HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut okra into small slices. Chop onion, green tomato and bell pepper and fry in oil until oil returns to clear stage. Mash whole tomatoes into this mixture and cook for about 10 minutes longer. Season ground chuck with salt and pepper. Mix other chopped onion with this. Form meat into balls. Cut sausage into 1/2-inch slices. Add meat balls and sausage to a pot of boiling water. Add okra and other vegetables and let simmer 2 to 3 hours.
Put in a large Corning Ware dish or pan the mushroom soup, evaporated milk and tuna. Cook until it thickens. Pour into casserole dish and put a can of prepared biscuits on top. Bake until biscuits are done. If you want mixture thicker, add flour while cooking but be sure to cook long enough for flour to get done.
Dissolve gelatin in boiling water. Stir in strawberries and lemon juice. Chill until slightly thick. Fold in whipped topping. Chill until set, about 2 hours.
Layer bottom of 9 x 13 pan with Crispy Crowns potatoes. Brown hamburger; add broccoli, cream of celery soup and 2 cups shredded Cheddar cheese. Pour hamburger mix over potatoes. Top with Durkee fried onions and chopped tomato. Bake in 400° oven for 40 minutes. Last 10 minutes, top with 1 cup shredded Cheddar cheese.
Peel apples and slice. Cook with a little water. Stir often. After cooking awhile, put in a blender and measure pulp. Add rest of ingredients. Bring to a boil and cook for 15 minutes. Pour in clean hot jars and seal.
Butter bread and sprinkle with dry jello. Excellent with bowl of hot cereal. For variety, use hamburger or hot dog buns.
Combine potatoes and 1/2 cup of the melted oleo in large bowl. Add onion, sour cream, soup and cheese. Mix well. Pour into greased 9 x 13-inch Pyrex dish. Mix the remaining 1/2 cup melted oleo with corn flakes. Sprinkle over potato mixture. Bake at 350° for 45 minutes.
Mix flour and melted butter. Spread on bottom of square pan. Top with pecans. Bake until brown. Let cool. Mix cream cheese and Cool Whip. Spread over flour mixture. Mix pudding with milk. Spread on cream cheese. Top with Cool Whip. Let chill at least 1 hour before serving.
Brown hamburger, green peppers, onions and basil together. heat tomato sauce and tomatoes together until hot. Cook rice as per directions. Mix hamburger mixture with tomatoes and rice and let heat on low for 15 minutes.
Fry hamburger meat and drain. Meanwhile, fix Minute rice according to box. Mix all these together; add cheese and seasoned salt to taste.
Brown ground beef, pour off drippings. Add salt, ginger and pepper. Stir in water, broth and seasoning package from noodles. Bring to a boil. Stir in vegetables and noodles. Return to boil. Cook until noodles are tender. Makes 4 servings.
Mix in order given and bake in large loaf pan or 2 small pans at 350° for 45 to 60 minutes.
Roll vanilla wafers into fine crumbs. Divide crumbs into 3 parts. Put 1/3 in bottom of square dish. Beat butter, eggs and powdered sugar until creamy. Pour over crumb layer. On top of this mixture, place another layer of crumbs. Whip 1 pint of cream into can of pineapple. Pour cream and pineapple over second layer of crumbs. Top with portion of crumbs. Freeze overnight. Whipped cream may be used for topping.
Place chicken in a large mixing bowl. Combine remaining ingredients and pour over chicken. Marinate overnight in refrigerator. Cook chicken over medium heat on outdoor grill for 1 to 1 1/2 hours. Baste with marinade every 15 minutes. Serves 6.
Shred potatoes; add remaining ingredients except fat and mix thoroughly. Makes 8 (3-inch) cakes. Fry slowly in shallow fat.
