HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 5-quart Dutch oven over high heat, cook ground beef and onion until beef is browned. Pour off pan juices. Add tomatoes, their liquid and next 8 ingredients. Heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Tilt pan and spoon off any fat which accumulates on top of sauce. Cook lasagna noodles as label directs. Drain well in colander. In a 9 x 13-inch baking dish, arrange half of drained noodles, overlapping to fit. In a small bowl, combine eggs and cottage cheese. Spoon 1/2 of this mixture over lasagna noodles in baking dish. Sprinkle with 1/2 Mozzarella cheese. Top with 1/2 of the sauce. Repeat layers. Bake for 45 minutes in a 375° oven. Remove from oven and let stand 10 minutes before serving.
Put broccoli in bottom of 9 x 13-inch pan, then add chicken. Mix together soups, Miracle Whip and lemon juice. Spoon over broccoli and chicken. Top with shredded cheese and bread crumbs. Pour melted oleo over entire mixture. Bake at 350° for 45 minutes.
Mix ingredients together and refrigerate for 1 hour. Roll into the size of walnuts. Bake at 350° for 8 to 10 minutes or until light brown.
Preheat oven to 350°. Combine the first 3 ingredients; beat well. Combine flour and other dry ingredients with egg mixture; beat well. Add apples and pecans; mix. Spread in well-greased pan. (This is a thick batter.) Top cake with butterscotch chips; bake for 55 to 60 minutes.
Shred the cabbage and sprinkle with salt. Let stand for 2 hours. Squeeze out cabbage. Boil the sugar, vinegar and water. Let cool. Combine cabbage, celery and mangos which have been chopped. Add seed and dressing. Place in covered container and keep in refrigerator.
Combine cucumbers and onions; sprinkle with salt and cover with cracked ice. Cover with a heavy lid; let stand 3 hours. Drain thoroughly and rinse well with cold water. Place in a large kettle. Add remaining ingredients. Bring almost to a boil, stirring constantly. Do not boil. Pack at once into hot, sterilized jars and seal. Process in hot water bath for 5 minutes. Makes 6 1/2 pints.
Mix cake mix and margarine together and press into the bottom of a pan. Mix powdered sugar, vanilla, eggs and cream cheese. Pour over cake mixture and bake for 35 minutes at 350°.
Cool baked potatoes; cut in half and scoop out pulp. Melt butter in saucepan and add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook 1 minute on medium heat. Stir until thick and bubbly. Add crumbled fried bacon, potato pulp, salt, pepper, onions and cheese. Cook until heated. Stir in sour cream.
Heat oven to 325°. Line muffin pans with foil laminated baking cups. Place one vanilla wafer on bottom of each cup. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with cheese mixture. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful of sour cream topping on each cup. Cool completely. Refrigerate. Garnish with dollop of cherry pie filling just before serving. Makes 1 1/2 to 2 dozen cheesecakes.
Preheat oven to 350°. Grease the bottom and sides of an 8-inch square baking pan. Reserve 16 kisses and coarsely chop the remaining kisses, about 1 cup; reserve. In a medium bowl, beat the butter with an electric mixer until creamy. Add the sugar and continue beating until mixture is light and fluffy. Mix in the eggs, one at a time, beating well after each. Beat in the chocolate and vanilla until blended. Beat in the flour and salt just until combined. Stir in the chopped chocolate kisses and walnuts.
Cook vegetables until done. Combine cheese, mushrooms and soup; heat. Pour cooked vegetables into 2-quart baking dish and pour cheese mixture over all. Bake at 350° until bubbly.
Mix together the pudding and pineapple. Add remaining ingredients and mix. Chill.
Arrange bread in a single layer in a 13x9x2 baking pan. In a medium bowl whisk eggs until blended. Whisk in sugar, eggnog or buttermilk, cinnamon and butter. Pour mixture over bread. Turn slices to coat. Cover with plastic wraps, refrigerate overnight. Preheat oven to 400° F. Bake 10 minutes. Turn bread over and bake for 4 minutes or until golden brown in color. Serve with maple syrup.
