HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven, put 1 cup rice, 1 can of tomato sauce, 1/4 cup water and 1/2 of the ground meat (raw). Salt and pepper. Add onion, green pepper, corn, 1 can tomato sauce, 1/4 cup water and the other 1/2 of the meat. Salt and pepper. Top with bacon slices. Bake at 350° with lid on for 1 hour. Remove lid and bake until bacon is brown.
Mix together sugar and flour. Add milk and egg yolks. Cook on top of stove until thick, stirring constantly. After thick, add vanilla and coconut. Pour in already baked pie crust.
Brown ground beef in skillet with the onions and the green pepper. Drain off excess fat. Add tomatoes and seasonings. Simmer for a time. Add the can of kidney beans and the macaroni which has been cooked and drained. Heat throughout.
Place Neufchatel cheese and concentrate in food processor or blender container. Process until well blended. Spoon melon balls into parfait glasses or into individual bowls (8). Top with cream cheese mixture.
Use cauliflower, broccoli, onions, peppers, green tomatoes or any firm vegetables. Use pre-mix pancake mix. Mix according to directions and add seasoning salt. Dig veggies in pancake batter; drop into hot oil and cook until brown. Enjoy.
Heat chili sauce and grape jelly to boiling point. Mix meat with seasonings. Add egg and crackers which have been soaked in water and squeeze nearly dry. Make real tiny meatballs and put in boiling sauce. Cool slowly over low heat for 30 minutes.
Combine sugar and flour; add melted butter and blend. Add eggs, one at a time, blending after each. Add milk, vanilla and vinegar. Mix well. Pour in unbaked pie shell. Bake 30 minutes at 375°.
Cream together the cream cheese, sugar and vanilla. Then mix lemon jello, lemon juice, water and food coloring. Add to creamed mixture. Whip the frozen milk until like whipped cream. Slowly stir into the lemon and sugar mixture. Pour into graham cracker crust. Chill. You can put Dream Whip on top or crushed graham crackers.
Soften liverwurst (mash). Chop onion very fine and mix with liverwurst. Coat inside of round bowl very thinly with mayonnaise. Put mixture in bowl and refrigerate until cold. Soften cream cheese to room temperature. Remove liverwurst from bowl and put on plate flat-side down. Cover igloo with cream cheese using a spatula. Slice olives and press into igloo gently. Serve with crackers and small serving knife.
Melt butter and mix with cornflakes; sprinkle on top of casserole. Bake at 350° for 45 minutes to an hour.
Heat oven to 423 degrees. Wash cabbage, chop into small pieces. Cook 10 minutes in 1 cup of water. Stir often. Will be slightly cooked - set aside.
Cream margarine and sugar; add eggs one at a time; beat well. Add remaining ingredients alternately with milk. Make three 9-inch layers. Bake at 350° for 25 to 30 minutes.
Combine beans and taco mix, mixing well. Spread evenly in 9 x 13 -inch pan. Layer remaining ingredients in order listed. Serve with chips. Yield 8 cups.
Fry onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and soup; simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through and serve over noodles.
Saute onion, green pepper and garlic in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Gradually add water and wine, stirring until blended. Add remaining ingredients except shrimp. Bring to a boil, stirring occasionally. Cover and simmer 25 minutes, stirring occasionally. Add shrimp and simmer 5 minutes or until shrimp are pink.
Combine and form into cakes. Brown in pan with small amount of oil or non-stick spray.
Beat sugar, oil, vanilla and eggs	together until fluffy; add cinnamon, salt, soda and baking powder. Add flour and mix until blending. Add zucchini, raisins and walnuts and mix. Pour into 2 loaf pans and bake at 350° for 45 minutes.
Chill orange juice prior to putting into thermos. Serve with maraschino cherries or orange slices. Yields 1/2 gallon.
