HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion soup mix together. Add sauce to hamburger and simmer 15 minutes. Add to spaghetti or serve over spaghetti.
In a large skillet or wok, stir-fry the garlic in 1 tablespoon of the butter or margarine for 1 minute. Add the onions and green sweet peppers; stir-fry for 4 to 5 minutes or until the vegetables are tender. Transfer the vegetables with a slotted spoon to a bowl.
Sift flour, baking powder and salt. Cream butter and sugar thoroughly. Gradually beat in egg yolks. Blend in vanilla and pineapple. Fold in sifted, dry ingredients. Rinse beaters and beat egg whites. Beat until stiff; fold into batter. Pour into 2 (9-inch) cake pans, greased. Bake in oven at 350° for 30 or 35 minutes. Cool in pans for 5 minutes. Frost with 7 Minute Icing.
Add salt and pepper to bread crumbs. Beat eggs; add milk. Dip pork chops in liquid; roll in crumbs. Put 3 tablespoons margarine in skillet; brown pork chops. Place chops into a baking pan or dish; add boiling water. Cover; bake at 400° for 50 minutes. Take the cover off about the last 10 minutes.
Start preparation the night before or several hours in advance. In saucepan combine milk, lemon peel and cinnamon. Bring to boil. Lower heat and simmer 10 minutes. Set aside. In another large saucepan, beat egg yolks until lemon colored. Beat in 6 tablespoons sugar, then cornstarch. Stir in few tablespoons of hot milk, then gradually stir in the rest. Cook over moderate heat, stirring constantly, about 4 minutes or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool. Refrigerate several hours or overnight. Cut into small squares. Dust with flour and dip in beaten egg. Heat oil and fry until brown on all sides. Drain. Dust with a mixture of sugar and cinnamon. Just before serving, sprinkle with powdered sugar. If you wish, serve with strawberry jam.
Preheat oven to 350°. Combine crushed cookies and margarine; press firmly on bottom of 13 x 9-inch baking pan.
Melt butter in saucepan. Add onion and saute 10 to 15 minutes until lightly browned. Add broth, salt and pepper and bring to a boil. Place bread in bottom of ovenproof casserole. Sprinkle with 1/2 of cheese. Pour soup over bread and sprinkle with remaining cheese. Bake in 400° oven for 35 minutes.
In a large mixer bowl, beat brown sugar, peanut butter and margarine until light and fluffy; blend in water, egg and vanilla. Add oats, flour and soda; mix well. Chill dough until firm (about 30 minutes). Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Cool.
Mix together the cream cheese, sour cream and taco mix. Sprinkle Mozzarella and Cheddar cheeses on top.	Serve with taco chips.
Cream butter with both sugars. Combine eggs and vanilla. Mix well. Add flour, oatmeal, salt, soda, and baking powder. Mix well. Add grated chocolate, chocolate chips and nuts. Mix well. Roll dough into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 6 - 7 minutes, until light brown. Cool for 2 - 3 minutes and remove to rack to cool completely. Yields approximately 10 dozen cookies.
Melt peanut butter in 2 sticks of butter or margarine. Stir in the box of confectioners sugar. Stir until well mixed. Form into balls. Put on waxed paper on a cookie sheet. Place the balls in the refrigerator until chilled and firm. Melt the chocolate chips and the paraffin. When the balls are chilled, using toothpicks, dip each in the chocolate mixture and place in the refrigerator to set chocolate. Can be frozen.
Saute onion and celery in margarine until tender. Add remaining ingredients (except spaghetti). Cook over low heat until sauce is smooth and cheese is melted. Add spaghetti and a little more broth. Pour mixture into 2 medium casserole dishes. Bake at 350° for 45 minutes.
Place the bread cubes in a greased 2-quart casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs. Add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
Cream together sugar, margarine and shortening. Beat in 6 eggs. Add flour, milk, vanilla and lemon juice; beat thoroughly. Pour into well-greased and floured tube pan. Start in cold oven and bake 1 3/4 hours at 350° until toothpick inserted in center comes out clean.
Combine both soups, water and pepper in bowl. Add to cooked chicken in frying pan; bring to boil. Stir in rice. Cover and simmer for 5 minutes. Add broccoli and peppers; simmer for 5 minutes uncovered.
Cut steak in 1-inch cubes; brown in butter. Add tomatoes, soy sauce, parsley, mushrooms, black pepper, water and bouillon cubes. Cook until steak is tender and broth is thickened. Then add green pepper and onion. Simmer 3 to 5 minutes. Serve over rice.
