HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook venison in slow cooker 8 to 10 hours, adding bay leaf, beef fat, garlic and 1 onion. When cooked, remove meat. Remove from bone. Cut meat into 2 or 3-inch pieces, removing any fat or membrane from meat. Place in a large baking dish in single layer. In stew pot, add approximately 1 quart of the broth the meat was cooked in, then add 1 onion, chopped, golden mushroom soup, onion mushroom soup and sliced mushrooms. Cook over low heat until all ingredients are mixed well. Pour over meat and bake 45 minutes until bubbly. Remove bay leaf, onion and beef fat after cooking meat.
Combine chicken and 2 tablespoons cheese. Separate crescent dough. Place 2 tablespoons chicken mixture on wide end of each triangle. Roll up starting at shortest side of triangle and roll to opposite point.
Boil tomato juice. Turn to low heat. Mix up flour and milk in a separate container until all lumps are gone. Add slowly to tomato juice, stirring constantly.	Add butter, salt and pepper. Cook for 20 minutes on low heat. I add 1 teaspoon sugar!
In a mini processor, finely grind the almonds. In a large skillet, heat 3 tablespoons of the olive oil. Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper. Add the salmon to the skillet and spoon some of the almond mixture on top. Season the salmon with salt and pepper and drizzle with a little olive oil. Cover the salmon and cook over moderate heat for 5 minutes. Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.
Preheat oven to 325°. Cream margarine and sugar. Beat in eggs. Add chocolate, flour and vanilla. Pour into greased 9-inch pie pan. Bake for 25 minutes.
Peel potatoes; cut into quarters. If potatoes are very large, may need to cut in smaller pieces. Place potatoes in a large casserole dish, cover with onion soup mixture and cover with a lid. Bake at 300° for approximately 1 to 1 1/2 hours. Stir only once, if possible.
Microwave molasses and buttermilk in oven for 2 1/2 minutes. Add butter pieces and stir until melted. Add cereal and stir. Add honey and beaten egg. Mix flour, baking powder and salt. Stir dry mixture into bran mixture. Stir in raisins. Fill cupcake paper lined tins 1/2 full. Bake at 400° for 20 to 25 minutes.
Mix butter, sugar, eggs and flavoring. Add flour, soda, baking powder and salt alternately with milk to mixture. Bake in tube pan for 1 hour and 10 minutes at 350°.
Dissolve 1 package yeast in 3 tablespoons warm water. Set aside. Beat eggs, sugar, shortening, salt and 1 cup warm water. Add the yeast mix and flour. Mix well. Cover and put in refrigerator overnight or longer. Three hours before baking, roll out dough 1/4-inch thick. Brush with melted butter. Cut in wedges and roll up. Let raise 3 hours. Bake in very hot oven (500°) for 5 minutes.
Cream together sugar and oleo until smooth. Add beaten egg yolks. Mix well. Combine 2 cups flour and baking powder. Add to creamed mixture. Add lemon extract and mix good. Coat pecans, pineapple and cherries with the other 2 cups flour. Add to creamed mixture. Fold into batter the beaten egg whites. Cover and let stand overnight. Next day, bake in floured and greased tube pan at 250° for 2 1/2 hours.
Cook noodles. Preheat oven to 350°. In medium saucepan melt butter. Add onions and saute until soft, about 2 to 3 minutes. Stir in flour and cook on medium heat for 1 minute, stirring constantly. Slowly add milk, parsley and seasonings. Cook until sauce thickens, stirring frequently. Stir in cottage cheese and cook, stirring constantly until smooth. Combine noodles, vegetables and sauce. Cover and bake 25 minutes. Remove cover, sprinkle with cheese and bake 5 more minutes.
Place crumbs in oblong dish and pour margarine over them. Mix well and press into dish. Beat cream cheese in a bowl until soft and stir in milk until blended. Mix in lemon juice and spread over crumb crust. Dissolve jello in boiling water; stir in berries and pour over cream cheese mix. Chill until firm. Serve topped with whipped cream or Cool Whip, if desired.