Saute turkey slices in olive oil 2 minutes on each side to seal in juices. Remove from pan and keep warm. Saute shallots until soft. Add wine, chicken stock and garlic; bring to boil. Reduce to 1/2 cup. Whisk in cream and mustard; bring to boil. Cook until slightly thickened. Add tarragon, thyme, salt and pepper. Return turkey to pan with juices and cook until warmed through. Serve over bed of rice or pasta.
Mix all ingredients together and pour into casserole. If desired, add Cheddar cheese on top. Bake at 350° for 2 hours.
Combine first six ingredients in bowl, mixing well. Add eggplant and mushrooms. Pour into 2-quart casserole. Sprinkle cheese on top. Bake at 325° for 20 to 25 minutes or until set. Yields 8 servings.
Bring the first 6 ingredients to a boil and cool until warm. Put the next 3 ingredients in a colander and drain well. Add remaining ingredients. Pour dressing over the vegetables. Mix well. Will keep for 6 weeks in refrigerator.
Mix all together except Jell-O. Sprinkle Jell-O in and mix.
Mix all ingredients together and arrange in baking dish. Bake at 350° for 30 minutes. Yields 8 servings.
Mix first three ingredients thoroughly. Stir in Cool Whip. Mix well. Refrigerate.
Mix and pour into 8-inch unbaked pie shell. Bake at 350° for 30 minutes or until set. Yields 2 pies.
Bring broccoli to a boil. Cook, covered, for 6 minutes. Add cheese and margarine; let melt. Pour into a casserole dish. Add remaining ingredients and bake at 325° for 1 1/2 hours, stirring occasionally. (Cut chicken into small pieces.) Divide in half for a smaller casserole.
This will make 2 pies. Use a cookie recipe for the crusts. Roll out pretty thin.
Knead above ingredients into dough until smooth. Cover with damp cloth or wax paper and place in covered bowl in the refrigerator. (This dough may be stored 3 to 4 days.)
Mix together and pour into uncooked pie crust. Bake for 45 minutes at 350°. Makes 2 small pies.
Rinse chicken. Pat dry. Combine red and black pepper. Rub over chicken. Combine salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken with some of the dressing mixture. Place chicken in baking dish. Bake at 375° for 20 to 25 minutes. Heat remaining sauce to boiling and serve with chicken.
Put all together in blender and mix well. Pour into 5 oz. paper cups and place a stick in each cup and freeze.
Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously until mixture leaves the sides of the pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition.
Cook and drain broccoli. Mix with cornbread mix and remaining ingredients. Bake in greased square pan at 400° for 20 minutes.
Mix Jell-O in 3/4 cup hot water. Beat eggs. Add Jell-O then flavoring and oil. Mix until blended. Add cake mix. Beat until smooth. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Cook chicken until tender and falls from bone. Remove from water. Add macaroni to broth and cook. Saute chopped bell pepper and onion in small amount of oil. Add chopped chicken, onion, pepper, pimentos, English peas and grated cheeses to macaroni. Pour all ingredients into baking dish. Bake for 30 to 40 minutes.
Mix oleo, crushed pretzels and sugar. Press into a 9 x 13-inch pan. Bake at 375° for 10 minutes. Cool.
Husk and silk corn. Wrap each ear in waxed paper. Twist ends of paper. Arrange corn on paper towels. Allow at least 1 inch between ears. Microcook 1 ear about 2 minutes, 2 ears 3 to 4 minutes, 4 ears 6 to 7 minutes and 6 ears 8 to 10 minutes. Halfway through cooking rearrange corn and turn over or omit wrapping in waxed paper. Place husked and silked corn in baking dish. Microcook covered for times listed and rearranging.
In a 10-inch skillet over medium heat, heat butter, brown sugar and mustard until melted. Blend. Add zucchini, pepper, onion, tomatoes and salt. Cover and simmer for 20 minutes or until tender. Serves 4 to 6 people.
Melt butter over low heat; roll out and crush crackers. Add to butter. Set aside.
Blend together Cool Whip and cheese spread. Add crushed pineapple and marshmallows. Cover and chill 2 or 3 hours. Serves 6 to 8 people.
