HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion. Drain well and season with salt, garlic salt, season salt and pepper. Set aside. Make a recipe for "Hot Rolls" and let rise. Knead and roll flat. Make a 6-inch circle. Put mustard, shredded cheese and 1 heaping tablespoonful of meat mixture on the circle. Fold dough over to enclose ingredients in dough. Put closed side down in oil. Put a dab of oil on top of roll. Let rise. Cook at 400° until done.
Drain all canned vegetables. Combine all vegetables and cooked rice in a large container. Heat water, oil, vinegar, sugar and salt almost to boiling. Allow to cool slightly; pour over vegetables and rice. Cover and refrigerate for several hours or overnight. Serves 12 to 15.
Cut cupcake liners and put in cupcake pan. Melt Hershey bar; add 1/2 cup peanut butter. Over hot water, melt 1 cup peanut butter in Pyrex measuring cup.
Combine cracker crumbs and melted margarine. Press in 9 x 13-inch pan. Beat 4 egg whites stiff; gradually add sugar. Spread over cracker crumbs. Bake for 10 minutes at 400°. When cool, add 2 cans lemon pie filling. Top with Cool Whip. Chill 2 hours.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls. Brown meat balls in shortening until cooked through. Mix cornstarch and sugar; stir in pineapple syrup, vinegar and soy sauce. Stir until smooth. Heat and thicken in pan, then pour over meat balls. Add tidbits and green pepper; heat through.
Brown sausage on full power for 4 minutes; drain well. Combine all ingredients; mix well. Microwave on full power or High for 14 minutes. Do not cover.
Preheat oven to 350° (if using a glass dish, heat to 325°). Saute vegetables in butter until soft. Beat eggs, milk, flour and seasonings. After cooling vegetables, add them to milk mixture. Fold in cheese. Crumble sausage in the bottom of a 1 1/2-quart casserole. Pour mixture over the top. Bake for 30 minutes, or until golden brown. Serves 6 to 8.
Ask butcher to score ham in diamond shapes. Preheat oven (350°). Place ham in a deep roasting pan and add beer. Cover pan and bake for about 20 minutes. (Actually the ham is virtually in the oven heat.) Baste the ham 2 or 3 times during this cooking period. Remove ham from pan and cool for about 20 minutes.
Mix walnuts, black olives, pimento, parsley, basil, salt and pepper. Mix garlic into olive oil and toss with walnut mixture. Serve over cooked, drained spaghetti.
Brown hamburger. Spread beans in a greased 9-inch round dish. Spoon meat on beans. Top meat with chilies, then sprinkle with cheese. Pour taco sauce over all; cover with waxed paper. Warm in microwave. Serve with chips of your choice.
Mix ingredients together. Pour into baking dish. Sprinkle potato chips or bread crumbs on top of mixture. Bake for 1 hour at 350° or until very brown and crisp around the edges.
Crust: Mix vanilla wafers, salted peanuts and butter together. Pat into a 9 x 13-inch pan and bake 10 minutes.
Brown 1 pound hamburger and 1 small chopped onion. Drain. Add 3 cups tomatoes, 1 teaspoon chili powder, 1/2 cup uncooked rice, salt and pepper to taste. Cook until rice is tender. Add 1 medium zucchini, chopped and 1/4 pound Velveeta cheese cut up. Pour into greased Pyrex dish. Bake at 350° for 1 hour.
Cut round steak into serving size pieces and pound to tenderize. Heat oil in heavy skillet and brown steak. Add more oil if needed to brown all of the steak. Cover and cook on low while preparing salsa mixture.
Use a 1 gallon glass container. Boil celery seed, salt, vinegar and sugar; let cool. Add onions, pepper, pimentos and garlic. As cucumbers are ready, slice and put in jar; stir twice daily. No need to change or add to solution. You can start eating after 3 days. Will keep for months.
Preheat oven to 400°. Split muffins in half by piercing them around edges with the tines of a fork and prying them apart gently. Place split sides up in shallow baking dish. Spoon tomato sauce onto muffins, spreading it to the edges. Sprinkle with Mozzarella cheese. Bake for 8 to 10 minutes, or until cheese is browned slightly at the edges. Makes 4.
