HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven, brown meat in oil. Remove meat; reduce heat and saute vegetables until onion is clear. Add seasonings, Worcestershire sauce, broth and tomato sauce. Simmer for about 15 minutes. Add meat and rice and stir. Cover and cook over medium heat for about 30 minutes, stirring occasionally to prevent sticking. Cook an additional 20 minutes over low heat, without stirring. If chicken broth is from chicken bouillon cubes, reduce salt.
Beat eggs and add oil and all the rest of the ingredients. Beat 4 minutes. Bake in 2 greased loaf pans at 350° for 45 minutes.
In a medium skillet, heat oil and brown chicken. Add soup mix blended with reserved juice, water, soy sauce, green pepper and pineapple. Bring to a boil. Simmer, covered, stirring occasionally, 20 minutes or until done. Serves 4.
Sift flour and measure. Beat eggs until frothy. Add sugar gradually until mixture becomes thick and light colored. Gradually add flour, then flavoring. Line a 15 x 10-inch pan with wax paper. Grease the paper, then pour cake mixture in. Bake 10 minutes at 400°.
Dissolve Jell-O in boiling water. Cream together cream cheese, sour cream and sugar, then mix with hot Jell-O. Add fruit, vanilla and 1 cup of blueberries and pineapple juice.
Saute zucchini and onion in 1 tablespoon oil. Add mushrooms and tomatoes (with juice). Simmer for 15 minutes. Add sausage, cut into bite size pieces and simmer 10 minutes more. Add cooked pasta. Mix and serve with Parmesan cheese.
Preheat oven to 350°. Cut up the butter in a bowl and add sugar; cream together until fluffy. Add peanut butter, flour and egg; beat until dough is smooth. Put teaspoonfuls on a cookie sheet. Bake 15 to 20 minutes. Put them on a wire rack to cool, using a spatula.
Mix all ingredients except chile and cheese. Pour half the batter in greased 9 x 9-inch pan; sprinkle with half the cheese and chile. Add remaining batter and top with cheese and chile. Bake at 400° for 45 minutes.
In a large, deep bowl, alternate layers of first 7 ingredients, beginning and ending with lettuce. Spread mayonnaise on top, sealing all edges. Sprinkle with Parmesan cheese. Cover bowl tightly with Saran Wrap. Chill several hours or overnight. Immediately before serving, toss well.
Spread meat in bottom of dish. Spread potatoes on top of meat. Slice carrots on potatoes. Slice onion on top of mixture. Spread soup on top of casserole. Cover in foil. Cook 1 hour at 350°.
Mix beef, onion, crumbs, egg, 2 tablespoons ketchup, milk and seasonings. Mold in round, flat loaf in 9-inch pie plate. Top with 2 tablespoons of ketchup. Cover with plastic wrap loosely; cook for 15 to 20 minutes. Let stand after cooked for 10 minutes to firm (temperature High).
Saute onion and celery in oleo. Add ground beef cooking lightly. Stir in remaining ingredients and 2 cans of water. Cook covered 45 minutes.
Place vanilla wafers in bottom of cupcake paper. Combine cream cheese (room temperature), eggs and vanilla. Add cream cheese mixture. Bake at 350° for 15 minutes. Cool, and then add Comstock cherry pie filling on top of cream cheese mixture.
Combine sugar and cornmeal. Add eggs, margarine, buttermilk and vanilla. Mix well. Pour into unbaked pie shell. Bake for 40 to 45 minutes at 350°.
Brown pork chops in frypan with chopped onion and olive oil until brown. Pour in crushed tomatoes and tomato paste. Sprinkle a little oregano to season, or a little garlic salt if you like. Turn burner on simmer or low heat and leave for 2 to 3 hours. The pork chops will fall off the bone.
Open and drain green beans. Place in saucepan. Add butter or margarine. Heat on medium until beans are hot. Remove from heat. Add sliced or cubed Velveeta cheese and cover. Let sit, covered, for about 5 minutes, until cheese is melted. Stir and serve.