Cook rice until slightly underdone. Saute green onions including tops, green pepper and celery. Do not saute more than 3 or 4 minutes as they should be crunchy, not well done. Add pimento and almonds. While tossing rice, season generously with 3 or 4 tablespoons of soy sauce until the rice has a brown color; add Accent generously, sugar and pepper but no salt. Mix the rice with the celery, pepper, onion, mushroom, pimento and almond mixture. Add cooked meat that has been cut up. Cover and cook on very low heat until served. Garnish with two flat fried eggs which have been sliced in thin slices. This is great for a large crowd. It can be prepared ahead of time.
Pan-fry bacon and crumble. Boil potatoes in jackets, then peel and dice. Put in a large bowl. Toss with rest of ingredients. Put in buttered, large, uncovered casserole (or two smaller ones). Top with crumbled bacon. Bake at 325° for 1 hour. May be made ahead; allow extra baking time.
Blend ham, olives, mustard and Tabasco sauce; form into balls on serving dish. Chill. Combine cream cheese and milk; frost ball with mixture. Chill. Remove from refrigerator 15 minutes before serving. Serve with assorted crackers.
In a small mixing bowl stir together the egg whites, 1/3 cup bread crumbs, green onion, dry mustard and Worcestershire sauce. Stir in crabmeat. In a shallow dish, toss the 1/4 cup bread crumbs with melted margarine.
Cube bread. Saute onion and celery until limp (not brown) in oleo. Add to bread. Add 1/2 can of soup, thyme and pepper. Mix well. Form into 12 balls. Place in a greased baking dish.
In blender or food processor, chop cranberries and orange. Add sugar and Jell-O. Add one or all of the celery, pecans and apples. Make a day ahead and let set.
Dissolve jello in boiling water. Let cool. Add cake mix, oil and eggs. Beat 2 minutes. Bake in a 13 x 9-inch pan for 35 minutes at 350°. Prick holes in top of hot cake and pour glaze over it.
Sift together dry ingredients. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into 2 greased and floured 9-inch pans. Bake at 325° for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Use Missionary Icing.
After cooking linguini, rinse with cold water. Mix all ingredients in large bowl. Use all of the salad seasoning and all of the Italian dressing. Mix well. Refrigerate for 6 hours.
Dissolve jello in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until jello is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in Cool Whip. Whip until smooth. Fold in fruit and chill.
Prepare pastry for 10-inch tart pan. Roll to a 12-inch circle and place in tart pan that has a removable bottom. Prick the pastry and bake at 450° for 10 to 12 minutes. Cool.
Brown sausage, drain. Place in pie shell. Sprinkle grated cheese, flour, and onion on top. Beat eggs and milk; pour over mixture in pie shell. Sprinkle parsley on top. Bake at 350° for 45 minutes or until set.
Dissolve lemon gelatin in boiling water. Add 7-Up and chill. Add crushed pineapple, bananas and marshmallows; refrigerate until firm.
Grease 12 cup microwave Bundt cake pan. Mix sugar, cinnamon and nutmeg. Sprinkle pan thoroughly with sugar mixture. Stir together cake mix, eggs, sour cream and apple pie filling. Hand mix. Pour into cake pan and spread evenly. Cover with wax paper. Microwave on High 9 minutes, giving cake a turn halfway and cook 9 minutes longer. After cooking let cake stand 10 minutes before inverting onto cake platter. Cool cake and drizzle with glaze if desired.
Mix cottage cheese, spinach, egg, salt, oregano, basil, pepper, parsley and 2 cups cheese in mixing bowl. In a 9 x 13-inch pan, spread just enough sauce to cover bottom of pan. Place noodles in bottom (uncooked). Cover with 1/2 of the cottage cheese mixture and some spaghetti sauce. Place more noodles on top of that and repeat process. Place last noodles on top and cover with remaining spaghetti and cheese. Pour 1/2 cup water into pan, cover with foil and bake at 350° for 1 hour. Uncover and bake for 15 minutes more. Serve.
Cook Pennsylvania Dutch egg noodles according to package directions; drain. Add butter/margarine to preference. While noodles are cooking brown ground meat with onion, Accent, Italian seasoning and garlic salt; drain. Add to cooked buttered noodles; cover. Microwave or heat up peas and mushrooms; drain. Add to noodle mixture. Combine ingredients well and serve with buttered bread or rolls.
