HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt fat and cook onions, pepper and garlic, but do not brown. Add ground meat and cook until it is no longer red. Add tomatoes, chili powder and water; cover and cook over slow heat for 30 minutes. Add mushrooms, cooked peas, salt, pepper and m.s.g. Add more seasoning to taste, if necessary. Last, add cooked spaghetti to sauce and blend well. Fill large baking dish half full, cover with half the cheese, then add the rest of the spaghetti mixture and cover with remaining cheese. Bake 20 to 30 minutes in a preheated 350° oven.
Heat oven to 350°. Wash chicken pieces and pat dry. Place chicken, skin side up, in 4 baking pans, 13 x 9-inch. Brush chicken with oil; season with salt, garlic salt, pepper and paprika. Bake, uncovered, 30 minutes.
Melt oleo in saucepan. Add cocoa, sugar, flour and eggs. Beat well until batter is thick and waxy. Add vanilla and nuts. Pour into slightly greased pan or Pyrex pie pan. Bake 30 minutes at 350°. Do not overcook. The flour makes the crust. Serve with vanilla ice cream or whipped cream.
Boil butter, milk and cocoa for 2 to 3 minutes. Remove from heat. Add sugar, peanut butter, salt, vanilla and oatmeal. Mix well and spoon onto aluminum foil. Let cool for about 10 minutes.
Remove the crusts from the bread (crust crumbs will show up as dark spots later) and tear the slices into small pieces. Pour the glue over the bread and mix by hand. At first the mixture will be extremely sticky, so make sure to remove all hand jewelry. Knead the dough vigorously for about 5 minutes or until smooth and velvety. If dough is still sticky, clean hands and apply hand lotion or fabric softener on hands and continue kneading. If properly kneaded, the mixture should now form beautifully into a smooth ball. Store in airtight container in refrigerator. If making an impression, first dust the mold with cornstarch, press the bread clay into place, then shake or lift out the dough and allow to dry on a flat surface.
Simmer all ingredients together; do not boil. Keep simmering as it is being used.
Saute celery, green pepper, onion and garlic until tender, but not brown. Blend soup and milk and add to mixture. Add cheese, salt, pepper and Worcestershire sauce, stirring until cheese melts. Add chicken and heat thoroughly. Combine with cooked spaghetti. Sprinkle with Parmesan cheese and parsley. Serves 6 persons.
Lightly brown ground meat and drain. Add all other ingredients. Mix and simmer 2 hours over low heat. This can also be simmered in crock-pot. Serves 6.
Melt butter in saucepan over medium heat. Gradually add flour, stirring constantly. Reduce heat; cook and stir 2 to 3 minutes. Remove from heat. Gradually add cream, stirring constantly. Add cheese and cook and stir until thickened. Season to taste with nutmeg, salt and pepper; set aside. If frozen, thaw broccoli completely. Drain and pat dry. Top ham slice with turkey slice. Place 2 broccoli spears along one edge with florets facing opposite directions. Roll meats around broccoli. Place broccoli rolls, seams down, in nonmetal or ovenproof dish. Pour on sauce. Bake at 350° for 20 minutes or until bubbly. Serve on toast. Microwave on High 2 minutes. Rotate and cook 4 minutes.
Bake until rice is done, about 45 minutes to 1 hour, at 325°.
Mix all ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes. (Place far apart or they bake into one big cookie.)
Boil water; pour over sugar and stir to melt sugar. Add maple flavoring.
Beat eggs until thick and lemon colored. Gradually add sugar, oil and vanilla to eggs. Mix dry ingredients together. Add flour mixture and zucchini alternately to the egg mixture. Fold in chopped nuts. Pour into 2 oiled and floured loaf pans. Bake at 375° for 1 hour or until toothpick comes out clean. Cool in pan 10 minutes, then cool on rack.
Follow the directions on the box of cake mix, except reduce water to a half cup. Add the can of pumpkin and the pumpkin pie spice. Spread into greased 13 x 9-inch pan; bake as directed on the box of cake mix. Let cool; add cinnamon to frosting and frost. Decorate with candy pumpkins.
Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up side of greased muffin cup. Set aside. In a skillet, brown ground beef; drain.
Wash, peel, core and quarter apples. Put them in saucepan; half cover with cold water. Bring to a boil. Cover, reduce heat and let simmer until tender. Stir in sugar and salt. Cook 5 minutes more. Mash apples with a spoon or force through a sieve. Chill. If desired, a little lemon juice, cinnamon or nutmeg may be added after cooking. Serves 6.
Take juice from fruit and heat in saucepan. Dissolve into jello. Add same amount of cool water and stir. Stir in cool whip, fruit and cottage cheese. Chill till set.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and 1/2 cup sugar using pastry blender or fork; cut in butter until mixture resembles fine meal. Press into pan. Bake for 20 minutes or until edges are light gold. Combine eggs, brown sugar and vanilla. Beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust. Spread to cover evenly. Return to oven; bake 20 to 25 minutes or until top is set. Cool completely. Cut into 20 bars.
Place 3 cups of chopped lettuce in bottom of large bowl. Sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle more salt and pepper. Continue to layer vegetables in this order: peas, remaining chopped lettuce, crumbled bacon and shredded cheese, along with light sprinkling of salt and pepper throughout layering. Combine mayonnaise and sugar and spread over top to cover entire salad to edge of bowl. Cover and chill 24 hours or at least overnight. Garnish with green onion and a little of paprika. Toss before serving. Makes 12 to 15 servings.
Combine sugar, sour cream and mix well. Add coconut and flavoring. Stir until all is mixed well. Set aside. Mix and bake cake mix as directed on box. Poke holes in cake and frost cake while still warm.
Place peaches in an 8 x 8-inch baking dish. Mix the next 4 ingredients; pour over peaches. Pour melted margarine over mixture. Bake at 350° for 45 to 60 minutes.
Combine flour, whole wheat flour, baking powder, salt and cream of tartar. Cut in oleo. Add egg mixture. Knead lightly on floured board. Roll or pat out. Bake at 450° for 12 to 15 minutes.
Grease a 10 x 1 1/2-inch pan. Brown ground beef and onion; drain. Add salt and pepper. Spread in plate. Beat milk, Bisquick and eggs until smooth. Pour into plate and bake 25 minutes at 400°. Top with tomatoes and cheese. Bake 5 to 8 minutes or until knife comes out clean.
Dice 4 slices bread - place in 9 x 13 baking dish. Mix large pieces of chicken with mayonnaise, green pepper, celery and onions. Spread over diced bread. Trim crust off remaining slices of bread and place over the chicken mixture. Beat eggs until frothy, add milk, pour over bread. Place in refrigerator over night. When ready to serve, bake at 325 for 15 minutes. Remove from oven, pour soup on top and add grated cheese on top of soup. Shake generous amount of paprika on top. Bake at 325 for 1 hour.
Lightly grease 9 x 13-inch casserole dish. Tear bread into bite-sized pieces. Place in bottom of dish. Brown sausage; add onion and pepper. Cook until tender and meat is done. Drain and set aside. Mix eggs, milk and seasonings. Beat well. Sprinkle sausage mixture over bread pieces. Top with cheese; pour egg/milk mixture over all. Cover and refrigerate at least 8 to 10 hours. Preheat oven to 350°. Bake 30 to 40 minutes, uncovered, or until puffy or eggs are set.
Broil steak 10 minutes. Turn. Add tomato halves topped with mixture of bread crumbs, oregano, salt and pepper. Broil 12 minutes.
Mix the first four ingredients and boil hard for one minute. Remove from heat and add peanut butter, vanilla and rolled oats. Drop on wax paper and let cool. Chopped nuts may be added.
Mix first 3 ingredients together. Put into well-greased tube pan. Melt butter and pour over top. Bake at 350° for 35 to 40 minutes. Could also add nuts if desired.
Mix pineapple and bread gently. Combine remaining ingredients and pour over bread cubes. Pour into ungreased casserole and bake at 350° for 30 minutes.
Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on rack of broiler pan. Brush with half of the dressing mixture. Broil 5 to 7-inches from heat 8 to 10 minutes. Turn and brush with remaining dressing mixture. Continue broiling 8 to 10 minutes or until tender. Serve with twisted breadsticks and black beans with chopped red pepper, if desired. Makes 8 servings (or 4 servings with enough left to make Easy Chicken Enchiladas).
Salt and brown pork chops that have been dipped in milk and rolled in flour. They don't need to cook, just brown. Slice potatoes; cut onion in small chips.
Fry or bake wings. Dip wings in a thin batter. After wings are done, place them in pan and spread hot sauce mixture over them. Put in oven for 30 minutes at 350°.
Beat egg yolks. Add sugar, cornstarch and salt. Add pineapple and water. Cook in double boiler until thickened. Fold in beaten egg whites while mixture is still hot. Cool. Pour into baked pie shell. Cover with whipped cream; sprinkle with coconut or nuts.
In a 9 x 13-inch pan, melt margarine, brown sugar and cinnamon. Place bread (double layer) on top of first 3 ingredients. Beat together eggs; add milk and beat again. Pour over bread. Cover and place in refrigerator overnight. Uncover and bake at 350° for 45 minutes. Cut and invert on plates to serve. Makes 6 to 8 servings.
Mix ingredients together. Pour over chicken and simmer in oven for 1 hour or until chicken is done. (This is good for other barbecued meats also.)
Mix all ingredients well adding chips last. Drop by teaspoon on greased cookie sheet. Nuts may be added, if desired. Bake at 375°.
Preheat oven to 375°. In a small bowl combine syrup and 1/4 teaspoon cinnamon. Set aside. Core apples, leaving bottoms intact. Set apples upright in an 8 x 8 x 2-inch baking pan. Spoon half of syrup mixture (about 1 teaspoon) into each apple. Pour water into baking pan at a depth of about 1-inch and bake until apples are tender, 20 to 30 minutes. Using slotted spoon, transfer apples to serving plate. Let cool for 10 minutes.
Mix chicken, chicken broth, soup, melted butter and Veg-All together. Put into large casserole. Mix the Bisquick and milk. Pour on top and bake 1 hour at 350°.
Cook beans until tender. Dice onions; mince garlic. Mix all ingredients and bake at 300° for 1 to 2 hours.
Melt the butterscotch chips, oleo and peanut butter in 2-quart microwave bowl until smooth. Place the cereal and nuts in a large container or cookie sheet. Pour chip mixture over cereal and nuts; toss well. After cereal is coated, place 2 to 3 cups powdered sugar in large container or brown grocery poke (sack). Add coated cereal mixture to sugar and shake until all cereal is coated. Place in a sealed container and serve as desired.
Cook rice, set aside. Cook rest of ingredients except butter and egg whites (cook until thick). After filling is cooked, add rice and butter. Put in baking dish and top with meringue made from the egg whites and 10 tablespoons sugar. Bake at 350° for 12 to 15 minutes until meringue is browned.
Reserve 1 cup of corn chips. Combine remaining chips with 1 2/3 cups cheese, chili, enchilada sauce, tomato sauce and onion mix. Pour into 11 x 7 x 1 1/2-inch baking dish. Bake uncovered at 375° for 30 minutes or until hot. Spread top of mixture with 1 cup sour cream. Sprinkle with 1/2 cup shredded cheese. Circle reserved corn chips around edge. Bake 5 minutes longer. Makes 6 servings.
Cook chicken in boiling salted water until tender, about 45 to 60 minutes. Cool and cut up in small pieces and add all ingredients except bacon. Sprinkle bacon on top. Chill. Serves 4 to 6.
Heat crushed pineapple until it boils; turn burner off. Add the lime jello. Cool and put in fridge until it starts to thicken. Add the grated cheese, Cool Whip and pecans.
Add about 1/2 teaspoon rose water to a cup of applesauce or sprinkle rose water over fresh fruit salad.
