HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef; add onion and green pepper. Saute until vegetables are tender. Add remaining ingredients. Simmer for one hour. Add 1/4 cup meat sauce to one half of an English muffin. Serving size 1/2 English muffin. Carbohydrate 19 g, protein 9 g, fat 5 g, calories 157. One serving = 1 meat medium fat exchange, 1 bread starch exchange, 1/2 fruit exchange.
In saucepan, put olive oil and saute chopped onion, but do not brown. Add parsley, tomato sauce, water, salt and pepper. Let simmer for 1 hour. Then add beans and let simmer 10 minutes longer. Cook macaroni in 1-inch lengths or elbow macaroni in boiling, salted water. Drain and add to first mixture Serves 6.
Mix the first 3 ingredients and pour into pie shell. Refrigerate. Mix together pudding mix, Jell-O and water. Put in microwave and heat. Stir 2 times; bring to a boil. Remove and cool well. Add the strawberries. Pour over cream cheese in pie shell and cool. Spread Cool Whip on top.
Saute the onion, celery and bell pepper in the olive oil in a large Dutch oven. Add the other ingredients and simmer until softened. Makes 6 servings.
In oblong pan, pour and spread the pie filling. Drain pineapple and spread over pie filling. Sprinkle dry cake mix over mixture. Slice margarine in thin slices and drop over the top of the cake mix. Sprinkle pecans over top. Bake at 350° for approximately 1 hour or until mixture starts to bubble and turns brown on top. Serve warm.
Saute onion and green pepper in melted butter until tender. Stir in hash, bread crumbs, pimiento and salt. Heat until mixture leaves side of pan. Spread evenly in bottom of buttered 10 x 6 x 2-inch baking dish.
Mix together eggs, pumpkin, sugar, pumpkin pie spice, salt and evaporated milk. Pour into ungreased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over filling; pour melted butter over top. Sprinkle with pecans. Bake at 350° for 1 to 1 1/2 hours, or until knife comes out clean.
In a large pan, melt margarine with hot water. Add brown sugar and beat well with spoon. Mix dry ingredients. Add sugar mixture. Stir in zucchini and nuts. Pour into 9 x 13-inch pan that has been greased and floured. Sprinkle with butterscotch bits. Bake at 350° for 30 minutes.
Melt 1 stick margarine in 9 x 13-inch pan. Layer rest of ingredients in order given. Top with other stick of margarine which has been melted. Bake at 325° for about 1 hour, until golden brown on top.
Brown hamburger with onion. Mix with other ingredients. Bake in a slow oven. Add a little salt and pepper.
In a 3-quart saucepan, bring water and bouillon to boil over high heat. Stir in barley. Cover; reduce heat to low. Simmer 40 to 45 minutes until water is absorbed and barley is tender but firm.
Cream butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add dry ingredients and milk alternately to creamed mixture beating after each addition. Add flavoring and mace. Spoon batter into a greased and waxed paper-lined 10 inch tube pan. Bake at 350° for 10 minutes. Reduce heat, and bake at 325° for 1 hour and 20 minutes. Cool. Remove from pan.
Cook rice separately. Melt butter and add onions, celery, bell pepper and garlic in heavy pot. Cook uncovered over medium heat until onions wilt. Add tomato paste and cook stirring constantly for about 15 minutes. Add 1 1/2 cups water. Season to taste. Add sugar and cook uncovered over medium heat for 40 minutes, stirring constantly until oil floats to top. Add shrimp and continue cooking for 20 minutes. Dissolve cornstarch in 1/2 cup water and add. Cook another 5 minutes. Mix ingredients with cooked rice. Add green onion tops and parsley. Mix again. Serves 8 generously.
Peel garlic and bruise severely. Chop garlic finely. Blend with remaining ingredients except chicken and rice, to an odd reddish color. Add water to taste. Spread chicken wings in a baking dish and cover with sauce. Cook at 350° for 45 minutes. Serve with prepared white rice. The vinegar, sugar and rice will help cut the "heat" of the wings. Serves 12.
