HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into 1/4-inch thick slices and pound slightly. Cut potatoes into thick slices. Heat the butter and saute the onions in it. Add the meat slices and brown on both sides. Remove to a plate and add the hot water, salt and pepper to the frying pan. Stir well. Using a casserole dish, layer the meat and potatoes; add the liquid from the frying pan and then the beer. Bake at 375° for 1 hour or until meat is tender. When ready to serve, sprinkle with parsley.
Mix the first 3 ingredients together and press into a 9 x 13-inch cake pan. Bake at 350° until brown, cool. Mix the cream cheese, powdered sugar, Cool Whip and vanilla and spread over crust mixture. Mix pudding mixes with milk. Spread over the cream cheese mixture. Cover the top with Cool Whip and refrigerate.
Combine the Bisquick and margarine, then add the boiling water. Form into a ball and spread over pie plate with your fingers. Bake in 450° oven for 8 to 10 minutes. Cool.
Prepare cake as directed. Pour one-half the batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Brown ground beef; add egg noodles and soup with water. Bring to a boil, reduce heat, cover and simmer until noodles are tender. (Add more water as needed.)
Alternate layers of meat and apples in greased 8 x 8 x 2-inch baking pan or Pyrex dish. Sprinkle each layer of apples with sugar and cinnamon. Add gravy. Combine yams and butter and beat until smooth. Blend in cream. Add salt and pepper. Spread over pork mixture. Sprinkle with walnuts. Bake at 350° to 375° for 45 minutes. Makes 6 servings.
Preheat oven to 350°. Line a cookie sheet with foil. Mix olives, shredded Swiss and salad dressing. Spread about a tablespoon of the mixture on each slice of bread. Bake in preheated oven for 10 to 15 minutes. Remove from cookie sheet and place on serving plate. Serve warm.
Mix dry Jell-O with whipped topping. Add cottage cheese and pineapple. Can add coconut.
Preheat oven to 425°. Press crescent rolls into 9-inch pie pan. Brown ground beef, onion, oregano, basil, salt and pepper. Drain. Brown crescent rolls in pan for 3 to 5 minutes. Take pan out of oven. Mix tomato paste with hamburger mixture. Pour in pie shell. Top with Mozzarella cheese. Bake at 425° for 15 to 20 minutes.
In a 1 1/2-quart casserole blend soup, milk and salad dressing. Mix in all ingredients. Sprinkle paprika on top. Bake in a 350° oven for 30 minutes or until it bubbles.
Peel and slice thin carrot. Cook until tender (crisp). Cut bacon into bits. Saute and remove from pan. Saute diced onion in bacon drippings and then mix sugar, flour (cornstarch), vinegar and a little water. Stir into pan with onions. Mix and thicken. Pour over drained carrots and add bacon bit. Mix and serve warm.
Place cake mix in a large mixing bowl. Add flour, gelatin, water, oil and eggs. Beat 2 minutes at medium speed with mixer. Add 1/2 strawberries and beat 1 minute longer. Pour into greased cake pans. Bake 30 to 35 minutes at 350°. Cool cake.
In a large bowl, cut shortening into flour until completely mixed. Into a smaller bowl, beat egg. Add white vinegar and cold water. Beat together. Add liquid to flour mixture; blend until completely mixed. Don't worry about overmixing. Will be sticky. Place in refrigerator about 1/2 hour.
Place oil and soy sauce in large skillet; brown steak. Add 1 cup water and place lid on skillet. Simmer for about 30 minutes. Stir cornstarch in 1 cup of water, mixing well. Add to skillet; bring to boil. Reduce heat; stir in onions and green pepper. Cook until crisp. Serve over rice or mashed potatoes.
Cook macaroni according to package directions. In a large saucepan, saute onion in butter. Add corn, salt and pepper; heat through. Stir in cheese and macaroni. Heat until cheese melts. If thinner consistency is desired, stir in 2 tablespoons of milk. Sprinkle with paprika.
