HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3-quart saucepan, melt butter. Add green pepper and onion. Cook and stir over medium heat until tender. Stir in flour, seasoned salt and pepper. Blend in milk, water and bouillon granules. Cook and stir over medium heat for about 10 minutes or until mixture thickens and bubbles. Stir in turkey, mushrooms, peas and pimiento. Continue cooking for about 5 minutes or until hot and peas are tender. Serve over toast points or in patty shells. Top with almonds. Makes 4 to 6 servings.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned. Drain off excess fat. Add next 3 ingredients. Heat to boiling, cover, reduce heat. Simmer for 20 minutes. Add peas, cover, let simmer another 5 to 10 minutes. Serves 4 to 6.
Have butter, cream cheese and eggs at room temperature. Cream butter and cream cheese thoroughly (about 10 minutes). Add sugar. Beat another 10 minutes, scraping sides of bowl. Add eggs and beat another 10 minutes. Add flavoring and salt. Add flour gradually on slow speed. Beat only until mixed well. Pour into a greased and floured tube pan. Put into a cold oven. Bake at 300° for 1 1/2 hours. Do not peek while baking!!!
Brown meat. Add 1 teaspoon minced onion, pinch of oregano and garlic powder. Drain and cool. Add Ricotta cheese and 1/4 cup Parmesan cheese to the meat. Boil 12 strips of lasagna until soft. Drain and add cold water. Mix Ragu with tomato sauce. Spread 1/2 cup on bottom of 9 x 13-inch glass baking dish (non-aluminum).
Add yeast and sugar in warm water, then blend remaining ingredients altogether. Add water with the yeast. Work batter good with hands. Make rise for 1 1/2 hours. Mix again with hands. Then fry in hot oil. Drop a teaspoon of batter in hot oil and fry until brown. Sprinkle with powdered sugar.
Mix all together (except the almonds). Spoon onto buttered cookie sheet. Press on almonds and put into freezer overnight. Dip into chocolate.
Mix and pour into greased pan. Bake at 350° for about 40 minutes.
Simmer broccoli in approximately 1 quart of salted hot water for a few seconds. Add uncooked spaghetti and cook for 8 minutes. Drain and add remaining ingredients; toss together to mix.
Thaw broccoli. Add rice and almonds. Saute the chopped onion in small amount butter. Add milk and cream of chicken soup. Add 1/2 pound of cheese, chopped. Pour mixture into large greased casserole. Add remainder of cheese on top. Bake at 350°, covered, for 45 minutes.
Cream sugar and butter well. Add eggs and flour alternately. Mix about 5 minutes. Add flavors. Grease and flour pan. Cook at 275° for 45 minutes and then turn oven up to 300° and cook until done.
Dissolve and chill Jell-O. Beat milk and fold into Jell-O mixture. Roll graham crackers. Place half of cracker mixture into dish and pour mixture of Jell-O and milk over crumbs. Sprinkle other half on top. Freeze overnight.
Cook ravioli per directions. Drain and let cool. Add, green pepper and celery. Mix together salad dressing and salad supreme. Pour over ravioli and vegetables. Mix well and chill for about an hour.
Cream shortening and sugar, add eggs, flour, bananas and nuts. Pour into greased loaf pan and bake in 350° oven for 1 hour.
Combine the above in 1-quart size dish sprayed with Pam. Bake at 350° for 20 to 30 minutes. Serve with crackers.
Preheat oven to 350 degrees. Lightly grease casserole dish. Combine rice, cheese, chicken, milk, onion, eggs, cilantro, butter and jalapeno in prepared casserole dish, stir well. Bake 45-50 minutes or until knife inserted comes out clean. Season with salt.
Brown celery and onions in margarine. Mix all together. Bake 1 1/2 hours at 350°.
Stir together first 5 ingredients with melted butter until crumbly; set aside. Place 2 cups or more apples in bottom of 9-inch pie pan. Sprinkle with half crumb mixture; repeat. Drizzle orange juice over top. Bake at 350° for 45 minutes or until apples are tender. Serve warm or cold. Serves 6.
