HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Add green pepper and onion. Simmer 5 minutes. Add other ingredients (mustard, ketchup, salt and pepper). Simmer mixture 10 minutes to warm thoroughly. Add small amounts of sugar to mixture (about 1 teaspoon at a time, mixing thoroughly). Taste; add sugar until desired taste is achieved.
Melt butterscotch morsels and peanut butter together in medium size saucepan over very low heat, stirring constantly, until smooth. Remove from heat. Add cereal. Stir until well coated. Drop by level measuring tablespoon onto buttered baking sheet. Chill until firm. Yields about 2 dozen.
Spread pineapple on bottom of a 9 x 13-inch pan. Spread blueberries on top. Sprinkle dry cake mix over top. Pour melted margarine on top, then nuts. Bake at 350° for 30 to 45 minutes. Serve with whipped topping or ice cream.
Combine all ingredients; mix well and chill. Serve with fresh vegetables (carrots, tomatoes, cucumbers, mushrooms, etc.).
Spread cherry pie filling on bottom of 9 x 13-inch pan. Pour crushed pineapple over top of pie filling. Sprinkle dry cake mix over the top of the first 2 ingredients. Sprinkle pecans over cake mix. Pour melted margarine over the pecans. Bake at 350° for 45 minutes or until an inserted fork comes out clean.
Brown the ground beef in a large skillet until color disappears. Add onion, green pepper, tomatoes, parsley, ketchup and steak sauce. Simmer for 30 minutes. Cook macaroni according to package directions; drain and mix with beef mixture. Add salt and pepper to taste. Add soup and mix lightly. Pour mixture into a casserole dish and sprinkle with cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. In 9-inch pie plate, combine all ingredients except potatoes and cheese. Pat mixture along bottom and sides. Bake 20 minutes. Meanwhile mix potatoes with 2 tablespoons cheese. Remove pie plate from oven and drain any excess liquid. Increase oven temperature to 450°. Sprinkle remaining cheese over top of layer of potatoes on top of meat. Bake about 15 minutes or until heated through and potatoes are golden.
Press one roll of cookie dough in bottom of 9 x 13-inch pan; set aside. Beat softened cream cheese until fluffy. Beat in sugar. Add eggs, one at a time, beating well after each. Spread over cookie dough. Slice second roll of dough into 1/4-inch slices. Cover cream cheese with slices. Bake at 350° for 1 hour.
Slice the strawberries and combine them with sugar, cornstarch and red food coloring (if desired). Mix well. In a medium saucepan, cook the strawberry mixture over medium heat until thickened. Set aside to cool.
Cream oil and sugar. Add eggs, one at a time. Add spices to the flour and fold in apples and pecans. Bake in tube pan (greased). Bake 1 hour and 15 minutes at 350°.
Line 9 x 13-inch pan with half of crushed Oreo cookies. Dissolve jello in 1/2 cup boiling water. Let cool. Stir together the sugar and egg whites, and add jello along with the Dream Whip. Pour over crushed Oreos and put remaining Oreos over top.
Pour 1/4 cup cranberry juice in each of 24 short wide glasses. Place 1 scoop (about 1/2 cup) sherbet in each glass. Fill with ginger ale.
Fry bacon and pour off majority of grease. In same pan, brown hamburger. While doing the above, saut the onion and green pepper in butter, until the onions are translucent. In a large bowl, mix all of the ingredients (including the pineapple juice) until everything is well mixed. Bake at 300 for 2 hours.
Melt butter and add to flour; add nuts and press into an 8 x 11 1/2-inch pan. Bake for 15 minutes at 350° or until crust is brown.
Cook rice according to package directions. In frying pan, fry hamburger. When done, drain. Add vegetables. Cook them with hamburger until tender (with lid on pan). Add cream of mushroom soup, bean sprouts and La Choy sauce. Cook until hot. Serve over rice.
Put all ingredients in blender. Put blender on highest speed for 3 minutes. Pour in 9 x 12-inch oblong baking dish. Bake at 350° until firm.
Melt margarine; stir in crumbs, 2/3 cup milk, 1 egg, onion and 1/2 teaspoon salt. Stir in salmon and hard-cooked eggs. Turn into 9-inch pie plate. Combine potatoes and 3 tablespoons milk. Beat in remaining egg and 1 teaspoon salt. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes. Makes 6 servings.
Mix cake by package directions. Fill paper cups in muffin pans, 2/3 full. Cream cheese with sugar and beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon cheese mixture into each cupcake. Bake as package directs.
