HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, onion and green pepper. Add salt, pepper and garlic salt. Add water and tomato paste to meat and cook 2 hours. Mix together cream cheese, sour cream and cottage cheese and add a little salt. Put half of noodles in casserole. Cover with cheese mixture, remaining noodles and all meat mixture on top. Bake at 375° for 45 minutes.
Mix all ingredients except wonton skins together in a medium bowl. Place dough wrapper on dumpling press, put filling in center, moisten edges with water and egg mixture and press closed to seal. Deep fry in hot oil until golden brown or steam until meat is cooked.
In a 1 1/2-quart casserole, stir together sugar, syrup and salt. Stir in peanuts. Cook on High for 4 minutes. Stir, then cook 4 minutes more. Add margarine and vanilla; mix well. Cook on High for 1 minute. Add baking soda and stir quickly (mix will be foamy). Immediately pour on lightly buttered 15 x 10 x 1-inch pan. Cool and break into pieces.
Blend all ingredients together. Drop by teaspoon on ungreased cookie sheet. Press with NutraSweet until covered. Bake at 400° until brown.
Mix eggs, oil and water. Add cake mix. Mix well, then stir in the can of frosting. Grease and flour a Bundt pan and sprinkle 2 tablespoons powdered sugar in the pan. Chop 1/2 cup pecans and sprinkle in the pan. Pour batter over that and bake at 350° for 50 to 55 minutes.
Grease 9 x 9-inch baking dish. Put half of potatoes in the dish. Make a sauce out of the other ingredients. Put half of the sauce over the potatoes. Use the other half of the potatoes on top and cover with the other half of the sauce mixture. Bake, covered, for 50 minutes at 375°.
Thaw berries and crush thoroughly. Grate rind of one orange and add 1/2 teaspoon to berries. Peel oranges and remove seeds, crush and add to berries. Measure 1 1/2 cups of fruit mixture into large bowl.
First Layer: Mix the flour, butter, sugar and nuts all together, then press in nonstick 13 x 9 x 2-inch pan. Bake at 350° for 7 to 10 minutes or until lightly brown. Cool to room temperature.
Combine cornbread mix, taco mix and salt with tomato sauce. Add cheese and egg. Add ground beef. Shape into balls, walnut size. Bake 350° for 15 minutes. Very good.
Place cream cheese on serving plate and spoon a generous amount of pepper jelly on top. Provide a small serving knife (butter knife) and serve with assorted crackers, Melba toast and bread sticks.
Grease 9 x 11-inch baking dish. Cover bottom with 1/2 of the apricots. Crumble 1/2 of the crackers over apricots. Sprinkle 1/2 of the sugar over the crackers. Dot with 1/2 of the margarine. Repeat and bake at 300° for 1 hour. Serves 10 to 12.
Cream ingredients together. Spread mixture on tortillas. Roll up and refrigerate. At serving, slice rolled tortillas and serve with your favorite salsa.
Brown the ground beef. Add soup (undiluted). Stir in brown sugar, mustard and ketchup. Simmer 20 to 30 minutes. Serve on buns.
Melt chocolate and peanut butter in top of double boiler. Remove from heat and stir in milk. Pour in 8 x 8-inch pan lined with wax paper. Put in refrigerator to chill. Cut in 1-inch pieces. Makes about 1 1/2 pounds.
In baking dish, microwave all ingredients, except fish, on High for 1 minute. Add fish to dish. Spoon sauce over. Cover with wax paper. Cook on High for 5 to 6 minutes, rotating once, if necessary, or until fish flakes with fork.
Blend all ingredients together. Pour into an unbaked pie shell. Bake at 400° for 30 minutes, then reduce heat to 300° and bake until firm.
Mix sour cream, cheese and seasoning mix together and spread in dish to form the bottom layer. Dice individually the lettuce, tomatoes, peppers and onion, then layer in that order over the bottom layer. Next, spread the Mozzarella cheese over the top. Serve immediately with nacho chips and salsa on the side.
