HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef. Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15 to 20 minutes, stirring frequently and never allowing mixture to boil. Yield: 6 servings. Carbohydrate 3 g, protein 21 g, fat 36 g, calories 427.
Dissolve red hots in boiling water. Dissolve jello in water and stir in applesauce. Let set before serving.
Cream butter and sugar together. Add milk, flour and baking powder. Fold in egg whites, stiffly beaten. Cook in layer cake pan until done.
Preheat oven to 350°. Mix ingredients and pour into well-greased and floured large muffin pan. Bake 45 to 60 minutes or until done.
Scrub potatoes thoroughly and prick several times with a fork. Bake at 450° for 45 minutes to 1 hour or until done. Allow potatoes to cool to touch. Cut potatoes in half, lengthwise, and scoop out pulp, leaving 1/8-inch thick shells. (Reserve pulp for other uses.) Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray potato strips lightly with cooking spray. Combine salt, paprika and pepper. Sprinkle over potato chips. Bake at 425° for 14 minutes or until crisp.
Saute the first 3 ingredients. Add the next 10 ingredients and mix well. Bring to a boil and simmer for 1 hour. Add cheese and tortillas; simmer 20 more minutes.
Mix crushed crackers and margarine. Spread in a 9 x 13-inch pan; bake at 300° for 10 to 15 minutes. Cool. Combine instant pudding, milk and ice cream; pour over crust. Spread Cool Whip on top; sprinkle with chopped Heath bars.
In large bowl, combine eggs, milk and soup mix. Stir in remaining ingredients. Pour into 10 x 6 x 2-inch baking dish. Bake at 350° for 50 minutes; let set 5 minutes before serving. Tuna can be used as an alternate or double recipe using salmon and tuna for a tasty flavor.
Put all ingredients in baking dish. Add strips of bacon on top. Bake at 250° for 5 hours.
Wash and peel firm-ripe figs. Add sugar and lemon juice to 8 cups boiling water. Stir until sugar dissolves. Add figs. Boil until clear. Add lemons when figs are about 2/3 done. If the syrup becomes too thick before figs are clear, add boiling water, 1/2 cup at a time. Let stand 12 to 24 hours in a cool place. Pack preserves in hot jars. Process pints and quarts 30 minutes at simmering (180° to 185°) in a water bath canner.
Mix as directed on package using only 1/3 cup milk. Put in black iron pot (greased). Bake at 425° for about 20 minutes or until browned.
Grease and flour 2 (9-inch) round cake pans. In large bowl, with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in 350° oven 45 minutes or until tested done. Cool. Fill and frost with 2 cups whipped cream. I use Cream Cheese Frosting.
Combine soup and margarine. Add remaining ingredients. Stir well. Pour into a greased baking dish. Bake at 350° for 1 hour.
On floured surface, roll out half the pastry to 12 x 10-inch rectangle. Spread with half the mustard, leaving 1/4-inch border. Sprinkle with 1/2 cheese and arrange half the meat over top. Brush border with water. Starting at short end, roll up jelly roll style to center and turn over. Using serrated knife, cut into 1/2-inch slices. Place on parchment paper lined baking sheet and press lightly. Repeat with other ingredients. Cover and refrigerate for 1 hour or up to 1 day. Brush egg over roll-ups. Bake at 400° for 15 to 18 minutes until puffy and golden brown.
Place the eggs in a saucepan. Cover with cold water. Boil for 15 minutes. Remove from heat and drain off hot water. Let eggs stand in cold water a few minutes, then peel and cut them lengthwise in half. Scoop out the yolks and mash them in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Spoon the mixture back into the hollows of the egg whites. Sprinkle paprika on top of each egg half.
In an 11 x 13-inch pan, place chicken pieces. Add rice to cover evenly. In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended. Pour mixture over chicken and rice. Bake at 400° for 40 minutes.