Mix sugars and flour. Beat in melted butter, eggs, milk and white syrup. Add the vanilla. Beat the mixture with a wooden spoon. Place pecans in the bottom of an unbaked pie shell. Pour mixture over. Bake at 300° for 40 to 50 minutes (until set in the middle). Will make a 10-inch pie. (For an 8-inch pie, use only 2 eggs.)
Mix lemon juice and wine and pour over fish. Let stand for one hour or more. Mix mayonnaise, cheese, onion and hot sauce. Place marinated fish on foil in broiler pan and broil 5 to 7 minutes or until flaky. Remove from broiler and spread mix over fish. Rebroil 2 to 3 minutes or until light golden brown.
Drain clams well. Combine all ingredients in crock-pot; heat on medium-high for 6 hours, stirring occasionally.
Bake pie crust 10 minutes at 350°. Set aside to cool. Mix first 3 ingredients and cook over medium heat until thickened, stirring constantly. Add strawberry jello and mix thoroughly. Place berries in pie crust with stem end down. Pour mixture over berries. Cool in refrigerator for 1 hour.
Use wok or large skillet. Cook the chicken in peanut oil. Add celery and carrots. Cook until tender, then add tomatoes, onion and wine. Cook for about 2 minutes. Remove and cool. Can be served on lettuce or bread.
Dissolve yeast in very warm water. Heat cottage cheese in small saucepan over low heat until warm, but not hot; remove from heat. Combine cottage cheese, yeast, sugar, salt, soda, eggs and 1 cup of flour in large bowl; beat at medium speed of electric mixer 2 minutes. Gradually mix in remaining flour to form soft dough. Place dough in a greased bowl, turning to grease all sides. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured board; divide dough into 24 equal pieces and shape each into a ball. Place balls in 2 greased 9-inch round baking pans. Cover; let rise in warm place until doubled in bulk, about 30 minutes. Bake at 350° for 20 minutes or until golden. Remove from oven and brush with melted butter. Makes 24 rolls.
Preheat oven to 375°. Generously prick bottom and sides of pie shell with a fork and bake for 10 minutes. Remove from oven.
Mix beans, sugar, ketchup, onion and spices. Put in greased pot or casserole. Sprinkle bacon on top and cover with corn flakes, crunched. Bake at 400° for 1 hour. Serve warm.
Heat oven to 350°. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture into ungreased oblong pan, 13 x 9 x 2-inches. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm. Makes 12 to 15 servings.
Mix all dry ingredients except cereal and set aside. In a 1 1/2-quart mixing bowl add cereal, milk and water allowing cereal to moisten. Then add dry ingredients and mix well. Add egg and mashed banana, mix well. Spray muffin tin with nonstick spray. Bake in a preheated 400° oven about 20 minutes or until lightly browned. Makes 12 muffins.
Mix the flour, chopped nuts and oleo. Pat in ungreased 8 x 10-inch pan (bottom only). Bake for 15 minutes at 350°; cool.
Mix sugar, syrup and melted butter. Add eggs, vanilla and nuts. Bake in 400° oven for 10 minutes. Reduce heat to 350° for 30 or 35 minutes longer.
Melt beef fat and let cool until it softens. Reheat and let cool again. Mix in nuts, apples, raisins, seeds and corn meal. Add enough dry ingredients to make it as thick as possible. Place in a baking dish and freeze firm. Cut into pieces to fit your feeder.
Beat eggs until thick. Add gradually the sugar. Beating constantly, add the vanilla, flour, baking powder and salt (sifted with flour). Heat to boiling point the milk and butter. Add all at once, beating well. Thin batter. Pour into an 8-inch greased pan and bake 30 minutes in a 350° oven. Remove from oven.
Drain pineapple and bring juice to a boil. Add jello. Cool until syrupy. Mix pineapple and cream cheese together and then add the rest of the ingredients, except jello. After mixing, add all to jello.
