HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef, seasoned as you like. Combine soups, milk, enchilada sauce and 1/2 the cheese over medium heat until cheese melts. In a casserole pan layer corn chips on the bottom of pan. Combine soup mixture and beef, then pour over chips. Top with the rest of cheese. Bake at 350° for at least 25 minutes.
Combine sugar, mint leaves and boiling water; let stand 5 minutes. Add raspberries and lemonade; stir until thawed. Strain; pour into punch bowl. Add water. Chill thoroughly. Float scoops of sherbet when ready to serve.
Brown meat until redness is gone. Drain excess grease. Cook peppers and onions until they are still crisp. Add tomato sauce, kidney beans, garlic salt and chili powder. Simmer 45 minutes at medium temperature.
Dissolve yeast in warm water in large mixing bowl. Stir in salt, shortening and 1 1/2 cups of the flour. Beat with spoon until smooth. Mix in enough remaining flour (first with spoon, then by hand) to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; round up and let rise until almost double, about 45 minutes. Punch down; cover and let rest 15 minutes. Sprinkle with cornmeal. Roll dough into rectangle, 15 x 10 inches. Roll up tightly, beginning at 15-inch side. Pinch edge firmly to seal. Roll gently back and forth to taper ends. Place loaf on lightly greased cookie sheet. If desired, make 1/4-inch slashes across loaf at 2-inch intervals. Brush with cold water. Let rise about 1 1/2 hours. Brush with cold water. Heat oven to 375°. Bake 20 minutes. Beat egg white and 2 tablespoons cold water slightly; brush over loaf. Bake 25 minutes longer. Remove from cookie sheet; cool on wire rack.
Boil spinach, sage and thyme in a little water, about 5 minutes. Put in colander and drain. Make a paste with flour and a little milk. Add eggs and beat. Put in milk and spinach. Put into greased baking pan using bacon grease. Bake at 350° for 1 hour. When firm, stir a little and cook 10 more minutes. Place bacon strips on top and brown.
Cut vegetables into bite size pieces. Pour a little oil in frying pan. Cook vegetables until almost done. Add chicken. Add soy sauce, cornstarch and a little water. Cook until vegetables are done. Serve over rice. (Beef cubes or turkey cutlets can also be used.)
Bake cake as directed on box. Cool; punch holes in cake. Pour pineapple and juice on top of cake. Mix milk, cream cheese and pudding. Spread over pineapple. Top with whipped topping.
Peel rind from melon. Cut off green outer rind and any pink flesh. Cut into bite-size pieces. Cover with water and add alum. Stir and bring to a boil. Simmer for 1 hour. Combine vinegar, sugar and spices and bring to a boil. Add the rind and bring to a boil again. Place in jars and seal.
Melt butter in baking dish. Set aside. Combine dry ingredients. Set aside. Combine milk and eggs and beat. Add dry ingredients and corn. Pour into dish. Bake at 350° for 30 to 45 minutes or until set. Can be microwaved.
Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
Preheat oven to 350°. Grease 8-inch square baking pan. Sift the flour, baking powder, baking soda, salt and spices together into a large mixing bowl. Place butter in a large mixing bowl and cream until soft. Gradually beat in the sugar and eggs. Stir in pecans. Add the flour mixture alternately with molasses and milk, beating well after each addition. Spoon into pan. Bake 40 to 50 minutes.
Add boiled chicken to cornbread and equal amount of loaf bread (week-old bread is better to use). Let it set a few hours after crumbling to dry out. Cook chopped onions and celery in skillet until tender, but do not cook too long. Add boiling broth to bread crumbs; stir to make smooth. Add beaten eggs, onion and celery, then more broth until it's real soupy and thin. Add pepper and sage to taste and salt, if needed. Place in flat pan or casserole dish. Bake at 350° until brown.
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, 1/2 cup of bread crumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining bread crumbs; bake at 375° for 15 minutes. Yields 20 appetizers or 4 main course servings.
