HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with onion and garlic puree until cooked. Set aside. In double boiler method, combine corn meal, chili powder, milk and tomato juice. Cook until it gets thick, stirring constantly. Add corn meal mixture to ground beef. Add eggs and olives to mixture. Pour into 9 x 12-inch casserole dish. Bake in 350° oven until crusty on top.
Mix all ingredients and knead the flour. Bake in oven for 1 hour at 375°. Let cool before slicing. Serve with butter or fruit preserves.
Brown hamburger, drain well. Cut up vegetables. Place in pot. Add hamburger, tomatoes, tomato paste, tomato sauce, mushrooms, bay leaf, sugar and water. Bring to boil, then simmer slowly for 1 1/2 to 2 hours, or until sauce is thick. Serve over cooked long spaghetti. Top with grated Parmesan cheese if desired.
Stew chickens until tender; cool. Debone and chop into small pieces. Shred remaining ingredients in food processor (or chop finely). Mix with chicken. Stir in soy sauce and 1/4 of the broth from the chicken. Spoon into middle of egg roll wrappers. Wrap over, tucking in sides. Secure by moistening edges with water. Deep fry in oil until lightly browned. This recipe will serve 12 people.
To prepare in slow cooker: Rinse beans in cold water; discard any shriveled beans. In 3 1/2 to 5-quart slow cooker, cover beans with 6 cups water; let stand at least 12 hours. Add bacon and remaining ingredients to beans in slow cooker. Cover; cook on "low" for 12 hours. Makes 6 servings.
Mix sugar and milk and bring to a boil and cook until it makes a soft ball, about 5 minutes. Take off stove and add remaining ingredients. Mix and pour in buttered dish.
This recipe is best cooked in a Teflon Chinese wok. Heat a large pot of boiling water and cook the Penne pasta according to directions. While the water is boiling, melt unsalted butter in the Teflon wok and brown the garlic. Once the garlic is browned, place the cooked asparagus and ham in the butter together with the cream. Raise the heat and boil until the cream is thickened. Turn off the heat and pour cream, asparagus and ham mixture over the Penne. Mix well and, if desired, add grated cheese to taste.
Thaw broccoli in 1 cup boiling water. Saute onions and celery in margarine. Add soup and milk, simmer 5 minutes. Add Cheez Whiz. Mix well until Cheez Whiz is melted. Add broccoli and rice. Add almonds and seasonings. Pour into buttered casserole dish. Bake at 325° for 45 to 50 minutes. Yield: 10 servings.
Sift flour, baking powder, soda and salt together. Cut in shortening. Add milk and mix well. Turn out on floured board. Roll out and cut. Bake in a 450° oven until brown. Yield: 16 to 20 biscuits.
Chop apples; beat eggs slightly. Mix all ingredients in a large mixing bowl; this will be slightly firm. Bake in Bundt pan that has been greased well and slightly floured at 350° for about 1 hour and 15 minutes. Let rest for 10 minutes before removing from pan.
Sift together flour, sugar, baking soda and salt. Add eggs and undrained fruit cocktail and mix well. Turn batter into greased and floured tube pan. Bake at 300° for 1 hour or until wooden pick inserted in center of cake comes out clean. Cool 10 to 15 minutes and remove from pan and place on wire rack. Place butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil and cook 2 minutes, stirring constantly. Add vanilla to taste, coconut and nuts, mixing well. Cool icing slightly and spread on top of warm cake. Makes 16 servings.
Cool pasta and add broccoli, cauliflower and tomatoes. Add pepperoni slices and Mozzarella cheese. Toss lightly with Italian dressing. Refrigerate until cold.
In a large glass bowl mix yeast and sugar. Add lukewarm water and stir until yeast is dissolved. Add salt and cooking oil. Add flour, 1 cup at a time; mix well. Turn out on floured cloth. Knead at least 10 minutes. Put into greased bowl; let rise until double in size. Turn out on cloth dusted with flour. Knead for 10 minutes or until smooth. Make into rolls. Place on greased cookie sheet or muffin pans. Let rise until double in size. Bake at about 350° until golden brown.
