HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut strips of meat approximately 1/4 inch wide from round or loin. Place strips of meat strip by strip into glass baking dish to form a layer of meat. Brush on a mixture of liquid smoke and hot sauce. Sprinkle layer of meat with seasoning mixture. Add another layer of meat and repeat steps 2 and 3. Cover dish and refrigerate overnight. Using crumbled aluminum foil, line oven racks and place meat strip by strip on the foil. Turn the oven no higher than 150° and leave meat in for about 8 to 10 hours. This will look very dried out when it is ready.
In a large size pot, melt the Velveeta cheese and evaporated milk on low heat. Pour into a crock-pot. Add all of the celery soup, drained mixed veggies and beans. Take a whisk and mix the soup into it good. Turn on and cook several hours. So easy and so good on a cold day.
Put berries in blender container at low speed until pureed. Dissolve jello in boiling water. Stir in lemonade concentrate until melted. Add cold water, cranberry juice and strawberry puree. Pour over ice in large punch bowl. Immediately before serving, pour in chilled ginger ale and stir.
Heat together soup, cheese and milk. Layer noodles, corned beef and green peppers. Pour hot mixture over top. Cracker crumbs may be used on top of casserole if desired. Bake 1 hour at 350°.
Spray skillet with cooking spray. Saute zucchini and onion until tender; stir in parsley, salt, garlic powder, basil and oregano. Mix well; combine eggs and cheese with sauteed mixture, stirring well. Pour mixture into unbaked crust. Bake at 375° for 20 minutes or until set.
Preheat oven to 325°. Cream 1 cup butter and sugars until light and fluffy. Add egg and oil, mixing well. Add oats, corn flakes, coconut and nuts, stirring well, then add flour, soda and salt. Mix well and form into balls the size of walnuts.
Saute beef, onion and garlic in butter. Add curry powder, water and salt. Simmer for about 30 minutes. Roll out and cut pastry to desired size (2 to 3-inches in diameter).
Slice French bread. Melt 1 stick of margarine and pour over bread. Sprinkle lightly with seasoned salt. Mix mayonnaise and Jack cheese. Spread mixture over bread. Bake at 400° for 20 minutes.
Brown hamburger and drain. Melt cheese in double boiler. Mix all ingredients together; spread on rye bread slices.
Prepare yeast roll mix as directed on package. While dough is rising, combine 3/4 cup brown sugar, 1/2 cup butter and water. Mix until blended. Pour mixture in 9 x 13-inch pan. Sprinkle pecans over syrup.
Bring water to boil. Stir in salt and add couscous. Remove pan from heat and cover. Let stand 5 minutes. Transfer couscous to a large bowl and break up any clumps. Toss couscous with remaining ingredients. Add couscous dressing and mix well.
Heat chipped ham thoroughly in skillet with 1 tablespoon margarine. Mix sugar, vinegar, water, mustard and catsup in a saucepan and heat. Pour sauce over chipped ham and mix thoroughly. Allow to simmer for 5 minutes. Serve on plain or toasted buns.
In a bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion and salt. Shape firmly into 6 patties. In skillet over medium heat, cook patties until brown on both sides. Spoon off fat. Stir in remaining soup and mushrooms. Reduce heat to low. Cover and cook 20 minutes or until done. Put soup and mushrooms on top of patties occasionally.
Saute minced bell pepper, onion and garlic in butter. Add flour and	cook about 2 minutes.	Stir in shrimp, mushrooms, milk and sherry.	Cook over low heat until shrimp is cooked and sauce is thick. Season with cayenne pepper, salt and pepper to taste. Serve over angel hair pasta. Serves 6.
Pull apart fully cooked chicken breasts. Melt butter and set aside. Combine chicken and cream cheese. Add desired amount of melted butter to get desired consistency (should be creamy). Put one large spoonful of the chicken and cream cheese in center of croissant roll. Fold in all edges of croissant roll and bake as directed on croissant roll package.