Melt margarine and stir in all ingredients except peanut butter. Add it last. Mix well and roll into small balls and refrigerate for 2 to 3 hours.
Cream margarine and sugar; add eggs one at a time, then add milk and flour. Mix and then add coconut. Bake at 350° for 30 minutes.
Mix flour and shortening until it resembles coarse crumbs. Add milk, grated cheese and chives and work in extra flour until dough pulls from sides of bowl. Roll out to 1/2-inch thick and cut with floured cutter. Brush tops with melted butter. Bake until golden brown at 425°, about 12 minutes. Watch!
Bring strawberries, 10 oz. water and 1/2 cup sugar to boil. Lower heat and add dumplings, and cook until done.
Mix shortening, sugar, egg, and molasses thoroughly. Blend all dry ingredients; mix together. Chill. Heat oven to 375°. Roll dough in 1 1/4 balls. Dip tops in sugar. Place balls, sugar side up, 3 inches apart on greased baking sheet. Sprinkle each with 2 or 3 drops of water. Bake 10-12 minutes, or just until set but not hard. (Do not over bake.) Makes 4 dozen cookies.
Put in crock-pot. Cook on low until thick. Put in jars and seal with lids.
Place all ingredients over pork chops in baking pan. Bake 2 hours at 375°. Stir vegetables after 1 hour. Last 1/2 hour bring pork chops to top for browning. Serve with mashed potatoes or rice, crusty Italian bread or rolls. Enjoy!
Squeeze lemon juice into large pot of cold water. Add lemon wedges, artichokes, onion, bay leaves and salt and pepper. Allow to come to a boil, then cook at a simmer until artichokes are tender. This is low-fat, low calorie and very flavorful.
Mix well amd form into balls, marble sized for cocktails or larger for dinner. Fry in light oil, time depends on the size of the meatballs. They should be brown on the outside and just cooked through on the inside. Drain on paper towels.
Cut shortening into dry ingredients with pastry cutter or electric mixer on low speed. Store in Tupperware 8 weeks or more.
Mix together shortening, 1 1/2 cups sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls. Roll in sugar-cinnamon mixture. Bake at 350° for 8 to 10 minutes.
Combine eggs, sugar, pineapple juice and salt and cook over low heat until thick, stirring constantly. Cool and add celery, crushed pineapple, diced apples and walnuts. Gently fold in whipped cream. Spoon in an 8-inch square pan and freeze.
Brown chicken in butter; add onion, stir occasionally. Dissolve cubes in hot water, add to chicken together with molasses and choy sauce. Cover and cook on low about 20 minutes or until chicken is tender. Add vegetables, bring up to simmer and cook 6 minutes longer. Blend cornstarch dissolved in water into chop suey. Cook until gravy is thickened. Sprinkle almonds over chicken chop suey before serving. Serve with cooked rice.
Cut steak cross-grain into very thin slices. Heat 10-inch browning dish in microwave on High for 3 minutes. Add 3 tablespoons oil, bell peppers and onion; mix well. Microwave, covered with glass lid, on High for 3 minutes, stirring once. Remove vegetables from browning dish; set aside. Add 2 tablespoons oil and steak to browning dish; stir to coat well. Arrange in even layer in browning dish. Microwave 1 1/2 minutes. Add mixture of soy sauce, water, cornstarch, ginger and pepper sauce; mix well. Add vegetables. Microwave, covered, on High for 2 minutes, stirring once. Serve over fluffy rice. Yields 4 servings.
Bake cake according to directions. Put it into a 9 x 12-inch pan. Cool. Put instant pudding, cream cheese and 1 1/2 cups milk into bowl and beat well. Put pudding mixture on cool cake; add drained pineapple over top, then add Cool Whip over the top of that. Top with coconut, if desired.
Trim crusts from bread and flatten slices slightly with a rolling pin. Blend cheeses and egg to workable consistency and spread on each slice of bread. Roll one asparagus spear in each slice of bread. Use toothpicks to fasten edges. Dip in butter to coat thoroughly. Place on cookie sheet and freeze. Cut each rolled slice into three pieces and store frozen. When ready to serve, bake at 400° for 15 minutes or until lightly browned, using a jelly roll pan.