Dissolve 2 teaspoons sugar in 1/4 cup warm water. Add dry yeast. Let set until bubbles form. Beat this with remaining water, sugar, 2 1/2 cups flour and milk with a wire whip beater. Let set until light and bubbly. Add shortening and eggs; beat again. Mix salt with 3 cups flour; add, using a slotted spoon. Let dough rest 10 minutes. Knead dough, using a small amount of flour, if needed. Let rise until double. Punch down. Shape into cinnamon rolls or dinner rolls.
Cut large chicken breast in half; roll in flour and stir-fry in shortening (1/2 cup). Cook until golden brown, then put in casserole dish. In stir-fry drippings, combine next 9 ingredients. Pour over all chicken breasts; cover with foil. Bake for 25 minutes at 350°, then sprinkle for topping 1/2 cup Parmesan cheese over all; cover. Bake for 10 minutes at 350°; let set 15 minutes and serve. Makes 6 servings.
Preheat oven to 325°. Combine ingredients except bacon and olives. Place in 9 x 13-inch baking dish and top with bacon and olives. Bake 1 hour. Never fails. Delicious!
Break the broccoli and cauliflower into flowerettes. Combine the raw vegetables; toss lightly. Combine remaining ingredients. Mix well and pour over vegetables. Chill at least 3 hours. Serves 10 to 12.
In a mixing bowl, cream butter and sugars. Beat in egg, water and vanilla. Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in the raisins (dough will be stiff). Drop by level tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350° for 12 to 15 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Put cream in saute pan over low heat. Gently and slowly stir in Parmesan cheese (a little at a time) until cheese sauce appears. Add 1/3 cup wine and the Prosciutto, stirring occasionally. Add cooked capellini, black pepper and parsley. Stir and simmer for 10 minutes. Serve. Sprinkle Romano cheese on top. Delicious.
Sprinkle flour, salt and pepper on steak. Pound steak and brown on both sides in oil. Add other ingredients. Cook in Miro-Matic pot for 30 minutes or until steak is tender. Serves 2.
Dissolve yeast in warm water. Add egg and oil. Mix flour and sugar with liquid ingredients. At this point, refrigerate or use some of mixture. Will keep in refrigerator for up to 2 weeks. When baking, use buttered muffin tins. Fill tins 3/4 full and bake at 400° for 15 to 20 minutes. Makes 5 dozen muffins.
Combine strawberries and sugar, mixing thoroughly; let stand 10 minutes. Mix pectin with water in large saucepan, bring to a boil and boil for 1 minute, stirring constantly. Quickly add fruit, continuing to stir and cook for 3 minutes. Pour jam into sterilized glass or plastic containers with tight fitting lids. Cover immediately. Let container stand at room temperature for 24 hours then place jam in freezer.
Coat roast with seasoning. For best results, use a meat thermometer. Put roast in pan. Pour water around it. Cover pan. In the oven, bake at 325° until temperature reads 170° (well done), 35 minutes per pound. I use a slow cooker. Place roast in it in the morning, turn it to between low and medium. Let it cook until supper time. This is really good and saves time.
Mix on medium speed the oil, sugar and eggs. Add water and vanilla. Add grated pears, then dry ingredients. Add nuts last. Grease and flour 3 small loaf pans. Bake at 350° for 1 hour. May be frozen!
Beat eggs. Add the rest of the ingredients and mix well. Pour into baking dish; cover. Bake at 350° for 1 hour or 250° for 2 to 3 hours.
Brown ground round and drain off fat. Add sausage and drain off fat. Saute seasoning. Add meat and the remaining ingredients to the crock-pot and cook on low for 8 hours.
Mix cooked spinach, stuffing mix, onion, eggs, butter, cheese, garlic salt, parsley seasoning, thyme and pepper in bowl. Chill until firm. Shape into balls. Place on baking sheet. Bake at 350° for 30 minutes or until brown. Yield: 50.
Mix sugar, salt and cornstarch. Add vinegar and water; stir until smooth. Cook 5 minutes. Add beets to hot sauce and let stand for 30 minutes before serving. Add butter.
