HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir beef, onion and garlic in oil until beef is browned; drain. Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Mix by hand. Chill 2 hours. Roll in balls 3/4 to 1-inch. Melt chocolate in double boiler. Use toothpick to pick up balls to dip in chocolate. Let drain on cookie sheet lined with wax paper and cool.
Place butter and peanut butter in a medium bowl. Microwave 30 seconds to 1 minute on High or until butter is melted. Add marshmallows. Mix well. Microwave 2 to 2 1/2 minutes on High or until all marshmallows melt when stirred. Stir twice during cooking time. Add cereal. Mix well until cereal is coated. Press out on waxed paper or into utility dish. Let cool. Cut into squares. Yields 18 to 24 bars.
Bake cake according to boxed directions. Cake should be baked in a sheet cake pan. Mix pudding according to boxed directions. Punch small holes in cake; spread pineapple and juice over cake. Then pudding, followed by Cool Whip. Refrigerate.
In medium bowl, stir gelatin and boiling water until crystals are dissolved. Add the frozen berries and lemon juice. Stir until berries thaw. Cover and refrigerate until the mixture mounds when dropped with a spoon.
Cook onion and green peppers in oil until soft. Add ground beef and brown. Pour in tomato sauce; add chili powder and salt. Boil with cover over low heat for 20 minutes, stirring occasionally.
Drain peas. Add salt and pepper. Mix slowly; don't smash peas. Cut cheese into cubes. Chop eggs. Add to the peas. Pour mayo and mustard mixture over salad and blend thoroughly. Best if made the night before.
Cream butter and sugar. Blend in melted chocolate. Add flour, slightly beaten eggs, salt and vanilla and beat slightly. Stir in pecans.	Spread in a hot greased 8-inch pie pan. Bake at 300° for 20 to 25 minutes or until edge is dry. Let cool in pan. Serve warm topped with ice cream. Yield: 6 servings.
Melt oleo in saucepan. Add flour and stir well. Cook until blended. Gradually add milk and cook until bubbly and thick. Stir in cheese, salt and pepper. Remove from heat. Place 3 stalks broccoli in each slice of ham. Fasten with toothpicks. Place in a 13 x 9 x 2-inch baking pan. Cover with cheese sauce. Sprinkle with bread crumbs. Bake at 375° for 20 minutes. Makes 8 servings.
Cut the apples in eight pieces. Spread peanut butter on the apples. Then serve.
Arrange broccoli in baking dish. Top with chicken. Blend soup and milk. Pour over all. Top with cheese. Bake at 450° for 15 minutes or until hot. Makes 3 to 4 servings.
Preheat oven to 350 degrees. Grease and flour Bundt pan or use cooking spray. Pour cake mix into large bowl. Add remaining ingredients and mix very well. Pour into Bundt pan and bake for 45 minutes at 350 degrees.
Mix vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch. Heat oil in large skillet or wok. Add chicken and stir-fry 5 to 7 minutes, until cooked. Remove from pan and add onion, garlic, red pepper, and ginger; stir-fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat chicken. Mix in peanuts and serve over rice.
Have cream cheese at room temperature. Mix chopped onions and meat with cream cheese. Shape into a ball. Serve chilled with crackers.
Mix first three ingredients, then add other ingredients and mix well. Drop from tablespoon or roll into balls and place on ungreased cookie sheet. Bake at 350° for approximately 8 minutes. Remove from oven while still somewhat soft and let cool. Makes about 3 dozen.
Dissolve jello in water. Mix in frozen strawberries. Chill until partly set. Break angel food cake into pieces. Put into 9 x 13-inch pan. Mix pudding and ice cream (softened). Pour ice cream mixture over cake, then pour jello mixture over cake and ice cream mixture. Chill until ready to eat.
Boil dates, sugar (1/4 cup), salt and water for 5 minutes. Cool. Add nuts. Cream the butter, brown sugar and white sugar. Add egg; mix. Add vanilla, flour and soda. Chill. Roll out fairly thin. Spread with date mixture; roll up tight. Freeze and slice. Bake at 375° for 10 minutes.
