HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown stewing meat. Combine meat, vegetables and water in crock-pot or large pot. Season to taste with salt, pepper and thyme. Add soup bone. Cook on high for 5 hours or low for 10 hours for crock-pot. Cook over medium heat for 4 hours on stove. Remove soup bone before serving.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice. Mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375° for 40 to 45 minutes or until crust has browned.
Cream butter and sugar. Beat in eggs. Combine all dry ingredients, except oats. Stir into butter mixture. Blend in applesauce. Add raisins and oats. Drop on greased cookie sheet. Bake at 375° for 15 minutes. Makes 5 dozen.
Fix jello as directed.	Add bananas and pineapple. Put in refrigerator. Let jell.
In heavy soup kettle, brown the beef with salt and Italian seasoning, crumbling meat as it cooks. Add wild rice and 1/2 cup of water, Tabasco, bouillon granules, pepper, celery and onion. Simmer, covered, about 30 minutes. Stir in the canned soup and remaining water. Cover and simmer another 30 minutes. Serves 4 to 5.
Brown and crumble meat with onion. Add remaining ingredients. Transfer to large casserole dish and bake in preheated 350° oven for 50 to 60 minutes. Excellent to freeze.
Grease and flour a 14 x 10 x 2-inch cake pan. Sprinkle 1 cup of chopped nuts and 1 cup of coconut over bottom of pan.
Mash bananas. Mix egg, milk, oil and bananas. Stir in remaining ingredients and mix only until flour is moistened. Bake in greased muffin pans for 20 to 30 minutes at 350°.
In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute, stir. Microwave 1 to 2 additional minutes (until melted). Add Cheerios and peanuts, stir until coated. Spread in greased 9x13 pan, set aside. In another microwave-safe bowl, heat chips, butter, and remaining peanut butter on high for 30 to 60 seconds or until melted. Spread over Cheerios mixture. Refrigerate before cutting.
Cook potatoes and onions in enough water just to cover, until tender. Remove from heat. Add rest of ingredients. Stir. Heat again.
Drain pineapple and oranges. Use that juice with enough water to make 3 cups liquid. Mix liquid with pudding and tapioca and cook until it comes to a rolling boil. Remove from heat. Add pineapple and oranges. Cool before adding sliced bananas.
Mix in blender or by hand; refrigerate. This dip is best if it sits overnight; it gives the onion a chance to blend into the dip.
In a small bowl, blend all ingredients. For creamier dip, add more sour cream. Makes 2 cups.
Beat the egg yolks. Beat in sugar, salt, flour and margarine. Pour mixture slowly into the scalded milk. Cook until thick. Add the vanilla and coconut. Pour into baked pie shell and put meringue on top. Brown in oven. Cool. Put in refrigerator.
Heat pie filling to a slow boil. Add Jell-O and dissolve. Add pineapple and Coke. Pour into bowl. Add nuts and refrigerate.
Mix unflavored gelatin in 1 cup cold water. Stir and set aside. Bring to a boil, 1 cup water in a saucepan. Add flavored gelatin and sugar. Bring to a second boil. Stir, then remove from heat and add the unflavored mixture plus 1/2 cup cold water. Stir. Pour into greased pan. Cover. Refrigerate. Cut with jiggler shapes when set.
Cream together shortening, sugar and eggs well. Add salt, baking powder, baking soda, lemon and vanilla extracts, nutmeg and sour cream; mix well. Add flour and beat. Chill 3 hours.
Make a hole in one end of orange. Put your candy stick in this and suck on it; should be tasty!! (Juice from orange flows through stick.)
Combine the first 5 ingredients; bring to a boil. Let stand, covered, for 5 minutes.
Heat oven to 350°. Cook peppers in boiling salted water for 5 minutes. Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, rice and 1 cup tomato sauce; heat thoroughly. Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover for last 15 minutes of baking.
Mix together thoroughly on slow speed of mixer or by hand. Sprinkle on dough as desired.
Cook livers 15 to 20 minutes. Add rest of ingredients and process in blender.
Saute garlic and onion in olive oil. Add remaining sauce ingredients and cook 1/2 hour before adding uncooked meat balls. Simmer for 2 1/2 to 3 hours.
Cook broccoli; drain well and put in 1-quart casserole. Cover with chicken. Mix other ingredients and pour on top of chicken. Use bread crumbs sauteed in butter or oleo, 2 tablespoons, and 3 tablespoons sharp Cheddar cheese. Preheat oven to 350°. Bake until bubbly hot, 20 to 30 minutes.
