HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute meat, onion and garlic until meat is brown. Drain well. Add tomatoes, oregano, salt and pepper. Simmer 10 minutes. Brush eggplant with olive oil and broil for 5 minutes on each side. Make layers of eggplant and meat sauce in greased casserole. Top with cottage cheese and eggs beaten together. Sprinkle with little nutmeg. Bake in 350° oven for 2 hours. Serves 4.
Preheat oven to 350°. Mix in order listed. Can use mixer up to oats, then have to hand mix. Use ice cream scoop. Four cookies to an ungreased cookie sheet. Bake 12 to 15 minutes. I use red and green M&M's at Christmas and make cookies smaller. Also roll and freeze to make sliced cookies.
Dissolve yeast in warm water in a large bowl. Add sugar, salt, Butter Buds and one cup of flour. Beat until smooth. Stir in the rest of the flour and continue stirring until smooth. Cover and let rise in a warm place until it doubles in size (about 30 to 40 minutes). Spoon batter into 24 muffin cups sprayed with a nonfat cooking spray. Fill each cup about 1/2 full. Let rise until dough reaches the top of muffin tins (20 to 30 minutes). Bake at 400° for 12 to 15 minutes. Yields 24 rolls. Fat: 0.21 g. Cal: 96. Cholesterol: 0 mg.
Cook chicken until tender; debone and cut into cubes. Cook pepper, onion and celery in small bit of water. Cook spaghetti in chicken broth until almost done. Mix all ingredients together and simmer awhile, until spaghetti is done. Top with cheese. Heat until cheese melts.
Start the spaghetti cooking in boiling water while browning bacon in oil. Drain bacon and set aside. In bowl, mix eggs, salt, pepper, cream and Parmesan cheese.
Mix together, then make small balls. Melt slowly the semi-sweet chocolate chips with wax. Dip with toothpicks onto wax paper and let cool. Makes a bunch.
Cream avocado dip, cream cheese and sour cream. Spread in center of large plate. Top with rest of ingredients. Surround with nacho chips.
In a tall glass, stir together 1/4 cup club soda and syrup. Add ice cream. Fill glass with additional club soda. Stir gently. Serve immediately. Makes 1 serving.
Cover with water and boil until tomato skins start to split (about 10 minutes). 1 large onion - minced in food processor. Process tomatoes and peppers (use some of water if necessary). Mix all ingredients. Add 2 tablespoons minced garlic. Salt to taste. Seal while hot. Makes 7 pints.
Knead together ingredients until soft. Let rise until twice its size. Cut into 12 portions. Roll into soft ball. Make a hole in center with thumb (should resemble a doughnut). Place on a greased cookie sheet with wax paper lining. Cover with a wet towel and place in a warm place for 30 to 40 minutes, until double in size. Dip each ring into boiling water for 2 minutes, turning twice. Place on a lightly oiled baking pan. Bake 20 minutes at 400°.
In glass bowl, combine the onions, 2 tablespoons chillies and 1 tablespoon butter. Microwave on High for 1 minute. Add taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. Divide the mixture among tortillas. Place seam side down in 13 x 9 x 2-inch baking dish. Set aside. Microwave remaining 2 tablespoons butter until melted. Blend in flour. Slowly stir in broth. Microwave on High 3 to 4 minutes until thickened, stirring every minute. Stir in the remaining sour cream and chillies. Pour over enchiladas. Microwave 6 to 8 minutes. Sprinkle with remaining cheese and tomato. Microwave until cheese is melted.
Combine stuffing mix, salt, pepper and paprika on wax paper. Moisten chicken with water. Coat with crumbs. Heat shortening in electric skillet on medium heat or in a heavy skillet. Fry chicken, turn once for even browning. Reduce heat to low. Cook chicken for 30 minutes or until tender. Drain on paper towels.
Cook macaroni according to directions. Combine all ingredients in deep baking dish. Bake at 350° for 45 minutes. When done, you may want to sprinkle top with cheese and run under broiler.