Combine ground round, Velveeta and sausage. Add remaining ingredients. Mix well and spread on party rye, (can be frozen). Broil 5 minutes when serving.
Beat eggs separately, beat well. Mix other ingredients (except ice and salt) together, then add eggs. Mix thoroughly. Add to 2-quart ice cream container. Fill halfway up with regular milk, then put in ice cream bucket layer of ice, layer of rock salt until filled to the top. Turn on ice cream freezer. Freeze 20 to 30 minutes until completely frozen.
Cream butter; add 1 cup sugar and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients, nuts and fruits. Mix well and spread batter in a greased 9 x 13-inch pan. Bake in moderate oven at 350° for about 45 minutes. Let stand until cold or overnight. Then cut in 3 x 1-inch bars and roll each bar lightly in very fine granulated sugar (store in airtight container). (Try scissors in hot water to cut fruit.) Keeps well, if hidden!
Combine first 7 ingredients and spread in baking dish. Combine soup, Miracle Whip, lemon juice and salt. Pour over chicken mixture and lightly stir. Sprinkle with chips and paprika. Bake at 350° for 1 hour. Serves 12.
Heat a few drops of oil in a large skillet until skillet is medium-hot. Lay ham slices in skillet. Cook on one side for 8 minutes over medium-high heat. Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices. Sprinkle with sugar and stir. Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together.
Preheat oven to 375°. In a 2-quart casserole, alternate layers of sweet potatoes and bananas. Set aside.
Melt butter; add cheese and spices. Dip biscuits in mixture; place in baking dish. Pour remaining mixture over top. Bake at 375° for 12 minutes or until golden brown. Great with soups!
Marinate halibut with white wine for 2 hours. Cover bowl with Saran Wrap. Mix sour cream, mayonnaise and onions. Remove halibut from marinade. Pat dry. Roll in bread crumbs. Place halibut in a single layer in low baking dish. Spread above mixture over fish. Sprinkle with paprika. Bake at 500° for 15 to 20 minutes. (Optional: Sprinkle with 3/4 cup grated cheese.) Do not overcook!! Another Alaskan treat.
Mix all except 1/2 cheese; spread in 9 x 13-inch dish. Top with remaining cheese. Cover with foil. Bake at 325° for 1 hour. Remove foil; bake 15 minutes.
Combine ground beef, 1/2 tablespoon chili powder, 1/2 teaspoon salt, corn meal and 1/2 cup enchilada sauce. Mix well. Roll into 1-inch or smaller balls. Place in skillet and cook until done.
Cut cooled cake into 4 layers. Use rows of toothpicks to cut even slices. Chop chocolate patties and nuts. Soften ice cream slightly. Stir in candy, nuts and peppermint extract. Keep in freezer until a few minutes before serving.
In medium saucepan, combine salt, dry mustard and pepper; stir in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in cheese until melted. Add elbows. Turn into greased casserole dish. Sprinkle with bread crumbs. Microwave until hot. Makes 6 servings.
Melt candy bars and Eagle Brand milk in double boiler. Add 1 quart whole milk. Let cool. Add 5.5 ounce can chocolate syrup. Make up the day before freezing. Put in refrigerator. Put in ice cream freezer; add whole milk to freezer line and freeze.
Dissolve yeast in water. Sift dry ingredients. Cut in shortening; add yeast and buttermilk to dry ingredients. Knead enough to hold together. Roll dough 1/2 to 3/4-inch thick, cut with biscuit cutter and fold in half. Dough may be chilled or frozen for later use.
Cut loaves of bread in half and allow to rise (follow directions on package). Brown ground meat and remove excess grease. Cut sausage in 1/8-inch slices and brown; remove excess grease. Grate cheese (Mozzarella and Cheddar). Cut onion tops. Each ingredient should be in individual bowls. Allow meat to cool.
