HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, brown ground beef and drain, then return to skillet. Add onion and continue cooking slow. Add celery and bell pepper. Add cooked rice and cooked diced potatoes. Add English peas, carrots and chopped cabbage. Continue cooking slow until cabbage and carrots are just tender. If too dry, add small amount of water or stock from cooked potatoes. Salt and pepper to taste.
Dissolve the gelatin in the orange juice. Beat the egg yolks with the sugar in a double boiler. When thick, add the gelatin and orange juice. Add the beaten whites with 1/2 cup sugar. Fill baked crusts; cover with whipped cream. Makes 2 pies.
Preheat oven to 350°. Beat eggs, sugar, dressing and vanilla at medium speed. Add flour and baking soda. Set aside one cup of batter. Spread remaining batter into 13 x 9-inch baking pan. Bake 12 to 15 minutes or until lightly brown. Melt caramel in milk in heavy saucepan over low heat, stirring frequently until smooth. Top with caramel mixture. Sprinkle with chips and pecans.
Wrap bacon around each piece of chicken. Line an 8 x 8-inch shallow baking dish with chipped beef. Place bacon wrapped chicken on top of beef. Mix soup with sour cream and spread over chicken. Sprinkle top with paprika. Do not salt. Bake at 275° for 2 hours. Serve over rice or noodles.
Mix sugar, salt and cornstarch. Add vinegar; boil 5 minutes, stirring constantly. Add butter; pour over beets. Better if left overnight to improve flavor.
Combine first five ingredients in a large Dutch oven. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with potato masher, leaving some pieces of vegetables whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is heated. Don't boil. Serves 8.
Combine sugar, flour and oatmeal in bowl. Add peanut butter, then egg, vanilla and butter. Mix well. Press into a well-greased 9 x 11-inch pan. Bake for 15 to 20 minutes. Top with Icing.
Mix sausage, cheese and biscuit mix together. Slowly add water until consistency is such that it can be rolled into small balls. Bake at 350° for 10 or 15 minutes or until browned.
Boil water, sugar and nutmeg together 5 minutes. Cool. Add other ingredients. Put in punch bowl with cracked ice or ice cubes. Serves 12.
Boil hen. When chicken is cool, debone and set aside, saving broth. Melt butter and brown onions, celery and green peppers. Add green olives, chopped pimentos, mushrooms and cream of chicken soup. Add enough chicken broth to make real soupy and the lemon juice. Then add Velveeta and chicken.
Mix the enchilada sauce, chilies and soups together. Layer as follows in casserole dish: chips; half of beef; layer of onions, about 1/2 cup; 1 cup cheese; half of soup mixture. Repeat layers, top with soup mixture. Bake at 350° about 45 minutes.
Preheat oven to 400°. Grease standard muffin tins. Fry bacon until crisp; drain to towels and cool. Reserve 1/4 cup bacon drippings. Crumble cooled bacon strips and set aside.
Sift first 4 ingredients together and add eggs and fruit cocktail. Mix together; pour into greased and floured pan. Sprinkle 1 cup brown sugar over top and then sprinkle 1 cup chopped pecans over that. Bake for 45 minutes at 325°.
Brown hamburger and add remaining ingredients. Simmer 15 to 20 minutes. Toast buns and put mix on top. Serves 6.
Mix all ingredients and put in 9 x 13 dish. Bake at 375° for 1 hour.
Cut up chicken into thin slices. Saute chicken in oil with garlic until no longer pink. Add onion and pepper and continue to stir-fry. Add cumin, oregano and salt. Just before removing from heat, add sherry. Warm tortillas one at a time in ungreased frying pan. Assemble fajitas at the table by placing a large spoonful of the chicken mixture plus any desired garnish in the center of a tortilla; fold up bottom and sides to make fajita.
