HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and pepper in cooking oil and remove. Cook meat briefly until red color disappears, but not until meat is brown. Remove excess fat. Add tomatoes, pepper and onions combination, seasoning and rice. Cook until rice is tender.
Mix ingredients together in large bowl; beat about 1 to 1 1/2 minutes. Pour in 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Top with cream cheese frosting.
Prepare pudding according to directions and place in refrigerator to get firm. Stack, in a punch bowl, in the following order, using one-half of each ingredient: 1 cake layer, half of vanilla pudding, half of cherry pie filling, half of fruit cocktail, half of pineapple, half of nuts, half of coconut, half of Cool Whip, then add second cake layer and continue, in same order, using the remaining ingredients. Refrigerate. This will keep several days in the refrigerator. Serves 20 to 25.
Let cake cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to allow cake to set. At service, carefully loosen the collar on the spring-form pan and remove.
Melt butter in a saucepan. Add water and oil. Bring to a boil. Mix a little at a time with dry ingredients. Add eggs, buttermilk and vanilla. Pour in a greased sheet cake pan. Bake at 350° for 30 minutes.
Combine first 3 ingredients; beat until smooth. Fold in whipped cream and gently stir in peaches. Pour filling into graham cracker crust. Chill well.
Mix flour, sugar, and salt together. In a saucepan bring to a boil margarine, water, shortening, and cocoa, then add to dry ingredients. Beat together eggs, soda, vanilla, and buttermilk then add to batter.
Cook cabbage, covered, 10 minutes in a small amount of boiling salted water. Drain well and set aside. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and whipping cream; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and nutmeg. Add cabbage to white sauce, mixing well. Spoon into buttered 1 1/2-quart casserole. Sprinkle with cheese and top with breadcrumbs; drizzle with 2 tablespoons melted butter and bake at 375° for 20 minutes. Serve 8.
Mix okra and tomatoes in a saucepan; add remaining ingredients. Bring to boiling. Reduce heat and simmer, covered, 15 to 20 minutes or until okra is tender. Makes 4 to 5 servings.
Combine in baking dish. Bake at 350° for 45 minutes, stirring occasionally.
Mix turkey and dry soup mix together. Spray pan with nonstick Pam. Form into patties and fry.
Core and shred cabbage; mix with other vegetables. Mix dressing and pour over slaw. Stir well and cover. Refrigerate overnight.
Saute onion and pepper in butter. Mix other ingredients in a bowl and add butter mixture. Pur in casserole and top with the cheese and sour cream. Bake for 1 hour at 350°. Use at least 1 1/2-quart casserole.
Sift flour and spices together and set aside. Beat sugar, eggs and oil together until mixed well. Add baby food to egg mixture and mix well. Gradually add dry ingredients. Bake 1 hour at 350° in greased and floured Bundt pan.
Arrange buttered bread in a 9 x 13-inch baking dish. Layer sausage and cheese over bread. Combine remaining ingredients in bowl; mix well. Pour over cheese. Chill overnight. Remove from fridge 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes, or until set.
Cream margarine or butter. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each egg. Combine flour, soda and salt. Add to mixture. Stir in lemon rind, vanilla and yogurt. Grease and flour a 10-inch Bundt pan. Bake at 350° for 1 hour. Cool in pan for 15 minutes, then remove and cool completely on rack.
Cook all ingredients except strawberries until thick. Slice strawberries and place in a graham cracker crust. Pour thickened sauce over strawberries. Top with Cool Whip before serving.
Cook sugar and water to soft ball stage (236°). Gradually add to whites, beating until mixture forms peaks. Frosts tops and sides of two 8-inch layers. Real good on spice cake.
Combine dry pudding mix in pineapple and juice. Let set until dissolved. Then add your choice of the following (drain the canned fruit): peaches, mixed fruit, fruit cocktail, mandarin oranges, strawberries, coconut, nuts, bananas (mix bananas with a little lemon juice to keep them from turning dark).