Cut zucchini in half lengthwise. Scoop out pulp, leaving shells intact; chop pulp. Place zucchini shells, cut side down, in a shallow baking dish. Add 1/2 cup water to dish. Bake at 350° for 8 minutes or until crisp-tender. Drain well; return shells, cut side up to baking dish. Saute pulp, red pepper, peas and garlic in olive oil over medium-high heat until pepper is crisp-tender. Remove from heat; stir in basil. Spoon mixture evenly into zucchini "boats." Sprinkle with Parmesan. Broil 6 inches from heat about 1 minute to thoroughly heat. Sprinkle with bacon. Serves 4.
Mix ingredients. Pour into large iron skillet containing 1/4 cup vegetable oil. Bake at 450° for 30 minutes or until knife inserted in center comes out clean.
Butter a pan and line with Grape-Nuts. Beat eggs and sugar, then add vanilla and salt. Mix well. Add milk and pour mixture into pan. Sprinkle top with nutmeg. Bake for 1 hour at 325°.
Cook cut-up zucchini until tender; drain. Saute carrots and onions in margarine. Add tuna or chicken, half the stuffing, soup and sour cream. Stir in the zucchini.
Mix everything except cheese crackers. Put ingredients in buttered casserole dish and top with cracker crumbs. Bake 20 minutes in a 400° oven.
Slit chops to bone; salt and pepper chops and brown on both sides. Saute onion, celery and parsley until tender-crisp in butter. Moisten bread cubes with milk. Add onion mixture and 1/2 teaspoon of sage. Mix well and stuff each chop. Mix soup and milk; pour over stuffed pork chops and bake at 350° for 1 to 1 1/2 hours.
Brown the ground beef, salt, pepper and cumin. Saute and combine the onion, celery and green pepper. Add flour (for making sauce). Add the tomatoes, tomato sauce and mace. Simmer 30 minutes. Serve over toast with hash brown potatoes. Serves 3 to 4.
Soften cream cheese. Slice chip beef in small strips. Mix all ingredients together and refrigerate. Serve with crackers.
Brown onion, pepper and ground meat in 1 tablespoon of margarine. Stir in tomato sauce. Combine cream cheese, sour cream and cottage cheese. Spread half noodles in greased casserole. Cover with cheese mixture and add remaining noodles. Pour meat mixture on top. Pour remaining margarine over all. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Dissolve gelatin in water; add strawberries and stir until melted. Add pineapple and bananas. Pour 1/2 of mixture in 8 x 8 x 2-inch pan. Chill until firm. Spread sour cream over chilled mixture and remaining gelatin mixture. Chill until firm.
Cook spaghetti until done, about 15 to 20 minutes. Drain. Add 8 ounce bottle salad dressing (Italian) and coat spaghetti. Add 4 tablespoons Salad Supreme. Add raw vegetables.
Melt butter in bottom of pan. Add berries (if berries are extremely sour, a little sugar may be added directly to berries). Pour flour, sugar and milk mixture over berries. Bake at 350° for 45 minutes.
Beat egg whites until soft peaks form. Beat in sugar. Beat in egg yolks. Beat in Dream Whip. Beat in juice. Pour into pie shell and freeze. Serve frozen.
Sift dry ingredients together, add Crisco, milk and vanilla; beat 2 minutes. Add 2 eggs and beat 2 minutes more. Mix in thoroughly, dates and nuts. Put into pans that have been greased and floured. Bake at 350° for 35 to 45 minutes.
Combine first 5 ingredients and mix with a fork. Add egg whites to mixture and beat until smooth. Add enough water to make a smooth and creamy batter. Dip food into batter and deep fat fry.
Cook noodles according to directions on package and drain. Shred cabbage. Heat oil in heavy skillet. Add cabbage and onion and brown well, turning often. When browned, cover skillet and cook 5 minutes longer. Add noodles, salt, pepper and caraway seeds. Heat through, mixing well. Serve hot. Serves 4.
Lightly grease a 13 x 9-inch pan. In saucepan, combine sugar, cocoa, milk and margarine. Bring to boil over medium heat; remove from heat. Add peanut butter and vanilla; mix well. Stir in oats and coconut. Spread in greased pan. Refrigerate until set. Cut into bars. Store in refrigerator. Makes 36 bars.