Mix with spoon. Fill uncooked manicotti shells. Then put sauce in bottom of pan. Put in dish. Then add rest of sauce. Put cheese over top. Cover dish with Reynolds Wrap. Use an 8 1/2 x 13 1/2-inch dish. I use a long dish. You will have two rows of manicotti. Bake at 350° for 1 hour.
Mix ingredients; chill for 1/2 hour. Mixture will be stiff. Roll out and bake (thin). Used for holidays in cutout designs.
Spread bananas over crust. Pour Eagle Brand milk over bananas. Add crushed pineapple. Spread Cool Whip over pineapple, then 1/2 cup coconut and then 1/2 cup chopped nuts and cherries.
Trim ends and fat from ham steak; cut into serving size pieces. Place ham steak in 9 x 13 x 2 inch baking dish or sheet pan. For easier clean-up, line with aluminum foil. Core apples and cut into halves. Mix brown sugar and butter for apples; fill openings and place at ends of the pan. In a small saucepan mix cranberry sauce, brown sugar for sauce, and juice together. Heat until boiling; reduce heat and simmer for 5 minutes. Pour hot sauce over ham and apples. Bake in 350° oven for 45 minutes, turning apples and ham once and spooning sauce over them. Transfer to platter or serve from pan. The sauce can be served as a side dish, if desired.
Combine cream cheese and soup mix; mix well. Spread mixture on a slice of ham, then roll up lengthwise. Refrigerate until firm. Slice into 4 pieces and put a toothpick in each piece.
Cream sugars, oleo and vanilla. Add eggs and dry ingredients. Stir until moistened. Form into patties the size of silver dollars and 1/2-inch thick. Place on ungreased cookie sheet and press with a fork. Bake at 375° until golden brown. Makes 2 1/2 dozen large cookies (3-inch diameter).
Chop up green onion and dried beef. Mix well with other ingredients. Shape into ball.
Brown meat. Stir in tomatoes, tomato paste, seasoning mix, water and pepper; simmer 10 minutes. Remove from heat; stir in onion. Place rounded tablespoon of meat filling and cheese on each tortilla. (If using corn tortillas, fry in oil a few seconds so they are easier to work with.) Roll up tightly. Place seam down in 12 x 8-inch baking pan. Bake at 375° for 25 minutes. Sprinkle with remaining cheese. Makes 6 to 8 servings.
Combine lima beans, croutons and soup. Mix together. Place in greased casserole with the 1/2 cup grated cheese. Bake 35 minutes at 350°. Makes 4 to 5 servings.
Brown and drain ground beef. Drain and rinse red beans. Add beans to meat; set aside. Break up lettuce, cut up tomatoes, grate cheese and crunch up Doritos. Just before serving, heat meat and beans. Add to salad mix; toss with Thousand Island dressing.
Combine sugar, vinegar, cinnamon, allspice and cloves. Bring to a boil. Add peaches, a few at a time, until transparent. Have jars ready. Pack peaches in jars. Cover with syrup.
Combine all ingredients except bread crumbs. Form into balls. Roll in fine bread crumbs. Fry at 375°. Drain on absorbent paper. Serve piping hot. Serves 4.
Melt butter in heavy skillet over medium heat. Add sugar and stir until smooth. Continue stirring until butter separates (about 5 minutes). Add almonds and continue stirring until butter blends back into mixture (about 8 minutes). Pour in ungreased cookie sheet 1/4-inch thick. When still warm, place chocolate bars on top to melt. When cool, break into pieces.
In a bowl, combine corned beef, pineapple, cheese and horseradish. On a lightly floured surface, roll each biscuit into a 5-inch circle. Place about 1/4 cup corned beef mixture on half a biscuit, leaving an edge of pastry for sealing; fold in half. Seal edges with tines of fork. Prick tops. Place on baking sheet; let stand 15 minutes. Bake in preheated 400° oven for 10 to 15 minutes or until golden brown. Yield: 10 pasties.
Cook and debone chicken. Mix chicken with soups, sour cream, almonds and poppy seed. Melt oleo and crumble crackers, then mix together until all oleo is gone. Put chicken mixture in a casserole dish, then sprinkle the crackers on top. Bake at 350° for 20 to 25 minutes.