Brown meat with 2 tablespoons low-fat cooking oil. Drain. Put meat in crock-pot. Add remaining ingredients and cook on slow all day for a delicious home cooked dinner.
Brown meat; drain. Stir in next 5 ingredients; pour into 9 x 13-inch baking dish. Prepare corn muffin mix except add 1/2 can onion rings. Spoon around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top with cheese and remaining onions. Bake 2 or 3 minutes longer.
Mix all, except onion rings. Pour into baking dish. Cover and bake 35 minutes at 375°. Uncover and top with onion rings. Brown about five minutes.
Drain beans, chop onion and combine with soups, bean sprouts and water chestnuts. Add a shake of soy sauce. Put in greased 9 x 13 casserole dish. Combine soups and spread on top. Grate cheese on top. Heat in 350° oven until bubbly. Top with fried onion rings and serve.
Mix sugar and chocolate over low heat, add other ingredients. Bring mixture to a rapid boil. Boil one minute. Remove from heat and add vanilla. Cool. Spread on cake.
Combine dry ingredients in a large bowl. Add eggs, oil, bananas, nuts and pineapple. Grease and flour 3 layer cake pans. Pour into the 3 pans. Bake at 350° for 20 to 30 minutes. Frost.
Lay asparagus in casserole dish with eggs sliced on top; set aside. Make cheese sauce in pan. Heat milk, butter and flour, then add cheese and mix until smooth. Pour over asparagus and eggs. Sprinkle bread crumbs on top. Bake at 350° for 15 to 20 minutes.
Mix yeast, water and sugar until dissolved. Mix in all other ingredients until well mixed. Let rise, punch down and make into rolls. Place on lightly oiled pan and let rise again. Bake at 350° until golden brown.
Stir good; put on low heat until melted. Let boil 7 minutes, add 3 six-ounce packages of chocolate chips, 1 pint marshmallow creme and 1 1/2 cup nuts. Let cool short time and pour into large cookie sheets. Makes 4 lb.
Cream together butter and powdered sugar. Add in flour and blend thoroughly. Press into ungreased 9 x 13 baking pan. Bake at 350° for 20 minutes. Combine eggs, sugar and lemon juice and blend until light lemony color. Add dry ingredients together and add to lemon mixture. Pour into baked crust for 30 minutes. Cool and sift a little powdered sugar over top. Cut into squares and serve.
Melt butter or margarine in large saucepan. Add onions, carrots and peppers. Cook until onions and carrots are tender. Add beef; cook until crumbly. Stir in juice, potatoes and seasonings. Cover and cook over low heat for 25 minutes. Mix flour with 1 cup of milk; beat until free of lumps. Add to soup. Add rest of milk. Heat and serve. Serves 4.
Cut up all vegetables into bite size pieces. Add the rest of ingredients and simmer over low heat for 1 hour.
Combine sugar and gelatin; mix well. Dip grape clusters in water; shake off excess water. Sprinkle sugar mixture through a sieve over wet grapes. Place on waxed paper about 45 minutes or until completely dry. Makes 10 edible garnishes. (Very decorative from Thanksgiving through the New Year; makes your table and platters very attractive.)
Cream margarine and sugar. Add all other ingredients except powdered sugar. Stir until mixed well. Form little balls and bake 15 minutes at 350 degrees. Cool and roll in powdered sugar. Makes about 48 balls.
To make a day ahead and bake just before serving: In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
In a large skillet, brown pork and gizzards in hot oil. Add flour, onion, green pepper, celery, garlic, parsley, salt and spices. Simmer 20 minutes or until vegetables are tender.
To make sauce, cook onion in butter or margarine until tender, but not brown. Stir in flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
Heat oven to 375°. Cook noodles as directed on package. Drain. Melt shortening in large skillet. Brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper. Pour into ungreased 1-quart casserole. Bake, uncovered, 45 minutes, stirring occasionally. Makes 6 servings.
Mix all together. Drop by spoon into hot deep fat. Cook until golden brown. Drain on paper towel. Serve hot.
Combine jello, sugar and pineapple juice in saucepan; bring to a boil. Remove from heat. Add marshmallows that have been cut into small pieces. Cool. Drain pineapple. Add the remaining ingredients to jello mixture. Whip the whipping cream first. I use long square glass dish. Refrigerate for at least 4 hours.
Mix together cereal, flour, salt, baking soda and sugar. Add eggs, oil and buttermilk; stir well. Fill greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 5 dozen muffins.
Put ingredients in large casserole dish. Cover and bake at 375° for 1 hour. Scald cream and add when done.