Put chicken, pickles and eggs through grinder. Add turmeric. Thoroughly blend in enough mayonnaise to make smooth, creamy and easy to spread. Makes approximately 1 quart.
Preheat oven to 400°. Lightly grease (or use nonstick cooking spray) a 7 x 11-inch glass baking dish. Place a layer of zucchini, tomatoes, onions (and meat) in dish. Sprinkle with Parmesan and pepper. Combine milk, biscuit mix and eggs. Beat until smooth (about 1 minute) and pour over vegetables. Bake about 30 minutes and let stand 5 minutes before cutting. Top with salsa, if desired. Serves 6.
Cook chicken, chop up, add celery. Mix other ingredients together and stir into chicken. Add white grapes and pecans. Serve in a cantaloupe ring or on lettuce.
Mix honey, salt, pepper, vinegar and mustard with electric mixer. Slowly add oil. Mix until mixture thickens and oil disappears. Add poppy seed and onion. Yields 1 quart.
Boil the pineapple with the juice. Add jello and mix well. Remove from the burner and add the buttermilk and Cool Whip. After mixing all the ingredients, pour into a 2-quart dish. Cover with foil and refrigerate 24 hours.
Cream the butter and sugar gradually; add eggs and beat. Add bananas and beat. Sift the flour, soda and salt together and add slowly to mixture, beating after each addition. Pour into a greased 8 3/4 x 8 3/4-inch pan or may be baked in a loaf pan.
Combine chicken with all ingredients except tortilla strips. Warm tortilla strips in chicken broth. Line casserole with half the tortilla strips. Pour half of chicken mixture on top. Repeat second layer and top with cheese. Bake at 375° for 30 minutes.
Mix sugar and oil. Add egg yolks, cinnamon and water. Then add flour, pecans and pineapple. Beat egg whites and fold in last. Bake at 325° for about 1 hour and 10 minutes. Then, mix 1 cup powdered sugar and juice from pineapple and pour over cake while hot.
Sift flour, salt, soda and sugar. Add butter, milk and egg. Add to flour. Drop by teaspoon. Sprinkle with sugar. Preheat oven to 400° and bake 20 minutes.
Turn on electric wok or use a large skillet. Add 1 to 2 tablespoons of light oil. Put all vegetables in wok or skillet. Add salt or seasoned salt, pepper, 1 teaspoon of sugar. Stir vegetables for approximately 5 minutes (10 minutes if you like them softer). Remove and serve.
Combine cheese, soup, and milk. Microwave onion in butter until tender. Cook broccoli according to pkg. directions. Drain. Combine all ingredients. Divide between two well greased 1 1/2 qt. casserole dishes. Top with buttered bread crumbs. Bake at 350 degrees until bubbly (20-30 minutes). Can be frozen. If frozen leave crumbs off until ready to bake.
Moisten the cornstarch with 1/4 cup of water. Boil together the remaining water and sugar. Add the moistened cornstarch and cook for 5 minutes, stirring constantly. Cool slightly; add the grated rind and strained juice of the lemons, also the beaten egg yolks.
Mix together in 3-quart casserole. Bake at 350° for 50 to 55 minutes.
Melt butter in a skillet. Peel the bananas and slice each one lengthwise. Brown quickly over high heat. Place half of banana slices on bottom of a buttered pie plate. Cream the cheese until soft. Add sugar and cinnamon, beating until light and smooth. Spread half of mixture on bananas. Place the remaining bananas on top, then spread with remainder of the cream cheese mixture. Pour cream on top. Bake at 375° for 20 minutes or until almost all of the cream is absorbed and top is lightly brown. (Do not allow all of the cream to be absorbed or will be too dry.)
Pour boiling water over Nabisco 100% bran. Let stand. Cream sugar and shortening. Add eggs, buttermilk, salt and soda. Fold in flour, Kellogg's All-Bran and then the 100% bran mixture. Add raisins or dates if desired.