Add pineapple juice and boiling water to Jell-O. Mix milk with pudding and	whip until thick. Add Cool Whip to pudding after thick. Mix Jell-O and pudding mixtures together and beat slowly; add pineapple. Chill 1 hour. Place oranges on top.
Mix all ingredients together. Microwave on 5 level for 20 minutes, turning every 5 minutes.
Top with crushed pineapple. Add sugar to cornstarch; cook until thick. Spread over top. Cool well. Cut in squares. Keeps well.
Melt chocolate chips and shortening. Stir together and let cool a little. Fold into thawed whipped topping. Shape a spoonful around each almond and roll in coconut or very fine crumbs. Place clouds on waxed paper and refrigerate, covered, until firm. Delicious!
Combine first 4 ingredients in a large bowl; add eggs and vanilla and stir until well blended. Stir in margarine, coconut and pineapple. Pour into pie shell. Bake at 350° for 1 hour or until set. Cover with foil after 40 minutes. Cool on a wire rack.
Cut angel food cakes in cubes (about 8 cups). Set aside. Arrange enough strawberry slices, cut side down, to line the lower edge of a 14 cup trifle bowl. Place strawberry slices against the inside edge of trifle bowl for an attractive appearance. Arrange half of cake cubes in bowl. Sprinkle with 2 tablespoons schnapps. Combine remaining strawberry slices and 2 tablespoons schnapps; let stand 30 minutes. Drain strawberries, reserving 2 tablespoons liquid. Top cake with half of strawberries. Spoon 2 cups chilled custard over strawberries. Top with remaining cake cubes; sprinkle with remaining 2 tablespoons schnapps. Spoon remaining strawberries over cake cubes. Combine preserves and reserved strawberry liquid, stirring well; spread over layer of strawberries. Spoon remaining custard over preserves. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add 2 teaspoons schnapps, and beat well; spread sweetened whipping cream over trifle. Garnish with strawberries and toasted almonds. Serve immediately. Yield 14 servings.
Mix together well in pan. Bake in oven at 300° for 30 minutes.
Melt margarine; add flour, milk, sugar and cinnamon (mixture will be thick). Pour into baking dish and add peaches. Bake at 325° for approximately 45 minutes.
Melt together chocolate chips and peanut butter chips. Add in cocktail peanuts. Drop by spoonfuls onto a cookie sheet. Ready to eat when cooled.
Mix prepared mustard and 1/4 cup brown sugar; set aside. Mix remaining ingredients; pour over and in sliced ham. Bake 1 hour at 350°. Pour mustard and brown sugar mixture over ham and bake 15 minutes more.
Cream butter thoroughly. Blend in sugar and shortening. Add flour and nuts. Chill dough. Roll dough and cut into crescent shape with cookie cutter. Bake on ungreased cookie sheet in slow oven for 15 minutes. (Do not brown.) When cool, dip in powdered sugar.
Blend together all but apples. Cook until thick. Peel and dice apples ahead. Pack diced apples in jars. Add hot thickener to jars. Process 20 minutes for quarts and 15 minutes for pints in standard old type blue canner.
Mix together. (Use all the juice in both pineapple and blueberries). Let jell.
Beat eggs, sugar, salt and cinnamon. Stir in fruit, raisins, noodles and butter.
Place cookies, popcorn and pretzels in large baking pan. Stir together melted butter and cinnamon. Pour butter cinnamon mixture over cookie mixture; toss evenly. Bake in a preheated 350° oven for 10 minutes, stirring occasionally. Let cool completely. Add raisins and M&M's. Store in an airtight container. Makes 7 cups.
Combine sausage and cheese. Gradually add Bisquick, working in with hands. Shape into balls the size of a walnut and bake on an ungreased cookie sheet at 350° for 15 minutes.
Mix last four ingredients with jello mixture. Pour in mold or fruit bowl. Refrigerate until solid.
