HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with onions and pepper; drain. Cover noodles with water and cook until tender. Drain. Put all together and season with salt. Add cheese slices. Bake in oven for 5 minutes or until cheese is melted.
Pour milk into a small glass or metal bowl; place beaters for electric mixer into the bowl. Cover and chill for at least 2 hours. Spray a 9-inch pie plate with nonstick cooking spray. Line bottom and sides of pie plate with wafers. Beat milk until soft peaks form. Add sugar and drink mix; beat until thoroughly mixed. Spoon over wafers; freeze for at least 4 hours. Garnish with whipped topping, if desired. Serves 6 to 8
Mix all of above ingredients except butter and corn flakes. Melt butter, pour over mixture and sprinkle corn flakes over top. Bake in large casserole dish at 350° for 1 hour.
Mix cream cheese and mayonnaise until well blended. Add onion, celery and dash of seasoned salt. Break dried beef into small pieces and mix with rest of mixture. Great dip on crackers!
Cream butter and sugar until fluffy. Blend in vanilla and flour. Carefully fold in stiffly beaten egg whites. Spread the batter evenly in a greased 9 x 13-inch cake pan. Drizzle 2 tablespoons melted butter over batter. Sprinkle with 2 tablespoons sugar and sliced almonds. Bake in a hot 375° oven thirty minutes or until golden brown. Cool and cut into squares.
Measure flour after sifting. Sift all dry ingredients together. Blend flour and shortening. Add milk; blend. Drop onto a greased baking sheet. Bake at 400° for approximately 10 minutes.
Cook together the first 6 ingredients until thickened. Cool and add the remaining ingredients. Makes a very good sandwich on wheat bread.
Coat 8-inch pie plate with nonstick spray. In large nonstick saucepan, warm peanut butter and honey over low heat until peanut butter has melted. Remove pan from heat and stir in cereal. Press cereal mixture into bottom and up sides of pie plate. Freeze 1 hour.
Melt butter; add chicken and brown. Remove chicken. Add garlic and onion; cook 5 minutes. Add chicken, salt, ginger, chili, tomatoes and yogurt. Mix lightly, cover and cook over low heat about 10 minutes. Add cashews and coconuts. Cook 5 minutes. To cornstarch, add cream slowly. Stir until dissolved, then stir into pot, stirring constantly, until boiling; simmer 5 minutes.
Wash and tear spinach into small pieces. Add drained and washed bean sprouts. Add diced eggs and crumbed bacon.
Combine sugar, cornstarch and egg yolk in small casserole dish. Add juices. Cook on High power in microwave for 4 to 5 minutes or until thickened. Stir once. Cool and fold into whipped cream.
Cut a thin slice from stem of peppers and remove all seed and membranes. Wash inside and outside of peppers and set aside. In a bowl, mix all ingredients. Stuff the peppers and stand peppers upright in an ungreased baking dish. Bake at 350° for 30 to 40 minutes.
Chop cucumbers, peppers and onions. Mix sugar and vinegar; add seed. Pour over the mixture. Bring to a boiling point. Reduce heat; simmer for 25 minutes. Put in jars and seal.
Mix ingredients together and bring to a boil; set aside. Scald, scrape and clean the pigs feet. Sprinkle lightly with salt and let stand for 4 to 8 hours. Wash the feet in clean water; place in hot water and cook until tender, but not long enough for meat to come off the bones. Pack in jars; cover the boiling vinegar solution. Process the sealed jars in water for 90 minutes.
Put water, chicken cubes and broccoli together; boil. Put margarine on low heat and melt, stirring in flour slowly, on low. Heat continuously, stirring, making a paste. Add water mixture a little at a time until completely mixed. Add rest of ingredients. Bring to a boil. Turn to simmer, then add half and half. Simmer about 1/2 hour, until done.