Let potatoes thaw slightly and break apart. Spread in 2 1/2-quart ungreased casserole. In a mixing bowl, combine onion, garlic salt, soup and sour cream. Spread this on top of potatoes and mix. Bake 30 minutes in a 350° oven. Remove from oven and top with cheese. Return to oven until cheese is melted. Serves 6.
Trim off fat and cut pork chops into small squares. Put carrots, onion, celery and pork chops in big iron skillet with water and soy sauce to taste and 2 or 3 tablespoons of sugar sprinkled over all. Cover; cook slowly for about 45 minutes, or done to your taste. Make 2 or 3 cups of Minute rice; serve with vegetables on top. Serves 6.
Heat oil in skillet. When hot, add onion and cook 5 minutes. Add beans and pepper and saute until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and juice over vegetables. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 45 minutes. Season with salt and pepper to taste. Can serve hot or at room temperature.
Chop finely the onion and celery. Mix together and cook until tender in a small amount of broth. Warm the remaining broth. Finely crumble the cornbread, biscuits and bread, stir in the sage and pepper, add onion mixture and approximately 3 quarts warm broth. Mix well. (This should be juicy.) Bake, covered, at 350° for 30 to 40 minutes. Stir well and add more broth if needed. Bake uncovered 20 minutes or more until browned to taste.
In large bowl, combine all ingredients until well blended. Drop by rounded tablespoonfuls 2-inches apart onto lightly greased baking sheet. Bake at 350° for 20 to 25 minutes or until golden brown. Cool 5 minutes before removing from pan. Yields 2 dozen.
Cream margarine and sugar. Add eggs and vanilla; blend well. Combine dry ingredients; blend into creamed mixture. Stir in nuts, if desired.
Follow directions on lima bean package, except cook only 10 minutes. Drain and gently mix with baked beans and kidney beans; set aside. Place sausage in skillet with a little water. Cover and simmer for 5 minutes. Drain. Pan-fry until brown; don't prick. Cut sausage into 2 or 3 pieces. Heat oven to 400°. Cut ham into 1/2-inch cubes. Add sausage and ham to beans. Combine all other ingredients together; add to beans. Pour bean mixture into 3-quart baking dish. Bake uncovered 1 hour. Makes 10 to 12 servings.
Sift flour once. Measure; add baking powder and salt and sift again. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add vanilla; add flour and blend. Chill 10 to 15 minutes. Roll 1/8-inch thick. Sprinkle with sugar and bake 10 to 12 minutes in hot oven. Makes 2 1/2 to 3 1/2 dozen cookies.
Boil sugar, cinnamon and evaporated milk to soft ball stage. Add pecan halves and vanilla. Put onto wax paper and let dry.
In a large saucepan, cook bacon until crisp. Remove. Pour off drippings. Return 3 tablespoons to pan. Add onion. Cook until lightly browned. Add remaining ingredients. Heat to boiling. Reduce heat and simmer a few minutes. Crumble bacon on top. Delicious!
Make brownie mix and let cool. After cool, cut into 2-inch squares. Add a scoop of ice cream on top. Add Hot Fudge Sauce, whipped cream and nuts. Mum, mum, good!
Place oil in skillet, add onion, saute for five minutes, add ground beef. When meat is brown, combine with all other ingredients, pour into a large baking dish. Bake, covered, at 350° for 30 minutes. Top with chow mein noodles, bake, uncovered, for 30 minutes longer.
Make 1 package lime Jell-O according to directions. When Jell-O begins to shake (partially set) spoon some into a serving (fancy glass) bowl, put in a layer of the fruits, then add more Jell-O and more fruit until you have finished the lime Jell-O. Then do the same thing with the raspberry (or cherry) Jell-O, waiting until the lime Jell-O is pretty much set before adding the raspberry Jell-O on top of the lime Jell-O and then add the fruit. Set until firm before serving.
Place in casserole dish or bean pot. Bake at 350° for 3 hours.
