HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Brown beef in 12-inch skillet over medium heat. Drain grease. Pour 2 tablespoons sauce into meat; mix well. Remove from heat and set aside. Pour 2 tablespoons sauce into bottom of 9 x 9-inch dish. Fill flour tortilla with beef, beans and cheese. Place in dish. Make as many as you like. Pour sauce over tortillas, then sprinkle cheese over. Cook for 10 minutes until cheese is melted. Serve with remaining beans and add chips to complete meal.
Preheat oven to 350°. Grease a 9-inch glass pie pan. In double boiler, melt chocolate and butter. Cool. In medium bowl, slightly beat eggs. Stir in sugar, flour and vanilla. Blend well. Add cooled chocolate and nuts. Spread in pan.
Saute onion in butter. Add all ingredients. Bake in greased 2-quart casserole at 300° for 20 to 30 minutes, until bubbly.
Combine all ingredients. You will probably have to use your hands. Form into a ball and roll in chopped pecans. Chill.
Season chicken with salt and pepper. Melt 2 tablespoons butter in skillet over medium-high heat. Add chicken. Cook until opaque, stirring occasionally, about 5 minutes. Transfer to a bowl. Cover and keep warm. Add onion and mushrooms to skillet; cook about 6 to 8 minutes.
Preheat oven to 325°. Mix all ingredients together. Roll in balls and press with fork on an ungreased cookie sheet. Bake for 5 to 10 minutes.
Thoroughly cream the sugars and shortening. Add the beaten eggs and vanilla. Beat well. Add flour, salt and soda. Add oatmeal, nuts and dates. Form in long, individual rolls (about 18 inches long) on Saran Wrap; wrap tightly. Chill. Slice 1/2 inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes 5 dozen.
Mix together and cook over low heat until real thick. Pour into baked pie shell and bake for 5 to 10 minutes. Top with meringue.
Mix dry ingredients; add liquids and egg yolks, mixing well. Beat egg whites until stiff; add to mixture, stirring just until blended. Cook in waffle iron.
Split cake layers. Combine sugar, sour cream and coconut. Blend and chill. Reserve 1 cup of mixture for frosting. Spread remaining portion between layers. Combine reserved mixture with Cool Whip and ice the cake. Seal in an airtight container and refrigerate 3 days before serving.
Combine ricotta and sour cream. Slowly beat in cream cheese, sugar and butter. Increase speed to medium, add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed 5 minutes. Pour mixture into 12-inch spring form pan. Bake in preheated 350 oven for 1 hour. Turn oven off and leave in over with door closed 1 hour. Cool on rack.
Season to taste with salt, pepper, celery salt and garlic powder. Add enough mayonnaise to coat, then 3/4 bottle Catalina dressing to coat. You can mix the mayo. Add less if too much dressing. Enjoy.
Place in 10-inch pie pan. Sprinkle 1/2 box yellow cake mix on top. Dot with butter. Bake at 350° for 25 minutes.
Combine sugar, flour and cinnamon. Pour mixture over berries and mix lightly. Pour berries into pie pan lined with 1/2 of the pastry. Dot with butter. Roll remaining pastry in circle to fit pan. Place over berries and flute edges to enclose. Cover pastry edges with 1 1/2-inch wide strip of aluminum foil to prevent excessive browning. Bake at 425° for 35 to 45 minutes or until crust is golden brown and juice begins to bubble through crust. Serve warm but not hot. Serves 6 to 8.
Mix well with mixer, 2 pkg. vanilla instant pudding and milk until thick. Fold in cool whip. Put layer of whole graham crackers in a 9 by 13 inch dish as close together as possible. Spread 1/2 of the pudding mix on crackers. Place another layer of crackers and pour on remaining pudding mix. Top with crackers, then spread icing on top. Refrigerate.
Combine first five ingredients in a large bowl. Make dressing by shaking remaining ingredients together in a jar. Pour dressing over cabbage mixture and toss gently to coat. Chill before serving.
Mix all ingredients. Top with topping. Bake at 350° for 35 to 40 minutes.
