HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut in cubes; slice celery and carrots. Chop onion and put all in cooking pot. Add water, parsley, bouillon, salt and pepper. Cook until vegetables are tender, about 30 minutes. Mix together milk and flour. Add to pot and cook until thick. Cut cheese into cubes and add to soup mixture. Cook until cheese melts.
Layer hamburger patties, potatoes and onions in a rectangular pan. Salt and pepper according to taste. Pour can of tomatoes over layers. Cover with foil. Bake in a 450° oven for 1 to 1 1/2 hours.
Melt butterscotch pieces in microwave. Remove and add other ingredients. Drop by teaspoonfuls onto wax paper. Do not store in refrigerator.
Cut steak in thin strips, combine with garlic and soy sauce. Heat oil in large frying pan and add beef and brown on high heat. Add vegetables and simmer for 30 minutes. Mix cornstarch and water, add to pan and stir until thickened. Makes 4 servings.
Sift flour once; measure. Add baking soda, salt and sugar; sift again. Cut in shortening. Add enough milk to make a stiff dough. Turn onto floured board. Knead slightly. Roll into a rectangle 1/4-inch thick. Spread with soft butter. Sprinkle with sugar, cinnamon and raisins or currants. Roll as for jelly roll. Cut in slices 3/4-inch thick. Place cut side down on baking sheet. Bake at 475° for 20 minutes. Makes 12 buns.
Place in basket sugar, allspice, cloves and cinnamon sticks. Then perk.	If you have any leftover it can be put in the refrigerator and then reheated in the microwave.
Saute onions in butter. Mix together with remaining ingredients and simmer until liquid is gone. Stir occasionally.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, egg and vanilla. Mix well. Pour into prepared pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.
Brown ground beef in skillet. Add 1 teaspoon salt, chili sauce and pepper. Simmer 5 to 10 minutes. Combine flour, cornmeal and 1 teaspoon salt in mixing bowl. Cut in shortening until particles are fine. Combine egg and water; sprinkle over flour mixture while stirring with fork until dough holds together. If dough is sticky, toss on well floured surface. Divide into 12 portions. Roll each portion on floured surface to a 6-inch circle. Fry in hot deep fat at 375° until golden brown, about 1 minute. Turn and brown other side. Remove from fat and immediately fill each with 1 to 2 tablespoons warm ground beef, cheese and lettuce. Fold in half. Makes 12 tacos.
Brown meat and onion. Add taco seasoning and cook according to directions. Spray a large casserole dish with Pam. Line dish with rolls and add about 1 cup crushed Doritos. Top with meat mixture. Spread sour cream and sprinkle cheese over all. Garnish with chips. Bake at 350° for 25 minutes.
Arrange vegetables on largest round glass platter that will fit microwave. Place broccoli around edge; arrange cauliflower next to broccoli. Alternate squash, mushrooms and peppers toward center of dish. Combine melted butter, garlic salt and pepper and drizzle over vegetables. Cover with waxed paper and microwave 10 to 15 minutes. Vegetables should remain crisp, not mushy.
Mix yeast and water; stir well. Mix flour, salt and sugar, then add oil. Stir in liquid; mix well. Let rise double. Spread on buttered cookie sheet and top with sauce and your favorite toppings. Bake at 425° for 20 to 30 minutes. Makes two.
Cut prepared potatoes into 1/4 inch slices. Place overlapping slices in oven-to-table 13 x 9-inch pan. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until browned at edges. Serve immediately. Good served with broiled steaks or hamburgers, tossed green salad and crusty bread.
Mix well the eggs, sugar and salt. Blend in vanilla. Add mixed flour and cocoa. Stir in melted margarine and pecans. Pour into 9 x 13-inch buttered pan. Bake for 30 minutes at 350°. Cool in pan. Cut into squares.
Preheat oven to 350°. Coat bottom and sides of 8 x 12 inch baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt Feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with Mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 10 minutes before serving.
