HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onions in skillet. Drain. Mix all ingredients together in ground beef/onion mixture. Cook in slow cooker on low 6 to 8 hours.
Fry the chopped peppers and onion in a tablespoon of butter. Add frozen stir-fry vegetables and stir-fry for an additional 2 minutes. Add broth.
Mix all together; put in greased dish and bake at 350° for 1 hour.
Heat oven to 400°. Grease 8 x 1 1/2-inch round pan. Mix all ingredients, except cheese. Beat vigorously for 30 seconds. Spread in pan; sprinkle with cheese. Bake until golden brown, 20 to 25 minutes. Cut into wedges; serve immediately. Makes 8 wedges.
Cook onion and garlic in small amount of butter until wilted. Add ground round and brown.
For crust, preheat oven to 350°. Finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9-inch spring-form pan. Bake crust until golden brown, about 8 minutes. Transfer crust to rack. Maintain oven temperature.
Cook rice in chicken broth until done. Mix everything together and put in casserole dish. Bake at 350° until done.
Mix sugar, vinegar and oil. Pour over other ingredients. Let stand in refrigerator overnight.
Mix 1/2 cup milk with the water. Warm to about 120° (warm to the skin). Crumble in yeast and stir until smooth. Add about 1 cup flour to make a thick sponge. Cover and let stand in a warm, draft-free place, 2 1/2 to 3 hours. Beat the egg yolks until frothy and add to the rest of the milk, butter, sugar and salt. Mix into sponge. Add rest of the flour. Fold in stiffly beaten egg whites. Let stand 45 minutes undisturbed. Ladle into lightly buttered skillet, making pancakes 2 1/2 to 3-inches in diameter. Cook until brown on both sides. Serve hot with sour cream or yogurt (no syrup, please). Caviar, optional.
Mix crushed pretzels, melted oleo and 3 tablespoons sugar. Pat a layer in bottom of 9 x 13-inch pan. Put remaining pretzels in another pan; save for topping. Bake both for 10 minutes at 350°. Cool. Mix cheese, Dream Whip and sugar. Spread on cool pretzel layer. Dissolve Jell-O; add frozen strawberries (slightly thawed). Let set until slightly jelled. Pour over cream cheese layer. Sprinkle crushed pretzels on top. Refrigerate.
Grease 2 cookie sheets. Place sugar, corn syrup and water in a glass bowl. Cook in microwave on High for 10 to 12 minutes. Stir occasionally. Stir in peanuts. Cook on Roast setting for 11 more minutes. Stir in margarine and soda. Pour on cookie sheets and spread to 1/4-inch thickness.
Melt butter; beat in sugar and vanilla. Beat in eggs and buttermilk. Stir in coconut. Pour into unbaked pie shell. Bake for 10 minutes at 400°. Reduce heat to 300° and bake for 45 to 50 minutes or until golden brown. Mmmm good!
Beat eggs in milk and add to other ingredients. Bake at 375° until brown. You can substitute Egg Scramblers if you are watching cholesterol. You can eat this if you cannot have regular corn bread.
Preheat oven to 350°. Grease an 8 or 9-inch baking pan. Melt butter over low heat. Stir cocoa and sugar together. Add melted butter. Stir. Add eggs and vanilla. Stir. Add flour and salt. Stir. Add walnuts (optional). Put everything in greased pan and spread out in an even layer. Put in oven. Let bake for about 40 to 50 minutes or until the brownies just begin to pull away from the sides. Take out of oven and let cool. Cut and enjoy!
Layer in slow cooker. Cook on low for 3 hours. Do not take lid off. After 3 hours stir about 5 minutes, dip out into clusters on wax paper.
Mix first four ingredients well and chill. Serve with Granny Smith apples for dipping. Tastes like a caramel apple! Yum!
Boil white sugar, butter, heavy cream and white syrup until soft ball stage. Stir in vanilla and peanut butter. Beat. Pour over large marshmallows (cut in half and placed in pan). Cool, cut and enjoy.
Mix all items together and put in a casserole dish. Lay bacon on top. Cover and cook at 300° for 40 minutes. Serves 4.
Heat oven to 375°. Grease or foil line a 9 x 13-inch pan or rimmed cookie sheet.