Combine vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Reduce heat; gradually beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together remaining ingredients. Pour on dressing. Toss gently. Adjust seasoning, if necessary. Makes 6 servings.
Combine first 2 ingredients and bring to boil. Let cool. Add topping and buttermilk. Stir all together. Refrigerate. Very easy to make and has a very unique flavor.
Scald, peel and chop tomatoes; add all other ingredients and cook about 25 minutes (until thick enough) and place filled jars in boiling water bath canner and boil for 10 minutes. Makes 12 (1/2 pints). Add peppers to taste while cooking, for desired heat.
Preheat oven to 350°. Cook carrots in enough water to cover with 1 teaspoon salt until tender. Drain and set aside. Melt butter and slowly stir in sugar, remaining salt, nutmeg and ginger. Stir until sugar dissolves and turns golden. Place cooled carrots in a buttered baking dish and cover with sugar mixture. Bake for 15 minutes in a preheated oven.
Brown hamburger, sausage and onion until done. Drain well. Stir in spaghetti sauce and ketchup. Simmer for 15 minutes.
In top of double boiler, melt chocolate chips with Eagle Brand milk and butter. Remove from heat. In a large bowl, mix nuts and marshmallows; fold in chocolate mixture. Spread in 9 x 13-inch pan lined with wax paper. Chill 2 hours. Remove from pan. Peel off wax paper. Cut into squares. Cover and store at room temperature.
Cook potatoes and slice. Dice green onions. Add soup, melted butter, sour cream and cheese. Place in casserole. Mix corn flakes and butter. Top casserole. Bake covered 45 minutes at 350°.
Prepare Brownie mix according to package directions. Stir in pecans, spoon batter into a greased 13 X 9 X 2 pan. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle marshmallows over hot brownies.
Mix cornstarch and sugar thoroughly. Stir in hot milk and cook in double boiler top, stirring occasionally until thickened. Beat egg yolks. Stir in hot mixture gradually, stirring constantly. Cook over simmering water, stirring occasionally until mixture coats a spoon. Chill. Fold into egg whites which have been beaten with salt until stiff. Fold in whipped cream and vanilla. Pour into refrigerator tray and freeze until firm. Serves 6.
Grease bottom of 9 x 13 pan. Spread apples and raisins evenly over bottom of pan. In large bowl combine cake mix, 1/2 c. of water, margarine, sour cream and eggs at low speed until moistened. Beat 2 minutes at highest speed. Spoon batter over fruit. In small saucepan, heat 2 cups water and brown sugar to boiling. Pour over batter. Bake at 350 degrees for 40-50 minutes or until toothpick inserted comes out clean. Serve warm inverted with a dollop of cream topping. To warm: cover pan with foil and heat at 350 degrees for 12-15 minutes.
Mix pudding and milk and let set. Fold in condensed milk and Cool Whip. Layer vanilla wafers and bananas. Finish with pudding. Sprinkle top with vanilla wafer crumbs. Keep refrigerated. This makes a very large banana pudding.
Cook tomatoes. Remove some water. Add other vegetables and cook until tender, not mushy. Put sauce into sterile hot jars one at a time. Clean top of jar; put flat and ring on the jar and allow to cool.
In blender or food processor, combine all ingredients. Process until smooth. Cover and chill. Makes 1 1/4 cups.
Sift together flour, soda and spices into large bowl. Add remaining ingredients; blend thoroughly. (Chill dough for easy handling.) Roll out dough to about 1/8-inch thickness on board or canvas, sprinkled with confectioners sugar. Cut cookies in 1 x 2-inch strips. Place on greased cookie sheets. Bake at 350° about 10 minutes.
Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake, uncovered, at 500° for 30 minutes. Turn oven to 350°. Cover and bake 1 more hour.
Beat eggs until foamy in a large mixing bowl. Gradually add honey; beat at low speed until well blended. Gradually blend in milk and vanilla. Chill at least 30 minutes. Whip the cream until it forms soft peaks; fold into chilled mixture. Churn-freeze, using slightly greater portion salt to ice than for other ice creams. After freezing, transfer ice cream to a plastic freezer container. Ripen at least 3 hours before serving.
Mix ingredients. Bake at 350° for 30 minutes. Serve with nacho chips, lettuce, tomato and sour cream.
Preheat oven to 350°. Cream butter until very soft. Blend in sugar well. Add flour and mix well. Stir in vanilla. Blend well. Stir in, by hand, potato chips. Drop on ungreased cookie sheet. Bake for 10 to 15 minutes. Dust with powdered sugar when mostly cooled.
