HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and bacon together and drain. Add onion, celery, ketchup, and small amount of water and simmer for 20 minutes. While simmering put beans, vinegar, mustard, sugar and salt in crock pot. After simmering meat sauce pour over beans and mix well. Add enough water to make soupy but not runny. Cook in crock pot until warm and bubbly.
Mix ingredients; place in hose applicator jar. Sprays 2,500 square foot lawn.
Pound the veal cutlets very thin. Cook the tomato sauce, onion and basil over low heat for 15 minutes. Taste for seasoning. Beat the egg, salt and pepper together in a flat dish. Mix bread crumbs and cheese on a piece of wax paper. Dip the veal cutlets first in the egg mixture and then in the cheese mixture. Heat the olive oil in a skillet and brown the veal on both sides. Transfer to a baking pan and cover with the tomato sauce and Mozzarella cheese. Bake in a 375° oven 15 minutes. Serves 6.
Place duck on large piece of heavy-duty aluminum foil. Combine sherry, onion soup mix and mushroom soup. Pour over duck. Sprinkle with seasoning salt to taste. Close foil, making a tent 2-inches above the duck breast. Place in baking dish, preferably on a rack. Do not cover.	Bake at 350° for 2 hours. The stock makes excellent gravy. Do not cook more than 1 duck in a tent. If ducks are smaller than a mallard, reduce ingredients proportionately.
This recipe for plain sauce is used for making a variety of dishes including: baked macaroni, lasagne, zucchini parmesans and a starting base for many of my other recipes.
In saucepan, bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Add oats, peanut butter and vanilla and mix well. Quickly drop by teaspoons onto waxed paper and let cool. Makes 24 servings.
Steam rice. Cook bacon in microwave until crispy. Put oleo and drippings from bacon in large pot. Saute onion in drippings, then add shrimp and cook until done. Add rice, Worcestershire sauce and bacon (all crushed up) together. Salt rice before cooking and add pepper while stirring all together.
Chop cabbage into bite size pieces. Fry in butter until soft. Boil noodles according to directions on package. Mix cabbage and noodles. Serve warm.
Combine sugar, cocoa, milk, butter, vanilla and salt. Let come to a rolling boil for 1 minute. Remove from heat. Add oatmeal and peanut butter, stirring well. Drop by teaspoons onto waxed paper and let cool. Serve.
Cook noodles according to package directions. Drain and cool. In skillet, melt butter and saute onions and green peppers until tender. Add meat and brown slowly; then set aside.
Mix cake mix and pudding mix. Add 7-Up and oil. Beat eggs and add to cake mixture. Bake at 350° until done.
Make cuts in fat to keep ham from curling. Melt butter over low heat in a heavy skillet. Add ham and cook 5 minutes on each side until light brown. Remove from skillet and keep warm. Stir brown sugar into hot drippings until dissolved, if brown sugar is desired. Add coffee; bring to a boil. Reduce heat and simmer 5 minutes.
Cream together powdered sugar and butter on electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crust, then chill. Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill thoroughly. Makes 2 (9-inch) pies.
Set oven to 325°. In small bowl, mix flour and baking soda. In a small saucepan, combine sugar, butter and water; bring to the boil over medium heat. Remove from heat. Stir in 1 cup of morsels and the vanilla until smooth. Transfer mixture to a medium bowl and cool completely. Stir in eggs one at a time, beating well. Gradually stir in flour mixture until smooth. Stir in remaining morsels and nuts. Pour batter into a greased 9-inch square baking pan. Bake 30 to 35 minutes or until a pick inserted in middle comes out clean. Cool and cut into squares. Makes 16 brownies.
Cream shortening and cheese well. Add sugar gradually and continue creaming. Beat in yolk, vanilla and orange rind. Sift flour, salt and cinnamon. Add to mixture. Fill cookie press. Form cookie on ungreased cookie sheet. Bake in a 350° oven for 12 to 15 minutes. Makes 6 to 7 dozen.