Wash the fresh okra under cold running water and with a small sharp knife, scrape skin to remove fuzz on surface (frozen needs only to be defrosted and drained). Pat dry with paper towels. In a heavy 10 to 12-inch skillet, heat the oil over medium heat. Add the onion and salt and stir for 7 or 8 minutes, or until brown. Add okra, cumin and pepper and continue to fry, stirring constantly, for 25 minutes or until okra is tender and liquid is gone. (Frozen okra will be sticky. Cook longer to dry up liquid.) Serves 4.
Brown meat. Drain and add to sauce. Mix egg, Ricotta cheese, Mozzarella cheese and 1/2 cup Parmesan cheese. In a large baking dish, spread several spoonfuls of sauce; then alternate layers of noodles, sauce and cheese filling, ending with meat sauce on top. Be sure all noodles are covered. Sprinkle with the rest of the Parmesan cheese. Pour tomato juice over top until you see it all around edge. Seal with foil. Bake at 350° for 45 minutes. Remove foil the last 15 minutes. Serves 8 to 10.
Tear lettuce in a large Tupperware bowl. Layer rest of ingredients except bacon and mayonnaise. Top with mayonnaise. Fry bacon crisp. Crumble on top. Pat lid on bowl and refrigerate overnight.
Boil water, salt and margarine in saucepan. Add flour and beat. Remove from heat; add 1 egg, beat and then add second egg. Beat until smooth. Bake on ungreased cookie sheet until dry at 400° for 30 to 35 minutes. Turn off oven and leave puffs inside until oven cools to finish baking. Cool before filling with pudding. Makes 8.
Heat oven to 375°. In 1 1/2-quart casserole, layer 2 cups chips, 1 cup cheese and chili. Top with remaining chips. Bake 20 minutes; sprinkle with remaining cheese in the final 5 minutes. Garnish with sour cream and olives. Serves 5.
Add first five ingredients together. In a large bowl, alternate small amount of cherries, pineapple and pecans. Sift a small amount of flour after each, until all is covered. Shake bowl after each layer. With a wooden spoon, stir in creamed mixture, gently.
Cook potatoes; peel and cube. Add all ingredients and mix gently but thoroughly. Add more lemon and oil to taste.
Heat oven to 375°. Beat sweet potatoes, milk, egg and spices until smooth. Pour into pastry shell. Sprinkle with topping. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Mix all ingredients together and pour into a greased and floured tube pan. Bake at 350° for 55 to 65 minutes. Loosen warm cake from sides of pan and invert onto a sugared plate.
Cook raisins in water until tender. Drain. Combine in bowl other ingredients and add raisins. Mix well. Pour into ungreased 10 x 13-inch pan. Bake 20 to 25 minutes at 350°.
Beat egg yolks (save whites) and add brown sugar and melted butter. Mix well. Add flour and milk and beat well. Add two beaten egg whites. Pour in unbaked pie shell. Bake in very hot oven until set.
Pour dressing over combined pepperoni, beans, tomatoes, cucumbers and mushrooms. Cover; marinate in refrigerator several hours. Drain, reserving dressing. Arrange lettuce on serving platter; top with vegetable mixture. Serve with dressing. Makes 6 servings.
Put eggs, onion, salt, flour, baking powder and 1/2 cup potatoes in blender or food processor. Process on low speed until potatoes have gone through blades. Stop and add remaining potatoes. Process on high speed only until all potato cubes have passed through blades. Use a spatula to guide potatoes if necessary. Do not overblend. Should see shreds of potato. Spoon onto a hot well-greased skillet. Cook until golden brown on both sides over medium heat.
Melt peanut butter and margarine in the microwave. Add sugar, eggs, vanilla and flour. Place in 9 x 13 x 2 pan. Bake 25 to 30 minutes at 350°. Cut in 2-inch squares.
Mix ingredients together. Form into small meat balls. Brown on all sides in 1/4 cup of shortening. Pour off shortening.
In two-quart casserole, arrange in single layer half of the cookies, half of the bananas, half of the glaze and half of the whipped topping. Repeat with second layer. Drizzle syrup over. Refrigerate 4 hours or overnight. Just before serving, sprinkle with peanuts.
Mix all of the ingredients in a large roasting pan and bake for 1 hour and 15 minutes at 350°. Stir every 15 minutes. Serves 6 to 8.
