HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first 6 ingredients until well blended. Then shape into an elongated loaf. Place meat loaf into a 9x13 pan or small roaster. Next pour tomato soup all around the meat loaf, along with 1 can of water. Slightly mix water and soup with a fork. Cover and bake in a 350 degree oven for 1 1/2 hours or until juices run clear when forked. Baste with gravy one or twice during baking time. Uncover the last 15-20 minutes to brown.
Mix into 1/2 cup Crisco shortening with fork or pastry cutter. Add 2/3 cup evaporated milk and 1 beaten egg. Pour to desired consistency. Blend to mixture. Roll out walnut sized balls of dough to make small circles of thin crust. Add filling in middle of each crust, then fold in half and crimp along the edges with fork to seal. Fry the pies in deep hot cooking oil until brown.
Cook ziti and drain. Brown meat; stir in sauce and parsley. Bring to a boil, then reduce heat and simmer 5 minutes. Combine Ricotta, Mozzarella, egg, salt and pepper; mix well. In a large deep casserole or crock-pot, put a layer of sauce first, then alternate layers of ziti, cheese and sauce, ending with sauce. Sprinkle Parmesan cheese on top. Bake in oven at 350° for 40 minutes or in a crock-pot at medium setting for about 4 hours.
Bring to a boil the sugar, butter, cocoa and milk; simmer. Add peanut butter, vanilla, salt and oatmeal. Quickly put on wax paper.
In a large kettle or Dutch oven, saute onion in butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken soup; cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yields 8 to 10 servings (about 3 quarts.)
Cream butter. Gradually add 1 cup sugar and 1/2 cup brown sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking powder, soda, salt and cinnamon. Add creamed mixture alternately with buttermilk. Mix well. Pour into greased 13 x 9 x 2-inch pan.
In a 3 to 4-quart pan, combine oil and onion. Stir over medium heat until onion is limp. Add curry powder and flour; stir about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced, 15 to 20 minutes. Add parsley. In a blender or food processor, whirl about half of mixture at a time. Add salt and pepper to taste. Soup can be served hot or cold.
Put cream cheese, cottage cheese and sour cream in a large bowl; let stand until room temperature. Mix sugar, flour and cornstarch in a small bowl. To the eggs, add vanilla and lemon juice; have handy.
Measure all ingredients into glass bowl. Stir thoroughly. Keep in refrigerator until ready to serve. Especially good on shrimp, but may be used on other seafood. Makes about 1 1/2 cups.
Saute onion and pepper in the 1/4 cup salad oil. Remove from heat and blend in flour until smooth. Stir in 2 cups milk and chicken soup. Bring to boil and add diced ham and lemon juice. Pour into greased baking dish. Top with cheese biscuits made by mixing Bisquick and cheese with enough milk to roll out and cut into biscuits. Bake at 400° for 15 to 20 minutes until brown.
With fork, mix cream cheese with milk. Add Worcestershire sauce, onion, pepper, basil and thyme. Stir. Spread cheese mixture on top of each slice of ham. Roll up the ham. Put in refrigerator to cool. Slice in 1-inch circles before serving.
Mix dry ingredients and liquid ingredients separately. Pour liquid into dry ingredients and mix. Spoon into muffin pan, about 3/4 full. Bake about 25 to 30 minutes at 375°. Test with toothpick at 25 minutes.
Cut chicken breasts into bite size pieces. Melt butter on medium heat. Saute mushrooms, garlic and onion until tender. Remove from pan.
Heat oven to 425°. Paper line, or spray with Pam, muffin tin. In a large bowl, combine oat bran, brown sugar and baking powder.
Make cake according to directions and bake in 9 x 13-inch greased pan. Meanwhile, drain pineapple; set aside. Take one small package pudding, make according to directions. Then add 8 ounce package cream cheese and mix well. When cake is cooled, spread mixture on top of cake, then spread on pineapple. Spread Dream Whip on top.