Brown hamburger; drain fat. Put hamburger into casserole dish. Spread drained corn on top of meat. Make potatoes according to package directions. Spread on top of corn. Sprinkle cheese over the top of the potatoes. Bake at 350° for 30 minutes to heat and melt cheese.
Boil potatoes with jackets on; take them out of skimmer; drain and squeeze with a towel to insure being dry. Remove the skin; mash perfectly free from lumps. Add butter, egg and sweet milk. When cool, beat in yeast. Put in just enough flour to make stiff dough. When this rises, do the same as biscuits and bake. Dough can be dropped into meat soups for pot pie.
Mix sugar, corn syrup, and water in saucepan. Stir over low heat until sugar is dissolved; cook without stirring to 260° (a little dropped into cold water forms a hard ball). Remove from heat and pour, beating constantly in a fine stream into the beaten egg whites. Add vanilla and continue beating until mixture holds its shape and becomes slightly dull; fold in nuts. Drop quickly from tip of buttered spoon onto waxed paper in individual peaks or spread in butter pan and cut into 1-inch squares when firm. Makes 48 squares.
Mix flour with salt. Add 2 1/2 cups cold water. Stir until smooth. Gradually add this mixture to 2 cups boiling water. Boil until smooth. Add food coloring and stir until well blended.
Melt 2 teaspoons margarine in a heavy saucepan and add celery, onion and green pepper. Saute until onions are clear. Add tomatoes and seasonings and simmer 20 minutes. Add shrimp and cook for 3 minutes or until shrimp turns pink. Sprinkle with parsley. Serve on rice.
Combine sugar, corn syrup and butter in saucepan. Bring to a boil, stirring constantly. Stir in peanut butter, blending well. Remove from heat and spread into greased 9 x 13-inch pan. Pour Rice Krispies over peanut butter mixture in pan and press firmly. Melt remaining ingredients in saucepan and pour over Rice Krispies. Cut into bars. Yield: 5 dozen.
Cook pumpkin and combine with eggs. Mix well. Stir in sugar and flour. Blend in spices and milk. Mix thoroughly. Pour into already baked pie shells. Makes 3 to 4 pies. Bake until golden brown.
Cream first 4 ingredients; beat until fluffy. Beat in flour with flavoring. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Cook macaroni according to package directions; drain and cool thoroughly. In a large mixing bowl, combine crabmeat, eggs, celery, onion, parsley, salt and pepper. Combine with macaroni and chill before serving. Garnish with additional hard-cooked eggs.
Layer pineapple and bread crumbs. Top with butter and sugar. Bake about 20 to 25 minutes in a 350° oven. Delicious with ham.
Mix all dry ingredients first, then put the eggs and milk in mixing bowl and stir along with molasses. Pour this in the dry ingredients; mix like you would biscuits, until it is all thoroughly mixed. Pinch off a piece of dough and put in about 7 or 8-inch pie pan; roll this on a floured board or your table. Cut with a biscuit cutter or even something larger for bigger cookies. Bake at 350° for about 12 or 13 minutes. Stick toothpick in the cookies or cake to see if it comes out dry, if so, it's done.
Place berries in bottom of 9 x 13-inch buttered pan. Mix dry ingredients in bowl; add melted butter, milk and beaten eggs. Spoon batter over berries. Mix an additional 1/3 c. sugar and 1 1/2 teaspoons cornstarch. Sprinkle over batter. Now, pour 1 1/2 cups boiling water over all. Bake at 350° for 40 to 50 minutes.
Saute onion in butter in a large skillet until tender. Add remaining ingredients, except chicken, and simmer 5 minutes. Add the chicken and cover with lid. Cook over medium heat for 45 minutes, turning once.
Melt oleo and add flour, spinach juice, milk and onion. Cook until thick. Add seasonings and cheese. Stir over low heat until cheese melts. Add spinach. Set in the refrigerator 6 hours or overnight. Bake uncovered 25 to 30 minutes at 350°.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl; beat until well blended. Add egg; beat until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Drop by teaspoonful onto ungreased cookie sheet. Flatten with fork.	Bake at 375° for 7 to 8 minutes.
Cook and drain broccoli. Saute onion in butter; add to broccoli. Stir in rice. Add Cheez Whiz and mushroom soup. Put in large shallow dish. Top with bread crumbs. Bake at 350° until bubbly.
Cut grapefruit in half crosswise. Run knife around each segment to loosen. Snip out the center core with kitchen shears. Combine raisins and walnuts; place in center of each grapefruit half. Drizzle honey over grapefruit. Bake at 300° for 10 to 15 minutes or until heated through. Serve at once. Yields 4 servings.
