HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in heavy Dutch oven in olive oil. Brown onion. Add about 3 cups water, bay leaves, bouillon cubes and seasonings. Cook about 20 minutes. Add carrots and cook about 20 minutes. Add celery and other ingredients except potatoes, soup and peas. Last, add the potatoes. Cook until tender. Add soup and some water. Last add peas. Serve with toasted English muffins.
Beat cream cheese, sour cream and all spices together. Spread on bottom of pie plate or quiche dish. Pour on pizza sauce. Top with peppers, scallions and pepperoni. Sprinkle with Mozzarella over all. Bake at 350° for 15 minutes. Serve with plain tortilla chips. This recipe came from my sister-in-law, Nicole Plinck.
Peel and slice potatoes in round thin slices. Spray a casserole dish or butter it well. Layer potatoes and chopped onions. Mix Cheddar cheese soup and milk in a bowl. Soup will still be undissolved. Pour this mixture over potatoes. Salt and pepper to taste. Dot top with butter. Cover with foil lightly to keep top from getting too brown. Bake at 350° for 45 minutes.
Grind all ingredients using coarse blade of food chopper or grinder. Chill. Will keep in refrigerator for several weeks. Makes 4 cups.
In bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9-inch baking pan. Bake at 350° for 25 minutes. Cool. Spread Marshmallow Creme over cooled brownies.
Cream cream cheese until soft. Add eggs to cream cheese and beat well. Add lemon cake mix (not the pudding variety) and 3/4 cup of milk, blending well. Bake in a greased and floured 9-inch tube or Bundt pan at 350° for 30 minutes. Reduce heat to 325° without opening the oven door. Bake another 30 to 35 minutes longer. Cool. Dust with powdered sugar.
Mix vinegar, water, sugar and spices. Bring to a boil. Drop in whole fresh peaches which has been peeled. Simmer peaches in syrup for about 5 minutes. Pack in warm clean jars and pour syrup over them. Seal.
Combine syrup, sugar, salt and water. Cook stirring constantly till sugar is dissolved. Continue cooking till ball forms when dropped into cool water. Beat egg whites till stiff-pour 1/2 of syrup into egg whites and beat. Cook remaining syrup to thread forms in cool water. Add to first mix and beat till hold shape. Add nuts and vanilla. Drop by spoonsful onto wax paper. Let cool and dry-turn candies over and dry on other side. Store in air tight container in dry place.
Melt margarine. Add sugar and mix well in saucepan. Let bubble until sugar dissolves. Take off heat. Add eggs. Beat so eggs do not cook. Add remaining ingredients. Place in a greased 13 x 9 x 2-inch pan for 12 to 15 minutes. Cut in squares and roll in powdered sugar.
Combine sugar and corn syrup. Bring to boil. Remove from heat and stir in peanut butter. Pour this mixture over the corn flakes and coconut. Mix well. Drop by teaspoons on waxed paper.
Melt margarine. Add peanut butter and graham cracker crumbs. Gradually add powdered sugar. Pat into 13 x 9-inch pan. Melt chocolate chips and spread over peanut mixture. Let cool completely. Cut into bars. Can be made in microwave.
Put milk and butter in top of double boiler to heat. Beat eggs until light and fluffy; add sugar and beat vigorously. Sift dry ingredients. Stir into egg mixture and add vanilla. Add hot milk mixture stirring constantly. Pour into greased 8 x 8 x 2-inch pan and bake 25 to 30 minutes at 350°. Combine icing ingredients and spread on warm cake and return to oven until frosting caramelizes but not long enough to dry it out.
In large bowl, stir gelatin and boiling water until dissolved. In blender, whip cream cheese and cold water until smooth, then add to gelatin. Add remaining ingredients and mix well. Pour into gelatin mold and chill until set.
Soak gelatin in 1/4 cup cold water.	Drain the fruit well. Reserve 3/4 cup of the juice, adding water, if necessary. Heat. Stir in the gelatin until dissolved. Add fruit. Chill.
Heat in oil the onions and peppers. Brown hamburger. Mix all ingredients together, except cheese. Put grated cheese on top. Bake 45 minutes in 350° oven.
