HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble and brown ground meat. Put meat and all other ingredients in crock-pot and stir together. Allow to simmer for at least 2 hours. (Can also be prepared on the stove. Simmer for one hour.)
To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until beef is no longer pink; break up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir into the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cooked, add cheese and mix well. Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
Cook stuffing according to instructions on the box. Meanwhile, layer the other ingredients in a 9 x 13 pan in the order listed. Drop teaspoonfuls of prepared stuffing evenly over all. Bake at 350° for 45 minutes.
Wash and dry tomatoes; slice or chunk and remove seeds (if desired). Put tomatoes and sugar in layers in kettle; let stand until sugar is dissolved. Cook a few minutes. Add thinly sliced lemon (remove seeds) and salt; cook until thick. Cook slow and stir often. Cinnamon may be added. Put in clear, hot cans and seal. If desired, can use red or yellow tomatoes or mix for a pretty color.
Pare but do not peel crisp red apples; cut in eighths. Melt Kraft caramels with a little water in pan (this sticks and burns easily, be careful). Use own fork to skewer apple and dip in caramel. Skewer apple (stem end first) on green stick. Hold over hot coals until skin is puffed up and loose. Remove peeling and roll in brown sugar. Hold over fire until sugar bubbles. Wrap an apple and 4 or 5 caramels in foil and put on embers.
Butter slices of bread. Cut up an place in a large mixing bowl. Combine egg, milk, sugar and vanilla. Beat the bread and custard mixture until crumbly; pour into greased casserole. sprinkle with cinnamon and bake at 350 degrees for about 30 minutes.
Pour in pie crust. Bake until firm (about 1 hour) at 300°. Beat egg whites. Put on top.
Mix cocoa, sugar, margarine, milk and salt in saucepan. Heat to boiling. Boil 1 1/2 minutes. Remove from heat and add all other ingredients. Mix well and drop by heaping teaspoonful onto waxed paper.
Preheat oven to 350°. Generously grease and then flour 2 large or 4 to 5 small loaf pans. Combine flour, sugar, cocoa and baking soda in large bowl and stir well. Add buttermilk, mayonnaise and vanilla and beat until smooth. Stir in chips; pour batter into prepared pans. Bake for 40 to 45 minutes for small pans or 50 to 55 minutes for large loaves.
Combine brown sugar and water in saucepan; stir until caramelized. Pour half into mold. Beat eggs slightly and add to mixture. Add remaining ingredients and cook over low heat. Strain through a cloth into mold. Place mold in a pan of water and continue heating for about 1 1/2 hours. Allow to cool thoroughly before unmolding.
Brown ground beef and onion. Drain. Mix with rest of ingredients. Put into baking dish and bake at 350° for 30 minutes.
Fry bacon until brown. Crumble. Add sugar and vinegar to crumbled bacon and fat. Cook until sugar is dissolved. Add greens beans and onion. Simmer 20 minutes.
Preheat oven to 350°. Spray a loaf pan with cooking spray. In a large bowl, combine beef, salsa, oatmeal, carrots, tomatoes and mushrooms. Shape mixture into loaf. Place in loaf pan. Bake until browned and a knife inserted in the center comes out clean and hot, about 1 hour and 5 minutes. Let stand about 10 minutes before slicing.
Mix and bake cake mix according to package directions. Bake for 15 to 20 minutes at 350° on greased baking sheet. Cool.
Place ingredients, layer by layer, in a 9 x 12-inch pan. Bake at 350° for 20 to 25 minutes or until done.
Mix all ingredients thoroughly. Place in 350° oven until bubbly. Broil to brown, if desired. Serve with crackers.
Mix together sugar, Sunlite oil, apple cider vinegar, salt and poppy seed. Mix all these and pour over the chopped vegetables. Refrigerate at least 3 hours before serving, but preferably	overnight. Keep refrigerated.	Stir every now and then.
