HumbleIntelligence/food-ner-1-Million huggingface dataset:
Puree onion and green pepper in blender or food processor. (If too dry to puree, add a small amount of water.) Wet bread; do not soak. Squeeze out excess water from bread. Mix puree with bread (it will look like a green blob). Mix together meat, salt, pepper and puree mixture. Mixture should not be too wet or too dry. If meat is too wet, add more bread. If meat is too dry, add a little water. Roll meat into small balls and brown in skillet.
Mix cake mix as instructed. Use 9 x 13-inch pan, greased; layer pecans, then coconut in bottom of pan. Pour cake mix over pecans and coconut. Soften cream cheese and margarine. Mix powdered sugar with cream cheese and margarine. Pour over top of all. Bake at 350° about 45 minutes.
Cream sugar and shortening. Add egg and milk. Add vanilla. Add baking powder to flour and sift; stir into creamed mixture. Dough should be stiff. Roll to 1/4-inch thick; cut out with any cookie cutter. Sprinkle with sugar, if desired. Bake at 375° for about 15 minutes.
Saut sausage, onions, celery, green pepper, & garlic in butter in a large skillet until tender. Stir beans into vegetables and add seasoning. Salt to taste. Simmer 30 - 40 minutes, remove bay leaves. Serve over rice.
Butter casserole dish.	Wash potatoes thoroughly. Peel and slice potatoes. Place half of potato slices in dish. Cover with half	the sliced onion and 1 roll of cheese. Dot with a little butter, salt and pepper. Repeat layer. Bake at 375 °, covered. Time of preparation: 45 minutes.	Serves 4 to 6.
Stir the last 4 ingredients and pour over the apples. Dot with butter and cinnamon (optional). Cover with top crust. Bake at 350° for 45 minutes.
Stir sugar into eggs; add warm milk and vanilla. Pour in fireproof dish, adding margarine, flaked in tiny pieces, and nutmeg on top. Stand dish in oven in tin of hot water or on asbestos mat to prevent curdling. Stir custard before it sets so that margarine is well mixed with other ingredients. (GE)
Stir dry ingredients together. Pour in oil; add pumpkin pie mix, cranberry sauce and water; blend well. Add eggs, one at a time. Pour into well greased and floured loaf pans. Bake 1 hour at 350°. Makes 2 large or 3 small loaves.
Dissolve jello with 2/3 cup boiling water; break cream cheese into small pieces. Add juice of oranges and pineapple. Mix well. Add fruit, coconut and marshmallows to jello. Last then, chill overnight. Before serving, add one 8 ounce Cool Whip.
Put directly in pan and bring to boil slowly, stirring frequently. When it comes to a boil,	cover with lid and simmer for 1 hour.	It will thicken. Serve with butter, brown sugar and cinnamon.
Mix together lightly and chill in icebox. For variety, add nuts, fruits or coconut.
Combine yeast and warm water in a large bowl. Add shortening, sugar, salt, and 2 cups flour. Beat 3 minutes at low speed of mixer. Stir in remaining flour.
Heat 1 inch salted water to boiling. Add carrots. Heat to boiling. Reduce heat. Cover and cook for 15 minutes or until tender. Drain. Cook and stir the remaining ingredients in 10 inch skillet until bubbly. Add carrots. Cook uncovered over low heat, stirring occasionally, until carrots are glazed.
Put in double boiler. Stir until melted. Slightly cool 5 minutes. Add 3 1/2 cups marshmallows (miniature). Put graham crackers in bottom of buttered dish. Cool. Turn upside-down to cut.
Preheat oven to 350°. Sprinkle the graham cracker crumbs over the bottom of a square 9-inch baking pan. Pour the melted butter or margarine over the crumbs. Sprinkle on the chocolate chips, butterscotch chips, coconut and walnuts. Then pour the condensed milk over everything. Bake for 20 to 25 minutes until the mixture is light brown around the edges. Don't overbake the cookies or they will dry out. Refrigerate the cookies in the pan for about 30 minutes. Then cut into small squares.
In a mixing bowl, combine sugar, flour, cinnamon and allspice. Add apples; toss to coat fruit. Transfer to a 1 1/2-quart casserole.