Slice steak up into cubes. Season lightly with whatever seasonings you prefer. Place in a baking dish. Cover with foil, then bake at 350° for 1 hour. Mix the two soups together and pour mixture over steak pieces. Also add chopped onion and mushroom slices. Bake for another hour. Boil noodles approximately 20 minutes. Drain. Pour steak and mushroom sauce over noodles.
Heat oven to 350°. Mix flour with baking powder, salt and soda. Melt margarine; mix in sugar. Stir in eggs and vanilla. Add flour mixture, a small amount at a time, mixing well after each addition. Stir 1 cup chips into the batter. Spread in an ungreased 13 x 9-inch pan. Sprinkle with remaining chips and nuts. Bake 30 minutes or until cake tester inserted in center comes out clean. Cool and cut. Makes 4 dozen.
Mix French onion dip and mayonnaise. Spread over top of tortilla. Layer thin sliced meat on that; sprinkle with cheese and peppers. Roll up and slice into party sandwiches. Many other items may be added instead of peppers (i.e. shredded lettuce, thinly sliced pickles or olives). Chill and serve.
Layer cheese, ham, bell pepper, mushrooms and olives in pie crust. Beat eggs and cream until well mixed. Pour over ingredients. Bake at 450° for 10 minutes, reduce heat to 350° and bake 30 minutes longer. I recommend you place on a cookie sheet.
Toss cabbage, onion, pepper, pimento and sugar. Bring to a boil remaining ingredients and pour over cabbage mixture. Toss and tightly seal container. Refrigerate 8 to 12 hours before serving.
Brown ground beef with onion; drain. Combine all ingredients in crock-pot and cook on low at least 4 hours. Individual servings can be topped with grated cheese if desired. Serves 6 to 10.
Melt oleo/margarine in baking dish. Add other ingredients. Roll chicken pieces in butter mixture. Then lay chicken in mixture and bake for 1 hour at 375°.
Make meat loaf; top with an 8 ounce can of tomato sauce. Bake at 350° for 45 minutes.
Bring water to rapid boil. Add remaining ingredients (premixed) except flour to boiling water and stir well (it will not dissolve). Remove from stove. Add in flour. Stir, stir, stir until combined. Knead when cool.
Dissolve gelatin and sugar in 1 cup of boiling water. Add cranberry sauce and chill until thickened, but not firm. Add remaining ingredients and chill until firm.
Slice 1-inch layer from top of cake and put aside. Scoop out center of bottom part of cake making a trench all around (save cake and serve in individual dishes with favorite pudding and whipped topping). Fill trench with 1 of the following: Ice cream, softened, mixed with fruit, chocolate Cool Whip and bananas, whipped cream and fruit and nuts, partially set fruited Jell-O; freeze cake with ice cream and refrigerate others. Put top back on and top accordingly.
Heat oven to 325°. Grease generously only bottoms of 2 (9 x 5 x 3-inch) loaf pans. Beat all ingredients on low speed, scraping bowl constantly (1 minute). Beat on medium speed 1 minute. Pour into pans.
Pour pineapple and juice into bowl. Add the mix with a wire whisk. Beat until well blended, 1 to 2 minutes. Fold in whipped topping. Ready to eat in 5 minutes. Store in the refrigerator. Makes 4 cups or 8 servings.
Heat oven to 300°. Peel apples and slice in small bowl. In large mixing bowl, put in oil, sugar and eggs and mix until creamy. Stir in salt, baking powder, baking soda, nutmeg, cinnamon and vanilla. Stir well, then add flour a little at a time until mixed well. Stir in sliced apples and pour into lightly greased loaf pans. Bake at 300° for 45 minutes to 1 hour. Makes 2 small loaves.
Mix well with fork all ingredients for crust and put in bottom and sides of greased 9-inch pie pan.
Completely cook chicken in Miracle Whip about 8 minutes. Stir in remaining ingredients. Heat until cheese melts. Serve over hot rice. Serves 4 to 6.
