HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt, pepper and paprika in a paper bag. Drop in beef. Shake until coated. Mix with Wesson oil in 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir 1 time. Add vegetables, water and tomato sauce. Mix, cover and bake at 350° for 1 3/4 hours.
Mix together sugar, salt, flour, baking soda and baking powder. In another bowl mix the eggs and oil. Beat well. Combine the two mixtures and blend well with electric mixer. Add carrots and vanilla and blend. Pour into greased and floured layer cake pans and bake in 325° oven for about 35 minutes.
Mix meat, onion, garlic, salt and pepper. Lightly pat into a 13 x 9-inch pan. Arrange potatoes over meat. Combine soup and milk; pour over potatoes. Bake at 350° until sauce is bubbly and potatoes are golden brown, about 45 minutes. If using potatoes frozen, increase baking time accordingly. Inexpensive, delicious and fills the house with a wonderful aroma.
Cook all ingredients, except macaroni, for 1 1/2 hours. Add elbows the last 1/2 hour. Add kidney beans and chickpeas if wanted. Can be frozen in small containers to be used as needed. Sprinkle with Parmesan cheese when serving.
Grease bottom only of 9 x 5 x 3-inch loaf pan. Mix all ingredients; beat for 30 seconds. Pour into loaf pan. Bake 55 to 60 minutes at 350° or until toothpick inserted in center comes out clean.
Combine all ingredients except green onions. Mix well and chill. Garnish with green onions. Serve with fresh vegetables. Yields 2 cups.
Mix the ingredients and roll into ropes. Cut into 1/2-inch pieces and bake 7 minutes in 400° oven.
Mix all ingredients. Cover and refrigerate. Serve on lettuce leaf with a slice of tomato or cut a whole tomato into 4 wedges and fill center with cottage cheese.
Drain beans and peas. Add pimento and onion. Mix the salt, sugar, water, oil and vinegar. Pour over other ingredients. Refrigerate overnight. Pour off liquid when ready to serve.
Brown beef and mix with sauce. Grease two 9 x 13-inch baking dishes. Cover bottom of pan with 1/3 of the lasagna, top with 1/3 of the sauce and 1/3 of each cheese. Repeat layers. The top layer should be sauce and Parmesan cheese. Bake in a 350° oven for 30 minutes. Let stand 15 minutes and serve.
Mix cream cheese, Ricotta, eggs and sugar together until creamy. Add remaining ingredients and mix all together. Set oven at 350°. Grease pan well. Bake for 1 hour. Turn stove off and leave in oven for 1 more hour.
Drain all fruit. Mix 2 cups fruit juice with vanilla pudding. Cook on medium heat until thick. Cool and pour over fruit. Mix well and serve.
Beat yolks until thick. Add milk and mix. Add Key lime juice and continue to mix. Pour into a graham cracker crust and bake at 350° for 10 minutes. Serve with whipped cream.
Combine all ingredients in a blender. Blend until ice is crushed and drink is frosty. Pour into pewter cups or chilled champagne saucers. Dust with additional cinnamon, if desired. Makes 2 drinks.
Mix together. Drop on ungreased cookie sheet with teaspoon. Watch closely while baking. Sprinkle with powdered sugar. These are scrumptuous!
Wash and pick over cranberries, discarding soft ones. Add water, cover and	cook slowly until berries are tender, about 20	minutes. Stir in sugar and cook for 2 minutes more until liquid forms a syrup. Remove from heat and rub berries through a sieve. Then carefully stir in diced bananas. Cool, then chill in	refrigerator until jellied. Cut into squares and lift into lettuce cups. Serves 5.
Roll biscuit out flat and wrap hot dog with biscuits with ends out. Bake at 375° until biscuit is golden brown. Remove from oven and top with cheese. Put back in oven for 2 or 3 minutes to let cheese melt.
Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Mix crumbs, butter and 3 tablespoons sugar. Press into 13 x 9-inch baking pan. Pour batter over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.
