HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 6 ingredients and saute ground beef with cheese and peppers. Pour part of bacon drippings in a skillet. Sprinkle with corn meal. Pour 1/2 of bacon drippings in the cheese and meat mixture. Pour 1/2 of the batter in the skillet. Add meat mixture and add the rest of batter. Bake at 350° until done.
Combine milk and flour. Cook until thick and let cool. Beat the sugar, oleo and shortening until fluffy. Add to first mixture and beat until ready to spread.
Heat oven to 400°. Brown ground beef, onions and peppers. Add taco seasoning. Spread meat mixture in pan. Sprinkle in olives and cheese. Beat milk, eggs and Bisquick with electric mixer until smooth (1 minute). Pour over meat mixture. Bake 25 to 30 minutes or until brown and knife comes out clean. Let stand 5 minutes before cutting.
Mix first 3 ingredients in small bowl and let stand 1 hour. In medium bowl, beat butter and corn syrup until well blended. Gradually beat in crumbs; add fruit mixture and mix well. Shape in 3/4 inch balls, wetting hands if mixture becomes dry. Roll balls in sugar. Store in airtight container up to 1 month. Allow at least a week for flavors to mellow.
In a large frypan, saute onion and pepper in oil over medium heat until tender. Remove from heat. Add paprika, salt and pepper. Return pan to heat and add chicken. Cook 10 to 15 minutes. Add tomato sauce and water; simmer 25 to 30 minutes longer. Stir occasionally. Remove chicken from pan and arrange on serving platter over noodles. Skim excess fat from sauce. Mix 1/2 cup sour cream with sauce. Gradually ladle over chicken and noodles. Dollop with remaining sour cream. Serves 4 to 6.
Mix first 3 ingredients as for pie dough. Pat into a 9 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Next, beat eggs; add remaining ingredients in order listed. Pour over baked crust and return to oven. Bake at 350° for 25 minutes. Cool. Frost with a thin glazed icing and cut into squares.
Mix yeast into warm water. Melt and cool margarine. Add sugar and beaten egg. Stir in slowly flour. Put in covered bowl and refrigerate. Spoon in muffin pan and let rise 1 to 2 hours. Bake at 375° until brown.
Heat oven to 350°. Butter 2 quart baking dish. Mix turkey, soup and seasonings. Set aside.
Brown hamburger and onions; add the rest of ingredients. Put in pan. Bake at 350° for 35 minutes, then lay biscuits on top and bake until biscuits are brown.
Preheat oven to 350°. Mix all ingredients together in a large baking dish. Cover and bake for 1 1/2 hours.
Prepare graham cracker crust in the bottom of a 9 x 13-inch pan as directed on box. Beat cream cheese and sugar until smooth. Make Dream Whip as directed. Then blend it with sugar and cream cheese mixture. Pour filling over crust. Then spread cherry filling over top of cream cheese mixture. Refrigerate at least 6 hours.
Wash and pat dry the mushrooms; remove the stems, chop and set aside. In a large skillet, cook the bacon until crisp, when cools off crumble and set aside. Pour off bacon grease; and in the same skillet, melt the oleo. (Use 4 tablespoons of this to brush the mushroom caps and to remaining 2 tablespoons, saute onion and mushroom stems.) Remove from heat.
Blend all ingredients and chill well. Serve as a dip for carrot sticks, celery sticks, cauliflower, etc.
Cut squash in half. Remove seeds. Bake, cut side down, in shallow pan at 350° for 35 to 40 minutes. Turn, cut side up. Salt and fill with sausage. Brush with butter and 1 tablespoon honey. Bake 25 minutes.
Combine flour, margarine and nuts. Press mixture into a 9 x 13-inch pan. Bake at 350° for about 12 to 15 minutes; let cool.
Cream shortening and sugar. Add eggs, one at a time. Beat this mixture very hard. Alternate flour and milk. Stir in buttermilk and then add bananas, nuts and vanilla. Bake in greased loaf pans in a 350° oven for 1 hour.
