HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice green pepper and onion; set aside. Cook hamburger until light brown, stirring continuously to crumble meat into small pieces. Drain grease from meat into a heat-resistant can. Sprinkle meat with flour. Add green pepper, onion, salt, pepper, parsley and garlic. Cook over low heat until onion is tender. Break up tomatoes with a fork. Stir broken up tomatoes and water into meat mixture; heat to a boil. Reduce heat, cover and simmer 5 minutes. Stir in rice. Remove from heat; let stand, covered, 5 to 7 minutes.
In bowl, mix peanut butter, honey and 1/2 cup dry milk with your hands. Keep adding rest of dry milk until dough feels soft and playful. Shape in any form you like or roll it out and cut into shapes with cookie cutters. Eat your creations when finished!
Bring to a boil sugar and corn syrup. Stir; boil for 3 minutes. Take off heat; add peanut butter, vanilla, corn flakes and pecans. Spoon size portions; drop on wax paper to cool.
Peel and quarter potatoes. Boil until ready to mash. Drain water and add oleo, salt and pepper. Mash potatoes. Add sour cream, onions and bacon bits. Mix well. Place slices of Velveeta cheese in bottom of 8 x 10-inch baking dish. Spread potato mixture on top of cheese. Place 4 to 6 slices of cheese on top of potatoes. Bake, uncovered, at 350° until cheese melts.
Preheat oven to 350°. Combine chocolate and margarine in large microwavable bowl. Microwave on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Beat in eggs, one at a time, until completely mixed with electric mixer. Beat in vanilla, 1/2 cup of flour, baking soda and salt. Beat in remaining 1 1/2 cups of flour, alternating with buttermilk until smooth. Pour into greased 13 x 9-inch pan. Bake for 50 minutes or until tester comes out clean. Cool in pan on wire rack. Frost with Coconut Pecan Frosting.
Preheat oven to 350°. Combine beaten egg, onion salt, seasoned salt and pepper. Add meat; mix well. Shape into eight 4-inch square patties, 1/4-inch thick. Cut cheese slices the same size. Press cheese slice on top each, then 1 bacon or ham slice. Roll jellyroll fashion; seal seam and ends. Beat remaining egg with 2 tablespoons water. Dip rolls into egg, then into crumbs. In skillet, brown the rolls in hot oil. Remove to 11 x 7 x 1 1/2-inch baking dish. Discard oil in skillet. In same skillet, heat soup and wine, scraping brown bits. Pour over rolls. Bake, uncovered, 45 minutes, baste occasionally. Can be covered and refrigerated. If chilled, bake about 1 1/4 hours. Serves 8.
Melt chocolate chips and oleo. Pour over marshmallows and nuts. Sprinkle coconut flakes on wax paper. Make 3 rolls and roll in coconut. Wrap in wax paper, then foil. Place in refrigerator overnight, then freeze. Take out to slice off some and re-freeze unused candy.
Combine sugar, cream, butter and ginger. Boil to soft ball stage, stirring constantly. Cool to lukewarm; add vanilla and beat until creamy. Add pineapple and nuts. Spread on oiled surface to harden. When hard, break into pieces. Enjoy!
Mix coconut and nuts; put in bottom of 11 x 14-inch pan. Mix German chocolate cake according to directions. Melt cream cheese and butter; stir in powdered sugar. Pour over cake; do not stir in. Bake at 350° for 45 minutes.
Boil butter beans until tender in unsalted water. Cut raw corn from cob. Place corn in double boiler with butter, water and milk. Cook steadily for 20 minutes. Add butter beans, salt and pepper to taste. Cook together about 5 minutes.
In medium bowl combine condensed milk and lemon juice. Blend thoroughly. Fold in Cool Whip. Add vanilla; mix well. Place in pie crust. Top with chilled cherry pie filling before serving.
Mix together all of the ingredients, but do not overmix. Drop by tablespoonfuls into hot fat (3/4-inch of fat at 360°) and fry until golden, turning once. Drain on paper towels. Will keep warm in oven for 2 hours. These are excellent to serve as a side dish or as appetizers. Enjoy!