Combine oats, flour and brown sugar; add nuts. Cut in butter with pastry blender until crumbly. Combine sugar, rhubarb and cinnamon. Place half the crumb mixture in a greased 8-inch pan; cover with rhubarb mixture. Top with remaining crumb mixture. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream or whipped cream.
Scrape carrots with vegetable peeler; cut into penny slices. Place carrots in saucepan and cover with cold water. Add salt (you can leave salt out). Cover pan and heat over medium-high heat until water starts to boil. Turn to low. Remove cover and cook 15 more minutes.
Put spinach into a 1 1/2-quart casserole. Blend shrimp, soup, sherry, parsley and pepper. Spoon over spinach. Combine cheese and crumbs. Sprinkle over all. Bake, covered, at 350° for 30 minutes or until heated through. Makes 4 servings.
Combine first four ingredients in large mixing bowl. Stir and knead until well blended. Chill for about 30 minutes. Melt chocolate and roll peanut butter mixture into balls. Dip balls into melted chocolate. Chill until firm.
Combine chuck with salt and pepper. Shape into 4 patties. Wrap each with a piece of bacon. Secure with toothpick. Broil on one side. Turn and broil on other side. Serve hot. Makes 4 servings.
Put half of the bread cubes into bottom of a 9 x 13-inch pan. Top with cubed cream cheese, distributing evenly. Top with rest of bread cubes. Pour beaten mixture over all. Cover and refrigerate overnight. The next morning, bake at 375° for 45 minutes. Serve with warm maple syrup.
Line bottom and sides of 8 or 9 inch cake pan with aluminum foil (not plastic wrap or wax paper). Butter foil heavily; set aside. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns golden brown, about 5 to 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly. Break into pieces. Makes about 3/4 pound.
Dissolve candy bar in double boiler. Mix in Cool Whip, stirring well. Put in pie shell and chill for 1 hour.
Wash potatoes and boil until not quite done. Cool and refrigerate. When you need baked potatoes, take out amount needed and put under broiler for 15 minutes, turning once.
Stir and crumble sausage, and cook until done. Add drained mushrooms, spices, and tomato sauce from pizza mix. Prepare dough as directed. Grease cookie sheet well, as well as your hands. Spread dough on cookie sheet. Add cheese to sauce mix, and pour onto dough. Pull dough up around sausage mixture, and bake in 425° oven 15-20 minutes, or until done.
Cut chicken breast in strips. Dip in beaten egg, milk, salt and pepper. Dip in self-rising flour. In heavy skillet, melt 1 stick margarine. Place chicken strips in hot skillet. Brown quickly. Place in baking dish. Pour orange juice over chicken, about 1 1/2 cups to cover chicken. Bake until orange juice has cooked down thick.
Mix butter, shortening, brown sugar, sugar, eggs and vanilla until creamy. Sift together flour, baking soda, baking powder and salt. Add to creamed mixture. Add oatmeal and coconut. Mix well. Roll into small balls. Roll in sugar and bake on greased cookie sheet at 350° for 10 minutes. Don't overbake!
Melt butterscotch bits with peanut butter in heavy pan, over low heat. Stir until well blended. Remove from heat. Stir in Rice Krispies. Stir until well covered. Press into buttered 9 x 9-inch pan. Let stand.
Mix together the first 11 ingredients and put in a pan. Stir-fry the almonds, corn flakes and margarine; sprinkle over the first mixture. Bake at 350° in oven for 30 minutes.
Cook sauerkraut, adding just enough water to cover, for 20 minutes. Mix flour, baking powder, salt, egg and milk. Drop by tablespoon over sauerkraut. Cook 5 minutes, uncovered; then cover and cook 7 minutes longer.
Melt butter. Add flour and all other ingredients except beans and cracker crumbs. Cook until thick. Add to beans and place in 2-quart casserole. Cover with cracker crumbs. Bake at 350° for 30 to 45 minutes.