In a large stockpot, saute the bacon, onion and garlic in butter and oil until the onion becomes soft (8 to 10 minutes). Add the carrots, celery and potatoes and saute for 5 to 8 minutes. Add the tomatoes. Dissolve the 2 bouillon cubes in 2 cups water and pour into the soup. Then add corn, zucchini, bay leaves, thyme, basil and parsley. Season with salt and pepper.
Mix well and roll into balls. Bake at 350° for 12 minutes. Turn after 7 to 8 minutes.
Mix first 7 ingredients and roll into balls. Chill. Melt 1 package semi-sweet chocolate and 1/2 block paraffin in double boiler. Dip chilled balls in hot chocolate. Cool on waxed paper.
Mix hamburger, eggs, bread, catsup, milk, salt, pepper, onion and green peppers. Pat hamburger mixture on a piece of aluminum foil 18 x 15-inches. Put broccoli to within 1/2 inch of top of hamburger mix. Put ham on top of hamburger mix. Put ham on top of broccoli roll, beginning at small end of aluminum foil. Press edges and ends to seal roll. Place in a shallow pan, cook, uncovered at 350° for 1 1/2 hours.
Bring the first 4 ingredients to a boil; boil 5 minutes. Remove from heat. Add the soda. Pour over popcorn in a large bowl; stir well! Bake at 250° for 1 hour in roasters. Break apart. Store in airtight container.
Combine cornstarch and 2 tablespoons sugar; stir in water. Cook over low heat until thickened and clear, stirring constantly. Cool. Beat egg whites and 6 tablespoons sugar well after each addition. Beat until very creamy. Pile on pie and bake 30 minutes at 325°, until golden brown. Covers 8 or 9-inch pie.
Mix ingredients together. Pour over chicken. Bake at 300° for 2 hours or at 350° for 1 hour. Serve with rice.
Mix shortening, sugar and egg. Sift in dry ingredients. Roll in walnut size balls. Roll in mixture of 1 tablespoon sugar and 1 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake in 400° oven for 8 to 10 minutes. (They will puff up and then flatten down.)
Mix butter, sugar, cocoa and milk in boiler. Bring to a boil over medium heat, stirring constantly. Boil for 1 1/2 minutes and remove from heat. Add 1/2 cup of peanut butter, vanilla and oats. Drop on nonstick cookie sheet or waxed paper. Cool.
Cook water, rice and salt for 7 minutes per instructions with raw rice. Add butter and milk and cook on low for 1 1/4 hours.
Wash cabbage and chop fine. Chop onion. Brown beef and onion in skillet. Put half of cabbage in deep baking dish and cover with ground beef and onion. Do not add grease. Put remainder of cabbage on top. Pour undiluted tomato soup over mixture. Bake 1 hour, covered, at 325°.
Follow directions on cake mix and add 1 tablespoon creme de menthe. Bake according to directions; cool.
Cook chicken with salt and shred. Preheat oven at 350°. Combine soups, broth, and Ro-Tel. Mix. Alternate layers of chicken, onion, tortillas, sauce, and cheese in a greased 9 x 13 inch casserole dish. Repeat layering, ending with cheese. Bake 35 minutes. Good with sour cream and salsa.
Preheat oven to 375°. Lightly grease a loaf pan. Bake for approximately 50 minutes, until done. After 45 minutes, watch venison meat loaf so it doesn't burn the top of meat loaf. Spoon part of the fat off; save. Pour over slices of venison meat loaf. Any leftovers go great with scrambled eggs. Serves 4 to 6 people.
Brown onion and hamburger meat. Add drained corn and beans. Simmer about 15 minutes. Salt and pepper to taste. Serve with cornbread.
Pour all but 1/2 cup peach juice in pie shell. Make a mixture of the juice, egg, sugar, butter or oleo and flour. Pour over peaches in pie shell. Sprinkle with nutmeg if you like. Bake in 300° oven until brown on top.