Combine nutmeg, cinnamon, ginger, salt and pepper. Rub into meat. Brown meat in oil. In crock-pot, combine onion, garlic and brown sugar. Dissolve in wine, water and bay leaves. Add meat, potatoes, carrots, etc. Cook on high 4 to 5 hours.
Saute onion in saucepan, then add other ingredients. Serve over any meats.
Cream butter, sugar, eggs and vanilla. Mix in flour, salt, baking powder and soda. Add chocolate chips, grated chocolate bar and nuts. Roll into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Bake 6 to 8 minutes at 375°.
Cook pudding as directed on package, adding rum flavoring. Slice cake into 1/2-inch slices and line the bottom of an oblong baking dish. Pour pudding over cake and spread evenly. Slice bananas and cover pudding layer. Mix sugar and cinnamon; sprinkle over banana layer. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. Serve with whipped topping. Serves 8 to 10.
Put empty 10-inch tube pan in a hot oven (425°). Beat egg whites, salt and cream of tartar until stiff, but not dry. Fold in sifted granulated sugar 2 tablespoons at a time. Sift confectioners sugar and cake flour together 5 times. Fold into egg white mixture 2 tablespoons at a time. Add vanilla and almond extract. Remove pan from oven; pour batter immediately into hot pan. Bake in hot oven (425°) exactly 23 minutes; don't peek. Remove from oven. Place upside down on a cake rack. Remove from pan when cooled.
Cream the shortening, sugar, egg, vanilla, water and peanut butter. Add all dry ingredients. Mix well. Drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes over 5 dozen.
Mix together Raisin Bran, sugar, flour, baking soda and salt. Add eggs, applesauce, buttermilk and golden raisins. Mix well. Spray muffin tins with cooking spray, or use paper cups. Fill 3/4 full with batter and bake at 350° for 20 minutes. Makes 2 1/2 dozen. (Using the "Egg Beaters" instead of real eggs is what makes the muffins low-fat.)
Cook and stir in meat in Dutch oven until light brown. Spoon off fat. Add onions, cabbage and celery. Cook and stir until vegetables are light brown. Stir in tomatoes and seasonings. Cover tightly; simmer 15 minutes. Stir in beans (with liquid); heat until mixture boils. Simmer uncovered 15 to 20 minutes. Top stew with mashed potatoes. Makes 4 to 6 servings.
Halve eggs lengthwise. Remove yolks and mash. Add the cheese, mustard, few grains pepper and enough milk to moisten well. Beat until fluffy and refill the egg whites. Garnish with paprika for added color.
Slice eggplant; sprinkle with salt. Set aside for 15 to 20 minutes. Pare and slice potatoes. Dry eggplant slices. Saute eggplant and potato slices in olive oil until browned. Drain on paper towel; set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown. Add parsley and tomato sauce; simmer for 10 minutes. Dust a greased 13 x 9 x 2-inch baking dish with bread crumbs. Place a layer of potatoes, eggplant and beef mixture in dish. Repeat layers ending with eggplant. Combine 4 tablespoons remaining butter and flour in saucepan; cook over low heat, stirring constantly. Add milk gradually, stirring constantly. Cook over low heat until thick. Cool slightly. Beat egg yolks; combine with cheese and nutmeg. Stir slowly into sauce. Beat egg whites until stiff; fold into sauce. Pour sauce over top of eggplant. Bake at 350° for 45 to 55 minutes or until golden brown. Yield: 10 to 12 servings.
Salt and pepper to taste enough cracker crumbs to make firm. Mix ingredients all together and form loaf. Bake in 350° oven for 1 hour.
Grease 2 loaf pans. Mix first 6 ingredients in medium bowl. In a large bowl, combine pumpkin and oil; add eggs. Add flour mixture to pumpkin mixture. Bake at 350° for 1 hour.
