HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick. Thoroughly coat strips with hot 'n spicy seasoning. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes. Add potatoes, onions, broth and garlic. Cook covered over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook covered until carrots are tender, about 15 minutes. Makes 6 servings. Calories 342, total fat 4 grams.
Prepare pudding as directed on box. Crumble cookies into the pudding mixture. Stir in marshmallows and Cool Whip. Sprinkle cookie crumbs on top. Refrigerate.
Place bread, torn into pieces, into 9 x 13-inch pan. Mix together eggs, milk, sugar, margarine, raisins and pecans. Pour over bread slices. Bake at 375° until edges puff and turn brown.
Cook sugar and buttermilk on high heat for 6 minutes; add soda. Stir on lower flame until it forms a soft ball in cold water. Stir often and cool slightly. Add chopped pecans and vanilla. Beat and drop by spoonful on waxed paper.
Scrub and coat 4 potatoes with oil. Wrap in foil. Bake. Halve lengthwise. Scoop out insides. Salt and pepper shells. Peel two boiled potatoes and mash with insides of baked potatoes. Beat in all ingredients, except grated cheese. Fill shells with mixture; top with grated cheese. Return to oven and bake until hot. Yields 8 servings. May be frozen for later use. I freeze in Ziploc bags and take out only what I need for a meal.
Prepare macaroni and cheese as directed on package. Stir in chicken, mushrooms and pepper before baking. Cover; bake at 375° for 20 minutes. Just before serving, stir in sour cream.
Cook macaroni and drain. Pour into a big bowl and add rest of ingredients. Stir. Makes a large amount.
Place apple slices in an 8 x 8-inch (or 2-quart) glass baking dish. Combine remaining ingredients, except butter, in medium mixing bowl. Cut in butter until crumbly. Sprinkle over apples. Microwave for 12 to 16 minutes on High or until apples are tender. Do not cover. Makes about 6 servings.
Place sliced peaches in a pie plate and sprinkle a little sugar over them to keep them from turning brown. Cut each slice of bread into 4 or 5 fingers and weave into a lattice crust on top of peaches. Mix sugar, flour, melted butter and egg well; coat crust with mixture. Bake at 350° for 30 to 40 minutes.
Melt cream cheese and butter on top of double boiler. Combine all ingredients (do not precook noodles). Mix well and place in baking dish. Add sherry, sprinkle with bread crumbs. Bake until bubbly at 375°. May sprinkle with a little paprika.
Cut top off Flintstone bread. Pull out center of bread in pieces and arrange around outside of bread on a plate. Combine other ingredients and fill bread with mixture. Dip bread chunks and enjoy.
On top of stove, place patties, carrots, potatoes and onions in pan. Cover with water. Cook 10 minutes. Add chopped cabbage on top and cook 10 minutes more. Add salt and pepper to taste.
Add sugar to melted butter; beat well. Add eggs and beat well. Add remaining ingredients. Pour in 2 unbaked pie shells. Bake for one hour at 350°.
Mix all ingredients and spread on a glass pie plate. Bake at 350° for 15 minutes. Serve with Triscuits or other crackers. Spread or dip crackers.
Prepare dough and bake bottom crust for 8 to 10 minutes at 425°. Melt margarine in large pot, then add flour and mix well. Add milk, broth, salt and pepper. Stir	over medium heat until thickened.	Add more flour if needed. Turn heat to low and add chicken and vegetables. Stir to combine and pour into pie shell. Cover with rolled dough.	Bake 30 minutes at 400°.
Mix together. Bake in three layers or sheet cake pan at 300° or 350° until done.
Blend sugar and oil; add eggs and beat well.	Add all dry ingredients; blend thoroughly. Add sweet potatoes and vanilla and mix well; bake in well-greased and floured tube pan at 350°. Can also be put in baking pan (optional). Cream cheese icing is good on cake also.
