HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet; add onion, celery, green pepper and garlic and saute. Stir in all spices; add canned beans (or add to prepared dried beans and cook 1 hour uncovered) and heat. Add sausage (optional) and heat. Remove bay leaves and stir in parsley. Serve over oven rice with corn bread.
Brown meat and onion. Add ketchup and mustard. Pour over undiluted soup and mix in cheese until melted. Serve over hamburger buns.
Mix all together. Can make one large ball or best for appetizers, make into 1-inch balls and put toothpick in each one on a platter for serving.
Section oranges. Pour milk and cream into top of a double boiler and heat over boiling water until scalded. Beat egg yolks in a mixing bowl until light and stir in sugar, flour and salt. Add milk mixture slowly, stirring constantly. Return to double boiler and cook until thick. Cool; then add sherry. Place alternate layers of orange sections, custard and coconut ending with coconut. Chill thoroughly.
First Layer: Cream together flour, butter, brown sugar and nuts. Put into 13 x 9 x 2-inch baking dish that has been greased. Cook for 20 minutes at 325°. Cool completely.
Combine flour, margarine and pecans in bowl. Mix well. Spread evenly in ungreased 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes, or until golden brown. Cool.
With 1 cup sugar and 1 tablespoon cinnamon, mix in a plastic bag. Cut biscuits into quarters and toss in sugar bag. Melt oleo, cinnamon and brown sugar. Mix well. Drop quartered biscuits into this briefly, then drop into an ungreased Bundt pan or angel food pan. Sprinkle a few nuts and raisins on each layer. Continue until all are coated. Pour any remaining sugar mixture on top. Bake at 350° for 25 minutes. Cool and turn out onto large plate. You can put icing, if you wish.
In large skillet, cook steak in oil to desired doneness, turning once; remove and keep warm. In same skillet, stir in remaining ingredients; heat until bubbly. Thinly slice steak diagonally across the grain; spoon sauce over. Serve with rice, if desired. Makes 4 servings.
Mix all ingredients together and freeze. Remove from freezer about 1/2 hour before serving. Put into a punch bowl and stir to make slush.
Bake the cake. Top with crushed pineapple, pudding and Cool Whip, then coconut.
Mix shortening, sugar and eggs. Add milk and vanilla; cream well. Mix in dry ingredients. Chill. If necessary, add more flour to prevent stickiness when rolling dough on floured board. Roll to 1/16 to 1/8-inch thick. Cut into circles. Place on lightly greased baking sheet. Top each circle with small amount of Raisin Filling. Top with another circle and press edges to seal. Bake at 400° for 8 to 10 minutes or until delicately browned.
Melt margarine. Stir in sugar and Karo syrup. Bring to a boil, stir constantly. Remove from heat. Stir in vanilla. Place nuts on a 13 x 9-inch pan. Pour mixture over nuts. Stir to coat evenly. Bake at 250° about 1 hour. Stir them several times. Cool on wax paper. Separate and place in tightly covered containers.
Combine ingredients. Spread mix onto 6 split English muffins. Sprinkle crabmeat on top. Cut into quarters. Bake 15 minutes at 350°.
In a large bowl, combine condensed milk, lime juice and food coloring (color to your own taste). Pour into crust and chill. Serve with Cool Whip.
Sprinkle over fruit. Bake in a 425° oven for 10 minutes. Cover pie with a large pan or lid and then bake 35 to 40 minutes longer in a 350° oven. When cooled, add whipped cream topping, if desired.
Mix together and drop by teaspoons on greased cookie sheet. Bake at 450° for 5 minutes.
Thaw broccoli. Mix all ingredients well. Pour into a 1 3/4-quart greased baking dish. Bake, uncovered, at 325° for 40 minutes, or until lightly browned.
