HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown together beef, oil and garlic. Add canned tomatoes, tomato paste, salt, basil and parsley flakes. Simmer 1 hour until thick. Mix together cottage cheese, beaten eggs, pepper, parsley flakes and Parmesan cheese.
Mix dry ingredients. Mix milk, apple juice concentrate, egg whites and oil. Add this mixture to dry ingredients. Add chopped apple, raisins, nuts and mix all together.	Line muffin tins with paper baking cups.	Fill with batter. Bake at 425° for 17 minutes. After cooling, may store in plastic bag to retain moisture (in refrigerator).
Grease 9 x 13-inch pan. Put rice in bottom of pan. Mix milk and soups together; pour over rice. Sprinkle instant chicken bouillon (about 1 teaspoon) over it. Cut up chicken and lay over rice. Sprinkle 1 package onion soup mix over this. Sprinkle with paprika and cover tight with foil. Bake 2 hours at 350°.
Combine all ingredients in large bowl. Place 1 2/3 c rice mix into each of flour air tight containers or plastic bag. Makes 6 2/3 c rice mix.
Combine spices, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4-inch thickness on an ungreased cookie sheet. Using small or medium size cookie cutters, cut dough into desired shapes. Peel away excess dough and reroll as necessary. Use a toothpick to make a hole in each ornament. Let dry naturally, about a week. You might use a utensil to flip the ornament over after a couple of days to dry on the back side. Pull length of ribbon through hole of ornament. When completely dry, ornaments may be sealed in a plastic bag or tin. Yields 15 to 20 ornaments.
Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute; gradually add broth and milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Add beer, Worcestershire sauce and hot sauce; bring to a boil, stirring frequently. Remove from heat; add cheese and stir until melted. Ready to serve.
Wash and trim okra not too close to the top. Sprinkle with lemon juice, let stand 20 minutes. Make sauce by frying onions lightly in the oil, add tomatoes and water and parsley, simmer awhile. Then put half the tomato sauce on the bottom of casserole; drain okra, put on top sauce. Cover with rest sauce, season, cover and bake in slow oven 300° for 1/2 hour until okra is tender. Can be cooked on top stove. This serves 4 people. Delicious.
Use the amounts of ingredients shown for each cup of flour. Put flour in bowl; make well in center. Add egg, water and salt; mix first with fork, then with hands. Form into ball; roll out on floured board (thin). Let rest; cut into 4 equal pieces and stack. Cut in strips, whatever width you want. Separate noodles. Let dry several hours. Use or store for later use.
Mix first 3 ingredients and set aside to cool. Cream sugar and shortening. Add eggs. Sift together dry ingredients. To creamed mixture, add dates (liquid and all) and dry ingredients. Beat until well mixed. Add vanilla and beat. Pour into a cookie sheet with sides greased and floured. Mix together chocolate chips, 3/4 cup sugar and chopped nuts. Sprinkle over top of cake. Bake at 350° for 15 to 20 minutes or until done.
Brown slightly the onion in small amount of margarine. Stir until moistened the remaining ingredients along with onion. Pour into greased casserole dish. Top with 1/4 cup grated Cheddar cheese and sprinkle with 1 tablespoon poppy seed. Drizzle with 2 tablespoons melted butter. Bake at 400° for 20 minutes.
Combine all ingredients at least 1 day in advance so flavor can blend. Serve with raw flowered cauliflower and carrot sticks. Makes about 2 cups.
Remove excess fat from chicken. Mix remaining ingredients in a large bowl. Dredge chicken in flour mixture until completely coated. Place in	a baking pan, skin side up, and brush all pieces with melted butter.	Bake in a 350° oven for 1 hour, or until done and golden brown.
In a large bowl, combine all ingredients. Shape into 8 patties. Grill or broil until done.