Combine the Cool Whip and Eagle Brand milk. Add the cream cheese and cherry pie filling; mix at low speed. Makes two 9 x 9-inch dishes or one 9 x 12-inch dish. (I usually freeze this dessert for a quick frozen dessert. It is also good not frozen.)
Cook onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 20 to 30 minutes. Yields 6 to 8 servings (2 quarts).
In a large frying pan, saute olive oil, onion and butter until onions are golden brown. Add garlic, tomatoes and salt. Simmer slowly for 10 minutes.
Combine all ingredients except 1/4 cup of the stuffing mix. Spoon into a lightly greased 3-quart casserole. Top with the remaining stuffing mix. Bake at 350° for 45 minutes.
Beat sugar, butter, margarine and eggs until well blended. Add lemon juice and flour. Pour batter into ungreased baking pan. Pour cherries on top. Bake at 350° for 30 to 35 minutes. Sprinkle with powdered sugar. Cut in squares.
Mix all together and add mayonnaise, enough to spread easily. Good on wheat or white bread.
Mix oil, chocolate and sugar. Beat in 1 egg at a time until well mixed. Add vanilla. Add dry ingredients to chocolate mixture. Mix well.
Heat water; add bouillon cubes. Thaw and drain frozen broccoli. Break pasta into 3-inch pieces. Combine all ingredients and cook slowly.
Mix together the first 4 ingredients. Sprinkle pudding and gelatin over mixture. Mix well and cover. Refrigerate overnight before serving.
Mix yeast with water and warm milk. Then take flour, sugar, salt, oil and eggs. Mix together with water and milk mixture. Let rise, then punch down and let rise again. Next, put on baking sheet in rolls and let rise on sheet. Bake in a 400° oven for 14 minutes. This recipe is also good for pepperoni rolls.
Beat eggs; add milk. Add sifted flour with soda and baking powder. Add other dry ingredients. Add melted butter. If used for pancakes, have skillet hot enough for a drop of water to jump around in pan. Pour 1/4 cup of mix in pan. Cook until bubbles form on top and turn until brown.
Combine sugar, sour cream and club soda in a medium bowl, stirring well. Add biscuit mix, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 10 to 12 times. Shape dough with hands into 6 biscuits about 1-inch thick. Place 1 biscuit in the center of a lightly greased 8-inch round cake pan. Arrange remaining biscuits in a circle around the center one. Bake at 450° for 16 to 18 minutes or until golden brown. (May make thinner biscuits and bake for a shorter time, if preferred.)
Mix all dry ingredients, then add eggs and sour cream. Next, add the lard and mix well. Roll out 1/2-inch thick. Bake in a moderate oven at 350°.
Mix all together. Pour in a 9 x 13-inch baking dish. Bake at 350° for 25 minutes or until brown.
In a small mixing bowl, beat cream cheese and sugar together until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold topping into peanut butter mixture. Pour into prepared shell and chill for 5 to 6 hours. May garnish with coarsely chopped peanuts.
Combine gingersnap crumbs and butter and stir well. Press into a 9 x 13 x 2-inch baking pan. Combine cream cheese, eggs and sugar. Beat at medium speed of an electric mixer until smooth. Spread over crumb mixture. Bake at 350° for 18 to 20 minutes or until set. Cool.
Cook macaroni and drain. Spray crockpot with Pam spray. Mix other ingredients. Put in crockpot. Cook on low 3 1/2 to 4 hours. Do not open lid until done.
Chop up the onion and pepper; put all ingredients into a crock-pot. Let simmer for 2 hours on medium.
Sift flour, sugar, cocoa and soda together 3 times. Mix mayo, boiling water and vanilla; beat for 2 minutes. Add dry ingredients. Mix well; pour into greased 9 x 13-inch or 2 (8-inch) round pans. Bake at 325° to 350° for 45 minutes.
Dissolve yeast cakes in 3/4 cup potato water. Add seven cups flour and beat batter well. Add more flour (it takes about 6 pounds.) Makes 6 loaves. Bake at 375° for 1 hour.
