HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown veal cubes in a Dutch oven pot or large pot. Set aside. Saute carrots, celery and onions. Add crushed garlic. Return meat to the pan. Add remaining ingredients. Bring to a boil. Cover pot and simmer for one hour. Stir occasionally. In the last 20 minutes, prepare rice in another pan. Serve stew over rice.
Lay pie crust over 9 x 13-inch baking dish. Fill with apples. Fold crust over apples, making a roll. Boil together brown sugar, water, cinnamon, nutmeg and butter. Pour over roll and bake in 350° oven until brown and crispy, about 1 hour. Baste some while baking.
Mix and bake in greased pan until done at 425° for 40 to 50 minutes.
Combine chopped cabbage, onions and green pepper. Add 1 cup sugar and blend well. Combine remaining ingredients and bring to a boil, stirring constantly. Pour dressing over cabbage mixture and allow to cool. Cover and store in refrigerator for at least 1 day before serving. Stays fresh and crisp for 9 days.
Place squash in a pie plate; add water. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave on High 7 to 8 minutes; rearranging after 2 minutes. Remove from dish and set aside. Place butter in pie plate and microwave at High 50 seconds. Stir in onion and green pepper; microwave at High 2 minutes. Combine sauteed vegetable, egg and next 3 ingredients. Set aside. Remove a slice from stem end of each squash. Scoop out and discard pulp, leaving 1/4-inch shells. Spoon stuffing mixture into shells; sprinkle with Parmesan cheese. Place squash in pie plate and microwave, uncovered, at High 2 minutes or until thoroughly heated. Yield: 2 to 4 servings.
Salt and pepper chicken and sprinkle with lots of paprika. Top with butter patties and bake at 350° for 1 hour. Remove chicken and make gravy in drippings with the mushroom soup and sour cream. Top with onion rings and bake 20 minutes or more. Serves 8 to 10 people.
Combine flour, salt and paprika in paper or plastic bag. Brush chicken with lemon juice. Add 2 or 3 pieces of chicken at a time to bag and shake well to coat chicken with flour mixture. Dissolve bouillon in boiling water. Stir in green onion, brown sugar, lemon peel and lemon juice; pour over chicken. Cover; reduce heat. Cook over low heat for 40 to 45 minutes.
Scramble hamburger and onions, drain excess fat. Add salt, pepper, spices, tomato puree and water. Simmer for 15 minutes. In large pan of boiling water, drop lasagna noodles in and cook until first limber, not done. In large, deep baking dish, put a layer of meat sauce, noodles, then Mozzarella, then sprinkle Parmesan cheese, repeat ending with Mozzarella and Parmesan on top. Bake at 325° until slightly brown.
Mix first 3 ingredients and pat in 9 x 13-inch greased pan. Cover with 1 cup pecans. Bring to a boil and boil 1 minute the butter and brown sugar. Pour over pecans. Bake at 350° for 18 to 22 minutes. Spread milk chocolate chips and let melt. Spread to frost.
Brown meat. Pour off grease. Add to cooked beans. Cook for 1 hour.
Smash artichoke hearts and mix with cheese and mayonnaise. Bake at 350° for about 1/2 hour.
Cook pudding according to directions. When finished cooking, add condensed milk. Stir together and pour into freezer container. Carefully fry nuts in butter until just beginning to turn golden brown. Do not burn. Add nuts and mashed bananas along with other ingredients to pudding/canned milk mixture. Add enough milk to reach fill line. Add NutraSweet to taste. Freeze and enjoy.
Cook noodles; drain. Mix salad dressing and Salad Supreme with noodles. Refrigerate overnight. Next day, add tomatoes and olives.
Pour Italian dressing over warm potatoes; chill 2 hours. Add celery and onion. Chop egg white; add to potatoes. Sieve yolks; mix with mayo, sour cream and horseradish mustard. Fold into potatoes. Add salt, pepper and celery seed to taste. Chill 2 hours before serving.