Blend dry onion soup into sour cream and allow to stand for 2 hours. Place chicken in roasting pan. Pour sherry and water over it. Sprinkle with all seasonings and parsley. Cover roaster tightly. Bake at 300° for 90 minutes or until meat falls off bones. Remove chicken from roaster, cover loosely and set aside to cool. Strain pan juices from roaster into saucepan and simmer until reduces to 1 1/2 cups.
Mix first three ingredients until well blended and refrigerate overnight. Before serving, spread mixture on cookie sheet and pour taco sauce over; add onions, tomatoes, cheese and lettuce. Will need the Tostitos to scoop the mixture up.
Place fillets in a 13 1/2 x 9 x 2-inch baking dish. Combine remaining ingredients. Spoon over fillets. Bake at 500° for 5 to 8 minutes.
To cook pumpkin, preheat oven to 375°. Slice a 4 inch lid off top of pumpkin, angled so it can be replced. Scoop out seeds and fibers, discard. Cover with foil and replace lid. Place in baking pan with 1/2 inch water; bake until insides are tender, 50 -60 minutes. Remove from oven and keep warm.
Boil Karo syrup and sugar for one minute. Add peanut butter with nuts and vanilla. Stir together until smooth. Put over cereal and mix. Put on cookie sheet. Cool and break into pieces.
Place apples in buttered 2-quart casserole dish and add juice. Mix topping; food processor helps. Crumble it over the apples. Bake in 375° oven for 40 minutes.
Cut hot dogs into 8 pieces. Press biscuits and cut into 1/4. Press in hand. Put hot dogs into each biscuit and blob with mustard. Fold and sprinkle with paprika and onion salt. Spray Pam on cookie sheet. Bake Ballard biscuits until brown. Serve; use mustard for dip.
Drain juice from cherries and pineapple. Bring to boil and pour over jello to dissolve. Add Coke and other ingredients. Chill.
Cook chicken; remove meat from bones and cut in bite size pieces. Saute green pepper, onion and celery in peanut or olive oil. Add garlic. Stir in tomatoes, peanut butter, Tabasco, chilies and tomato sauce. Simmer 5 minutes. Add spinach, peanuts and okra, if desired. Cook 30 minutes. Stir in chicken and sausage and heat through.
Saute onions and celery in small amount of oleo. Add soup mix and 4 cups of water. Cut little smokies in half. Add remaining ingredients and simmer 1 hour in large pot. Serve with favorite cheese or or cornbread.
Soften yeast in warm water. Combine in mixing bowl the cottage cheese, sugar, onion, shortening, salt, soda and dill seed. Add flour to form a stiff dough. Knead. Let rise until light or double in size (30 to 60 minutes). Knead down. Make out into 1 large or 2 small loaves. Let rise. Bake at 350° for 30 to 40 minutes or until light brown. Brush top with butter and sprinkle lightly with salt.
Cook turkey meat and season with garlic salt. Add soy sauce and water and simmer for 5 minutes. Add zucchini and cook until zucchini is tender. Eat over steamed white rice.
Mix all ingredients, except the berries. Fold them in. Pour mixture in a glass baking dish. Bake at 350° for 35 to 40 minutes. Check with a toothpick.
Fill a large pot about 3/4 full of water. Add potatoes and all spices; bring to a boil and cook 5 minutes. Add sausage and bring back to boil for 5 minutes. Add onions and boil 5 minutes. Add corn and boil 5 minutes. Check all ingredients for doneness, especially potatoes. Add shrimp and boil until shells begin to separate from the shrimp. Turn off heat and let stand for a few minutes. Drain and serve.
Boil milk, sugar, cocoa and butter 1 minute. Have peanut butter, oats and vanilla prepared ahead of time. Add these last 3 ingredients to the hot mixture. Stir. Drop on waxed paper.
Mix shortening, sugar, egg and molasses until creamy. Add remaining ingredients. Roll dough into 1-inch balls, then roll balls into sugar. Place on greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or roll dough out and use cookie cutter. Decorate with vanilla frosting.
