HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and drain. Add sauce, sugar and water. Bring to a boil and simmer 5 minutes. In a 9 x 13-inch pan, layer 1/3 sauce, layer of noodles, and 1/2 cottage cheese. Repeat layers again. Top with remaining sauce and Mozzarella cheese. Cover with foil and bake at 350° for 1 hour. Turn off oven and remove foil. Let stand for at least 30 minutes. The longer it stands before serving, the better it is.
Crumble beef into heavy pot or Dutch oven. Add onion and garlic. Cook over medium to high heat until meat is browned, about 10 minutes. Add tomatoes, beef bouillon, chili powder, cumin, oregano, salt and cayenne. Cover. Simmer, stirring occasionally, for 1 hour. Add the beans and continue simmering until beans fall apart. Add water if chili becomes too thick. Serve piping hot. Serve with tortilla chips and green salad.
Cook yams in boiling salted water until tender. Peel; mash or put through a ricer. Add remaining ingredients. Beat until light. Pour into a greased 2-quart casserole. Bake at 350° for 30 minutes. Dot with butter before serving. Yield: 12 servings.
Place water and salt in a 2-quart dish. Cover dish and microwave at High for 10 to 11 minutes. Stir in noodles. Cover dish and cook on High for 8 to 9 minutes. Stir once. Drain.
Brown ground beef in skillet, stirring until crumbly. Drain. Stir in refried beans, tomato sauce, taco seasoning, onion, green pepper, dry mustard and 1/2 teaspoon chili powder. Heat until bubbly, stirring constantly. Spread in ungreased chafing dish. Combine sour cream and 1/4 teaspoon chili powder in small bowl; mix well. Spread over bean mixture. Garnish with shredded lettuce and chopped black olives, tomatoes and green onions. Serve with tortilla chips. A double recipe may be kept warm in an electric skillet.
Mix milk, sugar, butter, vanilla and coconut together. Place in refrigerator over night. Roll mixture in to 1 inch balls and place on wax paper. Put in freezer overnight. Melt chocolate bark coating and dip coconut balls in it. Place on wax paper to set.
Place lentils in water with salt and cook over medium heat for about 1/2 hour (while preparing vegetables). Skim the film that develops at the top of the water.
Cream margarine and sugar. Add eggs one at a time and continue to beat. In a separate bowl, chop bananas and add to mixture; add pecans. Add flour and mix well. Pour in a loaf pan and bake at 350° for 1 hour.
Place all ingredients in a 3-quart casserole. Bake at 350° for 40 minutes or until done. Do not stir while cooking.
Dip your cookies in the milk and spread them out on your dish. You've made one layer, then spread out a layer of Cool Whip. Next, add a layer of cookies and another layer of Cool Whip. Put wrapping paper on your dish; keep it in the refrigerator for 3 hours or overnight.
Chop cabbage and green onions. Melt margarine in skillet. Break up noodles into small pieces. Add noodles, almonds and sesame seed to margarine. Stir until lightly browned. Cool. Mix remaining ingredients in saucepan. Boil 1 minute. Cool. Just before serving, toss noodle mixture with cabbage and dressing.
Arrange potatoes in 13 x 9-inch baking dish; salt and pepper. Spread onion, soup, sour cream and cheese on top. Spread corn flake crumbs over top and then top with melted butter. Bake at 350° for 1 hour.
Melt chips and butter in double boiler. Add cornflakes and mix well. Press over bottom and sides of a 9-inch pie plate. Chill until firm.
Mix sugar, milk, Karo and chocolate and cook to soft ball stage (232°). Remove from heat and add butter. Blend. Put pan of cold water and cool until cool enough to hold hand under pan. Add vanilla and beat with electric beater until hard. Knead by hand and form into rolls. Roll in pecans, pressing nuts into roll. Wrap in foil; chill and slice.
Dissolve yeast in water and combine last 3 ingredients. Add flour to yeast mixture. Cover and let rise 1 hour. Roll out dough and	cut with biscuit cutter. Dip each roll in melted butter and fold into pocketbook rolls.	(I cut with biscuit cutter and brush	or spoon on melted margarine.) Let rise 2 hours. Bake in hot oven at 450° for about 8 minutes or until done.
Stir together first 3 ingredients; press mixture in bottom of a 10-inch spring-form pan. Bake at 350° for 8 minutes; cool.
Saute vegetables in margarine. Add to remaining ingredients. Pour into two 9 x 13-inch casseroles. Bake at 350° for 30 minutes.
Prepare vegetables and drain. Chop eggs. Toss together in deep dish. Cover and chill at least 4 hours before serving.
Heat oven to 425°. Heat margarine in rectangular pan until melted. Mix baking mix, paprika, salt and pepper. Coat chicken. Place chicken, skin side down, in pan. Bake, uncovered, 35 minutes. Turn; bake until done, about 15 minutes longer. Makes 6 servings.