In a large bowl, combine oil, vinegar, pepper, garlic, salt, oregano, onion and sweetener. Cook macaroni according to package instructions. Add cooked macaroni, beans and mixed vegetables. Toss well. Cover and chill. Take out of refrigerator and toss 2 or more times and again before serving. Makes 16 servings.
Combine dry ingredients and onion. Add buttermilk and eggs. Stir just enough to moisten cornmeal. Drop rounded teaspoons in deep fat at 375°. Fry until golden brown, turning once (about 2 minutes each side). Drain and serve at once. Yield: About 80 puppies.
Mix together first 7 ingredients. Gently add blueberries. Pour into a 9 x 13 inch pan. Sprinkle topping.
Add all ingredients together, except coconut. Mix well. Chill in refrigerator. Form into balls. Roll in coconut. Makes 60 to 70.
Dissolve the yeast in the warm water. Allow to rest for 2 minutes. Pour into a large mixing bowl. Add milk, softened margarine, the sugar replacement or fructose, egg, salt and 1 1/2 cups of the flour. Beat on low to blend, then on high for 2 minutes. Stir in remaining 1 cup of flour. Transfer to a lightly floured surface; knead until smooth and elastic. Place in a greased bowl, turn dough over and cover with plastic wrap and then a towel. Allow to rise until double in size. Punch dough down and roll into a 12 x 9-inch rectangle. If using Stevia Rebaudiana, dissolve it in the melted margarine, spread dough surface with the melted margarine mixture and sprinkle with desired amount of cinnamon.
Cover bottom of heavy skillet with cooking oil or melted shortening; start heating at medium-high temperature. Beat egg and 1/4 cup milk together in shallow bowl. Toss meat, 1 or 2 pieces at a time, in 1 cup flour in a gallon size plastic bag. Dip flour covered meat 1 at a time in egg/milk, then toss again in flour (may need to add more flour); place in medium-hot oil in skillet (cram them all in there; they will shrink a lot). Turn when very light brown/golden on bottom. Reduce heat slightly and place lid on pan for 10 minutes, checking occasionally to make sure they don't burn. Remove lid and increase heat. Salt and pepper to taste. Done in 1 minute or so, when crispy again. Drain on paper towel.
In a rectangular Pyrex baking dish, place graham crackers in pan to serve as bottom crust. Use whole crackers. Prepare vanilla pudding according to package directions (you can use low-fat milk if desired). Pour over graham crackers. Place another layer of graham crackers over pudding. Prepare chocolate pudding according to package directions and pour over graham crackers. Let cool in refrigerator until set and just before serving, arrange banana slices and cracker crumbs on top. Cut into squares and lift out with a spatula.
Start heating oven to 425°. Salt and pepper chicken to taste. Season flour with a little salt and pepper or seasoning of your choice. Coat chicken with flour. In shallow, open pan in oven, melt butter. Remove pan from oven; in it, arrange chicken in single layer skin side down. Bake, uncovered, 30 minutes. Turn; bake 15 minutes or until brown and fork-tender.
Combine soy sauce, garlic and crushed red pepper in medium bowl. Cut beef across grain into 1/4-inch slices; cut each slice into 2-inch pieces. Toss beef with soy sauce mixture. Marinate at room temperature 20 minutes or cover and refrigerate up to 8 hours. Blend broth and oyster sauce into cornstarch in cup until smooth. Heat large skillet over medium-high heat. Add oil; heat until hot. Add 1/2 of beef mixture; stir-fry until beef is barely pink in center. Remove and reserve. Repeat with remaining beef mixture; remove and reserve.
Melt butter and peanut butter together in a bowl in the microwave. Add sugar; mix well with your hand. It will look like pie dough. Spread in a greased 9x13 pan. Melt chocolate bar and spread over fudge. Let cool; cut into squares.
Mix all ingredients well, except chicken. It should be boiled until tender. Take off bones and place in bottom of Pyrex dish or can be mixed with rest. Save some crackers and cheese for top of casserole. Bake at 350° for 35 minutes.