Preheat oven according to biscuit can. Cook hamburger completely. Add onions and green pepper while cooking, if desired. Add tomato sauce and paste. Then add chili powder to taste. Mixture should be thick. Grease 13 x 9-inch baking dish. Separate biscuits by layer then spread thin layers to cover bottom of dish. Layer hamburger-biscuits-cheese. Bake 30 minutes or until biscuits are done.
Brown, then drain ground beef. Pour cream of mushroom and cheese soup over meat that has been put in a casserole dish. Cover with Tater Tots and cook at 450° for about 30 minutes.
Combine all together and let stand overnight. Bake at 350° for 1 hour. Add bread crumbs the last 20 minutes.
Mash sardines, including the oil, with the mayonnaise. Stir in relish and celery. Make 6 sandwiches of the filling and bread using about 1/4 cup filling for each, cut each in half. Wrap individually and tightly and refrigerate until ready to pack into (vacuum bag) cooler. Makes 6 servings.
Combine first 7 ingredients in a large bowl. Stir in boiling water. Let stand 10 minutes. Pour oil to a depth of 1/4 inch in a large skillet.
Preheat oven to 325°. Shake flour in bag and place in baking pan. Add barbecue sauce, onion and green pepper. Squeeze bag to blend ingredients. Place ribs in bag. Turn bag to coat ribs with sauce. Arrange ribs in even layer. Close bag and make 6 slits in top. Bake 1 1/2 hours.
In 4-quart microproof bowl, cook sugar, milk and margarine for 20 to 22 minutes, stirring well every 5 minutes until soft ball forms in cold water. Stir in remaining ingredients in order listed. Beat until thick and pour into 9 x 12-inch buttered pan.
Mix all together and pour into a 9-inch pie shell. Bake at 325° for 45 minutes, no longer.
Combine all ingredients. Garnish with potato chips. Bake in casserole dish at 375° for about 25 minutes.
Fry bacon until done; remove and leave enough grease to cook onions, then add sugar and vinegar. Drain all beans, except pork and beans. Add crumbled bacon and all beans to mixture.
Preheat oven to 400°. On baking sheet, unfold 1 pie crust. Place Brie in center. Turn under edge of pie crust to within 1/2-inch of cheese and flute edge. Remove Brie. Prick pie crust with fork. Place baking sheet on center rack and bake 10 minutes. Remove from oven. Flour board. Unfold 2nd pie crust. Cut out 2-inch oval shaped leaves. Place on baking sheet. Bake 5 minutes. Cool. Lower oven to 350°. Put Brie on fluted pie crust. Arrange apples around edge, grapes and raspberries in center. Bake 10 minutes. In saucepan, blend apple juice and cornstarch. Bring to boil while stirring until clear and thick. Remove from heat. Arrange pastry leaves on top of Brie. Brush with cooked glaze. Stand 15 minutes. Serve.
Cook spaghetti to desired doneness; drain. Rinse with hot water to keep warm and set aside. Heat oven to 400°. Grease a 9 x 13-inch pan. In medium saucepan, melt margarine. Stir in flour until smooth. Gradually add milk and blend well. Cook 6 to 10 minutes, until mixture thickens and boils, stirring constantly. Stir in chicken bouillon, thyme, 1/2 cup Parmesan cheese and pepper. Spoon cooked spaghetti into greased pan. Top with cooked vegetables. Sprinkle with 2 tablespoons Parmesan cheese. Bake until thoroughly heated and bubbly.
Heat oven to 375°. Separate crescent dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press dough to cover bottom of pan, sealing perforations. Blend cream cheese, sugar and almond extract until smooth. Spread over dough. Spoon fruit filling evenly over cream cheese mixture. Combine flour, brown sugar and margarine. Mix until crumbly. Stir in almonds; sprinkle crumb mixture over fruit filling. Bake at 375° for 25 to 30 minutes or until golden brown.
