HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown ground beef and chopped onion; drain off fat. Sprinkle meat with salt and pepper. Place green chilies, cut in half and seeded, in 10 x 6 x 1 1/2-inch baking dish; sprinkle with shredded Cheddar cheese and top with meat. Arrange chilies over meat. Combine eggs, milk, flour, salt, pepper sauce and pepper; beat until smooth. Pour over chili mixture. Bake in moderate oven (350°) for 45 to 50 minutes, or until knife inserted off center comes out clean. Let cool 5 minutes and cut in squares. Serves 6.
Brown beef in Dutch oven. Add onions, cabbage and celery. Cook and stir until vegetables are lightly browned. Stir in tomatoes, kidney beans with liquid, water, salt and pepper and chili powder. Heat to boiling, reduce heat.
Combine vinegar, sugar, water and oil and boil for one minute. Pour over beans. Slice onion over beans and leave overnight in refrigerator. Cook 4 hours in a crock-pot on low. (May be cooked in oven at 275° for 4 hours.)
Heat olive oil, brown meat, add bacon, onion and garlic; saut. Add flour to make roux. Cook on low heat for 10 minutes. Add tomato, jalapeno, chile, and chicken stock and bring to a boil. Add potato, cilantro, sugar, salt and pepper. Reduce heat and simmer until potatoes are done.
Place raspberries in a bowl; mash slightly. Sprinkle with the sugar and let stand for 30 minutes, stirring occasionally. Combine orange juice and remaining ingredients in a small saucepan; cook over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
Cut eggs in half. Remove yolks; mash. Blend in remaining ingredients. Refill whites.
Boil chicken until tender; tear from bone. To water, add chicken, noodles, soups, salt and pepper. Bake in oven at 350° until thick and noodles are tender. Add more water if needed.
In a small saucepan, cook the shrimp and save the broth. Wrap chili peppers, garlic and onion with aluminum foil. Roast on medium-low heat for 2 minutes. On each side, unwrap and place in blender. Grind until fine. Add the shrimp. Spin until well mixed. Add 2 tablespoons shrimp broth. Season with m.s.g., fish sauce, salt and lemon juice. Spoon onto the serving dish. Trim all the vegetables. Wash and drain. Cook, uncovered in boiling water for 5 minutes. Drain or serve raw. Arrange on the serving plate. Put the shrimp in the center. Serve.
Beginning with eggs, put ingredients into a slow mixer in order listed, alternating walnut pieces and chocolate morsels. Almost as soon as the last is in, turn off mixer. Then stir with spatula to make sure all is mixed. Pour into pie shells. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 375°. Combine cookie mix, egg and water; stir until blended. Stir in cherries and coconut. Shape dough into 36 balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet. Bake at 375° for 11 or 12 minutes.
Combine first 3 ingredients in blender or food processor and process smooth for sauce. Place remaining ingredients in a bowl and toss with tofu sauce. Serve in sherbet or parfait cups garnished with a piece of the fruit and mint leaves. Makes 6 servings, 75 calories per serving.
Combine first 10 ingredients and 1/2 cup tomato sauce. Shape into 14 x 10-inch rectangle on a sheet of waxed paper. Sprinkle with cheese. Roll, jelly roll fashion, lifting waxed paper to help make the roll easier. Press edges and ends to seal. Place roll, seam side down, on baking sheet. Bake t 350° for 45 minutes. Pour remaining sauce over meat roll. Bake 15 minutes longer. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Mix the first three ingredients together and then add the shortening and mix all together. Then add the water and vinegar to the flour mixture. Mix till all is moistened.
Use a glass round dish. Mix vegetables, soup, milk and cheese in a dish. Sprinkle with bread crumbs. Bake at 350° for 35 to 45 minutes.
Beat eggs. Add sugars and oil. Sift dry ingredients and add to creamed mixture by hand. Add apples, nuts and vanilla. Bake in tube pan or sheet cake pan for 1 hour and 15 minutes at 350°.
