HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven, brown beef and chicken in oil over medium-high heat. Drain. Add water, carrots, zucchini, tomatoes, onion, turnip and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour or until beef is tender. Add beans and chili sauce; simmer 15 minutes longer. Makes 4 quarts.
Cream the butter with sugar. Add eggs, one at a time, then all other ingredients. Mix well. Put in unbaked pie shell and bake 30 minutes in a 350° oven.
Drain syrup and add spices and lemon juice. Heat and add peach halves. Allow to cool several hours. Strain syrup and use peaches with meat or salad. The unused syrup can be used with peach jello for dessert or salad.
Pound steak to 1/4-inch thickness, using meat mallet. Cut steak into serving size pieces. Brown steak in hot oil in large skillet; drain. Return to skillet and add tomatoes, green peppers, onion, water, soy sauce, pepper, bouillon granules, garlic powder and ginger. Cover, reduce heat and simmer 55 minutes, stirring occasionally.
Dissolve Hi-Energy Chicken Soup Supplement in water; stir in thyme and rosemary. Marinate chicken in this mixture for 20 minutes. Place chicken and vegetables on toothpicks; arrange in baking dish. Pour marinade over top; baste, then microwave for 5 minutes. Turn chicken and vegetables; baste, then cook for about 5 more minutes.
Combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. Beat in eggs. Add flour and soda, then stir in chips and nuts. Batter will be stiff. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat eggs until foamy. Add sugar and beat slowly. Add vanilla, salt, crushed Butterfingers, Cool Whip and milk. Beat well. Pour into freezer. Add milk to freezer line. Freeze.
Cream a medium size onion in butter until soft, but not brown. Add corn to onion. In casserole dish, put 1/2 can of tomatoes. Then add corn and onion mixture. Finish with other 1/2 of tomatoes. Top with buttered bread crumbs. Bake in a medium hot oven about 35 minutes. Serve while hot.
Thaw potatoes and mix all together. Put into 9 x 13-inch dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 45 to 60 minutes.
Mix all ingredients; reserve 3/4 stick butter. Melt and mix with crumbs to put on top. Bake, uncovered, at 325° for 2 hours. Very good!
Cream butter, sugar and egg yolk until creamy. Add vanilla. Stir in sifted flour and salt. Mix well. Spread in rectangle, about 10 x 13-inch on a greased cookie sheet. Bake at 350° for about 20 minutes. While still warm, spread with melted chocolate. Sprinkle with chopped nuts. Cut into squares while still warm. Yields about 5 or 6 dozen.
Bake pie shell for 5 minutes at 350°. Sprinkle 1/2 cup shredded cheese in pie shell and melt. Sprinkle bacon pieces and onion in pie shell. Add 1 1/2 cups shredded cheese over bacon and onion. In a separate bowl, mix whipping cream, eggs, dill, pepper and salt with a beater. Pour into pie shell. Bake at 350° for 20 minutes. Then reduce heat to 325° and bake an additional 20 minutes until firm.
Mix all ingredients together. Bake in 9 x 13 pan at 325° for 50 minutes.
Cream butter and sugar. Add eggs, then bananas. Combine flour, soda and salt. Add flour to banana mixture alternately with buttermilk. Bake at 325° for about an hour.
In bottom of 6 to 10-inch baking dish, spread refried beans. Brown ground beef and drain. Put in taco seasoning and water; cook until beef is almost dry.
Bring to a boil 7-Up and cinnamon. Add margarine. Pu out biscuits and put approximately 1 tablespoon of chopped apples in center of each biscuit. Pinch biscuit up over apples. Place each in a 9 x 13-inch dish. Pour boiled mixture over biscuits. Bake for 30 minutes at 350°.
In a saucepan, add tapioca and apple juice to apples. Cook over medium heat until thick. Remove from heat and add cinnamon and vanilla. Place in unbaked pie shell. Make lattice strips from pie dough to place over top. Bake 10 minutes at 350°, or until crust is brown.