Mix honey and lemon juice; pour over fruit. Cover and chill until serving time. Serves 6 to 8.
Cook spinach according to package directions. Blend in last 4 ingredients. Mix and heat in a 300° oven until cheese is melted and bubbly (20 minutes).
Crumble shrimp. Mix ingredients and refrigerate for at least one hour. Serve with crackers.
Mix all ingredients except almonds in mixer. Place in a small casserole dish. Top with almonds. Bake at 375° for 15 minutes. Serve. Spread on crackers.
Cook onion, green pepper and meat until vegetables are just tender. Add next 6 ingredients and dash of pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Pour onto 9 x 9 x 2-inch baking dish. Make Corn Bread Topping.
Bring to boil the sugar and 9 cups water. Dissolve jello in 6 cups boiling water; add cold water. Add sugar mixture to jello, then add pineapple juice, lemon juice and almond extract. When ready to serve, add ginger ale. Serves 100.
Cream shortening, sugar and eggs. Add salt and hot water. Cool. Add yeast and part of flour. Beat until smooth. Gradually add the rest of flour. Knead until good working dough. Mix up at 3 p.m. Knead down at 7 p.m. About 10 p.m., work down and shape into rolls. Cover; let set overnight. Bake at 7 a.m. at 360° for 20 minutes.
Cook in heavy pot for 3 minutes on medium heat. Divide and color each part a different color with few drops of food coloring. Keep in Ziploc bag in refrigerator.
Preheat oven to 350°. Mix all ingredients and chill for several hours. Roll out to about 1/8-inch thickness. Bake for 8 to 10 minutes. Cookies will look light in color. Cool on a rack and decorate with frosting or sprinkle sugar on cookies while warm.
Beat eggs; add sugar and oil. Beat until creamy. Add milk, vanilla and dry ingredients that are sifted together. Fold in blueberries that are frozen. Put into muffin pan liners and fill half full. Bake at 350° for 20 minutes.
Combine cornmeal, salt and cold water and stir until thickened. Cook mixture for 10 minutes. Saute onion in shortening. Add beef and brown. Stir in flour, olives, tomatoes, chili powder and salt.
Arrange ladyfingers around side and bottom of 9 inch spring-form pan. Combine next 4 ingredients. Beat until well blended and smooth. Add egg yolks and beat until smooth. Blend in chocolate. Beat egg whites until smooth and stiff and fold in with whipped cream. Pour into ladyfinger lined spring-form pan. Remove rim of pan. Garnish with whipped cream and shaved chocolate.
Mix first 6 ingredients. Pour into a 9 x 13-inch pan. Add chicken pieces. Bake at 350° for 1 hour, covered. Uncover and bake 1 hour more.
Mix sugar, syrup, water and peanuts in a skillet. Cook over medium-high heat until peanuts pop. Add soda and quickly stir well. Pour onto cookie sheet which has been greased with butter. Smooth with back of spoon. Break into pieces when cool.
Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set pureed corn aside. Heat oil in a large saucepan over medium heat. Add onion and the next 2 ingredients; saute 5 minutes, or until tender. Stir in pureed corn mixture, remaining 1 cup broth and milk. Bring to a boil; cover, reduce heat and simmer for 5 minutes.
Place yeast in 2 cups warm water. Melt butter. Cream with sugar in large bowl. Add beaten egg. Add flour. Add yeast and mix well, then refrigerate. To bake, drop by spoonful into well-greased muffin pans, then bake at 350° for 20 minutes. Dough keeps for several days.
Cover raisins with water. Bring to a boil, then drain and cool by running cold water over them. Let drain while mixing the sugar, margarine (softened), flour, egg (unbeaten) and coconut. Place raisins in unbaked pie shell. Pour mixture over raisins and bake at 350° for 35 minutes or until brown.
Mix sour cream and mayonnaise in a large bowl. Add peanuts and mix well. Add peas; sprinkle with celery seed, salt and pepper to taste.
