HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground chuck in electric skillet; drain. Sprinkle chopped onion and pepper, garlic powder, salt, pepper, hot sauce, celery and mushrooms together. Cook about 5 minutes. Add tomatoes and about 1/2 cup water. Add macaroni shells and frozen corn. Simmer at low to medium until macaroni shells are done. Keep adding spices until tastes good.
In large resealable plastic bag, combine 2 Tbsp. Oil, 2 Tbsp. Lemon Juice, and Seasonings. Add Chicken. Seal and turn to coat; refrigerate overnight.
Drain pineapple. Cream sugar and sour cream. Add rest; add bananas last. Pour into a 9 x 13 x 3-inch pan. Cover and freeze overnight. Cut into squares and serve.
Brown ground beef in skillet; drain off fat. Add taco mix and water. Simmer until thickened. Lightly grease an 11 x 7-inch baking dish. Evenly spread beans on bottom. Sprinkle with lettuce and onions. Top with ground beef mixture. Bake, uncovered, at 400° for 15 minutes. Sprinkle with shredded cheese. Bake 5 minutes longer. Remove from oven and garnish with tortilla chips. Serve with chopped tomato, olives, sour cream and taco sauce in separate serving dishes.
Soften gelatin in 1/4 cup orange juice. Bring remaining orange juice to a boil. Mix juice with gelatin mixture. Stir until dissolved. Add grated carrots and pineapple in its juice; stir well. Pour into mold; refrigerate until firm.
Mix well. Spread dough in bottom and push 1/2-inch up sides of greased 9 x 13-inch pan.
In a medium mixing bowl, combine 1 cup sugar, butter (Crisco), vanilla and salt. Add milk and remaining sugar alternately, blending until smooth and creamy. Fills and frosts 2 (8 or 9-inch) layers or 13 x 9-inch cake.
Mix thoroughly by hand. Form into 1-inch balls. Bake on cookie sheet 10 to 12 minutes at 475°.
Mix butter and vanilla wafers for crust and bake for 5 to 10 minutes. Beat the cream cheese, vanilla and sugar. Spread over cooled crust. Sprinkle pecans over mixture. Add Cool Whip. Add pie filling.
Place zucchini in bottom of 9 x 9 inch or 7 1/2 x 11 1/2 inch baking dish. Combine carrots and onions and layer over zucchini. Add a layer of stuffing. Combine soup, sour cream and melted butter and pour over stuffing. Next add chicken. If desired, soup mixture can be poured over stuffing and chicken but add 1 cup of additional stuffing to the top and drizzle with 3 Tbsp. of additional melted butter. Bake at 350° for 30 - 40 minutes.
Cook macaroni and cheese according to box directions (no salt in water). Mix noodles and cheese together and place in bottom of casserole dish. Cook and drain hamburger meat. Mix with Ragu sauce and pour on top of noodles. Top with grated Mozzarella cheese and pepperoni. Bake at 350° until cheese is melted.
Stir together sour cream, preserves and cinnamon. Chill up to twenty-four hours. Cut up large pieces of fruit. Serve with fruit. Makes one cup (eight servings).
Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.) Grease a heated griddle or pan with shortening or cooking spray. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around the edges. Turn and cook other sides until golden brown. Garnish with fresh fruit.
Mix together pineapple, pie filling and condensed milk. Fold in Cool Whip. Refrigerate until ready to serve.
In a small saucepan, combine cranberries, 1 cup sugar, 2 tablespoons cornstarch and water. Bring to a boil for 5 minutes while stirring. Cool 15 minutes. Prepare pie crust.
Combine sugar, baking soda and cream. Cook until the mixture forms a soft ball in cold water (238°). Remove from heat and cool until lukewarm. Beat until creamy; add unbeaten egg whites and beat until thick enough to spread onto the cake.
Mix everything in bowl (don't bother to separate eggs). Grease casserole	with butter and pour in mixture. Place in pie pan with a cup of water in it. Put in 375° oven. Bake for 1 hour or until it is set in the middle and brown. Remove from the oven and put a lid on it. Let stand on stove for 10 to 15 minutes or it will be watery.
