HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Add onion and green pepper; cook until tender. Add other ingredients, except macaroni and cheese dinner. Simmer about 10 minutes. Prepare macaroni and cheese dinner according to package directions. Add to other ingredients; mix lightly and simmer for approximately 15 minutes.
Preheat oven to 400°. In medium pan, combine water, butter and salt. Bring to a boil and remove from heat. With a wooden spoon, beat in flour all at once. Return to low heat. Continue beating until mixture forms a ball and leaves the side of pan. Remove from heat; beat in eggs, one at a time, beating hard after each. Continue beating until dough is shiny and breaks into strands. Drop by rounded teaspoon 2 inches apart onto ungreased cookie sheet. Bake until puffed and brown (45 to 50 minutes). Puffs should sound hollow when tapped. Let cool completely on rack away from draft. Cut off tops and fill with pudding, jelly, whipped cream or whatever and replace tops.
Have cheeses at room temperature; grate into mixing bowl. After all cheeses are grated, add other ingredients. Mix well. Shape into 3 balls. On wax paper, sprinkle garlic and paprika and roll ball over wax paper. Wrap balls in wax paper and refrigerate. Nuts or other desired coating can be used to roll the cheese balls. Serve with crackers.
Drain pineapple, reserving juice. Combine pineapple juice, eggs and sugar in a medium saucepan; cook over medium heat, stirring constantly, until thickened and smooth. Cool slightly. Add pineapple and remaining ingredients, except the whipped cream; stir well. Fold in whipped cream.
Heat cooking oil in a 2-quart saucepan. Add onion and garlic. Saute lightly. Remove from oil and set aside. Add chopped meat to pan and brown; remove and set aside. Brown sausage links and remove; cut into bite-size chunks and set aside. Pour strained tomatoes into oil, stirring gently and let simmer 10 minutes. Add celery and cook another 5 minutes. Return all cooked ingredients, stirring to let meats absorb sauce. Cook for 1 hour. Add seasonings to taste. Pour in water and add beans; cook for another 1/2 hour. Meanwhile, cook elbow macaroni. When soup is done, add cooked macaroni and stir. Serve immediately. May sprinkle with grated Parmesan cheese.
Generously grease a 12-cup nonstick Bundt pan with butter or margarine. Dust with flour and shake off excess. Preheat oven to 375°. Drain blueberries and set aside.
Slice pickles 3/4-inch, then into 4 pieces. Layer pickles, sugar, Tabasco sauce and garlic into 12 to 13-inch crockery bowl. Stir once a day for 5 days. Put in jars on sixth day and refrigerate.
Preheat oven to 350 degrees. Grease 11 x 7inch baking dish. Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 3 to 4 minutes, drain. Set aside.
Combine flour,	cocoa,	baking	powder, soda, salt and cinnamon; set aside. Cream together margarine and sugar until they are smoothly blended. Add eggs, one at a time, beating well after each addition.	Stir in vanilla and zucchini. Add dry ingredients alternately with milk. Add nuts. Pour in a greased and floured 10-inch tube or Bundt pan. Bake in a 350° oven for approximately 1 hour or until done. Cool in pan for 15 minutes. Turn over	on wire rack	to cool thoroughly. Drizzle glaze over cake.
Combine first four ingredients in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add lime rind and juice. Pour into bowl, cover with plastic wrap and chill until slightly thickened. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze 1 hour or refrigerate 3 hours before serving. Garnish with remaining whipped topping and lime slices, if desired.
Peel and dice potatoes. Wash good. Cover with water. Bring potatoes to a boil and cook 15 minutes. Rinse and drain well. Place in freezer for 10 minutes. Dice boiled eggs fine. Coat potatoes with diced eggs. Add remaining ingredients. Mix well with fork. Place in refrigerator. Serve chilled or serve immediately.
Season and brown chicken in oil (lard, bacon drippings) over medium-high heat. Add sausage to pot and saute with chicken. Remove broth from pot. For brown jambalya, either add heaping tablespoon brown sugar to hot oil and caramelize, make roux or use Kitchen Bouquet. For red jambalya, delete this. Saute onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot.