Cut tips from chicken wings and discard. Separate wing and drummie. Dip each piece in egg and then into cornstarch to which garlic salt has been added. Brown in fry pan. Make sauce of remaining ingredients. Place chicken wings in 10 X 10 pan. Cover with sauce and bake at 375° for 40 to 45 minutes.
Cover bottom of casserole with crackers (crumbs). Then use a layer of sliced eggs, then one of asparagus and one of mushroom soup. Cover top with cracker crumbs and grated American cheese. Bake 10 to 15 minutes in 450° oven.
Cut steak into 6 to 8 pieces. Mix flour, salt and pepper. Pound into meat with meat hammer or knife. Brown meat in hot oil, turning once. Reduce heat. Add tomatoes, sugar, celery and onions. Bring to simmer. Cover and cook until tender, 1 to 1 1/2 hours. Arrange meat and sauce in shallow, covered casserole. Heat about 20 minutes. Serves 6.
Melt white chocolate and peanut butter in a double boiler or a microwave for 5 minutes on 50% power. Stir occasionally. Melt chocolate chips the same way, 2 1/2 minutes on 50% power.
Blend all ingredients together. Press into a pie pan. Bake 20 minutes at 325°. Fill with your favorite pie filling.
Cook fettucine until al dente. Meanwhile, heat cream and garlic to boiling in medium saucepan. Add scallops and cook just until centers are opaque, 1 1/2 to 2 minutes. Using slotted spoon, transfer scallops to bowl. Continue to boil cream until thick enough to coat back of spoon, about 6 minutes. Stir in chopped tomatoes and corn and cook until heated through. Season to taste with salt and pepper. Drain fettucine well and transfer to large bowl. Add cream sauce, scallops and basil; toss well. Serve at once.
Put pie filling in 13 x 9-inch pan and sprinkle cake mix evenly over the pie filling. Drizzle melted margarine over the cake mix. Bake for approximately 1 hour at 325° or until bubbly and golden brown.
Combine chicken, salsa, onion and spices in saucepan. Heat until most liquid has evaporated. Brush 1 side of tortilla with butter. Spoon about 1/3 cup meat onto center of the unbuttered side; top with a handful of cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9 x 13-inch pan. Bake at 475° for 13 minutes until crisp and golden. Top with guacamole, sour cream or salsa to serve.
Dissolve gelatin in cold water; heat over hot water to liquid consistency. Add gelatin to all other ingredients combined. Congeal.
Place chicken in baking dish. Preheat oven to 425°. Combine tomatoes, cornstarch. Cook until thickened. Pour over chicken. Top with cheese. Bake 10 minutes uncovered. Makes 4 servings.
Mix the first 3 ingredients together; put in greased pan. Put Ritz crackers on top. Bake at 350° for 30 to 35 minutes.
Saute onion, pepper and celery in 1 stick of butter. Mix mushroom soup and	1 cup	pea juice. Add pimento and mushrooms.	Combine all ingredients in a long casserole dish. Top with bread	crumbs	and dot with butter. Bake in moderate oven for 30 minutes.
Place oil in large skillet. While oil is heating, flour roast on both sides. When oil is hot, put roast in skillet and brown on both sides. Remove roast from skillet and place in roasting pan. Brown remaining flour in skillet and make brown gravy. Pour this over roast. Add Worcestershire sauce, mushrooms, mushroom soup, soup mix, chopped onion, salt and pepper. Cook in 375° oven for approximately 2 1/2 to 3 hours.
Wash cucumbers, slice lengthwise to fill about 8 pints. To each jar, add 2 slices onion, 1 piece celery and 1 head dill.
Pour Kahlua on chocolate cake after cake cools. Prepare mousse. Crumble 1/2 cake in base of large bowl. Layer 1/2 of mousse, Cool Whip and Heath bars. Repeat with second half of ingredients.
Place oats in water and let stand for 10 minutes. Cream oleo and sugar. Mix with oats and add eggs. Add remaining ingredients and mix thoroughly. Bake cake at 350° for 35 minutes.
Mix all ingredients together. Put in cupcake liners or in a glass dish. Freeze, then serve.