Beat butter gradually, adding sugar until light and fluffy. Add eggs and beat until fluffy; stir in Bisquick, salt, pineapple and nuts. Mix well. Turn into greased loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes in pan and turn out on wire rack to cool completely.
Saute ground beef, onion and celery in melted butter until meat is well browned. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Remove bay leaf before serving. Yield: 2 quarts.
Mix all ingredients, except milk, in a large saucepan and simmer 40 minutes. Add milk just before serving. Serve with cornbread.
In a skillet brown beef and onions. Stir in soup and seasonings. Simmer 5 to 10 minutes to blend flavors. Serve on buns.
Mix first 4 ingredients together with spices. Pour into one pie shell. Use second shell as top crust. Seal well and prick for steam vents. Bake at 375° for 45 minutes or until crust is browned.
Scrape and shred carrots. Add crushed pineapple, raisins, lemon juice and mayonnaise to moisten (as much or as little as you like).
Preheat oven to 325°. Spray 1 1/2-quart baking dish with nonstick spray. Drain whole kernel corn. Combine with onions, butter, cream-style corn, sour cream and corn muffin mix in a medium bowl and mix well. Whisk eggs in a small bowl until blended. Add eggs to corn mixture and mix until all ingredients are moistened. Spoon batter into baking dish. Bake until set, about 45 minutes.
Halve acorn squash; scoop out seeds and fibers. Place squash, cut side down, in baking pan. Add 1/2-inch water. Bake at 375° for 45 minutes. While squash is cooking, melt butter in saucepan. Add salt, lemon or lime juice and apple. Cook over low heat until apple is tender. Add cranberries and water. Cook until cranberries begin to pop. Add sugar; stir until dissolved. Turn squash over in pan and fill with cranberry mixture. Cover and bake 15 minutes longer.
Oil an 8 x 10-inch dish. Cook corn meal according to directions on package. After completed, pour into 8 x 10-inch dish. Dice onion. Fry chicken livers and onion until sauteed. Spoon chicken livers and onion over corn meal with gravy. Cover dish with aluminum foil. Bake at 350° for 20 minutes. Serve with hot baked beans and bread and butter.
Brown bacon in very large skillet. Remove bacon and cool. Add four cups diced potatoes and 1 large onion. Cook until almost tender. Shred cabbage and add. Cook noodles; add. Continue cooking until everything is tender. Crumble bacon and spread over top. We season our own servings with soy sauce. This is a meal in one skillet. May have to adjust ingredients to suit your family's taste.
Dip oysters in oil, then in bread crumbs. Lay in buttered baking dish (no more than 2 to a layer). Heat butter, Worcestershire sauce and lemon juice in saucepan. Pour over oysters, then top with Parmesan cheese. Bake in 450° oven for 20 minutes.
Preheat oven to 325°. Grease and flour tube pan. Sift the 1/4 cup of flour with 1 cup of mini chocolate chips and mix. Blend margarine with sugar; add vanilla and cream cheese. Add eggs one at a time, mixing well after each addition. Gradually add the remaining 2 cups of sifted flour and baking powder; mix well, then add the mini chocolate chip mixture and blend. Bake 1 hour and 20 minutes. After cake is cool, remove from pan and sprinkle with powdered sugar.
Thaw juice. Mix yeast with warm water. Blend sugar and grape juice. Combine yeast and grape mixture. Pour into clean gallon jug and fill jug to within 1 inch of top with water. Put lid on loose and store in cool, dry place 5 to 6 weeks, then serve. Better if you have stone jug.
Sprinkle meat with salt, pepper and 1 1/2 tablespoons flour. Brown in 2 tablespoons butter and bacon fat. Place in big casserole. Put 3 tablespoons flour in skillet with remaining fat and add juices from tomatoes and mushrooms. Stir until thickens. Pour over meat; add drained tomatoes, cover and bake for 1 hour at 325°. Take out and add other vegetables, plus instant minced onion, tarragon and basil leaves. Re-cover and bake 1 hour at 325°. Cool; add mushrooms and refrigerate. To serve, heat oven to 350° and bake for 45 minutes.
