HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger meat and drain grease. Add taco seasoning, onion, pepper and 2 cups of water. Add tomatoes and let cook for about 30 minutes on medium heat. After it thickens and the onion and pepper are done, add rice. Stir and put in large casserole pan sprayed with vegetable spray. Sprinkle cheese on top completely covering dish. Cover and bake for about 30 minutes at 350°. Serve with taco chips.
Mix margarine into cracker crumbs and place in a 9 x 13-inch pan. Mix remaining ingredients and let stand a few minutes. Take 3 1/2 cups Cool Whip and gently fold into mixture. Pour over graham cracker crust. Top with more Cool Whip and crumbs.
Spread each piece meat with a teaspoon mustard; mix bacon, pickles and onion together in a small bowl. Spoon along one end of each piece of meat. Roll up, jelly roll fashion, and tie securely with string or fasten with toothpicks.
Mix all ingredients together. Pour in 2 pie shells and bake at 350° for 45 minutes to 1 hour. Makes 2 small pies.
Dissolve Jell-O in water. Add pie filling and pineapple (with juice). Stir in pecans. Mix well and congeal.
Mix broccoli, onion and cheese. Mix mayonnaise, sugar and vinegar. Top with bacon and mayonnaise mixture just before serving.
Prepare yellow cake mix per directions. Mix 1/2 cup pecans into batter and bake in a 9 x 13-inch pan.
Boil chicken until tender and remove from bones. Cook broccoli for 10 minutes	(in microwave	or top of stove). Spread chicken on bottom of 9 x 13-inch pan. Put broccoli on top of chicken. Mix soups together with mayonnaise, 1/2 cup of milk and cheese. Pour this mixture on top of chicken and broccoli; put in oven until this begins to boil. Take out and put your dressing that you	have mixed with your stick of melted margarine on top. Put back in oven and cook for 1 hour at 325°.
Put canned tomatoes into large cooking pot. Add 1 quart water and salt-simmer. In small boiler, put rice, macaroni and diced potato and cook until tender-drain. In saucepan, saute ground beef and onion in vegetable oil until browned-drain. Add all ingredients into cook pot. Add corn and green beans and parsley. Simmer until thoroughly blended. Serve with cornbread. Can be frozen. Other vegetables can be added if preferred.
Blend thoroughly with mixer. Serve with apple slices or other fresh fruit. Hint: Low-fat cream cheese works equally well. Dip apple slices in Sprite to keep them from turning brown.
Put together and beat in a mixing bowl cake mix, eggs, water and oil. Beat 2 minutes. Stir in icing. Pour into prepared Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Cream shortening and sugar. Add water, eggs and pumpkin. Combine dry ingredients and add to pumpkin mixture. Bake in loaf pan at 375° for 1 hour.
Fry cube steaks with oil in an electric frypan set at about 300°. Lightly fry steaks. Add onion and turn steaks. Fry for about 10 minutes slowly. Add sliced potatoes and salt and pepper to taste. Slow fry until potatoes are done, about 20 minutes. Add gravy (mix gravy as directed on package). Simmer for 10 minutes.
Dice cabbage. Cook 8 minutes. Add diced onion and celery. Cook 5 minutes. Dice mangos and add to ingredients. Add remaining ingredients. Cook until desired tenderness of cabbage. For dieters.
Melt butter or margarine in pan. Mix dry ingredients together. Shake chicken in mixture and cook each side about 15 minutes. Add soup, onion, basil and water to chicken. Cover and cook on low heat about 45 minutes or until done.
Mix all ingredients together. Spread into a 9 x 13-inch well greased pan. Bake at 350° for about 30 minutes. Cool.
Cook shrimp in boiling water until tender (approximately 10 to 15 minutes). Cook rice and put aside to cool. Cook omelette. Put aside to cool. When cool, cut in strips. Saute onions, green peppers and celery in oil. Stir in rice, then the shrimp. Shake in soy sauce, sprinkle in salt, pepper, garlic powder and any other seasoning you wish to put in. Fold in the egg omelette, then fold in the scallions (spring onions, cut in small pieces but uncooked). Let the heat steam them. Leave covered for about 1 to 2 minutes, then serve.
