HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice tomatoes. Toast peppers in oven until skin bubbles, then place in plastic bag until cool. Peel skin from peppers; cut out seeds and pith. Chop very fine. Combine all ingredients in a bowl; mix well.
Brown meat in pieces, then drain off fat. Add other ingredients and simmer until tender. Thicken with 2 tablespoons flour with cold water.
Brown hamburger and place in a 9 x 13-inch pan. Mix in eggs and milk. Break spaghetti in thirds and cook until two-thirds done. Mix in with hamburger mixture. Top with grated cheese and pepperoni. Bake at 350° for 40 minutes.
Brown ground beef and dried onion in skillet; drain grease. Cook spaghetti in salt water until tender; drain. Combine beef, onion and spaghetti with sauce in bowl. Place in a greased casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Combine in a 7 x 13-inch pan and bake at 350° for 1 hour. (This is a simple side dish that a child can "help" make.) Serves 6.
Melt the margarine. Add the flour, salt, pepper, ham base and Worcestershire sauce. Stir in the ham broth, then stir in the milk. Cook your potatoes, ham and onions until tender, then mix with the other ingredients.
Put gelatin in hot water in blender. Cover and stir until dissolved all juice, vinegar and milk. Use liquify on blender and add cream cheese. When mixture is smooth, add carrots and pineapple. Chill.
Combine eggs, sugar, oil and pumpkin. Mix well. Combine flour, pie spice, soda and salt in a large bowl. Make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moist. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour or until toothpick in center comes out clean. Makes 2 loaves.
Start cooking rice. While it's cooking, brown ground beef and onion. Drain grease; season with garlic powder, salt and pepper. Add tomato sauce and tomatoes. Bring to boil; lower heat and add vegetables. Cover and simmer until rice is done cooking. Serve Junk over mounds of rice. Any vegetable of your choice can be used.
Bake German chocolate cake mix as directed in 9 x 13-inch pan. Remove from oven and while still warm, poke holes about 2-inches apart all over the cake with the end of a wooden spoon handle. Pour can of sweetened condensed milk into holes all over cake. Pour jar of butterscotch-caramel topping all over cake into holes. It doesn't matter if these drip all over cake as well as into holes. Cool completely (important as Cool Whip will melt and look curdled). Cover cake with Cool Whip, then sprinkle with crushed Heath bars.
Melt butter, add sugar, flour, baking powder and milk. Place in baking dish. Place fruit in center of batter and bake at 350° until brown. This is a quick and easy way to make cobbler.
Microwave butter in a 2-quart shallow baking dish at High (100% power) for 55 seconds, or until melted. Stir in salad seasoning. Add bread cubes. Stir to gently coat. Microwave on High (100% power) for 4 1/2 to 5 minutes, stirring 2 or 3 times. Cool. Croutons will crisp as they cool. Store in airtight container.
In a bowl dissolve jello (lime) in 2 cups water (boiling) and 2 cups cold water. Pour into 9x13 inch dish. Refrigerate until set. (1 hour).
Brown onion, beef and bacon. Add all other ingredients, draining some of the liquid off the beans before adding. Bake at 350° for 50 minutes.
In mixing bowl, combine salmon with broth, eggs, corn meal and flour. Mix thoroughly and add additional flour and meal if too moist. Add onions; stir thoroughly and heat oil in skillet. Pat salmon out into desired size patties and place in skillet. Cook on medium-high heat for about 3 minutes; turn over and cook other side for 3 minutes. Continue cooking and turning patties until golden brown. Place paper towels on plate. Place patties on plate and serve.
Mix all together except peas. Add the peas 15 minutes before serving. Bake in a covered casserole for 5 hours at 250°. If it looks too dry, add a little water.
In a saucepan melt first 3 ingredients. Pour over yams. (I use 3 very large yams which have been wrapped in aluminum foil and baked until soft. Peel and slice about 1 1/2 inches thick. Set on end in baking dish and pour candied sauce over yams.) Bake in 350° oven until sauce boils and yams are heated through.
