HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread steak with prepared mustard, flour and brown. Combine ingredients, pour over steak and simmer 2 hours or until tender. Serve with mashed potatoes, rice or spaghetti squash.
Cream margarine with sugar. Add peanut butter, eggs, buttermilk, water and vanilla. Add this to flour and baking powder mix. Combine and beat very smooth. Pour into greased and floured tube pan. Bake at 350° for 45 to 50 minutes or until tester comes out clean. Frost with Peanut Butter Frosting.
Blend butter and sugars, using an electric hand mixer. Stir in the soft ice cream and place the container in freezer. This recipe makes 6 cups of mix, enough for 48 servings.
Grind berries and sugar. Let set overnight. Next day, drain well. Mix with other ingredients. Whip cream and fold together. I usually make a double recipe and I also use chilled can cream instead of whipping cream.
Scoop out insides of potatoes, leaving 1/4-inch shell. Mash potatoes with milk in a bowl. Stir in broccoli or spinach, cheeses, garlic, salt and pepper. Spoon filling back into potato skins. Sprinkle with more grated Parmesan cheese (about 2 tablespoons) and bake on cookie sheet at 350° for 20 minutes.
Combine egg yolks and next four ingredients into bowl; mix well. Beat egg whites with 1/2 cup sugar until stiff peaks form. Fold gently into the egg yolk mixture. Fold in rhubarb. Spoon into pie shell. Bake at 400° for 10 minutes. Reduce temperature to 325° and bake for 45 minutes longer.
In a large skillet, brown ground beef; drain. Add spaghetti sauce and 1 cup water; bring to a boil. In a medium bowl, combine Ricotta and egg. Add Mozzarella, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, sugar, nutmeg, salt and pepper. Rinse uncooked lasagna in hot water and place 3 to 4 strips in bottom of 9 x 13-inch baking dish. Pour 1 2/3 cups meat sauce over lasagna. Layer 1/2 cheese mixture, 1 1/2 cups sauce, 3 to 4 strips lasagna, remaining cheese mixture, 1 2/3 cups sauce, remaining lasagna strips and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover and bake in a 375° oven until lasagna strips are tender, about 45 minutes. Uncover; bake an additional 15 minutes. Let stand 10 minutes before cutting. Makes 4 to 6 servings.
Cook sausage until browned; drain. Set aside. Separate crescent dough into 8 triangles, place on a greased 12-inch pizza pan. Press bottom and sides to form crust; seal perforations. Bake at 375 degrees for 5 minutes. Crust will be puffy. Reduce temperature to 350 degrees. Spoon sausage over dough; sprinkle with cheeses. Combine eggs, milk, oregano, and pepper; pour over sausage. Bake at 350 degrees for 30 to 35 minutes.
Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice and milk in a large bowl. Beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place 1/3 of cake cubes in bottom of a 16-cup glass bowl. Drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon 1/3 of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping.
In large bowl, mix cheese, mayo, nuts, onion, pepper and Tabasco. Form into a ring on a platter. Cover and chill.
Chop dates and pour the 1 1/4 cups of hot water over them and set aside to soak. In a large bowl cream shortening, sugar and eggs. Add dates and warm water that they have been soaking in. Add vanilla, cinnamon, salt and soda. Then add flour and pecans. Add cherries (with juice), raisins and candied pineapple. Mix well. Put in a 12 cup tube pan with floured sides and a waxed paper ring in the bottom. Bake at 325 degrees for 2 hours. DO NOT PREHEAT OVEN. Upon removal, wrap immediately in foil.
In a sauce pan, combine chicken, chilies, enchilada sauce and soup. Heat until boiling. Place 1/3 corn chips in bottom of a greased baking dish. Alternate with layers of chicken mixture, onion and cheese. Top with remaining chips. Bake at 375° for 35 to 40 minutes. Makes 6 servings.