In large mixing bowl, soften butter. Add sugar, vanilla and eggs. Mix. Add cocoa mix, then add flour and salt. Grease and flour 15 x 10 x 1 pan. Pour batter into pan. Bake at 350° for 25 minutes. Frost with frosting of your choice.
In frying pan, render bacon until soft. Add onion and garlic until soft. Add uncooked rice and pigeon peas. Stir until completely blended. Put in pot and cover with 3 cups of water. Bring water to a boil. Reduce heat and cover. Simmer for 20 to 25 minutes.
Scrub potatoes, cut each lengthwise into 6 wedges. Place in a bowl and cover with cold water. Let stand 30 minutes and drain. Pat wedges dry with paper towel. Toss wedges with olive oil. Place, skin side down, on a baking sheet coated with vegetable cooking spray. Combine salt, dried rosemary and pepper. Sprinkle mixture evenly over wedges. Bake at 400° for about 1 hour or until tender and brown. Yields 6 servings.
Drain pineapple; save juice. Place pineapple in baking dish. Mix juice, flour, sugar and margarine. Cook until thick. Pour over pineapple. Mix crackers and margarine and sprinkle on top. Bake at 350° for 20 to 30 minutes.
Sprinkle soup mix on bottom of a 17 x 13 x 2-inch buttered pan. Spread rice evenly on bottom of pan. Lay chicken on top of rice. Dilute soup with water and pour over chicken. Dot with butter. Bake, uncovered, at 325° for 1 1/2 hours.
Combine beans, tomatoes, potatoes, and water. Bring to a boil. Reduce heat to low and stir in cumin, butter, salt and black pepper. Cook, stirring occasionally, for about 15 to 20 minutes or until potatoes are tender. Add more water, if needed. Serve with a sprinkling of grated cheese over top, if desired.
Brown beef and onion in nonstick pan. Drain off fat. Combine all ingredients and simmer until thickened, about 1/2 hour. Makes 6 servings at 150 per serving.
Brown rice, green pepper and onions in bacon drippings. Remove from heat. Set aside to cool a bit. Add all remaining ingredients. Pour in water or broth, stirring slowly. Bring to a boil. Lower heat immediately; cover, leaving lid open a tiny bit. Cook 15-20 minutes or until rice is tender.
Cream the butter and sugar. Add eggs and molasses. Sift dry ingredients and blend.	Batter is stiff. Chill dough 1 hour. Roll into walnut size balls and then roll in bowl of sugar. Bake 8 minutes at 375°.	Makes 4 to 5 dozen cookies.
Cream together shortening and sugar. Add eggs one at a time, beating well after each. Add cream, then flour, sifted with baking powder and salt. Mix well. Add vanilla. Chill 20 minutes. Roll very thin. Cut and bake at 400° until brown.
Add dry jello to cottage cheese. Add drained fruit and mix well. Add Cool Whip and nuts. Chill, then serve. Serves 6 to 8.
Mix crushed crackers and melted butter together and pat in pie dish. Whip the cream; add sugar. Or use Dream Whip according to directions. To the whipped cream or Dream Whip, add miniature marshmallows. Pour into pie shell. Over the cream and marshmallow filling pour cherry pie filling. Chill at least 1 1/2 hours.
Prepare pudding mix with milk as directed on package for pudding. Cover with waxed paper and cool to room temperature. Fold in 1 cup of the whipped topping. Cut cake into cubes. Place in a serving bowl and sprinkle with orange juice. Spoon strawberries over cake cubes. Spoon on pudding, covering cake completely. Chill for 2 hours. Top with remaining whipped topping and strawberry halves.
Brown hamburger and onion together. Add all but last two ingredients and warm completely. Pour into 9 x 13-inch pan. Top with shredded cheese. Pinch up into 1/4 pieces canned biscuits and place on top of mixture. Bake at 350° until bread is done.
Mix dry ingredients. Add eggs and vanilla; mix well. Add apples and nuts; mix well again. Divide into 2 greased 9-inch pie plates. Bake at 350° for 30 minutes. Serve with whipped cream or ice cream.