Stew chicken until done, drain off broth in pan that you will be cooking dumplings in. Debone chicken and set aside. Mix 1 egg into 2 c. broth, mix in plain flour until a stiff dough. Roll out on dough board very thin, cut in strips, drop in very hot broth, cook until done. Add the deboned chicken. The secret is stiff dough.
Mix whipped topping, instant pudding and pineapple together. Fold in last 3 ingredients and refrigerate in a covered dish.
Combine cake mix, melted butter and 1 egg. Press into a 13 x 9 x 2-inch greased pan. Pour chocolate chips over the mixture. Blend the remaining eggs, confectioners sugar and cream cheese on medium speed of mixer until well blended. Pour over chips. Bake for 40 minutes at 350°. Chill. Nuts are optional.
In 2-quart saucepan, melt margarine over low heat. Increase heat to medium and stir in rice. Saute until rice is golden brown. Stir in water, chicken soup mix and Mexican Blend. Cook, stirring often, until water is absorbed and rice is tender. Drain off any remaining liquid. Remove from heat and set aside. Cool completely.
Boil and shred pork. Place in tightly lidded skillet with remaining ingredients. Simmer for 1 hour.
Crust: Combine graham crackers and melted margarine in small mixing bowl. Press mixture into a 9-inch spring-form pan. Bake at 325° for 5 minutes; cool.
Prepare grapefruit sprinkling brown sugar over each half. Bake at 350° for 10 minutes or microwave each half 40 to 60 seconds on High. (May be used as appetizer or dessert.) Just before serving, place cherry in center of each half.
In a bowl, combine turkey, bread crumbs and egg until blended. Shape into 4 large patties or 8 small patties. In skillet over medium heat, melt margarine and brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to a boil. Reduce heat, cover and simmer until done.
*Can add 1 can (7 1/2 ounce) crab.
Drain 1/2 of pineapple juice from can. Pour pineapple in mixing bowl. Mix sugar and flour separately then toss together in pineapple. Put in cheese and toss again. Melt butter in 8 x 8 inch dish. Pour in pineapple mixture and bake for 20 minutes at 350 degrees. Sprinkle crushed crackers on top. Bake 10 minutes more. Serve warm or cold. (Best right out of the oven!)
Preheat oven to 350°. In medium bowl, combine flour and sugars. Cut in margarine or butter until crumbly (use fingers if too stiff to work). Stir in chopped nuts. Reserve 1 cup of this crumb mixture. Press remainder firmly in bottom and halfway up sides of a 9 x 13-inch baking pan. In large mixing bowl, combine remaining ingredients. Pour into prepared dish and top with reserved crumbs. Bake 55 minutes until golden brown. Cool well before cutting into squares (should be well chilled).
Preheat oven to 375°. Slightly grease a 13 x 9-inch baking dish. Put fish pieces into the dish and sprinkle with lemon juice. Place carrots and potatoes between pieces and place dabs of margarine and pieces of potato over fish. Season with salt and pepper. Sprinkle cheese over all. Cover and bake 1 hour. Serve garnished with chopped parsley. Yields 4 servings. Approximate calories per serving: 330.
Mix margarine and sugar well. Continue mixing, adding one egg at a time. Add vanilla, then add flour and soda gradually. Mix well. Spread 1/2 of dough in cookie sheet. Spoon cherries over dough, then spoon rest of dough on top (11 1/2 x 15-inch cookie sheet). Bake at 350° for 30 to 35 minutes, or until golden brown.
Trim bread crust. Flatten bread slices with rolling pin. Cut slices into quarters. Press into mini (1 3/4-inch) muffin pans coated with cooking spray. Bake in 350° preheated oven for 5 to 7 minutes or until bread cups are lightly browned. Drain spinach. Press between paper towels to remove excess moisture. Set aside. Coat large skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion and saute 4 to 5 minutes. Stir in spinach. Cook 2 to 3 minutes or until thoroughly heated. Combine cream cheese with remaining ingredients. Add spinach mixture. Stir well. Spoon into bread cups (about 2 teaspoon per cup). Bake at 350° for 5 minutes or until thoroughly heated. Yield: 36 appetizers.