Drain peaches and oranges, reserving syrup. Dissolve gelatin in 2 cups of juice. Add Knox gelatine that has been dissolved in 1 tablespoon of cold water. Add rest of juice with enough water added to make 2 cups. This recipe should have a total of 4 cups liquid. Chill until slightly thickened. Fold in drained peach and orange slices. Pour into 2 quart ring mold or Pyrex dish until firm. Serve with Orange Cream Dressing.
Place apples in a buttered casserole. Sprinkle with the cinnamon and gently add the water. Mix together the sugar, flour and margarine and sprinkle over the apples. Bake about 30 minutes at 350° until apples are soft. Serve with ice cream or whipped cream.
Place potatoes in the bottom of a greased 2 1/2-quart casserole. Top with other vegetables and uncooked meat in order given, sprinkling each layer with a little of the salt and pepper. Bake at 350° for 2 hours. Makes 6 servings.
Slice Twinkies in halves. Layer Twinkies, bananas, vanilla pudding, crushed pineapple and Cool Whip. Sprinkle with coconut.
Brown hamburger, drain. Add salsa. Spread thin layer of chips in large casserole dish. Add a layer of hamburger mixture, add a layer of precooked, refried beans. Add a layer of cheeses, add more nachos, then repeat layers until dish is full. Decorate top with more chips. Bake for 30 minutes in 400° oven.
Cream sugar, oil and eggs. Beat well. Add bananas. Gradually add flour. Fold in nuts. Pour into cleaned and oiled cans that you have emptied of their contents. Pour about 3/4 full and bake in a 350° oven for about 45 to 50 minutes. You can check these along (some ovens cook faster and the diameter of the cans make a difference). To remove, just cut the bottom out of the can and push gently. Enjoy with a dollop of sweet whipped cream.
Sprinkle pecans and coconut in greased and floured 9 x 13-inch pan. Mix and pour cake mix over pecans and coconut. Mix butter, cream cheese and powdered sugar well. Dab over top of cake. Bake about 40 minutes at 350°. This looks like an earthquake but very good.
Preheat oven to 375°. In small bowl, sift together the flour, baking soda and salt. In a large bowl, combine margarine, sugar and vanilla with wooden spoon. Beat until creamy. Beat in eggs. Gradually add dry ingredients; mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in a 375° oven for 8 minutes or until lightly browned. Makes about 8 dozen 2-inch cookies.
Cream together cream cheese and confectioners sugar. Add peanut butter and milk, mix until smooth. Fold in Cool Whip. Pour into pie shell. Freeze until firm. Thaw about 15 minutes prior to serving.
In a small bowl stir water, soy sauce, soup mix and ginger until blended. In a large skillet heat 2 tablespoons corn oil over medium-high heat. Add peppers and garlic; stir-fry 2 to 3 minutes or until tender-crisp. Remove. Heat remaining corn oil in skillet. Add beef, half at a time; stir-fry 2 to 3 minutes. Remove as browned. Return beef and peppers to skillet. Stir in soup mixture. Stirring constantly, bring to a boil and boil 1 minute. Serve over rice. Serves 4.
Cook and stir celery, red pepper and onion in butter over medium-high heat until tender. Reduce heat; add Velveeta cheese until melted. Stir in broccoli; heat thoroughly. Serve with veggies. Serve hot.
Mix and let simmer and	drink while hot. Will make the house smell festive for the Christmas season and very good also.
Pare and cube potatoes; set aside. Combine sauerkraut, potatoes, sausage, dressing and parsley. Spoon into 10 x 6 x 2-inch ovenproof glass baking dish, which has been greased or sprayed with non-stick spray. Bake at 350° for 25 to 30 minutes. Sprinkle cheese and green pepper on top and bake 5 minutes more.
Beat yams until fluffy. Add next 4 ingredients. Mix thoroughly. Chill, if necessary, until firm enough to roll into balls. Roll each ball in coconut. Bake in greased baking dish at 400° for 20 to 25 minutes.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased, square, deep-dish pan; dot with butter. Heat oven to 425°. Prepare pastry as directed except roll into 10-inch square. Fold pastry in half; cut slits near center. Unfold over fruit in pan; fold edges under just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust. Serve warm, if desired.