Mix butter and sugar. Add one egg at a time, then mix well after each egg. Add salt and baking powder to flour. Mix well, then add flour mix and sour cream alternately. Mix well. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes. Cool on rack for 10 minutes, then remove from pan.
Mix bread crumbs with milk until milk has been absorbed. Add remaining ingredients, except chili sauce. Place in an ungreased loaf pan. Cover top with chili sauce. Bake at 350° for 1 to 1 1/4 hours.
In a 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves. Rinse chicken; pat dry. Place chicken, breast side down, in casserole. Microwave, covered, on High 10 minutes. Turn chicken over. Arrange potatoes, onions and carrots around chicken. Cook, covered, on Medium 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once. Transfer chicken and vegetables to platter. Keep warm.
Prepare Jell-O by directions on package. Mix pineapple into Jell-O. Let cool. Mix buttermilk, fruit and Cool Whip. Chill overnight.
Brown ground beef and onions. Drain. Add salt, pepper and garlic. Cut bread in half lengthwise. Butter both halves. Place on baking sheets. Stir sour cream in meat mixture. Spoon onto bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350° for 30 minutes.
In saucepan, whisk or stir milk and sauce mix until blended. Add margarine. Stirring constantly, bring to boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 5 minutes. Makes 1 1/2 cups sauce for 8 ounces pasta, cooked and drained. Serve with grated Parmesan cheese and freshly ground pepper. With pasta, makes 8 (1/2 cup) servings.
Mix ingredients until well blended with cheese. Shape into balls, then roll in chopped pecans and shape.
Peel onion. Cut into slices and separate into rings. Heat oil to 375°. Beat dry ingredients into milk. Dip each ring into batter. Fry until golden brown.
Combine peaches with 1 cup sugar and simmer for 5 minutes. Melt butter in 1-quart glass baking dish.
In a large bowl, mix flour, baking powder and salt. In a medium bowl mix egg yolks and melted oleo. Add this mixture in a large bowl; then beat egg whites and fold into the batter. Add milk; don't beat. Mixture will be kind of lumpy.
Put all ingredients in a quart jar and shake well. Refrigerate. Makes one quart.
Brown onions in bacon grease. Mix other ingredients and add to beans. Add sauteed onion. Crumble bacon and add to beans. Bake for 45 minutes at 350°.
In a medium size bowl beat the yolks until smooth and lemony. Gradually add honey, beating until well blended and thick. In a separate bowl, beat the egg whites until stiff. Stir beaten eggs into the yolk and honey mixture. In a heavy bottom saucepan, combine cream and egg mixture. Cook, stirring constantly, over medium heat until the mixture thickens, about 15 to 20 minutes. Stir in sugar and vanilla while mixture is hot. Chill thoroughly before attempting to freeze.
Sift flour, baking powder, salt and cinnamon. Melt butter in medium-sized saucepan over moderate heat. Remove; beat in sugars, egg and vanilla with wooden spoon until smooth. Stir in flour mixtures, apple and walnuts until combined. Spread into greased 9 x 9-inch pan. Sprinkle with cinnamon-sugar. Bake at 350° for 30 minutes until top springs back when lightly pressed. Cool before cutting. Makes 16 servings.
Cook macaroni until soft. Drain and cool. Blend hard-boiled egg yolks with mustard. Cut egg whites into salad. Combine all ingredients.
Combine chocolate, 1 cup marshmallows, water and butter in saucepan. Cook and stir over low heat until melted. Cool slightly. Add sugar and vanilla. Beat until smooth and thick enough to spread (about 2 minutes). Stir in remaining 1 cup marshmallows and nuts. Frosts top of 13 x 9 x 2-inch cake.
Combine all of the ingredients. Use to marinate 2 to 3 pounds of meat. Cook as directed.
Heat pineapple to boiling. Add Jell-O and stir until dissolved. Add one cup buttermilk. Put in refrigerator until begins to jell. Take out and add 1 3/4 cups Cool Whip and stir well. Put in your favorite dish.
