HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine undrained tomatoes, beef broth, water, and Italian seasoning and bring to boiling. Stir in meatballs, frozen vegetables, and pasta. Return to boiling, reduce heat. Simmer covered for about 10 minutes or until vegetables are tender. Ladle soup into serving bowls and top with parmesan cheese. Makes 4 servings.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking dish. Cook and stir ground beef until brown; drain. Stir in seasoning mix, tomato sauce and beans.
Pour salad dressing over hot potatoes. Stir to partially mash potatoes. Add finely chopped egg whites. Sieve egg yolks and mix with mayonnaise, sour cream and mustard. Stir into potatoes. Add onions. Salt as desired. Serves 6 to 8.
Layer onions, crushed potato chips and cheese. Make at least 2 layers. Combine soup and milk. Pour over layers. Bake at 350° for 1 hour, uncovered.
Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Add baking powder to flour and then alternately add flour and milk. Always end with some flour. Stir in flavoring. Turn oven on just before putting batter into greased tube pan. Bake at 325° for 1 hour and 25 minutes.
Mix together squash, soup, butter, crackers, salt, pepper and cubed cheese. Pour into 2-quart casserole dish. Bake in microwave for 4 minutes or until cheese melts. Top with remaining cheese, place back in the microwave for 2 minutes.
Grease bottom of a 9 x 5-inch loaf pan. Sift dry ingredients. Alternate with pumpkin. Stir in chips and nuts after adding butter and eggs. Pour into pan sprinkled with nuts. Bake at 350° for 65 to 70 minutes. Cool and drizzle glaze over top. Let stand at least 6 hours before serving.
In a large bowl, combine potatoes and onions. In a small saucepan, combine lemon juice, water, oil, celery salt, Worcestershire sauce, mustard and pepper. Bring to a boil. Pour over potato mixture; mix well. Cover; chill overnight. Remove from refrigerator for 30 minutes before serving. Stir in bacon, eggs, cheese and parsley.
Blend sugar, eggs, vanilla and oil. Use electric mixer for this, but stir in chopped apples by hand. Sift dry ingredients together; blend into sugar mixture. Pour into greased and floured Bundt cake pan. Bake for 1 hour, or until done, at 350°.
Mix together. Place in greased muffin pan. Fill half full. Bake at 400° for 8 minutes.
Mix cake mix (save back 2/3 cup of this), egg and melted oleo. Spray bottom of 9 x 13-inch pan with Pam. Add mixture and bake at 350° for 15 minutes. While this is cooking, mix:
Pour boiling water over 2 cups bran; let stand while assembling other ingredients. Mix in shortening. Mix rest of bran with	sugar,	eggs and buttermilk. Sift flour with salt and soda. Combine all ingredients and bake as many as needed, at 400° for 20 minutes.
Beat eggs. Gradually add sugar to eggs and continue to beat until mixture is very stiff. Add Milnot, vanilla and salt; mix thoroughly. Pour into a gallon freezer and fill to fill line with milk. Stir and freeze as directed.
Brown meats and drain well. Melt cheese and Ro-Tel together. Add all ingredients together, adding jalapeno peppers to taste. Serve warm with tortilla chips.
Brown steak and onion in oleo. Stir in mushroom soup, water, sour cream and paprika. Cover; cook over low heat for 45 minutes or until meat is tender. Serve over cooked egg noodles.
Bring the first 3 ingredients to a boil. Add tomato sauce and onion. Crumble in uncooked beef. Add salt and pepper. Cover and simmer 30 minutes to an hour, adding water as needed. Add 1 tablespoon sugar before serving.
Heat sugar, dates and eggs in frying pan and stir until mixture is brown and comes away from the pan. Remove from stove and add salt, vanilla and Rice Krispies. Drop by spoonfuls into coconut or nutmeats and roll.