Preheat oven to 350°. Butter a shallow baking dish. Combine apples, 1/4 cup sugar, cinnamon, nutmeg and lemon juice in baking dish. In medium size bowl cut margarine into flour until crumbly. Stir in remaining 1 cup sugar. Sprinkle this flour mixture evenly over the apples in baking dish. Bake at 350° for 45 to 50 minutes or until brown and bubbly and apples tender.
Sift together the flour, baking powder and sugar. Blend in the shortening, egg and vanilla. Place on lightly floured board. Divide into 4 parts; shape each into roll, 13 x 3/4-inch wide. Place on ungreased cookie sheet 4-inches apart. Make depression down center of each roll. Fill depression with jelly, jam or marmalade of your choice. Bake in 350° oven for 15 to 20 minutes until light golden brown. While warm, cut diagonally bars; cool on wire rack. Transfer to wire rack to cool.
Add 1/2 of flour to yeast; mix well. Heat other 4 ingredients over low heat until it becomes 110°. Pour liquid into flour and yeast, then slowly add the rest of flour. Add more if needed. Knead well; let rise 2 hours, then form into rolls. Let rise for 2 more hours. Bake at 400° for 10 to 12 minutes or make into loaves and bake at 375° for 30 to 40 minutes.
Cut cabbage into 1/4-inch slices, then cut crosswise into 1-inch strips. Place cabbage, onion, water and 1/4 teaspoon salt in 1 1/2-quart casserole. Cook, covered, on full power for 6 to 9 minutes or until cabbage is crisp-tender. Stir halfway through cooking time. Drain and set aside.
Boil and peel potatoes and dice. Add chopped onion and celery. Add pickles and eggs. Add remaining ingredients. Chill before serving.
Combine milk and lemon juice and beat well. Add peanut butter. Beat some more. Add Cool Whip. Beat until it stands. Pour in graham cracker crust. Refrigerate.
Cook broccoli, drain and set aside. Beat eggs, onions and cheese. Add broccoli and soup. Cover with bread crumbs; dot with butter. Bake, uncovered, at 350° for 1/2 hour or until brown.
Put all ingredients in crock-pot. Cover and cook on low 3 to 5 hours.
In a large bowl, with mixer set at medium speed, cream butter, cream cheese and confectioners sugar for 2 to 3 minutes, until light and fluffy. Using a wooden spoon, stir in flour, just until blended. Divide dough into four pieces and wrap in plastic wrap. Refrigerate for at least 2 hours until chilled and firm.
Mix all ingredients well and spread into 9 x 13-inch glass baking pan. Bake at 350° for 15 minutes. Let cool; cut into 2 x 2-inch bars.
Dissolve gelatin in water. Stir in pineapple. Chill until slightly thickened. Whip until foamy. Stir in yogurt and coconut. Pour into a 4-cup mold. Chill several hours. Makes 8 servings.
Press Oreo crumbs in 13 x 9-inch pan; drizzle butter over crumbs. Refrigerate for 1 hour. Blend Cool Whip, cream cheese and sugar.	Spread over crumb crust. Refrigerate for 1 hour. Pour prepared chocolate pudding	over cream cheese mixture. Refrigerate for 1 hour. Top with Cool Whip.
Mix together the sugar and eggs; add instant pudding, mixing well. Add vanilla and condensed milk. Put in ice cream freezer and fill to within 2-inches of the top of freezer can with whole milk. Makes 1 1/2 gallons.
Dot a 13 x 10-inch baking dish with margarine. Mix the flour, sugar, baking powder and milk. Pour mixture into dish. Pour juicy fruit on top of batter. Fruit can be canned or fresh stewed fruit. Bake at 400° for 30 minutes or until golden brown on top.
Cover rhubarb with sugar. Let it stand overnight. Add strawberries. Bring to a boil. Remove from heat. Add gelatin.
Add butter to 2 cups graham crackers to form crust. Combine cream cheese, vanilla, Dream Whip, sugar and milk. Whip with mixer until thick. Put half of mixture on top of crust; add pie filling, then layer with the other half of mixture.
