HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onions, garlic and green pepper. Brown meat in separate pan. Combine in kettle. Add puree, tomato sauce, Worcestershire sauce and 1 cup water. Simmer 3 hours. Cool overnight. Before serving, add mushrooms and chicken. Simmer 1 hour.
Cook broccoli; drain and then add other ingredients. Mix well. Pour into greased casserole. Bake at 350° for 30 minutes.
Mix whipped cream and cream cheese well. In another bowl, mix strawberries and glaze together.
Boil 2 quarts of water in large pot. Slice all onions in 2 frying pans and saute in 1/4 pound of butter. Mix all flour, eggs and water in a large bowl. Take dough mixture and roll it into 1 large thin pizza-shaped circle. Cut out 2 fist-size, flat pieces of dough. Place 3 tablespoons of ground beef in the middle of the 2 pieces of dough and press ends together. Now the pig is in the blanket.
Line buttered 8-inch square baking pan with apple slices. Sift dry ingredients together in a bowl. With a pastry blender, work in egg until consistency of coarse cornmeal. Sprinkle over apples. Drizzle with melted butter; sprinkle with pecans. Bake in a preheated oven at 375° for 45 minutes, or until lightly browned.
Mix orange juice and water and bring to a boil. Add cranberry sauce and mix until smooth in a blender or with a mixer. Place in glass bowl and put in refrigerator until starting to set. When Jell-O starts to set, put in remaining ingredients and refrigerate until serving.
In 9 x 13-inch pan, melt butter. Mix with flour and pecans. Press on bottom to form crust. Bake at 350° for 15 minutes. Stir cream cheese and sugar until fluffy. Add 1/2 Cool Whip. Spread on crust. Mix pudding with 2 cups milk for 1 minute. Spread over cream cheese mix. Top with remaining Cool Whip and sprinkle with pecans.
Mix well. Put in small container. Use when baking cake in pan that has to be greased.
Dredge chops in flour, salt, pepper and ginger mixture. Saute onions and garlic in butter. Brown chops on each side in butter mixture. Remove chops from pan. Add beef broth, taco sauce, vinegar and brown sugar. Stir. Add chops to pan. Cover and cook 45 minutes. Serve with rice.
Knead all ingredients together. Make into desired shapes and bake at 350° for 10 to 12 minutes. Makes a good snack.
Blend sugar and cream cheese; fold in whipped topping. Tint with red food coloring, if desired. Split cake into 3 layers. Spread first layer with small amount of topping, then some of the cherry pie filling. Repeat with second layer, reserving about 2/3 of the pie filling for garnish. Place third layer on cake and frost cake completely with remaining topping. Carefully spoon remaining pie filling on top. Refrigerate 6 hours or overnight before serving.
Beat eggs until light and fluffy. Add sugar and beat until blended. Stir in oil, vanilla, zucchini and orange rind. Sift dry ingredients and stir into egg mixture along with the nuts. Bake at 325° for 50 to 60 minutes.
Heat oven to 350°. Beat egg whites until stiff. Add sugar and beat on high speed for 5 minutes. Fold in rest of ingredients.
Mix crumbs with 2 tablespoons butter. Melt remaining butter with flour and seasonings. Add sour cream and blend. Heat until thickened. Fold in green beans. Pour into greased casserole (1 1/2-quart). Top with cheese, then bread crumbs and butter. Bake at 400° for 20 minutes.
Cook cake and let cool. Make pudding as directed on box. Chop Butterfinger bars. Layer your bowl with cake first (may be cut in squares to fit in bowl). Then, add a layer of pudding, a layer of Cool Whip and top with candy bar, crushed. Continue layering until all supplies are used. Refrigerate overnight or until cool. Enjoy!
For graham cracker crust, mix together graham cracker crumbs, 1/4 cup sugar and melted butter. Press into a 9 x 13-inch pan (for thicker crust, double recipe).
Cream sugar and shortening together. Add eggs, milk and vanilla. Stir in dry ingredients. Bake in a greased and floured 9 x 9-inch square pan for approximately 30 minutes. Let cool. This shortcake will be moist. Cut in squares and serve with strawberries or other fruits.