Cook and stir bacon and onion in 10-inch skillet until bacon is crisp. Stir in remaining ingredients. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, until liquid is absorbed, 15 to 20 minutes. Makes 4 servings.
Bring butter and honey to a boil and boil to 260° on candy thermometer or to the hard-ball stage. Remove from heat and add chopped dates and nuts. Stir for 2 minutes, then pour into buttered pan. Cool. Cut into squares. May be wrapped in cellophane for gift giving or to store.
Saute onion, pepper and celery. Brown sausage and bacon and drain. Mix all beans, sauce, onion, pepper, celery, sausage, bacon and barbecue sauce. Mix well. Bake in covered roaster at 325° for 1 1/2 hours. This recipe will serve 15 or 20 people.
Saute onions in butter. In saucepan, combine onions, broth, potatoes and seasonings. Cook, covered, about 15 to 20 minutes or until potatoes cook through. Add corn and milk. Heat through.
Pour boiling water over oatmeal and oleo. Cover and let stand at least 20 minutes. Add remaining ingredients and pour into a well-greased pan, 13 x 9 x 2-inches. Bake at 350° for 35 to 45 minutes.
Sift flour, baking powder and salt together and set aside. Cream margarine or butter and sugar. Add eggs and beat well. Add vanilla and lemon juice. Add flour mixture and mix well. Chill until dough is firm enough to roll. Roll 1/8-inch thick on lightly floured board. Cut with floured cookie cutter. Bake on ungreased cookie sheet for 5 to 6 minutes in 425° oven. Yields 7 dozen cookies.
Put cooked potatoes in mixing bowl while hot. Add cream cheese and butter; mix well. Add sugar and eggs, one at a time. Add vanilla and beat on high until all lumps are out. Bake at 300° or 325° for 30 to 35 minutes.
Boil sugar and water together until it forms a thick syrup. Add salt, allow mixture to cool. Add cream, lime juice and vanilla; freeze. Makes 6 quarts. This is for a 6-quart freezer.
Combine all the ingredients, except crescent rolls, and mix together. Take 2 crescent rolls and press together at seam to make flat rectangle. Place a scoop of chicken mixture (about 1/4 cup). Bring 4 corners up together to meet. Bring and pinch seams together so that everything is closed up. Continue process until mixture and crescent rolls are used up.
Rub pepper into roast; bring oil to smoke and brown roast on both sides. Remove roast and saute celery and onions in oil. In large pot combine roast, onions, celery, wine, tomatoes, beef stock, salt and cracked pepper; cover and cook slowly for 2 to 2 1/2 hours or until tender; add carrots and cook about 30 minutes. Add potatoes and cook until they are done.
Cut carrots, potato and onion into large pieces. Wash. In a casserole dish, place carrots, potato and onion. Arrange chicken breast on top. Pour water over ingredients; cover casserole. Place in preheated oven at 350° for 1 1/2 hours or until chicken and vegetables are tender.
Take an 8 1/2 x 11-inch roasting pan and pour soup into pan. Add milk and stir in with soup. Add tuna fish in water; chop up in pan and mix thoroughly. Put cooked noodles in mixture also. Combine bread crumbs in pan and mix thoroughly. Then, flatten out mixture evenly and put thin layer of bread crumbs over the whole pan. Bake at 375° for 25 to 30 minutes, or until mixture is bubbling. Take out and serve.
Mix oil with vinegar, lemon or lime juice in a bowl. Add mustard, celery salt and mayonnaise, mix well. Salt and pepper to taste. Pour over cabbage and mix to coat cabbage. Sprinkle paprika on top to dress up for serving.
Sift dry ingredients together. Add milk and melted oleo. Place fruit in the bottom of the oiled pan. Pour batter over fruit. Bake at 350° for 45 minutes.
Mix cranberry sauce, dressing and onion soup mix together with a spoon. Place chicken in a large, covered casserole dish and pour cranberry mixture over chicken. Bake at 325° for 2 hours, uncovered. After 1 1/2 hours, cover. Or, bake at 225° for 4 hours, covered.
