HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion. Add tomatoes, rice, Worcestershire, salt, pepper and 1/2 cup cheese to meat. Seed peppers and boil in lightly salted water 5 minutes. Drain and stuff with meat mixture. Place in casserole. Put any extra meat around the peppers. Sprinkle rest of cheese on top and bake at 350° for 25 minutes.
Melt cheese in soup. Add pimentos and 1 tablespoon oleo. Spray casserole dish with spray. Pat 1/2 asparagus in bottom. Slice 2 eggs over top, then half of soup-cheese mixture and half of cracker crumbs. Repeat for next layer. Dot with oleo and pepper. Bake at 350° for 30 minutes or until top is browned.
Sprinkle yeast and sugar into very warm water in a large bowl. Stir until well blended and allow to stand for 10 minutes. Stir flour and salt into bowl until a stiff dough is formed. Turn dough out onto a lightly floured pastry cloth or board. Knead until smooth and elastic, about 5 minutes, using only enough flour to keep dough from sticking. Place in a large greased bowl; cover, let rise 30 minutes. Punch down dough. Grease hands and cookie sheet lightly. Place dough on pan and stretch with hands to form crust. Leave edge slightly thicker. (Apply toppings, bake at 400°, for 40 minutes.)
Rinse chicken; pat dry. Cut into 1/2-inch pieces. In a large bowl, combine half of the green onion, the garlic, vinegar, soy sauce, first tablespoon oil, red and black peppers. Add chicken; stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.
Place washed chicken in microwavable dish. Mix remaining ingredients well and pour over chicken. Microwave chicken on High, covered, for 20 minutes, rotating after 10 minutes. Then grill for 8 minutes on each side over medium-hot to hot grill.
Boil all ingredients together except oats and soy sauce. Stir in oats and soy sauce and bring to boil again. Turn off heat. Form into patties and brown in oil-rubbed frypan about 12 minutes on each side. Serve with mushroom gravy or tomato sauce. Garnish with parsley or onion rings.
Sift together first 4 ingredients. Cut butter into flour mixture; add eggs alternately with buttermilk. Beat well after each addition; add almond flavoring and beat. Grease and flour tube cake pan. Bake at 325° for 1/2 hour, then turn to 350° for 1/2 hour. DO NOT open oven door while baking.
Brown ground meat. Add other ingredients, except cheese. Cover; simmer for 12 to 15 minutes, or until macaroni is tender. Add cheese; heat until cheese melts. Makes 4 to 5 servings.
Crush graham crackers. Mix in melted margarine and sugar. Press in bottom of pie pan. Soften ice cream and mix in peanut butter. Pour into crust and freeze. Serves 6 to 8.
Combine chocolate and butter or margarine; beat eggs until light and lemon colored. Gradually add sugar and continue to beat. Stir in chocolate mixture. Beat for 1 minute. Sift together flour, baking powder and salt and stir into chocolate mixture. Stir in applesauce, nuts, raisins and vanilla. Put in greased 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes. Makes 2 dozen brownies.
Mix and cream brown sugar and butter. Add eggs and beat well. Add flour, baking soda, cloves and cinnamon; mix together. Stir in cooked and drained raisins and nuts. Bake at 350° for 10 minutes.
Put cake mix into a bowl and cut in margarine. Add 1/2 cup evaporated milk and 1 cup chopped nuts. Spread half the mixture into a greased 13 x 9-inch pan. Bake at 350° for 6 to 10 minutes. Melt caramels and 1/2 cup evaporated milk over low heat, stirring constantly. Cover baked layer with chocolate chips and 3/4 cup chopped nuts. Spread caramel mixture over chips and nuts. Cover with remaining batter. Bake at 350° for 20 minutes. Cool. Cut.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat with mixture until smooth. Spoon into a greased, 2-quart, shallow casserole dish.
Put all ingredients in large bowl, mix at high speed until smooth. Put in refrigerator for 30 minutes. Serve with fruit.