Melt butter in saucepan. Cook onion, green pepper and mushrooms until soft. Remove from heat. Blend in flour, salt and pepper. Stir in milk. Cook until thickened. Add cheese and lemon juice. Heat until cheese melts. Add mustard and Worcestershire sauce. Alternate layers of macaroni, crab, lobster and shrimp in 2 buttered casseroles. Pour sauce over casseroles. Sprinkle with parsley. Bake for 30 minutes at 350°. Casseroles freeze well. Yields 20 servings.
Spread pie filling, then pineapple in 9 x 13-inch pan. Mix dry cake mix with nuts. Spread over filling and pineapple. Add butter. Bake 1 hour at 350°.
Boil together 4 c. sugar and 6 c water until sugar is dissolved. Cool. Combine juices, lemonade and bananas with cooled sugar water. Mix well and freeze. When ready, mix with 7 Up, sour or your favorite mix to make slush consistency.
Cream butter and sugar. Add other ingredients. Pour into pie shell. Start baking at 450° for about 10 minutes. Turn oven to 325°. Bake for 20 to 25 minutes.
Beat 6 eggs. Put in half and half, salt and dry mustard. Have a dripping pan and put bread cubes in bottom of pan. Put sausage over bread, then cheese. Last pour egg mixture over. Cover and refrigerate at least 8 hours. Bake at 350° for 40 to 50 minutes.
Cream together margarine and brown sugar until light. Add flour and nuts. Blend until crumbly. Reserve 1 cup for topping. Press remaining dough into an 8-inch square ungreased pan. Bake in a 350° oven for 12 to 15 minutes.
Mix flour, seasoned salt, pepper and mustard. Coat chops on both sides with mixture. Heat a little oil in medium skillet with cover. Brown chops well on both sides over medium heat. Pour off any excess fat. Mix water, soy sauce, ketchup and marmalade. Pour over chops. Cover. Cook slowly for 20 minutes or until chops are tender, turning once. Sprinkle with chopped green onion. Recipe may be halved or doubled. Good served with parslied potatoes and steamed broccoli. Preparation: 10 minutes. Cooking time: 30 minutes. Serves 4.
Make Jell-O according to package directions. Cut in cubes. Split one banana in half and place in banana split dish. Put cubed Jell-O between both slices. Pour whipped cream on top. Sprinkle with chopped pecans.
Dissolve salt in small amount of hot water. Add to gallon of water and rest of ingredients. Heat to boil and let cool. Let your fish soak overnight in brine and smoke over hickory chips or chips of your choice.
Blend all ingredients well. Frost tops of 2 (8-inch) layers or tops and side of an 8-inch square cake. Garnish with chocolate curls.
Bring sugar, cocoa, milk and margarine to a boil and boil 1 minute. Remove from heat. Add vanilla, peanut butter, oatmeal and nuts. Stir well. Drop by spoonfuls onto wax paper.
Flour, salt and pepper chicken. Brown in butter with garlic. Sprinkle with thyme and onion tops. Add wine to cover chicken. Simmer one hour. During last 15 minutes, add fresh mushrooms.
Trim any fat from meat. Season heavily on both sides with Montreal steak spice blend. Pour thin film of balsamic vinegar in slow cooker crockery pot. Put roast into pot. Pour more balsamic vinegar over meat to come up sides of meat halfway. Cover and cook on high for 1 hour. Turn roast over in pot. Re-cover and reduce heat to low. Cook on low for 8 hours. When meat is cool enough to handle, shred meat with forks or your fingers. Serve on buns with some of the sauce left in crockery pot.
Mix together and pour into casserole. Bake at 375° for 30 to 40 minutes.
Slice hot dogs down the middle. Put thick piece of cheese in each hot dog. Pre-warm tortillas over fire. Put hot dog with cheese on each tortilla. Roll and fry in skillet with about 4 tablespoons oil. Fry and turn for 3 to 4 minutes.