Heat oven to 400°. Coat 10-inch cast-iron skillet with oil. Heat over medium heat. Whisk milk, eggs, and chipotle in large bowl. Stir in corn muffin mix, zucchini, and cheese until just combined. Spread in hot skillet. Bake 21-23 minutes until set in center and top is evenly browned. Cool in skillet on wire rack at least 15 minutes before serving. Serves 6-8.
Spread apple pie filling in a baking dish. Mix margarine, brown sugar and graham cracker crumbs together. In separate bowl spread crumb mixture over top of apple pie filling. Bake in oven at 350° for 10 to 12 minutes. Brown crumbs.
Cream butter, peanut butter and sugar. Beat in eggs and vanilla, mix well. Sift dry ingredients and blend in. Preheat oven to 375 degrees. Shape batter in 1 inch balls. Place in ungreased tiny muffin tins, bake 8-10 minutes. Remove immediately and press a peanut butter cup in each until only top shows. Let cool before removing from tins.
Preheat oven to 350°. In a large skillet, brown ground beef and sausage. Mix onion into sausage and beef mixture and saute it until tender. When meat is browned and onion tender, drain the grease out of the skillet. Stir processed cheese into meat and onion mixture. Continue cooking until the cheese melts. Arrange slices of bread on a cookie sheet. Place a heaping spoonful of the meat, cheese and onion mixture onto each slice of bread. Bake 12 to 15 minutes. Serve warm. Makes approximately 20 servings.
Mix dry ingredients very well. Add milk and cook until thick. Remove from heat and add butter and vanilla. Refrigerate. Heat amount needed in microwave for ice cream or desserts.
Mix 1 stick melted butter, 2 eggs and yellow cake mix. Spread in a 9 x 13-inch pan sprayed with Pam.
Cream sugar and butter, then add mashed bananas. Add eggs, buttermilk (mixed with soda), sifted dry ingredients and nuts. Bake at 350° in a well-greased loaf pan for 1 hour or until tests done.
In a large bowl, combine flour, sugar and salt. Cut in butter as for pie crust; set aside. Dissolve yeast in water. Add with the milk to the flour mixture; mix well. Cover and refrigerate overnight. Next day, divide dough into four equal parts. On a lightly floured board, roll each portion into a 12-inch circle. Brush with 1 tablespoon of melted butter and cut into 12 pie-shaped wedges. Roll up, beginning with the wide end, and place on greased cookie sheets. Repeat with remaining dough. Let rise in warm place until nearly doubled, about 1 hour. Bake at 375° for 10 to 12 minutes or until golden brown. Freeze in a plastic bag. Defrost as needed.
Mix Eagle Brand milk with water; beat well. Add pudding mix and beat. Put in refrigerator for 15 minutes. Add Cool Whip and mix well. In a large 3-quart bowl, spoon about 1/4 of the pudding mixture. Top with 1/4 of the fresh strawberries and 1/4 box of the vanilla wafers. Alternate layers, ending with pudding mixture. Garnish with 6 crushed vanilla wafers and a few strawberry slices.
Fill a Bundt pan 1/2 full of Hawaiian Punch and a Bundt pan 1/2 full of pineapple juice and freeze. These will be used to float in the punch to keep it cold.
Remove stems of collards and discard them. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and cutting into 1/4-inch strips. Blanch greens in boiling water for 30 minutes. Drain well. Heat drippings in wok or large skillet until hot. Add remaining ingredients. Stir-fry until vegetables are tender, about 4 to 5 minutes. Yields 6 servings.
Soften yeast in water. In a medium bowl, combine flour, salt, sugar and baking powder. With a pastry blender or 2 knives, cut butter into flour mixture. Add yeast mixture and milk. Stir until well combined. Cover; set aside for 30 minutes. Roll or pat dough out to 1/2-inch thickness. Cut into rounds with 3-inch cutter. Place biscuits on lightly oiled baking sheet. Prick tops with fork. Set aside for 45 minutes. Heat oven to 375°. Bake biscuits until golden and firm on top, 15 to 18 minutes. Serve warm. Yields 12 delicious biscuits. Perfect with any meal. Good recipe for beginner cooks. Happy eating.