Heat oven to 400°. Lightly grease 12 muffin cups. In a large bowl soak cereal in milk for 5 minutes. Stir in Promise, honey, berries, egg whites and cinnamon. In another bowl, combine remaining ingredients. With a rubber spatula, fold flour mixture into berry bran mixture, just enough to moisten. Do not overmix. Evenly distribute among muffin cups. Bake 20 minutes or until done.
Place chicken in baking dish. Pour 1 cup broth over chicken. Mix all ingredients and place over chicken. Top with crumbled potato chips. Bake 45 minutes at 350°. Serve over rice or Chinese noodles.
Melt caramels with 1/3 cup milk in double boiler or microwave. Set aside. Grease 9 x 13-inch pan and flour. In large bowl combine dry cake mix, oleo and 1/3 cup milk. Press 1/2 of dough in pan and bake at 350° for 6 minutes. Sprinkle chocolate chips over cake. Spread caramel over chips. Crumble remaining dough on top. Bake at 350° for 20 minutes. Cool. Then put in refrigerator before serving. Cut into tiny squares.
Boil stock or water. Add tomatoes and garlic. Let boil until tomatoes are cooked. Add radish and let simmer for a few minutes. Add prawns or fish and simmer. After a few minutes, add salt to taste, then add spinach or mustard greens and simmer until done.
Brown beef, pepper and onion. Drain off excess fat. Add flour; stir well. Add sugar, corn, tomatoes, soup and water. Simmer 40 minutes. Salt and pepper to taste.
In large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add milk, pumpkin, oil, eggs and vanilla and beat until smooth. Pour 1/4 to 1/2 cup batter onto heated griddle. Cook until top surface is bubbly and edges are dry. Turn and cook until golden; serve with syrup or honey.
Bake at 350° for about 4 hours, or until the popcorn blows the ass off the turkey.
Note: Can use 2 packages of Dream Whip instead of cream and sugar. Makes 28 or 29.
Cook macaroni and salt in water approximately 15 minutes. Drain. Put half of macaroni in casserole dish. Slice half of cheese on top of macaroni. Pour in half of sweetened tomatoes. Repeat with other half of each. Put several slices of butter or margarine on top. Bake at 400° approximately 50 minutes.
Combine first 4 ingredients and toss well. Combine next 5 ingredients in a separate bowl, mixing well. Pour dressing over crab mixture and toss lightly. When ready to serve, place crab mixture on a bed of lettuce and sprinkle with noodles and almonds. Serves 6 to 12.
Combine all ingredients except cracker crumbs, mix well and spoon into a lightly greased 2-quart casserole dish. Bake at 350° for 55 minutes. Sprinkle with cracker crumbs and bake an additional 5 minutes. Yields 8 servings.
Preheat oven to 375°. Put all ingredients in large bowl (ground beef, tomato sauce, diced onion, mustard, Worcestershire sauce, egg, bread and seasonings). Mix thoroughly. Put into baking dish and cover top of meat loaf with thin layer of ketchup. Cover with foil. Bake for about 1 hour or until done clear through. Serves 5 people.
Preheat oven to 325°. In a very large bowl, cream sugars, oil and eggs.
Mix well in large bowl. Roll out on floured board. Cut into biscuits with cutter. Preheat oven to 400°. Cook for 12 to 15 minutes or until golden brown. Makes approximately 6 to 8 biscuits.
Melt butter. Add sugar and dates. Bring to a boil for 8 to 10 minutes, stirring constantly. Take off eye and add the vanilla, then stir in mixed Rice Krispies and pecans. Drop onto wax paper by teaspoon. When warm, roll in balls and drop in confectioners sugar to coat.
Sift dry ingredients into mixing bowl. Combine liquids and pour over dry ingredients. Stir just until blended and pour into greased 9 x 13-inch cake pan. Bake at 350° for 30 minutes.
Remove ham from can and wash off. Place in pan with 1-inch of water and bake in 250° to 300° oven for about 3 hours. Remove from oven and pour water off. Pour on mustard sauce and bake another hour at 200°.