Mix all. Put in refrigerator until cold. Pinch out enough for each pie and roll on floured sheet. Cut by a saucer, before adding fruit (apples and peaches). Cook in greased hot skillet.
Bring to boil; reduce heat. Cover and simmer about 10 minutes or until onion is tender.
Put 1 teaspoon of peanut butter in between 2 Triscuits and dip in dipping chocolate. Set on waxed paper. Fourteen ounces of dipping chocolate and 24 Triscuits equals 12 Butterfingers.
Combine chopped pecans, butter, vanilla, sugar, eggs and syrup. Pour into pie shell; bake at 450° for 10 minutes. Arrange pecan halves on top of pie filling. Reduce heat; bake at 350° for 30 to 35 minutes. Bake slowly.
Use whole cucumbers or slice large cucumbers lengthwise. Wash and dry pickles. Put in crock or gallon jar. Mix ingredients into cold vinegar and pour over pickles. These are best after set a few days. You may have to stir them. Open. Do not can.
Drain juice from pears and add enough water to make 3 cups liquid. Heat and dissolve the Jell-O. Cool in refrigerator until thick. Whip, then add cream cheese which has been softened with a small amount of pear juice. Fold in the pears and whipped cream. Add nuts if desired.
Combine all ingredients except lemon juice in 4-quart saucepan. Heat until steaming. Stir in lemon juice and serve.
Mix all ingredients and place in buttered baking dish. Bake at 350° for 30 to 40 minutes or until puffed.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; blend well. Spoon into crust. Top with a can of cherry pie filling. Chill at least 4 hours. Keep refrigerated.
Place in blender soy sauce, onions and garlic. Process in blender for 1 minute. Stir in gravy coloring and seasoning. Arrange steaks or chops in a shallow glass dish. Pour 1/2 cup for each steak. Let stand for 2 hours or refrigerate overnight. Bring to room temperature before grilling.
Cream butter, cheese and flour. Roll and cut in small biscuits. Dip one side of biscuit in beaten egg (or brush with a pastry brush). Place 1/2 pecan on top. Bake at 350° for 20 minutes.
Saute onions in butter until tender. Stir in flour; add water. Cook over low heat until thick. Blend in cheese until melted.
Blend thoroughly with electric mixer or food processor. Serve at room temperature with crackers or vegetables.
In large food processor, with chopping blade, process first five ingredients until finely chopped. Add cream cheese, butter, Worcestershire, and vinegar; process just until well mixed and creamy. Line a 1 1/4-quart plastic container or shallow bowl with plastic wrap. Spread mixture into container. Refrigerate.
Mix all ingredients well and pour into 9 x 13-inch cake pan. You may add more apples if you wish, but mix all together. Bake at 350° for 40 to 45 minutes. Batter is real thick, but it is good.
Brown bacon until half done. Chop and saute onion. Brown hamburger. Salt and pepper to taste. Add ketchup, brown sugar, prepared mustard, butter beans, kidney beans and pork and beans. Put all in crock-pot. Cook on low several hours. Great for large party!
In bottom of baking dish, spoon lasagna sauce to cover bottom. Layer lasagna noodles, garden sauce, Mozzarella cheese and Parmesan cheese. Repeat layering until done. Cover with foil. Bake at 375° for 30 minutes. Remove foil and bake, uncovered, for 20 more minutes. Let stand 5 to 10 minutes before cutting. Serves 6 to 8.
Rub wooden salad bowl with garlic pieces. Pare and chop lettuce. Add to salad bowl. In another bowl, mix Parmesan cheese, pepper, oil, lemon juice, salt and mustard. Blend well. Pour over lettuce and toss well. Add croutons and additional freshly grated Parmesan cheese, if desired. (Note: To make own croutons; saute cubes of bread in olive oil, flavored with garlic.)
Combine all ingredients in a large mixer bowl and mix well. Bake in greased and floured tube pan in a 350° oven for about 40 minutes or two 9-inch layer pans for 25 minutes.