When selecting very ripe plantains, the skin should be very black and they are slightly soft. Peel plantains and slice 1/4-inch thick diagonally. Heat 1-inch oil in a large skillet over medium heat. Fry until golden brown (2 to 3 minutes per side); drain on paper towels. Serve immediately.
Preheat oven to 250°. Combine cereal, coconut and peanuts in large shallow pan. In 2-quart saucepan, combine brown sugar, butter and corn syrup to boiling. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture; stir until pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Cool completely, stirring frequently to break mix apart. Add chocolate chips and raisins. Store in airtight container. Makes 16 cups.
Put sugar and water in saucepan. Dissolve cornstarch in as little water as possible and stir into sugar and water mixture; cook until thick and clear. Remove from heat. Add Jell-O and coloring. Place strawberries in bottom of baked pie shell. Pour filling over strawberries and chill.
Put sugar, milk, butter and cocoa into pan. Bring to boil; cook 1 minute. Remove from heat. Add oats, peanut butter, nuts and vanilla. Stir well and drop by teaspoon on wax paper. Let stand 1/2 hour to cool and dry.
Cut up and boil chicken. Lift chicken from broth; cool and debone, placing chicken back into broth. At this point, you may need to add more water. Bring to boil and add salt and pepper and bouillon cubes. While water is coming to boil, prepare dumplings.
If using fresh asparagus, wash clean, cut spears into approximately 2 1/2-inch lengths. Cover with water and cook, just until tender, about 10 minutes. Drain. Arrange around the outer edges of a buttered casserole dish, stacking on each other. Drain peas and fill in the center of casserole. Mix grated onion, mushrooms, cream of mushroom soup, grated cheese and pepper. Pour over asparagus and peas. Toss crumbs or potato chips over top. Bake in 350° oven for about 30 minutes or until crumbs are brown. May be made ahead of time and refrigerated until ready to bake.
Boil chicken in a large pot. Wash peppers and remove seeds. In a small pot boil pepper in a little water until peppers are soft. Put peppers, cumin, garlic and water in a blender and blend until smooth. Heat stove to medium high. Heat oil in frying pan. Put chili sauce in a large bowl. Drain and separate boiled chicken. Dip tortilla in chili sauce. Fry tortilla in frying pan for 2 seconds on each side. Put chicken in fried tortilla and roll up like a burrito. Repeat for all tortillas.	Chop lettuce and tomatoes. Serve hot enchiladas with rice, lettuce, tomatoes, sour cream and hot sauce.
In large bowl, combine cereal and milk. Let stand 2 minutes. In small bowl, combine oil and 1 egg; stir into cereal mixture. In medium bowl, combine flour, sugar, baking powder and salt. Add to cereal mixture, stirring just until moistened. Fold in raisins. Spoon into greased and floured 2 1/2-inch muffin cups, filling 2/3 full.
Combine first 3 ingredients with wire whisk to remove lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter in Bundt pan and bake at 350° for 1 hour or until done. Cool and sprinkle with powdered sugar. Enjoy!
When sausage, ham or bacon has cooked, remove from skillet and keep warm. Pour fat that has accumulated in the skillet into a heat-proof measuring cup. Return 1/3 cup to the skillet. Add flour and cook over medium heat about 5 minutes, until flour no longer smells raw. Add milk all at once and cook, stirring constantly, until gravy is thick, about 2 or 3 minutes. Add salt.
Fry bacon crisp. Remove from pan and dry on paper towel. Remove some of bacon grease. Add vinegar to frying pan. Cook to simmer. Put bacon back in pan. Pour over lettuce and stir. Eat while warm.
Layer vegetables, starting with squash, then zucchini, tomatoes and onion. Sprinkle with basil. Repeat in a 1 3/4-quart casserole dish sprayed with vegetable cooking spray. Melt margarine and sprinkle over ingredients. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes or until done. Makes 6 servings.
