HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, onion and pepper. Drain off fat. Add tomato sauce, salt and pepper. Simmer on low heat for 5 minutes. In casserole dish layer beef mixture and cheese. Top with canned biscuits. Bake at 350° until biscuits are brown.
Simmer ground beef and water for 15 minutes, breaking up meat. Skim foam with spoon. Stir in tomatoes, tomato paste, onion, bay leaves, chili powder, cocoa powder, garlic, vinegar, cinnamon, cumin, salt and cloves. Simmer for 1 1/2 hours on low heat, stirring occasionally. Cover pan halfway through cooking so sauce does not get too thick.
Mix flour and sugar together and pour over pineapple. Put in greased baking dish. Add cheese on top and sprinkle crackers over that. Melt margarine and pour over that. Bake at 350° for 30 minutes. Serve hot.
Combine all ingredients in order. Stir lightly and marinate in refrigerator overnight.
Cut prunes and apricots into bite size pieces. Combine sugar and water in a saucepan; bring to a boil. Add prunes and apricots; remove from heat. Cover and let soak 4 hours. Drain. Place in a large bowl. Cut peaches and pears into bite size pieces. Combine all ingredients, except bananas. Chill. Add bananas just before serving. Spoon into fruit dishes and serve. May top with a small spoonful of whipped cream.
In a large bowl, combine the gelatin and water. Stir for 2 minutes or until dissolved. Stir in the cranberry sauce, breaking up any clumps. Stir in the pineapple. Pour into a shallow 2-quart dish. Cover and refrigerate for 2 hours or until firm. In a medium bowl, with an electric mixer set on medium speed, beat the light cream cheese and fat-free cream cheese until smooth. Beat in the sour cream and sugar. Spread over the gelatin salad and top with the walnuts. Makes 8 servings.
Let cream cheese reach room temperature. Chop up corned beef. Chop up the tops of the green onions (finely). Mix all ingredients together. Shape into a ball. Refrigerate.
Sprinkle daikon with salt; let stand until limp, about 15 minutes. Squeeze daikon to remove as much water as possible. Mix the vinegar, dashi, Mirin and sugar; add a pinch of salt. Marinate the daikon and carrot in this mixture. Serves 4.
Preheat oven to 375°. In medium bowl, sift together flour, baking soda and salt. In large bowl, combine butter, honey, syrup and orange juice. With a large spoon, beat until creamy. Mix in eggs. Gradually add in sifted dry ingredients; mix well. Stir in carob chips and apricots. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until lightly browned.
Boil lima beans on medium heat for 45 minutes. Add green pepper and onion. Cook for 15 minutes. Remove from heat. Stir molasses, brown sugar, mustard and bacon into beans. Mix well.
Saute sliced mushrooms and green onions in butter until slightly golden color. Add cream and simmer for 5 minutes. So easy, elegant and delicious!
Dissolve yeast in warm water. In large mixing bowl mix first 3 ingredients as you would biscuits. Pour in the dissolved yeast. Mix again. In large bowl pour in 1 tablespoon of oil. Put dough in bowl. Turn over to grease all sides. Let stand until doubled in size. Punch down and form into rolls. Let rise again. Bake at 350° until done.
Slice bananas onto graham cracker crust. Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended. Add pudding mix and remaining milk. Beat slowly for 1 minute. Pour into crust over bananas. Garnish with coconut and chill.
Make white sauce with first 4 ingredients and pepper. Place half of potatoes in 2-quart casserole dish, cover with 1/2 of the onions and then 1/2 of the sauce. Repeat layers. Cover and bake at 350° about 1 hour. Uncover and bake 30 minutes longer.
Preheat oven to 375°. Combine all ingredients and mix until just moist. Fill lined or greased muffin tins 3/4 full. Bake 20 minutes.
Combine cream cheese, powdered sugar and sour cream in a bowl. Blend well. Stir in vanilla. Fold in grapes. Cover and chill.
Blanch 4 cups of cabbage in boiling salt water for 3 minutes. Drain. Cover with cold water; drain. In saucepan, saute onion and butter. Add cabbage and toss well. Add cream cheese and dill. Add salt and pepper to taste. Simmer 2 minutes. Serves 3 to 4.