Mix first 5 ingredients together. Let stand while mixing next 4. Then mix all together and let stand 20 minutes before putting into oven. Use long thin bread pan or 2 small thin pans. Bake at 350° for 35 minutes.
Mix eggs, sugar and oil well. Add flour, soda, baking powder, cinnamon and pumpkin. Mix thoroughly and bake at 350° for 25 minutes.
Cook shells according to package directions. Drain and cool. Brown ground sirloin (you may add onion, garlic and oregano to taste). Drain off grease and let cool. Beat eggs and stir in the cheeses and the ground meat. Pour a small amount of spaghetti sauce in bottom of casserole dish. Stuff shells with ground beef mixture and place in dish. Top shells with remaining spaghetti sauce. Top with additional Parmesan if desired. Cover and bake at 350° for 40 minutes or until bubbling. Freezes well.
Beat eggs and sugar together, then add the oil. Next, add dry ingredients and milk alternately. Last, mix in the almond filling. Bake in ungreased angel food pan for 1 1/4 hours at 350°.
Mix ground beef, rice, 1/2 c. water, onion, salt, garlic powder and pepper. Shape into balls. Heat oil in skillet, brown meat balls on all sides. Stir together tomato sauce, celery salt, worchestershire sauce and 1 c. water. Pour over meatballs and simmer for 45 mins.
Mix flour with baking soda. Combine butter, sugar, vanilla and pudding in large mixing bowl. Beat until smooth and creamy. Beat eggs. Gradually add flour mixture then stir in chocolate chips and nuts. Batter will be stiff. Drop by rounded teaspoonful 2 inches apart on an ungreased baking sheet. Bake at 375° for 8 to 10 minutes. For chocolate-chocolate chip cookies, substitute chocolate pudding instead of vanilla.
Mix together. Beat 7 to 10 minutes. Makes 3 or 4 thin layers. Bake 25 minutes at 325°.
Cream sugar and butter. Add flour (a small amount at a time). Add vanilla and lemon flavor. Place tablespoonfuls full of dough on ungreased cookie sheet and press with a glass dipped in ice water. Bake at 350° for 8 to 10 minutes.
Mix sausage and cheese together, then add Bisquick (mixes up better this way). Form small balls; bake on ungreased sheet for 15 minutes, or until brown. Makes 90.
Preheat oven to 325°. Grease inside of baking dish with butter or margarine. (The more the better!!!) Cube slices of bread and put in dish.
Cook burger, green pepper and onion in small amount of oil until transparent. Stir in salt, zucchini, mushrooms, oregano, garlic and chili powder. Cover and let cook until zucchini is tender, about 7 minutes, then add corn, beans, olives and tomato. Cook, uncovered, over medium heat for 10 minutes. Just before serving, stir in the cheeses. Fill pocket bread that has been cut in halves and serve.
Cream together butter and 1/2 cup brown sugar in mixing bowl until light and fluffy. Sift together 3/4 cup flour, baking soda and salt. Add to creamed mixture along with oats. Press into bottom of greased 8-inch square baking pan. Beat eggs in another bowl. Stir in remaining ingredients. Spread over crust. Bake in 350° oven for 25 to 30 minutes until brown on top. Cool in pan. Cut into 1 1/2 x 1-inch bars. Makes 20 bars.
Mix water chestnuts with chicken; add grapes, celery and almonds, reserving a few for garnish. Mix mayonnaise with curry and soy sauce. Combine with chicken mixture. Chill for several hours. Place on lettuce. Garnish with reserved almonds and pineapple chunks. Serves 12.
Mix dough ingredients in bowl. Cover and let set for an hour. Roll dough and cut in circles or squares. Put filling in and fold over sealing edges tight. Drop in boiling water, cook until they come to the top. Cook a few at a time. Drain. May be frozen before cooking. When done, serve with melted butter or saute onions in butter and pour over.
Mix first 6 ingredients in a bowl. Add shortening, egg and 1/2 cup water. Blend with mixer just until blended. Add apples; stir in by hand. Spoon batter into 12 greased muffin cups. Mix cinnamon, brown sugar and nuts. Sprinkle on top of each muffin. Bake at 375° about 20 minutes.