Sift flour and measure 2 cups. Add 1 teaspoon salt and 1 teaspoon baking powder; sift. Add shortening to 1/3 cup boiling water and stir until smooth. Then add to flour and stir until blended; roll in waxed paper and chill slightly before rolling into pie crust. (Makes two 8-inch crusts.)
Flatten chicken; sprinkle with salt and pepper on each chicken. Place slice of cheese and ham on chicken. Roll up and secure with toothpicks. Beat egg yolks and water. Dip chicken and roll in bread crumbs. Fry in butter and oil. Brown each side. Place on a baking sheet and bake at 350° for 35 to 40 minutes.
Scramble meat and cook until done. Drain well. Mix cheese and tomatoes. Cook on low until mixed good and heated.
Mix all ingredients together well. Pour into crust. Bake at 350° for 30 minutes or until golden brown.
Stir butter and sugar together. Add eggs and Mix. Add flour and vanilla and mix. Drop by rounded teaspoonfuls of dough onto cookie sheet. Bake at 375°.
Mix all ingredients except Mozzarella. Put half mixture in loaf pan. Spread Mozzarella cheese and then put the rest of the mixture on top, sealing the edges. Spread catsup on top. Bake at 350° for 1 hour.
Bring all ingredients to a boil in a medium saucepan, over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and sauce has thickened, about 45 minutes. Stir occasionally. Good with duck, pork, chicken, grilled meats. Put on meats just before serving. Makes enough for 14 ounces of meat.
Heat oven to 350°. Arrange potatoes in layers in a 1 1/2-quart baking dish. Sprinkle each layer with onion, salt and pepper; dot with butter. Add hot milk. Bake, uncovered, about 1 1/4 hours.
In a medium skillet, brown beef and drain. Stir in water, salsa and taco seasoning. Mix and bring to a boil. Stir in rice. Cover and simmer over low heat for 15 to 20 minutes or until rice is tender and liquid absorbed. Serves 4.
Prepare lettuce, tomato, onion and avocado as you would for a salad. Rinse and drain pinto beans. Add beans, olives, cheese and hamburger.
Spread cream cheese in a disposable pizza pan. Top with chili sauce. Top with crab dip. May also substitute shrimp for crabmeat. Serve with Wheat Thins.
Mix kraut, celery, onion and green pepper. Heat vinegar and sugar. Add to kraut mixture and refrigerate overnight. (Keeps a long time.)
Cook the first 5 ingredients until brown and add tomatoes, bay leaves, pepper, tomato paste, salt and water. Cook slowly, then remove bay leaves. Cook noodles.
Melt margarine in saucepan over low heat and add sour cream and soup and onion flakes. When margarine mixture is melted and smooth, combine with the 6 to 8 medium-sized potatoes (boiled) and place in crock-pot on low heat. Cook in crock-pot for at least 1 hour.
Mix well; pour into 2 baked pie crusts. Top with blueberry pie filling. Keep refrigerated.
Mix sugar, cornstarch and water; heat. Add Jell-O and cook to boil. Cool and pour over berries. Top with Cool Whip.
Mix yellow cake mix according to directions and pour into 9 x 13 pan. Sprinkle rhubarb and sugar over cake batter. Pour whipping cream over rhubarb. Bake at 350° for 45 minutes.	Remove from oven and invert onto a cookie sheet covered with aluminum foil.
For a glaze, mix sugar and water (with or without food coloring). Brush or dribble onto baked cookies.
Have butter at room temperature. Cream sugar and butter well (I use electric mixer). Add flour. Flour palms of hands. Dip up cookie dough by teaspoon and in palms of hand carefully roll into ball. Place on cookie sheet about 2 inches apart. When you have cookie sheet filled with small balls of dough, flour finger and depress each one in center. Place about 1/2 teaspoon jelly (I use Smucker's crabapple) in depression in each cookie; put pecan half on top of jelly. Bake in slow oven. Watch carefully; do not brown cookie. They should be barely golden in color.
Preheat oven to 350°. Score chicken in several places to let the spices soak into meat. Sprinkle spices over chicken. Pour 1 cup of honey over chicken. Add chicken, potatoes and carrots to roasting pan or roasting bag. Reduce heat in oven to 325° and bake from 1 1/2 hours to 2 hours, depending on size of chicken.