Cut broccoli into florets (do not use stems). Cut cauliflower into small pieces. Mix together first six ingredients.
Brown ground beef; drain. Mix all ingredients. Place in a baking dish and cover with 1/2 cup tortilla chips (crushed) and shredded cheese. Run in oven to melt cheese.
Sift flour, baking soda, cinnamon, nutmeg and salt on wax paper. Boil raisins rapidly for 10 minutes in 2 cups water. Transfer raisins and liquid to a bowl (cool to lukewarm). Add egg, shortening and sugar. Add flour mixture; add nuts. Pour in pan; bake for 25 minutes in 350° oven. Cool. Cut into squares.
Mix dry ingredients in large bowl. Make a well in the center. Add eggs, pineapple, nuts, oil, vanilla and bananas. Stir, do not beat, only a few stirs and it is mixed. Bake at 350° in a greased and floured pan for 1 hour and 15 minutes.
Cook noodles as directed on package. Mix next five ingredients with mayonnaise and then mix with noodles in baking dish. Heat soup with 1/2 cup milk and melt cheese with soup. Add to other ingredients in baking dish. Bake at 400° for 20 to 25 minutes, celery will be crunchy, or bake at 350° for 40 to 45 minutes. Casserole should be bubbly. Bread crumbs can be added last 5 to 10 minutes.
Cook onion until lightly browned in one tablespoon hot fat. Add ground beef and brown. Mix with cooked rice, tomatoes and seasonings. Turn into a 1 1/2-quart casserole, top with bacon and bake at 375° until bacon is crisp, about 30 minutes. Serves 4 to 6.
Mix first 4 ingredients. Stir in flour to which you have added the soda and salt. Drop by rounded teaspoons about 2 inches apart on lightly greased cookie sheet. Bake 8 to 10 minutes at 375°. Cool slightly before removing from baking sheet.
Place all ingredients except nuts in a large bowl; beat at medium speed until mixed, then beat at high speed for 3 minutes. Stir nuts into mixture. Spread in greased pan. Bake at 350° for 30 minutes.
Preheat oven to 375`. Combine flour, baking powder, baking soda and salt; set aside.
Let rolls thaw. Pat out each roll into a circle. Place 3 or 4 slices of pepperoni and a little Mozzarella cheese on each roll. Wrap dough up around mixture to form roll. Let raise on greased cookie sheet. Bake at 375° until golden brown. Serve warm or cold.
In large pot, mix sugar and syrup and stir over medium heat until sugar is dissolved. Remove from heat and stir in peanut butter. Stir in corn flakes and drop by spoonfuls onto wax paper. Move fast because this sets when cool. Store in airtight container.
Blend together cream cheese, sour cream, taco mix and salsa until smooth. Spread on a 12-inch tray (such as a pizza tray). Layer the vegetables on top of the dip, finishing with the shredded cheese. Serve with the tortilla chips.
Mix white sugar, teaspoon cinnamon and nutmeg in container with tight lid. Sprinkle a few nuts in bottom of Bundt pan. Cut biscuits in quarters. Shake a few pieces at a time in sugar mixture. Layer in Bundt pan until all biscuit quarters are used. Mix melted margarine, cinnamon, brown sugar, nutmeg and nuts. Pour over top of biscuits. Bake at 375° about 20 minutes. Turn onto cake plate or aluminum foil immediately and leave for a few minutes or topping will stick. Good warm or cold. Let your guests pinch off what they want.
Put spaghetti on to cook. In a large frypan, saute chicken in oil, stirring until done, approximately 5 minutes. Add vegetables. Cover and steam, stirring often, until crispy-tender, 5 to 10 minutes. Add cooked spaghetti and teriyaki sauce. Stir until well blended. Serves 3 or 4. Garlic bread or toast is excellent with this.