Heat oven to 425°. Mix sugar, shortening, margarine, vanilla and egg in a medium bowl. Stir in remaining ingredients except chocolate. Divide dough into 3 equal parts. Mix chocolate into 1 part dough; divide chocolate dough into 2 equal parts.
Mix all ingredients except Fritos and cheese.	Refrigerate overnight.	Add Fritos and cheese and toss just before serving.
Peel oranges and cut up. To oranges, add coconut. Add sugar. Add few cherries for color. Refrigerate and let set overnight. May add crushed pineapple, if you like.
Prepare cookie mix as directed. Spray a 9 x 13-inch cake pan with non-stick spray. Spread cookie mix into cake pan evenly. Bake at 350° for 15 minutes or until lightly golden brown. (Do not over bake.) Remove from oven and cool. Mix Cool Whip and cream cheese until smooth. Spread over cooled cookie bar. Top with your favorite sliced fresh fruits. Refrigerate one hour before serving. Cut and serve. (For calorie counters, use light Cool Whip and light cream cheese.)
Preheat oven to 375°. Arrange layers of potatoes in greased 2-quart casserole and cover with onions. Sprinkle with some of flour, salt and pepper. Dot with some of butter. Repeat layers until all are used, ending with potatoes and butter. Pour milk all over. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes longer or until tender. Add grated cheese to each of the layers.
Whip cheese and sugar together; add eggs one at a time. Bake in ungreased pie pan for 45 minutes at 325°. Then add topping and bake a few minutes longer.
Cook and stir ground beef and onions in large pan until beef is brown. Drain and stir in sauce mix, water, salt, pepper and tomatoes. Heat to boiling. Reduce heat, cover and simmer for 10 minutes. Stir in noodles and vegetables. Cook 10 minutes longer.
Dissolve gelatin in hot water; add cold water. Cool. Blend cheese with cream; add pecans. Roll mixture into small balls. Place balls in mold. Pour strawberries over balls. Pour gelatin over all. Chill until firm.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup lukewarm water. Set aside while you scald milk. Add sugar, salt and margarine to hot milk. When cool, add parts of flour and beat well. Add well beaten eggs and yeast mixture. Add remaining flour. Let rise to double in bulk.
Saute in butter the onion and green pepper. In a large bowl, mix eggs, corns, pimento and corn bread mix. Put mixture in a greased 9 x 13-inch pan; spoon the sauteed onion and pepper over top, then 1/2 pint sour cream in dollops. Cover with grated sharp cheese. Bake at 400° for 30 minutes. Serves 8 to 12.
In a bowl, break bread into small pieces and moisten with milk. Mix together with other ingredients. Shape into cakes. Melt two tablespoons butter with two tablespoons oil and fry crab cakes until golden brown (about seven minutes each side). Makes six small cakes or four large cakes.
Cook chicken; do not add salt. Debone when cool and cut into eating pieces. Place meat in large casserole that has been buttered (I use Pam). Spread soups over chicken. Saute onion and celery and sprinkle over soups. Top with stuffing mix and spoon chicken broth over the mix. Bake at 350° for 30 minutes. Enjoy.
Pare large cucumbers; cut the long way. Using a teaspoon, cut out the seeds. Bring syrup to boil. Pack cucumbers into jars. Pour syrup over cucumbers. Cold pack for 10 minutes. Makes 3 quarts.
Combine eggs and sugar. Set the gelatin mix in a pan of water and boil until clear. Combine the eggs and gelatin and let set until like soft custard (do not let congeal).
Start cooking with tomato sauce. Add Ro-Tel, canned tomatoes and mushrooms. Brown ground beef and cook pork slowly until tender. Add the ground beef and pork to sauce. Saute onions and add to sauce. Add water to reach desired thickness. After sauce comes to a boil, reduce heat and cook 2 hours. About 30 minutes before serving, add cooked vermicelli (thin spaghetti) and package of spaghetti sauce mix. You may substitute chicken in place of pork or use both.