Mix graham cracker crumbs, butter and powdered sugar. Press firmly in long cake pan. Beat cream cheese, sugar and Pet milk. Pour over crumb mixture. Spread cherry pie filling. Top with Cool Whip. Sprinkle with nuts, keep refrigerated.
Add macaroni about 10 minutes before Goulash is done. Salt and pepper.
Mix and let set in refrigerator for several hours. This keeps well as long as the tomatoes are fresh. This makes a large salad (3 quarts). Do not substitute another spice for salad seasoning. Do not use a salad seasoning with cheese as it gives the salad a strong taste.
Place grated zucchini in colander, sprinkle with salt and let stand about 45 minutes. Melt 3 tablespoons butter in a large skillet. Add onion. Cook about 4 minutes or until onion is translucent. Place zucchini between several layers of paper towels and squeeze out as much liquid as possible. Add drained zucchini to skillet. Cook 5 minutes, stirring constantly. Add spinach, paprika and pepper to skillet. Stir well. Cook 4 minutes. Remove skillet from heat. Stir in Swiss cheese until melted. Stir in sour cream.
Pound chicken to 1/4-inch thickness. Dip in egg, then coat with flour. Set aside.
In a greased baking bowl, put a layer of Frito chips, add layer of chili, then cheese. Repeat process until you get to the top of the bowl, top with cheese and bake at 375 degrees until cheese is melted. Children love this.
In a non-stick skillet, heat oil and then break eggs into oil. Add tuna and scramble together. When done, remove from heat. Stir in desired amount of Miracle Whip. Spread on sandwich bread. Serve while warm. Makes 6 servings.
In a skillet, brown pork chop in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased baking dish. Place the pork chops on top; spoon stuffing over chops, cover and bake at 350° for 35 minutes. Uncover bake 10 minutes longer or until a meat thermometer reads 160 degrees. Yield: 6 servings.
Preheat oven to 450°. Bake 9-inch pie crust for 5 to 7 minutes or until very lightly golden. Remove and let cool. Reduce oven to 325°.
Cream together the first 4 ingredients. Add the remaining ingredients and blend. Separate into 5 bar shapes; wrap in wax paper and put in icebox. Slice 1/4 inch thick for cookies and bake 10 minutes at 350°.
Cut peaches and pears in chunks. Drain all fruits. Cook pudding mix with 2 cups fruit juice; cool. Add bananas just before serving, if desired.
Hand mix sugar and oil. Add eggs and rest of ingredients. When it comes to a boil, spread and push into pan.
Wash and trim squash; cut into serving size spears. Sprinkle with 1/4 cup salt and cover with ice water. Let stand 2 hours. Drain, rinse and drain again. Slice onion and garlic. Layer squash, onion, garlic and dill in jars.
Mix all the ingredients well and freeze. Serve with 50/50, white soda or plain.
Place ham on a rack in a shallow baking pan. Bake at 325° until a meat thermometer registers 140°, 15 to 18 minutes per pound for a whole ham, 18 to 24 minutes per pound for a half ham. Combine preserves and juice; mix well. Stir in nutmeg, cinnamon and cloves. Spoon glaze over ham during last 30 minutes of baking. Serve remaining as a sauce with sliced ham. Garnish ham slices with pineapple and maraschino cherries.
Boil 3/4 cup small elbow macaroni for 5 minutes in water salted with 1 teaspoon salt. Melt margarine in a saucepan. Add flour and mix with the margarine. Add milk. Add 3/4 cup grated cheese; bring to a boil. Add pepper. Add salt. Add dried minced onion. Put drained macaroni in a greased casserole. Pour sauce over it. Sprinkle with 1/2 cup grated sharp cheese. Bake at 450° for 15 minutes. For drier macaroni and cheese, bake another 5 minutes.
Mix crumbs and 1 stick melted butter and press into bottom of a 9 x 13-inch pan. Beat sugar, vanilla and other stick of melted butter together for 10 minutes at medium speed. Add eggs and continue to beat until creamy. Spread on crumb layer.
