HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet. Add beef and garlic. Saute until browned. Remove meat and add onion and green pepper. Saute two minutes. Return meat and add tomatoes to skillet with bouillon beef cube. Simmer (15 to 20 minutes) for round. Blend remaining ingredients and add to meat mixture, stirring constantly, for a couple of minutes until thick. Serve with rice or noodles.
In small saucepan combine salad dressing, milk, salt and pepper until smooth. Stirring constantly, cook over low heat about 3 minutes or until just heated. Stir in lemon peel and lemon juice. Serve over vegetables.
Mix all ingredients well and pour into a greased pan. Bake 30 minutes at 400°.
Brown in frying pan the first 4 ingredients in a small amount of corn oil. Now, mix the last 4 ingredients together in a different bowl. Mix meat mixture and tomato mixture; salt and pepper. Put into casserole dish and top with grated cheese. Cover with foil. Bake 1 hour at 350°.
Cream until fluffy first three ingredients. Add eggs and continue beating until light and fluffy. Sift together flour, cocoa, baking soda and salt. Beat dry ingredients and creamed mixture alternately with 1 1/2 cups ice water. Grease and flour 13 x 9 x 2-inch pan. Bake at 350° for 40 or 50 minutes. Use chocolate or vanilla icing to top cake before serving.
Cream butter and sugar. Add flour and cheese cut into small chunks to make a coarse dough. Put apples in a casserole dish. Spoon dough over apples.
Heat oven to 450°. Mix all ingredients together except margarine and pour into 9-inch pie crust. Dot with margarine. Cover with top crust that has slits cut in it. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 50 minutes longer.
Mix melted margarine, milk and flour; set aside. Mix vegetables, chicken and soups. Put in casserole dish. Pour flour mixture over this and bake at 350° for about 45 minutes.
Place fruit in buttered 9 x 13-inch dish. Cut crust from bread slices; cut into 5 fingers. Place fingers over fruit. Mix sugar, flour, eggs and butter, pour over fruit and bread. Bake in 350° oven for 35 to 45 minutes until golden brown.
Pour boiling water over oatmeal; let stand 10 minutes. Add the brown sugar, white sugar and butter or oleo to oatmeal and beat well. Add eggs and beat well. Add flour, soda, salt and cocoa. Stir in 1/2 cup chocolate chips.
Saute onion chopped in margarine. Add chopped cabbage and stir and saute for 5 minutes. Add chopped apples and vinegar. Add sugar or honey to taste. Cover and cook slowly, stirring once in a while for 45 minutes or 1 hour. Salt, if desired.
Pour milk over bread until soft. Combine all ingredients. Bake at 325° for 1 hour. Can mix the night before.
Brown meat and onion in a large fry pan. Add tomatoes, enchilada sauce, olives, salt, garlic and pepper. Bring to a boil and simmer, covered, for 20 minutes. Saute tortillas in and drain on paper towels. Then cut in half. Beat cottage cheese with egg. Spread 1/3 of meat mix in a shallow 3-quart casserole. Top with half of Jack cheese and 1/2 of cottage cheese mix, then tortilla halves. Repeat layering ending with meat last. Top with Cheddar cheese and chips. Bake, uncovered, at 350° for 20 minutes.
Saute garlic and rice in butter until pale yellow. Add the bouillon. Pour into a casserole dish and bake at 350° for 20 minutes. Remove from oven. Add cheese and stir with a fork until cheese is melted and rice is fluffy.
Sift flour once. Measure and add baking powder and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately, a small amount at a time. Add flavoring. Beat well. Bake in greased pan 8 x 8 x 2-inch in 350° oven for 50 minutes or until done. Frost with your choice. For a large cake, double recipe.
Mix together 1 tablespoon of Cajun spice with egg whites in a bowl. Mix together potatoes and mixture. Lightly coat a pan with Pam. Put potatoes and rest of mixture into pan. Lightly spray top of potatoes with Pam. Put into oven at 400°. Finished when brown, 40 to 45 minutes. Turn every 6 to 8 minutes.