Cream sugar and shortening. Add eggs and vanilla. Beat in thoroughly. Stir in salt, flour, soda, oats and coconut until well blended. Drop by spoonfuls on lightly greased cookie sheet. Bake 10 minutes at 350°. Makes about 3 1/2 dozen.
Brown chicken in oil. Add assorted vegetables and cook until tender. Cook pasta separately as directed. Drain and to pasta add Parmesan cheese. Then to chicken add Parmesan; stir. Season with low calorie Italian dressing. Serve.
Blend all ingredients in large bowl. Divide in 3 equal logs 3-inches round. Wrap in Saran Wrap; put in refrigerator for 24 hours, then unwrap. Place on broiler pan in 325° oven for 4 hours. Keeps 3 weeks in refrigerator or 2 months in freezer.
Cook macaroni. Melt butter and add tomato sauce, onion, salt and pepper. Simmer 18 minutes. Add ham and 3/4 cheese until it melts. Stir in macaroni. Pour into greased casserole dish. Add remaining cheese. Bake 30 minutes.
Fry the bacon until crisp and crush. Brown the onions in bacon grease. Add the ground beef, tomatoes, crumbled bacon, green peppers, kidney beans and mushrooms. Season to taste. Simmer while spaghetti cooks (about 10 minutes). Cook the spaghetti according to directions. Grease a baking dish. Place layer of spaghetti, then layer of sauce. Slice cheese over top. Bake 2 hours in slow oven (about 250°). The spaghetti can be made 1 to 2 days earlier and kept in refrigerator until baking time. It is a complete meal with a salad, drink and dessert.
Melt butter; add 1 tablespoon sugar and crushed pretzels. Put in a 9 x 13 pan and bake at 350° for 10 minutes. Cool.
Melt soup, butter and cheese. Fold sour cream into mixture. Mix the potatoes in with mixture. Cook potatoes about 1 hour at 350°; place 1/2 stick of margarine over potaotes. You can put corn flakes or potato chips on top.
Cook water, vanilla pudding, orange jello and tapioca together until they come to a boil. Set aside until cool. Once cooled, fold in Cool Whip and orange segments.
Mix all dry ingredients together in large pan. Beat eggs and add to dry mix along with other ingredients. Mix very well by hand. Drop on cookie sheet by teaspoon and bake at 275° to 300° about 10 to 12 minutes.
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat until thick. Remove from heat. Stir in almond extract. Pour into a 9-inch pastry lined pan. Dot with butter. Cover with top crust. Seal edges and crimp. Bake at 425° for 30 to 35 minutes, until well browned and juice bubbles through opening in crust.
Take pineapple juice and add water to make one cup. Add flour and sugar; cook over low heat. Stir constantly until thick. Add egg and whisk. Cook 1 more minute; cool. Fold in Cool Whip and butter. Be sure Jell-O is set up first, then add topping to Jell-O (on top only, do not mix). After you have poured on topping, set up 2 hours.
Boil noodles 8 to 10 minutes; drain. Add soup, asparagus or peas, tuna, green pepper and cheese. Top with butter, bread crumbs and paprika. Bake at 350° for 30 minutes.
Shape hamburger meat into 1 patty. Place patty in the center of a large piece of foil. Put potatoes, carrots and minced onion on top of patty. Season with salt and pepper. Fold foil up over food. Place into a shallow pan. Bake in 400° oven for 1 hour.
Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Yields 9 1/2 cups. Contains per 1/2 cup serving 251 calories (11% from fat).
Saute almonds in butter. Do not brown too much. Allow cheese to soften. Add all other ingredients and place almonds on top. Bake in small dish in 350° oven for 40 minutes. Serve hot with Ritz crackers.
Mix cream cheese, sour cream and spices. Spread into a 9 x 13-inch baking pan. Spread pizza sauce on top of the cream cheese mixture. Top with green pepper and pepperoni. Bake uncovered at 350° for 30 minutes. Put cheese on top and sprinkle with Italian seasoning. Bake another 15 minutes or until cheese melts. Serve with corn chip scoops.