Cream margarine and shortening well. Add sugar; beat until smooth. Add egg yolks; beat well. Combine flour and soda. Add to creamed mixture, alternating with buttermilk, beginning and ending with flour. Stir in vanilla, coconut and nuts with spatula. Fold in beaten egg whites. Pour into 3 greased 9-inch cake pans. Bake at 350° for 25 minutes. Cool before frosting with cream frosting.
Rinse and drain peppers under cold running water. Remove seeds and menbranes; chop into very small pieces. Beat eggs in a large bowl; blend in milk. Stir in corn muffin mix, cheese, corn, onions, oil, baking powder and sugar. Mix until smooth. Stir in pepper. Bake in hot oven (400°) for 40 minutes or until golden brown. Cool slightly. Cut in squares and serve.
Cut vegetables into bite size pieces. Add pasta. Pour Italian dressing over vegetables and chill overnight.
Mix together lemon juice, cherry liquid, sugar and cold water, stirring until sugar is completely dissolved. Place 1 maraschino cherry and 1 mint leaf in each ice cube section. Pour lemon mixture on top carefully. Freeze. Use ice cubes in iced tea, lemonade or fruit punch.
Cream first 3 ingredients together. Roll in balls and chill for several hours. Melt paraffin and chocolate chips in double boiler. Dip peanut butter balls in chocolate. Place on wax paper. Chill 10 to 15 minutes.
Butter each side of bread. Place in a hot skillet, butter side down. Put sauerkraut, then corned beef. Place Swiss cheese and top with last piece of bread. Let cook on one side approximately 3 minutes, turn (flip) to other side. Cook another approximately 3 minutes. Take out of skillet. Turn skillet off. Slice sandwich and enjoy. Makes 1 serving.
Stew and bone chicken. Cut into small pieces. Reserve stock. Grease a large casserole dish. Dip Doritos into stock. Layer Doritos into bottom of dish. Next, add a layer of chicken, onion and green pepper. Cover with grated cheese. Sprinkle with chili powder and garlic powder. Add 1/2 can of each soup. Make a second layer as the first. Pour Ro-Tel over all. Top with more grated cheese. Add paprika for color. Bake at 350° for 45 minutes.
Melt butter. Add cocoa and blend. Then add sugar, water and salt; let blend. Add vanilla and blend; let boil for about 1 minute, then pour into a butter-greased dish.
Cut slices of bacon into fourths. Wrap each piece around an olive, pineapple chunk or water chestnut. Secure with toothpick. Place under broiler 6 to 8 minutes on each side until bacon is done.
Sift together flour, baking powder and salt. Blend milk and egg. Add dry ingredients. Drop by spoonfuls into deep fryer. Sprinkle with powdered sugar, if you want. Serve with maple syrup.
Drain shrimp; add mayonnaise and cream cheese. Mix all ingredients and add onions. Refrigerate overnight.
Blend first 6 ingredients well. Pour over cabbage and onions. Blend well and chill.
Butter a 9 x 13-inch pan. Mix Cool Whip, pudding and milk. Put a layer of crackers on bottom of pan (not crushed). Add 1/2 of pudding mix, another layer of crackers and then the remaining pudding and then crackers again. Spread topping over it all. Chill a day. Serves 10 to 12 people.
In a large (6-quart) Dutch oven, brown stew meat in butter until very brown and flavorful. Add salt and pepper to taste. Add chopped celery; stir and brown together with meat. Add tomatoes; also add onion and garlic powder to taste. Cover pot; simmer gently for about 2 hours. (Check occasionally to make sure it doesn't cook dry. You may need to add small amounts of water.) When meat is very tender, add 6 to 8 cups water and chopped vegetables.
Bake cake according to package directions. Mix together Eagle Brand milk and cream of coconut. Pour over hot cake which has holes punched in top using a wooden spoon handle. Cool cake and then top with 1 medium size Cool Whip. Sprinkle with frozen coconut. Refrigerate overnight for moistness.
Cream together eggs, butter and sugar. Mix together flour, soda and salt; add to first mixture. Stir in bananas and vanilla. Bake in greased and floured loaf pan at 300° for 1 hour. Just before bread is done, mix lemon juice, powdered sugar and cornstarch in pan on stove. Stir until mixture thickens. Spread on top of hot bread and let cool.