Blend soup into mayonnaise in a large bowl. Stir until smooth. Add onion, then milk. Now begin seasoning. Use a heavy hand because rice and seafood are bland. When mixture is well seasoned, combine with other ingredients except paprika and almonds. Check seasonings; add a few tablespoons milk if mixture is dry. It should be moist. Turn into large shallow buttered casserole. Sprinkle with paprika and scatter almonds over top. Bake, uncovered, at 350° until hot and bubbly. Freezes well. Yields 10 servings.
Put oil and onion in large saucepan. Turn heat to medium. When onion becomes colored pale, add garlic, rosemary and sage. Stir once or twice. When garlic becomes very pale, add tomatoes. Cook, stirring occasionally for 10 minutes. Add chickpeas and cook another 5 to 6 minutes.
Cream margarine and sugar; add egg. Beat, then add dry sifted ingredients. Add milk and fold in raisins. Drop by spoonfuls on greased pan. Bake at 400° for about 8 minutes.
Combine brown sugar and cornstarch. Blend until mixed. Pour over strawberries and peaches. Mix well. Pour into 9 x 13-inch baking pan. Make crust out of biscuit dough. Roll out dough the size of pan. Put over top. Bake at 350° for 35 to 40 minutes.
Combine carrots with margarine and peach preserves. Cook over low heat until carrots are heated thoroughly. Serves 6.
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325°. Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans. (Can use frozen zucchini. Can vary nuts and fruits. Also can pour batter into 4 small oiled and floured loaf pans and bake 40 to 45 minutes.)
Salt and pepper chicken breast halves, then brown in margarine. Remove to large, shallow casserole. To the same skillet that chicken was browned in, add soup, sour cream and wine. Mix well and pour over chicken in casserole. Cover. Bake at 350° for 1 1/2 hours or until done. Serve with rice. Makes 6 servings.
Brush the zucchini with olive oil and arrange the zucchini slices in a baking pan. Sprinkle with Parmesan cheese, Mozzarella, salt, pepper and oregano. Broil for about 5 minutes. Makes 6 servings.
Chop onion, tomatoes and lettuce. Toss with grated cheese and dressing. Add hot sauce, if desired. Slice and add avocado. Brown beef, kidney beans and salt; simmer 10 minutes. Add to cold salad. Crunch tortilla chips and add. Garnish with chips, avocado and tomato slices. Serve pronto!
Mix butter, sugar and shortening together on low speed about 5 minutes. Add eggs, one at a time. Add vanilla and milk. Mix well. Sift together and add plain flour, baking soda, salt and cocoa. Bake in a greased and floured tube pan for 1 hour and 20 minutes at 325°. Do not open oven.
Mix all ingredients and let set awhile. Pack in jars so juice is on top. Cold pack 10 minutes. Makes 5 pints.
Thoroughly cream together the sugar, vanilla and shortening. Beat in eggs and melted chocolate. Sift flour, baking powder and salt together. Add alternately with milk. Add walnuts. Chill 3 hours. Form into 1-inch balls. Roll in confectioners sugar. Place on greased cookie sheet 2 to 3-inches apart. Bake in a 350° oven for 15 minutes. Makes 48.
Drain pineapple. Cut up bananas in pineapple juice. Add 1/2 cup sugar to cranberry sauce. Mix and add pineapple and bananas. Discard pineapple juice. Add nuts and Cool Whip. Mix well and pour into casserole dish and freeze. Make a day ahead. Take out of freezer 15 minutes before serving.
Drop battered onion rings into deep fat and fry until golden brown. Slice onion beforehand and sprinkle with salt.
Melt chips and butter in microwave until melted. Add marshmallows and melt. Add Rice Krispies and nuts. Drop by teaspoon on wax paper and cool.
Heat oven to 375°. Sift together first 3 ingredients. Set aside. Combine butter or margarine, brown sugar, water, granulated sugar, vanilla and sugar. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in real semi-sweet chocolate chips and chopped nuts (optional). Drop by well rounded half-teaspoonfuls onto greased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes 100 (2-inch) cookies.
