HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, cook meat until brown. Drain off fat. Add green beans, chopped onions, salt and pepper. Cover with water. Bring to a boil on high heat. Reduce heat to medium-high and simmer for 20 minutes. Add additional 3/4 cup of water to green beans and turn to low for 10 minutes. Remove from heat. Place into serving dish. Makes 4 servings.
Chop broccoli, cauliflower and onions. Pour 1 1/2 cups Hidden Valley dressing over vegetables and mix well.
Blend butter, confectioners sugar and flour together. Spread evenly over bottom of a 10 x 6-inch baking pan. Beat eggs. Add brown sugar, baking powder, coconut and pecans. Mix well and pour over the first mixture. Bake in a 350° oven for 30 minutes. Cool and cut into squares.
Mix vegetables with pasta, then pour seasonings over them. Let set several hours for flavor to mix.
Fry unbattered chicken wings in deep fryer until crisp. While chicken is frying, mix all other ingredients together. When chicken is done, remove. Let grease drain from wings, then place in sauce for a few minutes.
Cook potatoes in 2 cups boiling water. Force hot cooked potatoes through strainer. Add sugar and shortening to potatoes and beat thoroughly. Crumble in yeast; add enough flour to make fairly stiff dough. Knead on floured board about 10 minutes, until dough is smooth and elastic. Put in greased bowl; grease top. Cover with damp cloth. Let rise in warm place until doubled. Shape dough into rolls. Place in greased pan and let rise. Bake in 350° oven.
Peel and boil potatoes until tender; drain and put in large bowl of electric mixer. Beat until smooth. Add salt and pepper, then cream cheese and beat again. Blend in eggs, flour, parsley and grated onion; beat thoroughly. Check seasonings and turn into buttered casserole. Spread slightly crushed onions over top and bake uncovered at 325° for 30 to 45 minutes, until puffy and golden. Casserole may be prepared in the morning and refrigerated until baking time, the onions added just before placing in oven. Serves 8.
Combine first 6 ingredients in large mixing bowl. Add 1/2 can tomato sauce, mixing well. Place mixture in a 10 x 6 x 2-inch baking dish and shape into a loaf. Combine remaining tomato sauce and remaining ingredients in a small mixing bowl and pour over loaf. Bake at 350° for 1 hour.
Sift all dry ingredients together. Add other ingredients, mix well. Bake at 350° about 1 hour for 2 large loaves; or bake in muffin tins for 15 to 20 minutes. Makes 2 large loaves or 2 to 2 1/2 dozen muffins.
Bake cake mix in 17 x 11-inch cookie sheet at 325° for 30 minutes. Let cool. Make pudding to which you have also beat in cream cheese. Spread on cake. Drop on crushed pineapple. Spread on Cool Whip. Add finely chopped walnuts; sprinkle coconut. Refrigerate until ready to serve.
Beat egg yolks until thick and lemon colored. Slowly add 1/2 cup sugar, a small amount at a time, beating until mixture is smooth; set aside. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Spoon beaten egg whites into chilled punch bowl. Beat whipping cream until foamy. Add powdered sugar and beat until soft peaks form. Spoon whipped cream on top of beaten egg whites. Pour egg yolk mixture over this and carefully fold all ingredients together.
Roll and cut out. Bake at 500° until brown. Makes 16 biscuits, 65 calories each and 1.5 grams of fat.
Cream the butter, shortening and sugar together. Sift flour and baking powder together and add alternately with milk and vanilla. Bake 1 hour and 20 minutes at 350°. Start in cold oven.
Cream margarine and sugar; add bananas and egg. Dissolve soda in water, then add to first mixture. Mix in remaining ingredients. Fill muffin tins which have been greased. Bake at 350° for about 15 minutes. Remove from pans and roll in powdered sugar. Makes 18 large or 30 small muffins.
Mix together sugars, butter, peanut butter, vanilla and egg. Then add dry ingredients.