Add water to egg white. Dissolve sugar in egg white mixture. Add salt and spices; mix well. Dip nuts in mixture. Place nuts, flat side down, on greased cookie sheet. Bake in very slow 250° oven until golden brown, about an hour.
Bring cocoa, oil and butter with Coke to a boil. Set aside. Add 2 cups flour. Add other ingredients well to mixture. Grease and flour baking pan. Bake at 350° until done approximately 30 minutes.
Preheat oven to 350°. Combine butter, sugar and corn syrup; mix well. Beat in eggs until fluffy; stir in bourbon and vanilla; set aside. Sprinkle chips over the bottom of pan. Sprinkle pecans over the chips; pour filling on top. Bake 45 to 50 minutes. Makes 8 servings.
Place thawed hash browns in 13 x 9 x 2 greased casserole dish. Mix soup, sour cream, salt, pepper and onions. Pour over potatoes. Top with the dressing mix that has been mixed with the melted margarine. Bake at 350° for 45 minutes. Serves 8 to 12.
Combine beef, egg, onion, Worcestershire and salt to taste. Shape into small balls. Bake in a single layer at 350° for 25 minutes. Drain excess fat. Combine chili sauce, jelly and lemon juice. Heat and add to meatballs. Makes approximately 100 meatballs.
Combine first three ingredients in a Dutch oven; bring to a boil. Cover and cook 3 minutes. Drain immediately and cover with cold water. Drain. Pat dry or let stand 15 minutes.
Put in pan. Mix all ingredients together and smooth over meat. Pour barbecue sauce (your choice of barbecue sauce) over all. Cover with foil tightly. Bake at 250° for 7 hours.
Beat sugar and Crisco until creamy. Add eggs 1 at a time (beating well). Sift flours together. Add alternating with milk, stirring until just moistened, add vanilla. Pour in 3 greased and floured 9 inch pans. Bake for 25 minutes at 350°.
Blend together with a pinch of tenderness and one big dash of loyalty. Blend in faith, hope and charity. Add a spoon of compassion and gaiety that sings. Also 1 of ability to laugh at little things. Moisten with tears of joy, sorrow and sympathy. Bake in a pan of good nature and serve repeatedly.
Brown hamburger and onion, stirring to crumble the meat as it browns. Salt and pepper to taste. Add your favorite taco sauce to taste. In a bowl, shred all vegetables and cheese together. Just before serving, add chips. Serves 6 people.
Mix all together; then mix in cooked spaghetti. Grate 8 ounces Cheddar cheese on top. Bake 30 to 35 minutes (with a foil tent over); do not touch cheese. Uncover last 5 minutes. Can freeze before adding cheese and before baking (or freeze half). Chicken can be cooked the day before.
Mix peanut butter, cream cheese and 10x sugar together until well blended. Add Cool Whip and pour in graham cracker crust. Store in refrigerator overnight.
Combine first 7 ingredients and pour into a greased 13 x 9-inch pan. Sprinkle dry cake mix and nuts over the top of pumpkin mixture. Drizzle melted butter over the top of cake-nut mixture. Bake at 350° for 1 hour. Serves 12. Good with Cool Whip.
In large bowl mix 2 cups brown sugar, 2 cups flour and margarine as for pie crust, take out 1 cup. To the remainder add: egg, milk, soda, salt, and vanilla. Put into a 13x9-inch pan. Sprinkle 1 cup of reserved crumb mixture on top of batter. Sprinkle 9 chopped heath bars over all. Bake at 350° for 30 minutes.
Chop onions and peppers fine and cover with boiling water and let stand for 10 minutes. Drain well. Mix vinegar, salt, 1 pint water and sugar. Mix and bring to a boil. Boil for 5 minutes, then add the chopped vegetables and boil 5 to 10 minutes. Pack in jars and seal while hot.
Melt butter in large skillet. Add onion and chicken breasts and saut until chicken is slightly brown. Remove chicken from pan and place in baking dish. To the skillet drippings, add thawed spinach and cream cheese. Stir until cream cheese is melted. Salt and pepper to taste. Pour spinach mixture over chicken. Cover with foil. Bake at 350° for 30 minutes. Remove foil. Sprinkle with Mozzarella cheese. Place back in the oven for 15 minutes or until cheese melts.