Fry onions, peppers and celery together. Fry meat and garlic together. Combine with first items in a large roaster. Add to preceeding mixture, all sauces, soup, olives and mushrooms. Let simmer 15 minutes. Add cooked noodles. Mix well. Cover with cheese. Bake 1 hour or until cheese browns. Can be made the day before and put into refrigerator. Uncover and reheat in a slow oven for about 2 hours.
Cream butter and sugar. Beat in eggs one at a time. Mix in	sifted dry ingredients. Beat in mashed bananas. Add nuts. Pour into greased and floured 9 x 5 x 3-inch pan. Bake at	350° for 50 to 60 minutes. While cake is still warm, pour melted butter over top and sprinkle with sugar and cinnamon. Makes 1 loaf.
Add all ingredients except egg noodles in large kettle. Add water to cover ingredients. Bring to boil. Turn down to simmer 1 hour, stirring occasionally. If using egg noodles, add and simmer another 20 minutes before serving.
Preheat oven to 400°. Mix pretzels, 3 tablespoons sugar and margarine and pat into a 13 x 9 cake pan. Bake 7 to 8 minutes until toasted. Set aside to cool.
Place chocolate in 1-quart casserole and melt 2 to 2 1/2 minutes on High power. Turn 1/4 turn halfway through. Add rest of ingredients. Pour into buttered container. Chill until firm. Makes 1 pound.
Take 4 tablespoons shortening and melt in skillet. Then add chopped onions and 1 pound ground beef. Cook until meat loses red color. Then add 36 Dorito corn chips, 1 cup grated cheese, 1 can enchilada sauce, 2 cans tomato sauce and 1 tomato sauce can of water. Add salt and pepper to taste and 1 tablespoons comino spice. Pour into baking dish (8 x 12-inch), greased. Top all ingredients with grated cheese (1 cup) and 1 cup Frito corn chip crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt 3/4 cup of butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg. Gradually add 4 cups of milk and stock and bring to a boil, stirring constantly. Boil 2 minutes or until slightly thickened. In a small bowl, beat egg yolks with remaining milk; pour 2 tablespoons of hot mixture into yolks and then pour yolk mixture into saucepan, beating constantly until sauce is hot. Do not boil. Remove from heat and stir in sherry or wine.
In a large saucepan, melt 2 tablespoons of butter. Add carrots and onion and cook slowly for 15 minutes. Add rice and 1 quart bouillon. Cook slowly for 45 minutes or until carrots are soft. Puree the soup in a blender a half cup at a time. Return to pan and add 2 cups more bouillon. Bring to a boil and add milk and 1 tablespoon of butter. Serves 4 to 5 big eaters.
Dissolve gelatin in hot water. Break frozen relish in chunks. Add to gelatin and stir until thawed. Add cold water and orange juice. Chill until partially set. Stir in celery and nuts. Pour into a 1 1/2-quart mold or individual molds and chill until firm. Makes 8 to 10 servings.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable.
Combine all ingredients, except rum. Place in blender and process 45 seconds. Chill overnight. Add rum before serving.
Saute onion in small amount of oil. Add tomato paste. Stir for a minute. Add all other ingredients. Then add 4 cans of water, using tomato paste can for measure. Bring to boil. Simmer 3 hours, stirring often. Add 1/2 cup grated Italian cheese after cooking 1 hour. (Meatballs can be made and cooked in sauce.)
Mix pudding with milk. Fold in Cool Whip. Line bottom of 13 x 9-inch pan with graham crackers. Pour half of pudding mixture over. Line with another layer of graham crackers followed by the remaining pudding mixture. Top with another layer of graham crackers. Melt icing in microwave and pour over top of dessert. Chill and serve.
Cook bacon in an ovenproof 12-inch skillet until crisp. Remove to paper towel to drain. Saute onions until tender; remove and set aside.