Skin and trim the chicken breasts. Pound out until thin. Grate the cheeses and mix together. Cover your palm with the cheese mixture. Add 2 to 3 mushrooms with some scallions. Place another handful of the cheese mixture on top and form into a ball until firm. Wrap the chicken around the cheese ball (use toothpicks if needed). Flour, egg wash and pack firmly with the bread crumbs. Bake in a buttered platter for 13 to 17 minutes at 450°. Good luck!
Preheat oven to 350°. Cook broccoli until just tender. Drain and set aside. In the same pan, melt butter and blend in flour. Add milk, cooking and stirring, until thickened. Add cheese and stir until melted. Beat eggs lightly. Add some cream sauce to the eggs; blend and add back to the sauce. Add spices. Fold in broccoli and pour into a greased 2-quart casserole dish. Top with saltines and bake 30 minutes.
Boil sugar and water together; let cool. Add tea bags to boiling water and steep. Remove tea bag. When first mixture is cool, add the cup of tea water, lemonade, orange juice and brandy. Put into container and freeze. When serving, use ice cream scoop and put into old fashioned glasses. Fill glass to top. Pour 7-Up over this and serve with a straw.
Cut eggplant in large cubes. Sprinkle with salt and place in	colander to drain. Cut remaining vegetables in wedges or cubes. After eggplant has drained at least 30 minutes, rinse well. Pour onto several paper towels and blot briefly. Heat about 4 tablespoons of oil in a large stainless steel	pot. Add eggplant and saute. Set aside. Add more oil if necessary and saute onions and peppers. Add garlic.	Add zucchini. Saute very briefly. Add seasoning herbs (basil, oregano and thyme) to taste. Add tomato wedges. Cover pot briefly to draw out tomato juice. Uncover; raise heat and stir constantly until about 1/2 of juice is left. Return eggplant to pot. Can be served immediately or later, warm or cold. Flavor improves as it sits.
Preheat oven to 375°. Mix oleo and sugars. Add eggs and vanilla. Add flour, oats, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and pecans last. Drop golf ball size cookies onto ungreased cookie sheet 2 inches apart. Bake 8 minutes. Cookies will not appear done.
Layer in 9 x 13-inch pan. First cookies, top with ice cream, then fudge sauce. Sprinkle with nuts and frost. Top with Cool Whip. Freeze.
Scald milk with vanilla bean in heavy, small nonaluminum saucepan over medium-high heat; set aside. Combine egg yolks and sugar in a medium bowl; whisk until mixture is thick and lemon colored. Gradually whisk milk into egg mixture. Return to saucepan. Place over low heat and cook, stirring constantly, until mixture thickens and coats spoon. Set pan in bowl of ice water to cool. Strain custard into medium bowl. Cover and refrigerate until well chilled.
Cream butter and sugar together. Add eggs and cream cheese. Add cooked noodles and milk. Turn into buttered casserole dish. Mix cornflakes with sugar and cinnamon. Sprinkle over top of noodle pudding. Bake at 350° for 45 minutes or until golden.
On medium high heat, sear pork chops 2 minutes on each side in oil. Add water and onions. Cover and cook 30 minutes on low heat; turning once. Then add mushrooms. Cook on low heat for 20 more minutes.
Dissolve jello in water. Cool. Drain fruit and add to jello. Fold in other ingredients. Congeal. Serves 20.
Rub flour into steak. Brown on both sides. Season. Add soup and onions. Simmer about one hour. Add a little water as needed.
Preheat oven to 350°. Grease and flour bottoms and 1/2 inch up sides of 2 loaf pans. Cream the sugar and shortening; add eggs, sour cream and bananas. Mix until well blended. Stir into flour just until moist. Fold in nuts and pour batter into pans. Bake 45 to 55 minutes or until breads test done. Cool in pans 10 minutes. Remove from pans and cool completely.
Bring first 4 ingredients to boil, then cook mixture 6 minutes. Add 12 ounce jar peanut butter, then add 6 ounce jar peanut butter, Marshmallow Creme and nuts.	Let stand a couple of hours before cutting.
Beat all ingredients except pie filling in a mixer for 3 minutes. Grease a 9 x 13-inch pan. Add batter and mark off into 24 squares. Drop a spoon of pie filling into the center of each square. Bake at 350° for 35 minutes. When cooled, sprinkle with powdered sugar.
Preheat oven to 375°. Cream shortening, butter and white and brown sugars together until fluffy. Add eggs and vanilla. Sift flour, soda and salt in mixture. Add oats. Form into balls. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Mix all ingredients together. Pour into a tube cake pan and bake at 250° for 3 hours.