Mix ingredients, adding sausage and eggs last. Pour into 2 (1 1/2-quart) casserole dishes. Refrigerate overnight. Bake at 350° for 45 minutes.
Salt and pepper the pork chops on both sides and fry in margarine until brown; then place in casserole. Mix together remaining ingredients and pour mixture over the chops. Bake, covered, for 1/2 hour in preheated 350° oven. Makes 4 servings.
Mix Eagle Brand milk and lemon juice. Fold in pineapple and Cool Whip. Pour mixture in pie crusts. Put in icebox.
Put in one bowl and mix 3 minutes. Pour into a 9 x 9-inch pan and bake at 325° for 20 to 25 minutes.
Place chicken between sheets of plastic wrap. Pound with a mallet to about 1/4 inch thick. Sprinkle with peppercorns. Heat a heavy skillet; add butter and chicken. Cook, turning once, until chicken is done, about 5 minutes. Remove chicken and keep warm.
Cook rice. Add thawed broccoli. Add soup, cheese and milk. Saute celery in oleo and add. Bake for 45 minutes at 350°.
Put shrimp in food processor; add egg, salt and pepper. Process until blended. Slowly add heavy cream while processing. Remove from processor and add mixture to crab and carefully blend. Add mustard, Worcestershire sauce, Tabasco and onion. Shape into patties and put on cookie sheet. Refrigerate until ready to cook (at least a half hour). Fry until golden brown in oil.
In blender or food processor, combine corn and water. Do not puree. Add eggs and process briefly. Put this mixture in bowl. Add all remaining ingredients, except oil (it is for frying), mixing well. Heat oil, about 1/2 to 1-inch deep in skillet. Drop 1 to 2 tablespoons of mixture into heated oil. Fry to 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
Cut broccoli into 2-inch lengths. Saute garlic in oil and butter in skillet for 1 minute. Add broccoli and stir-fry 5 to 7 minutes. Add olives. Stir gently. Cover and let steam for 3 to 4 minutes. Add salt.
Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Bake in 2 greased and floured square layer cake pans in a 350° oven for 25 minutes.
Peel potatoes and grate. Drain in colander. Squeeze excess water out of potatoes. Saute celery, onions and parsley in butter. Add grated potatoes and egg and season to taste. Stir and cook over low heat until potatoes are thoroughly cooked. Filling need not be completely done if baked in a casserole in oven. Filling can be put into any type of fowl.
Combine beef, garlic salt, bread crumbs and milk in bowl, using fork to mix. Spread evenly in the bottom of 9-inch pie pan, raising a rim about 1/2-inch around edges. Spread catsup over meat; arrange the drained mushrooms over catsup and cover with cheese. Sprinkle with oregano and Parmesan cheese. Bake at 400° for about 20 minutes.
Brown meats and place in large stock pot with all other ingred. Simmer 4-5 hours.
Chop garlic and onion very fine. Saute in little oil until golden brown. Add tomato paste and water and simmer 2 minutes. Then add tomatoes, oregano, bay leaves, sugar, salt and pepper. In a separate pan braise pork bones and pork for 15 minutes. Then add them to tomato sauce. Let everything cook uncovered for 1 1/2 hours at a simmer. Brown the ground chuck in oil. Drain off fat and add meat to the sauce. Cook the sauce an additional 45 minutes, skimming off the grease. Cook pasta.
Wash and pick over beans. Put beans and next four ingredients in an electric bean pot. Mix well. Cover with lid and cook overnight, 9 to 10 hours. Drain beans, leaving as much liquid as desired. Add remaining ingredients and cook for 1 to 2 hours. Makes about 2 quarts.
Steam ground beef, garlic and onion together. Drain and put in a large soup pot. Add juice, sugar, bay leaf and cream of celery soup. Microwave carrots and celery until tender. Add to soup mixture. Simmer for 1/2 hour. Add salt and pepper. Serves 6 to 8.