Cut meat into thin strips. Dredge in flour, salt and pepper. Saute onions, mushrooms and garlic in butter. Add meat and brown lightly. Add bouillon and simmer meat until tender (several hours). Add Worcestershire and paprika. Add a little water during cooking to keep meat tender. Before serving, add sour cream. Cook rice according to directions on box. Serve Stroganoff over hot rice. Serves 6 to 8.
Mix and add to shredded cabbage. Let stand in refrigerator for 2 hours.
Heat onion, water, cottage cheese and margarine. In a large mixing bowl, combine 2 cups flour, yeast, salt, sugar, baking soda, eggs and warm mixture. Mix well. Gradually add remaining flour, oats and dill weed. Knead well. Cover and let rise until doubled. Punch down and place in two 1 1/2-quart casseroles. Brush tops with margarine. Let rise again. Bake in preheated oven at 350° for 35 minutes. Remove from dishes and cool on rack.
In a separate vessel put vinegar, sugar, mustard, mustard seed, celery seed and cloves. Heat to boiling; add well-drained vegetables. Cook slowly until tender (about 1/2 hour). Put into sterile jars. Process 10 minutes at simmering temperature.
Saute celery and onion. Add soups, cheese, seasoning and broccoli. Pour over rice. Bake 10 minutes at 350° until bubbly. May be stretched by adding more rice and broccoli. May use green beans (French-cut) in place of broccoli.
In a large saucepan, lightly brown ground beef and then add all other ingredients. Cook mixture for 10 minutes on medium setting, then turn heat to simmer and allow sauce to simmer for 15 minutes.
Beat cream cheese and add sugar. Add eggs one at a time. Add vanilla. Pour mixture into spring form pan. Bake at 350° for 40 minutes. Turn oven off and leave door open about 2 inches. Leave cake in oven for 30 more minutes.
Rinse lentils. Combine all ingredients in a medium pot. Bring to boil. Then simmer until tender for about 2 hours. Season to taste with salt and pepper.
Beat egg. Add corn, salt, pepper, sugar and flour. Put in casserole. Dot with butter. Bake at 350° for 45 minutes.
Sift flour and baking powder together; add sugar, oil and eggs. Mix well. Press into bottom and sides of oblong pan.
Heat oven to 400°. Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Keep mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, baking powder and salt in medium bowl until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls over hot fruit mixture. Bake 25 to 30 minutes until golden.
Quarter new potatoes. Toss in remaining ingredients. Preheat oven to 450°. Place nonstick or lightly greased pan in oven to preheat. Place potatoes on sheet and bake about 30 minutes, turning several times to brown well.
Mix sugars, butter, oil, eggs and vanilla in mixing bowl. Combine dry ingredients; flour, salt, baking soda and cream of tartar. Mix well. Roll into small balls and place on ungreased cookie sheet. Press each cookie with a glass dipped in white sugar. Bake at 350° for 15 minutes.
Mix together in a large bowl. Grease and flour 9-inch round pan. Before baking, make a large cross and sprinkle with sugar and margarine. Preheat oven to 350° and bake for 50 minutes.
Dissolve yeast in warm water. Add buttermilk, salt, lard, sugar and "enuff" flour as for bread but not stiff.
Beat egg slightly in small bowl. Beat in 1 cup sugar, salt, vanilla, peanut butter and margarine. Stir in remaining sugar. If necessary, add more powdered sugar to make enough to handle. Shape mixture into 1-inch balls. Roll balls in peanuts and refrigerate. Makes 3 dozen.
Mix cake according to directions. Pour 1/2 batter into 9 x 13-inch pan and bake at 350° for 15 minutes. Meanwhile, melt caramels, milk and margarine. Pour over cooked cake. Sprinkle with nuts and pour remaining batter on top. Bake 15 to 20 minutes. Cool and frost with coconut pecan frosting.
Bake in buttered dish. Melt cheese and butter. Mix all together. Bake for 30 minutes at 350°, covered, and for 30 minutes, uncovered.