Mix corn syrup and sugar in pan, heat until bubbling. Remove from heat, add peanut butter and chow mein noodles, mix. Drop from spoon onto wax paper. Cool 15 minutes.
Melt butter in heavy saucepan. Saute onions, garlic, green pepper and celery until onions are clear. Add 1/8 cup water. Cook until vegetables are done (about 15 minutes). Add crawfish meat and fat. Cover and cook 15 minutes on low fire. Stir occasionally. Add rest of ingredients, taking cornstarch, stirring in about 1/2 cup water until well dissolved. Cook 5 minutes more. Serves 4 to 5. Cajun's serve this one over cooked rice, but it's a great dip.
Beat egg whites until stiff like meringue, then add sugar and beat again until like meringue. Add the chocolate chips, vanilla and salt. Drop by teaspoonful onto cookie sheet covered with foil. Put in preheated oven at 350°. Close door immediately; turn off oven. Leave cookies in oven overnight.
Boil potatoes in salted water until done. Mash the potatoes. Add the rest of the ingredients and mix thoroughly. Roll potato dough mixture into the form of long sausages. Slice the dough sausages into 2 to 3-inch lengths.
In a large bowl, combine bread, apples and raisins (if desired). In a medium mixing bowl, beat eggs at medium speed. Add half and half, apple juice concentrate and melted butter, mixing well. Add sugar, vanilla and cinnamon and mix well. Place 1/2 of bread mixture in a large, deep-dish casserole sprayed with nonstick cooking spray and pour 1/2 of egg mixture over it. With spoon, gently press bread pieces down into mixture to coat them. Repeat with remaining bread and egg mixtures. Cover and let stand 30 minutes, preheating oven to 350° while mixture is standing. Place in oven and bake, covered, for about 40 to 45 minutes or until egg mixture is set but not too dry. Remove from oven and let cool 15 minutes before serving.
Mix sugar, oleo, cocoa and milk in a saucepan and bring to a boil for exactly 3 minutes. Add the rest of the ingredients; mix well and spoon onto wax paper.
Peel potatoes and cube. Place in casserole dish and add remaining ingredients. Bake at 350 degrees for 1 hour or until potatoes are soft.
Mix and chill before serving. Keeps well in refrigerator for several days. Serves 8.
Combine flour, sugar and undissolved yeast in large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap and let stand in warm place for 2 days.
Mix Crisco and sugar. Add eggs and vanilla; mix. Add bran. Mix water and bananas together and add. Mix dry ingredients and add nuts, if wanted. Bake at 350° for approximately 1 hour and then check with toothpick.
Add Crisco, salt and flour. Mix until well blended. Place: egg, vinegar and water in small bowl and beat. Add to flour mixture, work together. Roll out. Bake at 375° if oven is preheated or 425° if not. Bake until golden brown. Makes 2 crusts.
Cut tops off rolls and scoop out insides. Brown beef and onion. Stir in olives, salsa, cumin and chili powder. Simmer 5 to 10 minutes. Fill each roll 3/4 full. Sprinkle on a layer of each cheese. Top with bacon slices. Put top on roll and wrap each roll in foil. Heat in 375° oven for 12 to 15 minutes.
Melt cheeses together; add garlic salt. Overlap edges of chipped beef and spread mixture over beef. Roll tightly and freeze until firm.
Mix in order given; pour in unbaked pie shell. Preheat oven to 350°; bake for 10 minutes, then 10 minutes at 300°, until crust is brown.
Cream together butter and sugars. Add eggs and flavoring and beat well. Add crushed potato chips and butterscotch chips. Sift flour and soda together. Stir into cream mixture. Drop by teaspoon on greased cookie sheet and bake for 10 to 12 minutes at 375°.
Cut hens lengthwise into halves. Sprinkle with salt and pepper. Brush with 2 tablespoons melted butter. Bake at 325° for 50 minutes.