Halve the squash and scoop out seeds and pulp. Cut squash into 1-inch cubes and steam until tender (about 15 minutes). Let cool a bit. Use a spoon to scrape flesh off peel. Puree squash in a food processor until smooth. Place 1 3/4 cup pureed squash in a food processor bowl. Add all remaining ingredients; mix well. Pour into crust and bake in a preheated 425° oven for 15 minutes. Turn heat down to 350° and bake another 45 minutes. Top with whipped cream.
Pour condensed milk into boiler. Add marshmallows. Stir constantly on low heat. Fold in sugar. Add eggs and vanilla. Continue to stir on low heat until all ingredients are melted. Pour in freezer and add whole milk.
Beat eggs and sugar. Add remaining ingredients. Pour into a 1 gallon freezer can. Add 8 parts ice to 1 part salt. Turn freezer until hard, about 20 minutes.
Grind squash, onions, green peppers and red peppers coarsely and add canning salt. Place in large bowl. Cover and let stand overnight. Next day, drain and rinse in cold water, then add remaining ingredients. Bring to a boil and boil for 20 to 30 minutes. Put into jars and seal. Makes 8 pints.
Mix together graham cracker crumbs and 1 stick of melted butter. Form into a 9 x 13 pie pan. Mix next 4 ingredients. Pour on top of cracker crust. Let set in refrigerator until jelled. Layer with pineapple, bananas, nuts, cherries and whipped topping. Chill for at least 1 hour in refrigerator.
Mix all ingredients together and store covered in refrigerator for 1 week to blend. Mix 2 to 3 teaspoons with boiling water. Makes a great gift.
Mix cake mix, oil, eggs, 1 box pudding and 7-Up well. Bake in a greased and floured 9 x 13-inch pan at 325° for 40 to 45 minutes.
Cream butter, margarine and cream cheese until fluffy. Add sugar and mix. Add eggs one at a time, alternating with flour. Add vanilla. Pour into a well-greased and floured pan. Bake at 325° for 1 1/2 hours or until done. "No peeping."
Mix all ingredients together. Chill before serving. Serve in hollowed out pineapple!
Cream Crisco and sugar. Add egg and vanilla. Beat well. Stir in remaining ingredients. Bake for 10 minutes in 375° oven.
Beat eggs at high speed for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, pumpkin pie spice and salt. Fold dry ingredients into pumpkin mixture. Grease, wax paper, grease again and flour a jelly roll pan. Spread mixture on pan. Sprinkle top with walnuts. Bake at 375° for 15 minutes, then turn out on towel sprinkled with powdered sugar. Roll in towel and let cool.
Dissolve first package of gelatin in 1 cup hot water. Add 1/2 cup cold water and pineapple. Pour into large mold which has been buttered. Chill until firm. Mix cream cheese with cream. Dissolve gelatin in water. Combine with cheese mixture. Pour over first layer in mold. Chill until firm. Dissolve lime jello in 1 cup hot water. Add 1/2 cup cold water and pears. Pour over cheese layer in mold. Chill until firm, then unmold.
Mix cheese and Bisquick. Work in sausage. Form into 1-inch balls. Bake 15 to 20 minutes at 350°. Can freeze. Makes 100 balls.
Combine first three ingredients in large bowl. Melt margarine with water and oil in small saucepan over medium heat and bring to a boil. Pour over dry ingredients and mix well. Add eggs, buttermilk, baking soda and vanilla; blend thoroughly.
Cook the broccoli in boiling salted water for 2 to 2 1/2 minutes. Pour cooking liquid into 6-quart pot. Rinse, drain and coarsely chop the broccoli; set aside. Add water to the reserved broccoli cooking liquid to equal 4 quarts, bring to a boil and add the linguine and cook al dente. Drain the linguine, transfer to a heated bowl and toss it with 1 tablespoon of the olive oil. Set aside. In a large, heavy frypan heat the remaining 4 tablespoons of olive oil over medium heat. Add the minced garlic and saute it for no more than a minute. Add the broccoli, salt and pepper and saute about 2 more minutes. Add this mixture to the linguine and toss with the sun dried tomatoes, cheese and basil. Serve hot or at room temperature. While this dish serves four, it is easily doubled.