Blend for 3 minutes. Pour in a 9-inch deep pie dish that has been sprayed with Pam (I use butter flavor) and let stand for 5 minutes. Sprinkle with chopped nuts, coconut or nutmeg, if desired. Bake in a 350° preheated oven for approximately 40 minutes to 1 hour.
Sprinkle yeast over 2/3 cup warm water and stir to dissolve yeast, then mix in 6 cups flour, a little at a time; work in enough flour to form a fairly stiff dough. Knead on a lightly floured board until elastic and smooth, about 8 to 10 minutes. Shape into a ball; place in a large greased bowl, turning to grease all over.
Mix all ingredients well. Put wax paper in opened cracker box and pour in mixed ingredients. Close box down and chill 3 days before serving.
Cream oil and sugar. Add eggs, one at a time. Beat. Sift flour with soda in it. Add this and sour cream to creamed mixture. Add vanilla and mashed bananas last. Cook this in 2 loaf pans, greased and floured. Cook at 325° for 1 hour and 15 minutes.
Put all ingredients in large mixer bowl. Beat on high 5 to 7 minutes. An excellent icing for decorating as well as frosting.
Take seasoning mix from Stove Top stuffing and mix with broth. Cook 5 minutes. Mix soups (both) with this and simmer. Add chicken. Spray baking dish with Pam. Add 1/2 package of stuffing crumbs to baking dish. Pour chicken mixture over crumbs. Then add remaining crumbs on top. Bake for 30 minutes at 325°.
Grease bottom only of 13 x 9-inch pan. Prepare mix and bake as directed. Remove from oven. Immediately place unwrapped candies on surface of hot brownies. Let stand 3 to 4 minutes or until candies melt. Using knife, swirl candies to cover surface of brownies. Cool until set. Cut into bars.
Debone and remove skin from chicken. Beat with tenderizing mallet and salt and pepper. Place 1 to 2 slices of dried beef in each half of breast and roll with beef inside. Wrap each chicken breast with strips of bacon and place in a 13 x 9 x 2-inch casserole. Mix sour cream, chicken soup and mushroom soup. Pour over breasts. Bake for 4 hours on 250°.
Cook potatoes. Mash with milk and butter. Cook onions. Brown onions in butter or oil. Mix into potatoes very well. Cook in casserole dish, uncovered. Brush top with egg yolk. Bake at 350° for 15 minutes or until top is brown.
Cream butter and sugar. Add eggs. Beat real good; add flour and mix well. Also add the whiskey, then put the dates in. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Cut each chicken breast horizontally, to make two thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once until chicken is brown. Add apple and lemon juice; sprinkle with pepper, heat until hot.
Cream sugar and shortening. Add egg and mix well. Add vanilla and mix until blended well. Stir in dry ingredients and mix until creamy. Drop by teaspoon on greased cookie sheet and flatten with a small glass dipped in white sugar. Works better if cool dough in refrigerator for awhile. Can then roll out with fingers. Makes nicer and rounder cookies. Bake at 375° for 5 to 8 minutes or until brown.
Add bread crumbs to hot milk. Cool. Add other ingredients, then pour into buttered baking dish. Bake 1 to 1 1/2 hours in 350° oven. Half cup raisins may be added. Serve with nutmeg sauce or ice cream on top.
Boil chicken; save broth. Debone and skin chicken. Use broth. Add 2 cans vegetables. Bring to boil. Add flour and water to thicken. Add chicken, stirring well. Pour into casserole dish. Arrange biscuits on top. Bake until biscuits are browned.
Mix all ingredients together and beat until smooth for about 2 or 2 1/2 minutes. Bake in three 8-inch pie pans or a 9 x 13-inch pan which is greased and floured. Bake according to directions on box of cake mix. Ice.
To hard cooked eggs, grated or chopped finely, add mayonnaise, preferably home-made. Add finely minced fresh chicken, turkey, or fine-quality sliced turkey breast. Add finely diced celery and green pepper. Season with curry powder and other seasoning, such as Lawry's or Aromat. Serve in bowl or spread on white bread rounds, moistened with thousand-island dressing. Thousand-island dressing is best made with home-made mayonnaise mixed with bottled chile sauce (Bennett's brand, if you can find it).