Peel and slice sweet potatoes. Add other ingredients. Cook slowly on stove until sweet potatoes are soft.
Core and peel tomatoes; cut in small pieces. Add remaining ingredients and cook over medium heat for 30 minutes. Pour into sterilized jars and seal. If you want sauce hotter, add more jalapeno peppers.
Blend the ingredients (a blender works well). Break 1 package of spinach into bite size pieces. Drain 1 can of bean sprouts. Dice and fry some bacon.
In a small bowl, combine yogurt, tomato, cheese, basil, oregano and salt. Cover and chill until ready to serve. To serve, spoon onto baked potato halves.
Combine all ingredients and toss lightly. Cover and refrigerate over night. Stir well before serving. To add color, use chopped red and yellow bell peppers.
Cut into in small pieces. Crush vanilla wafers. Add milk and mix well. Pack very tightly in loaf type pan, and let stand at least 12 hours. Keep in refrigerator.
Boil or steam squash. Mash squash and add all ingredients. Make patties. Fry or bake.
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat. In same skillet, combine corn, soup, tomatoes, chili powder and garlic powder. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. Beat 3 eggs, evaporated milk and vanilla in medium bowl. Add to flour mixture all at once; stir with fork to form a soft dough. Turn dough onto well-floured surface. Knead 6 to 8 times. Pat dough to 3/4 inch thickness. Cut with floured 2 1/2 inch biscuit cutter. Transfer to lightly greased baking sheets. Beat remaining egg and milk in small bowl; brush over biscuits. Bake in preheated 400° oven for 14 to 16 minutes or until golden brown. Remove to wire racks; serve warm. Makes 1 1/2 doz. biscuits.
Heat oven to 425°. Put sliced apples in saucepan and add sugars and orange juice. Add just enough water to cover apple slices and cook until tender. Remove apple slices and boil syrup until it thickens slightly. Fit pastry in a 9-inch pan and brush with egg white. Add apple slices, syrup, nutmeg and cinnamon and dot with butter. Strip top with pastry; brush strips with egg white and sprinkle lightly with sugar. Bake 40 minutes.
In medium size bowl, mix together the flour, baking powder and salt. Set aside. Put the walnut meats into a blender. Blend for 7 to 10 seconds. Add to the dry ingredients. Put the sugar, butter, egg, bananas and milk into blender. Blend for 11 to 15 seconds. (Stop blender to push bananas down if necessary.) Pour over dry ingredients and mix until ingredients are well moistened. Pour batter into greased 9 x 5 loaf pan. Bake in preheated 350° oven for 1 hour. Cool on rack. Yields 1 loaf.
Soak beans overnight and drain in a.m. Pour beans in saucepan. Add ham bone and water. Cook slowly until beans are soft. Add vegetables and cook until done. Put through sieve. Season to taste and add minced parsley. Serve very hot with bread fingers.
Stir together buttermilk and soda; beat egg and add buttermilk mixture and oil. Sift together flour, sugar and salt and add to mixture; mix well. Add cereals, raisins and apples. Pour into muffin tins; bake 15 minutes in a preheated 400° oven. Makes about 24 muffins.
Crush graham crackers and spread in a 9 x 9-inch pan. Melt margarine and pour over graham cracker crumbs; pack down with a fork.
Drain beans. Mix sugar, salad oil, pepper, vinegar and salt. Pour over beans, green pepper and onion. Chill 1 1/2 to 2 hours.
Mix all ingredients together and form tiny cocktail size meatballs. Cook in a medium frying pan with a small amount of oil so meatballs don't stick.
Preheat oven to 350°. In pan, cook onion and garlic in margarine until tender. In medium bowl, toss cheese with flour; add egg and milk mixing well. Add broccoli, onion and carrot. Pour into greased 9-inch pie plate. Bake 40 to 45 minutes, or until set and golden brown. Let stand 10 minutes before cutting and serving. Serves 6.