Melt 1 stick butter or margarine; let cool. Fill a 9-inch pie plate with apples; sprinkle with sugar and cinnamon. Add 3/4 cup sugar, the flour and beaten egg to the cooled butter or margarine; mix well. Spread over apples; bake at 350° until golden brown (about 40 to 45 minutes).
Mix first 4 ingredients together thoroughly. Add zucchini. Sift together next 8 ingredients. May add raisins and nuts. Mix all ingredients together. Pour into greased loaf pans. Bake at 350° for 1 hour.
Combine pie filling mix, milk and butter in saucepan. Cook and stir over medium heat until mixture comes to full bubbling boil. Remove from heat and cool 5 minutes, stirring a couple of times. Stir in the chocolate chips. Pour into chocolate cracker crust shell. Refrigerate 3 hours, then top with whipped cream and grated chocolate or dust with chocolate drink powder. Great for choco-a-haulics!!!
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour. Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes. Add cabbage, potatoes and watercress and cook for 15 minutes. Do not overcook the soup. Makes about 15 (1-cup) servings.
Cream sugar and cream cheese. Add drained pineapple. Combine cool whip until well blended. Fold in pie shell. Chill.
Layer salmon, cheese and croutons in 8 x 8-inch Pyrex casserole. Beat eggs, milk, Worcestershire sauce and dry mustard together; add salt and pepper to taste. Pour over layers. Bake at 350° for 45 minutes to 1 hour until set. Serves 6.
Mix with fork by hand the flour into eggs. Add salt; mix in milk to form ball. Roll out on floured cloth. Let dry 4 hours. Cut into 3-inch strips. Let dry 1 hour; cut into 1/4-inch noodles. Add to 2 quarts broth. Cook until tender.
Mix first 5 ingredients. Beat on high until mixed. Bake in preheated oven at 350° for 35 minutes. Test with toothpick. Cool. Slice bananas and lay on top of cake. Mix Cool Whip, pineapple and dry pudding. Beat by hand until mixed. Spread on cake. Top with cherries and nuts, then drizzle chocolate syrup on top. Refrigerate for 2 hours before cutting.
Toss bananas in orange juice; drain and reserve juice. Layer orange sections, bananas and strawberries in a serving bowl; cover and chill. Combine salad dressing or mayonnaise, Sugar Twin and reserved orange juice. Fold in whipped cream. Spoon mixture over fruit and sprinkle with coconut. Yield: 6 to 8 servings.
Cook meatballs in 1/4 cup shortening. Remove and drain. Heat barbecue sauces and preserves until melted. Stir constantly. Add meatballs until coated. Simmer 30 minutes. Serve hot.
Mix vanilla, chocolate syrup, Carnation milk, sugar, cornstarch and salt. Add quart of chocolate milk; pour into ice cream container, adding milk to fill. Freeze per ice cream freezer instructions.
Mix all ingredients together in a bowl and pour into a 2-quart ice cream freezer. Churn until done.
Preheat oven to 400°. Put margarine in saucepan. Put pan on burner. Turn butter to low. Heat until the margarine is melted. Remove from burner. With pastry brush, brush each side of bread slices with margarine. Sprinkle with garlic powder. Cut cheese slices in half. Tear off a 20-inch long piece of foil. Put the loaf back together on the foil. Place cheese slices between the bread slices. Wrap the foil around the loaf. Put the loaf in oven. Bake for 20 minutes. Serves 10.
Mix all ingredients except noodles; add salt and pepper to taste. Top with noodles and bake at 400° until bubbly (about 20 minutes). Double recipe for 9 x 13 inch pan.
Remove all unpopped kernels from popped corn. Put popcorn in a large roasting pan; keep warm in a 300° oven.
Beat egg yolks and sugar. Add cooking oil and sifted dry ingredients, water and nuts. Beat well. Fold in stiffly beaten egg whites. Pour in bundt pan. Bake 30 minutes at 350°.
Dissolve jello and all seasonings in water. Add sauce and rind. Chill until thickened. Fold in orange and apple. Chill until firm, about 4 hours. Unmold and garnish.
