HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in heavy pan. Bring mixture to a boil, then turn heat to medium. Boil 5 minutes, stirring all the time. Take off stove and test in a cup of water. It should form a soft ball. Add 1/4 pound butter and vanilla. Beat until ready to pour into buttered dish.
Saute in a little butter the onion and bell pepper. Mix in other ingredients and pour in buttered baking dish. Top with Cheez-Its crumbled and 1 stick margarine melted. Dribble over top. Bake at 350° until bubbly.
Brown chuck with onion; drain. Add tomato sauce, 2 1/4 cups water, spaghetti sauce mix, oregano and salt. Simmer uncovered 20 minutes. Cook spaghetti noodles according to directions, rinse and drain; set aside. In skillet, melt butter (take away from heat); stir in flour until smooth. Add 1/2 cup water and milk; stir until smooth. Put in cheese and place on burner just long enough to melt the cheese and stir until smooth. Layer 1/2 spaghetti, 1/2 tomato sauce, cheese sauce (use all of it), remaining spaghetti and remaining tomato sauce. Sprinkle with Parmesan cheese and bake at 350° for 20 to 30 minutes or until bubbly. Can be frozen.
Remove chicken from bones. Discard skin. Cut chicken finely. Combine chicken with all other ingredients.
Heat peanut oil in a wok or skillet until hot. Stir-fry squash and carrots about 1 minute. Add onion and celery for approximately 2 minutes. Add the rest of the vegetables and stir-fry for another 1 to 2 minutes. Add salt, pepper and soy sauce and stir-fry approximately 30 seconds.
Partially cook broccoli and chicken. Butter bottom of a casserole dish. Put broccoli in and then chicken pieces. Mix remaining mixture together. Pour the mix over the chicken. Top with shredded Cheddar cheese. Cover and cook at 350° for 1/2 hour.
Cook peas and green beans; set aside to cool. Put a layer of chopped lettuce in the bottom of dish. Add next 6 ingredients. Mix salad dressing and vinegar thinly. Pour over salad. Top with cheese and cauliflower florets dipped in strawberry glaze. Serves 8 to 10.
In skillet, place browned hamburger, onions, cabbage, carrots and soy sauce. Cook until vegetables are tender. Place 2 tablespoons mixture in center of wrap. Moisten edges with beaten egg. Roll bottom corner up and sides across and top down. In hot deep fryer, cook egg rolls until lightly brown. Drain on paper towel.
Clean and pare all vegetables. Cut up and mix. Add tomatoes, tomato sauce and oil. Season with salt and pepper. Cook at 350° for 1 hour. Do Not Cover.
Pour contents of can in top of double boiler. Add salt; cook until thickened. Add corn flakes, finely crushed (measure before crushing). Add gumdrops, nuts and flavoring. Take out by teaspoonful and roll in coconut. Let stand on waxed paper until firm.
Cook lasagna noodles according to directions. While cooking noodles, measure soup broth, milk, oleo, salt, pepper and onion flakes in a saucepan and heat until oleo is melted.
Saute onion in fat about 5 minutes. Add meat, cook until lightly brown, stirring frequently. Add rice and other ingredients. Cover with tight-fitting lid. Cook over low heat about 25 minutes or until rice is done.
Cook carrots until tender and drain. Mash carrots. Add margarine, milk, eggs and rest of ingredients. Mix and pour into lightly greased casserole. Bake at 350° for 35 minutes, until set.
In a large saucepan, melt the margarine. Stir in the sugar then remove from heat and cool for 10 minutes. Add eggs and mix well. Add dry ingredients, chocolate chips and nuts, and mix well. Spread in 15 x 10 x 1 inch pan. Bake at 350° for 25-30 minutes; cool. Cut into approximately 35 squares.
Break cake up into pieces to fit bottom of a 13 x 9-inch pan. Prepare pudding as directed on box and pour evenly over cake. Cut strawberries into slices. Mix well with glaze and spread over pudding. Spread Cool Whip around outer edges on top of strawberry mixture, letting the strawberries show in middle. Garnish with whole strawberries. Refrigerate before serving.