Arrange chops and potatoes in a baking dish. Sprinkle with spices, salt and pepper. Add tomato sauce. Pour water over all. Bake at 350° for 1 1/2 hours. You can cover if it starts to brown too quick.
Place frozen juices and water into large bowl. Stir until frozen juices are thawed. Pour mixture into punch bowl over ice cubes. Gently pour ginger ale and soda water that has been chilled. Add iced Fruit Ring. Garnish with sliced fruit and mint.
Cream together sugar, butter and jam. Add eggs, one at a time, beating well after each addition. Stir dry ingredients. Add to creamed mixture alternately with buttermilk. Fold in nuts, raisins and coconut. Pour into 9-inch tube pan and bake 1 hour at 350°.
Amounts of ingredients depend upon how many you intend to serve. This recipe can be stretched or reduced to accomodate the size of your dinner party. For 4 to 6, I use a 9 x 13-inch pan, layering several slices of canned ham in the center. On the edges, place the canned yams. On top of the ham, put canned peach halves and on the yams, place quartered bananas. Over all of this, put a generous sprinkling of brown sugar. Pour over all this, the vinegar and wine. Bake 30 minutes. Sprinkle with coconut; return to oven and cook until coconut is light brown.
Put pie crust into a quiche pan and crimp edges. Prick bottom with fork. Bake 5 minutes to set crust. In a skillet, saute onion until brown. Sprinkle cheese over bottom of pie crust, then add onion. Place broccoli and zucchini on top of that. In a medium bowl, combine milk, eggs, salt, nutmeg, red pepper and black pepper. Stir until smooth.
Melt chocolate and butter over low heat. In separate bowl mix sugar and eggs. Add chocolate mixture to sugar and eggs. Add flour and vanilla and mix well. Pour in greased pie pan and bake for 30 minutes at 325°. Serve hot with scoop of ice cream. Great!
Heat oven to 350°. Have ready a 1 1/2-quart ovenproof casserole dish. Mix all ingredients, except 1 cup of the cheese, until well blended. Spread in baking dish and sprinkle with remaining 1 cup cheese. Bake, uncovered, 25 to 30 minutes. Serve hot.
Using a rubber spatula, blend the first three ingredients on a white plate until a smooth paste is formed. Add 3 to 4 drops of glycerin for a creamier consistency. Yield should be enough to complete a child's face. When applying the make-up to the face, you will have better results if you stroke in one direction. For easy removal, use shortening, cold cream or baby oil.
Add all ingredients to grits. Bake in square pan at 300° for 45 minutes. May be topped with Cheddar cheese and baked 15 minutes longer.
Cook macaroni according to package directions. Drain. Combine all ingredients. Chill for at least 2 hours. Serves 6 to 8.
Beat eggs. Starting with four cups of flour, make well on a large baking board. Pour	eggs into center well and all other ingredients, mixing with a fork. Begin	blending in flour from the walls of the well. Knead dough into two balls. Roll out one ball at a time into a round circle. Roll as thin as possible. Cut into long strips and then into smaller ones (approximately 4 inches). Strips of dough may also be knotted. Heat 1/2	gallon oil (Crisco or other preferred frying oil). Fry strips or bows until golden brown. Sprinkle with confectioners sugar when your ready to serve.
Add salt to cucumbers and onions and let stand. Rinse in cold water. Drain; put in kettle. Add remaining ingredients and enough water to boil mixture for 10 to 15 minutes. Put in jars and seal.
Cook rice and water until done, about 20 minutes. Do not drain. Add gelatin, sugar and pineapple to the cooked rice. Mix well and let cool and then add Cool Whip.
Preheat oven to 325° (300° if using dark nonstick spring form pan). Combine crumbs, 3 Tbsp. butter; press firmly onto bottom of 9 inch spring form pan. Bake for 10 minutes. Mix cream cheese, 1 c. sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake for 1 hour and 10 minutes or until center is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
In medium size bowl, beat eggs well. Stir in ham, cheese, corn, evaporated milk, onion, salt, thyme and parsley flakes. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie pan. Press over bottom and up sides to form crust. Spoon mixture into crust. Cover with foil and bake 25 to 30 minutes. Uncover and bake 15 to 20 minutes. For easier serving, let stand 5 minutes before cutting into wedges. Yields 5 to 6 servings.