Mix oats, flour, nuts, sugar, soda and salt. Cream in the butter. Reserve 1 1/2 cups and press remaining mixture into a 15 1/2 x 10 1/2-inch pan and bake at 375° for 10 minutes. Melt shortening and M&M's together (save out 1 cup M&M's). Remove this from heat and add milk; mix well. Spread chocolate mixture over baked crust. Do not spread to edges. Combine reserved crumb mixture, coconut and M&M's. Pour this mixture over chocolate in pan. Bake at 375° for 20 to 25 minutes until light brown.
Have cheese and butter at room temperature. Mix all ingredients well, using fingers if necessary. Roll into 1 1/2-inch diameter rolls. Wrap in wax paper, seal and freeze. While still cold, slice thinly. Bake at 375° for 10 minutes or until golden brown.
Combine all ingredients into mixing bowl. Mix well until all blended. Bake at 300° for 45 minutes to 1 hour.
Grease 9 x 13-inch pan. Spread broccoli on bottom of pan, then chicken. Mix soup, sour cream, lemon juice and cheese together. Spread over chicken. Sprinkle bread crumbs over top and dot with butter. Bake at 350° for 40 to 45 minutes.
In a mixing bowl, combine flour and salt. Pour olive oil and milk into a small bowl (do not stir); add all at once to flour mixture. Stir lightly with a fork or pastry blender. Using hands, form dough into two balls. Makes 2 crusts.
Place thawed potatoes in 13 x 9-inch baking dish. Mix together all but last two ingredients. Place on potatoes. Top with cornflakes and melted butter. Bake, uncovered, at 350° for 45 minutes.
Cream together butter, water, vanilla and sugar. Add flour and pecans. Stir well. Spoon onto greased cookie sheet 2-inches apart. Bake at 325° until brown (8 to 10 minutes). While still warm, roll in confectioners sugar.
In small bowl whisk together lemon juice and salt. Whisk in oils until well blended. In medium size bowl combine carrots and garlic. Pour in dressing from small bowl and toss to coat well. Cover and refrigerate.
Soak pear halves in own liquid with several drops of food coloring in refrigerator until pears reach a desired pink (blush) color. Drain pears thoroughly. Place lettuce leaves onto plate. Arrange pears on top of lettuce with core side up. Drop a tablespoon mayonnaise into pears indentation. Sprinkle generously with cheese. Chill and serve. Serves 6.
Combine chicken and salt. Cover with water. Cook until done. Remove skin and bones. Coarsely chop and set aside. Cook broccoli; drain and arrange in baking dish. Combine next 7 ingredients. Spoon half over broccoli. Arrange chicken over sauce. Top chicken with remaining sauce. Cover and refrigerate overnight.
Toss chicken and egg until coated. Sprinkle 1/4 cup cornstarch over chicken; toss. Melt shortening in medium skillet. Add chicken; heat until brown. Remove from skillet and set aside.
Mix oil, sugar, salt and water in a large bowl. Put yeast in and set in warm place for 5 minutes. Mix in flour. Let rise until doubled. Make into loaves or buns. Bake in a preheated oven at 350° for 30 minutes.
Thoroughly mix together. Roll into ball; wrap in wax paper and chill several hours. Then combine 1/2 cup chopped pecans and 3 tablespoons chopped parsley and roll the party ball in this mixture.
Rinse beans. Place in water and soak overnight. Fry bacon until crisp and crumble. Place soaked beans in a 2-quart crock-pot. Add the rest of the ingredients. Cover with water. Cook on high at least 8 hours.
Sift dry ingredients together. Add milk and egg, mixing well. Insert skewer lengthwise into each wiener. Dip or roll the skewered wieners, one at a time, in the batter and fry in deep hot fat (400°) until golden brown. (Note: If grease is not hot enough, batter will slide off the wieners.)
Mix together and let stand for 1/2 hour. Don't drain. Store in refrigerator up to three months. Can add green pepper (diced), if desired.
