HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large nonstick skillet, heat half of oil over medium heat. Add onion, garlic, mushrooms and sweet pepper and stir-fry until tender, about 4 minutes. With slotted spoon, remove to side dish and set aside. Heat remaining oil in skillet, add eggplant, zucchini and stir-fry 4 minutes, until tender. Return mushroom mixture to pan. Add tomatoes, thyme and basil. Cover and simmer for 5 minutes. Add salt and pepper to taste.
Boil noodles; drain. Cook hamburger and drain. Add Manwich and simmer a few minutes. Layer ingredients: noodles, hamburger and cheese in large pan until pan is almost full. Bake until bubbly and brown on top in 400° oven.
Cook one pound of hamburger meat. Cook 1/2 pound sausage. Drain and combine. Add 1 box of Velveeta cheese. Stir well. Cook on slow or put in crock pot on lowest temperature. Add one can of tomatoes with green chilies and peppers. Cook on low heat. Buy chips and eat up!
Coat beef with flour seasoned with salt and mustard. Cut bacon 1 inch pieces; fry in Dutch oven. Remove bacon pieces; add beef to bacon drippings. Brown beef on all sides. Add soup mix and Veg-All liquid plus water to give you 3 cups. Cover and simmer for 1 hour. Add tomato juice, sugar and barley. Cover and simmer for 45 minutes. Add bacon and Veg-All home-style vegetables. Simmer 20 minutes. Serves 6 to 8.
Mix the flour with nuts and dates. Cream the sugar, butter and eggs together. Pour into a greased 8 x 8-inch pan. Bake at 325° for 1 hour (check in 45 minutes). Serves 8. Whipped cream may top it.
Combine first three ingredients; beat until fluffy. Sift together flour, soda and salt. Add to the egg mixture along with the vanilla. Fold in apple, walnuts and coconut. Pour into greased tube pan. Bake at 350° for 1 hour and 20 minutes.
Grease a 9 x 13-inch cake pan. Tear up bread, put on bottom of pan. Brown and drain sausage and put over bread. Grate cheese and sprinkle over sausage. Beat eggs and milk, mustard, salt and pepper. Pour over top. Can be stored overnight in fridge. Bake at 350° for 35 minutes.
After frying several pieces of country ham in a heavy skillet, remove ham and pour off fat. Return pan to heat. Add 1/4 to 1/2 cup water or strong coffee and stir. Cook long enough to dissolve all extract from pan.
Take cold potato and mash. Mix with powder sugar until stiff. Then roll it out. Spread with peanut butter. Sprinkle with a little powder sugar. Roll up and put in refrigerator to chill.
Mix dry ingredients and spices in	bowl. Toss with apples. Preheat oven to 425°. Spoon apples and mixture into your favorite pie crust. Sprinkle with lemon juice and dot with margarine. Place crust lid on top with a little milk and sprinkle with sugar. Bake in oven about 425° until it is done (light brown).
Have cream cheese and sour cream at room temperature. Beat together with mixer to blend well. Add chopped olives, green onions and jalapeno slices. Spread mixture on tortilla and roll up like a jellyroll. Place seam side down. Cut the ends off, then cut into 1/2-inch slices. Insert toothpick in each pinwheel. Serve with a small bowl of picante sauce to dip in.
Melt oleo in saucepan; add brown sugar. Boil for 2 minutes stirring constantly. Stir in milk; bring to boil, stirring. Cool to lukewarm; gradually add sugar. Beat until thick enough to spread.
Mix sugar, salt and spices or extract. Add squash, egg (slightly beaten) and milk gradually. Bake in pie shell in 425° oven for 10 minutes. Decrease temperature to 350° for 30 minutes until set.
Mix ingredients together. Pour into large bowl. Place in freezer. Take out a little while before meal to let thaw.
Put first 5 ingredients in top of double boiler, then place over boiling water (upper pan should not touch surface of water). Beat with electric beater 4 or 5 minutes. Remove from heat and change the hot water for cold. Replace the icing; add vanilla and syrup. Beat until icing makes stiff peaks and holds shape. Spread on cake. This recipe makes enough icing to cover the top and sides of two 8-inch or 9-inch layer cakes.