Mix all together. Beat at medium speed for 4 minutes. Bake in 2 bread pans at 350° for 30 to 40 minutes.
Take 2 cups of flour in bowl. Stir in sugar, salt, baking powder, soft butter and milk. Add eggs; mix well. Make a stiff dough, adding 1/2 cup flour. With hands coated with flour, begin to knead. Make large ball. Place on greased cookie sheet and flatten with fingers. Bake in 400° oven for 15 to 20 minutes. Makes 3 dozen.
Boil entire box of macaroni until done (put your salt in water). Let drain real well. Butter bottom of casserole pan (use size of lasagna pan). Block cheese must be shredded very well. Layer small amount of macaroni and top with shredded cheese, followed by sliced Old English cheese. Repeat this process, layering macaroni followed by cheese.
Melt oleo in 8 or 9-inch pan; stir brown sugar into oleo and sprinkle with pecans. Slightly beat egg; add milk. Dip bread (both sides) in milk and lay on top of sugar and nuts. Bake at 400° for 20 minutes; let stand in pan a minute or two. Invert pan to remove.
Soak lemon juice with Greek seasoning. Sear on high flame (to one side of grill). Move to other side to cook with air holes open.
Melt butter and mix with onion soup. Add water and potatoes. Put in slow cooker and set on high. If you use crock-pot, may take longer; estimated cooking time is 3 hours. You should stir frequently.
Pour over this 1 cup boiling water. Stir until lard melts. Add 1 cup cold water. Add 1 cup lukewarm water with 1 package dry yeast dissolved in it. Add enough flour to make a stiff dough. Knead a little and put in a bowl to raise. You can put in refrigerator to raise if you want. Punch down and make into bread or rolls to raise again until double. Bake bread at 350° or rolls at 400°. Makes 3 loaves or lots of rolls.
Mix all ingredients well. Top with Pepperidge Farm crumbs. Cook 1 hour at 300° to 350°.
Cream sugar and oil. Add eggs, well beaten. Sift flour, salt and baking soda three times. Mix cocoa, food coloring and vinegar together. Add egg and sugar mixture to dry ingredients. Mix alternately with buttermilk, cocoa mixture and vanilla. Beat well. Bake in three layers at 325° for 25 minutes.
*Any combination of kidney beans, green beans, great northern beans, lima beans, wax beans, black eyed peas, or garbanzo beans may be used.
Pour first 5 ingredients in a large Tupperware bowl (with a lid) or a large brown grocery bag. Mix in a measuring cup: spices, oil and Hidden Valley Ranch mix. Pour over cereal mixture and shake (and shake and shake). Store in airtight container.
Mix all ingredients together. Save small amount of beef. Form into a ball and roll in extra chopped beef. Chill.
In a frying pan over medium heat, cook ground turkey with garlic. Cook elbows according to package directions. Drain. Pour cooked elbows into deep 3-quart casserole dish. Add the remaining ingredients and mix well. Cover and bake 30 minutes at 350°.
Beat together eggs, sugar and oil. Sift flour, soda and salt. Add to first mixture and beat well. Stir in apples and nuts. Bake in a greased Bundt pan at 350° for 1 hour.
Combine onions, garlic, ground beef and olive oil in pressure pan. Add remaining ingredients; stir. Heat to 15 pounds pressure. Cook 20 minutes. Reduce pressure under cold water. Serve over spaghetti. I do mine in slow cooker. Cook part of the day.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil, without stirring, over moderate heat 9 to 10 minutes to 238° on candy thermometer. Remove from heat and let stand 1 hour (until cold). Add vanilla and beat quickly to no-gloss and until it will hold its shape. Stir in nuts and cherries and turn onto oiled or buttered pan. Makes 2 pounds.