Barely cook celery; drain. Add drained water chestnuts, drained pimentos and the chicken soup. Put in casserole and bake 20 to 25 minutes at 350°. Toward the last, cover casserole with bread crumbs, grated cheese and almonds.
Cook potatoes until almost done; drain. Combine butter with seasonings, then with celery and onion, then pour over potatoes and mix well. Spoon into baking or serving dish; cook for about 30 minutes at 375°.
Saute garlic, onions, parsley, oregano and bread crumbs in olive oil for about 2 minutes, mixing thoroughly. When onions and garlic start to brown, remove mixture from frypan and mix with clams (and their juice) and cheese. Pour mixture into baking pan or casserole dish. Sprinkle the top with bread crumbs. Place in a 375° oven and bake for 25 to 30 minutes. Serve with Melba toast rounds or crackers.
Cook beans on top of stove in water, covering beans 1-inch for 2 hours. Put in ovensafe dish, add and mix other ingredients. Bake at 350° for 4 hours.
Combine raisins, fruits and bourbon in a bowl; let soak for several hours. Grease and flour a 10-inch tube pan. Sift flour, baking powder and nutmeg onto wax paper. Beat the butter and sugar in a large bowl until smooth. Beat in eggs until light and fluffy. Stir in flour mixture, alternating with milk; beat until smooth. Stir in fruits, bourbon and nuts. Turn into prepared pan. Bake at 300° for 2 hours, or until top springs back. Cool for 20 minutes. Wrap cake in a bourbon soaked cheesecloth, then in foil. Store in refrigerator 4 to 5 weeks. Garnish with the chocolate slivers and cherries.
Preheat oven to 325°. Mash bananas in a large bowl. Add flour, sugar, baking soda, salt and egg. Melt butter in microwave; add it to banana mixture and stir until just blended. Pour into greased loaf pan. Bake for 70 minutes or until toothpick inserted in middle comes out clean.
Pare carrots; cut into small pieces and cook in water until soft (cover with water and boil until dry). Mash until fine. Add to mixture of bread, onion, parsley, celery, salt, melted oleo and beaten eggs. Bake, uncovered, in 1 1/2-quart greased casserole at 350° for 45 minutes. Freezes well. Do not use packaged bread cubes.
Beat all ingredients very well together. Place in a well-greased pan and bake 45 minutes in a 350° oven.
Cook macaroni and cheese according to box directions. Brown sausage, onion and pepper. Drain. Stir in flour, salt and pepper. Slowly add milk, cooking over low heat, stirring until thickened. Stir in macaroni and cheese mix. Spoon mixture into greased casserole dish. Bake for 30 minutes in a 350° oven.
Mix the above ingredients together very well. If you would like fruit in you ice cream, you should puree about 5 cups of what ever fruit you choose. Add the pureed fruit to the ice cream mixture. Pour into your ice cream churn and begin to churn. This recipe makes approximately 6 quarts of ice cream.
I never make my beans the same twice! Experiment! I always use the first 3 ingredients listed, but I add any combination of the ingredients that follow. Whatever I have in my cupboard I use. You definitely want to use some ham and/or bacon, if you are not cooking for any vegetarians, to flavor this wonderfully. Bake slowly in the oven at 200° for at least 4 hours. You may need to add more "liquid" ingredients to moisten if you like your beans wet. These can be done in the slow cooker or crock-pot also, but the flavor is never quite as good that way.
Combine sugar and water in a small saucepan; cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Remove from heat; immediately add mini chips, stirring until melted. Continue stirring until glaze is desired consistency.
Combine Bisquick, milk, eggs and onion. Mix well and spread in a 12 x 7-inch greased pan. Combine remaining ingredients. Spoon mixture over batter. Bake at 375° for 30 minutes.