Melt margarine and stir in sugar and flour. Add juice, grated rind and eggs. Pour into 9 inch pie crust. Bake 30 minutes at 400°.
Mix dressing, cranberry sauce and onion soup together. Place chicken breasts in a 9 x 13-inch baking dish. Pour dressing mixture over chicken and bake at 350° for 1 hour.
Drain green beans, peas and pimentos and place in medium mixing bowl. Chop bell pepper, celery and onions and combine with vegetables. Combine sugar, vinegar, oil and salt in small saucepan; heat and pour over vegetables. Cover and let stand 24 hours to marinate. Drain and serve.
Heat oven to 400°. Layer broccoli, chicken, onion and cheese in ungreased 9 x 13-inch baking dish. Top with sliced eggs. Melt butter in saucepan on low heat. Blend in flour and seasonings. Stir until smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over eggs. Sprinkle croutons over sauce. Bake uncovered 20 minutes.
Prepare salad. Mix in taco chips and toss salad with salad dressing. Top with shredded cheese.
Combine caramels and 1/3 cup evaporated milk in top of double boiler on low heat and stir until mixture is melted.
Sift flour together with baking powder and salt. Cream shortening and add sugar, beating until light and fluffy. Add unbeaten eggs one at a time, beating thoroughly after each egg is added. Add vanilla. Add flour mixture. Beat vigorously until flour is completely blended. Put bowl of dough into refrigerator until quite cold, usually about 2 hours. Divide dough in half. Roll out until dough is about 3/8-inch thick and cut with cookie cutter. Sprinkle top with sugar and bake in oven at 350°.
Cook carrots until tender; drain. Mix remaining ingredients; let set 12 hours. Will keep 3 to 4 weeks. Keep refrigerated.
Combine all ingredients (except crumbs and margarine) in bowl; pour in greased casserole dish and cover with crumbs. Drizzle butter on top. Bake 30 minutes at 350°.
Cook sugar, milk, butter and syrup until it forms a soft ball. Cool slightly. Beat in vanilla and add nuts. Pour in greased pan.
Line bottom of 13 x 9-inch pan with crushed Oreo cookies; cover with 1/2 stick of melted margarine. Spread 1/2 gallon of softened ice cream over cookies; freeze. Melt syrup, Eagle Brand milk and one stick of margarine. Bring to hard boil and boil for one minute. Let cool completely and spread over ice cream. Top with Cool Whip and nuts. Freeze.
Soften gelatine in 1/4 cup cold water. Add sweetener to boiling water to dissolve. Add softened gelatine to dissolve in boiling liquid. Add other ingredients. Let liquid get partly set before adding beets and cabbage. Use beet juice as part of the liquid.
Place 1/2 can of blueberry pie filling in bottom of each pie shell. In medium bowl, combine cream cheese and sugar. Mix until smooth. Stir in Cool Whip; mix well. Place 1/4 of mixture on blueberry pie filling in each pie. Top with remaining blueberry pie filing, then remaining cheese mixture. Top each pie with 1/2 can cherry pie filling. Place in freezer for 6 hours. Thaw for 1/2 hour before serving.
Follow directions on box to cook rice. Saute butter and mushrooms until golden in small frypan. Mix all ingredients together and pour into a buttered casserole dish. Cook in oven for 1 1/2 hours at 300°.
Mix all ingredients thoroughly. Put in 2 loaf bread pans. Bake at 325° for 1 hour.
In a 2-quart saucepan slowly melt 2/3 of the chocolate chips. Add the unsweetened chocolate and butter, stirring until melted. Add eggs, sugar, flour, vanilla and baking powder. Remove from heat and mix thoroughly. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Surface of cookies should be dull and cracked with soft but firm edges.
Put hamburger, onions, garlic and green pepper in a large pan. Cover with water. Simmer until vegetables are soft. Drain. (Save broth as a base for soup.) Add catsup and chili powder. Simmer slowly, uncovered, about 2 1/2 hours. Serve over hot dogs. Sprinkle with grated cheese. This sauce can be frozen.