Melt chocolate and shortening over warm water. Cool slightly. Mix together eggs, sugar, vanilla and salt. Blend in chocolate mixture. Mix in flour. Fold in walnuts. Bake in a 13 x 9-inch pan at 325° for about 20 to 25 minutes or until done. Cut into bars.
Cream margarine and shortening well. Add sugar gradually, then eggs, one at a time, beating well after each addition. Add baking powder to flour and add alternately with milk to creamed mixture. Bake at 320° for about 1 hour and 20 minutes. Let cool in pan.
Combine Herman, oil, eggs, vanilla and sugar, stirring well after each addition. Sift together remaining dry ingredients. Stir into Herman mixture. Pour into 2 greased and sugared loaf or cake pans. Bake at 350° for about 40 minutes. Cool 10 minutes before removing from pans to cool on racks. Nuts, raisins, candied fruit, etc., can be added to mixture.
Boil whole onions in outer skins for 20 minutes. Drain and cool. Peel skin and lift out center core. Be sure to slice at least 1-inch from stem end of onion so inner core pops out easily. Chop remaining small inner cores of the onions and saute these in olive oil until tender. Add spinach and cook over medium heat until all liquid has evaporated. Stir in remaining ingredients except chicken broth. Add salt, pepper and garlic to taste. Place onion cups in shallow baking pan; fill with spinach mixture. Pour chicken broth over onions. Cover with foil and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Garnish with parsley and peeled tomato skins rolled into rose shapes.
Line baking pan with aluminum foil. Put pork chops in pan; top each with green pepper and onion rings. Sprinkle each chop with 1 teaspoon lemon juice and 2 tablespoons brown sugar. Cover chops, onions and green pepper with catsup. Cover pan with aluminum foil. Bake at 375° for 30 minutes, then bake at 350° for 1 hour.
Soften cream cheese, then add mayonnaise. Mix until well blended. Add parsley, chopped egg, onion, pepper and shrimp; chill. Serve with crackers.
Wash and dry grapes, if grapes are large, slice; set aside. Mix sour cream, cream cheese, and sugar. Add 1/2 mixture to grapes and spread the remainder over top. Toast pecans and mix with brown sugar and sprinkle on top of mixture. Chill.
Cream butter with Crisco. Add sugar and cream well. Add eggs, one at a time. Add milk and flour alternately. Add vanilla. Grease and flour tube pan. Put cake in cold oven. Turn to 325 for 1 hour, then turn to 350 for 30 minutes. Remove from oven and turn out to cool.
Arrange fruit in individual dessert dishes. Top each serving with 1/2 cup cottage cheese. Serve with dressing; sprinkle with nuts.
Blend brown sugar, shortening and molasses. Add baking soda and boiling water. Mix well. Add flour, ginger, cinnamon, allspice, nutmeg, cloves and salt. Mix well. Add eggs and mix again. Bake at 350° for 30 to 45 minutes.
Combine vinegar, olive oil, dill weed and garlic in a medium bowl, stirring well with a wire whisk. Set aside. Trim large leaves from broccoli. Remove flowerets and reserve for another use. Remove tough ends of lower stalks and discard. Wash remaining stalks and cut diagonally into 1/2-inch slices. Add 2 cups broccoli slices to vinegar mixture. Toss gently to coat. Reserve any remaining slices for another use. Cover coated broccoli slices and chill 3 hours.
Sift dry ingredients in bowl. Cut in shortening. Combine egg and milk and add to flour mixture, stirring until well blended. Turn into greased 8 x 8 x 2-inch pan. Peel bananas and cut in 1/4 inch slices. Arrange bananas on cake top.
Cover leaves with water; boil 15 minutes or until limp. Mix ground beef, salt, pepper, rice, onion, egg and poultry seasoning together. Place equal portions of meat on each leaf. Fold sides of leaf over meat, roll up and fasten with toothpick or string. Brown in hot oil in large skillet. Combine sugar, water and lemon juice and stir into tomato sauce. Simmer, covered, for 1 hour, basting occasionally.
