HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onion and bell peppers in oil until tender. Cook over low to medium heat. Add tomatoes, water, onions, peppers, rice, salt and black pepper. Stir constantly until done. Serve with crumbled cornbread or cooked cabbage, if desired.
Cook meat in large pot. Add rice, bouillon (dissolved in hot water) and seasoned salt and stir. Add cabbage, onions and carrots. Cover and cook slowly until cabbage cooks down and carrots are tender. Can be simmered for an hour and left unattended. Serve with soy sauce, if desired. Serves 4 to 6.
Preheat oven to 350°. Brown hamburger. Cook noodles according to box directions. In large container, combine ingredients. Pour into 9 x 13 pan. Top with Parmesan cheese, if desired. Bake at 350° for 40 minutes.
Cook potatoes, celery, onion and salt in 2 cups water, about 20 minutes. Stir in remaining ingredients. Lightly mash with potato masher and cook, stirring constantly, until soup is hot and thickened.
Drain corn and peas. Stir in other ingredients until mixed well. Chill at least 12 hours.
Melt butter in saucepan. Add the lettuce, watercress and spring onions and fry for 8 minutes. Stir in all but 3 tablespoons of the chicken stock and simmer for 10 minutes or until vegetables are tender. Blend the flour to a paste with the remaining stock and stir into the soup. Add salt and pepper to taste and continue cooking until soup has thickened. Puree in an electric blender. Cool, then stir in cream. Sprinkle top with parsley. Serves 4 to 6.
Have all ingredients at room temperature; sift together flour, soda and salt. Cream together margarine, shortening, sugar and vanilla. Add the egg; cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth; blend in milk. Drop by teaspoonfuls onto ungreased cookie sheet; flatten the dough with the bottom of a glass which has been dipped in sugar. Bake at 400° for about 12 minutes. Makes 5 1/2 dozen 2-inch cookies.
Mix together chicken, broth, soup and vegetables. Spread into oblong baking dish. Mix flour, margarine and milk; spread over chicken. Bake at 375° for 45 minutes.
Sift together the first 4 ingredients, then add next 5 ingredients. Combine water, oil and eggs. Mix together dry and wet mixtures well. Add raisins and/or pecans to taste. Bake at 350° for one hour in loaf pans.
Put sliced lettuce in bottom of bowl or container you are using (glass allows you to see the layers). Put the other layers of vegetables you are using; try to vary colors for a nice look. The choice is yours, except that you need to finish with the peas on top. Mix the sour cream, mayonnaise and sugar in small bowl; spread over entire top of salad, on top of peas. Cover; refrigerate for at least 8 hours. To serve, go down to bottom of bowl with salad fork and spoon to get all the layers and dressing.
Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well after each. Add vanilla. Sift together dry ingredients and add alternately with milk, until well blended. Pour into large greased tube pan or two loaf pans. Bake at 300° to 325° for 1 1/4 to 1 1/2 hours or until done.
Combine the first 5 ingredients in mixing bowl. Beat at medium speed until smooth. Drain chilies. Gently stir in chilies, tomatoes and onion. Put in serving bowl and chill. Serve with taco chips or Triscuits. Makes 2 cups.
Mix together sugar, shortening, molasses and water. Sift dry ingredients into mixture and blend well. Stir in eggs. Pour in greased 9 x 13 pan. Bake at 350° for 30 to 35 minutes.
Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip and some of the chopped fresh fruit. Spoon into crust. Chill. Arrange fresh fruit on top.
Heat oven to 350°. Grease bottom of an 8-inch square pan. Melt in a 2-quart saucepan over low heat, stirring constantly, the butter and chocolate chips. Beat in the remaining ingredients; mix well. Spread in greased pan. Bake for about 30 minutes. Cool; cut into squares. Makes 14 or 16.