Mix flour, salt and baking soda. Cut in butter until mixture looks like cornmeal. Add buttermilk and stir until dry ingredients are moistened. Turn out ball of dough. Knead for 1 minute, then pat into a round, rather flat cake, about the size of a 9-inch pie pan. Put dough on buttered cookie sheet and cut a large cross in the top. Bake in preheated 425° oven for about 40 minutes. Loaf is done when it sounds hollow when you tap it.
Place scrubbed potatoes in 1-quart casserole. Microwave, covered, on High 8 to 9 minutes or until just tender. Add remaining ingredients. Microwave, uncovered, 1 to 2 minutes or until butter is melted. Stir to coat potatoes.
Brown sausage and drain. Mix sausage with bread crumbs and egg. Add spaghetti sauce. Fill mushrooms and place on cookie sheet. Place square of cheese the size of mushroom on each. Bake at 400° for 10 to 12 minutes.
Soften ice cream and spread over a 9 x 13-inch cake pan. Sprinkle crushed cookies over top. Next spread Cool Whip over top. Freeze. Cut in squares. Kids might like this for a birthday party.
Pack okra, pepper and garlic in 5 pint jars. Mix other ingredients with water. Bring to a boil and pour over okra in jars 1/2 inch from top. Seal jars with water bath.
Combine flour, cornmeal, wheat germ and soda in large bowl. Make a well in center of mixture. Combine egg, buttermilk and oil. Add to dry ingredients; stir just to moisten.
Mix all of the ingredients together and bake at 400° for 35 minutes in a 9 x 13-inch greased and floured pan.
Combine all ingredients, mixing well. Place venison in enamel or earthenware bowl. Pour marinade over it. Cover with cheesecloth. Let stand at least 24 hours or up to 4 days in a cool but not refrigerated temperature. Turn meat often to thoroughly marinate. Cook the meat in the marinade, or roast it and use marinade for gravy.
Combine jello and water, stirring until well dissolved. Stir in cranberry sauce, stirring until all chunks are broken up. Pour into 9 x 13-inch glass baking dish. Stir in pineapple, mint and nuts. Drop sour cream into jello by teaspoonfuls so that each serving will have a bit of sour cream in it. Cover with plastic wrap and refrigerate until firm.
Saute zucchini, pepper and onion in a vegetable spray (i.e., Pam); set aside in bowl. In same pan saute boneless chicken, cut up into small chunks or strips and when cooked put in vegetables and add chicken broth. Cook for about 15 minutes. Pour over pasta and enjoy.
Lay bread in well greased 8-1/2 x 11 inch pan. Sprinkle cheese evenly over top. Arrange sausage pieces on top of cheese. Beat eggs with 2-1/4 cups milk and mustard. Add soup and the remaining milk. Mix well. Spoon over bread, cheese and sausage layers. Cover tightly. Refrigerate overnight. Put in cold oven, turn the oven to 300° and bake for 1-1/2 hours.
Saute bacon, onions and green pepper. Cook bacon until 3/4 done. Salt and pepper to taste. Use whole grain rice, not bag rice. Stir well; bake 1 hour, covered, at 350°.
Mix sugar, flour and pineapple. Cook until thick. Add oleo. Let cool. After cooling, add apples and pour into oblong dish. Cover with Cool Whip, nuts and cherries. Refrigerate.
Mix butter and sugar; add the eggs and beat until fluffy. Mix flour, cinnamon, baking powder, baking soda and salt. Mix well and add to the butter and sugar. Add the apples. It becomes quite thick. Place in a buttered 9-inch pan and spread it well. Bake at 350° for about 1 hour. Cool on a rack. You can also serve it warm, topped with vanilla ice cream.
Mix and let stay in refrigerator until well chilled. This gets better the longer it sits.
Just before serving: In covered blender container at low speed, blend all ingredients until smooth. Makes 1 3/4 cups dip.
Mix sour cream, lemon juice, salt, paprika, garlic, salt and pepper. Add chicken, coating well. Let stand, covered, overnight in refrigerator.
If the correct ingredients are chosen from the references given, a delicious fruit cake will be assured. The ingredients are found entirely in the Old Testament.