Melt butter. Saute celery, onion and bell pepper. Add frozen broccoli and salt and pepper; steam a little while. Add Cheez Whiz, rice and soup; let melt.
Pound the daylights out of the box of vanilla wafers! They all have to become dust.
In shallow dish, beat egg. Dip chicken into egg; on waxed paper, coat chicken with bread crumbs. In 10-inch skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. In same skillet, heat spaghetti sauce to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Sprinkle with Mozzarella cheese, Parmesan cheese and parsley. Cover; cook until cheese is melted. Serve with spaghetti.
Cut bacon into 3 equal sections. Wrap a piece of bacon around each Little Smokie, securing with a toothpick. Place them in a crock pot and cover with brown sugar. Heat on high 3 to 4 hours. The brown sugar, bacon and smokies will make the sauce as they heat. Do not add any liquids.
Cream butter with the sugar; add eggs. Stir in flour, baking powder and vanilla; mix well. Spread half of dough in an 8 x 8-inch greased pan. Cover with rows of apple slices; top with remainder of dough and spread as well as possible. Dough is soft and will cover apples while baking. Bake at 350° for 30 minutes. Cool and spread with thin icing.
Heat spaghetti sauce with water to boil. Reduce and simmer. Mix cheeses together with parsley, salt and pepper. Spoon into uncooked manicotti. Pour 1 cup sauce on bottom of 13 x 9-inch pan. Arrange filled manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil and bake at 400° for 50 minutes.
Combine corn meal, flour and onion. Gradually beat in milk or water and egg. Allow to sit 5 minutes. Drop from spoon into hot fat where fish was fried. Fry until golden brown; drain on absorbent paper.
Finely chop the cabbage, green peppers, onions and olives and place them in a large bowl.
Cream together sugar and oil; add eggs, one at a time. Sift together flour, salt and cocoa; add dry ingredients with sour milk. Beat until smooth. Dissolve soda in boiling water. Add, and mix well (thin batter). Bake at 325° for 45 minutes or until toothpick comes out clean.
Make sauce of butter, flour, broth and cream. Cook over medium flame until thick, stirring constantly. Combine all seasonings and blend into sauce. Stir in wine. Fold in eggs and chicken. Turn into buttered 3-quart casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine the parsnips, garlic and 1/4 cup broth in a 1-quart casserole. Cover tightly and cook on High for 2 to 3 minutes, or until the parsnips are slightly tender. Stir in the remaining 1 3/4 cups broth, cilantro or parsley, cayenne and black pepper. Cover again and cook on High for 4 to 6 minutes, or until heated through.
Cut fish into 1-inch pieces. Saute onion and celery in butter or margarine until tender. Stir in flour until smooth. Add tomatoes, salt, pepper, sugar, thyme and minced parsley and bring to a boil. Add sauce to fish and mix thoroughly. Pour into greased casserole. Top with buttered crumbs. Bake at 400° for 25 to 30 minutes until fish flakes easily.
Arrange chicken breasts in a single layer in shallow baking dish or casserole dish. Combine ingredients. Blend well. Spoon over chicken. Bake in 350° oven for approximately 1 hour. Sauce is excellent served over rice.
Dissolve gelatine and cold water. Add boiling water; stir. Add pineapple with juice, sugar, lemon juice and salt. Mix well together and let almost set in refrigerator. Tear up in bite size pieces the angel food cake. Mix together with gelatine mixture and 1/2 Cool Whip. Spread in pan and top with Cool Whip. Refrigerate.
Combine all ingredients (except ham) in 1 cup glass measuring cup. Mix well. Microwave (High), uncovered, 1 1/2 to 2 minutes or until mixture boils and thickens, stirring once. Set aside. Arrange ham in shallow microwave-safe serving dish. Cover with wax paper. Microwave (High), uncovered, 2 to 2 1/2 minutes or until just about hot. Spoon on enough sauce to glaze ham. Cover. Microwave (High) 1 to 2 minutes, or until heated through. Serve remaining sauce with ham.