Skin chicken; cut from bones into 1-inch cubes. Combine sauce: water, soy sauce, honey, vinegar and cornstarch. Blend; set aside. Preheat wok at 325° for 2 minutes. Add oil. Add chicken; stir-fry 2 to 3 minutes. Add peppers and cashews. Stir 1/2 minute. Add onions, garlic, ginger and crushed pepper. Fry 1 minute. Add sauce without stirring 1 minute, then stir 1 minute. Serve with rice or noodles.
Beat 1 egg in small bowl and set aside (this will be used to roll the wrappers). Combine the rest of the above ingredients, mixing well (this is the stuffing in your egg rolls, make sure all ingredients are evenly mixed).
Mix together and bake for 45 to 50 minutes. You may use a tube pan, 2 larger loaf pans or 3 medium loaf pans. Baking time will be less for smaller pans.
In a measuring cup, combine peanut butter, butter and spices. Microwave on High 1 minute or until butter melts. Mix well. In 9 x 13-inch baking dish, combine popcorn, shredded wheat and pretzels. Pour peanut butter mixture over popcorn mixture. Toss until well coated. Bake at 350° for 30 minutes stirring halfway through cooking time. Cool popcorn mixture to room temperature. Stir in candy pieces. Makes 8 cups. One cup: 302 calories, 7 grams protein, 34 grams carbohydrates, 16 grams fat, 119 grams sodium, 8 miligrams cholesterol.
Mix ingredients together by hand in a large bowl, 2 ingredients at a time, until all are blended well. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes until done in center. Frost with favorite icing and enjoy.
Place in 2 cups warm water and stir until dissolved. Melt butter; cream sugar and butter in large mixing bowl, then add beaten egg. Add dissolved yeast to creamed mixture. Add flour and stir by hand until well mixed and smooth. Place in airtight container and refrigerate. Keeps for several days using as needed. Stir well before each use. To bake, drop by spoonfuls into well-greased muffin tins. Bake at 350°.
Whisk egg yolks, water and lemon juice together in a small saucepan. Cook and stir over low heat until mixture bubbles around the edges, about 20 minutes. add cold butter chunks to mixture one at a time, whisking after each addition until butter is incorporated into mixture. Stir in seasonings. Serve immediately. Yield: 1 cup.
Slice squash and dip in milk. Put the flour and squash in a plastic bag and shake to coat slices. Drop slices in hot oil of a deep fryer. Fry until lightly browned. After they are taken out of deep fryer, sprinkle with a little sugar.
Add all dry ingredients. Cut in shortening until size of small peas. Add beaten eggs and milk. Chill before rolling for pies.
Combine potatoes with 1/2 cup melted butter in a large bowl. Add salt, pepper, onion, cream of chicken soup, sour cream and cheese. Pour into a greased casserole. Cover with corn flakes mixed with 1/4 cup melted butter. Bake at 350° for 45 minutes.
Combine 1/4 cup sugar, 2 tablespoons flour and cinnamon. Mix well with apples and raisins. Pile into an unbaked pie shell. Bake at 425° for 20 minutes. Combine remaining 1/2 cup flour and 1/4 cup sugar. Mix in margarine until mixture is crumbly. Sprinkle evenly over apples. Bake 25 minutes longer (if necessary, cover loosely with aluminum foil to prevent excessive browning). Drizzle confectioners sugar frosting over warm pie.
Mix sugar, oil and vanilla. Add eggs, one at a time; mix well. Add dry ingredients (flour, soda and salt), mixing until well blended. Add filling and nuts. Pour into 9 x 5 x 2 1/2-inch loaf pans. Bake in 350° oven for 1 hour. This recipe makes 3 loaves. Ice bread with thin icing. Place nuts or dried apricot pieces across top.
Mix pineapple and pudding mix well. Add rest of ingredients. Mix well. Refrigerate overnight.
Beat eggs slightly and melt margarine. Thoroughly mix all ingredients and pour into an uncooked pie shell. Bake at 325° until firm. Do not overcook.