Brown hamburger. In buttered dish, put layer of sliced raw potatoes and sliced onions, half meat, salt and pepper. Add a second layer. Cover with mushroom soup. Bake at 375°. Cover up casserole. When potatoes are done, uncover and brown.
Bring water and salt to a boil. Add rice. Cover and remove from heat. Melt butter in skillet. Saute onion and celery until tender.
Mix together crackers and peanuts. Fold cracker mixture into egg white mixture. Put into ungreased pie plate. Bake at 350° for about 25 to 30 minutes. Refrigerate 3 to 4 hours before serving. Top with whipped cream.
Melt chocolate over hot water. Add milk, sugar, butter and salt. Boil to soft ball stage (236°). Cool to room temperature. Add vanilla and beat until thick and creamy. Spread on cake.
Beat Crisco and sugar. Add egg yolks. Beat well. Add flour that is mixed with soda and salt alternately with buttermilk and juice. Blend well. Add beaten egg whites last. Bake in 2 medium loaf pans in 350° oven for 1 hour or until pick comes out clean. Grease and flour pans well.
Cut meat into bite-sized pieces and brown in cooking oil. Combine remaining ingredients in casserole. Bake covered at 350° for 1 hour; then bake at 325! for 2 hours. Serve over rice or noodles. Serves 6.
Dissolve jello in water and cool. Combine all other ingredients and add to dissolved jello.
Combine all ingredients and mix thoroughly. You can serve the mixture inside tomatoes after scooping out the pulp. Serves 4.
Peel zucchini and remove seeds. Slice as for apple pie. Cook in lemon juice until tender, about 10 minutes. Don't overcook. Add sugar, nutmeg and cinnamon. Simmer for 2 to 3 minutes; cool. Add the 1/2 cup Crushed Mix to thicken.
Beat egg yolks until light. Add sugar and blend thoroughly. Cut dates and chop nuts. Combine flour and baking powder and sprinkle over dates. Add along with nuts to egg mixture. Fold in well beaten egg whites. Add vanilla. Bake in well-greased muffin tins (or paper baking cups). Bake at 350° for 20 minutes. Serve warm or cold with whipped cream. Yields 16 to 18 tarts.
Sprinkle paprika over meat and brown in margarine. Simmer with broth. Add onions, pepper and celery. Cook 5 minutes. Mix cornstarch, water and soy sauce; stir into meat. Cook until clear and thick; add tomatoes. Serve over rice.
Preheat oven to 350°. Grease and flour a Bundt pan or two 9 x 5-inch loaf pans. In a large bowl, beat butter until creamy; gradually add sugar and continue to beat until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour and baking powder; add to butter and sugar, 1 cup at a time, beating after each addition. Add milk as required, up to 1 cup. Blend in extract. This batter will be thick; it cannot be poured. Spoon it into prepared pan and bake 1 hour or until a cake tester comes out clean.
Mix first 6 ingredients and top with bacon and olives. Bake at 350° for 45 minutes.
Melt the butter and saute the onions approximately 15 minutes. Add the Philadelphia cream cheese. When melted, add the rest of the ingredients, stirring occasionally, for 10 minutes.
In medium saucepan, bring beef, water, vinegar, garlic and seasonings to a boil. Cover; reduce heat and simmer about 1 1/4 hours or until beef is tender. Uncover; cook until liquid evaporates, about 30 minutes, stirring frequently. Shred meat with 2 forks or let cool and pull apart with fingers.
Cream the cream cheese and sugar. Add Dream Whip. Put creamed mixture over the pretzel mix. Chill. Combine strawberry juice and bring to boil (must be 2 cups liquid, so add water if needed). Add jello. Add the fruit. Cool. Pour over top of chilled pretzel mix. Chill and serve.
Mix together and pour into greased casserole. Bake 20 minutes at 400°.
Peel kiwi and bananas. Divide in quarters and slice. Cut cantaloupe and watermelon into small pieces. Mix all together. Makes 6 servings.