Wash cucumbers; cut in pieces. Place in dish; cover with boiling water. Sprinkle salt and alum over cucumbers. Let cucumbers stand in water until water is lukewarm. Remove from water and rinse. Drain on towel. Make syrup of sugar, vinegar and spices. Boil syrup; pour over cucumbers which have been placed in sterilized jars. Seal and turn upside down.
Combine all ingredients; mix well. Bake in a greased loaf pan in a preheated 350° oven 80 minutes for metal loaf pan or 65 minutes for glass loaf pan.
Mix all together and pour over chicken. Bake 1 hour at 350°, uncovered, or until chicken is tender. Serve with white rice.
Mix shortening and sugar thoroughly; add eggs, alternating with flour. Add flavorings. Bake in a tube pan for 45 to 50 minutes at 350°. Remove from oven and let cool 10 minutes before removing from pan.
Cook and drain macaroni. Toss in oil. Mix remaining ingredients and add to lightly greased crock-pot. Cover and cook on low 3 to 4 hours.
Melt oleo. Combine with flour to make a paste. Combine cottage cheese and eggs; add to flour mixture. Add cheese to broccoli. Put in a buttered casserole dish and bake at 350° for 1 hour.
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13 x 9-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350° for 1 1/2 hours or until chops are browned and juices run clear. Uncover and sprinkle with cheese; bake until cheese is melted.
Cook meat, onion and garlic until brown. Add tomatoes, paste, pepper, salt, oregano and basil. Cook 15 minutes.
Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes about 4 cups or enough to frost tops and sides of 2 (8 or 9-inch) cakes.
Saute pumpkin and sugar in butter over medium heat for 15 minutes. Add milk, salt	and pepper. Bring to a boil. Serve with toast on crackers. Yields 6 servings.
Mix first four ingredients until fluffy. Add rest of ingredients. Roll about 1/4-inch thick. Cut with cookie cutter. Bake in 425° oven, about 12 minutes, or light brown.
Cream butter and sugar well; add beaten whole egg. Add sifted dry ingredients alternately with the soup. Add chopped nuts and dates, which have been floured lightly. Bake at 350° for 30 minutes or until toothpick comes out clean. Cool and frost.
Heat to boil the apple juice, cloves and lemon juice. In a mug, place the cinnamon stick, butter and rum. After removing the cloves, pour the hot juice into the prepared mug.
Cook sugar, crushed pineapple and jello in pan until dissolved. Add 2 cups cool water. Set until about half set and add cream cheese and Velveeta cheese. Stir and then fold Cool Whip into it and let set several hours.
Mix cake according to directions substituting the buttermilk for the water and adding the pudding. Bake in layer pans.
Cook broccoli according to package directions. Set aside. Saute onions in butter. Add noodles and cook uncovered 3 minutes. Stir in broccoli (including liquid) and pepper. Cook 3 more minutes. Add milk and cheese and stir until cheese melts.
*Use 4 bananas (crushed), 2 cups strawberries, 2 cups peaches or 1 small container of Hershey's chocolate syrup.
Mix all ingredients together in one bowl. Pour into greased loaf pans and bake one hour at 325°.
Sprinkle chopped pecans in the bottom of well-greased 10-inch Bundt pan; set aside. Combine sugar and cinnamon. Cut biscuits into quarters and roll each piece in sugar mixture. Layer in pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan and invert.
Saute garlic in olive oil. Add pepper and onion. Add meat; saute. Add crushed tomatoes and paste. Add spices; add water. Simmer on low for 2 to 3 hours. Serve over favorite pasta. May substitute boneless pork for pepperoni or hamburg.
Dissolve jello in water. Add pineapple and pie filling. Mix well and congeal.
Soak okra in cold water about 30 minutes before cooking. Drain and cut into pieces. Sprinkle with salt, pepper, garlic powder and season all. Drop okra into a bag into which you have placed the flour. Shake bag coating the okra. In large skillet covered with oil and heated, drop okra in and fry until slime is gone. Add all dry ingredients while stirring over low heat to keep from sticking. When okra is tender add all other ingredients cover and cook over low heat adding water as needed to keep from sticking. Stir often. You may add more salt, pepper, etc, to reach flavor desired. Should cook at least 1 hour.
Dissolve salt, mustard seed, celery seed and sugar in vinegar over low heat. Do not boil! Cool and pour over cucumbers. Let stand in refrigerator for 24 hours. Will keep in refrigerator for months or can be frozen.
Combine sugar, cornstarch and water. Mix well. Bring to a boil until clear over moderate heat. Add jello (dry). Put strawberries in mixture and pour in baked pie shell. Cool. Add Cool Whip when ready to serve.