Brown beef with taco seasoning. Add salsa and frozen veggies. Simmer 3 minutes. Remove from heat. Add half of the cheese. Put mixture in tortillas. Roll. Put in 13 x 9-inch pan, seam down. Sprinkle remaining cheese on top. Bake at 350°, covered, for 30 minutes.
Cook squash in small amount of water until tender. Drain if too much liquid. Cool. Saute chopped vegetables in small amount of oleo or Pam but not brown. Beat egg whites until soft peak forms. Add all ingredients to squash except crumbs. Place in baking dish and bake at 350° for about 20 minutes. Spread buttered bread crumbs on top and bake until lightly browned.
Beat eggs and sugar until fluffy. Add oil and beat. Add dry ingredients to sugar mixture. Add vanilla, crushed pineapple and carrots. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix eggs, sugar and oil. Stir in zucchini. Sift dry ingredients; add to zucchini mixture. Add vanilla and nuts. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 325° for 50 to 60 minutes.
Combine tuna, mayonnaise, onion, celery and green pepper. Spread mixture on muffin halves and place under broiler for 3 to 4 minutes. Add cheese slices and return to broiler for an additional 3 to 4 minutes or until cheese melts.
Pound the chicken breasts until flat; saute mushrooms and onion in butter. When veggies are done, put a spoonful of mix on each chicken breast. Place 2 small pieces of butter inside and sprinkle of cheese. Roll together; hold together with toothpicks. Roll in egg, then bread crumbs. Fry the chicken. Serve with noodles.
Prepare pie crust for a double crust pie. Break egg white with fork until frothy (DO NOT beat). Add cream, sugar and salt. Stir until sugar is dissolved. Add vanilla and nutmeg. Pour into pie shell; cover and bake at 450° for 15 minutes. Reduce heat to 350° and bake an additional 20 minutes.
Flour, salt and pepper roast and saute in oil, then bake roast until done. Place all drippings. Roast in large deep pan. Add 2 cups water, cabbage, carrots, onion and potatoes. Cook on medium to low heat until vegetables are done. Add corn, peas, 1 can tomato and juice, parsley, salt and pepper to taste. Heat, simmering, for 15 minutes. Serve immediately or keep refrigerated and serve later.
Mix dry ingredients, then add shortening. Add slightly beaten egg, vanilla and milk. Dough will be stiff. Spread over greased pans. This recipe will make 4 (8-inch) pie pans or 3 (9-inch) pie pans. Cakes are thin. Bake at 350° for 15 to 20 minutes. When cake is done, melt 2 tablespoons margarine or butter. Brush each cake with margarine or butter. Pour sweetened strawberries over each layer as they are assembled in layers. Serve with whipping cream.
Cream butter and sugar. Add eggs and vanilla. Beat until smooth. Sift dry ingredients. Add to batter; mix well. Roll out and cut out shapes. Bake at 350° for 10 to 12 minutes on ungreased cookie sheets.
Dissolve jello in water. Add frozen strawberries; break apart with a fork. Add remaining fruit. Put half of mixture in mold. When set, spread on sour cream. Put remaining jello mixture on top.
Put together and cook slow 40 minutes. Put in jars. Hot water bath 10 minutes. Makes 6 pints.
Put dry starch in saucepan. Gradually add cold water, stirring until smooth. Add the boiling water, stirring rapidly and continually. Add the detergent and stir again until smooth. (There is	no need to cook this recipe.) May add food coloring for color.
Toast English muffins. Spoon tomato sauce on tops. Sprinkle with oregano and Parmesan cheese. Top with shredded Mozzarella. Place in oven at 350° until cheese is melted.
Combine onion, pepper and oil. Cook Full power 2 to 3 minutes. Add remaining ingredients. Cook Full power another 12 minutes. Sprinkle with cheese and paprika and serve.
Mix sugar, butter and milk. Bring to a boil for one minute. Add remaining ingredients and mix well. Drop into balls on a greased cookie sheet. Place in fridge overnight.