Put garlic, onions and green pepper in olive oil in large skillet. Cook onions until golden. Add and cook meat. Skim off fat. Then cook tomatoes. Add paste, sugar and spices. Use water or tomato sauce to thin. Let sauce mellow for at least a day before serving over spaghetti.
Cut stew beef into bite size pieces and cover bottom of 9 x 13-inch roasting pan. Slice potato rounds to cover beef. Slice onion rounds over potatoes. Slice carrot rounds over onions. Dot with butter or margarine. Salt and pepper to taste. Add water; cover with aluminum foil. Bake at 400° for 1 hour or until tender.
In large container that can be put in freezer, mix 1-1/2 cups sugar, 1 cup warm water to dissolve sugar, and add above 3 juices plus 6 cups water. Mix well and add one fifth of vodka. Put in freezer. Make up several hours before use. Will not completely freeze. Fill glass 3/4 full with slush and top off with 7-Up or Sprite. Makes large batch.
Cook rice according to directions. Add bacon (chopped), ham, pepper, onions and 3 scrambled eggs. Add soy sauce to taste. Add 2 to 3 teaspoons bacon grease for taste. Do not add salt.
Combine ham, onions and green pepper. Place 1/3 cup mixture plus 3 tablespoons grated Cheddar cheese on each tortilla and roll up. Place seam side down in a greased 12 x 7 x 2-inch baking pan. Combine eggs, cream, flour, salt, garlic powder and Tabasco sauce and pour over tortillas. Place in refrigerator overnight. Bake, uncovered, 45 to 50 minutes at 350°. Sprinkle remaining cheese on top and bake 3 additional minutes. Let stand 10 minutes before serving.
Bring to a boil the first three ingredients. Pour in bowl and add flour, salt and sugar. Beat well and add eggs, sour cream and baking soda. Pour batter into a greased 12 x 18-inch cookie sheet and bake in a 400° oven for 20 minutes. Meanwhile, combine margarine, cocoa and milk in saucepan. Bring to a boil, then add confectioners sugar, vanilla and nuts. Spread frosting on warm cake.
Rub brown sugar into pork. Place in deep roasting pan. Sprinkle well with salt and pepper. Then add tomatoes, onion, Tabasco, catsup and water to the pan. Baste often with the mixture while baking. Roast in open roasting pan at 300° for 3 1/2 hours or until well done. Serves 8 to 10.
Soak mushrooms in water; set aside.	Brown pork with garlic and ebi in a 6-quart saucepan. Add 2 1/2 to 3 cups of water, a can of clams and mushrooms. Cover and simmer for 1 hour. Season with salt, pepper, shoyu and ajinomoto (optional).	Add scallops and onion; simmer for 5 minutes. Add cabbage which has been cut into 2-inch pieces. Serve when cabbage is cooked. Makes 5 servings.
In a saucepan bring Coca Cola, oil, margarine, and cocoa to a boil. Mix together sugar, flour, and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda and vanilla; beat well. Pour into a greased and floured sheet cake pan.
Combine flour and milk. Cook until thick and cool. Cream shortening, butter and sugar together. Add vanilla. Add to flour mixture and beat until light and fluffy.
Soften gelatin in cold tomato juice. Pour into hot tomato juice and dissolve. Add remaining ingredients. Pour into a 5-cup ring mold and chill until firm. Unmold onto chilled serving plate and trim with lettuce.
Preheat oven to 350°. Mix well and form into biscuits. Melt 1 stick of butter and spoon over biscuits before baking. Bake 20 to 25 minutes. Makes 1 dozen.
Place margarine or butter in round 8 x 1 1/2-inch baking dish. Cover loosely and microwave on High until melted, 45 to 60 seconds. Add stuffing and water; toss to coat stuffing. Remove 1 cup stuffing. Spread remaining mixture evenly in baking dish. Mix soup, peas, milk and onion in 1 1/2-quart casserole. Cover tightly and microwave on High for 3 minutes; stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer. Stir in chicken or turkey. Spread mixture over stuffing in baking dish. Sprinkle with reserved stuffing mixture. Microwave, uncovered, on High for 7 to 9 minutes.