Mix marshmallows and pineapple; let	set the night before or the morning of	serving in refrigerator. Beat 1/2 pint cream; add vanilla before serving.	Put all together with pineapple mixture and add walnuts and cherries.
Brown meat and onions in butter. Add soups, sauce, milk and chile peppers to taste. Season with salt and pepper. Cut tortillas into quarters. Spoon into casserole a layer of meat mixture followed with a layer of tortillas, and then a layer of grated cheese. Continue until all meat mixture is used. Bake in a medium oven for one hour.
Brown meat with onion and bell pepper. Add taco seasoning as per directions. Mix in beans over low heat. When hot, spoon mixture onto tortilla. Add halved Velveeta slices and roll up tortilla. Heat on lightly oiled griddle or skillet until cheese begins to melt.
Cut squash in 1-inch slices. Cook in boiling water until tender. Drain well and mash. Measure 2 cups squash. Combine squash, eggs and	butter. Stir well and set aside. Combine other ingredients.	Add to squash mixture.	Stir until just moistened.	Spoon into greased muffin pans. Bake at 375° about 20 minutes. Freezes well.
Boil egg noodles. When soft, drain. Place in casserole dish. Add tuna after draining water off, then add cream of chicken soup. Stir together well. Salt and pepper to taste. Place in a 325° oven for 30 minutes. It's then ready to eat.
Mix together mustard and honey. Dip chicken pieces in mustard and honey and dip in bread crumbs. Arrange pieces of chicken on greased baking sheet. Bake at 375° for 45 to 50 minutes or until tender. Turn pieces of chicken once. Makes 4 to 5 servings.
Mix all ingredients together. Refrigerate for 1 hour or until chilled. Roll in small balls and press with fork or cut in strips or use cookie press. Bake at 300° until slightly brown, about 15 minutes. Yields 100. Freezes well.
Unwrap caramels and melt with 2 tablespoons water in top of double boiler. Add 2 cups chopped pecans. Drop by teaspoonful onto buttered cookie sheets. Refrigerate to cool. Melt Hershey bars with paraffin in top of double boiler. Use just enough paraffin so that chocolate will adhere to candies, gradually adding paraffin until right consistency. Dip caramel/pecan candies into chocolate, using tongs. Allow excess chocolate to drip back into pot. Place on wax paper and allow to cool thoroughly in refrigerator.
It's fast and easy. Just put on a kabob stick, in any order, and barbecue for 15 minutes at medium heat. That's it! For the working mom, it's great! Vanessa loves to make them!
In a small bowl, combine first 7 ingredients. Place 1 tortilla in an 8-inch round cake pan, sprayed with vegetable cooking spray. Spread 1/4 of bean mixture over tortilla. Repeat with second tortilla and bean mixture. Sprinkle 1 cup cheese over bean mixture. Repeat with remaining tortillas and bean mixture. Sprinkle remaining 1 cup cheese over top.
Put the chocolate chips in the microwave for about 1 1/2 minutes. Stir cereal into chips. Pour mixture into bag with powdered sugar. Shake well. Makes 4 cups.
Peel peaches and place in large container. Let stand 12 hours. Pour juice into a container and let come to slow boil. Place peaches in juice and cook until tender. Place in hot, sterilized jars and seal.
Bring 1/4 cup broth to a boil over medium-high heat. Add onions and garlic and cook until liquid has almost evaporated. Add curry powder and paprika and stir to combine. Add remaining broth and rest of ingredients except parsley. Bring to boil and reduce heat and simmer for 20 minutes or until sweet potatoes begin to fall apart. Mash any remaining chunks with spoon. Stir in parsley. Makes 8 (1 cup) servings, 160 cal.; 0 cholesterol; 230 mg. sodium; 490 mg. potassium.
Heat oven to 400°. Spry 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in melted margarine; coat with remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings.
Combine all ingredients and pour into a pan or pie plate. Bake at 350° for 30 minutes or until brown.