Add cherry juice to Carnation evaporated milk (other brands change the taste of the cake). Cream butter and sugar, add evaporated milk and flour alternately. Add vanilla and beat. Mix nuts and cherries and roll in 1/2 cup of flour, then add to the mixture. Next add beaten egg whites. Bake in a tube pan at 350° around 45 to 50 minutes. Ice with butter icing (add a little cherry juice and food coloring as part of the liquid). Decorate with cherries and nuts.
Cream butter; add sugar, chocolate and vanilla. Mix thoroughly. Add eggs, one at a time, beating each one for 5 minutes (no cheating here). Put in a cooled pie shell; top with whipping cream and nutmeats if you wish. Enjoy!
Cook beans in water, adding ham bone for 1 to 1 1/2 hours, then add sausage, onion, garlic, celery and bay leaves. Continue to cook over low heat for 1/2 to 1 hour. If beans become dry, add heated water. Serve on a mound of rice.
Mix and sift dry ingredients. Add currants. Cream shortening and sugars. Add eggs to sugar mixture. Beat thoroughly.
Grate potatoes; add salt, egg and flour to make a soft dough. Have a pot of water (3-quart) boiling. Put dough on plate and scrape off with teaspoon into water. Stir often and gently. Cook about 10 minutes. Drain.
Mix together flour, oleo and pecans. Put in a 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Let cool.
Grate cheeses; set aside. Tear corn tortillas into pieces. Set aside. Layer all in a 9 x 13-inch casserole dish: 1/2 tortillas, 1/2 chicken, 1/2 sauce and 1/2 cheese. Repeat layers. Bake 45 minutes at 350°, uncovered.
Combine the cake mix, 1/2 stick margarine and 1 egg. Pat in a 9 x 13-inch pan. Blend together pumpkin, 3 eggs, milk, brown sugar and cinnamon and mix until smooth. Pour on top of first mixture.
Measure sifted flour and sift with baking powder, soda and salt. Add nuts and mix well. Set aside. Melt shortening in saucepan; remove from heat. Add sugar; mix well. Cool slightly. Add egg and vanilla; blend. Then add flour mixture, a little at a time, mixing well after each addition. Spread in greased 9 x 9 x 2-inch pan. Sprinkle chips over top. Bake in moderate oven at 350° for 20 to 25 minutes. Cool in pan. Cut into bars.
Butter one 9-inch cake pan. Lightly coat with dry bread crumbs. Preheat oven to 350°.
Remove seasoning packet from noodles and set aside. Crunch noodles (don't cook) and combine with next four ingredients in a large bowl. Combine seasoning packet with remaining ingredients and mix with a wire whisk. Pour over cabbage mixture and toss gently to coat. Cover and chill at least overnight.
Beat eggs, corn, flour, salt and pepper. Blend in milk. Pour into greased 1 1/2-quart casserole. Bake at 350° for 50 to 60 minutes.
Lightly oil a baking sheet or marble slab as well as 2 teaspoons, set aside. Spread pecans in a single layer in a microwavable baking dish. Cook, uncovered, on High until toasted, about 5 minutes. In a 2-quart glass measure, stir together the sugar, corn syrup, heavy cream and salt. Cover tightly with plastic wrap and cook on High for 5 minutes. Pierce plastic to allow steam to escape. Uncover in oven and stir with a wooden spoon. Cook, uncovered, on High for 4 more minutes. Stir the toasted pecans and vanilla into the caramel. Using the oiled spoons, drop caramel mixture a teaspoon at a time onto baking sheet. Break chocolate into 1-ounce pieces and put into a 2 cup microwavable container. Cover tightly with plastic wrap and cook on High until just melted, about 2 1/2 minutes. Uncover and stir. When candies are firm enough to handle and chocolate is partially cooled, dip the clusters in the chocolate and put on sheets of parchment or waxed paper. Let stand in a cool place until chocolate has hardened. Yield: about 1 1/2 dozen candies.