Cook zucchini in a little salt water until tender. In saucepan, cook carrot, onion and 4 tablespoons margarine until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Put into 1 1/2-quart casserole. Melt remaining margarine and rest of cubes. Top casserole with remaining cubes. Cook at 350° for 35 to 40 minutes.
Preheat oven to 350°. Mix first 5 ingredients together. Then add the last four ingredients, mixing well and slowly. Use a 13 x 9-inch pan lightly sprayed with Pam. Cook 30 to 35 minutes. If using Bundt pan sprayed with Pam, cook 45 minutes or until done. No need to ice the cake. Lots of milk to drink.
Cream first 2 ingredients together, then add the rest. This is a "stick-to-the-ribs" breakfast! Bake in a 9 x 13-inch pan at 350° for 20 to 30 minutes.
Preheat oven to 400°. Grease heavy 10-inch skillet and heat in oven. Whisk eggs, yogurt and butter together in medium bowl. Add dry ingredients and mix until just well blended. Add remaining ingredients; mix well. Pour into heated skillet and bake at 400° for 40 to 45 minutes. (Can substitute Cheddar cheese.)
Steam or boil broccoli florets until crunchy tender. Allow to cool. Mince florets, either with a sharp knife or in food processor, fitted with a sharp blade. Combine broccoli with Ricotta, eggs, Parmesan, pepper, nutmeg and oregano and stir until well combined. Stuff each cooked shell with 1 tablespoon of mixture. Pour sauce over shells and bake at 375° until hot.
Preheat oven to 350°. Cream together sugar, butter, eggs, flour, salt, almond extract, vanilla and syrup; beat well. Stir in pecans. Pour mixture into pie crust. Bake for 30 to 45 minutes, or until filling is set.
Wash potatoes and cut into quarters. Sprinkle each with mixture of seasoned salt, seasoned pepper and bay leaves. Wrap 1 bacon piece around each potato piece. Sprinkle with any remaining seasonings. Microwave at High for 7 to 8 minutes or until bacon is crispy and potatoes are cooked. Serve with sour cream and chives, if desired.
Mix sugar, vinegar, mayonnaise, milk and salt. Pour over cabbage. Mix well and refrigerate for a few hours.
In a large mixing bowl, dissolve yeast in water. Soften 2 tablespoons butter; add to yeast mixture with 1 1/2 cups flour, sugar, salt and egg; beat until smooth. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the beef, cheese and basil; set aside.
Brown ground chuck with onion and garlic. Add tomatoes, tomato paste and spices; cook on slow heat for 2 hours. Cook lasagne noodles. Layer: lasagne noodles, meat sauce, Mozzarella cheese, sharp cheese and Parmesan cheese. Layer until all noodles are used. Top with cheeses and oregano leaves. Bake at 350° for 30 minutes.
Wash mushrooms, break off caps. Stuff mushrooms with mixture. Broil 7 to 10 minutes (watch, do not burn).
Combine first 6 ingredients in a large bowl. Combine yogurt and mayo. Pour over mixture. Cover and chill. Sprinkle with cheese before serving. Contains 115 calories and 3.7 fat per 3/4 cup serving.
Cut cabbage into bite-size pieces. Add water; cook until it starts boiling. Let boil for 5 minutes; drain off all the water. Add Velveeta cheese and cream of chicken soup (undiluted). Put in casserole dish; sprinkle buttered bread crumbs on top. Cook in oven at 350° for 30 minutes. Serves 8.
Mix flour, sugar and alum together. Add a small amount of the pint of cold water and stir well to make a paste, to prevent lumps in the finished paste. Heat the remainder of the water to boiling point in a 2 qt. pan. While stirring, slowly add the paste to the boiling water. Cook until thick, stirring. Paste will be thicker when cold. Stir in oil of cloves. Pour into a small bowl and cover with one thickness of cloth to prevent crusting. When cold, put into sterilized jars with tight fitting lids.