Arrange chicken in large baking dish. Mix ingredients together and pour over chicken. Bake covered 1 hour at 350°; uncover and bake 1/2 hour longer.
Squeeze spinach until dry. Combine all ingredients thoroughly. Cover and refrigerate. Serve in hollowed out pumpernickel bread with bread chunks or raw vegetables.
Bake potatoes at 350° for 1 hour after scrubbing and sticking with a fork. Or wrap in paper towel and stick in microwave for 10 to 12 minutes. Carefully slit top of potatoes in an oblong oval and scoop out as much as possible. Place in mixing bowl.
Boil sweet potatoes until tender. Mash and add remaining ingredients except marshmallows. Beat well and place in a buttered casserole or glass baking dish. Dot with additional butter and bake in a 350° oven until very lightly browned, about 30 minutes. Remove from oven and gently press marshmallows into top. Return to oven until marshmallows are lightly browned. Makes 6 servings.
Mix well and drop by teaspoonfuls in hot oil until brown. Roll in powdered sugar while still warm. Good with Waldorf salad.
Place 48 crackers on a greased cookie sheet. Bring to a boil the butter and brown sugar. Simmer 2 minutes. Add Rice Krispies. Pour goop over graham crackers. Bake at 350° for 10 minutes. Takeoff cookie sheets quickly. When cool, dab with melted chocolate chips.
Dissolve yeast in warm water. Sift together all dry ingredients; cut in shortening. Add yeast and buttermilk to dry ingredients. Knead dough enough to hold together. Roll dough 1/2 or 1/4-inch thick; cut with biscuit cutter. Place on lightly greased sheet; let rise for 1 hour. Bake at 450° for 10 to 15 minutes or until golden brown.
Boil chicken; mix with chicken broth and cream of chicken soup. Add salt and pepper to taste and mixed vegetables, if desired. Pour mixture into baking dish. Slice the boiled eggs over mixture. Mix butter, Bisquick and milk, then pour over eggs. Cook at 350° until brown, approximately 45 minutes.
Mix all ingredients together. Pour into unbaked pie crusts. Bake at 350° for 45 minutes.
Place hamburger pattie in center of double thick 12-inch square pieces of foil. Add carrots and potatoes on top. Top with seasons and onion soup. Add water. Fold sides up and over several times. Fold ends up to avoid leaking. Bake at 400° on baking sheet for 1 hour.
Cream shortening and sugar and add eggs. Sift flour and cocoa; add and mix well. Add nuts and vanilla and pour into 9 x 13-inch pan. Bake 55 minutes at 300°. When done, remove from oven and cover with marshmallows. Return to oven and bake 10 minutes longer. Let cool before icing.
Mix ingredients with a fork in a bowl. Mix ingredients only until they hold together. Shape into a loaf and place immediately in a lightly greased pan. Bake at 375° or until browned on top.
Bake pastry shells at 400° for 8 to 10 minutes. Cool. Layer cheese, sausage, apples and mushrooms in shells. Combine eggs, flour, salt, milk and butter; beat well. Pour half of egg and milk mixture into each shell. Bake at 375° for 45 minutes or until set. Let stand 5 minutes before serving.
Brown beef and drain; add garlic, pepper, sugar and tomato sauce. Cover and simmer about 15 minutes. Cook noodles and drain. Finely chop tops and bottoms of green onions and mix with cream cheese and yogurt. Layer noodles, meat sauce, cream cheese mixture and grated cheese in 2-quart baking dish, ending with cheese on top. Bake about 20 minutes to heat thoroughly at 350°. Best mixed the day before. Serves 8 with seconds; freezes well.
Heat oven to 300°. In a 13 x 9-inch pan, put first 2 ingredients at bottom of pan. Put cake mix on top. Melt butter or margarine and pour on top, then, if you want, add nuts. Bake 1 hour or until done.