Set aside seasonings from soup mix. Sort and discard foreign matter from beans. Rinse beans and place in a 5 to 6-quart pan. Add 2 1/2 quarts water. Let stand at least 8 hours or overnight; drain and rinse.
Pulp the grapes, saving the skins. Put the pulp on to cook with a small amount of water to keep it from sticking. When soft mixture, rub through sieve to remove the seeds. Add the skins after you have put them through a blender. Add 3/4 pound of sugar for each pound of grapes. Cook until mixture is thick or test a little on a cold plate. Seal in sterilized glass jars.
Cook vegetable mix until done. Drain. Put in pan and slice Velveeta cheese and put on top of vegetables. Melt 1/2 cube oleo and mix with 1 tube of crushed Hi-Ho crackers. Put on top of cheese. Bake in 350° oven until bubbles.
Preheat oven to 450°. Add butter, sugar and salt in milk; when lukewarm, add yeast dissolved in warm water. Add egg, slightly beaten. Stir in the flour gradually and form into a soft dough. Knead 2 minutes. Cover; let rise in warm place until double in size. Shape into rolls; let rise again. Bake until golden brown. Remove from oven and brush tops with melted butter if desired. Remove to wire racks to cool.
Prepare cabbage and pack in quart jar. Add ingredients and cover with boiling water. Leave an inch at top of jar. Seal and store in cool place. Will be ready for use after 3 weeks.
Combine juice and wine in a pitcher. Mix well. Cover and chill thoroughly. Just before serving, stir in mineral water. Serves 4. Great over crushed ice.
Layer the ingredients	in order given (lettuce, peas, celery, green onions and bacon) in a shallow baking dish and then ice with mayonnaise or salad dressing, as you would ice a cake, being careful to seal all edges. Cover and refrigerate for 8 hours or overnight.
Mix ingredients together and beat lightly. Pour into custard cups. Place in a pan of water and bake at 325° for 40 to 45 minutes.
Brown stew beef in shortening in pot. Add all ingredients except green peppers. Simmer covered 2 hours. Last 1/2 hour before done add green peppers. Serve with brown rice or mashed potato.
Put cut sausage in a large pot with a tight lid. Put all other vegetables in layers on top of sausage. Salt and pepper each layer of vegetables, then put cut cabbage on top. Add one cup of water. Steam for 45 minutes to 1 hour (do not peek while the recipe is cooking). Serve with corn bread.
Brown meat and drain. Spread meat in 13 x 9 x 2-inch pan. Spread peas over meat. Combine potatoes and mushroom soup; spread over peas. Cover potatoes with shredded cheese. Bake at 350° until cheese is melted.
Soften yeast in 1/4 cup warm water. Put margarine, sugar and all herbs in a large bowl. Pour boiling water over them and stir. Let cool. Mix in 1 1/2 cups flour. Beat 1 minute. Stir in yeast and eggs. Add about 1 3/4 cups flour to make a stiff batter. Beat 1 minute. (Dough will be soft.) Cover lightly, put in a warm place until double (about 1 hour). Grease 2 small or 1 large bread pan. Stir down dough and place in pan. Bake at 300° about 1 hour.
Mix all ingredients, except Sweet 'N Low and cabbage. Bring to a boil. Remove from heat and add Sweet 'N Low. Pour over cabbage. Let stand 4 to 6 hours. Will keep 2 to 4 weeks in glass jar in refrigerator.
Lightly salt and pepper chicken breasts. Dredge in flour and saute in a heavy skillet over high heat with 2 tablespoons of butter. Cook for about 3 minutes on each side or until just done. Set aside and keep warm.
Cut bacon in small pieces and cook until crisp. Make white sauce of milk, flour and butter. Add peas, salt, pepper and bacon. Put in greased casserole and cover with bread crumbs. Bake in 350° oven for 20 minutes.
Preheat oven to 450°. Let pastry sheet come to room temperature. Roll pastry out to 1/8-inch thick. Cut out circle 8 to 9-inches in diameter. Place cheese in center of pastry, wrapping pastry around cheese and pinching edges to seal. Decorate pastry case with scraps of pastry cut in various shapes. Place pastry on ungreased baking sheet and immediately reduce oven temperature to 400°. Bake for 25 to 30 minutes until golden brown. Serve with crackers or fresh sliced apples or pears.