Combine all ingredients. Bake at 250° for 1 hour, stirring every 15 minutes.
Bake empty pie shell according to directions. Combine milk, cornstarch, sugar, well beaten egg yolks, butter and cocoa. Cook over low heat, stirring constantly, until thick. Pour into pastry shell.
Mix all ingredients, except pie filling. Roll out and cut into circles. Fill with pie filling, then seal dough and deep-fry in Creamtex.
Mix 1/2 cup sugar and cinnamon together. Cream butter and 1 cup sugar together. Beat in eggs until fluffy. Sift together flour and baking soda. Mix together sour cream and milk. Into butter, sugar and egg mixture add flour mixture alternately with sour cream mixture. Add the vanilla and chocolate chips. Pour half the batter into greased Bundt pan. Sprinkle half the cinnamon sugar mixture over batter. Add remaining batter and sprinkle with rest of cinnamon sugar. Bake at 350° for 40 to 45 minutes.
Wash and dry chicken. Melt butter and add remaining ingredients. Roll chicken in mixture to coat both sides. Arrange meaty side up in single layer with sauce over it. Bake at 375° for 1 hour. Serve with rice, peas and salad.
Brown ground beef, drain. Add chopped onion. Stir well. Add remaining ingredients. Stir well. Bring to a boil. Reduce heat, cover and simmer until macaroni is tender. Add more water if needed.
Mix all ingredients together. Grease and flour a 9 x 11-inch pan. Bake at 350° for 30 minutes.
Mix first 4 ingredients, then add chocolate chips. Drop by teaspoons on slightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix eggs, milk, pepper, salt, seasoning, onion, onion tops and green pepper well. Add shredded cheese, ham and mushrooms. Pour into a 9-inch prepared pie shell. Bake at 350° for 40 to 45 minutes. Crumble 4 slices cooked bacon on top. Sprinkle with parsley. Let stand 10 minutes before serving.
Combine spices and tie in cheesecloth bag. In a 2-quart saucepan, combine brown sugar, cider, orange juice, lemon juice and ginger ale. Add spice bag; bring mixture to a boil. Reduce heat and simmer for 10 minutes. Serve hot. Makes 8 to 10 servings.
Mix first 7 ingredients well and divide into 3 parts. Roll out dough	in pie shape. Spread with apricot preserves and orange mixture. Sprinkle on coconut, pecans, raisins and sugar/cinnamon mixture. Roll up jelly roll fashion, tucking ends under securely. Place the 3 rolls on a greased cookie sheet. Drizzle top with	a little oil and sprinkle on sugar/cinnamon. Score the rolls with sharp knife. Bake at 350° for 30 to 35 minutes. Cut up while still hot.
Mix all of the ingredients well except tortillas and salsa. Divide the filling into 5 parts. Spread one part on each tortilla and roll up tightly. Cover well with plastic wrap and twist ends. Refrigerate for several hours. When ready to serve, cut in slices 1/2 to 3/4-inch wide. Serve with salsa as the dip.
Layer coconut, pecans and cake mix in a greased 9 x 13-inch pan. Blend the cream cheese and powdered sugar and place spoonfuls (blots) on top of cake mix. Bake for 45 minutes at 350°.
Heat 4 teaspoons of oil in small skillet. Chop the peppers; saute in the skillet until just soft, about 5 minutes. Spread 1 teaspoon of olive oil on each pita, then spread 1 tablespoon of sauce on each pita. Sprinkle with cheese. Decorate with peppers and spices. Heat in oven on 400° for approximately 5 minutes or until cheese is bubbly.
In a large saucepan bring water to a boil. Add beans and salt to taste. Cook about 5 minutes or until tender. Drain and cool. Wash and dry mushrooms; slice thinly. Prepare sauce by whisking together the mustard, vinegar, cumin, Tabasco, salt and pepper. Slowly add oil while whisking vigorously. In a salad bowl; place beans, mushrooms, onions and chives. Pour sauce over the vegetables and toss gently.