Combine meal, eggs and milk; mix. Add onion, peppers and corn. Brown hamburger; drain. Pour 1/2 of the corn bread mixture into a warmed, greased skillet. Layer hamburger and cheese on the mix in skillet. Pour on the rest of the corn bread mix. Bake at 350° until corn bread is done.
Lightly brush pita bread with Kraft Italian dressing. Place on cookie sheet and bake at 375° for 8 to 10 minutes or until lightly browned. Top each pita with 2 slices cheese and pizza toppings. Drizzle with additional dressing. Bake 1 or 2 minutes or until cheese begins to melt. Cut into quarters. Makes 2 to 4 servings.
Mix all ingredients well. Spoon into greased muffin pans (3/4 full). Bake at 450° for 15 to 20 minutes. Store remaining batter in refrigerator, well covered.
Peel potatoes and let freshen in cold water before grating. Grate potatoes (coarsely) into mixing bowl. Add well beaten eggs and mix thoroughly. Stir in flour, baking powder and salt which have been sifted together.	Add onion.
1st Layer: Melt the margarine and add nuts and flour. Mix well and press into a 13 x 9-inch Pyrex dish. Bake at 350° for 15 to 20 minutes. Cool.
Combine first seven ingredients and 2 tablespoons barbecue sauce. Form into 12 thick patties, about 2/3 cup meat for each filet. Wrap a bacon slice around the sides of each patty and secure with a toothpick.
Cook onion in butter until tender. Stir in bread crumbs in a 1-quart casserole dish. Layer half the tomatoes. Sprinkle with salt, pepper and sugar. Cover with half the crumb mixture. Repeat layers. Bake, uncovered, at 350° for 30 minutes.
Peel the potatoes and cut into long strips, about 1/2-inch wide. Dry strips thoroughly on paper towels. Put in a bowl with the oil.
Cut chicken into 1/8-inch slices. Heat wok or large skillet. Add oil. Stir-fry chicken 5 to 6 minutes or until white and firm. Remove from wok. Add peppers. Stir-fry 3 minutes. Add mushrooms, garlic and onions. Stir-fry 2 to 3 minutes. Add tomatoes and seasonings. Return chicken to wok. Reduce heat; cover and simmer 20 minutes. Serve over linguini.
Cap, clean and drain strawberries. Slice into thin slices. Mix strawberries and glaze together. Mix cream cheese and Eagle Brand milk and fold in Cool Whip.
Wash spinach; pinch off leaves and discard stems. Pat the leaves dry on paper towels and wrap in towels and refrigerate until ready to use. Slice onion in rings and separate. Combine the oil, vinegar, wine, soy sauce, sugar, mustard, curry powder, salt and pepper in a jar with a tight fitting lid. Shake until mixed. The dressing can be made ahead. Tear the spinach into bite size pieces; add onion and any other garnishes desired. Toss with 3 or 4 tablespoons of dressing. Enjoy!
Boil water, vinegar, sugar and salt. Bring to room temperature. Crush a lot of garlic. Add dill to jars.
Sift flour, salt and baking powder. Separate eggs and beat yolks until light. Stir milk into them. Add oil. Stir mixture gradually into dry ingredients. Beat well, then fold in beaten egg whites. Bake in waffle iron. You may use 1 cup buttermilk with 1/2 teaspoon soda. Also pecans added to batter is delicious!
Put chicken breasts in a long baking dish. Pour over the chicken the next 3 ingredients. Cover and bake at 400° for 1 hour. Last 10 minutes of baking, prepare pasta as directed on box. Drain and butter pasta. Serve chicken mixture over top.
Combine cream cheese and flavoring. Add enough food coloring to desired color. Add sugar gradually, mixing well. Form into 1/2 to 1-inch balls. Press down with thumb. Place in container with waxed paper between layers. Cover lightly. May be frozen until ready to use. Makes about 200 mints.
Add jello with hot water, then add Comstock and nuts. Let chill. Add topping of sour cream, cream cheese and sugar. Spread over top; put in refrigerator and chill. Best overnight in refrigerator.