Bake cake as directed. If baked in a 13 x 9-inch pan, cool and cut lengthwise, using dental floss and a sawing motion.
Using first five ingredients make pastry. Cut shortening into flour with pastry blender. Beat egg, pour into cup and add 1 teaspoon vinegar and 1/2 cup cold water. Mix well. Roll out dough to 1/4 inch. Line 8 x 8-inch baking dish. Sprinkle pastry with 2 teaspoons of the sugar. Place potatoes in dish, layering with brown and white sugar, dot with margarine. Sprinkle on cinnamon and nutmeg. Pour 1 1/2 cups reserved liquid over ingredients. Top with thin crust. Bake approximately 12 to 15 minutes at 400°. Bake until slightly brown, remove and brush top with melted butter or margarine and return to oven to continue browning.
Mix cake mix following box directions. Grease 9 x 13-inch pan. Mix coconut and nuts. Place in bottom of pan. Pour cake mix over nut mixture. Melt cream cheese mixture. Pour evenly over cake batter. Bake at 350° for 50 minutes to 1 hour. Serve warm and enjoy!!!
In a large saucepan, combine vinegar, sugar, cinnamon and salt. Add spices. Bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets and reserved juice into saucepan. Cover and refrigerate overnight. Remove spices. Yield: 18 to 20 servings.
Mix flour, salt and Crisco until like crumbs. Add water. Mix well and roll out to fit pie plate.
Mix cubed chicken with sour cream and soup. Place in casserole dish. Top with crushed crackers mixed with melted margarine. Sprinkle poppy seed over top. Bake at 350° for 30 minutes.
Mix cornstarch, sugar and salt; gradually add milk with egg yolks mixed in, to the dry mixture. Cook over medium heat until thick, about 10 minutes, stirring constantly. Cool; add butter and vanilla. Pour into cooled baked shell and spread with meringue or Cool Whip. If using meringue, bake in a 325° oven for 12 to 15 minutes.
Mix together cream cheese, green onions and grated cucumbers and salt well. Consistency should be that of easily spreadable cream cheese. Set aside.
Place beef in a 5-quart slow cooker. Add celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook 8 to 9 hours or until meat is tender. Makes 8 to 10 servings.
Mix squash and egg together. Mix dry ingredients together. Add dry ingredients to squash mixture and mix together. Add sugar and stir until sugar dissolves. Drop by teaspoon into frying pan of grease. Brown on both sides.
Mix all ingredients together in large mixing bowl with a spoon. Pour batter into a greased and floured Bundt or tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 1 hour before removing from pan. Allow to cool completely and ice if desired with Cream Cheese Icing.
Mix sugars, butter or margarine, oil, egg and vanilla together with mixer. Sift together flour, soda, salt and cream of tartar and add to the mixture. Then add coconut, Rice Krispies, oatmeal and pecans. Drop by spoonfuls on greased pan; flatten with a fork. Bake about 12 minutes to a golden brown, leave some space between. Cool on a rack.
Beat egg yolks. Add sugar and flour. Gradually add milk. Cook until thick. Add vanilla and peanut butter. Stir until peanut butter melts. Pour in baked pie crust. Top with egg whites that have been beaten and sweetened. Brown lightly in oven.
Melt butter or margarine and mix with ketchup and hot sauce (or just use the butter and hot sauce).
Mix together the first 4 ingredients. Cook on medium heat; bring to boil. Boil for 1 minute. Add vanilla, oatmeal and peanut butter; stir until starts to thicken. Spoon onto wax paper.
Brown hamburger in skillet. Add tomatoes, chili powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. In bowl combine cornmeal, flour, 1/2 teaspoon salt and baking powder. Add hot water and melted butter. Mix until smooth. Stir in 1 cup Cheddar cheese. Pour into greased pie pan. Spoon in meat mixture into center of cornmeal mixture and press down gently. Bake at 400° for 25 minutes. Top with 1/2 cup Cheddar cheese. Serve with taco sauce.