Slice squash and parboil in salt water until tender; drain and mash well. Add cracker crumbs. Mix eggs and milk and add to squash. Add onion, bell pepper, cheese, butter, sugar, salt and pepper. Put in buttered pan and top with more cracker crumbs. Dot with butter. Bake at 350° for 1 hour.
Mix together all ingredients and cook until thickens. Add a pinch of baking soda. Pour into an unbaked pie shell and put on a top crust. Bake at 350° for 45 minutes.
Combine the meat, uncooked rice, salt, pepper and juice of 4 lemons; mix thoroughly. Use a 3-quart pot; put aluminum foil on bottom of pan. Wash vine leaves; separate each one gently. Snip the stem. Lay each leaf flat; place a level tablespoon of stuffing on each leaf. Shape the stuffing in the center; fold sides to the center. Roll up from larger end and toward tip. Press together firmly so it will hold its shape. Place in pan (on top of tinfoil), side by side and close together, in layers, in order to retain shape, until all leaves are used. Weight down with heat resistant plate.
Sift flour, soda and salt together. Cream butter and sugar. Add egg yolks one at a time, beating until creamy. Add flavoring; add dry ingredients alternately with sour cream to creamed mixture. Beat egg whites. Fold into mixture. Pour into greased and floured tube pan. Bake in 300° oven for an hour and 30 minutes. Glaze with your favorite glaze, if desired.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, soda and salt; add to creamed mixture alternately with orange juice concentrate, beginning and ending with flour mixture. Mix after each addition. Stir in pineapple and pecans. Pour batter into a greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove and cool on wire rack. Yield: 1 loaf.
Remove stem and seeds from bell peppers. Put 1/2 peppers and 1/2 vinegar in blender and puree. Pour in pot and repeat with other half of peppers and vinegar. Pour in pot with other peppers and vinegar. Bring to a boil and boil for 5 minutes. Add food coloring. Remove from heat and add Certo. Boil 2 minutes. Skim and pour into jelly glasses. Allow glasses to cool before pouring 1/4-inch of paraffin on top.
Melt marshmallows and mix with hot water and jello. Let set and then whip. Add cottage cheese, nuts and pineapple. Fold in Cool Whip and chill.
In double boiler, mix chocolate chips, milk, butter and salt. Stir until mixture is smooth. Add nuts and vanilla. Spread about 2/3 of oatmeal mixture in pan. Cover with chocolate. Dot with remaining oatmeal and swirl into chocolate mixture. Bake at 350° for 25 to 30 minutes.
Tear cauliflower and lettuce into bite-size pieces. Then add chopped onion, bacon and shredded cheese. Mix together.
Add soda to molasses and let foam for 5 minutes. Cream sugar and shortening with the salt and spices. Add to molasses	and soda mixture. Add beaten egg, water and vinegar. Beat well. Stir in 3 cups flour. Roll cookies quite thick on a floured board. Cut with a large cookie cutter. Score tops with a fork and sprinkle with sugar and cinnamon mixture. Bake 10 to 12 minutes at 350°.
Beat eggs, then add sugar, vanilla and vinegar. Mix well. Add melted butter and blend well. Stir in raisins. Fill tart 1/2 full. Bake at 450° for 5 minutes and at 350° for 15 minutes.
Preheat oven to 350°. Pour oil into 13 x 9 x 2-inch pan until pan is covered on bottom. Put cake mix, eggs and water into pan. Stir with fork or spoon until blended, about 2 minutes. Scrape sides and batter evenly in pan. Spoon pie filling onto batter, use a fork or knife to mix pie filling through cake just enough to create a marble effect. Bake for 35 to 45 minutes until toothpick comes out clean. Cooled cake may be sprinkled with powdered sugar. Store cake loosely covered.
Soften yeast in 1/2 cup water. Combine boiling water, oats, syrup, shortening and salt. Add eggs. Beat well. Add yeast and flour (sticky dough). Cover and let rise, until double. Knead lightly. Shape, put into pans lightly greased. Let rise again. Bake at 350° approximately 35 minutes.