Mix 1/2 cup sugar, the cinnamon and 1/2 cup of the walnuts. Place apples in bottom of a greased 8 1/4 x 1 3/4-inch round baking dish. Sprinkle with the cinnamon mixture.
Boil potatoes until done. Drain; mix flour with small amount of milk until creamy. Add the rest of the milk, salt, pepper and butter to potatoes. Bring to a boil; add flour. Cook until thick.
Combine chicken, onion and enough water to cover in a large pan; cook until tender. Remove chicken from broth, reserving broth. Debone chicken. Sift flour, soda and salt together into mixing bowl. Cut in shortening. Blend egg and buttermilk. Stir enough buttermilk mixture to form dough. Roll thin on lightly floured board. Cut into short strips. Combine chicken, soup and broth; bring to a rolling boil, stirring. Drop in dumplings and cook until tender. Add milk and bring to a boil. Serve immediately. Makes 8 servings.
Melt margarine; add flour to make paste. Add broth slowly. Add vegetables. Simmer covered for approximately 45 minutes or until vegetables are cooked. Add milk. Simmer uncovered for 10 to 15 minutes.
Mix together in order given. Pour into a well-greased 10 x 15-inch sheet cake pan or jelly roll pan. Bake at 350° for 20 to 25 minutes. Just before cake is finished baking, make following topping.
Deep fry potato peels until golden brown. Place cheese over peels while hot. Sprinkle crumbled bacon or bacon bits on top. Let melt. Make sure peels are thick and 4 to 5 inches long. Salt and pepper to taste.
Bring sugar and vinegar to boil. Place oil, onion, salt and mustard in blender. While blending, slowly add sugar/vinegar mixture through top. Blend on low speed 30 seconds. Stir poppy seed into dressing and chill. Yields 1 1/2 cups.
Pour liquid over corn; blend well. Let set overnight. When ready to serve, drain completely of liquid in a colander. Serve cold.
Cook first 4 ingredients for about 20 minutes. Press through a sieve or food mill. Melt butter and add remaining ingredients. Add tomatoes. Heat, stirring constantly, for 5 minutes. Cooked rice or elbow macaroni may be added.
Cook cake mix as directed on box (2 round layers). Crumble 1 round layer of cake mix in bottom of bowl. Add a layer of strawberries, layer of pudding and layer of Cool Whip. Place the 2nd round cake mix on top. Add a layer of strawberries, pudding and layer of Cool Whip. Chill.
Melt margarine in a 9 x 13-inch pan. Beat egg into margarine. Gradually add cake mix. Mix well with a fork and press firmly into pan.
Spread the mixed ingredients into a buttered casserole dish and bake at 350° for 30 to 35 minutes or until the top is slightly golden brown. Serves 4.
Measure all ingredients into large bowl. Blend well for 2 to 3 minutes. Bake at 350° in a greased 9 x 13-inch pan for 1 hour. The longer this cake stands, the better the flavor.
Cook noodles as package directions. Mix with tuna, celery, onions, sour cream, mustard and salt. Layer in buttered casserole. Add 1/2 zucchini. Top with all cheese. Bake at 350° for 30 minutes. Add tomatoes.
In mixing bowl combine cereal, sugar and margarine. Press evenly and firmly in bottom and around sides of buttered 9-inch pan. Chill.
Shape cream cheese into low flat circle. Rinse crab meat and spread over cheese. Chill. Before serving, pour cocktail sauce over crab meat. Serve with crackers.
Slice onions crosswise as thick as you wish; separate into rings. Mix together flour, salt and baking powder. Add enough milk to make a thin paste mixture. Dip onion rings and fry in hot oil until brown. Serve immediately.
