HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in heavy pan; add sliced meats. Cook 2 to 4 minutes, stirring until brown. Add broth and stir 30 seconds. Add remaining ingredients and toss lightly to mix. Cover and simmer over moderately low heat 10 minutes, until hot and flavors blend. Makes 3 to 4 servings. Contains 311 calories.
Save the vanilla wafer box. Put all ingredients together and put in the box you saved; place in refrigerator. Cool for 24 hours. Tear box away and serve.
Slice off top of loaf of bread and carve out center (keep). Brown and drain ground beef, sausage, onion and bell pepper. Combine egg, milk and bread (center). Add to meat. Sprinkle grated Cheddar cheese on bottom of bread. Add meat mixture on top of cheese. Add cubes of Velveeta on top of meat. Put on top loaf. Brush with butter. Wrap in foil and bake at 350° for 30 minutes. Do not overbake. Take out of foil and slice.
Preheat oven to 400°. Grease a 13 x 9 x 2-inch baking dish. In a saucepan, over medium heat, cook onion until tender. Stir in soup and cream cheese cubes. Cook, stirring constantly until smooth and hot.
Cut cabbage in wedges or shred and cook in boiling water until tender. Drain and place in casserole dish. For sauce, melt butter in saucepan; blend in flour, salt and pepper. Cook over low heat; stir until smooth. Stir in milk; boil for 1 minute until thick. Spread sauce over cabbage. Bake at 375° for 20 minutes.
Heat oven to 350°. Measure flour, sugar, 2 tablespoons cocoa, the baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square 9 x 9 x 2-inch pan. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter.
Cook and stir beef, onion, garlic and crushed red pepper in 10-inch skillet until beef is light brown. Drain. Add tomatoes, green pepper, raisins, salt, chili powder, cumin, cloves and cinnamon. Cover and simmer 10 minutes. In separate pan, cook and stir almonds over medium heat until golden, 2 to 3 minutes. Stir almonds and olives into beef mixture. Serve with rice.
Layer chicken in greased casserole dish. Place cheese over chicken breast. Spread soup and sour cream over cheese. Top with crumbs and butter. Bake at 350° for 45 minutes. Serve over noodles.
Beat each chop with meat beater until about 1/4-inch thick. Add Season-All. Beat eggs with fork on a flat plate. Put breadcrumbs on another plate. Put seasoned chops first in eggs to coat on both sides and then in breadcrumbs. Put breaded chops in medium hot grease in frying pan and brown both sides for 5 to 7 minutes, turning each chop only once. Enjoy.
Cook lasagna according to package directions. Cook beef, garlic and onions in large saucepan for 10 minutes. Add next 3 ingredients; mix well and let simmer 15 minutes. In bowl, combine cottage cheese and eggs. Grease a 15 1/2 x 10 1/2 x 2 1/2-inch baking pan. Arrange several alternate layers of cooked and drained lasagna, sliced cheese, meat sauce and cottage cheese mixture, beginning with lasagna and ending with meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 45 to 55 minutes.
Blend cake mix, water, pudding mix, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pan 15 minutes. Remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 minutes. Filling will be soft but will set while cooling. Cool at least 4 hours before cutting.
In a large Dutch oven or soup kettle, brown beef with onions; drain. Stir in spices and tomato sauce. Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar. Stir into chili. Simmer another 15 minutes or until thickened.
Place layer of half potatoes and onions and half of the hot dogs over bottom of 2-quart baking dish. Drizzle half the margarine. Season with salt and pepper. Repeat, using remaining ingredients. Pour warm milk over casserole.
Preheat oven to 375°. Brown ground beef and strain and return to pan. Add sauce and water, bring to a boil. Remove from heat. In 9 x 13-inch pan add meat sauce, noodles and cottage cheese. Repeat in layers, ending in layer of cheese. Bake 1 hour. Let stand 15 to 20 minutes before cutting. Makes 10 servings.
