HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy skillet, brown ground beef, garlic and onion; add salt and pepper. Stir flour into ground beef until brown. Mix cream of chicken soup with water and pour into ground beef. Stir until mixture comes to boil. Turn heat to low and simmer 30 minutes. Add sour cream. Serve over rice or noodles.
In saucepan, combine chicken, water, onion, ginger, salt and 1/2 teaspoon curry. Cover and bring to boil. Simmer for 20 minutes. Cool chicken in stock and cut into chunks.
Preheat oven to 325°. In large bowl mix all ingredients thoroughly. Bake on large cookie sheet 20 to 25 minutes until golden brown. Stir occasionally. Cool and stir with fork until crumbly. Store in covered jar. Serve with dried apricots, raisins, dates and yogurt.
Boil hen until tender and bone. Melt margarine and saute peppers, celery, onions, garlic and mushrooms until tender. Add tomato soup, chicken, pimento and bay leaf. Cook slowly for 2 hours. Cook spaghetti separately and add when ready to serve. Add cheese last and let melt into all before serving. Serves 12.
Saute onion and hamburger. Add the rest of the ingredients. Cook until tomatoes cook apart. Serve with crackers.
Cook sugar, corn syrup and water, stirring until sugar dissolves.	Then cook over heat,	without stirring, to hard ball stage (265°).	Test by dropping a few drops in a cup of cold water.
Mix graham cracker crumbs, sugar and oleo (melted). Spread in 9 x 12-inch pan. Bake at 350° for 10 minutes.	Mix Eagle Brand milk and coconut. Spread over crust and bake at 350° for 15 minutes. Melt chocolate chips and peanut butter. Spread over top. Cool and cut in bars.
Combine softened cream cheese, sugar and vanilla. Mix until well blended. Add eggs; mix well. Spread into bottom of pie shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes or until knife comes out clean. Cool. Brush with syrup and garnish with nuts.
Brown sausage and drain off grease. Mix sausage with remaining ingredients. Shape into small balls and place on cookie sheet. Bake at 350° for 15 minutes.
Sift dry ingredients together. Cut in shortening. Dissolve the yeast in the warm water with the tablespoon of sugar added first. Let set to foam. Add buttermilk and yeast mixture to dry ingredients; mix well. Put on floured board. Add more flour, if needed, to handle good. Roll out, cut and then dip in melted margarine. Let rise. Bake at 350° for 15 minutes or until done. (Different ovens vary in temperature.)
Remove hard membranes from giblets; chop or grind in food processor. Put skillet over high heat. When hot, add 2 tablespoons oil; add giblets and beef. Cook, stirring, until no longer pink (approximately 4 minutes). Using a slotted spoon, transfer to bowl and set aside. Pour remaining oil in skillet. When oil is hot, add celery, red pepper and chopped onion. Stir until vegetables are soft (approximately 7 minutes). Sprinkle in flour, oregano and cayenne pepper. Cook until flour is browned (approximately 2 to 3 minutes). Pour in broth; bring to boil; stir in giblets and beef. Add rice; stir until heated. Add green onions. Salt and pepper to taste.
Mix peanut butter, sugar and butter. Roll into balls. Place on waxed paper. Chill for 2 hours.
Melt butter over medium heat in small sauce pan. Add flour - a couple of tablespoons at a time and stir until a ball is formed from the flour and butter in the pan. Pour about 1/4 cup of chicken broth and stir until smooth. Keep adding a little of the chicken broth and stirring until smooth each time. If gravy is too thick, add a little water and stir until smooth until desired thickness. Add salt and pepper to taste. Makes about 1 1/2 to 2 cups gravy.
Combine water, sugar and cornstarch; cook until clear and remove from heat. Add jello; let cool. Put fresh strawberries into pie shell and pour sauce over strawberries. Top with Cool Whip.
Saute the onion and the celery in the butter in a large skillet until tender. Add the parsley, crab meat, cheese, evaporated milk, soup, garlic powder, Worcestershire sauce, salt and pepper. Cook for 15 minutes or until the cheese is melted and the mixture is heated through, stirring occasionally. Serve hot with crackers. Yields 12 servings.