Mix all ingredients together in 12 x 8 x 2-inch baking dish; bake, uncovered, at 350° for 20 to 30 minutes.
Blend sugar and shortening, then add eggs. Slice bananas into mixture and beat well. Mix dry ingredients and add to batter along with milk. Beat well. Add nuts. Bake at 350° for 50 minutes. Let cool 10 minutes before removing from pan to wire rack.
Bring sugar, Karo and water to full boil; turn flame to medium low and cook until small drops form a hard ball when dropped in cold water. (Take about 12 to 15 minutes.) Stir frequently to prevent scorching. While this is cooking, beat 3 egg whites until very stiff. Leave mixture on and pour cooked syrup into egg whites. Add vanilla. Do not stop beating. Continue to beat until mixture is very stiff. Stop and stir in nuts. Drop immediately by spoonfuls onto wax paper. Store in tight container to preserve fudginess.
Dissolve jello in water. Add the ice cream by spoonfuls until melted. Chill.
Clean paunch; soak in cold salted water overnight. Then turn inside out. Simmer 3 hours the heart, lights and liver. Mince lights and heart. Grate half of liver. (The other half is not used.) Mix in bowl all the ingredients with finely chopped suet. Add oatmeal and onions, browned in fat. Season highly with salt and black pepper and moisten with water in which the pluck was boiled. Put mixture in paunch and sew up the opening, being careful to leave space for oatmeal to swell. Put in a large saucepan of hot water. Boil 3 hours, being careful to prick with needle as soon as the Haggis begins to swell.
Cook noodles as directed on package. Brown hamburger. Drain, then add 2 cans tomato soup and 1 can milk. Stir and heat to bubbly. Remove from heat and add noodles and cheese to meat mixture. Mix well. Then serve with sprinkled Parmesan if you'd like.
Slice unpeeled eggplant 1/4 inch thick. Parboil until partially tender. Place layer of eggplant slices in large casserole which has been sprayed with cooking spray. Add layer of sliced tomatoes. Fill spaces with chopped green peppers and onions. Sprinkle lightly with each of the seasonings. Add layer of cheese and repeat until casserole is filled, ending with cheese. Cover; bake at 400° about 1/2 hour. Remove cover, reduce heat to 350° and cook until sauce thickens and is golden, about 1/2 hour. Serves 6.
Combine ingredients and beat until smooth. This works well with Granny Smith or Golden Delicious apple slices that have been dipped in apple juice. Use the fat-free cream cheese for a more healthful dip.
Wash, don't peel, and cut up potatoes into bite-size; cook. Layer potatoes, then cheese, bacon and butter in ovenproof dish. Repeat. Season with salt and pepper. Heat until hot.
Mix all ingredients together. Pack in a tube pan lined with wax paper. Wet hands with water before attempting to pack mixture in pan. Refrigerate 1 1/2 days before removing from pan and cutting.
Blend eggs and 1 cup sugar. Stir in chopped dates, coconut, walnuts and vanilla. Butter a 2-quart casserole dish and pour in mixture. Bake at 375° for 30 minutes, stirring every 10 minutes. Remove from oven and let cool until mixture can be handled. Roll into walnut sized balls. Roll balls in remaining sugar.
Mix all ingredients together in a large crock-pot. Cover and cook on High for 1 hour.
Cream together the sugar and butter. Combine with remaining ingredients and mix well. Roll into balls the size of walnuts. Place two inches apart on a greased cookie sheet. Bake at 350° for 10 minutes. Yields 60. Dip with ice cream scoop. Flatten with sugared glass.
Melt butterscotch chips and peanut butter in a double boiler on low heat. Add noodles and nuts. Drop on waxed paper as to size you want.
Cook until thick. Add 3 cans drained hominy. Pour into 1 1/2-quart baking dish. Top with paprika. Bake 40 minutes at 350°.
