HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put hamburger, bacon and onion in a soup pot and cook until brown. Add the remaining ingredients and cook until everything is heated thoroughly. (If the soup seems too thick, you may add some water, but only about 1/2 cup at a time.)
Resift flour with salt and soda, cloves, cinnamon and nutmeg. In mixing bowl, combine sugar and cooking oil; mix thoroughly. Add eggs, one at a time, mixing after each addition. Add dry ingredients and mashed yams, pecans and vanilla. Mix thoroughly. Put into greased tube pan and bake in moderate oven at 350° for 1 hour and 15 minutes. Cool. Slit cake horizontally and spread filling between sections.
Combine ground beef, onion and celery in a 2 1/2-quart casserole. Cover and microwave at High for 7 minutes, or until meat is done. Stir several times while cooking; drain. Stir in next 7 ingredients; microwave at High for 5 to 6 minutes, turning dish a half turn after 3 minutes. Sprinkle with cheese and corn chips. Microwave at 70% power for 1 minute, or until cheese melts. Yields 6 servings.
Mix all ingredients together. Cover with foil and freeze. Set out 5 hours before serving.
Beat sugar and oil in mixing bowl. Add eggs, one at a time. Add baby food one jar at a time. Add half of flour blended with spices, salt and baking powder, then beat in remainder of flour. Bake at 350° for 1 hour in greased and floured tube pan. Let cool, right side up. Turn cake out onto cake plate and sprinkle with powdered sugar.
Cream butter and sugar well. Add yolks and flour. Make small balls. Dip into egg whites. Bake 8 minutes at 350°. Take out. Press with thumb in middle. Put back into oven for 10 more minutes. Fill middle with raspberry jam.
Beat eggs well. Mix all ingredients well. Pour into unbaked pie shell and bake at 350° for 30 minutes.
Preheat oven to 400°. Place cornmeal in mixing bowl. Add milk, egg and melted shortening or oil. Stir only enough to thoroughly mix ingredients. Pour immediately into well-greased 6-inch square pan and bake at 400° for 30 to 35 minutes.
Sift cocoa, sugar and flour together in bowl. In saucepan, bring water, oleo and oil to boil. Pour over dry ingredients in bowl and beat until creamy. Add buttermilk, soda and eggs. Beat thoroughly. Bake in a greased jelly roll pan at 400° for 8 minutes.
Peel and slice potatoes. In a 2-quart casserole dish, put a layer of potatoes, salt and pepper. Mix cream of mushroom soup and milk in a bowl. Put mushroom mixture on top of potatoes, then a layer of cheese. Repeat process. Bake at 350° for 30 minutes or so.
The purchase weight of 10 pounds of chicken decreases after boiling and removing bones, skin and fat. Chop all vegetables. Boil all ingredients in at least 1 gallon of water. Add more water, if necessary. Boil for 1 hour.
Mix the first 5 ingredients well. Add the flour. Stir until mixed well. Roll walnut size balls and place on cookie sheet. Use floured fork to flatten cookies down.
Drain juice from pineapple. Add juice and water. Heat to boiling and dissolve jello in hot liquid. Cool until syrupy. With fork, mix cranberry sauce and drained pineapple. Add to jello. Turn in glass dish. Refrigerate until it sets up a little, about 15 minutes.
Trim ends off and cut zucchini crosswise into 1-inch slices. Trim ends off stems of mushrooms. In plastic food storage bag, place zucchini and mushrooms. Cut boned chicken into 1 1/4-inch chunks. Add chicken and salad dressing to vegetables in bag. Seal; shake carefully to coat mixture with dressing. Refrigerate 1 hour to marinate. Meanwhile, soak 8 (12-inch) bamboo skewers in water.
Mix all ingredients thoroughly. Let stand until oats absorb the moisture. Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 15 or 20 minutes. Each cookie has 90 calories.
Heat applesauce until very hot and bubbling. Dissolve Jell-O into it. Let mixture cool. Add 7-Up. Stir and pour into 8 x 8-inch pan. Chill overnight.