Arrange cubes on bottom of dish.	Fold crabmeat, mayonnaise, onion, celery and green pepper together and spoon over cubed	bread.	Trim 4 to 6 slices bread and arrange over crabmeat mixture. Beat eggs and milk together and pour over mixture. Chill 8	hours or longer. Preheat oven to 325° and bake uncovered for 15 minutes. Take out and spread soup over bread and top with cheese and paprika and cook for one hour, covered.
Brown sausage; pour off grease. Bring water to boil. Add soup; boil for 7 minutes. Add to sausage and vegetables. Pour into greased casserole pan; sprinkle sliced almonds on top. Bake at 350° for 1 hour.
Sift flour and baking powder into bowl. Add milk, melted shortening and egg. Beat well. Pour onto sprayed pan. (For thinner pancakes, add more milk.) Makes 12 to 15 (5-inch) pancakes.
Saute together garlic, pepper, and onion. Add remaining ingredients. Add 1 or 2 cans water. Simmer until peppers are done.
Saute onion, green pepper and celery. Brown ground beef. Mix beans, barbecue sauce, catsup and brown sugar. Add beef and sauteed vegetables. Mix everything together. Bake at 350° until bubbly.
Mix beef, bread crumbs, eggs, soup mix and Accent. Roll into bite size pieces. Arrange on cookie sheet. Bake at 350° for approximately 15 minutes.
Arrange rolls in well-greased, fluted tube pan. Sprinkle pudding (dry) over rolls. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil. Let stand overnight on counter. Next morning, bake at 350° for 30 minutes. Let stand 5 minutes, then invert carefully onto serving dish.
Cut elephant into small bite-size pieces. This will take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 462°. This will serve 3,800 people. If more are expected, the 2 rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew. Yield: 3,800 servings.
Wash mint, leaving stems intact. Crush or coarsely chop. Place in a large saucepan. Add sugar, water and vinegar. Over high heat, bring to a full rolling boil, stirring until sugar dissolves.
Combine graham cracker crumbs (save some for the top), sugar and melted margarine and press into a 13 x 9-inch pan. Soften cream cheese and beat until smooth. Add eggs, remaining 3/4 cup sugar and vanilla and cream well. Pour cream cheese mixture over crust and bake at 375° for 15 to 20 minutes. Cool. Spread pie filling over cream cheese mixture. Top with whipped cream and the rest of graham cracker crumbs. Chill overnight.
Mix sugar and apples. Arrange sliced apples into chilled shell 1/2-inch from edge; work toward center until shell is covered. Add salt, cinnamon, grated rind of lemon and lemon juice to apple mixture in pie shell. Pile remaining apples on top. Dot with butter. Cover with top crust and seal edges. Bake in preheated 450° oven for 10 minutes. Reduce heat to 350° for 30 minutes.
Cream together Cool Whip, sugar and cream cheese. Fold remaining ingredients into mixture. Place in 9 x 13 x 2-inch pan and freeze or you may put in individual foil muffin cups and freeze. Enjoy. Serves 10.
Cream the butter and then add sugar a little at a time, creaming again. Add eggs and some flour, sifted with the salt and baking powder. Blend slowly, adding milk and the rest of the flour. Wash blueberries; dry with paper towel and dust with flour. Add to batter just before baking. Pour batter into greased and floured 9 x 13 x 2-inch pan. Sprinkle with cinnamon and sugar, nutmeg, cloves or whatever appeals to you. Bake at 325° for 45 minutes. Serve warm.
Sift flour; measure. Add salt and sift again. Beat eggs with rotary or electric beater until light and thick. Add flour and 1/3 cup of the milk; continue to beat slowly until all the flour is moistened, about 30 seconds. Gradually add remaining milk and melted shortening. Beat until free from lumps, 1 to 2 minutes. Fill greased muffin pan. Divide in 6 to 8 large popovers. Bake at 425° for 40 minutes.
Mix all ingredients well except for 1 cup of pecans. Shape into ball and roll in remaining pecans. Best if chilled a day or two ahead of serving time.