Boil sugar, cocoa, milk and margarine together for one minute. Remove from heat and add remaining ingredients. Drop by teaspoonfuls onto waxed paper. Cool and enjoy.
Combine water, yeast, salt and sugar; let stand until dissolved. Add shortening and flour. Mix and turn out onto lightly floured surface. Knead. Shape rolls and let stand 1 hour. Bake at 375° until done.
Place bread crumbs in 1 1/2-quart baking dish. Scald milk with butter. Add sugar, eggs, salt and vanilla. Blend well. Pour mixture over crumbs. Sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes or until top is golden. Serve warm or cold.
Melt caramels and milk in a saucepan. Mix cake mix, oleo and water together until crumbly. Press 1/2 of dough in bottom of greased and floured pan. Bake at 350° for 6 minutes. Spread chocolate chips on baked crust, then spread caramel mixture on. Sprinkle remaining dough on top. Bake at 350° for 15 to 20 minutes. Let cool and serve.
Roast peppers under broiler or on outside grill, until skin blisters and chars. Place peppers in paper bag and let sit for 5 minutes. Peel peppers and remove seeds. Peel under running water, if necessary. Cut peppers in long thin strips. Arrange in platter, overlapping peppers. Sprinkle with olive oil, garlic, parsley, salt and pepper. Serve at room temperature with fresh Italian bread, if desired. These are also great over grilled Italian sausage (see recipe). Makes 8 to 10 servings.
Heat oven to 375°. Beat together the margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture and mix in well. Stir in oats, nuts and raisins. Drop big rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 9 minutes for a chewy cookie. Cool 1 minute on cookie sheet; remove to wire rack.
Stir thoroughly the flour, baking powder and 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Combine egg, milk and honey. Add all at once to dry mixture. Stir just until moistened. Drop by spoonfuls onto greased baking sheet. Bake at 425° for 8 to 10 minutes. Makes 12 biscuits.
Stew chicken in salted water for 1 hour. Cook broccoli according to package directions. Save 1/2 cup of liquid from broccoli. Toss bread crumbs in 1 stick melted margarine. Combine mayonnaise, soup, lemon juice and broccoli juice. Arrange in 1 1/2-quart casserole. Layer 1/2 of chicken on bottom of casserole. Top with broccoli and layer with rest of chicken on top. Pour mayonnaise mixture over top and bake, covered, 30 minutes at 350°. Uncover and bake 10 minutes with crumbs on top.
Melt butter and sugar in skillet. Arrange pineapple, nuts and cherries as needed to cover bottom of skillet.
Heat oil in 2-quart pot. Add onion, pepper, celery, garlic, herbs, clove and pepper. Stir-fry on medium heat 3 minutes until onion softens. Add tomato juice and tomatoes and bring to simmer. Put fish chunks in layer on top. Cover and simmer 5 minutes. Stir in fish chunks in layer on top. Cover and simmer 5 minutes. Stir in fish chunks, cover and remove from heat. Let stand for 5 minutes longer. Makes 6 cups; serves 4 to 6. Serve with Italian bread and a salad. Fish should be haddock, cod or whitefish.
Mix ingredients. Pour into greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Preheat oven to 250°. In small bowl, beat egg whites until foamy. Add salt, cream of tartar and vanilla. Beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating at high speed until stiff peaks form. Fill pastry bag fitted with large writing tip with meringue. Pipe 15 mounds resembling "caps" of mushrooms (1 to 1 1/2 inches) on a foil-lined sheet. Pipe 15 "stems" (1 to 1 1/2 inches long). Sift cocoa mix over caps and stems. Bake for 25 to 35 minutes. Cool completely.