Cook potatoes in skins; cool in ice water in sink. Remove skins; cut in cubes. Use the biggest pot you can find and add other ingredients; mix with dressing and chill. Best if sits overnight.
Drain juice from pineapple into small bowl. In medium saucepan mix sugar and eggs until smooth. Add pineapple juice to mixture. Cook at medium heat until it thickens. Remove from heat. Cool.
Beat the cream cheese until smooth. Add jal., ketchup, chili powder, and garlic powder mix well. Spread over flour tortillas and top with turkey. Roll up and chill for 2 hrs. Slice in 1 in pieces.
Combine oleo, sugar and eggs. Add flour, vanilla and salt. Put batter into an ungreased pan. Reserve 1/4 of batter. Put pie filling on top of batter and cut in with a knife. Put rest of batter on top. Cook at 350° in oven for 45 minutes or until done.
Heat oven to 350°. Grease a 9 x 13-inch pan. Melt chocolate and margarine over hot water. Beat sugar and eggs. Blend in flour, baking powder and salt. Combine with chocolate mixture. Mix in nuts. Bake 30 to 35 minutes, cool and frost.
Butter the sides of a heavy 3-quart saucepan. In it combine sugar, evaporated milk and butter. Cook and stir over medium heat until mixture comes to boiling. Cook to 236° (soft ball stage) for about 12 minutes, stirring frequently. (Mixture should boil gently over entire surface.) Remove from heat. Add remaining ingredients; stir until combined and chocolate is melted. Turn into a buttered 9 x 9 x 2-inch or a 13 x 9 x 2-inch pan. Score into squares while warm; cut when firm. If fudge is soft, chill. Makes about 3 1/2 pounds.
Mix everything together except brandy and port. Heat and let spices permeate. Add brandy and port at the last minute.
Preheat oven to 350°. Beat cream cheese and sweetener for about 3 minutes until very smooth in a large bowl. Add eggs, one at a time, beating well after each addition. Add lemon juice, vanilla and salt. Beat in sour cream until just mixed. Grease an 8-inch spring-form pan with 2.5-inch sides and line bottom with greased parchment or waxed paper. Wrap pan with foil to avoid seepage. Pour batter into pan. Set pan in a larger roasting pan/casserole and surround with 1-inch very hot water. Bake 45 minutes. Turn off oven, without opening door, and cool one hour. Then, cool on a rack for one hour. Cover with plastic wrap and refrigerate overnight. Garnish with mint and enjoy!
Mix beef, bread crumbs, onion, salt, pepper, 1 can tomato sauce and egg. Form a loaf. Place in shallow pan. Mix remaining ingredients and pour over loaf. Bake at 350° for 1 hour and 15 minutes.
Beat egg, salt and pepper together. Dip chicken into egg and coat with breadcrumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Layer Mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.
Pour the apple cider into a large saucepan. Strip the peels from the oranges and lemons, using a vegetable peeler (trim only the zest, none of the white). Add peels to cider. Squeeze juice from lemons and oranges; add. Stir in cloves, allspice and cinnamon sticks.
Remove skin from chicken. Wash and pat dry. Combine cornflake crumbs, onion salt, paprika and garlic salt. Dip chicken pieces in milk, then coat with crumb mixture. Arrange chicken pieces in 2 quart utility dish with larger pieces at corners and small pieces toward center. Sprinkle remaining crumb mixture over top. Cover loosely with heavy-duty plastic wrap. Cook covered on full power for 18 to 20 minutes or until chicken is cooked. I sprinkle with lemon pepper.
Cook macaroni. Combine first 5 ingredients in order. Cook mixture over low heat until it becomes thickened. Pour over drained macaroni. Mix well. Stir in carrots, celery and peppers.
Brown the almonds and butter in oven for 15 minutes, turning. Melt the cream cheese. Add the powdered sugar and vanilla. Stir, then add hot almonds. Pour into pan; put in refrigerator until soft. Cut into squares when set.