Boil potatoes until tender. Drain and mash. In skillet, saute onion and celery in butter until tender. Add mashed potatoes with bread cubes, 1/2 cup milk, salt, pepper, poultry seasoning and parsley. Mix well. Beat in egg and remaining 1 cup milk until mixture is smooth. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 30 minutes or until brown. Serves 6.
Combine both cans of soup (concentrated) with meat in a crock-pot. Cook on low for about 6 hours. Serve over cooked rice. Serves 4.
Cook broccoli until tender, but crisp; drain well. Mix all ingredients and pour into a 9 x 13-inch greased pan. Bake at 400° for 30 minutes. Split and butter. Cut into squares. Quick bread.
Stir together the night before serving and use a dip with Doritos or corn chips.
Pack raw green beans in hot pints. To each pint add 1/2 tsp. red cayenne pepper, 1 clove garlic and 1 head dill. Put 2 c. water, 2 c. cider vinegar (not white) and 1/4 c. canning salt in saucepan and boil a minute or two. Pour this into jars and seal. No need to process, just let set a week or so and enjoy.
Saute first 4 ingredients. Blend in flour, mustard and chicken stock. Cook 5 minutes. Blend in Cheddar and Parmesan cheeses and seasonings. Simmer 30 minutes. Season with salt and pepper to taste. Be sure to stir before dishing each bowl. Can sprinkle more Parmesan/Romano cheese on top when serving.
Sift dry ingredients together. Cream the rest and add to dry. Add bananas and nuts last and stir. Bake in loaf pan at 350° for 50 to 55 minutes.
Heat butter in a large skillet. Brown chicken on all sides. Add mushrooms, lemon and Amaretto. Simmer 5 minutes. Add remaining ingredients. Cook, stirring over low heat until thickened. Serve over rice with pea pods and tomatoes. Serves 6.
Pour can milk into bowl and chill in refrigerator real good, or 2 hours in freezer. Beat milk until like Cool Whip. Pour in sugar; beat again. Put jello and water in bowl and mix real good. Add jello to milk mixture and beat again until fluffy. Pour mixture into crust made from vanilla wafers (crumble cookies into bottom of pie plate and stand around edges). Freeze pie for about 4 hours and keep in freezer when not eating.
Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt. Meanwhile, in a bowl, combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese and half the French-fried onions. Spoon int a 9 x 13-inch pan and arrange pork chops on top. Cover and bake at 350° for 40 minutes. Sprinkle remaining cheese and onions on top; return to oven for 5 minutes. Yields 6 servings.
Prepare tortellini as per instructions. Drain and cool. Cut pepperoni into 1/4-inch slices, then quarter each slice. Prepare dressing as per instructions. Cook broccoli. Cool and chop into small pieces. Combine all ingredients and chill before serving.
In plastic bag, combine flour, salt and pepper. Add chicken, a few pieces at a time; shake to coat. In large skillet, brown chicken in margarine until golden brown. Add lemon juice and mushrooms. Reduce heat; cover and simmer 20 minutes or until tender. Serve with rice; garnish as desired.
Brown onions and celery in margarine. Add remaining ingredients. Simmer for 15 to 30 minutes. This sauce can be stored, frozen or canned for future use. Yields 4 quarts. Makes delicious barbecue spareribs.
In a shallow bowl, combine batter ingredients and beat well. Fill deep electric fry pan with oil 1/2-inch deep. Heat oil to 375°. Pat fillets dry and coat with batter. Drop fish in oil and brown 10 to 15 minutes.
Pat chicken pieces dry with paper towel. Heat oil in a large flameproof casserole. Working in batches, brown chicken until golden brown on all sides. Drain on paper towel. Pour all but 2 tablespoons fat from casserole. Saute onion until tender, about 5 minutes. Return chicken to casserole. Add chicken broth, soy sauce and ginger root. Bring to a boil. Lower heat, cover and simmer 15 minutes. Add cabbage and cook 5 minutes longer. Add mushrooms, bean sprouts and bamboo shoots. Cook 5 minutes longer. Mix cornstarch and water in a small bowl until smooth. Stir in casserole. Cook, stirring constantly, until sauce thickens. Sprinkle with toasted almonds. Serve over Chinese noodles, if you wish.