Sift flour, salt and baking powder onto waxed paper. Add eggs, milk, oil, sugar and flavorings to mixing bowl. Mix in dry ingredients and poppy seed well. Pour into 3 greased aluminum loaf pans. Bake for 1 hour at 350°. Brush glaze on top. Cool 5 minutes before removing from pan.
In large bowl, mix eggs, Karo syrup, sugar, margarine and vanilla. Mix until well blended. Add pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes. Let cool before cutting.
Combine all ingredients together; pour over meat loaf before cooking. (This is very good over meat loaf.)
Salt and pepper chicken and bake for 30 minutes at 350°. In oil, cook onion and bell pepper. Cover chicken with onion and bell pepper. Stir in tomato sauce, water and flour. Cover and simmer for 1 hour on low heat.
Cook onions in butter until tender. Remove from heat. Drain mushrooms and add juice to chicken broth to make 1 1/2 cups. Stir into flour mixture. Add 1 1/2 cups of cream. Cook and stir until bubbly. Add rice, mushrooms, chicken and pimentos. Put in 2-quart casserole dish. Top with almonds.
Crush soft cream cheese with a fork. Stir in cream, salt, paprika, olives and pimento. Pack the cheese into a small straight glass. Chill it until it is firm. Cut it into slices. Serve it on watercress or lettuce with mayonnaise.
Measure water into large saucepan. Add sugar and let dissolve. Bring mixture to a boil, then remove from flame. Put tea bags in water for 3 or 4 minutes depending on strength desired. Add extracts and lemon. Stir and serve hot. Can serve as iced tea drink. Make stronger tea for serving over ice. Makes 1 quart.
Mix Equal into yogurt and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes. Stir until melted, then stir in lemon concentrate. Finally, using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour into pie crust. Refrigerate 2 1/2 to 3 hours (or place in freezer for no more than 30 minutes and then into refrigerator until ready). Garnish each pie slice with a mint sprig or orange slice.
Cook and dice chicken. Heat oil, add onion and cook until transparent. Add garlic, chilies, cumin, oregano and chili powder. Add beans and broth. Bring to boil. Add chicken and salt to taste. Simmer for 15 minutes. Sprinkle each bowl of chili with Monterey Jack cheese.
Mix oil, eggs, sugar, vanilla and zucchini. Stir in flour and cinnamon. Add remaining ingredients. Bake at 325° for 1 1/2 hours.
In small bowl, combine all ingredients; mix well. Cover; refrigerate several hours to blend flavors. Serve as a dip for fresh vegetables.
Mix all ingredients well. Pour into two unbaked pie shells. Bake for 25 minutes at 325°. Refrigerate pies.
Mix all dressing ingredients in blender. Refrigerate at least 4 hours or overnight.
In mixing bowl, combine cranberries, marshmallows and sugar. Refrigerate overnight. Add apples, grapes and pecans to cranberry mixture. Mix well. Fold in whipped cream. Serve immediately.
Combine grits and water. Stir and boil for 3 minutes. Add oleo, cheese, salt and egg mixture. Bake in a greased casserole dish for 1 hour.
In a small saucepan heat and stir apple jelly with the water until melted. Cool slightly. Drain fruit, dry thoroughly.
Cream shortening, sugar, eggs and vanilla. Mix dry ingredients together, add to first mixture. Stir in chocolate chips and nuts. Put in refrigerator overnight. Bake at 350° to 375° for 10-12 minutes. Makes 74 large cookies.
Chop eggs, onion, Spam and cheese. Add all other ingredients. Pour on buns. Broil until golden brown. Garnish with slice of stiff butter.
Mix cake, eggs, oil, 1/2 cup rum, 1/2 can creme de coconut and 1/2 crushed pineapple. Beat 2 minutes. Bake at 350° for 30 minutes (approximately). Remove from oven. Prick holes in warm cake and pour remaining creme de coconut mix plus 2 tablespoons rum over warm cake. Top with crushed pineapple. Top with whipped cream and sprinkle with coconut. Refrigerate overnight. Better second day.