Poach chicken breasts. Cut into bite sized pieces. Mix mayonnaise, lemon juice, soy sauce and curry powder. Add chicken and celery, chill. Just before serving, add cashews and more dressing ingredients to suit taste and consistency. Serve on lettuce. Serves 4.
Sift (easy) dry ingredients into a 9-inch pie pan. Combine oil and milk in a measuring cup. Whip with a fork; pour oil at once over flour mixture. Mix with fork until dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line edges and partly cover rim. Be sure dough is pressed to uniform thickness. Bake in a hot 400° oven for 15 minutes.
Cream the sugar, shortening and eggs. Sift dry ingredients together and add alternately with milk. Add vanilla and cinnamon. Roll out to desired thickness. Cut into different shapes and decorate according to the occasion. Bake at 375° about 10 minutes or until slightly brown.
Place watermelon, grenadine and lemon peel in blender. Blend on high speed until smooth. Pour into saucepan, sprinkle with gelatin. Heat over low heat until gelatin dissolves. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg white, cream of tartar and salt in 1 1/2 quart bowl until foamy. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Fold in watermelon mixture. Beat whipping cream in chilled bowl until stiff. Fold whipped cream into meringue mixture and spoon into dessert dishes. Refrigerate for 2 hours.
Cook and peel beets. Put spices in a little bag and put the bag in the syrup of sugar, water and vinegar. Bring this to a boil. Add beets and simmer 15 minutes. Pack and seal.
Dissolve jello in boiling water. Combine and pour into greased mold; chill until firm.
Mix cocoa, coffee and water; cool and stir in vanilla and sour cream. Beat butter until smooth. Sprinkle in sugar and beat 3 to 5 minutes. Add eggs one at a time. Whisk flour, soda and salt together. Add flour mixture and cocoa mixture alternately. Beat 15 seconds after all ingredients are combined. Pour batter into 2 (9-inch) pans (prepared). Bake at 350° for 25 to 30 minutes. Cool 10 minutes; remove from pan.
Beat eggs well. Add sugar, salt and vanilla. Beat thoroughly. Add canned milk and milk. Freeze in home freezer. Makes approximately 1 gallon.
Beat all ingredients together until smooth. Pour into a greased 9-inch pie pan. Bake about 50 to 55 minutes at 350° (until a knife inserted in the middle comes out clean).
In microwave, heat butter in pie plate until melted (High 1/2 minute). Blend cookie crumbs and sugar into butter. Press cookie crumb mixture firmly and evenly over pie plate. Microwave on High 2 1/2 minutes until set. Rotate pie plate after each minute.
Combine all ingredients in heavy saucepan. Bring to a boil, stirring constantly. Cook until a soft ball is formed when a little of the mixture is dropped into cool water. Takes from 1 to 2 minutes. Pour on cake while warm.
In a large frypan, melt butter. Slow fry chopped onion (don't burn). Add the raisins when onion is soft. Add the bread (small pieces, dampened but not soaked). Add the celery. Add the small pieces of apple. Mix all ingredients in frypan. Add pinch of salt, thyme and basil. Cover and warm over very low temperature for approximately 15 minutes. Add the small pieces of sausage (degrease on paper towel first). Add parsley. Stuff into entree and cook as directed. Warm is name of game.
Preheat oven to 350°. Put 1 teaspoon of dough in nonstick mini cupcake tins. Form dough at bottom and around the inside of the tin. Bake 9 to 13 minutes according to the package. At around 5 to 7 minutes, use a teaspoon to push the dough down in the center of the cupcake. This is important, otherwise, you will not be able to spoon in the lemon pie filling. Let cool in pan for 20 to 30 minutes, then remove. Makes 3 dozen. Cupcake tins say bake at 325°, so that's what I do.
Mix all ingredients together, except the jam. Place half of the mixture in greased 8 x 8-inch pan and press down evenly. Spread jam over bottom mixture and then add remaining mixture to top; press firmly. Bake at 350° for 40 minutes. Let cool before cutting.