Blend all ingredients except nuts. Chill for several hours. Form into ball. Roll in pecans.
Saute the bell pepper, onion and garlic. Brown and drain ground beef. Add Tabasco sauce, Worcestershire sauce, tomato paste, corn, olives and juice and pepper and onion with garlic. Simmer 10 minutes. Cook noodles. Drain. Layer in casserole dish (13 x 9-inch) the noodles, sauce, cheese, etc. Bake at 350° for 35 to 40 minutes.
Place cooked broccoli in shallow baking dish. Top with sliced chicken. Sprinkle cheese next. Combine soup, mayonnaise, lemon juice and curry; pour this mixture over the chicken. Sprinkle bread crumbs on top, along with additional cheese, if desired. Bake in a 350° oven for 30 minutes.
Prepare a sauce of 1 1/2 tablespoons butter, flour, milk and seasoning. Melt remaining butter in casserole in oven. Add about 1/4 cup crumbs and set aside for top. Arrange in casserole in layers the remaining crumbs, eggs, cheese and sauce. Top with buttered crumbs and bake at 350° until sauce begins to bubble and top is brown. Serves 4 to 6.
Preheat oven to 375°. Remove excess fat from chicken; season with salt and oregano. Remove and put aside 1/4 cup tomato sauce. Combine remaining sauce, rice, zucchini, water and salt in a 12 x 8 x 2-inch baking dish; stir well. Arrange chicken over rice mixture. Cover tightly with foil; bake for 1 hour, or until chicken is tender and most of liquid is absorbed. Spoon reserved sauce over chicken; sprinkle with cheese. Return to oven for 2 or 3 minutes to melt cheese. Makes 6 servings (449 calories each).
Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolk, lemon rind and lemon juice; beat well. Gradually add flour; mix just until blended. Cover and chill at least 1 hour.
The day before cooking, combine first 7 ingredients. Pour over chicken pieces in a glass dish. Refrigerate, covered. Turn over several times in marinade.
Mix sugar, mustard, salt, onion juice and vinegar together. Slowly add oil to blend. Add poppy seeds.	Refrigerate overnight.
In a large bowl, combine undrained canned fruits with flaked coconut and lemon juice. Sprinkle the instant lemon pudding mix over the mixture and toss lightly to combine. Chill.
Mix cracker crumbs, cheese, salt, garlic and pepper; set aside. Cut chicken into small pieces (about 1 1/2 inches). Dip chicken in margarine, then into crumb mixture. Place on a baking sheet in a single layer. Bake at 400° for 20 minutes or until done. Serve with Pineapple Dipping Sauce.
Rinse beans and cook in large pan. After about an hour, add sausage. When beans are done and just slightly thickened, add rice and cook until rice is tender. Be sure to add water and salt as needed. These are great with Mexican corn bread.
Combine crumbs, 1/4 cup sugar and butter. Press into bottom of 13 x 9-inch pan. Chill 15 minutes. Beat softened cheese, 1/4 cup sugar and 2 tablespoons milk. Fold into Cool Whip. Spread over crust. Prepare pudding. Pour over cream cheese layer. Chill several hours. Spread Cool Whip over pudding.
Preheat oven to 350 degrees. Melt butter. Combine all ingredients. Bake in a 1 quart casserole for 1 hour. Makes 4-6 servings.
Put all ingredients together and bring to a boil. Simmer for 10 minutes. Cool a little, then put into bags.
Cook hamburger and sausage together with pepper and onion in skillet; drain fat and add both sugars, beans, catsup, liquid smoke and Worcestershire sauce. Put in casserole dish and heat about 30 minutes at 350°.
Mix all ingredients together. Pour into greased loaf pan. Bake 300 for 1 hour.
Preheat oven to 375°. Combine butter, peanut butter and sweetener; blend well. Add milk. Combine with egg and vanilla. Sift flour, baking powder and salt together, blending well. Drop onto greased cookie sheet. Flatten with a fork dipped in water. Bake 10 minutes.