Fry Italian sausage; drain and slice. Brown ground beef; add all ingredients and simmer for at least 4 hours. Serve over pasta.
Set oven at 350°. Mix together eggs, oil and sugar. Add chopped nuts and zucchini mixture. Beat well. Add flour, soda, salt, nutmeg, cinnamon, vanilla and nuts. Pour into a 9 x 5-inch greased loaf pan. Bake for 1 hour. Let cool 10 minutes and remove from the pan to cool completely. For eggless, omit eggs and add 6 tablespoons of water.
Combine shortening, brown sugar, egg, milk and vanilla in a large bowl. Beat until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture just until blended. Stir in raisins and nuts. Drop by tablespoon onto greased cookie sheet. Bake for 10 to 12 minutes or until lightly browned. Makes 2 1/2 dozen cookies.
Place peaches in an ungreased 9-inch square pan and set aside. Combine flour and the next 3 ingredients, stir well. Spoon batter over peaches. Combine sugar and water, stirring well. Pour slowly over batter. Bake at 350° for 1 hour. Yields 4 to 6 servings.
Skin and boil chicken. Cook broccoli; drain and butter. Mix soup, mayonnaise and cheese. Cook until cheese melts. Add curry powder. Put broccoli in bottom of large casserole. Chicken on top. Pour soup over chicken. Sprinkle cracker crumbs on top. Cook at 350° until bubbles.
Combine sugar and flour in mixing bowl. Bring butter, cocoa, shortening and water to boil in saucepan and pour over sugar and flour. Add buttermilk, soda, cinnamon, vanilla and eggs in bowl. Mix together (batter will be thin and may splatter). Pour into greased and floured 9 x 13-inch pan. Bake at 400° about 25 minutes.
Mix together avocados, garlic powder, garlic salt, mayonnaise and lemon juice. Spread in dish. Then layer on top the cream cheese, picante sauce, olives, tomatoes and grated cheese. Chill.
Boil venison until tender in sage and water. Cool, then tear meat into pieces to make into hash. Add onion, salt and pepper to taste. Brown in frying pan in a small amount of oil, until onions are done. Serve hot.
Brown garlic and meat in hot olive oil in skillet. Stir in onion soup mix, water, tomato paste and sauce, salt, pepper, sugar and oregano. Cover and simmer 30 minutes (or more). Cook lasagne noodles according to package directions. Drain and place in cold water. Remove from cold water as needed. Place a small amount of meat mixture in bottom of 12 x 8 x 2-inch pan. Arrange single layer of lasagne noodles, placed lengthwise, then layer Mozzarella, cottage cheese, meat sauce and Parmesan in pan. Repeat, ending in meat sauce. Sprinkle top with Parmesan. Bake at 350° for 30 minutes or longer. Makes 8 to 10 servings.
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg. Bake as directed. Cool.
Preheat oven to 375°. In small saucepan, mix margarine, honey, mustard and orange marmalade. Cook over low heat until margarine melts. Stir until all ingredients are blended. Rub Cornish hens well with poultry seasoning and black pepper.
Cream margarine, sugar, vanilla and water. Add and mix thoroughly nuts and flour. Form small bits of dough into little rolls 1-inch long. Place close on baking sheet. Bake 20 to 25 minutes at 350°. Do not brown. Roll in powdered sugar while still warm.
Saute chicken. In a saucepan, combine tomatillos, half the garlic, chiles and onion. Cover with water and cook for 20 minutes. Combine with remaining garlic and cilantro. Process in the blender. Heat tortillas in skillet. Top with cheese and chicken. Fold in half and pour hot green salsa over.
Butter large casserole or 9 x 13-inch baking dish. Spread diced bread on bottom of dish.
Put melted oleo in bottom of pan. Sprinkle with graham cracker crumbs, then in layers add next 3 ingredients. Pour Eagle Brand milk over all. Bake for 25 to 30 minutes in 9 x 13-inch pan in 350° oven. For best results, spray pan with Pam.
In salted water, boil potatoes with skins on. When cool, peel and slice. Saute chopped green onions (include tops) in butter. Mix with onions, chicken soup and sour cream.