Combine dry ingredients. Add milk, egg and oil. Mix well and add blueberries. Pour in muffin tins and bake at 400° for 15 minutes.
Shred fish very fine (can use food processor). Blend into remaining ingredients until smooth. Serve with crackers or take loaf of unsliced rye bread. Scoop out center in bite size pieces; put pate in center and place pieces around loaf.
Heat heavy 4-quart pot. Drop meat in. When meat begins to brown on the bottom, add garlic, onion, celery and bell pepper. Stir with meat until well sauteed. Add tomato sauce, bay leaf and stir until boiling. Add chili powder, salt, pepper and 3 cups of water (or beef stock made from cooking soup bones). Bring to boil, then simmer for about 30 minutes. Add potatoes and parsley, cook 30 more minutes until potatoes are tender. Seasoning and water may be added according to taste. Serve hot with slices of Cheddar cheese, crackers and homemade bread.
Press rolls into ungreased jelly roll pan; cover bottom of pan and bake at 350° for about 10 minutes or until lightly browned. Cool 10 to 12 minutes. Mix cream cheese, Hidden Valley Ranch dressing and Miracle Whip with mixer. Spread over rolls. Mix vegetables all together. Sprinkle over top of cheese mixture. Top with grated Cheddar cheese. Cool at least 3 to 4 hours. Cut into small pieces or squares.
In large pot, combine ham, onion, garlic and potatoes. Add butter and oil. Saut until onions are tender and potatoes are cooked. Add chicken broth. Puree in small batches and return to pot. Blend in cream and half and half. Heat through but do not boil. Season with salt and pepper. Serves 6.
Preheat oven to 400°. Combine oregano, salt and pepper in small dish. Rub this mixture into chicken pieces. Arrange in a 9 x 13 x 2-inch baking dish. Blend together the olive oil and lemon juice. Pour over chicken pieces and bake for 40 minutes until tender.
Mix ingredients (except water) in a small, deep bowl. Add boiling water; beat until stiff. This recipe makes a fluffy frosting that will stay moist for 2 or 3 days.
In large stockpot brown ground beef, drain. Add green pepper and onions. Cook until onions are clear. Salt and pepper. Add seasoning mix, water, tomatoes and beans. Bring to a boil. Reduce heat and simmer, covered, during first half of game (or about 45 to 60 minutes). Garnish with shredded cheese; add chili powder, if desired. Use Resolve carpet cleaner for spills. Double the recipe to serve 12 hungry teens at a Super Bowl party!
Mix in order given and drop by spoonfuls. Bake 12 to 15 minutes at 350°. Makes 12 dozen.
Boil chicken, cut in bite size pieces. Finely crumble bread and mix with chicken. Mix flour in fat in skillet, mix well. Put broth in and bring to a boil to thicken. Add celery and onions. Pour over chicken and bread, mix well. Bake at 350° for 1 hour.
Mix well and bake at 350° for 20 to 30 minutes. Serve with crackers. May be served hot or cold.
Melt together the semi-sweet bits and Eagle Brand milk in double boiler or heavy saucepan. When melted, add the remaining ingredients. Pour in pan and let cool.
Combine pudding mix and milk in saucepan. Bring to full boil over medium heat, stirring constantly. Remove from heat. Add cream cheese and stir until smooth. Add vanilla. Let mixture cool for 5 minutes, stirring twice. Pour pudding mixture into graham cracker crust. Refrigerate 3 hours or overnight. Place strawberries in circle around outer edge of pie. Put 1 large strawberry in center of pie. Place blueberries over remaining pudding surface. Serve with whipped cream or other topping, if desired.
Prepare a Bundt pan. Grease with butter or oleo. Coat with chopped pecans.
Mix together thoroughly the first 5 ingredients. Sift together and stir in the next 3 ingredients. Stir in oats, dates and nuts. Chill dough. Roll into balls size of large walnuts. Place 3 inches apart on lightly greased baking sheet; flatten (to 1/4-inch) with bottom of glass dipped in flour. Bake until lightly browned at 375°. Bake 10 to 12 minutes. Makes about 4 dozen 2 1/2-inch cookies.