Preheat oven to 350°. Melt mint chocolate chips over hot (not boiling) water. Remove from heat. Combine shortening, sugar and egg in bowl. Beat until creamy. Blend in melted chocolate and corn syrup. Sift together flour, baking soda, cinnamon and salt and gradually stir into chocolate mixture. Shape dough into balls, using 1 level tablespoon each. Roll balls of dough in sugar. Place 3-inches apart on ungreased cookie sheet. Bake for 15 minutes. Let stand a few minutes before removing from pan. Makes 3 dozen (3-inch) cookies.
Boil sugar, milk and butter for 3 minutes. Move from heat; add other ingredients. Beat until chocolate melts. Spoon on wax paper.
Slice beef across grain into very thin strips. (Tip: To make slicing easier, freeze beef 1 hour.) In skillet, over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and 1/2 the onion until the beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley. Makes 6 servings. Recipe may be doubled.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugars and margarine. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add 1/2 of chocolate chips. Pour batter into greased and floured pan. Sprinkle nuts and remaining chips on top of cake. Bake in 9 x 13-inch pan at 350° to 375° for 35 minutes.
Grease and flour 3 coffee cans; set aside. Beat eggs, sugar, nutmeg, cinnamon, salt and oil for 3 minutes. Add pumpkin, soda, water and flour; beat 3 minutes more. Pour batter into coffee cans. Bake at 350° for 1 hour.
Cook and drain hamburger. Put cheese in crock-pot to melt. Add other ingredients and simmer on low for a long time.
Combine sugar and water; boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and beat hard and fast, then return to refrigerator to finish freezing until firm.
Dip each cookie quickly in milk and layer in a glass dish. Next, add a layer of Cool Whip. Alternate this until you make it the size you want. Refrigerate.
Defrost spinach; squeeze out water. Mix all ingredients. Put in greased casserole. Bake at 325° for approximately one hour.
Drain clam juice and pour over vegetables. Add water to cover. Simmer 20 minutes or until tender. Melt butter; add flour and blend. Cook for 2 minutes. Add half and half. Cook until smooth; add clams and seasonings. Put together with vegetables. Serves 8 to 10.
Cream the sugar and butter. Add eggs and milk and mix well. Sift flour, cinnamon and soda. Use a very large bowl to mix in. Cut fruit and nuts up and mix. Pour sugar mixture over fruit and nuts and mix very well. Use teaspoon and drop on a greased cookie sheet. Bake at 300° for 20 to 30 minutes or until light brown.
Mix bananas, eggs, sugar and butter slowly. Add dry ingredients, nuts, vanilla and water. Bake at 250° to 300° for 1 hour. Yield: 12 servings.
Place the popped corn and peanuts in a large bowl or pan. Cook the molasses, sugar and syrup together until it spins a hair. Pour immediately over the corn and peanuts, stirring all the time. Mix well until all corn and nuts are coated. It will become hard as it cools. Store in a covered container.
Combine flour, salt and sugar; set aside. Melt the butter. Beat the eggs just a little; add to butter. Add vanilla and buttermilk, stirring with a spoon or fork. Pour into uncooked pie shells. Bake in a 375° oven for 45 minutes.
Heat sauce in a 10-inch skillet. What you now want to do is dip a tortilla in the sauce to make it easy to work with. Place the tortilla on your Dutch oven lid or plate and add some meat, onion and cheese. Roll up and gently place in a Dutch oven or pan. When pan is full, pour the rest of the sauce over the enchiladas and sprinkle a little cheese on top. Heat until sauce bubbles or cheese melts. Serve warm and top with some sour cream.
Layer vegetables. Mix mayonnaise and sugar. Dab on top. Layer grated Cheddar or American cheese, bacon bits and eggs. Cover with Saran Wrap overnight.
Slice cake into thirds crosswise. Mix instant pudding and pineapple with juice together. Fold this mixture into Cool Whip. Cover between layers and ice cake with this mixture. Refrigerate and serve cold.