Mix until crumbly and pat into a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes until golden brown.
Heat oven to 350°. Grease 8-inch baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire sauce and pepper; mix well. Separate mixture into 2 equal parts. Shape each into a patty about 2-inches in diameter.
Preheat oven at 350°. Fry bacon until crisp; drain on paper. Crumble and set aside. Pour off all but 2 tablespoons drippings. Saute onions and green peppers in drippings until tender. Drain tomatoes, reserving juice. Add enough water to reserved juice to make 1 3/4 cups. Cut up tomatoes. Add liquid, tomatoes, tomato sauce, sugar and salt to onions and peppers; heat to boiling. Grease 1 1/2-quart casserole. Remove mixture from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid absorbed. Fluff rice with fork; sprinkle with cheese and continue baking for 5 minutes. Garnish with bacon.
Brown and drain hamburg. Add water and taco mix. Simmer 5 to 10 minutes. Add beans to mixture, then cheeses. Mix well. Cook until cheeses melt. Keep heated on low in crock-pot. Serve with corn chips.
Mix all together and pour into 2-quart casserole. Bake, covered, at 350° for 1/2 hour; uncover and bake another 1/2 hour.
Cream the sugar and butter at room temperature with hands until smooth. Add flour, kneading and blend until dough comes away from sides of bowl. Press out with fingertips on ungreased, floured cookie sheet. Prick with fork. Bake in preheated 350° oven about 35 minutes or until golden brown. Cool, but cut in squares while still hot.
Heat oven to 400°. Generously grease 12 muffin cups. In a large bowl combine flour, salt, poppy seed and baking soda. In a medium bowl with an electric mixer beat margarine and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time. Beat in sour cream and vanilla. With a rubber spatula fold into flour mixture just until moistened. Batter will be lumpy. Divide batter among muffin cups. Bake 15 to 20 minutes.
Mix cake mix, instant pudding, water, salad oil, sour cream and eggs together. Pour into a greased and floured Bundt pan. Combine brown sugar and ground cinnamon. Swirl sugar mixture through batter. Bake at 350° for 50 minutes. Cool 30 minutes in pan.
Mix sugar and corn syrup. Microwave on High for 5 minutes. Mix in 1 1/2 cups peanuts. Stir and microwave on High 5 more minutes. Add baking soda, vanilla and margarine or butter. Stir quick and dump on buttered baking sheet. Smooth out quickly. When cool, break into pieces.
Cream or mix well the shortening, sugar, eggs and vanilla. Add dry ingredients, alternating with milk. Mix well. Drop on lightly greased cookie sheet. Bake at 375° for 12 minutes. These are soft cookies.
Mix well butter, 1/4 cup powdered sugar and flour. Press in an 8-inch square pan (like a pie crust). Bake 15 minutes at 350°.
Mix together the Ricotta, extract and sweetener in a dessert bowl. Serve chilled and sprinkled with toasted almonds.
Cut cake into 1/4-inch slices; arrange half of the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry pie filling. Top with remaining cake slices, cream mixture and cherry pie filling. Chill 4 hours. Makes 12 to 16 servings.
Mix together as listed. Bake at 350° for 45 minutes or until golden brown.
Preheat oven to 350°. Mix together cooked meat and onion. Saute in skillet sprayed with nonstick cooking spray. Stir in beans, tomato sauce, chilies, taco seasoning and water. Layer half of the tortillas in a sprayed casserole dish. Pour half of the meat mixture over the tortillas. Sprinkle half of the cheese. Repeat layer. Bake for 30 minutes. Let stand for 10 minutes before serving. Serves 8.
Grease 10 1/2 x 1 1/2-inch pie plate. Beat all ingredients in blender on high speed for 1 minute or until smooth. Pour into pie plate. Bake at 350° for 50 to 55 minutes or until knife inserted in middle comes out clean. If you don't have a blender, use a mixer on medium speed about 2 minutes.