Melt butter in an iron skillet. Mix sugar, flour and cocoa; stir into oleo until well-coated and glossy or oily. Beat egg yolks and mix with milk. Add slowly to chocolate mixture. Stir with a wire whisk and cook until thick, stirring constantly. Remove from heat. Add vanilla. Pour into baked pie crust. Top with meringue. Bake at 375° about 15 minutes or until golden brown.
Mix as usual and add enough flour to make a good rolling dough. Be careful not to add any more than necessary.
Grease ultra loaf cover; coat with cornmeal. In small mixing bowl, combine biscuit mix and milk. Stir just until mixed. Pat into cover. To bake, bake at 400° for 8 to 10 minutes. Top with remaining ingredients and bake at 400° for 8 to 10 minutes more, until cheese melts.
Cook broccoli in boiling water until tender; drain. Arrange broccoli in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with 1/2 cup of Cheddar cheese. Combine bread crumbs and butter and spread over all. Bake in 350° oven for 25 to 30 minutes or until thoroughly heated. Trim with pimento strips. Makes 6 to 8 servings.
Toss all vegetables in bowl. Combine sugar and cider; bring to boil to dissolve sugar. Let cool. Pour over vegetables. Store in refrigerator until vegetables are cool.
Mix with spoon in a large bowl the flour, sugar and baking soda. Add the pineapple. Mix well by hand. Pour into a 9 x 13-inch ungreased pan. Bake at 350° for 30 minutes.
Melt butter in a large 2-quart heavy saucepan. Add cocoa and milk. Stir well. Bring mixture to a boil; remove from heat. Add confectioners sugar and vanilla. Beat until smooth.
Place chops in 13 x 9-inch baking dish. Top each pork chop with ketchup first, then brown sugar, onion and slice of lemon. Cover with aluminum foil and bake 45 minutes at 350°. (Remove foil last 10 minutes.) Mikey likes 'em!
Mix graham cracker crumbs and 1 stick of butter. Press into 9 x 13-inch pan. In a large bowl, mix the next 4 ingredients and spread over crumbs. Layer fruit over creamy mixture. Top with Cool Whip. Sprinkle with nuts and cherries. If desired, design with chocolate syrup. Refrigerate for 1 hour. Serve.
Combine first 5 ingredients; blend. Beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan. Zigzag spatula through batter to marbleize. Bake at 350° for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.
Melt chocolate in microwave until stirable. Swirl it through softened Cool Whip. Put mixture into pie shell. Keep in freezer until a few minutes before serving.
Mix first 5 ingredients together and shape into balls with hands. In double boiler, melt chocolate chips and paraffin together. Dip balls with two tine fork or toothpicks into chocolate. Place on waxed paper to harden. You may want to chill the balls a while before dipping them. Makes 70 to 100 balls.
Simmer and stir salt and water for 2 minutes. Mix cornstarch and water. Take salt off stove; pour in cornstarch and mix. When cool, mix with hands. When you model with Great Stuff, wet hands now and then to help keep it smooth. You can roll out between 2 layers of wax paper and cut out stuff with a knife, etc. To roll evenly, place between 2 flat boards. Poke tiny holes in large objects to speed up drying. When dry, paint with tempera and then coat with shellac or clear nail polish.
Mix the mustard, oil, chili sauce, horseradish and salt together. Spread half of mixture on halibut steaks. Put on greased broiler rack and broil for about 6 minutes under medium heat. Turn fish; spread with remaining sauce and broil for 5 or 6 minutes longer.
Cut sponge cake into pieces and mix with fruit salad. Pour liquid Jell-O into the bowl with the sponge and fruit. Once set, pour custard on top. Allow to set in fridge. Top with whipped cream.
Bring sugar and water to boil, add cranberries and boil for 10 minutes. Pour over apples and jello. Place in refrigerator and let jell.