Cream butter, stir in sour cream. Gradually add the biscuit mix, stirring just until dry ingredients are moistened. Spoon into lightly greased miniature muffin pans, filing 2/3 full. Bake at 350° for 15 minutes or until lightly browned. Yields 3 dozen.
Cook noodles according to package directions and drain. In a skillet brown ground beef. Add to meat, 1/2 of the spaghetti sauce, tomato paste, garlic salt and oregano. Simmer for 10 minutes.
Season chicken with salt and pepper. Combine soups; mix with milk. Combine rice with most of soup mixture. Place in greased baking dish. Arrange chicken over rice. Pour remaining soup over chicken. Bake at 350° for 1 hour, covered, then 15 minutes, uncovered. Serves 6 or 8.
Dice 2 tomatoes and 1/2 of a cucumber.	Cover and refrigerate until serving time. In a blender or food processor, place 2 1/2 cups of ice water, 4 tomatoes, 1 1/2 cucumbers, green peppers, onion and garlic. Run until finely chopped. Add olive oil and mix well. Pour into large bowl. Add remaining 2 cups ice water.
Combine first three ingredients in a mixing bowl. Beat at medium speed with electric mixer until soft and creamy. Add whipped topping, folding until smooth. Spread over crumb crust. Sprinkle with nuts. Serve immediately or store in refrigerator.
Brown hamburger meat and onion. Drain. Add garlic salt, cream of mushroom soup, raw instant rice and Ro-Tel tomatoes. Cook for 5 or 10 minutes. Top with shredded cheese and cook until cheese is melted.
Heat oven to 350°. Mix sugar, oil and eggs. Add remaining ingredients, except apples, carrots, raisins and nuts. Beat 1 minute. Stir in remaining ingredients. Put into lined cupcake pans. Bake about 20 minutes or until done.
Brown chops in a small amount of oil in a skillet; remove from skillet and drain well on paper towels. Sprinkle with salt and pepper. Saut rice and onion in skillet until rice is lightly browned. Stir in remaining ingredients and bring to a boil. Spoon rice mixture into a 2 1/2-quart casserole and place chops on top. Cover and bake at 375° for 1 hour or until rice is tender. Yield: 6 servings.
Heat oven to 350°. Grease oblong 13 x 9-inch pan. Mix all ingredients in order. Spread in pan. Bake for 25 minutes until golden brown. Cut into small squares and serve warm.
Mix first 3 ingredients and spread in a 9 x 13-inch pan. Cook at 350° for 15 to 20 minutes. Then mix last 5 ingredients and put on top. Bake at 325° for 30 minutes. Sprinkle powdered sugar on top and bake 15 minutes more.
Combine margarine, milk and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cover and let boil for 5 minutes. Turn off heat. Add marshmallows. Stir until discolored. Add all 3 kinds of chocolate. Stir after each addition, until chocolate melts. Blend in vanilla. Add nuts.
Mix flour, shortening and milk like making biscuits. Roll out flat like pie crust. Sprinkle cheese over dough. Roll up jelly roll style. Cut into pieces.
Melt butter in a 9 x 13-inch pan. Stir in honey and sugar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Sprinkle with nuts. Place biscuits evenly over honey mixture. Bake at 425° for 12 minutes. Turn upside down to serve.
Pour boiling water over horehound. Steep for 5 minutes. Tea should be dark and bitter, but not black. Strain.
Combine sugar, water and cream of tartar in a saucepan. Boil rapidly until syrup spins a 6-inch to 8-inch thread (242° on candy thermometer).
Preheat oven to 350°. Lightly grease cookie sheets. Sift flour, baking soda and salt onto wax paper. Beat shortening, peanut butter, eggs, sugars, vanilla and water in bowl until creamy. Add flour mixture; blend well. Stir in chocolate chips.
Cook hamburger meat until brown; drain. Cook elbow noodles and drain. Mix hamburger meat, noodles, tomato sauce, tomatoes and brown sugar. Put in glass baking dish and top with shredded cheese. Bake at 350° until cheese is melted.