Cut each acorn squash lengthwise in half. Discard seeds. Place acorn squash halves, cut side up, in a 12-inch skillet. Add about 1/2 inch of water to skillet. Over high heat, heat to boiling. Reduce heat to medium-low; cover skillet and cook 10 minutes or until squash is fork-tender. Carefully drain liquid from squash cavities.
Cream margarine and sugar well. Using wooden spoon, stir in	other ingredients except egg whites. Fold in egg whites. Spoon into greased and floured 10-inch tube or Bundt pan.	Bake at	350° for 1 hour and 30 minutes or until cake tests done.
Cook fettucini in large pot according to package directions. Drain water, leaving noodles in pot. Stir in evaporated milk, cheese and white pepper. Cover until cheese is melted. Toss and serve while hot.
Saute onion, celery and parsley in butter or oleo. Add to beef or chicken broth. Add rice; bake for 1 hour.
Season pork strips with Cajun seasoning. Toss pepper, apple and pecans with remaining seasonings and reserve. Heat oil in a large nonstick skillet over medium to high heat. Stir-fry pork strips without crowding. Remove and keep warm. Add the pepper-apple mixture; cook and stir 2 minutes. Return pork to skillet and stir to mix well. Serves 4. Serve with hot rice and tossed green salad.
Mix in saucepan the sugar and cornstarch. Stir water in gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute. Slowly stir at least 1/2 of the hot mixture into egg yolks, then blend into hot mixture in saucepan. Boil one minute longer, stirring constantly. Remove from heat; stir in butter, lemon juice and lemon rind. Pour into baked pie shell.
Heat oil in a large, heavy skillet and saute garlic and onions until softened, 3 to 5 minutes. Add remaining vegetables and saute, stirring a few times, for 5 minutes. Add barley, tomato broth and seasonings; bring to a boil. Cover and simmer for about 10 minutes.
Place sherbet in punch bowl. Pour 7-Up; stir. Yields 50 (4-ounce) servings.
Whip cream until fairly stiff peaks form. Fold lime juice and condensed milk into whipped cream. Smooth mixture into crust. Freeze until firm.
Thaw fish, if frozen; place in shallow dish. Combine remaining ingredients; pour over fish. Let stand at room temperature for 2 hours or chill for 4 to 6 hours, turning steaks occasionally. Drain, reserving marinade.
Grind zucchini and let set overnight to drain. Combine drained zucchini with remaining ingredients; make into patties and fry.
Mix chicken, celery, grapes and orange sections. Chill while you pare the dressing. Mix together other ingredients; pour over chicken and fruit. Mix well. Cover; let chill for several hours (the longer the better). Serve on lettuce, sprinkling top with almonds. Serves 8.
Cook fettuccine, just until al dente; drain. In saucepan, over medium heat, saute garlic, parsley and basil in olive oil. Add drained fettuccine and asparagus. Toss carefully so that asparagus is not mashed or crushed. Pile onto a large serving platter. In saucepan, heat cream and milk just to boiling point and add the cheese; pour over pasta. Cover with pepper and a dash of extra Parmesan.
Cook beans according to directions on package. Drain. Do not overcook. Place in casserole dish. Season with salt and pepper as desired. Toast almonds and mix with beans. Spread mushroom soup over beans. Crumble French fried onions over top. Can be prepared ahead and kept in refrigerator until ready for final preparation.
Mix the 3 cans of soup and rice together. Pour into a 9 x 13-inch pan. Place the chicken pieces on top of the soup mixture. Sprinkle with slivered almonds. Bake in a 300° oven for 2 hours.
Mix all together 4 to 6 hours prior to serving. Keeps well for week in refrigerator.
Prepare rice and keep warm. Heat oil in wok or heavy iron skillet. Cook chicken with onion, peppers, water chestnuts and carrots quickly while turning frequently. Add mushrooms and pineapple; heat through. Serve over rice. Add soy sauce to preferred taste.