Cut peppers in half; remove inner junk. Place in boiling water for 3 minutes. Remove and sprinkle insides with salt. Place "face down" on paper towel.
Mix flour and salt. Cut orange slices into small pieces. Beat egg yolks. Add brown sugar and vanilla into flour mixture. Beat egg whites stiff; stir into mixture. Put into greased pan. Bake at 350° for 40 minutes. Cover with powdered sugar when hot.
Brown the beef until done. Drain grease off hamburger. Add 1/4 cup of water, seasoning, beans and mix all together. Mixture should not be too thick or too thin. If it's too thick add more water. Let simmer until warm meanwhile, get out another pan, put it on stove and warm the pan. Place tortilla shells one at a time in the pan. Warm the sides of the shells. Take the shells and place it on a plate, and put the taco mixture on the shell. Roll the shell up, repeat until you run out of meat or shells. Add lettuce, cheese, onions, etc. if you like.
Boil noodles in water until tender; drain and rinse with cold water. Add chopped boiled egg, vegetables and cheese. Moisten with Ranch dressing; salt and pepper to taste.
Combine sugar, cocoa powder, coffee powder and 2 tablespoons of the water in a medium-size bowl. Mix together to form a paste. Gradually stir in remaining water and coffee liqueur until well blended and smooth.
Place chopped cabbage in greased baking dish. Brown meat and onion and stir in rice. Add salt and pepper to taste. Put meat/rice mixture in casserole dish. Mix soup and water and pour over entire casserole. Bake at 350° for 1 hour. May add more water if casserole gets too dry. 199 calories per serving.
Set aside 1 cup flour. Mix remaining flour and other dry ingredients, including yeast, in a large bowl. Stir margarine and water into dry mix. Mix in only enough reserved flour to make very thick batter. Cover and let rest 10 minutes. Turn batter into greased 1 1/2-quart casserole. Cover and let rise in warm place until double in size, about 30 to 45 minutes. Bake at 375° for 35 minutes or until done. Remove and cool on wire rack.
Prepare cake mix as per box instructions. Make cake into 2 layers. Split 2 layers to make 4 once baked. Mix sugar, sour cream and coconut, setting 1 cup mixture aside. Place mixture between all layers stacking cake. Use mixture set aside for top of cake.
Saute pepper, celery and onion in oil until tender. Sprinkle flour over mixture; stir rapidly to keep smooth. Pour tomato juice over mixture; continue stirring until thickened a bit. Add sugar, stirring constantly, then lemon juice and rind. Reduce heat to warm and add shrimp. Let set for an hour or so while flavors blend.
Mix together. Roll into balls and flatten with fork. Bake on greased cookie sheet at 350° until lightly browned. Cool on cookie sheet. Makes 30 to 40 small cookies.
Cream shortening. Add sugar and eggs. Sift dry ingredients and add to creamed mixture alternately with milk. Add lemon rind and nuts.
Melt butter in a deep lidded frying pan. Add onions, peppercorns, cardamon and cinnamon. Fry until onions are golden. Add ginger, garlic, chili powder, paprika and salt to taste. Fry for 2 minutes, stirring occasionally. Add chicken pieces and fry until browned. Gradually add the yoghurt, stirring constantly. Cover and cook gently for about 30 minutes. Makes 6 servings.
Mix all ingredients together in large bowl. If stiff, add 2 tablespoons of honey, not milk or water. Bake no more than 13 minutes in a 325° oven.
Cream together sugar and eggs. Add oil to creamed mixture. Add dry ingredients. Stir in grated carrots and walnuts. Place batter in a greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Makes 12 servings.
Mix together and form into meatballs. Cover with 1 jar of spaghetti sauce. Bake at 350°, covered, for 1 hour. Bake an additional 15 minutes uncovered.
Mix all ingredients, except ginger ale. Chill. When ready to serve, add the ginger ale.
Mix salt, sesame oil, m.s.g., sugar and black pepper together. Add to chicken. Mix flour, starch, baking powder, salad oil and water in blender. Pour over chicken and fry. When eating sweet and sour chicken you will need a cup of sweet and sour sauce.