Melt jelly in frypan. Add butter; stir until melted and hot. Add cherries and heat through. Pour Kirsch over cherries. Ignite with long match. Let burn until flame dies. Spoon hot cherries over ice cream and serve. Makes 4 servings.
Combine milk and sugar in a saucepan; heat to boiling. Boil for 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate bits, nuts and vanilla. Stir until marshmallows are melted. Pour into buttered 8 or 9-inch square pan. Garnish with walnut halves. Cool; cut into squares.
Brown onion and ground beef and drain. Mix with rice, cabbage, soups and sugar. Put in 9 x 13-inch pan and sprinkle with caraway seeds. Bake at 350° for 30 to 45 minutes.
Peel and mash avocados. Combine with tomato, onion, chilies, taco sauce, salt and pepper. Spread small amount on crispy tortilla chips. Sprinkle with cheese. Heat in a 325° oven for 5 minutes, or until cheese melts. Serve warm. Makes 1 1/2 cups spread.
Melt butter and add to rest of ingredients. Mix well. Bake in 13 x 9 x 2-inch pan for 25 minutes at 350°.
Break cauliflower into flowerets and parboil 2 minutes in boiling water. Drain and pat dry. Heat wok. Add oil. Stir-fry shrimp until just turning pink. Add cauliflower. Stir-fry 1 minute. Add rest of vegetables. Stir-fry 2 to 3 minutes. Blend soy sauce with cornstarch. Stir into wok along with garlic and ginger root. Stir-fry 1 minute more. Serve with crunchy bread or over white rice. Serves 4.
Blend together; pour over tenderloin. Marinate overnight in refrigerator or 3 hours at room temperature. Roast on rack at 375° for 1 hour or until done. Baste with marinade at least 2 times. Slice thin. Serve with toasted sesame seed, hot mustard and ketchup.
Mix all ingredients together. Pour into a deep dish pie shell and bake at 350° until done.
Mix soup and water in large pot; add onion and carrots. Simmer. Combine ground beef, egg, milk, cracker crumbs, salt and pepper. Make balls; brown. Add meat balls to soup mixture. Simmer until carrots and onion are tender. Serve with mashed potatoes or rice. Serves 6.
In 2-quart microwave casserole, cook meat on High 5 minutes; stir after 2 minutes. Drain off fat. Mix meat and taco seasoning in separate bowl. In bottom of casserole, spread beans. Cover with beef mixture. Pour soup over meat to within 1 inch of sides. Sprinkle with cheese and olives. Cook on High 15 minutes or until cheese melts and mixture is bubbly. Place chips around edge and serve with sour cream.
In a small saucepan heat together butter or margarine and water just to boiling, stirring to melt butter or margarine. Sift together powdered sugar, dry milk powder, cocoa powder and salt into a large mixer bowl. (If powdered sugar mixture seems lumpy, sift again.) Add melted butter mixture. Stir until well blended. Stir in chopped nuts. Turn into a buttered 8 x 8 x 2-inch pan. Chill several hours. Cut into squares. Makes about 1 1/2 pounds.
Combine ingredients; pack into a loaf pan, 10 x 15 x 3 1/2-inch or shape into a loaf in a dripping pan. Bake at 350° for 1 1/2 hours.
Mix pretzels, margarine and sugar. Press in a 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Blend cream cheese and sugar with mixer. Fold in whipped topping. Spread on cooled crust. Chill.
Mix flour, baking powder, salt, egg and shortening. Add enough water to make a very stiff dough. Let stand for 1 hour. Roll out on floured surface very thin. Cut into 2 or 3-inch squares. Deep fry in very hot oil, turning once. They should puff out when frying. When cool, serve with honey or your favorite topping.
Beat eggs in a large bowl. Add onion, Parmesan cheese, parsley, oregano, garlic, salt and pepper. Add Bisquick, oil and zucchini. Spray pie pan with Pam lightly. Spread mixture in pan and top with shredded Mozzarella cheese. Bake at 350° for 45 minutes or until nicely browned.