Stem, de-vein, and seed bell peppers and chilies. cut into chunks. Peel eggplant and cut crosswise into 1 inch slices. Put 2/3 c. vinegar, 2 c. water and 1 Tbsp. coarse salt in saucepan. Bring to a boil, add eggplant slices. return to boil for 5 minutes. stirring, drain while you boil peppers and chilies 5 minutes using remaining 2/3 c. vinegar, 2 c. water and 1 Tbsp. salt. drain and reserve. Sizzle garlic in 1/4 c. oil for 1 minute. Place cooked, drained eggplant and pepper mix in bowl of food processor and puree. Add 1 1/2 tsp. salt and paprika. Return sauce to pan and simmer over medium heat until thickens to dipping consistency. This is a Serbian relish great for dip or spread on crackers. Add yogurt to make a salad dressing. Freezes well.
Drain beans; combine in baking dish with mushrooms. Cube cheese into 1/2-inch chunks. Add to beans and mix well. Dot butter over top. Sprinkle bread or cracker crumbs over all, if desired.
Make this dip a day before serving to let the flavors blend well. Shred dried beef. Mix cream cheese with shredded dried beef and diced scallions. Refrigerate.
Grease and flour 2 loaf pans. Pam may be used. Bake over a pan of water to keep cake moist. Bake 1 hour at 225°, then 1 hour at 250°, and then 1/2 hour at 300°.
Brown ground beef and onion in large skillet. Pour off grease. Add soup, tomatoes, beans and chili. Let mixture come to a boil, then pour into casserole dish, alternating chips, meat mixture and cheese. Top with cheese. Bake for about 20 minutes at 350°.
Make a smooth, thick batter by adding water to the 7 ounces flour. Add remaining ingredients and mix well. Drop a teaspoonful at a time into hot oil and fry until golden brown.
Fry chickens, dipped in flour, until brown, in drippings, about 2/3 cup. Saute pepper, onions and celery; add tomatoes and heat to boiling. Add washed rice. Spread evenly over bottom of roaster. Place chicken on top. Pour boiling water over whole dish until covered. Place lid on roaster and bake 1 hour in 350° oven.
Spread pineapple evenly in bottom of dish. Next, add blueberries. Sprinkle 1/2 cup sugar next; add 1/2 box cake mix. Add crushed nuts, then balance of cake mix. Melt oleo and drizzle on top. Sprinkle with 1/4 cup sugar. Bake at 350° for 1 hour. Serve with Cool Whip.
In a large bowl, combine 1/2 cup butter and the cream cheese and let come to room temperature. Add 2 cups of flour and blend well. Chill. Roll out half of the dough and place in a 9-inch pie plate. Reserve the remaining dough for the top crust. In a saucepan, combine the remaining ingredients and bring to a boil. Pour the mixture into the crust. Roll out the remaining crust and place over the filling. Cut slits in the top crust to allow steam to escape. Bake in 350° oven for 45 minutes. Serves 6 to 8.
Sprinkle chicken with 1/2 teaspoon salt. Brown in butter in pan. Remove. Add flour, sugar, spices and remaining salt to drippings in pan. Stir to a smooth (and ugly) paste. Gradually stir in orange juice. Cook, stirring, until mixture thickens and comes to a boil. Add chicken. Simmer over low heat until chicken is tender, about 20 minutes. Serve with hot rice and sauce. Delicious!
Whirl all ingredients in a blender until smooth and frothy. Garnish with orange slice or maraschino cherry. Makes 1 serving.
Mix all ingredients together. Pour into casserole dish. Bake at 350° for 30 minutes or until bubbly.
In a heavy 3-quart saucepan, cook potatoes in 4 cups boiling water with salt for 15 to 18 minutes; drain. Cut potatoes in half and add butter, salt and seasonings. Cover and cook over medium heat, stirring occasionally, for 5 to 10 minutes. Stir in peas; heat for 5 minutes.
Drain cherries and pineapple, reserving juice. Add enough water to juice to make 2 cups liquid. Bring liquid to boil. Add gelatin, stirring to dissolve. Stir in cola. Chill until lightly thickened. Combine celery, pecans, cherries, pineapple and coconut, if desired. Beat cream cheese until smooth and fluffy; add to fruit mixture, stirring well. Fold cream cheese mixture into gelatin; pour into a 13 x 9 x 2-inch pan. Chill until firm. Cut into squares to serve.