Mix dates, soda and butter in boiling water; cool. Add the rest of the ingredients. Bake in buttered and floured bread pan for 1 hour at 325°.
Mix all together. Put in 2-quart casserole dish sprayed with Pam. Bake 5 to 7 minutes on High and 10 to 15 minutes on Bake in microwave or bake 30 to 40 minutes at 350° in oven.
In large bowl, combine flour and sugar. In heavy saucepan, combine butter, shortening, coffee (or water) and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add buttermilk, eggs, baking soda and vanilla. You may substitute 2 teaspoons vinegar or lemon juice into 1/2 cup milk for buttermilk. Mix well with wooden spoon or mixer. Pour into a well buttered jelly roll pan or sheet cake pan.	Bake at 400° for 20 minutes.
Put gelatin in bowl with 2 cups boiling water. Let cool. Add pineapple and juice from blueberries. Allow to partially set, then whip up and add blueberries and nuts. Fold in whipped cream. Pour into a long glass dish or individual cups. Chill.
In a heavy saucepan, combine sugar, butter, milk, cocoa and salt. Boil 1 1/2 minutes. Add oatmeal, peanut butter and vanilla. Mix well. (If batter becomes too stiff, add a few drops of milk.) Drop in tablespoonfuls on wax paper. Let cool.
Heat oven to 375°. Prepare 9 to 10-inch pie plate by spraying Pam to coat, then open biscuits and line pie dish by separating them into sections so that bottom and sides are covered. Set aside.
Brown hamburger; drain off fat. add water, potatoes and seasoning mix. Simmer covered for 20 to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess water is evaporated.
Chop all ingredients in processor to coarse paste. Season with salt and pepper. Spread on pita or bread slices.
Cook lima beans; drain and rinse. In a small bowl mix remaining ingredients until well blended, add to the beans. Pour into a buttered 2-quart baking dish. Bake in a preheated oven for 1 hour at 350°.
Shuck, silk and wash corn. Split each row of kernels with sharp knife. Carefully slice just the tips of corn into a large bowl. Using dull side of knife, run it down the cob to extract all the milky pulp from corn. Put cut off corn into deep microwave dish with butter, salt and pepper. Cook, covered, on High for 10 minutes. Add milk and arrowroot or cornstarch. If you like it thicker, add more. Cook on 70% power for 6 to 10 minutes, stirring every 2 minutes until desired consistency.
Place all ingredients in a very large bowl or kettle. Stir until well blended. Store in airtight containers or pack in small gift containers. To serve, add hot water.
Combine all ingredients, adding avocado last. Refrigerate until ready to serve. Place lettuce (shredded) on bottom and a scoop of chicken salad.
Combine chips, peanut butter and margarine in 1-quart microwave bowl. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour above mixture over cereal, stirring until all pieces are evenly coated. Shake with powdered sugar in resealable plastic bag until well coated. Spread on wax paper to cool.
Melt butter in 4-quart saucepan over medium heat. Add rice and saute, stirring constantly until golden brown. Place in roasting pan. Combine all other ingredients and pour over rice. Cover lightly. Bake at 350° for approximately 45 minutes to 1 hour. Let stand 15 minutes. Fluff with fork before serving.
Heat oven to 325°. Grease 2 loaf pans. Beat eggs. Add oil, sugar, zucchini and vanilla. Mix together flour and dry ingredients. Add to egg mixture. Fold in nuts. Bake for 1 hour or until done.
Combine first 5 ingredients in a large bowl. Beat at medium speed until blended. Stir in pecans and poppy seed. Pour batter into three (8 x 3 3/4 x 2 1/2-inch) greased loaf pans. Bake at 350° for 40 to 50 minutes. Cool for 10 minutes. Combine powdered sugar and lemon juice. Gradually brush on the cakes. Let cool completely on wire racks. Refrigerate up to a week or freeze up to 3 months.
