HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in butter and salt (cut meat in bite size cubes). Remove meat. Add onion and pepper. Saute. Return meat. Add tomato sauce, bouillon cube, soy sauce and sugar. A little water may be added, if needed. Simmer until meat is tender. Serve over noodles or rice.
In medium bowl, sift vanilla wafer crumbs, 1/2 cup confectioners sugar and salt. In small bowl, whisk rum and corn syrup until blended. Stir into crumb mixture until dough is moist enough to hold together. Add coconut. Immediately roll mixture into 1-inch balls. Place rum balls in airtight container and refrigerate overnight to mellow. Spread top of each ball with melted semi-sweet chocolate. Sprinkle with coconut.
Cook chicken until tender; season to taste. Place chicken in baking dish or pan. Mix soup, sour cream and poppy seed together in bowl. Pour mixture over chicken.
Grease a 13 x 9 x 2-inch baking dish. Place bread in bottom of pan. Brown and drain sausage. Spoon sausage over bread. Sprinkle with cheese. Combine eggs, milk, mustard, salt and pepper. Pour over bread and sausage. Bake at 350° for 35 to 40 minutes.
Mix well in a medium bowl the soy sauce, mustard, ginger and hot pepper sauce. Stir in cooked chicken and green onions to coat well. Chill at least 30 minutes. Before serving, stir in vegetables. Serve on lettuce-lined plates. Serves 4.
You will need to butter a cookie sheet or pizza pan (at least 1/4 to 1/2-inch deep) and set to the side. In a cast-iron skillet, mix sugar, syrup and peanuts on high heat until mixture boils to a color one shade darker then you want your brittle to be. You must stir often. This takes about 15 to 25 minutes, depending on how hot your stove gets. After mixture reaches desired color, completely remove from heat. Quickly stir in baking soda. Be careful! As soon as the baking soda hits the mixture it will begin to foam and grow. Pour onto your buttered cookie sheet and let stand until completely cooled. Break apart and enjoy the easiest peanut brittle ever.
Break muffins open. Spread pizza sauce on muffin. Place pepperoni slices on top of sauce and sprinkle with cheese. Broil until cheese is bubbly.
Split roll. Brown uncut side. Spread cut side with butter. Place 1 teaspoon any jelly or jam in center. Brown until butter and jelly are melted and bread is brown. Serve with fruit in season.
Melt butter and add all ingredients except eggs. Add eggs last. Pour into 2 pie shells. Bake at 325° for about 50 minutes.
Mix all dry ingredients together; add to fruit cocktail. Hand beat for 3 minutes. Pour into greased and floured 9 x 13-inch pan. Sprinkle 4 tablespoons fruit cocktail juice over mixture in pan. On top of this, sprinkle brown sugar and nuts. Bake at 325° for 45 minutes. Should be golden brown. Serve warm or cool with Cool Whip topping.
Pour sugar over apples. Let set for 30 minutes. Stir occasionally. Beat eggs and oil. Add apples and sugar, then all other dry ingredients. Then the nuts. Bake in 350° oven for 45 minutes.
Spray 9-inch round dish and outside of glass custard cup with vegetable oil. Coat dishes with cornflake crumbs. Invert custard cup in center of baking dish. Mix together corn muffin mix and biscuit baking mix. Add egg and milk. Pour into dish. Bake in Radarange oven 4 minutes on Low. Turn dish halfway through cooking. Bake additional 2 minutes on High. Turn halfway through cooking. Let set 10 minutes. Invert on platter. Yields 5 servings.
Juice the lemons and oranges and mix with sugar and Ginger Ale. Freeze. Stir while mixture is freezing.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir vegetable mixture into egg and cheese mixture. Pat crescent dough into the bottom and up sides of a 2-quart rectangular Pyrex dish. Spread crust with mustard. Pour vegetable mixture onto crust and spread evenly. Bake at 375° for 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
In a large pot, put 2 Tbsp. of cooking oil. Cut link sausage into 1/2-inch long pieces and brown on all sides. Into the pot add cabbage cut into fairly large pieces.