Combine cracker crumbs, margarine, onion flakes and pepper. Combine broccoli, egg and corn. Add the cracker mixture to the broccoli, saving 1/4 cup cracker crumbs to sprinkle on top of casserole. Bake in 8 x 8-inch pan at 350° for 45 minutes.
Saute in 1/2 stick margarine, onions (chopped) and cubed zucchini. Melt 1 stick margarine with the box stuffing. Mix cream of chicken soup, sour cream and grated carrots together. Layer zucchini-onion mixture and next stuffing mix. Then layer soup mix. Sprinkle Cheddar cheese on top. Bake 15 minutes at 350° in a 9 x 13-inch pan.
Butter a 9 1/2-inch pie plate. Spread apples in pan. Sprinkle with sugar, cinnamon and nuts. Cream butter and add sugar; cream until light. Beat in egg. Sift flour, salt and baking powder. Add to butter, sugar and egg mixture. Spoon batter over apples. Bake at 350° for 35 to 40 minutes.
Cook macaroni in boiling salted water until tender. Drain. Combine with next five ingredients. Place into baking dish that has been oiled or sprayed with Pam. Add milk to beaten eggs and pour over top of casserole. Sprinkle top with paprika. Bake at 350° for 50 minutes.
Mix jello and water; dissolve. Let stand 5 minutes. Add cherry and pineapple and pour 1/2 in pan and let chill. Mix cream cheese with milk and spread over jello. Sprinkle nuts on cheese. Add remaining jello. Refrigerate until firm.
Heat oil in skillet until hot. Mix salt and red pepper. Sprinkle on chicken. Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Stir in remaining ingredients, except orange sections and parsley. Heat until boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juices of chicken run clear. Garnish with orange sections and parsley.
In a large bowl combine first 7 ingredients. Blend together the mayonnaise and curry powder and pour over previous mixture, stir until evenly distributed.
Cream margarine. Add sugar, flour, salt and baking powder. Mix until crumbly. Add eggs, vanilla and nuts. Mix well. Spread in greased and floured 14 x 9-inch pan. Bake in a 350° oven for 30 minutes. Sprinkle with powdered sugar while warm.
Prepare whipped topping mix with 1 cup milk as directed on package using large mixer bowl. Add remaining milk and the pie filling mix. Blend, then beat at high speed for 2 minutes scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill at least 4 hours or overnight.
Boil together sugar, butter, milk and cocoa for 5 minutes. Remove from heat and stir in peanut butter, oats and vanilla. Drop by spoonfuls onto wax paper. Let cook and then enjoy!
Drain and remove pork from all beans. Pour lean of beans and sprinkle diced onions on top. Pour on next can; sprinkle onions on top. Repeat until all beans have been used. Pour browned hamburger on top. Use approximately 1 1/2 pound pork and 1/2 bottle Bull's-Eye barbecue sauce on top of hamburger. Cook in crock-pot on high for 2 1/2 hours. Then stir and simmer for one more hour in crock.
Saute the venison in butter, add 1/4 cup wine and water. Simmer until meat is tender. Add onion and mushrooms and braise for another 10 to 15 minutes. Stir in garlic, tomato, salt, pepper, thyme, bay leaf, remaining wine and orange juice. Simmer 10 minutes more. If ragout needs thickening, make a paste of flour and water; cook until thick. Serves 4.
Saute celery and onions in butter until soft and brown. Add flour, blending well. Add chicken stock, stirring constantly. Bring to a boil. Remove from heat and puree in a food processor. Add peanut butter and cream. Stir thoroughly. Return to low heat; do not boil. Garnish with chopped peanuts.
Combine sugar, margarine, cocoa and milk in saucepan. Bring to a boil and boil for 2 minutes. Remove from heat and add remaining ingredients, working rapidly; mix well. Drop by teaspoons onto buttered pan or wax paper Makes 3 to 4 dozen.
