HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef. Add minced onion, crushed garlic, tomato paste, tomatoes, basil, oregano, salt and pepper. Simmer gently about 30 minutes. While sauce is cooking, cook lasagna noodles according to package directions. Mix Ricotta cheese and Parmesan cheese.
Combine with first mixture and cook all together for 20 minutes. Place in hot jars and seal. Makes 7 quarts.
In a bowl, mix together all ingredients except flour. Gradually add flour and knead. Place in warm area, covered, and let rise. Put into 3 loaf pans. Let rise until doubled in size. Bake in a preheated 375° oven until done.
In Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture. Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt and pepper. Cover and bring to a boil; lower heat and simmer for 2 to 3 hours, or until chicken is tender. Remove chicken; remove meat from bones and return meat to pot. Put flour in a cup; blend in enough cold water to make a smooth paste. Stir flour paste into hot stew, stirring constantly until thickened. Add dumpling batter and proceed according to directions.
Mix all ingredients together and freeze in Dixie cups. When ready to serve, let thaw slightly.
Cook and drain spinach. Reserve 1/2 cup liquor. Melt butter in saucepan. Add onions. Cook until soft and clear. Add flour. Cook smooth but not brown. Add seasonings. Add cheese. Cut into small squares. Add cooked spinach. If too dry, add liquor from spinach. Put buttered bread crumbs on top. Bake at 350° for 30 minutes.
In a 9 x 12-inch pan, melt oleo. Add in order: crushed graham crackers, Angel Flake coconut, chocolate chips and sweetened condensed milk. Pat down with spatula. Sprinkle chopped nuts. Cook in 350° oven for 30 minutes. Cool. Cut into squares. Keep and freezes well!
Cream margarine and sugar together. Slowly add flour and cheese. Drain apples and pour into a 9 x 13-inch dish. Spread cheese mixture on top. Bake at 350° for 30 minutes or until top is golden brown or you can tell it is done.
Boil carrots and chicken bouillon in water for 15 minutes. Saute scallions in butter. Add Cheez Whiz, sour cream and milk. Mix all together in a buttered baking dish and cover with parsley and bread crumbs. Bake at 350° for 20 minutes. Serves 6.
Cook chicken in salted water; save broth. Pick meat from bones and arrange in bottom of bake pan or casserole dish. Blend melted margarine with stuffing mix. In large bowl, mix the 2 cans of soup with 2 cups of the broth left from the cooked chicken. Cover chicken with alternate layers of stuffing and soup mix, allowing a small amount of stuffing to sprinkle over top. Bake at 350° to 375° about 20 to 25 minutes or until browned on top.
Soak pinto beans overnight. Next day, drain beans and rinse well. Place beans in large pot with ham hock. Let it cook. When the beans are ready, cut up the ham hock with the beans (chop fine). Cook the beans with chicken broth.
Place all ingredients, except vanilla and nuts, in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring constantly, to soft ball stage (238°). Remove from heat. Add vanilla. Cool to lukewarm (110°). Then beat until fudge begins to thicken and loses its gloss. Pour in nuts. Quickly spread into an 8-inch square pan. Cool. Cut into squares. Makes about 2 pounds. If desired, add 1/4 cup candied maraschino cherries.
Combine all ingredients in large bowl. Pour mixture into a Bundt pan. Bake in 350° oven for 50 to 60 minutes. Cool. Invert in platter. Dust with powdered sugar.
Boil sugar, milk and salt exactly 8 minutes. Remove from fire and add chocolate chips, oleo, marshmallow cream until all thoroughly mixed. Stir in 2 cups pecans. Pour onto buttered cookie sheet. Chill in refrigerator. Keeps indefinitely in fridge or can freeze candy in Saran and carton.
Place beef, onion soup mix and cream of mushroom soup in crock-pot. Cook all day on low. Just before serving, add sour cream. Serve over noodles or rice.
Sift together first 3 ingredients. Add eggs and vanilla. Then stir in walnuts and margarine. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes. Use Rocky Road Frosting.