Soak first 2 items together for at least 1/2 hour or more and then take garlic out and throw away. Mix after each ingredient is added. Add 1 hard-boiled egg and 1/4 cup Blue cheese, crumbled. Pour over the top of romaine lettuce; add croutons on top.
Cream together the sugar and margarine; add the next 5 ingredients except the egg whites, then fold in the beaten egg whites. Put mixture into a 9-inch pie shell and bake at 325° for 45 minutes. Before serving, may be garnished with a bit of whipped cream.
Beat ingredients until smooth. Pour into muffin paper with vanilla wafers. Bake at 350° for 20 minutes. Pour cherry mixture on top.
Grease a pie tin and spread out broccoli. Mix remaining ingredients in a separate bowl. Pour over broccoli. Bake at 350° for 30 minutes.
Preheat oven to 325°. In a food processor, process quartered onions until finely chopped. Add 1 cup cheese, mayonnaise, sour cream and 2 teaspoons dill weed. Process until well-blended.
Mix the two juices together with lemonade and just before serving, add 7-Up.
Mix all ingredients. Put in greased pan and bake at 400° for 35 minutes. May add 1 can of Green Giant Mexicorn.
Melt butter in electric skillet at 150°. Add soup; stir well. Cut biscuits into quarters; place in skillet. Cover and cook at 275° about 20 minutes, or until browned, turning once. Reduce heat to lowest setting; keep warm.
Fry 1 egg over easy. Mix on top of rice and add soy sauce. Serves 1.
Mix flour and granulated sugar together. Bring 1/2 cup margarine, oil and water to a boil; pour over flour mixture. Beat thoroughly. Beat in eggs, 2 teaspoons vanilla, cinnamon, baking soda and buttermilk. Pour into greased 17 x 11-inch pan and bake 20 minutes in 350° oven. (Serves 20.)
In bowl, beat eggs until foamy. Gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in chopped walnuts.
Mix well cottage cheese and Cool Whip. Add jello and mix well. Stir in drained fruit. Refrigerate.
Mix all ingredients together. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. Needs no frosting.
Bake in raw pie crust at 300° for 1 hour. Mix all ingredients. Put pecans on top. Makes 1 pie.
Mix all of the ingredients with mixer (except nuts) just until mixed. Do not overmix. Divide into 2 portions and roll into balls, then roll in nuts. It helps to put the mixture in the refrigerator for about 45 minutes before trying to form balls.
Dice the ham. Grate the Mozzarella, Fontina and Provolone coarsely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in milk; bring to a boil, stirring constantly and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375°. Cook the rigatoni in boiling salt water until almost done. Drain and mix with the sauce. Season to taste with salt and pepper. Butter a 1 1/2-quart baking dish. Pour in the Rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes; remove foil. Heat the broiler; melt the remaining tablespoon butter and toss in bread crumbs. Sprinkle over the rigatoni and broil for about 5 minutes.
Dissolve jello in boiling water. Add pineapple with juice. Add pie filling. Pour into a 9 x 13-inch dish. Chill until firm. Mix together cream cheese, sour cream, sugar and vanilla. Spread over salad. Top with nuts.
Cook ham according to directions. Thirty minutes before ham is done, remove rind and score fat. Cover with mixture of 1/4 cup Southern Comfort and brown sugar; stud with cloves. Add mustard to remaining Southern Comfort. Pour over ham and continue baking, basting occasionally.
Stir the first 3 ingredients together until well blended in a 12-inch long shallow pan. Dip fillets in sauce. Sprinkle with celery salt and pepper. Wrap in foil, cook 5 minutes per side. Serves 4.
Brown meat in shortening and remove. Blend flour into the shortening from which the meat was removed. Add ketchup, water, soy sauce, pepper, bouillon cube, minced garlic and chopped onion. Bring to boil; lower heat to simmer for 20 minutes. Drop meat into sauce and cook only until tender. (This much can be done even 2 to 3 days before serving and stored in refrigerator.) Ten minutes before serving, add fresh mushrooms, pepper rings and onion rings. Cook until crispy-tender, about 10 minutes. Serve on hot, fluffy rice. Serves 6.
Brown meat in a small amount of oil in a large skillet. Add onion and garlic; cook until just tender. Combine soup, sour cream, catsup, Worcestershire sauce and mushrooms; pour over meat and heat through. Toss noodles with butter. Serve meat mixture over noodles. Makes 4 servings.
Heat oven to 350°. Combine all ingredients except ground beef. Mix well. Add ground beef. Bake for 1 to 1 1/2 hours.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix well. Drop from teaspoon onto lightly greased baking sheets. Bake at 325° for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheet immediately. Makes about 2 1/2 dozen.