Mash cream cheese. Stir in all ingredients. Form into ball and roll in nuts. Wrap in wax paper and refrigerate. Serve with crackers.
Beat all ingredients together. Season with Lawry's seasoned salt to taste. Bake in a shallow pan at 250° for 1 hour. Can be served hot or cold.
In a heavy saucepan, cook salt pork in 1 tablespoon butter, stirring for 2 to 3 minutes or until fat is rendered. Remove cracklings to another bowl. In fat remaining, cook onion and celery until softened. Add 1 1/2 cups clam liquid, cubed potatoes and enough water to cover potatoes. Bring to a boil and simmer 15 minutes. Add milk, heavy cream and seasonings. Simmer, add remaining 1 tablespoon butter.
Combine sugar, milk, butter and cocoa in saucepan. Boil 2 minutes. Remove from heat. Add oats, vanilla, nuts and peanut butter. Blend or stir well. Drop from teaspoon onto waxed paper. Makes 3 dozen.
Mix all ingredients together and put in a crock-pot, which has been greased with 2 tablespoons of margarine. Cut several thin slices of cheese and put on top. Cook for 4 hours on low.
Crust: Mix butter, flour and nuts. Press in bottom of 9 x 9-inch pan. Bake 20 to 30 minutes; cool.
Cut sausage into 2-inch chunks. In large kettle boil all ingredients. Cook for 30 to 45 minutes or until the vegetables are tender. Good with pumpernickel bread on a cold evening.
Mix ingredients and bring to a boil. Reduce heat and simmer 1 hour. Do not cover or stir.
About 45 minutes before serving: Finely chop onion, red pepper and celery. Chop basil leaves to measure 1 tablespoon; reserve remaining basil for garnish.
Prepare potatoes according to package directions. In separate saucepan, add soup. Add drained peas to soup. Add tuna and onions. Heat to serving temperature. Turn into a 2-quart casserole dish. Spoon mashed potatoes around edge and brush with melted butter. Bake at 450° for 10 minutes.
Mix the Crisco, brown sugar, sugar and eggs. Sift and mix into this mixture the flour, soda, baking powder, salt, nutmeg, cinnamon and cloves. Add the coconut, oatmeal, pecans and raisins. Mix well. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Place on wax paper until cookie is cool.
Mix all ingredients together in a pan. Bring to a boil; turn heat down and simmer for five minutes or until rice is cooked.
Combine all ingredients in jar with tight lid. Refrigerate. Will keep several weeks. Great with chicken, pork or beef.
Beat cream cheese and sour cream until smooth. Add Kahlua and brown sugar. Mix well. Fold in Cool Whip and nuts. Chill. Serve with assorted fruit: Granny Smith apples, bananas, winter pears, etc.
Grease 2 (9 x 5 x 3-inch) loaf pans. Combine raisins, peaches, shortening, sugar and orange juice in a saucepan and heat just to boiling. Remove from heat; pour into large bowl. Cool. Add candies, fruits and nuts to cooled mixture. Stir in beaten eggs. Sift flour, baking powder, salt, cinnamon, nutmeg and cloves together. Beat into fruit-nut mixture. Spoon batter into prepared pans. Bake at 300° for 2 hours or until cakes test done. Decorate to your liking. Makes 2 cakes.
Preheat oven to 350°. Grease bottom of 3-quart casserole dish. In another pan, melt oleo. Stir in flour, sugar and eggs. Add bell pepper, bacon, pimento and cheese. Add pepper to taste. Mix with corn and pour into casserole dish. Bake 35 to 40 minutes.
Brown ground beef. Drain. Add spices, tomato paste and tomatoes. Allow to simmer while cooking lasagna noodles. Don't overcook noodles. (I like to slightly undercook, the noodles handle better.) Add vinegar to water for noodles. This will help the noodles from sticking together. Layer noodles, sauce, cottage cheese and Mozzarella cheese in 9 x 13-inch pan or larger, ending with sauce on top. Bake at 350° for 1 hour or until bubbly.