Mix ingredients together and pour into casserole dish. Bake 45 minutes at 350°.
Use a large skillet with a cover. Heat 2 to 3 tablespoons olive oil. Coat chicken on both sides with Italian-style bread crumbs and brown in hot oil. Mix and pour the next 3 ingredients over browned chicken. Simmer, covered, until chicken is tender, about 20 to 30 minutes.
Combine first six ingredients, beating until smooth. Stir in squash. Add onion and pepper.
Wash chicken; place on platter. In plastic bag, mix instant potatoes, thyme and garlic salt; shake well. Prepare cookie sheets, lined with aluminum foil. Set oven to 450°. Put chicken in plastic bag, shake, take out and place on cookie sheet (not touching). When golden, with turkey baster, put drops of water (keeps moist) on each piece. Takes 1 hour to 1 1/2 hour.
Beat egg yolks separately from whites. Beat whites until stiff. Add enough flour to egg yolks to make a paste. Add egg whites; mix well. Dip stuffed green chilies in batter; fasten with a toothpick. Dip in flour and deep fry.
Place marshmallows on bottom of 9 x 13 greased pan. Combine strawberries and jello. Set aside. Combine remaining ingredients. Pour batter over marshmallows. Spoon strawberry mixture over batter. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together and pour into pie shell. Bake at 375° for 30 to 35 minutes.
Mix chopped vegetables, onions, green pepper and shredded cheese and put in 10-inch pie plate, greased. Beat eggs, milk, Bisquick and salt and pepper. Pour over vegetables. Bake at 400° for 35 to 40 minutes.
In a sauce pot mix the two cans of cream of chicken soup, 2 sticks margarine, onion diced, boiled eggs, season packet from Stove Top stuffing, and 2 C water. Bring to a slow boil.
Melt baking chocolate over hot water. Cream butter with sugar. Add egg; blend well. Stir in vanilla and baking chocolate; beat until combined. Sift together flour, baking soda and salt. Blend into chocolate mixture. Stir in cherries and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 13 to 15 minutes or until set. Makes 5 dozen.
In a Dutch oven, combine uncooked lentils and 1 1/2 cups water. Bring to boiling; reduce the heat. Cover and simmer for 20 minutes, then drain. Stir in remaining water, corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin and pepper. Return to boiling, then reduce heat. Cover and simmer about 20 minutes or until vegetables are almost tender.
Let cream cheese soften, add sugar and vanilla, beat until soft and smooth. Beat heavy cream until stiff, fold into cream cheese mixture. Take 1 package ladyfingers and line spring-form pan. Take 1/2 of the other package, break in half and line bottom of pan. Pour 1/2 of mixture over broken pieces, take the other 1/2 of ladyfinger package and break into pieces. Put on rest of creamy mixture. Refrigerate at least 6 hours, covering with Saran Wrap. Pour cherry filling on top before serving.
Preheat oven to 400°. Place hot tamales in bottom of a medium baking dish. Add corn and spread over the tamales. Layer it with your favorite cheese. Cover and bake until cheese melts, about 10 minutes.
Cream margarine and 1 cup sugar. Add eggs and mix to blend. Sift together flour, salt and baking powder and baking soda. Add dry ingredients to cream mixture, alternately with sour cream to which vanilla has been added. Mix just to blend walnuts, sugar and cinnamon. Turn 1/2 dough into greased 9-inch tube pan. Sprinkle 1/2 crunch mixture over this. Pour rest of batter; top with remaining crunch. Bake 45 minutes at 350°.
Cut cake in the middle with thread. Spread a layer of cherry pie filling and Cool Whip in the middle and put top back on. Spread with Cool Whip and drizzle with cherry pie filling.