In a 3-quart clear glass layered salad bowl, carefully layer lettuce, 1 cup dressing, diced tomatoes (place cherry tomato halves up against the side of bowl), croutons, ham, cheese and turkey. Line ingredients up against side of bowl to make distinct layers. Pour remaining 1 cup dressing over top.
Defrost fish and go through to make sure there is no shell. Melt cheese and butter; to this, add fish and mayo. Toast muffins and spread the mixture on the muffins. Before serving, put in oven at 350° for about 15 minutes. Muffins can be cut into fourths for bite size appetizers.
Cream together shortening, sugar, brown sugar and peanut butter. Add egg and vanilla, Add dry ingredients. Mix well. Add milk. Make into balls and put on a cookie sheet. Flatten with a fork dipped in sugar. Bake at 350° 8 to 10 minutes. Put a Hershey Kiss in center of cookie while it is still hot.
Cook sausage; crumble; drain. Mix sausage and cheese, and sprinkle in pie shell. Combine remaining ingredients, and add to eggs. Pour into shell, and bake at 375 degrees for 40 minutes. Cool 10 minutes.
Combine all ingredients. Mix well. Shape "juicy" mixture. Place in bread pans. (Can fall apart if not dry enough, too.) Press 2 green pepper rings or bacon strips atop meat loaf(s).
Cook ground beef, garlic and onions together in large skillet until meat is brown and onions are clear. Drain grease. Add spinach, mushrooms and wine (if desired). Salt and pepper to taste. Cover and simmer until well blended, about 4 to 5 minutes, stirring occasionally. Remove cover. Add eggs and cook until eggs are scrambled hard, stirring frequently. Remove from heat, sprinkle Parmesan cheese to taste. Serve immediately with crusty French bread. Serves 4 to 6.
Mix dry ingredients. Mix butter and eggs. Mix soda with buttermilk. Mix all together. Add preserves. Fold in pecans. Pour into greased and floured loaf pan. Bake at 325° for 1 1/2 hours or until toothpick comes out clean. Makes a large cake.
Pour flour onto roast and season. Brown quickly on both sides in 3 tablespoons of very hot fat. Add tomatoes, onion, chili sauce and 3 cups of hot water. Cover and bake in a moderate oven until tender, about 1 1/2 hours.
Cream butter and sugar. Add other ingredients. Bake in oblong pan at 325°.
Beat together eggs, flour and sugar. Pour over gooseberries or rhubarb in a pie shell. Place a top shell over the custard and bake in a 375° oven for 40 minutes until fruit is done and crust is browned. Sugar could be sprinkled over top crust before baking.
Sift dry ingredients, make a hole in the center. Add egg and stir from center with fork until mixed completely. Roll out on well floured board. Use plenty of flour because it will be sticky. Cut in strips for noodles or squares for dumplings. (I use a pizza cutter, very quick and easy.) Boil in rich broth until tender.
Cut up the eggs coarsely. Add celery, grated onion, seasoning and mayonnaise. Mix lightly.
Combine dry ingredients. Add cranberries and nuts. Beat egg and orange juice. Stir to mix. Grease pan and flour. Bake at 350° for 40 to 45 minutes. Butter top while hot.
Saute hamburg in oleo. Cut up 1/4 cabbage, coarsely, then combine meat, onion and 1/4 cabbage. Pour tomato soup (undiluted) over top. Cover and bake at 350° for 1 hour.
Combine spices, sugar and 2 1/2 cups water in saucepan. Simmer 10 minutes. Strain and cool. Combine with lemonade, orange juice and cranberry juice. Just before serving, add ginger ale mixture. Pour over ice in punch bowl before serving. Makes 3 1/2 quarts.
Mix all ingredients except noodles. Put in casserole. Bake 1 hour at 350°. Remove from oven. Sprinkle noodles on top. Return to oven for 15 minutes. Serves 6 to 8.
Cream margarine, peanut butter and sugars; add egg and vanilla. Beat until creamy. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Press into 1 1/2-inch muffin tin lined with miniature muffin papers. Bake at 350° for 12 minutes. Remove from oven and press miniature peanut butter cup into hot cookie crust. Cool and remove from a muffin pan.
Pour water in blender. Add gelatin and blend on low until completely dissolved. Add ice cubes and stir by hand until ice is mostly melted. Add strawberries and the Cool Whip. Blend on high until smooth. Pour into jello mold or individual glasses. Set in refrigerator at least 30 minutes. Garnish with strawberries.
Place all ingredients except pita wedges into slow cooker, stir to blend well. Cover, cook on low 2 hours. Serve with pita wedges.
Knead well together. Form into small balls about 1 inch in diameter. Place on cookie sheet. Bake in 325° oven about 20 minutes. Excess balls may be frozen and baked at a later date for 30 minutes.