Mix together eggs, milk, flour, white sugar, vanilla, salt and cinnamon. Melt butter in 9 x 13-inch dish in oven. Add apple, return to oven until butter sizzles, not browns. Remove dish and pour batter over apples; sprinkle with brown sugar. Bake at 400° to 425° for 20 minutes until puffed and brown. Serves 6.
Beat oleo, egg, brown sugar and vanilla until light and fluffy. Add soda, salt, coffee and flour; mix. Then add chocolate chips and nuts. Bake at 350°. When cookies are cooled, ice with white icing and sprinkle coconut on top.
In a large bowl, blend margarine, sugars, eggs and vanilla. Beat until fluffy. Combine flour, salt, baking soda, cinnamon, cloves and allspice. Add to creamed mixture. Stir in oats and nuts. Put by teaspoon on cookie sheet lined with parchment paper. Flatten with a fork to 2-inches (will spread when baked to 4-inches). Bake at 350° for 12 to 15 minutes. Cool on cookie sheet and remove to cooling rack. Sift confectioners sugar over tops. Yields 3 dozen large cookies.
Split wings at each joint and discard tips; pat dry. Deep fry (or bake on a rack in a roasting pan at 425° for 1 hour). If deep frying, cook for about 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Dip wings in sauce to coat completely.
Simmer the raisins in a small amount of water 15 minutes. Drain. Add the remaining ingredients except pie shell. Pour blended ingredients into shell. Bake at 425° for 10 minutes. Lower temperature to 350° and bake for 20 minutes longer until set.
Cream the cream cheese and add sour cream, onion and dried beef. Top with pecans and bake at 350° for 20 to 30 minutes.
Boil and blanch rice. Combine with remaining ingredients. Pour into 9 x 13-inch casserole dish (can make 2 smaller dishes and freeze one). Bake at 350° for 40 to 45 minutes. Serves 12. Dish can be frozen after it is baked.
Flatten 2 packages crescent rolls on large pizza or jelly roll pan. Bake 10 minutes at 350° until lightly brown. Cool. Beat together with mixer until smooth the softened cream cheese, salad dressing and dry Ranch. Spread on cooled crust. Add fresh vegetables of choice on top. Such as: broccoli, cauliflower, fresh sliced mushrooms, chopped green pepper, chopped tomatoes and sliced radishes. Sprinkle grated Cheddar cheese over top, cover and refrigerate.
Bake in bundt cake pan for 1 hour at 350°. Combine oil, eggs and sugar. Combine four, salt, soda, baking powder together then mix with other ingredients then add vanilla and chopped nuts; stir. Add 2 cups of cashew.
Finely chop onions and olives.	Combine all ingredients and mix well. Form into ball and chill at least 2 hours. Serve with favorite crackers.
Beat in a large mixer bowl 3 minutes. Bake in a 9 x 12-inch greased pan at 350° for 30 minutes.
Stir mustard into salad dressing. Add cream and vinegar. Toss onion and caraway seed with chilled cabbage. Add only enough dressing to moisten, then toss. Pass remaining dressing with walking sandwich. Makes 6 servings as a sandwich topper or 4 to 5 servings as a salad.
Heat water and butter to a rolling boil in a 2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat and add eggs. Beat until smooth. Drop by scant 1/4 cup onto ungreased cookie sheet. Form into finger shapes. Bake until puffed and golden. Make pudding.
Grease a 9 x 13-inch glass dish with Pam. Line bottom of dish with cherries, then pour layer of pineapple. Sprinkle cake mix and pour on nuts. Last, put cut up margarine on top. Bake 1 hour or until done at 325°. Top with Cool Whip, if desired.
Beat eggs until fluffy. Add oil, salt and vanilla; blend well. Add sugar and dry ingredients. Mix well, then fold in apples and nuts by hand. Bake in 9 x 13-inch or tube pan, greased and floured, 45 to 60 minutes at 350°.
Melt shortening; saute onions over medium heat for 5 minutes. Stir in tomatoes; saute for 5 minutes or until onions are tender.