Cook broccoli until tender and drain. Mix crushed crackers and melted butter. Cut Velveeta cheese into cubes and lay on top of broccoli in a casserole. Bake at 350° for 1/2 hour.
Cook carrots until about 1/2 done, drain well. Combine with green pepper and onion. Mix together tomato soup, Worcestershire sauce, rosemary, vinegar, oil, sugar, dry mustard and basil. Pour over vegetables. Marinate 12 hours before serving. May be served hot or cold. Keeps well.
Drain juice from beans and crush in mixing bowl. When beans are mashed into a paste, add sauce, diced green pepper and diced onion. Add bread crumbs or crushed crackers until mixture can be formed into patties. Heat 1/8 cup oil in pan; grill patties. Sandwich patty with desired toppings and serve.
Combine ham, onion, soup, cream, salt and pepper. Thinly slice potatoes and fold into ham mixture. Pour into a greased baking dish. Cover with foil and bake at 350 degrees for 50 minutes. Remove foil and grate croutons over potatoes and return to oven and bake uncovered for 15-20 minutes more.
Pour blueberry pie filling in baking dish. Pour cake mix over filling. Then pour melted butter over mix. Top with pecans. Bake at 350° for 20 to 30 minutes.
Combine ground beef, onion, seasonings, flour, tomatoes and chilies. Cook until beef is almost done. Heat tortillas in dry skillet on both sides. Spread with heated refried beans. Spread ground beef mixture over beans. Roll up. Place seam side down in shallow baking dish. Cover with foil. Keep warm in oven.
Mix butter, sugar and eggs one at a time. Add flour and cocoa. Blend well. Add vanilla, nuts and coconut. Bake 35 to 40 minutes at 350°. Spread marshmallow cream over cake while still warm.
Mix together flour, soda and salt; set aside. Blend Crisco, sugars, egg and vanilla. Add flour mixture, then add chips. Bake at 375° for 10 minutes.
Combine sugar, gelatin and salt in a medium saucepan. Mix in milk and let stand 1 minute. Cook over low heat, stirring constantly, 5 minutes or until gelatin and sugar dissolve. Let cool. Stir in yogurt and vanilla. Chill. Pour mixture into freezer can of a 1 gallon hand-turned or electric freezer. Freeze according to instructions. Serve immediately or let ripen 1 hour. Yields 10 (1/2 cup) servings.
Melt butter and peanut butter in double boiler. Remove from heat. Stir in sugar. Roll into 1-inch balls. Chill in refrigerator approximately 30 minutes. Melt chocolate and paraffin in double boiler. Drop balls, one at a time, into hot mixture. Remove with fork. Place on waxed paper.
Cream 3 tablespoons butter and 1 1/2 cups sugar. Beat vanilla. Combine flour, salt and baking powder. Add dry ingredients to creamed mixture, alternately with 1 1/2 cups milk. Pour into a greased and floured 9 x 12-inch pan. Bake at 400° for 35 minutes.
Put 4 glass tumblers into the refrigerator to chill for 30 minutes. Put half the ice and half the ice cream into blender with half the cocoa, sugar, milk and malt. Blend for 2 minutes until frothy. Pour into 2 of the chilled tumblers. Top with scoop of ice cream (if desired). Use the remaining half ingredients to make the other 2 shakes.
Mix prepared mustard and currant jelly in chafing dish or saucepan over low heat. You could use a crock-pot on low. Use either 'Lil Smokies or frankfurters and add to sauce and heat through. Serve hot.
Mix the 2 cups bran cereal and boiling water. Let stand. Cream sugar and shortening. Sift together dry ingredients. Add eggs, one at a time, to shortening mix. Beat well after each addition. To this, add buttermilk and remaining 4 cups bran cereal. Stir in bran-water mixture. Add dry ingredients. Fold until moist. Spoon into greased muffin tins. Bake at 375° for 20 minutes. Makes 96 muffins.