Wash chicken the night before and season with the following: 2 Tbsp. salt, 2 Tbsp. black pepper, 2 Tbsp. garlic powder and 2 Tbsp. cayenne pepper. Let stand overnight. Next day, put flour, black pepper, garlic powder, cayenne pepper and salt in bowl. Cover chicken with this mixture. Deep fry at 325 degrees for 20 minutes.
Heat oven to 325°. Grease a 10-inch tube pan and dust with flour. Cream all shortenings together. Add sugar and salt gradually. Add eggs 1 at a time, beating after each addition. Add flavor to milk; then add alternately with flour to mixture. Put into prepared pan and bake at 325° about 1 1/2 hours or until done. Cool 10 minutes in pan; then turn out on a rack to cool completely.
Add all ingredients and beat well. Bake at 425° for 10 minutes and then bake at 350° until done.
Drain pineapple, reserving 3 tablespoons of juice. Combine reserved pineapple juice, sugar and flour. Stir in juice, sugar and flour. Stir in pineapple and cheese. Spoon into a lightly greased, shallow 2-cup baking dish. Combine cracker crumbs and butter; sprinkle evenly over pineapple mixture. Bake at 350° for 25 minutes or until bubbly.
Combine sugar and flour. Stir in lemon rind and juice. Beat in egg yolk, then melted butter. Stir in milk. Beat egg white with salt until fairly stiff peaks form, then fold into lemon mixture until no streaks of white show. Pour into unbaked pie shell. Bake in 350° oven 35 to 40 minutes. Cool about 15 minutes before cutting.
Saute garlic in olive oil in medium saucepan on medium heat. Slowly, melt margarine. Mix chicken bouillon with cup of water. Add wine, lemon and spices. Cover and simmer on low. Boil water for pasta. Cut up broccoli and chop tomato into small pieces. Add shrimp and vegetables to sauce when you boil the pasta. They both take 3 to 5 minutes to cook. Drain pasta and put in large pasta bowl. Pour sauce, shrimp and vegetables over pasta and toss. Very colorful and very good. Serves 4 to 6 people.
Remove cartilage from crabmeat. Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes. Add milk and cook slowly, stirring constantly, until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve. Add sherry to taste. Makes about 10 cups.
Spray a casserole dish with nonstick spray. Cook noodles and drain. Mix together with rest of the ingredients. Pour in prepared dish. Top with bread crumbs. Bake at 350° for 30 to 45 minutes.
Brown beef and 1/2 onion and remove from pan. Fry bacon and 1/2 onion until crumbly; save 1/2 of the grease. Microwave for 1 minute and 45 seconds the next 8 ingredients. Add to beef and bacon the sauce mixture, the leftover grease and the beans. Mix together. Bake, covered, at 350° for 45 minutes. Bake, uncovered, for 15 minutes. Stir at least twice.
Mix sugar, butter, eggs, buttermilk, vanilla and salt. Mix until smooth. Add apples, nuts, soda and flour, then mix the topping. Put the topping over bread before baking. Bake at 350° for 45 to 60 minutes.
Mix oil, eggs and sugar. Add carrots, pineapple, nuts and vanilla. Beat until smooth. Mix together with dry ingredients. Bake in ungreased pan at 350° for 45 minutes or until done.
Combine meat, lemon, salt, pepper, catsup, oil, onion and garlic. Simmer slowly for about 20 to 30 minutes. Mix with noodles, etc. Bake at 325° but first sprinkle with cheese and crumbled potato chips. Bake until it bubbles.
Mix soup and milk. Put layers of croutons, soup, chicken, soup, croutons and soup. Bake at 350° for 45 minutes.
Use your food processor and whip the cream; add powdered sugar and blend, then add the cream cheese and vanilla. Beat until smooth. This is a nice dressing for fruit salad or as a dip for fresh fruit.
In a large bowl, combine all the ingredients. Mix well. Refrigerate until ready to serve.
Simmer ingredients (except shrimp) for about 30 minutes. Add shrimp and simmer another 5 to 7 minutes. Serve on fluffy white rice.