In microwavable bowl, mix eggs and milk. Hold sheets of Matza under warm water, and crumble into bowl. Mix. Cook for 3 min. Cut and Enjoy.
Cook seasoned chicken until done. Reserve broth. Remove from bone. Set meat aside. Stir together soups, Veg-All and 1 1/2 cups broth. Add chicken and pour into oblong casserole dish.
Thoroughly blend softened cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups sifted flour with baking powder. Combine 1/4 cup flour with candied fruit and 1/2 cup chopped pecans; fold into batter. Grease a 10-inch Bundt or tube pan; sprinkle with finely chopped pecans. Pour batter into pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes; remove from pan. Garnish with candied pineapple and cherries.
Mix hamburger, egg, bread crumbs, salt, pepper and onion in a large bowl. Once mixed, add 1/2 can mushroom soup. Mix together well. Put in loaf pan and cook for 1/2 hour at 350°. Drain excess fat from pan. Layer top of meat loaf with mashed potatoes. Put back in oven for 10 minutes. Take 1/2 can mushroom soup and 1/4 cup milk and put in microwave for 1 minute. Put meat loaf and potatoes on plate. Put cream of mushroom sauce over it. Add your choice of veggies.
Cook rice in salted water until soft. Cook broccoli according to package directions and drain. Combine soup (undiluted) and rice. Mix thoroughly. Add broccoli. Pour into baking dish and sprinkle with grated cheese. Cook at 350° just long enough for cheese to melt.
Brown and drain ground chuck. Set aside. In large bowl, break lettuce in bite size pieces, chop tomatoes in small pieces, chop green onions and chop avocado in small pieces. Mix together. Add 1 cup grated cheese, picante sauce, meat, Green Goddess, pinto beans and crushed Doritos. Toss and serve. Garlic bread is good with the salad. You can substitute Catalina dressing in place of Green Goddess.
Cook rice in boiling water for 15 minutes. Cut a thin slice from top of peppers. Remove seeds. Drop peppers into boiling water for 3 minutes only. Drain and set upright in baking dish. Mix half the onions, all the beef and half the tomatoes. Add salt, pepper and seasoned salt. Stir in eggs, beaten with a fork. Mix in cooked rice; pile into peppers. Top each pepper with a piece of bacon. Put rest of tomatoes and chopped onions in dish around peppers. Cover casserole. Bake in hot oven (400°) for about 45 minutes. Uncover and bake about 15 minutes to brown top.
Mix together in a bowl the peanut butter and powdered sugar. In a small saucepan, melt together the chocolate chips and margarine. Roll peanut butter mixture into walnut size balls. Dip into chocolate mixture and place on waxed paper. Chill.
This dessert cake doesn't take four days to prepare but can easily be made ahead and served days later at optimum quality. Next time try using lemon or strawberry cake mix. This cake improves with age as flavors blend.
Preheat oven to 400°. Mix apricot spread, apricots, raisins, water and sugar; mix well. Set aside. Separate biscuits; spray cookie sheet with Pam spray. Put 1 teaspoon of mixture into each biscuit. Bake until brown. Exchanges: 1 bread and 1 fruit; 40 calories per serving.
Starting with the refried beans, layer as listed: beans, chicken, taco sauce, black olives and cheese, in a greased 1 1/2-quart casserole. Cover. Bake in a 350° oven for 30 minutes. Remove cover. Bake an additional 5 minutes until the cheese is melted. Makes 4 to 5 servings.
Beat butter and sugar together. Mix in remaining ingredients. Roll into balls the size of a marble. Place on buttered cookie sheet about 3 inches apart. Take flat glass and butter bottom. Dip into sugar and press on cookie. Bake at 350° for 8 to 10 minutes. They brown easily.