In 9 x 13-inch pan sprayed with Pam, place bread cubes, sausage and cheese. Beat together eggs, milk and salt. Pour over bread, sausage and cheese. Cover and refrigerate overnight.
Heat fruit and 1/3 cup sugar. Melt butter in bottom of baking dish. Make a batter of 1 cup sugar, flour, baking powder, salt and milk. Batter should be thicker than cake dough. Pour batter on top of melted butter and don't stir. Place fruit on top of batter; don't stir. Bake at 350° for 45 minutes. May serve with ice cream or Cool Whip.
Mix olive oil, oregano, basil and thyme and set aside. Saute chicken in 1 tablespoon olive oil and garlic. When cooked, add tomatoes and parsley. Saute 5 more minutes. Cook linguine in boiling water 3 minutes. Drain. In a large bowl, toss chicken mixture with noodles and cheese. Add oil and spice mixture.
Put dried beef in blender. Save enough to roll ham. Add to cream cheese, onions, Worcestershire sauce and horseradish. Form into a ball. Roll in leftover dried beef.
Mix jello, pudding and water in 1-quart saucepan. Bring to a boil. Cool and refrigerate 4 to 5 hours or overnight. Remove from refrigerator and whip. Fold in pineapple, fruit cocktail, oranges and marshmallows. Add nuts, coconut and Cool Whip. This makes 1/2 gallon of salad.
Slice the chicken breast. Cook broccoli in small amount of water until just tender. Drain. Lay broccoli in greased baking dish. Arrange chicken slices on top. Add water to soup and pour over. Sprinkle cheese on top, then crumbs. Bake at 350° until heated through and cheese is melted. A simple, quick and nutritious all in one meal. Serves 1 or 2 people, all from one dish and maybe some leftovers.
Layer the first 7 ingredients in order given in a clear glass bowl (for eye appeal). Mix the mayonnaise and sour cream. Spread on top. Refrigerate for at least 12 hours before serving.
Mix all ingredients together well. Fill greased muffin tins 2/3 full of batter. Bake at 350° for 20 to 25 minutes. Makes 12 (2-inch) muffins or 36 small muffins. While baking, make topping:
Preheat oven to 350°. Place baking pan in oven to heat with 2 tablespoons of Crisco. In mixing bowl, add all remaining ingredients. Mix on low speed until all ingredients are mixed. Take pan out of oven. Pour melted Crisco into mixing bowl. Stir until mixed. Pour mixture into hot pan. Bake in a 9 x 9-inch pan for 30 minutes.
Melt chocolate bits on stove. Remove and add condensed milk and nuts. Spoon out on waxed paper.
Hand mix together, except tomato sauce. Pour tomato sauce over top of meat loaf. Bake for 1 to 1 1/4 hours (drain fat) at 350°. Serves 6.
Mix all ingredients together. Drop by spoonfuls into hot, buttered frying pan. Cook until golden brown, turning while cooking. Serve with syrup of your choice.
Put apples in bowl. Break eggs over and stir with old wooden spoon. Add sugar, cinnamon, oil and nuts. Add flour, salt and soda. Beat with spoon until creamy. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
Sift biscuit mix, sugar and salt in large bowl. Soften the yeast in warm milk (not hot). Beat eggs with cream of tartar until thoroughly broken up. Combine milk and eggs and pour into dry ingredients. Stir until well mixed. Should be heavy and sticky. Set aside in a warm place covered with a damp towel or plastic wrap. When doubled, stir down and fill oiled loaf pans about halfway. Let double again before baking at 350° for 20 minutes. This bread freezes well.
Mix all together and bake at 400° for about 25 minutes. This may be baked in iron skillet or in corn stick or muffin pans, which have been lightly sprayed with Pam. Makes about 15 muffins. I prefer iron cornstick pan.
Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining 1 cup butter, gradually adding 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cups flour with baking powder and salt. Gradually add to creamed mixture, mixing well.