Combine all ingredients except frozen vegetables and macaroni in a large Dutch oven. Bring to boil; cover. Reduce heat and simmer for 1 hour. Add frozen vegetables and return to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Stir in macaroni and continue to cook for 10 to 12 minutes. Remove bay leaf. Makes 3 1/2 quarts.
Melt chocolate over hot, but not boiling, water. Add other ingredients and mix well. Drop on buttered sheet by spoonfuls and chill until firm. Serves 24.
Boil the potatoes with skins on; let sit for 48 hours in refrigerator. Shred the potatoes. Add grated cheese in layers. Pour melted oleo, salt and evaporated milk over all. Save a little cheese for the top. Bake for 50 to 60 minutes, uncovered, in a greased glass 13 x 9 x 2-inch dish at 350°.
Turn medium heat on under large pot with your favorite sugarless sauce in it and leave on as you cut and add next 5 ingredients (should take about 5 minutes). When all vegetables are added, cover and simmer 10 to 15 minutes, until sauce begins to boil. Gently stir in grated cheese or sprinkle on surface of vegetables. Cover and cook just until cheese melts.
Peel potatoes. Cut into thin slices, not all the way through. Place in dish that is microwave-safe. Sprinkle with melted butter and herbs. Microwave on High for 10 minutes. Rearrange potatoes after 5 minutes. Let rest 5 minutes. Sprinkle with cheeses and microwave 4 to 6 minutes at High until cheeses are melted and potatoes are soft. Serve.
Cook broccoli; drain. Mix soup and sour cream in a 2-quart casserole dish. Stir in all except French fried onions. Bake at 350° for 20 to 25 minutes. Top with French fried onions. Bake 5 to 8 more minutes. Serve. Tastes great!!
Peel pears and add the amount of sugar you want. Cook down; drain juice. Add flour and cinnamon. Thicken; cook slow until desired thickness.
Soften cream cheese. Cut dried beef in small pieces, mix with cream cheese, olives, horseradish and Parmesan (if desired). Form into a log or ball. Refrigerate. Serve with favorite crackers.
Mix all ingredients together in a large container. Freeze 1 gallon for ice. Chill all other. Serve with ice cream (optional).
Blend first 4 ingredients. Add spinach and bacon bits. Spread thinly on tortillas and roll up tightly. Chill for about 2 hours or longer. Slice and serve.
Fry bacon until crisp. Remove bacon and saute onion for 1 minute. Blend in rest of ingredients. Cook for 10 minutes, stirring occasionally.
Combine flour, 4 teaspoons sugar, baking powder and salt. Combine eggs and milk, beating well. Add egg liquid to dry ingredients, stirring until smooth. Place dough on floured surface and knead, adding flour until very smooth. Divide into 16 balls, place in bowl, cover with towel and let stand for 15 to 20 minutes. Combine 1 cup sugar and cinnamon. Roll balls to paper thickness, retain circle shape. Carefully fry circles, one at a time, in medium hot oil, until golden brown. Drain on paper towel. Immediately sprinkle with sugar mixture. Yield: 1 1/4 dozen.
Cream sugar, salt and butter. Beat eggs, lemon rind and vanilla into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients.
Brown hamburger and onion; drain. Combine hamburger, onion, soup, water and cheese; heat in skillet until cheese has melted.
Mix dry ingredients; set aside. Beat eggs; add brown sugar and coffee. Add dry ingredients and mix. Add vanilla and oil. Mix.
Cut bacon into small pieces and fry, but not too brown. Add cabbage and celery; turn frequently just enough to absorb fat, not too brown.
Heat oven to 350°. Beat butter, sugars and peanut butter in a large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes. Cool 2 minutes. Remove. Yields 4 dozen.
Mix water, sugar, food coloring and cornstarch together and cook until thick and clear. Add 4 tablespoons of Jell-O (dry) and cool. Mix with strawberries and put into pie shell. Refrigerate and top with whipped cream when ready to serve.