Preheat oven to 400°. Combine ingredients, stirring until blended. Spread onto bread slices. Bake 10 to 12 minutes. Serve warm.
Cook squash in water to cover in saucepan until tender; drain and mash. Add onion, cracker crumbs, eggs, seasonings and half the butter; mix well. Pour into 2-quart baking dish. Top with remaining butter and bread crumbs. Bake at 375° for 1 hour. Yield: 6 to 8 servings.
For a quick-to-fix and easy to clean up meal, season to taste one portion per person of lean meat (small steak, pork chop or ground beef patty). Place each one in the center of individual squares of foil. Add slice of potato, carrot, onion, peppers or whatever veggies you like and season them to taste. Close the foil around all ingredients. Bake at 350° for 1 to 1 1/2 hours.
Combine flour, sugar and margarine with fork. Pat 2/3 mixture into bottom of a 2-quart Pyrex dish. Sweeten fresh fruit to taste. Add water 1/2 up the bowl of fruit. Mash to thicken. Pour thickened fruit into Pyrex dish. Sprinkle remaining flour mixture on top. Bake in oven preheated to 375° for approximately 20 minutes. Serve with ice cream.
Bring fruit juices to boil. Add dissolved gelatin and combine remaining ingredients, except whipped cream and add to gelatin mixture. Cool until semi-set, then fold in whipped cream. Pack in 2 quart-size round containers and freeze overnight.
Pour approximately 2 tablespoons of olive oil in frying pan with heat on medium-high. Place pork chops in pan; season to taste. Pour Heinz 57 sauce on each pork chop (1 teaspoon). When 1st side of pork chops are browned, turn them over, then season that side and cover with Heinz 57 sauce again. Brown approximately 1 minute. Lower heat to simmer. Add 4 ounces water and cover. Cook 45 minutes to 1 hour. Add water as needed. Add mushrooms last 10 minutes.
Peel tomatoes and chop with onions and peppers; add salt. Let drain 24 hours in a cloth bag. Then empty into a pan; add sugar, vinegar, mustard seed and celery seed. Heat and put in jars.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Beat the egg whites until stiff peaks form. Set aside. Cream together the butter and sugar. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, and salt. Stir to mix. Add to the creamed mixture alternately with the milk. Add the vanilla and mix well. Fold in the beaten egg whites. Spoon the batter into the three cake pans. Bake for about 20 to 25 minutes or until a toothpick comes out clean when inserted into center one of the layers. Remove from the pans immediately onto rack for cooling. Must be completely cool before frosting is spread on the layers.
Melt butter with chocolate chips and peanut butter. Blend and pour over cereal. Stir to coat. Spread on cookie sheet to dry a little. Put in plastic bag with confectioners sugar and shake lightly until coated. Store in airtight container.
Stew raisins until tender; drain. Add cream, sugar and flour; cook 5 minutes. Add the beaten egg yolks. Cook until mixture thickens. Pour into a baked pie shell. Cover with meringue; bake in a slow oven.
Preheat oven to 350°. In a lightly greased baking dish, layer potatoes, onions, carrots, celery and beef. Combine the soup, water and seasonings. Pour over casserole. Cover; bake for 75 minutes, uncovering for the last 30 minutes so the liquid will thicken.
Soften gelatin in orange and lemon juices. Add lemon peel and sugar. Stir over low heat until gelatin and sugar are dissolved; cool. Stir in strawberries and applesauce. Pour into a shallow pan and freeze until firm, about 4 hours. Contains 92 calories per serving with about 3 milligrams sodium.
Combine bread crumbs, butter and cheese. In a greased 1 1/2-quart casserole, layer half onion, tomato and zucchini; repeat. Sprinkle with salt, pepper and Cheddar cheese. Top with bread crumb mixture. Bake at 350° for 30 to 40 minutes or until tender.
Cream the butter and sugar. Add egg, milk, soda, baking powder and vanilla. Add enough plain flour to make dough stiff enough to roll out and cut. Bake at 375° on greased baking sheet.