Mix yogurt, garlic, ginger, lime juice and spices. Rub chickens inside and out with mixture. Place in a bowl and pour rest of marinade over. Cover and marinate in the refrigerator for 24 to 48 hours. Turn chickens if not completely covered at least once. Preheat oven to 375°. Remove chickens from marinade. Place in pan and roast until done, about 1 hour. Baste with marinade. Disjoint and serve with wedge of lime and onion. Serves 8. Half chicken contains 207 calories, quarter chicken contains 105 calories.
In a 9 x 13 pan, layer ground beef, carrots, potatoes and onions. Mix together tomatoes and mushroom soup. Pour over top of vegetables. Bake for 1 1/2 hours at 350°.
Sift flour, sugar, baking powder, cinnamon, nutmeg and salt together in medium bowl. Cut in butter until mixture resembles cornmeal. Combine egg with pumpkin and milk. Stir in raisins. Add egg mixture to dry ingredients, stirring just enough to mix lightly. Fill muffin tins 2/3 full. Sprinkle 1/4 teaspoon sugar over each muffin. Bake at 400° for 20 to 25 minutes until done and nicely browned. Makes 16 muffins.
Heat oven to 350°. Microwave chocolate and butter in large bowl on High for 2 minutes. Stir until both are completely melted. Stir in 2 cups of sugar. Mix in 4 eggs and vanilla. Stir in 1 cup of flour and walnuts until well blended. Spread into greased foil lined 13 x 9-inch pan.
Take stems from fresh mushroom caps. Chop into fine pieces. Set aside. Saute mushroom pieces and onion in butter until tender. Mix crumbled bacon and bread crumbs. Stuff this mixture into mushroom caps and bake in 350° oven for about 20 minutes.
Cut pita breads into quarters. Spread the insides with butter or margarine. Hold the pieces open as you sprinkle generously with Parmesan cheese. Close each and place onto a cookie sheet that has been sprayed with Pam. Bake at 400° for 5 to 7 minutes. Serve warm.
Cook broccoli as directed on package and drain. Combine soup, eggs, mayonnaise and cheese. Mix well. Add broccoli. Pour into buttered casserole and bake in oven at 325° until set. Remove from oven.	Cover with chips and bake until light brown. Serves 4.
Boil whole red potatoes. Allow to cool. Peel and chop into fairly large pieces. Chop eggs, celery and onions and add to potatoes. Add salt and pepper to taste. Add approximately 1/2 jar Miracle Whip.
Mix until crumbly: flour, rolled oats, cinnamon, brown sugar and melted butter. Press 1/2 of mixture into greased 9 inch baking pan. Cover with 4 c. diced rhubarb or apples. Sprinkle on a dash of salt or baking soda over rhubarb before sauce is poured on to take away the tart taste.
Beat eggs and water until eggs are well beaten. Add cake mix and melted margarine. Beat at medium speed for 4 minutes. This beating makes the layers light and soft.
Mix up ingredients except lemon icing. Add just a little bit of water. Put mixture into pan and bake at 250°. Add icing after cooling.
Put the hash browns in a 9 x 13-inch pan. Mix the next 5 ingredients together and spread over the top of the potatoes. Top with crushed potato chips. Bake at 350° for 1 hour. May use corn flake crumbs for topping.
Sprinkle the chicken with salt and pepper, dip into flour. Fry in hot fat. When chicken is done, remove from pan. Pour out drippings, measure 1/3 cup and return to pan. Add cherries, (reserving a small amount of juice) and sugar. Heat to boiling. Combine reserved juice and 1 tablespoon flour. Stir into cherry mixture. Cook until thick and clear. Add orange and almonds. Place chicken pieces in sauce, spoon sauce over, and simmer a few minutes. Serve with rice. Serves 4 to 5.
Melt butter in medium skillet. Add garlic and mushrooms. Sprinkle mushrooms with onion salt and add sherry and brown sugar. Saute until tender, about 10 minutes. Serve in broth with salt and pepper to taste. Serves 2 to 4.