Combine first 3 ingredients in a 2-quart glass bowl. Microwave at Medium (50% power) 4 to 5 minutes, stirring at 1 1/2 minute intervals. Stir in walnuts and pour into a buttered 8-inch square dish. Chill at least 2 hours. Cut into squares. Yields 2 pounds.
Dissolve gelatin in boiling water; let cool. Add flavor and Miracle Whip. When well blended, stir in remaining ingredients. Pour in 1 quart mold or flat dish; refrigerate. This salad is good with meat or fish.
Combine all ingredients in saucepan. Cook over medium heat, stirring constantly, until it forms a ball. Remove from heat and place on floured counter. Knead until smooth. Store in covered container. Kids love it.
Use a large casserole. Cover the bottom with 1 can undiluted soup. Add vegetables. Add second can of soup; spread. Add meat. Add third can of soup; spread over all. Pour 1/2 cup of white wine and stir in gently. Add herbs, thyme, basil, etc. Cover all with a piece of puff pastry, thawed. Pierce here and there. Bake at 350° until bubbly. May be made ahead. Serves 8.
Melt margarine in skillet. Saute onion, garlic and green pepper until slightly tender. Slice all sausages and add to skillet. Saute lightly. Combine with all remaining ingredients in large roasting pan. Stir. Place in 350° oven for 1 1/2 hours.
Soften yeast in warm water. Combine 6 cups of the flour, sugar, salt, baking powder and soda. Cut in shortening. Stir in softened yeast. Add buttermilk; stir until smooth. If necessary, stir in enough of the remaining flour to make manageable dough. Shape into a ball. Place in greased bowl; turn once. Cover. Refrigerate overnight or as long as five days. Grease baking sheets. Shape dough as desired. Brush with a little melted butter. Let rise in warm place until double (1 to 3 hours). Preheat oven to 425°. Bake for 15 to 18 minutes. Makes 3 to 4 dozen.
In a 2 1/2-quart saucepan, heat brown sugar, corn syrup, oleo, cream of tartar and salt to boiling to 260°. Cook 5 minutes or more. Remove from heat. Stir in baking soda thoroughly and pour over popped corn. Stir gently. Bake in a preheated oven at 200° for 1 hour. Stir 2 or 3 times. Put on waxed paper.
Cut round steak in 3 x 3-inch pieces; brown in 1/4 cup of oil. Add tomato sauce, garlic powder and salt; simmer 20 minutes, then serve.
Boil potatoes and refrigerate overnight or for several hours, so they won't be mushy when diced. Chop bell pepper and pickle in small pieces. Add to potatoes along with the pimentos; add mayonnaise and salt, if desired.
Spread almonds and sesame seed evenly on baking sheet with sides. Toast in a 325° oven for 6 to 8 minutes, or until fragrant. Cool. Cook chicken breast ahead of time. Remove from bone and cut into bite-size pieces. Shred or thinly slice head of cabbage. Add onions, chicken breast and Ramen noodles, broken into pieces.
Melt margarine. Add all other ingredients and mix well. Pour into 2 unbaked deep dish pie shells. Bake at 325° for 35 to 40 minutes. Chill before serving, preferably overnight.
Butter a 9 x 13-inch pan and line with graham crackers (not crushed). Make pudding, using milk, and blend in Cool Whip. Pour 1/2 mixture over crackers. Make another layer of crackers and then pudding. End with crackers on top layer.
Place Beans in a dutch oven or soup kettle; add water to cover by 2 inches. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain Beans and discard liquid. Return Beans to dutch oven. Add Cranberry Juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.
Place peaches in an 8-inch square pan. Cream butter and 3/4 cup sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon mixture over fruit.
Beat egg yolks lightly. Add vanilla and melted chocolate to egg yolks, stirring well. Beat egg whites at room temperature. Add cream of tartar at high speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir about 1/4 of meringue into chocolate mixture; fold remainder of meringue into chocolate mixture. Beat whipping cream at medium speed with electric mixer until soft peaks form. Fold cream into chocolate mixture. Cover and chill at least 2 hours. Yields 5 cups.