Peel and dice potatoes (leave chunky). Chop onion and celery. Place in a 2-quart heavy saucepan. Add water barely to top of potatoes. Simmer until soft but not mushy. Add cheese; stir until melted. Add pepper to taste. Serves 6 to 8.
Cut shortening into flour, salt and 1 tablespoon sugar with pastry blender. Add just enough ice water to hold dough together. Roll out on floured board to about 1/8-inch thick. Line the sides and bottom of a 2 to 2 1/2-quart baking dish with crust. Flute edges of sides. Cut remaining dough into 1 x 1 1/2-inch pieces. Set aside.
In a large saucepan, cover potatoes with cold, salted water; cover and bring to a boil. Drain immediately and plunge into cold water. Drain. Grate the potatoes into a bowl. Toss with salt and pepper. Heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until sizzling. Tilt to coat the surface of the pan. Add potatoes and press firmly into a large pancake, using the back of a wooden spoon or a spatula. Cook for about 5 minutes or until bottom is golden brown. Using a knife or a spatula, loosen the potato cake and slide it onto a large plate. Drizzle the remaining butter and oil over the uncooked side. Invert the skillet over the potato cake and carefully turn over so that the potato cake falls into the skillet. Cook for 5 to 7 minutes longer over medium-high heat or until the underside is golden brown. Loosen and slice onto a serving platter. Serve immediately. Serves 6.
Mix these well and add tears of joy and sorrow and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of prayer and faith to lighten other ingredients and raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile. Serves: All.
Stir together the cornstarch into boiling water in a saucepan. Boil for 1 minute, stirring occasionally. Cover and cool. Beat the egg whites and a dash of salt until foamy. Add sugar, one tablespoon at a time, beating well. Continue beating until stiff peaks form. Beat into cornstarch mixture. Put on top of baked pie and bake until brown in a 350° oven.
In a covered pan, cook potatoes until tender; drain well. Peel and cube potatoes. Put in a large bowl. Add celery, onion and sweet pickle.
Mix brownie mix according to directions. Add remaining ingredients and bake according to package directions. Yum!
Wash and cut all vegetables, amount to your desire. Add salad dressing and marinate. Use salad dressings for vegetarian.
Butter a one-quart casserole. Layer 1/3 turnips, top with 1/3 onion, sprinkle with 2 teaspoons flour and 1/3 teaspoon salt, pepper and 1 tablespoon butter. Repeat this layering twice. Combine milk and cream and pour over turnips. Cover and bake at 350° for 30 minutes. Remove cover and bake for another 30 to 45 minutes or until tender and bubbly.
Cut bacon into pieces to fit chestnuts. Wrap bacon around chestnuts and stick with a toothpick. Continue to do each chestnut this way. Lay in baking dish. Mix ketchup and sugar together and pour over chestnuts. Bake at 350° for about 15 to 20 minutes or until bacon is crisp.
Cook lemon juice, sugar, salt and egg all together over low heat until it thickens. Cool. Whip the cream until very stiff. Fold into the sauce mixture and add the fruit. You may also add 1/2 package miniature marshmallows. Refrigerate overnight.
Cover a cookie sheet with foil. Spray with a cooking spray such as Pam. Arrange crackers to cover pan without overlapping. In a saucepan, melt together butter and brown sugar. Cook for 5 minutes or so. Pour mixture over crackers. Bake at 400° for 4 or 5 minutes (no longer, or it will burn). Remove from oven; pour chips over the top. Let stand for 5 minutes, then spread chips evenly over crackers. Freeze to harden.
Mix ingredients together. Bake in 2 pie shells at 450° for 10 minutes. Reduce heat to 350° for 30 minutes, until done. Spread margarine over top of pie and brown.
Drain beans; save 1/3 cup juice. In saucepan, heat onion and all remaining ingredients until sugar is dissolved. Pour over beans in bowl. Cover and refrigerate overnight.