Combine cooked chicken with soup and broth, heat to boiling. Grease a 2 quart casserole, put in chicken mixture, add sliced eggs. Make a mixture of the oleo, flour, pepper and milk; stir or mix until mixture is smooth. Pour mixture over chicken and eggs. Bake at 425° for 30 minutes or until brown.
Cut and mix in large bowl. Pour Italian (Wish-Bone) dressing over vegetables. Let sit in refrigerator overnight.
Butter a 9 x 9-inch pan. Pour in and spread evenly a cup of chopped nuts. In a saucepan, let butter and brown sugar boil for 7 minutes. Pour over nuts in pan and top with a few chocolate chips and nuts. Press down firmly with a piece of foil. Chill and break into chunks.
Beat on medium, egg yolks, sugar, flour, vanilla, milk and butter. Pour into one unbaked pie shell. Bake at 350° for 35 minutes, until done.
Combine dry lemon gelatin, garlic salt and mustard. Add melted margarine; mix well. Place gelatin mixture in oblong dish; arrange chicken in single layers, turning to coat both sides. Sprinkle with almond slices. Cover; bake at 350° for 30 minutes, basting once. Remove cover; baste again and bake 15 minutes more or until done. Makes 4 servings.
Combine first 10 ingredients in a shallow dish and stir well. Pound steak to 1/4-inch thickness, using a meat mallet. Add steak to marinade, turning to coat both sides. Cover dish and refrigerate 8 hours. Remove steak from marinade; drain well. Grill steak over medium coals 6 to 7 minutes on each side or to desired doneness. Slice into thin slices.
Combine cranberries, apples and sugar. Dissolve gelatin in hot water. Add pineapple, cranberries, apples, grapes and nut mixture. Pour into mold or Tupperware.
Preheat oven to 350°. Grease a 9-inch square pan. Assemble mixer. In large mixer bowl, cream butter at setting #4. Gradually add sugar and continue to cream. Add eggs, one at a time, beating well after each addition. Dissolve baking soda in sour milk. Combine dry ingredients and add alternately with sour milk. Add jam, mixing until thoroughly combined. Pour into prepared pan and bake 50 minutes. Serve with whipped cream topping.
Have oleo and cream cheese at room temperature. Blend all ingredients with electric mixer.	Blend until smooth and creamy. Place in refrigerator until firm.
Melt chocolate morsels, condensed milk, 1 Tbsp. butter and 1/4 tsp. salt over boiling water. Remove from heat. Add 1/2 cup chopped nuts and 1 tsp. vanilla. Set aside. Sift flour, soda and 1/2 tsp. salt. Cream 1/2 cup butter, gradually add brown sugar. Add egg and 1 tsp. vanilla. Stir in dry ingredients and oatmeal. Press 2/3 of mixture in greased 9 x 9 pan, spread with chocolate filling. Crumble remaining mixture over filling. Sprinkle with 1/2 c. chopped walnuts. Bake at 350° for 30 minutes or until lightly browned. Cool. Cut into bars.
Beat margarine, sugar and lemon peel in a large bowl with electric mixer on medium speed until light and fluffy. Beat in egg yolks. Stir in milk, cereal, flour and lemon juice (mixture will look curdled). Gently stir in egg whites. Pour into greased 2-quart baking dish. Place dish in pan of hot water. Bake 1 hour and 15 minutes or until top is golden brown and begins to pull away from sides of dish. Serve warm or cold.
Prepare macaroni according to package directions. Drain and return to pan. Stir in margarine until melted. Now stir in remaining four ingredients. Salt and pepper to taste. Spoon into ungreased 9 x 13-inch pan. Bake uncovered for 60 minutes at 350°.
Pour oil in skillet and heat. Brown doves at medium temperature for about 3 minutes on each side. Remove from skillet and place in casserole.
Cook sugar, water, cornstarch and jello until thick. Remove from heat. Add food coloring. Pour in pie shell. Fill with strawberries. Chill. Serve with Cool Whip.