Mix spinach, rice and butter together under low heat, then add the cheese. Mix well. Put in casserole bowl. Heat in microwave when ready to eat.
Mix all ingredients and fold in the 3 cups zucchini. Put into a greased 13 x 9-inch pan. Bake in 350° oven 25 to 35 minutes.
Cream butter, egg yolk and sugar. Add cinnamon to flour; add to creamed mixture, beating well. Press half of dough on 15 x 11-inch cookie sheet as thin as possible. Brush with unbeaten egg white; sprinkle with pecans. Repeat with remaining dough. Bake at 325° for 10 to 15 minutes or until golden brown. Cut in squares while hot.
Microwave chocolate and peanut butter on Medium (#5) until melted. Add the Rice Krispies and peanuts. When cool, add 2 cups marshmallows. Drop by spoonfuls on waxed paper.
Bake brownies according to package directions. Cool. Punch holes in brownies with fork. Pour Kahlua over brownies and set aside. Make Jell-O chocolate mousse according to direction on package. Break candy bars into small pieces. Crumble half of brownies and place in bottom of a deep glass bowl. Cover with half of the mousse. Layer with half the candy and then add half of the whipped topping. Repeat layers. Refrigerate until ready to serve.
Saute onions. Add clams and a little of the reserved liquor. Cook about 5 minutes. Add bread crumbs. If too dry, add a little more of the liquor. Add spices and fill greased clam shells. Blend melted butter and 1/2 cup bread crumbs and sprinkle on top. Garnish with paprika and bake 15 minutes in 400° oven or until browned. Makes 10 single shells.
First: Beat on high speed for 2 minutes the pudding and milk. Then, add Eagle Brand milk and Cool Whip. Mix well. Layer with bananas and vanilla wafers. Keep refrigerated.
Use 9 x 13-inch pan. Drain pineapple and spread over bottom of the pan. Sprinkle brown sugar over pineapple. Spread cherry pie filling on top of pineapple and brown sugar as the next layer. Spread coconut over pie filling. Pour the dry box of cake mix over the coconut (do not mix the cake mix; use dry). Melt the butter and pour over the cake mix.	Bake at 350° for 35 to 45 minutes.
Prepare crust. Mix Jell-O and water; let cool. Blend cottage cheese and cream cheese well in blender. Add cool Jell-O; blend well. Add canned milk. Blend at high speed. Add vanilla and lemon juice. Beat on high for several minutes. Pour in a 9 x 13-inch glass dish and refrigerate. A graham cracker crust may be used for all flavors and garnish with fresh fruit.
Slice beef thinly across grain. Add baking soda and water; let stand for several hours or overnight. Combine soy sauce and next 5 ingredients; mix well and set aside. Heat a heavy pan or wok. Add oil and stir-fry meat until pink color leaves. Remove from wok. Add broccoli and green onions to the wok. Toss for a few minutes, then return the meat to the wok. Add sauce to the meat and stir until thickened. Serve at once. Serve with hot steamed rice or Toasted Noodle Cakes.
Cook rotini according to package directions. Drain water and rinse with cold water. Put rotini in a medium bowl and mix all ingredients together. Add salt and pepper to taste. Chill 30 minutes and serve.
Cream the sugar and cream cheese. Add in the pumpkin and spices. Fold in the Cool Whip. Great for dipping ginger cookies!
In a food processor fitted with metal blade, combine prunes, hot water, eggs, egg whites, canola oil and vanilla. Puree until smooth. Strain. Stir in brown sugar; set aside in large bowl. In another large bowl, combine flour, cinnamon, nutmeg, baking powder and salt. Add dry mixture to batter, mixing just until smooth. Stir in carrots, pineapple and raisins. Pour batter into muffin pan, using paper liner cups. Bake at 350° until golden brown, about 30 minutes. Makes 16 muffins.
Drain crabmeat and combine with all the other ingredients. Place in covered casserole and bake at 300° for 20 minutes, stirring every 5 minutes. Serve with your favorite cracker for dipping. Have a very decadent sandwich.