Cream shortening in bowl until light and fluffy. Add sugar, 2 tablespoons at a time, beating continuously. Add eggs, one at a time, beating until light and fluffy. Add flour and milk alternately, beating well after each addition and adding baking powder and salt with last flour addition. Beat in flavoring and continue beating for 3 minutes. Pour batter into greased, waxed, paper-lined tube pan. Bake at 350° for 1 hour or until cake tests done. Cool for 10 minutes and remove from pan to cooling rack.
Mix all the ingredients together. Pour into greased 9 x 13-inch pan or glass dish. Bake at 350° for 45 minutes to 1 hour.
In large bowl, combine all ingredients. Cover and let stand at room temperature for 1 hour. Fit cucumbers into two quart jars. Pour in enough of vinegar mixture to cover cucumbers. Tighten lid and refrigerate for 1 week to develop flavor.
Add flour to sugar. Pour in juice and rind of lemon. Beat egg yolks and add with milk to lemon mixture. Fold in stiffly beaten egg whites. Bake in lightly greased casserole with pan of water. Bake at 300 degrees for one hour. Watch carefully for when it is brown and the pudding is set. Serve plain or with whipped cream.
Melt peanut butter, butter and chocolate chips together over low heat. Let cool slightly. Pour over Crispix cereal. Mix well.
Add 1/2 cup water or more to dissolve sugars; add maple flavoring. Boil to thin syrup. Remove from heat. Stir in white syrup. This will not crystallize and will keep a long time.
Mix all ingredients except water together in a large bowl. Stir in water gradually until well mixed. Pour into greased 9-inch pie plate. Bake at 350° for 45 to 55 minutes or until knife inserted 1 inch from center comes out clean. Makes 8 servings. Contains 150 calories per serving.
Cook hamburger and onion; drain. Add Ragu, Hunt's and mushrooms and mix. Cook shells until tender. Spread layer of shells, sour cream and cheese. Alternate until all is used, ending with cheese on top. Bake at 350° for 35 minutes. The more cheese the better!
Combine sugar, molasses, butter and vinegar in saucepan. Cook slowly, stirring constantly, until mixture boils. Boil slowly constantly, toward end of cooking to 260° (or when small quantity dropped into cold water forms very hard balls). Remove from heat. Pour into greased pan. Cool enough to handle. (Grease hands.) Form mixture into balls. Pull until light yellow in color. Stretch into long rope. Cut into small pieces. Wrap each piece in waxed paper.
Bake potatoes until done (a fork will easily be pushed into the center or about 1 hour at 400° or microwave 4 to 5 minutes). Split potato open and ruffle with fork. Add butter, salt and pepper to taste. Top with ground beef, salsa and cheese; melt cheese in oven or microwave for an easy quick meal. May use variation with Manwich or jalapeno Cheddar dip. Serve with corn chips.
Combine first 6 ingredients and half of the chips and nuts. Beat. Fold in rest of chips and nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour. Cool in pan. Sprinkle with confectioners sugar.
Heat soup; add cream cheese. Add gelatin. Cool mixture. Add vegetables, mayonnaise and crab. Season with Tabasco sauce, garlic salt and parsley to taste. Put into greased 4 cup mold. Refrigerate overnight. Unmold onto platter lined with lettuce leaves. Garnish with lemon wedges.
Saute onion in butter until tender. In a quart casserole dish, combine sauteed onion and eggs; add bread crumbs. Bake 35 minutes at 375°.
Drain corn. Add egg yolks, milk, flour and butter. Fold in beaten egg whites. Bake in moderate oven until firm, about 1 hour.
Cut zucchini into 1/4-inch slices. Dip in beaten egg, then coat with bread crumbs. Brown lightly on both sides in hot oil. Overlap slices in a lightly buttered baking dish. Sprinkle with salt, pepper, oregano and Parmesan cheese. Top with Mozzarella cheese. Pour tomato sauce over top. Bake at 350° for 20 to 30 minutes.
Mix together first 5 ingredients; stir in water and egg until smooth. Dip vegetables a few at a time into batter. Fry in hot oil (375°) a few pieces at a time until golden brown and crisp. Drain on paper towels.