Have all ingredients at room temperature and mix together adding cheese. Blend with hands to mix thoroughly. Roll in small balls. Bake at 400° until beginning to brown. Recipe freezes well.
Combine all ingredients and refrigerate 24 hours before using. Do not try to use before the 24 hours are up.
Mix first 4 ingredients together by hand. Drop by teaspoon on ungreased cookie sheet. Press down with tines of fork. Bake 10 to 12 minutes at 325°. Grind vanilla bean to consistency of pepper and mix with confectioners sugar. While still hot, roll cookies in vanilla bean mixture.
Mix peanut butter, light corn syrup, sugar and salt together. Stir in heavy cream. Whip with rotary beaters until mixture forms soft peaks, when beaters are raised. Use as frosting, topping or filling for cake or refrigerator dessert. Makes 2 cups.
Rub meat with garlic. Pound flour into meat. Place remaining ingredients in 3-quart casserole. Cook, covered, or cook level 3 for 2 3/4 to 3 1/4 hours or until meat is tender. Turn meat over halfway through cooking time.
Mix egg, butter and cake mix; this will be very stiff so you will need to pat into pan. Beat eggs and cream cheese and powdered sugar until smooth; pour on top of first mixture in pan. Bake at 300° for 60 minutes. Let cool and cut into squares.
Brown pork chops in large frying pan. Set aside. Then brown onions. Add orange juice, ginger and brown sugar. Bring to a boil. Carefully simmer for 15 minutes or so. Meanwhile, make Minute rice. Then just serve your pork chops and pour the orange sauce over the rice. This is a quick, easy and very delicious meal everyone will enjoy, including the kids.
Boil noodles and drain. Brown hamburger and drain. Mix egg with Ricotta cheese. Add Mozzarella cheese.
Peel and slice ripe peaches, removing bad spots. Put in large, heavy pan with sugar and cook over medium heat until it reaches a good boil, stirring constantly. Add lemon juice. Continue cooking until thick; stir constantly. Put in sterilized jars and seals.
Spoon cream on plate. Place drained peach halves (hollow side down) on cream. Sprinkle with coconut, nutmeg or ginger.
Place egg yolks in the top of a double boiler. Stir in sour cream, vinegar and seasonings. Cook on low heat, continue stirring until smooth and thickened. Serve with seafood.
Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the brandy. Chill if not serving immediately. This may be made up to 2 days in advance and kept covered and chilled. Serve at room temperature. Yield: About 3/4 cup.
Mix first 4 ingredients. Let stand 10 minutes. Add flour and beat well. Place in large greased bowl and cover with towel. Let rise in warm place until double in bulk. Turn out on floured board and knead. Place back in bowl and let rise again, about 1/2 hour. Punch down and shape into loaves. Place in greased pans and bake at 375° for 40 to 45 minutes.
Cream first 5 ingredients. Add egg and vanilla. Add dry ingredients. Combine with other mixture. Shape into balls and dip in white sugar. Bake at 375° for 8 minutes. Press star into top and return to bake 2 to 3 minutes or until light brown. Do not let get too dark. Makes about 3 dozen.
Chop onion and garlic; saute. Mix in black beans. Cook on low for 15 minutes. Season with salt and pepper. Meanwhile, cook rice. Serve beans over rice. Nice side dish.
Bake for 1 hour at 350° in slightly greased and floured 11 x 14-inch pan.
Combine rhubarb, sugar and berries in heavy saucepan over medium heat until sugar is dissolved. Bring to boil, stirring occasionally, and boil exactly 15 minutes. Remove from heat and add powdered jello as it comes from the package. Stir to blend. Put in jars and seal.
Beat eggs until frothy. Add sugar and oil. Mix well. Add strawberries and dry ingredients which have been sifted together. Add nuts. Mix well after each addition. Bake in 2 or 3 greased loaf pans at 350° for 1 hour. Slices may be topped with Philadelphia strawberry cream cheese.