Add molasses, sugar and eggs to the margarine; beat well. Sift together and add to this mixture the flour, soda and spices. Refrigerate the dough for several hours or overnight. Make into small balls. Roll in sugar. Bake until firm or brown, about 8 to 10 minutes.
Lightly mix ingredients; form a loaf. Place in a shallow pan in moderate oven (350°). While it is starting to bake, combine the following to make your prize winning tart sweet gravy.
Combine water and chicken bouillon. Cook vegetables in water mixture until soft. Add milk slowly, stirring to combine. Combine flour and sour cream. Add to soup mixture, stirring slowly. Lower heat and simmer on low until slightly thickened and ready to serve.
Preheat oven to 350°. Place 6 boned chicken breasts in a shallow baking dish. Combine and pour over chicken 1 cup canned creamed mushroom soup, 1 cup cultured sour cream and 1/2 cup chopped mushrooms. Sprinkle with paprika. Bake, uncovered, about 1 hour. Delicious and easy. Best served with rice.
In large Dutch oven saute sliced peppers and onions in oil until lucid. Add all other ingredients. Cook on low to medium flame for 1 to 1 1/2 hours. Serve covered with melted cheese, if desired.
Beat cream cheese until fluffy. Add condensed milk and vanilla (1 teaspoon). Beat until well blended. Add lime juice; beat. Pour into crust. Beat heavy cream, sugar and 1 teaspoon vanilla until stiff and peaks form. Spread over pie. Refrigerate for 1 hour.
Drain tuna but leave in medium size chunks. Rinse with cold water and drain well. Toss lightly with pineapple, green pepper, celery and mayonnaise. Pile in 1/2 papaya or in lettuce cups. Sprinkle lightly with parsley. Serve on plate with tomatoes, ripe olives and heated French roll. Makes 3 to 4 servings.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain; let cool to touch. Peel and cut into slices; set aside.
Spread out crescent rolls to fit baking sheet or pizza pan. Bake at 375 degrees for 11-13 minutes or until golden brown. Let cool 1 minute. Slide onto a cooling rack. Mix together cream cheese, sour cream, dill weed, and garlic surgery. Spread evenly over crust. Then spread mixed vegetables and cheese over top of crust.
Trim crusts from bread; cut bread into 1/2-inch cubes. In a large frying pan, melt butter; add garlic and bread cubes and cook over medium heat, stirring often, until bread is lightly browned. Remove from pan; reserve.
Cook spaghetti; drain and put in 9 x 13-inch pan. (I divided into 2 pans because too much for a 9 x 13-inch pan.) Beat egg; add milk and pour over spaghetti. Brown venison. Drain off fat. Add garlic salt and other seasonings. Spread over spaghetti; add mushrooms and spaghetti sauce over this. Top with cheese and cover with pepperoni slices. Bake at 350° for 1 hour (covered with foil first 45 minutes, then remove foil last 15 minutes). Can be frozen.
Melt sugar and butter real good. Add other ingredients. Put flour in flour bowl. Pour ingredients in center of flour. Work up like biscuits. When dough gets stiff, pinch off some, roll out and cut with cookie cutter. Bake at 300° until done.
Combine oil, vinegar, sugar, salt and pepper in a pan and bring to a boil. Slowly pour hot mixture over cabbage. Do not stir. Let sit about an hour, then you can stir and refrigerate. Will keep for several days.
Place sweet potatoes side by side in greased casserole. Pour syrup (see recipe following) over and bake 20 minutes at 400°, basting from time to time with syrup. Just before serving, place marshmallows on top and return to oven. Let brown slightly.