Mix all ingredients together. Bake in Bundt pan at 300° for 1 hour.
Brown hamburger with onion and pepper; drain. Add seasoning, tomato sauce and 3 cans water and bring to a boil. Add bouillon cubes and flour. Add margarine. Stir until smooth. In a baking pan layer tortilla chips, meat mixture and then top with cheese. Repeat layers and bake until cheese melts. Serve with lettuce, tomatoes and tortilla chips.
Combine all ingredients in a 3 quart saucepan and cook until mixture comes away from edge of pan. Remove from heat. As soon as it is cool enough to handle, put some baby oil on hands and knead. Keep in a sealed container. Lasts several months.
Sprinkle minced onion over bottoms of pie shells. Over this put bacon and green pepper. Arrange tomatoes on top. Sprinkle with cheese. Whisk until mixed the eggs, milk, salt and pepper. Ladle this over the cheese. Dot with butter and sprinkle with cayenne pepper. Bake in a preheated 350° oven for 40 minutes or until golden brown and fluffy.
Combine all above ingredients and place in 10 x 13-inch baking pan. Bake in 350° oven for 45 minutes.
Chop peppers and put in blender with vinegar; add sugar and mix well. Bring mixture to a rolling boil, 1 minute. Strain; return to stove and bring to a boil again, 5 minutes. Remove from heat, and at once add Certo and food coloring. Put into 6 (1/2-pint) jars and seal.
Mix sugar, butter, vanilla and 1 egg in a large boil. Stir in flour. Press dough in bottom and a 1/2 up sides in a 9 x 13 pan. Bake until edges are light brown, 10-15 minutes. Beat brown sugar, corn syrup, 1 tsp. vanilla and 3 eggs with spoon. Stir in pecans.
Cook fusilli or elbow spaghetti according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)
Crumble half the cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, green peppers, onion, pickles and bacon. Spoon half of mixture over cornbread. Stir together mayonnaise and pickle juice. Spread half the dressing over vegetables. Repeat layers. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving.
Beat softened cream cheese with softened butter until smooth. Add sugar. Cream the cream cheese, butter and sugar together. Add to mixture eggs alternately with flour, in which 1/2 teaspoon of salt has been sifted. Add extract and mix all ingredients well.
Boil zucchini for 15 to 20 minutes until soft. Dish out zucchini from skin. Melt butter in a large skillet. Mash zucchini with fork and drain. Saute onion in butter until soft. Mix in zucchini, salt and pepper to taste. Sprinkle oregano to cover mix. Add Parmesan cheese to taste (3 to 4 tablespoons). Add approximately 1/4 cup Mozzarella cheese and garlic to taste. Stuff shells by layering zucchini and Mozzarella cheese. Bake in a 350° oven until brown on top.
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
Brown hamburger. Add chopped onion and taco seasoning. Combine refried beans and cream cheese. Cut tortillas into strips. In a 13 x 9-inch pan layer 1/2 hamburger mixture, then tortilla strips, then 1/2 refried bean mixture, then top with 1 cup each of Pepper Jack and Cheddar cheese. Repeat layers then top with remaining cheese. Bake at 350° for 35 minutes. Serve with sour cream, salsa, shredded lettuce and diced tomatoes.
Sprinkle over dates 1 level teaspoon soda and pour 1/2 cup boiling water over; let stand. Cream oleo and sugar. Add egg and cream well. Mix in 3 cups flour and 1 teaspoon vanilla with the creamed mixture. Fold in date soda mixture thoroughly. Last, fold in 1 cup crushed corn flakes and 1 cup nuts, if desired. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes.
Combine 3 cups flour, potato flakes, sugar, salt, ginger, vanilla and yeast. In medium pan, heat milk, water and margarine until warm (120° to 130°). Add warm liquid, pineapple juice and eggs to flour mixture. Blend at low speed until moistened, beat 4 minutes at medium speed. By hand stir in 3 cups flour to form stiff dough. Knead in 1/2 to 1 cup flour until smooth and elastic (about 5 to 8 minutes). Place in greased bowl; cover with plastic wrap. Let rise 1 to 1 1/2 hours. Punch down. Divide into three parts and form into round balls. Place in greased 8 or 9-inch round cake pans. Cover and let rise until light and doubled in size (about 1 hour). Bake at 375° for 25 to 35 minutes.