Grease 9 x 13-inch pan. In large bowl, combine thawed hash browns, cheese, sour cream, 1 stick margarine, mushroom soup and onion. Mix all together. Pour in pan. Spread evenly. Sprinkle top with crushed corn flakes and pour remaining 1/2 stick melted margarine on top. Cover with foil. Remove foil the last 15 minutes. Bake at 350° for 1 hour.
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing after each. Combine flour, soda and salt in a separate bowl; set aside. Combine sour cream and peaches. Add dry ingredients alternately with sour cream-peach mixture and creamed butter-sugar ingredients. Stir in extracts. Pour into a greased and floured 10-inch tube or Bundt pan. Bake for 70 to 80 minutes or until nicely browned and an inserted toothpick comes out clean. Remove from pan to cooling rack. Dust with confectioners sugar.
In a large bowl, mix all ingredients except flour and cooking oil. Mix real good. Add flour and mix until all flour is mixed in good. Make into patties and fry about 2 minutes on each side.
Cut margarine into flour. Mix together egg yolks, sour cream and flavoring. Add to flour and margarine. Mix well. Dough will be very soft. Divide dough into 6 parts. Chill overnight in a glass container, not plastic. Sprinkle lots of sugar on board. Roll dough out to 9 inch circle. Cut 8, 23, 16 parts like a pie. Fill. Start rolling from wide side to point, placing point under on cookie sheet.
Add garlic to margarine. Simmer for 5 minutes to bring out flavor. Brush bread with garlic/margarine mixture. Sprinkle with cheese and oregano. Broil until lightly browned.
Melt chocolate chips in double boiler. Add the peanut butter, then add peanuts. Drop by spoonfuls onto wax paper. Put in refrigerator until set.
Mix bread crumbs with milk and egg. Add this to other ingredients and form into loaves. Pour catsup over loaves after placing them in baking dish. Do not cover. Bake at 350° until brown.
Brown meat and add salt, pepper, onion, celery, bell pepper tops, pimento and parsley. Cook until done. Add rice and mix well. Boil peppers 5 minutes. Let cool a little and stuff with mixture; place in greased baking dish. Bake for 20 minutes or until peppers are done. Place one slice of cheese over each pepper and bake until melted.
Mix all ingredients with mixer, mixing poppy seed last. Bake at 325° for 1 hour in greased loaf pans. Fill pans a little over half full.
Brown beef in frying pan. Stir in onion, green pepper and seasonings and cook until browned. Drain off most of the fat. Pour in tomato sauce and simmer mixture while pasta is cooking. Prepare macaroni or noodles according to package directions. Drain. Pour in sauce and mix well. Serve while hot. Parmesan cheese may be sprinkled over the top, if desired.
Boil the first 3 ingredients until thick. Add the nuts when mix is cool. Mix the flour and baking soda. Put aside. Beat together the brown sugar, Crisco, eggs, lemon juice and vanilla. Add the date mixture and the flour mixture together. Roll out dough to 1/2-inch thick. Now spread the date-nut mix over all of the dough mix. Now roll it up into a roll like jelly roll and put in wax paper. Store in refrigerator for a day.
Beat eggs and sugar; mix well. Add shortening. Add dates and nuts. Sift together flour, baking powder and salt; mix well. Spread in a greased 8 x 8 x 2-inch pan. Bake in a moderate oven at 325° for 35 minutes. Cool. Cut into bars. Roll in powdered sugar.
Blend butter and sugar together until creamy. Add eggs, one at a time, mixing well after each. Add the can of Hershey's syrup and the flour, mixing well. Pour into greased 12-inch by 20-inch baking pan. Bake at 350° for 30 minutes. Cool on rack.
Blend the cream cheese with the green pepper and green onion ends. Blend the corned beef in the cream cheese, pepper and onions. Mix well and form into a ball. Wrap cheese ball in chopped pecans or slices of beef. Let set in refrigerator overnight.
Cream butter with cocoa and blend in other ingredients. Bake at 350° for 25 to 30 minutes.
Cook beef, onion and green pepper in 10-inch skillet until beef loses redness; drain. Stir in remaining ingredients except cheese. Pour into 1 1/2-quart shallow baking dish. Bake at 350° for 30 to 35 minutes. Sprinkle cheese on top; bake 10 more minutes. Serves 4 to 6.