Place first seven ingredients in large pot, cover with water and cook until tender. Scald milk until bubbles form around edge of pan. Remove 1 1/2 cups milk; add butter and flour. Add this mixture to rest of milk and then add to vegetable mixture. Add cheese; stir. Chowder will thicken. Simmer 10 to 15 minutes.
Saute onion in margarine. Combine with soups, broth, green chilies and sour cream. Add deboned chicken. In 9 x 13-inch baking dish, layer half of the corn tortillas, then half the chicken and sauce and half the cheese. Repeat layers. Bake at 350° for 20 to 30 minutes or until bubbly. Serves 10.
Melt butter; saute pepper, onion, celery and green onions for about 5 minutes. Add tomatoes and tomato paste with bay leaves. Simmer for 15 minutes. Add shrimp; simmer for 15 minutes. Dissolve cornstarch in 1 pint water and add to shrimp mixture. Simmer for 5 minutes. Add lemon juice and salt and pepper to taste. Simmer for 15 minutes. Serve over steaming rice or creamed potatoes. Might add a few drops of Tabasco or red pepper.
Melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat.
Cut tops off of bell peppers and remove insides. Boil in a large pot for 15 to 20 minutes. Remove from water and allow to cool. Brown and season ground beef as desired. Drain meat; set aside. Prepare Rice-A-Roni mix according to package directions. Add ground beef, rice mix, 1 can of Hunt's sauce, oregano and sugar; mix well. Place this mixture into bell peppers. Place remaining mixture in a baking dish along with bell peppers. Pour 1 can of Hunt's sauce over mixture; cover with foil. Bake at 350° for 45 minutes.
Boil turnips and carrots together until tender. Drain well. Mash together and add all other ingredients. Mix well. Place in a baking pan and bake 30 minutes at 350°
Mix jello and cottage cheese. Add fruit cocktail, Cool Whip and nuts. Chill and serve.
mix together crushed pineapple and pudding mix, add nuts and mix well. Then add other ingredients and pour in crust and chill before serving.
Combine all ingredients in medium saucepan and stir. Boil over medium heat until all water cooks out (about 20 to 22 minutes), stirring constantly. The instant the nuts turn sugary, spread on cookie sheet and separate with two forks.
Pour jello powder over cottage cheese. Mix and add pineapple. Fold in Cool Whip and chill.
Brown ground beef with onion, green pepper and celery. Add tomato sauce, corn and taco seasoning; mix well. Pour into a 9 x 13-inch cake pan. Mix the cornbread mix and evaporated milk well. Pour over top of meat mixture. Sprinkle top with shredded Cheddar cheese. Bake until top is golden brown.
In a large mixing bowl, combine all ingredients. If mixture is too dry, bars will not cut (if so, add more peanut butter). Press mixture into an 8 x 8-inch glass dish. Cut into bars and refrigerate until ready to eat. Delicious and sugar-free!!!!
Mix cream cheese (room temperature), strawberries and pineapple together. Fold in pecans, then bananas and then lightly fold in Cool Whip. Place in muffin pans lined with silver cupcake holders. Place in freezer until ready to serve, then take out about 10 minutes before ready to eat.
Dissolve jello 2 cups in boiling water. Add only 1 cup cold water. Stir in pie filling. Refrigerate until cold.
Mix all together. Refrigerate overnight. Serve with crackers. Also makes a good sandwich.
Beat the pudding and cold milk until mixture begins to thicken. Add Cool Whip and Eagle Brand milk. Mix well. Slice bananas and add to mixture. Layer in a large bowl with vanilla wafers. Sprinkle crushed vanilla wafers on top.
Cook peas. Drain well. Cook mushrooms and onion in butter until tender. Stir in sugar, salt and pepper. Add cooked peas and pimento. Cover; heat through. Serves 4.
Sift all the ingredients together and make a nest. Add most of the milk and shortening. Squeeze the shortening, flour and milk until well mixed. Add rest of milk, if needed, and mix. Turn on floured board. Knead until desired consistency. Roll onto floured board. Cut into desired size. Bake at 350° until golden brown.