Cut bread dough in half lengthwise. Then cut each half crosswise into 8 pieces (16 pieces total). Flatten pieces of dough with fingers, stretching slightly to form 4-inch circles of each circle. Bring edges of dough together. Pinch to seal. In a small saucepan, melt the butter or margarine. Dip filled rolls in melted butter or margarine, then in sugar. Place, seam side down, in 2 layers in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place until almost double (about 1 hour). Bake in a 350° oven for 35 to 40 minutes or until golden brown, covering with foil the last 10 minutes of baking. Remove from pan.
Preheat oven to 350°. Grease 12-cup Bundt pan with 1 tablespoon butter. Place syrup and nuts in bottom of pan. In small bowl, combine brown sugar and cinnamon. Mix well. Separate biscuits. Dip biscuits in melted butter, then dip in sugar mixture. Stand biscuits on edge in pan, spacing evenly. Sprinkle with remaining sugar and drizzle with remaining butter. Bake for 30 to 40 minutes or until browned. Cool upright in pan 5 minutes. Then invert onto serving plate.
Drain all fruits thoroughly, about 2 hours. Mix all ingredients; chill before serving. Keeps several days in the refrigerator.
Mix shortening, sugars, eggs and vanilla. Mix dry ingredients together and add to first mixture, then stir in 1/2 cup candies and decorate cookies with the remainder of candy. Preheat oven to 375° and place by teaspoonful onto ungreased cookie sheet. Bake until lightly brown.
Beat well the oleo, Crisco and sugar. Add milk, flour and vanilla. Beat well and frost your favorite cake.
Cut cubes of bread; dip in milk. Roll in coconut and bake in slow oven until coconut is light golden brown.
Melt margarine in electric skillet. Place chicken in melted margarine, turning to coat both sides. Pour Coke and ketchup over meat. Cover pan and cook at 325° for 30 to 35 minutes. Turn chicken occasionally. This makes a thick barbecue type sauce.
Brown ground beef in large skillet or Dutch oven over medium-high heat; drain. Stir in tomatoes, frozen vegetables with pasta, beans and Italian seasoning. Bring to a boil. Reduce heat to low; simmer uncovered for 8 to 10 minutes or until vegetables and pasta are tender, stirring occasionally. Sprinkle with cheese. Makes 4 (1 1/4-cup) servings.
Brown beef and sausage in skillet until done; drain. Mix with pizza sauce. Layer in baking dish the noodles, sauce and half of cheese. Repeat layers again. Top with pepperoni. Bake at 400° until cheese melts.
Combine marshmallows, milk, butter, sugar and salt in a saucepan. Cook and stir until mixture comes to a full boil. Boil for 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Fold in vanilla and nuts. Pour into a greased 9-inch square dish. Chill until firm. Makes 2 1/2 pounds.
Put dry jello over cottage cheese and let set 5 minutes; stir together. Add other ingredients and blend together with spoon. Refrigerate overnight, covered.
Brown and drain sausage. Place 6 slices of bread in a 9 x 13-inch greased baking pan. Add half the sausage and cheese. Repeat with remaining bread, sausage and cheese. Combine eggs, milk and salt. Pour into pan. Press into bread until evenly saturated. Bake at 350° for 40 minutes. Excellent for large crowd. Can be prepared a day ahead.
About 10 minutes before serving, prepare soup as label directs, but add lemon juice and basil. Makes about 2 1/2 cups or 2 servings.
In large mixer bowl, combine 4 cups flour and yeast. Combine 2 cups warm water, oil, sugar and salt. Add to mixture in bowl; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 4 cups flour to make a soft dough.
Preheat oven to 350°. Melt oleo and cocoa together and set aside to cool. Beat eggs with sugar. Add to cocoa mixture. Add flour and salt. Mix well. Pour into sheet pan. Sprinkle 1 cup pecans over top before baking. Bake for 30 minutes. As soon as cake is taken from oven, cover with marshmallows. Return to oven until marshmallows melt. Let cool.
Whip cream cheese well. Add sugar & whip again. Mix in cool whip. Layer bananas in bottom of crust. Add cream cheese mixture. Top with pie filling. You can also use cherry or strawberry pie filling.