Blend sugar and oil; add eggs. Beat for two minutes. Sift all dry ingredients and alternately add with buttermilk to the egg mixture. Mix in all nuts and prunes. Add vanilla. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Cool and ice.
Dissolve drink mix in water and refrigerate until needed. Chill sugar-free pop. Place in punch bowl along with a chunk of ice or make an ice ring from some of the drink mix. Add pop to remainder of drink mix in bowl. Mix lightly and serve. To add a special touch, add a few grapes or strawberries to the ice ring. This is a free food.
Heat oven to 350°. Grease bottom only of an 8-inch square pan. Melt in 2-quart saucepan over low heat, stirring constantly, the margarine or butter and chocolate chips. Beat in thoroughly with a spoon the remaining ingredients. Spread batter evenly in pan. Bake about 30 minutes or until center is set. Makes 16 brownies. Very delicious.
Preheat oven to 350°. Grease bottom of a 5 x 9-inch loaf pan. Combine oil, bananas, eggs, vanilla, Bisquick and sugar in mixer bowl. Beat at high speed for 30 seconds. Fold in pecans. Pour into pan. Bake for 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely. Yields 1 loaf.
Mix all ingredients together well except crackers and butter. Place in buttered casserole. Sprinkle with crushed crackers and dot with butter. Bake at 375° for 35 to 40 minutes. Serves 4.
Dice tomatoes and let drain while chopping other ingredients. Mix all ingredients and stew for 30 minutes. Put in jars. Put lids on tight. Will keep in refrigerator up to 1 year. Good!
Bake cake by directions on box. Punch holes all over cake. Mix cream of coconut and Eagle Brand and pour over cake. Cool cake and put on Cool Whip.
Using paper toweling, blot the lamb shanks dry. Heat the oil in a 6-quart Dutch oven or flameproof casserole over moderate heat for 1 minute. Add the shanks and brown well on all sides 10 minutes. Remove the shanks and set aside. Add the shallots and garlic to the Dutch oven and saut, stirring frequently until softened, about 5 minutes. Add the green peppers and saut, stirring occasionally until soft, about 5 minutes more. Stir in white wine, scraping up any browned bits on the bottom of the pan. Return the shanks to the pan. Add the tomatoes, rosemary, salt, pepper and stock. Cover, reduce heat to low and simmer, turning and basting the shanks occasionally with pan juices, until tender, 1 1/2 hours. Skim excess fat. Add the orzo; cover and simmer until tender, 10 minutes. Stir in all but 2 tablespoons of the parsley and sprinkle the remainder on top. Serves 4.
In a skillet, slowly brown chicken pieces in butter for about 25	minutes. Combine remaining ingredients. Pour over chicken and cook over low	heat about 30 minutes or until chicken is done. Stir frequently. Serve over rice.
Boil cabbage until tender; add salt before boiling. Butter baking dish. Make layers of cabbage and cracker crumbs. Sprinkle a little sugar and pepper. Add a few squares of butter. Add another layer of the same order. Add layers until the amount is reached. Pour enough hot milk in to cover layers. Bake at 375° until thick and brown on top, 45 minutes. Good served with pork.
Mix all ingredients in a saucepan and cook 10 minutes. Stir in 4 cups Rice Krispies. Form into balls and roll in flaked coconut.
In a mixing bowl, cream butter or margarine; gradually add sugar. Beat until light and fluffy. Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Add bananas and nuts, mixing just until blended. Pour into pan. Bake in preheated 350° oven 40 to 45 minutes. Cool on wire rack and frost with a caramel frosting or sift confectioners sugar over cooled cake.
Chop peppers and onions; cover with boiling water. Let stand 10 minutes. Drain; cover again with boiling water and let come to a boil. Let stand 10 minutes. Drain; put all together and seal while hot.
Mix potatoes, cheese and mayonnaise together. Put in flat casserole. Sprinkle bacon pieces on top. Bake at 350° for 1 hour.