Skin chicken breasts and cook in salted water until tender. Debone and cut in bite size pieces. Mix all together. Put in pastry lined dish. Cover with top crust. Make vents in crust and bake for 50 to 60 minutes at 350°.
Mix all ingredients well, then roll out on floured board and cut. Bake at 350° for 10 minutes.
Mix first 4 ingredients and spread on cookie sheet. Bake at 350°. Watch carefully, stirring for 10 to 15 minutes. Spread in 10 x 13-inch pan and save some to sprinkle on top. Beat the next four ingredients. Beat 1 cup whipped cream and fold into mixture. Pour over crumbs and sprinkle remainder on top. Freeze until ready to serve.
In a large bowl, mix together apples, pineapple, small marshmallows and chopped pecans. Cook until thick the sugar, juice from pineapple, salt, cornstarch, egg, butter and vinegar. Let cool and pour over apple mixture. Refrigerate.
Pour starch in a bowl. Add glue and let set for 5 minutes. Add food coloring. Mix until starch is absorbed and color is spread smoothly. The more you mix, the better it gets. Store in an airtight container overnight.
In a large skillet, quickly brown pork chops in 1 tablespoon of vegetable oil. Drain excess fat. Combine pineapple chunks and juice with barbecue sauce, onion, salt and pepper. Pour over pork chops. Cover and simmer for 10 minutes. Turn and baste chops. Stir in green pepper. Cover and simmer 10 to 15 minutes longer or until chops are tender. Add more barbecue sauce, depending on your taste.
Dissolve gelatin in 2 1/2 cups boiling water. Add undrained pineapple and orange concentrate. Chill until partially set.
Saute onion in butter until tender; remove from skillet with slotted spoon. Stir in flour, then milk. Puree spinach with consomme; add mixture to sauce. Add seasonings. Stir in cream; mix well. Heat just until simmering; stir in sherry. Sprinkle with almonds before serving. Yields 8 to 10 servings.
Brown beef and drain. Mix with beans and taco seasoning. In separate bowl, mix sour cream and taco sauce. Place meat mixture in greased 9-inch square pan. Spread sour cream mixture over beef mixture. Place cheese on top. Bake 20 to 30 minutes at 350°.
In a large punch bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve immediately. Makes 25 servings (about 1/2 cup each).
Mix 3 or 4 drops of food coloring with the coconut. Use this for "grass" in 4 small bowls. Cut 4 red or pink jelly beans in half. In each bowl, put 2 scoops of ice cream. Use jelly beans for ears, small red candies for eyes and nose, and a miniature marshmallow for a tail. For a fluffier bunny, cover ice cream with whip cream first. Sprinkle a few jelly beans on the coconut and enjoy!
Beat 1/3 cup butter or margarine with 6 tablespoons confectioners sugar until smooth. Add 3 eggs, 1 at a time, beating after each addition. Stir in 1 teaspoon vanilla.
Dissolve strawberry Jell-O in pineapple syrup. Add water to make 1 1/2 cups. Stir in lemon juice. Chill until thick. Halve berries and 1 cup pineapple chunks to mixture, then chill until firm. Dissolve lemon Jell-O in water. Add lemon juice and salt. Cool and blend in sieved cottage cheese. Whip cream and fold in with walnuts. Put on top of layer. Fill center with berries and rest of pineapple chunks.
Simmer for 1 1/2 hours. Let cool. Add 2 tablespoons of vanilla and stir well. Add 1 quart of vodka and have fun!
Spoon chocolate over raisins until well coated. Spoon onto mounds on wax paper.
Combine peanuts, sugar, Karo syrup and salt in a microwave safe dish and cook for 4 minutes on high. Stir and cook 3 1/2 minutes more on high. Stir and add butter and vanilla. Cook for 1 1/2 minutes more. Stir in baking soda. Pour onto a greased cookie sheet and spread to desired thickness with a spatula.
Rinse rabbit pieces in 2 tablespoons vinegar. Melt butter in a large skillet. Add the sliced onion, rabbit and ham. Saute gently, about 5 minutes, on each side.