Wash dried beans and cover with warm water. Let soak overnight. Pour off water. In large Dutch oven or stock pot, put all ingredients and about 1 quart of water. Bring to a boil, turn down heat and let simmer for two or three hours or until beans are tender. Salt and pepper to taste. Add water occasionally as needed. Serve with hot cornbread or crackers.
Cut angel food cake into cubes and press flat into a 9 x 13-inch pan. Mix jello according to directions. Pour over cake pieces. Chill in refrigerator. Make instant pudding according to directions. Spread over cake and jello mixture. Chill.
Heat oven to 425°. In a small bowl, combine sugar, lemon peel, water and margarine; divide among 10 ungreased muffin cups. Sprinkle with nuts. Separate dough into 10 biscuits. Place in prepared muffin cups. Bake at 425° for 10 to 15 minutes or until golden brown. Immediately invert onto a serving tray. Serve warm. Makes 10 rolls.
Mix hot sausage, regular sausage, bread crumbs and eggs together. Roll into balls and fry; drain.
Mix frozen juices with wine and blend until smooth. Just before serving, pour in sparkling water. Add ice cubes or block of ice. Garnish with berries, cherries or slices of orange, lemon or pineapple.
Mix all ingredients together. Place into buttered 9 x 13-inch pan. Bake, uncovered, 1 hour at 350°.
Preheat oven to 425°. Cream shortening and sugar; add egg and milk. Add flour sifted with baking powder and salt. Add corn meal, stirring only enough to mix. Fill greased muffin pans 2/3 full; bake in hot oven for 25 minutes. Makes 1 dozen.
Cook vegetables according to label directions. Drain. Cool slightly. Toss with mushrooms in a large bowl. Sprinkle dressing, pepper and parsley over all. Toss lightly and refrigerate until ready to serve. May be served alone or in a lettuce lined bowl.
Mix together and bake in a 9 x 12-inch pan for 15 minutes at 350°. The crust will not be brown. Cool.
In saucepan, combine	sugar, flour and salt.	Stir in pineapple,	sour cream and lemon juice. Cook and stir until mixture thickens and comes to boiling; cool 2 minutes. Stir small amount of hot mixture into egg yolks; return to hot mixture, stirring constantly. Cook and stir 2 minutes. Spoon into cooled pastry shell. Spread meringue atop pie, sealing meringue to crust	and bake in a moderate 350° oven for 12 to 15 minutes.
Combine dried fruit and water. Cook for 3 minutes and cool. Cream shortening, eggs, sugar and vanilla.
Brown hamburger and onion. Mix mayo and taco sauce in large bowl. Mix the rest of the ingredients in bowl. Refrigerate 1 hour. Add your chips and lettuce.
Sprinkle pecans evenly over the bottom of a well-greased 10-inch Bundt pan. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar/cinnamon mixture and layer in pan. Combine brown sugar and melted butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool only 10 minutes and invert onto plate. Serve this with Egg Casserole Dish.
Beat sugar, oil and eggs. Combine dry ingredients and add to the first mixture slowly, mixing well. Add pecans and carrots. Grease and flour 2 round cake pans or a 9 x 13 cake pan.
Sprinkle apples with lemon juice to keep them from discoloring. Combine apples with celery. Add mayonnaise, mixing well. Arrange leaves of crisp cold lettuce on six salad plates and spoon in salad mixture. Just before serving, sprinkle with nuts. Makes 6 servings.
Brown sausage, drain. Add sauce, noodles and Parmesan cheese. Mix well. Top with Mozzarella cheese. Bake at 350° for 25 minutes or until thoroughly heated.
In saucepan, saute onion in butter until tender. Add remaining ingredients and stir well. Simmer for 10 minutes covered.
Melt butter and stir in flour, salt, pepper, sugar and onions. Add sour cream and stir until thick. Add grated cheese. Fold in beans. Pour into greased casserole. Add melted butter to crushed cornflakes and sprinkle on top. Bake at 400° for 20 minutes. Serves 6.