Cut chicken cutlets (or whole breasts) in half. Microwave rice per directions. Slice mushrooms into thick slices. Mince the garlic and saute in skillet with warm olive oil until soft. Add the chicken and cook quickly on both sides but don't brown the meat. Cut scallions in 1/2-inch pieces and add to pan, stirring until soft. Meanwhile, in a mixing bowl, stir together the cranberry sauce and wine and add mixture to the skillet. Cover and simmer for about 10 minutes or until chicken is no longer pink in center. Add mushrooms and stir to moisten. Cook another few minutes until sauce is bubbly. Serve over rice.
Cream the shortening and sugar. Beat egg, milk and vanilla together. Mix flour, baking powder and nuts. Mix wet and dry ingredients thoroughly. Drop from a teaspoon onto greased cookie sheet. Bake 20 minutes at 300°. Makes about 3 dozen.
Mix all ingredients and heat thoroughly. Garnish with chives or parsley. Serves a large group.
Dissolve 2 packs Knox gelatine in 1 1/4 cups cold water; stir and set aside. Combine 1 cup cold water and 1 (6 oz.) package Jell-O; add 1/3 cup sugar. Bring to a boil and remove from heat. Add cold mixture to hot mixture, plus 1/2 cup cold water and pour into pan. Refrigerate 2 to 3 hours. After jelled, cut into squares. Keeps without refrigeration. Pull the cubes out from pan with your fingers. They will come out clean, not jagged. (Try eliminating sugar). Use 8 or 9-inch pan. Note: To double or triple recipe, put in 9 x 13-inch pan. I do not use sugar.
Cook diced onion, green pepper and celery in oleo until tender. Stir in flour and gradually add broth and milk to make a thin white sauce. Add cheese, olives, mushrooms, pimento and cooked, deboned chicken, cut in bite size pieces.
Combine rice, tomato, peas, corn and green onions in serving bowl. Beat together remaining ingredients for dressing and pour over rice, mixing well. Cover and chill for 15 minutes. Toss again before serving.
Place pork roast in 5-quart Dutch oven. Add Polish sausage and sauerkraut. Add 1 quart of water and cover with lid. Cook until pork is tender, about 2 1/2 to 3 hours in a 375° oven. Remove from the oven. Arrange canned biscuit dough over top of dish and bake an additional 30 minutes. You have a complete meal ready to eat.
In a large bowl, combine sugar, applesauce, oil, egg whites and skim milk; mix thoroughly. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Combine until all ingredients are well blended. Stir in nuts. Spread batter in an oiled and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes.
Mix sugar, milk and margarine in saucepan. When starts boiling, boil for 5 minutes. Remove from heat. Add peanut butter. Stir until mixed. Add vanilla and marshmallow cream. Pour in buttered pan. Cut when cool.
Pound chicken breasts to about 1/8-inch thick. Combine softened cream cheese, garlic powder, onions, salt and pepper to make paste. Place 1/4 of mixture on half of each chicken breast. Fold other half over to seal mixture inside and secure with toothpick. Roll lightly in bread crumbs. Saute in skillet in hot vegetable oil for 3 minutes per side. Transfer to baking sheet and bake in preheated 400° oven for 6 minutes or until done. Garnish with chopped tomatoes.
Brown beef; drain. Add onion, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Mix and simmer for 20 minutes. Cook macaroni; drain and rinse with cold water.
Brown ground beef and onion. Add chili powder and milk. Mix well. Add flour, juice and beans. Stir well. Simmer for 1 hour.
Mix flour, Crisco and salt until it is well blended. Add 5 tablespoons of cold water and mix.
Line 9-inch round pan with plastic wrap. Melt chips. Remove from heat. Stir in peanuts. Pour into pan. Place candy corn on top to decorate. Cool completely. Remove from pan. Peel away plastic wrap. Cut in wedges to serve.
Mix the butter, peanut butter and powdered sugar. Roll in balls. Dip in the chocolate and paraffin mixture.
Mix until crumbly the oats, flour, brown sugar and butter. Press down in a 9 x 12-inch cake pan. Press a little up the sides. Bake for 15 minutes at 375°.