Mix all ingredients together. Pour into casserole. Bake at 350° for 30 minutes. Serve with crackers.
Cook yams until tender. Do not overcook. Melt butter in a skillet. Add sugar and juices. Cook until syrup is formed. Dip sweet potatoes (quartered) in syrup, then place in a Pyrex baking dish. Dip pineapple slices in syrup and place on top of potatoes. Sprinkle with spices, if desired. Pour rest of syrup over dish. Bake until good and hot.
Mix well and drop by spoonful on cookie sheet. Roll in sugar and bake at 350°.
Prepare brown rice according to directions. Heat 1 tablespoon oil in large deep skillet over high heat until shimmering. Toss beef with 2 teaspoons cornstarch in medium bowl. Add to skillet and cook 1 to 2 minutes. Transfer to clean bowl with slotted spoon. Add remaining teaspoon oil to skillet. Add garlic, red pepper and onion; cook, stirring, 30 seconds. Stir in broccoli and sauce. Dissolve remaining teaspoon cornstarch in chicken broth. Add to skillet and cook, stirring, until broccoli is tender, 5 minutes. Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings.
Thaw potatoes and mix together with other ingredients (except potato chips). Bake in 13 x 9-inch pan at 375° for 1 hour. Top with crushed potato chips.
Slice potatoes and arrange in a greased 1-quart casserole dish. Layer with minced onion and top with shredded cheese. Pour milk over mixture and bake at 400° for 45 minutes. Serves 4 to 6.
Mix mayo, sugar and vinegar. Wash broccoli; cut into pieces. Cut scallions into pieces. Cook bacon; cut into pieces. Mix together. Put cheese and mixture of mayo over top. Mix well.
Make coffee in pot (very strong). Then add sugar and vanilla; mix well and chill. When serving, whip cream. Add ice cubes in a large wine glass; pour in coffee to 2/3 full. Spoon whipping cream on top of coffee. Sprinkle with nutmeg.
Cut up fryer; salt and let stand for a while. When ready to cook, rinse excess salt off. Drop in a paper bag with flour and shake well. Have a frying pan hot with Crisco (at least 1/3 full). Drop chicken into hot grease. Cover; turn heat down to low. Let steam about 10 minutes. Turn heat up; let brown before turning. Turn and let brown on other side. Take up and place on paper towels to take up excess grease.
Combine. Chill. Serve in glass with stalk of celery placed in each glass. Makes 8 servings, 28 calories per serving.
Put meat in baking pan. Cut into strips, but don't cut through the bottom. Put mustard between slices. Cut pineapple in half and arrange between slices. Sprinkle with brown sugar. Bake according to manufacturer's directions.
Combine rhubarb and sugar and let set overnight. In the morning, boil rhubarb and sugar for 15 minutes. Add blueberry pie filling and boil 5 minutes more. Add raspberry jello and stir until dissolved. Pour into hot jars and seal.
Sift flour, baking powder, salt, nutmeg, cinnamon, cloves and sugar into iron skillet. Combine salad oil and egg. Add nuts and apples. Stir all together with dry ingredients and bake at 375° for 35 minutes.
Mix all ingredients together. Bring to a boil for 12 minutes. Ladle into hot jars and seal tightly.
Puffs: In saucepan, melt 1 stick butter; add beer. Bring to boil. Add flour. Mix; add salt and 1 egg at a time. Mix thoroughly until mixture comes away from pan. Remove from heat. Drop by spoon onto cookie sheet. Bake at 450° for 10 minutes and at 350° for 10 to 15 minutes.
Combine oil, lemon juice, vinegar, sugar, garlic, dry mustard, salt, pepper and onions into a large jar. Cover and shake until well mixed. Add artichokes. Refrigerate overnight. Brown croutons in butter, stirring until toasted on all sides. Toss greens and radishes in a large serving bowl. Add artichokes and dressing. Toss well. Add avocados and croutons. Serves 12. Croutons are best served warm. Reheat just before serving, if needed.
Preheat oven to 375°. Combine all items except 1/4 cup nuts. Mix well. Press into an ungreased 15 x 10 x 1-inch pan.