Rinse dried mushrooms and soak about 5 to 10 minutes in enough water to cover. Chop mushrooms and put in 1 quart saucepan. Add cold water to cover, about 2 to 3 inches from the top of the mushrooms. Cover; bring to a boil, reduce heat to simmer and add fresh chopped mushrooms. Cook about 1 hour until soft.
Cream butter and sugar. Add water and vanilla. Add flour, gradually. Add chopped nuts. Roll into balls. Bake at 325° for 15 to 20 minutes. Roll in powdered sugar while warm.
Mix sour cream, cheese, onion and 1/2 cup margarine together and add to thawed potatoes. Add salt and pepper to taste. Spread in a 9 x 13-inch pan and top with corn flakes. Cut remaining 1/4 cup margarine into small bits and sprinkle on top of corn flakes. Bake at 350° for 1 hour, covered.
Mix ingredients together. Put in 9 x 13-inch dish and freeze. Thaw slightly before serving.
Combine flour, sugar and baking powder. Stir in milk and mix the batter until smooth.
Allow bread dough to rise until double in size. Press out on greased cookie sheet. Spread with pizza sauce, then layer meat on top. Sprinkle Mozzarella cheese, Parmesan cheese and oregano on top. Roll like jelly roll. Beat an egg and brush on top. Sprinkle with oregano and grated cheese. Bake at 350° for 30 minutes.
Sift dry ingredients. Add onion, egg and milk; stir. Drop by teaspoon into hot, deep fat. Fry a few at a time until brown; drain.
Mix cranberries with sugar. Cover and refrigerate overnight. Add remaining ingredients. Mix together well. Cover and refrigerate until jelled. Keeps well for days! Perfect with turkey, chicken or ham!
Mix the first 6 ingredients together. Mix the sugar, vinegar and salad oil together and pour over first mixture. Mix well and place in tightly covered bowl and chill in refrigerator at least 12 hours. Will keep for about 2 weeks in refrigerator. Great accompaniment with meat dishes or dried beans.
Cream oil and sugar. Beat in eggs, bananas and vanilla. Add sour cream and blend at low speed on mixer. Add flour, baking powder, soda and salt. Bake approximately 50 minutes at 350°. I imagine anything can be substituted for bananas. I add about 1 1/2 cups of zucchini.
Return meat to gravy and cook 15 to 20 minutes. Serve with noodles and bread crumbs. Put gravy over noodles.
Prepare cake mix according to package directions. Pour into a 9 x 13-inch cake pan. After 15 minutes in the oven at the temperature stated on box, remove and sprinkle on a mixture of the chopped nuts, sugar and cinnamon. Then pour melted butter over all. Continue baking until done, 15 to 20 minutes. Serve warm. May be frozen for future enjoyment!
Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add raisins and milk, stirring until dry ingredients are moistened. Form dough out onto a lightly floured surface and knead lightly 10 times. Roll dough to 3/4-inch thickness. Cut with 2-inch biscuit cutter. Place biscuits on greased baking sheets. Brush with melted butter. Bake at 400° for 15 minutes or until lightly brown. Combine powdered sugar and milk and mix until smooth. Drizzle over warm biscuits.
Mix eggs, cream, salt, mustard and nutmeg. Saute onions. Add onions and cheese. Pour into baked pie shell. Bake 45 minutes at 350°.
Cut peeled potatoes into 1/2-inch slices. Cut carrots into 1/4-inch slices. Layer chicken, potatoes, carrots and onions in a 2-quart baking dish. Add seasonings as desired. Mix mushroom soup with 1/4 cup water and pour over contents. Cover and bake at 375° for 1 hour or until potatoes and carrots are tender. Serves 4.
Mix all ingredients (except bread) together in medium bowl. Hollow out center of bread to form bowl. Spoon dip into center of bread. Use center of bread for dipping pieces.
Mix Miracle Whip, mayo, sugar and red wine vinegar together to make dressing. Cut up vegetables to bite size. Pour dressing over vegetables; mix. Top with bacon and cheese; serve chilled.