Put half cake squares in a 9 x 9 x 2-inch pan. Spoon pie filling over cake. Top with remaining cake squares. Combine pudding, milk and sour cream and beat until smooth. Spoon over cake. Chill several hours. Cut into squares. Makes 9 servings.
Cook beef and onion until done. Drain off fat and add remaining ingredients. Cook at 350° for 30 minutes.
Melt margarine in saucepan; add sugar, cocoa and milk. Bring to a full boil and boil for 1 minute. Remove from heat; stir in vanilla and peanut butter. Add oatmeal. Stir well. Drop by spoonfuls onto waxed paper. Let cool.
Mix cake mix with butter and 2 eggs. Beat at medium speed for 1 minute. Spread in bottom of a greased 9 x 13-inch pan.
Soften peach skins for easy peeling. Use a small amount of water in the bottom of a bowl. Add peaches. Cover and steam for 1 to 2 minutes on Medium to High setting.
Measure into a saucepan the sugar, cocoa, butter and cold milk. Stir over medium heat and bring to a rolling boil. Boil exactly 1 1/2 minutes. Remove from heat. Quickly stir in vanilla, peanut butter and oats. Working quickly, drop onto wax paper with teaspoon. Cool 10 minutes.
Arrange wings in a single layer in a glass baking dish (9 x 13-inch). Mix ingredients together and pour over chicken. Bake in a 325° oven for 2 to 2 1/2 hours.
Mix together carrot, applesauce, oil, eggs, 3/4 cup sugar and vanilla. Mix together flour, baking powder, soda, salt, cinnamon, nutmeg and chopped nuts. Add to first mixture. Do not overmix. Pour batter into a greased and floured loaf pan. Combine 5 tablespoons sugar with cinnamon and sprinkle over batter. Bake at 325° for 1 hour or until pick comes out clean. Remove from pan; cool on rack.
Lay chicken in bottom of rectangular casserole dish. Cover with Provolone cheese. Pour entire bottle of dressing on top. Sprinkle bread crumbs to cover top of dish. Cover with foil. Bake at 350° for 1 hour.
Saute onion in butter; add flour. Put all ingredients in blender and then heat slowly in a pan.
Mix broccoli, corn, egg and onion. Put into a casserole dish. Mix melted butter and cracker crumbs and sprinkle on top. Bake at 350° for 45 minutes.
Scald 1 cup milk. Add shortening. Cool. Beat eggs and 1/2 cup sugar. Add salt, cool milk and shortening. Add yeast dissolved in water. Stir in flour. Let rise for 4 hours. Refrigerate, then divide into 3 balls. Spread soft butter on it. Cut into 12 wedges. Roll each roll out side edge into point. Place on a cookie sheet. Let rise for 4 hours. Bake at 375° for 12 to 15 minutes.
Combine all ingredients in double boiler. Cook until thick. Pour into baked shell; top with beaten egg whites. Bake at 400° until brown.
Boil first 4 ingredients for 1 hour. Add all the rest; boil another hour. Put in jars.
Cover ribs with water; bring to a boil and simmer until almost done. Line a 13 x 9 x 2-inch pan with foil. Preheat oven to 325°. Mix all sauce ingredients together. Put ribs in pan and cover with half the sauce. Bake for 30 minutes; turn ribs over. Cover ribs with rest of sauce and bake 30 minutes more.
Boil chicken until tender and cut into cubes. For sauce, mix together cream of chicken soup, broth and sour cream. For the cracker mix, mix Ritz crackers, poppy seed and oleo.
Mix all ingredients thoroughly. Pack into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours. Unmold. Serve hot or serve cold. For catsup topped loaf, spread 3 tablespoons catsup over top before baking. Yields 8 servings.
Brown ground beef and onion together. (Drain fat.) Add tomato sauce, tomato paste and spices. Let simmer. Mix egg with cottage cheese; set aside. Cook lasagne noodles until tender. Drain well.
Preheat oven to 350° (325° for glass pan). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch with foil or waxed paper. Grease. Stir together flour, cocoa, baking powder and salt. Set aside.