Mix first three ingredients. Add boiling water and mix well. In another bowl, mix remaining dry ingredients, then combine with first mix and finally add nuts and raisins. Chill dough until firm. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for about 10 minutes.
Mix dry ingredients. Add vinegar to water and stir until thickened over medium heat. Add 2 tablespoons oleo and stir. Let cool a few minutes and pour into 8-inch pie shell. Sprinkle top with cinnamon. Serve warm.
Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-inch spring-form pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.
Grease baking pan. Sprinkle rice over bottom. Heat soup with milk. Pour over rice. Place chicken pieces evenly in pan. Place pats of butter on top of chicken. Sprinkle salt, pepper and paprika over all. Seal pan with foil and bake at 325° for 1 hour or until chicken is done.
Combine all ingredients except raisins in an ungreased 13 x 9-inch baking pan and mix well. Bake at 350° for 25 to 30 minutes or until golden brown. Stir occasionally. Stir in raisins and cool thoroughly. Store in a tightly covered container in a cool dry place (or refrigerate). Yields 6 cups.
Sift together dry milk, flour, cinnamon and salt. Set aside. Combine margarine and egg yolks. In a medium bowl, beat egg whites with sugar until stiff. Lightly fold yolk mixture into whites, then gradually fold in sifted ingredients. Let stand 5 minutes. Heat nonstick skillet over medium heat. Drop batter, 1 tablespoon at a time, into skillet. Lightly spread with back of spoon to form pancakes. Cook until underside is browned; turn pancakes. Cook until underside is browned. Turn pancakes and cook 1 minute longer. Serve hot. Makes 2 servings.
Preheat oven to 350°. Trim crusts from bread and cut each slice in half. Lay strip of bacon and place 2 slices of bread vertically, covering almost all the strip. Sprinkle with cheese. Roll up and secure with a toothpick. Bake in broiler pan for 20 minutes, turning once.	Remove toothpicks and cut in half. Makes approximately 100 hors d'oeuvres.
Mix cream cheese, Cheddar cheese and ham until well blended. Spoon into ovenproof crock or bowl. Bake at 350° for 20 to 25 minutes or until puffed and lightly browned. Serve warm as a spread with crackers. Makes 2 cups.
Melt candy with butter; stir until blended. Stir in cereal; mix well. Pat into greased 11 x 7 inch pan. Refrigerate until firm. Cut into squares.
Split hot dogs within 1/2 inch of ends, insert strips of cheese in hot dogs. Place hot dogs on crescent rolls dough and roll up. Place on cookie sheet. Bake at 350 degree for 12-15 minutes.
Combine first 4 ingredients in a large mixing bowl; mix well. Stir in buttermilk. Combine dry ingredients. Add to creamed mixture, stirring only until ingredients are well moistened. Stir in nuts. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until toothpick inserted in the center comes out clean. Let cool before slicing.
Dissolve each package of Jell-O in 1 1/2 cups of water, instead of the usual 2 cups. (Dissolve Jell-O as needed for layers.) Dissolve the 2 envelopes of plain gelatine in cold water and set aside. Put the milk and sugar in a saucepan and bring to a boil. Remove from heat. Add the softened gelatine. Put sour cream in a bowl and slowly add the milk mixture. Add vanilla.
Saute onion and celery in butter until tender. Stir in meat and oregano. Season to taste with salt and pepper. Heat through. Pour mixture into buttered, shallow 2-quart casserole. Spoon mashed potatoes over hash. Sprinkle with cheese. Bake at 350° for 40 minutes.
Combine sugar, cornstarch, salt and pepper. Add beet juice; cook until thickened. Add the orange juice. Add beets.
Prepare confetti by dissolving each package of orange, lime and strawberry jello in 1 3/4 cups boiling water. Pour each jello mixture into a shallow pan and chill until set; cut into small cubes. Prepare crumb crust and line a spring-form pan. Dissolve lemon jello and sugar in 1 cup boiling water; cool to room temperature. Whip the cream with dash of salt, 1/2 teaspoon vanilla and 2 tablespoons sugar until stiff and refrigerate. In a large bowl, beat cream cheese until smooth. Gradually beat in cooled lemon jello; fold in whipped cream and blend well.