Sprinkle 1/4 cup sugar over apples and set aside. Cream 1 cup sugar and Crisco. Add egg; cream well. Add dry ingredients. Mix until it forms coarse crumbs; add apples, raisins and nuts. Mix well, pour in floured pan. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar well. Sift flour with salt. Add to butter mixture. Then add nuts and vanilla. Form into small balls. Place on lightly greased cookie sheet and bake at 350° about 20 minutes. Remove from oven, cool and roll in generous amount of powdered sugar. Wait 5 more minutes and roll in sugar again.
Sift together into a bowl, flour, baking powder, baking soda and salt. Add solid vegetable shortening. With a fork, blend mixture until it resembles coarse meal; then stir in buttermilk. Turn dough onto a lightly floured surface; knead lightly for 4 or 5 strokes. Roll or pat into a 1/2 to 3/4-inch thick round. Cut with a 2-inch biscuit cutter (or glass). Place on a baking sheet and bake in a preheated 450° oven for 10 to 15 minutes.
Peel carrots. Cut into 1/4-inch diagonal slices. Blend equal amounts of water and Savannah cinnamon mix to just cover carrots. Cook until tender, but crisp. Also excellent for sweet potatoes.
Spray 10-inch cast-iron frying pan with "Pam". Heat pan with Crisco. Roll steaks in flour; place in pan. Salt and pepper. Brown on medium heat; turn over to brown 2nd side. Remove steak from pan. Add flour to pan. Brown flour over over medium heat. Add 4 cups water to flour mixture. Stir. Add browned steaks. Cover and simmer on low heat for 60 minutes.
Blend broth into soup in a 2-quart casserole. Mix in remaining ingredients except almonds. Bake in a slow 325° oven for 40 minutes. Just before serving, sprinkle with almonds. You may omit the chestnuts and use 1 1/2 cups chopped celery. Serves 4.
Blend sugar and cocoa in 8-cup measure. Add milk and butter. Do not stir! Microwave on High for 2 minutes. Add vanilla and nuts; stir. Pour onto buttered dish. Freeze for 20 minutes or refrigerate for 1 hour. Cut and serve.
Drain the pineapple and cherries. Mix together the first four ingredients. Put the lemon juice in last since this is what thickens it up. Makes 2 to 4 pies (2 thick or 4 thin). Tastes better chilled.
Melt butter. In a bowl, mix eggs, sugar and cocoa. Add butter to this mixture. Stir. Add flour; stir. Add vanilla; stir. Pour into 8-inch buttered and floured pan. Bake at 350° for 25 to 30 minutes.
Mix together margarine, flour and chopped nuts. Place in 13 x 9-inch pan and bake 15 minutes. Let cool. Next, mix cream cheese, confectioners sugar and Cool Whip. Spread over cooled crust. Mix chocolate pudding and milk together and spread over pie. Top with extra Cool Whip if desired.
May have to adjust flour and milk for frying consistency, but batter should be thin. This makes crepe like pancakes.
Mix together and press into an 8 x 11-inch baking dish. Bake at 300° until lightly browned. Cool completely.
Mix peas, corn, pepper, onions and tomatoes. Combine with mayonnaise. Stir together. Serve with crackers.
Dissolve Jell-O in water. Add cranberry sauce and mix well. Chill until slightly thickened. Fold in apples and put into a congealed salad mold. Chill until firm.
Mix all ingredients. Let come to a boil. Allow to sit 30 minutes. Serves 6. Excellent winter time hot drink.
Boil chicken breasts in salt water for 30 to 40 minutes. Arrange asparagus in bottom of casserole dish. Layer chicken pieces on asparagus. Mix cream of chicken soup with mayonnaise; pour over chicken. Dot with butter or margarine. Cover with bread crumbs and bake for 1 hour at 375°.
Preheat oven to 375°. Remove toys from countertop. Measure 2 cups flour. Get baking powder. Remove kids hands from flour. Put flour, baking powder and salt into a sifter. Vacuum mixture the kids spilled on kitchen floor. Get an egg. Answer the phone. Separate egg. Warm baby's bottle. Help daughter figure math problem. Grease pan. Answer the doorbell. Take 1/2-inch salt from greased pan. Look for kids. Put mess in wastebasket. Put dishes in the dishwasher. Call the bakery. Take an aspirin. Gotcha!!!!!!!