Stir together flour, sugar, brown sugar, salt and soda. Add shortening, egg, milk and vanilla. Stir with wooden spoon until well mixed. Mix in oats and chocolate chips or raisins. Drop dough from teaspoon about 2 inches apart onto a greased cookie sheet. Bake at 350° for about 12 minutes. Yield: 50 cookies.
Soften the cheese, then blend in the mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into square pan. Freeze firm, 6 hours or overnight. To serve, let stand at room temperature 15 minutes. Serve on lettuce. Makes 8 to 10 servings.
Combine sugar, cocoa, salt and 1/2 cup hot water in three quart saucepan and stir until smooth. Add remaining 1 1/2 cups water and stir. Bring to boil. Boil 2 minutes on medium	heat. Cool. Add vanilla. Put in jar with tight lid. Keep in refrigerator for ice cream topping or chocolate milk.
Mix soups, tomatoes, cheese and onions. In casserole dish, place layer of Doritos in bottom. Put half of chicken on Doritos and half of soup mixture on chicken. Repeat layers. Top with Doritos. Bake at 400° for 30 minutes.
Beat mousse mix with the milk until thick (about 3 minutes). Stir in sour cream. Turn mixture into pie shell. Sprinkle with toasted almonds. Chill until set, at least 2 hours, before serving.
Mix tuna, soup and milk. Cook noodles. Put broccoli in strainer and drain noodles on top of broccoli. Mix with tuna mixture. Top with cheese. Bake in 350° oven for 20 minutes.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch dressing. Mix together half of the oyster crackers and half of the dressing mixture. Put in a plastic bag. Repeat with remaining half. Store in refrigerator.
Cream shortening, lemon extract and sugar well. Add eggs, pumpkin, salt and spices. Sift flour and baking powder together. Blend into creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake 15 minutes at 400°.
Use white and tender green parts only; wash, cut in 2-inch pieces in large pot (or pressure cooker) and brown 2 slices of bacon per person. Cover with leeks (2 leeks per person minimum). Cover with peeled, diced 1 x 1-inch potatoes. Add enough water to keep some juice when cooked; salt and pepper. Cover and let simmer until potatoes are cooked. In pressure cooker, 1/2-inch of water (or more depending on quantity being cooked) and pressure cook for 5 to 10 minutes.
Mash beans with tomato sauce. Add spices and cheese. Serve with vegetables or corn chips.
Mix shortening, brown sugar, egg and molasses. Blend in remaining ingredients, except granulated sugar. Cover and chill 1 hour.
Combine milk, sugar, egg yolks, butter or margarine and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough to cover tops of three 8 or 9-inch layers or about 2 2/3 cups frosting and filling.
Chill evaporated milk. Then beat with mixer until nearly doubled. Add sugar and Kool-Aid. Mix real well. Pour into graham cracker crust. Freeze until ready to serve.
Hard boil eggs and peel. Mix one egg, sausage and 1/4 c corn flake crumbs together. Divide into 4 patties. With hands, wrap a patty around each hard boiled egg. Blend 2 more eggs and dip each molded egg into the blended eggs to coat. Roll in cornflake crumbs. Bake at 350 degrees for half an hour. Serve hot or cold, sliced or quartered. It is a nice appetizer or can be topped with soup or sauce for a brunch.
Place carrots and a small amount of water in a saucepan; cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss. Place 4 cups in greased shallow 3 quart baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 Tbsp. butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil; Boil and stir for 2 minutes. Pour over the vegetables. In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. Bake uncovered, at 350 degrees for 30-40 minutes or until bubbly.
Cover chicken with water in large stock pan. Add salt and peppercorns. Simmer for several hours on low heat. Saut sliced mushrooms in butter until golden brown. When chicken is cooked, remove it from the pot and reserve for another dish. Cool broth in refrigerator and skim fat. Add mushrooms to defatted broth.
Bring the first 5 ingredients to a boil for 3 minutes. Remove from heat. Add the Marshmallow Creme and peanut butter. Pour into a 9 x 13-inch pan; let cool. (Grease bottom of pan with butter.)
Combine all ingredients, except crackers. Bake at 350° for 25 to 30 minutes.
Slice bananas in half lengthwise. Place in melted butter in skillet and brown lightly, handling carefully to avoid breaking into pieces. Remove. Roll in powdered sugar and serve immediately. Excellent with fried chicken.
In large mixing bowl, combine the milk and water. Add pudding mix. Beat until well blended. Chill 5 to 10 minutes. Fold in whipping cream.