In a large saucepan, combine apple cider or juice and brown sugar. For spice bag, place cinnamon, allspice and the 1 teaspoon whole cloves in a double thickness cheesecloth. Bring up corners of cheesecloth and tie with string. Bring to boiling; reduce heat. Cover and simmer at least 10 minutes.
Cream butter and sugar. Stir in eggs and vanilla. Add peanut butter. Add rest of ingredients. Make into balls and flatten with fork. Bake at 350° for 11 to 15 minutes.
Wash either baking or all-purpose potatoes, leaving skins on. Cut in half longways. Heat a covered, heavy skillet. Melt 1/2 stick margarine. May add more margarine depending on how many potatoes you are making. Turn heat to low. Add potatoes, cut side down. I sprinkle seasoning blend (Nature's Seasons) on cut side of potato. Cover. Make sure heat is on low. Cook for 30 minutes or longer.
Mix eggs, sugar, raisins, graham cracker crumbs and vanilla together well. Cook on medium heat, stirring often. When the mixture is thickened, spread it 1/2-inch thick in a pan. Place in the refrigerator for several hours or overnight. Cut into small squares. Top squares with Cool Whip and sprinkle with graham cracker crumbs.
Melt butter and mix cornstarch and flour. Add milk little by little, stirring constantly. Boil for 5 minutes. Remove from heat and add lemon, salt, pepper and nutmeg. Put in a double boiler to keep warm if you are not going to use immediately.
Mix the chicken, cream of mushroom and sour cream together. Crumble the Ritz crackers on top, then add the melted margarine on top. Bake at 350° for 30 minutes.
Soften cream cheese. Add salsa. Stir in cheese and chives or olives. Spread thin layer on tortilla. Roll tortilla tightly and refrigerate until firm. Cut into bite size. Serve with jar of salsa.
Mix all together and cook in saucepan on medium heat until thickened. Pour over layers of vanilla wafers and sliced bananas. Top with meringue.
Sift flour and sugar into large bowl and set aside. Bring butter, cocoa, Crisco oil and water to a boil. Add to flour mixture. Add buttermilk, baking soda and vanilla. Bake in a 9 x 14-inch pan (greased and floured). Bake in 375° preheated oven for 35 minutes.
Brown chops and onion in large skillet. Add remaining ingredients and simmer, covered, about 1 hour.
Mix cornstarch with a little of milk. Bring rest of milk to boil and add the cornstarch and milk mixture; cook until bubbly and thickened. Remove from heat. Add grated cheese, margarine, Worcestershire sauce and seasonings. Pour over buttered toast. Brown under broiler, if desired. Serves 1 or 2.
Cook together oil, onion, tomatoes and jalapenos for 15 minutes, then add cumin, chili powder, Velveeta, cream cheese and sour cream. Let simmer in crock-pot until blended. Serve with chips.
Mix squash, onions and bell peppers; salt to taste. Let stand for 1 hour. Bring to boil sugar, vinegar, celery seed and mustard seed. Add squash, onions and peppers. Boil 1 minute. Put in sterilized jars and seal.
Soak bread crumbs in water. In food processor or blender, combine and process remaining ingredients until almost smooth. Add bread crumbs; process until smooth. Chill for several hours to blend flavors. Serve with toasted pita chips.
Mix all ingredients well. Place in refrigerator for several hours (overnight). Form into balls and brown in small amount of shortening. Place in pan with lid along with the soups mixed together and pour over meatballs. Bake for 2 hours at 300°. Makes 75 small meatballs.
Cook broccoli in salted water until tender. Drain. Add oleo, corn, 1 tablespoon onion and eggs. Put in casserole. Top with 1 tablespoon onion, dressing and bacon. Cook 45 minutes at 350°.
Cream sugar, shortening and eggs. Put soda in buttermilk and dissolve. Mix dry ingredients. Make into balls. Drop in flour and "pat" out. Place on greased baking sheet; bake for 15 to 20 minutes at 350°.
Combine all ingredients and refrigerate. This is a wonderful dip for fresh vegetables, especially blanched fresh asparagus.