Pour boiling water over the bark, first breaking it into bits. Cover the pitcher containing it and let stand until cold. Add lemon juice if desired and sweeten to taste.
Lightly grease and flour angel food cake pan. Preheat oven to 350°. Blend all ingredients; beat 2 minutes. Pour in cake pan. Bake 45 to 50 minutes.
Mix all ingredients, except butter, until you can knead it. Fold 6 to 10 times. Flatten to 8-inch square. Cut into 16 equal pieces. Roll in melted butter. Bake in 425° preheated oven for 8 to 12 minutes until light brown.
Mix together and stuff in casing. Cut into pieces, size of a wiener and can in jars.
Combine sugar and corn syrup in saucepan and bring to a boil. Remove from heat, stir in peanut butter. Pour over cereal in a bowl and mix well. Spread in greased 9-inch square pan. Melt chocolate in saucepan over very low heat, stirring constantly. Spread over cereal mixture in pan. Let stand until chocolate is firm. Cut into 2 x 1-inch bars. Makes about 32.
In a small mixing bowl, combine sugar, onion, salt and mustard. Add vinegar; mix well. Gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. Stir in poppy seeds. Cover and refrigerate. Serve over fresh fruit or salad greens. Refrigerate leftovers. Yield: 1 2/3 cups.
In a 9 x 13-inch pan, put vegetables. Next, layer meat from chicken breasts. Next, combine chicken soup, mayo and curry powder. Spread over chicken. Top with corn bread crumbs and shredded cheese and sprinkle with paprika. Bake at 350° for 30 minutes.
Pour hot water over cut dates. Add shortening. Let cool, then add sugar, slightly beaten eggs and vanilla. Mix these ingredients, then add flour, soda and cream of tartar, then fold chopped nuts in last. Bake at 350° for about 1 hour or until toothpick inserted in center of loaf comes out clean. Use 2 medium size bread pans.
Mix bouillon cubes, water, salt, onion, celery and potatoes together. Cover and cook 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup of water. Add cheese and cook slowly until all cheese is melted. Sprinkle in bacon and ham.
Place rice on bottom of greased round casserole. Place chicken pieces on top of rice. Sprinkle onion soup mix over chicken. Add mushroom soup mixed with water. Cover casserole; bake in 325° oven for 2 hours.
Arrange broccoli pieces in greased baking dish; season to taste. Place chicken on top (shredded). Combine soup, mayonnaise, lemon juice, curry powder and cheese and heat gently until cheese melts. Pour over chicken. Top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes until thoroughly heated. Trim with pimento strips and parsley. Yields 6 to 8 servings.
Preheat oven to 350°F. Lightly coat 13 x 9 inch baking dish with non - stick cooking spray.
Mix the ingredients and let stand for 10 minutes. Pour into unbaked crust. Cover with top crust. Bake at 400° for 40 minutes.
Melt oleo in small baking pan. Cut biscuits in half, making half moon shape. Dip both sides in oleo and place in pan. Sprinkle with grated Parmesan cheese. Bake at 350° until lightly browned.
Combine cake mix, fruit cocktail, 1 c. coconut and eggs in large mixing bowl. Blend 2 minutes at medium speed. Pour into a 9 X 13 greased pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes. Bring oleo, granulated sugar and evaporated milk to a boil. Boil for 2 minutes. Remove from heat and stir in remaining coconut and spoon over hot cake in pan. Serve warm or cold.
Peel boiled potatoes and slice thinly. Combine mayonnaise, sour cream, horseradish and celery seed. Combine onion and parsley. In a glass serving bowl, layer potato slices, salt, sour cream mixture and parsley mixture. Repeat until potatoes are used up, ending with parsley mixture. Store covered in refrigerator at least 8 hours.