Mix together yeast, 1 cup flour, sugar and salt in a large mixing bowl. Melt shortening and add to cooled milk. Mix with yeast mixture. Stir well. Add egg. Add 1 1/2 cups sifted flour and mix well. Cover and let rise about 1 1/2 hours.
Mix flour, sugar, soda, and cinnamon in large bowl. Mix butter, water, cocoa, and shortening, bring to a boil. Add flour, mixture, then add milk, eggs one at a time and vanilla. Bake at 325° for 45 minutes.
Blend until creamy the cream cheese, butter, margarine, sugar, eggs and vanilla. Mix in the flour. Pour into large greased and floured Bundt pan. Bake at 350° for 1 hour or until light brown.
Mix flour, salt and pepper with bottled soda such as ginger ale, to the consistency of thick pancake batter.	Dip raw vegetables	in batter and fry in deep, hot oil. Very crispy! Works well for lobster or fish cubs.
Blend chicken, chilies, onions and soup. Roll a little of mixture into each tortilla and lay in glass baking dish (don't stack).
Pour cocktail sauce over cream cheese; top with shrimp. Serve with crackers or party rye bread slices.
Mix all ingredients together real good and then roll them into small balls. Heat oven to 350°. Place sausage balls on a greased cookie sheet and bake approximately 30 minutes or until they are done.
Boil chicken in water until tender; cool, then debone. Boil celery, onions and bell pepper in broth. Add spaghetti in the broth with veggies until tender, then add soup and deboned chicken. Mix cheese in and put in casserole dish. Bake until lightly brown and bubbly.
Brown chops. Place in flat baking dish. Combine ingredients and pour over chops. Cover and bake at 400°, basting occasionally, 45 minutes. Uncover. Bake 15 minutes at 400°. Remove chops and thicken sauce with flour.
Beat eggs and add sugar. Mix. Add pineapple, oil and dry ingredients. Bake at 350° for 30 minutes or until toothpick comes out clean. (This is thin batter.) Bake in 9 x 13 x 2-inch pan.
Mix altogether. Put in pan and make sure macaroni is covered with meat. Then cover with ketchup. Bake at 350° until done, about 1 hour.
Cook broccoli and drain well. Mix all other ingredients and bake in 350° oven for 30 minutes.
Mix all ingredients together (except cheese). Pour into large buttered pan. Cover top with grated cheese. Dot with butter. Bake 1 1/2 hours at 325°.
Bring cranberry sauce to a boil. Add water, then stir in jello. Take off heat. Add pineapple and strawberries. Pour into 9 x 13 glass dish. Refrigerate.
Cook the macaroni as directed on the package. Drain; add butter and cheese. Cover, let set until butter and cheese melt. Beat the eggs and add milk. Add this mixture to macaroni. Pour into buttered dish and bake at 350° for 30 minutes.
In an ungreased 8 x 8-inch pan, combine the first 5 ingredients and mix thoroughly. Make 3 holes in the mixture. Pour the lemon juice in one hole, the oil in the second and the vanilla in the third. Pour the cold water over the top and mix thoroughly. Bake at 350° for 30 minutes.
Add cream of tartar to egg whites and beat until foamy. Gradually add sugar and beat until stiff. Fold egg white mixture into base thoroughly and pour mixture into prepared pan. Sprinkle with remaining crumbs and bake at 325° for 1 hour and 45 minutes or until firm. Turn off oven; open door and leave in oven for 10 minutes. Remove from oven and let cool on rack away from draft.
Butter 9-inch square pan. Spread 1/2 cup walnuts evenly on buttered bottom of pan; set aside. In large saucepan, combine marshmallow cream, sugar, evaporated milk, margarine and salt; bring to a full boil over moderate heat, stirring constantly. Remove from heat. Add butterscotch morsels; stir until morsels melt and mixture is well blended. Stir in vanilla. Pour into prepared pan. Sprinkle 1/2 cup walnuts on top. Chill in refrigerator until firm. Yield: 2 1/3 pounds.
