery and thoroughly mix. Ideal salad or sandwich spread.
Wash kanten; tear into pieces and soak in water. Add sugar; bring to a boil. Add tsubushian; mix well. Cook over low heat for 30 minutes, stirring constantly. Pour into an 8 x 8-inch pan. When cool, refrigerate.
Pour milk over bread and let soak for about 10 minutes. Add all other ingredients and bake for about 30 to 40 minutes at 350° or until top is golden brown.
Cook macaroni according to package directions; let cool. In a large bowl, combine mayonnaise or salad dressing, shrimp, celery, peppers, onion and parsley. Mix well. Add macaroni; toss to coat. Refrigerate 2 hours for flavors to blend.
Melt butter in heavy large skillet over medium heat. Add onions and saute until translucent (about 8 minutes). Add spinach and cook until liquid evaporates, stirring occasionally, about 6 minutes. Season with salt and pepper. Cool.
Crumble crackers real fine. Add other ingredients together. Pour in milk and mix together real good until moist. Press firm into a round tube pan. Put in refrigerator and keep for 2 weeks before slicing.
Brown sausage and onion; drain well. Layer sausage, cereal, sausage and cereal. Pour egg mixture on top. Bake for 40 minutes at 350° in a 13 x 9-inch pan sprayed with Pam.
Dissolve jello and sugar in boiling water. Chill until mixture begins to thicken. Fold in remaining ingredients and blend well. Pour into 13 x 9 x 2-inch pan. Chill until firm. Makes 10 to 12 servings.
Mix Jell-O with hot water and mix well. Beat cream cheese with Cool Whip. Mix well. Add to Jell-O. Mix well. Line a pie plate with graham crackers broken into pieces. Pour in Jell-O mixture. Chill.
Preheat oven to 350°. Sift together flour, baking soda and baking powder. In a large bowl, combine bananas, sugar, butter, eggs, milk and vanilla. Mix well. Add sifted ingredients. Beat well. Fold in nuts. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake 1 hour or until bread tests for doneness. Let cool 10 minutes. Cool completely on wire rack.
In a medium bowl mix vinegar, both dry mustards and add honey and mayo. Mix well. Put into jars of your choice and refrigerate.
Fry onion and green pepper together with ground meat. Mix beans, mustard, ketchup and brown sugar. Mix all together. Bake 1 hour at 350° in deep dish.
Beat eggs, add brown sugar and shortening. Mix well. Sift in dry ingredients. Stir until well blended. Add walnuts and chocolate bits. Mix well. Pour into greased 9 x 13 inch pan. Bake at 350° for 25-30 minutes.