Cook beans as directed on bag (I use more water, to give some juice), around 2 1/2 hours. Cut up sausage. Add to beans. Cook about 15 minutes more. Salt and pepper to taste. Great with cornbread and onions.
In 9 x 13-inch pan put nuts and coconut on bottom of pan and spread evenly. Mix cake mix as directed on box. Pour over nuts and coconut. Melt oleo and cream cheese in microwave or low heat in pan. When melted, mix in powdered sugar; should be pretty thick. Spoon all over cake mix; do not spread out. Bake at 350° for 45 minutes. You don't have to ice cake unless you want to.
Mix the first eight ingredients. Heat to boil and then simmer 5 minutes. Cool to warm and add flour, soda and salt. Mix well. Bake in a greased and floured 9 x 13-inch pan 45 to 60 minutes at 325° or until done.
Prepare gelatin as directed. When partly congealed, add other ingredients and mix well. Pour into mold and chill to firm.
Layer half of vegetables in a salad bowl. Repeat layers. Add salad dressing. Cover tightly and chill until ready to serve.
Cook bacon until crisp. Remove from pan and drain on paper towel. Stir soy sauce into the bacon drippings. Add chestnuts, garlic and broth. Bring to a boil and add Brussels sprouts. Return to a boil; cover and reduce heat, cooking about 8 minutes or until sprouts are just tender. Combine cornstarch and water and add to the pan liquid. Cook, stirring, until thickened. Sprinkle reserved bacon over the top to serve. Serves 6 to 8.
Sift together flour, sugar, baking powder, soda and salt. Add brown sugar, shortening, egg and vanilla; beat well. Stir in oats and nuts. Form dough into small balls. Dip tops in a little additional granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 3 1/2 dozen.
Bring syrup and sugar to a boil. Boil maybe 1 or 2 minutes, no longer or they will get too hard. Remove from heat. Add peanut butter and stir together. Add Rice Krispies. Put in bar pan, greased with butter or margarine.
Mix everything together and put into a greased 9 x 13-inch pan. Bake at 350° for about 25 to 35 minutes or until browned slightly. Let stand 2 or 3 minutes and cut into 1-inch squares. Serve warm as hors d'oeuvres.
Fry meat until no longer pink. Add onion, green pepper and celery. Cook until tender. Drain off excess fat.
In a large pot, cook chicken and spices in water for several hours, until done. The meat will start falling off the bone. Take chicken out, remove meat from bone and set aside.
Mix together. Use only 2 larger sections of wings. Put wings in a shallow pan; pour sauce over. Baste and turn every 15 minutes so they get covered with sauce. Last 10 minutes, sprinkle with sesame seed. Drain on cake racks (spread newspaper underneath to catch drippings). Can be eaten cold.
Grease 13 x 9-inch baking dish. Tear up bread in dish, brown and drain sausage, spoon over bread and sprinkle on grated cheese. Beat eggs, milk, salt, pepper; pour mixture over sausage. Bake at 350° for 35 to 40 minutes. Can prepare the night before. Serves 6.
Cream the shortening and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour batter in two 9-inch greased and floured pans and bake at 350° for approximately 20 minutes.
Boil noodles until done. Brown hamburger meat. In a large bowl, combine hamburger meat, Ragu sauce, sour cream, cottage cheese, salt and garlic powder.
Mix both packages of Jell-O in the hot water. Let cool. Add pineapple, milk, salad dressing, cheese and pecans. Pour into a greased 9 x 13-inch pan. Refrigerate until congealed. Cut in squares. If desired, top with fresh mint leaf and red and green cherries. Serve on lettuce leaf.
Cook carrots just until tender. Mix remaining ingredients in a pan. Bring to a boil and pour over cooked carrots. Refrigerate. Will keep up to 6 weeks in refrigerator. Sauce left after other ingredients have been eaten can be used over salads.