Combine the hamburger, onion, egg, cheese, ketchup, Worcestershire sauce, salt and pepper; mix well. Shape into patties 1-inch thick. Place 1 slice of bacon around each patty, securing with a toothpick. Broil about 5 minutes on each side until done.
In food processor, chop garlic and jalapeno to finest consistency possible. Add next 11 ingredients and blend until of a pureed consistency. Chill for 30 minutes. Tear lettuce and pour dressing over. Toss well and top with croutons.
Use a large bowl. Beat sugar, cornstarch and margarine well. Add eggs; beat. Add pumpkin, spices, salt, vanilla and milk. Stir until well blended. Pour in unbaked pie shells and bake at 450° for 10 minutes; then bake at 350° for 35 to 40 minutes.
Combine the tomatoes, onions, and green peppers. Combine the remaining ingredients and pour over the vegetables and mix well. Boil 25 minutes. Pour into hot, sterilized jars and seal. Makes 8+ pints.
Cook noodles or rice by directions. Fix soup being sure to add enough milk or water called for or use 1/2 can of water. Warm peas; pour some of the juice out. Pour half of soup in bottom of dish. Pour rice or noodles on top of soup. Pour peas over that. Add tuna and other half of soup. Bake at 350° for 30 minutes.
Combine potatoes, soup, Cheddar cheese, sour cream and garlic salt in large bowl; mix well. Spoon into greased 2 1/2-quart casserole. Dot with butter. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour. Yield: 12 servings.
Use liquid from peas and enough water to make a can full. Salt and pepper. Combine all ingredients and simmer until the vegetables are tender.
Mix water and butter. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange broccoli and turkey over stuffing. In small bowl, mix soup, milk and 1/2 cup cheese. Pour over broccoli and turnkey. Sprinkle remaining cheese over soup mixture. Bake at 350° for 30 minutes or until hot.
Cut end off pepper and hull. Fill hollow with cheese. Dip stuffed pepper in onion ring batter and fry like French fries.
Heat oven to 400°. Slice unpeeled zucchini crosswise into slices about 1/2-inch thick. Arrange along bottom of a shallow 3-quart baking dish. Sprinkle chicken with salt and pepper. Place chicken over zucchini. In a small bowl combine remaining ingredients and pour evenly over chicken. Bake, uncovered, for 30 minutes. Baste chicken with sauce from baking dish and continue cooking for 30 minutes or until chicken is done. Serves 4.
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay leaf, salt and rosemary. Add 2 quarts water, bring to a boil. Simmer for 2 hours. Remove pheasant, cool and remove meat from bones. Strain stock. In 2 cups of stock cook carrots and potatoes about 20 minutes. In a small bowl mix together milk, flour and pepper. Stir until smooth. Quickly stir in pot with carrots and potatoes. Add peas. Simmer for 8 minutes or until thickened. Place pheasant pieces in bottom of large casserole. Pour potato mixture over pheasant. Cover with pastry. Seal edges around rim of dish. Cut slash vents in top. Bake at 425° for 20 to 30 minutes or until browned.
Cook noodles as package directs; drain. Cook onion and green pepper in oleo until tender. Stir in soup, mushrooms, water chestnuts, pimiento, milk and basil. Layer half the noodles in greased 13 x 9 x 2-inch baking dish. Top with half each of sauce, cottage cheese, chicken, American and Parmesan cheese. Repeat layers except for last 2 cheeses. Reserve cheese for topping. Bake in 350° oven for 45 minutes. Top with last 2 cheeses and bake 2 minutes more. Serves 10.
Grind raw bacon in meat grinder. Mix other ingredients in. Spread mixture on hamburger bun halves and broil in oven until bubbly. One of the many recipes my family enjoys at holiday time.