In a bowl mix apples, raisins, walnuts, chutney and mayonnaise. Fold in whipped cream. Spoon mixture into a serving bowl lined with lettuce leaves. Chill until ready to serve. Serve with roast duckling or turkey. Add slices of date-nut bread or Boston brown bread and a pitcher of sangria or fruit punch.
Stir first 5 ingredients; stir in eggs, butter and milk. Fold in okra; drop by teaspoons into hot grease.
Combine salad dressing and cheese. Set aside. Cook pasta according to package directions. Drain.
Beat eggs, shortening, sugar, salt, vanilla and baking powder together in large bowl. Beat until sugar is dissolved. Begin adding flour and beat it in; keep adding and beating in flour until you have a very soft dough. Then take some of the mixture out on a floured board and knead a little. Shape into rounds and bake at 350° to 375° until it's light brown.
Cook pasta until done; drain. Chop onion, tomato, green pepper and cucumber. Add chopped veggies to pasta; pour in salad dressing. Add salad seasoning. (You can add ham or chicken.)
Combine milk, sugar and instant coffee granules in a tall glass. Add a spoonful of vanilla ice cream; stir until ice cream melts. Add 2 scoops of vanilla ice cream; carefully pour in chilled ginger ale. Makes 1 serving.
You also need food processor/blender, 2 medium bowls, 2 spoons, 9-inch spring-form pan, large microwavable bowl and a mixer.
Cut up chicken into 1-inch pieces. Beat water, flour and egg together. Dip chicken into batter. Deep-fry until golden brown for 3 to 5 minutes. Drain on paper towels. Salt to taste.
Thaw turkey if frozen. Preheat oven to 450°. Remove giblets and discard. Rinse turkey and pat dry. Gently loosen skin from meat on breast and legs by breaking the membrane that holds the skin to the meat and sliding your hand between the two to loosen the skin. Spread peppercorns under the skin and in the cavity. Stuff the cavity with apple and parsley.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with other crust to make top. Crimp edges to seal; slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes.
Prepare rice according to package directions. Saute celery, onion and green pepper until half done. Add pimento and mushrooms; mix with rice. Add chicken broth. Place in casserole and bake at 350° for 1 hour. If dry, add additional broth. Serves 8.
Mix all dry ingredients together. Mix remaining ingredients into dry mixture. Pour into a 13 x 9-inch cake pan, greased. Bake at 350° for 35 to 40 minutes.
Bring water to a boil in a medium saucepan. Add broccoli and onion; cover. Reduce heat and simmer 8 to 10 minutes or until vegies are tender. Drain well; set aside. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute and 1/4 teaspoon salt. Press evenly over bottoms and up sides of two 9-inch quiche dishes or pie plates, coated with spray Mazola. Combine remaining 1 cup egg substitute, remaining salt, pepper, milk, mushrooms and broccoli mixture in a bowl; stir well. Pour mixture into dishes. Bake at 375° for 20 minutes. Remove from oven and sprinkle remaining cheese. Bake until cheese melts (10 minutes). Serves 12 (145 calories per serving).
Thaw hash browns enough to mix. Add onions, 1/2 of cheese, celery, soup, sour cream and salt and pepper. Pour into 13 x 9-inch casserole dish. Add remaining cheese and corn flakes for topping. Cook 50 minutes at 350°. Makes 12 servings.
Pick out whole Bugles, stuff with peanut butter, and dip 1/2 of bugle into melted almond bark, holding small end. Place onto wax paper to cool.
Bake cake mix either in 2 layers or in 13 x 9-inch pan. Crumble half of baked cake on bottom of 13 x 9-inch pan and pack down tightly. Blend sweetened condensed milk and lemonade and spoon over crumbs. Crumble balance of cake and press over milk-lemonade mixture. Spread on whipped topping and sprinkle coconut on top of whipped topping. Make 2 to 3 days before serving and keep in refrigerator. Simply delicious.