Crush strawberries; add sugar and 1 cup of milk. Beat until creamy. Gradually add remaining ingredients except ice cream, beating well. Put 1 or 2 scoops ice cream into each chilled glass. Fill with strawberry mixture. If desired, garnish with strawberries. Makes 5 cups.
Brown hamburger and onion while noodles are cooking. Mix all ingredients and add hamburger and noodles last. Place in a greased casserole. Cover	with buttered bread crumbs. Bake at 350° for 1/2 hour.
Sift together the flour, soda and salt. Beat until fluffy the shortening, sugar and brown sugar; add pineapple, vanilla, eggs and nuts. Add dry ingredients and blend well. Drop by teaspoonful on a greased cookie sheet. Bake at 350° for 10 minutes.
Boil five minutes; remove from heat and add 1/2 teaspoon of baking soda. Beat down. Pour over popcorn that is on a sprayed large cookie sheet. Bake in 200° oven for 1 hour. Store in plastic bags or Tupperware dish.
Form ground beef into 6 oval patties. Cook with oil in skillet until browned. Do not drain. Meanwhile, combine water, soy sauce, sherry, cornstarch and sugar in a bowl and set aside. Place strips of green pepper on patties. Pour sauce mixture over green peppers and patties. Cover and simmer for 10-15 minutes. Serve over cooked rice or noodles.
Mix ingredients in a 1 1/2-quart bowl. Pour into a 9-inch unbaked pie shell. Bake at 375° for 50 minutes or until firm. Cool before serving.
Cream sugar and Crisco, then add beaten eggs and mix well. Sift flour with baking powder. Add to creamed mixture and knead smooth. Pick about a teaspoon of dough and roll between palms of hands, about the size of your little finger. Roll in the sesame seed, pressing seeds a little into dough. Place on lightly greased cookie sheet 1 inch apart. Bake for 15 minutes on upper rack of oven at 400°.
Mix sugar and flour. Then add eggs and other ingredients. Pour into pie pans and cook at 350° until brown on top for 35 minutes. Grease and flour pans. Makes 2 pies.
Preheat oven to 450°. In plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking or roasting pan. Discard bag. Bake for 20 minutes or until vegetables are tender; stir once. Makes 4 1/2 cups.
Chop frozen cranberries. Add sugar and let stand for 30 minutes. Dissolve lemon and raspberry Jell-O in 2 cups hot water. Add pineapple, nuts and cranberries. Put in Jell-O mold and cool overnight.
Combine sugar and syrup in a large heavy saucepan and cook over medium heat until it boils, stirring often. Remove from heat and mix in peanut butter. Add cereal; pat into 9 x 13-inch buttered pan. Melt chips together in double boiler and spread over bars. Cut into bars and cool in fridge.
Cook berries, 1/4 cup flour, sugar and butter until thickened. Sift remaining flour, baking powder and salt. Blend in the shortening. Add milk. Mix quickly. Drop by teaspoon into slowly boiling blackberry mixture. Reduce heat. Cover and simmer for about 20 minutes.
Trim excess fat from steak; cut steak into 1 1/4-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl. Add beef, bell pepper and mushrooms, turning to coat. Alternately thread beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired.
In a large kettle, cook potatoes, celery and onions in salted water for about 15 minutes until tender. Set aside.
Preheat oven to 350°. Combine all ingredients in a bowl; cut together with a pastry blender until fine crumbs. Sprinkle over fruit. Bake until golden brown.
Preheat oven to 375°; combine crumbs, cheese, nuts and salt. Coat chicken parts; in a bowl, beat eggs with buttermilk just to blend. Dip coated chicken parts again in crumb mixture. Place chicken in a lightly greased 9 x 5 x 3-inch baking pan. Drizzle melted butter over chicken. Bake 1 hour or until done.
Whisk first 5 ingredients in saucepan. Cook, stirring constantly, 10 minutes. Heat gelatin and water over low heat until gelatin dissolves. Stir into cooled lemon mix. Whip heavy cream and fold into mixture. Pour into baked pie shell and refrigerate. Decorate with crystallized pansies.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Combine flour, granulated sugar, cinnamon, baking soda and salt in a large bowl and mix well. Whisk eggs in a small bowl until blended. Add the eggs and oil to the flour mixture and stir just until blended. Fold in undrained strawberries and walnuts. Spoon equal portions of the batter into the prepared loaf pans. Bake until a toothpick inserted in centers of loaves comes out clean, about 70 minutes. Cool loaves in pans for 5 to 10 minutes. Remove to a wire rack to cool completely.
Heat to dissolve sugars and vinegar. Remove from heat and add remaining ingredients. Store in refrigerator with tight lid. Mix before serving.
