HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion; add salt and pepper. Add cubed potatoes and cook until tender. Add rest of ingredients and cook 1 hour.
Melt butter. Mix all ingredients. Pour mix into 2 large or 3 small pie shells. Bake at 325° or 350° for 30 to 35 minutes.
In 2 1/2-quart serving bowl, layer lettuce, pepper, corn, zucchini, tomatoes and celery. Spread salad dressing over celery, sealing to edges of bowl. Cover and chill overnight. Sprinkle with cheese and bacon before serving.
Combine first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice, curry powder and garlic powder. Cover, reduce heat and simmer 20 to 25 minutes. Add pineapple to rice; cook an additional 5 minutes or until rice is tender and water is absorbed. Yield: 8 servings (about 103 calories per serving).
In a 2-quart heavy pot, put 3 cups water and add pork chops. Cook on medium heat until tender. Add chopped onion and potatoes. Let cook for about 15 minutes. Add packages of frozen vegetables. Let come to a medium bowl and add salt and tomato sauce. Let simmer until vegetables are tender. Serve with cornbread.
Preheat oven to 250°. Rinse pumpkin off seeds but do not soak; drain. Combine seeds, oil and salt; mix well. Spread in shallow pan. Roast in preheated oven for 30 to 40 minutes or until browned and crisp, stirring often to brown evenly. Don't know what to do with all your pumpkin seeds; here's a nutritious snack that most kids will enjoy!
Bring water/chicken broth to a boil in a three-quart Dutch oven; add broccoli and onion. Reduce heat and simmer, uncovered, ten minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk and butter; cook over low heat until thoroughly heated. Combine flour and cold water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly; cook over medium heat until thickened, stirring occasionally. Yields 2 1/2 quarts. This is also good when reheated.
Heat oven to 300°. Place soup and cheese in top of double boiler over boiling water and cook, stirring, until the cheese melts. Stir in the egg yolks, one at a time; blend thoroughly, then cool. Beat egg whites stiff enough to hold soft peaks, then fold into the first mixture. Pour into a buttered 1 1/2-quart casserole and place in a pan containing an inch of hot water. Bake at 300° for 1 hour and 15 minutes. Serves 4.
Add sour cream, pimento, cream of chicken soup, onion and carrots to squash. Mix stuffing mix, oleo and poultry seasoning. Put all but 1 cup in Pyrex dish. Spread squash mixture over the stuffing mix, then add the 1 cup of dry mixture evenly over top. Bake at 350° for 30 to 45 minutes.
Preheat oven to 375°. In a large bowl, mix Neufchatel cheese, sour cream and flour together using an electric mixer. Add eggs one at a time, beating well after each addition. Add garlic, lemon juice, salt, paprika, chili powder, pepper and hot pepper sauce; stir until well blended. Fold in Cheddar cheese, broccoli, carrots and green onions. Pour into greased 9-inch spring-form pan. Bake for 35 to 45 minutes or until set in center. Cool completely on a wire rack. Remove sides of pan. Cover and refrigerate until well chilled.
Mix meat and all ingredients except chili sauce and grape jelly. Brown meatballs and drain fat. Mix chili and jelly. Pour over meatballs. Simmer 30 minutes.
Thaw Cool Whip, but keep chilled along with the chocolate milk. Then mix all ingredients together in ice cream freezer and freeze.
Brown meat in cooking oil in a heavy gauge pot, stirring often. Drain some of the excess oil out. Add onions, salt and pepper. Brown and stir until onions are clear. Add a little water at a time, cooking and stirring until meat is tender and golden brown. (When cooking a hen or wild game, it takes longer to tenderize meat.) Add washed rice, green pepper and garlic. Add 5 cups water or enough to cover rice and meat mixture by about 1 1/2-inches. Cover and bring to a hard boil. Stir and reduce to a simmer. Cover about 45 minutes. Stir once. Let steam awhile and serve.
Cook in water, potatoes, celery and onions, until tender. Drain 1/2 of water. Cool. Add half and half, chicken broth, parsley flakes and basil. Melt margarine and stir in flour to make a smooth paste. Add to soup and stir to thicken. Salt and pepper to taste.