Heat oven to 350°. Arrange crackers in single layer in ungreased pan. Heat sugar and butter to boiling. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour over crackers. Spread evenly. Sprinkle with pecans. Bake until bubbly, 8 to 10 minutes. Cool slightly. Cut into bars. Makes 48 bars.
Pour boiling water over margarine in large bowl. (Mix with electric mixer) until melted; add sugar and vanilla. Mix well. Add flour and cocoa (don't sift flour); add soda. Will foam a bit when soda is added. This can be baked in an oblong pan (greased and floured) or tube pan. Bake in 350° oven for 40 minutes. Will be a heavy cake. Frost with your favorite.
Beat egg. Add ingredients except vanilla. Cook in microwave Medium to High for 15 minutes, stirring ever 5 minutes. Add vanilla. Pudding will be runny, thickens as it sets.
Brown slowly together the ground beef and onions. Add salt and pepper to taste, then add the remaining ingredients. Simmer 1 1/2 to 2 hours.
Drain canned fruits; reserving 3 cups juice. Set fruit aside; pour juice into a 4 quart bowl. Add pudding mix and mix until smooth. Stir in sour cream; add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired. Yield: 16 to 20 servings.
Grease a 9 x 3 x 5-inch loaf pan. Press the sugar in bottom of pan and spread the ketchup over the sugar. Mix the remaining ingredients and shape into the pan. Bake at 350° for 1 hour. Turn upside down to serve.
Grate cabbage, onion and carrots. Mix mayo, salad oil, vinegar and sugar together and pour over vegetables. Chill and serve.
Combine shrimp, onion and parsley in large bowl. Mix salad oil, vinegar, garlic, salt and pepper. Beat well. Pour over shrimp. Marinate several hours. Heap shrimp in serving dish. Makes about 25 to 30 servings.
Mix cream cheese and sour cream until smooth. Add the beef; stir. Refrigerate until ready to serve.
Cream the butter or margarine and sugar together until smooth. Add the egg yolk and mix in thoroughly. Sift the flour; measure and sift again with the cinnamon. Add flour to the creamed mixture using your hands to blend together lightly but thoroughly.
Mix together until smooth. Bake in greased and floured cake pan (9-inch round or 8-inch square) 20-25 minutes at 350°.
In large pot of boiling water, add the 3 bouillon cubes. Allow to dissolve. Drop in chicken breasts. Turn burner down to just below medium heat. Cook for 1 hour. Remove chicken from water. Place in covered bowl. Allow to cool in refrigerator. Mix sour cream and mayonnaise dressing in separate small bowl. Chop chicken breasts in medium size pieces. In large bowl, add chicken, celery and nuts. Fold in sour cream and mayonnaise mixture until everything is well coated. Ready to serve. Can store in refrigerator for up to 3 days.
Cream together butter, sugar, eggs and vanilla until fluffy (beat 5 minutes at high speed on mixer, scraping bowl occasionally to guide butter into beaters or beat 5 minutes by hand). Blend in chocolate. Sift flour with soda and salt. Add to creamed mixture alternately with ice water. Beat after each addition. Bake in two paper-lined 9 x 1 1/2-inch round pans in moderate oven at 350° for 30 to 35 minutes or until done. Frost cooled cake with Chocolate Satin Frosting.
Follow directions on Jiffy mix. Bake in a 9 x 13-inch pan not very long. Beat until fluffy the pudding, milk and cream cheese. Spread on top of cooled cake. Put drained pineapple on and top with whipped cream or Cool Whip.
Combine butter, sugars and vanilla. Beat into slightly beaten eggs. Add remaining ingredients. Drop by rounded teaspoonful onto a cookie sheet. Bake at 350° for about 10 minutes until brown and delicious. Cool and enjoy!
Brown onion and bell pepper in butter. Cook rice. Place all ingredients except cheese in a 3-quart saucepan; mix well. Cook on top of stove over low heat 1 hour. Pour into greased 9 x 13-inch baking dish. Top with cheese. Bake at 325° for 15 minutes.