Cook chicken; debone and drain. In another pan, cook combined soups, water, onion and mushrooms; bring to a simmer. Add salsa and Velveeta. When cheese is melted, add chicken. To serve, pour chicken mixture over crushed tortillas.
Mix ingredients together. Spread on party rye or pumpernickel and place under broiler until bubbles form on top and slightly browned.
Mix all ingredients together and store in a tight container. To serve, use 2 tablespoons to 1 cup of boiling water.
Blend together; add strawberries last. Cook at 350° until done. Makes 2 loaves.
In a skillet, slowly cook ground beef until lightly browned. Add minced garlic, salt and pepper to taste. Drain off excess fat. Add minced green onions, chopped lettuce and mashed potatoes; simmer for 7 minutes. In hot oil, heat tortillas one at a time, just until softened. Put meat mixture into each tortilla. Enjoy.
Beat egg whites until stiff. Add sugar, 1/4 cup at a time, salt, cream of tartar and vanilla. Beat very stiff and fold in nuts and chips. Drop by rounded teaspoonfuls on cookie sheet. Bake at 300° for 25 minutes. Turn off oven and leave in oven until cool (about 2 hours) or overnight.
In a medium saucepan cook onion in butter or margarine until tender but not brown. Stir in tomatoes, chili peppers and salt. Simmer, uncovered, for 10 minutes. Add cheeses, a little at a time, stirring just until melted. Stir in a little milk if mixture becomes too thick. Heat through over low heat. Transfer to a small serving bowl. Serve warm with tortilla chips or corn chips. Makes about 1 3/4 cups.
Beat butter, sugar and vanilla until light. Add flour and nuts; blend well and chill. Shape dough around kisses using 1 tablespoon of dough for each kiss. Roll to make a ball. Bake at 375° on ungreased cookie sheet for 12 minutes or until set but not brown. Cool slightly, while still warm. Roll in powdered sugar.
Mix together sugar and cocoa. Add oleo and milk; cook over medium heat until boiling for 45 seconds to 1 minute. Remove from heat and add peanut butter. When mixed well, add oatmeal. Mix well, let cool about 2 to 4 minutes and spoon onto foil.
Preheat oven to 350°. Butter a shallow 2 qt casserole. Cook the spinach according to the package directions. Drain well. Place in mixing bowl. Add 1/2 cup melted butter, cream cheese and lemon juice. Blend well with a fork. Scatter artichoke quarters evenly over the bottom of the casserole dish. Cover with the spinach mixture and smooth the top. Cover the top with Ritz cracker crumbs. Drizzle with 1 tbsp melted butter. Bake on the middle rack until bubbly in the center and lightly brown on the top, approx. 25 minutes. Cool 5 minutes and serve.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty into 13 x 9-inch baking pan. Discard bag.
Dissolve jello in 2 cups of water. Set until firm enough to whip. Prepare Dream Whip. Drain pineapple and mix with softened cream cheese. Blend whipped jello and the Dream Whip. Add cream cheese and pineapple. Pour into a 9 x 9-inch pan. Double for 9 x 13-inch recipe.
Grease tube pan. Cream together butter and shortening. Mix sugar in well. Add one egg at a time. Add flavorings.
Meringue can be omitted. Pour into unbaked pie shell. Cook at 350° until done.
Brown bacon. Cut into small pieces. Put the Great Northern beans, sour cream, brown sugar and the bacon together on low until it thickens, about 2 hours. I add cornstarch to thicken. Enjoy.
Mix cake mix according to directions on package. Set aside. Mix together next 4 ingredients, then add the last 3 ingredients. Beat on high speed until smooth. Spread 1/2 of cake mix into greased and floured sheet pan. Spread cheese mixture evenly over batter. Top with remaining batter. Spread to cover cheese mixture. Bake at 350° for 50 to 60 minutes.
Mix and chill overnight or several hours. Roll and cut into triangle, into a small crescent shape. Bake 12 minutes at 425° (until golden brown). When cooled, frost.
Combine first 8 ingredients in bowl; mix well. Shape into balls by tablespoon. Place in ungreased 8 x 8-inch baking dish. Combine tomato sauce, water and Worcestershire sauce in bowl; mix well. Spoon over meatballs. Bake, covered, at 350° for 45 minutes. Bake, uncovered, for 15 minutes longer.