Spread crackers on cookie sheet (leave crackers whole; don't break apart yet). Melt butter and oleo and sugar; boil for 2 minutes. Pour this mixture over crackers. Sprinkle with chopped pecans. Bake at 350° for 10 minutes. (You might want to kind of lift off the cookie sheet so they don't stick.) Break apart and serve!
Chop fruits, nuts and candy fine and roll in a portion of flour. Cream margarine and sugar. Add eggs, one at a time. Add buttermilk, then add rest of flour and soda. Mix well. Fold in candy, nuts, coconut and dates. Bake 1 hour and 45 minutes at 275°. Leave cake in tube pan and glaze while still hot.
Slice onion, sausage and peppers. Add all ingredients. Place in oblong pan. Cook at 350° for approximately 1 hour.
Combine the first 4 ingredients; set aside 1 cup of these crumbs and mix with cinnamon. Add to remaining mix alternately 1 cup of milk, eggs and vanilla. Stir in; do not beat. Spread in shallow, greased pan. Sprinkle top with crumbs. Bake at 325° for 30 to 35 minutes in a 9 1/2 x 11-inch glass pan.
Combine the first 3 ingredients; set aside. In a large mixing bowl beat eggs and 2 cups sugar. Combine oil and orange juice; add alternately with dry ingredients, to egg and sugar mixture. Mix well. Add vanilla. Pour half the batter in greased and floured tube pan. Arrange half the apples over the batter. Sprinkle half the cinnamon and 3 tablespoons sugar mixture over top. Add remaining batter; top with apples and cinnamon-sugar mixture. Bake at 350° for 1 hour and 10 minutes. Let cake cool 1 hour in pan; remove from pan, apple side up. Cool to cut.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Bake for 40 minutes.
Mix well in heavy cooker, stirring constantly over medium heat until thick; remove from heat. Pour into baked pie shells (2 large ones or 3 smaller pie shells). Beat egg whites, 1/4 teaspoon cream of tartar and 7 tablespoons sugar until stiff. Bake 350° oven until brown. Milk may be substituted with 1 large can evaporated milk and 3 cups water.
Put marshmallow cream and vanilla in large bowl. Put chocolate bits, sugar, butter and milk in large saucepan and heat on low. Start stirring at once and continue stirring for 10 minutes after mixture starts boiling. Remove from heat; pour into container of marshmallow cream and stir vigorously. When cool, stir in nuts and pour into pans or platters that have been buttered. When cold, cut into squares. Makes 5 pounds.
Put all ingredients except pork in blender. Chop ingredients very fine. Mix in large bowl with pork. Place mixture in small portions in lumpia shells. Wrap. Fry in half their depth of very hot oil. Cook over low heat until shells are brown and crispy. Makes about 50.
In a large bowl, combine beef, egg, garlic and breadcrumbs; mix the ingredients evenly. Form about 40 walnut size meatballs. Heat a large nonstick skillet over medium heat; add meatballs.
Remove skin from chicken and place in skillet. Mix Coke and ketchup; pour over chicken. Bring to boil, then lower heat to simmer. Let simmer until chicken is tender. Makes the best barbecue chicken in town.
Preheat oven to 400°. Fry breakfast strips until crisp according to package directions. Drain and crumble. Line 10-inch quiche pan or pie pan with pastry. Arrange crumbled strips and cheese on bottom of pan. Combine Scramblers, milk and pepper. Pour over cheese. Bake at 400° for 30 minutes or until a knife inserted 2 inches from the edge comes out clean. Cool 10 minutes before serving.
Mix chicken, sour cream, soup and lemon juice. Place in casserole dish. Sprinkle with crackers and poppy seed. Pour melted butter on top. Bake at 350° for 30 minutes.
Mix all ingredients. Serve chilled. Great over all meats, with eggs or as a dip. Improves with age.