Heat oven to 350°. Stir all filling ingredients in a large bowl until well blended. Pour into pie shell. Bake for 50 to 60 minutes, until top and crust are golden and a pick inserted in center comes out clean but oily (filling may still jiggle in center). Serves 8.
Soak the rice stick (like noodles) in warm water until tender, but not soft. In a large wok, saute garlic in hot oil, add shrimp and cook until just pink.	Remove shrimp, set it aside and	add chicken. Remove chicken after browned and cook the eggs, scrambled, chopping the eggs with spatula when firm. Remove the eggs and stir-fry the tofu. Remove tofu, add noodles, vinegar,	paprika and cayenne pepper sauce; cook for 3 minutes, stirring constantly. Mix in previously cooked ingredients and bean sprouts. Toss well and cook for an additional 3 to 4 minutes.	Serve with a topping of crushed peanuts and (optional) lemon wedges on the side.
Beat egg whites in bowl, add sugar and melted butter. Add vanilla, nuts and flour. Bake at 350° for 25 minutes. Cut into squares when cool.
Soften bread crumbs in milk. Add beef, onions, eggs and seasoning. Brown in butter. Remove meat balls. Stir in flour. Blend well. Dissolve cubes in hot water. Add to flour. Add milk and cream. Cook. Stir constantly until smooth (3 minutes). Add meat balls. Simmer 10 to 15 minutes until sauce is desired consistency. Makes 96 (1-inch) meat balls.
Mix all the spices and salt together; set aside. Slit the okra lengthwise without separating all the way through. Stuff them individually with spice mixture. Heat up oil in a vessel. When hot, add stuffed okra. Saute it for a few minutes, then cover the vessel with a lid and let cook on medium heat. Stir the okra intermittently to prevent burning. May add more oil if needed. Cook the okra until done.
Slice cucumbers. Add salt and soak 3 hours in ice water. Drain. Add remaining ingredients. Bring to a boil and seal in jars.
Add can of pop ONLY to the cake mix and mix and bake according to the directions on the box. DO NOT ADD OIL, WATER OR EGGS.
Saute onion, peppers and mushrooms in half stick of margarine. Boil rice, add onion, pepper and mushrooms to rice, add corn and other half stick of margarine. Season with salt and pepper and place in microwave to heat. You can also make it a main dish by adding fried scallops or chunked chicken.
Mix the cake mix according to directions and bake until done in layers. Cool and frost with Icing. Beat eggs. Add milk, sugar and margarine. Cook over medium heat for about 12 minutes, stirring constantly, until mixture thickens. Remove from heat and add coconut, nuts and vanilla. Spread on cooled cake layers.
Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking pan with margarine. Melt the margarine and chocolate in a large saucepan over very low heat. Remove the saucepan from the heat. Stir in the sugar, flour, baking powder, vanilla and eggs and beat well with an eggbeater. Stir in nuts.
Cook sweet potatoes; peel and slice crosswise, about 3/8-inch thick. Spread in a greased shallow 1 1/2-quart casserole. Cut margarine into flour and brown sugar as you would in making a pie crust. Add pepper, milk and ground nuts; mix well. Spread over potato slices. Broil about 6-inches from heat until bubbly and carmelized, about 7 minutes. Yields 6 servings.
Mix all ingredients and shape into 1-inch balls. Store in covered container in refrigerator or freezer. When ready to use, sprinkle with confectioners sugar. These are not baked. Yields about 4 dozen.
Soak cucumbers in salt water (enough salt in the water to float an egg). Let stand 30 minutes to 1 hour; drain. Pack in jars with dill weed, hot peppers and garlic to your liking. Heat water, salt, vinegar and sugar. Pour one cup over cucumbers and seal. Let set for 6 weeks.
Cream shortening and sugar. Add eggs and beat well. Sift flour, salt and cocoa 3 times and add alternately to creamed mixture with buttermilk. Add vanilla and red coloring. Last fold in soda and vinegar; do not beat. Bake in 2 (9-inch) pans at 350° for 25 to 30 minutes.
Microwave on High for 2 minutes the chocolate and butter. Stir in milk and add sugar. Beat until smooth. Add vanilla.
Preheat oven to 350°. Boil chicken until done. Cut up into bite-size pieces. Mix cream of chicken soup with milk. Cook noodles, following directions on package. Drain. In a casserole dish, layer noodles, chicken and soup mixture, then sprinkle with Parmesan cheese. Bake 35 minutes.
Pare top 1/3 of apples and remove core, leaving 1/2-inch of core on bottom. Place apples in oiled baking dish.