Beat ice cream and Cool Whip together with mixer. Add 2 cups crushed malted milk balls and stir. Place in 9 x 13-inch pan. Place 1 cup crushed malted milk balls on top. Can put this in a graham cracker crust, if desired.
Brown ground beef and onion in a Dutch oven; drain any grease. Add remaining ingredients; heat thoroughly. Serves 6.
Sprinkle roast with salt and pepper. Brown pork in large skillet with oil, then place in large cooker.
Mix ingredients. Add water to make 1 gallon of punch. If desired, make Kool-aid ice cubes and float in punch.
Blend sugar, salt and cornstarch. Stir in water; add 1 cup blueberries. Place over heat and cook with gentle stirring until mixture boils and becomes thick and clear, 3 to 4 minutes. Remove from heat. Stir in butter and lemon juice. Cool until lukewarm, then gently fold in remaining blueberries. Cover and place in refrigerator until cold, but not set. About one hour before serving, whip the cream until thick. Sift in confectioners sugar and continue beating until stiff. Spread over bottom of pie shell, leaving cream a little higher around edge. Spread blueberry filling evenly over whipped cream. Refrigerate.
Brown meat; drain well. Cool. Beat eggs and combine balance of ingredients. Pour into 9 x 13-inch pan. Set overnight in refrigerator. Bake 1 hour at 350°.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped topping. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat. Chill.
In a bowl, combine the corn, broccoli, 12 cracker's crumbs, egg, margarine, onion and salt. Turn into a 1 quart casserole. Combine remaining cracker crumbs and margarine. Sprinkle on top of vegetable mixture. Bake 35 to 40 minutes in preheated 350° oven.
Combine oatmeal, peanut butter and vanilla. Put aside and let stand. Combine oleo, milk, sugar and cocoa. Cook to boiling until sugar dissolves. Add mixture with oatmeal. Stir and put on waxed paper.
Preheat oven to 350°. Combine butter, graham cracker crumbs, flour and sugar, reserving 1/2 cup mixture. Press remainder into an 8-inch square baking dish. Bake 7 minutes. Cool.
Beat eggs lightly, then add sugar, oleo, flour, soda, vanilla, milk and cinnamon. Mix well. Chop dates, cherries, pineapple and pecans fine and mix with mixture. Cook in greased party-size muffin tins at 350° for 25 to 30 minutes. Makes approximately 10 dozen.
Use tablespoon of butter to coat 8 x 8-inch bake pan. Set aside 1 cup of chocolate chip for later use. In double boiler, melt remaining chips and butter. Add eggs, sugar and vanilla to chocolate mixture, beat until well combined. Sift together flour, salt and baking powder. Fold into chocolate mixture (batter will be thick.) Stir in reserved chocolate chips; pour batter into prepared pan. Bake at 300° for 60 minutes. Cool completely.
Cream margarine and sugar. Add eggs, one at a time. Stir in pineapple. Line a square pan with 4 slices of bread. Pour creamed mixture over bread and bake at 350° for 45 to 60 minutes.
Mix chopped cranberries, sugar and cinnamon well. Combine with pineapple, oranges and nuts. Cover and place in refrigerator to blend.
Cream butter and sugar. Add eggs, one at a time, beating after each. Beat in cream and vanilla. Mix dry ingredients and add to creamed mixture. Mix one cup of sugar and 3 teaspoons of cinnamon well. Put half of the batter in large tube pan. Sprinkle half of the sugar mixture over the batter, then knife through. Repeat, using rest of the batter and mixture. Bake in oven at 350° for a good hour.
Split breasts so that they will be flat. Put the flour and pepper into a bag and shake the chicken pieces until fully covered with flour. Heat butter,	but just moderately hot. Fry pieces without crowding.	Do not cover. It should take 3/4 hour to cook a 3	pound chicken. Salt at the	table. Serves 4.
Sift flour and salt, cut in shortening, combine egg, vinegar and water. Mix with fork and form into ball. Chill before rolling out.
Mix all ingredients, pour in frying pan and cook over moderate heat, stirring until done. Or cook in microwave for 2 minutes.