Cover fruit with 3 times its bulk of cold water. Let stand overnight. Boil for 10 minutes. Let stand overnight. Bring to rolling boil; add equal quantity sugar. Cook until jelled. Pour in open dish for 24 hours. Place in jars or dishes without reheating.
Cover bottom of a 9 x 13-inch pan or dish with mixed milk and instant pudding. In separate bowl mix remaining ingredients and combine both mixtures and stir well. Pour over cookies in pan. Sprinkle with cookies.
Mix jello in boiling water. Stir in orange juice. Add oranges and pineapple. Refrigerate until jelled.
In 2-quart saucepan, combine melted butter or margarine, cocoa and sugar. Add milk gradually and vanilla. Mix all well. Place over medium heat. When mixture comes to full boil, boil then for 1 minute. Let cool before spreading on cake.
Put chicken breasts in casserole dish. Mix the cranberry sauce, dressing and dry soup mix together and pour over chicken pieces. Bake at 350° for 1 hour.
Mix oatmeal, flour, brown sugar, butter and soda. Put 2/3 in a 9 x 13-inch pan. Bake for 15 minutes.
In a bowl, beat egg yolks, then add hot milk and sugar; beat well. Put mixture in a double boiler and add salt. Cook until thickened, being careful not to let double boiler go dry. Let cool, then stir in vanilla.
Brown ground beef or pork in large skillet. Add onion and garlic and cook until onion is tender. Stir in tomato puree, water, tomato paste, parsley, sugar, basil, salt and pepper. Simmer 30 minutes.
Combine carrots, raisins and chopped walnuts in a bowl. Combine remaining ingredients, stirring well. Add to carrot mixture. Toss gently. Yields 4 servings.
Mix 1/4 cup powdered sugar, 1/2 cup butter and flour. Press in an 8 x 11-inch pan. Bake 20 minutes at 350°. Beat eggs, lemon rind and juice, sugar, baking powder and flaked coconut. Pour in crust. Bake at 350° for 25 minutes. Frost with 1/2 cup butter mixed with 3/4 cup powdered sugar. Cool and cut into small pieces.
Mix cake mix, pudding, oil, club soda and eggs well at medium speed. Add nuts.	Pour into 2 greased and floured 9-inch pans. Bake 40 to 50 minutes at 325°.
Cut meat into strips at least 2 inches thick. Partially freeze the strips and then cut across the grain in long strips about 1/4-inch thick. Mix together all other ingredients and use to marinate meat for up to 2 hours. Be sure to stir occasionally. Skewer meat strips with onion chunks and grill to your liking.
Heat oven to 325°. Combine flour, milk, eggs and nutmeg in mixing bowl. Beat lightly, but leave batter a little lumpy. Melt butter in 12-inch skillet. When very hot, pour in batter and bake for 15 to 20 minutes to golden brown. Sprinkle with sugar and put briefly back in oven. Sprinkle with lemon juice. Serve with raspberry jam.
Mix all ingredients together and drop by teaspoons on baking sheet. Bake 11 to 14 minutes at 400°. Ice while still warm.
Cut up zucchini and saut with onions in a little water. When almost tender, add mushrooms. When mushrooms are almost tender and water is cooked down, add soy sauce. You can add boneless, cooked chicken for a stir-fry if you'd like.
Cream butter, Crisco and sugar. Sift flour, cocoa, salt and baking powder. Add eggs and flour mixture to the first 3 ingredients, alternately. Mix well. Bake in tube pan at 325° for 1 hour and 20 minutes. Let cool in pan.
Grate cabbage and carrot. Set aside. Mix mayonnaise, Miracle Whip, vinegar, sugar and milk. Beat by hand until mixture is creamy. Pour over cabbage and carrot. Mix well.
Mix shortening and eggs. Sift flour and baking powder together. Add to eggs and shortening. Put milk in, then add rest of ingredients. Mix until smooth. Roll out dough using flour to sprinkle to keep from sticking. Cut out dough with cup, pulling the centers apart to make a hole. Fry until brown on both sides; roll in powdered sugar.