Melt together ingredients. Add oatmeal. Spread in 8 x 8-inch casserole dish. Bake at 350° for 20 minutes. Let cool and cut into squares.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add bananas and nuts. Sift together flour and baking soda. Add to mixture. Bake in 1 loaf pan at 350` for 45 minutes.
In large bowl of electric mixer, beat butter, sugar and vanilla on	medium speed until light and fluffy. Beat in corn syrup and egg yolks. Stir in flour and salt until blended. Refrigerate dough	30 minutes. Roll dough into 1-inch balls. In small bowl, lightly beat egg whites. Dip balls in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb, make deep indentation in center of each cookie. Bake at 325° for 20 minutes. Cool. Fill with cherry filling.
Scrub potatoes, pierce with fork and place on baking sheet. Bake at 350° for 1 1/2 hours. Cut in half lengthwise and scoop out insides. Mash insides with fork. Add butter, cheese and bacon bits. Put mixture back in potato shells. Place on baking sheet and bake another 10 minutes.
Make syrup by bringing sugar and 4 cups water to a boil. Pour boiling syrup over gelatin and cool. Add juices, gallon of water and almond extract. Pour into punch bowl and freeze. Remove from freezer about 5 hours before serving. Stir until slushy. Yield: 5 to 6 gallons.
In large saucepan, over low heat, melt butterscotch chips and margarine. Add brown sugar; mix well. Cool to lukewarm. Beat egg slightly and add with vanilla to sugar mixture. Sift in dry ingredients . Mix well by hand. Fold in marshmallows and chocolate chips. May add nuts, if desired. Bake at 350° for 20 minutes. Do not overbake.
Bring juice to boil. Add jello; stir until dissolved. Set aside until starts to thicken. Add all other ingredients. Pour into mold until set.
Deep dish pastry pie pan. Make double pastry shell. Mix all ingredients. Fill shell. Cover with other pastry. Bake in 350° oven for 1 hour to 1 hour and 15 minutes. Brush egg white over top.
Preheat oven to 325°. Butter a small baking dish with the butter. Place the cabbage in the prepared baking dish. Combine the cream, sweetener, salt and paprika. Pour over the cabbage and stir lightly to mix. Cover the dish and bake for about 45 minutes. Remove the dish from the oven and heat the broiler. Sprinkle the cheese over the top of the cabbage and broil for 2 or 3 minutes, until the cheese melts.
Combine eggs, sugar, syrup, vanilla and salt. Sprinkle nuts in unbaked pie shell and add filling. Bake at 350° for 30 to 40 minutes or until mixture doesn't adhere to knife.
Blend all ingredients, except additional water. Pour blended ingredients into a saucepan. Rinse blender with additional water and pour into pan. Lightly boil, stirring, about 10 minutes, until thickened.
Brown beef and onion. Add rest of ingredients. Mix well. Put into casserole and bake 30 minutes at 350°.
Combine pie filling and pineapple, including juice. Place in bottom of ungreased 9 x 9-inch pan. In another bowl combine pecans, coconut and cake mix (dry). Place on top of fruit evenly. Chop margarine on top. Bake at 350° for 1 hour. Serve with ice cream or Cool Whip.
Cut the pear and apple into 3/4 inch pieces. Toss with raisins. Melt 1 tablespoon butter in a large skillet. When it sizzles, add the fruit and cook, stirring gently, for 3 to 5 minutes. Stir in maple syrup and cinnamon; cook until the fruit begins to soften and the sauce is slightly thickened, 1 to 2 minutes. Remove from heat and gently stir in the vanilla. Serve over pancakes or waffles. Also good with yogurt or ice cream.
In one bowl, cream vanilla, sugar and Crisco; add milk and eggs and mix. In another bowl, mix flour, baking powder and salt. Add to first mixture slowly, mixing well. Roll out on floured board and divide dough. Chop 1 pint fig preserves. Roll cake dough into large square. Spread figs on 1/2 of dough. Fold dough over and cut into bars. Bake at 350° for 20 minutes. Cookies will not brown on top but will on bottom.
Arrange nuts, flat side up, in butter in deep 9-inch pie pan. Pat brown sugar over nuts and cover with round of pastry rolled 1/8-inch thick; trim edges.