In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter. Microwave 3 minutes at High. Add broccoli and microwave 5 minutes at High, stirring once during cooking. Add rice, soup and Cheez Whiz. Microwave 8 minutes at High. Garnish with Cheddar cheese. Microwave 1 minute at High or until cheese melts.
Sift together dry ingredients. Combine egg, milk and salad oil. Add to dry ingredients. Mix well and bake on a 400° griddle. Makes about 8 (4-inch) pancakes.
Heat oil in a large pot. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg and thyme. Mix well. Cover and cook over low heat until mushy (about 15 minutes). Add the shrimp to the saute and cook until it turns pink. Combine wine with hot water, lemon juice (bottled is fine), salt and hot sauce. Pour into pot. Stir to mix and cook, covered, 10 minutes more. Now add the rice and the 2 1/2 cups of water, the mussels and peas. Bring to a quick boil; stir and distribute ingredients well in a 3-quart casserole with lid. Place in preheated 325° oven for only 20 minutes. Remove from oven. Uncover and garnish with pimiento strips and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving. Yields 6 generous servings.
Preheat oven to 375°.	Place fruit in bottom of well-greased deep dish.	Mix 1/2 cup sugar, flour, baking powder, salt and milk; pour evenly over fruit. Sprinkle 1 cup sugar on top of batter. Pour 1 cup boiling water over all.
Remove crust from bread; cut each bread slice into 4 triangles. Set aside until shrimp mixture is complete. Chop shrimp, water chestnuts and bacon fat very finely. Add all remaining ingredients and mix well. Refrigerate mixture until firm. Heat oil in wok or deep skillet. Spread shrimp mixture on each bread triangle, covering edges. Place in hot oil, shrimp side down, first. Cook until shrimp mixture is light brown (does not take very long so keep an eye on it). Flip sides and immediately remove from oil. Drain on paper towel and serve.
In large bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes.
Combine the first 4 ingredients, then add the remaining ingredients. Let rise. Divide; roll in circles. Butter and cut in pie wedge; roll up. Place on greased cookie sheet. Let rise. Bake at 375°. Makes about 20.
Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread crumbs/cubes, onion, oleo, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each pork chop. Blend soup and 1/3 cup water. Pour over dish. Bake at 350° for 1 hour or until tender.
Boil and debone chicken. Saute onion and bell pepper in stick of butter. Cook one package of vermicelli in chicken broth. Do not drain! Add chicken, onion, bell pepper and butter mixture, cream of mushroom soup and Velveeta cheese, cut into small cubes. Salt and pepper to taste. Stir occasionally. Heat until cheese is melted.
Mix cherries, pineapple, sugar and flour. Cook until thick. Remove from fire and add orange jello; let cool and add bananas and nuts. Put in plain or vanilla wafer pie crust. Top with whipped cream or small Cool Whip. You can add a few chopped pecans on top of whipped cream or Cool Whip.
Soak cucumbers overnight in cold water. Pack in jars with a stick of horseradish in the center. After the sugar, salt and vinegar have been brought to a boil, pour over cucumbers and seal.
Crumble raw meat into large pan. Add juice, Chili-O, chili powder, pepper, sugar and kidney beans. Simmer until meat is done. Add 1/2 teaspoon baking soda and stir until foaming stops. Add 1/2 cup dry cracked wheat. Simmer.
Put all of the yogurt in a bowl. Stir in all of the Cool Whip. Pour mixture into crust. Freeze or refrigerate. Eat when ready!
In saucepan over medium heat, cook beef, green pepper, onions, garlic and chili powder until beef is browned and vegetables are tender. Spoon off fat. Stir in soup, kidney beans, vinegar and cinnamon. Heat to boiling. Reduce heat to low. Simmer 15 minutes, stirring occasionally. Can be served over cooked spaghetti or cooked rice. Garnish with cheese.
Dice zucchini and cook until soft, then drain. Mash cooked zucchini; drain off excess liquid.