In a medium bowl combine peanut butter and Rice Krispies until well blended. Press into pie plate. This is the crust. Mix pudding and milk. Pour into shell. Slice banana on top of this; top with Cool Whip.
Mix potatoes, Crisco, sugar and eggs. Beat real good. Add 2 cups flour and half of the milk and yeast; beat again. Add rest of milk, yeast and flour; beat again. With hands, work about 1 to 2 cups flour into dough or until not sticky. Roll and cut out like biscuits. Bake what you need. Place the rest in a bowl. Cover and put in refrigerator. Will keep for about 1 week.
Preheat oven to 400°. In large mixing bowl, combine cereal and boiling water. Stir in oil and eggs. Add remaining ingredients until well mixed. Spoon into desired number of greased muffin cups, filling 3/4 full. Bake 18 to 20 minutes or until tops spring back when lightly touched. Makes 2 1/2 dozen.
Melt margarine and brown sugar. Add pretzels and press into 9 x 13-inch pan. Bake at 350° for 3 to 5 minutes. Cream 10x sugar and cream cheese together. Add whipped topping and mix well. Spread over cooled pretzels. Dissolve jello in 2 cups boiling water and add frozen strawberries. Stir until strawberries are separated. Pour over cheese mixture. Chill until firm.
Combine all ingredients; cook slowly until thick, about 1 1/2 hours. Stir frequently to prevent sticking. Pour into hot jars, leaving 1 inch headspace. Pressure cook at 10 pounds pressure for 25 minutes.
Boil chicken breasts until they are completely done. Chop into small pieces. Add cream of mushroom soup, salt, pepper, mayonnaise, cheese and egg in medium size bowl. Mix well.
Combine the first 4 ingredients. Heat to dissolve sugar. Alternate layers of cucumbers and onion in bowl. Cover vinegar mixture over vegetables and cover. Refrigerate several hours. Makes 2 1/4 cups.
Mix beans, sugar, mustard and chopped onion together in a casserole dish. Place bacon slices on top of bean mixture. Cover with foil and bake at 350° for 20 minutes, covered, and 20 more minutes, uncovered.
In large boiler over medium heat, combine 1 1/2 cups sweet milk, evaporated milk, egg yolks, sugar, salt and oleo (reserve 1/2 cup sweet milk). Bring to boil. In cup mix 1/2 cup milk with cornstarch; add to other mixture and cook until quite thick. Stir in vanilla and 1 package flaked coconut. Pour in baked pie shell. Chill before serving.
Spray a 9 x 13 pan with Pam. Layer graham crackers on the bottom, breaking to form one layer. Mix with mixer all pkg of vanilla pudding with 6 cups skim milk, until thick. Fold in cool whip. Pour half of this over graham crackers.
Heat the first 3 ingredients over low heat or heat in a fondue or crock-pot until chocolate melts. Use meat skewers or forks to dip the cake or fruit into the chocolate. Eat one piece at a time immediately after dipping it into the chocolate.
Cook rice as directed. Mix all ingredients together; salt and pepper to taste. Pour in casserole; sprinkle paprika on top and bake at 350° for 30 minutes.
Boil eggplant until tender. Drain and mash. Add margarine; set aside. Beat eggs and combine with remaining ingredients, except cheese. Mix in eggplant and pour mixture into a buttered baking dish. Cover top with cheese. Bake at 350° for 30 minutes or until brown.
Drain canned vegetables. Bring vinegar, oil, sugar, salt and pepper to a boil. Let cool and pour over vegetables. Set overnight. Keeps 2 weeks in refrigerator.
Soak beans overnight; drain. Cover with cold water and parboil them until skins burst. Place salt pork and onion in bottom of pot. Add beans and other ingredients. Cover with water. Bake at 350° until bubbly, then at 325° for 5 hours.
Place bread in 8 x 12-inch pan. Top with grated cheese. Brown sausage, cut into thirds and place on top of cheese. Beat eggs with 2 1/2 cups milk and dry mustard. Pour over sausage. Cover and refrigerate overnight.