Preheat oven to 400°. Lay 1/2 slice Swiss cheese between each slice of bread. Mix mustard, butter and chives; spread on top of bread. Sprinkle chopped onions next. Then add the 8 slices of chopped raw bacon. Sprinkle with poppy seeds and bake 20 minutes. (Bake on baking sheet with sides.)
Mix cake mix, 1/4 teaspoon cinnamon and butter. Pack in pan and bake 10 to 15 minutes at 350°. Cook apples and drain. Place them on crust. Sprinkle apples with sugar and cinnamon mixture. Mix egg, sour cream and sugar; drizzle over top of apples. Bake 25 minutes at 375°.
Cream the butter and shortening. Add sugar; be beating well at medium speed on electric mixer. Add eggs. Combine flour and baking powder. Add to mixture alternately with milk, beginning and ending with flour. Stir in flavorings. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes.
In a large bowl, measure cereal, sugar, butterscotch pieces and peanuts. Mix with hands, coarsely crumbling cereal. Drizzle with margarine; toss. Mix in M&M's. Spoon into large Ziploc bag or into several individual bags.
Mix in large bowl flour, baking powder, baking soda and salt. Cream in a small bowl margarine, sugar, egg and buttermilk. Add wet ingredients gradually to dry to form a stiff batter. Fold in raisins, currants and caraway seeds. Turn into a greased cast-iron skillet. Bake at 325° for 1 1/4 hours. Test with toothpick. Turn out of pan immediately after removing from oven.
Bring first 3 ingredients to a boil (until it can not be stirred down). Then add the baking soda and vanilla.
Dice and brown celery, onion and green pepper. Mix with remaining ingredients. Pour noodles over top and bake at 350° until it bubbles.
Mix and refrigerate overnight. Roll 1/8-inch on lightly floured surface and cut with a 2 3/4 inch cookie cutter. Place heaping teaspoonful of filling on each cookie and top with another cookie round. Crimp edges closed.
Place meat in food processor. Grind. Add pickles. Grind again, add salt, pepper, mayonnaise and mustard. Mix. Spread on toasted bread for sandwich. Serves 4.
In a mixing bowl, combine first 6 ingredients.	Combine remaining ingredients and add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes or until bread is golden brown and tests done. Serve with a salad and you have a complete meal.
Place flavor packet of Stove Top and butter in bowl. Add hot water to partially melt margarine. Add stuffing crumbs, stir gently to mix. Combine soup and milk in 2-quart casserole dish. Stir in chicken, vegetables and thyme. Spoon stuffing over top. Bake at 350° for 45 minutes. Serves 4.
Put peas in strainer and run water over them. Drain well, then mix in chopped onion, Cheddar cheese, parsley and pinch of salt and pepper. Fry bacon until crisp and crumble it into pea mix. Mix salad dressing and sour cream together and toss with peas and bacon. Chill and serve.
Soak apricots in warm water to cover. Drain and cut up apricots. Mix sugar and butter together thoroughly. Stir in water and orange juice. Sift together and stir in the flour, baking powder, soda and salt. Blend in the nuts and apricots. Line bottom of greased loaf pan with paper. Grease paper and pour in batter. Let stand 20 minutes. Bake in a 350° oven for 55 to 60 minutes or until wooden pick thrust into the center comes out clean. Remove from pan. Take off paper immediately. Let cool on rack.
Melt butter in a medium saucepan, over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil. Preheat oven to 350 degrees. Pour chicken mixture into a 9X13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.
Wash anchovy fillets under running water for several minutes to rid them of their salt. Bone them and cut into small pieces. Wash, dry and halve the peppers; remove ribs and seeds. Bake in a preheated 400° oven for 20 minutes. Remove from oven and let cool. Cut into strips. Place peppers on a serving dish and sprinkle with oregano, garlic, capers and anchovies. Season with salt to taste. Drizzle with oil.