Cook vegetables according to package directions. Meanwhile, cook onion, celery in margarine until tender. Add soups and milk. Stir until smooth.
Cook spinach; drain well. Place in casserole dish. Spread crabmeat on top. Pour Cheese Sauce on top.
Spread beans in bottom of 9 x 13-inch dish. You will be serving from this dish. Layer remaining ingredients in order listed. Top with sliced olives if desired. Serve with corn tortilla chips. Store in refrigerator until serving time.
Bread chicken with crumbs; sprinkle with Parmesan cheese. Bake at 350° for 25 minutes in 9 x 13-inch pan.
In double boiler, melt margarine; stir in flour. Remove from heat; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Add cheese and cook until melted. Add mustard; stir in.
Set aside 1 cup flour. Combine 2 1/2 cups flour, sugar, salt and yeast. Heat water and 4 tablespoons butter until hot to touch (125° to 130°). Stir into dry mixture. Stir in egg and only enough reserved flour to make a soft dough. Knead until smooth and elastic, about 4 minutes, on a lightly floured surface. Cover; let rise 10 minutes. Roll into 12-inch square on a lightly floured surface. Brush with 2 tablespoons melted butter. Cut in 25 squares. Overlap squares, butter side down, in a greased 12-cup fluted tube pan. Cover; let rise until doubled in size (about 10 minutes). Bake at 375° for 20 to 25 minutes. Remove from pan.
Combine flour, salt, 1 teaspoon sugar and baking powder. Blend in butter. Add egg yolk and milk. Pat into buttered 9-inch square pan. Spread with jam. Beat eggs until thick and lemon-colored. Beat in 1 1/2 cups sugar, vanilla and melted butter. Add coconut. Spoon over jam. Bake at 350° for 35 minutes. Cool completely before cutting into squares. Store airtight. Can be frozen.
Melt butter on bottom of large pot; add chopped onion, then shredded cabbage. Mix vinegar, sugar and water and pour over top; add caraway seed. Put on stove, covered, and cook about 1 hour or more, stirring every 15 minutes until tender. Add more water if it gets too dry.
Simmer until thickened. Serve over taco or tortilla chips. Top with any or all of the following: shredded lettuce, green peppers, tomato sections, grated cheese, olives and sour cream.
Saute ground beef with onion, garlic, parsley and oregano until meat is browned. Add rice and saute until translucent. Add 1/2 tomato paste and 1 cup water and simmer 5 minutes or until liquid is almost absorbed. Season to taste with salt, pepper and paprika. Cut caps off peppers and remove white membrane. Reserve caps. Spoon meat mixture loosely into pepper cavities. Mix remaining tomato paste with 2 cups water and pour over peppers and into pan. Cover peppers with caps. Bake, covered, at 350° for 1 hour, basting occasionally. Remove cover and bake 20 minutes longer or until peppers are tender, basting frequently. Makes 6 servings.
Place pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325° oven for 3/4 to 1 hour or until thermometer registers 170°.
Brown meat and onion; drain. Add other ingredients; stir and simmer for 15 minutes.
Pour milk into 2-cup glass measure and cook 2 minutes; set aside. Put butter in 2-cup measure and cook 1 minute. Stir in flour and cook 1 minute. Briskly stir hot milk, prepared mustard, salt and pepper into butter; set aside.
Cream shortening and sugar until fluffy. Add eggs and beat for 2 minutes at medium speed. Add banana and beat again at medium for 2 minutes. Sift together all dry ingredients and add to creamed mixture. Add buttermilk and vanilla, beat 2 minutes. Stir in nuts. Pour into 2 greased and floured 9 inch pans. Sprinkle top of each layer with coconut. Bake in preheated 375 degree oven for 25 to 30 minutes. Cool in pans 10 minutes, them remove and cool, coconut side up on racks.
Grease Bundt pan with butter. Place frozen rolls in pan. Sprinkle with pecans. Mix the brown sugar with the pudding and sprinkle over the rolls. Cover and leave on counter overnight. In the morning, bake for 30 minutes at 350°.