Put ingredients in blender; blend well. Can add 1/2 cup Parmesan cheese, also.
In a 4 quart bowl, beat eggs, garlic powder, salt, pepper and Parmesan cheese. Add the spaghetti and blend well. Pour into a greased 9 x 13-inch pan and bake in a 350° oven for 15 to 20 minutes. Remove from oven and top as you would a pizza. Put sauce over spaghetti, then cheese and pepperoni. Return to oven and bake for 15 to 20 minutes or until cheese is melted. This recipe can be altered by adding sausage, mushrooms or different cheeses.
Peel onions and cover with boiling water. Drain and put into ice water to cool and crispen. Cut red and green peppers into strips. Mix the vinegar, salt, sugar and water in saucepan. Cook to boiling.
Combine sugar, flour, margarine and egg yolks, beating until smooth. Beat in lemon juice. Add milk slowly while stirring so it doesn't curdle. Beat egg whites until stiff and fold into lemon mixture. Bake pie shell briefly (5 minutes), then pour in filling. Bake 30 to 45 minutes at 350° until filling is firm.
Preheat oven to 325°. Grease and dust a 12-inch tube cake pan. In a large mixing bowl using a mixer, cream butter and cream cheese until light and fluffy. Add sugar and mix at least 10 minutes. Add extract and mix in. Add flour alternately with eggs, beginning and ending with flour. Pour batter into prepared pan and bake for 65 to 70 minutes.
Heat oven to 400°. Have a jelly roll pan ready. Tear six 14 x 12-inch strips of foil. Lightly coat 1 side with vegetable spray or oil. Place chicken breast half on each piece. Sprinkle with salt and pepper. Top with some of the pepper strips, green beans (or asparagus), snow peas and green onions. Dot with margarine; sprinkle with cheese. Fold foil and seal securely. Arrange packets on ungreased baking sheet. Bake 18 to 20 minutes until chicken is done. Remove packets to plates. Serve with green salad, crusty Italian bread, ice cream and peaches. Serves 6.
Empty can of tomatoes into saucepan. Salt to taste. Add margarine. Heat to boiling. Add baking powder (will foam up). Place milk into another saucepan and heat to just the boiling point. Add milk to tomatoes. Serve.
Boil sugar, syrup, and butter together until brittle when tested in cold water. Add vinegar and remove from heat. Have popped corn ready with all hard grains removed. Scatter peanuts over not of popcorn if desired. Gradually but quickly pour the syrup over the popcorn and stir briskly until corn is well coated. While still warm, form into figures with molds or form into balls. Keep in a dry, room temperature place to keep fresh and crisp.
Scramble sausage in skillet; brown and drain. Put 1 tablespoon fat in skillet. Add onion. Saute until tender. Stir in sausage, beans and chili powder. Put in a greased, shallow 1 1/2-quart baking dish.
Set aside first 2 ingredients in bowl. Bring next 4 ingredients to a boil; then pour over first 2 ingredients. Mix well, then add remaining ingredients. Mix well and pour into 9 x 13-inch pan. Bake at 350° for 1 hour or 15 1/2 x 10 1/2 x 1-inch jelly roll pan and only bake 20 to 25 minutes. Ice while hot.
Preheat oven to 350°. Mix cookie mix and butter until crumbly. Stir in nuts. Set 1 cup aside for later use. Press remaining mixture into an ungreased 8-inch square pan. Bake crust until lightly browned, 12 to 15 minutes.
Combine all ingredients, except pecans. Form a large ball. Roll in chopped pecans until ball is covered. Keep in refrigerator at least 24 hours. Serve with crisp crackers.
Melt butter in heavy saucepan over low heat. Add almonds and sugar. Increase heat to high and continue cooking, stirring continuously and rapidly until sugar melts and mixture becomes a light tan color. Almonds may start to pop. Remove immediately from heat.
Cook and drain broccoli. Set aside. Meanwhile, saute onion in butter. Add rest of ingredients. Bake in ungreased casserole uncovered for 30 to 40 minutes at 350°.