While cake is still hot, poke holes in top and pour pineapple juice over hot cake. Let cool. Mix pudding and Cool Whip. Spread on cake. Add layer of coconut, layer of nuts and layer of chopped maraschino cherries. Refrigerate.
Cut eggplant in half lengthwise and cook in 2 quarts boiling salted water for 10 minutes. Pour off water, then scoop out eggplant pulp; chop up and save. Leave a shell about 1/2-inch thick. Saute chopped onion and pepper in butter for about 5 minutes, until onion is light yellow. Add the meat and continue cooking until meat loses pink color. Stir constantly; add chopped eggplant pulp, bread crumbs, parsley, salt and nutmeg. Mix thoroughly. Remove from stove and when cool, stir in beaten egg. Fill eggplant shells; place in lightly greased baking pan and add 2 tablespoons water. Bake at 350° for 45 minutes.
Mix thoroughly in order as listed, adding Coca-Cola very last. Pour into 2 greased and floured 9-inch round pans. Bake at 375° for 20 minutes. Do not open oven door while baking! Let cool 15 minutes before serving.
Combine ingredients well. Pour into greased 13 x 9 x 2-inch pan. Bake 35 minutes at 325°.
Put the bread in the toaster, when it pops up put the cheese on it, then put it in the microwave for about 30 seconds.
Boil carrots until tender, drain and reserve 6 tablespoons water. Combine sugar and cornstarch. Add carrots, water and vinegar. Cook, stirring, until thickened and clear. Add carrots and heat on low 5 minutes. Stir in butter and serve.
Combine all ingredients. Top with Cheddar cheese. Bake at 300° for 30 minutes.
Mash bananas in blender. Add all ingredients, except lemon-lime drink. Put in containers and freeze. Approximately 3 hours before serving, remove from freezer and let stand at room temperature. Pour lemon-lime over crush and stir. Should have a slush consistency. If you use square quart containers to freeze, it takes 1 1/2 hours of thawing time out of the freezer to be of the right consistency. Serves 50.
Use an electric roaster. Add cooking oil and preheat to 350°. While roaster is preheating, season meat with salt, pepper, paprika and a dash or two of garlic powder. Add meat to roaster and sear on all sides. After meat is seared, add beef bouillon, garlic powder, bay leaves, mustard seed and oregano. Cook at medium heat 225° until meat is tender, but not falling apart. Add tomato soup; bring to a boil. Add carrots and onions. Cook for 30 minutes. Add celery and green peppers. Add salt over each addition of vegetables. Use hot water for desired consistency during cooking. Add potatoes and cook until all vegetables are done. Reduce heat to 175°. This will hold ready to serve.
Cream shortening and sugar. Add eggs. Mix well. Sift together flour, spices, soda and salt. Add to creamed mixture, stirring well. Now stir in nuts, raisins and apples. Pour into well-greased and floured pan. Makes 1 Bundt or 2 loaf size cakes. Bake at 325° for 1 hour.
Mix well. Pour in pie shell and bake 45 to 50 minutes at 350°.
Drain juice from pineapple and save. In 9 x 13-inch glass baking dish, place blueberries in a layer on bottom. Place pineapple on 2nd layer. Add 1 unmixed yellow cake mix. Add pineapple juice and butter on top. Cover with foil and bake at 350° for 1 hour. Remove foil and bake for 20 to 30 minutes until done.
Veggies: broccoli, cauliflower, green peppers, onions, carrots.
Cream well the butter and sugar; add eggs, milk, bread crumbs and crushed pineapple. Sprinkle nutmeg on top. Sprinkle sugar with nutmeg. Bake 45 minutes to 1 hour at 350°.
Beat eggs and milk, salt and baking powder. Gradually add flour, working into a stiff dough, but not tough. Roll about about 1/4-inch thick on floured board. Let stand about 1 hour. Cut into 1/2-inch strips about 4 inches long. Drop into hot chicken broth and cook until done. Add boned chicken, thickened with broth if desired.