Slice pork tenderloins into 1/2-inch thick pieces. Sprinkle with salt and pepper to taste. Let stand for 10 minutes. Coat with flour. Dip in beaten eggs and dredge lightly in panko. Deep fry in hot oil until golden brown. Garnish with finely shredded cabbage. Serve with Tonkatsu Sauce.
Cook first 3 ingredients for 1/2 hour, then add spinach and cook for 1/2 hour. For the last 10 minutes, add angel hair pasta cut in half. Shake grated Parmesan cheese over the bowl; add red hot pepper, if desired.
Combine first 4 ingredients and spread in large oblong dish. Melt chocolate chips and spread over peanut butter mixture. Chill until set.
Mix first 5 ingredients together. Pour melted butter over in 9 x 13-inch pan. Bake at 350° for 1 hour. Sprinkle crushed corn flakes over. Bake 1/2 hour more.
Cook limas in 1 1/2 cups boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid. Fry bacon until about half cooked. Drain on paper towels. Keep 3 tablespoons fat. Saute onion and celery in bacon fat until soft. Toss together lima beans, onion, celery, cheese, pepper, Worcestershire and liquid from beans. Bake in lightly greased 2-quart casserole. Sprinkle bacon on top. Bake, uncovered, at 350° about 25 minutes or until browned.
Heat oven to 350°. Line a 13 x 9-inch baking pan with foil, extending over edges to form handles. Grease foil. Cook chocolate and margarine in large microwave-safe bowl on High (100% power) for 2 minutes or until margarine is melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan. Bake in a 350° oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan.
Preheat oven to 350°. Mix all ingredients. Bake at 350° in greased and floured Bundt or tube pan for 45 to 50 minutes.
In medium saucepan, combine the first 3 ingredients. In a large mixing bowl, mix chocolate chips and Marshmallow Creme. Cook sugar mixture in pan until soft ball stage. (To tell when you have come to this stage, let a few drops fall from spoon into a 1-cup glass measure half filled with cold water. Drop will form soft balls, round in shape, when ready.) Remove pan from heat and pour syrup mixture over chips and Marshmallow Creme in bowl. Mix together gently, but thoroughly. (Nuts may be added at this time, if desired, 1 or 2 cups.) The fudge thickens quickly. Pour onto marble slab or pour into a foil-lined pan. Let cool.
Brown ground beef and onion together. Mix with soups and 2/3 chow mein noodles. Put remainder of noodles on top of casserole. If desired, mix medium stalk celery, cut and cook in small amount of water for about 15 minutes. Bake in 350° oven for 45 minutes.
Add all ingredients together and mix. Place in baking dish and bake at 350° for 30 minutes. Top with grated cheese for 5 minutes before removing from oven.
Heat oven to 425°. Grease jelly roll pan. Cook and stir sausage and onion in 10-inch skillet until brown; drain. Mix Bisquick and beer until thoroughly moistened. Spread batter in pan. Spread sauce carefully over batter. Top with sausage mixture and remaining ingredients. Bake until crust is golden brown, about 30 minutes. Makes 12 servings.
Combine cream cheese and black olives in a food processor and pure. The mixture should be processed until it is a smooth light brown consistency. (There should be no lumps.) Add garlic powder. Mix thoroughly. Chill for 1 hour. Serve with small Melba toast or small toasted fresh bread.
Cream margarine and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, soda and salt together; stir into banana mixture alternately with buttermilk. Add nuts; mix well. Pour into greased and floured loaf pan. Bake at 325° for 1 hour and 15 minutes, or until done.
Pare potatoes and cook until soft. Mash until creamy. Work out on board with flour, salt and eggs. Drop by spoonfuls into salt water; bring to a boil and drain. Place on large platter and pour bread crumbs over potatoes.
You will need 1/2 gallon jar with wide mouth. Bring sugar, water and coffee to a boil. Let stand until cool. Pour into sterilized jar and add vodka & vanilla. Allow to stand for 2 weeks in a dark place. Put into brown paper bag. Stir or shake the jar at least daily. Remove vanilla bean from bottle and serve as desired.