Chop egg and slice olives. Rinse shrimp in cold water. Place in mixing bowl and break up finely with a fork. Add remaining ingredients, except olives; mix well. Chill. Garnish with olives and additional picante sauce, if desired. Serve with crackers, chips or raw vegetables.
Cream butter, then add powdered sugar, cornstarch, flour and lemon rind; mix well. Chill dough at least 1 hour. Shape dough into balls and drop into chopped nuts. Flatten with bottom of a drinking glass that has been dipped in flour. Put nut side up on a greased cookie sheet. Bake at 350° for about 15 minutes; cool. To prepare frosting, combine the powdered sugar, melted butter and lemon juice. Frost cookies when completely cool.
Cream Crisco, brown sugar, milk and vanilla in large bowl. Add egg. Sift flour in gradually. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto cookie sheet, about 3 inches apart. Bake at 375° for 8 to 10 minutes.
Mix dry cake mix, eggs and oil until crumbly*. Press lightly in 9 x 13-inch ungreased pan. Bake at 350° for 15 minutes. Beat cheese, sugar, lemon juice and egg until light and smooth. Spread over baked layer. Bake 15 minutes. Cool; cut into bars.
Mix last 4 ingredients well. Pour over mushrooms. Chill 3 to 4 hours.
Brown sausage.	Tear bread into 9 x 13-inch pan. Sprinkle sausage over bread. Mix eggs and milk. Beat and pour over bread and sausage. Sprinkle with cheese. Bake at 350° for 30 minutes.
Combine soup and water. Add 1 cup chow mein noodles, chicken, celery, cashews, onion and pepper. Toss lightly. Place in ungreased baking dish. Sprinkle remaining noodles over top. Bake at 375° for 20 to 25 minutes or until heated. Garnish with drained, canned mandarin oranges.
Mix milk and 5 tablespoons of water. Slowly mix up peanut butter stirring in honey. Add remaining water a little at a time until proper consistency. Mix until very smooth. Store in refrigerator. Serve with fruit.
Mix all ingredients in a large bowl. Beat thoroughly. Bake 45 to 55 minutes at 350°, using greased and floured tube pan.
Combine all ingredients except cheese. Pour into 9 x 9 x 2-inch pan. Bake for 30 minutes at 350°. Add cheese to top and bake 5 minutes longer or until set.
Mix all dry ingredients. Melt chocolate. Mix until coated. Spread on waxed paper; let cool. Break into small pieces. Store in airtight container in refrigerator.
Cook chicken in covered saucepan with carrot, onion, celery and salt in enough water to cover all. Simmer until tender, about 45 minutes. Cook frozen broccoli as directed on package. Place broccoli in bottom of greased casserole dish. Arrange cooled, deboned chicken on top of broccoli. Top with cream of mushroom soup and sprinkle with grated Parmesan cheese on top. Heat in a 350° oven for 20 to 30 minutes.
Combine berries and sugar; mash and let sit 15 minutes. Combine water and Sure-Jell in separate pan; boil 1 minute. Pour water and Sure-Jell over berries and sugar mixture and stir 3 minutes. Pour in jar. Let set for 24 hours. Freeze. Remove from freezer a few hours before serving.
Layer in order listed: lettuce, celery, onions, radishes, green pepper and green peas, in 4-quart mixing bowl.
Combine cream cheese and milk. Add remaining ingredients, except almonds and blend. Spoon into 8-inch square pan. Sprinkle with almonds. Heat in oven or microwave until warm (oven, 350°). Dip your favorite crackers into the hot spread.
Beat eggs; add vinegar, vanilla and melted oleo. Blend in sugar and meal. Pour into prepared pie shell. Bake at 325° for 45 to 50 minutes or until firm.
Leave Philadelphia cream cheese out for 2 or 3 hours to soften. Then put in a bowl, add shredded ham, Italian dressing and onions. Mix well. Form into a ball and chill. Roll in pecans; serve with crackers. Sprinkle parsley over the top or set the cheese ball on lettuce leaves. For a party, it is a quick, filling snack, or use for an appetizer. Can make it with many variations. You can use any kind of meat and crackers or you may garnish it.