Heat oven to 350°. Separate dough into 4 rectangles. Press them to seal. Put 8 slices of pepperoni in each rectangle. Sprinkle with cheese. Roll up tightly. Bake for 18 to 20 minutes.
Beat egg whites until stiff peaks form. Mix flour, sugar, baking powder, salt, oil, egg yolks and milk. Gently fold in egg whites and blueberries, if used. Bake in hot waffle iron for approximately 3 to 5 minutes or until they stop steaming.
Cook red potatoes in water. Meanwhile, boil eggs and in another pot cook carrots, rutabaga and peas until tender. Mix vegetables together with potatoes that have been peeled and sliced in hunks. Add pickles, drained navy beans, sliced eggs and onion. Mix mayonnaise, mustard and dill and fold into salad. Salt and pepper to taste. Sprinkle with a little paprika, if desired.
In a large pot, brown meat and drain grease. Sprinkle Chili-O on top and stir in. Add all other ingredients and cook on medium heat 1/2 hour or more. Add chili powder as desired.
Mix together in a 9 x 13-inch pan the melted butter and crumbs. Press firmly into pan to form crust. Layer remaining ingredients in order given. Press nuts gently with the palms of your hands. Bake at 350° for 25 to 30 minutes.
In small skillet, melt 3 tablespoons sugar over low heat. Add pecans; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well. Just before serving, combine lettuce, strawberries or mandarin oranges, drained, onion and pecans in a large bowl. Shake dressing; pour over salad and toss. Serves 4 to 6.
In casserole, combine pork and beans, green pepper, cucumbers, onion, pimiento, garlic puree, mustard and brown sugar. Place bacon squares on top. Bake at 350° for 30 to 40 minutes until bubbly and brown.
Combine cottage cheese, spinach, egg substitute, parsley, Parmesan cheese and salt. Fill noodles with mixture. Spray two 9 x 13-inch pans with Pam and line stuffed noodles in the pans. Top with Prego. Bake in 350° oven for 35 minutes. Remove and cool 10 minutes before serving. Leftovers can be frozen and reheated later.
Cook the pasta until al dente. Rinse in cold water and drain. Chop the green pepper, onion celery and olives.
Preheat oven to 350°. Grease a 9-inch pie pan. Saute onion in 1 tablespoon butter. Mix all ingredients together and pour into pie pan. Bake for about 1/2 hour.
Mix Coke, ketchup and Worcestershire sauce in a large skillet. Simmer for 5 minutes. Add chicken breasts; simmer, covered, for 1 hour. Salt and pepper to taste.
Mix milk, eggs and vanilla together in a saucepan. Place over heat until hot, but do not boil. Line baking dish with biscuit crumbs mixed with melted butter. Pour mixture over biscuit crumbs. Sprinkle with nutmeg. Place baking dish on a pan of hot water in a 350° oven. Bake for 45 minutes.
Preheat oven to 250°. Blend well all ingredients in a blender. Pour mixture into baking dish or 4 individual ramekins. Sprinkle generously with cinnamon. (If using ramekins, place on baking sheet for easier handling.) Place in preheated oven to bake about 1 hour or until set. May be served warm, at room temperature or cold.
Boil to soft boil stage the first 3 ingredients. Remove from heat and add remaining ingredients. Good on ice cream.
In food processor, process squash until minced. Add eggs, onion and cracker crumbs to squash and process until well mixed. Set aside.
Cream butter well. Add sugar, whole, unbeaten egg, milk and vanilla. Add other ingredients, mixed and sifted together. Blend thoroughly. Let chill 1 hour or more.
Mix all ingredients well in large mixing bowl. Place slices of rye bread on baking sheet. Drop a tablespoon of mix on each slice of bread. Bake for 20 minutes at 375.
Mix together all but last three ingredients. Place in 2-quart casserole. Stir slivered almonds in melted butter. Spread over top of mixture. Cover with crushed corn flakes. Bake at 350° for 30 minutes.
Blend all ingredients. Pack firmly in loaf pan. Add 2 tablespoons Worcestershire sauce and 1 (8 ounce) can tomato sauce on top. Bake 1 hour at 350°.