Mix sugar, shortening and unbeaten eggs well. Add warm water with soda dissolved and vanilla; mix, then add flour until dough is stiff enough to handle with hands. Roll up in little balls and press fairly flat with a fancy bottom of dish dipped in granulated sugar.
Heat oven to 350°. In 9 x 13-inch pan, melt butter and sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Top with chocolate chips, nuts and coconut. Press down gently. Bake 25 to 30 minutes, until lightly browned. Cool before cutting.
In a large bowl beat first four ingredients together well. Then fold in the Cool Whip. Pour into the ready serve pie crust. Freeze for a minimum of four hours. Thaw ten minutes before serving. Top with chocolate sauce and chopped nuts. Yummy!
Squeeze water from artichokes and chop. Mix all ingredients and bake at 350° for 15-25 minutes, or until golden brown.
Combine egg, sugar and oil. Mix until light yellow. Sift together flour and cinnamon. Stir into egg mixture. This will be very stiff. Add vanilla, apples and walnuts. Stir until well mixed. Pour into greased and floured 9-inch cake pan. Bake in 350° preheated oven for 45 to 50 minutes.
Simmer chicken until tender in oil with chopped onion. Cook broccoli. Mix soup, sour cream, mayo, cheese and seasonings. Drain broccoli and place in bottom of a greased 3-quart dish. Sprinkle Parmesan cheese over that. Next, add chicken and sprinkle again with Parmesan cheese. Next, spread on mix. Sprinkle on top with more Parmesan cheese. Dot with butter. Bake at 350° for 30 to 40 minutes (do not cover).
Saute onions 5 minutes. Add sliced zucchini. Saute 5 minutes. Add stewed tomatoes and 5 more minutes. Turn into greased casserole dish and bake 15 minutes at 300°. Put cheese on top and melt.
Dice up these ingredients: tomatoes, white onion, green onions and jalapeno pepper. Add the juice off the tomatoes and puree in with the ingredients. Add garlic salt and salt to your taste. Serve.
Mix together 1/4 cup sugar and cinnamon. Place a layer of apples in greased baking dish. Sprinkle with half the sugar-cinnamon. Cover with remaining apples and cover with remaining sugar-cinnamon.
Freeze all day. Just before serving, add 1 pint of ginger ale. Makes 1 gallon. Serves 25.
Put in the syrup and sugar. Bring to a boil, then put in the peanuts. Stir until peanuts get light brown. Remove from heat, then put in soda and salt. Put on buttered Reynolds Wrap. Let cool and break in small pieces.
Combine in order given. Roll size of walnuts. Flatten with fork to make round. Bake at 350° for 10 to 12 minutes, or until golden brown.
Combine all ingredients and stir in mayonnaise last. Serve on lettuce or make sandwiches.
Put in blender; whirl bananas, ice and milk until smooth. This is low in fat and sugar. Jerald can also have this. It won't hurt his diabetes.
Beat cream cheese until smooth and creamy. Blend in Marshmallow Fluff, cinnamon and nutmeg. Serve with sliced fresh fruit.
Combine eggs and beer. Gradually stir in flour, salt and 2 tablespoons of oil until batter is smooth. Dip chicken into batter. Heat oil in deep, heavy frying pan to 375°. Add chicken and fry for 15 to 20 minutes, until chicken is golden and crisp. Drain on paper towels and serve.
Combine all ingredients and beat until smooth. If stiff, gradually add evaporated milk to get texture you want. Will ice 9 x 13-inch sheet cake. Keep covered until ready to use.
Brown and drain beef and hot sausage. Add Accent, garlic powder and Worcestershire sauce; mix well. Cut cheese into chunks and add to the meat mixture. Mix until melted. Spread on party rye. Bake at 350° on cookie sheet until bubbly (about 10 minutes). These freeze well before or after baking.
Cream Crisco and sugars. Add eggs and vanilla. Beat well. Add flour, salt, soda and cinnamon to mixture. Add oats and pecans. Bake at 350° on ungreased cookie sheet 7 to 10 minutes.