Preheat oven to 350°. Trim bread and place in bottom of a 10 x 4-inch greased casserole. Brown sausage and drain off grease. Add dry mustard to browned sausage. Spoon over bread and sprinkle cheese on top of this. Combine eggs, milk, half and half, salt and Worcestershire; pour over top. Bake in a 350° oven for 30 to 35 minutes. Serves 6. Can be made in advance.
Break linguini into thirds. Boil until done, drain and cool. Add remaining ingredients and toss. Refrigerate for a couple of hours.
Preheat oven to 300°. Combine beef, half the onion and garlic in a frying pan and brown. Remove fat. Add tomato paste and seasonings; simmer 20 minutes. Bake tortillas 10 to 12 minutes or until crisp. Keep warm. To serve, place tortillas on individual plates, 2 to 3 per person. Pass bowls of meat, beans, onions, lettuce, tomato, cheese and salsa. Serves 4 to 6.
Combine hash browns, soup, sour cream, butter, onion salt & pepper in a large casserole dish. Mix well. Sprinkle cheese over top of dish. Crush corn flakes and sprinkle over the top of the cheese. Cover. Bake at 350 degrees for 45-50 minutes.
Brown chops in oil in a large skillet. Remove and reserve. Add cabbage and onion to skillet, stirring until cabbage wilts slightly. Combine 3/4 cup apple juice and instant broth; pour into skillet. Add 1/4 teaspoon salt. Sprinkle with caraway. Arrange chops on cabbage; add remaining salt and pepper. Cover with lid and simmer 30 minutes or until tender. Remove chops and cabbage to platter. Whisk remaining 1/4 cup apple juice and cornstarch in bowl. Stir into juice in skillet. Cook until thickened; boil 1 minute. Pour over chops and cabbage. Serve. Enjoy!
Wash, string and break beans. Cook 15 to 20 minutes in water until tender. Meanwhile, fry bacon until crisp. Add onion, vinegar, water, sugar, salt, m.s.g. and pepper to bacon and drippings in skillet. Bring to a boil. Drain cooked beans. Pour bacon mixture over beans and toss lightly together. Yield: 4 servings. Preparation time: 30 minutes; cook time: 20 minutes.
Cream cheese and milk in double boiler. Add crab and serve warm with cubes of sour French bread and skewers.
Mix and refrigerate 2 to 4 hours or overnight for easier rolling. Roll 1 tablespoon of dough mixture on flour covered pastry cloth to 8 to 10-inch long and the diameter of a pencil. Shape into bows on the cookie sheet. Bake until brown.
Toast sesame seed and almonds at 350° for 10 to 15 minutes. Mix cabbage after cutting in thin strips. Stir in crushed noodles and scallions. Mix oil, sugar, vinegar and chicken packet from noodles together. Add nuts to cabbage. Mix oil well and toss to noodles.
In mixing bowl beat eggs slightly with a fork. Add sugar, flour and salt together and add these to eggs; mix well. Pour in corn, mix well. Add milk and cooled butter, mix well. Pour into 1 1/2-quart baking dish, greased. Bake at 400° for 1 hour or until set. Serves 6 or 8. This recipe can be doubled.
Cream sugar and oil together. Add eggs; mix well. Add zucchini; mix well. Sift together the dry ingredients; add to egg mixture. Stir in chopped nuts. Bake in preheated 350° oven for 45 to 60 minutes.
Quarter unpeeled apples and remove core. Grind apples in food grinder along with oranges and raisins. Add sugar, cinnamon and vinegar. Mix well. Let stand at room temperature overnight. Refrigerate. Keeps well up to 2 weeks.
Arrange chicken breast halves in a 10 x 6 x 2-inch baking dish, coated with cooking spray. Combine tomatoes and remaining ingredients, stirring until well combined. Spoon over chicken in dish. Cover and bake at 400° for 1 hour or until chicken is done. Yields 4 servings (1 chicken breast half with 1/4 sauce). Calories: 96. Exchanges: 2 lean meat; 1 vegetable.