Cook the rhubarb with the sugar for 7 minutes. Remove from heat and stir in the gelatin. Stir until dissolved. Pour in glasses and seal.
Cream sugar and butter. Alternate adding flour, which has been sifted twice with baking powder, with milk, then nuts and fold in beaten egg whites last. Bake in well-greased tube pan. Bake in not too hot oven. Try with straw after about 45 minutes. (I usually use just half the recipe.)
Mix pudding mix with milk; add sour cream and 1/2 Cool Whip. Layer dish with wafers and bananas and mix until all are used up. Put other half of Cool Whip on top and refrigerate.
Bake at 350° for 30 minutes. Grease muffin tins. Spoon mixture in and bake. Use undiluted cream of chicken soup or cheese sauce.
Soften jello in half cup water. Combine other ingredients and blend all together in an electric mixer for at least 4 minutes. Bake in 3 (9-inch) pans for 30 minutes at 350°.
Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover and cook until vegetables are tender, about 8 minutes. Mix next 5 ingredients. Add to cooked vegetables. Cook, stirring constantly until soup is slightly thick and mixture begins to boil. Remove from heat. Add cheese and stir until melted; 115 calories per cup.
Stir shortening to soften. Gradually add 1 cup of the sugar, creaming together until light. Add salt and vanilla.
Combine cream cheese and Cheddar cheese, blending well. Stir in remaining ingredients, except pecans. Shape into a ball and roll in pecans. Chill. Serve at room temperature. Yield: about 3 cups.
Cream together oleo and sugar. Add eggs, milk and mashed potatoes. Beat and add sifted together flour, baking powder, salt, nutmeg and cinnamon. Dough will be sticky. Roll or pat out on floured board and cut with doughnut cutter. Fry in hot lard.
Heat oven to 350°. Spray 3 (9-inch) cake pans. Bake 20 minutes or until done. Cool. Frost, then refrigerate at least 1 hour before serving. Mix all ingredients together, except white vinegar. Leave it until last, then mix it in.
Beat egg white until stiff (but not dry). Add sugar, one tablespoon at a time. Continue to beat. Add pecans. Drop by 1/2 teaspoon on greased cookie sheet. Bake at 250° for 30 minutes. Can be placed close together; they do not spread.
Heat the milk to boiling. Add butter and cabbage. Cook seven minutes. Thicken with flour, mixed with a little cold water.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil, cover and cook 35 to 40 minutes or until tender. Drain, reserving 2 1/2 cups liquid. Pour cold water over beets. Let set for about 5 minutes and drain. Trim off roots and stems, then skin; set aside.
Drain juice from pineapple. Add water, if necessary, to make cup. Add 1/2 cup sugar to juice; dissolve by heating. Do not boil. Warm just enough to dissolve.
Remove tips from beans and cut in half. Heat oil in saucepan. Peel garlic and cook in hot oil until golden. Remove garlic and discard. Add onion. Cook slowly for 3 minutes. Add beans, salt, basil, sugar and water. Cover and cook slowly for 15 minutes or until beans are crisp-tender. Serve hot. Yields 6 servings.
Mix all ingredients together. Put into a greased baking dish. Bake at 350° for 45 minutes.
Saute 1 stalk celery and 1 small onion until tender. Add rest of ingredients. Add water if too thick. Simmer with 6 to 10 hog dogs for 45 minutes.
After rice and broccoli are cooked to your taste, combine remaining ingredients and add broccoli and rice mixture. Put in 2-quart casserole sprayed with Pam. Sprinkle bread crumbs over top. Bake at 400° until bubbly or about 20 minutes.
Combine eggs, syrup, sugar, vanilla and salt; mix well. Blend spices with melted butter; add to egg mixture. Mix well. Combine pecans with flour; stir into egg mixture. Turn into pastry shells. Bake in a 400° oven for 15 minutes. Reduce heat to 350° and continue to bake for 40 minutes or until knife comes out clean. Makes 3 (9-inch) pies.