Blend ingredients for 5 minutes. Pour into greased tube or bundt pan. Bake at 350° for 40 minutes. Cool for 10 minutes in pan. Remove cake from pan and sprinkle with powdered sugar.
Heat oven to 350°. Butter bottom of casserole dish and sprinkle onion and celery in bottom. Bake until soft. In separate bowl, add all the other ingredients except potato chips. Spoon on top of onion and celery mixture. Sprinkle with crushed potato chips; dot with butter and put paprika on top.
Beat margarine and sugar well. Add cinnamon and blend in flour. Divide dough in half. Press half into buttered 8-inch square pan. Add egg to other half and mix well.
Prepare all vegetables and drain. Place butter and vegetables in a large skillet. Add water, salt and pepper. Cover and steam cook 12 minutes, until just tender-crisp. Stir in cheese and croutons. Serve at once.
In a 2-quart shallow baking dish arrange tomatoes, cucumbers and onion.
Cook water and sugar to a rolling boil; check the doneness of the syrup by putting small amount into cold bowl of water. If syrup balls up...it is done!
Mix all ingredients except muffins. Spread on open muffins and place in freezer for at least 30 minutes. Cut each open-faced muffin into fourths (this will make them bite sized). Broil for 5 minutes or until golden brown. You may also prepare these weeks ahead of time and freeze until ready to use - then just pull out of the freezer and broil!
Mix all ingredients together except barbecue sauce. Spray baking dish with Pam. Spoon mixture into casserole. Spread barbecue sauce over top. Bake at 350° for 1 hour and 15 minutes. Remove from oven and let set for 10 minutes before cutting.
Put oil in black iron skillet. Turn to medium heat. Salt and pepper chicken pieces. Roll in flour. Put in skillet. Lightly brown on one side. Turn chicken. Put lid on pan. Turn down heat and simmer 10 minutes. Take lid off of chicken; turn up heat and brown chicken golden brown, turning chicken often. Chicken will be good and done when deep golden brown.
Place half of the fillets in greased baking dish and cover with 4 slices of cheese. Sprinkle with thyme and parsley. Saute onions and add. In top of double boiler, melt butter; stir in flour. Add salt and pepper. Cook until the mixture thickens. Pour over fish and bake at 400° for 30 minutes.
In a small mixing bowl, combine the crushed fried onions, bacon bits, mayonnaise and Swiss cheese. Stir well. Spread about 1 teaspoon pizza sauce on each slice of party rye. Top with about 1 tablespoon cheese mixture.
Combine sour cream and mayonnaise. Crumble up the Roquefort cheese into the mixture and blend. Store in closed container. Refrigerate.
Brown meat. Salt and pepper to taste as you put ingredients together. Use a pan deeper than a skillet (easier to mix together). Add onion. Add everything else except cheese and macaroni. Then add 2 cups of the cheese. Drain macaroni (do not rinse) and add to mixture. Put all in casserole dish. Add last cup of cheese to top of mixture. Add tomato wedges on top, if desired. Bake at 350° for about 30 minutes until mixture bubbles. Cover with foil, then remove to melt cheese.
Mix milk, soda, cream, sugar, butter and shortening. Add egg yolks, one at a time. Beat well. Then add milk and flour. Add vanilla; fold in stiffly beaten egg whites. Add coconut and nuts. Bake in 2 layers pans, greased and floured, at 325° for 20 to 25 minutes.
In a 9 x 13-inch pan, layer spinach, lettuce, egg slices, onions and peas. Mix mayonnaise, sour cream and Worcestershire sauce together and spread over salad. Sprinkle with Cheddar cheese. Cover and chill for at least 2 hours.
Allow the cool whip to soften so that it can be spread between the crackers to about the thickness of a typical ice cream sandwich. Re-freeze and enjoy!
Toss sugar, flour and corn meal with fork. Combine ingredients, mixing well. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce to 350° and bake for 25 additional minutes.