Cream shortening and sugar; add eggs one at a time, beating after each addition. Add flour and salt gradually. Stir in vanilla and crushed pineapple. Bake in greased and floured tube pan for 1 hour or until done at 350°. Spread glaze over warm cake.
Cook onion and sausage together, then drain. Mix all ingredients together. Form into balls and place on a cookie sheet sprayed with Pam. Bake at 425° for 10 minutes or until brown.
Sift together the flour, baking powder, soda and salt. Blend the margarine, sugar, eggs, milk and vanilla. Add dry ingredients to the creamed mixture. Stir in the chopped pecans, dates and 1/3 cup chopped cherries. Grease a baking sheet and drop cookie batter from a teaspoon, about one-half full. Place a piece of cherry (1/2 or 1/3) in the center of each cookie. Bake at 350° for 12 to 15 minutes. Makes about 4 dozen.
Step 1: If desired, precook carrots, cauliflower and onions for 1 minute in boiling water. Drain.
In a mixing bowl, combine flour, sugar, baking powder and 1/4 teaspoon salt. Combine egg, milk and oil; add all at once to flour mixture; stir just until moistened. Fold in blueberries. Lightly grease muffin cups or line with paper cups for baking. Bake at 400° for about 20 minutes. Makes 10 to 12.
Mix instant vanilla pudding and 2 cups milk. Beat well. Stir in 1 (8 ounce) container of Cool Whip and 1 (8 ounce) container of sour cream. Stir in four large sliced bananas. Layer with vanilla wafers. Top with 8 ounce container of Cool Whip. Chill for at least 15 minutes.
Beat together shortening, sugars, eggs and vanilla. Add remaining ingredients and mix well. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350° for 9 to 10 minutes.
Preheat oven to 400°. Grease bottom of 12 muffin cups. Mix all ingredients just until flour is moist. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/2 teaspoon sugar over each muffin. Bake 18 to 20 minutes.
Layer sliced potatoes in baking dish. Mix all ingredients together and pour over potatoes. Place in oven until ingredients are melted and warm.
In a large skillet, heat oil. Add garlic and onions. Stir-fry for one minute. Stir in tomatoes, basil, salt and pepper. Cook 2 minutes, stirring frequently. Prepare angel hair according to directions. Drain. Toss tomato mixture with hot cooked angel hair. Serve immediately. Sprinkle cheese into mixture. Save some for top. Refrigerate. Good also cold.
Beat together pudding and milk. Fold in Cool Whip. Line 9 x 13-inch pan with graham crackers, sides with one-quarter piece of cracker. Put half of pudding on top of crackers. Cover with crackers. Spread chocolate frosting on top. Refrigerate about 24 hours.
Mix together with hands and let stand in refrigerator for 24 hours. Divide into 4 equal parts and roll into log, working out air pockets. Wrap each log in 15-inch square cheesecloth and bake on oven racks with drip pan under for 4 hours at 225°.
Mix all beans together and cook on low heat for 1 hour. Drain. Combine remaining ingredients, except onion, and pour over bean mixture. Heat until it bubbles. Cover with onion rings and brown in 350° oven.
Melt margarine and add brown sugar. Stir until well mixed. Add one egg at a time, beating well after each addition. Add flour, baking powder and salt, then mix in vanilla and chocolate bits. Pour into greased pan, about 10-inch. Bake at 350° for 25 to 30 minutes.
Toss apples with lemon juice, sugar and 2 tablespoons real mayonnaise. Chill. Combine with remaining ingredients just before serving.
Cook garden spirals in 4 quarts of water until tender. Drain and rinse with cold water to cool. Combine with the remaining ingredients and chill.
Mix hamburger, salt, pepper and diced onion. Make into meatballs. Brown meatballs, then set aside in bowl. While pan is still hot, add the sauce.
Soak nuts in vinegar. Mix together sugar, eggs, butter and vanilla. Then add coconut, raisins and pecans. Bake at 350° for 40 minutes. (Do not overbake.)