Mix pudding and pineapple, then fold in Cool Whip, marshmallows and nuts. Refrigerate.
Cook tomatoes until soft. Add sugar. Bring to boiling point for 5 minutes. Stir in lemon Jell-O. Store in refrigerator.
Dot butter in the bottom of a microwave ring mold. Add brown sugar and corn syrup. Microwave on High for 2 to 3 minutes or until syrup is formed. Stir to blend. Arrange cherry and pecan halves on syrup. Place biscuits close together in a ring over syrup mixture. Microwave on Medium-high for 8 to 10 minutes. Turn dish a half turn halfway through cooking. Immediately invert onto serving plate leaving dish over cake for several minutes. Serve warm. Serves 6 to 8.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat baking mix, milk and eggs until smooth, 15 seconds in blender on high. Pour into plate. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife comes out clean, 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Dissolve yeast in lukewarm water and set aside. In large bowl, add oil, salt, sugar and egg. Cream oil and sugar; add well beaten egg, salt and yeast plus 1 cup lukewarm water. Work in 4 cups flour. Turn into large greased bowl; cover and put in refrigerator until needed at least overnight. Take out; add a little more flour to pastry board and knead the dough slightly, then roll out and cut rolls out. Let set in warm place covered about 2 hours. Bake at 450°. When done, brush with butter. Makes 25 to 30 rolls.
Mix by hand. Bake in a 9 x 9-inch greased pan. Bake at 350° for 30 to 35 minutes. Run knife around edge of pan and let cool slightly. Cut into squares. Freezes well and can be reheated at 400° for 20 minutes. Enjoy!
Divide okra into 5 pint jars (leave a short stem on okra). Put stems down in first layer and stems up in second layer. Divide dill, garlic, peppers and alum into jars. Combine remaining ingredients in saucepan and bring to boil. Pour over okra and seal jars. Allow okra to pickle at least 2 weeks before serving. Yields 5 pints.
Cut candy orange slices into smaller pieces. Cream together sugars and shortening until fluffy. Add eggs and vanilla. Beat well. Stir together flour, baking powder, soda and salt and stir into creamed mixture. Stir in oats, candy and coconut. Roll into tablespoon-size balls and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Makes 6 dozen.
Combine in boiler and set over low flame. Beat with electric beater while cooking until will stand in a peak.
Cook pasta as directed. While pasta is cooking, run warm water over frozen veggies for about 3 minutes. After draining cooked pasta, add veggies, 1 cup grated cheese and entire bottle of Italian dressing. Mix well. May be served immediately. Garnish with black olives.
Mix together yellow cake mix, 2 eggs and 1 stick butter; spread in 9 x 13-inch pan. Mix together 8 ounces cream cheese, 2 eggs, powdered sugar and vanilla. Spread on top of first mixture. Bake 30 to 35 minutes in 350° oven. When cool, sift reserved 1/4 cup sugar on top.
Pound chicken until about 1/4-inch thick. Dip in eggs and then bread crumbs. Lightly coat frying pan with Pam oil spray or cooking oil. Place chicken in pan and slightly brown on both sides. Spray a shallow baking pan with Pam or cooking oil. Spoon a thin layer of sauce on bottom of pan. Place chicken in pan. Spoon sauce on chicken. Place 2 slices cheese on top. Spoon more sauce on chicken. Cover and bake at 350° for 1/2 hour. Cook pasta; heat remaining sauce. Serve as a side dish with a salad. Serves 4.
Sift together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and pour in milk. Mix to make a soft dough, then turn onto a lightly floured surface and knead briefly. Roll dough out to 1/2-inch thick. Cut biscuits, using a 2-inch floured cutter. Arrange biscuits close together on a cookie sheet. Bake for 12 to 15 minutes at 425°. Serve warm.
In top of double boiler, over boiling water, heat butter and chocolate, stirring until melted and well blended. Allow to cool slightly. Blend syrup, sugar, salt and vanilla into beaten eggs. Add chocolate; blend well.