Preheat oven to 350°. Mix lemon juice with apples. Put 1/3 of bread in greased 8 x 8-inch dish. Cover with 1 cup apples, 1/4 cup cottage cheese, 1/2 raisins plus some cinnamon. Mix milk powder, egg and sugar. Pour 1 cup over dish. Repeat bread, apples and liquid; end with bread. Pour last of milk mixture over top. Sprinkle with cinnamon and dot margarine on top. Let sit 20 minutes or longer. Bake, covered, 45 minutes. Let sit 10 to 20 minutes at room temperature. Serves 8.
Mix shortening, salt and vanilla. Add sugar and cream mixture. Add eggs and mix well. Add melted chocolate and flour. Mix in pecans. Drop by teaspoon on greased cookie sheet. Let stand a few minutes. Press with a fork dipped in cold water. Bake at 325° for 12 to 15 minutes.
Mix in order given. Cook, stirring constantly, until mixture comes to a light boil. Cool. Pour into baked pie crust. Cover with meringue and brown. Cool before cutting.
In large mixing bowl, blend sugar and oil. Beat in the eggs, one at a time. Add zucchini and set aside. Combine the dry ingredients and add to zucchini mixture. Pour into greased 3 1/2 x 6 x 2 loaf pans and bake at 350° for 30 minutes or until toothpick comes out clean.
Mix ingredients and shape into cakes. Bake at 325° for 20 minutes. Serves 4 to 6.
Tartness will vary with type of vinegar used. We used distilled white vinegar. We have used apple cider vinegar. Flavored vinegars are good (tarragon, wine, etc.).
Cream sugar and butter. Add eggs. Add cinnamon to flour; sift into wet. Add dates and walnuts. Drop by tablespoons on sheet. Bake in 350° oven for 15 minutes or less.
Wash, remove stems and quarter apples. Add cider. Cook slowly until apples are soft. Put apples through a sieve. Measure 1/2 to 2/3 cup of sugar for each cup of pulp to taste. Add spices. Mix well. Cook over low heat, stirring constantly, until sugar dissolves. Continue to cook, stirring often, until mixture sheets from spoon.
Beat eggs until thick. Add sugar and mix. Add 6 cups milk and salt. Cook until well blended and hot to touch, stirring constantly. Remove from heat. Add condensed milk, half and half and vanilla. Mix well, then add bananas and cherries. Pour into ice cream freezer and freeze.
Mix butter beans with tomato soup, onions and green peppers. Place in greased casserole pan and arrange sausage links on top. Bake in oven at 350° for 40 minutes.
Mix salt, pepper, sugar and vinegar. Add sour cream. Stir until smooth. Fold in onions, parsley and cucumber slices. Arrange on a flat dish. Chill for an hour or longer. Makes 4 to 6 servings.
Prepare dressing as directed. Set aside to cool. Stir in wine. Blanch carrots 5 minutes in boiling water. Drain and put in crock-pot. Stuff chicken with dressing and place in pot over carrots. Cover pot and set on low for 6 to 8 hours. Serves 6 to 8.
Combine ingredients to soft dough. Place by large tablespoonful on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. Served with fruit, mainly strawberries over. Makes 6 nice shortcakes.
Cut pork into bite size pieces. Brown pork with garlic and onions. Stir in flour. Add beans, juice and chilies; cook (the longer it cooks, the hotter and better it gets).
Soak onions in salted ice water while you peel and slice oranges and avocado. Drain onion slices and arrange alternately with orange and avocado slices on top of lettuce. Pour French dressing over all. Serve with chili con carne or any rich meat dish.
Scrub potatoes and slice in a pan. Slice onions to taste. Salt and pepper to taste. Put oleo in slices on top. Cover with plastic wrap and microwave until done. Heat oven to 425°. Bake potatoes uncovered until crispy. Put chopped chives and cheese on top. Melt cheese. Top with sour cream.
Mix first 4 ingredients and cook until hard ball forms when dropped into a cup of cool water. Remove from heat and add cornflakes. Butter a long pan and press cookie mixture in it. Let cool. Eat and enjoy.