Cream margarine and oil; gradually add sugars, beating at medium speed. Add egg and vanilla. Combine flour, soda, salt and cream of tartar; add to creamed mixture gradually. Stir in oats and remaining ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 10 to 15 minutes (350° for 12 minutes on my stove). Cool on wire racks. Yields 10 dozen cookies.
Combine; simmer 15 minutes. Use as basting sauce for poultry, beef, spareribs and hot dogs. Makes 2 1/2 cups.
Cut all vegetables in small pieces. Place in crock-pot and cover with water. Add 1 package of dry soup mix for seasoning. Let cook on low all day (6 to 8 hours), depending on desired texture of vegetables.
Heat milk in top of double boiler. Add rice and cook over water until rice	gets soft. Add sugar and salt and continue cooking until thick. Add some of the rice to the egg yolks and beat with fork in a small bowl, then add to the hot mixture in double boiler. Stir in vanilla. Remove from heat and pour into bowl. Cool.
Combine beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450° oven for 25 minutes or until meat is brown. Transfer into a kettle scraping meat from roaster; add remaining ingredients. Cover with 8 to 10 cups water; boil. Cover; simmer 1/2 hour. Remove bones; cut meat in cubes. Return to kettle.
Cut shortening into flour. Dissolve yeast in warm water. Add buttermilk. Work together until well moistened. Cover bowl. Store in refrigerator. When ready to use, take out amount desired. Roll to 1/2-inch thickness. Cut out. Bake 12 minutes at 400°. Makes 6 dozen. Will keep several weeks.
Mix butter, sugar, salt, eggs, flour and vanilla. Pour into 2 greased and floured pans. Cook at 200° for 30 minutes. Press in pecans and bake an additional 30 minutes. Cool partially. Cut into squares.
Mix first 5 ingredients. Shape into a ball and roll in finely chopped pecans. Serve with crackers or use as spread on crusted bread for party sandwiches.
Mash avocados, then mix with salt, pepper and lemon juice or you can use ready made avocado dip (Kraft). Mix together sour cream, mayo and taco season mix.
Preheat oven to 350°. Stir together pretzels, melted butter and 2 tablespoons sugar. Press into bottom of 13 x 9 x 2-inch baking pan. Bake for 10 minutes. Cool completely.
Preheat oven to 450°. Combine zest, cumin seed, garlic, thyme, pepper, chili powder, brown sugar and salt. Brush meat with oil. Rub spice mixture over meat. Place in roasting pan. Roast until meat is done, about 45 minutes for medium-rare. Let stand 15 minutes before slicing. Makes 12 servings.
Mix oatmeal, margarine, vanilla and peanut butter in large mixing bowl. In saucepan, bring to boil, sugar, cocoa and milk, stirring constantly to take lumps out. When melted, pour over oatmeal mixture mixing well. Place in glass pan. Better when served cold!
Combine all ingredients and add turkey giblets with broth until mixed to consistency. Butter baking pan and bake until golden brown on top at 350°.
Melt oleo and oil in shallow pan. Coat chicken with flour and salt. Roast for 25 minutes at 375°. Combine apricot jam, mustard and yogurt. Spread on chicken. Bake 25 minutes at 350°. Brown almonds. Sprinkle on top. Serve with rice. Serves 8.
Mix sugar, vinegar, salt, celery seed and mustard seed; pour over cucumbers and onions. Put in refrigerator for 24 hours, then bag and freeze.
Brown meat in	heavy pan. Add everything to crock-pot and leave; come home to dinner. Cook on medium heat for 4 hours, or until vegetables are tender. Add your own spices as your family likes.
Preheat oven to 350°. Beat egg yolks. Stir in condensed milk and lemon juice. Pour into pie shell. Beat egg whites until they form peaks. Add sugar; beat until stiff. Spread on top of pie, sealing carefully to the edges. Bake for 12 to 15 minutes, or until the meringue is golden brown.
Preheat the oven to 325°. Rinse the chicken pieces and wipe dry. Heat oil and bacon fat in large skillet. Brown the chicken pieces and sprinkle with salt, pepper and cayenne pepper. Remove from the pan and set aside.