Wrap each chicken breast with 1 slice of bacon. Grease bottom of a 9 x 12-inch baking dish. Cut dried beef in small pieces and spread over bottom of baking dish. Lay chicken breasts on top, then cover with soup and sour cream mixture. Refrigerate overnight. Cover with foil. Bake at 300° for 1 to 2 hours, until done. Remove foil and bake for 15 to 30 minutes more. Serve with rice and use sauce as gravy. Serves 8.
Cook broccoli and drain. Mix together soup, mayonnaise, sour cream, onions and egg. Put broccoli in a long baking dish that has been buttered. Pour mixture over top of broccoli, then sprinkle with cheese. Crumble up the Ritz crackers and put on top of cheese. Slice butter and put on top of crackers. Can be covered with plastic wrap and let sit overnight before cooking. Bake 350 degrees until brown and bubbly.
In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap-lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate. Serve with crackers or party rye bread.
Slice mushrooms as desired. Place in a bowl. Add salt and hot sauce. Mix until all are coated well. Flour and fry on medium-high heat until golden brown.
Mix together cream cheese and pineapple. Add oranges, bananas and cherries. Add Cool Whip. Refrigerate. Add marshmallows before serving.
Cook flour and milk until thick. Let this cool completely. Beat until creamy the Crisco, margarine, sugar and vanilla. Combine the two mixtures and beat until it is the consistency of whipped cream. Excellent on devil's food cake.
Cook bacon until crisp; save fat. Simmer chicken livers in stock until tender, about 15 minutes. Put livers, 1/4 cup stock and remaining ingredients in blender. Blend until smooth. Pack in small crocks or jars. Seal with layer of melted bacon fat or butter. Refrigerate. Shelf life 2 to 3 weeks if sealed. May be frozen, but it becomes slightly crumbly. Makes 3 1/4 cups. Serve with crackers. One of our favorites!
Cook Brussels sprouts according to package directions; drain and cut large pieces in half. Combine salad dressing, garlic, onion, parsley flakes and dill weed. Pour over warm Brussels sprouts. Cover and marinate in refrigerator for several hours or overnight. Drain; serve with cocktail picks. Makes 2 cups, containing 13 calories each.
Wash and scrub quahogs well. Place in pot to boil with enough water to cover. Remove from shells and chop. Reserve some quahog juice.
Mix first 5 ingredients well; pour into greased 9-inch pie pan. Sprinkle with mixture of brown sugar and nuts. Bake in preheated oven (325°) for 1 hour. Serve with whipped cream.
In small casserole, put 1/2 of asparagus and spread 1/2 of soup over the top. Sprinkle with 1/2 of cheese and cracker crumbs. Repeat layers. Bake at 450° for 30 minutes.
Heat oven to 350°. Grease and flour bottom of 8 x 4-inch or 9 x 5-inch loaf pan. Prepare and bake quick bread according to package directions.
Sift flour and sugar together. Melt butter. Add cocoa and water. Bring to a boil. Add this to flour and sugar mixture. Add next four ingredients. Bake at 350° for approximately 30 to 35 minutes.
Melt yeast in lukewarm water and mix well. Let rise (cover) for at least 2 hours. Bake in 400° or 500° oven.
Drain and mash the chickpeas well. Puree in blender. Beat oil and lemon juice and add to the chickpea mixture. Add salt, pepper and garlic to taste. Spread thinly on plate and make deep swirls. Dribble olive oil in the ruts. Decorate with chopped parsley, green olives and pickles. Serve with pita bread or crackers as an appetizer.
Mix well the night before. Place half of the batter in a greased 9 x 13-inch pan. Sprinkle with half of the topping. Add the rest of the batter and then the rest of the topping.
Chop peppers and onions; put in 4-quart pan. Bring to a boil. Boil for 5 minutes. Remove from pot and drain. Place back in pan and add sugar, vinegar, celery seed and mustard seed. Bring to a boil. Lower heat and simmer 45 minutes. Pour into clean hot jars and seal right away. Makes up to 9 pints, depending on size of peppers and onions.