Cook milk, sugar, butter and cocoa in saucepan for 1 1/2 minutes. Start counting time when it reaches a full rolling boil. Remove from heat and add oats, nuts, vanilla and peanut butter. Stir well and place by spoonfuls on wax paper. Let cool.
Cream the first 6 ingredients. Add next 4 ingredients. Drop by teaspoonfuls 2-inches apart on cookie sheet. Bake at 350° for 8 to 10 minutes.
Melt chocolate	bar, milk and marshmallows. Let cool. Fold in whipped cream. Pour into baked pie crust. Chill.
Defrost bread dough. With roller, stretch out dough into a rectangle as long as a cookie sheet and about as wide. (A pinch of flour on dough will help.) After dough is stretched, combine 1 egg yolk (be sure to keep the white), minced garlic, Parmesan cheese and oregano in small bowl; mix until all ingredients are covered in yolk. Spread mixture on half of bread dough. Add toppings. Fold bread dough lengthwise. Be sure to pinch ends tightly. Lightly paint egg whites on top of dough. Bake at 350° until golden brown.
Melt margarine. Add sugar, eggs, syrup, milk, salt and vanilla. Stir in oats and coconut. Pour into three 9-inch unbaked pie shells and bake at 350° for 1 hour.
Bring pineapple and apple juice to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Cool. Whip in yogurt. Chill. Serve over fruit or plain cake.
Heat 2 cups of water; add jello and sugar. Next add juices (cold), then remaining water, sherbet and ginger ale.
Combine first 6 ingredients in a medium bowl, stirring well. Sprinkle 3 tablespoons cracker crumb mixture in a greased 1 1/2-quart microwave-safe ring mold; set mold and remaining crumb mixture aside. Combine flour, baking powder and salt in a large bowl; cut in 1/4 cup butter with a pastry blender until mixture resembles coarse meal. Add orange juice and milk, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 8 or 10 times.
Bake pie shell. Sprinkle with cinnamon while hot, then cool. Cook sugar, flour, cornstarch, salt and milk until thick. Add chunk oleo and vanilla. Cool slightly and pour into pie shell. Sprinkle with cinnamon.
Make plain mashed potatoes. Fry ground beef and chopped onion. Mix them up and add salt, pepper and nutmeg. Make the shape like a column or whatever you like. Coat them with all-purpose flour. Dip into blended eggs with a little water. Coat with bread crumbs. Deep fry them. Serve them with tonkatsu sauce (or mixed ketchup and Worcestershire sauce). Also, you can arrange the ingredients and make it vegetarian or whatever you like.
Bring dates, butter, egg and sugar to a boil. Remove from burner and stir until cool. Butter hands and roll into balls, then roll in coconut.
Preheat oven to 375°. Grease and flour a 9 x 13-inch pan. In small bowl, mix cornmeal with buttermilk; set aside. In large bowl, combine flour, sugar, 1 teaspoon salt, baking powder, baking soda, egg, 1/4 cup salad oil and the cornmeal mixture; stir until blended. Stir in remaining ingredients. Pour into pan; bake 30 minutes. Makes 12 squares.
Cook zucchini and butter for 10 minutes, then add parsley, pepper, basil, salt, garlic powder and oregano. Add this spice mixture to zucchini. Beat eggs and then add cheese. Combine all and place in pie shell; bake at 375° for 20 minutes. Let set 20 minutes.
Melt Crisco. Add eggs and sugar and beat well. Sift cocoa and flour together, add to mixture of eggs and sugar. Add vanilla and nuts. Bake at 350° for 25 minutes.
Cook chicken in water. Drain and cut up. Mix with soups, milk and margarine. Heat to boiling. Salt and pepper to taste. Add noodles, mix together.
Melt butter and saute vegetables. Stir in flour; cook, stirring constantly. Beat egg yolks and thoroughly combine with half and half. Gradually add egg and milk mixture to flour and sauteed vegetables to make a white sauce. Add enhancer and next 3 seasonings. After sauce is thickened, then add wine and Worcestershire sauce. Mix well. Fill individual serving dishes and top with grated, shredded cheese. Bake in oven at 350° until cheese is bubbling.