Mix and cream first 5 ingredients. Pour into lightly greased and floured 13 x 9 x 2-inch deep cake pan. Mix the brown sugar and nuts together and sprinkle onto the batter. Place in oven and bake at 325° for 40 minutes. Spread icing on cake while hot.
Cook pudding with milk as directed on box. When pudding comes to boil, stir immediately into dry cake mix. Pour this into a greased and floured cake pan (9 x 13-inch). Sprinkle chocolate chips and nuts on top of cake mix. Bake in 350° oven for 30 minutes.
In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add onions. Saute, stirring occasionally for 5 to 7 minutes, until golden brown. Add carrots, potatoes and garlic. Cook for 2 minutes. Stir in stock, tomatoes, thyme, basil, salt, pepper and bay leaf. Bring liquid to a boil. Lower heat. Simmer vegetables, covered, for 5 minutes. Add parsnips. Simmer, covered, for 3 minutes. Add zucchini, yellow squash and chickpeas and simmer, covered, 8 minutes, or until vegetables are just tender. Remove bay leaf. Using glass measuring cup, remove 1 1/2 cups liquid from Dutch oven to saucepan. Stir in raisins and remaining oil, then bring to a boil and stir in couscous. Remove from heat. Let stand, covered, 10 minutes or until liquid is absorbed. Serve the vegetables over the couscous. Serves 4 to 6, 570 calories per serving.
Melt margarine, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk. Continue stirring until boiling. Remove from heat, cool to lukewarm. Add confectioners sugar and vanilla while beating. Beat until spreading consistency.
Grease 12 x 8 x 2-inch baking pan. Combine meat, bread crumbs, egg, onion, salt and oregano in a bowl. Stir in 3/4 of tomato sauce. Cut a piece of waxed paper 15 inches long. Form meat into a 13 x 9-inch rectangle on waxed paper. Sprinkle meat with cheese and mushrooms. Starting with narrow end of meat, lift waxed paper to roll meat in jelly roll fashion. Place meat, seam side down, in prepared pan. Bake in preheated oven at 375° for 30 minutes. Remove drippings from baking pan. Pour remaining tomato sauce over meat loaf and bake 30 minutes longer.
Cook until boils. Add 1 cup peanut butter until melts. Pour over 5 cups corn flakes and drop by spoonfuls on wax paper.
First day: Peel 7 lbs. cucumbers. Take seed out and cut lengthwise. Soak 24 hours in 2 gals. water and 2 c. lime water.
Mix first 3 ingredients. Add Worcestershire sauce, Tabasco sauce, onion juice, salt and pepper to taste. Chop up as many shrimp as you want. Cook until all are mixed well.
Preheat oven to 350°. Use a baking dish just large enough to hold fish fillets and spray dish with Pam or other no cholesterol spray. Rub fillets with lemon juice, salt and pepper; place in dish. Sprinkle with tarragon. Cover with sour cream and bake in 350° oven for 15 minutes. Remove from oven. Sprinkle with chives and parsley. Serve immediately. This will serve six. Great for dieters.
Sift dry ingredients together. Make a well in dry ingredients. Add in order the oil, egg yolks, orange juice, liquid sweetener, egg whites and cream of tartar. Beat until smooth. Add 1/2 teaspoon cream of tartar to egg whites; beat until stiff. Add yolk mixture to beaten egg whites; gently fold in until well blended. Do not overmix. Pour into a 9-inch tube pan. Bake at 350° for 35 minutes. Serve plain or with fresh fruit.
Blend all ingredients in blender, except fish and onions. Layer fish and onion rings; pour curry mixture over. Bake at 300° for 45 to 60 minutes.
Boil chicken in salted water. Remove from water and cut into bite size pieces. Boil noodles in chicken stock until tender, approx. 10 minutes. Cut velveeta into chunks. Add cheese, chicken, peas, salt and pepper after draining water off noodles. Mix well and serve.