Mix dry jello into Cool Whip. Stir in cottage cheese, drained pineapple and chopped pecans. Cover with lid and refrigerate at least 4 hours.
In a large skillet, brown beef and onion; drain. Add tomatoes and water; bring to a boil. Stir in macaroni; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until macaroni is done, stirring once. Stir in cheese. Yield: 4 servings.
Cut butter into flour, salt and soda until well mixed. Set aside. Beat eggs; add sugar and vanilla and mix well. Combine both mixtures, mixing well. Divide dough into 3 balls and chill for at least 15 minutes. Roll; cut into shapes and bake at 350° until lightly browned.
In blender, process cookies until they look like dirt. Combine cream cheese, margarine, sugar, Cool Whip and pudding with milk. Set aside. In a flower pot about 4 to 5-inches deep, start dessert by bottom layer of dirt, about 1/3 of total. Then pour 1/2 the pudding and cover with another 1/3 of dirt. Layer second half of pudding and top off with last of dirt. Place artificial flower in center. When serving, use plastic trowel.
Beat cream cheese until smooth. Add other ingredients and mix well. Serve on Ritz crackers.
Cook rice in a large saucepan and drain. Saute onion, bell pepper and celery in margarine. Add onion, bell pepper and celery to the rice while still hot. Fold in Cheez Whiz, chicken soup and milk. Heat on low burner just until cheese and soup are well blended. Fold in chopped broccoli. Pour into a greased casserole and bake 30 to 35 minutes at 350°. Serves 12.
Melt butter. Dip chicken in butter, then roll in crushed crackers. Place in baking pan. Bake at 350°. Bake approximately 1 hour. Turn chicken after 30 minutes.
Heat apricot nectar to boiling; remove from heat. Add lemon gelatin, stirring to dissolve. Stir in crushed pineapple. Reserve 1/2 cup of this mixture. Divide remaining mixture in half. Pour 1/2 into 2-quart mold or 8 x 12-inch pan. Refrigerate until set.
Cook dates, butter, yolks, sugar and vanilla in heavy saucepan. Stir continuously until boils. Boil 5 minutes. Watch closely, will scorch. Remove from heat. Add vanilla wafers and nuts. Shape in rolls. Roll in coconut. Keep in refrigerator. Slice when ready to serve.
Put butter, chocolate and vanilla in large mixing bowl. Then put milk and sugar in a large pot. Put the pot on the stove and turn the stove onto medium-high. Bring the sugar and milk mixture to a boil for 6 minutes. You must stir this constantly or else it will burn. Next, take this off the stove and pour it into the chocolate, vanilla and butter bowl. Blend this on low power until everything has melted. Now pour this into a cake pan, cover and cool. Refrigerate.
Boil for 40 minutes. The beans need to be placed in a large pan covered with water. After your 40 minutes are up, place in quart jars and seal.
Mix caramels and condensed milk, then mix with cream cheese, brown sugar and vanilla. Delicious!
Shred cabbage very fine. Brown almonds a little bit, either in oven or in a skillet. Chop green onions and break noodles into small pieces. Add to cabbage.
Place ingredients in order listed in a casserole dish and bake 50 minutes at 350°.
Cook potatoes in skin until tender. Cool, peel and thinly slice. Fry bacon until crisp. Add onion and cook one minute. Blend in flour, salt, sugar and pepper. Add vinegar and water. Cook 10 minutes, stirring well. Pour over sliced potatoes. Add celery seed and parsley. Toss gently. Serve warm. Yields 6 portions. Great served with roast beef or baked ham.
Clean doves and pat dry. Salt and pepper. Use an 8 to 12-quart covered cooking pot. Melt butter. Add doves to pot equally distributed on bottom. Cook slowly on low heat for 45 minutes. Turn doves once. Cover. Add chicken broth and water to total the amount of liquid needed to cook 3 boxes of rice. Do not cook rice before adding to doves. Bring broth and water to a boil with doves still in butter, broth and water. Add boxes of wild long-grain rice and spices without any more liquid. Cook doves and rice for 45 to 55 minutes, or until rice is tender. Gently fold in Chinese vegetables. Serves 6 to 8.