Stir Jell-O, water and strawberries until thawed, add pineapple and bananas. Pour half in an 8 x 8 x 2-inch pan. Chill until firm. Cover with 1 cup sour cream. Add rest of Jell-O and chill. Top with Cool Whip.
Cream butter and sugar. Add eggs. Beat well. Dissolve soda in water; add to applesauce. Add additional spices to butter mixture. Sift together flour, baking powder and salt, then add nuts and raisins to flour mixture and add to other mixture. Bake in a tube pan for 1 hour at 350°. This cake can be served warm with whipped cream or allowed to age.
Pare 6 apples and take out the cores. Fill the holes where the cores came out with sugar, after placing the apples in an ovenproof baking dish. Make a batter of 1 pint milk, 2 tablespoons of flour and 3 eggs. Pour this over the apples and bake until the fruit is soft.
Note: Need one plastic flowerpot (8 x 10-inch), silk flowers and candy gummy worms.
Combine and refrigerate: lettuce, diced green pepper, onion (chopped fine) and diced celery.
In medium size bowl, gently mix together sweet potatoes, banana and pineapple preserves, being careful not to mash. Spoon mixture onto ham slices, sprinkle with brown sugar and cinnamon. Roll and secure with toothpick. Melt butter in a large skillet; add ham yam logs and cook over medium-low heat until heated through.
Mix together well and spread on flour tortillas. Roll up jellyroll style and refrigerate until firm. Slice across like a jellyroll and serve.
Soak bread in milk for 2 hours. Beat eggs and sugar together. Add remaining milk, salt, nutmeg and melted butter. Sprinkle half of the raisins in bottom of a 9 x 13-inch pan (to cut into squares) or place in a casserole dish (to scoop out). Place soaked bread on top. Add remaining raisins. Pour milk and egg mixture over this. Bake in a 325° oven for 1 1/2 hours.
Partially cook rice in salt and water. Cook sausage in skillet and drain. Saute vegetables in oleo. Combine rice, sausage and all vegetables; season to taste. Add chicken broth to moisten. Bake at 350° for 30 minutes.
Mix yeast and water well. Add other ingredients and mix well. Let sit one hour in warm place, covered. Knead on floured board, roll out and cut rolls. Place on cookie sheet folded in half. Bake at 450° for 10 to 15 minutes.
Combine and shape into small balls the meat, onions, mint, crumbs, water, salt and pepper. Strain tomatoes and chop coarse and put on meatballs. Dot each with butter and sprinkle with cinnamon. Bake at 400° for 1 hour or until done.
Carve the cantaloupe into the shape of a basket and scoop out the fruit; set aside. Slice into a bowl: apple, plum, pear, and peach. Peel and slice orange, and add to other fruit. Slice cantaloupe and add to fruit, along with walnuts and raisins. Toss gently. Put fruit mixture into basket. Garnish handle of basket with cherry. Serve.
Chop or crush one large bag of Oreo cookies. Spread 1/2 of crumbs in bottom of 9 x 13-inch pan. Mix all the ingredients together and pour over cookie crumbs. Spread remaining crumbs on top. Refrigerate.
Blend and mix all ingredients. Form into a loaf and place in baking pan. Bake at 325° for 2 hours. After the first hour, baste with the following mixture.
Empty soup into a saucepan. Fill empty soup can half full with Minute rice; add enough water to fill the can. Combine with soup; quickly bring to a full boil. Cover, reduce heat and simmer for 5 minutes. Makes 2 servings.
Combine sugar, syrup and water in saucepan; bring to boiling point. Reduce heat; cook to hard-ball stage (252°). Beat egg whites until fluffy. Add dry gelatin gradually, beating until stiff peaks form. Pour syrup slowly into egg white mixture, beating constantly until candy holds shape. Stir in nuts; pour quickly into 9-inch buttered pan. Let stand until firm. Dip knife into hot water and cut as desired.
Cook vegetables according to directions on package until tender but not mushy. Put in greased casserole dish (I use a 9 x 13-inch). Next, mix onions, celery, cheese and mayonnaise. Spread over vegetables. Melt margarine; mix with crackers. Sprinkle over top. Bake about 30 minutes at 350° or until bubbles in center.