Cream shortening, sugar and eggs. Add nuts and raisins. Mix to this the rest of ingredients. Beat thoroughly. Pour in tube pan. Bake at 350° for 1 hour.
In a medium saucepan, combine onion, chicken broth and celery. Bring to boiling, then reduce heat and simmer, covered, for 5 minutes or until vegetables are just tender. In a large bowl, stir together undrained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup and pepper. Reserve 1/2 cup of each cheese; set aside. Stir remaining cheese into tortilla mixture.
Combine all ingredients. Pour batter into a greased and floured pan (13 x 9 x 2-inch) and bake for 40 to 50 minutes.
Combine potatoes, onion, squash, lemon zest and juice in oiled 9 x 13 glass baking dish. Cover with sliced tomatoes. Sprinkle with Feta and oregano and drizzle with olive oil. Season with salt and pepper. Bake 1 hour at 375°. Uncover and bake 10 to 15 additional minutes.
Cut fryer into medium size pieces and cover bottom of casserole dish with chicken. Mix and spread over chicken the sour cream and soup. Crush crackers, making 1 1/2 cups, and spread over mixture. Sprinkle poppy seed on top. Spoon butter over crackers. Bake at 350° uncovered for 30 minutes.
Chill all ingredients. In large punch bowl, stir together wine, syrup and lemon juice. Stir in ginger ale and float an ice ring on top. Makes 22 (1/2 cup) servings. For creamy punch, spoon 1 pint raspberry sherbet into punch.
Cook egg noodles according to package; set aside. Melt butter. Blend in flour, salt, pepper and basil; cook until smooth. Slowly add broth; stir until sauce is thick and bubbly. Stir in chicken; set aside.
Place chickens in a large kettle; cover with water and bring to boil. Simmer until chickens are tender. Remove chicken from pot. Set aside to cool. Strain liquid and return to kettle. Remove bones from chicken and return to kettle.
Cook sugar and butter over medium heat, stirring constantly, until the candy thermometer registers 310°. Immediately remove from heat and spread quickly on a large cookie sheet that has been covered with foil. Pour a package of butterscotch morsels over the top of candy and spread with a knife. Sprinkle with finely chopped nuts. Recipe may be doubled. Important: You must work fast spreading the candy onto the cookie sheet and also spreading the morsels on top while the mixture is hot. Delicious! Enjoy!
Cream 1/3 sugar with butter and salt in a large bowl. Blend vanilla, 2 tablespoons milk and remaining sugar into this mixture. Gradually stir in remaining milk until desired spreading consistency is reached.
Mix the warm water, sugar and yeast. Add yeast mixture to first three ingredients. Use slotted spoon and beat by hand. Drop in greased muffin tins. Bake 15 minutes at 400°.
Cook hen until tender and cut in small pieces. Fry bacon using grease to saute onions, peppers, celery and mushrooms until tender. Add crumbled bacon. Add cream sauce and after it is of medium consistency. Add grated cheese.
Mix together mushroom soup and sour cream. Add boneless chicken. Bake at 350° for 1 hour. Serve over rice. Makes 4 servings.
Combine first nine ingredients in a large bowl. Heat applesauce in oil and add to dry ingredients. If desired, add nuts and/or raisins. Mix thoroughly. Pour into tube pan which has been greased and floured. Bake 1 hour at 325°.
Punch holes about 1-inch apart on the top of the can with a punch type can opener. Heat ham for 30 minutes to liquify the juices. Drain off juices, then refill the can with the syrup and barbecue sauce mixture. Bake in 325° oven for 5 hours. Open can, cut ham and serve.
Cream butter, cream cheese and sugar together. Add eggs, one at a time, then add flour. Bake for 1 to 1 1/2 hours in oven set at 325°.
Combine margarine, water and cocoa and bring to a boil. Mix the remaining ingredients and add to the butter/cocoa mixture. Pour into jelly roll pan and bake at 350° for 20 minutes.