Tear the lettuce into pieces and place in a salad bowl. Add the next 4 ingredients and toss. Top with eggs and bacon. Mix together the last 4 ingredients and serve with the salad.
Combine first four ingredients in saucepan over medium heat. Stir and mix well. Bring mixture to rolling boil until it reaches soft ball stage. Remove from heat. Add vanilla and pecans. Stir well to coat pecans. Empty onto cookie sheet sprayed with Pam. Use fork to break apart in clusters.
Slice and boil carrots in salted water; drain and cool. Do not overcook. (I sometimes use 3 cans of carrots.) Slice onion and pepper and add to cold carrots. Combine all other ingredients and heat; do not boil. Pour over carrots. Will keep in refrigerator for weeks.
Mash peeled avocado in bowl with fork. Beat in sour cream until fluffy. Mix in onion, salt, lemon juice, garlic and cumin. Serve right away as dip or on nachos. Keep in airtight container in refrigerator to store.
Spray a 9-inch square pan with Mazola spray. In a large bowl, combine dry ingredients. In a medium bowl, mix egg whites, water and corn syrup. Add to dry ingredients; stir until smooth. Pour into prepared pan. Bake at 350° for 35 minutes or until a toothpick comes out clean. Cool in pan or on wire rack. If desired, sprinkle with confectioners sugar. Makes 16 servings.
Combine all ingredients, except butter, in a 1 1/2-quart casserole. Mix thoroughly. Dot with butter or margarine. Place casserole in pan filled 1 inch deep with hot water. Bake at 325° for 45 to 65 minutes or until a knife inserted halfway between center and edge of dish comes out clean. Serves 4 to 6.
Place tenderloins on a rack coated with cooking spray; place rack in broiler pan and set aside. Combine honey and remaining ingredients; spoon 1/3 of honey mixture over tenderloins. Set remaining honey mixture aside. Bake tenderloins at 350° for 30 minutes or until meat thermometer inserted in thickest portion registers 160°, basting occasionally with remaining honey mixture. Cut tenderloins into thin slices.
Cook chicken until tender. Cut into small bites. Slice water chestnuts. Crush crackers in bottom of baking dish. Mix chicken, chestnuts, soup and sour cream. Pour mixture in the baking dish lined with crackers. Sprinkle margarine over top. Serves a large family.
Mix pie dough and line 9-inch pie pan. Cover dough with butter. Divide 1/2 pound of bacon; make layers of bacon, vegetables and cheese. Cover with mixed cream, pepper, sugar, milk, salt and eggs; top with rest of bacon and cheese. Bake at 425° for 15 minutes. Lower heat to 300° for 30 minutes.
In medium saucepan, mix gelatine with sugar. Blend in water. Let stand for 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Let cool to room temperature. Stir in remaining ingredients. Pour into 9-inch baking pan. Freeze for 3 hours or until firm. With electric mixer, beat mixture until smooth. Return to pan; freeze 2 hours or until firm. To serve, let stand at room temperature 15 minutes or until slightly softened. Garnish with fruit, if desired.
Mix raisins, cereal and peanuts together; set aside. Combine butter, chocolate chips and peanut butter in a double boiler. Heat until the ingredients are melted. Pour over dry ingredients and toss until well coated. Pour powdered sugar over mixture and shake until well coated.
Preheat oven to 375°. Line a cookie sheet with parchment paper and dust 2 tablespoons cake flour. Place almonds in food chopper. Pulse 3 to 5 times. Lightly spoon 3/4 cup cake flour. Pulse 3 to 4 times until coarsely blended. Place sugar, orange rind and almond extract. Pulse until mixed. Add eggs. Pulse until well mixed. Add chopped apricots. Pulse 3 to 4 times or until blended. Pour mixture on floured sheet of paper. Roll into 32 small balls or 16 large balls. Pinch top of balls like a pear. Cook at 375° for 20 minutes or until brown. Cool on wire rack.