Mix all ingredients and put in buttered casserole. Let stand in refrigerator overnight. Bring to room temperature. Cover top with thick layer of potato chips. Bake for 30 minutes at 350°. Makes large casserole.
Grate potatoes. Heat cream, cheese and butter or margarine until cheese melts. Blend in potatoes, salt and pepper. Pour into buttered 2-quart baking dish. Bake at 350° for 35 to 40 minutes. Top with sour cream and bacon bits. Cook 10 minutes more or until bubbly. Yield: 6 to 8 servings.
Dip chicken in beaten egg, then coat with flour. Fry in olive oil for 10 minutes on each side. While chicken is cooking, combine 1 tablespoon flour with cold water, stirring with wire whisk to prevent lumps and add rest of sauce ingredients. Heat until sauce is thickened, stirring steadily. Place cooked chicken in a serving dish and pour sauce over top. Serve with rice.
Spray cookie sheet with nonstick cooking spray. In a large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins (batter will be stiff). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375° for 10 minutes or until firm. Remove and cool on wire rack. Makes 2 dozen cookies. Contains 72 calories, 0 g fat and 0 g cholesterol.
Ground tomatoes, peppers, onions and cabbage and put into a container with glaze on it. Put a layer of salt over it and let stand overnight. The next morning wash and be sure all salt is out of mixture. Put back in container and put 7 lb. sugar, 3 Tbsp ground allspice and 3 Tbsp turmeric and enough white vinegar to stir where you can cook it. Cook until tender and put in jars and seal.
Mix flour and powdered sugar. Beat egg whites and cream of tartar until foamy. Beat in sugar 2 tablespoons at a time. Continue beating until stiff and glossy. Add salt and vanilla. Do not underbeat! Sprinkle flour-powdered sugar mixture 1/4 cup at a time, folding just until mixture disappears. Bake at 350° for 30 to 40 minutes or until done. Use an ungreased angel food pan. Cool upside down on a funnel or bottle. Take out when completely cooled.
Pare potatoes; cut into thick strips (the thicker the strips, the less oil they need to brown). Cover the potatoes with cold water; let stand 1 hour. Drain and blot dry. Spread the potatoes in a nonstick jelly-roll pan; sprinkle with oil. Shake the pan. Bake in very hot oven (450°) for 40 minutes or until potatoes are brown and tender. Turn the strips several times during baking. Sprinkle with salt and paprika. Makes 8 servings at 100 calories each.
Cook rice as directed on package, omitting butter or margarine; cool. Toss lightly with next 8 ingredients. Cover; chill. Garnish with peanuts. Makes 4 1/2 cups.
Preheat oven to 325°. Boil water and put in dates. Turn down to simmer; cover and set aside. Combine orange jam, pineapple, honey, egg whites and vanilla. Remove dates from steaming water and mix with mixture. Sift flours, soda and salt. Add the orange mixture to the flour mixture. Fill two bread loaf pans half full. Bake for 30 minutes or until a toothpick comes out clean.
Heat oil in skillet or wok; stir-fry meat. Add vegetables; stir-fry. Add seasoning mixture; stir-fry 1 minute. Serve over rice.
Butter a 9 x 13-inch baking dish. Line bottom with 8 slices bread. Cover with sliced chicken. Spread slices with mayonnaise; sprinkle with 1/2 cup Cheddar cheese. Top with remaining 8 slices bread. Beat together eggs, milk and salt; pour over entire casserole. Refrigerate overnight or all day. When ready to bake, spread soup over top. Bake at 350° for 45 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese. Return to oven; bake 15 minutes longer. Serves 10.
Cut meat in small pieces (or have the butcher do it for you) and brown in Crisco or vegetable oil. A frying pan works better than a wok. Add molasses, mustard, celery and onions. Cover with water and cook 1 hour or until meat is done. Add bean sprouts and thicken with cornstarch (put 1 tablespoon of cornstarch in 1/4 cup warm water; stir, then add to mixture). Pour sauce over noodles and/or rice.