Prepare pudding as directed on package except add an additional 1/2 cup of milk. Cream together the cream cheese and butter. Mix into prepared pudding. Gently fold in Cool Whip.
Cream first 4 ingredients. Mix all ingredients and chill for several hours or overnight. Roll in small balls. Roll balls in sugar and bake at 350° for 10 to 12 minutes.
Have butter at room temperature; chop nuts and grease 8 x 12-inch baking pan. Mix first 3 ingredients until well blended. Press into pan and bake for 20 minutes. Do not brown. Mix remaining ingredients except coconut and spread over batter in pan. Sprinkle top with coconut and bake at 325° for about 25 minutes or until brown. Cut into squares while still warm.
In 3-quart saucepan cook green pepper, onion and garlic in oil until tender. Add	undrained tomatoes, tomato sauce, wine, parsley, oregano, basil, salt and pepper. Bring to boil. Reduce heat, cover and simmer 20	minutes. Cut fish into 1 inch pieces, add fish, shrimp to	tomato	mixture and cook about 10 minutes. Add undrained	clams and cook about 5 minutes.
Mix thoroughly shortening, sugar and eggs. Sift together dry ingredients and stir in mixture. Roll into balls the size of small walnuts. Roll in cinnamon and sugar mixture. Place on ungreased cookie sheet 2 inches apart. Bake at 400° for 8 to 10 minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat for 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Serves 6.
Dissolve jello, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in orange and apple. Pour into 6-cup mold. Chill about 4 hours. Makes 9 servings.
Cut sauerkraut into small pieces and mix with sugar and stand 30 minutes. Add the rest of the ingredients and cover tightly; refrigerate for 12 hours.
Add sugar to finely crushed graham crackers. Add melted margarine. Press lightly into a 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool.
Wash and peel celery. Cut into approximately 3-inch pieces. In pot, cover with water. Add salt. Simmer until tender. Drain liquid. In baking casserole dish, layer celery, pats of butter, cream and grated cheese. Continue as many layers as ingredients. Bake at 350° for 15 minutes or until top is golden brown.
Blend yogurt and cottage cheese in medium bowl. Stir in onion soup mix and chili powder. Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
1st Layer: Mix cherry jello and water. Add whole cranberry sauce. Pour into 8-inch square pan and chill.
Remove stems. Chop. Melt 2 tablespoons butter and add stems and chopped onions. Saute until limp. Remove from heat and stir in all ingredients except soy sauce. Melt 3 tablespoons butter and add soy sauce. Pour into pan to coat. Mound filling into caps firmly. Bake at 400° for 15 minutes.
Place ingredients in the order given. Mix dressing, mayonnaise and sour cream. Spread over top, sealing the edges. This salad will keep 24 hours or longer. Spread grated cheese over top and serve. Layer ingredients in a 9 x 13-inch pan.
Boil eggplant until soft. Drain the water off. Mash eggplant and margarine. Add all seasonings. Cook onion and bell pepper before adding. Boil tomatoes until mushy. Mix well all ingredients, including egg and cheese. Pour into baking dish. Put croutons and cheese on top. Bake at 350° for 1 hour.
Put in blender half at a time. For use with: celery, carrots, raw cauliflower, green pepper, mushrooms, cherry tomatoes and radishes.
Beat eggs. Add sugar and oil. Mix well. Add vanilla and poppy seed. Sift flour, baking powder and salt. Add to poppy seed mixture alternating with milk. Pour into loaf pan. Bake for 1 hour at 350° or until done. Serve with butter or cold cream cheese and pineapple.
Combine crumbs with cinnamon, nuts and margarine together. Reserve 3 tablespoons. Press into bottom and partway up sides of 9-inch spring pan or Corning Ware baking dish.