Add jello to 1 cup of boiling water and mix with other ingredients except sour cream. Pour half of the salad into bowl and let congeal. Pour half of sour cream on top. Mix remainder of sour cream with remainder of salad and pour on top. Let congeal.
Beat eggs in mixing bowl, then mix in milk. In separate bowl, sift together 2 cups flour, baking powder and salt. Add dry ingredients to liquid and mix thoroughly. Put 2 inches oil in heavy skillet. Heat oil until very hot but not smoking. Dribble batter into hot oil, moving in circle to build snail-like coil. Fry about 2 minutes on each side, turning once with big spatula. Keep warm in very low oven. Makes 6 to 8 cakes.
Break up chocolate; put in a pan over low heat. Add 2 tablespoons milk, 2 tablespoons sugar and instant coffee. Cook, stirring, until chocolate is melted. Beat the cream cheese and rest of milk. Add chocolate mixture. Blend in Cool Whip; pour into crust. Freeze until firm.
Cook onion in bacon grease for 5 minutes. Add cabbage and cook, stirring, 5 minutes more. Add remaining ingredients and cook 10 to 15 minutes more.
Place ham on metal rack or trivet in slow cooking pot. Cover and cook on low for 5 to 6 hours. Remove ham. Pour off juices; remove rind. Score ham; stud with whole cloves. In a small saucepan, melt jelly with remaining ingredients. Remove rack and return ham to pot. Spoon sauce over ham. Cover and cook on high for 25 minutes basting ham often.
Combine first three ingredients in saucepan. Boil two minutes, stirring constantly. Cool. Stir in 10x sugar and vanilla. Beat until smooth and creamy.
Cream butter and sugar; beat in eggs and vanilla. Sift dry ingredients and add to egg mixture. Spread in bottom of greased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Spread marshmallows on top and bake 3 minutes. Cool. Combine chocolate chips and peanut butter. Cook until melted. Stir in cereal. Spread mixture atop cooled bars. Chill. Cut into bars. Makes 3 1/2 dozen.
Preheat onion to 400°. Cook ground beef and onion. Drain. Stir in salt and pepper. Pour in greased pie plate. Beat milk, eggs and Bisquick. Pour over hamburger mixture. Bake 25 minutes. Top with tomatoes and cheese. Bake an additional 5 minutes.
Finely chop zucchini, carrot, tomato, garlic, peppers and tomatillos (which have been husked and rinsed). Dice onion. Rinse in a strainer under cold water and drain. Combine all ingredients and season to taste. Add more chile peppers for hotter salsa. Let stand at room temperature at least an hour before serving. Makes 2 cups. Serve with tortilla chips or use as a condiment.
Combine cucumbers, onions and salt in large pan, cover with ice cubes. Let stand for 3 hours. Drain and rinse with cold water. Combine cucumber mixture with sugar, vinegar and spices. Heat to boiling point and simmer 2 minutes. Put in jars and seal. Cook in boiling water for 10 minutes. Yields 6 pints.
Cover spareribs well with water. Add salt, onion, garlic and 1/2 teaspoon crushed red pepper. Simmer until meat is half done, about 1 hour. Wash, core and quarter cabbage. Drop into pot. Add peeled, halved white potatoes and more seasoning; cook until done, about 45 minutes to 1 hour. Serves 4.
Cream shortening, sugar, brown sugar and peanut butter. Add eggs. Sift together flour and baking soda and add to mixture. Stir in milk and vanilla. Refrigerate at least 1 hour but not longer than overnight. Shape into teaspoon-sized balls and roll in sugar. Place on greased cookie sheet. Gently flatten with bottom of glass dipped in sugar. Bake at 375° for 10 to 12 minutes. Remove from cookie sheet and cool on wax paper covered rack. As soon as cookies are placed on wax paper, press 1 unwrapped candy into center of each cookie. Store in airtight container and keep cool to prevent candy from melting.
Cream butter and sugar for 20 minutes. Add eggs, one at a time and continue beating. Add flour slowly. Mix in lemon extract and beat until well blended. Fold in 7-Up. Pour into a well-greased Bundt pan. Bake at 325° oven for 1 to 1 1/4 hours. Test for doneness.