Brown meat, onion and garlic until done. Mash up tomatoes until soupy. Put in large pot. Add water with this until pot is almost full. Leave room for meat and okra. Let this cook to a boil, then simmer. Put okra in skillet with 3 tablespoons oil and brown until okra is no longer sticky. Add with what you already have cooking. Simmer for 15 to 20 minutes. Add over cooked rice. Salt and pepper to your taste while cooking. It's ready (eat).
Crush Oreos. Make pudding according to package. Add cream cheese and last, Cool Whip. Alternate Oreos and pudding, making last layer Oreos.
Combine first 5 ingredients and form meatballs. Brown in butter. Heat jelly and catsup until blended. Add browned meatballs and simmer 25 minutes. If you make the day before, then heat next day, they are better.
Preheat oven to 350°. Butter an 8 x 8 x 2-inch glass pan. Blend all ingredients in a food processor until nearly smooth. Pour into prepared dish. Bake until brown and the center is set, about 45 minutes. Cool 10 minutes and serve.
Boil chicken and cut pieces from bone (or use boneless chicken breasts). Melt butter and keep in separate bowl. Crush one roll of Ritz crackers and press in bottom of pan. Pour 1/2 of the butter mixture over the crushed crackers. Break up the chicken pieces and layer them in the dish on top of cracker crumbs. Mix sour cream and soup; pour over chicken. Crush next roll of crackers and sprinkle over soup mixture. Pour remainder of margarine over the top. Sprinkle top with poppy seed. Bake for 30 to 40 minutes at 350° until bubbly. Serves 4 to 6.
Cook grits with salt in boiling water until dry. Run crumbs and onion through food chopper. Add to cooked grits with seasoning, beaten eggs and milk. Mix well.
Beat egg white until frothy. Stir in sugar then add pecans. Pick up with hands in small balls. Mash down a little and place on pan sprayed with Pam. Bake at 300° for 20 minutes or 325° for 10 or 12 minutes. Cool 3 or 4 minutes before removing from pan. Makes about 45.
Saute onion in butter. Blend in flour, mustard, Worcestershire, paprika and milk. Cook, stirring until thick and smooth. Stir in cheese until melted. Remove from heat; add 1/2 cup olives (sliced and drained), shrimp and crab. Bake in buttered 1 1/2-quart casserole for 25 minutes at 350° or until bubbly. Garnish top with remaining olives and parsley. Serves 5 to 6. Good with buttered rice.
Mix together cream cheese and sugar on low with the mixer and then add drained pineapple and mix together. Spread mixture on ham slices and roll up. Wrap in plastic wrap and freeze. When ready to serve, cut rolls into slices. Serve on small rounds of bread or crackers.
Put cored apple in microwave dish. Sprinkle with apple pie spice and sugar as desired in core. Bake in microwave oven on High for about 1 1/2 minutes or until soft.
Combine the first four ingredients (sugar, cocoa, margarine and milk) and cook on eye of stove on medium heat until thick. Remove from the heat and stir in quick oatmeal and salt. Add vanilla. Drop by spoonfuls onto wax paper.
*Bread Baking Hint: When baking French, sourdough, etc., bread, put bread on the racks in oven uncovered. Fill a cup with about 1/4 cup water. Throw water onto bottom of oven (avoiding the bread) and close oven door quickly. This will give the bread a crunchier crust.
Cook spaghetti and drain. Cook ground beef; stir in sauce and seasonings. Simmer 5 minutes. In a bowl, combine 1 cup Mozzarella, sour cream and eggs; stir in spaghetti. Place mixture in a 9 x 13 baking pan. Sprinkle with remaining Mozzarella cheese. Spread meat sauce mixture over top. Cover with foil. Bake in 350° oven for 25 to 30 minutes until heated through. Uncover and sprinkle with Parmesan cheese. Let stand 10 minutes before serving.
Cream butter and sugar, then add eggs, part of flour, then milk and rest of flour and vanilla. Cook each layer at 350° until done.