Combine flour, salt and pepper. Lightly batter meat in mixture. In frying pan, brown meat, garlic and bell pepper. Remove meat; place in tortillas. Roll up and place in baking dish side by side. Pour picante sauce, mushrooms, bell pepper and garlic mixture on top. Bake at 325° for 25 minutes, then sprinkle cheese on top and bake for 10 more minutes. Serve with sour cream on top, rice on the side.
Spread mustard on both sides of pork chops and brown in pan. Remove and put in baking dish. Remove fat and add the water to the pan.
Melt margarine in a baking dish at 425°. Cook fruit with sugar. Mix flour, milk and 1 cup sugar. Pour in dish. Then pour fruit over that. Bake at 425° for 45 minutes.
Chop onion and celery. Peel and dice potatoes into a pan with 1 quart water, salt and pepper. Cook 20 minutes; add 1 cup milk. In a shaker, mix flour with other cup of milk. Add to soup. Stir constantly until it boils. Boil 1 minute. Add butter and parsley before serving. Add egg, if desired.
Trim fat from beef brisket. Place in an 8-quart Dutch oven. Add beer, onion (sliced thin), bay leaf, peppercorns, bouillon cubes, salt and water. Heat until boiling. Cover closely and simmer 2 1/2 to 3 hours. Cook beets separately (tops optional). Place cooked brisket on a large platter to cool. Add cabbage, carrots and potatoes to the stock and bring to boil; simmer until done (about 30 minutes covered). Cut brisket thin. Serve slices of brisket with the vegetables from broth. Pass the horseradish and use beets as a side dish.
Heat oil in skillet until very hot. Add meat cubes and brown well. Transfer beef to crock-pot and add onion, garlic, potatoes, carrots and 1/2 bottle of each V-8 juice. Simmer on low for 6 to 8 hours until meat is very tender. For last 1/2 hour of cooking, turn heat to medium-high and add remaining ingredients, except cilantro. Reserve cilantro to sprinkle on top of soup just before serving.
Pour milk over wafers, set aside. Cream together sugar, eggs and butter. Add wafer mix, flavoring, coconut and nuts. Cook in a tube pan 1 1/2 hours at 325°.
In Ziploc plastic bag, pour bread crumbs, Parmesan cheese, salt, pepper and ginger. Pour lemon juice over split Cornish hens. Put 1/2 hen in bag with bread crumbs. Shake. Place in foil covered 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Mix pink lemonade according to directions on the can. Add all other juices and stir well. Put in punch bowl with ice cubes and just before serving, add ginger ale.
Brown sausages. When somewhat cool, add 1 beaten egg. Cool some more and then spread on rolled out dough. Roll up and fold down edges. Beat one more egg to brush on top of each loaf. Put cheese on each loaf before rolling it up. Bake at 350° until well browned.
Cook hamburger meat in large pot with water until completely done; usually takes 45 minutes. While meat is cooking, wash and cut green beans, onions, carrots, celery and cabbage. When meat is ready, drain well and add all vegetables to meat. Fill with water to cover vegetables. Add beef bouillon cubes, salt and pepper. Cook on high for 30 minutes and simmer on low heat for 45 minutes or until vegetables are tender.
Heat the maple syrup to a boil. Combine eggs (beaten until fluffy), flour, baking powder and salt. Blend well. Drop by teaspoonfuls into boiling syrup. Dumplings will bob up; allow to cook for 5 minutes. Delicious as is or with cream.
Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight. Form the dough into 30 walnut-sized balls. Place each ball of dough in the center of a mini-muffin cup. Dip a tart shaper in flour, then press into the dough to make perfect tarts. Pierce the shells with a fork and bake empty at 450° for 10 to 12 minutes or fill unbaked tarts with pecan tassie filling and bake as directed.
Melt chocolate and caramel chips in double boiler; cool slightly. Cream butter. Add sugar; beat until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each. Stir in caramel-chocolate mixture. Add flour alternately with milk, beating smooth after each addition. Bake in 2 (9-inch) pans at 350° for 30 to 35 minutes.