Heat oven to 325°. In a large bowl, combine cereal, pretzels and peanuts. Pour butter over cereal mixture, mixing well. Spread with cheese and onion powder; toss well to coat. Spread into an ungreased 15 x 10-inch jelly roll pan. Bake 25 to 30 minutes. Makes about 7 cups.
Mix together and press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Be sure it browns, then cool.
Combine 1/2 cup butter and the chocolate in a 2-quart saucepan. Cook over low heat until butter and chocolate are melted. Remove from heat and cool to room temperature. Sift together 1 cup flour, 1 cup sugar, baking powder and salt. Stir dry ingredients into cooled chocolate mixture. Add 2 eggs and 1 teaspoon vanilla, blending well. Stir in 1 cup walnuts. Spread batter in a well-greased 13 x 9-inch baking pan. Combine cream cheese and 1/4 cup butter in a bowl. Beat until smooth and creamy, using electric mixer. Combine 1/2 cup sugar and 2 tablespoons flour. Add to cream cheese mixture, beating well. Beat in 1 egg and 1/2 teaspoon vanilla. Spread over batter. Sprinkle with 1/4 cup walnuts. Bake at 350° for 30 to 35 minutes or until done. Cool in pan. Cut into 3 x 1-inch bars. Makes 24 brownies.
Saute onion in melted butter in large skillet until tender (do not brown). Add tomatoes, Worcestershire sauce, salt and pepper. Simmer, uncovered, for 5 minutes. Combine with macaroni and mix well. Turn mixture into greased 3-quart casserole, alternating layers of macaroni mixture and cheese, ending with cheese layer. Bake in moderate oven (375°) for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Heat oven to 300°. Spray cookie sheet with Pam. Spread cubes on cookie sheet. Spray cubes with Pam. Sprinkle with garlic powder. Stir a little to coat. Bake at 300° for 30 to 45 minutes until dry, crisp and golden brown. Stir occasionally.
Mix all ingredients. Put in baking dish. Top with bacon. Bake 2 1/2 hours at 350°.
In a blender container, combine the banana chunks, chilled fruit juice, milk, vanilla and ice cubes. Cover and blend until frothy. Pour mixture into glasses. Serve immediately.
Place meat in a large bowl. In a small bowl, mix cider, brown sugar, cloves, ginger and cinnamon; pour over meat. Cover and refrigerate 24 hours. Remove meat from marinade and pat dry with paper towel.
Peel and slice apples in pie shell. Combine 1/2 cup sugar and 1 teaspoon cinnamon together and sprinkle over apples. Combine flour and 1/2 cup sugar and cut butter in until consistency of crumbs. Bake at 400° approximately 45 minutes. (Pack flour and sugar mixture over sliced apples.)
Mix together flour and salt. Add drops of food coloring to water and add water slowly; mix well. Add oil and knead mixture together. You might need to add more flour or water to get proper consistency. Store in airtight container in refrigerator. Keeps for many weeks! Great for that rainy Saturday.
In a saucepan, combine tomato juice, vinegar, catsup, Worcestershire sauce, brown sugar, paprika, onion salt, mustard, pepper and hot sauce. Simmer for 5 minutes. Brush on chicken. Makes about 2 cups sauce.
Cream sugar, butter and Crisco together. Add eggs and flour alternating, ending with an egg. Add vanilla and beat good. Bake in tube pan at 250° for 2 hours.
Combine sugar, flour, salt and butter. Add lemon juice and peel. Stir in egg yolks and milk and mix. Fold in egg whites. Pour into greased 1 1/2-quart casserole or individual baking cups. Bake in pan with 1-inch of hot water surrounding it. Bake at 325° for 1 hour. Makes 6 servings.
In medium skillet, brown meat with salt over medium heat; drain. Stir in potatoes; sprinkle with packet of seasoned sauce mix. Add amounts of water and milk called for on package. Stir in pimiento and green pepper. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 30 minutes or until potatoes are tender, stirring occasionally. Makes 4 to 6 servings.