Mix cake mix, 1 egg, butter and 1 teaspoon vanilla together. Place in well-greased, oblong pan. Moisten hands with water or oil and press mixture evenly in pan. Beat 3 eggs, sugar, cream cheese and 1 teaspoon vanilla together. Pour over mixture in pan. Top with pecan pieces. Cook in preheated oven at 325° for 40 to 50 minutes. Check doneness; it may take a little longer. Top will still be soft when done. Let cool and cut. Keeps well when stored in a cool place.
Cook spinach; drain. Add cottage cheese, eggs and seasonings. Spoon into 8-inch pie pan. Sprinkle with grated cheese and dot with butter. Bake in preheated oven at 325° for 30 minutes.
Crumble cake in bottom of punch bowl. Place prepared pudding over cake. Place drained pineapple over pudding. Place pie filling over pineapple. Cover pie filling with Cool Whip. Sprinkle nuts and coconut on top. Chill.
Mix chicken, soup, milk and cooked rice. Spread in a 9 x 13-inch dish. In skillet, melt butter. Pour in stuffing and stir until blended and toasted. Spread over top. Bake at 325° for 1 hour or until bubbling hot. Do not cover while baking. Makes 9 x 13-inch casserole.
Slice top off rolls; place ham and cheese on bottom. Put top back on. Add remaining ingredients to melted butter. Pour on top of rolls. Bake at 350° until cheese melts, about 10 to 12 minutes.
Add flour until batter is stiff. Sprinkle flour on waxed paper. Roll out and cut cookies. Bake at 350° until brown.
Mix flour and sugar well. Add syrup, milk, vanilla, slightly beaten eggs and pecans. Pour into unbaked 9-inch pie crust. Bake 45 minutes in moderate oven.
Heat soup with broth and slowly add cream, then sherry. Butter a large casserole or glass baking pan. Add turkey, noodles and mushrooms. Pour liquid over top, then sprinkle with grated Parmesan or Cheddar cheese. Top with toasted almonds. Bake in hot oven until bubbly and browned on top.
Cook rice according to directions. Drain corn and mix with soup in a bowl. Add rice to the soup and rice mixture and stir well. Pour in baking dish. Slice butter on top. Add cheese on top. Bake at 350° for 15 minutes or until bubbling.
Mix well together. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes. Glaze while still hot.
In a pie plate, layer all ingredients in the order listed. Bake at 350° for 25 minutes. Top with Monterey Jack cheese and let melt. Dip with tortilla chips.
Heat butter. Add garlic and tomatoes. Cook 30 seconds, stirring. Turn off heat and stir in cheese and basil. Pour over fillets and add 1 tablespoon butter. Bake at 375° for 15 minutes.
Spread sauce on cooked pizza crust, then put meat, diced peppers and onions over sauce. Sprinkle with Mozzarella and Cheddar cheese (grated). Bake at 350° for about 45 minutes until cheese is golden.
Trim all fat from steak. Slice steak across the grain into thin strips, about 1/8-inch wide and 3 inches long. (Partially	frozen	meat is easier to slice.) Heat oil in frypan. Add beef	strips; stir-fry over high heat, turning pieces constantly, until beef is no longer red, about 3 to 5 minutes. Reduce heat. Add carrots, celery, onion and seasonings. Cover and cook until carrots are slightly tender, 3 to 4 minutes. Add squash; cook until vegetables are tender-crisp, 3 to 4 minutes. Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.
Heat oil in nonstick frying pan. Add onions, carrots, garlic and dry mustard. Stir-fry for 2 to 3 minutes. Add cabbage and vinegar. Mix with vegetables in pan. Cover and simmer about 5 minutes. Serve warm.
Brown meat and onions in margarine. Add carrots, peppers, parsley and garlic. Add tomatoes and soup, rinsing containers with a little water. Simmer 1 hour. Add mushrooms and cook 20 more minutes. Cook spaghetti in boiling, salted water until tender (about 20 minutes). Rinse in cold water. Have ready 3 large casseroles. In each put a layer of spaghetti, a layer of sauce, then grated cheese. Repeat with a second layer. (May be set aside for baking later.) Bake at 350° for 30 minutes.
Combine ingredients in a 1 1/2-quart casserole coated with cooking spray. Stir well. Add broth; stir. Cover and bake at 350° for 1 1/2 hours.