Place zucchini and onion in saucepan and cover with water. Boil for 5 minutes. Drain and set aside. Mix carrots, cream cheese and chicken soup. Add zucchini and onion. Mix herb dressing mix with melted butter until well blended. Layer 2/3 of the crumb mixture at the bottom of a 10 x 9-inch dish. Pour filling over crumb mixture. Top with remaining crumbs and bake, uncovered, at 350° for 1/2 hour or 45 minutes until golden brown on top. Serves 8 to 10.
Mix all ingredients together with a spoon. Batter will be stiff. Spread into a greased and floured pan, 13 x 9-inch; bake in a 350° oven for 45 to 60 minutes. Serve with whipped topping or ice cream. Serves 8.
Microwave chocolate, milk and margarine in medium microwavable bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate.
Melt butter in long cake pan. Mix in flour and nuts. I like 2 cups graham cracker crumbs instead of flour. Spread out in pan to form crust. Bake 15 minutes at 350°. Soften cream cheese; blend in powdered sugar. Spread over cooled crust. Cook sugar, water and cornstarch until thickens. Add peach jello. Stir and cool. Slice peaches over cream cheese. Pour jello mixture over peaches. Refrigerate until sets slightly. Spread Cool Whip on top.
Beat eggs; add sugar and mix well. Add flour, baking powder and salt; mix well. Add nuts, apple and vanilla. Makes 1 (8-inch square pan). Double recipe for 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Serve plain or with Cool Whip or ice cream.
Mix all ingredients well. Place in an 8 1/2 x 11-inch dish and freeze. Set out 20 minutes before serving.
Cook potatoes; put through sieve. Dissolve yeast in water with a little sugar. Add remaining ingredients. Knead. Let rise, etc. Bake at 350° for 40 to 50 minutes.
Mix flour, brown sugar, cinnamon and 1/2 of the butter. Press half of mix in greased baking pan. If desired, put other half on top and cover with rhubarb. Cook sugar, cornstarch, vanilla and water. Pour over cake. Top with remaining crumbles and bake 1 hour at 350°. Serve warm with whipped cream.
Cook and debone chicken and chop. Chop pickles, celery and add Miracle Whip salad dressing. Add salt and pepper. If it's dry you can add pickle juice or chicken broth. Makes about 1 1/2 quarts. You can freeze it.
Cream the cheese with sugar and almond extract. Crush pretzels and add melted oleo. Put pretzel mix in 8-inch pan and spread out. Put cream cheese on top of pretzels, then put pie filling on top. Add topping. Make a day before serving.
Combine the first 7 ingredients in a large bowl and mix with an electric mixer	on medium speed for 2 minutes. Pour into a greased 9	x 13-inch pan. Drain peach	slices	and reserve juice. Gently arrange peach slices on batter, leaving a 3/4-inch space around the	edge of the pan. Combine cream cheese, sugar and peach juice and mix 2 minutes with mixer on medium speed. Carefully spread cream cheese mixture over peaches without touching sides of the pan but be sure to cover all	peaches completely. Sprinkle cinnamon and sugar over cream cheese mixture. Bake 30	to 40 minutes in a 350° oven until top turns golden brown.
Mix together sugar, cornstarch, cinnamon, lemon juice, egg and margarine. Stir in grated apples. Pour into unbaked pie shell. Bake at 325° for 1 hour or until done. Cool slightly before serving.
Grind vegetables and apples through coarse blade of food grinder. Combine sugar, salt, spices and vinegar. Pour liquid over mixture and cook slowly for 20 minutes. Pack into jars and seal.
Mix 1 tablespoon sugar and milk and pour over sliced bread. Dip each piece of bread in beaten eggs, handling carefully so that bread retains its shape. Gently melt butter in a skillet and fry bread on both sides until golden brown. Remove to serving dish and sprinkle with cinnamon and sugar (pre-mixed). Serve hot.
Cream the first 3 ingredients together. Add dry mixture, alternately with sour milk. Mix hot water and cocoa to make a paste. Blend into rest of mixture. Drop by spoonful on greased cookie sheet. Bake at 350° for 15 minutes.
Remove egg yolks from eggs. Mash and add relish, crumbled bacon, bacon drippings, mustard, salt and pepper to taste and enough mayonnaise to mix well. Fill egg halves. If desired, sprinkle paprika over eggs.