Lay 2 slices ham side by side, overlapping. Spread cream cheese at seams. Lay ham over seam. Spread cream cheese over all ham. Place pickle at end of ham and roll ham and pickle up. Chill. Slice and serve.
Cook 4 slices of bacon. Saute	onions	in bacon grease until limp, but not brown. Add vinegar, catsup and brown sugar. Heat, stirring frequently.	Mix into beans and place in large baking dish. Top with chopped raw bacon. Bake at 325° to 350° for about an hour.
Brown meat and onion; drain. Stir in remaining ingredients. Simmer, covered, for about 20 minutes or until the macaroni is tender. Stir occasionally.
Heat chicken at 350 degrees for 20 minutes. Cut into pieces. Mix together chicken, broccoli, and soups and put in casserole dish. Mix together mayonnaise and lemon juice; spread over casserole. Mix together cheese and bread crumbs; spread over top of casserole. Cover and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more.
Brown meat, onion and oil. Add spices, bread crumbs and water. Cook 1 1/2 to 2 hours.
Mix thoroughly the flour, milk, mayonnaise and Sweet 'N Low. Stir in berries. Spray muffin pan with Pam. Fill about half full and bake 20 minutes at 375°. Makes 6 to 8 muffins.
Blend lemon juice into condensed milk. Add Cool Whip, pineapple (it must be well drained) and nuts; spoon into pie shells and refrigerate.
Cream together butter or margarine, cream cheese and shortening. Gradually add sugar, beating at a medium speed of an electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Before measuring, sift 3 cups of flour and re-sift with baking powder and salt. Add sifted ingredients to creamed mixture at a low speed, mixing only until well blended. Fold in the coconut and flavorings.
Place corn in bottom of an 8 x 8 x 2-inch pan. Mix eggs and cottage cheese and pour over corn. Mix flour in beef and cook for 1 minute. Add tomato sauce, garlic and cinnamon to meat layer on top. Top with cheese. Bake in 350° oven until heated through.
Put raisins and nuts in boiling water for 5 minutes. Drain. Mix all ingredients. Fill greased or paper lined muffin tins 2/3 full. Bake for 20 minutes at 350°. Can bake in tube pan for 1 hour or loaf pan. Makes 26 muffins.
Mix the sugar into ground tomatoes in a large kettle. Boil for 15 minutes. Remove from heat and add one large package raspberry gelatin right from the box. Pour into screw top jars and refrigerate. So easy, delicious! The tomato seeds even make it look like real raspberry jam. I use less tomatoes and sugar.
Dissolve gelatin in 4 Tbsp. hot water; add sugar, lemon juice and pineapple juice; mix in drained pineapple. Set aside in refrigerator until syrupy (about 15 minutes). Whip 2 packages dream whip according to directions, add to gelatin mixture.
Peel and core apples and set aside. Boil 10 minutes or until candy melts the remaining ingredients to make syrup; stir often. Cook apples in syrup until tender. Turn apples in syrup while cooking to color evenly; do not overcook. Cook just until fork-tender and they are red. Place apples in dish and pour remaining syrup over them. Place in refrigerator. Will keep at least a week. Serves 10 to 12.
Beat eggs. Add flour, sugar, butter, nuts and chocolate chips. Pour into pie shell. Bake for 1 hour at 325°.
Thaw hash browns and mix with the rest of the ingredients, except corn flakes and melted oleo. Combine oleo and crushed corn flakes and sprinkle on top of the casserole. Bake at 350° for 45 minutes.
Mix all ingredients in 3-quart saucepan. Bring to a boil. Reduce heat and boil 3 minutes. Spoon on semi cooled cake. Let set or can be refrigerated. Enjoy.
Place in plastic bag, sugar, 1 teaspoon cinnamon and biscuits, cut into 1/4's. Shake. Place in tube pan. Add nuts if desired. Melt butter, brown sugar and 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 25 minutes. Cool 15 minutes; remove from pan.