Combine all ingredients in blender. Process until smooth. Makes 1 1/4 cups, equal to Eagle Brand type milk.
In bottom of large bowl, place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl. Sprinkle generously with salt. Next, layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onion and paprika, if desired. Toss before serving.
Cream oleo (or butter) and sugar. Add other ingredients in order. Mix and place in an uncooked 8-inch pie crust. Cook in an oven for 15 minutes. Reduce temperature to 300° and continue cooking for approximately 45 minutes. Remove from oven and cool before serving. Serves 6. Can do ahead.
Add hot water to jello. Beat cream cheese into jello. Fold in drained, crushed pineapple. Add 7-Up and sprinkle nuts over top.
Add water to potatoes, celery, onion, parsley, seasonings, and bouillon. Cover and cook until tender. Blend flour with a small amount of milk, stir into vegetable mixture. Add rest of milk, cook until thickened. Add cheese and stir until melted.
Place country style spareribs in pan and sprinkle with onion salt. (Nothing else.) Place in oven at 450°. Begin making sauce.
Stir broth and sherry into cornstarch, mixing until dissolved. Add soy sauce, garlic and ginger. Set aside. Spray a nonstick skillet with cooking spray. Heat until bubbly, then add mushrooms. Cover and cook over low heat for 5 to 10 minutes or until mushrooms are soft and liquid has accumulated in the pan. Drain juice into cornstarch mixture. Remove mushrooms from pan and set aside.
Cut angel food cake in 2 halves; chilled cake makes cutting easier. Mix yogurt and Cool Whip together. Spread on layers of cake like icing. Cut strawberries in thin slices and sprinkle over cake. Keep in refrigerator until ready to eat.
Mix flour, salt, baking powder, baking soda, cinnamon and sugar all together. Add oil, carrots, nuts, pineapple, eggs and vanilla. Mix well. Bake in 350° oven for 60 to 75 minutes in tube pan. May use 2 loaf pans. Grease and flour pans.
Blend pineapple into cream cheese. Stir in remaining ingredients, except 1 cup chopped pecans. Roll in remaining 1 cup chopped pecans. Serve with crackers.
Layer a 13 x 9-inch casserole dish with Doritos. Next put cooked chicken. After mixing soups and Ro-Tel together layer with this mixture. Top with cheese. Continue until all is used. Cook at 350° for 30 minutes.
Skin and chop tomatoes. Cut onions into small thin rings. Sprinkle with 1/2 cup salt. Cover and let set overnight. Drain off excessive liquid. Add vinegar to almost cover mixture. Add sugar; bring to a boil. Mix cornstarch, curry and mustard in small amount cold water. Add to boiling mixture; cook 10 minutes. Add remaining spices. Do not reboil. Cover. Refrigerate. Serve with sandwiches and burgers. Freeze excessive chutney and thaw as needed.
Place sugar, syrup, water and salt in pan. Cook over medium heat until a little dropped in cold water will form a hard ball. Beat egg whites until stiff while syrup is cooking. Pour mix into egg whites, beating continuously. Add vanilla and beat until it loses its glossy look. Add pecans and pour onto buttered platter or drop by spoon on waxed paper. Garnish with pecan halves.
Mix the butter, cake mix and 1 egg. The mixture will be very stiff. Pat out in a greased 13 x 9-inch pan. Sprinkle the nuts over this layer. Mix the powdered sugar, 2 eggs and the cream cheese well and pour over the nuts. Bake at 325° for 50 to 55 minutes.
Place chicken in large bowl. Combine soy sauce, onion and ginger. Pour over chicken. Let stand at least 30 minutes. Turn chicken to coat all sides. Drain chicken and reserve sauce. Coat chicken with cornstarch. Place margarine in large shallow baking pan. Put pan in hot (425°) oven until margarine is melted. Place chicken in pan, skin side down. Bake for 30 minutes or until well browned. Turn chicken over. Combine pineapple and juice, lemon juice and reserved sauce. Pour over chicken. Bake for 15 to 20 minutes or until chicken is tender.