Dry wipe chicken. Dip in 1 tablespoon oil. Shake off excess oil and roll in cracker crumbs. Lay in casserole dish. Shake a little salt and pepper over chicken. Cover with foil and bake at 350° for 1 hour.
Fry sausage and 1/2 of onion; add venison (beef). Drain off any fat. Mince onion and fry with meat. Add canned vegetables and water. Add spices. Simmer all day. Cool in refrigerator. Reheat and serve the next day. Recipe makes 1 gallon.
Tear cake into very small pieces. Mix sugar, milk and cream cheese thoroughly. Add Cool Whip and mix well. Add cake, a little at a time and fold into cream cheese and topping mixture. Pat into large 13 x 9-inch dish. Cover with 2 cans pie filling of your choice. Also delicious with fresh strawberries or peaches. Cool and serve.
Don't throw your leftover potatoes out. Mash them together and fry them. Make potato salad out of them. Put them in a casserole dish and put cheese on top and bake them. Potatoes are good and have potassium and there are several ways to fix them.
Mix all ingredients together. Roll into small balls. Bake at 350° for 15 to 20 minutes.
Slice stick of pepperoni into about 1/4-inch slices, then cube. Mix everything together and place in a greased 9 x 11-inch pan. Bake at 350° for 30 to 40 minutes or until top is golden brown.
In large microwave safe bowl, combine soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.
Combine all ingredients in a crock-pot and simmer all day. Prepare rice as directed on package. Serve the beef tips over the rice. If more gravy is desired, add additional soup.
Cream butter. Mix sugar, flour and corn meal together, then add to butter. Add well beaten eggs to butter and sugar mixture. Then, add buttermilk and soda mixture; add vanilla, salt and coconut, if desired. Pour into unbaked 9 or 10-inch pie shell. Bake at 350° until top is brown and filling is firm. Bake approximately 35 minutes.
Cream by hand the sugar, shortening and eggs. Stir in the remaining ingredients. Pour in greased and floured loaf pan. Bake 1 hour at 350°.
Brown ground beef, onion and celery. Add green beans and cream of chicken soup. Mix together and pour into casserole. Sprinkle Tater Tots on top and bake at 350° for 1 hour.
Heat oven to 375, In 10-inch skillet cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetables evenly into crust. Bake at 370 for 18-20 minutes until knife inserted in center comes out clean.
Brown ground beef and drain. Add water, sauce and salt. Bring to a boil. In 2-quart baking dish, layer meat sauce, uncooked noodles, cottage cheese and Mozzarella cheese. Repeat layers, ending with sauce. Garnish with more Parmesan cheese and cover with foil. Bake 1 hour at 375°. Season to taste with Italian seasoning.
In a blender, combine the milk, sugar, biscuit mix, butter, eggs, vanilla and food coloring if desired; cover and process until smooth. Sprinkle the pineapple into a greased deep-dish 9-in. pie plate. Pour batter over pineapple. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping if desired.
Cream margarine and sugar; add eggs, one at a time. Add flour alternately with milk. Roll nuts, candy and dates in flour. Add coconut, then add to batter. Cook in tube pan at 250° for 2 1/2 hours.
Beat eggs with sugar; add milk, salt and corn. Pour into buttered casserole. Dot with butter. Place in 350° oven and cook until thick and golden, approximately 45 minutes.
Shred cabbage in process mixer the thinness you wish or shred by	hand or large grater.	Mix cabbage, chopped pepper, minced onion and carrots in bowl.	In small bowl whisk together vinegar, sugar, mustard, salt and pepper for about 1 minute until sugar dissolves.	Whisk in vegetable and olive oil until well mixed. Refrigerate at least 1 hour or up to 24 hours. Makes 6 to 8 servings.
Put all of the ingredients into a bowl. Whisk with an electric beater. Add milk a little at a time until the mixture is smooth and creamy. Pour mixture in greased cake tins. Bake at 180°C for 30 minutes or until done.