Mix apricots with sugar, then combine with remaining ingredients and form into a ball. Roll in nuts. Chill. (It's best to mix together and put in refrigerator a while before trying to form ball.)
Dissolve yeast in warm water. Set mixture aside. Combine butter, sugar and egg in a large bowl. Beat well. Stir in yeast mixture. Gradually add flour, stirring well. Cover and store in refrigerator until ready to bake. (Mixture may be stored in the refrigerator for 2 days in an airtight container.) To bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 350° for 30 minutes. Yields 2 dozen.
Soften gelatin in lemon juice. Add sugar, salt and boiling water. Stir until gelatin is dissolved. Let cool. Whip milk until stiff. Fold or beat in mayonnaise; add gelatin mixture. Stir in remaining ingredients.
Saute onion and bell pepper in a little oil. Cook rice according to package directions. Debone all meat and cut into bite-size pieces. Place in a large skillet. Fry in a small amount of oil until done. Drain any excess oil. Mix onion, pepper, meat and steamed broccoli. Serve with a little soy sauce or Worcestershire sauce.
Rice: Soak wild rice overnight. Rinse well. Add 1 cup of wild rice to 3 cups boiling water in heavy saucepan (salt may be added). Reduce heat and simmer, covered, for 35 to 50 minutes. Drain excess liquid. For chewier texture, cook less time. This yields 3 to 4 cups of cooked rice.
Drain pineapple, pressing out 1 1/4 cups pineapple juice for cake. Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture in thirds alternately with reserved pineapple juice and rum. Stir in pineapple, raisins and nuts. Spoon into well-greased Bundt pan at 350° for 55 minutes.
Mix with buttermilk. Drop by teaspoonfuls, one at a time, in deep fat fryer.
Combine sugar, cornstarch, salt and mustard. Bring vinegar and water to a boil and slowly pour the eggs which have been well beaten. Add dry ingredients. Return to heat and cook until thick.
Separate eggs. Cream butter and sugar. Add beaten egg yolks. Put spices in flour. Put soda in buttermilk. Add flour and milk alternately. Add jam, then beaten egg whites. Beat the 2 egg whites; add sugar and put on (between) layers.
Mix in bowl egg yolk, sugar, lemon peel and lemon juice. Beat 1 egg white until stiff; gradually whip in 2 tablespoons sugar. Fold egg white mixture into egg yolk mixture. Whip milk in cold bowl until fluffy. Add 1 1/2 tablespoons lemon juice and whip until stiff. Fold into egg mixture. Put into ice tray. Sprinkle over top 1 1/4 cups graham cracker crumbs. Freeze in ice tray. Do not stir.
In 5-quart pot, fry hamburger, onion, salt and pepper just until there is no pink. Drain. Add remaining ingredients. Simmer at least 2 hours, stirring as necessary. Add any additional spices to taste while simmering. Makes 4 quarts of sauce.
Mix thoroughly and bake at 350° for 1 hour in greased tube pan. Remove from pan; cool and serve.
Cream butter, sugar and salt together. Mix soda, extract and beaten egg with buttermilk. Add to butter mixture, alternating with flour. If dough seems too soft to roll, add a little more flour. Roll to desired thinness, cut, place on greased cookie sheet and bake at 425° until golden brown.
Peel and slice green tomatoes. Make batter of Bisquick, milk and eggs. Dip tomatoes in batter, then in bread crumbs. Fry in hot cooking oil until brown.
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer. Add 3/4 pound pasta (small pasta tubes) to the boiling water. Cook until barely tender. Drain the pasta and mix with the sauce. Pour all into a 3-quart glass baking dish and top with the remaining cheese. Bake, uncovered, at 350° for 25 minutes or until all is bubbly hot. Great for freezer, refrigerator or microwave. Serves 6.
Rinse frozen peas under running cold water just until thawed, about 1/2 minute. Drain and place in bowl. Drizzle dressing over peas; toss until coated. In large serving dish, mix peas and coleslaw. Makes 4 servings.