In small saucepan, heat first three ingredients until warm (120° to 130°). In large bowl combine warm liquid, 2 cups plain flour, 1 cup wheat flour and remaining ingredients, beat 4 minutes at medium speed. By hand stir in remaining wheat flour and enough plain flour to make a stiff dough.
Combine 2 cups flour, sugar, salt and yeast in large bowl with electric mixer. Stir well. Heat milk and margarine until very warm, 120° to 130°. Gradually add to dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes. Add eggs and 1/2 cup flour. Beat at moderate speed, scraping sides of bowl, 2 minutes. With spoon, stir in remaining flour to make soft dough. Batter will be thick, but not stiff. Cover and let rise 1 hour or until doubled. Stir down and spoon into greased and floured 10-inch tube pan. Cover and let rise 45 minutes or until doubled. Bake at 350° to 400° for about 30 minutes. Cool.
Mix all ingredients. Bake in a greased pan 40 minutes at 400°. Serve with mushroom, cream or onion gravy.
Mix together and let set for a while before serving. Keep refrigerated. Serve with Town House crackers.
Mix together pretzels, margarine and sugar. Press into a 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool. Mix cream cheese and powdered sugar together until smooth. Fold in Cool Whip. Spread on pretzel layer. Chill. Mix Jell-O with boiling water. Stir in strawberries. Refrigerate 10 to 15 minutes. When partially set, pour on top of Cool Whip in pan. Cover and chill.
Chop and saute the first 4 ingredients. Remove from pan. Make thin chicken cutlets. Dredge in mixture of flour, salt and pepper. Fry cutlets in mixture of 1/2 olive oil and 1/2 butter on medium-high heat. Remove from pan. Pour the wine in hot pan to glaze. Add the chicken broth, lemon juice and capers. Stir while heating. Replace cutlets and onion mixture. This should thicken gravy. If too thick, add chicken broth to thin it.
Cook linguine, rinse with cold water; drain. Mix linguine with one bottle of Salad Supreme (you'll find this with the spices in the supermarket).
Sift flour, baking powder and salt together. Cream the shortening with sugar until fluffy. Add egg and vanilla; beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Refrigerate 1 to 2 hours. Form dough into small balls. Bake at 350° for 15 minutes. These cookies are so nutritional they can be eaten for breakfast and are a real good snack for after school.
Grease and flour four 1-pound coffee cans. Sift dry ingredients together; set aside. Mix remaining ingredients. Slowly add dry ingredients to batter while mixing. Pour into coffee cans (1/2 full). Bake at 350° for 1 hour. Makes 4 loaves.
Mix hash, catsup, onion, parsley flakes and oregano; spread on muffin halves. Top with cheese strips. Set oven control at broil and/or 550°. Broil 8 to 10 inches from heat until cheese is melted and hash mixture is bubbly and hot. Makes 8 sandwiches.
Mix sugar and flour in heavy saucepan. Stir in milk and cook over medium heat (stirring constantly) until thick. Add small amount (approximately 1/2 cup) of this mixture to egg yolks. Pour this back into saucepan, stirring thoroughly. Cook over medium heat to boiling point. Remove from heat and stir in orange puree and butter. Bring back to boiling point. Remove and pour into baked pie crust. Top with meringue and brown top at 350°.
Preheat oven to 350°. Cream together butter, sugars and egg. Mix well. Add remaining ingredients in order given, except pecans. Mix well. Stir in pecans. You may form dough into balls the size of walnuts. Place on ungreased cookie sheets and flatten with fork. Bake at 325° to 350° according to your oven for 15 minutes, until just lightly browned. Do not overcook. Let cool a few minutes before removing from pans. Makes approximately 6 dozen cookies.
Preheat oven to 350°. Place ground beef, onion and celery in skillet. Cook until browned. Add rice, soups, water and Worcestershire sauce. Stir together and put in greased two quart casserole. Top with chow mein noodles and bake 40 to 45 minutes. Use small can of noodles.