Mix all ingredients together well. Pour into a well-greased Bundt pan. Bake in a preheated 350° oven for 45 to 50 minutes. This is good by itself or served with cream cheese.
In a Dutch oven, brown beef. Add all remaining ingredients, except parsley. Bring to a boil and simmer, covered, for 1 to 1 1/2 hours. Add parsley when almost done cooking.
Put all ingredients in a blender for 1 minute. Bake at 350° in greased and floured pie pan for 35 to 40 minutes.
Saute onions in butter. Add soup, potatoes and sour cream. Spoon into a greased 13 x 9-inch baking pan. Combine cheese and corn flakes; spread over top. Bake at 350° for 45 minutes.
You will need 15 wooden sticks. Place yogurt in a shallow dish. Insert a wooden stick into each banana piece. Roll banana pieces in the yogurt, covering the entire piece of banana. Place the cereal in a small, shallow dish. Roll the banana pieces in the cereal. After coating with cereal, place banana pieces on a waxed paper-lined baking sheet. Place in the freezer. When frozen, wrap each in freezer wrap and label. Store in freezer. Let stand at room temperature for 10 minutes before serving. Makes 15 pops.
In a soup kettle, cook onions in butter until they are tender and golden. Stir in ground beef and garlic and cook the mixture (separating beef with a fork) until it is browned. Add beef stock, tomatoes, potatoes, celery, green beans and carrots. Then add rest of ingredients. Bring to a boil, reduce heat and simmer for 1 to 1 1/2 hours.
Brown onion and hamburger; add salt and pepper. Then add can of drained green beans and tomato soup (do not dilute soup). Put in casserole dish. Boil potatoes; when done, mash and add 1/2 cup warm milk, 1 beaten egg, salt and pepper. Spoon over meat. Bake covered for 30 minutes at 350°.
Bake cake according to directions on box in a greased 9 x 13-inch pan. While cake bakes, simmer sugar and pineapple. Remove cake from oven; punch holes in cake with fork and cover with pineapple and cool. Mix pudding as directed on box; add coconut and spread over pineapple. Cover with Cool Whip; sprinkle with nuts.
Beat egg whites until stiff. Gradually add 2/3 cups sugar, then stir in chocolate chips and nuts. Drop by teaspoonfuls on foil lined cookie sheet about 1 inch apart. Put in preheated 300° oven and immediately turn heat off. Do not open until completely cool.
Remove bones and skin from breasts; cut breasts into halves. Place chicken between 2 pieces plastic wrap. Pound with mallet until 1/4 inch thick. Place 1 slice each ham and cheese on each piece chicken. Roll up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt, & pepper; coat rolls with flour mixture. Dip into egg, roll in bread crumbs.
Mix all ingredients. Place in flat casserole (not a deep casserole). Store in refrigerator at least 4 hours or overnight. Bake, uncovered, for 45 minutes at 350°.
Put 3/4 cup granulated sugar in iron skillet on low heat. Cook until sugar is melted and browned. Add sugar and flour together, then add enough milk to wet the sugar mixture. Add well beaten egg yolks, then the remaining milk. Add salt and browned sugar. Cook in saucepan until mixture is thick. Add vanilla and butter, then pour into pre-cooked pie shell.
In a large mixing bowl mix all the ingredients except noodles. Cook noodles according to directions on the package. Drain them and mix noodles and tuna mixture together. Put in a lightly greased baking dish, top with crushed potato chips, and bake in oven at 350°F for about 45 minutes.
Work together	flour,	salt, baking powder and Crisco just as	you make any other crust. Add the cold water. Roll out on floured surface and place in pie pan and bake until brown.
Grease 13 x 9-inch pan. Put bread cubes in pan. Melt butter and cheese in double boiler. Pour over bread cubes. Add extra ingredients at this point. Beat eggs and milk. Pour over bread. Let stand in refrigerator at least 20 to 24 hours. Bake at 300° for 1 hour, uncovered. May be served hot or cold and can also be reheated.