Marinate meat in mixture. Saute 4 cups cut-up broccoli over high heat, stir-frying 2 to 3 minutes. Add a few drops of water to prevent sticking. Remove from heat. Add 1 tablespoon oil and stir-fry marinated meat until partially cooked. Turn down heat; add broccoli and gravy.
Roll the dough to 1/2-inch on floured board. Cut with doughnut cutter. Lay on plate as you cut them. Fry in cast-iron pan. Add a cube of fresh bread to oil. When it browns, oil is ready. Cook at medium temperature, 3 to 5 minutes and turn. Drain on paper towels. Sugar at once. Easy!
Place veggies, cut side up, on waxed paper; drizzle with olive oil. Place beef steak on one side of rack in broiler pan so surface of meat is 3 to 4 inches from heat. Arrange onion and potato wedges on other side. Broil 16 to 18 minutes until steak is medium (160°) and potatoes and onions are tender.
Melt 8 ounces semi-sweet chocolate with 2 tablespoons vegetable shortening in microwave. Stir in 1/2 teaspoon orange extract. Dip fresh fruits in mixture. Allow to set on wax paper.
Combine water, gelatin, 1/2 cup sugar, egg yolks, lime juice and food coloring in saucepan; bring to a rolling boil, stirring constantly. Remove from heat; place saucepan in pan of ice water. Cool until thickened.
In large pan, combine first 4 ingredients. Cook over high heat 5 minutes. Stir frequently. Add butter and 2 1/3 cups pecans. Cook until this forms a soft ball in cool water. Remove from heat. Cool slightly, then beat until creamy. Drop by spoonfuls on wax paper. Decorate with pecan halves.
Bring sugar, cocoa, butter, milk and salt to a boil. Boil 1 1/2 minutes. Stir in vanilla, peanut butter and oatmeal. Drop by spoonfuls on waxed paper. Let cool. Yields 36 cookies.
Spread chicken (or ground meat) in 9 x 13-inch baking dish. Spread stuffing on top of chicken, then spread soup over stuffing. Bake at 350° for 1 hour. Serve immediately! Quick, easy and delicious!
Beat egg whites until almost stiff. Add 1/2 cup sugar and 1 teaspoon vanilla. Beat until mixture stands alone. Pour into baked pie shell. Place in a slow oven (300°) and bake until whites are slightly browned, about 30 minutes. Remove from oven and cool. Whip cream, add 1/4 cup sugar and 1 teaspoon vanilla. Spread evenly over cooled pie. Sprinkle top with chopped nuts.
In large saucepan, combine oil and garlic. Saute until brown. Add next 3 ingredients and simmer 1/2 hour (also basil, salt and pepper). Add 1/2 hot water and beans; heat thoroughly. Cook pasta; add just before serving. Serve with crusty bread and garnish with Parmesan cheese.
On buttered baking sheet, arrange 72 pecan halves, flat side down, in piles of 4. Place 2 caramels on each cluster of pecans (takes 36 caramels). Heat in slow oven (325°) until caramels soften, about 8 minutes.
Combine butter, sugar and corn syrup over low heat. Add sweetened condensed milk until it comes to a soft ball stage. Stir in vanilla and add popcorn. Roll into balls. Have fun!
In large bowl cream sugar and shortening. Beat in eggs one at a time. Combine flour and baking powder. Beat into creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in walnuts and lemon rind. Spoon into greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Bake at 325° for 55-60 minutes or until toothpick inserted comes out clean. Let cool in pan 10 minutes. Remove to cooling rack to cool completely. Drizzle with lemon icing and sprinkle with additional walnuts.
In a mixing bowl, add potatoes, celery, onions and salt. In a separate bowl, mix mayo, oil, vinegar, mustard and paprika. Mix and add to potatoes. Toss lightly. Serves 5 or 6.
Saute onion. Brown beef and drain. Combine onion, beef, picante and chilies. Put spoonful in center of tortilla and sprinkle with cheese. Brown on both sides on griddle or on cookie sheet in the oven.