Combine all; mix well and cover tightly. Store in refrigerator for 12 to 24 hours. Serve cold. Yields 3 cups relish.
In a double boiler add the milk and butter. In a bowl mix the eggs and sugar until creamy. Add the flour, cocoa and salt. Combine the mixtures and cook to desired thickness. Stir to keep creamy during the cooking. Add the vanilla. Place into prebaked pie shells. Cool. Top with whipped topping. Makes 2 pies.
Preheat oven to 375°. Fully cook sausage; drain very well. Combine sausage, onions, cheese and flour. Mix well. Spread in unbaked pie crust. Beat together eggs,	milk and parsley flakes. Slowly pour over	sausage mixture. Bake on cookie sheet 35 to 40 minutes or until the filling is set.
Beat White cake mix, egg whites, 1-1/3 c. buttermilk and vegetable oil until creamy. In a separate bowl, beat yellow cake mix, 1/2 c. buttermilk, whole egg, cocoa, soda, food coloring and vinegar until creamy. Alternate spooning red and white batter into 3 greased and floured 9-inch cake pans. Swirl batter gently with a knife - (do not scrape bottom of pan). Bake 350° for 25 minutes.
Preheat oven to 350°. Combine all ingredients in a bowl. Mix well. Pour into pie shell. Bake for 30 minutes or until knife inserted comes out clean. Makes 2 bought crust or 1 deep-dish pan crust.
Bring to a boil the water and sugar. Add remaining ingredients. Freeze in 3 containers. Add 1 quart 7-Up or ginger ale to each container when using.
Sort and wash chickpeas and place in large bowl. Cover with water to 2 inches above beans. Cover and let stand for 8 hours. Drain beans. Combine chickpeas, cilantro and next 8 ingredients in a food processor until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into 1/2 inch thick patties. Heat 2 Tbsp. oil in a large non-stick skillet. Add 5 patties and cook 3 minutes on each side or until golden brown. Repeat procedure twice with remaining oil and patties. Spread 1 Tbsp. Yogurt-Tahini Dip in each pita half. Fill with 1 patty. Serves 8 (2 pita halves each).
Cream together the eggs, sugar and shortening. Sift dry ingredients. Add to the sugar mixture alternately with milk. Add vanilla. More flour can be used to get the right texture for rolling out cookies. Roll out on floured board and cut into desired shapes. Sprinkle with sugar and bake at 350° until light brown.
Cream butter and sugar. Add eggs; beat well after each addition. Add blackberries, juice also. Then together add flour, soda and all spices. Pour into 9 x 13 x 2-inch pan. Bake 35 to 40 minutes at 350° or bake 55 to 60 minutes in a tube pan. Use icing of choice. I use cream cheese!
Combine sugar, margarine and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil. Stir constantly, continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° stirring constantly to prevent scorching. Remove from heat. Stir in peanut butter until melted. Add vanilla. Stir until well blended. Cool.
Blend first 3 ingredients together and bring to a full boil. Mix biscuit mix and milk and beat well. Drop by spoonfuls into boiling broth mixture. Cook until dumplings are steamed done.
Season the fillets with salt and pepper. Arrange them in a 9 x 13-inch	baking	dish and pour the wine and water around them. Cover with wax paper and poach in a 400° oven for about 15 minutes. Remove the fish to a buttered oval baking dish large enough to	hold the fillets in	a single layer. Reduce pan juices to 1/4 cup. Use big pans, lots of surface area.
Top with grated cheese. Bake in 350° oven for 15 minutes and serve with crackers or Doritos chips.
Wash and dry 8 pint wide-mouth jars. Grease well. Preheat oven to 325°. Place lids to jars in pan of water and heat.
Add paprika to crushed Rice Krispies and set aside. Beat egg and milk slightly; add flour, salt and pepper. Mix until smooth. Dip chicken in batter and coat with Rice Krispies.