Cook cabbage; grease baking dish. Put a layer of cabbage, then sprinkle a layer of cheese, then a layer of white sauce. Layer ingredients until finished. Cover with bread crumbs. Bake in a 350° oven until crumbs are brown, about 20 to 30 minutes.
In a large skillet, heat the olive oil and garlic over medium-high heat until the garlic turns a light golden color, 2 or 3 minutes. Add the broccoli and saute until it is dark green and tender-crisp, about 3 minutes. Immediately spoon the broccoli, garlic and oil over cooked pasta. Season to taste with salt, pepper and cheese. Serves 4 to 6.
Cover raisins with water; simmer until tender. Use 9 tablespoons of liquid from raisins. Add soda and shortening; cool. Mix sugar, eggs and flavoring. Then add flour, cinnamon and salt. Add oats, raisins and chocolate chips. Drop by large tablespoon on greased cookie sheet. Bake for 10 to 12 minutes or until brown in 350° oven.
Mix first 4 ingredients together. Then beat eggs and add to the rhubarb mix. Put on top of crust and bake for 30 minutes at 350° in 7 x 10-inch pan.
Place blueberries evenly in bottom of well-greased 8 x 8-inch baking dish. Sprinkle with lemon juice. Cream sugar and butter together. Add milk alternately with flour, baking powder and salt which have been sifted together. Mix well and smooth the batter carefully and evenly over blueberries in pan. Combine sugar, cornstarch and salt. Blend thoroughly so cornstarch will not lump. Sprinkle evenly over batter. Pour boiling water over all but do not stir. Bake at 400° for 45 to 50 minutes. If top begins to brown too much, lower heat for last 15 minutes. Yield: 6 to 8 servings.
Brown ground beef and drain. Combine tomatoes, soup and cheese in large glass bowl. Microwave until all is blended together. Add ground beef. Ready to serve with chips or crackers.
Cream butter and sugar. Add eggs; beat well. Sift together flour, salt and baking powder. Alternate with milk to first mixture. Add vanilla and bake in large tube pan for 1 1/2 hours at 350°.
Beat with whip. Pour in greased hot pan and tilt to spread thin. Takes about a minute each side.
Preheat oven to 350°. Put milk in saucepan and heat. Put in bread cubes and butter. In large bowl put sugar, salt, raisins and eggs; mix well. Blend all together; add lemon flavoring. Pour in greased baking dish. Place dish in pan of water. Bake at 350° for 1 hour or until set.
Cook squash and onion until tender. Drain. Combine squash, onion, margarine, salt, pepper, beaten egg, milk, cheese and 1/2 cup crackers. Place in Pam coated casserole dish. Place in preheated oven at 350° for 30 minutes. Sprinkle remaining crackers on top and bake 5 more minutes.
Add together the pudding, jello, tapioca and 4 cups liquid drained from the fruit. Bring to a boil. Cool. Drain fruit and add water to make 4 cups for first mixture. Add fruit to cooled pudding. Refrigerate. Serve in a bowl or dish. Not good for molds. Makes lots!
Blend together flour, baking powder, soda and salt. Do not sift; set aside. Cream 1/2 cup brown sugar, granulated sugar, margarine, egg yolks and vanilla thoroughly. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients; mix well. Press into 2 well-greased 9-inch square pans. Beat egg whites until foamy. Add 1 1/2 cups brown sugar gradually, continuing to beat until soft peaks are formed. Spread evenly over mixture in pans. Sprinkle with nuts. Bake at 325° for 25 to 30 minutes. Cut into bars while warm. Cool in pans on racks. Makes 4 dozen.
Brown meat and place in bottom of baking dish. Add a layer of onions and Tater Tots and cover with soup mixed with milk. Bake at 350° for 1 hour.
Mix all ingredients real well. Pour into unbaked pie shells. Bake for 40 minutes at 350°. (Makes 2 pies.)
Peel the apples and cut into small slices. Mix the sliced apples with the sugar and cinnamon mixture. Place into an unbaked pie shell. Bake at 400° for 35 to 40 minutes.