Cream sugar and oil. Add everything else. Bake at 350° for 1 hour. Makes 2 loaves.
Preheat oven to 425°. Spray muffin pan with Pam or similar. Put flour in bowl; cut in cold butter. Add cheese and milk. Mix into a dough. Spoon into muffin pan. Bake 10 to 12 minutes until muffins are golden brown.
Chop eggs. Mix with soup and water. Put layer of cracker crumbs, layer of asparagus and layer of cheese. Bake at 300° for 30 minutes.
Put ham in baking pan or dish. Mix sugar, mustard and pineapple juice. Cover ham with this mixture. Bake at 300° for 1 hour. Add pineapple slices and brown. This is for the thick slice.
Mix flour, 1 cup sugar, baking powder, soda, salt, buttermilk, eggs, oil, orange rind, nuts, dates and cranberries together. Bake at 350° for 1 hour. Cool and pour a mixture of 1 cup sugar and orange juice over cake. Drip and pour over again.
Cream the shortening, sugar and eggs. Add dry ingredients. Add nuts and apples; mix well. Bake in a 10 x 13-inch pan, lightly greased, at 325° for 60 minutes, or until done.
Pour boiling water over tea bags and spices. Cover. Steep five minutes. Remove tea bags and stir in sugar. Cool. Add next four ingredients and chill. Garnish with orange slices studded with cloves if desired. Makes 2 1/2 quarts.
Combine all ingredients, mixing well. Place in a well-greased 5 1/2-cup ring mold. Bake at 350° for 45 minutes. Serve on platter with cooked peas in center.
Mash sweet potatoes that have been well drained. Add eggs, milk and 3/4 stick of butter and vanilla. Mix well and place in greased casserole dish. Top with topping made by combining brown sugar, 1/2 cup softened butter or margarine, flour and broken pecans. Bake at 350° for 40 to 45 minutes or until firm. Serve hot.
Dissolve gelatin in boiling water; add blueberry juice. Chill until flabby. Whip gelatin and add the drained blueberries, pineapple and chopped pecans. Fold in whipped cream. Refrigerate until ready to serve.
Bring first 5 ingredients to a boil. Let cool. Then add egg. Pour over chicken and let soak all day or overnight, turning chicken once (avoid an aluminum pan). Brush on chicken as it is being barbecued.
Put a layer of vanilla pudding, then chocolate pudding and continue to layer until all is used, then layer with Cool Whip. Can add shaved chocolate on top. Chill overnight. Yields 20 servings.
Cook black beans as you would pinto beans. Puree 6 cups of the cooked beans. Blend beans with stock in a saucepan. Season with cumin, butter and salt to taste. Simmer 1 hour. Stir in juice of 1 lime and chopped green onions. Serve with sliced limes and sour cream. 4 servings.
Heat large frying pan with sesame seed oil. Add diced carrots, diced scallions and bacon bits. Add a dash of soy sauce and let simmer under low flame until carrots are soft. Remove from flame and set aside. Boil spaghetti (or linguine) in a large pot until cooked (preferably al dente). Drain well. Add carrots, scallions and bacon bits mixture to spaghetti and toss thoroughly. Add soy sauce to taste. Serve hot or room temperature.
Put yeast in warm milk and dissolve. Let stand about 10 minutes, then add oil, sugar, salt and eggs to milk mixture. Add flour gradually. Let rise in bowl at least 2 hours or more. Roll out on floured surface and cut into strips. Dip each strip in melted butter. Stack around in a Bundt pan. Let rise until double in size. Bake 45 minutes at 400°.
Brown sausage and beef. Drain. In crock-pot melt cheeses. Add meat, soup, tomatoes, green chilies and onions. Mix well. Makes a large amount and can be frozen. Serve with chips.
Remove excess fat and cut the pork into 1-inch cubes. Scrub potatoes and cut in half; do not peel. Heat oil in heavy skillet and brown the potatoes and pork. Wash mushrooms and remove stems. When the pork and potatoes are browned, move them to one side of the pan and add mushrooms. Saute quickly; combine with potatoes and pork. Reduce heat; add wine and season to taste with salt and pepper. Sprinkle with ground coriander. Cover. Simmer over low heat for about 30 minutes or until pork and potatoes are done.