Just top the pudding snack with Cool Whip, chocolate syrup and a cherry. Add a sprinkle of chopped nuts. Your bunch will go bananas!
Brown beef, onion and celery until done. Cook spaghetti as per box; rinse with cold water. Add spaghetti, beans and juices, salt and pepper to ground beef mixture. Pour into casserole and microwave on High for 15 to 20 minutes. Sprinkle with cheese if desired. Serve with garlic toast. Serves 6.
Combine all ingredients in a large container. Store in a covered container. Yields 36 servings.
Cook cake. Cool. Mix pudding. Drain pineapple. Mix together the cream cheese and Cool Whip. Add pudding. Ice cake. Add pineapple, coconut, nuts and cherries as desired. (This cake can be made ahead and frozen.) Double recipe for larger sized cake.
Pour combined barbecue sauce and Italian dressing over chicken. Cover and marinate 1 hour or more. Drain, reserving marinade.
Beat eggs. Add sugar; slowly stir in milk and shortening. Sift together flour, salt, baking powder and cinnamon. Add to egg mixture; stir until blended. Dough may be chilled until easy to handle. Roll dough to 1/4-inch thickness. Cut with doughnut cutter. Fry in deep fat until brown on other side; drain well before removing. Place on paper towels and roll in sugar.
Mix ground beef, spinach, cottage cheese, garlic, lemon juice, cheeses, egg and seasonings well with hands. Cook shells and keep in cold water until ready to use. Then stuff them with mixture; arrange in baking dish, overlapping them. Spoon tomato sauce on them and grate Mozzarella over top. Bake for 1/2 hour at 350° uncovered until cheese is brown.
In a very large bowl, empty peaches and pineapple with juices. Add all other fruits and sugar; stir well. Chill for 30 minutes.
Preheat oven to 400°. Grease 12 cup Bundt pan; set aside. In large bowl, combine cornmeal, baking powder, oil, sour cream and chillies, stirring well. Add other ingredients and stir until moistened. Spoon into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean. Allow to stand on wire rack 10 to 15 minutes before removing from pan. Yields 12 servings.
Simmer browned meat balls in a mixture of the chili sauce and grape jelly for 1 1/2 hours.
Pre-heat oven to 300°. In medium bowl combine flour, soda, and salt. Mix well with wire whisk, set aside.
Pierce spinach packages. Thaw in microwave for 2 minutes, using package directions; drain. Saute onion in 1 teaspoon margarine in skillet or microwave. Beat eggs in bowl. Add spinach, onion, cheese, soup and thyme; mix well. Spoon into 2-quart baking dish. Sprinkle mixture of cereal and 2 tablespoons margarine around edge of casserole. Bake at 350° for 35 minutes.
Cook chicken until soft and cut into pieces. Make pie crust with Bisquick and water. Roll out to thickness of a pie crust. Line casserole dish with crust.	Simmer cleaned and cut vegetables	on stove until soft. Add chicken pieces, parsley flakes and	salt and pepper to taste. Fill crust with vegetable and chicken mixture. Put a Bisquick cover on top and bake at 350° until crust is golden brown (approximately 45 minutes).
Thoroughly combine cream cheese, milk and Worcestershire sauce. Drain and flake crab meat. Add crab meat to cream cheese, also the onions. Pour into a greased 8-inch pie plate or small shallow baking dish. Top with almonds. Bake in a 350° oven for 15 minutes. Serve warm. Serve on Wheat Thins or some wheat cracker.
Soak raisins in hot water and drain. Place fruits and nuts in food processor, then dry ingredients. Process a few seconds. Add margarine, egg, vanilla and sweetener. Process until all is mixed. Drop by teaspoonfuls on greased cookie sheet. (These burn easily. I use an insulated sheet.) Bake at 375° for 8 or 10 minutes. Remove to a paper to cool. These keep well in refrigerator.
Grind together the cabbage, green and red peppers and onions. Bring vinegar, sugar and seasonings to boil. Serve over cabbage and other vegetables. Let sit 24 hours or longer. This will keep in refrigerator for a while.