Blend or mix cream cheese and cottage cheese. Spread on bottom of platter. Sprinkle with 1/2 package of taco seasoning. Place onions on top, then green peppers, then tomatoes. Spread remaining taco seasoning on tomatoes. Put shredded cheese on top. Garnish with sliced black olives, if desired.
Cream butter and sugar. Add syrup, well beaten eggs, peanut butter and vanilla, mixing well. Turn into pie pan and sprinkle on whole peanuts. Bake at 350° for 30 to 40 minutes. Let set until cold.
Bake 1 (9-inch) pie crust at 400° for 10 minutes. Saute onions in bacon drippings; crumble bacon. Line bacon, onions and cheese on pie crust. Mix eggs (slightly beaten) with milk and seasonings. Bake 45 to 50 minutes at 375° on lower shelf.
Mix all ingredients together in large mixing bowl, reserving 1/4 of cheese for top. spread evenly in large casserole dish and sprinkle with remaining cheese on top evenly. Bake at 350 degrees for 45 minutes to 1 hour. Let cool a bit before serving to allow casserole to become firm.
Wash and core apples. Do not peel. Cut into rings. Saute in butter in a skillet until tender. Remove from skillet and sprinkle with cinnamon.
Melt chocolate and butterscotch morsels with condensed milk in top of double boiler over hot water. Stir occasionally until morsels melt and mixture thickens. Line bottom of a 9-inch pie pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan forming a 2-inch wide ring. Spoon chocolate on top of nuts in small mounds to form a ring. Decorate with remaining nuts. Chill in refrigerator until firm. Cut into 1/2-inch slices.
Cream butter and sugar; add egg. Beat. Mix flour, baking powder, salt and add alternately with milk. Turn into buttered 9 inch pie pan. Top with fruit. Sprinkle with cinnamon and sugar. Bake 350 degrees for 20-30 minutes.
Sift together flour, cornmeal, salt, sugar and baking powder in a large bowl. Add milk and egg. Beat one minute. Add 4 tablespoons oil; mix well. Put 2 teaspoons oil in 8-inch square cake pan. Pour in batter. Bake at 425° for 25 minutes.
Crush cookies in food processor or blender until mixture looks like dirt; set aside. Cream the cream cheese, butter and powdered sugar. Mix pudding mixes and milk for 1 to 2 minutes, until well blended. Fold pudding mixture into cream cheese mixture, then fold in Cool Whip.
Mash meat and partially brown. Pour off fat, then cover meat with water. Cover, then finish browning, approximately 30 minutes. Add corn. Let simmer another 15 to 20 minutes. Add tomatoes, catsup and Worcestershire and let simmer 20 to 30 minutes.
Soften gelatin in cold water. Heat cranberry sauce and ginger to	boiling and use to dissolve gelatin. Cool and add remaining ingredients. Pour	into 1 large	mold or several molds until firm.
Mix together flour, margarine and nuts and press into bottom of 10 x 10-inch dish or baking pan. Bake at 325° for 15 to 20 minutes. Cool. Mix together cream cheese, powdered sugar and Cool Whip. Spread over crust. Mix instant pudding according to package. Let set until thickened. Spread over cream cheeese layer. Chill several hours. Spread with Cool Whip before serving. Cut in squares. Top with cherries or chocolate shavings.
Slice squash and cook in boiling, salted water. Drain. Mix all other ingredients except 1/2 cup cheese and paprika. Blend well with squash. Top with remaining cheese and sprinkle with paprika. Bake at 350° until cheese melts and casserole is piping hot. Serves 6 to 8.
Cream sugar and butter well. Stir in unbeaten eggs and milk; mix well. Do not beat. Bake in crust for 20 minutes at 350°. Preheat oven; you may need to add 5 to 10 minutes longer for baking.
Melt margarine, add to crushed crackers, put into bottom of 8 inch pie plate. Saute onions till clear. Spoon into crust. Beat eggs, milk salt and pepper together. Pour over onions. Cover with grated cheese. Bake at 350° for 30 minutes or till set.