Line muffin tins with foil liners. Place one vanilla wafer in each liner. Mix the cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake for 25 minutes at 325°. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate.
Brown onion in oil; add all other ingredients and simmer for 20 minutes. Prepare chicken or chops by salting and lightly flouring and place in greased pan. Pour sauce over meat and bake at 325° for 1 1/2 hours or until tender.
In a large boiler, mix together sugar, margarine, Carnation milk and salt on medium-high heat. Bring to a rolling boil, stirring constantly (scorches easily). Cook to soft ball stage. Remove from heat. Add vanilla. Then stir in Marshmallow Creme and peanut butter. Stir well until blended and pour into buttered pan or pans. Makes about 5 pounds.
In a skillet over medium heat, in hot margarine, cook onion until tender. Add remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes. Makes 4 servings. Recipe may be doubled.
Place cut up chicken in large bowl, add 1 tablespoon curry powder, garlic, salt, pepper and turmeric.	Mix well and let sit overnight in refrigerator or for 2 hours minimum.	In heavy pot, add oil making sure that the sides of the pot is coated. When oil is hot, add	the remaining 2 tablespoons curry powder and the ground cumin.	Cook over high heat for 1 minute, stirring constantly. Add chicken, stirring to prevent sticking to the pot. When	chicken is slightly brown, add onion and optional vegetables. Add 1 to 3	tablespoons of water if necessary. Cook gently until chicken is tender. Serve over rice.
Defrost the hash browns completely. Add all ingredients together and mix well. Put in a 9 x 13 casserole dish. Bake at 350 degrees for 45 minutes or until golden brown.
Stir together flour, soda and salt. Set aside. In a large bowl, beat margarine, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate pieces and raisins. Drop by tablespoons on ungreased cookie sheet. Bake in a 350° oven about 15 minutes.
Melt oleo in an 8 or 9-inch square pan. Mix sugar, Bisquick and milk. Pour into pan. Cut up fruit. Use all but 3 or 4 tablespoons of the juice. Pour fruit and juice into the center of the batter. Bake in a 400° oven for 30 to 40 minutes or until golden brown.
Put all ingredients in a 1-quart microwave-safe bowl. Cover and cook on High for 2 1/2 minutes. Stir until blended. Serve with fresh fruit or angel food cake.
Saute onion in 2 tablespoons oil. Add ham bone and water. Bring to a boil. Add other ingredients except pasta. Simmer for 2 hours, then add pasta. Simmer 1/2 hour more.
Mix all ingredients and place in square pan. Cool until set and top with cream cheese (add a bit of milk and whip).
Mix all together and press into a 9x13 pan. Bake 10 minutes on 325°. Cool.
Soak beans overnight. The following morning cook beans until most of the water is gone. Pour into baking casserole dish and add all the ingredients except bacon. Put that on top. Bake for 2 hours or until beans are soft.
To prepared zucchini, add dry ingredients. Stir. Add lemon juice; stir. Add eggs; stir. Place in prepared pie shell. Crimp top crust. Brush with milk and sprinkle with sugar. Bake 45 to 60 minutes or until golden brown in 400° oven. Tastes just like apple pie.
Mix together egg, bread crumbs, salt and hamburg. Make into little balls. Fry in 2 tablespoons oil. Add carrots (cut in strips), rice and onion together with water. Steam. Keep enough water on so it stays moist. When carrots are soft, add Velveeta cheese over it to melt.
In large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, approximately 5 to 6 minutes. Remove turkey and keep warm. Stir-fry onion, carrot, green pepper and mushrooms until crispy and tender. In small bowl, combine chicken broth, cornstarch, soy sauce and ginger. Add to the skillet; cook and stir until heated through. If desired, serve over rice.
Combine soup and mayonnaise in saucepan and warm slightly. Add sour cream (do not boil). Grease 9 x 13-inch casserole with pan spray or margarine and arrange layers evenly in casserole:
Combine sugar, cocoa and salt. Add milk and vanilla. Blend until smooth by mixer or hand. Add butter and beat until spreading consistency. Makes about 2 cups frosting, enough for an 8 or 9-inch layer cake.