Mix until smooth the cake mix and pudding mix. Add remaining ingredients. Pour into greased and floured cake pan and bake at 350° for 50 to 60 minutes. Store in freezer, the longer, the better.
Heat chocolate with water in top of double boiler, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites in large mixing bowl until foamy throughout. Gradually beat in sugar until stiff peaks form, about 8 minutes. Stir a small amount into chocolate mixture to lighten; fold chocolate mixture into remaining whites. Pour 4 cups into a buttered 9-inch pie pan sprinkled with sugar. Chill remaining mixture. Bake at 350° for 25 minutes or just until set. Cool slightly, then chill 1 hour. Center will fall, forming shell. Spoon chilled chocolate mixture into chilled shell. Chill 3 hours or overnight. Garnish with chocolate curls and whipped cream.
Preheat the oven to 400°. Split the muffins in half by piercing them around the edges with the tines of a fork and prying them apart gently. Place them, split sides up, in a shallow baking dish. Spoon the spaghetti sauce onto the muffins, spreading it to the edges. Top each muffin with a slice of cheese. (Trim the cheese slices so they're the same size as the muffins, otherwise cheese will melt all over and make a mess.) Bake for 8 to 10 minutes or until the cheese is browned slightly at the edges.
Sift flour, sugar, baking powder, soda and salt. Add brown sugar, shortening, egg and vanilla. Beat well. Stir in rolled oats and walnuts. Form dough into small balls. Dip in a little sugar. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.
Cook bacon in large skillet until crisp and golden brown, stirring often. Remove with slotted spoon to paper toweling to drain. Pour off all but 2 tablespoons of the bacon fat. Add onion and garlic to skillet. Saute until softened, about 2 minutes. Add cabbage. Cook, uncovered, over low heat, stirring often, for 15 minutes. Add half the bacon. Cook 15 minutes longer or until cabbage is tender. Stir in sugar, vinegar, salt and pepper. Transfer cabbage to serving plate. Sprinkle with remaining bacon.
Roll pork in flour and brown in oil over low to medium heat. Drain. Set aside. Mix all other ingredients and add to pork. Pour into greased long casserole dish and bake, covered with aluminum foil, for 1 1/2 hours at 325°.
Put into boiler and pour Coca-Cola over. Cook until done and be sure to cool down.
Stir all together until well blended. Cook on hot griddle until edges are dry. Flip; cook other side to a golden brown.
Cut bread into 1-inch thick slices, leaving slices attached at the bottom. In a bowl, combine butter, onions and mustard; spread on both sides of each slice of bread. Cut each cheese slice diagonally into four triangles; place between the slices of bread. Cut bacon in half width-wise and then lengthwise; drape a piece over each slice. Place the loaf on a double thickness of heavy-duty foil. Bake at 400° for 20 to 25 minutes or until bacon is crisp. Yields 10 servings.
Heat oven to 200°. Use 2 ungreased baking pans (9 x 13-inch). Heat sugar, margarine, syrup and salt, stirring occasionally until bubbly around edges. Continue cooking over medium heat for 5 minutes. Remove from heat; stir in baking soda until foamy. Pour on popped corn. Stir to coat well. Put half in each pan. Bake 1 hour, stirring every 15 minutes.
Cook together in broth, the chicken and vegetables until tender. Add noodles; do not overcook. Season. On low heat, add cheese last until it melts. Do not cook with cheese or cheese will stick to pan.
Cook dried apples until tender. Cool and run through a colander. Sweeten and spice to taste. Set aside.
Heat butter and brown sugar together in heavy skillet until brown sugar is melted. Cool. Arrange pineapple slices with cherry in center of each over mixture. Beat eggs until frothy; beat in sugar gradually. Add sifted dry ingredients and water alternately. Pour over pineapple. Bake at 350° about 40 minutes or until done. While still hot, turn out (upside down) on serving plate. Serve with whipped cream. Serves 8.
In small bowl, combine cream cheese, scallions, dill, lemon juice, Worcestershire sauce, garlic and red pepper until well blended. Cover and refrigerate about 20 minutes. Spread 1 teaspoon of cream cheese mixture on each slice of bread. Top each with 2 to 3 cucumber slices and garnish with dill sprigs. Arrange on platter. Keep refrigerated up to 8 hours before use. Serves 10 to 12.
Mix together and make small balls and roll in sugar. Bake at 350 for 15-17 minutes until light brown.
Mix first five ingredients and spread into greased 8 x 8 x 2-inch pan.
Mix all pie ingredients. Lay sliced apples in pie crust until full. Pour mixture over apples (do not mix).