Cream margarine in large mixing bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue beating until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into a greased 10-inch tube pan. Bake in preheated oven at 350° for 60 to 65 minutes. Cool 2 hours, then remove from pan. Cool completely before serving.
Dissolve gelatin in hot water. Add tomato sauce and other ingredients. Blend. Pour into molds. Chill until firm. Place on crisp green lettuce.
Cook squash for 1 hour. Stir often to keep from sticking. Drain off all excess liquid. Add pineapple, lemon juice, and Sure Jell. Stir and bring to a boil; add sugar and return to a boil for 6 minutes. Add Jello and pour immediately into jars. Yield: 6 pints.
Cover beans with water and soak overnight or 2 to 3 hours. Drain and cook beans in 2 quarts of water for 45 minutes. Add remaining ingredients and cook slowly for 2 to 3 hours, stirring occasionally. Serve over rice. Serves 4 to 6.
Mix together the pudding and pineapple, blending well. Add the marshmallows and walnuts. Fold in the Cool Whip. Pour into a salad mold and chill overnight. Make 1 or 2 days ahead.
In a 2 1/2-quart baking dish, combine first 5 ingredients. Bake at 325° for 2 1/2 hours, stirring twice during first hour and several times during remaining time. Add raisins 1/2 hour before pudding is done and allow crust to form again during final baking time. Serve warm or cold with cream, if desired. Serves 6 to 8.
Dissolve jello in boiling water. Combine juices of berries and pineapple. If necessary, add enough water to make 1 cup. Add cup of juice to jello mixture. Stir in drained fruit. Pour into 2-quart flat pan. Refrigerate until firm
Cream butter, sugar and eggs. Add flour, salt and soda. Add fruit and nuts and mix well. Pinch off teaspoon-sized pieces and place on an ungreased cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients. Simmer 10 minutes, stirring constantly. This is a great flavor on any meats.
Cream Crisco, sugars and eggs well. Add vanilla, then oats. Stir in sifted dry ingredients. Stir in chocolate chips and nuts.
Mix together and put in bottom of pan. Bake 15 minutes at 350°.
Prepare cookie mix as directed and spread onto lightly greased large cookie sheet and bake as directed. Mix cream cheese, sugar and vanilla and spread over cooled cookie. Arrange fruit as desired. Mix jelly with water to thin and spread glaze over fruits to set. Refrigerate and serve cool.
Combine tomato juice and mixed vegetables in medium saucepan. Bring to a boil. Stir in rice and pepper. Cover, turn off heat and allow to stand 6 minutes. Fluff with fork. Makes 4 servings.
Cream butter, sugar and egg. Add remaining ingredients. Chill for easier handling. Roll on lightly floured surface and cut with floured cookie cutter. Place 1-inch apart on ungreased cookie sheets. Bake at 400° for 5 to 8 minutes or until edges are light golden brown. Makes 60 to 72 cookies.
Mix all ingredients except nuts in bowl and beat easy, then stir in nuts. Pour in 11 x 15-inch pan. Bake at 350° for 30 minutes.
Roll steak in flour and brown on both sides in skillet. Put steak and onions in crock-pot. Mix cream of mushroom soup and water and pour in skillet steak was browned in. Bring to a boil and pour over steak and onion in crock-pot. Cook 2 to 3 hours. I cook mine overnight on low.
Mix all ingredients except cheese and potato chips; turn into shallow buttered casserole. Combine cheese and potato chips and spread over top. Bake uncovered at 375° for 20 minutes. Yields 6 servings.
Place alternate layers of potatoes, cheese and onion in a greased 1 1/2-quart baking dish. Add salt and pepper. Pour milk over mixture. Bake in a 350° oven for 1 hour or until potatoes are tender and brown. Serve hot. Serves 6.
Combine all ingredients in large nonstick skillet, stirring to mix well. Cook over medium heat, stirring constantly until sugar melts and turns a golden color (8 to 10 minutes). Remove skillet from heat immediately and spread nuts in single layer on baking sheet. Cool.