Preheat oven to 400 F. Grease a 9 x 13 inch baking pan. Mix muffin mix, flour, and chili powder. Beat in egg and milk. Pat into pan with hands. Spread refried beans, then chili aver the crust. Sprinkle with cheese. Bake for 15-20 minutes, the cheese should be melted and the crust firm. Remove from heat and allow to cool 10 minutes. Cover with optional toppings if desired. Cut into squares. Makes 12 pieces.
Cook rice according to package directions. Steam eggplant slices just until tender. Saute onion, garlic and mushrooms in oil until brown. Add tomato sauce and herbs, scraping up drippings. Simmer for a few minutes. Mix cottage cheese and milk. In a greased baking dish, layer cooked rice, eggplant, cottage cheese and sauce. Repeat, ending with sauce. Top with Mozzarella. Bake at 350° for 30 minutes.
Combine all ingredients. Bring to a boil and cook for 5 minutes, stirring often. Makes 1/2 cup sauce.
Mix all ingredients. Pour in unbaked pie crusts. Sprinkle with nuts on top. Bake 1 1/2 hours at 300°. Makes 2 pies.
Mix all together and put in pie shell. Put cinnamon on top of pie and bake 50 minutes in 350° oven.
Boil to soft ball stage sugar and milk. Remove quickly from heat. Add peanut butter, vanilla and nuts. Pour into greased pan. Let cool and cut.
Cook sugar, cream and butter until a little dropped in cold water forms a very soft ball. Cool. Add vanilla and beat until spreading consistency.
Mix dry ingredients (sugar, flour, spices and salt) in a large mixing bowl. In a separate bowl, mix eggs and oil with wire whisk until well blended. Add to dry ingredients and beat with electric mixer. Add plums and vanilla. Continue beating until well mixed. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour or longer (test for doneness). Cool on wire rack.
Brown sausage and ground beef and drain. Add spices and cheese until melted. Spread on rye bread and bake at 400° for 15 minutes.
Scald milk. Combine sugar and flour and add to beaten eggs. Beat well. Pour nuts into scalded milk; stir. Cook until thick. (Do not overcook.) Add vanilla and nutmeg when cool.
Heat together the margarine and cocoa. Add sugar, salt and eggs, mixing well. Add flour, sifted with baking powder and add vanilla and nuts. Pour into a well-greased square pan and bake in a preheated 350° oven for 30 to 35 minutes. It's good to double this recipe, using a 9 x 13-inch pan.
Rub roast well with garlic, salt and pepper. Sear roast on all sides in hot oil. Remove from pan. Drain off excess fat. Place roast in foil-lined pan. Pour Coke and catsup over roast. Cover roast loosely with foil. Bake 3 hours at 325°.
In a large bowl, combine broccoli, cauliflower, bacon, onions, tomatoes and eggs. Set aside. In another bowl, combine mayonnaise, sugar and vinegar. Mix until smooth. Thirty minutes before serving, pour dressing over salad and toss.
Place all ingredients except onions in blender. Blend for 2 seconds, then add chopped onions and blend for an additional 1 second. Makes 2 1/2 cups.
Saute onion and celery in butter for 5 minutes. Add diced potatoes, water and salt. Heat to boiling; cook over medium heat for about 15 minutes. Blend flour with 1/4 cup milk, then add 1 3/4 cups milk. Stir into potato mixture. Cook until thick. Add tuna; heat and serve.
Beat eggs until light and fluffy. Add oil and mix. Add sugar and mix. Add grated zucchini and vanilla. Mix well. Add flour, salt, soda and baking powder; mix. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 375°. Grease a 2-quart casserole. Cook cabbage in boiling salted water 10 minutes. Drain, let cool; chop fine. In mixing bowl, blend eggs, 3 tablespoons butter, cream, salt and pepper; stir in cabbage. Turn into casserole. Blend remaining butter with bread crumbs and sprinkle over cabbage. Bake for 30 minutes. Serves 6.