Mix margarine or butter, white wine and lime juice together in a cup. Grease bottom of baking dish (size of dish depends on number of servings or you can use individual dishes). Cover bottom of dish with thinly sliced tomatoes (peel fresh ones first). Sprinkle the bread crumbs over tomatoes (generous amount to cover tomatoes). Place fish on top of bread crumbs. Warm the margarine (butter) mixture to melt and keep it mixed together while you pour over fish. Salt and pepper lightly. Sprinkle top with Parmesan cheese. Bake at 500° for 11 to 12 minutes. If fillets are 3/4 inch thick, bake for 15 to 17 minutes. Individual baking dishes are super hot, warn guests.
Combine the flour, salt and poppy seed. Grate 2 tablespoons of the yellow zest from the lemons. Beat the butter, zest and sugar until creamy. Beat in eggs and vanilla.
Put cheese dip in with salsa dip and stir. Put in sour cream and stir until orange-red.
Mix all ingredients, except oil. Heat oil in frying pan. Drop mixture into pan to fry lightly brown. It is very good.
All ingredients must be room temperature. Liquid ingredients should be approximately 80°. Add ingredients in the order specified in your bread machine owners manual.
Boil eggplant in salt water until tender. Brown sausage and drain. Saute onion in olive oil and add to eggplant and sausage. Combine mushroom soup seasoned with salt and pepper. Add cracker crumbs. Place mixture into a casserole. Sprinkle with cheese. Bake at 425° for 30 minutes.
Cook until thick. Bake pie crust. Put strawberries in crust. Pour mixture over strawberries. Serve with whipped cream.
In medium saucepan, melt butter and saute onion and green pepper about 5 minutes or until tender. Add water, stir in soup mix until thick. Cover. Simmer for 10 minutes, stirring occasionally. Add shrimp and simmer until pink, about 2 minutes. Serve over rice. Serves 4 to 6.
Heat oven to 350°. Grease and flour 2 round 8-inch pans. Sift dry ingredients into bowl. Add shortening, milk and vanilla; beat at 2 minutes at medium speed of mixer, scraping constantly. Add eggs; beat 2 minutes more. Bake at 350° for 35 to 40 minutes. Ice.
Butter baking dish. Mix all ingredients except marshmallows. Place 1/2 of mixture in dish; dot with marshmallows, then add remaining mixture. Bake at 350° for 30 minutes. Remove from oven; dot with marshmallows. Bake 10 more minutes or until brown.
Saute butter, onion and garlic. Add parsley, oregano and bread crumbs. Drain 2 cans of juice from clams. Add clams and 1 can of juice, lemon and Tabasco sauce. Stir in Mozzarella cheese. Place in casserole dish and bake, uncovered, at 350° for 25 minutes or until bubbly. Serve hot on crackers.
Bring margarine, water and salt to a boil in a medium saucepan. Then add flour all at once. Keep stirring until it comes away from sides of pan. Remove pan from heat and beat in eggs, one at a time and beat until mixture is smooth. Spread in ungreased 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Flatten shell with fingers before filling.
Saute onions in bacon drippings in a saucepan. When onions are clear, pour can of black-eyed peas and drained corn on top and simmer for 15 to 20 minutes over medium-low heat.
Drain juices from cherries and pineapple. Measure 1 1/2 cups; bring to a boil and pour over gelatin. Stir until dissolved. Measure remainder of juice and add water to make 1 1/2 cups. Add to gelatin. Add fruits and stir well. Pour into mold; chill until firm.
Cook steaks in oven at 325° until done. Chop or slice the vegetables and boil until tender. Cook the tomatoes in a separate pan until heated. Add the Italian dressing to the tomatoes and simmer. Drain steaks and place in a casserole dish over tomatoes. Drain vegetables and place equal amounts on each steak. Spoon tomatoes and remaining sauce over steaks. Bake at 300° for 10 minutes.
Mix cookies and butter and press into 9-inch pie plate. Mix other ingredients and pour into pie. Freeze at least 4 hours. (Double for 9 x 13-inch pan.)