Cook first three ingredients in pan over low heat, stirring constantly, just until mixture melts and is smooth. Remove from heat. Add powdered sugar, stirring until smooth. Put into an 8-inch square pan. Chill until firm. Let stand 10 minutes at room temperature before cutting. Store in refrigerator.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; stir-fry 2 minutes. Add squash and zucchini, stir-fry 3 minutes or until vegetables are crisp-tender. Add tomatoes and next three ingredients. Cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with cheese. Serve immediately. Serves 4.
Beat eggs in bowl. Add other ingredients. Mix together. Put in skillet and cook at medium, until eggs are cooked. Serves 3 people.
Mix together cream cheese and dressing and any of the following if desired: green onion, black olives, cheese, broccoli, and/or slaw. Spread mixture thinly on tortillas. Roll up. Refrigerate overnight. Slice in the morning.
Butter bottom of 9 x 13 x 2-inch pan; line with graham crackers. Mix pudding and milk until thick; blend in Cool Whip. Put 1/3 of pudding on crackers; cover with crackers and add 2 more layers of pudding and crackers. Put icing (chocolate or vanilla) on crackers. Keep in refrigerator. Make this at least 4 hours before serving. (Chocolate pudding can be used instead of vanilla.) Very easy to make.
Bake small tart shells until lightly browned. Mix cream cheese, that has been softened, with confectoiners sugar. Mix until creamy. Whip whipping cream. Fold in cheese mixture. Fill tarts. Let set until firm.
Blend the cream cheese with the butter, garlic, pistachios and salt and pepper to taste. Line a loaf pan with damp cheesecloth (wrung out well), overlapping sides of pan. Line with Provolone, overlapping sides of pan. Layer as follows: half of the pesto, add another layer of Provolone, half of the sun-dried tomatoes, cream cheese, remaining tomatoes, layer of Provolone, remaining pesto and finish with remaining Provolone. Chill. Unmold when firm. Serve with baguette slices, toasted or untoasted.
Melt margarine; mix with flour and add 1/2 of pecans. Press in 9 x 13-inch Pyrex dish. Bake at 350° for exactly 15 minutes (cool). Mix softened cream cheese, confectioners sugar and 1 1/2 cups of Cool Whip with electric mixer until smooth. Spread over cooled crust. Mix pudding and milk until thickened. Spread over 2nd layer. Put remaining Cool Whip on top and sprinkle chopped pecans. Refrigerate.
Sift together your flour, soda, salt, cinnamon and nutmeg. Add sugar and mix well. Make a well in the center and add your oil, eggs, water and pumpkin. After mixing well, add your nuts. Pour batter into greased and floured loaf pans. Bake at 350° for 1 hour or until a toothpick comes out clean.
Brown beef and drain. Cook noodles and drain them. Combine all ingredients and mix well. Pour mixture into casserole dish and bake in oven at 350° for 1 hour.
Heat oil (two inches deep) to 375° in skillet. Beat remaining ingredients (except confectioners sugar) until smooth. Holding forefinger over tip of 1/2-inch diameter funnel pour about 1/2 cup batter, controlling flow with finger, into hot oil, swirling it in circles from the center out. Fry until light brown and then turn over and fry the other side. Drain and keep warm. Sprinkle with confectioners sugar. Do not keep tightly covered or cakes will become soggy. Makes approximately 6 cakes.
In an iron skillet, melt oleo. Add sugar, dates and egg yolks. Cook slowly for about 10 minutes, stirring constantly and mashing dates. Remove from heat and add Rice Krispies, chopped nuts and vanilla. Make into small balls and roll in coconut.
Combine first 6 ingredients in container of electric blender; process until smooth and set aside. Start in a new bowl beating cream cheese at medium until smooth. Add next 3 ingredients; beat until smooth. Gradually add other mixture to new mix; beat until smooth. It will be thin.