Mix all ingredients. Mold into a ring. When ready to serve, fill center with strawberry preserves.
Mix dry cake mix, melted margarine and 1 egg. Spread in well-greased pan. Mix together softened cream cheese, powdered sugar and 2 eggs. Spread over dough mixture and bake at 350° for 35 to 40 minutes or until golden brown. Let cool thoroughly before cutting into squares. Quick and delicious!
Trim fat and connective tissue from venison. Cut into small bite-size pieces. Heat oil in a large Dutch oven. Add meat and brown. Add diced onions and garlic to meat. Cook until onions are clear. Add other ingredients and simmer until flavors are well blended, about 1 hour. If the chili is too thin, let it cook down to the desired consistency.
Saute onions in olive oil over medium heat until transparent. Add remaining ingredients (except oregano) and stir. Simmer, uncovered, for 45 minutes, stirring occasionally. Add oregano and continue cooking for 15 minutes. Remove bay leaf. Spread evenly over pizza dough. (Remember to prick the dough first before applying sauce.)
Brown meat. Stir in salt and seasonings; add tomatoes, onio ns and greed peppers and water. Simmer 1 hour.
Cut duck into pieces and brown in oil. In heavy large iron pot, make a roux; the roux for a duck gumbo should be very dark. When the roux begins to smoke, be very careful as it is about 1 minute from burning. Immediately add onions, bell peppers and garlic. Cook down until all vegetables are mushy. If you have to, add a little water to prevent burning the roux.
Combine first four ingredients in frying pan. Heat, but do not boil. Add grated cheese and pimento. Heat until cheese is spreadable.
Heat margarine, Crisco, milk and water in a glass cup in the microwave until melted and hot to the touch. Mix 3 cups of the flour, sugar, salt and yeast in a large bowl. Slowly add the hot mixture to the dry mixture. Mix in 3 beaten eggs. Mix in enough more flour (at least one more cup) until thoroughly mixed and becomes a soft dough. Cover dough, let rest 10-15 minutes (leave in the bowl). Divide dough into thirds. Knead about 10 times adding flour, if needed. Roll each third into a 9 inch circle. Brush the circle with melted margarine. Cut into 12 pie shaped pieces. (I use a pizza cutter to cut them). Roll from wide end to point and place on greased cookie sheet, point side down. Brush again with melted margarine. Cover, let raise until very light (20-30 minutes). Bake at 350 degrees for 10-12 minutes, or until lightly brown. These freeze very well. Just take out as many as you need and reheat.
Put all ingredients, except vanilla, in top of double boiler. Beat with egg beater over boiling water for 7 minutes or until mixture stands up in peaks. Remove from fire and add vanilla.
Preheat oven to 400°. Mix first seven ingredients. Add flour until soft dough. Roll out, cut, put on cookie sheet. Bake until brown.
Line cookie sheet with foil and saltines all over sheet. Boil sugar and butter until thick. Pour over saltines. Bake 5 minutes at 400°. Remove from oven. Pour on top the chocolate chips. Spread them all over saltines while warm. Cover with crushed English walnuts. Refrigerate and peel off foil. Break up into splinters or squares.
Carefully open inner plastic bag of oyster crackers. Place crackers in a large bowl. Mix dressing, oil, dill weed and garlic powder in small bowl. Mix well. Pour over crackers. Return crackers to original plastic bag and box. Serve.
Brown ground beef, bacon and onion. Add and mix red beans, pork and beans, chili beans and brown beans. Add brown sugar, catsup, barbecue sauce, mustard, molasses or Karo syrup, salt and pepper. Bake at 350° for 1 hour.