Combine turkey, 3/4 cup cheese, celery, olives and salt. Mix lightly. Place 4 cups of bread crumbs in bottom of dish. Combine all remaining ingredients except cheese. Pour over bread. Refrigerate overnight. Top with remaining cheese. Bake for 45 minutes or until set. Let stand 10 minutes before serving.
Drain fruit. Place in baking pan, peaches and pears, hollow side up. Mix all other ingredients. Pour over top. Bake at 325° for 1 hour.
Cut melon in half. Remove seeds and rind. Cut a few thin melon slices for garnish. Set aside. Cut remaining melon into chunks. Place melon chunks in food processor or blender. Process until smooth. (There should be 3 cups puree.)
Wash and remove centers from peppers. Place upright in a greased baking dish. Mix all ingredients together. Stuff into the peppers. Cover and bake at 325° for about 1 hour. Uncover the last 15 minutes.
Roll slices of bread with rolling pin until very thin. Trim off 3 crusts. Spread bread slices with soft butter. At the end where crust remains, place a teaspoon of jelly or preserves. Roll up and spread top with butter. Place on cookie sheet. Bake at 400° for approximately 15 minutes, then at 375° for 5 minutes more or until golden brown. Remove from oven and sprinkle with mixture of cinnamon and sugar. When cooled, sift 10x sugar over top.
Mix well. Drop by teaspoon on cookie sheet. Flatten with fork. Bake at 350° for 8 to 10 minutes.
Beat cream cheese. Add all ingredients except 1 cup of pecans. Shape into ball and roll in remaining pecans. Refrigerate overnight.
Thinly dice onion and saute in butter. Brown ground beef in sauteed onions; add tomato sauce and the rest of ingredients. Simmer until ready to serve. Serve over noodles.
Pop popcorn and set aside. Boil for 5 minutes the sugar, margarine, corn syrup and salt. Add vanilla and baking soda. Stir in real good.
Combine first 7 ingredients. Add whipped topping and salad dressing. Mix well. Chill for 3 to 4 hours.
Brown bacon and onion in frying pan. Cook until crisp. Drain. Mix all ingredients and bake at 325° for 30 minutes.
Preheat oven to 350°. Brown meat in vegetable oil. Transfer meat to 2-quart casserole. Combine all other ingredients and pour over meat. Bake, covered, for 2 to 2 1/2 hours at 350°.
Cook chicken; drain. Cube chicken. Add the remaining ingredients. Do not cook the Ramen noodles, they will be softened.
Combine cereals, nuts and pretzels and pour into shallow pans. Combine butter, peanut butter, sugar and cinnamon. Pour over cereal mix and toss until evenly coated. Bake in 350° oven for 30 minutes. Stir every 10 minutes. Cool on paper towels and store in airtight container. (Good for goodie bags.)
Cream margarine and sugar in bowl until light and fluffy. Beat in eggs and vanilla. Stir in mixture of flour, cream of tartar and soda. Chill, covered, for several hours. Shape into small balls. Place on lightly greased cookie sheet. Bake at 350° for 10 minutes. Remove to wire rack to cool. Yield: 24 servings.
Combine all ingredients in large mixer bowl; mix well. Beat at low speed until blended. Beat at medium speed for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 55 minutes. Cool in pan for 25 minutes. Invert onto serving plate.
Put 7 broken candy bars in a large glass bowl. Microwave until melted, stir them occasionally. Takes about 3 to 5 minutes. Add 3/4 container of Cool Whip to the melted candy bars. Mix thoroughly. Pour into graham cracker crust. Top with remaining Cool Whip. Garnish with rest of candy bar. Cool and serve.
Cut biscuits into quarters. Mix white sugar and cinnamon into plastic bag. Shake 6 or 8 pieces of biscuit at a time in sugar mixture and arrange in a well-greased tube or Bundt pan until all biscuits are used. Arrange nuts or raisins among the biscuits.
Mix pudding following package directions. Pour into crust. Top with sliced banana and pineapple. Top with Cool Whip and nuts. Chill.