Combine all ingredients in bowl. Stir until well mixed. Bake in small muffin tins at 450° for 15 minutes.
Combine beef, egg, bread crumbs, onion, 1/3 cup tomato sauce, salt, oregano and pepper; mix well. Shape into a flat rectangle, about 10 x 12, on waxed paper. Sprinkle cheese evenly over rectangle, roll up like a jelly roll and press ends of roll to seal. Bake in a shallow baking dish at 350° for 1 hour; drain off fat. Pour remaining tomato sauce over roll and bake additional 15 minutes.
Mix together all ingredients, except chicken. Marinade will be a little lumpy. Pour over chicken and marinate at least 2 hours. Cook chicken as is for 45 to 50 minutes in 350° oven.
Combine sugar, milk and oleo. Cook over medium heat until oleo is melted. Mix cornstarch with milk or water and gradually add to hot mixture. Cook over low heat until thick. Pour into pie shell. Sprinkle with cinnamon.
Drain fruit. Mix sugar, cinnamon and nutmeg together. Stir into fruit. Top with brown sugar. Dot with butter. Bake 1 hour at 300°.
Add all ingredients to soaked (not soggy) crackers and pour into greased casserole dish. Dot with melted butter. Bake at 350° for 1 hour. Makes 4 servings.
Line cookie sheet with foil; put about 40 saltine crackers on foil. Melt brown sugar and margarine. Boil for 5 minutes. Pour over crackers. Bake at 350° for 5 minutes. Sprinkle with chocolate chips. Spread as they melt. Remove from foil (they will stick). Stack between waxed paper.
Dissolve yeast in warm water. Stir yeast into buttermilk; mix well and set aside. Combine flour and sugar. Cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; stir until dry ingredients are moistened. Cover; let rise in a warm place until doubled. Or cover bowl tightly and store in refrigerator until needed. (Dough may be stored for up to 3 days.) Punch dough down; turn dough out on a lightly floured surface. Knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on lightly greased baking sheets. Bake at 450° for 10 to 12 minutes. Yields 3 dozen.
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator up to a week.
Preheat oven to 350°. Spray 9-inch square baking pan with cooking spray. In a large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan and bake for 30 minutes or until cake springs back when lightly touched. No fat and no cholesterol.
Mix all ingredients together and chill before serving. You can add veggies in any combination; use your imagination! Add cooked chicken or ham if using as main dish!
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Cream shortening and sugar together; beat until light and fluffy. Add unbeaten eggs, one at a time. Mixture should look like pale-yellow whipped cream. Add dry ingredients and vanilla to mixture. Put bowl of cookie dough into refrigerator. Chill at least 2 hours. Set oven at 375°; bake 10 to 12 minutes or until cookies are a nice light brown color.
Mix well and put on top of chicken. Bake at 375 ° for 20 minutes (or longer if it has been refrigerated before baking) until bubbly and hot. Serves 4.
All vegetables to partially defrost at room temperature. Mix soup and sour cream; stir into vegetables. Mix 1/2 of onions and 1/2 of cheese into mixture. Microwave, covered, on High for 8 minutes. Garnish with rest of onions and cheese. Microwave, uncovered, on High for 1 minute.
Melt butter. Add chicken and Cajun spice. Add all other seasonings. Mix. Add onions, stirring often. Stir-fry 1 to 2 minutes. Warm cream and simmer 2 minutes. Add after warming, then simmer for 20 minutes. Add pasta on top and toss lightly or serve separately.
In a large frying pan, saute oil, margarine and garlic. Clean shrimp (in advance) and place around edge of pan. Add white wine. Crush plum tomatoes with fork and add to pan. Sprinkle spices over mixture and simmer 15 to 20 minutes. Pour over linguini.
Heat all ingredients except cilantro to boiling in 10-inch skillet sprayed with Pam cooking spray. Reduce heat, cover and simmer until vegetables are tender (approximately 7 minutes). Stir in cilantro. Serves 4. Contains 100 calories, 1 gram fat and 0 milligrams cholesterol.