Prepare hot roll mix according to package. Add melted butter, cooled, to cardamon and raisins. Mix well. Cover. Let rise until double (1 hour). On lightly floured surface, knead dough about 1 minute; divide in thirds. Roll each third underhand to form a strand 10-inches long, tapering ends. Place strands 1 inch apart on greased baking sheet. Beginning in middle, braid three strands loosely, working toward either end. Pinch ends together. Cover and let rise until almost double (40 minutes, approximately). Brush braid with milk and sprinkle with sugar. Bake at 375° for 25 minutes. Serve warm.
Bring margarine, light corn syrup, brown sugar and salt to a boil and boil 5 minutes. Stir in vanilla and baking soda. Pour mixture over 9 quarts of popped corn. Bake mixture in large buttered roaster at 250° for 1 hour, stirring every 15 minutes.
Saute onions in oleo until tender; add water, broccoli, cubes and milk. Simmer for 1 hour. Add cheese and cook for a few minutes. Bring to a boil and thicken with cornstarch mixed in water.
Put berries in 9 x 12-inch pan, then sprinkle sugar over berries. Top with pineapple and then cake mix; add nuts. Drizzle margarine over mixture. Bake at 350° for 1 hour. Refrigerate.
Combine mayonnaise, sugar and vinegar; heat on low until sugar dissolves; cool. Chop broccoli and cauliflower and combine with bacon, onion and Cheddar cheese. Pour dressing over salad and mix. Refrigerate for 2 hours before serving.
Mix well with mixer. Serve with strawberries, cantaloupe or honeydew melon.
Preheat oven to 425°. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350°; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
Saute mushrooms and garlic in butter for 3 minutes. Add noodles, sour cream, onion, parsley, salt and pepper. Stir gently. Transfer to oiled casserole dish. Top with Parmesan and bake, covered, for 20 minutes at 350°.
Pour salad dressing into a 9 x 13-inch casserole. Add chicken breasts to pan. Sprinkle salt, pepper and dill weed over chicken. Refrigerate for at least 1 hour. Top chicken with mushrooms and artichokes.
Wash peppers; remove seeds and drain on paper. Layer peppers and cheese in casserole. Beat egg whites until stiff. Beat egg yolks slightly. Add salt, flour and evaporated milk; stir until smooth. Add to beaten whites. Pour over chili and cheese in casserole. Bake at 350° for 45 minutes.
Mix gelatin and sugar in boiling water. Add cold water. Mix in pineapple and pecans and fold into ice cream until dissolved. Pour into a large mold or several small ones. Set in refrigerator to congeal.
Mix the flour, margarine, baking powder, salt, pudding, egg and milk. Beat 2 minutes. Pour into a well-greased 10-inch pie pan. Place a layer of drained peaches on top of batter. Beat until smooth, the cream cheese, 1/2 cup sugar and peach juice. Pour over top of peaches, spreading within 1/2 inch of edge of pan (important). Mix 1 tablespoon sugar and cinnamon; sprinkle on top. Bake at 350° for 30 to 35 minutes.
Dissolve raspberry jello according to directions on box. When jello is dissolved, mix all ingredients. Pour in a bowl and chill.
Boil whole beets with 1-inch top stem and all of root for 1 hour; drain water and add cold water. Slip skin off and quarter; add even amounts of water, sugar and red vinegar; add a handful of mixed pickle spice. Bring to boil. Boil slowly for 15 minutes. Fill jars and seal. (Cover pickles with water, sugar and vinegar.)
Bake cake mix as directed in a 9 x 13-inch pan for 20 minutes at 350°. While cake is baking, mix milk and 1 cup sugar; bring to a rapid boil. Remove from heat and add marshmallows. Stir until melted. Add coconut. Pour over baked cake. Place 1 1/2 cups sugar, 1/2 cup canned milk and margarine in a pan. Heat to a boil. Remove from heat and add chocolate chips. Stir until melted and pour over cake. Top with toasted almonds.
Mix all ingredients together; pour into a 9 x 13 x 2-inch cake pan; bake at 350° until toothpick comes out clean. Frost with Mountain Top Icing.