Cut chicken in large chunks and saute in oil with chopped onion and garlic salt. Add 1 cup water and heat to boiling.
Mix sugar, starch and jello together well. Pour into cold water. Bring to a boil and cook until it starts to become thick. Remove from stove. Pour strawberries into baked pie crust and pour mixture over top. Chill for 1 hour before serving.
In large skillet, saute ground beef, onions, sweet pepper flakes, seasoned salt and pepper. Add barbecue sauce, water and mushrooms. Mix well, simmer 20 minutes. Cook macaroni, add macaroni to beef mixture. Makes 8 to 10 servings.
Mix all of the ingredients together and pour into one 8-inch graham cracker crust. Chill and serve.
Butter 13 x 9 x 2-inch baking pan. Cook corn syrup, sugar and 2 tablespoons of butter in saucepan over low heat for 5 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Remove from heat. Stir in peanut butter until smooth. Add cereal, stirring until all pieces are evenly coated. Press firmly into prepared pan. Melt remaining 1 tablespoon butter and chocolate chips in a saucepan over low heat, stirring until smooth. Drizzle over cereal mixture. Chill for 30 minutes. Cut into 2-inch squares. Store in airtight containers.
Place peanut butter and margarine in a 7 x 11-inch baking dish. Cover with wax paper and microwave on High for 2 minutes, until margarine and peanut butter melts. Blend together. Add powdered sugar, stirring to mix. Press smoothly into bottom of dish. Place chocolate chips in a flat dish to melt on High for 1 minute and 30 seconds. Spread over top. Cool in refrigerator and cut into squares.
Lightly brown ground beef and onion. Place on flat baking dish. Add a layer of green beans, then a layer of Tater Tots. Beat chicken soup and milk with eggbeater. Pour over mixture. Bake at 350° for 1 hour and 15 minutes. (Cream of vegetable or mushroom soup may be substituted for the chicken soup.)
Cut up dates, cherries, candied pineapple and pecans; set aside. Sift flour, sugar, baking powder and salt together. Beat eggs and add dry ingredients and mix until well blended. Add vanilla. Next add the fruit and nuts and mix well. Put into greased and floured tube pan. Bake at 275° for about 1 hour and 30 minutes.
Peel and devine shrimp; set aside. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add green onions and next 3 ingredients. Saute until vegetables are tender. Add shrimp. Cook 5 minutes, stirring constantly. Stir in soup and seasoning; bring to a boil. Remove from heat; stir in yogurt (at room temperature) and serve immediately over hot noodles. Yield: 4 servings.
Mix pineapple and juice with instant pudding. Add whipped topping. Very good on yellow cake.
Brown meat; add onions and cook until tender. Drain off fat. Add corn, soup, sour cream, pimento and seasoning; mix well. Stir in noodles.
Combine all ingredients other than pasta while pasta is cooking. Drain pasta and place on individual plates. Top with mixture.
Melt butter in large heavy sauce pan. Add milk and sugar. Bring to a rolling boil and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla, chocolate morsels, marshmallow creme and nuts. Beat on medium speed of electric mixer for 8 minutes. Spread mixture into a buttered 9x13 in. pan. When cool, cut into pieces.
Mix well together but do not cook. Line muffin pans with pie crust. Add mixture and bake at 350°.
Mix Dream Whip. Add cream cheese and powdered sugar. Mix well. Thicken strawberries with cornstarch; cool. Pour strawberries over graham crackers. Pour Dream Whip mixture over strawberries.
Stir until well blended and smooth. Pour into buttered pan (10 x 15-inch).
Mix well. Store in airtight container. Use 1/3 cup mix for each cup of hot water.
Preheat oven to 425°. Grease a flat baking pan. In a medium mixing bowl, combine flour, baking powder and salt. Stir lightly with fork to combine. Add butter. With pastry blender; cut in until mixture is coarse and crumbly. Add sweet potatoes to flour-butter mixture. Add cream and blend just until soft dough forms.