In a skillet, fry bacon, remove from skillet and set aside. Saute green pepper, celery and onion in bacon drippings. Add remaining ingredients except shrimp and rice. Cook slowly until thick, stirring occasionally. Before serving, add shrimp, stirring until shrimp are heated through. Serve over rice and sprinkle with bacon. Serves 4 to 6.
Cook cubed eggplant in slight amount of olive oil for about 5 minutes and add the rest of the ingredients. Cover and cook for 20 minutes stirring frequently. Uncover and cook 30 minutes more, or until thick. Serve hot or cold.
Cook rice and broccoli, separate as directed. Saute together margarine, onion and celery on medium heat in saucepan. Add cream of mushroom soup and milk. Add Velveeta cheese to milk and soup mixture, then add sauteed mixture. Cook on low heat until chunks of cheese melt. In 13 x 9-inch greased baking dish. Add rice and chopped broccoli, folding lightly. Pour sauteed mixture over rice and bake 1/2 hour on 350° or until done.
Blend all ingredients except beef. Shape into 2 (6-inch) rolls. Then roll in chopped dried beef. Chill thoroughly before serving. Use crackers or cocktail rye bread.
Put apples in a 9-inch unbaked pie shell. Combine sugars, flour, salt and cinnamon; mix well. Add remaining ingredients; mix until crumbly. Spread on top of apples. Bake for 15 minutes at 400°, then bake at 350° until pie cooks up in the middle, about 30 minutes.
Wash tomatoes. Do not peel. Cut into 3/4-inch slices. Place on paper towels to drain.
Thaw lemonade. Stir in lemon juice. Add milk. Fold in Cool Whip until smooth. Pour into 2 graham cracker crusts and chill.
Combine mustard, salt, pepper, basil, cayenne, lemon juice and heavy cream. Chill thoroughly. Just before serving, mix the cabbage, carrots and green onions together. Beat the dressing until thick and pour over the salad. Serve on lettuce cups.
Combine in saucepan, sugar, salt and syrup on low heat, stirring constantly, until sugar dissolves. Remove from heat and stir in peanut butter until blended. Pour over corn flakes. Spoon onto wax paper.
Cube squash; cook for 8 minutes in saucepan in small amount of salted water. Drain. Combine egg and tomatoes in bowl; add 1/4 teaspoon salt. Add remaining ingredients except bread. Place in buttered casserole; place crumbled bread over top. Bake at 350° for 45 minutes.
Melt margarine. Mix with powdered sugar, Rice Krispies and peanut butter. Form into balls. In separate container, melt 1/2 bar of paraffin wax and chocolate chips. Dip balls in mixture; let sit on wax paper until dry.
Make soup stock of either beef, lamb or ham bone; strain. Grate beets coarsely; add to stock. Cut onion in small pieces; fry lightly in butter (until soft). Add to soup stock; bring to a boil. Ladle off about a cupful of soup. Allow to cool slightly. Then gradually stir partially cooled soup into sour cream. Then pour cream mixture into the rest of soup which has been removed from heat. (Cream will curdle if soup is too hot or if all of it is added to soup at once.) Lemon juice may be added to soup for tartness.
Mix together and form into walnut size balls. Bake at 400° for 10 to 12 minutes, or until just barely brown. They will flatten out as they cook. Makes about 4 dozen.
Partially bake the pie shell for 5 minutes in a 350° oven. Remove shell from oven, but leave the oven on while you mix filling.
Mix Dream Whip, milk and vanilla according to directions on package. Beat until stiff. Soften cream cheese in mixing bowl and gradually add sugar and Dream Whip, beating until smooth. Spread thin layer of cream cheese mixture on bottom of 9 x 13-inch pan. Cut angel food cake in thin slices, placing in bottom of pan. Spoon remaining cheese mixture over slices of cake, covering completely. Spoon cherry pie filling over cheese mixture. Chill at least 6 hours and serve.
Heat all ingredients to boiling. Boil 1 minute. Cool loaf pan with ice water. Add Jell-O to cold pan, refrigerate 3 hours. Cut into squares. Roll in granulated sugar. Let stand on waxed paper 8 hours.