In a medium bowl, combine all ingredients. Mix well and shape into a 6 x 4-inch loaf. Place in an 8 x 4-inch loaf dish. Microwave at power level Medium-high (170°) for 15 to 20 minutes or until beef is no longer pink, rotating the dish once. Cover loosely with aluminum foil. Let stand for 5 minutes. Remove from dish and enjoy! Yields 4 servings.
Mix together all juices. Best to mix juices together and chill ahead. Pour into punch bowl and add ginger ale.
In a medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well. Sprinkle cheese, meat and vegetables evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg. Bake at 350° for 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings.
Preheat oven to 350°. Mix ingredients together. Bake in two 9-inch round cake pans or 13-inch sheet pan. Cool before icing!
Lightly brown mushrooms in olive oil. Cover with French dressing. Add garlic. Marinate in refrigerator overnight. Serve on toothpicks.
Mix all together cold and store in covered container in refrigerator. These keep for months and are delicious.
Combine and cook butter, sugar and milk, stirring constantly to soft ball stage. Put chocolate chips and marshmallows into large bowl. Toss together gently and add cooked mixture. Beat until smooth. Add vanilla. Beat until thick and add walnuts. Pour into a buttered 9 x 13-inch pan. You can also use butterscotch chips instead of chocolate chips.
Can use cherries and chocolate cake mix for Black Forest Delight. Can also use light ingredients for weight conscious people.
Mix together cream of chicken soup, the mayonnaise, curry powder and lemon juice; set aside. Cook frozen broccoli. Boil chicken breasts, then pick off bone (small pieces). In baking pan, put layer of broccoli, layer of chicken and layer of gravy. Top with cheese and crumbled bread. Serve with rice. Bake at 350° for 1/2 hour.
Mix pudding (both boxes) with milk until thick. Add Cool Whip until well blended. Cover bottom of 9 x 13-inch pan with 1 layer of graham crackers (do not crush). Put 1/2 of mixture on the graham crackers. Put another layer of graham crackers on top of mixture. Put remaining pudding mixture on top of graham crackers. Put another layer of graham crackers on top of mixture. Cover graham crackers with chocolate frosting. Chill 1 hour. Enjoy!!
Cream oleo and cheese. Add flour, salt and sauce. Stir in Rice Krispies. Form in small ball; place on cookie sheet and press with fork into patties. Bake in 350° to 375° oven for 10 to 12 minutes.
Cream butter and sugar; add egg and beat well. Add flour and cinnamon; stir in applesauce and nuts. Mix well and pour into greased loaf pan. Bake at 350° for approximately 1 hour.
In a 2-quart saucepan over medium-high heat, warm the oil for 30 seconds. Add the carrots, peppers and onions; saute for 2 minutes. Add the rice and lentils; saute for 2 minutes.
Boil chicken breast and remove any bone and skin. Chunk, slice or dice to suit your taste. With broth from chicken make gravy. You may have to add some commerical broth for flavor. Cook rice according to how many people you will be serving. Put each item in a bowl and arrange around the table. Usually you start with the rice, chicken and then gravy. Each item is put on top of the other. This is particularly good with a large group and takes very little preparation. You may add to or delete any of the items.
Melt margarine and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add beaten egg and mix well. Pack lightly into crock-pot. Cover; cook on high 4 to 5 hours, then reduce to low 4 to 8 hours. Makes 6 servings.
Fry hamburger meat and sausage until brown. Drain excess fat. Add peppers and onion. Cook until done. Pour in beans and sugar. Mix well. Put in pan. Put bacon bits on top. Bake 350° for 45 minutes.
Mix all ingredients (except eggs) in a saucepan. Bring to a boil. Boil 15 minutes, stirring occasionally. Place in a container. Mix in yolk/milk mixture. Then fold in stiff egg white.