Cut hot baked potatoes in half. Scoop out insides; reserve shells. In large bowl, with electric mixer, beat potatoes and spread until creamy. Gradually beat in milk; stir in onion, salt and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375° for 20 to 25 minutes or until heated through. Sprinkle with paprika and serve.
Boil squash and onion; drain. Mash. Add all ingredients together. Bake at 350° for 30 minutes.
Boil potatoes with skins on. Fry bacon until crisp; drain. Cook and stir onion in bacon drippings until tender and gold. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat. Stir until bubbly. Remove from heat. Stir in water and vinegar. Heat to boil; stir constantly. Boil and stir 1 minute. Crumble bacon. Dice potatoes. Carefully stir bacon and potatoes in hot mixture. Heat through. Stir to coat potatoes.
Combine cabbage, onion, green pepper and sugar. In saucepan, combine 1 tablespoon sugar, salt, celery seed, dry mustard, water, vinegar and oil. Bring to a boil; pour over vegetables. Cool in refrigerator for 24 hours. Keeps for 3 weeks.
Chop onion; add garlic to oil in a large pot. Saute until soft (do not burn). Strain tomatoes. Add this to the onions and garlic, plus puree, salt, black pepper, water and sugar. Cook this for 1 hour, low to medium heat.
For pasta, drop penne into kettle of boiling water; return to boil and boil gently for 8 to 10 minutes or until tender. Drain; toss with 1 tablespoon olive oil. Return to pan and keep warm. For sauce, saute garlic slowly in 3 tablespoons olive oil in skillet until softened, but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired. Makes 4 servings.
Put all ingredients into a serving tureen, stir and chill well. To serve, spoon into individual soup bowls and top each with a slice of avocado and put an ice cube in each bowl.
Make meat balls. Cook meat balls in the tomato soup, 1 can water and 1/3 to 1/2 can Healthy Choice spaghetti sauce. Let simmer for a while, then add spaghetti that has already been cooked.
In a large saucepan, soften gelatin in water for 2 minutes. Place over medium heat until gelatin is dissolved. Add evaporated milk, 1/2 cup of the fructose and salt to gelatin. Stir over medium heat until well blended, approximately 5 minutes. Remove from heat. Stir in yogurt and vanilla. Set aside.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool; cut into bars. Store, loosely covered, at room temperature. Makes 24 to 36 bars.
Break spaghetti in half. Cook in boiling salted water until done; drain. While still warm, combine spaghetti with eggs and Parmesan. Pour into a well greased 10-inch pie plate and pat mixture up and around sides with a spoon.
Layer in order in a small baking dish. Bake 10 to 12 minutes at 350°. Serves one.
Dissolve Jell-O and sugar in hot water. Use the pineapple juice and enough cold water to make the 2 cups cold liquid. Add to Jell-O and let set until it starts to congeal. Add pineapple and marshmallows. Fold in whipped cream. Refrigerate a few hours before serving.
Combine all ingredients (except flank steak).	Marinate flank steak overnight. Grill.
Boil potatoes in salted water. Drain and mash with the rest of the ingredients except for the melted butter. Spoon into a lightly greased 12 x 8 x 2-inch pan. Brush with melted butter and sprinkle with paprika.
Combine first 5 ingredients and mix well. Add 3/4 cup pecans and mix. Shape into a ring and pat remaining pecans on top. Chill. (Put on platter or on sheet of wax paper.)
Wash greens thoroughly (2 to 3 times) to remove sand. Take out and discard tough stems. Put ham hocks or ham chunks in pot. Add greens and fill half full with water. Let greens come to a boil, then turn fire down and simmer 2 1/2 to 3 hours or until seasoned and tender. Add salt according to taste when serving. Lift greens out of water into a flat bowl and cut into bite size pieces with a sharp knife. We like to sprinkle pepper sauce or vinegar on our plates.
Mix together the milk, crackers, coconut, salt and sugar; scald. Pour about a cup of this hot mixture over the egg yolks. Blend egg and hot milk together before returning to hot mixture. Cook until thick; add vanilla. Pour into baking dish and cover with meringue.