Combine all ingredients. Pour into hot waffle iron. (Spray with butter flavor Pam first.)
In medium bowl, cream the cheese until smooth. Gradually stir in crushed pineapple, green pepper, onion and salt. Shape into ball and wrap in plastic wrap. Refrigerate overnight. To serve, place cheese ball on board and serve with assorted crackers.
Brown sausage; drain. Add beaten eggs, cheese, milk, salt, mustard, pepper and bread. Beat with an eggbeater. Pour in casserole dish, cover and leave in refrigerator overnight. Bake in 350° oven for 45 minutes. May be frozen. Great for breakfast or brunch.
Dissolve Jell-O according to box directions. Set Jell-O until cold, not firm. Mix cream, after whipped with Jell-O and sugar. Mix all well and add fruit and cheese. Stir all together and pour into pan or bowl; let set.
Put seasoning mix, chopped cucumbers, tomatoes and salad dressing in large bowl and mix. Cook spaghetti noodles, drain and rinse with cold water. Combine noodles with ingredients in bowl and let sit overnight.
Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Beat to stiff peaks, adding sugar gradually. Fold in cocoa, then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets. Bake at 300° until cookies feel crisp when touched (20 to 25 minutes). Cool on pans on wire racks. Makes 24 cookies.
Combine first 4 ingredients. Sift together flour, salt, nutmeg, cinnamon and soda. Add flour mixture to first 4 ingredients; mix well. Pour into greased 9 x 13-inch pan. Bake 50 minutes at 350°.
Grind together ham and pork. Mix all ingredients together (except raisins) very well. Cover bottom of 2 loaf pans with raisins, then add pork and ham mixture. Set pans in larger pan to which you have added some water. Bake at 350° for 1 1/2 hours plus. Serves 15 to 20.
Heat raspberry jam, butter and water in saucepan until hot. Add blueberries and heat a little more. Serve warm.
Mix together browned and drained hamburger, onion, cheese, green beans and mushroom soup. Pour into casserole dish. Cover with Tater Tots. Bake at 375° for 40 to 45 minutes.
Preheat oven to 350°. Pour all ingredients into blender. Blend on high for 1 minute or mix by hand until smooth. Pour into greased 9-inch pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Cook chicken until tender in 5 to 6 cups water; drain. Remove from bones and cube. Crush tortilla chips and spread in a 2-quart casserole. Add chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese. Bake in a 350° oven for 40 minutes.
Combine sugar and boiling water. Stir until sugar dissolves. Add lemon juice and cold water. Garnish with lemon slices.
Combine tomato wedges, cucumber slices and onion rings in a large bowl; set aside. Combine vinegar, vegetable oil, mayonnaise, sugar and salt. Beat, using a wire whisk, until smooth. Pour dressing over tomato mixture, tossing gently. Cover and chill at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Preheat oven to 425°. Saute onions in butter. Mix with biscuit mix, milk, egg and 1/2 cup cheese. Pour into greased 8-inch baking pan. Top with remaining cheese and poppy seed. Bake 25 to 30 minutes.
Preheat oven to 350°. Mix together the soup and milk; reserve 1/2 cup. Mix soup with rice, mushrooms and half the onion soup mix. Pour into large baking dish. Place chicken on top. Pour reserved soup on top of chicken. Sprinkle with remaining onion soup mix. Cover; bake for 1 hour. Uncover; bake 15 minutes.
Cook broccoli according to directions on package. Drain and put aside. Chop and cook the onion in 1/3 stick butter or margarine until clear. Add Cheez Whiz, Minute rice, soup and drained broccoli to onion. Bake in casserole dish at 350° for 30 minutes (covered).
Combine milk, orange juice, sugar, egg and orange peel in small bowl; stir into baking mix in a medium mixing bowl. Beat until well combined, about 1 minute. Stir in chocolate chips. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pan. Cool completely. Slice and serve. Store leftovers in foil or plastic wrap.
You will need a jellyroll pan about 11 x 17-inches, lined with parchment paper.