Finely chop beef and onions. Add to cream cheese mixture with remaining ingredients. Shape into a ball and refrigerate until ready to serve.
Preheat oven to 300°. Combine cracker crumbs, cocoa, sugar and butter or margarine. Press evenly into a 9-inch spring-form pan.
To make the crust, mix together crushed pretzels, margarine and the 3 tablespoons of sugar and pat into pan. Bake in a 325° oven for 10 minutes; cool.
Cook broccoli according to package directions; drain well. Heat mushroom soup and add cheese. Stir until cheese melts. Add cooked broccoli. Pour into casserole dish and top with croutons. Cook until golden brown at 350°.
Toss first 3 ingredients. Mix with dressing to coat. Top with egg slices and croutons, if desired. Makes 6 to 8 servings.
Melt margarine in 9 x 13-inch pan. Layer ingredients in order given. Bake 30 minutes in 350° oven. Cut while warm.
Pour hominy into salted boiling water; stir until it boils. Simmer heat for 45 to 60 minutes, stirring often. When ready to serve, add 2 tablespoons butter.
Cook pasta 6 to 8 minutes. Rinse thoroughly with cold water. Mix cucumber, tomatoes and onion. Add 1 tablespoon of the seasoning packet and a little Italian dressing. Add vermicelli, more dressing and 1 tablespoon of seasoning. Mix thoroughly. Add the rest of the Italian dressing and 1 last tablespoon of the seasoning mix. Stir all together and refrigerate.
Place margarine in 3-quart casserole dish. Microwave at High for 45 to 60 seconds. Mix all ingredients, except nuts. Add nuts, stirring to coat. Microwave 7 to 12 minutes. Stir 2 or 3 times. Spread on paper towel to dry.
Cut crusts from bread; place in buttered 9 x 13-inch baking dish. Place slices of cheese on top of each slice of bread. Mix eggs, milk, dry mustard and salt in medium bowl. Pour this mixture over cheese and bread. Melt 1/4 cup oleo and drizzle over mixture. Cover with foil overnight. Bake 1 hour at 350° until light brown. Let set 5 minutes before serving. Serves 6 to 8.
Cream butter and sugar. Beat in eggs, one at a time. Add lemon extract. Add 3 cups flour that has been sifted with baking powder and salt; blend well. Add 1 cup flour to pecans and raisins; mix into batter. Mix well. Put into 9 or 10-inch tube cake pan that has been greased well and dusted with flour. Bake in a 275° oven for 2 hours. Let cool in pan for about 7 or 8 minutes; turn out. Cool and store like fruit cake. Better after a day or two.
Trim off cabbage leaves. Mix all other ingredients together. Divide mixture into 10 to 12 portions. Wrap each ball in a leaf and fasten with a toothpick. Brown cabbage rolls in Wesson oil. Pour off fat. Cover rolls with tomato sauce. Cook slowly, covered, for about 40 minutes; stirring occasionally.
Mix and press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until lightly browned. Let cool at room temperature.
Fix whole bag of pasta. Cool in the refrigerator. Boil shrimp; shell shrimp and devein. Cut each shrimp into thirds. Cool in the refrigerator. Boil eggs. Cool in the refrigerator.
To make dressing, mix oil, sugar, catsup, vinegar, Worcestershire sauce and onion. Put in refrigerator. Fry bacon crisp. Drain chestnuts and sprouts well. Mix all ingredients and enjoy!! Put as much dressing on salad as you like.
Split and toast English muffins, butter one-half lightly and place 1 slice of cheese on the other half. Put tuna on the buttered half. Place sliced avocado and alfalfa sprouts on top of tuna. Close the sandwich and bake at 400° just until cheese melts.
Mash beans and rest of ingredients and mix well. Pour into oiled loaf pan. Bake at 375° about 1 hour. The top should be just like a cake.
Bring water, sugar, syrup and salt quickly to a soft boil, then add peanuts. Stir and cook to crack stage and take off fire. Add soda and stir until all is mixed and pour it out. When cool, break into pieces.