Beat egg with water using fork in shallow pan. Combine bread crumbs, Parmesan cheese and paprika in second shallow pan. Dip chicken pieces in bread crumb mixture, then egg mixture and again in bread crumb mixture. Place coated chicken in a 9 x 13-inch baking dish. Microwave on High 4 to 8 minutes or until meat is cooked. Top cooked meat with spaghetti sauce and a sprinkling of oregano. Cook on High 10 to 12 minutes or until sauce is hot. Sprinkle grated or place sliced Mozzarella over top of each piece and let stand, covered, 5 minutes or until cheese is melted.
Preheat oven to 375°. Place tuna in a medium bowl. Combine milk, water and soup in separate bowl. Add to tuna and stir well. Add peas, water chestnuts, half of noodles, plus tomato, celery, green onions and soy sauce. Toss lightly to mix. Spray 1 1/2-quart casserole with cooking spray. Pour/spoon mixture into casserole and then top with remaining noodles. Bake for 25 to 30 minutes or microwave for 8 minutes or until thoroughly heated. Makes 8 servings.
Saute onion and pepper in butter until clear, not brown. Place rice in large baking dish. Add rest of ingredients to the rice. Cover with tight lid so steam won't escape. Cook 45 minutes in 350° oven. When cooking time is up, leave lid on 10 to 15 minutes to fluff up the rice. Add chicken.
Combine apples, celery and walnuts. In a separate bowl, blend mayonnaise, sugar, lemon juice and salt. Fold in whipping cream. Fold dressing into apple mixture. Makes 6 servings. Enjoy!
Mix all ingredients. Place in 9-inch square pan, greased. Bake at 350° for 30 minutes. Cut into squares. May be baked a day ahead and reheated. Makes 8 servings.
Rinse beans. Cover with water; add salt and soak overnight. Drain and add 2 quarts water and meat. Simmer 2 1/2 to 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes.
In the evening, mix corn meal and 1 cup of buttermilk; let stand in refrigerator overnight. In the morning, add the Bisquick, eggs, soda and 2 cups of buttermilk. Mix well. Bake on a lightly greased, hot griddle. Serve with syrup and bacon or sausage. Yields 12 to 14 (6-inch) pancakes.
Prepare pudding mix with milk as per directions on package. Then mix Cool Whip with it. Line the bottom of a 9 x 12-inch pan with whole graham crackers. Pour one-half of the pudding mix over crackers.	Place another layer of crackers over this. Top with remaining pudding.	Frost the remaining graham crackers with icing and place on top of the final pudding	layer, smoothing	frosting to give a finished look. Chill for at least one hour.
Cook sausage and drain thoroughly. Sprinkle sausage in a well-greased 9 x 13-inch pan. Cover sausage with grated cheese. Mix together the eggs, chili peppers and chili powder. Pour egg mixture over cheese. Bake in a 350° oven for 30 minutes. Cool slightly and cut into bite-size pieces.
Combine all together. Bake 30 to 40 minutes in 350° oven.
Drain pineapple. Mix altogether and put in refrigerator. Put the same amount of cottage cheese in as Cool Whip.
Butter 1 1/2-quart or 9-inch square baking dish. Preheat oven to 375°. Mix soup with milk, celery seed and onion flakes. Pour over taters in bowl and mix well. Don't break up taters. Put into baking dish and sprinkle garlic powder, salt and pepper on top. Bake, uncovered, 45 minutes. Take from oven and sprinkle Cheddar cheese on top. Return to oven and bake until cheese is melted. Can add 1 can cubed cooked ham or chicken before baking if desired.
Put potatoes in 9 x 13 pan; pour melted margarine over top. Mix. Mix cheese, onion, soup and salt and pepper. Pour this over the potatoes. Mix the margarine and corn flake crumbs. Pour this over the other ingredients. Bake at 350° for 20 minutes COVERED and 20 minutes UNCOVERED or until it is bubbling on the sides.
Combine first 4 ingredients; beat 1 minute on low speed. Pour into baked pie shell and chill 3 hours.