Beat eggs and margarine. Add sugar, flour, salt, soda, oil and vanilla. Mix well. Bake at 350° for 10 to 14 minutes.
Mix Jell-O according to directions on package. Pour into glass casserole or baking dish. Refrigerate until set. Spread container of Cool Whip on Jell-O. Spread blueberry pie filling on Cool Whip. Refrigerate until ready to serve.
Fry bacon until crisp. Drain and crumble. Slice kolbassi. Combine all ingredients in casserole dish. Garnish with bacon strips. Bake 2 hours at 350°. Uncover last 1/2 hour until nicely browned.
Saute celery and onion in melted butter. Add chicken broth and simmer 15 minutes. Stir in milk and seasonings; allow to heat. Thicken by adding 3 tablespoons cornstarch dissolved in 6 tablespoons water. Top with freshly chopped parsley. Serves approximately 6.
Mix all dry ingredients; add water and shortening and beat to a shiny consistency. The dough will be stiff enough to pour out on floured board or foil. Sprinkle with flour. Pat out with hand to 1-inch thick. Cut out with biscuit cutter. Bake on greased cookie sheet or pan. Cover top of biscuits lightly with bacon drippings or melted butter. Heat oven to 400°; bake for 15 to 20 minutes. Makes 23 to 30.
In large pot, cover bone with water. Add tomatoes, chopped onion, chopped celery and chopped cabbage. Salt and pepper to taste. Boil about 1 hour, then remove bones. Add mixed vegetables and diced potatoes. Boil until tender. When vegetables are almost tender, add noodles. You do not have to add noodles, they are optional. Makes about 3 gallons of soup.
Mix together the first 7 ingredients. Fold in pecans. Bake for 45 to 50 minutes at 350°.
Peel potatoes and cut into 1/2-inch slices. Place slices in skillet with small amount of bacon drippings. Cover and fry over low heat. Turn potatoes over once or twice. Cook until lightly browned. (If sweet potatoes are from a new crop, you may want to sprinkle sugar over the slices just before serving.)
Cream shortening and sugar. Add eggs, bananas and sourdough. Mix after each addition. Add flour, soda, baking powder, salt and nuts. Bake at 350° for 35 minutes.
Soften yeast in warm water. Stir in 1 cup of whole wheat bread mix. Add banana and nuts. Add remaining 1 1/2 cups bread mix and blend to form a soft dough ball. Turn out onto a floured surface and cover by inverting bowl. Let rest 10 minutes. Proceed with knead step. Bake at 325° for 1 hour.
Cook chicken in salted water until tender. Remove meat from bones. Combine bread crumbs, onion and about half of the eggs and chopped giblets in large mixing bowl. Pour broth over ingredients and mix well. Pour mixture into baking dish. Place chicken and remaining eggs on top. Pour soup over chicken. Bake about 20 minutes in a 350° oven.
Cook broccoli by package directions but slightly undercook; drain. Arrange in a greased 3-quart (9 x 13-inch) baking dish. Arrange some of the broccoli florets around the edge of the casserole. Arrange chicken over broccoli. Combine undiluted soup, milk, lemon juice, mayonnaise, curry powder and cheese spread over mixture in casserole. Combine stuffing mix, bread crumbs and melted margarine. Sprinkle over top. Bake in a 350° oven for 40 minutes or until bubbly. Serves 10.
Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl and mash thoroughly with a fork. Add mustard, Miracle Whip and vinegar. Mix well. Season with salt and pepper, if desired. Stuff egg white halves with mixture. Garnish with paprika, if desired.
Sift sugar, flour, baking powder and salt into bowl. Stir in raisins and nuts. Add eggs; mix thoroughly. Spread into 15 1/2 x 10 x 1-inch pan sprayed gently with Pam spray. Spread into pan to cover entire pan. Bake in moderate oven at 375° about 20 minutes. Cut into squares while warm. Sprinkle gently with powdered sugar.