Cream shortening and peanut butter together thoroughly. Stir in sugars. Add and mix egg and vanilla. Stir in flour, salt and soda. Roll dough in balls the size of walnuts and dip in water (one edge) and then in granulated sugar. Bake on greased cookie sheet for 10 minutes at 350°. Remove from oven and put a chocolate kiss or egg left over from Easter, and press down. Return to oven and bake 1 to 2 minutes more.
Combine graham cracker crumbs, margarine and 3 tablespoons sugar in bowl; mix well. Press into 9 x 13-inch baking dish. Bake at 350° for 5 minutes. Cool. Combine cream cheese and 1 cup sugar in bowl; beat well. Fold in whipped topping. Spread over cooled crust. Chill for 1 hour. Dissolve gelatin in boiling water in bowl. Add frozen strawberries, stirring until thawed. Chill until partially congealed. Pour over cream cheese layer. Chill until firm. Yield: 12 servings.
Mince the Cajun Trinity and saute in butter. When they turn clear, add 1 tablespoon flour and stir. Add the Velveeta cheese and melt. Add the picante sauce and blend. Before serving, blend in the parsley and green onions.
Peel potatoes and cut in eights. Place potatoes in large pot with enough salted cold water to cover potatoes. Bring to boil over high heat; reduce heat to medium. Cook for 25 to 30 minutes or until fork tender; drain potatoes. Return potatoes to pot; cook over low heat for 1 minute to dry out. Remove from heat. Heat cream and butter in small saucepan until butter melts; add salt and pepper. Add cream mixture to potatoes. Beat with mixture until fluffy, about 2 minutes; stir in parsley.
The night before thaw frozen bread dough (do not let rise). Flatten them out, sprinkle with cinnamon and sugar. Roll up jelly roll style and cut into 12 rolls, put in 9 x 12-inch pan that has nuts in bottom. Melt together oleo, ice cream and brown sugar. Pour mixture over rolls and put in refrigerator until morning. Bake 30 minutes at 350°.
Saute meat and pour off grease. Chop and saute celery, onion and bell pepper. Add 2 cups cooked rice. Add 2 cans jalapeno black-eyed peas. Mix all ingredients well. Cover with bread crumbs and butter in a casserole dish. Bake until hot (approximately 350° for 20 to 30 minutes).
Place cubed chicken in pan (8 x 8-inch). Follow chicken with dressing made of croutons, butter, cream, onion, sage, salt and pepper. Pour mushroom soup over this. Top with gravy made of the broth, butter (2 tablespoons) and flour. Bake for 30 minutes at 350°.
Mix together first 7 ingredients. Pour into unbaked pie crust. Dot with 1 tablespoon of butter. Top with crust and bake at 400° for 50 to 60 minutes.
Salt and pepper the roast very good. Put in roast pan; fill with water, cover and cook at 300° for around 3 to 4 hours. Add water if needed. Take out for 30 minutes. Put in refrigerator so grease will settle to top of pan. Remove grease from top. Bring to a boil in a pot, your broth, then add all your vegetables. (Be sure to cook all your vegetables first.) Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes. Boil macaroni and barley; strain, then add to soup. Let simmer for about 2 hours.
Beat eggs until frothy, then add cornstarch, cream, salt, nutmeg and pepper. Beat briskly. Fold in cheese, bacon, onions and mushrooms. Pour into 9-inch pie crust. Dribble the melted butter over the top and sprinkle Parmesan cheese over all. Bake at 375° for 30 to 40 minutes.
Beat egg (optional); add corn meal, picante sauce and enough milk to make it mix smoothly. Spray an iron skillet or muffin pan with a nonstick cooking spray. Pour in the corn bread mix and bake at 375° for about 30 minutes or until done. For extra flavor, fry a few strips of bacon until very crisp and crumble these into the batter before cooking.
Melt butter in pan. Pour batter over butter, then add peaches. Bake 30 to 40 minutes at 350°.
Dissolve gelatin in boiling water and then add the remaining ingredients. Put in mold and chill until firm.