Brown sausage in a Dutch oven over medium heat; remove and set aside. Reserve 3 1/2 tablespoons drippings in Dutch oven, adding vegetable oil if necessary. Saute green pepper and onion in reserved drippings until onion is tender. Add sausages and marinara sauce; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Serve on hard rolls or over your favorite hot cooked pasta. Sprinkle each serving with grated Romano cheese.
Preheat oven to 350°. Grease cookie sheets. Cream together butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, beating well with each addition, then stir in vanilla. Combine flour, baking soda and salt; gradually stir into creamed mixture. Fold in chocolate chips. Drop dough into rounded spoonfuls onto cookie sheets. Bake for 8 to 10 minutes until light brown. Allow cookies to cool for 5 minutes.
Cook enough rigatoni pasta for your family. Drain and put in a large casserole dish. Combine sauce ingredients and add to pasta. Top with more grated Mozzarella cheese. Cover and bake at 350° for 45 minutes.
Cook macaroni as directed. Drain and chill. In large bowl, combine lettuce, carrots, macaroni, peas, onion, ham and eggs. Combine mayonnaise, dill weed and salt. Mix well. Sprinkle with cheese. Cover and chill several hours.
Mix ground beef lightly with salt, caraway seed and pepper; shape into 8 patties, about 1/2-inch thick. Place 2 tablespoonfuls sauerkraut on each of 4 patties; top with remaining patties. Wrap 2 slices bacon around each; fasten with moistened wooden picks. Broil 4 inches from heat for 6 minutes on each side or until bacon is crisp. Serve each between 2 slices buttered pumpernickel.
Cook beans until tender and drain. Combine beans, sour cream, sugar, salt and pepper. In a separate boiler simmer oleo, flour and onion until thick. Add to bean mixture and place in casserole dish. Put grated cheese on top and sprinkle corn flakes on top. Bake 1 hour at 350°.
In a Dutch oven, brown beef. Add all remaining ingredients, except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Yield 3 quarts. Makes a lot, good to freeze.
Dissolve Jell-O in boiling water. Add remaining ingredients. Let partially set, then beat with egg beater.
In a baking dish, arrange fish portions. Sprinkle with lemon pepper and basil. Bake at 375° for 15 minutes. Place tomato slice on each portion. Sprinkle with green onions and cheese. Bake another 10 minutes.
In a 2-quart saucepan, cook onions in margarine until tender. Add remaining ingredients. Stir over low heat until process cheese spread is melted and mixture is hot.
Peel and slice onions into 1/4-inch slices. Separate into rings. Sift flour, baking powder, salt and sugar. Set aside. Combine milk, egg and shortening. Add to dry ingredients. Mix until smooth. Dip onion rings into batter. Fry until brown in a deep fryer at 375°. Drain on paper towels. Sprinkle with salt.
Mix pudding and pineapple with juice. Add nuts and marshmallows. Fold in Cool Whip. Let stand several hours.
Blend all ingredients in a blender until smooth and creamy. Yields 1 1/4 cups.
Mix all ingredients well in large mixing bowl. Shape mixture into 1 1/2-inch balls and roll each in powdered sugar. Chill.
Beat eggs; add sugar and butter. Mix well. Add other ingredients and mix well. Pour into two unbaked crusts. Bake at 350° for 35 minutes.
Boil chicken until tender. Skin and debone. Cut in small pieces. Add all other ingredients. Mix well. Be sure to use juice in pineapple. If it isn't moist enough, add more dressing, 1 tablespoon at a time.
Oil in wok. Add beef and garlic and cook. Stir 2 minutes. Push to one side of skillet. Add mushrooms and cook. Stir 1 minute. Add pepper strips, broth, pepper and salt. Stir until tender, about 2 minutes. Add scallions. Serve over rice or noodles. Serves 4.