Spread each side of pork chop with prepared mustard. Mix the dry ingredients together. Roll the mustard pork chops in the dry ingredients. Put oil in frying pan and brown pork chops on both sides. Place pork chops in casserole. Scatter sliced onion on top and pour the soup and water which have been stirred together over the top. Place in a 300° oven for 1 1/2 hours or until done.
Melt butter with water. Stir in stuffing mix. Add egg and sausage. Blend with hands. Chill 1 hour. Shape into balls. Cut bacon slices in thirds. Wrap around balls and insert toothpicks. Bake 35 minutes at 375°.
Put in bowl. Mix up. Put it in pan. Cook it 1 1/2 hours at 200°.
Crumble 20 Oreo cookies; combine with melted oleo. Press into bottom of 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Put in large Pyrex baking bowl in order of ingredients given. Bake in a 275° oven for 5 hours. Tightly cover and don't peek.
Brown pork chops in skillet. Place in casserole pan. Put potato slices on top of pork chops. Mix 2 cans mushroom soup with 1 can water and pour over potatoes. Cover and bake at 350° until potatoes are tender.
Prepare meat and vegetables. Dissolve bouillon in water. Combine soy sauce, vinegar, cornstarch and sugar, then add to bouillon mixture. In a large heavy skillet or wok, heat 2 tablespoons vegetable oil over high heat. Add garlic and meat, then stir-fry for 2 minutes (meat will be slightly pink in the center). Remove meat juices and set aside. Wipe pan and heat 1 tablespoon vegetable oil. Add onion, mushrooms, green pepper and water chestnuts. Stir-fry 2 minutes over high heat. Now, add remaining 1 tablespoon vegetable oil around edge of pan. Add meat juices, then bouillon mixture. Stir, cover and let cook for 2 minutes. Makes 4 servings.
Peel potatoes and cut into French fry shape. Spray a cookie sheet with Pam spray. Place potatoes on pan and sprinkle with garlic salt. Bake in a 425° oven about 20 minutes. Take spatula and turn. Bake until done and browned.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Line the bottom of the pan with 1 tube of biscuits. Brown the hamburg and onion together, adding salt, pepper and garlic salt to taste. Drain and pour over biscuit layer. Pour the spaghetti sauce over the hamburg. Cover the sauce with 3/4 cup cheese. Roll out the other tube of biscuits and place it on the top. Sprinkle the remaining cheese on the biscuit layer and cover with foil. Bake for 45 minutes.
Drain sauerkraut well. Cut up cheeses and corned beef into bite size pieces. Mix all ingredients together. Place in dish, cover and bake 10 minutes. Stir, cover again and cook 10 more minutes. Serve on bread.
Heat oven to 375°. Brown beef over medium heat. Drain off fat. Add salt and pepper. Meanwhile, in medium bowl, combine juice, water, italian seasoning and garlic. Mix well. Spray 9 inch baking dish with cooking spray. Add cooked beef, rice and half the tomato juice mixture. Mix well. Top with zucchini, tomato and onion, Pour in remaining tomato juice mixture. Cover and bake for 35 to 40 minutes. Uncover and sprinkle with cheese. Bake for 8 to 10 minutes more, or until cheese is melted. Serves 6.
In a large skillet, fry hash browns; set aside. In a large bowl, beat eggs; add onions and green peppers. Pour in same skillet. Cook and stir until eggs are set. Remove from heat. Add hash browns and sausage. Mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15 to 20 minutes.
Bake at 350° for 35 minutes or 1 hour at 300°. Serve with whipped cream or ice cream.
Combine sugar, flour, soda and salt in large bowl. Mix margarine, cocoa and water together and bring to a boil. Pour over dry mixture and mix well. Add buttermilk, eggs and vanilla. Mix well. Pour into greased and floured 12 x 15 x 2-inch pan. Bake 15 to 20 minutes at 350°.
Scrub and bake the potatoes. Scoop out inside of potatoes and set aside for other use (mashed potatoes, potato salad, etc.). Rub inside of skins with margarine. Sprinkle with salt, pepper and onion salt or garlic salt. Place potato skins under broiler until skins are crisp. Mix cubed chicken and cheeses together. Fill potato skins and return to broiler until cheese is melted. Top with crumbled bacon.