Mix all ingredients and bring to a boil. Remove from heat. Stir, let cool and add powdered sugar. Mix and spread on 2 layers.
Mix apples, tomatoes and orange; add sugar. Boil until thick. Pour into sterilized jars and seal.
Brown meat. Cook onion and celery in 1 cup water until tender. Drain. Add browned meat. Mix all ingredients together and put in greased casserole. Leave in juice from bean sprouts and mushrooms for liquid in casserole. Bake 1 hour, covered, at 350°, then 1/2 hour, uncovered.
Cook peas as directed. Mix with rice, ham, tomatoes, chopped onion and chopped green pepper. Mix well; season with salt and pepper. Pour into buttered casserole and bake 45 minutes at 350°.
Bring to boil water and vinegar. Pack okra in jars and add to each jar 1 head dill or 1 teaspoon dill seed, 1 bud garlic and 1 small hot pepper. Pour boiling water and vinegar mixture over okra and seal.
Combine all ingredients and bake at 350° in a 2-quart buttered casserole for 1 to 1 1/2 hours.
Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. In a bowl, combine sugar, flour, tapioca and salt. Mix well. Set aside 2 tablespoons cream. Combine remaining cream and vanilla. Add to sugar mixture. Add peaches; toss to coat. Let stand 15 minutes. Pour peach mixture into crust. Roll remaining pastry. Cut lovely vent pattern or make lattice strips. Seal and flute edges. Brush with reserved cream and sprinkle of sugar.
Mix together sugar, shortening and egg. Stir in milk. Mix in flour, salt, baking soda, oatmeal and chocolate chips. Spread in a greased 9 x 2-inch baking pan. Bake at 350° until firm, about 25 minutes. Cool and cut into squares.
Combine the 3 boxes dry ingredients with 3 cups water. Cook until thickened. Drain pineapple and oranges. After pudding has cooled, add Cool Whip and fruit. Chill. Can serve with marshmallows on top.
Combine flour, sugar, salt and yeast in mixing bowl. Stir in oil and hot water. Turn out on floured surface and knead for 4 minutes. Roll dough to 14 x 10-inch rectangle. Leave two inches uncovered on each end and arrange any combination of fillings on dough. Roll as for jelly roll and place on well-greased cookie sheet or in well-greased loaf pan. Let rise in warm place until light (35 to 40 minutes). Bake at 400° for 35 to 40 minutes until lightly browned. If using Italian sausage for filling, cook sausage in microwave or oven and slice thinly. Then cook pepper and onion until tender. Proceed as directed.
Saute onion in oil, put in diced beef pieces and garlic. Brown until onion and beef are tender. Add tomato sauce and about 1 1/2 cups of water, also the parsley, salt and pepper. Cook about 1/2 hour over a low heat. Add chopped celery and carrots and diced potatoes. Simmer for about another hour or until vegetables are tender.
Heat oven to 400°. Grease glass pie plate, 10 x 1 1/2-inches. Cook sausage and onion in 10-inch skillet, stirring frequently, until sausage is fully cooked; drain. Mix sausage mixture, potatoes and 1 cup cheese in pie plate. Beat remaining ingredients, except 1/4 cup cheese, with wire whisk or hand beater until smooth; pour into pie plate. Bake about 40 minutes or until golden brown and knife inserted in center comes out clean. Sprinkle with 1/4 cup cheese. Bake about 2 minutes or until cheese is melted. Yields 6 to 8 servings.
Cook pasta; set aside. In heavy skillet, melt butter. Add olive oil, onion, salt, pepper, garlic and Italian spices. Add shrimp and cook until shrimp are cooked through. Add pasta and cheese; toss. Add small amount of water if needed.
Heat oven to 425°. On baking sheet, arrange yams. Bake for about 1 hour, or until fork-tender. When cool enough to handle, halve lengthwise and scoop out yams, leaving shell intact. In large bowl, mash yams. Add milk, peanut butter, cinnamon and nutmeg. Beat until fluffy. Spoon into shells; sprinkle with nuts. Bake until light brown, about 10 minutes. Makes 8 servings.