Cook macaroni; drain, rinse and cool. Shred lettuce in 2-quart casserole. Sprinkle with salt and pepper. Top with macaroni. Add ham, peas and cheese. Combine salad dressing, sour cream, onion, mustard and pepper sauce. Spread over casserole and seal edges. Cover and refrigerate overnight. Sprinkle top with paprika. Toss before serving.
Drain and flake salmon; remove skin and bones. Add other ingredients, except pecans and parsley. Chill several hours. Shape into ball; roll in nuts and parsley. Serve with assorted crackers.
Cream sugar and butter. Add egg yolks. Combine sour cream and soda in separate container. Blend together. Add flour, poppy seed and flavoring. Fold in beaten egg whites. Bake in ungreased angel food cake pan for 1 hour at 350°. Check in 15 minutes. If too brown on outside, turn heat to 325° for remainder of hour. Invert pan to cool. Dust with powdered sugar.
Boil the sugar, water and cinnamon together and then add the juices. Color with red food coloring. Mix equal parts with hot water to serve.
Mix all ingredients together and store in tightly sealed jar. Use approximately 1 teaspoon in boiling water for each serving.
Cream shortening, sugar and eggs. Make a paste with coloring and cocoa. Add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar. Don't beat hard, just blend. Bake 30 minutes at 350°. Bake in two 8-inch pans, greased and floured.
Saute onions and green peppers. Add ground beef and brown well; drain. Add Veg-All, corn and tomato sauce. Simmer 10 to 15 minutes with top on pan. Remove from heat. Add Minute rice. Stir, cover and let set 5 minutes before removing cover. May sprinkle with Cheddar cheese.
Beat egg yolks well. Add sugar, flour and milk together; mix water and cocoa together. Pour all ingredients together. Add butter and vanilla. Cook over low heat until thick. For real smooth pudding, beat with mixer a little when finished cooking. Pour into baked pie shell.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, one cup of pecans and bananas. Spoon batter into three well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle with one cup pecans.
Prepare pasta as directed on the package. Pour a little of the salad dressing into the bowl and swirl around. Add some pasta, followed by some of the mixture of vegetables, crabmeat, cheese and dressing. Add the remaining pasta and other ingredients. Sprinkle with grated Parmesan cheese (and garlic salt or powder, if desired). Cover and chill before serving. Enjoy!
Cook noodles; drain. Combine noodles, tuna, mayonnaise, vegetables and salt. In saucepan, blend together soup, milk and cheese; heat and stir until melted.
Combine ingredients in mixer except crust. Beat eggs in one at a time. Pour into unbaked crust. Bake 30 to 35 minutes at 350°. Chill and serve with your favorite fruit topping.
Dissolve jello in boiling water. Add all other ingredients. Mix thoroughly. Chill.
Sift flour, sugar and baking powder into a bowl. Add butter and mix as for pie dough. Mix together sour cream, egg yolks and vanilla. Add this mixture to dough mixture and mix well. Dough will be soft. Roll a little more than 1/2 of dough into a jelly roll pan. Spread the jam on top. Beat egg whites and 1/2 cup sugar gradually until stiff, then fold in nuts. Spread the nut mixture on the preserves. Be careful not to mix the two toppings. Make narrow strips of dough in a crisscross pattern on top of nut filling. Bake at 350° for 30 minutes or until golden brown.
Prepare cake mix as directed. Bake in 13 x 9 x 2 inch pan. Cool 15 minutes. Poke holes through cake with fork. Combine milk, sugar and 1/2 c. coconut in saucepan. Bring to boil, reduce heat and simmer one minute. Spoon carefully over cake, allowing to soak through holes. Cool completely. Fold Fold 1/2 cup coconut into Cool Whip. Spread over cake. Sprinkle with remaining coconut. Cool. Keep in refrigerator.
Mix all the ingredients in a bowl and spread it evenly on one-half of a hamburger roll. Then broil for 5 to 10 minutes in a preheated oven.