Saute onions and garlic in butter until onions are clear. Add juice from clams and spices; simmer for 10 minutes. Combine flour and water; stir well. Add to saucepan and stir until thickens. Add clams until heated through. Serve over noodles.
Beat first 3 ingredients until creamy. Add next 5 ingredients; beat with mixer. Add chopped apples and nuts; mix with spoon. Pour into greased Bundt or loaf pan. Bake at 350° for 45 minutes or longer.
Dissolve jello in the boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in Cool Whip. Add fruit. Spoon into crust. Chill 3 hours.
Boil chicken and debone. Drain broth; save 2 cups. Cook spaghetti and drain. Saute onion and bell pepper in butter. Mix spaghetti, chicken and Ro-Tel tomatoes with onion and bell pepper. Stir well. Add cheese. Season to taste.
Put water, Italian dressing and California Blend in a large saucepan. Cook until vegetables are almost done. Add the squash, zucchini, onions and tomatoes to vegetables. Cook for 5 minutes more. Serve over a bed of rice.
Combine egg, milk and bread. Let sit a few minutes, then mix in food processor using a pulse-off procedure. Combine with all ingredients. Turn into a 1-quart casserole. Bake at 350° for 1 hour or until knife comes out clean. Sprinkle with buttered bread crumbs just before done. Serves 6.
Fry bacon until crisp; remove from skillet. Saute potatoes, carrots, green pepper and onion in drippings. Add sausage; cut into 4-inch chunks. Cover. Heat until sausage is heated through. Remove to platter and top with crumbled bacon. Serves 4.
Mix meat, rice, 1/2 cup tomato juice, egg, onion, salt, pepper and 1/4 teaspoon oregano in a large bowl. Mix until well blended. Shape into 16 balls, using 2 tablespoons mixture for each. Arrange in a single layer in a large skillet or shallow pot. Stir sugar and the remaining oregano into the remaining 2 cups tomato juice and pour over meatballs. Cover and bring to a boil over medium-high heat. Reduce to low and cook for 20 minutes. Uncover and simmer 5 minutes longer. Spoon sauce over meatballs 2 or 3 times. Makes 6 regular or 16 buffet serving meatballs with sauce.
Mix vegetables in large bowl. Sprinkle 1/2 cup sugar and 1/2 cup oil over the vegetables. Stir in and let set 30 minutes. Boil the vinegar, sugar, water and seasonings for 1 minute and pour hot liquid over vegetables. Refrigerate. Will keep in refrigerator quite a while. Stir occasionally to marinate.
Mix as for pie dough, cutting in shortening, then add fruits and last milk. Roll on floured board to 1/2-inch thickness. Cut in any shape desired. Dip in sugar. Bake on cookie sheet about 8 minutes at 375°.
Mix mashed potatoes, powdered sugar, vanilla and coconut thoroughly. Shape into desired balls. Place in refrigerator or until very cold. Roll candy balls in melted chocolate chips. Refrigerate until firm. Makes about 48 candies.
Heat all ingredients except popcorn to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Remove from heat. Stir in popcorn. Pack into hand size balls. Set on wax paper to cool.
Mix first 5 ingredients well; add to flour, soda and baking powder that have been sifted together. Stir in coconut, pecans, oatmeal and diced orange slices. Mix well. Drop by rounded teaspoonful onto greased cookie sheet. Bake in preheated 350° oven for 12 to 14 minutes; cool. Store in closed container.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread Miracle Whip over onions, sealing to edge of bowl; cover. Chill several hours or overnight. Garnish with bacon and shredded cheese, if desired. Makes 8 servings.
Mix ingredients and put in a 2-quart casserole dish. Crumble crackers in melted margarine. Spread almonds and cracker mixture on top of casserole. Bake at 350° for 30 minutes.