Grease a 9 x 12-inch pan. Cover bottom with raw rice. Mix soups, milk, butter and wine. Pour about 1/3 of mixture over rice. Place chicken on rice (do not overlap). Pour remainder of soup mixture over chicken. Sprinkle cheese and almonds on top. Bake at 275°, uncovered, for 2 1/2 hours. Don't disturb until ready to serve.
Shred cabbage and place in cooking pot. Add water, pepper, salt, sugar and butter. Cover and cook on medium heat until soft, about 30 minutes. If water cooks up too fast, add a little more.
Combine ingredients. Be sure and work enough flour in until your dough handles good and is not sticky. Put in large oiled bowl and oil top of dough. Let rise about 2 hours or until double in size. Then work some dough and pinch off rolls. Turn in oil and let rise on oiled pan, about 2 hours. Makes about 40 rolls. Bake at 450°.
Combine apples, cinnamon and nutmeg. Combine lemon juice and water and pour over apples. Mix butter, sugar and flour until like cornmeal and pat on top of apples. Bake at 375° for 20 to 30 minutes. Serve with ice cream or cream.
Combine undrained corn, muffin mix, margarine (divided), sour cream, eggs and cheese. Reserve 1/3 of the cheese for topping. Bake 1 hour at 350°. Add remaining cheese and bake until cheese is melted.
Combine all ingredients in an oiled pie plate or spring-form pan. Dot with butter. Bake at 350° for 35 to 40 minutes.
Bring to boil in a saucepan and add at once to flour mixture while still hot. Cream well and pour on greased cookie sheet. Bake 20 to 25 minutes. Ice while still hot.
In a blender, combine all ingredients. Blend until smooth. Pour into frosty glasses and garnish with sprinkle of ground cinnamon, if desired.
Chop vegetables. Sprinkle with salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling and simmer 3 minutes. Pour into hot jars and seal.
Microwave butter, sugar and corn syrup on High for 9 to 12 minutes. Mix popcorn and peanuts together. Cover with hot liquid. Press immediately.
Let margarine and cheese spread soften together at room temperature. Mix with mayonnaise, garlic powder and seasoned salt. Add crab meat. Mix and spread on split muffins. Freeze 10 minutes if for immediate use. Cut into quarters and broil until bubbly.
Steam the clams and drain. (Save the juice.) Mix cheese, pepper, garlic and sherry. Spoon over the clams. Add some of the reserved juice. Melt butter. Mix in bread crumbs and spoon over cheese mixture. Spoon more juice on top. Top each clam shell with small piece of bacon. Broil until bacon is done.
Fry bacon and remove from pan. Saute next 5 ingredients in renderings. Add remaining ingredients and simmer on low for at least 2 hours. Steak sauce or milk may be added before serving.
Blend with mixer the first three ingredients. This will be doughy. Pat in bottom of a 13 x 9-inch pan. Mix the last four ingredients together very well. Pour this over the first three ingredients. Bake at 350° for 35 to 40 minutes.
Melt butter in saucepan. Saute onion and celery in butter. Mix in a big bowl, cooked rice, onion, celery, broccoli, mushroom soup, water chestnuts and cheese. Mix together and put in a 9 x 13-inch casserole dish. Cover with foil and bake for 25 to 30 minutes at 350°.
Cook to soft ball. Remove from heat and add 2 tablespoons butter and red food coloring. Stir until consistency of fudge. Drop by spoonfuls on buttered cookie sheet.
Dissolve the yeast in the warm water. Mix the hot water and milk together.	Add shortening, sugar and salt. Add the yeast that has been dissolved in the warm water. Mix the shortening mixture by slowly adding a little flour at a time, until it is stiff enough to handle.
Beat eggs and sugar until creamy. Add oil and vanilla; mix well. Sift flour, soda, cinnamon, salt and baking powder together. Add dry ingredients to egg and sugar mixture. Add zucchini (don't peel) and walnuts. Mix and bake in 2 to 3 loaf pans (depends on thickness you prefer). Fill pans about 1/2 to 3/4 full. Bake in greased and floured pans for 1 hour at 350°.