Mix the chiles, sour cream, cream of chicken soup and green onions. Coat tortillas in soup mixture. Place one layer in a 9 x 13-inch pan. Place chicken layer and cheese, then repeat layers. Bake at 350° for 30 minutes.
Cream butter, soda and sugar. Add as much flour as can be rolled in. Knead well. Cut in squares. Bake at 350 until done.
Sift together all dry ingredients. Add liquids and mix well. Roll out dough 1/8 inch thick and cut in desired shape. Place on greased cookie sheet. Bake at 450° for 7 minutes. Makes about 3 dozen.
Preheat oven to 375°. Place margarine in a 9 x 13-inch baking dish. Heat in oven until melted.
Combine all ingredients, except Cheddar cheese. Bake at 350° in casserole dish sprayed with Pam for approximately 45 minutes. Add the Cheddar cheese on top after half done.
Sift dry ingredients. Add all but brown sugar and nuts. Mix well. Pour in greased 9 x 13-inch pan. Sprinkle on top the brown sugar and nuts. Bake at 300° for 1 hour. Serve with whipped cream.
Bake Angel Loaves. Cool. Cut cake crosswise into 1/2-inch slices. Cut each slice in half and put together with matching slice of cherry-nut or vanilla ice cream. If desired, top with chocolate sauce. Makes 12 to 14 sandwiches. Use remaining loaf for another dessert.
Drain beans before adding to pot. Put all ingredients into a crock-pot. Cover and cook on low 10 to 12 hours or if using high, cook 6 to 8 hours.
Mix the first 3 ingredients together with electric mixer. Blend into the Cool Whip. Pour into the graham cracker crusts. Top with chopped nuts. Makes 2 pies or 1 (9 x 13-inch) loaf.
Brown beef and onion in skillet; add broth, soy sauce and sugar. Add vegetables; bring to a full boil, separating vegetables with fork, stirring frequently until sauce and cubes are blended. Cover and simmer 2 minutes. Bring to a boil again. Stir in rice and remove from heat; let stand for 5 minutes. Makes 4 servings.
Boil all ingredients, except corn and soda, for 5 minutes, mixing well and stirring. Remove from heat and add soda. Stir in quickly. Pour over popped corn. Mix well. Put in 2 large, flat pans and place in a 250° oven for 1 hour. Be sure to stir 2 or 3 times. Store in lightly closed container.
Mix all ingredients except coconut together. Grease 9 x 13-inch pan (or may use small cookie sheet that has deep sides). Sprinkle 1/2 cup coconut on bottom of pan. Then pour batter over the coconut. Bake at 350° for 50 minutes. Done when pick comes out clean. Cool, then frost with thin icing (drizzle on).
Combine sugar, butter and evaporated milk in a 2 1/2-quart casserole. Microwave on High for 9 to 10 1/2 minutes. Add chocolate bits and marshmallow cream. Microwave on High for 30 seconds. Add chopped nuts and vanilla. Stir until chocolate pieces are melted. Pour into a greased 9 x 13-inch dish. Cool and cut into squares.
Combine, shake and let settle 4 hours. Have fun with bubble wand. Do not eat.
Mix thoroughly all the ingredients. Pour into prepared oblong cake pan. Bake at 350° for 1 hour.
Saute onion in margarine and cool. Add sour cream, salt, dill weed and half of cheese. Mix muffin mix with corn, egg and milk. Pour in 13 x 9-inch cake pan, then onion mixture, then top with last half of shredded cheese. Bake at 425° for 30 to 40 minutes.
Blend cheeses and margarine. Spread 1/4-inch on each slice of ham. Roll up; chill several hours or wrap and freeze.
Chop bell pepper and green onion together, sprinkle over sauce. Add sausage, pepperoni or hamburger. Top with cheese. Cook about 10 minutes or until cheese begins to brown.
Grate together cucumber, carrots and onion. Drain the juice and save. Cream together the cream cheese and mayonnaise. Heat juice till hot, but not boiling, let it cool in cold water, add pkg. of knox gelation and stir together, let cool again until room temperature. Mix cucumber mix, and cream cheese mix into juice mixture. Stir well, and then beat mixture until it is fluffy and creamy. Refrigerate over night, salt to taste and spread onto frozen bread, trim off crust of bread and cut into finger sandwiches.