Beat all of the ingredients together except warm milk. Blend well. Slowly add in the warm mild and continue to beat at least 40 minutes.
Cook peas according to package directions, omitting salt and fat; drain. Combine peas and remaining ingredients, cover and refrigerate at least 8 hours. Serve with chips.
Cook (for the sauce) the butter, syrup, brown sugar and baking soda on High for 3 minutes. In 2 large paper bags, place the popped corn and the sauce. Shake well; may want to stir a little. Return entire bag to microwave for 2 minutes. Shake again. Return bag to microwave for 2 minutes. Great snack for kids.
Slice onions and separate into rings. Saute in foaming margarine until transparent. Add flour then beef stock. Simmer 30 minutes. Pour in soup bowls. Add sliced French bread. Top with grated cheese. Broil just until cheese is melted. Serves 6.
Combine sugar, salt, corn syrup, butter and milk. Cook until sugar dissolves; continue cooking on medium heat to soft ball stage*. Cool without stirring. Add vanilla and beat until thick and creamy. Pour in buttered pan; cool and cut in squares. Nuts may be added, if desired.
Beat together until smooth. Fold in Cool Whip. Put Cool Whip also on top of pie. Chill pie 5 to 6 hours or overnight.
Melt over low heat the butter or oleo. Remove from heat. Stir in brown sugar and egg. Add flour, baking powder, salt and vanilla. Mix thoroughly. Add nuts. Spread in well-greased 8-inch square pan. Bake at 350° for 25 to 30 minutes. Cut bars while still warm.
Heat oven to 325°. Cook and stir sausage until light brown; drain. Place sausage in greased baking dish (13 x 9-inch). Beat eggs, milk and salt. Stir in cheese. Pour egg mixture on sausage. Sprinkle with croutons. Bake uncovered until knife inserted in center comes out clean, about 45 to 50 minutes. Let stand 5 minutes before serving. Garnish with tomato slices, if desired. Makes 18 servings.
Add cornstarch to sugar; mix in lemon rind. Add lemon juice, water and butter. Boil until thick, stirring constantly.
Grease Bundt pan. Put dinner rolls in pan. Sprinkle with the pudding mix. In a saucepan, melt the margarine. Remove from heat and stir in the brown sugar and cinnamon. Pour over rolls. Sprinkle chopped nuts over. Cover and let rise 8 to 10 hours or overnight; do not refrigerate. Bake at 350° for 25 to 30 minutes. Turn onto plate with sides to hold juice. Serve warm.
Combine water, potatoes, luncheon meat, corn and onion. Bring to boil on high setting. Cover; turn to low and simmer for 15 minutes, or until potatoes are tender. Add milk, salt and pepper; heat thoroughly. Serve.
About 30 minutes before serving, prepare spinach as label directs; drain. Prepare spaghetti in saucepan; boil and drain. Cut oleo into small pieces; add spinach, milk, Ricotta cheese, basil and walnuts. Over medium heat, heat until mixture is hot, tossing gently to mix well. Stir in ham and heat through. Serve immediately.
Combine milk, sugar, margarine, egg yolks and vanilla in heavy saucepan. Cook over medium heat, stirring constantly, about 12 minutes or until thickened to consistency of a pudding. Remove from heat and stir in coconut. Cool completely before frosting cake.
Cook carrots until tender-crisp; drain. Add onion and bell pepper. Heat other ingredients until hot; pour over. Cover and refrigerate at least overnight.
Combine dry ingredients. Add orange juice and butter. Cook for 5 minutes in top of double boiler over very low heat. Add beets and let stand for several hours. Reheat and serve very hot.
Pour 1 1/4 cups boiling water over 1 cup oats; let stand 20 minutes. Cream 1 stick butter. Add 1 cup sugar, brown sugar, eggs, cinnamon and vanilla. Mix well. Add oat mixture. Add 1/2 cup flour. Mix well. Bake in 13 x 9 x 2 pan for about 30 minutes at 350°.