Boil peppers until tender. Seed and split peppers down the side. Shred cheese or slice into thin strips. Stuff pepper with cheese. Roll in flour, then with egg and milk. Brown in hot oil. And then put them in a baking dish and top with salsa and extra cheese. Bake for 20 minutes covered at 400°.
Combine cake mix, sour cream, water and eggs in large bowl. Blend. Then beat at medium speed for 2 minutes until creamy. Spoon 1/3 cup of batter into well-greased and floured 10-inch fluted pan. Sprinkle with 1/2 cup of the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° for 45 to 50 minutes. Sprinkle with confectioners sugar.
Mix together with hands and make into small balls. In a double boiler, melt 12-ounce package chocolate bits and half block of paraffin. Dip rice balls in the mixture and put on wax paper. Put a pecan on the top.
In mixer bowl, cream together sugar, shortening and butter. Add eggs, one at a time, beating well after each. Stir in vanilla and lemon extract. Mix together flour and baking soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 10 minutes. Remove and cool on rack.
You will use only the flavor packet from the noodles. Mix oil and vinegar with the flavor packet. Toss the cabbage and sunflower seeds together. Add mixture and toss.
Sprinkle both sides of steak generously with lemon-pepper. Let dry marinate and come to room temperature. Heat heavy iron skillet on almost high heat. Drop steak in skillet. It will stick and smoke. Press gently against side of steak with spatula until it comes loose. Turn and repeat. The steak will be sealed on the outside and juicy on the inside.
Combine the first 7 ingredients together well. Mix together the milk, eggs, butter and salt, then add dry ingredients, stirring just enough to mix evenly. Have muffin tins buttered and floured and fill each cup half full. Bake at 350° for 25 minutes; check during baking.
Brown sausage in a heavy kettle. Remove and drain excess fat. Add celery, onion, thyme and salt. Cook until onion is tender. Stir in flour. Cook 1 minute.
Cut broccoli into 1-inch pieces and steam. Mix next 4 ingredients and combine with cooked broccoli. Put into greased 1 1/2 or 2-quart casserole. Melt margarine and mix in crushed Ritz crackers; spread mixture over top of casserole. Bake at 350°, covered, for 15 minutes, then uncovered for 15 minutes.
In large bowl, combine butter, sugars and vanilla. Beat until creamy. Beat in eggs. Mix flour, baking soda and salt together. Gradually add to sugar mixture. Stir in chocolate chips. Bake at 375° for 10 to 12 minutes.
Toast English muffin. Put cheese and sauce on top. Bake for 10 minutes.
In large bowl combine 2 cups of flour and yeast. Heat milk, 1/2 cup sugar, 3 tablespoons butter and 1/2 teaspoon salt until warm (115° to 120°), stirring to melt butter. Add to dry mixture and add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough remaining flour to make a moderately soft dough. Knead on floured surface until smooth (3 to 5 minutes). Place in greased bowl, turning once. Cover dough and let rise (1 to 1 1/2 hours). Punch down; divide in half. Cover and let rest 10 minutes.
Cook ziti; drain and set aside. Cook beef; drain. Stir in Ricotta. Mix in Parmesan cheese, parsley, salt, pepper and half sauce. Add ziti and toss to coat. Spoon into 13 x 9-inch pan and add rest of sauce. Sprinkle shredded Mozzarella cheese. Bake at 350° for 20 minutes or until done.
Beat first 6 ingredients together until smooth. Fold in chocolate chips. Pour into a greased, floured Bundt pan. Bake at 350° for 45 minutes or until done.
Boil sugar and water for 10 minutes. Add spices and fruit rind. Cover and let stand for 2 hours. Strain. Add orange juice, lemon juice and cider. Reheat and serve. Goes great in the crockpot. A tradition with Baltimore County Girl Scouts since the 1940s.
While cake bakes, cook following ingredients: milk, sugar and 1 cup coconut for 1 minute. Remove from heat.