In saucepan combine pie filling, sugar, pineapple and juice, cornstarch, and food coloring. Cook until thick. Remove from heat and add gelatin. Allow to cool. Add bananas and nuts. Pour into pie shells. Garnish with topping. Chill and serve.
Wash broccoli and dry thoroughly. Chop in small pieces including stalks (peel the stalks). Add raisins, onion and bacon; mix well. Add sugar. Blend in mayonnaise and vinegar. Mix well. Best to make just before serving. Bacon will become soggy if made too far ahead!
Preheat oven to 450 degrees. Spray a 6-cup shallow baking dish with nonstick cooking spray. Cut the cheeses into 1/4-inch cubes. In a large saucepan of boiling water, cook the macaroni until al dente, 8 to 10 minutes, or according to package directions. If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done. If using thawed frozen broccoli, pat it dry with a paper towel. Drain the macaroni (and fresh broccoli) and return it to the saucepan. Add the cheeses, wheat germ, bacon bits, mustard, salt and ground red pepper. If using thawed frozen broccoli, add it here. Spoon the mixture into the prepared baking dish, pour the milk evenly over the top, and bake until bubbly and golden, 18 to 21 minutes.
Sift together the sugar, flour and soda. Combine melted margarine, cocoa and boiling water. Pour over dry sifted ingredients. Beat quickly and add buttermilk, eggs and vanilla. Beat again. Bake in 10 x 15 1/2 cookie sheet pan for 15 to 20 minutes at 350°.
Cook rice, onion and 1/4 cup butter until golden. Add bouillon. Cover; cook 20 minutes on simmer. Add 2 tablespoons butter and a sprinkling of paprika.
Mix sugar and Karo syrup in pan. Bring to a boil. Remove from heat and stir in peanut butter until melted. Pour over Rice Krispies and mix together. Pour into 13 x 9-inch dish and let cool. Mix chocolate chips and butterscotch chips until melted and smooth. Pour over top lightly and let cool.
Choose a "base". Mix together and put in a 9 x 13 inch pan. Bake at 325° for 25 minutes or 350° for 15-18 minutes if using brown sugar. (Best if made the day before.)
Cook zucchini in boiling water for about 5 minutes. Drain. Cook beef and garlic until browned in skillet. Stir in sauce, salt, oregano and basil into beef mixture. Stir together the cottage cheese, egg and parsley. Place half of zucchini in a 9 x 13-inch greased pan. Sprinkle with half of cottage cheese mixture, half of beef and half of Mozzarella cheese. Repeat layers. Save Mozzarella cheese for top. Bake in a 350° oven to heat through and melt cheese, about 30 to 40 minutes.
Beat cream cheese in medium bowl until smooth. Slowly add sugar until smooth and creamy. Reserve 12 whole cherries and 15 pecan halves. Chop remaining cherries and pecans. Combine 3/4 cup cream cheese mixture, 1/4 cup chopped nuts and cherries to make filling. Place 1 cake layer on plate; top with cherry filling. Top with remaining layer and ice entire cake. Press remaining nuts into frosting on side of cake. Arrange remaining cherries and whole pecans on top as decoration.
Brown ground beef and sausage; drain. Split the rolls in half lengthwise. Spread 1 to 2 tablespoons spaghetti sauce on each roll. Combine remaining sauce and meat; stir well. Spread meat mixture on rolls and sprinkle with cheese. Bake at 350° until cheese melts (10 to 15 minutes). Freezes well.
Brown chops in skillet with shortening. Season with salt, pepper, cloves and nutmeg. Drain excess fat. Combine cranberry sauce, barbecue sauce and 1/4 cup water. Pour over chops. Cover and simmer 1 hour. Remove chops to hot plate and keep warm. Combine cornstarch and 2 tablespoons cold water. Stir into sauce in skillet. Cook and stir until thickened and bubbly. Spoon over chops. Serve with hot rice.
Saute celery and onion in butter. Add milk, flour, salt, pepper, red pepper and cheese. Save 1/4 cup for top.
Put vegetables in casserole dish. Mix mushroom soup into vegetables, adding a little water if needed to mix well. Bake at 350° for about 45 minutes or until bubbly and slightly browned at edges.