Add above to broth. Cook 1 hour. When almost done, add 6 shakes of thyme powder. Then add the shredded meat.
Mix sugar, flour, oatmeal. Add margarine and mix well. Add baking soda which has been dissolved in the water. Mix well and spread 1/2 of mixture in a 9 x 13 inch pan. Spread on filling and crumble rest of batter over filling. Bake at 350° for 20-30 minutes. Cut into bars while hot.
Toast almonds in oven until light brown. Boil 1 quart of water. Mix 1 pint plus 1 1/4 cups cold water with cornmeal. Slowly add cornmeal to boiling water. Stir constantly for 15 minutes. Add other ingredients and simmer 15 minutes. Makes approximately 1 1/2 quarts.
Place pizza in refrigerator as soon as you get home from Pizza Hut. The next morning, take the pizza out of the fridge and place in microwave. Microwave on High for 30 seconds to 1 minute. Remove pizza from microwave and bon appetit!
Roast ingredients at 300° for five hours; may also cook overnight in a crock-pot. Tear or cut roast apart. Add 1/2 bottle of prepared barbecue sauce. Heat well and serve on buns.
Start by layering these ingredients as they are listed on large serving platter with raised edge or lip. Chill 6 to 8 hours (overnight) and serve with scoop size Fritos.
Cream together butter and peanut butter. Beat in sugars, egg and remaining ingredients. Arrange by spoonfuls on ungreased cookie sheet. Crisscross with sugared fork. Bake until firm, approximately 10 minutes.
In saucepan, melt margarine. Add sugar, cream and peppermint extract; mix well. Mold into desired shape and place on wax paper to dry. Store in refrigerator.
Cream the sugar, eggs, 2 sticks oleo and vanilla. Add flour and 4 tablespoons cocoa. Blend in nuts. Bake at 350° for 20 to 25 minutes in a greased 11 x 16-inch pan.
In a 1 1/2 quart saucepan combine: brown sugar, margarine, corn syrup and salt if using. Cook to boil, them reduce heat and cook 15 minutes. Add in baking soda and vanilla.
Grease 9 x 13-inch pan. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 1 1/2-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla, beat until well blended. Spread evenly into greased pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature. Cut into squares. Makes 3 pounds. A 1-ounce pieces has 139 calories.
Sift dry ingredients; cut in shortening with pastry blender. Add currants. Mix eggs and milk together and add to flour and fruit mixture. Dough will be stiff. Chill 1 to 2 hours. Divide dough in thirds. Roll out 1/4-inch thick on pastry cloth. Cut with circular cookie cutter. Grease griddle lightly or you may use electric fry pan. Heat to 350° to 375°. Bake slowly, few at a time. When done on 1 side, they will turn shiny and puff up. Turn and bake until golden brown. Cool on wire rack and dip in granulated sugar. Yields 48 cookies.
Split Shredded Wheat biscuits and spread with butter. Mix cheese and mustard. Beat egg whites stiff and fold into cheese mixture. Spread on halves of Shredded Wheat and place in a greased baking sheet. Bake in a hot oven at 425° until puffed and slightly browned. Makes 12 dreams.
Sift together dry ingredients; cream shortening and sugar. Add eggs, then stir all until crumbly. Make into small balls. Bake on greased pan 15 minutes at 350°. Flatten the balls with the bottom of a glass greased with butter and dipped in sugar.
Make into 1-inch balls. Bake at 350° for 25 minutes.
Saute cut-up sausage. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in 9 x 13-inch baking dish. Pour egg mix on top. Refrigerate overnight. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Add tea, cloves and cinnamon stick to boiling water. Steep for 15 minutes. In another pan, boil 3 cups water with sugar. Add juices. Refrigerate. To serve, dilute with equal amount of water and heat.