Spray casserole dish with Pam (13 x 9-inch size). Cut steak in small pieces. Cut potatoes in round slices. Brown steak in frying pan and then place in baking dish. Layer potatoes, green beans and then mix together the 2 soups and pour over meat and veggies. Salt and pepper to taste. Bake at 350° for about 1 hour.
Mix the peanut butter and butter. Melt over heat in double boiler or microwave. Add sugar, flour, eggs and vanilla. Bake at 350° for 25 minutes, until light brown.
Combine corn, cabbage, red pepper, celery, onion, garlic, celery seed and spices in large kettle. Stir in vinegar. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, 15 to 20 minutes. Do not overcook. If the relish is too thin mix 2 to 3 tablespoons flour with 1/2 cup cold water and blend into relish, bring to a boil and continue cooking until liquid is thickened and smooth. Stir constantly. Ladle into hot sterilized jars and seal.
Mix ingredients as listed. Pour into baking dish. Bake at 350° for 30 to 45 minutes.
Preheat the oven to 350°. Grease bottom only of loaf pan (9 x 5 x 3-inches). Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, about 65 to 70 minutes. Cool slightly. Loosen sides from pan. Remove and cool completely before slicing.
For filling, beat 3 egg whites until stiff peaks form; gradually beat in 2/3 cup of sugar.
Fry bacon and cut into pieces. Start with lettuce and put layer after layer into 9 x 12-inch dish. Let set 12 hours.
Combine flour, sugar, baking powder, soda and salt in large bowl. Combine whites, yogurt, applesauce, oil and zest. Stir into dry mixture just until moistened. Fold in blueberries.
Simmer these ingredients. Cover until the chestnuts are tender. Add to the cabbage mixture. Cook these ingredients until well blended. Serve hot.
Combine ingredients and sprinkle with nutmeg. Bake at 325° for 40 minutes.
Coat chicken livers with flour mixed with salt and pepper. Melt butter; saute chicken livers until golden brown. Add scallions and mushrooms; cook until tender. Add desired amount of sherry; simmer for 5 minutes. Serve livers on toast or rice. Makes four servings.
Bring 8-quarts water to boil; add 2 tablespoons salt and linguine. Cook until pasta is al dente, tender but still firm to the bite. (Fresh pasta will cook quickly in 2 to 3 minutes, dried pasta will take about 10 minutes.) Drain and transfer to large bowl. Toss with 1/2 cup olive oil.
In medium bowl, stir together sweetened condensed milk and lime juice. Fold in whipped cream. Pour into crust. Chill 3 hours. Garnish as desired.
Combine 1 can corn, eggs, sugar, pepper, butter, milk, cornstarch and salt in blender until well mixed. Add second can of corn; pour into buttered baking dish. Bake at 400° for 10 minutes, then at 325° for 40 minutes, until brown and firm. This is a big dish.
Preheat oven to 325 degrees. Grease and flour one 9 inch cake pan. Mix all ingredients on medium speed until well mixed. Bake until golden brown or you can stick toothpick in center and it comes out clean.
Melt butter in kettle. Slowly saute scallion and onion until tender. Add potatoes, carrot, 1 1/2 teaspoon salt and water. Cover and bring to a boil; simmer 15 minutes. Stir in rice and asparagus. Cover and simmer 25 minutes. Add spinach; cover and simmer 5 minutes. Stir in 4 teaspoons salt, pepper and cream.
Cut cookie dough in half and press half of the dough onto the bottom of a greased 8-inch square pan. Mix cream cheese, sugar and egg together and beat until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the middle comes out clean. Cool before cutting. Refrigerate.
Dissolve jello in hot water. Add vinegar and salt. Chill until it begins to set. Fold in the rest of the ingredients. Turn into mold; chill to firm. Serve on lettuce; garnish with tomatoes. Serves 10.
Butter a large plate, and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add vanilla and peanut butter and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.
Combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves. Combine sugar mixture, apple juice and lemon juice, stirring well. Let lemonade mixture chill thoroughly. Serve over ice. Yield: 3 1/3 cups.