Beat oleo, sugar and eggs (1 at a time) well, until creamy. Sift together flour and soda. Add flour, soda, sour cream and vanilla. Do this alternately to the sugar mix. Bake in 3 greased and floured 9-inch pans for about 40 minutes at 350° until toothpick comes out clean.
Slice linguesa in small pieces. Saute in large frying pan. Remove linguesa. Slice onion and pepper. Saute in fat from linguesa. When done, add can of lava beans with juice, can of tomato sauce and linguesa. Combine all together and simmer 20 minutes.
Mix pudding (in powder form) and pineapple. Add green coloring. Add marshmallows and chopped nuts and mix well. Add Cool Whip and mix well. Chill well before serving. (Can be made the night before serving.) Decorate with candied cherries or marshmallow flowers, if desired.
Melt shortening in 3 or 4-quart saucepan over low heat. Allow to cool. Add sugar, molasses and egg; beat well. Add flour, soda, spices and salt. Beat well. Make 1-inch balls and roll in sugar. Place on a greased cookie sheet. Bake for 8 to 10 minutes at 375°.
Crush cookies and mix with Cool Whip. Stir in soft ice cream with cookie mixture. Put in square dish and freeze until hard enough to cut with knife.
Combine all ingredients, except bread crumbs. Add broccoli last. Pour in greased casserole dish and top with buttered bread crumbs. Bake at 400° for 20 minutes. You can layer dish with baked chicken breast.
In a skillet, brown chicken breasts until almost cooked. Place chicken in the bottom of a casserole dish. Place butter in skillet and saut onion, celery and mushrooms until soft. Mix remaining ingredients together in a skillet with vegetables and pour over chicken breasts. Cover and bake at 350° for 30 to 40 minutes. Uncover to brown if desired.
Dissolve jello in water; beat in cream cheese until smooth. Stir in pineapple, sugar, vanilla, pecans and food coloring. Blend in 7-Up. Pour into mold and chill. (Do not freeze).
Melt butter over high heat in skillet that has a cover. Add rice and pasta, stirring to coat with butter (oil). Saute until rice is brown. Add vegetables. Saute 5 minutes, stirring occasionally. Add lentils and stock. Bring to a boil. Reduce heat, cover and simmer gently for about 20 minutes or until lentils are tender. Add seasonings as desired.
Mix all except cheese. Bake in casserole dish at 350° for 45 minutes. Top with cheese and return to oven until cheese melts. Delicious if served with coleslaw and garlic toast.
Mix together. For each serving, place 3 teaspoons into cup of either hot or cold water. Stir until dissolved. Enjoy!
Combine all ingredients. Bake at 350° for 45 to 50 minutes or until set in the center.
Mix ingredients in order listed. Mix well and freeze. Set out about 20 minutes before serving.
Wash fresh leaves thoroughly. If canned leaves are to be used, rinse in water to remove excess brine.
Cream sugar and Karo in medium saucepan. Bring to boil on medium heat. Stir constantly. Remove from heat; add vanilla and peanut butter and stir until smooth. Stir in corn flakes until coated. Drop on wax paper by teaspoons.
Sift together the flour, sugar, baking soda, salt and cocoa. Mix dry ingredients thoroughly. Add melted oleo, water, vinegar and vanilla. Mix quickly by folding in and stirring. Do not beat with electric mixer. Pour in greased and floured pan. Bake at 350` for 30 minutes. Do not underbake. Makes two 9-inch square pans or 3 layers or one 9 x 13-inch pan.
Heat oven to 350°. Grease and flour 15 x 10-inch jelly roll pan or 13 x 9-inch pan. In large bowl, combine all bar ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake at 350° in jelly roll pan for 20 to 30 minutes or in 13 x 9-inch pan for 25 to 30 minutes until toothpick inserted in center comes out clean.
Mix 3 cups flour, salt, sugar and margarine as you would for pie crust. Mix together 1/2 cup flour, water, vinegar and egg to form a paste. Add to first mixture. Divide dough in half. Roll out dough and line jelly roll pan with dough. Spread with apples and sprinkle with 1 cup sugar and cinnamon. Roll out remaining dough and cover apples. Glaze with powdered sugar, vanilla and enough water to be able to pour over dough. Bake at 350° for 45 minutes.