Beat egg whites until stiff, gradually add sugar. Mix cracker crumbs and nuts and fold into egg whites. Spread in 9-inch ungreased pie pan. Bake 30 minutes at 350°; cool.
Separate eggs.	Put yolks into a measuring cup. Add water to 1/2 mark plus add 2 tablespoons. Beat cake mix and yolk mixture together for 2 minutes. Place in a 9 x 13 pan. Beat egg whites until stiff. Gradually add sugar until peaks form. Spread egg whites on top of the cake mixture.	Sprinkle nuts over the egg whites. Bake at 350° for 20 minutes. Cool completely. Spread Cool Whip over the top and arrange pie filling over the topping. Chill until serving.
Beat eggs and Bisquick, oil and cheese. Fold in zucchini. Bake in 9 x 13-inch pan at 350° for 1 hour until brown.
Saute onion in butter. Add cooked broccoli, rice, soup, water, milk and cheese. Bake at 350° for 30 to 40 minutes in a greased 9 x 13-inch dish.
Cook and drain macaroni. Run cold water through them and let them drain. This keeps them from sticking together. Add all other ingredients and mix well. Season to taste with salt and pepper.
Dissolve 1 cup sugar and 1 cup hot water. Dissolve the jello (flavor of your choice). I use color I want in 2 cups boiling water. Mix all ingredients together. Add the ginger ale before serving.
Brown chops in lightly greased skillet. Sprinkle with seasoned salt; set aside. Combine soup, milk, sour cream and 1/2 can fried onion rings. Spoon mixture in a 9 x 13-inch pan. Arrange chops over hash browns. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions; bake, uncovered, for 5 minutes.
Brown hamburger meat and add onion and garlic; cook until onion is limp, then add the canned ingredients. In a large, shallow dish, alternate the meat, tortillas and cheese in that order. Bake at 325° to 350° until bubbly and cheese is melted.
Mix cake mix, butter, milk and egg in a bowl. Add 3/4 c of peanuts. Spread into greased 13x9 inch pan.
Preheat oven to 400°. Place margarine in 10-inch cast-iron skillet or tin pie plate and allow margarine to melt.
In a mixing bowl, combine beef, onion, tomatoes with liquid, Worcestershire sauce and salt. Spoon into a greased 3-quart casserole. Layer the potatoes, flour, corn and green pepper on top. Bake, covered, at 375° for 45 minutes. Sprinkle with the cheese and continue baking, uncovered, for about 10 minutes. Yield: 8 servings.
In a large bowl, empty cake mix, jello and oil. Mix. Add eggs, one at a time, beating slowly after each one. Fold in strawberries. Pour batter into three 8-inch layer pans. Bake at 325° for 30 or 35 minutes.
Put a layer of zucchini in the bottom of a baking dish. Add a layer of cheese, a layer of tomatoes and a layer of ham. Continue layering until ingredients are gone, then sprinkle with crumbs. Bake in preheated 350° oven for 20 to 30 minutes until tender, brown and bubbly. Makes 6 servings.
Blend shortening and sugar together. Add tomato soup and soda. Sift dry ingredients together and add to the first mixture. Stir in nuts and raisins. Pour into loaf or tube pan and bake at 350° for 50 to 60 minutes.
Mix Eagle Brand milk and Cool Whip; add lemon juice, blueberries and nuts. Pour into 2 graham cracker pie shells. Chill overnight.
Melt 1/2 stick butter (1/4 cup) in microwave. Beat eggs. Stir all ingredients together and pour in unbaked pie shell. Bake at 350° for 50 minutes. (Center will be last to cook so check that center is firm.) Makes 1 pie.
Rinse and pat dry mushrooms and remove stems. Set caps aside for stuffing. In medium bowl beat cream cheese, Cheddar cheese, paprika, onion powder and nutmeg until well blended. Stir in celery. Spoon into reserved mushroom caps. Sprinkle with paprika. Broil at 500° until cheese browns. Serve warm.