Combine pudding mix, Jell-O, water and lemon juice in saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into bowl and chill until thickened. Then blend in 1 1/2 cups Cool Whip. Stir in 1 cup sliced strawberries. Pour into baked pie shell. Chill until set, 1 to 2 hours. Garnish with additional Cool Whip and berries.
Mix all ingredients in order listed. Flour and grease tube pan. Pour into tube pan and bake for 1 hour at 350°.
Put beer and flour into browning bag and mix. Coat the bag with mixture. Put pot-roast into bag. Add peeled potatoes and sliced onion over the mixture. Tie up the bag with tie. Put 6 (1/2-inch) cuts into the browning bag. Bake at 325° for 2 hours.
Mix sour cream; add pudding mix, then add pineapple. Chill in 9 x 12 inch pan.
Brown meat. Add onion and cook until onion is soft. Add beans, salt, garlic powder, taco sauce and olives. Heat until bubbly and set aside.
Brown meat in skillet and drain on paper towel. Blend next 3 ingredients; stir in meat, cheese, onion and pepper. Pour into pastry shell. Bake at 350° for 30 minutes, or until golden brown. Insert knife and if it comes out clean, the quiche is done.
Cut off fat from chops as much as possible; use to grease skillet. Brown chops in 1 teaspoon olive oil in a 10-inch skillet. Season chops to taste. Place thick slice of onion on each chop. Pour 1 cup uncooked rice over all. Add 1 to 1 1/2 pints stewed tomatoes. Cover; simmer from 1 to 1 1/2 hours.
Sort beans, discarding rocks and ugly beans. Place in large bowl and cover with cool water 2-inches above beans. Soak overnight. After soaking, drain and rinse beans. Place in crock pot. Cover with cool water to about 2-inches above beans in pot. Add nothing else now! Cover with lid and cook on high heat setting for 5 to 6 hours; the longer, the better. Don't open lid. You should not have to add water during cooking, but if you do, add boiling water only. About 1 hour before serving, saute seeded jalapeno, onion and garlic in bacon drippings only until tender. Add vegetables, bacon drippings and desired salt. Re-cover and continue to cook on high for 1 more hour.
Cook noodles in salted water and drain. Combine with corned beef and remaining ingredients.
Brown stew meat in skillet. Mix remaining ingredients in a large Dutch oven. Bake, covered, 5 hours at 275°. Serves 4.
Cream butter and sugar. Add eggs one at a time beating well after each addition. Mix small amount of flour into fruit and nut mixture; toss to coat and set aside. Add remaining flour to egg mixture. Stir in flavoring. Fold in fruits and nuts. Bake at 225° for 2 hours.
Combine squash, onion and peppers. Spread salt over the mixture and let stand overnight. In large saucepan mix mustard seed, pickling spice, celery seed, turmeric and vinegar. Bring to a boil. Remove seed and spices by straining. Add sugar and stir until sugar is dissolved. Add squash mixture and bring to a boil, stirring often. As soon as mixture has started boiling, put in hot jars and seal. Makes 10 to 12 pints.
Combine all ingredients. Bake at 350° for 20 minutes. Serve with crackers. Serves 12.
Combine sugar, mayonnaise and vinegar; pour over rest of ingredients and mix well. Make the day before you plan to serve the salad.
Cook macaroni and drain. Mix all ingredients in a casserole dish. Top with butter. Bake at 350° for 30 to 45 minutes.
Mix together cake mix, melted margarine and 2 eggs. Pat in the bottom of a "Pammed" sheet cake pan.
Mix first 4 ingredients together. Add next 4 ingredients, then add the last 4 ingredients. Pour in aluminum tube pan, greased and floured. Bake for 3 hours at 275°. Half hour before cake is done, remove from oven and brush with honey or syrup.
Combine the hamburgers together in skillet and fry until brown, also adding onion and green pepper. Then drain excess fat. Add sauce and simmer 30 minutes.
Soften cream cheese until room temperature. Blend in Ranch mix; add chicken. Mold into a ball; roll in pecans. Store in refrigerator.