Cut potatoes. Put in plastic bag with seasonings, oil and melted butter. Shake, coating potatoes well with oil mixture. Pour potatoes, seasonings, oil and butter out into Pam-sprayed casserole dish (2-quart). Cover with foil and bake at 325° for 1 hour.
Mix ingredients; boil wings for 1/2 to 1 hour. Let soak in liquid for 4 hours or overnight. Bake or broil until hot. These wings become less sticky as they cool.
Put all ingredients in blender, including oleo. Do not melt oleo, just set out and let soften. Blend on whip until smooth. Pour in unbaked pie shell. Bake 40 to 45 minutes at 350°.
In large mixer bowl, combine cake mix, pudding mix, eggs, oil, rum and water. Beat at medium speed until well blended. Into 10-inch tube pan, pour melted margarine. Sprinkle with cherries, nuts and brown sugar. Pour in batter. Bake in 325° oven 45 to 60 minutes. When done, immediately remove cake from oven and pan, turning upside down on cake plate.
Mix together the eggs and brown sugar. Allow to sit so brown sugar has a chance to dissolve. Then add the rest of the ingredients; mix by hand. Bake at 350° in a greased and floured 9 x 13-inch pan for 35 minutes. Cool; then sprinkle with powdered sugar and cut.
Combine all the ingredients except for bacon. Pour into 2-quart casserole dish and top with bacon strips. Bake at 350° for 45 minutes.
In a large saucepan, combine ingredients. Simmer all together (the longer the better). To serve, place in bowls over broken tortilla chips, cubed Monterey Jack cheese, cubed avocados or any spicy ingredients will be good served in the bowl with soup. (Sliced olives are good.)
Slowly dissolve sugar and water. Add strawberries and bring mixture to a boil; boil for 15 minutes. Shake, but do not stir. Remove from heat; skim and pour into shallow pans. Shake pans while mixture cools. Let stand overnight. Can while cold. These are very good frozen; they retain the fresh flavor.
Combine chocolate and coconut. Spread on wax paper. Then roll scoops of ice cream in warm chocolate mixture. Serve at once.
Add sugar and cocoa to saucepan; stir well. Add milk and mix thoroughly. Put on stove and boil 1 to 2 minutes, stirring constantly. Take off stove and add butter, vanilla and peanut butter, then add oatmeal and stir. Drop by spoonfuls onto waxed paper. Allow to cool and harden.
Mix all ingredients, except chili powder, thoroughly. Roll in ball; sprinkle with chili powder. Refrigerate overnight. Serve with Ritz.
Melt 1/4 cup butter in a skillet; add vegetables and saute until crisp-tender. Set aside. Melt 1/2 cup butter in a Dutch oven over low heat. Gradually stir in flour; cook, stirring constantly, until bubbly. Gradually stir in milk; cook, stirring constantly, until mixture is smooth and thickened. Add sauteed vegetables, salt, cheese and broth; cook, stirring frequently, until cheese is melted and mixture is well heated.
Cook chicken until done. Mix both soups together and pour over chopped chicken. Spread bread crumbs on bottom of baking dish, then add chicken mixture and top with bread crumbs. Bake in 350° oven for 15 minutes or until golden brown.
Preheat oven to 325°. Combine all ingredients except raisins; mix well. Bake in lightly greased pan (13 x 9-inch) at 325° for 20 to 25 minutes, stirring occasionally. Stir in raisins. Spread mixture onto ungreased sheet; cool. Store in a cool, dry place or in refrigerator. Makes about 9 cups.
Mix eggs and onions into cornbread before cooking. Crumble up bread. Add margarine (melted), soup, water, and cooked squash (drained) to crumbled cornbread. Add salt and pepper to taste. Bake for 30 minutes at 400°.
Prepare and bake cake in a 13 x 9-inch baking pan. Cool. Prick cake with 2-prong fork at 1/2-inch intervals. Dissolve Jell-O in boiling water. Add cold water; stir. Spoon over cake. Chill 4 hours. May top with Cool Whip.