Heat oven to 350°. Grease and flour a rectangular pan (13 x 9-inch). Beat cake mix (dry), water, oil, egg and one container of yogurt in large bowl at low speed, about 30 seconds. Beat on medium speed for 2 minutes. Pour into pan. Bake 35 to 40 minutes, or until cake springs back when touched in center. Cool completely. Fold container of yogurt into whipped topping. Spread over top of cake. Garnish with strawberries, if desired. Refrigerate any remaining cake.
Combine ingredients and "pat out" in large pan 3/4-inch thick. Cover and let stand overnight in refrigerator. Cut into squares. Dip in flour and brown in Crisco; season to taste. Put in roaster and make a gravy by combining drippings, soup and 1 can water. Pour over meat. Bake at 350° for about an hour.
Flake salmon; add onion, lemon juice, mashed potatoes and mix well. Form into croquettes desired size and shape and roll in cracker crumbs, dip in slightly beaten egg diluted with water, roll in crumbs again. Fry in oil until brown. Drain on absorbent paper. Makes 5 to 6 croquettes.
Can use dried seasonings. Can add 1/2 to 1 pound of cooked ground lamb or beef.
Soften cream cheese and mix with sour cream until smooth. Add onions and taco seasoning. Spread on dish as a mold and refrigerate to firm up. Shred lettuce and layer on top; layer cheeses and top with tomatoes. Serve with tortilla chips. Great for a party! Always a favorite!
Mix with a fork the pretzels, 4 tablespoons sugar and 3/4 cup oleo. Pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool completely.
Combine first four ingredients in bowl, tossing to mix. Mix salad dressing, sugar and vinegar in small bowl. Pour liquid over broccoli mixture. Makes 6 servings.
Prepare jello as directed on box. Cool. Add fruit and berries. Put half of mixture in cake pan. Refrigerate until firm. Spread with sour cream and add remaining jello mixture. Refrigerate until set. Can be made with raspberries in place of strawberries.
Open the beer and pour off into a bowl 2 hours before mixing the batter. Leave uncovered at room temperature. To prepare the batter, combine all the ingredients in a large mixing bowl and whip at medium-high speed with an electric mixer until frothy and rather thin in texture. (Or whip vigorously by hand with a whisk, for about 4 minutes.) Cover the bowl with a plastic wrap and let stand at room temperature for at least 3 hours.
Blend first 4 ingredients with a mixer. Add shrimp and butter, melted. Mix to chop the shrimp a little. Pour into a small serving bowl. Cover and chill. Serve with sliced bread or crackers.
Mix pudding and Dream Whip with 1 cup milk; whip well. Add pecans, marshmallows and pineapple. Mix well.
Melt carob chips in double boiler until smooth, stirring constantly. Remove from heat and stir in other ingredients. Spread into 8 x 8-inch pan and refrigerate. When firm, slice into chunks and serve.
Slice zucchini into thin coins. Place on cookie sheet. Top with dab of margarine and grated Parmesan cheese. Place under broiler until bubbly.
In a large mixing bowl, cream together the sugar and cream cheese. In a separate bowl, mix together strawberries and strawberry liquid, pineapple, nuts and bananas. Fold into cream cheese mixture. Add whipped Cool Whip. Fold until well blended. Pour into a 9 x 13-inch dish or 2 smaller dishes. Top with whole or sliced strawberries. Freeze. Defrost slightly before serving as salad or dessert. Makes approximately 48 servings.
Combine sugar and butter in bowl. Add egg white, milk, and vanilla to mixture. Mix. Add coconut and mix until mixture can be formed. Take a small amount of mixture and form into eggs. Put the chocolate chips in a double boiler and melt until smooth. Roll eggs in chocolate until they are evenly coated.
Put cherries or pineapple in bottom of ungreased 9 x 13-inch pan and spread cake mix over fruit; spread melted margarine drizzled over top. Bake at 350° for 25 to 30 minutes.