Heat jelly and mustard together; stir occasionally, until blended. Add franks and heat. Serve with toothpicks. Use a fondue pan which keeps just the right heat but does not burn.
Cream butter and sugar. Add beaten eggs. Sift flour, salt and baking powder. Add 3 cups of flour mixture. Pour last cup of flour over fruits and pecans. Add this to other ingredients. Add flavoring, mix well. Grease and flour a tube pan. Pour cake in pan. Bake in 300° oven for 3 hours.
Cook the potatoes and grate or mash with a wire potato masher. Combine cheese and butter. Melt. Add sour cream, onion, salt and pepper. Fold in potatoes. Put into 2-quart casserole. Dot with butter. Bake 25 minutes at 350°. Yummy.
Blend together the butter and sugar and beat. Mix flour, baking powder and soda and add to butter mixture. Add beaten egg and gradually add buttermilk. Fold in raisins. Pour into a greased and floured loaf pan and bake 1 hour at 350°.
Cream together sugar, Crisco and butter and add eggs, one at a time. Sift flour, baking powder and salt. Add the creamed mixture to the flour mixture. Add milk and vanilla. Bake in a greased and floured tube pan at 325° for 1 hour and 20 minutes, depending on oven.
Mix all ingredients. Put 4 to 5 teaspoons in cup of hot water.
Preheat oven to 375°. Spray 2-quart baking dish with nonstick cooking spray; set aside. In small saucepan over medium heat, melt butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil, stirring frequently. Boil 2 minutes until thickened, stirring constantly. Add cheese and chives; stir until cheese is melted. Arrange potato slices in prepared baking dish. Spoon cheese-chive mixture over potato slices. Cover with aluminum foil and bake 45 minutes. Remove foil and bake 30 minutes more until potatoes are tender and top is golden brown. Garnish with fresh chives. Makes 4 servings.
Cube meat and grind with hamburger plate of electric grinder. In a large pot, heat olive oil and saute garlic for 1 minute. Add onion and ground meat. Cook until meat is done. Add next 17 ingredients; bring to a boil. Cover and simmer 1 hour, stirring occasionally. Slowly stir in cracker meal. Let simmer 10 more minutes, stirring frequently. Serve hot with crackers, Fritos or French-style garlic bread.
Preheat oven to 425°. Grease two 9 x 11-inch or 9 x 9-inch pans. Pour the batter into the baking pans and spread evenly with a rubber scraper or spoon. Bake in the oven until the bread tests done; a wooden toothpick or metal skewer inserted in the center comes out clean. Remove bread from the oven. Let the pans cool somewhat on metal racks before cutting into serving pieces.
Cream shortenings and sugars. Mix in honey, eggs and vanilla. Stir in cinnamon, salt, flour, baking soda, oatmeal, nuts and raisins. Drop teaspoonfuls on greased cookie sheets. Bake 10 to 12 minutes at 375°.
Mix together sugar, shortening, egg and vanilla. Add flour, baking powder and soda. Next, add remaining ingredients. Bake at 350° for 30 to 35 minutes or until cake tests done.
Place cottage cheese in a bowl. Sprinkle dry jello over it and mix. Drain mandarin oranges and add. Add nuts and mix with Cool Whip.
Cook pasta by package directions. Drain. Rinse with cold water to cool quickly; drain well. Combine cooled pasta \, celery and shrimp. Cover; chill. In a small bowl, combine remaining ingredients. Whip with wire whisk until creamy. Cover; chill. Serve salad on bed of lettuce with dressing drizzled over top or toss until blended.
Mix pineapple and jello in bowl and heat in microwave for 4 minutes. In another bowl, mix buttermilk and Cool Whip. Combine with other ingredients and refrigerate.