Combine chocolate pudding and coffee, gradually adding milk. Cook over medium heat until boiling. Cool 5 minutes and add to baked pie shell. When thoroughly cool, top with whipped topping.
Mix ingredients together. Pour ingredients into pie crust and cook at 325° to 400° for 45 minutes. This makes 1 pie.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn. Mix well. Turn into 2 large shallow baking or roasting pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in a tightly covered container. Makes 5 quarts.
Trim as much fat as possible from chops. Line baking pan with foil. Beat egg, milk, lime juice, salt, pepper, oregano and garlic salt together. Dip each chop into liquid and then crumbs. Lay on foil lined pan. Drizzle with melted butter or margarine. Bake for 1 hour at 350°.
Grate Cheddar cheese. Cut up and dice onion and bell pepper. In a large skillet, cook ground beef, onion, pepper and thawed broccoli together until beef is brown and broccoli is cooked, yet still crisp. Drain off any excess fat. Put back in skillet and add the remaining ingredients. Bring to boil; afterwards lower heat to a good simmer. Simmer for 10 full minutes (or until thickened somewhat). Serve over cooked rice or pasta. (You may substitute low-fat ground turkey for a low-fat family meal, if desired.) Top with grated cheese on individual servings. Delicious!
Mix all ingredients to consistency of pie dough. Divide into 8 pieces; roll out each shell. Fill 1/2 of each shell with filling. Fold the other half over the filling, wet edge with water and seal closed.
Cream sugar and butter together. Beat in eggs, bananas and honey. Stir in dry ingredients until blended. Stir in oats and chocolate chips or raisins (optional). Fill muffin pans lined with paper cups 2/3 full. Bake at 375° for 18 to 20 minutes. Makes approximately 24 cupcakes.
Prepare 4 double-strength foil packets. Oil the foil. Place chicken on foil. Mix undiluted soup with instant rice. Put on top of chicken. Seal and cook about 40 minutes, turning once or twice.
Shred lettuce coarsely. Slice onions; add 1 cup sugar and pour over cabbage. Combine remaining ingredients and pour all of this over cabbage. Keep all of this in a Tupperware container.
Boil together until it crackles. Pour in buttered pan to cool and until you are able to handle it. Pull until porous. Twist and put in pan to set. Chop in pieces.
Brown the first 3 ingredients; add the rest of the ingredients. (Cook the macaroni before adding.) Cover with the cheese and bake only until the cheese melts.
Simmer the chicken in water to which has been added the next 3 ingredients. Cool in broth. Remove skin and bone and cut meat into small pieces.
Combine vegetables; carefully stir in chicken. In saucepan, combine flour, salt and dash of pepper. Blend in milk. Stir in catsup and Worcestershire sauce. Cook and stir until bubbly. Stir into vegetable mixture. Turn into 2-quart casserole. Bake, uncovered, at 375° until potatoes are tender, about 1 1/2 hours. Makes 6 servings.
Preheat oven to 350°. Grease 9 x 13-inch pan. Stir cake mix, eggs and butter until well blended (mixture will be stiff). Stir in marshmallows and walnuts. Spread into pan. Bake at 350° for 25 to 30 minutes. Cool, then cut into squares.
Combine all ingredients in blender. Cover and blend until smooth on lowest speed of blender. Serve immediately. Makes two 8 ounce glasses.
Dissolve the gelatin in boiling water in a bowl. Stir in the cold water and chill until slightly thickened. Soften the cream cheese and shape into balls. Roll in nuts. Place alternate layers of cheese balls and strawberries in a 9-inch ring mold, covering each layer with gelatin. Chill until firm. Unmold and fill center with sherbet. Yields 6 to 8 servings.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Mix all ingredients together in a bowl. Add the Jiffy corn mix last. Pour into the baking pan. Bake 50 to 60 minutes. Test, using a table knife inserted 1-inch from center. Done when knife comes out clean.
Melt butter, oil and marshmallows. Mix all ingredients well. Press mixture into a buttered tube pan. Let set until cool.