Place turkey in pot with 4 cups of water. Add onion, garlic, bay leaf, cloves, mustard, salt and peppercorns. Bring to a boil, reduce heat, cover and simmer for 2 hours. Remove turkey and strain broth. Return broth to pot; add cornstarch combined with sugar and vinegar. Cook, stirring constantly, until the sauce thickens. Add turkey and simmer for 15 minutes. Serves 6.
Cream sugar, Sweet 'N Low and Butter Buds. Mix dry ingredients and add to creamed mixture. Add sour cream, bananas, vanilla and nuts. Mix gently. Pour into muffin tins. Bake at 375° for 20 to 30 minutes.
Brown ground beef and onion in a large skillet. Drain and stir in barbecue sauce and brown sugar. Heat until very hot. Set aside. Separate biscuits and place each in an ungreased muffin cup. Press dough to cover bottom and sides of cup. Spoon mixture into cups. Sprinkle with grated cheese. Bake at 400° for 10 to 15 minutes or until golden brown.
Place first 5 ingredients in order in a big plastic bowl. Mix together mayonnaise and sugar and spread over the top of salad. Sprinkle Romano cheese on top. May use bacon bits and/or hard-boiled egg slices as garnishes. Refrigerate for 8 hours or more before serving. Toss just before serving.
Mix all ingredients well. Keep covered 3 days, mixing every day. On fourth day, roll out in logs. Bake at 175° for 8 hours. Turn after 4 hours.
In a large saucepan, combine apple cider or juice, brown sugar and nutmeg.
Mix milk with cream of mushroom soup. Add pepper and half can of dried onions. Bake at 325° for about 30 minutes. Sprinkle rest of dried onions on top and bake for about 10 minutes.
Fry bacon until crisp and remove from pan. Cook onion in drippings. Add carrots. Season with salt and pepper. Turn carrots into hot vegetable dish and garnish with bacon. Makes 6 servings.
Defrost, drain and slice frozen crab. Partially fry bacon. Add onion, green pepper and garlic and saute lightly. Add potatoes, water and seasonings. Cover and simmer 15 to 20 minutes or until potatoes are tender. Add crab, corn, milk and evaporated milk. Heat slowly to simmer. Combine flour and soft butter. Stir into chowder and heat gently to thicken. Garnish with chopped parsley.
Lightly season chicken with salt and pepper. Heat 1 tablespoon oil in heavy pot and saute chicken until brown. Remove chicken from pot. Add 1 tablespoon oil. Saute the onion, celery and sweet pepper; cook 15 minutes. Add 1/4 cup water; cook for another 15 minutes. Add chicken and 2 1/2 cups water; cook partially covered for about 1 hour. Sprinkle parsley. Turn off heat. Let stand tightly covered for 10 minutes. Serve over cooked rice. Serves 6.
Boil until smooth, about 2 1/2 to 3 minutes. Remove from heat. Stir in peanut butter, then stir in 2 1/2 to 3 cups of oatmeal. Drop on wax paper and cool.
Grease bottom of 9 x 13-inch pan. Line bottom with graham crackers. Mix pudding with milk; blend 2 minutes, then blend in Cool Whip. Put 1/2 of mixture over graham crackers. Put second layer of graham crackers and then the remaining pudding mix over this. Cover with graham crackers. Refrigerate for 2 hours.
Place all ingredients in a 1-quart glass measuring cup or serving pitcher. Microwave on Medium about 4 minutes or until mixture just starts to boil, stirring once during cooking time. Stir to combine ingredients to a smooth sauce. Serve warm over ice cream. Refrigerate leftover sauce and reheat in microwave on Medium as needed. Makes 1 1/2 cups sauce.