Cream butter, shortening, and sugar until light and fluffy, add eggs, (which have been beaten until lemon colored). Combine flour and baking powder and add to creamed mixture, alternately with milk. Stir in flavorings. Spoon mixture into greased 10 inch tube pan. Bake at 325° for 1 1/2 hours or until done. Cool in pan about 10 minutes before turning on rack to cool.
Using a food processor, mix graham crackers to desired consistency (net 2 cups). Place in mixing bowl. Melt the spread and add into graham crackers and mix by hand using a fork, blending together until sticky and completely blended. Put mixture into pie plate and form into crust. Place in freeze to harden. (There may be some mixture leftover to add on top, if desired.) Makes enough for one 8-inch diameter by 1 inch deep pie plate.
Mix all ingredients; let stand at least 30 minutes before baking. Pour into greased glass pan; bake until golden brown. Serve with Lemon Sauce.
Bake your favorite cake recipe. Let marshmallows melt over medium heat in 1 cup milk and 1 cup sugar. Add coconut. Put this between layers. Combine 2 cups sugar, 1/2 cup milk, margarine and cocoa. Let boil real hard for 1 minute. Beat well until it begins to fudge. Put on top and sides.
Melt almond bark in top of double boiler or microwave, stirring often. Put cereal, pecans and marshmallows in large warm bow. Quickly add melted almond bark. Mix well and drop in balls on waxed paper or cookie sheet. Store in refrigerator.
Mix and drop. Bake at 350° to 375° for 12 minutes or until done.
Cream the sugar and oleo; beat in eggs. Add milk, pineapple and bread cubes. Mix well. Pour into casserole (9 x 13-inch, etc.). Bake 1 hour at 350°.
Melt butter in a 3-quart dish.	Saute onion, pepper and garlic on High 3 minutes or until tender. Add corn, tomatoes and salt. Cover and cook on High 20 minutes. Stir once or twice. Cooking time will be shorter if using canned corn. You	can add 1 pound cooked shrimp during last 5 minutes of cooking if desired.
Beat together the egg whites, cream of tartar and vanilla in large bowl until foamy, using electric mixer at high speed. Gradually add sugar; continue beating until stiff peaks form. Tint pink with red food coloring. Fill a large pastry bag fitted with a medium star tip (#4) with meringue mixture. Pipe mixture into 3 1/2-inch long candy canes, about 1 inch apart, on baking sheets covered with brown paper. Sprinkle each with red sugar. Bake in a 275° oven for 45 minutes, or until set, but not browned.
Place half the bread cubes in buttered 9 x 13-inch baking dish. Top with cream cheese cubes, blueberries and remaining bread. Beat together eggs, syrup and milk; pour evenly over bread. Cover with foil and refrigerate overnight. Preheat oven to 350°. Bake covered with foil for 30 minutes. Remove foil and bake another 15 to 30 minutes until top is golden and crunchy. Serve warm. Makes 12 servings.
Put margarine in large bowl. Add sugar and cream together. Add 2 cups flour and baking powder at a time until you use all 6 cups. Add all eggs and vanilla. Blend well. (Sometimes you may have to add extra flour.) Knead dough until smooth. Shape cookie about 3 inches long. Grease cookie sheet. Bake at 375° until golden brown. When cookie cools down, dip cookie in confectioners sugar and water.
Clean and cut green beans into 1-inch pieces. Cook beans and drain. Slice water chestnuts. Saute onion in butter until golden. Add herbs, seasonings, sour cream and milk. Heat, but do not boil. Combine beans, water chestnuts and onion mixture into a 1 1/2-quart buttered casserole. Combine bread crumbs and melted butter. Sprinkle on top. Bake at 375° for 15 to 20 minutes, until crumbs are nicely browned. Serves 8.
Mix and bring to boil; stir in baking soda. Pour over popped corn. Bake in 300° oven for a few minutes. Stir often while in oven. Stir while cooling down often, so it won't stick together in clumps.