Step 1: Combine the first 3 ingredients and press into a 9 x 13-inch pan. Cool 1 hour.
Beat cream cheese and gelatin. Add water; stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-quart mold sprayed with Pam. Chill until firm. Invert onto a serving platter. Makes 6 servings.
Squeeze the juice from the lemons and oranges; set aside. In a saucepan, add rinds, spices and water; bring to a boil and simmer for 1 hour. Strain cooked mixture. Add sugar, cider and juices. Heat and serve. Serves 16 to 20 cups.
Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs beating until blended. Gradually add flour and cinnamon beating at low speed until blended. Stir in oats, raisins and pecans. Drop by teaspoonfuls on ungreased baking sheets. Bake at 350 degrees for 10 minutes or until golden brown. Remove to wire racks to cool. Makes about 3 dozen.
Beat good and dip onion slices in batter. Have grease hot when you drop them in. White onions are mild.
Brown beef in oil. Add garlic. Cook until yellow. Remove garlic. Add soy sauce, salt and 1/4 c. water. Cook slowly 45 minutes until beef is tender. Add vegetables (not tomatoes). Cook until tender. Stir corn starch into 1 cup water and thicken gravy. Add tomatoes, cook 5 more minutes. Serve with rice.
Heat 1 1/2 cups water and wine in large skillet over medium heat. Add fish; cover and simmer 3 to 4 minutes or until fish flakes easily. Drain, reserving 1 1/2 cups liquid. Heat corn oil over medium heat in large skillet. Add tomatoes, zucchini, onion and garlic. Cook 5 minutes or until crisp-tender, stirring occasionally. Stir in reserved liquid.
Soften cream cheese and add sugar and peanut butter. Fold in Cool Whip. Pour into pie shell. Top with Magic Shell. Refrigerate.
Cook mushrooms and onions in 2 tablespoons dressing over medium-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. Spoon mixture into 1 1/2-quart casserole. Stir 1/2 cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt. Serves 6.
Drain fruits well. Mix with rest of ingredients. Chill at least 3 hours. Makes 6 to 8 servings.
Beat eggs and blend with buttermilk. Add flour, sugar, baking soda and salt. Mix in oil and bran flakes. Allow batter to set for 24 hours. Can keep covered in refrigerator up to 6 weeks. Spoon into greased and paper lined muffin tins, about 3/4 full. Bake for 12 to 15 minutes at 375°. Yields 6 to 8 dozen.
Combine all ingredients in medium bowl; mix well. Shape dough into 1-inch balls. Place on ungreased baking sheet. Press each ball with fork in crisscross design. Preheat oven to 325°. Bake for 12 minutes. Yield: 4 dozen cookies.
Cut butter into 4 pieces, and place in a 9 inch x 11 inch glass baking dish.	Place the dish in the oven to melt as oven preheats to 350°. In a medium bowl, mix together flour, sugar, milk, and vanilla.	Remove dish from oven, and pour the flour mixture into the dish. Set aside.	Break the eggs into a 2 quart mixing bowl. Whisk the eggs. Add the evaporated milk and pumpkin pie filling. Stir slowly to mix well. Pour or spoon the filling mixture on top of the reserved crust batter in the dish. Do not stir. The crust batter will rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50 minutes. Let the cobbler rest up to 1 hour before serving.
Mix ingredients, except Jell-O, in saucepan and cook until mixture thickens and clears. Remove from heat; stir in Jell-O. Cool.
Heat shortening in an oblong or square baking pan that bread will be baked in. Pour buttermilk into mixing bowl; add meal. Sift the flour, soda and salt into this; add sugar. Stir well. Pour about half of hot shortening into batter; continue stirring until well mixed. Pour batter into heated pan and cook at 350° to 375° for forty-five minutes or until toothpick inserted comes out clean.
Combine cake mix, butter and half the milk. Press half of the mixture into a 9 x 13-inch baking dish. Bake at 350° for 8 minutes. Meanwhile, in a double boiler, melt the caramels, adding the rest of the milk. Pour half of the caramel syrup, half the nuts and half of the chips over the half baked chocolate cake. Form the rest of the chocolate dough into egg sized ball and place on top. Now, pour on the rest of the caramel, nuts and chocolate chips. Bake for 18 minutes. Enjoy warm.