Mix in order. Drop by teaspoonful on ungreased cookie sheet. Bake at 325° for 10 to 12 minutes. (Can also add 1/2 cup coconut between oatmeal and sour milk.)
Combine all dry ingredients (corn meal, sugar, baking powder, flour and salt). Add shortening, egg and enough milk to make a thin batter. Beat until smooth. Pour into greased 8-inch square pan. Bake 20 to 25 minutes in a hot 425° oven.
Melt chocolate and add whole egg. Add 3 egg yolks, one at a time, beating after each. Beat egg whites with sugar until stiff. Add to chocolate mix. Whip cream until stiff and fold in. Pour into graham cracker crust and chill.
In a food processor, turn the zwieback crackers into crumbs. Pat 2/3 of the crumbs into the bottom of a well-buttered 8-inch spring-form pan. Drain peaches and apricots. Place the peach halves, cut side up, on crumbs. Fill in the spaces with the apricot halves, keeping 3 aside for garnish.
Mix together first 3 ingredients and let set. Scald milk and shortening together. Let cool to lukewarm. Add yeast mixture and rest of the ingredients. Work good; shape into rolls. Place in greased pan and grease tops of rolls and let rise, covered, in a warm place for 3 1/2 hours. Bake at 400° until tops are brown. Place on rack to cool, grease tops and cover.
Melt brown sugar and butter on low heat, then add other things. Cook about 1 hour at 300° in sheet cake pan.
Mix flour, sugar and milk. Melt margarine in deep baking pan; add flour mixture. Do not stir! Spoon pie filling onto mixture and bake at 350° for 30 minutes or until browned. Yummy!
Mix in large flat pan and bake at 250° for 1 1/2 hours or until browned. Stir occasionally.
Wash clams and open. Loosen the clam from the shell. Place clams in shell, on cookie sheet.
Mix ingredients together in the order given. Broil fish until just tender. Place 1 tablespoon of curried yogurt sauce on top of each serving of fish. Broil fish a minute longer. Remove fish to serving platter. Serve remaining sauce in separate container.
Heat oil in frying pan. Saute garlic until golden. Add onions and heat until transparent. Add sliced mushrooms; cook until slightly tender. Lightly pepper each side of fillet. (Sprinkle meat with flour on both sides; this will thicken the broth.) Saute both sides until meat is cooked. Add chicken broth with Parmesan cheese and cook until liquid thickens. When liquid broth is consistency of gravy, add Marsala wine and lower heat to slow simmer for 5 minutes. Serve immediately. Enjoy!
Mix all together and let set for 2 hours. Serve with nachos or tortilla chips.
Cook the cleaned spinach until tender; drain thoroughly. Chop coarsely and add the cheese, onion, cream and 4 tablespoons of the butter. Arrange in a shallow baking dish and sprinkle the crumbs, mixed with the remaining butter. Bake for 10 to 15 minutes.
Mix as directed on cake mix.	One cup chocolate chips may be stirred in after mixing. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. Melt 1/2 cup White Chocolate Icing or	any flavor icing, and drizzle over cooled cake.
Grease a 2 foot long sheet of wax paper. Combine all ingredients in heavy saucepan. Bring mixture to boil; continue cooking over high heat, stirring constantly, until mixture reaches soft ball stage, 238° to 240°. Remove the pan from heat and continue stirring as the candy cooks. When the mixture becomes creamy and cloudy and the pecans remain suspended while stirring, remove the cinnamon sticks. Quickly spoon the mixture onto the wax paper before the candy hardens in the pan.
Combine all ingredients except bread crumbs and margarine, mixing well. Pour into one 3-quart baking dish. Combine margarine and bread crumbs and sprinkle over top. Bake at 350° for 35 to 40 minutes or until bubbly and hot.