Chop onions and peppers. Grate the cheese. Combine all ingredients and bake in a 13 x 9-inch greased pan for 45 minutes at 400°.
Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander.
In a 1 1/2-quart casserole, stir soup, milk, soy sauce and pepper until smooth. Mix in green beans and 1/2 cup French fried onions. Bake at 350° for 25 minutes. Stir. Top with remaining onions. Bake for 5 minutes. Makes 4 servings.
Wash chicken; pat dry. Combine crumbs, garlic salt and paprika on waxed paper. Dip chicken in milk; roll in crumbs to coat evenly. Arrange in one section of Divided Cover. Place potatoes at ends of other section. Add peas to center of section. Cover with paper towel. Microwave on Full power 6 to 7 minutes or until chicken is done.
Stir fruits together and mix in Cool Whip. Garnish with nuts and serve.
Preheat oven to 250°. Heat butter in saucepan. Stir in the salt and Worcestershire sauce. Pour over the rest of ingredients. Heat in oven 1 hour, stirring every 15 minutes. Spread out to cool.
Mix all ingredients together; roll into bite size balls and place on greased cookie sheet. Bake at 375° for about 15 minutes.
Mix first 5 ingredients. Refrigerate. Hollow out center of bread; put dip in center of bread to dip.
Heat oven to 375°. Cook and stir beef, onion and garlic in skillet until beef is brown; drain. Stir tomatoes, sauce, chilies and bouillon. Cook until bouillon is dissolved. Mix flour and water. Stir in beef mixture. Heat to boiling. Cook 1 minute. Pour into 13 x 9 x 2-inch baking dish. Mix Bisquick, 2 tablespoons cornmeal and the milk until soft dough forms. Beat. Drop by tablespoon onto beef mixture; sprinkle with remaining cornmeal. Bake, uncovered, until biscuits are golden brown, 20 minutes. Makes 6 to 8 servings.
Cook noodles and drain. Saute meat in 1 tablespoon butter until browned. Stir in tomato sauce. Season with salt and pepper. Remove from heat and set aside. In a bowl, combine cottage cheese, cream cheese, sour cream, green onions and green pepper. Spread half of the noodles in a 2-quart casserole. Cover with cheese mixture. Add remaining noodles. Pour 2 tablespoons melted butter over noodles. Spread meat mixture over all. Bake, covered, in 350° oven for 30 minutes. Casserole may be prepared early, refrigerated and baked just before serving.
Brown garlic, rice and onion in olive oil. Add pepper and brown. Add chili powder, tomatoes and water. Bring to a boil and cook on low heat until all liquid is absorbed and rice is tender, about 45 minutes. Check after 25 minutes and add more water if needed. Serve with grated cheese on the side to be added just before eating.
Boil the ham shanks, sausage and soup bone in enough water to cover. When meat is almost done, add beans and cook until done. In a frypan, fry onion and parsley until tender. Add to soup stock. Add potatoes and salt to taste. Add other vegetables such as cabbage, carrots, etc.
Put pie filling on bottom of pan, then pineapple with juice, then cake mix. Press nuts down into this. Dot margarine on top or melt and pour over. Cook at 350° for 45 minutes in a 9 x 13-inch pan. Fresh blueberries could be cooked and thickened with cornstarch and sugar added.
Cream together margarine, oil and sugar. Add eggs, vanilla and milk. Beat well. Mix in flour, cocoa, baking powder, soda, cinnamon and cloves. Stir in zucchini. Pour batter in 9 x 12-inch pan. Sprinkle top with chocolate bits. Bake in 325° oven for 45 minutes.
Combine jello and water. Add ginger ale. Mash cream cheese with ground ginger; stir in milk. Add to jello; chill until thick. Beat with beater. Fold in 3/4 cup pears and 3/4 cup red grapes.