Boil and debone chicken. Combine chicken, chicken broth, Veg-All and soups in a bowl.
Combine flour and sugar in a small saucepan. Gradually add pineapple juice, mixing thoroughly. Add egg, stirring well. Place over	low heat. Cook, stirring constantly, until thickened. Add marshmallows and stir until melted. Remove from heat and cool completely. Fold in Cool Whip. Serve over fresh fruit. Yields about 3 cups.
Sprinkle eggplant with salt and let drain in a colander for 1 hour. Pat dry. Cook Prosciutto, garlic and eggplant in oil and butter over medium heat, stirring occasionally, until the eggplant just turns golden. Add the brandy and cook 30 seconds. Add the tomatoes, broth and oregano. Simmer stirring occasionally for 30 minutes. Cook macaroni in boiling salted water al dente. Drain. Toss macaroni with sauce in a large serving bowl. Sprinkle with Parmesan cheese. Serves 6.
Combine cooking oil, applesauce, sugar and eggs and beat 3 minutes at medium speed. Add to this mixture the flour, salt, baking soda and vanilla. Beat until smooth. Fold in apples (peeled and cut into small pieces) and pecans. Bake in cake pan, greased and floured for 1 hour and 20 minutes at 325°.
Cream butter and sugar; add eggs one at a time, mixing well. Sift flour, salt and baking powder together; add to butter, sugar and eggs. Add milk; mix well. Add vanilla and nuts. Bake in well-greased and floured tube pan at 350° for 1 1/2 hours.
Grease 6 or 8 iron popover pan cups or custard cups. Place the custard cups on a 15 x 10 x 1-inch baking pan. Place the popover pan or custard cups in refrigerator to chill. In a medium mixing bowl, using a wooden spoon, stir together the flour, milk, eggs and salt until flour is moist (batter will be lumpy). Pour the batter into pan 1/2 full. Place pan in oven then set temperature at 400°. Bake for 30 to 35 minutes or until golden brown. Serve hot.
In large bowl, combine all ingredients. Store in airtight container. Makes 2 1/2 cups mix.
Heat oven to 400°. Spread spinach evenly in ungreased rectangular pan, 11 x 7 x 2 inches. Arrange fish on spinach. Sprinkle with salt. Place bell peppers, basil, milk and pepper sauce in blender or food processor. Cover and blend on high speed about 15 seconds or until smooth; pour over fish. Cover and bake 25 to 30 minutes or until fish flakes easily with fork. This has 7 grams carbohydrates.
Melt 1 stick oleo or butter. Add flour and mix well. Add 1 cup whipping cream. Mix with whisk. Cook until thick. Add grated Parmesan cheese. Stir until melted. Serve over fettuccine.
Mix cheese, oregano, garlic powder, basil, salt and pepper; set aside. Toss bread cubes in a large bowl with the oil; then add cheese-herb mixture. Toss thoroughly. Spread on an ungreased cookie sheet. Bake at 225° for 45 minutes to an hour, turning occasionally, until light golden and crisp. Cool. Store in plastic bags with tie or in jars with tight lids. Will keep about one month.
Fry turkey and add the remaining ingredients. Place in a casserole dish and bake for 30 minutes in a moderate oven at 350°.
Combine sugars and milks with butter and salt in heavy saucepan. Bring slowly to a full rolling boil over medium heat. Add the nuts and continue boiling until candy reaches the soft ball stage (234°) on candy thermometer. Remove from heat and stir only enough to give a creamy look. Spoon out on wax paper or a buttered baking sheet.
Boil potatoes in jackets; peel and slice. Cut bacon into small pieces and cook until almost done. Add onions. When the bacon and onions are done, add sugar. Stir to avoid caramelization. Add vinegar all at same time. Cook until thickened. Pour over potatoes and season with salt and pepper.