Preheat broiler. In small pan over low heat, melt margarine. Add garlic, salt and pepper. Cook about 3 minutes until garlic is tender. Stir in wine and parsley; cook about 2 minutes longer. Arrange shrimp on foil-lined broiler pan. Pour margarine mixture evenly over shrimp. Broil 3-inches from heat source, about 5 minutes until shrimp are pink. Makes 4 servings.
Mix first 2 ingredients together and pat into 9 x 12-inch pan. Bake at 350° for 10 minutes. Cream together next 3 ingredients. Spread mixture over cooled crust. Mix jello with boiling water. When jello is dissolved, add strawberries or raspberries and stir. When almost set, spread over cream mixture. Place in refrigerator until firm. Keep in refrigerator.
Place chicken in 9 x 13-inch casserole. Mix soup and water and pour over the chicken. Mix flour, milk and margarine and pour over the chicken and sliced eggs. Pour the broth over the chicken mixture. Do not stir. Bake 1 hour at 350° until crust rises to the top and is golden brown.
Preheat oven to 425°. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. In medium bowl, beat eggs; add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared shell. Sprinkle with toasted coconut. Bake 10 minutes at 425°, then reduce heat to 350° and bake for another 25 to 30 minutes. Cool. Refrigerate leftovers.
Grind everything together (processor). Add a dash of salt and a dash of red pepper. Add 1/4 to 1/2 cup catsup and 1/4 to 1/2 teaspoon chili sauce. Put into blender until well blended.
Preheat oven to 375°. Blend egg whites, sugar and lemon juice together. Add food coloring until it is a "minty" green. Add mint chocolate chips; stir well. "Dab" on foil covered cookie sheet. Put in a 375° oven. Shut off oven and leave for 6 hours. Do not open oven. Makes many, and they will keep well in airtight tins. All kids love these!
Mix all together. Use as much salad dressing and sour cream as you need, just keep them equal. Add peas last. Chill and serve over lettuce.
Bake cake mix according to box; cool. Cream together cream cheese and milk; add instant pudding. Set aside. Cook crushed pineapple and cornstarch until thick; cool. Spread cream cheese/pudding mixture over cake. Then spread pineapple over. Top with Cool Whip. Sprinkle with coconut.
Saute meat and onions until done. Season with salt, pepper and garlic. Add tomatoes, potatoes, chilies and about 3 cups water. Simmer on low for couple of hours.
Place the rice in the bottom of a dish. Mix the remaining ingredients together. Pour soup mixture over rice. Place chicken on top. Sprinkle paprika over all. Bake at 325° in covered dish for 2 hours. Uncover and bake 1/2 hour longer. Makes lots.
Lay chicken breast in baking pan. Lay 1 slice cheese on each breast. Mix soups and liquids together in large bowl, mixing well, to get as smooth as possible. Pour over chicken and cheese. Sprinkle stuffing mix on top. Bake for 1 hour at 350 degrees, uncovered. Serve over rice or noodles.
Brown hamburger. Add green peppers, onions and tomatoes. Simmer for ten minutes. Add the rest of the ingredients. Cover and simmer for 45 minutes.
Heat cream of wheat in melted 1/2 cup butter until slightly browned. Add hot milk slowly and cook until slightly thickened. Gradually add beaten eggs, stirring constantly, over slow fire for 2 minutes. (If mixture is too thick, more milk may be added.) Remove from heat. Mash Feta cheese with fork and add with remaining ingredients, except 1/2 pound butter and filo, to egg mixture. Mix well.
Wash chicken; dust with salt and paprika. Brown in butter. Remove and set aside. Add flour, pepper, brown sugar and ginger to make paste in leftover butter in skillet; stir well. Add orange juice and rind; cook until thick. Pour over chicken in a 9 x 13-inch baking dish. Bake at 375° for 1 hour, basting occasionally. Serve over favorite rice and spoon extra orange sauce over both.
Mix all ingredients in bowl together. Grease 9 x 9 pan and bake mixture at 350° for 35 minutes. Sprinkle 1/2 bag of shredded Cheddar cheese on top and bake for 15 minutes longer.