Mix all of the ingredients. Do not add meat, chips and dressing until ready to serve. Feeds a lot of people.
Shred cabbage very fine. Place shredded cabbage in a large bowl. Add the chopped onions, green and red peppers and celery. Mix together the sugar, celery seed, mustard seed, salt and vinegar. Pour the mixture over the cabbage mixture and stir well.
Melt stick of margarine in a 9 x 13-inch pan. Pat margarine in 1 1/2 cups graham cracker crumbs. Pour evenly the condensed milk. Sprinkle chocolate chips; sprinkle chopped nuts. Top with flaked coconut. Press down lightly. Bake at 350° for 20 to 25 minutes. This is delicious and also very easy.
Cook ground turkey and turkey bacon until brown. Add onion and cook until tender. Drain off excess fat and liquid. Blend flour, salt, paprika and pepper with meat-onion mixture. Stir in undiluted soup. Cook uncovered over medium-low heat for 15 to 20 minutes, stirring often. Remove from heat and stir in sour cream, mixing until well blended. Serve over cooked rice or noodles.
Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour. Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up side of each cup. Heat oven to 375°. Beat eggs in small bowl. Add Eagle Brand and vanilla; mix well place 7 Hershey Cinnamon Chips in bottom of each muffin cup; fill a generous 3/4 full with Eagle Brand mixture. Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of the filling. Cool completely in pan on rack. Remove from pan using small metal spatula or sharp knife. Cool and store at room temperature. Makes about 4 dozen.
Peel and dice potatoes. Add 3 cups water, onion, celery, 1 teaspoon of salt and 1/8 teaspoon of pepper. Bring to boiling point. Reduce heat and simmer 20 to 25 minutes.
Put into measuring cup and set aside. Mix water, eggs and vinegar. Blend in mixing bowl flour, salt, sugar and shortening. Pour water, egg and vinegar mix over dry ingredients. Mix into a ball. Can store in plastic bag in refrigerator or use now.
Mix all ingredients together. For spareribs, brown ribs in oven for 30 minutes to remove some of the fat. Drain. Add sauce. Marinate for several hours or overnight. Sauce is also good over poultry.
Mix first 9 ingredients. Dissolve 2 teaspoons coffee in 1 cup boiling water. Add to bowl and beat for 2 minutes. Pour batter into 3 (8-inch) greased and floured round cake pans and bake for 25 to 30 minutes at 350°. Cool 10 minutes. Remove from pans and cool completely.
Grate vegetables; drain well. Mix mayonnaise and cream cheese together. Add well drained vegetables. Add a dash of salt and red pepper. Spread on your favorite bread.
Melt together the butter, chocolate chips and peanut butter. Pour over cereal. Stir well. Add powdered sugar and stir until coated.
Cook bacon in a large kettle or saucepan until crispy-brown; remove. Drain on paper toweling; reserve. Saute onion, carrots and celery in the bacon fat about 5 minutes or until tender. Drain clams; reserve liquid. Add potatoes. Cook 15 minutes or until potatoes are tender. Remove bay leaf. Add clams and reserved bacon. Simmer 5 minutes longer. Sprinkle with chopped parsley, if you wish. Makes 6 servings.
Soften the yeast in the warm water. Combine the boiling water, oil, sugar and salt. Cool to lukewarm and add yeast. Stir in and beat well the flour and milk. Add flour to make soft dough. Chill, then make out in rolls or store dough in refrigerator for a couple of days, making out as needed. When rolls are made out, allow to double in bulk in warm place before baking at 400° until golden brown. Dough may be used for cinnamon rolls or any fancy sweet rolls.
Combine the first 5 ingredients. Add salt and pepper to taste. Blend mayonnaise with lemon juice and stir into chicken mixture. Pour into 1 1/2 to 2-quart casserole. Top with cheese and potato chips. Bake at 450° until a few bubbles appear on top.
Put all ingredients in jar and shake. Pour over any cut of meat. Leave overnight. Grill; slice thin.
Mix all ingredients and chill for 2 hours before serving. Serve with fresh fruit as a dip.