Brown meat lightly in oil; add onion, green pepper, chili powder and salt. Cook about 5 minutes, stirring occasionally. Remove from heat; add tomatoes, beans and rice. Mix well. Pour into greased casserole and bake, covered, for 1 hour at 350°. Sprinkle with cheese and olives; return to oven, uncovered, for 15 minutes.
Combine all ingredients in a large bowl; mix gently. Store in an airtight container.
Mix together vinegar, salad oil, salt, pepper and sugar. Mix together beans, green pepper and onion. Pour sauce over and refrigerate.
Drain all fruit and mix with pudding. Add Cool Whip and put into deep dish. Sprinkle with coconut and nuts.
Brown sausage, onion and pepper, then drain off fat. Heat tomatoes, paste and water. Add seasonings. Stir in pasta, already cooked. Pour all ingredients into a casserole dish. Top with cheese. Bake at 350° for 25 minutes.
Mix flour, vegetable stock and milk together, then add melted oleo; heat to boiling or until thick (stirring constantly). Add seasonings after sauce is cooked. Makes 4 servings.
Peel potatoes and mash in large mixing bowl. Add sugar and vanilla gradually until mixture is consistency of dough. Roll out on wax paper. Spread generously with peanut butter. Roll into log and chill for several hours or overnight. Slice and store in refrigerator. May be frozen.
Preheat oven to 325°. In a large bowl, mix the sugar, milk, Bisquick and egg. Beat hard for 30 seconds. Stir in nuts. Butter the bottom of a loaf pan. Pour batter into pan. Bake 45 to 50 minutes (until a toothpick stuck in the center of the bread comes out without any crumbs on it).
Beat egg whites until frothy. Add salt; beat until stiff. Gradually add sugar; beat very thick. Add almond and vanilla extracts. Fold in chocolate chips and nuts. Line cookie sheet with aluminum foil. Drop teaspoon of mix on cookie sheet. Preheat oven to 350° for 15 minutes. Put cookies in, close door and turn off oven. Go to sleep and when you wake up, take out cookies.
Combine the chocolate morsels, corn syrup and water in top of a double boiler. Melt over hot (not boiling) water. Remove from heat and stir in raisins and peanuts. Drop by teaspoonfuls on a lightly greased cookie sheet. Cool until firm. Makes about 3 dozen.
Heat oven to 350°. Spray 9-inch pie pan with nonstick cooking spray. In large saucepan, heat milk until very hot but not boiling. Add all remaining ingredients; mix well. Pour into sprayed pan. Bake at 350° for 25 to 35 minutes or until knife inserted in center comes out clean.
Mix with spoon. Dip batter into greased muffin pans. Bake at 400° to 425° until browned.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yam in a 1 1/2-quart casserole. Dot with margarine. Cover; bake at 350° for 35 to 40 minutes. Sprinkle marshmallows over yams and apples; broil until lightly browned.
In skillet over medium heat, in hot margarine, cook onion until tender. Stir in soup; simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with sage if desired.
Mix first 3 ingredients and spread in a shallow baking pan. Top with ground beef followed by cheese. Bake. Serve with soft warmed tortillas. Bake 30 minutes at 350°. Serves 4.
Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. (Vinaigrette is best if made just before it is to be used.) If necessary, whisk again before serving. Makes 1 cup.
Preheat oven to 425°. Combine lemon juice, olive oil and half the garlic. Rub chicken in this mixture. Sprinkle with pepper. Arrange chicken in single layer in shallow pan. Roast, uncovered, for 30 minutes.
Mix together these ingredients and enough cold water to make batter thick enough to hold vegetables. Beat batter until smooth.
Beat egg yolks with sugar, salt and melted butter. Stir in flour and milk. When ready to use, add well beaten egg whites. Melt a little butter in a pan. Spoon a little batter in. Bake until brown. Makes 25 to 30 cakes.
Let cheese soften. Dice onions and ham; mix with cheese. Form into ball. Roll in walnuts (optional). Chill and serve with crackers.