Rinse and cook lentil peas in large soup pot according to package directions with marrow bone and peeled onion. Remove onion and bone after 1 hour and discard. Add carrots and simmer for an additional hour, adding more water if necessary and stirring occasionally. Add potato and hot dogs and simmer an additional 30 minutes until desired consistency. Season with salt, pepper and thyme to taste.
Lightly butter a long Pyrex dish. In a pot, mix peanut butter, Karo syrup and sugar. Bring to a light boil, then remove from burner. In a mixing bowl, add the peanut butter mix with the 6 cups of Rice Krispies. Press the Rice Krispie mixture down firmly in the buttered Pyrex dish. Melt the package of chocolate chips with the package of butterscotch chips in a separate bowl, then pour it over the Rice Krispies. Let it set for an hour, cut into squares and serve. Makes 3 dozen.
Cook lasagna according to package directions. Brown ground beef with onions. Add spices, 2 tablespoons Parmesan cheese, tomatoes and sauce. Simmer 20 minutes. Layer 1/3 meat sauce, lasagna noodles, Mozzarella and cottage cheese. Repeat, ending with meat sauce and 1/4 cup Parmesan cheese. Bake at 375° for 30 minutes.
Place thinly sliced cucumbers and onions in container(s). Mix solution cold; pour on cucumbers and cover. Refrigerate 5 days, shaking daily. Keeps indefinitely in refrigerator.
Mix ingredients in blender until smooth and creamy. Pour mixture into an unbaked pie shell. Bake at 350° for one hour or until set. Serve cold, topped with maple syrup and pecans or TOFU CREAMY TOPPING. Serves 4 to 6.
Drain fruit. Save 1/2 cup of pineapple juice. Cut fruit in 1/2-inch cubes and combine with marshmallows and ginger. Soften gelatin in cold water. Heat 1 1/2 cups of pineapple juice to boiling. Add gelatin. Stir to dissolve. Add orange juice, lemon juice, sugar and salt. Stir well to dissolve, then chill. When mixture starts to thicken, add fruit mixture and fold in whipped cream and mayonnaise. Spoon into containers and freeze. Makes 18 quarts.
Mix cottage cheese with mayonnaise. Dissolve jello with 1 cup boiling water. Stir in cottage cheese mixture, pineapple, a few chopped nuts, cherries, marshmallows. Drain pineapple.
In Dutch oven, brown ground beef, onion and garlic. Drain off fat. Stir in remaining ingredients except chili beans. Heat to boiling. Reduce heat and simmer 1 hour, stirring occasionally. Stir in beans with gravy; simmer another hour.
Measure fat drippings and return to pan. Stir in liquid and remove from heat. Mix cornstarch and cold water. Stir into pan. Cook over medium heat, stirring constantly, until gravy thickens and boils. Season to taste. Simmer a few minutes.
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to dry.
Combine first 3 items; refrigerate. At serving time add the club soda. Serve over ice or pour punch over ice in punch bowl. Serves approximately 35.
Remove all fat from steak. Cut steak into 1 1/2 inch cubes. Place in deep 3-quart casserole dish. Cover steak with sliced onions, separated into rings. Sprinkle with salt and pepper. Add enough water to barely cover meat. Cover onions with sliced carrots. Sprinkle with salt and pepper. Peel potatoes and cut into slices (not too thin). Rinse well. Layer the potatoes on top of carrots, sprinkling the layers with a little salt. Brush top layer with melted butter. Bake at 400°, uncovered, for about 2 1/2 hours. If top layer of potatoes is becoming too brown, cover loosely with foil during last 1/2 hour of cooking.
Put rhubarb in a 9-inch unbaked pie crust. Mix cream, sugar, flour and egg yolks. Pour over rhubarb and bake at 350° for 1 hour. Cool slightly. Beat egg whites and add remaining sugar. Spread over pie and bake about 15 minutes. Makes 6 to 8 servings.
Place all ingredients in blender using high speed. Blend for about 2 minutes or until ice cubes are melted. Makes 1 serving; 55 calories. Diabetic Exchange: Milk 1/2.