Slice steak in 1/4-inch wide strips while still frozen. Marinate in mixture of soy sauce, brown sugar, olive oil, ginger, pepper and garlic. Leave overnight in refrigerator. Put on bamboo skewers, weaving meat every 2 inches. Put on barbecue. Cook to taste.
Halve eggs lengthwise. Mash yolks. Mix in vinegar, mustard, mayonnaise or salad dressing, Worcestershire, 1/2 teaspoon salt, pepper and milk. Fill egg whites with mixture.
In a sauce pan, combine all ingredients. Cover and simmer for 8 to 10 minutes or until beans are crisp-tender.
Stir first 3 ingredients until dissolved. Let cool. Put in refrigerator until thick. Whip until fluffy. Add Cool Whip. Put in pretty glass dish and decorate with mandarin oranges. Serves 8.
Throw all in blender and mix. Brush pie crust with butter and chill while mixing. Bake at 425° for 15 minutes. Bake at 350° for 30 minutes.
Combine eggs, sugar, vanilla, salt and 1/4 teaspoon nutmeg; beat until blended. Gradually stir in milk; mix well. Pour into baked, cooled pie shell. Sprinkle with additional nutmeg if desired. Bake at 400° for 15 minutes; reduce heat to 325° and bake an additional 35 minutes or until a knife inserted in center comes out clean. Cool to room temperature before serving. Store in refrigerator.
Melt butter in skillet; add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside and let cool. Combine cream cheese, condensed milk and beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze. Let stand 3 to 4 minutes before slicing.
Blend the first 3 ingredients. Add the next 3 ingredients and mix well. Divide into 3 balls and roll in chopped walnuts or pecans. Wrap well in plastic wrap. Refrigerate a few hours. Yields 3 balls.
Put first 4 ingredients in food processor. When it's like a spread, taste it and add salt and pepper. Add 1/4 cup water to the spread; taste again, add tahini. Serve the Humus on a plate. Put olive oil in the middle, paprika and a leaf of parsley for decoration. Dip pieces of pita bread in Humus.
Remove	rolls from foil in package.	Do not separate rolls. Slice rolls in half and return bottom of rolls back to foil from package. Mix first 5 ingredients together and pour over bottom part of rolls. Top with the chopped ham and grated Swiss cheese. Put tops of rolls back on top of cheese and heat, uncovered,	for 10 to 12 minutes in a 350° oven. Serve warm! Very good.
Cook until thick; use any kind of pie shell desired. Line pie shell with bananas first, then a layer of pineapple, then a layer of nuts. Top with Cool Whip or Dream Whip, sprinkling with coconut.
Blend, stir or squeeze tomatoes into small pieces. Put in a pot and simmer. Add butter, salt and pepper to taste. Crumble bread into small pieces. Stir in tomatoes until mixture is very moist and very thick. Butter pan and pour mixture into it. Bake at 350° to 400° until firm and top is slightly brown. (Leftover biscuits may be used in place of loaf bread.)
Fix au gratin potatoes according to the package and put into cake pan. Slice ham into small pieces and add to potatoes. Defrost broccoli and add to potatoes and ham. Bake at 400° for 30 minutes.
Place Jell-O, water, cheese and marshmallows in large boiler and cook until dissolved. Remove from heat and add pineapple, nuts, milk, mayonnaise and banana. Pour into dish and place in refrigerator until congealed.
Combine dry ingredients in a heavy saucepan. Stir in milk; bring to a boil (bubbly), boiling over medium heat, stirring, until soft ball stage or reaches 230°. Remove from fire and add butter and vanilla. Do not stir. Cool at room temperature or 110°. Beat until thickens and loses gloss. Spread in lightly buttered pan. Let cool. Cut and serve.
Preheat the oven to 350°. Meanwhile, peel, core and thinly slice the apples. Combine apple or orange juice, the brown sugar and the cornstarch. Toss the apples. Place apple mixture in a 1-quart casserole. Cover and bake for 40 to 45 minutes or until apples are very tender. Sprinkle the granola over the apples just before serving. Makes 4 servings.