Beat with fork until cake is absorbed. Press into bottom of greased and floured 9 x 13-inch pan.
Combine cream cheese and butter and cook until mixture melts. Stir in spinach and next 6 ingredients. Set aside. Place half of artichoke hearts in greased 2-quart casserole dish; top with half of the spinach mixture. Repeat layers. Sprinkle with bread crumbs. Bake for 30 minutes in a 350° oven. Serves 8.
Dissolve bouillon in water; add salt. Bring to boil, stir in rice. Reduce heat and simmer, tightly covered, about 25 minutes. Add mushrooms, curry powder, parsley flakes and nutmeg. Arrange chicken breast on top of rice. Sprinkle liberally with paprika. Bake, uncovered, 350° 1 1/4 hours, or until chicken is tender. 8 - 10 servings.
Mix all ingredients together good. Spray crock-pot with Pam. Put meat loaf into crock-pot and cook on high for 4 to 6 hours until done.
Cook cabbage and caraway seed in broth just until cooked down a little. Cook bacon until crisp; crumble. Saute garlic and onion in large frying pan. Add cabbage and bacon and fry just until it still has a little crunch (like stir-fry).
Place rhubarb and strawberries in unbaked pie shell. Pour flour and sugar over fruit. Dab butter around top of pie shell. Bake at 425° for 40 to 50 minutes.
Mix all ingredients well and put into a loaf pan. Bake 1 1/2 hours in a 350° oven. Cool a few minutes for easier serving. This will serve 6 to 8.
Arrange in dish in layers all ingredients, except soup, after layer is arranged add part of soup. Arrange layer again and finish off with remainder of soup.
Fry bacon after cutting in small pieces. Add bacon, onions and drippings to beans; heat to boiling point. Serve hot. Also good using fresh beans.
Combine in blender and process. May need to double, triple, etc. recipe to get desired amount. Great marinade for chicken or beef stir-fry. Also good dressing for vegetable pasta salad (top with toasted sesame seed).
Combine the first 3 ingredients. Boil 3 minutes in pan large enough to mix everything. Cool, then add oil. Mix together the soda and 1 tablespoon warm water. Add to first mixture. Sift together the dry ingredients; add walnuts. Mix all with wooden spoon right in pan. Bake 30 to 35 minutes in a 9 x 13-inch pan at 350°. Sprinkle with confectioners sugar when cool.
Preheat oven to 425°. Mix oil, garlic, salt and pepper in 9-inch square baking dish. Add potatoes and turn to coat with oil. Bake until tender and browned, 30 to 35 minutes. Sprinkle with parsley. Makes 6 servings.
Mix together sugar and oil. Add milk and eggs. Add corn meal, flour, baking powder and salt. Finally add shredded Cheddar cheese, creamed corn and green chilies. Bake in greased Bundt pan at 375° for 45 minutes.
Put the first 5 ingredients in a bowl. Mix the sugar and mayonnaise together. Stir this into the pea mixture. Mix well. Top with Parmesan cheese and refrigerate about 2 hours before serving.
Brown beef tips or sirloin tips. Place in bottom of crock-pot. Add all other ingredients, cover and cook on low 8 to 12 hours. Serve with rice.
Sift together flour, baking powder, salt and sugar. Cut in butter. Beat together egg and milk and add, stirring quickly until dry ingredients are thoroughly moistened. Spread in pan (13 1/2 x 8 3/4-inch). Peel and core apples. Slice from blossom to stem, making 1/2-inch thick slices. Stick these end down into the dough very close together. Mix sugar and cinnamon; dust over apples. Sprinkle over the nuts. Cover the pan and bake in oven (350° to 375°) for 15 minutes. Remove cover and continue to bake until apples are done. Serve warm.
Spread	the bread with mustard. Put bologna on bread; top with spinach. Sprinkle cheese over top. Place sandwich on paper or china plate. Microwave 2 minutes, giving sandwich 1/2 turn after 1 minute. Makes 1 sandwich.