Beat eggs until frothy. Beat in sugar, oil and vanilla; mix well. Beat until it's a lemon color. Stir in zucchini, flour and cinnamon. Then add the nuts. Pour in greased pan and bake at 350° for 45 minutes.
Mix dry ingredients together well and mix in oleo. Line well-greased 9 x 13-inch pan with the crumb mixture (saving 1/2 cup for topping). Press down with greased spoon or spatula.
Mix together; form into small balls. Place on cookie sheet; brown in a 350° oven for 20 minutes.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in mixing bowl. Beat well. Mix flour and soda. Add to first mixture and beat well again. Add apples and pecans. Mix well. Bake in a tube pan which has been greased and dusted with flour. Bake 1 1/2 hours at 325°.
Combine cream cheese and sour cream in a large bowl. Pour mixture into 9 x 11 dish. Pour salsa over the mixture and then sprinkle with Mexican cheese.
Peel eggplant and slice into 1/2-inch thick slices. Use egg and flour to batter these. Then fry in olive oil until golden brown. In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant. Sprinkle layer of Parmesan over eggplant. Mix diced tomatoes and pasta sauce in a bowl. Make a third layer from the sauce mixture. Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese. Bake at 350° until bubbly, approximately 30 to 40 minutes.
In saucepan, combine cranberry relish and corn syrup; heat just to boiling. Spoon mixture into greased 6 1/2 cup ring mold. Combine margarine, brown sugar and cinnamon. Spread 1 side of each biscuit with some of the brown sugar mixture. Place biscuits on edge of ring mold. Bake at 375° for 25 minutes. Allow to cool in pan for 3 minutes. Invert onto serving plate.
Can substitute 1 cup coconut for 1 cup pecans. Combine all ingredients and blend well. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Cool before slicing.
Whip egg whites. Set aside. Combine all other ingredients. Fold in egg whites. Cook on waffle iron. Makes 12 to 13 waffles.
Mix cake mix, sugar, oil, eggs and sour cream together. In a small bowl, mix 1 tablespoon cinnamon and 2 tablespoons brown sugar; mix by hand. Set aside.
Coarsely chop the cabbage. Remove root portions from bean sprouts. Set aside. Spray wok. Preheat on high. Meanwhile for sauce, in dish stir together cold water, soy sauce, cornstarch and garlic. Add cabbage, bean sprouts and onion to hot wok. Stir for 2 to 3 minutes until vegetables are tender. Push vegetables from center of wok. Stir sauce, then add to center of wok. Cook and stir until thickened and bubbly, about 30 seconds. Add vegetables to coat with sauce. Serve immediately. Makes 2 servings. Contains 36 calories.
Using electric mixer cream butter and sugar; add melted chocolate and vanilla. Add eggs one at a time, beating for 2 minutes after each. Pour into pie shell and chill at least 2 hours. Top with whipped	cream and sprinkle with slivered almonds or other nuts just before serving.	Serves 8.
Spray skillet with vegetable cooking spray and heat over medium heat 1 minute. Add Vegetables and stir-fry until tender-crisp. Set aside. Remove pan from heat. Spray with cooking spray. Add Chicken and stir-fry over medium-high until browned. Add Soup, Water, Soy Sauce and Vegetables. Heat through. Serve over Rice. Serves 4.
Dissolve yeast in 2 tablespoons warm water. Add butter, salt and soda; mix well.
Combine egg, milk, parsley and seasonings. Add zucchini and cook in a nonstick pan over moderate heat until center is almost set, about 4 minutes. Top with cheese and melt cheese. Serves 1.
Mix in a 1 1/2-quart pan the flour, sugar and salt. Add corn syrup and mix well. Beat in eggs, one at a time, with a fork. Mix in milk and vanilla and cook on stove top until boiling. Pour into unbaked pie crust. Bake at 375° until firm, about 50 minutes.