Mix first 3 ingredients until well blended. Bring to a boil, stirring constantly, until thick. Cool. Beat egg whites until stiff, then add cooled mixture. Beat until it reaches stiff peaks. Pile on pie (be sure edges are sealed to crust) and brown for 10 to 15 minutes at 400°.
Mix lemon juice and milk. Add fruit cocktail, coconut and pecans. Fold in Cool Whip. Chill for several hours.
Prepare the topping by mixing the softened butter with the light brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Continue to boil and stir for 1 minute. Pour the cooked butter-sugar mixture over the crust and bake in a preheated 350° oven for 20 minutes, or until the crust is lightly browned and the topping is bubbly. Sprinkle with pecan halves.
Mix sugar and cornstarch. Add enough milk to dissolve cornstarch. Add egg yolks. Beat well. Add remaining milk. Cook over medium heat until thickened and add vanilla, coconut and butter. Pour in baked pie shell.
Mix together sugar, cocoa and flour. Add water, mayonnaise and vanilla. Bake at 350° for 35 minutes.
Make one Jello mix according to directions. If using fruit, drain juice and pour fruit into bottom of rectangular pan. Pour Jello over fruit. Pour the second dry Jello into a deep bowl. Add 1 cup boiling water. Let stand until it starts to set. Whip until frothy. Add cottage cheese and whip cream into Jello. Spread on top of other Jello and refrigerate until set.
Boil milk, sugar and butter together for 2 minutes. Beat egg and add to mixture. Add vanilla. Bake in an unbaked pie shell at 375°.
Heat evaporated milk and marshmallows over low heat in a heavy saucepan. Stir constantly until all the marshmallows have dissolved. Remove from heat; add crushed crackers. Mix well and let cool enough so you could mix with hands. Add all remaining ingredients and mix well. Pack in pound cake pan that has been lightly greased with butter. Refrigerate. To remove from pan, place bottom of pan in warm water for a few minutes.
Boil water and peas 2 minutes. Remove from heat and let stand 1 hour. Next, add ham, onion, pepper, marjoram, sausage, salt and parsley. Cover and simmer 1 hour. Stir occasionally. Add celery, carrots and potatoes. Cover and cook 45 minutes. Add flour to thicken, if needed.
Drain green beans and stewed tomatoes. Reserve liquid. Reduce liquid to 1 cup. Cut bacon into small pieces and fry until crisp. Add butter to bacon and fat. Blend in flour, sugar, salt and pepper. Add 1 cup liquid plus milk, chopped onions and the vegetables. Put in casserole, topped with buttered bread crumbs. Bake 30 minutes at 375°.
Preheat oven to 350°. Mix together first 5 ingredients. Add alternately to mixture the flour and buttermilk. Stir in food coloring. Stir together vinegar and soda. When mixture stops foaming, add to batter and mix in well. Pour batter into cake pans and bake until done, about 30 minutes.
Mix peanut butter and sugar until it is a small crumb consistency. Prepare pudding according to package directions. Pour part of crumbs into pie shell. Pour half of pudding over crumbs. Pour remaining crumbs and top with remaining pudding. Spread with whipped topping. Refrigerate 8 to 12 hours before serving.
Heat oven to 450°. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla. Beat well. Stir in 1 2/3 cups chocolate chips. Pour into crust. Bake 10 minutes without opening door. Reduce temperature to 250°. Continue baking for 30 minutes. Cool completely. Cover and refrigerate until chilled. Place remaining 1/3 cup chips and whipping cream in bowl and microwave for 20 to 30 seconds or until mixture is smooth. Cool slightly. Spread over top of cheesecake. Refrigerate 15 minutes until set.
Melt butter with hot coffee. Beat eggs. Stir in sugar and molasses. Combine with warm mixture. Stir in flour and ginger to make soft drop batter. Stir in baking powder. Spread dough on greased, floured cookie sheet. Bake 25 minutes in a 350° oven. While, hot, frost with 1 cup confectioners sugar mixed with 4 teaspoons cream.