Place ground beef, salt and pepper to taste in bottom of casserole dish. Spread ketchup over this. Spread macaroni over this, pepper, tomatoes, peas, potatoes, onion and salt and pepper on top. Cover with foil and cook at 375° for 1 1/2 to 2 hours.
Spread and pat crescent rolls onto 11 x 15-inch pan. Bake according to directions, until lightly brown. Cool.
Mix well. Put in a 1 1/2-quart greased ring pan and bake at 350° for 45 minutes.
Boil zucchini and pineapple 6 minutes. Add sugar and bring to a boil, again for 6 minutes. Remove from heat and add lemon juice and jello. Stir very well. Pour into jars and seal. Makes 4 to 5 pint jars.
In large skillet, heat oil. Add spaghetti, onion and garlic. Cook and stir until spaghetti is browned. Stir in tomatoes, water, chilies, salt and cumin. Bring to a boil. Reduce heat; simmer covered until liquid is absorbed and spaghetti is tender, about 10 minutes. Serve immediately. Makes 6 to 8 servings.
Blend cream cheese and milk. Stir in chipped beef, onion, green pepper and pepper. Mix well and stir in sour cream. Spoon into shallow baking dish; sprinkle top with walnuts. Bake, uncovered, at 350° for 15 minutes. Serve hot with chips or crackers.
In medium pan add ham. Cover with water. Bring to boil; strain. Add all ingredients and cook over medium heat until boiling, then turn down heat to low and cook for about 1 hour.
Combine flour and sugar. Combine cocoa, water, margarine and shortening. Bring to a rapid boil. Add to flour mixture. Dissolve soda and buttermilk. Add with eggs, cinnamon and vanilla to batter. Mix well. Pour into greased and floured 11 x 16-inch pan. Bake at 350° to 400° for 20 minutes.
To make topping combine cream of chicken soup, half and half, sour cream, and cheese. Pour over top of tortillas. Bake at 350° for 35 minutes or until cheese topping is cooked into tortillas.
Put everything in a covered 2 quart dish or bowl; microwave on High for 8 minutes. Stir and microwave on High for 4 minutes. Stir and microwave on High for another 4 minutes. Stir in 2 tablespoons butter; put 1 can of onion rings on top. Microwave on High for 1 minute, uncovered.
Mix all ingredients together and simmer 20 minutes. Brown pork chops first and place in baking dish and pour sauce over them. Bake uncovered at 350° for 1 1/2 hours or until chops are done.
Beat together the egg, sugar, flour, vanilla and food coloring. Cook until thickened, stirring constantly. In an 8 x 12-inch dish, layer the vanilla wafers, bananas, pudding, vanilla wafers, bananas, pudding, etc. Add meringue, if desired.
In large bowl, combine first six ingredients; set aside. In small bowl, combine vinegar, garlic powder and oregano. Slowly add oil, whisking until smooth and thickened. Add to vegetable and cheese mixture. Toss gently. Cover; chill thoroughly, stirring several times.
Beat cream cheese and sour cream until smooth. Spread in 10-inch pie plate. Top with a layer of taco sauce, red onion, lettuce, tomato and cheese. Serve with taco chips.
I have used other cereals, Crispix, for one, and eliminated others. I used the Pepperidge Farm fish crackers instead of cheese crackers. I think you will find you can't go far wrong.
Mix all ingredients except potatoes and cheese. Then stir in potatoes. Spread in ungreased baking dish, 13 x 9 x 2-inch or 3-quart casserole. Sprinkle Parmesan cheese on top. Cover and bake at 325° for 1 hour. Uncover and cook until potatoes are tender, approximately 30 minutes. Sprinkle with paprika if desired.
Cook ground beef and mix with taco seasoning. Place meat mixture in bottom of 9 x 13-inch dish and let cool. Layer the other ingredients in order given. Serve with tortilla chips.
Melt margarine in a 9 x 13-inch pan. Mix cornbread mix, eggs, milk and cottage cheese. Add broccoli and onion. Stir well. Pour melted margarine into mixture. Mix thoroughly. Pour mixture back into pan. Cook at 350° until toothpick comes out clean.