Beat butter and sugar together. Add egg and vanilla. In a small bowl, combine flour, baking powder and salt; mix well. Then add to butter mixture. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough. Cover and chill 2 hours. Shape dough into 11/2 diameter, 8-inch long rolls. Roll in colored sugar, if desired.
In a frypan, saute onion and garlic in oil until transparent. Add tuna and olives. Cook 5 minutes. Add lemon juice, salt and pepper. Heat on low until ready to mix into pasta. Serves 4.
Cook mushrooms and onion in butter until onion is tender. Sprinkle with flour and cook 2 minutes, stirring constantly. Stir in bouillon, water, salt and bay leaf and simmer 10 minutes. Just before serving, remove bay leaf; stir in sour cream. Heat but do not boil. Serves 6.
Dissolve gelatin in boiling water. Drain oranges, reserving 1/2 cup liquid. Stir juice (from oranges), cranberry sauce and orange juice into gelatin. Chill until partially set. Coarsely chop oranges. Drain pineapple, reserving 1/3 cup juice. Fold oranges, pineapple and nuts into gelatin. Pour into Pyrex dish. Chill until completely set. In pan, combine sugar, flour, pineapple juice and eggs. Cook until thick. Cool and add Cool Whip and spread over top. Cover with nuts.
In large bowl, combine all ingredients. Add enough vegetables and meat to each egg roll wrap. Wrap securely and use a water/flour base to seal corners. Deep fat fry until golden brown. Drain on paper towel.
Combine crushed pretzels, sugar and melted butter. Roast in oven at 400° for 7 minutes. Stir and set aside. Mix Cool Whip and crushed pineapple. Add pretzels and chill.
Cook broccoli as directed. Add 1 stick margarine and Velveeta cheese. Melt the other stick of margarine and add cracker crumbs. (Stir together.) Grease 6 x 10-inch baking dish. Pour broccoli in and top with cracker crumbs. Bake at 350° for about 20 to 25 minutes.
Preheat oven to 325°. In a heavy 12-inch skillet over moderately high heat, cook the beef, uncovered, stirring often, for 5 minutes. Using a slotted spoon, remove beef to bowl. Add the onion, celery and garlic to beef drippings and cook, uncovered, over low heat until onion is soft. Add the tomatoes and their juice, oregano, cumin, salt and chilies. Simmer, uncovered, until thick. Stir in beef and any accumulated juices. Cut tortillas in 1-inch strips and line bottom of buttered 13 x 9 x 2-inch baking dish with half of them. Cover with half the beef mixture; repeat. Sprinkle with the cheese and bake, uncovered, for 20 minutes.
Combine sausage and cheese in bowl. Add Bisquick. Mix thoroughly. Pinch off small amount of mixture (about size of quarter). Roll into ball. Put on ungreased cookie sheet. Place in 350° oven for 10 to 15 minutes or until done. Take out. Drain on napkins and serve as snacks.
Melt margarine in 9 X 12 baking dish. Spread raw rice evenly over bottom; add soup and water mixture. Place chicken pieces over top and sprinkle with dry soup mix. Cover with foil and bake 1 1/2 hours at 350°.
Combine corn flakes, half the soup, onion and egg. Mix well, then mix into the ground beef. Portion the meat mixture into 6 parts. Shape into individual loaves. Place on foil-lined baking pan. Mix together remaining soup, brown sugar, mustard and parsley. Spread evenly over meat. Bake at 350° for 35 to 40 minutes.
Drain juice from pineapple. Pour all ingredients into bowl and mix well. Chill.
Mix dry ingredients and add vinegar with onions. Then add 1/4 cup of oil at a time, beating with an electric mixer. Beat until creamy. Makes 1 1/2 pints.
Add stock to cornbread. Add milk to biscuits and let stand about 5 minutes. Then mix all ingredients together. You can also add chopped chicken from the chicken you boiled to get the stock. Bake in well-greased pan at 425° until brown and firm.
In a large skillet, brown meat and onions; add salt and pepper. Add tomato sauce, stewed tomatoes and chili powder and simmer for 5 minutes. Combine corn and ripe olives and simmer an	additional 10	minutes. Prepare cornbread mix as directed. Pour meat	mixture into a large casserole dish. Sprinkle with Cheddar cheese and spread cornbread mixture evenly on top. Bake until cornbread is brown.