Combine cocoa, sugar, flour and salt in a pan and stir until well blended. Set aside. Blend egg yolks and milk until smooth and add to cocoa mixture. Cook over medium heat until thick, stirring constantly. Pour into an unbaked pie shell and bake at 350° until filling poofs up and looks dry on top and crust has browned.
Mix all ingredients. Top with 1/2 bag Pepperidge Farm cornbread stuffing mix. Bake at 325° for 45 minutes to 1 hour. If topping becomes too brown, cover with foil.
Bring tomato juice to a boil. Remove from heat; add jello and stir well. Cover and chill until consistency of egg white. Stir in water, celery and onion. Cover with foil. (Lightly oil container you put it in.)
Boil chicken with onions; debone. Cook spaghetti in chicken broth. Saute onions and bell pepper in oleo. Add to spaghetti. Add diced chicken. Add cheese and stir until melted. Add peas, tomatoes and Worcestershire sauce. Pour in casserole and bake at 350° for 30 minutes.
Cube the bread. Melt 1 stick of butter in a pan and put 1/2 of the cubed bread in the pan. Toss until browned. Remove from the pan. Repeat this procedure to the rest of the bread cubes and second stick of butter. Beat eggs, sugar and pineapple with pineapple juice. Grease a 9 x 13-inch Pyrex pan. Spread in browned cubes evenly. Pour liquid over cubes. Bake at 350° for 1/2 hour. Wonderful to serve with a fresh baked ham.
Mix instant pudding, pineapple juice and Tang. Beat well. Add mandarin oranges and pineapple chunks and refrigerate overnight. Next day, add more fruit (bananas, blueberries, strawberries, grapes, fruit cocktail, drained, etc.). Chill. (The Tang keeps bananas from turning brown.) Don't add cherries. This is best made the day before. Keeps a few days in refrigerator.
Mix crumbs, butter and 1/4 cup of sugar together. Line bottom of dish with half of crumbs. Beat Dream Whip and milk until thick. Cream the cheese and 1/2 cup of sugar. add to Dream Whip and mix. Pat layer of whip then layer of cherries, then a layer of remaining crumbs.
Mix sugar, salt and sour cream, cook over low heat until hard ball forms in cold water. Remove from heat and add vanilla. Add nuts and stir until well coated. Spread on buttered cookie sheet to dry. Recipe may be doubled.
Trim off thin layer of fat from meat. Sprinkle with pepper. Rub paste mixture all over roast. Put rosemary stalk on top of meat to bake. Bake 40 minutes at 350°, uncovered, until meat thermometer registers 175° internal temperature.
Mix first 7 ingredients. Spread in a 9-inch loaf pan. Bake 1 hour at 350°. Spread with chili sauce and bake 15 minutes longer. Cool for 15 to 20 minutes. Remove from pan and slice.
Mix all ingredients, except cheese. Pour half of mix into greased skillet. Sprinkle half of the cheese over batter; add remaining batter and sprinkle remaining cheese over top. Bake at 450° for 40 minutes.
Preheat oven to 350°. Using a blender, combine the milk, sugar, Bisquick mix, eggs, butter and vanilla. Cover and blend on low for 3 minutes. Pour into a greased deep dish glass pie dish. Let set for 5 minutes. Then sprinkle coconut evenly over the pie. Bake for 40 minutes. Serve warm or cold.
Mix ingredients together. Sprinkle any combination of raw vegetables over cheese. Chill and serve.
Combine all ingredients. Bring to boil, stirring constantly. Cook 2 1/2 to 3 hours, until thick like honey. Pour in hot jars and seal.
In a casserole dish, layer half of asparagus, peas, eggs and cheese. Repeat with other half. Mix sour cream, onion powder, mushroom soup and black pepper. Pour over layered mixture, spreading all over. Mix together melted margarine and bread crumbs and sprinkle over top. Bake, covered, in 350° oven for 20 to 30 minutes.
Boil carrots. Add remaining ingredients. Stir gently. Cook over low heat for about 5 minutes to glaze.