Melt margarine and saute onion in margarine. Remove from heat. Add salt, flour, curry powder and pepper. Drain mushrooms (reserve liquid). To liquid add water to make 1/2 cup. Gradually add to flour mixture. Blend in milk until smooth. Add mushrooms. Stir over medium heat until sauce thickens. Arrange broccoli and chicken in a 13 x 9-inch (2-quart) pan or dish. Pour sauce over. Put cheese on top. Bake at 375° until bubbly (about 20 minutes). Cool slightly. Makes 6 servings.
Mix cherry pie filling, crushed pineapple with juice and sugar with cornstarch and red food coloring. Cook all until thickened. Remove from stove. Add raspberry gelatin. Let cool. Add banana slices and pecans. Pour into 2 (9-inch) baked pie crusts. Chill before serving. Top with nondairy topping.
Dissolve jello in hot water. Add all other ingredients in order. Place in refrigerator until set.
Combine sugar and flour. Add milk and egg yolks. Cook over medium heat until thick. Add butter and vanilla. Pour into pie shell.
Dissolve Jell-O in 3 cups hot water. Add frozen strawberries to Jell-O and let thaw. Break angel food cake into small pieces and gently fold into Jell-O-strawberry mixture. Place in dessert cups or casserole dish. Chill. Top with Cool Whip before serving.
Bake the cake in a greased jelly roll pan (15 x 10 x 1-inch). Let cool. Combine the remaining ingredients, except fudge frosting; mix for 10 to 15 minutes. Spread mixture on cooled cake. Let set for a while, then frost with the fudge frosting. Microwave frosting for 30 seconds on High; stir and pour over cake.
Mix as pie crust. Reserve 1/2 cup and press rest into 9 x 13-inch pan. Spread pie mix over crust and crumble the 1/2 cup over top. Bake at 350° for 20 to 25 minutes until slightly brown.
Mix all ingredients well. Roll as for icebox cookies. Slice into diagonal shapes. Place on baking sheet. Bake in 400° oven until done. Yield: 16 biscuits.
In 9 x 9-inch pan, pour pie filling. Sprinkle dry cake mix over top. Do not mix. Cover with nuts. Swizzle melted margarine over top. Bake at 350° for 30 minutes or until golden brown. Serve with Cool Whip.
Trim crust from bread; toast. In skillet, cook bacon until crisp. Reserve drippings and crumble bacon. Brush toast with the bacon drippings. Cut each slice toast into quarters. Sprinkle with bacon. Top each with an egg slice. Sprinkle with few green onions. Cut Swiss cheese slices into quarters and place one on each appetizer. Sprinkle with paprika.
Cook sausage, onion, green pepper and garlic in a large saucepan until sausage is brown. Drain off fat. Stir undrained tomatoes, tomato paste, salt, oregano, basil, black pepper and red pepper into saucepan. Bring to boiling; reduce heat. Cover. Simmer for 30 minutes. Uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally. Serve over cooked and well-drained pasta.
Cream sugar and margarine. Sift flour, soda and baking powder together. Add bananas and flour mixture alternately. Beat well. Fold in beaten eggs and nuts. Bake at 350° for about 45 minutes. Makes one loaf.
Preheat oven to 350 degrees. Peel potatoes and slice into thin slices. Spray casserole dish with cooking spray. Layer bottom of casserole with 2/3 can tuna. Cover tuna with potato slices. Sprinkle with salt and pepper. Layer with 2/3 can tuna. Layer with 1/3 grated cheese. Pour 1/3 can evaporated milk. Add another layer of potatoes, then 2/3 can tuna, then 1/3 grated cheese, then 1/3 evaporated milk. Top with another layer of potatoes, salt and pepper to taste, and remainder of cheese. Pour remaining evaporated milk over all. Cover casserole dish and bake for about 1 hour, or until potatoes are cooked tender. Cool for 10 minutes before serving.
Preheat oven to 350°. Mix all ingredients together. Batter will be thin. Bake for 35 minutes.
Combine cornbread mix, egg and milk. Stir well. Cook in greased pan at 400° for 15 to 20 minutes. Cool. Crumble and set aside.