Combine all ingredients and cook in a slow cooker all day or simmer on the stovetop on low until flavors combine. Serve over angel hair spaghetti with salad and garlic bread.
Mix biscuit mix and ground sausage very well, then add cheese. Mix well again. Roll into balls the size of large marbles. These can be made in advance, covered and refrigerated. Bake at 350° until brown; serve very hot. Leftovers can be frozen, thawed, heated and served again.
Preheat oven to 325°. Butter a 9-inch pie plate and layer berries on bottom. Sprinkle with brown sugar and nuts. In a bowl beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well. Pour over berries, sugar and nuts. Bake 45 minutes. Cut in wedges. Serve with ice cream.
Brown ground beef and onion. Drain and rinse pinto beans. In a large bowl, mix all ingredients with 1/2 bottle of Catalina salad dressing. Add to your personal preference.
Mix all ingredients in casserole. Bake in 300° oven for about 3 hours or use electric pot to cook about 2 to 3 hours, until rice is done.
Cream butter and sugar; add beaten whole eggs and add vanilla, vinegar and salt. Pour into unbaked pie shell. Start cooking at 300°; raise heat in 10 minutes to 350°. Cook for 45 minutes. Makes 2 pies.
Mix cream cheese, bell pepper, pineapple, seasoned salt, onion and dried beef. Place wax paper on table. Sprinkle paprika and pecans and roll cheese ball all over until covered.
DRAIN ALL FRUITS. Crumble macaroon in a shallow pan.. Bake at 400° for 3 to 4 minutes or until lightly toasted, stirring constantly. Cool. Sprinkle 1/2 of macaroons in a 2 1/2 quart casserole. Layer remaining ingredients in order given. Sprinkle on remaining macaroons. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly. Serves 8 to 10.
Cream sugar and shortening. Add alternately eggs and flour. Add salt and vanilla. If mixture seems too thick to spread, mix a small amount of milk into dough. Spread into greased cookie sheet. Perforate into squares and put fork hole in center of each. Bake at 375° until firm. Does not take long. Keep watch.
In medium bowl, combine oat bran, flour, brown sugar and baking powder; stir in yogurt, margarine and egg whites just until blended. (Batter will be slightly lumpy.) Spoon batter into 12 paper-lined or greased 2 1/2-inch muffin-pan cups. Bake at 400° for 15 to 18 minutes or until done. Serve warm.
Combine all ingredients. Marinate venison in liquid for 3 to 5 hours at room temperature. Drain. Grill venison to medium-rare doneness; do not overcook. Makes 1 1/2 cups.
Slice chicken thin. Put in frying pan with oil over low heat. Brown both sides with garlic. Add juice of 1 lemon and cover. Lower heat and cook until done. Garnish with other lemon slices and parsley. Serve with rice.
In large bowl, combine brown sugar, soy sauce and cornstarch. Add turkey and turn to coat. In large skillet, heat oil and cook garlic and turkey mixture over high heat, stirring constantly, 3 minutes. Stir in peppers and onions. Cook over medium-high heat, stirring constantly, 5 minutes or until vegetables are crisp-tender.
Mix together and pour over meat and cover. Let stand overnight, turning meat often and broil to desired doneness. If you are in a hurry, heat the sauce, pour over meat and let stand as long as possible (over meat).
Beat the egg slightly; stir in milk, salt and vanilla. If you wish, add artificial sweetener to flavor. Pour into custard cup and sprinkle with nutmeg. Set in pan of hot water and bake in 350° oven 45 minutes. Other flavors such as almond, lemon, orange or maple may be used in place of vanilla. One serving equals 1/2 cup milk and 1 meat exchange.
Brown hamburger and onions. Add remaining ingredients. Stir and simmer in crock-pot until bubbly.
Mix yellow cake mix, eggs, flour, milk, salt, vanilla, baking powder and shortening into a batter. Pour into baking pan. Mix together the brown sugar, butter and cinnamon; sprinkle over the top of the batter. Pour water over the top. Bake at 350° until done, about 30 minutes.