Boil and debone chicken. Save broth; add onions, bell peppers, celery, butter and spaghetti. Boil until spaghetti is done; add soup, cheese and chicken to noodles. Stir constantly until cheese is completely melted.
Cut eggplant in half; place in baking pan, skin side up. Bake at 375° until slightly burnt. Remove and cool, then scrape pulp from the skin; set aside.
In mixing bowl, cream butter and brown sugar. Add eggs and vanilla and mix well. In the blender, process oatmeal to a fine powder. In a separate bowl, blend together the oatmeal powder, flour, salt, baking powder and soda. Add the dry ingredients to the creamed mixture and mix well. Stir in chocolate chips, Hershey bar and nuts. Drop by teaspoonfuls onto an ungreased cookie sheet and bake in a 375° oven for approximately 9 to 10 minutes. Let cookies set on a cookie sheet for a minute and remove to cooling rack. They do not look like they are done when taken from the oven.
Pound steak and cut into serving size pieces. Brown in small amount of shortening. Pour off fat. Add soup, water and Worcestershire sauce. Cover and cook over low heat for 1 hour, stirring occasionally. Add onion. Cook 30 minutes more. Add tomato wedges; heat. Makes 8 servings.
Cut bacon strips in half. Wrap bacon around 1/2 or 1 whole chestnut. Layer in baking dish and bake at 350° for 35 to 40 minutes. Drain fat from dish. Mix brown sugar, salad dressing and chili sauce. Pour over chestnuts. Return to oven for 15 minutes. Very Good!
Drain pineapple, reserving 2 tablespoons of juice (discard the remaining juice). Place pineapple and juice in a bowl; add remaining ingredients and toss lightly. Yield: 4 servings.
Pound steak to 1/4 inch thick. Cut in 6 serving size pieces. Blend egg and milk. Combine cracker crumbs, salt and pepper. Dip meat in egg mixture, then crumbs. In a 12-inch skillet, slowly brown meat in hot oil, turning once. Cover tightly; cook over low heat until meat is tender, 45 to 60 minutes.
Sift all dry ingredients together. Stir shortening to soften. Mix in dry ingredients. Add milk and vanilla. Beat 2 minutes. Fold in beaten egg whites and beat for 1 minute.
Sift together flour, salt and soda and set aside. Mix remainder of ingredients together, then add flour mixture. Stir in 1/2 cup nuts. Spread in greased pan. Sprinkle chocolate chips over mixture and press in. Bake at 375° for 12 to 14 minutes.
In large saucepan, combine pineapple juice, 1/2 cup apple juice and the sugar. Bring to boiling. Blend the remaining 1/4 cup apple juice into cornstarch or flour. Add to hot pineapple-apple liquid in saucepan. Cook and stir until mixture thickens and bubbles. Add in apples and cook until near tender. Remove from heat; stir in margarine, vanilla and lemon flavorings, salt and allspice or apple pie spice.
Cut round steak into thin strips (like French fries). Roll in flour and pepper (always salt wild meat after it has been cooked on both sides as the salt draws all the moisture out and leaves it tasteless). Brown in butter or oil. Add mushrooms, onion and garlic. When browned, stir in beef broth. Cover and cook 1 hour until tender. Stir in sour cream. Simmer 5 minutes more. Very good served over hot homemade buttered noodles.
Add flour, salt and milk to eggs. Beat well. Add remaining ingredients and mix well. Pour into a flat well-greased 8 x 12-inch baking dish. Bake at 350° about 30 minutes. Cut into squares. Serve hot.
Saute diced onion, celery and pepper in butter. In bowl, mix cracker crumbs, cream and seasonings to taste. Add sauteed vegetables and crab meat. Fill crab shells and top with paprika. Bake at 350° for 40 minutes. Garnish with lemon.
Chop all vegetables. Dice fine. Add sugar and vinegar. Pour over vegetables and let set overnight. Serves 6.
Beat eggs and sugar. Combine with remaining ingredients. Pour into shallow unbaked pie shell. Bake at 350° for 30 minutes.
In 2-quart saucepan over medium heat, in hot margarine, cook green pepper, celery and onion until tender. Add chicken and barbecue sauce. Heat through, stirring occasionally. Serve over buns.