In 1 1/2-quart saucepan, over medium heat, in hot oil, cook pepper, basil and oregano until pepper is tender. Stir in soup, water and pepperoni. Heat through, stirring occasionally. Spoon mixture over potatoes. Top with cheese.
Beat sugar, cocoa, oleo, eggs, vanilla and salt together until fluffy. Alternately add flour and milk to batter mixture. Beat slowly until blended. Bake at 350° for 20 to 25 minutes.
Combine first 8 ingredients in a jar. Cover tightly and shake vigorously. Combine tomatoes and onion in a shallow container. Pour dressing over vegetables. Cover and refrigerate 2 hours. To serve, use slotted spoon. Yields 8 to 10 servings.
In a large bowl, mix all ingredients. Mix well and shape in small balls about the size of marbles. Place these in places where you think roaches may hide: under large appliances such as dishwasher, stoves, refrigerators, washing machines or dryers, in cabinets, under burners of your stove and any dark, warm spot. Roaches thrive in these breeding places. Just make sure no children or pets can come in contact with this poison as it is toxic and can make them sick.
Brown meat in small amount of oil. Add sugar, bead molasses, soy sauce, onion and celery. Add enough water to keep from burning. Simmer 1 1/2 to 2 hours. Add Chinese vegetables. Continue cooking until vegetables are heated. Mix cornstarch with cold water; use to thicken gravy. Serve over rice or chow mein noodles.
Cook all ingredients, except sugar, until well blended. Put through juicer; add sugar. Heat to boiling point; pour into sterilized jars and seal. When serving, add some lemon juice, if you like.
Tear greens into bite size pieces. Combine with artichokes and palm hearts in a large salad bowl. Combine remaining ingredients and pour over greens until all are coated. Deliciously different.
Melt butter; add flour until well blended. Add stock, gradually, while stirring, then cook slowly for 10 minutes, stirring occasionally. Add dill, vinegar and sugar. Season to taste. Remove from heat and add egg yolk.
Parboil cabbage leaves until limp. Cool. Cook rice. Mix together meat, eggs, rice and 1/2 can mushroom soup, salt and pepper. Place small portion of meat mixture into cabbage leaf and roll, folding edges and ends. Fasten with toothpicks. Arrange rolls in bottom of baking dish or roaster. Mix remaining portion of soup with tomato paste and pour over the rolls. Bake in 350° oven for 1 1/2 hours. You can line the bottom of pan with extra cabbage leaves if desired.
Mix cream of celery or chicken soup and broth together until hot. Mix margarine, flour and milk together. Take cooked chicken and place in a 9 x 13-inch pan. Pour hot broth and soup over chicken. Pour margarine, flour and milk mixture over chicken. Season to taste. Bake at 350° for 45 minutes or until bubbly done.
Mix everything but sour cream and spread half of mixture in dish. Cover with sour cream. Put in rest of mixture. Chill until firm.
Melt butter in a heavy saucepan over low heat. Add flour, cornmeal and sugar. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat. Stir constantly until mixture is thick and bubbly. Stir in salt, corn and green pepper. Gradually stir about 1/4 of hot mixture into eggs. Stir constantly and add remaining hot mixture.
Boil chicken until tender. Take out of pan, cool and debone chicken. Add to a saucepan, gravy mix, mushroom soup and cream of chicken soup. Fill soup cans with broth that chicken was boiled in and add to chicken. Cook all together on low for 30 to 45 minutes. If too thick add more broth. Serve with mashed potatoes or rice.
Beat eggs well slowly. Add sugar. In a separate bowl beat shortening until creamy. Add 1 cup flour, then add to sugar mixture. Mix well. Add milk and remaining flour, salt and flavoring. Bake at 350° for 35 minutes.
* Put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, (not 5 cups of "powderized" oatmeal).
Drain all the ingredients and mix together in casserole dish. Pour 1 can cream of mushroom soup over this. Bake at 350° about 30 minutes.