Mix the sugar, butter, corn syrup and water. Cook until 290° or few drops crack in cold water. Chop the Hershey bar finely. Put 1/2 cup nut meats in bottom of a 9 x 9-inch pan. Pour syrup over nuts. Put the 1/4 cup ground nuts on top and candy bar on top of nuts. Cool and break in pieces.
Combine apples, sugar, nutmeg and cinnamon. Pour into unbaked 9-inch pie crust. Dot with small pieces of butter. Cover with top crust. Bake.
Cream the cheese and sugar together. Fold in Cool Whip and spread over pretzel mix; seal edges. Refrigerate. Mix Jell-O in hot water and add strawberries, stirring to defrost. Refrigerate until it begins to thicken. Mix well and pour over cheese mixture. Serves 12.
Mix all together and use large casserole dish. Mix 1 package Ritz cracker crumbs (fine) and 1 stick melted butter together and put on top of green bean mixture. Cook for 50 minutes to 1 hour at 350°.
The Frittata recipe came from a magazine that I copied when we were living in Arizona. It reminds me of a Basque omelet I used to make years ago that used leftover vegetables. The red peppers actually make a prettier dish.
Preheat the oven to 400°. Cut the broiler-fryer into 4 portions; dredge with flour and place on a rack in a shallow roasting pan. Brush with 1/4 cup of melted butter and bake at 400° until browned, 25 to 35 minutes. When the chicken is brown, remove the rack. Place the chicken in the bottom of the pan and add the chicken stock to a depth of 1/2-inch. Cover and bake at 350° for 1 hour.
Mix first six ingredients and cook together. Add dates after filling is cooked. Put in a cooked pie shell. Make a meringue from the 2 whites and 3 tablespoons sugar. Place on top. Bake in 350° oven until lightly browned.
Melt butter in saucepan. Add squash, onion, salt, pepper and water. Cook, covered, 10 to 15 minutes or until squash is tender. Sprinkle with cheese.
Cook meat, onions and garlic salt until browned. Add spices and tomato sauce. Toast bread. Spoon on meat mixture. Sprinkle on cheese. Put in 400° oven until cheese melts. Add sliced ripe olives and mushrooms, if desired.
Heat oven to 350°. Mix together first six items. Press into a 10-inch pie dish. Peel and slice peaches; arrange in rows on crust in pie dish. Beat eggs with 3/4 cup sugar. Pour over the peaches. Bake for 30 to 35 minutes.
Blend peanut butter and cream cheese in mixer. Add sugar. Fold in Cool Whip. Put in shell. Drizzle with chocolate syrup. Freeze. Let stand at room temperature 5 minutes before slicing.
Heat oven to 350°. In a 9 x 13-inch pan, melt butter in oven and remove. In a large bowl, beat eggs. Add flour, milk and seasonings. Mix well. Add cheese, thawed spinach and onion. Pour into pan and bake 35 minutes. Remove and cool 45 minutes to set. Cut into bite size pieces. To freeze, place on cookie sheet. When frozen, transfer to plastic bag. To reheat, bake at 325° for 12 minutes. Makes 35 to 45 pieces.
In heavy kettle, arrange bed of sauerkraut. Sprinkle onions and seasonings. Place pig feet on sauerkraut bed and add bouillon. Bring liquid to a boil, reduce heat and simmer, tightly covered, for 2 1/2 hours or until the pig feet are tender enough for meat to fall off bones.
Combine squash, onions and peppers. Sprinkle salt over them. Let stand 1 hour. Drain. Mix spices, vinegar and sugar in a large pan. Bring to a boil. Pour over pickles. Cold pack for 20 minutes.
For every cup of rice, add these ingredients.	Add all ingredients together. Bake at 350° for 1 hour.
Mix cocoa and sugar well. Blend into milk. Add nuts and vanilla and mix well. Roll into small balls, then roll in the cocoa and powdered sugar.
In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan or in a microwave, heat water and oil until very warm (120° to 130°). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
Drain cucumbers well. Add onion. Beat cream cheese until smooth. Add salt and pepper. Serve on any kind of bread. Makes a nice party sandwich spread. May top with a very thin slice of cucumber.