Preheat oven to 375°. Place chicken skin side up in shallow pan. Sprinkle with salt and pepper and ginger. Spread marmalade over chicken and pour apple and orange juice into pan. Bake 20 minutes. Remove from oven and add dried fruit in juice to pan. Sprinkle fruit with brown sugar and return to oven. Bake, basting often, 40 to 45 minutes. Remove chicken and dried fruit to platter. Pour sauce into gravy boat and serve with chicken.
Arrange chicken in 12 x 8 x 2-inch casserole dish sprayed with cooking spray. Top with Swiss cheese. In separate bowl, combine milk and soup. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Pour butter over the top. Bake at 350° for 50 minutes.
Soften and cream the cream cheese. Beat with 1/2 cup milk until smooth. Add pudding and rest of milk; beat well. Spread into crust. Add canned cherries or blueberries on top. Refrigerate.
Put the apples in a shallow 2-quart baking dish. Add water and lemon juice. Mix flour, brown sugar and cinnamon in bowl. Cut butter into dry ingredients with pastry blender or two knives until crumbly. Sprinkle over apples. Bake at 375° for 30 minutes, or until apples are tender.
Mix all together. Place in a 9 x 13-inch baking dish; top with a mixture of 2 cups crushed corn flakes or potato chips and melted butter. Bake at 325° for about 1 hour.
Place blueberries in bottom of a 10 x 6 x 2-inch baking dish, coated with cooking spray. Sprinkle with lemon juice. Combine egg, flour and sugar. Stir until mixture resembles coarse meal. Sprinkle over blueberries.
In large pitcher, combine wine and creme de cassis. Gradually add the carbonated water. Stir gently to mix. Add ice cubes and serve in wine glasses.
Bake cake according to package directions. (For best results, use a 9 x 13-inch Pyrex cake dish.) When done and still warm, poke holes over the top using a fork. Mix caramel topping and evaporated milk together and pour into holes. When cake is cool, cover and refrigerate overnight. Frost with Cool Whip and sprinkle with crushed Heath bars.
Chop lettuce for bottom layer. Chop cauliflower for 2nd layer. Cheese on 3rd layer. Bacon on 4th layer.
Combine the first 6 ingredients in medium bowl. Stir until blended, about 70 strokes. Spread batter thinly on bottom and thickly up sides to 1/4-inch of pan rim. Add your favorite toppings. Bake in a 425° oven for 18 to 20 minutes or until crust is golden brown.
Mix milk, egg and seasonings with cooked macaroni. Pour into 13 x 9-inch greased pan. Layer remaining ingredients and bake 30 to 35 minutes at 350°. Let cool 5 to 10 minutes before serving. Can omit or add any pizza type ingredients.
Preheat oven to 350°. Bake pie shell for 10 minutes. Combine remaining ingredients in a bowl. Beat until smooth and well blended. Pour into baked pie shell. Bake 1 hour or until firm.
Fry and drain sausage. Place bread cubes and sausage in 9 x 13-inch baking dish. Blend all other ingredients and pour over sausage and bread. Bake at 350° for 45 minutes. May prepare and refrigerate overnight, baking when ready to serve.
Dissolve yeast in warm water. Sift flour and dry ingredients together. Cut in (blend) shortening. Stir in yeast mixture and buttermilk. Roll out on floured board and cut into biscuits. Let rise. Place on a greased pan and bake at 400° for 10 to 20 minutes.
Mix all the ingredients at one time. Pour into a 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Brown chicken breasts until almost done. (I use an indoor grill.) Mix the remaining ingredients. Put the chicken breasts in a baking dish, and pour the lemon sauce over top. Bake in a preheated oven at 400° for 15 minutes. Remove from oven and let stand 5 minutes. Serve.
Saute mushrooms in margarine. Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened. Simmer for 5 minutes. Boil noodles according to package directions and drain. Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces. Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese. Bake in a 375° oven until browned, about 20 minutes. Serve from casserole.
Mix all ingredients in order given with water. Put in 3 greased loaf pans and bake at 350° for 50 to 60 minutes.
In large bowl mix flour and sugar. Bring to boil: butter, shortening, cocoa and water. Pour hot mixture over flour and sugar. Mix until blended. Add buttermilk, soda, eggs and vanilla. Beat until well mixed. (Batter will be bubbly and thin.) Bake at 350° in 11 x 17 x 1-inch greased pan for 20 minutes.
Brown meat with the onion and season to taste. Add the mixed vegetables, mushroom soup, cream of celery soup and Cheddar cheese. Heat somewhat and put in pie pan with crust. Place crust on top and bake for 20 to 25 minutes at 350°.