Combine flour, milk, salt, eggs and melted butter in blender container. Process until smooth. Pour scant 1/4 cup batter into hot, lightly greased crepe pan. Tilt pan to spread batter evenly. Bake until light brown on both sides; stack between waxed paper. May sprinkle with sugar or confectioners sugar or fill with jam, fresh fruit or preserves. Yield: 12 servings.
In a soup pot, combine the onion, squash, butter, and water. Cook over medium heat until vegetables are tender but not mushy. Combine flour with 1/2 cup milk. Mix well and then add to squash mixture, stirring well. Add remaining milk, cheese, salt and black pepper. Makes about 4 servings.
Mix pineapple, Jell-O and sugar. Heat until dissolved. Add baby food, cream cheese, Cool Whip and nuts. Refrigerate until congealed.
Mix and stir on low for 10 minutes. Remove from heat and add marshmallows, pecans, graham cracker crumbs and vanilla. Stir until well mixed. Drop on waxed paper.
Cook the raisins until dry. Drain well. Drain fruit cocktail, then add applesauce, eggs, sweetener and oil. Mix well. Add to rest of ingredients.	Bake in round angle cake pan for 35 minutes in a 350° oven.
Slice rolls lengthwise (like a large sandwich). Mix other ingredients and spread over rolls. Replace top and wrap in aluminum foil and bake at 350° for 15 minutes.
Mix oil, sugar, eggs, zucchini and vanilla together. Mix dry ingredients and add to liquid mixture. Then mix nuts and raisins. Put into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Chop onion, pepper, celery and garlic fine and saute in oil until soft. Add the chopped raw shrimp, salt and pepper. Cook until shrimp is done, 5 to 7 minutes. Remove bread from water and squeeze out water; add to mixture a little a time, mixing well. Add parsley. Let cook 5 minutes. Set aside to cool, then add eggs and mix well.
Cook potatoes in skin until barely done. Peel and grate coarsely. In medium saucepan, heat butter and cheese until almost melted. Remove and blend in onion, sour cream, salt and pepper. Stir lightly into potatoes. Put into 2-quart casserole. Dot with butter. Sprinkle paprika. Bake 45 minutes at 350°. Makes 6 to 8 servings. Can be made day ahead. Also good reheated.
Cook potatoes until tender, peel, mash	and whip, adding cream, butter and brown sugar, plus wine.	Turn into greased casserole.	Bake at 350° until heated through, about 25 minutes.
Beat sugar and oil. Add eggs and beat well. Combine dry ingredients alternately with milk. Beat well. Fold in blueberries with spoon. Pour into greased and floured 9 x 13-inch pan. Top with topping.
Heat oven to 450°. Cream the cream cheese until light and fluffy. Gradually add the combined sugar and cornstarch. Beat in egg, then vanilla and heavy cream. Pour into a well-greased 7-inch pan with graham cracker or zwieback crust on bottom of pan. Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown. Cool for about 3 hours, then refrigerate until 15 minutes before serving. Enjoy!!
Add ingredients as given and do not mix until all is in bowl. Mix until smooth and put into a Bundt or 13 x 9-inch pan and bake for approximately 30 minutes. Test with toothpick.
Layer sliced potatoes in bottom of baking dish. Layer ground meat. Layer sliced onions. Layer mixed vegetables. Salt and pepper to taste. Add onion soup mix. Pour tomato sauce and water over meat and vegetables. Bake in 350° oven 1 hour.
Mix pineapple and cherries with 1/2 cup plain flour. Add dates and rest of ingredients. Pack in loaf pan and cook at 300° for 1 1/2 hours.
Mix together soup, sour cream, and milk for sauce. Put chicken into 1 1/2 quart casserole dish. Pour sauce over chicken and top with stuffing. Bake for 45 minutes in 350° oven.
Combine flour, salt, baking powder and sugar, then add eggs, Crisco and milk. Let dough set in refrigerator for 2 to 3 hours. Roll as thin as possible (it won't tear up). Cut around a saucer. Put fruit on dough, take fingers and wet edge of dough with water. Mash together with a fork. Fry in hot Crisco (they brown fast).