Mix together apples and sugar. Let stand one hour. Beat together salad oil, vanilla and eggs. Sift together flour, baking soda and salt. Also add raisins and nuts if desired. Mix apple mixture, wet mixture and dry mixture together. Bake at 350 degrees in loaf pan for 45-60 minutes.
Cook and stir bacon in Dutch oven until light brown. Drain all but 1 tablespoon fat. Cook and stir onion and garlic in fat until onion is tender. Stir in remaining ingredients except Parmesan. Heat to boiling. Reduce heat and simmer, uncovered, about 15 minutes. Place 2 cups of soup at a time in the blender and puree. Reheat, if necessary. Serve with Parmesan cheese on top.
Prepare cake as directed on box. Break into pieces in a punch bowl. Layer cake with a layer of fruit, layer of Cool Whip, then layer of fruit; again layer cake, fruit and Cool Whip and top with cherries.
Cook to 300 degrees. DO NOT STIR! Add: 1/2 t. oil, flavoring and food coloring as desired. Quickly stir until well mixed. Pour on buttered pan. Crack with hammer. May roll in powdered sugar if desired.
In a bowl, combine all ingredients. Cover and chill at least 2 hours. Serve with chips or cut-up vegetables. Makes 2 1/2 cups.
Heat grease in skillet. Add flour and stir constantly, until flour is brown like fudge. Add chopped onions and garlic; fry a little. Then add tomato sauce and water. Add chopped bell pepper, celery, green onions and parsley; cook for 2 minutes. Add large can tomatoes. Now, have large pot ready with not more than 1 quart of boiling water (salted). Add mixture from skillet to water and add okra. Season with a little sugar, bay leaf, Tabasco sauce, salt and pepper, red peppers and gumbo file. Add the meat.
Finely shred enough peel from orange to measure 1 teaspoon. Squeeze enough juice from orange to measure 1/2 cup juice.
Bring water and salt to boil. Put in grits and stir until liquid is absorbed. Stir in butter. Add cheese, eggs, and cayenne pepper. Pour into baking dish and bake at 350° for 1 to 1 1/2 hours.
Combine raisins and baking soda. Add boiling water. Cool 30 minutes. Mix flour, sugar and salt. Stir in raisin mixture, egg and oil. Pour into pan. Bake until golden brown, 35 to 45 minutes at 350°. Cool 10 minutes in pan. Store well wrapped.
Beat oil, molasses, sugar and egg in a bowl. Blend in flour, milk, salt, baking powder, soda and cinnamon. Stir in carrots, raisins and oats. Dough is very stiff. Drop by level tablespoonfuls onto greased cookie sheets. Bake at 400° for 10 minutes. Makes about 36 cookies.
Mix dry ingredients. Beat eggs, oil and plum sauce; add to dry mixture. Mix all together for 4 minutes on medium speed. Fold in nuts. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours, or until done. Glaze while cake is hot.
Mix together cake mix, egg and butter and press into 9 x 13-inch baking dish. Mix and pour cream cheese mixture over cake mixture. Bake at 350° for 45 minutes to 1 hour. Cool and cut into squares. Sprinkle with 2 tablespoons confectioners sugar.
Mix sugar and oil together and cream well. Sift flour, soda and cinnamon. Mix well and add to other ingredients. Fold in carrots last. Bake at 325° for 25 minutes. Makes 3 layers. (Grease and flour cake pans before putting in cake mixture.)
In a large pan, saute onion, green pepper, celery and garlic in oil. Add sausage and beef; brown. Add tomatoes, paste, water and all of the herbs. Cook for at least 1 hour.
Mix and sift dry ingredients. Add molasses, milk and raisins. Stir until well mixed. Fill well-greased mold 2/3 full. Cover tightly and place mold on rack in kettle of boiling water. (Water coming to about 1/2 way up around mold.) Cover kettle and steam 3 1/2 hours, keeping water just at boiling point. Add more water as needed. After taking mold from water, remove cover and set in a 300° oven for about 15 minutes to dry off. Remove from mold and it's ready to serve with Boston baked beans. Serves 6.