Mix all the ingredients together. Drop by teaspoonfuls onto cookie sheet, which has been greased. Bake for 12 minutes at 375°. Makes 5 to 6 dozen cookies.
In an 8 x 12-inch glass baking dish, mix sugar and corn syrup. Microwave on High for 4 minutes. Stir with a wooden spoon. Microwave 4 minutes more. Stir in peanuts, butter and vanilla. Microwave 2 minutes on High. Add soda and stir until light and foamy. Pour into a greased cookie sheet and spread thin. Allow to cool completely. Break into small pieces. Store in an airtight container in a cool place. Makes 1 pound.
Dissolve the sugar and Jell-O in 1 cup boiling water. Add the remaining 3/4 cup water and refrigerate until partially set. Fold in remaining ingredients. Pour into mold or square pan. Refrigerate until set.
Melt shortening over low heat. Let cool. Add sugar, molasses and egg. Beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to the first mixture. Beat well. Chill. Form in 1-inch balls. Roll in sugar. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes or a little more if necessary.
Blend tea, pineapple and lemon juice in electric blender. Add to remaining ingredients and mix. Pour into pitcher partially filled with ice and stir. Add pineapple slices to float on top.
Stir chopped dried beef into cream cheese. Add milk and sour cream. Stir in garlic salt and onions. Spread in shallow casserole dish. Brown nuts in butter and spread on top of mixture. Refrigerate until ready to use.
Heat oven to 350°. Beat eggs with electric mixer at high until fluffy. Gradually beat in extracts and sugar until mixture is thick and lemon colored. Mix cake flour with baking powder and salt. With a wire whisk fold into egg mixture until just thoroughly combined. Fold in nuts. Grease a cookie sheet and form two 3 x 10-inch logs from the cookie mixture. Bake 30 minutes. Remove from oven; leave oven on. Let logs cool on sheets for 5 minutes or until cool enough to handle. With a serrated knife, cut each log diagonally into slices about 1 inch thick. Place slices, flat side down, on cookie sheet and return to oven. Bake 7 minutes. Turn slices over and bake 5 to 7 minutes until golden on both sides. Cool and store in tightly covered container.
Dice bacon into bits. Fry bacon in 4-quart pan. Peel and dice potatoes. Chop onion. Remove bacon from pan; put potatoes and onion into bacon grease. Salt. Fry for 5 minutes. Cover potatoes with water; cook until tender. The longer you cook, the mushier they get and this makes soup base thicker.
In large pot brown meat and drain. Return to pot; add tomatoes and break up. Add tomato paste, garlic, basil and oregano. Heat to boiling. Stir occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350°.
Preheat oven to 375°. Cook elbows in boiling water for 10 minutes. Drain and place in large casserole dish. Melt Cheez Whiz and equal amount of milk in saucepan over medium heat, stirring frequently. Add cheese mixture to elbows with tuna, peas, salt and pepper and mix together. Sprinkle bread crumbs over entire top. Cover and bake 30 minutes or until top is bubbling and brown.
Cut and chop all vegetables into small chunks. Boil in water with seasoning and/or black pepper about 10 minutes. Lower heat and simmer until vegetables reach desired consistency. Broccoli, mushrooms, okra and cauliflower may be added to the soup as desired. This soup may be eaten in unlimited quantities. There are very few calories!
Cover and pour over. Marinate a few hours. Bake 30 minutes at 350°.
Wipe mushrooms with damp cloth. Remove stems. Brush caps with melted butter. Place hollow side up in shallow pan. Chop stems. Pan-broil bacon and drain on paper towel. Combine stems, bacon and cheese. Heap into mushroom caps. Broil 3 1/2-inches below heat turned to 450° for 7 to 8 minutes. May be prepared early and refrigerated until time to broil.