Pan-fry onion in oil. Add beef, salt and pepper. Cook until pink disappears. Add tomato sauce. Remove from heat. Cook noodles according to package directions. Mix together cottage cheese, cream cheese, sour cream, green pepper and green onion. In a 3-quart casserole, spread half of the noodles. Cover with cheese mixture. Top with remaining noodles. Pour meat sauce over top. Bake at 350° for 30 minutes or until bubbly. May be frozen and baked later.
In large skillet coated with spray, saute turkey, garlic, onion and pepper until turkey is no longer pink. Add zucchini and saute 2 minutes. Add tomatoes, stock, noodles and poultry seasoning. Cover and simmer 10 to 12 minutes or until noodles are cooked. Season to taste with salt and pepper. Garnish.
Beat egg yolks with 1/2 cup of the sugar until light colored and fluffy. Combine milk, chocolate and gelatin in saucepan; stir over medium heat until gelatin is dissolved and chocolate melted. Gradually beat into egg mixture. Chill until it begins to thicken, stirring occasionally.
Separate crescent dough into 4 rectangles. Press perforations to seal. Combine cheese and oregano; sprinkle over dough. Cut each strip in half. Place a sausage link on each square; roll up. Cut each into 3 pieces. Secure each with a toothpick. Place, cut side down, on an ungreased cookie sheet. Bake at 375° for 12 to 15 minutes until golden brown. Refrigerate any leftovers. Yield: 1 1/2 to 2 dozen.
Line bottom of a greased casserole dish with pieces of chicken. Top with the celery soup and the mushroom soup. Put the margarine on top of the soup (in pieces). Mix together in a separate bowl the Bisquick and milk. Put the Bisquick mixture on top of the chicken mixture. Bake until done (about 35 minutes) in a 325° oven.
Cut each biscuit in quarters. In plastic bag, mix 1/2 cup sugar and 1 teaspoon cinnamon. Shake quartered biscuits a few at a time in a bag and layer in greased Bundt pan. In saucepan, bring to a boil so lightly thick, 1/2 cup sugar, oleo and 1/2 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 35 minutes. Turn over onto plate immediately after baking.
Mix meat, egg, chili powder, salt and pepper and shape in 2-inch balls and put in casserole. Microwave on High 7 minutes. Add remaining ingredients. Cover and microwave 7 more minutes. Let stand until rice is tender for 3 minutes.
Cook hamburger and drain all grease. Cut cheese and add tomatoes and green chilies. Cook about 1/2 hour or cook one hour in the crock-pot. About 30 minutes before serving, add 1/2 pint of whipping cream. Stir often.
Combine sugar and cornstarch in a saucepan. Stir in water. Cook over medium heat until thick and clear. Remove from heat and add jello. Cool. Pour part of glaze in bottom of pie shell. Add berries. Press berries down tight and add rest of glaze. Chill.
Combine spinach, water chestnuts and 1/3 of Welsh rarebit in 10 x 6 x 1 1/2-inch baking dish. Top with crumbled bacon. Spread remaining rarebit evenly over all. Top with onion rings. Bake uncovered at 350° for 15 minutes or until heated through.
Combine all ingredients and pour into 2 (9-inch) or 3 (8-inch) layer pans. Bake at 325° for 25 to 30 minutes. Cool completely. Frost and fill with special icing.
Melt 1 cup sugar in iron skillet. Stir about 25 minutes (turns honey color). Add butter, 1 cup sugar and the milk. Mix. Add 1 cup sugar. Cook slowly until it forms into a firm ball. Cool. Beat. Add pecans. Cut the next day.
In a small dish, stir together the paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano and thyme; set aside. Melt the margarine (or butter). Dip the fish in melted oleo or butter, then sprinkle each side with about 1 teaspoon of spice mixture. Place the coated fish in a single layer on a platter. Place fish in a very hot skillet in which you have melted a little butter. Keep skillet hot and cook until fish flakes with a fork (approximately 2 minutes on each side). Each side will look black. This causes quite a bit of smoke. Some people prefer cooking this outside.