Bake eggplant wrapped in foil at 350° for 1 hour. Cut unwrapped eggplant lengthwise; remove pulp, mash and reserve. Saute onion and mushrooms in olive oil in skillet until lightly browned. Stir in seasonings. Mix into mashed eggplant. Brown ground beef in skillet, stirring until crumbly. Add to eggplant. Beat egg white with 2 tablespoons cheese. Add with bread crumbs to eggplant; mix well. Fill eggplant shells. Sprinkle generously with Parmesan cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cream shortening, adding sugar gradually, and beat until very light. Add eggs and vanilla, mixing thoroughly. Sift dry ingredients together 3 times and add alternately with milk, beating after each addition. To 1/3 of the batter, add the chocolate and blend well. Drop spoonfuls of batter, alternating light and dark, into a greased tube pan. Bake 1 hour.
Combine Butter Buds and flour in saucepan; add boiling water, stirring constantly. Cook over low heat. Beat Egg Beaters, salt, and lemon juice together. Add some of the first mixture to this before slowly adding to the Butter Buds, flour, and water. Cook until the spoon is well coated. This is delicious, easy to make, and will keep well. It is just as good warmed over as it is fresh off the stove. Yields 1 1/2 cups (six 1/2-cup servings).
Cream butter, shortening and sugar. Add eggs and dry ingredients alternately with milk. Add flavorings. Bake in tube pan at 325° for 1 1/2 hours. (Check at 45 minutes.)
Thin tomato catsup or chili sauce with vinegar. Add a little sugar to cut vinegar edges. Use about 2 parts catsup to 1/2 part vinegar. Season with salt, crushed garlic, red pepper, Worcestershire sauce and horseradish. Serve with seafood. Yields 100 servings.
Add onion soup mix to boiling water, then add spaghetti. Cook until tender; drain well. Cook onion and green pepper in butter until wilted, 5 minutes or so. Add zucchini and cover; cook until tender. Add tomatoes and seasonings. Cook 3 minutes, then turn contents into 2-quart casserole. Add spaghetti and mix well. Sprinkle cheese on top. Bake at 350° for 30 minutes. Serves 8.
Mix all ingredients except eggs. Beat one egg into mixture at a time. Grease four 1-pound coffee cans and bake at 350° for 1 hour. Fill each can 1/2 to 3/4 full.
Brown hamburger; drain. Add remaining ingredients and simmer 5 to 10 minutes. Serve on bread or buns.
Reserve 1/2 cup flour to put on fruit, coconut and nuts. Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Sift flour and baking powder together; add to mixture. Combine floured fruit and nuts with batter and pour into large tube pan that has been well-greased (I always line bottom with wax paper). Bake at 300° for about 2 hours.
Mix sugar, soft shortening, honey, egg and vanilla in bowl. Mix flour, soda and salt in another bowl. Mix dry ingredients into shortening mixture. Chill for 1 hour. Heat oven to 375°. Lightly grease baking sheet. Divide chilled dough into 3 portions. Put 2 portions in refrigerator until ready to use.
Thoroughly dry oysters and roll them in grated Parmesan. Dip them in a mixture of eggs with cream and then in bread crumbs. Put the oysters on absorbent paper on a rack to allow the coating to set. Melt enough butter in a skillet to cover the bottom to about 1/4-inch and in it, saute the oysters for about 2 minutes on each side, or until they are lightly browned and just beginning to crisp.
Brown turkey, onions and pepper until tender. Mix with the remaining ingredients and put into covered casserole. Bake at 350° for 1 hour. Makes 4 servings.
Boil water and sugar; cool. Combine all other ingredients. Stir in sugar syrup. Put in containers and freeze. When ready to serve, thaw until slushy. (You may want to add fresh strawberries, kiwi or other fruits in season.)