Cover bottom of 11 x 15-inch pan with graham crackers. Reserve 1 cup crumbs. Slice bananas crosswise into thirds and layer over graham crust. Slice ice cream 1/2-inch thick; place over bananas. Sprinkle peanuts over ice cream and freeze until hard. Reserve.
Grate both cheeses together and put in bowl close to stove. Put small amounts of oleo in frying pan. Put corn tortilla in to get it soft on both sides. Put small amount of cheese mixture and onion in middle of tortilla. Fold over and turn until cheese melts. Serve hot.
In a bowl, combine the first 10 ingredients; mix well. Place the tortillas on greased baking sheets; spread with cheese mixture. Bake at 400 degrees for 8 to 10 minutes or until golden. Cut into wedges. Yield: 8 servings.
Mix mayonnaise, cheese and mustard in a small bowl. Measure out 1/3 cup and refrigerate. Brush both sides of chicken with the remaining mixture. Coat well with crumbs. Arrange in a lightly greased, shallow pan. Bake in preheated oven at 375° until golden brown and tender, about 1/2 hour. Serve with reserved mayonnaise for dipping. Makes 4 servings.
Pare and quarter apples. In a 2 1/2-quart glass casserole dish, combine apples and water. Cover and cook for 7 to 9 minutes, or until fruit is soft, but not mushy. Add sugar to taste and, if desired, press through colander or serve. Season with cinnamon. Serves 4 to 6.
Mix all together and put in greased casserole. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. In a large skillet, cook beef with salt and thyme, stirring occasionally until browned. Drain juice into a small pitcher. Stir flour and tomato juice into beef. Beat eggs into warmed mashed potatoes until smooth. Line bottom and sides of a 10-inch pie pan with 1/2 potato mixture. Heaping up center, fill "crust" with meat mixture. Spread remaining potato mixture on top, sealing around well. Bake 30 minutes, then broil until top is golden brown. Serve hot with reserved juice.
Mix beans, mustard, onion, ketchup, and bar-be-que sauce together. Place mixture in a buttered baking dish. Cover mixture with brown sugar and then place bacon slices on top. Bake 1 hour at 350°.
Soften cream cheese. Beat slightly with mixer. Add sugar and salad dressing. Beat with mixer until smooth. Let flavors marry and enjoy!
Thaw spinach and squeeze dry. In a bowl, mix soup mix, sour cream and mayonnaise together. Stir in spinach, water chestnuts and onions. Cover and chill for 2 hours. Stir before serving.
Mix well in freezer can. Add milk to fill line. Freeze in ice cream maker according to freezer instructions.
Mix the first 3 ingredients well and press into a 9 x 12-inch pan (ungreased). Mix cream cheese, eggs and powdered sugar and pour over mixture. Bake at 350° for 40 minutes. Cool before cutting into squares.
Sift powdered sugar into a bowl and set aside. Mix other ingredients into separate bowl. Roll into balls and dip in powdered sugar. Makes about 24.
Put all ingredients in a large crock-pot and cover. Cook on High for 6 to 7 hours. Uncover. Cook 1 1/2 hours, until thick. Mix until desired consistency (lumpy or smooth). Put into small containers. Freezes well.
Combine eggs and milk, mixing very well. Put cinnamon into mixture. Cook in buttered, hot skillet until done.
Cream butter and sugar; add eggs and beat well. Sift flour; measure and sift with soda and salt. Add bananas to creamed mixture. Last, add flour mixture. Pour into a loaf pan and bake at 350° for 1 hour. Makes 1 loaf.
1. Remove casing fron sausage and brown (crumble), and drain on paper towel. 2. Separate egg, mix yoke with ricotta cheese and basil or oregano. Roll first pie crust to fit 9-inch pie plate. 3. Sprinkle 1/2 mozzarella, 1/2 sausage, all pimentos, all ricotta cheese mixture, then 1/2 sausage, 1/2 the mozzarella. 4. Roll second pie crust to fit top. Use pastry brush to brush top of pie crust with egg whites. Bake at 375° for 25 minutes. Cover with foil after 15 minutes if crust is getting too brown.