In a saucepan, blend soup, cream cheese and 3 teaspoons of juice from shrimp (discard the rest of the juice). Add Knox gelatine. Mix together on low heat. Then cool and mix in the rest of the ingredients. Spray mold/pan/dish with Pam and pour in mixture. Refrigerate. Prepare the day before serving.
Heat to 120° the honey, oil and water. Mix all dry ingredients, including yeast, together. Mix liquid with dry ingredients. Knead on floured surface for 5 to 10 minutes, until smooth and elastic. Cover and let rise in warm place until double. Punch down and form two loaves. Put in greased bread pans and let rise until doubled, about 45 minutes. Bake at 350° for 40 minutes.
Combine crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder. Separate rolls. Separate each into 3 layers. Place on ungreased baking sheet and spoon on mixture. Top each with 1 to 2 water chestnut slices. Bake at 400° for 10 to 12 minutes or until golden. Makes 36.
Drain all fruit juices in saucepan. Stir in pudding. Cook on low heat until thick. Let cool. When cooled, pour over fruit, then slice bananas on top and serve.
Break lettuce into bite size pieces into a flat container. Cut up cauliflower and sprinkle over lettuce. Dice onion and sprinkle next. Spread salad dressing over all. Sprinkle sugar next over all, followed by the Parmesan cheese. Fry bacon crisp and break into small pieces. Sprinkle over the salad. Cover and refrigerate overnight. Makes an 8 1/2 x 13-inch pan. Will keep several days refrigerated.
Place dry cake mix in bowl. Put eggs in glass measuring cup and add enough water to make 2/3 cup. Add to cake mix with brown sugar. Beat until blended and spread in a 9 x 13-inch pan. Sprinkle with chocolate bits and marshmallows. Bake at 350° for 30 to 40 minutes.
Cream the butter and sugar together. Sift the baking powder and flour together. Add the salt and mix with the butter, sugar and milk. Beat thoroughly. Beat the eggs until stiff and add to the rest of ingredients. Stir well and bake in buttered layer cake pans for 20 to 25 minutes in a 375° oven. Spread the layers with icing.
Combine corn, sugar, salt, pepper and egg in baking dish. Add enough milk to cover mixture. Stir in completely. Dot top with butter. Bake in a 375° oven for 30 to 40 minutes. Recipe can easily be doubled.
Mix all dry ingredients together. Stir in buttermilk and eggs. Stir in cracklins. Pour into greased hot pan. Bake 30 minutes in a 450° oven or until brown.
Season meat and brown in grease. Peel and slice potatoes thinly. Make alternate layers of meat, potatoes and onions. Pour mushroom soup on top and bake at 350° for 45 minutes.
Spread chili sauce on each muffin half. Sprinkle each with the ingredients in order: Italian seasoning, Mozzarella, pepperoni and Parmesan. Place 4 pizzas in microwave at one time on paper towel. Microwave on Medium (60% power) for 1 1/2 to 2 minutes or until cheese melts. Do not overcook or the muffins will get tough. Do not try to cook all of the pizzas at once because they will not cook evenly. Makes 8 mini pizzas.
Heat oven to 350°. Drain peaches and apricots. Set juices aside. Mix peaches and apricots with 1 cup sugar in a large bowl. Set aside. Melt butter in a baking dish. Mix 1/2 cup sugar and remaining ingredients to form a batter. Stir until mixture is smooth. Pour this mixture over the melted butter. Do not stir. Put the sugared peaches and apricots on top of the batter. Bake for 1 hour. This batter will rise to the top to form crust.
Put tomatoes in boiling water for 1 minute. Then put tomatoes in cold water to take off skins. Cut tomatoes into eighths. Bring tomatoes to a boil and stir to break up. Add other ingredients; cover and simmer 1 hour. Remove cover and boil to reduce liquid.
Dice onion and saute in butter. Add all other ingredients except for hot dogs. Put hot dogs in baking dish and pour heated sauce over top. Bake at 350° for 25 minutes.