Layer cheese over cooked macaroni. Mix milk and egg and pour over macaroni and cheese and bake.
Combine all ingredients and form ball. Roll in chopped nuts or parsley. Serve with crackers.
Mix chicken, cream cheese, salsa and any other veggies you desire (green peppers, jalapeno, etc.). Take flour tortilla shells and put about 2 tablespoons of mixture inside shells. Roll and line them up in a pan. Pour melted Velveeta cheese mixed with salsa. Heat in oven for 15 to 25 minutes at 350°.
Melt margarine and bacon grease in a large roaster. Mix well. Mix in remaining ingredients. Bake at 250° for at least 1 hour. Stir often.
Mix flour and salt in bowl. Beat egg yolks lightly with beer; add flour and salt. Stir in melted butter and let set for 1 hour. Add egg whites gently into batter. Coat fish and deep fry until golden brown.
Put shortening in Dutch oven or heavy bottomed pot with cover. When this is very hot add the beef a few pieces at a time so they will brown on all sides. Remove. When the last batch has been browned, return all to the pot and add 4 cups boiling water. Stir and add all the ingredients with the exception of the carrots, onions and potatoes. Lower the heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Add other ingredients and cook for another 20 to 25 minutes or until they can be pierced with a fork. Remove meat and vegetables to a casserole while putting finishing touches to the gravy.
Saute broccoli and onion in margarine. Combine muffin mix with other ingredients. Fold in sauteed mixture. Bake in greased baking dish or pan at 350° for 30 to 35 minutes. Muffin tins can be used.
Spray casserole pan. Layer bread. Brown and drain sausage. Put on top of bread. Layer cheese. Beat eggs and mix with mustard, soup, salt and milk. Pour over cheese. Cover and refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Mix all the ingredients together in a bowl. Press into round cakes. Place cakes into a hot, oiled frying pan. Let cakes brown on both sides. Drain. Serve hot. Delicious with a dash of hot sauce.
In an 8-quart kettle over medium heat, cook bacon until lightly browned. Add onions and fry until tender, about 10 minutes. Gradually stir in flour until mixed well. Add enough water to clam liquid to make 4 cups. Slowly stir it into flour mixture. Cook, stirring constantly, until slightly thickened. Dump in potatoes, pepper and garlic. Cover and cook until potatoes are tender, 10 to 15 minutes. Add clams, milk, cream and butter. Simmer until thoroughly heated, about 5 minutes, stirring often. Makes 14 cups.
Bring sugar and corn syrup to a rolling boil, stirring constantly. Blend in peanut butter. Continue stirring. Put corn flakes in a well-greased bowl and pour mixture over cereal. Cool and then shape into balls.
Mix graham cracker crumbs, 2 sticks of melted butter and 7 tablespoons of sugar in long Pyrex dish. Cook at 350° for 10 minutes. Set it in refrigerator after done.
Boil macaroni until tender. Drain. Rinse with cold water until cool. Dice tomatoes, onion and bell pepper. Combine with macaroni. Add mayonnaise, 3 to 4 tablespoons or enough to blend. Add celery salt and pepper to season to taste. Chill in refrigerator.
Pour boiling water over soda; let cool. Cream sugar, cream and eggs together. Add flour, salt, cocoa, sifted together soda mixture, cake coloring and vanilla. Beat thoroughly with electric mixer for 5 minutes. Pour into well oiled and floured oblong baking pan. Bake in moderate oven about 40 minutes at 350°. When cool, ice with chocolate frosting.
Take one slice of pumpernickel bread. Spread with approximately 1 teaspoon of cream cheese. Place 1 slice of cucumber over cream cheese. Sprinkle with paprika.
Mix crushed pineapple, juice and pudding. Add Cool Whip. Pour into baked shell. Top with more Cool Whip and refrigerate until served.
Mix together. Form into small balls. Press down with glass over wet cloth. Bake 20 minutes at 300°. Decorate with colored sugar or as desired. (Do not bake until brown.)
Mix together all ingredients, except nuts. Put into baking dish and bake at 350° for 20 minutes. Cool, roll into ball and then into pecans.