Brown the celery, onions and peppers in butter or bacon drippings. Add this to the carrots (cut up and boiled). Also add noodles and bean sprouts. Mix all together, using chicken broth to moisten. Bake 1 hour at 350° and serve hot.
Cream butter into milk. Add coconut and sugar. Freeze 2 hours. Roll into 1 inch balls; refreeze 20 minutes. Using a double boiler, melt wax and chocolate. Stick a toothpick in coconut balls and turn them in the chocolate. Let cool on waxed paper. Remove picks or leave them in. Store in refrigerator.
Dredge, season and brown cutlets. Stir in marsala and mushrooms. Cook until desired taste.
Combine ricotta and cream cheese, garlic, pepper and lemon juice in food processor or blender; process until smooth.
Combine eggs and milk. Beat until well blended. Add cracker crumbs and set aside until all liquid is absorbed. Add remaining	ingredients except cheese to the cracker mixture. Mix well and spoon into casserole.	Bake at 350° for 45 minutes. Sprinkle with cheese while hot.
Dissolve yeast in warm water in large mixing bowl. Set aside. Scald milk. While it is still hot, add shortening, sugar and salt. Stir until dissolved and cool to lukewarm. Mix with yeast mixture, egg and enough flour to beat with heavy spoon or dough hook in mixer. Beat well and add remaining flour to knead. Knead well and put into greased bowl to rise until doubled in bulk. Make into rolls and place in greased baking dish, rolling each roll lightly in shortening to keep them from sticking together. Let rise until double again. Bake at 375° for about 25 minutes.
Preheat oven to 350 degrees. Lightly coat a no-stick baking sheet with no-stick spray.
Melt butter in a large soup kettle. Add onion and saute until soft. Add flour and cook, stirring, for 3 or 4 minutes. Remove from heat and slowly stir in hot chicken stock. Add and simmer gently for about 10 minutes. Add potatoes and simmer until vegetables are tender, about 20 minutes. Add parsley, seasoned salt and pepper. Stir in cream or half and half. Makes about 8 cups or 6 to 8 servings.
Cook chicken, bone and cut into bite-size pieces. Cook broccoli according to directions and drain. Combine mayonnaise and soup. Arrange broccoli in a 3-quart baking dish. Cover with chicken, then soup mixture and grated cheese. Melt margarine in saucepan; add crumbs and toss until well buttered. Sprinkle on top of casserole. Bake 20 to 30 minutes at 350°.
Mix pineapple, milk and pudding mix. Then add sour cream. Pour into crust and top with Cool Whip. Other fruit may be used. If making 1 pie, use:
Bake cake according to directions. Let cool. Prepare pudding; set aside. In a deep glass bowl, crumble a layer of cake. Place a layer of pudding on top followed by a layer of strawberries. Top with Cool Whip and repeat layers until bowl is full.
Mix flour, soda and shortening together. Take out 1 cup of mixture to put on top of cake. Combine all other ingredients to remaining flour mixture and mix well. Put batter in prepared pan and sprinkle top of cake with the 1 cup of flour mixture. Bake at 350° until done when tested.
Cream butter and sugar; add eggs, three at a time, and mix well. Add vanilla, flour and soda. Last add nuts and coconut.
Mix all ingredients in saucepan and bring to a boil. Boil for 6 minutes. Add peanut butter; beat until cool. Pour into buttered dish.
Peel tomatoes without scalding. Mix first 4 ingredients and let stand overnight. In the morning, drain well. Add remaining ingredients and mix on and off all day. Put in clean pint canning jars. May be refrigerated.
Cook flour and milk over low heat until thick. Stir so it won't burn. Set aside to cool. Cream remaining ingredients 5 minutes (no less). Add flour mixture to this and cream 5 minutes more (no less).
Spread cream cheese on serving plate.	Mix together catsup and horseradish and spread over cream cheese. Top with artificial crab. Serve with crackers.