Whip egg whites with 3/4 cup sugar until stiff. In separate bowl, whip egg yolks with 3/4 cup sugar until stiff. Whip whipping cream until firm. Pour all 3 mixtures into freezer with 1/2 teaspoon vanilla. Add 1 cup fresh fruits of choice; fill freezer to fill line with milk and freeze.
Take rolling pin to crackers (if this won't make them behave, use food processor). Make lumpy crumbs. Save some crumbs for top. Beat eggs into absolute submission, using fork or switch. Mix eggs, crackers and oysters together in lightly greased 4-quart casserole. Add a "bit" of pepper and a "smidge" of salt. Refrigerate for 3 hours, then begin baking process.
Blend undiluted soup and watercress in blender at low speed. In saucepan over medium heat, heat mixture with milk and basil. Do not let boil. Refrigerate. Serve hot or cold. Serves 4 to 6.
With a mixer, beat butter and sugar. Add eggs, one at a time. On low speed, add flour and vanilla; mix well. Blend in whipping cream at low speed. Pour into greased and floured Bundt pan. Put in cold oven and bake at 325° for 1 1/2 hours.
Mix all ingredients together. Bake at 350° for about 25 minutes. Frost with any white frosting.
Drain pineapple, reserving syrup. Cut sausages in thirds crosswise; brown in skillet. Blend cornstarch, salt, reserved pineapple syrup, maple syrup, water and vinegar. Heat to boiling, stirring constantly. Add pineapple, sausage, pepper and cherries. Cook 5 minutes. Keep warm in chafing dish. Spear with cocktail picks.
Mix all ingredients thoroughly. Pour into glass loaf pan. Freeze at least three hours or until firm. Thirty minutes before serving, remove from freezer to refrigerator.
Cook carrots, onion and celery in butter. Stir in flour, add salt and broth. Cook and stir until bubbly. Stir in milk and add cheese. Cook until cheese melts. Do not allow soup to boil.
In shallow dish, combine first 10 ingredients; mix well. Add chicken breasts; turn to coat with marinade. Cover and refrigerate 4 hours, turning occasionally. Drain chicken; reserve marinade. Grill chicken on covered grill, basting often with marinade, until done, approximately 15 minutes.
Beat eggs. Add sugar, syrup, shortening, salt, vanilla and nuts. Mix well and pour into pastry shell. Bake at 325° for 45 minutes.
Melt morsels over hot water. Stir in noodles and nuts until well coated. Drop by spoonfuls on waxed paper and let cool.
Take flank steak and sprinkle lightly with meat tenderizer. Season steak with garlic salt or lemon pepper. Place diced onion and pepper in middle of steak. Roll steak in a jelly roll shape. Secure with toothpicks. Take bacon and wrap around steak until completely covered. Secure with toothpicks. Place steak on grill. Cook for 7 minutes on each side for a total of 28 minutes for medium. Remove from grill and cut like a jelly roll. Garnish with fresh mushrooms or parsley.
Boil spaghetti until soft (as directed on package). Set aside. Brown hamburger and onion. Drain grease. Add stewed tomatoes or tomato juice, tomato sauce, chili powder and herb package mix to hamburger and onion. Simmer for a few minutes. Layer spaghetti and sauce in a 2-quart casserole dish, ending with sauce. Sprinkle with cheese from Kraft dinner. Bake at 350° for 25 minutes. Serves 6 to 8.
Salt and pepper chicken. Grease dish with margarine. Spread rice over dish, chicken next. Mix can of soup with water and pour over. Add mushrooms on top and sprinkle dry soup over all. Bake 1 hour at 350°.
Cook macaroni. Mix spaghetti sauce, cooked macaroni, Ricotta cheese and cream cheese, put into a baking dish. Sprinkle Mozzarella cheese on top. Bake at 350° until hot and bubbly.
Cream sugar, flour and butter. Add egg yolks, lemon juice and milk; mix well. Gently fold in stiffly beaten egg whites. Pour into 8 or 9-inch pie shell, which has been baked 5 minutes at 425°. Bake at 350° for 45 minutes or until lightly browned.