Combine tuna, celery slices, green peppers, pimento and almonds. In separate bowl, combine mayo, lemon juice, onion, celery seed and salt. Blend mixture together, tossing lightly. Place in 8- inch greased baking dish. Top with remaining ingredients. Bake at 350 degree for 15 to 20 minutes or until heated.
Cook the first 5 ingredients until tender, then add milk and Cheez Whiz. Simmer until hot.
Bake cake according to directions in a 9 x 13-inch pan. Cool completely.
Melt butter in pan. Pat down graham crackers, then one at a time layer rest of ingredients. Pour Eagle Brand milk over ingredients in the baking pan. Bake at 350° for 30 minutes.
Mix all ingredients together, except bacon strips. Stir well. Top with bacon strips. Bake in casserole dish at 350° for 45 minutes. Enjoy!
Buy roasts of same size or close. Cook them either together or separately in oven or crock-pots, until "fall apart tender". Cool. Take roasts and remove bones, fat, etc. and save broth of both, but keep meat and broth separate. Put all meat, chopped onion, bottle of ketchup, 1 cup brown sugar and some liquid smoke (1 tablespoon). Heat thoroughly. Add more sugar and some broth if necessary. Use remaining broth for soup or noodles.
Mix sugar and oil together. Mix cinnamon with flour in small bowl. Add whole eggs to sugar and oil mixture. Add flour and oil mixture, then mix in carrots and walnuts, then vanilla and black walnut flavoring. Bake 1 1/2 hours at 350°.
Cook macaroni in boiling, salted water until tender, about 7 minutes. Drain and mix with tomatoes and tomato sauce in large bowl. Saute garlic clove in olive oil over medium heat until it begins to brown. Remove clove from oil and cook meat, stirring to keep loose. Add meat to macaroni mixture. Stir in peas and grated cheese. Makes 4 servings.
Mix all together. Pour in pan. Chill. Cut in squares. One level tablespoon is same as 1 package.
Combine pudding and pineapple in a large mixing bowl. Stir until pudding is dissolved. Add Cool Whip; mix well. Add marshmallows; mix well. Refrigerate 1 to 2 hours before serving. Serves 6 to 8.
First Layer: In 13 x 9 pan, bake cake mix according to directions. Cool.
*One tablespoon butter or margarine combined with 1 tablespoon olive oil is good, also.
Simmer sugar, milk and margarine in saucepan over low heat, stirring constantly. Cook until slightly thickened. Makes one cup. Serve over ice cream.
In saucepan melt oleo; add to this the Cheez Whiz and mix thoroughly. Put in casserole the broccoli and rice. Pour cheese mixture over this and combine. Bake at 350° for 30 minutes or microwave on High for 7 minutes. This recipe doubles nicely.
Drain all beans. Mix all ingredients together in a covered dish and refrigerate overnight. When ready to serve, drain juices off and mix in 1/4 cup salad oil if desired.
Cut the wings in three pieces. Wash thoroughly. Using the 2 larger portions, season with seasoning salt. Batter with flour and deep fry. Slightly drain, dip cooked wing portions in honey until covered. Lay in baking dish, 9 x 13 x 2-inch. Bake 5 to 7 minutes. Serve hot or cold.
Poach chicken breasts. Cool in poaching liquid. Remove meat from bones and cut into 1/4-inch dice. Add celery, grapes, onion, apple, almonds, salt and pepper to chicken and toss.
Butter 9 x 13 pan lightly. Cut crust from bread and put half of bread on bottom of pan edge to edge. Use more bread if needed. Mix ham and cheese and spread over top of bread on bottom of pan. Put rest of bread on top of ham and cheese. Mix eggs, salt, milk and mustard and pour slowly over to saturate bread. Cover with foil and refrigerate overnight.