In large skillet, heat oil and cook beef and onion until meat is browned. Drain fat off, then add bouillon and Worcestershire sauce. Bring to boil, then reduce heat. Simmer, covered, for 1 hour. Add mushrooms with liquid. Combine sour cream and flour; blend into meat mixture. Continue cooking about 5 minutes or until thickened. Cook noodles to package directions. Drain; serve stroganoff over hot cooked noodles.
Cook carrots in slightly salted water for 15 minutes. Add pepper and cook for 3 minutes more; drain. Drain pineapple and save juice. Add water to juice to make 1/3 cup. Combine sugar, cornstarch, salt, liquid, vinegar and soy sauce. Cook and stir until bubbly. Add vegetables and pineapple. Heat through. Serves 6.
Cut chicken into 2 x 1/2-inch strips. Toss chicken, cornstarch, salt and white pepper in glass or plastic bowl. Cover. Refrigerate for 20 minutes.
Combine ingredients in large skillet. Cover and cook 3 minutes. Stir and cook 3 more minutes. Yields about 6 servings.
Brown beef, bacon and onion, then add the rest of the ingredients and mix well. Pour all ingredients into a large baking dish and bake at 350° for 1 hour.
Combine sour cream, lemon juice, sugar, salt, pineapple, bananas and coloring. Fold in nuts. Spoon into paper muffin cup liners in muffin tins and freeze. When frozen remove from tins. Put in plastic bags or airtight container and return to freezer. Will keep for several months. Take out of freezer for 15 minutes before serving. Peel off liners and serve on lettuce. Makes 12 to 14 servings.
Melt butter and pour over vanilla wafer crumbs and add remaining ingredients. Roll into balls and then roll in the coconut. Place on cookie sheet to let harden.
Preheat oven to 350°. In a small saucepan, melt butter. Saute onion and garlic clove until soft; set aside. Stab small holes in pork chops and sprinkle lightly with garlic powder and seasoned salt.
Soak beans overnight. Boil ham bone, water, bay leaf, peppercorns and cloves. Add beans; boil 2 1/2 to 3 hours. Last half hour, add the rest of ingredients. Add salt and pepper to taste. Makes 6 cups.
Cook vegetables in microwave or skillet sprayed with vegetable spray until tender. Add cheese to egg substitute. Add seasonings; mix well. Place pie crust in glass pie plate; spread mustard on bottom of crust. Add vegetables. Pour cheese and egg mixture over top. Bake at 375° for 18 to 20 minutes or until knife inserted in center comes out clean.
Make the white sauce by melting butter in a large skillet. Take off the heat and add flour to make a paste. Add milk, return to heat and stir constantly until thick and smooth.
Mix sugar and cornstarch. Add milk and 2 slightly beaten egg yolks. Cook until thick. Add salt, vanilla, oleo and cooled raisins. Pour into baked crust.
Mix egg and Parmesan cheese together. Cook spaghetti and drain. Mix in 1 tablespoon butter, then mix into spaghetti with the egg and Parmesan cheese. Grease bottom of 9 x 13-inch pan with a little oil.
In a saucepan, mix tomato sauce with brown sugar, vinegar and mustard. Stir until sugar is dissolved. Combine egg, onion, crackers, meat, salt, pepper and 1/2 cup of the tomato sauce mixture. Mix lightly but thoroughly and shape into loaf. Put into baking dish and pour remainder of tomato sauce over mixture over it. Bake in 350° oven for 1 hour, basting occasionally. Note: This recipe may be cut in half and it works fine.
Heat sugar and milk in saucepan to boiling. Boil for 3 minutes, stirring constantly. Remove from heat and add saltine crumbs, peanut butter and vanilla. Mix well so that peanut butter is melted. Add coconut and peanuts and stir until mixture is stiff. Drop by teaspoonfuls on wax paper to form mounds.