Slice sausages crosswise into bite-sized chunks and brown in large, heavy bottomed pot. Add seasonings and rice. Mix well to coat rice. Add water; mix and bring to boil. Add frozen vegetables and leave on top of rice. Cover; lower heat and simmer for 15 minutes. Check pot. If rice isn't completely done, continue cooking for 5 to 10 more minutes, adding hot water if necessary to keep pot from scorching. When rice is done, or very nearly so, remove from heat. Fluff with fork to mix in vegetables, then cover and let set for at least 5 minutes before serving.
Combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, stirring with a fork. The dough will be crumbly.
Toss chicken wings in the lemon juice and garlic. Combine the remaining ingredients. Set aside 1 tablespoon spice mixture. Rub the greater portion of the spices onto the wings, distributing them evenly. Place the wings in a single layer to marinate 2 to 12 hours. Preheat oven to 375°. Remove wings from marinade and place on lightly greased foil covered rimmed cookie sheet. Bake for 40 minutes. Sprinkle on the reserved spices and bake another 10 minutes. Nice and spicy, but not too hot!
Combine all ingredients and blend thoroughly. Refrigerate overnight before serving. Serve at room temperature with gingersnaps (i.e., Swedish gingersnaps).
Mix together sugar, cornstarch, dry mustard and salt. Beat the eggs, water and vinegar together with a hand mixer. Combine all ingredients in a double boiler or small saucepan. When all are combined, cook over low heat and stir often. Keep in refrigerator until thick.
Combine water and cornstarch; set aside. In small saucepan, combine remaining ingredients. Stir over low heat until hot (3 to 5 minutes). Stir in cornstarch until sauce thickens slightly (about 2 minutes). Serve warm or at room temperature. Makes 1 1/2 cups.
Brown sausage and onion. Drain. In a bowl combine sausage mixture with cheese, egg and seasonings. Make dough with Bisquick, milk and mayonnaise. Divide dough in half. Press half of dough in well greased 8-inch square pan. Cover with sausage mixture. Put remaining half of dough on top. Brush with a beaten egg yolk. Bake at 400° for 30 minutes. Cut into small squares and serve warm. Good with breakfast, for a morning coffee or as hors d'oeuvres.
Mix flour and water in covered jar. Shake until smooth. Add to meat drippings. Stir until smooth. On low heat, bring to simmer for a few minutes. Keep stirring. Add garlic powder, salt and pepper while cooking. (Adjust seasonings to taste.) You may add a few drops Gravy Master for darker color.
Mix together all ingredients except sour cream and Cool Whip. Mix sour cream and Cool Whip together and fold into first mixture. Freeze several hours before serving. Double for a large dish.
Mix the first 4 ingredients well. Add the kraut, rinsed and drained. Add the green pepper, celery and pimento.
Heat oil in large skillet. Stir-fry pepper and onion one minute. Add soy sauce and rice. Cook and stir until hot.
Saute onions in butter. Mix tomatoes, bread, pepper, celery salt and brown sugar together and pour into buttered casserole. Top with cheese. Bake at 350° for 35 to 40 minutes.
Bring water to a boil in a Dutch oven. Add potatoes. Cover and cook 10 minutes. Fry salt pork until transparent. Add onion and cook until onion is soft and salt pork is lightly browned. Add salt pork, drippings, fish fillets, thyme and marjoram to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half, salt and pepper; simmer 5 minutes. Sprinkle with parsley. Yields 3 1/2 cups.
Mix first three ingredients with a mixer. Drain pimientos, olives and chilies in a strainer, pressing out liquid with a paper towel. Place a tortilla on a large square of plastic wrap. Spread with 1/4 of the cream cheese mixture. Sprinkle with 1/4 of the vegetables. Roll up as tightly and evenly as possible. Roll and seal well in the plastic wrap. Repeat with remaining tortillas. Chill at least 2 hours. Unwrap and cut into 1-inch slices. Discard ends. Serve with spirals facing up. Makes 3 dozen. May serve with hot sauce. You can add thin slices of salami, turkey or ham.