Cream butter; add sugar. Beat in egg. Combine dry ingredients. Add alternately with milk and vanilla or almond extract. Chill if dough is too soft for easy rolling. Roll out on a well floured board fairly thick. Cut into desired shapes. Bake at 375° for 8 to 10 minutes or until lightly browned on the bottom. Cool and frost with any vanilla icing.
Brown ground beef; drain oil. Add meat to cooked macaroni. Mix in soup and milk. Sprinkle cheese on top of mixture. Bake at 375° for 25 minutes.
Brown hamburger and onions; drain. Add Ranch Style beans and heat; also add paprika. Set aside. In a 9 x 13-inch pan, place Doritos along edges and crunch on bottom to cover. Next pour on half of the Ranch Style beans and meat mixture, crunch a few Doritos and put half the grated cheese on top. Repeat with the balance. Finally, pour soup and Ro-Tel tomatoes (heated together previously) over entire mixture. Place in a 350° oven until cheese is melted.
Spread turkey in bottom of baking dish. Mix together cream of chicken soup and chicken broth. Pour over turkey. Add vegetables; mix well flour, margarine, baking powder and milk. Pour this mixture over turkey. Bake at 425° for 35 to 45 minutes.
Cook pasta in boiling water for 10 to 20 minutes or as package directs. Drain and let cool (you'll get about 2 cups pasta). Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl. Pour Fresh Apricot-Basil Dressing over. Toss gently. Serves 4.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Let cool. Add eggs, one at a time, beating until well blended. Stir in flour, vanilla, salt and nuts. Pour into pan. Bake at 350° for 30 minutes. Cool in pan or on wire rack. Cut into pieces. Makes 2 dozen.
Mix all ingredients except meat together. Simmer for 30 minutes. Pour over beef and serve on hamburger buns, etc. Tastes even better on second day.
Heat oil in a large nonstick skillet over medium heat. Saute onion, pepper and garlic for 3 minutes. Add zucchini and beef, breaking up beef with spoon; cook, stirring often until meat loses its red color, about 4 minutes. Stir in half of the Cheddar cheese, 1/2 teaspoon salt, basil and pepper. Reserve. Preheat oven to 450°.
Combine rhubarb pieces, 1 cup sugar and 2 tablespoons flour. Place in 8 x 8-inch baking pan and dot with butter. Mix remaining ingredients and pour over rhubarb (mixture will be crumbly). Bake 40 minutes at 350°. Serve plain or with topping.
Mix all ingredients and put in refrigerator until ready to serve. You can spoon onto lettuce and top with fruit. Really good.
In large bowl, combine first 5 ingredients. In small bowl, whisk seasoning packet from noodles and remaining ingredients except the noodles. Pour oil mixture over cabbage; stir until coated. Crush Ramen noodles and stir into cabbage. Serve immediately.
Mix sugar, flour, cornstarch and salt in top of double boiler. Add milk slowly. Stir and cook over boiling water until it boils. Add beaten eggs and butter and cook for 2 minutes. Remove from heat and add vanilla and coconut. Cool and pour into a cooked pastry shell. Spread with meringue.
Drain tuna. Lightly saute onion, garlic, broccoli, mushrooms and oregano in oil and butter. Add zucchini and tomatoes until tender-crisp; break up tuna and add to vegetables. Stir in sour cream to make sauce. Toss with spaghetti and Parmesan cheese.
Combine first 5 ingredients; mix well. Add dry ingredients. Mix and then add nuts. Bake in 1 pound coffee cans filled half full for 1 hour at 350° or use bread pans. Do not grease cans or pans.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for about 50 minutes.
Cook meat, onion, bell pepper and pimentos in butter until meat is lightly browned. Add remaining ingredients and cook until cheese melts, stirring frequently. Serve at once.
Cook and debone chicken breasts. Cut into small pieces. Pour chicken broth and soups into saucepan and mix well over heat. Sprinkle part of stuffing mix in greased casserole dish. Place chicken over mixture. Pour part of soup mixture over chicken and sprinkle with the rest of stuffing mix. Pour balance of soup over casserole. Dot with margarine. Bake at 350° for 30 to 40 minutes.