Combine vegetables and chicken in 9 x 13-inch pan. Pour liquids over chicken and cover with crust.
Grease 13 x 9 x 2-inch pan. In saucepan, mix syrup and sugar, stirring frequently to boil over medium heat. Remove from heat. Stir in peanut butter, then cereal and press into pan. Melt your chips and spread while hot.
Mix cheese, onion, pecans and mayonnaise together. Mold mixture with a spoon or hands into a ring. Fill the center with strawberry preserves. Serve with Ritz crackers. Refrigerate.
Remove shells. Cut eggs in half; remove yolks. Mix yolks with ingredients; beat until smooth, adding a little cream if necessary. Sprinkle red pepper for garnish.
Cook onion in 2 tablespoons of butter until soft but not brown. Combine with the bread, seasonings and stock.
Cream butter and sugar. Add flour. Batter will be stiff. Pack in 9 x9-inch ungreased pan. Bake at 350° for 15 minutes.
Saute onion in oil. Add zucchini, garlic, salt and pepper. Cook 5 minutes until zucchini is bright green. Beat eggs in a large bowl. Add cheese, parsley, rice and thyme. Add to zucchini mixture and place in a greased casserole. Sprinkle with 1/2 cup bread crumbs and drizzle with olive oil. Bake at 375° for 45 minutes.
Cook first 3 ingredients and stir constantly over medium heat in 9 x 13-inch pan. Bring to boil and cook for 5 minutes while stirring. Then add remaining ingredients.
Cook broccoli. Prepare stuffing mix according to box directions. In a 11 x 13-inch baking dish, layer all ingredients in order listed. Top with a little Cheddar cheese. Bake for 30 minutes at 350°.
Mix all ingredients. Mash bananas and add last so that they will not turn dark. Bake at 300 degrees in a muffin tin or loaf pan.
Grease baking dish. Mix uncooked rice, mushroom soup and dry onion soup together. Add water. Bake 1 hour at 350°. May need to add water.
Cook broccoli until tender according to package directions. Combine eggs, soup, cheese and mayonnaise. Fold in broccoli. Pour into casserole dish, cover with bread crumbs and dot with butter. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Fry the first 3 ingredients. Add the remaining ingredients. Cook, slowly, stirring until blended, about 5 minutes. Sprinkle 1/4 to 1/2 pound Cheddar cheese on top. Put lid on for 2 minutes or until cheese is melted. Serve on top of rice or mix with rice. Serve with carrots.
Melt margarine in large casserole dish. Stir in rice, water and soup. Add green pepper, onion and pimentos, all chopped. Bake at 350°, covered, for 45 minutes.
Drain cottage cheese in sieve. Dissolve yeast in water. Mix all ingredients well and let rise in same bowl until doubled. Work down with spoon and transfer to 2 oiled loaf pans. Let rise again. Bake 30 to 40 minutes in a 350° oven.
Mash cream cheese with grated cucumber pulp. Add onion, salt and enough mayonnaise to make a smooth spread. Add small amount of green food coloring to make filling a very pale green. This is one of my favorites.
In a large bowl, sift flour and sugar together. Mix margarine, cocoa and water in a saucepan. Bring to a rapid boil. Pour over flour and sugar mixture and stir until well mixed. Add eggs, soda, cinnamon and vanilla. Mix well and pour into well-greased 11 x 16-inch pan. Bake at 400° for 25 minutes.
In large bowl, combine Eagle Brand milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 2 cups pudding into 3-quart glass bowl. Top with 1/2 of each of the vanilla wafers, berries, little chocolate bits and remaining pudding. Repeat layers. Garnish with additional little bits, wafers and berries. Chill thoroughly. Refrigerate any leftovers. Serves 8 to 10. An elegant, delicious treat.
Combine first 4 ingredients. Add salt. Let drain on a towel 2 hours. Then add remaining ingredients. Cook until done. Boil. Cook about 15 minutes. Put in jars and cool.