Clean potatoes and rub skins with vegetable oil and bake at 400° for 1 hour or until done. Allow potato to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/8-inch shell. Deep fry in hot oil (375°) for 2 minutes or until lightly browned. Drain on paper towel. Place skins on baking sheet, sprinkle with seasoned salt, cheese and bacon crumbs. Place under broiler until cheese melts. Serve with sour cream.
In large cooker, saute celery, onion and carrots in margarine. Add Cheez Whiz and stir until melted. Put cornstarch in Cheez Whiz jar and add milk to fill jar, then shake. Pour in cooker with other ingredients and add chicken broth. Cook until vegetables are tender. Serve nice and hot.
Melt butter; set aside to cool. Mix all other ingredients together and add cooled butter and mix. Place foil, shiny side up on cookie sheet. Drop cookie mix 1/2 teaspoon at a time 2 inches apart (very important). Bake 8 to 10 minutes in a 350° oven or until golden brown (very delicate). Bet you can't eat just one!
Combine sour cream, mayonnaise, sugar, vinegar and Worcestershire sauce as listed. Mix well. Add to the following: cauliflower, broccoli and green onion.
Mix liquid ingredients and pour over bread cubes in a large bowl or pan. Place pan or bowl in a pan of hot water. Bake at 350° for 40 to 45 minutes, knife comes out clean.
Combine boiling water, oats and margarine in a mixing bowl. Cover and let stand 20 minutes. Add sugar, eggs, flour, soda, cinnamon and salt. Mix well and pour into 13 x 9 x 2-inch pan. Bake at 350° for about 35 minutes or until cake tests done.
Mix together about 4 to 5 minutes. Bake at 350° for 30 minutes (in a greased pan). Split in half and put applesauce inside. (You may bake in an iron skillet.) This recipe can be made and baked in about 35 minutes.
Heat applesauce and add soda. Cut butter up slightly and add to applesauce. Stir to melt butter, then add all the rest of the ingredients. Bake in greased loaf pan at 350° until done.
Mix orange juice and sugar. Let stand while preparing peaches. Combine peaches and mixture. Fill containers and freeze.
Combine raisins in water and simmer for 15 minutes. Let cool. Add beaten egg. Add shortening, rolled oats, sugar substitute and vanilla. Add sifted flour, salt, soda and cinnamon. Mix all together well. Pour into greased 1-layer cake pan and bake 30 to 35 minutes at 350°.
Use peaches, not too ripe. Peel them and stick each one with 4 or 5 cloves. Simmer sugar, vinegar and cinnamon together for 20 minutes. Put peaches in syrup a few at a time and cook until tender. Skim out and pack in sterilized jars. Boil down syrup until thick. Fill the jars with it and seal.
Mash bananas in mixing bowl. Add the other ingredients in the order listed, beating well after each addition. Pour into greased sheet cake pan. Bake at 375° for about 30 minutes or until done.
Cut steak into thin strips. Dust with seasoned flour. Brown meat in butter. Add onion, mushrooms and garlic. Brown lightly. Stir in broth. Cover and cook for 1 hour or until tender. Gradually add sour cream. Boil noodles. Serve beef mixture over noodles. Yield: 6 servings.
Blend mayonnaise, dressing mix, sugar and vinegar in bowl until smooth. Combine green onions, cauliflower and broccoli in salad bowl. Mix lightly. Add dressing; mix well. Chill, covered, in refrigerator overnight. May add bacon bits before serving.
Combine chocolate and butter; set aside. Beat eggs and sugar together; add melted chocolate/butter mixture. Add flour and baking powder. Add vanilla and nuts; stir after each addition. Bake at 350° for 30 minutes in an 8 x 8 pan.