Cook noodles and drain. Cook hamburger in butter until brown. Drain grease. Return to pan and add salt, pepper, garlic and tomato paste. Simmer for 1 minute. Add sour cream and cottage cheese. Mix well and pour into a 9 x 13-inch dish. Top with cheese. Bake at 350° for 30 minutes.
Cook potatoes with jackets on. Peel and mash until smooth. Add sifted powdered sugar to make a dough. Roll out on a biscuit board about 1/2 inch thick. Spread with peanut butter. Roll up and let set about 1 hour, then slice.
Bring beef, onion, tomatoes, water, chicken broth and bouillon cubes to a boil; simmer for 1 hour. Add lima beans and cook for 30 minutes. Add okra, ham and chicken. Cook for 20 minutes.
Cut potatoes in small chunks. Cook until done, keeping them covered with water. Cook onion in with potatoes. Do not drain water. Add soups and milk. Stir well. Cut Velveeta in chunks and add to potatoes. Stir continuously until cheese melts. Serve with cornbread or crackers.
Heat oven to 400°. Use an 8 or 9-inch square pan. Melt shortening in pan in oven. Combine dry ingredients. Add to melted shortening and remaining ingredients. Mix until just blended. Pour into pan and bake for 30 to 35 minutes or until golden brown.
Cook the broccoli as directed, then add the mayonnaise, onion, grated cheese, eggs, soup and salt and pepper to taste. Bake at 375° for 35 to 45 minutes. Mix the stuffing mix with the melted butter. Put over top of broccoli and bake another 2 to 3 minutes or until brown.
Beat eggs and stir all ingredients together. Pour into unbaked 9 inch pie crust. Sprinkle with nutmeg. Bake at 400° until a knife inserted comes out clean.
Stir cottage cheese in dry Jell-O. Add oranges and pineapple. Add Cool Whip. Mix together. Chill in refrigerator.
Peel and separate orange into sections and cut each section in half. In a large bowl, combine orange, chicken, pea pods, red pepper and onion rings.
Mix the first 3 ingredients together. Put in bowl. Sprinkle with pepper and refrigerate. Serve with crackers and fruit.
Prepare potatoes as usual for baking in conventional oven. Bake at 425° for 15 minutes, then pierce 2 to 3 times with a fork. Continue baking an additional 30 to 40 minutes, until done.
In a large skillet, brown the ground beef and onion. Drain. Add cabbage and cook until wilted. Add remaining ingredients. Bring to a boil. Lower heat and simmer 10 minutes.
Combine meat, onion and garlic in a large skillet. Cook until meat is light brown. Add remaining ingredients (except for beans) and bring to a boil. Reduce heat and simmer 1 hour. Add beans (as many as desired) and heat until hot. Recipe may be halved. Serve with grated cheese, lettuce and sour cream. Good with Mexican corn bread.
Cream oleo and Crisco. Add sugar gradually, creaming well. Add egg yolks, beating well. Add soda to buttermilk, mixing alternately with flour to sugar mixture and beat slowly. Add coconut and pecans, then fold in beaten egg whites. Makes 3 layers. Bake at 325° to 350° for 40 minutes or until done, using layer cake pans.
Boil chicken and season with salt and poultry seasoning. Tear chicken from bone. Place chips in casserole dish. Leave enough for top. Place chicken on chips. Mix soup, tomatoes and onions together and pour over chicken. Pour grated cheese over soup mixture and add crushed chips over top. Bake at 325° for about 30 minutes, or until hot and bubbly.
Brown chicken in shortening. Remove. Add next 3 ingredients and saute until golden. Stir in flour. Add chicken and wine. Simmer 40 to 45 minutes until tender or use crock-pot.
Melt butter in microwave 25 seconds. Mix sugars and cinnamon and mix well. Add melted butter and mix well. Add pecans and mix until well coated. Bake on ungreased cookie sheet for 30 minutes in 250° oven. Remove from oven; cool on wax paper. Place in Ziploc bag to stay fresh.