Mix dry ingredients. Moisten with oil and milk. Chill. Roll into one crust. As a rule, one needs at least 1 1/3 cups flour for an 8-inch pan.
Melt cheese in double boiler. Stir in mayonnaise, peppers, onion and pepper juice. Put in containers and store in refrigerator.
Beat egg whites until frothy. Add cream of tartar, then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in a well-buttered 9 x 13-inch glass baking dish or cake pan. Bake at 350° for 25 minutes. Cool. Spread cooled pudding. Top with Cool Whip. Yields 12 to 15 servings.
Prepare pudding as directed on package using low-fat milk. Mix pudding, sour cream, pineapple and sweetener. Pour into pie shell. Top with Cool Whip and garnish with kiwi fruit. Refrigerate until ready to use.
Mix cookie mixture according to directions. Roll out and bake on pizza pan. Cool. Cream together the cream cheese and add sugar gradually and cream. Add sour cream and vanilla. Fold in Cool Whip. Spread on cooled cookies dough. Put sliced strawberries on top of mixture.
Mix milk, sugar, eggs, vanilla flavoring and flour together. Cook in top of double boiler on low heat, stirring to keep from sticking, until it gets thick. Put layer of vanilla wafers in bottom of 2-quart Pyrex dish and then a layer of sliced bananas. Pour half of pudding over this. Make another layer of wafers and bananas, then pudding. Beat egg whites and put meringue on top. Bake at 350° until brown.
Melt chips and peanut butter together. Stir in noodles. Drop by spoonfuls on wax paper.
Dump pineapple in oblong pan and spread evenly. Dump pie filling and spread evenly and then add the dry cake mix. Cut butter into slices and completely cover the mix. Sprinkle nuts on top. Bake 45 minutes at 350°.
Place brisket in seasoned (Pam) pan. Sprinkle with seasonings and pour liquid smoke over brisket. Cover pan with foil. Marinate overnight.
Place ribs in large dutch oven, add water to cover. Bring to boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well; sprinkle with salt and pepper. Set aside. Combine apple butter and remaining ingredients in a saucepan; stir well. Bring to a boil; reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Coat ribs generously with apple butter sauce, place on a cookie sheet and bake for 1 hour in 250-300° oven. Baste occasionally with sauce.
Arrange rice in 9 x 13-inch pan and sprinkle soup over rice. Saute chicken in margarine until brown. Arrange chicken on top of rice and soup. Saute celery and carrot in margarine. Sprinkle vegetables on chicken. Pour water over entire mixture. Bake at 350° for 1 hour covered with foil.
Combine the soup in a bowl, mixing well. Add onion (chopped), if desired. Pour mixture over potatoes in a baking dish. Bake in 350° oven for approximately 45 minutes or until lightly browned on top.
Peel and cook the potatoes until tender. Mash until smooth. Combine potatoes with sour cream, margarine, soup, onions and cheese. Add some salt and pepper to taste. Bake at 350° for 30 minutes in casserole. May be frozen before cooking, if necessary.
Sift flour, salt, sugar and baking powder into mixing bowl. Beat whites and yolks separately. Add milk to yolks and beat. Add this to sifted flour, beating until very smooth, then add melted butter and stiffly beaten egg whites. I sometimes add some applesauce or mashed banana.
Heat oven to 350 degrees. Grease and flour 2 round layer pans. Using a large bowl, combine flour, brown sugar, granulated sugar, baking powder, salt, baking soda, shortening, milk, eggs and chocolate chips. Blend 1 1/2 minutes on low speed, scraping bowl occasionally. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into prepared pans. Bake 40-45 minutes or until wooden pick inserted in center comes our clean. Cool. Place butterscotch filling between layers, use chocolate chip glaze to top cake and sprinkle with chopped nuts.
In a blender, combine kahlua, light rum and ice cream. Blend briefly and serve. By the pitcher: 6-oz. Kahlua, 6-oz. light rum, 2-1/2 c. ice cream.