Allow sausage and cheese to set out until almost at room temperature. Mix all ingredients until completely smooth-textured mixture. Form into a roll.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened. Reserve remaining 1 cup gelatin at room temperature.
Boil together granulated sugar and white Karo syrup in microwave 1 minute and 40 seconds. Add peanut butter and vanilla. Add Rice Krispies. Pat in buttered 9 x 13-inch pan.
Chop first five ingredients and layer in order in large bowl, lettuce on bottom. Spread peas on top layer. Mix sour cream and mayonnaise together and spread on top like frosting. Sprinkle shredded cheese on top and top with bacon bits. Serves 20.
Using a 13 x 9 x 2-inch roasting pan, add enough oil to cover bottom of pan and heat on top of stove. Add pepper strips and sliced onions. Cook on medium heat. Break up chopped meat and add to onions and peppers. Meanwhile, cook macaroni until done (slightly firm). When chopped meat is browned, add sauce. Mix all together. Let cook 5 to 10 minutes, turning heat down. Drain macaroni and add to pan. Mix together and cook through.
Mix Kool-Aid and juice; chill. Add ginger ale and scoops of sherbet just before serving.
Mix taco mix with refried beans. Spread on large plate or platter. On the bean mixture spread a layer at a time of the remaining ingredients in order given. Serve with a variety of chips.
Mix Ricotta cheese, egg whites, spices, spinach and Parmesan cheese. Coat bottom of 9 x 13-inch pan with thin layer of spaghetti sauce.
Preheat oven to 350°. Grease a casserole. Cook spinach and artichokes according to directions on the packages. Drain well.
Bake cake as directed on package, except using pineapple liquid and additional water to make up required liquid. Cool thoroughly.
Combine crumbs, 3 tablespoons sugar and butter; press firmly into 9-inch pie pan. Bake at 350° for 8 minutes. Cool. Mix gelatin, 1/4 cup sugar and the salt in saucepan. Add milk and yolks; cook and stir over medium heat until mixture comes to a boil. Add peanut butter; stir until blended. Chill. Beat whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture, then fold in Cool Whip. Spoon into crust. Chill until firm (2 or 3 hours). Garnish with chocolate syrup.
Fry ground beef with onion; drain. Add taco seasoning. Spoon into an 8 x 6 x 2-inch baking dish (greased). Mix Bisquick, milk and eggs. Beat with wire whip until smooth. Pour over meat mixture. Bake 25 minutes at 400°. Take out and sprinkle cheese over top. Put back in oven 2 minutes or until cheese melts.
Remove the crusts from the bread; set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken. Cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover; refrigerate overnight.
Mix ingredients and bake for 1 1/2 to 2 hours or until brown on top. Serves 10 to 12.
Soak cabbage in cold water before shredding. Mix cabbage, onion slices and sugar in a large bowl. Mix salt, 2 teaspoons sugar, mustard and celery seed, vinegar and oil in saucepan. Boil for 3 minutes and pour over cabbage mixture. Cover and store overnight.
Combine brown sugar, butter and flour; set aside. Peel and slice each apple into about 12 wedges. Place apples in a buttered 8	x 8-inch pan. Mix sugar and cinnamon together and sprinkle over the apples. Spread brown sugar mixture on top of apples. Bake 30 minutes at 350°.	Delicious with vanilla ice cream or whipped cream. Makes 6 to 8 servings.
Coat meat with flour and salt. Combine soup, water, onion, bouillon, savory and garlic. Stir in meat. Cook covered on Medium 35 minutes. Stir in carrots, cut up. Cook on Medium 5 minutes. Add potatoes, cut up. Cook on Medium 30 minutes. Stir together cornstarch with 1/2 cup water. Blend into meat mixture. Cook uncovered on High until thickened and bubbly, about 3 minutes.
In large mixing bowl, combine ham, beef, eggs, milk and graham cracker crumbs. Shape mixture into 2-inch balls. Place in 2 large, shallow roasting pans.