Cook, drain and chop broccoli. Mix all ingredients except Ritz crackers. Pour in greased casserole dish. Top with crumbs and dot with margarine. Bake at 350° for 45 minutes. Serves 6 to 8.
Blend together well and put in pie plate. Bake in 350° oven for 25 minutes. Serve with Triscuits crackers. Watch it disappear.
Combine meat, tomato juice, onion, seasonings and water in large kettle. Cover and simmer 2 hours. Add vegetables and cook approximately 1 hour. During the last 15 or 20 minutes of cooking time, chopped cabbage or 1 cup of frozen peas can be added.
Let Swiss and Cheddar cheeses come to room temperature. In a large mixer bowl, beat together softened cream cheese and sour cream until fluffy. Beat in Swiss cheese, Cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, half of the pecans, salt and pepper. Cover and chill until firm. Shape into 1 large or 2 small balls; place on waxed paper.
In a large mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn onto a heavily floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top.
Blend shortening, sugar, eggs, vanilla and water. Add dry ingredients. Fold in apples and nuts. Bake 1 hour at 350°. Serve with whipped cream.
Spray a 3-quart saucepan with nonstick spray. Add the ground turkey or chicken, onion and green pepper. Cook and stir over medium heat until meat is no longer pink and veggies are tender. Drain.
Saute chicken breasts in butter until golden. Remove and place in baking dish. Lightly saute mushrooms, as many as you wish, green pepper, water chestnuts and seasonings. Pour over chicken breasts. Heat the can of soup diluted with the wine. Pour over chicken and bake, covered, 25 minutes. Uncover and continue to bake another 25 minutes. This dish can be prepared in advance and baked when ready to serve. Enjoy!
Mix oil and sugar. Add eggs, one at a time. Sift flour, salt and soda together. Add vanilla, nuts, coconut and apples. Bake at 300° for 1 hour and 20 minutes.
Blend butter and sugar. Add Eagle Brand milk; blend. Add eggs and blend. Add potatoes and mix well. Pour into pie shell. Cook at 350° until done.
In 3-quart casserole, place chicken, water, onion, celery, carrots, salt and pepper; cover. Microwave at Medium-high for 15 minutes. Stir together cornstarch and water; add to chicken mix. Cover and microwave at Medium-high for 10 to 20 minutes or until chicken is tender. Spoon on dumplings around edge of dish. Microwave at Medium-high 5 to 6 minutes, covered, until puffed and not doughy.
Combine graham crumbs and melted margarine. Press into bottom of 9 x 13 glass dish. Refrigerate. In bowl, mix powdered sugar, softened margarine and the eggs until silky, about 5 minutes. Spread on graham crust. Layer with sliced bananas and drained pineapple. Top with Cool Whip. Garnish with strawberries or cherries. Sprinkle on nuts and drizzle with chocolate syrup if you like. Enjoy.
Cook fryer on top of stove until medium-done. Pour over squash. Let it cook until chicken and squash are done. Add the spices. Let it cook about twenty more minutes. Stir once in a while.
Bring water and cinnamon candies to a boil over medium-high heat in medium saucepan, stirring until candies melt. Add milk; whisk in drink mix. Bring to a simmer over medium-high heat. Pour into mugs. Serve warm.
Mix first 5 ingredients in a mixing bowl. Dip sliced tomatoes in mixture and fry in small amount of oil until golden brown.
Dissolve gelatine in cold water. Add hot water, sugar, lemon juice and undrained pineapple. Chill until partially set. Add 12 ounces Cool Whip to gelatine mixture. Cut cake into about 1-inch squares. Place cake in bottom of pan. Cover with gelatine mixture. Add layers until cake and gelatine mixture are used. Press firmly with back of spoon. Chill overnight. Before serving, ice with remaining box of Cool Whip. Sprinkle with coconut. Decorate with cherries, if desired.
Preheat oven to 350°. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until all mixed. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of greased 13 x 9-inch baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.