Mix together. Keep in airtight container. Use 1 to 2 teaspoons per cup hot water.
Cut the tops from the okra, making sure you cut only the tops. Wash okra and place	in a bowl of cold water with the vinegar. After a couple of minutes, drain. Rinse okra with water, then drain again and pat dry. Brown okra in the oil and set aside.
Line pie pan with bottom pastry. In large bowl, combine remaining ingredients in order. Pour berry mixture into pastry lined pan. Add top crust. Seal and flute edges. Bake for 30 to 40 minutes at 350°. Cool slightly before serving. Serves 8.
Bring sugar, butter, milk and cocoa to a full boil; remove from heat. Add quickly the vanilla, peanut butter and rolled oats. Drop by teaspoon onto wax paper. Do not bake.
Blend dry ingredients together. Cut in shortening; mix in milk and egg. Roll out and fill with your favorite filling.
In bowl, empty dry jello, drained fruit and other ingredients. Mix well and refrigerate. Keeps well.
Drain chickpeas. Mash all the ingredients together by hand or in a food processor and blend until smooth. Can also use a blender. Serve on crackers or as a dip.
Brown meat with onion and garlic; drain. Stir in picante sauce, cumin, oregano and salt. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon heaping 1/3 cup meat mixture onto center of unbuttered sides. Fold two sides over filling. Fold ends down. Place seam down in 13 x 9 x 2-inch baking dish. Bake in preheated oven at 475° for about 13 minutes or until golden brown. To serve, top with sour cream, guacamole and additional picante sauce. Makes 4 servings.
Press out 2 cans of rolls on an ungreased jelly roll pan or pizza pan. Bake until golden according to package. Spread sour cream evenly over crust. Top with favorite veggies.
Butter a metal 9 x 13-inch pan and place in freezer. Dissolve sugar, Karo and water on stove top until reaches boil. Cut back to medium heat and boil until "hard crack" on candy thermometer. Remove from heat and add flavoring and coloring. Mix well. Pour boiling mixture into pan from freezer. Candy will begin to harden as it cools.
Pour all ingredients, except coconut, into a large bowl. Sprinkle coconut on top and serve.
Pour olive oil into frypan and let it get very hot. Beat some eggs in one bowl and put bread crumbs and seasonings in another bowl. Dip cutlet in egg, then in bread crumbs and place in frying pan. Turn over quickly, as soon as it browns. After both sides have browned, place cutlet on dish lined with paper towel to drain oil. Sprinkle grated cheese and fresh parsley on cutlets. Serve with salad a side pasta dish of boiled potatoes with chopped onion and oregano.
Brown pork chops in butter with salt, pepper, and garlic. Put in 9 x 13 pan. Pour soup into skillet with pork chop drippings, add milk and water. Slice potatoes thinly over pork chops. Pour soup mixture over potatoes. Sprinkle with Parmesan cheese. Season with salt and pepper. Cover with foil and bake at 400° for about 1 1/2 hours or till tender.
On a large platter or pie plate, spread refried beans. In separate bowl, mix sour cream and less than half a package of dressing mix. Spread this mixture over beans. Next, top with onion, then pour taco sauce over all. Next, layer shredded lettuce, then chopped tomato, then Cheddar cheese over all. Top with sliced ripe olives. Dip with chips.
Cut each strawberry in half; slice bananas. Drain canned fruit. In bowl, mix strawberries, banana, pineapple, apricots and honey.
Cream margarine. Add eggs, one at a time, beating after each. Add cake mix, jello, strawberries and milk; mix well. Bake in three 8-inch or 9-inch pans at 350° for 30 to 35 minutes.
Brown hot dogs in butter. Add other ingredients. Simmer to blend flavors. Stir now and then. Serve on toasted buns. May use chili beef soup. Makes 6 servings.
Use flour enough to mixture until thick enough to roll into balls. Preheat oven to 350°. Bake for 18 minutes in greased pan.