Remove stems from mushrooms. Rinse caps in a pan of cold water. Remove and let drain on paper toweling.
Pour 2 cups boiling water over raisins and boil 15 minutes. Take from stove and let cool, then add 1 cup cold water. Add remaining ingredients, raisins and water. Mix well. Grease cake pan and pour mixture into pan. Bake at 350° until toothpick inserted in middle comes out clean.
Place both in double boiler and stir constantly. This must heat slowly. Use tortilla chips or Fritos.
Peel and slice enough apples to use in pan. Mix 1 cup sugar with flour, nutmeg and cinnamon. Line pie pan with crust, then put a layer of apples into bottom of pan. Sprinkle some of the sugar mixture over apples. Continue layering apples and sugar mixture until crust is full, ending with sugar mixture. Dot with butter or margarine. Cover with top crust and crimp edges. Brush with milk and sprinkle some sugar over top crust. Make some slits through top crust to allow steam to escape. Bake at 350° for 25 to 30 minutes.
Trim fat from pork chops. Salt, pepper and tenderize them. Roll in bread crumbs and brown in 3 tablespoons olive oil. When pork chops are brown on both sides, remove from skillet and place in an ovenproof casserole pan. Slice onion in 1/4-inch slices and place a slice on each pork chop. Seed and wash pepper pod. Slice in 1/4-inch slices and put on top of onion slices. Pour the rice over chops.
Brown sausage and drain well. Mix sausage with rest of ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Blend cream cheese with pineapple and juice. Cut the fresh pineapple in half. Scoop out and use this for a bowl to serve dip in. Serve with Ritz crackers.
Combine powdered sugar and cream and boil to soft ball stage, 236°. Then beat until mixture begins to sugar. Add nuts and drop on greased waxed paper into 2-inch patties. Wrap individually in plastic wrap. Makes about 24.
Brown ground beef and drain fat. Add remaining ingredients except cheese and chips. Don't drain beans or tomatoes. Add 1/2 cup water. Bring to boil. Simmer for 20 minutes covered, stirring occasionally. Add cheese to melt. Remove from heat. Serve with chips.
Cut up the sauerkraut, add a small amount of boiling water and simmer until tender. Shred the fresh cabbage and cook in the same way, with the mushrooms added. In a hot skillet, brown the pork on all sides in a little fat. Add to the sauerkraut together with the bacon and simmer, covered, until meat is tender. Render the salt pork, add crisp pieces to the sauerkraut, and use the pork fat for cooking onion until lightly browned. Add the flour, stirring to prevent lumping, and cook until that browns.
In large saucepan, prepare cranberry-apple juice according to label directions. Add cloves, lemon and cinnamon; bring to boil. Boil gently for 10 minutes. Remove and discard spices. Serve warm.
Mix together, chill and serve. Serves 12. Contains per serving: 0 grams fat and 38 calories.
Preheat oven to 350°. In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes until knife inserted comes out clean. Cool. Serves 8.
Fill saucepan large enough to cook macaroni with water and bring to a boil. Add macaroni and cook for 7 minutes. Put strainer in sink and drain macaroni. Rinse with cold water. Melt 4 tablespoons of the butter in saucepan over medium heat. Add flour and blend into smooth paste. Add dry mustard and blend. Slowly add milk and stir. Bring milk to simmer; it will begin to thicken. Season with salt. Remove pot from heat and fold in cheese. Once melted, add macaroni and blend. Pour mixture into casserole. Melt remaining 4 tablespoons butter in saucepan. Add bread crumbs and toss. Distribute bread crumbs evenly over top of macaroni. Bake in a 325° oven for 25 minutes. Makes 6 servings.
Combine macaroni, salsa, vinegar, cumin and chili powder. Stir in red beans, cheese and olives. Cover and refrigerate 1 hour. Toss before serving. Makes 4 servings. Each serving counts 1/2 fat, 1 1/2 pro., 1/2 vegetable and 1 bread.