Mix with electric mixer and pour over top of crust. Bake at 350° for 35 to 40 minutes. Cuts better when cooled real well. I refrigerate overnight before cutting.
Melt butter in	a pot.	Add sugar and cocoa; mix quickly. Add eggs and vanilla; beat. Add flour and nuts. Bake in greased pie pans for 30 minutes at 350°.
Combine chicken wings, soy sauce and lemon juice in bowl; stir to blend. Cover and refrigerate 1/2 hour. On broiler pan, place chicken wings and broil 6 inches from heat, basting occasionally with marinade, until golden brown on both sides. While chicken is broiling, combine remaining ingredients in saucepan. Bring to slow boil, stirring constantly, to dissolve sugar. Continue boiling until sauce bubbles. On platter, pour a thin coating of sauce. Place chicken on top. Pour remaining sauce over all.
Melt butter; add hamburger, stir until browned. Stir in salt, pepper, basil and tomato sauce. Cook spaghetti; drain. Combine spaghetti with cottage cheese. Place 1/2 spaghetti mixture in 1-quart casserole. Top with 1/2 meat sauce. Repeat with spaghetti and meat. Bake at 350° for 25 to 30 minutes.
Heat oven to 450°. Place pepper slices in a 9 x 13-inch baking dish and drizzle with 3 tablespoons olive oil. Salt and pepper to taste. Bake until peppers are charred on edges and tender, stirring occasionally (30 to 40 minutes). Remove from oven. Finely chop parsley, oregano, thyme and garlic together and set aside. Saute mushrooms in 3 tablespoons olive oil until tender. Add chopped herbs and stir for 2 minutes. Transfer to side dish and wipe out skillet.
Combine all ingredients and let stand at room temperature for 30 minutes to 1 hour.
Mix together and add broth to moisten dough. Work flour in as making biscuits until stiff. Roll out and let set to dry for 15 to 20 minutes. Drop in rolling boiling liquid broth, then turn to low and simmer until done.
Boil fryer with salt and pepper until tender. Don't use much salt or broth will be too salty to mix in dressing. Take meat off bone and put in a 2-quart casserole dish. Put cream of chicken soup over chicken and 1/2 soup can of broth from the chicken. Mix stuffing, butter or margarine and 1 soup can of chicken broth. Put on top of chicken. Cook at 350° until it begins to boil, then turn on broil until nice and brown.
Cream butter and sugar; add spices and flour. Mix well. Reserve 3/4 cup of this mixture for the top. To the rest, add egg, buttermilk, etc. Pour mixture into greased and floured 2-quart ovenproof glass baking dish. Cover top with crumbles. Bake 30 to 35 minutes at 350°. Serve with butter.
Combine and form into 4 balls. Wrap in wax paper and refrigerate overnight. Next day, soften ball with warmth of hands. Roll very thin. Cut out and decorate. Bake at 400°. Watch closely, they brown quickly!
Pile mashed potatoes in baking dish. Beat 1/2 cup of heavy cream until stiff. Fold in 1/2 cup of grated cheese and season with salt and pepper. Spread over the potatoes and bake in oven (350°) until delicately brown, 15 minutes or so.
Slice apples in pie shell. Mix sugar and cinnamon and spread over apples. Mix flour, sugar and melted butter. Spread on top. Bake 10 minutes at 400°; reduce to 325° for about 45 minutes.
Boil spaghetti in oiled water until tender. Combine all chopped ingredients. Pepper to taste and sprinkle with garlic salt. Drain spaghetti; mix with chopped mixture and pour bottle of Italian salad dressing.
To the browned and drained hamburger, add taco mix and water. Simmer 15 minutes. Stack ingredients starting with Fritos, then meat, beans, lettuce and cheese. Top with picante sauce.
Cook macaroni (on box). Cook and stir margarine, onion, salt and pepper over medium heat until onion is tender. Blend in flour. Cook over low heat, stirring until mixture is smooth. Stir in milk. Heat to boiling. Boil 1 minute. Remove from heat. Stir in cheese. Stir with macaroni. Place in a 1 1/2-quart casserole. Cook, uncovered, at 375° for 30 minutes.