In a large saucepan over medium heat, cook potatoes and turnips for 20 to 30 minutes or until tender; drain. In a large bowl, combine potatoes, turnips, milk and margarine. Mash until fluffy. Stir	in parsley, chives and red pepper. Spoon potato mixture into a 1-quart shallow baking dish. Sprinkle with cheese. Broil 3 to 4-inches away from heat for 1 to 2 minutes or until browned.
Combine pineapple, orange slices, apple and cherries in a medium bowl. Gently fold in yogurt. Cover and refrigerate until thoroughly chilled. Serving amount is 2/3 cup with 72 calories. Diabetic Exchange: 1 fruit.
Cream butter and egg yolk. Gradually add sugar, then flour. Batter should be so you can handle it with your fingers (not sticking to them). Make small flat balls. Use round end of a wooden clothespin to make indentation (little well) in center. Pat jelly inside of hole. Place on ungreased cookie sheet. Bake for 15 to 20 minutes at 325°.
Melt together butter, Cheese Whiz and soup. Add chopped onion and celery. Saute together with brown rice. Add chopped water chestnuts and chopped broccoli. Mix together.
Combine all ingredients in heavy boiler except nuts. Cook until mixture reaches soft boil stage (candy thermometer). Remove from heat and add pecans. Let cool a little (but still warm). Drop by spoonfuls on wax paper. They will spread somewhat after dropping on wax paper. Let cool.
Mix first 3 ingredients. Spread on tortilla. Sprinkle on remaining ingredients. Roll tightly. Chill at least 2 hours. Cut off end waste. Slice 1/2 to 1-inch thick. Arrange on tray and enjoy!
Whip cream cheese until fluffy. Add milk, gradually beating until blended. Stir in lemon juice and vanilla. Pour into crust. Chill 2 to 3 hours. You can garnish with your favorite pie filling or fruit.
In large soup pot, add 2 to 3 turns around pot with olive oil. Add onion and garlic to soften. Add rest of ingredients to pot. Cook until beans are tender. Continue to add a little water while beans are cooking for a good broth.
Arrange crackers on ungreased cookie sheet. Spread about 1 teaspoon tomato sauce on each cracker. Sprinkle about 1 teaspoon Cheddar cheese on top of tomato sauce. Heat the Bambinos at 400° for 3 to 5 minutes or until the cheese melts.
Blend all ingredients. Add 1/2 pound crumbled Blue cheese. Stir and refrigerate in a glass container. Serves 20.
Mix cake mix, vanilla pudding, 4 eggs, 1/2 cup oil and 1 cup orange juice together for 2 minutes. Place 1/2 to 1 cup chopped nuts in bottom of well-greased Bundt pan. Pour ingredients into pan. Bake at 350° for 40 to 50 minutes. Mix 1 cup sugar, 1 stick butter and 1/2 cup orange juice. Boil for 2 to 3 minutes. Pour mixture over hot cake in pan and let sit for 30 minutes, then remove from pan.
Saute bacon until crisp. Add ground beef and chopped onion and cook until meat loses its red color. Drain off fat. Mix together the sugars, ketchup, barbecue sauce, mustard, molasses, chili powder, salt and pepper. Add to first mixture along with the undrained beans. Place in large casserole or Dutch oven. Cover and bake at 350° for 1 hour. Uncover the last 15 minutes of baking if the mixture is too juicy. Makes about 12 servings.
Mix together first 3 ingredients. Melt butter and oil. Add cocoa. Mix all ingredients together (use nuts if desired). Pour into pie shell. Cook at 350° for 20 minutes. Makes 1 pie.
In 13 x 9-inch casserole, sprayed with vegetable spray, layer hash browns, cheese and onions. Pour egg mixture over top of layers. Bake at 350° for 45 minutes or until top is bubbly and brown. Serve with fruit, bacon, biscuits.
Melt butter in a casserole dish. Mix dry ingredients, then add milk and beat. Pour over top of butter. Sweeten fruit if you choose. Pour fruit over top of batter. Bake 45 minutes at 350°.
Core the squash and rinse with cold water. Combine stuffing ingredients and mix well. Stuff each squash, leaving approximately 3/4 inch opening unfilled to allow rice to expand.