Mix all the beans and other ingredients in a large baking dish; mix well. Cover with foil. Place in a 325° to 350° oven for 1 hour or until onions are tender.
Cream first 3 ingredients together. Add baking powder. Press in bottom of 9 x 13-inch pan. Bake at 300° for 20 minutes.
Boil together the wings, neck, liver and gizzard to make broth. Sprinkle the rest of chicken with pepper, salt & paprika. Melt butter in frying pan. Add onion and rice. Cook until brown. Place rice mixture in casserole dish. Lay chicken on top of rice. Add broth and celery salt. Cover with foil and lid. Bake for 1 hour and 15 minutes in 350 degrees preheated oven.
Put 1/2 of bread crumbs in large casserole dish. Heat margarine in water; pour over bread crumbs. Mix chicken, onions, celery, salad dressing, salt and pepper; pour over crumb mixture. Beat eggs with milk; pour over mixture (do not stir). Cover; refrigerate overnight. When ready to bake, spread soup and remainder of Pepperidge Farm crumbs on top. Bake at 300° for 50 minutes.
Cut chicken breasts in slices or strips, about 3/8-inch thick. Toss in salt, pepper and flour. Coat with egg mixture and toss with crumbs. Spread on tray and refrigerate to set the crumbs. Heat oil in large frypan. When hot, saute chicken strips 2 to 3 minutes, until crisp and brown.
Mix butter, sugar and vanilla thoroughly. Stir in flour, salt and nuts. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet and bake 10 to 12 minutes until set, but not brown. While still warm, roll in confectioners sugar. Cool and roll in sugar again.
In a large bowl, mix up lime Jell-O and add crushed pineapple. Chill until set. Put a layer of bananas, then wafers. Top with 1/2 bowl of Cool Whip and chill. Mix up strawberry Jell-O and chill until almost set. Pour on top of Cool Whip mixture. Add a layer of bananas and wafers. Top with remaining Cool Whip and chill.
Put apples in square pan (8 x 8-inch). Mix in sugar and sprinkle cinnamon on top. Pat apples down flat. Mix flour, sugar and margarine well in a bowl with a pastry blender and spread mixture evenly on top of apples. Bake in a moderate oven about 350° until apples are tender and topping is a golden brown. Will serve 8.
In a large mixing bowl, beat Eagle Brand, pudding mix and water. Chill 5 minutes. Fold in whipped cream. Spoon into serving dishes. Chill. Garnish as desired. Makes 8 to 10 servings.
Put potatoes in a 9 x 13-inch pan. Melt 1 stick margarine and pour over potatoes. Mix sour cream, onion, cheese, soup, salt and pepper. Put over potatoes. Combine crushed corn flakes and 1/2 cup melted margarine. Put over potatoes. Bake at 350° for 1 hour.
Arrange pecans in bottom of pie crust. Beat eggs; add butter, syrup and vanilla. Stir well. Combine sugar and flour and blend this with egg mixture. Pour over nuts. Let stand until nuts rise to surface. Bake at 350° for 45 minutes to 1 hour.
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into fingers. Bake on ungreased cookie sheet at 325° for about 20 minutes. Cool slightly; roll in powdered sugar. Makes 3 dozen.
Combine first 3 ingredients and cook over medium heat, stirring constantly until the mixture thickens and coats the spoon. Remove from heat and cool. Add remaining ingredients. Pour into a 6-quart ice cream freezer and freeze according to freezer instructions.
Put potatoes in buttered 9x13 pan. Sprinkle with meat and cheeses. Beat eggs with milk and pour over top. Refrigerate overnight (or at least 3 hours). Bake at 350° for 1 hour. Let stand 5 minutes.
Mix all ingredients together. Bake at 350° for 10 minutes or heat in microwave until hot.
In a saucepan, stew squash for 15 minutes. Spray 2-quart casserole dish with Pam and set aside.
Preheat oven to 325°. Cream together sugar and shortening. Add eggs and buttermilk. Beat well. Sift together flour, cocoa, salt and baking soda. Gradually add the dry ingredients to egg mixture. Add 1 teaspoon vanilla and boiling water. Bake at 325° for 35 minutes or more. Test with a toothpick.
Mix well. Use a sprig of parsley or celery to garnish roast or sausage.