Brown meat and season with salt and pepper. Drain. Add juice, macaroni, broth and dill weed. Cook until macaroni is done. Add sour cream. Fold into cooked macaroni mixture. Add 1 can French-fried onions.
Preheat oven to 500° (preheating is essential). Separate broccoli into serving size spears. Wash and pat thoroughly. Place on a cookie sheet that has been sprayed with olive oil spray. (If you are not counting calories, use regular olive oil.) Spray spears lightly. Cook 10-12 minutes. Can put slices of Kraft Mexican cheese on top.
Combine first 7 ingredients, stirring well. Spoon into a lightly greased 1 1/2-quart casserole dish. Combine margarine and stuffing mix. Sprinkle over casserole. Bake at 350° for about 30 minutes or until bubbly.
Combine soda, condensed milk and pineapple, mixing well. Pour into electric ice cream freezer. Ice and salt freezer. Plug in and wait for a great treat.
Put in layers, topping with Ritz crackers. Bake at 350° for 40 minutes.
Blend melted butter or margarine, sugar and vanilla in a mixing bowl. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool and cut into squares.
Mix chopped dates, soda and boiling water and allow to cool. Add butter, sugar and unbeaten eggs (one at a time). Mix date mixture with flour, salt, vanilla and nuts. Grease and flour 5 (No. 2) gold-lined cans. Fill half full. Bake at 350° until done, 45 minutes to 1 hour. Take bread out of cans when still warm.
Preheat oven to 350°. Use an ungreased 2-quart casserole dish. Cook broccoli and Brussels sprouts as directed on packages. After 5 minutes add cauliflower. Cook until tender. Drain well.
Beat eggs. Add melted butter and sugar. Add mashed bananas. Mix together. Add flour and soda. Add nuts last. Pour into greased loaf pan. Bake for 1 hour at 300°.
Cook the spaghetti; drain. Stir in butter, eggs and Parmesan cheese. Form spaghetti mixture into "crust" in buttered 10-inch pie pan. Cook ground beef and onion; drain. Stir in tomatoes, paste and spices. Heat. Fill "crust." Bake, uncovered, in a 350° oven for 20 minutes. Sprinkle with Mozzarella cheese and bake for 10 more minutes. Even better the next day.
Cut steak into thin strips. Sprinkle with meat tenderizer. Brown in oil in skillet. Cut green peppers into thin strips. Add onion, garlic, green peppers and celery to steak. Saute for about 2 minutes or until vegetables are partially tender. Combine cornstarch, beef stock and soy sauce; add to steak mixture. Cook, stirring, until liquid is slightly thickened and begins to simmer. Add salt and pepper. Serve immediately over rice.
In a small bowl, beat margarine and cream cheese. Add sugar till desired thickness. Mix well.
Slice bananas into crust. Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended. Add pudding mix and rest of milk. Beat slowly 1 minute. Pour into crust and chill. Garnish with toasted coconut.
Mix ingredients together. Pour 1/2 into mold and chill until firm. Spread with sour cream. Top with remaining jello and chill overnight.
Peel and seed cucumbers (slice). Soak cucumbers in one cup of lime per gallon of water for 24 hours. Mix 1 cup of vinegar, red food coloring, alum and enough water to cover cucumbers. Simmer for 2 hours. Pour off.
Combine butter, 1/2 cup sugar, eggs and salt. Gradually beat until frothy. Add lemon zest. Sift flour and baking powder; fold into egg mixture alternately with milk. Batter drops heavily from the spoon.
Sift dry ingredients. Blend in oil. Add enough milk to make a stiff dough. Roll thin on floured board into 10 x 18-inch rectangle. Spread uncooked sausage on top and roll lengthwise. Chill. Slice and bake at 350° for 15 minutes.
Mix first 5 ingredients in bowl. In another bowl, place crackers. Pour mixture over crackers. Mix well & let sit for one hour.