Drain beets. Thinly slice onion into rings. Take beet juice and add remaining ingredients. Bring to a boil and simmer 5 minutes. Pour over beets. Cover and chill overnight.
Beat eggs well in top of double boiler. Add sugar and mix well. Add pineapple and lemon juices and mix well. Put over boiling water and cook until spoon is coated, as in making custard. When cool, it will be thick. Whip 1/2 pint of whipping cream. Fold into mixture. Serves 12 to 15.
In a large bowl, combine butter and peanut butter. Add eggs, sugars, vanilla, corn syrup and baking soda. Mix well. Add oatmeal, M&M's and chocolate chips. Use hands to mix or large spoon. Use ice cream scoop to measure dough (level). Place 6 cookies on a greased cookie sheet and bake at 350° for 15 to 20 minutes; 18 minutes if you like them chewy.
Mix all ingredients together. Bake at 325° for 30 to 40 minutes. Serve over rice or noodles.
Grease and flour 9 x 13-inch pan. Bake cake mix for 15 minutes. Remove from oven. Mix	pudding, milk	and cream cheese. Spread on the top of cake. Spread pie filling on the top of pudding	mixture and top with Cool Whip and nuts if you like.
Beat egg, milk, pancake syrup and vanilla. Dip each stick into mix. Cook in preheated skillet with a small amount of oil - till lightly browned on both sides. Spread butter on top of each stick, cut into bites and dip into powdered sugar.
Combine black beans, garlic, tomato, onion, chillies, hot sauce and cilantro together in a food processor. Blend mixture until smooth. Place mixture in a small baking dish. Sprinkle with cheese. Heat oven to 350 degrees and warm dip for 10 - 15 minutes. Serve with crackers or tortilla chips.
Over medium heat, melt oleo, in a large saucepan. Stir in cabbage and caraway seed. Cover and cook about 10 minutes (or until well done). Remove from heat. Add bread crumbs, cheese and corned beef; lightly toss together. Turn into 8 x 8-inch pan.
Mix the sugar and milk and boil 3 minutes, then remove from heat. Stir in the peanut butter and crackers. Drop by tablespoonfuls on buttered foil, wax paper or cookie sheet.
Gradually stir milk and egg into pudding in saucepan. Add rice and raisins. Stir over medium heat until mixture comes to a boil.
Cream butter and Crisco; add eggs one at a time. Stir in part of flour and buttermilk; mix all together. Bake at 350° until done in center. Bake in 3 layers.
Mix Bisquick or similar mix with 1 cup milk and pat in bottom of pan. Pour over bottom mixture in pan and bake in 350° oven until browned lightly. Cut in squares and serve.
Cream butter, shortening, vanilla, sugar and salt well; then add flour and bakers ammonia (powder with mortar and pestle, can be purchased at Pharmacy). Mix well. Form in walnut size balls. Place on unoiled cookie sheet 2 1/2 inches apart. Bake at 325° for 17 to 18 minutes. Do not open oven door. Can use color in these.
Thoroughly combine all ingredients. Place in 1-quart casserole. Bake at 375° for 30 minutes or until hot and bubbly. Let cool 10 minutes before serving. Makes 2 1/2 cups.
Prepare dinner as directed on package. Add green pepper; mix lightly. Brown meat; drain. Stir in pizza sauce, mushrooms and onions. Spoon dinner mixture into 1 1/2-quart casserole, top with beef mixture. Cover with Saran Wrap. Bake in microwave on High for 8 to 10 minutes.
Sift together all dry ingredients. Beat egg; then add shortening, vanilla and milk. Beat together for 30 seconds. Add dry ingredients; beat until smooth. Brush doughnut maker with light coating of vegetable oil and fill with batter. Hold doughnut maker over oil at surface and release ring of batter onto surface. Deep fat fry at 375° (medium) approximately 1 minute on each side, turning to brown evenly. Remove from oil and drain on paper towels. Roll doughnuts in cinnamon/sugar when done. Makes 1 dozen.
Brown hamburger with onion. When pink is gone, add water. Bring to boil and add noodles and corn. When noodles are done, so is soup. Salt and pepper to taste.