In a bowl, mix thoroughly all ingredients except corn flakes. Shape into small balls about 1 inch in diameter. Roll in flakes; arrange on greased cookie sheet. Bake at 450° for 10 minutes or until crunchy and golden brown. Makes about 4 dozen.
Brown chicken pieces in large skillet in just enough oil to cover the bottom of the pan, drain. Brown chuck and both sausages, drain. In a VERY large stew pot saute celery and onions in 1 tablespoon of oil until tender, not brown. Add chicken pieces, beef, sausage, ham hocks, tomatoes, parsley and red pepper and basil. Salt to taste. Barely cover with water, bring to a boil then reduce heat to simmer, cover and cook until chicken is tender (about an hour).
Beat eggs well. Add sugar and beat until light. Add mashed bananas, flour and soda, dissolved in a little warm water, vanilla, salt, melted butter and nuts, stirring after you add each item. Pour into a Bundt pan. Bake at 350° for 40 to 45 minutes. Do not overbake.
In skillet, heat beer. Chop up onion, green pepper and mushrooms. Set aside. Add steak to skillet. Cook on high until juice runs out, about 5 to 10 minutes, then add onion, green pepper and mushrooms to skillet. Reduce heat. Cover; let cook until the beer evaporates. Serve.
Cook roast almost done. Cover with water. Add vegetables and salt. Cook for 20 minutes, then add gravy mix. Simmer 20 minutes longer.
Saute onion and pepper in margarine. Add seasonings. Add clams, juice and bread crumbs. Cube cheese and stir into mixture. Place in ovenproof dish. Sprinkle with Parmesan cheese and paprika on top. Bake at 350° for 20 minutes. Serve hot.
Mix well. Bake in 4 layers at 350° until done when tested with toothpick (or use 9 x 13 pan instead of layers).
Cook broccoli; drain. Combine soup, mayonnaise, eggs and onions. Blend in broccoli. Pour in 9 x 13-inch baking dish. Sprinkle with cheese. Melt margarine and add seasoned crumbs. Mix well and spread over cheese. Bake at 350° for 30 to 45 minutes.
Cook carrots in salted water with small amount of sugar until tender. Drain and place in buttered casserole dish. Melt together the cheese and oleo; pour over carrots. Sprinkle buttered cracker crumbs on top. Bake at 350° for 15 minutes, or until bubbly. Makes a big dish.
To make vinaigrette, whisk together 4 tablespoons olive oil, vinegar, shallots, garlic, parsley, basil, salt and pepper. Add tomatoes and stir. For tuna, set grill rack 3 inches above coals. Lightly brush steaks with olive oil and grill for 2 to 3 minutes on each side. Arrange tuna on warm plates and spoon vinaigrette over or around them. Garnish with basil leaves. Serves 4 generously.
Cook chicken tender with a little salt and just a dusting of pepper. When chicken is done and falls off the bone, tear it into bite-sizes (do not put it in your food processor). Add apples, celery, raisins, nuts and mayonnaise. Serve on romaine or escarole (not iceberg) lettuce. Serves 4 to 6.
Preheat oven to 375°. Melt butter and stir in syrup. Beat egg with buttermilk. Mix together the dry ingredients, then stir in the eg mixture and the syrup mixture. Pour into a 9-inch square pan that has been sprayed with nonstick cooking spray. Bake for 10 minutes, then reduce heat to 325° and bake 25 minutes. Serve with ice cream, yogurt or sorbet. Makes 9 servings.
Overnight: Soak the fruit and sugar in 1 cup cold strong tea. The next morning add the flour and the well beaten egg. Mix well. Pour into a well-greased, foil lined loaf pan. (It will look awful, but don't give up!) Bake for 2 hours on middle shelf at 300°. Take out of oven and leave in the pan until next day. Slice and serve with butter. Keeps well wrapped in foil. Can be frozen.
Heat chocolate and 2 tablespoons milk in pan over low heat. Stir until chocolate is melted. Beat the sugar into the cream cheese. Add the chocolate mixture and the remaining milk; beat until smooth. Fold in whipped topping. Spoon into crust. Freeze four hours.