Cook broccoli in salted water. Mix eggs, cottage cheese and flour. Cube margarine and cheese. Mix well and bake 45 minutes at 325°. Bake in a 2-quart casserole.
Mix one can of tuna (drained) with 1 container of French onion dip. Serve with chips or crackers. Better when chilled.
Mix together brown sugar, oil, egg, milk and vanilla. Add flour, soda and salt. Mix together until well blended. Add rhubarb and nuts. Spoon into paper lined muffin tins, 2/3 full. Mix 1/2 cup brown sugar and 1/2 teaspoon cinnamon and sprinkle over top of muffins. Bake at 325° for 25 to 30 minutes. Can also be baked in 9 x 5-inch loaf pan for 45 minutes or until toothpick comes out clean.
Blend sugar and butter until fluffy. Work in flour and salt. Pat into greased cookie sheet with edge. Top with apple slices. Season with cinnamon and sugar. Bake at 350° for 1 hour.
Leave the cauliflower head whole, but remove all green leaves. In a large pot, bring 2 cups of water to a boil and add lemon juice, salt and the cauliflower. Simmer, uncovered, for 10 to 20 minutes, until the cauliflower is just crisp. Remove; drain and cool to lukewarm.
Cream friendship and thoughtfulness with a pinch of tenderness. Mix lightly loyalty, faith, hope and charity. Add gaiety, song and laughter. Moisten with tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Dip chicken breasts in egg then into bread crumbs. Cook chicken in olive oil until done and well browned. Pour spaghetti sauce into a 11 x 7-inch baking dish. Place chicken on sauce and put Parmesan cheese and Mozzarella cheese on top. Bake for 15 minutes at 400° or until cheese is melted and lightly brown.
Boil potatoes; cool, peel and slice. Put layer of potatoes, onions and cheese until they are all used up. Season with pepper and parsley. Pour milk over the top. Bake at 350° until hot. This can also be heated in a microwave. Mix well before serving.
Preheat oven to 350°. Beat eggs in quart size baking dish. Add sugar; stir. Add pineapple; stir. Break bread into pieces and add to pineapple mixture. Stir in melted butter. Bake 30 to 40 minutes or until light brown on top.
Mix; put in covered dish. Bake 5 hours in a 250° oven. Serve over rice.
Spray an 8 ounce Cool Whip container with vegetable spray. Put crab meat on bottom. Mix cream cheese, onion and salts to taste. Spread over crab meat and refrigerate until firm. Garnish with cocktail sauce and serve with assorted crackers. (Imitation crab meat works fine.)
Grease a 15 x 10 inch baking pan with 1 tablespoon butter; set aside. In a heavy 3 quart saucepan, melt the remaining butter. Add sugar, corn syrup, and salt; cook and sir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 pounds.
Prepare favorite pastry for 2 crust pie; line pie plate. Fill with 3 cups fresh apricot halves. Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter. Adjust top crust, cutting slits for escape of steam. Bake at 425° for 25 to 30 minutes.
Cook and drain squash. Mix squash, onion, carrots, egg, mayonnaise and sugar. Put 1/2 of cracker crumbs and cheese into buttered casserole dish. Pour squash mixture over crumbs, then add remaining cheese and crumbs. Bake at 350° for 25 to 30 minutes.
In pan combine margarine, brown sugar, salt and milk. Place on medium heat and stir until margarine is melted. Boil gently for about 3 minutes.
Cut up cauliflower and place in pan and cook for 10 minutes or until soft. Scald light cream by bringing cream to a slight boil. Melt butter in a big soup pot. Stir in flour. When well mixed, add chicken broth and cook until it begins to thicken slightly. Add scalded cream, cauliflower, salt, white pepper and nutmeg. Warm all together for 10 to 15 minutes. Do not boil.
Mix first four ingredients. Dissolve the Jell-O in hot water and add to mix. Pour into an 8 x 12-inch pan. Bake at 350° for 35 to 40 minutes. Remove from oven and while still hot, poke holes with a fork in the cake and pour the glaze over the top.