Preheat oven to 350 degrees. Combine sugar and water in a medium saucepan, cook over low heat, stirring constantly for 3 to 4 minutes or until dissolved. Increase heat to medium-high, boil without stirring for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of 12 six ounce custard cups (if syrup hardens, soften over low heat). Place evaporated milk, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender container, cover and blend well. Pour mixture into prepared custard cups. Arrange in one or two large pans, pour hot water in pans to 1 inch depth (water bath). Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims and gently shake to loosen. Invert into serving dish.
Preheat oven to 375°. Thoroughly cream the shortening, sugars and vanilla. Add eggs; beat thoroughly. Stir in peanut butter; sift dry ingredients. Stir in creamed mixture. Form into tiny balls. Place on ungreased cookie sheet. Press with fork to make crisscrosses. Dough may also be rolled and cut, if desired. Bake at 375° for 10 minutes. Yields about 8 dozen.
Grease an 8 x 8 x 2-inch dish. Layer Parmesan and cottage cheese. Mix beef, oregano, salt, pepper, paste and 1/2 the Mozzarella cheese. Spoon evenly into casserole. Beat milk, egg and Bisquick. Pour over beef. Bake at 400° for 35 minutes. Sprinkle with remaining cheese.
Bring water and bouillon cubes to boil for 10 minutes. Lower temperature. Add chicken, onion, celery, tomatoes and spices; cook over low-medium heat for 2 to 3 hours. Remove chicken from soup; remove all meat from bones. Return chicken to soup. Boil macaroni until done. Spoon orzo and soup into bowls.
Wash raisins; drain and place in saucepan. Add water and cloves; simmer for 10 minutes. Mix together sugar, cornstarch, salt and pepper. Stir into raisin mixture. Simmer and stir about 3 minutes or until sauce is thick. Add the butter and vinegar. Simmer about 1 or 2 minutes.
Combine chicken, water chestnuts, grapes, celery, pineapple and 1 1/2 cups slivered almonds. Mix mayonnaise with curry powder and soy sauce. Add to meat mixture. Chill several hours. Spoon onto lettuce leaves. Sprinkle remaining toasted almonds and garnish with litchi nuts or pineapple.
Mix and spread on tortillas. Roll up and chill. Cut into quarters. Serve with picante sauce.
Combine flour, cornmeal, eggs, sugar, milk and shortening in bowl; mix well. Pour into greased 9-inch cast-iron skillet. Bake at 450° for 15 to 20 minutes or until brown. Yield: 8 servings.
Mix all ingredients together and beat until mixed well. Pour into unbaked pie crust and bake 45 minutes to 1 hour in slow oven at 300°.
Place in mixing bowl the molasses, brown sugar and shortening. Mix together and add the remaining ingredients. Beat to mix well. Pour into greased and floured square cake pan and bake at 350° for 40 minutes. Serve with whipped cream or lemon sauce.
Preheat oven to 375°. Grease and flour a 13 x 9 x 2-inch baking pan. Melt chocolate morsels in double boiler or microwave. Stir in margarine.
Combine cracker crumbs and 1/2 cup margarine in bowl. Mix well and pat into 9 x 13-inch dish. Combine sugar and remaining 1/2 cup margarine in large mixing bowl. Beat until light, then add eggs, then beat until light and fluffy. Spread over crust. Then add bananas and top with pineapple. Cover with whipped topping and sprinkle with chopped nuts. Garnish with cherries.
Place chicken in casserole dish. Mix sour cream and soup. Pour over chicken. Mix poppy seed and crackers; sprinkle on top. Pour butter over all. Cook, uncovered, 30 minutes at 350°. Serve over noodles or rice. Serves 6 to 8.
Brown ground beef; drain off all grease. Add taco seasoning, water and beans; cook 10 minutes. Add green chili peppers. Layer in a casserole dish. Put tortillas on bottom, then bean mixture and cheese. Repeat layers, ending with cheese. Bake for 45 minutes in a 350° oven. Serve with picante sauce.