Drain whole corn. Add vegetables and mushrooms. Combine the cream-style corn, cheese and soup. Fold in drained vegetables. Turn into a 12 x 7 x 2-inch baking dish. Melt butter; toss with crumbs. Sprinkle on top. Bake, uncovered, at 375° for 30 to 35 minutes. Serves 12 to 15.
Preheat oven to 300°. Stir together first 4 ingredients; press into bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk, then melted peanut butter chips until mixture is smooth. Add vanilla and eggs; beat well. Stir in mini chocolate chips and pour over crust. Bake until center is soft (approximately 55 to 65 minutes). Cool. Cover and refrigerate. Can be garnished by drizzling melted chocolate over top.
Peel, core and finely chop apples. Prepare biscuit mix as directed on package. On lightly floured board, roll dough into oblong (approximately 10 x 12-inches), about 1/4-inch thick. Spread with honey to within 1-inch of the edges of the dough. Combine the spices and sugar; toss with apples. Spread apples evenly over the honey. Dot apples with butter. Fold up like a jellyroll; seal well. Bake in a greased pan with sides, at 350° for 40 minutes. Slice and serve hot with whipped cream.
Wash, clean and dice rhubarb; let drain. Prepare cake mix per directions on box. Grease bottom and sides of 9 x 13-inch cake pan. Layer diced rhubarb, sprinkle sugar and strawberry Jell-O on top. Layer miniature marshmallows over that.
Crush cookies. Put 1/2 on bottom of 9 x 13-inch cake pan. Mix margarine and cream cheese until smooth, then add powdered sugar. Fold in Cool Whip. In separate bowl, put pudding mix, milk and vanilla. Mix. Add to cream cheese mixture and mix well about 5 minutes with mixer. Spread on top of cookie crumbs. Put remaining cookie crumbs on top and refrigerate.
Bring water to a boil in a large saucepan over high heat. Add potatoes, leeks, celery (and 1 teaspoon salt, optional). Return to boiling. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Melt butter in medium saucepan over medium-low heat. Remove from heat and blend in flour. Add milk, Worcestershire sauce (remaining salt, optional), mustard and pepper. Return to medium-low heat and stir until thickened, about 10 minutes. Stir into potato mixture. Add tomatoes, Parmesan and parsley. Ladle soup into heated bowls and serve. Serves 6.
Cook butter, sugar and water until butter is melted. Add chocolate pieces; stir until melted. Pour into large mixing bowl; let stand 10 minutes. Beat in eggs, one at a time. Add dry ingredients. Chill dough 1 hour for easier handling. Preheat oven to 350°. Line cookie sheet with foil. Roll a teaspoon of dough into a ball. Place 2 inches apart on cookie sheet. Bake for 12 to 13 minutes. Remove from oven and immediately place a mint on each cookie. Allow to soften, then swirl! Makes approximately 60 cookies.
Mix flour, mustard and salt. Sprinkle one side of beef boneless round steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces. Heat oil in 10-inch skillet until hot. Cook beef in oil over medium heat, turning once, until brown, about 15 minutes. Add tomatoes and garlic; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 1/4 hours. Add water, onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 5 to 8 minutes. Makes 6 servings; 270 calories per serving.
Cook on High in microwave; stir after 15 minutes. Cook a total of 9 to 11 minutes. After cooked, sprinkle with 2 tablespoons of Parmesan cheese.
In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley, if desired. Yield: 6 to 8 servings.
Combine all ingredients in blender. Process until smooth. Chill. Use for chilled soups or potatoes.
Cream in mixer, shortening, sugar and eggs. Add cinnamon, cloves, nutmeg and applesauce. Sift together flour, salt and soda. Mix dry ingredients into creamed mixture. Add raisins or raisins and dates. Add walnuts. Dump into greased loaf pan. Bake at 350° for about 55 minutes. Cool in pan 10 minutes, then "eject" letting sit on cake rack at least 30 minutes before cutting and preferably until loaf is cool. (Drape with clean tea towel.)