Prepare pie crust according to package directions for filled one crust pie. Refrigerate remaining crust for later use. Heat oven to 375°. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add chocolate, eggs and 1/4 cup Irish mist liqueur; mix well. Fold in 1 cup whipped topping. Pour into pie crust lined pan. Bake at 375° for 30 to 35 minutes or until knife inserted in center comes out clean; cool. Combine remaining whipped topping, 1 tablespoon Irish mist liqueur and food coloring. Spread over pie. Makes 8 servings.
Mash potatoes. Add sugar and eggs, then other ingredients. Bake in unbaked pie shell at 350° for 30 to 45 minutes.
Melt butter in casserole dish; add shrimp (in shells), lemons, cooking wine, herb spice, salt and Accent. Cover and bake at 350° for 45 minutes.
Saute sausage in skillet until brown; drain off fat. In a mixing bowl, add cooked sausage to Bisquick and cheese, stir until well blended. Add a little water to make mixture gooey. Make small balls and bake on cookie sheet at 400° for 10 minutes.
Beat eggs and add milk, sugar, butter, vanilla and salt. Stir in rice and raisins. Pour into buttered baking dish. Sprinkle with cinnamon and nutmeg. Bake at 325° for 35 minutes.
In heavy saucepan, over low heat, melt morsels with Eagle Brand. Remove from heat; stir in remaining ingredients. Spread evenly onto wax paper-lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes 1 3/4 pounds.
Dissolve yeast in 1/2 cup warm water. Combine sugar, 3/4 cup warm water, salt and oil. Add yeast. Stir well. Add flour. Mix to smooth, soft dough. Knead lightly on floured board. Place dough in greased bowl; cover and let rise until at least doubled (about 2 hours). Make into rolls; brush with melted butter; let rise until very light. Bake 15 minutes at 400°.
Boil together 3 cups water and sugar. After coming to boil, remove from heat and add cold water. Blenderize together the bananas, pineapple and cherries. Mix all together with thawed orange juice concentrate. Freeze in individual plastic cups or 9 x 13-inch pan to scoop out. Let sit out several hours before serving for eating consistency.
Melt and set aside butter. Mix flour, sugar, baking powder and salt. Blend in egg and milk. Add butter. Mix altogether no more than 25 strokes quickly, just until moist. Add blueberries. Bake 20 to 25 minutes at 425°.
Combine cranberries, sugar and water in a saucepan. Heat to boiling, stirring until sugar dissolves. Boil until the berries pop, about 5 minutes. Add brown sugar and butter. Heat until dissolved. Serve hot on French toast, waffles or pancakes.
Cook carrots until tender, drain and cool slightly. Mince pepper. Cut onion in round slices, separate and mix with carrots. Mix other ingredients together and pour over vegetables. Marinate 12 hours or more.
Heat oven to 350°. Grease pan, 13 x 9 x 2-inches.
Heat oven to 350°. Grease shallow baking dish. Mix ziti, hamburger, 1 1/2 cups marinara, 1/2 cup Mozzarella and the Ricotta and Parmesan cheeses in casserole. Top with remaining sauce and Mozzarella. Cover and bake 45 minutes until hot. Serves 6.
Melt butter in skillet. Add rice, almonds, onions and mushrooms. Cook and stir until almonds are brown, about 20 minutes. Pour rice into a baking dish. Heat broth to a boil. Stir broth into rice mixture. Cover tightly and bake for about 2 hours in a 325° oven until all liquid is absorbed and rice is tender and fluffy.
Place milk and chips in microwave and melt. Take out and cool. Dump in marshmallows and pecans; stir. Drop by teaspoon onto waxed paper.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in jam.
Boil chicken until tender. Cut into bite size pieces. Mix with soups, sour cream and almonds.
Mix all together in bowl and put in one (9-inch) pie shell. Bake at 350° for about 40 minutes.
Brown ground beef. Drain. Cool at room temperature. Mix lettuce, tomatoes, onion, cheese, beans and oregano. Toss well.