Mix. Heat these 5 ingredients. Pour over the first 6 ingredients (bean mixture). Stir. Refrigerate overnight. Heat and stir last 5 ingredients until sugar has dissolved but do not boil before pouring over beans.
Line bottom of baking dish with dried beef. Wrap each chicken breast with a slice of bacon and place on top of dried beef. Cover with a mixture of the soup and sour cream. Bake at 250° for 3 hours. No watching!
Mix first 5 ingredients. Stir in 2 more cups flour. Knead until smooth and elastic, about 12 minutes. Let rise in warm place until more than double, 1 1/2 to 2 hours. Bake at 425°.
Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to a boil and simmer 5 minutes.
Combine all ingredients and mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Into large mixing bowl, put 2 cups sugar and 2 cups flour. In a saucepan put oleo, water and cocoa; bring to a boil. Pour over dry ingredients and mix well. Add eggs and buttermilk to which soda has been added. Add vanilla and mix well. Bake at 350° for 30 minutes in large pan (cookie sheet size). Ice while cake is still hot.
Mix milk, sugar, flour and butter. Place batter in deep baking dish. Pour canned peaches in center of batter. Bake at 350° for 30 to 40 minutes or until done.
In a bowl, sprinkle the soda over the boiling water. Cool. Add the sugar and egg; beat well. Add the flour, baking powder, dates, vanilla, salt and walnuts. Pour in greased pan. Bake 1 1/4 hours at 350°.
Place all ingredients in small microwavable bowl and mix well. Place same bowl in center of microwave oven. Heat on High (100% power) for 1 1/2 to 2 minutes or until warm, stirring dip halfway through heating time. Or heat in small saucepan over low heat until warm. Serve warm. Makes 1 1/2 cups.
Cream the butter with vanilla extract; gradually add the sugar until fluffy. Add the egg yolk and beat thoroughly. Sift the flour, baking powder and salt together and add to the creamed mixture in fourths. Mix until blended after each addition. Fill mixture into cookie press and form cookies onto ungreased cookie sheets. Bake at 350° for 12 minutes. Yield: 5 dozen.
Combine hamburger meat, salt, pepper and onion; brown. Combine meat mixture with Tater Tots. Place in 2 medium sized baking dishes. Mix soups and milk. Pour half of this mixture over contents of each dish. Bake for 1 1/2 hours at 350°.
Mix ingredients together and chill 4 to 5 hours or overnight. Serves 6 to 8.
Brown hamburg and sprinkle with garlic salt while cooking. Drain good on paper towels. Mix all ingredients. Refrigerate.
Cut each biscuit into four pieces; set aside. Mix the sugar and cinnamon. Roll pieces in mixture or put a portion of sugar mixture in a small clean paper bag and drop in a few pieces of biscuit. Shake to coat. Repeat until all pieces are coated.
Mix and form into bite-sized balls. Bake on greased cookie sheet. Bake at 350° for between 10 and 20 minutes. May be frozen, then thawed 1 hour before cooking. If freezing, freeze separately then put together.
Preheat oven to 350°. Beat eggs and add sugar and oil, mixing well. Combine flour, salt and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour 1/3 batter into a greased, lightly floured tube pan. Layer 1/2 peach mixture over it. Cover with 1/3 batter and the remaining peach mixture. Spread remaining batter over all. Bake one hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners sugar.
Mix first 6 ingredients in a bowl. Spread on one side of each bread slice. Wrap loaf in foil. Bake at 350° for 20 to 25 minutes or until heated through. Yields 6 to 8 servings.
Preheat oven to 350°. Cut top off tomatoes; scoop out pulp. Drain tomatoes upside-down on paper towels 10 minutes. Heat oil and saute onion, garlic and peppers for 5 to 10 minutes. Add corn, chicken, seasonings and sour cream. Heat through. Season to taste with salt and pepper. Spoon filling into tomatoes and sprinkle the tops with cheese. Bake 20 to 25 minutes. Serve at once.