Crumble cornbread and white bread. Add celery, onion, cream of chicken soup, sage and eggs. Pour hot broth over all and stir. Bake at 350° for 1 hour.
Preheat oven to 400°. Prick pie crust several times with a fork. Arrange apples in pie crust. In bowl, combine next 9 ingredients. Spread mixture over apples. In bowl, combine all topping ingredients. Pour over the top of pie. Bake 1 hour.
In a saucepan, melt chocolate and butter or margarine over low heat. Remove from heat. Stir in vanilla and cool.
Cut lemons, limes and oranges in half and squeeze juice into large container. Stir in sugar. Put fruit into container with juice. Pour warm tea over fruit and let sit overnight. Strain liquid from fruit and add orange pineapple juice, ginger ale and cherries.
In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender. Add brown sugar, vinegar, salt, mustard, and garlic powder. Bring to a boil. In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3/4 hours or until heated through. Yield: 15-20 servings.
Stir all ingredients together and chill at least 1 hour. The longer it chills, the better the flavor.
Cook and stir sausage in Dutch oven until brown; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2-quart casserole. Cook, uncovered, in 350° oven until center is bubbly, 30 to 45 minutes. Sprinkle with cheese and serve. Makes 4 servings.
Cool the boiled potatoes and grate. Mix cheese and grated potatoes. Add the sour cream and salt; mix. Add the onion. Place mixture in a baking dish and dot with butter on top. Bake, uncovered, at 350° for 1/2 hour or until a brown crust starts to appear.
Sift together the first 3 ingredients; set aside. Combine the shortening, sugars, vanilla and water; beat until creamy. Beat in the eggs. Add flour mixture; mix well. Stir in nuts and chocolate chips. Bake at 375° for 10 to 12 minutes.
Place 8 slices of bread in bottom of buttered 9 x 13-inch dish. Spread with ham and grated cheese. Top with remaining bread slices. Beat eggs; add milk, dry mustard and salt. Pour over bread and allow to set overnight, in refrigerator, covered.
Saute ginger and garlic in oil for 3 minutes. Remove the ginger. Add 1/4 cup water, tamari and all the vegetables. Stir over medium heat for about 5 to 7 minutes. Add rice. Stir over medium heat until all ingredients are combined and heated through. Add tamari to taste.
Mix oil, sugar and eggs. Mix flour, cream of tartar, soda and salt together and add to mixture. Roll into balls. Roll in mixture of sugar and cinnamon. Bake 8 to 10 minutes at 400° on cookie sheet.
Scald in pan the milk, sugar and shortening. Let cool. Dissolve yeast in water and add to milk mixture. Add enough flour to make a thin batter. You can use a mixture for this part. Cover and set aside until double in size. Sift together flour, salt, baking powder and soda. Two cups of flour will be good at this time. You may have to add more to make a soft dough consistency. You may store this in refrigerator a couple of days, but make sure your container is much larger than the dough mixture and is oiled and covered tightly.
Place rice in casserole dish. Cook vegetables according to package directions; drain. Add to rice. Saute onion in margarine; add soups and cheese. Pour over rice and veggie mixture and stir well. Bake at 350° for 35 to 40 minutes.
Brown meat; drain. Add onion and cook until tender. Add sugars and seasonings. Add beans; mix well. Pour into 3-quart casserole. Bake in 350° oven for 1 hour.
Combine the first 4 ingredients in a medium bowl; cut in the margarine with a pastry blender or fork until mixture resembles course meal. Add the remaining ingredients; stir until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead, 4 to 5 times. Roll dough to a 1/2 in. thickness and cut with a 2 in. biscuit cutter. Place on an ungreased pan and bake at 425 degrees for 12 minutes or until browned as desired. Yields 24 biscuits. One biscuit equals 60 calories (1 starch), 1.5 grams fat, 120 mg sodium with use of salt, (80 mg sodium without salt), 1 mg cholesterol.
In bowl, combine flour, baking powder, cinnamon, salt and vanilla pudding; set aside. In large bowl with electric mixer, beat margarine and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture and milk; beat until blended. Stir in walnuts. Spoon batter into greased paper-lined 2 1/2-inch muffin pan cups until 2/3 full. Sprinkle with walnut topping. Bake at 375° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans; cool slightly. Serve warm. Or, cool completely on wire racks and serve cold.
Mix all ingredients together. Make patties (2-inches thick). Cook without oil ten minutes each side. Add tomatoes, lettuce and pickles. Add to hamburger buns.