Bring to a boil the sugar, vinegar and water; boil for 3 minutes. Let cool. Dissolve 2 teaspoons salt in quart of water. Stir in ice cubes (about 1 tray full). When water is cold, pour it over cabbage and pepper mixture, ice and all. Stir lightly to mix; let set about 30 minutes, until crisp. Add 1 shredded carrot and 1 stalk celery (diced). Squeeze and drain cabbage and pepper well. Mix in carrot and celery. Place in airtight container. Pour vinegar mixture over cabbage mixture; stir well. Cabbage will settle to bottom. Refrigerate at least overnight, as it improves with time. Stir mixture once in a while, until cabbage settles to bottom.
Preheat oven to 450°. In a large bowl, combine first 4 ingredients. Using a fork or pastry blender, cut in shortening until mixture resembles coarse cornmeal. Blend in buttermilk until a soft dough is formed. Turn onto a lightly floured surface and knead lightly 7 or 8 times. Roll to 1/2-inch thickness and cut out with a floured biscuit cutter. Re-roll scraps and cut until all dough is used. Place biscuits on an ungreased cookie sheet about 1-inch apart and bake until golden, approximately 15 minutes. Makes about a dozen to a dozen and a half biscuits, depending on the size of the cutter.
Mix dry ingredients together. Add corn a little at a time. You want this mixture to be thick enough to drop from a spoon. Sometimes I don't use the entire can of corn. After mixing the corn, add onion; onion is optional. I use ice cream scoop and drop a small amount, maybe a tablespoonful, into hot oil and let them brown lightly. Do not have the oil too hot or they will be raw in the center. This recipe makes enough to serve from 4 to 6 people.
Put sugar, cocoa, milk and butter in a 4 quart saucepan. On medium heat stir until it boils. Boil for 1 minute. Remove. Add vanilla, oats and peanut butter. Stir until well blended. Drop by rounded teaspoons on wax paper. Cool.
Mix milk and cornstarch. Cook until thickened; cool. Cream shortening and sugar. Add cooled mixture and cream.
Spray frozen dough with cooking spray; place on greased aluminum foil (Release preferred) on greased cookie sheet. Place dough in cold oven overnight.
Preheat oven to 350°. Grease cookie sheets. Combine in a large bowl all ingredients; stir until moistened. Roll into balls about the size of walnut. Place on cookie sheets about 1 1/2 inches apart. Bake at 350° for 10 to 15 minutes, until light golden brown. Makes about 4 dozen cookies.
Combine in a saucepan brown sugar, spices and 4 cups water. Bring to a boil, then simmer while stirring 20 minutes. Discard spices. Combine in a large bowl apples, raisins, almonds and cheese. Butter a 3-quart baking dish and layer half of the bread crumbs. Spoon half the apples over them, then layer rest of bread crumbs and apple mixture. Pour the syrup with butter over mixture and bake in a 350° oven for 40 to 45 minutes or until golden brown.
Sprinkle meat with salt and garlic powder. Place in shallow baking dish. Pour liquid smoke and Worcestershire sauce over meat and cover with foil. Refrigerate several hours or overnight, turning once. Bake, covered, with foil at 300° for 4 to 4 1/2 hours or until tender. Pour over barbecue sauce and bake additional 30 minutes. Slice diagonally; electric knife works best.
Mix all ingredients. Marinate at least 24 hours in refrigerator. May be made 2 or 3 days in advance.
Melt oleo; add sugars. Mix well. Add egg; beat until light colored. Sift flour and soda. Stir into sugar mixture. Add vanilla and nuts. Shape into roll about 1 1/2 inches in diameter. Roll in foil or plastic wrap. Chill or freeze. Slice thin and bake on ungreased cookie sheet at 350° for about 10 minutes. Makes about 4 dozen.
Put fruit cocktail, juice and all, in a pot to boil. Pour over Jell-O and stir until Jell-O is dissolved. Don't set completely, when almost set, fold in Cool Whip. Refrigerate.