Cream the sugar and margarine. Beat in eggs. Stir in peanut butter until smooth. Dump flour and milk in. Beat until smooth. Put in two 9-inch greased and floured pans. Bake at 350° for 25 to 30 minutes or until done.
Brown cubes with butter in a large skillet. Stir in flour. Combine the remaining ingredients and add to meat mixture. Simmer 20 minutes and serve over fluffy rice.
Saute onion, green pepper and mushrooms in 1 tablespoon butter; drain. Add to browned ground beef. Add spices. Add tomato puree and simmer over low heat one hour. Cook and drain spaghetti. Blend meat sauce with spaghetti. Add 1 tablespoon butter and cook until tastes blend, approximately 20 minutes. Great the next day. Serve with Parmesan.
Prepare cake mix according to package directions. Bake in 3 (9-inch) cake pans. For icing, combine sugar and milk and cook over medium heat.	Add margarine, vanilla and coconut. Let cook until thick enough to spread on cake.
Combine ingredients in blender. Blend until smooth. Serve chilled or over ice. Has 1 gram of fat and 112 calories per serving.
Cream together eggs and 1 1/2 cups sugar. Then add softened cream cheese and 1 teaspoon vanilla. Beat 20 minutes at medium speed in Mixmaster. This is important. While beating, roll 1/2 package zwieback into crumbs. Add 1 teaspoon cinnamon. Butter bottom and sides of 9-inch spring-form pan and dust lightly with crumbs. Add 1/4 cup margarine to the remaining crumb mixture and moisten. Press into bottom only to about 1/4-inch thickness. Pour cream cheese mixture into pan and bake 35 minutes, without looking!!! This is also very important. Bake in 350° oven.
Combine all ingredients and cook over medium heat in double boiler until thick. Pour into cooled pie shell.
Brown meat, onion and pepper in skillet. Transfer to a slow cooking pot and add remaining ingredients. Cook on low heat for 3 to 4 hours.
Wash beans thoroughly and place in large bowl covered with water. Cover and soak overnight; drain. Place ham hocks in Dutch oven; add water, garlic, thyme and red pepper. Bring to a boil. Cover and reduce heat. Simmer hocks for 1 1/2 hours. Add beans and continue cooking for another hour. Add remaining ingredients and cook for 30 minutes more or until beans and vegetables are done. Yields 10 servings.
Wash 3 small cucumbers and score lengthwise with a fork. Cut in halves crosswise; cut off ends and hollow out centers, discarding seeds. Save pulp. Sprinkle insides with salt and pepper. Chill 20 minutes. Fill cups with mixture of the cream cheese, finely chopped cucumber pulp, salt, paprika and lemon juice. Serve on beds of fresh lettuce.
Beat eggs and milk. Add dry ingredients and beat well. Pour half the batter into a hot buttered 9 x 13-inch pan or frypan. Bake until firm on top. Spread fruit, jam or jelly and cranberry sauce on pancake. Pour rest of batter over top and bake until light brown in a 370° oven.
Preheat oven to 375°. In a large bowl, combine rice mix, turkey, celery, water chestnuts, almonds and onion. In a small bowl, combine soup, mushrooms, water and Worcestershire sauce. Add soup mixture to rice mixture; mix well. Pour into greased 1 1/2-quart casserole. Bake, covered, for 30 minutes. Uncover; continue baking for 20 to 30 minutes until rice is done. Yields 4 to 6 servings.
Mix the tomatoes, cucumber, onion, green pepper, tomato juice, vinegar, oil and garlic; add salt and pepper to taste. Puree if desired. Chill until cold. Serve in small glasses or spoon into bowls.
Heat sugar, shortening, salt and 1 1/2 cups of water in sauce pan until melted. Add 2 cups cold water and let cool.
In a greased, 9 x 13-inch baking dish, spread layers of pineapple, pie filling and dry cake mix. Do not mix layers. Sprinkle with cinnamon. Top with thin pats of butter and chopped nuts. Bake for 45 to 50 minutes at 350°.
Layer a large casserole dish with ingredients in order, beginning with the chicken. Cook at 350° until thoroughly warm.