Mix together, cottage cheese and dry jello. Beat. Add cool whip and mandarin oranges, pour in dish. Refrigerate for a couple of hours, then serve.
Cream butter and sugar. Add eggs and applesauce. Sift flour, soda and spices together and gradually add to cake mixture. Melt chocolate over hot water and add to cake for a lovely rich color. Makes 3 large 9-inch layers. Bake at 375° for 20 minutes. Ice.
Mix jello with cottage cheese. Add drained pineapple. Fold in Cool Whip. Any flavor jello can be used.
Peel a strip of skin off of potatoes in the middle. Place potatoes in cold water. Heat large skillet over medium-high heat. Add oil. Saut onion and garlic for approximately 5 minutes. Add broth and 3/4 cup parsley; bring to a boil. Place potatoes (one layer) in skillet. Return to boil. Reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with slotted spoon to a serving bowl. Add pepper to skillet mixture; stir. Pour over potatoes. Sprinkle with remaining parsley.
Steam broccoli until tender. Put into casserole. Mix soup and sour cream. Pour over broccoli. Grate cheese and distribute evenly over broccoli. Bake at 300° until cheese has melted.
Cook for 40 minutes the brown rice and vegetable broth. Prepare the Cheddar cheese, parsley and fresh spinach while rice is cooking. After rice has cooked 30 minutes, preheat oven to 350°. Mix cooked rice with the Cheddar cheese mixture adding garlic powder, black pepper and eggs. Spoon mixture into greased casserole dish. Top with mixture of Parmesan cheese, melted butter and bread crumbs. Bake at 350° for 35 minutes.
Combine first five ingredients and cook until it forms a soft ball. Add peanut butter. Grease cookie sheet. Pour. Cut in squares.
Brown hamburger; drain fat. Sprinkle Parmesan cheese in bottom of 13 x 9-inch pan. Mix beef, green pepper, salt and pepper. Add rest of ingredients, except Mozzarella cheese. Put in pan and sprinkle with Mozzarella cheese. Bake at 325° for 35 minutes, covered, and 15 minutes, uncovered. This can also be cooked in a crock-pot.
Chop the garlic and saute in the olive oil. Do not burn the garlic. Add the pinch of red pepper flakes to the olive oil and garlic. Pour the olive oil mixture over the cooked spaghetti. Add the cheese and parsley flakes and toss.
Cream butter and sugar. Stir in egg. Mix well. Combine dates, juice, rind, 1 teaspoon soda and hot water. Cool. Add to sugar and butter mixture. Combine flour, 1 teaspoon soda and salt. Add to first mixture. Stir in nuts. Pour into standard sized, oiled loaf pan. Bake 1 hour at 350°.
Heat olive oil in pan. Add shrimp and spices. Saute for 20 to 30 minutes. Add wine and simmer for 10 to 15 minutes. Serve hot with French bread.
Heat milk and melt marshmallows in double boiler. Mix crushed graham crackers, candy, raisins and nuts together. Add milk and marshmallow mixture; mix well. Put in a well buttered 9 x 12-inch pan.
Mix jello and Cool Whip. Add cottage cheese; mix well. Add fruit of choice. Pour into mold or leave in bowl. Chill overnight. Garnish with fresh fruit.
Brown ground beef with salt and garlic. Drain well. Set aside. Make sauce: heat soup, milk and Velveeta until melted. Add green chiles, dip mix and pimentos. Add cheese and onions to meat. Mix well. Soften tortillas by dipping them, one at a time, in hot oil in shallow skillet. Drain. Fill with meat mixture. Roll and place in a greased 10 x 13 casserole dish. Pour cheese sauce over top. Cover and bake at 350° for 30 minutes.
Melt butter in pan. Add celery and onions. Saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and crabmeat. Season with nutmeg to taste. Do not boil!
Steam chicken in a little water. Bone and cut chicken into small pieces. Cook and drain broccoli. Place broccoli in bottom of casserole sprayed with Pam. Layer chicken, then sauce made of soup, mayonnaise, lemon juice, black pepper and curry powder. Sprinkle with paprika. Top with grated cheese. Last, layer with stuffing mix combined with the melted margarine. Bake for 30 minutes at 350°. Makes 8 servings.