In saucepan, combine chiles, soups, sour cream, onion and milk. Cook over medium heat until smooth and creamy. Grease a 13 x 9-inch pan. Layer half of the chips on bottom. Cover with half of the chicken, half of the sauce and half of the cheese. Repeat. You can use extra cheese or combine types of cheeses. Bake at 350° for about 1/2 hour or until brown and bubbly.
Beat together oil, egg, water and salt. Add flour while beating, until a firm dough which pulls away from bowl is formed. Knead several times until smooth and elastic. Cover; let stand 30 minutes. Cut with sharp knife into 2 equal parts. Roll out each piece on floured cloth to 12 x 18-inch rectangle. Brush with melted margarine. Sprinkle evenly with breadcrumbs. Spread 4 cups apple on each portion, lengthwise down center of dough. Sprinkle each with 1 tablespoon rum, 1 1/2 tablespoons sugar, 1/4 teaspoon cinnamon, 2 tablespoons almonds and 2 tablespoons raisins. Fold dough over apples on one side, then the other. Slice rolls onto greased baking sheet. Brush with melted margarine. Bake 45 minutes at 400°. Cut each roll into 2-inch slices. Serve warm or cold, sprinkled with confectioners sugar or whipped cream, if desired. Makes 18 servings.
Mix Cool Whip, cottage cheese and dry gelatin in a large bowl. Add nuts, pineapple, and oranges. Put in serving bowl and refrigerate.
Boil broccoli 8 to 10 minutes in salted water. Drain and chop. Add all ingredients, except crackers and margarine. Put in casserole dish and sprinkle crumbled crackers over the top. Pour margarine over crackers. Bake at 300° for 30 minutes.
Cook chicken, cool, debone and chop into bite-size pieces. Toss with butter, salt and pepper. Prepare Rice-A-Roni according to package directions. Mix all ingredients together in casserole and serve hot, warm or cold. Serves lots.
Mix 1st 5 ingredients, then add milk to fill line and make in ice cream freezer.
Heat oven to 325°. Cook and drain broccoli. Beat Bisquick, milk and eggs. Stir in broccoli and cheese. Bake one hour. (Use 1 1/2 quart or 2 quart casserole dish.)
Mix milk, peanut butter, sugar and cream cheese. Prepare Cool Whip as directed on box. Fold into mixture, saving some for top of pie. Put into baked pie crust and freeze. Serve frozen.
Bake cake mix, using milk instead of water and vanilla. Bake in two layers. Let cool and slice in two, making 4 layers.
Remove crust from bread and drain pineapple. Mix eggs and sugar. Blend in rest of ingredients. Pour into a greased 1 1/2-quart casserole dish. Bake for 45 minutes at 350°.
Brown hamburger in skillet. Mix other ingredients together. Pour over hamburger and simmer about 45 minutes to 30 minutes will do.
Melt butter in skillet. Cut potatoes into small cubes, skins included. Chop onion and hot pepper. Mix all together and put in skillet. While cooking, sprinkle on paprika and chili powder. Also sprinkle on garlic powder according to your taste.
Cream sugar and oil together. Add eggs; beat well. Add vinegar and coloring; beat again. Add dry ingredients. Add buttermilk and vanilla. Bake at 350° for 30 to 40 minutes.
Saute green pepper and onion in butter. Add hamburg and brown well. Stir in tomato sauce. Cook mostaccioli noodles. In a 2-quart casserole dish, arrange alternate layers of noodles, meat mixture and cheese. Sprinkle with Parmesan. Bake at 350° for 30 minutes.
Mix mustard, sugar and vinegar well. Add sweet pickle relish and milk. Pour over diced potatoes, onion and eggs. Mix well. Let set overnight for flavors to blend.
Heat cola, cocoa and margarine to boiling. Add xxx sugar. Beat, then stir in nuts. Spread on cake.
Melt caramels, butter and water in double boiler; add pecans. Melt together Hershey bar and paraffin in separate pan. (Do not boil.) Dip by tablespoon carameled pecans in chocolate mixture for coating. Put on waxed paper to cool.