Sift together dry ingredients. Cream the sugars and shortening. Add eggs and dry ingredients; mix well. Stir in oatmeal and raisins. Drop on greased cookie sheets. Bake at 350°.
Arrange ingredients in casserole dish ending with cracker crumbs and a sliced egg on top.
Cook onions and bacon with margarine until clear. Brown meat and drain. Mix onions, bacon, meat and spices (set aside). Grate potatoes at medium speed in blender. Add 2 tablespoons salt to grated potatoes. Start boiling salt water in 2 large pots. Add flour and oatmeal to potatoes. Make round balls of potato mixture, place and seal 1 tablespoon of meat mixture in center. Plop into water filled wooden spoons. Cook on medium-high 1 hour after last dumpling has been added.
Mix first 4 ingredients together and roll into balls. Melt chips in top of double boiler. Roll balls in melted chips. Put on wax paper and cool.
Brown trout quickly in bacon grease and take care not to cook them through. Reduce heat and pour a cup of dry sherry into skillet. Simmer for 5 minutes.
Brown hamburger; drain fat. Mix all ingredients and simmer until hot. Remove green pepper. Serve hot on buns. Serves 6.
Pour melted margarine over bread crumbs. Steam squash and onion, then mix with soup, sour cream and carrots. Put half of bread crumb mixture in a 9 x 13-inch casserole dish. Add all of squash mixture, top with remaining bread crumb mixture. Bake in 350° oven for 30 minutes.
Add the 3 ingredients together and stir. Drop by teaspoon on wax paper and let set.
Stir puddings, gelatin and hot water together and boil, stirring, constantly, until thickened. Completely cool. Add pineapple with juice and drained oranges. Fold in whipped cream and chill about 3 hours. Can be used as salad or dessert. Good!
Combine crumbs, sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Increase oven temperature to 450°.
In large bowl, combine crumbs, coconut and nuts. Add sweetened condensed milk and rum; mix well. Chill 4 hours. Shape into 1-inch balls. Roll in coconut. Store tightly covered in refrigerator. Makes about 8 dozen.
Cut up potatoes like medium thickness potato chips; rinse and drain. Then make 3 to 4 layers of potatoes, cheese, salt and pepper, butter pieces. Put several butter pieces on last layer. On top of shredded Cheddar, add 4 ounces grated Mozzarella cheese. Then pour over all 1 pint of heavy cream. Bake uncovered at 350° for 1 hour. Top cheese will brown. Poke with fork. If not tender, add 15 minutes to baking.
Mix chicken, onion, garlic, soups and tomatoes together. In greased casserole, layer chips and chicken mixture twice. Put grated cheese on top and bake at 350° for 30 minutes.
Boil milk and syrup to soft ball stage, stirring constantly. Lay pecans in 3's on buttered cookie sheets. Spoon on caramel mixture; lay a square of plain Hershey on each and spread to cover caramel.
Mix all ingredients except Oreos in bowl. Separately blend Oreo cookies until fine. Cover bottom of a planter with Oreos. Layer pudding mixture, Oreos, pudding, Oreos, pudding, etc. Cover top with Oreos.
Cream butter, sugar, egg yolk and vanilla. Add flour and salt. Spread into well-greased with butter cookie sheet pan. Bake at 325° for 20 to 25 minutes. Ice with melted sweet chocolate and cut while warm.
Cook in double boiler for 7 minutes, then use over any cake. May add 1 can of coconut flakes.
Cut steak into serving pieces. Roll in flour seasoned with salt, pepper and paprika; pound with edge of heavy saucer. Brown in hot oil. Add water, cover and simmer 45 minutes to 1 hour. Serve hot with meat drippings spooned over or make gravy. Gravy can be made by adding milk or water to drippings, 2 cups liquid and 3 tablespoons flour. Makes 4 servings.
Melt almond bark over low heat, stir in pretzels and peanuts, spread on to waxed paper and cool. When cool, break into pieces.