Brown and drain ground beef, onion, salt and pepper. Add Prego, tomato juice, oregano and sweet basil; simmer 20 minutes. Cook macaroni until tender and drain. Grate cheese. Layer in 2-quart casserole dish the meat sauce, macaroni, cheese, macaroni and meat sauce. Bake at 325° for 30 to 35 minutes. Add remaining cheese on top and bake until melted. Let stand 5 minutes before serving. Serves 4 to 6.
In 3-quart casserole, place cabbage and water. Cover and microwave on High for 7 to 9 minutes until leaves are pliable. While cabbage is cooking, mix together ground beef, egg, rice, onion and salt. Divide meat mixture into 8 equal portions. Place one portion on each partially cooked cabbage leaf and roll meat into leaf, securing with toothpick if necessary. Return to 3-quart casserole, placing rolls seam side down. Blend tomato sauce, sugar and oregano. Pour over cabbage rolls. Cover and microwave on High 15 to 17 minutes, rotating dish half turn and basting with sauce after 9 minutes.
Combine cream cheese with mayonnaise until smooth. Add remaining ingredients and chill. Serve with Toast Squares.
Combine all together. Shape into fairly large balls. Place in shallow dish and bake after pouring sauce over them at 325° for 2 hours.
Cut cucumbers in thin slices and soak in lime water for 12 to 14 hours. Wash and soak in salt water for four hours. Bring to a boil in strong alum water. Pour off alum water and dip in hot boiling water. Combine spices (in a bag), sugar, vinegar and cucumbers and simmer for 25 minutes. Let cool. Pack in jars and seal. Makes 10 to 11 pints.
Make jello as usual, using 2 cups boiling water; stir until dissolved. Add frozen raspberries; stir until mixed. Stir in cranberry sauce. Pour half of mixture into dish. Chill until firm. Mix softened cream cheese with small amount of sour cream. Spread over jello mixture. Top with rest of jello mixture. Chill. Cut into squares.
Cook turkey until tender, debone as soon as cool enough. Put in refrigerator to get cold. Chop all ingredients in food processor individually, removing to mixing bowl. Add all ingredients. Mix well. Refrigerate until ready to be served.
Cook macaroni according to package directions. Drain. Add stewed tomatoes and tomato juice. Add spices to taste. Simmer for 15 to 20 minutes.
In large stockpot, add seasonings to water. Bring to a boil. Add sausage and boil, uncovered, 5 minutes. Add corn; count 5 minutes. Add shrimp; count 3 minutes. (Don't wait for liquid to return to a boil before timing corn and shrimp.) Drain immediately and serve. Serve with cocktail sauce, sweet and sour mustard or hot mustard. Serves 8.
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender. Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate. Top with cheeses and bake in 350° oven for 15 minutes.
Cook your squash for 12 minutes; drain. Mix sour cream, soup, onions, pimentos and water chestnuts; set aside. When squash is done, mix with sour cream mixture. Mix your dressing with 1 block butter/margarine, melted. Put one layer dressing on bottom of casserole dish; add squash mixture. Add remaining dressing to the top. Bake or put in microwave for 20 to 25 minutes at 325°.
Mix all together and form into little cakes. Fry in butter until brown. Serve hot with syrup or butter.
Beat first 4 ingredients together. Boil last 2 ingredients, add to egg mixture and mix well. Bake in a 350° oven until done.
Remove and chop the stems from mushrooms. Heat 3 tablespoons oil in large skillet; saute mushroom caps, round side down first, for 3 minutes. Turn and repeat. Brown sausages; discard fat. Heat 3 tablespoons oil; saute mushroom stems, green pepper, onion and celery until brown. Move to side; cook hamburg. Cut sausages into 1/2-inch slices; return to skillet. Add salt, oregano, basil, parsley, tomato sauce and dry red wine. Cover; simmer slowly for 45 minutes.