Place well drained peas, onion, pickle, green pepper, pimento, celery and cheese in a bowl. Sprinkle with salt and pepper. Toss with salad dressing. Garnish top with paprika. Chill for at least 30 minutes before serving.
Melt butter in casserole dish. In another bowl, mix everything well. Do not precook rice; mix in raw. Stir in tomatoes with juice; mix very well. Pour mixture over butter in dish and cover. Bake at 350 degrees for 30 to 45 minutes.
Beat egg yolks and part of the milk in a saucepan. Then add sugar mixed with cocoa and cornstarch. Stir the mixture very well. Add remaining milk, vanilla and butter and mix well. Cook until thickened. Pour chocolate mixture into a baked pie shell. Cover with meringue if desired.
Sprinkle chicken with paprika and pepper. Brown rice and onion in margarine. Spread rice mixture into 13 x 9 x 2-inch buttered baking dish. Place chicken on top of rice and pour the broth on top. Cover dish tightly with foil. Bake at 350° for 1 hour. Remove foil and bake 15 minutes longer.
Parboil corned beef for 15 minutes. Place roast in roasting pan and cover with the orange juice. Generously pierce corned beef with the cloves. Add bay leaves to roasting pan. Bake, covered, at 325° for 2 1/2 hours. Cut against the grain. Great served with boiled red potatoes and cabbage.
Beat eggs slightly; add sugar and salt. Scald milk until crinkly film forms on top. Stir in egg mixture gradually. Add vanilla. Pour into custard cups or baking dish; set in pan of hot water. Sprinkle nutmeg on top. Bake at 350° for 45 to 50 minutes until knife inserted comes out clean. Remove from pan of water. Serve cool or chilled. Serves 6.
Roll chicken in flour, saute until golden brown. Mix soup, onions and seasonings in a saucepan. Gradually stir in the water, bring to a boil, stirring constantly. Pour rice from the box into a shallow 2-quart casserole. Stir all but 1/3 cup soup mixture into rice. Top with chicken, pour on the remainder of the soup mixture, cover. Bake 30 minutes at 375° or until the chicken is done. Sprinkle with paprika. Serves 4.
In 9 x 9 x 1 3/4-inch casserole dish, layer broccoli, chicken, bread crumbs and cheese. Mix gravy, milk and pepper. Pour over layers. Bake at 375° for 40 minutes.
Mix all ingredients together. Pour into 1 1/2-quart greased baking dish and bake at 375° for 45 minutes.
Combine and mix first eight ingredients. Add beef and mix well. On waxed paper or foil, pat meat mixture to a 12 x 10-inch rectangle. Arrange ham atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using paper to lift; seal edges and ends. Place roll, seam side down, in 13 x 9 x 2-inch baking pan. Bake at 350° until done, about 1 1/4 hours. Center will be pink due to ham. Place cheese strips over top of roll; return to oven until cheese melts, about 5 minutes. Makes 8 good servings.
Cook frozen vegetables until tender, but still firm. Drain. In a large bowl, combine cooked vegetables, onion, celery salt, soup and stuffing mix. Place in casserole dish. Dot with butter; cover with foil. Bake at 350° for 30 minutes. Remove. Sprinkle with cheese. Bake for 8 minutes more.
Mix all ingredients together and pour into graham cracker crusts. Chill in refrigerator.
Mix together pineapple and jello. Cook for five minutes. Chill. Add buttermilk, nuts, and Cool Whip. Mix well and pour into 9x13 inch dish. Chill over night.
In 2-quart, nonmetallic container, combine all ingredients; mix well. Cover; freeze.
Melt butter; mix in flour, sugar, vanilla and nuts. Roll small pieces between hands to form fingers. Bake on ungreased pan for 15 to 20 minutes at 350°. Roll in xxxx sugar. Bake for 30 to 35 minutes at 350° in two 8-inch pans.