Melt margarine. Add sugar and flour. Beat eggs and add along with milk and flavorings. Mix well and pour into 2 greased 9-inch pie pans. Sprinkle coconut over top of each pie. Bake at 350° until done.
Saute onion in butter. Combine soups, broth and chiles. Add chicken and mix well. Fry tortillas lightly on each side. Remove. Place a layer of tortillas (in 9 x 13-inch pan), layer of chicken sauce and a layer of cheese. Repeat layering until pan is filled, ending with sauce and cheese. Bake at 350° for 30 minutes or until heated through. Cut into squares to serve.
Bring sugar, milk and butter to a boil. Cook to 236°. Remove from heat. Add marshmallow cream and peanut butter. Stir until blended. Pour into 9 x 13-inch pan. Makes 4 pounds.
Combine the coconut, half and half and the sugar in a heavy saucepan. Bring to a boil, then heat to low. Simmer until a soft ball is formed when a spoon full is dropped into cold water. Add the butter and lemon rind and mix. Let cool to room temperature. Transfer to a bowl and with an electric mixer, mix the batter until thick and glossy. Pour into a small buttered pan and chill. Cut into squares and serve.
Wash okra and cut off stems. Cut into 1/2-inch slices and place in saucepan. Add salt, cover with water and cook, uncovered, 15 to 25 minutes. Drain. To serve, season with pepper, butter and vinegar. Serves 6 to 8.
Cream the butter and sugar; add eggs one at a time and beat well. Add bananas and nuts. Add flour sifted with soda. Blend well. Bake in loaf pan for 45 minutes at 350°.
Combine pineapple, banana, milk and strawberries in blender or food processor container. Cover and blend until smooth. Garnish with banana slice and strawberry, if desired. Makes 3 servings.
In small bowl, stir together the first 5 ingredients. Makes 6 (3 tablespoon) servings.
Mix together first three items and pour into a greased and floured cake pan. Then sprinkle over the top the last three items and bake at 350° for 30 to 35 minutes.
Combine, cauliflower, broccoli, bacon and cheese in bowl. Set aside. In a small bowl, combine Miracle Whip, sugar and vinegar mix until smooth. Pour over broccoli mix. Mix thoroughly. Chill about an hour before serving.
Mix the first 5 ingredients with a spoon. Pour into an ungreased 9 x 9-inch pan. Next, mix the brown sugar with the cocoa. Sprinkle over cake. Pour 2 cups of water over the cake. Bake in a 350° oven for 45 minutes.
Preheat oven to 350°. Lay out chicken breast on a flat surface and pound chicken until slightly flat. In each flattened breast add 1/2 piece of ham and 1/2 piece of cheese. Roll up carefully and place a toothpick in each roll to hold them in place. Place seam side down in pan. Add 1/2 cup milk to both cans of soup and mix well; pour over chicken and cook uncovered for 1 hour. Great for entertaining.
Simmer chicken with salt and pepper in approximately 2 quarts water until tender. Skin, debone and cut into large bite-size pieces. Cook the bell pepper, celery and onions in the broth until celery starts to tenderize; add the spaghetti and cook until tender. Add the chicken chunks, pimentos and cream of mushroom soup. Stir and mix well. Put in 13 x 9-inch casserole dish. Add Cheez Whiz for garnish (drop by spoonfuls across the top). Heat in warm oven 20 to 30 minutes or until cheese melts or lightly browns before serving.
Mix ground beef in mixing bowl. Add bread, water, onion, garlic, salt and pepper. Mix well. Form into small balls. Fry in frying pan until golden brown. Mix in a saucepan the tomato soup and sugar and boil. Then add meatballs. Serve.
Combine together and refrigerate overnight in long, flat baking dish. Take out of refrigerator one hour before baking. Bake at 325° for 1 1/2 hours.