Cook celery, green pepper and onion in butter until partially cooked. Combine these with seafood and pimento.	Mix sour cream, light cream, lemon juice and seasonings in small bowl. Combine 3/4 cup cream mixture, rice	and drained mushrooms.	 Spread rice mixture evenly in well greased 15	x 9 x 2-inch baking dish. Place seafood mixture on	top of rice mixture. Pour remaining 1/4 cup of cream mixture over seafood. Combine bread crumbs with remaining butter. Sprinkle over casserole and bake 30 to 35 minutes at 350°. May be prepared a day ahead	and refrigerated. Allow 30	minutes additional cooking time if refrigerated.
Beat prunes, cake mix, cinnamon and nutmeg real hard. Bake for 40 minutes at 350°. While cake is hot, poke holes in cake layer. Mix buttermilk, sugar and melted margarine together; pour over the cake. Heat and stir until all sugar is melted. Bake in pan that the cake can stay in until all is eaten.
Combine first 7 ingredients. Spoon into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs over top. Bake at 350° for 40 minutes or until bubbly. Serves 10 to 12.
Melt chocolate over medium/low heat, stirring until smooth. Remove from the heat; stir in candy. Spread on parchment paper-lined cookie sheets.	Refrigerate for 8 to 10 minutes. Break into small pieces; store in airtight containers.
Sift dry ingredients. Cut in shortening until fine. Heat milk, lukewarm only. Dissolve yeast in milk. Mix with dry ingredients and knead well. Roll out 1/4-inch thick. Cut in rounds or squares. (I prefer squares.) Brush with butter and top with another round or square and butter top. Let rise a few minutes before baking at 350°.
Saute onion in butter in large skillet until tender, but not brown, about 5 minutes. Add rice and saute for 3 minutes. Add bouillon and salt. Bring to boil. Remove from heat. Cover and let stand for 5 minutes. Stir in almonds and parsley; fluff with a fork.
Cube bread; soak in milk. Add sugar, eggs, vanilla, chopped apple, raisins and margarine. Mix all together with hands. Put in buttered casserole. Bake at 350° for 1/2 hour, or until firm.
In smal bowl, combine soup, paprika and pepper. In a greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil. Bake at 400° for 45 minutes. Uncover. Bake 10 minutes or until potatoes are fork-tender.
Cream the sugar with the oil. Add eggs, one at a time, beating until well blended. Add flour sifted with the baking powder. Pour 1/2 into a greased 9 x 13-inch pan. Spread the cherry pie filling over the dough. Sprinkle lightly with sugar and cinnamon. Add remaining dough and sprinkle with more cinnamon and sugar. Bake at 325° for 50 minutes. Drizzle with powdered sugar glaze when still slightly warm.
Cook spaghetti and drain. Mix soup and chicken broth and heat. Mix all ingredients and put in greased casserole. Top with 1/3 of the cheese. Cover and bake for 30 minutes in 350° oven. Uncover and bake 15 minutes longer. Can freeze.
Cream margarine and sugar. Add eggs and vanilla; mix. Add the flour, a little at a time, mixing well. In 1 cup of the flour, mix the baking soda, baking powder and salt; add to dough. After mixing all the dry ingredients, add and mix the chocolate chips, pecans and coconut. Then add the oats. (The mixture may be so thick that you will have to mix by hand.) Bake at 400° on top shelf of oven. Bake until they are light, light brown. Take out and let cool 5 minutes on pan, then remove to rack to cool. Bake on ungreased cookie sheet.
Mix well. Roll to size of walnut or smaller. Put on ungreased cookie sheet and bake at 275° for 30 to 45 minutes.
Mix hash brown potatoes, grated Cheddar cheese and chopped onion together. Mix sour cream, soup and melted margarine together. Combine potato mixture and soup mixture in large bowl. Pour into greased 9 x 13-inch baking dish. Sprinkle crushed corn flakes over the top. Bake at 350° for 1 hour. Everyone loves it.