Mince the onions and saute them in 3 tablespoons of olive oil until tender and lightly browned. Add the tomatoes to the pan and season with salt and pepper; mix well. Add the thyme and green pepper and cook the mixture, stirring constantly, until all of the liquid has evaporated and the mixture is thick.
Mix all ingredients at once on high speed until well mixed. Cook in greased tube pan at 350° for 1 hour.
Chop first 4 ingredients. Leave 1 hour. Drain. Put vegetables on stove and add other ingredients. Bring to a boil. Pack in jars and seal.
Mix cake mix, oil, eggs and sour cream with mixer; pour batter into a 9 x 13-inch pan and bake for 30 minutes at 350°. When cake is done, punch holes in cake with fork and pour coconut cream and Eagle Brand milk over cake. When cool, frost with Coconut Frosting.
Place Ricotta in a fine strainer and drain the liquid. Place all ingredients in food processor or blender and blend just to combine. Spoon mixture into parfait glasses. Chill. Garnish with a fresh, thinly sliced orange ring and a sprig of fresh mint.
Toss vegetables. Combine rest in saucepan. Bring to a boil over low heat, stirring occasionally. Pour over vegetables. Chill for 24 hours.
Mix the first 5 ingredients well and shape into meatballs. Bake in a 350° oven for 20 to 30 minutes, depending on the size of the meatballs. Mix the next 3 ingredients well in a large frying pan for gravy. Cover. Heat until bubbly and add meatballs, stirring occasionally so the gravy doesn't stick to the bottom of the pan. These freeze well and can be added to spaghetti sauce or sweet and sour sauce.
Heat oil in a large pot. Add garlic, onion, celery and parsley. Cook until soft. Stir in tomato paste and next 7 ingredients. Mix well. Bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients and cook 10 to 15 minutes.
To make crust: Scrape off sandwich cookie fillings. Crush the cookies and combine with melted butter. Press into a 9-inch pie plate.
Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.
In large bowl, mix all ingredients until blended. Place in ungreased loaf pan. Bake in 350° oven for 1 1/2 to 2 hours. Serves 4 to 6.
Mix mayonnaise, chutney, curry powder, lime peel, lime juice and salt and let stand in refrigerator. Cut pineapple in small pieces and drain thoroughly.
Mix beef, soup, eggs and oatmeal. Roll into small balls. Put in roast pan. Mix Vernors and ketchup. Pour over meatballs. Bake at 300° for 3 hours. Cover first 2 hours, then uncover last hour to thicken. Stir occasionally.
Cook beef in large skillet or kettle until half done. Add onion and pepper. Cook until all is done. Press and drain grease. Add all soups and mushrooms to mixture and heat to a slow boil. Remove from heat and add sour cream. Stir well and serve over noodles.
Cook onion in hot olive oil until golden brown, add mushrooms and brown slightly. Add tomatoes, tomato paste, water, sugar, salt, pepper, Italian seasoning and bay leaves. Cook slowly 1 hour. Combine meats and the next 6 ingredients; form into small balls. Brown in a small amount of hot olive oil. Drain meatballs on paper towels. Add meatballs to sauce and cook over low heat 15 minutes. Serve over spaghetti. Makes 6 to 8 servings.
Place hot beets in serving dish. Pour French dressing over beets; toss lightly. Top with sour cream; sprinkle with onions. Makes 4 to 6 servings.
Saute onion in butter. Bring water and salt to a boil; add rice. Cover, remove from heat and let stand until water is gone. Cook and drain broccoli. Mix onion, rice, broccoli, soup and Cheez Whiz in a casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes.
Cook and crumble bacon. Preheat oven to 350°. In medium sized bowl, beat eggs, cream, salt, pepper and nutmeg. Layer crumbled bacon and cheese in pie shell. Pour egg and cream mixture over it. Bake 45 to 50 minutes or until quiche is golden brown or puffy. Let cool for a few minutes before serving. Refrigerate leftovers and heat or eat cold the next day.