Grease a 9 x 13-inch pan with butter or margarine. Sprinkle one jar of dry roasted peanuts into bottom of pan. In saucepan, melt the margarine. Add milk, marshmallows and chips; stir until all are melted and heated through. Pour over peanuts in pan. Sprinkle second jar of peanuts on top. Refrigerate 3 to 4 hours until firm, then cut into slices.
Beat eggs. Blend in sugar and flour. Add remaining ingredients. Bake in 350° oven 30 to 50 minutes or until knife inserted comes out clean. You don't need a crust. It makes its own.
Cream sugar, cocoa and butter. Add eggs and vanilla; mix well. Add flour, coconut and pecans. Bake in a 9 x 15-inch pan for 30 minutes at 350°. When done, remove cake from oven and spread Marshmallow Creme on hot cake. Let cool for several hours before frosting.
Dip peaches in boiling water and remove skins. Brush peaches with lemon juice. Slice about 1/2-inch thick. Prepare glaze with sugar, water and cornstarch mixture. Mix well and cook until thick and clear, stirring constantly. Add salt. Pour hot glaze over sliced peaches and mix gently. Pour into pie crust that has been first sprinkled with dry bread crumbs. Cover with top crust that has been pricked with a fork or any design desired. Bake 40 to 45 minutes in a 400° oven.
Cream shortening, sugar and molasses. Add beaten egg and vanilla; blend well. Sift together dry ingredients. Add alternately with milk, beating smooth each time to make a stiff dough. Roll out on floured surface to thickness of pie crust, cut in circles the size of bottom of pie pan. Place rounds of dough on cookie sheet; bake in preheated oven at 375° for 12 to 15 minutes, or until golden brown. Put together with spicy, well sweetened applesauce while warm. Let stand for several hours before serving. Makes 9 layers.
Cook beans in salted water. Combine milk, soup and pepper. Pour over beans. Add 1/2 can onions; pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimento; bake 5 minutes.
Split and wash green peppers. Take out seeds; drain. Mix half and half, flour, eggs, salt and pepper.
Brown hamburger in skillet and drain. Add canned tomatoes and sugar and simmer (while you cook macaroni). Cook macaroni as directed on box; drain and rinse. Add macaroni to hamburger and tomato mixture. Simmer about 10 to 15 minutes. (Serve as main dish.)
Boil chicken for about 45 minutes or until cooked. Cool. Tear into bite size pieces. Add celery, water chestnuts, scallions and tarragon to chicken and combine. Add mayonnaise, salt and pepper. Add sliced almonds just before serving.
Use a charcoal grill (electric or gas grill may be used). After grill is ready, sprinkle Tony's creole seasoning on one side of steaks. Place sprinkled side down on grill. Now sprinkle other side of steak. Allow steak to seal about 5 minutes on each side, then cook to desired doneness.
Preheat oven to 350 degrees. Trim fat from chops. Cut a 2-inch pocket in each chop. Sprinkle inside of each pocket with salt and pepper, set aside. Melt the butter in a large skillet over medium heat. Add onion and mushrooms; saute until tender. Remove from heat, stir in sage, salt and pepper and bread crumbs. Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets. Secure with kitchen twine or toothpicks. Place chops in baking dish (sprayed with cooking spray). Add remaining broth. Cover and bake for 20 minutes or until tender. Serves four.
Cook sugar, Karo and water to 220°.	Add peanuts and cook to 285°. Add soda and vanilla.	Stir until it turns golden brown (just before it stops foaming). Pour on a large buttered cookie sheet. Cool; turn out on wax paper and break into pieces.
Heat jelly until runny in a crock-pot; then add all other ingredients. Keep in crock-pot until hot. Serves well from the pot.
Cream the cheese and sugar well. Mix in all other ingredients, then freeze. Take out 30 minutes before serving. This freezes up to 6 months.
Wrap each garlic head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves and squeeze to extract 1/4 cup of garlic pulp discard the skins.
Butter 4 small baking dishes. Place a filet in each. Thinly slice the cheese and put on top of fish. Top with 2 shrimp each. Pour the hollandaise equally over the four servings. Sprinkle parsley over tops. Broil for approximately 10 minutes until fish flakes easily and sauce is lightly browned.