Combine sugar and 1 teaspoon cinnamon in a plastic bag. Shake biscuit quarters in sugar to coat. Drop biscuits in a greased tube pan. Sprinkle layers with nuts. Combine brown sugar, 1 teaspoon cinnamon and butter in a saucepan and bring to a boil over medium heat. Pour over biscuits. Bake at 350° for 40 to 45 minutes. Turn out on a plate. Serve warm.
Combine sugar, salad oil and eggs; beat well. Combine dry ingredients, add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 4 hours to absorb syrup. Wrap well.
Mix chocolate pudding according to package directions. Fold in chocolate chips and coconut. Pour into graham cracker crust and top with Cool Whip.
Soak cauliflower and broccoli in salt water for 3 minutes. Cut in slices. Use only stalks of broccoli. Add sliced water chestnuts. Mix in pimentos.
Bring sugar and syrup to boil. Add peanut butter and mix well. Pour over Kix cereal and mix gently until cereal is coated with mixture. Drop in large spoonfuls on waxed paper and allow to cool.
Cook onion and celery in butter until transparent. Add flour and remaining ingredients and cook until sauce thickens. Add chopped chicken. Serve over egg bread. Use your favorite corn bread recipe or:
Arrange bread slices on a lightly greased baking sheet. Broil 6-inches from heat 3 to 4 minutes. Melt butter in a saucepan over low heat. Add flour and cook, whisking constantly, until smooth. Gradually whisk in milk. Cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Cheddar cheese, whisking until cheese melts. Stir in diced turkey and salt. Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon. Bake at 500° for 2 minutes or until Parmesan is melted. Top with tomato slices and sprinkle evenly with remaining bacon. Yield: 24 slices.
In large bowl, dissolve yeast in 1/2 cup lukewarm water. Stir in remaining ingredients except flour. Add 4 1/4 cups flour, 1 cup at a time, stirring with wooden spoon after each addition, until soft dough forms. Sprinkle work surface with 2 tablespoons remaining flour. Turn dough out onto floured surface; knead until dough is smooth and elastic, about 5 minutes. Spray medium bowl with nonstick cooking spray. Shape dough into ball and place in prepared bowl. Cover with damp cloth and let rise in warm place about 1 hour, until dough has doubled in size. Sprinkle work surface with remaining 2 tablespoons flour. Punch dough down and turn out onto floured surface; knead 2 to 3 minutes. Transfer back to mixing bowl (spray with nonstick cooking spray again, if necessary); cover and let rise in warm place for 45 minutes.
Melt margarine in heavy skillet; let get hot. Add corn and stir to coat each grain. Then add water, sugar and salt. Bring to a boil and cook until just tender. Before serving, sprinkle with black pepper. This is good with sliced tomatoes and biscuits.
Beat first 7 ingredients until smooth and well blended. Stir in onions. Chill several hours or overnight. Use 1 lb. rye (round) scooped out and 1 regular loaf cubed for dipping.
Put chocolate in first, then nuts. I want some pretzels and grapes in and candy last.
Pare apples; cut in slices and arrange in 9 to 10-inch deep dish pastry-lined pan; heap high. Mix sugar, cinnamon and nutmeg and sprinkle over apples.
Combine sugar,	cocoa, milk and butter. Bring to a full boil. Remove from heat. Stir in rest of ingredients. Drop by teaspoons on waxed paper or greased cookie sheet.
Beat egg slightly; add sour milk. Soak All-Bran in this for 20 minutes. Add other ingredients. Bake 15 minutes at 400°. Makes 12 muffins.
Soften ice cream slightly. Combine with ginger ale, milk and extract. Stir until well blended. Add few drops of red food color until it is bright pink. Makes about 3 quarts.
In skillet, brown ground beef. Sprinkle onion mix over meat; stir in the water. Simmer, uncovered, 10 minutes. In salad bowl, combine lettuce, tomato, onion, green pepper, olives and cheese. Spoon on meat; top with corn chips. Makes 4 to 6 servings.