Boil water, salt and sugar for 5 minutes. Add shortening until melted, then add milk. Cool. Have yeast ready. Add 4 to 5 cups of flour to cooled liquid before adding yeast. Add yeast, then more flour. Beat eggs, one at a time. Stir between adding each egg and then add the rest of the flour until you get a dough that isn't sticky to the touch. Let stand and raise. Knead and when it is raised, put in pans. Bake at 350° for 25 to 30 minutes. This dough can be used for rolls also. If you wish, you can make this about 4 p.m. and put in pans in the evening and let stand, covered, until morning to bake. Makes about 8 dozen buns.
Partially freeze meat. Place in heavy casserole lined with foil so you can wrap tight. Put lots of sliced onions, lots of salt and pepper, 1 teaspoon garlic powder, 2 tablespoons butter and 1 tablespoon sugar. Squeeze lemon juice and sherry over meat. Fold over foil and cook at 350° for 2 1/2 to 3 hours. Check to see if meat is tender at 2 1/2 hours.
Slice dinner rolls lengthwise. Make sauce with Worcestershire sauce, grated onions, poppy seed and softened butter and spread on rolls. Layer with cheese and ham. Put top back on rolls. Put in pack. Cover with tinfoil and chill overnight. Bake at 350° for 30 minutes (with foil).
Pour rice in colander and set in pot of cold water. Change water 4 or 5 times; wash rice until water remains clear. Drain rice. Place saffron in bowl with 3 tablespoons boiling water and soak for 10 minutes. In 3 to 4-quart pot, heat oil to medium. Add cinnamon and cloves, then add onions. Fry until onions are soft and brown. Add rice in and stir until rice browns. Add 4 cups of water (boiling), brown sugar, salt and cardamon seeds and bring to boil over high heat. Add saffron and reduce heat. Cover and heat for 25 minutes. Fluff rice with fork and serve at once. Serves 6 to 8.
Cook granulated sugar, salt and water to a temperature of 238° or until syrup spins a thread. Pour slowly over beaten egg whites, beating mixture as you do. While icing is still hot, fold in marshmallows, which have been cut in pieces. Beat until of a consistency to spread. Cover cake. Use your favorite white cake recipe. Three layers are needed.
Put meat in heavy kettle. Add onions, carrots, celery, bay leaves and salt and pepper. Just about cover the meat with boiling water. Cover kettle and simmer for 3 to 4 hours. Remove, slice and serve in Horseradish Sauce (recipe follows). Sprinkle with parsley.
Put flour in bowl. Make well in center of it with hand. Add water and egg. Mix with hand until it forms a workable ball. Place on heavily floured rolling pin until thin. Roll as you would a jelly roll.
Place coleslaw mix in large bowl. In small bowl, whisk remaining ingredients. Pour over coleslaw; toss. Cover and chill.
Place cauliflower in 1 1/2-quart glass dish. Add water. Cover and microwave on High 8 to 9 minutes. Combine mayo, onion and mustard. Spoon sauce on top of cauliflower and sprinkle with cheese. Put in microwave on Roast setting for 2 minutes. Let stand 2 minutes before serving.
Take skin off chicken. Place chicken in baking dish. Put in celery, onion and wine. Cook at 400° for 1 1/2 hours. Turn chicken half way.
Cut cauliflower and broccoli into bite size pieces. Add chopped green onions. Combine remaining ingredients. Pour over veggies. Cover and chill overnight. Add cheese if desired. Serve 6 to 8.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and baking powder. Add to mixture alternating with milk. Stir in vanilla. Bake in a tube pan or long loaf pan at 350° for 1 hour and 15 minutes. (It is very important to start cake in a cold oven.) Cool 10 minutes, then turn out on cake plate.
Put peaches in a casserole that's either greased or sprayed with Pam. Mix flour, sugar and egg together; put over peaches. Pour melted oleo over top of all. Bake 35 to 45 minutes at 375°.
Boil chicken breasts until done and let cool. Mix soups and sour cream. Cut chicken into pieces. Mix together. Put in casserole dish, then sprinkle cheese on top. Sprinkle Ritz crackers on top. Bake at 350° for 30 minutes.
Dilute lemonade with 3/4 cup water; stir in apricot nectar and pineapple juice. Pour fruit juice mixture over ice cubes in 6 glasses. Fill glasses with ginger ale; garnish with lemon slices.
Combine first 3 items and cream them with mixer. Mix flour, salt and soda in sifter. Add to the creamed mixture. Add vanilla and sour milk. Mash bananas with mixer and add to creamed mixture. Mix well. Grease two loaf pans (9-inch). Divide mixture. Bake at 350° about 45 to 50 minutes. Test with toothpick.
Cream butter and sugar. Add eggs. Mix well. Add flour and milk alternately. When well mixed, add bananas, vanilla, soda and nuts. Bake in a Bundt pan at 350° for 45 minutes.
Put first 6 ingredients in large bowl. Make hole in center, put remaining ingredients. Mix well. Add 1 cup pecans. Put into 3 pans. Bake 1 hour at 350°.
Mix cake mix according to directions and put in a 9 x 13-inch baking dish. Bake. After cake is done, punch holes in it and pour half of the caramel over it. Let cake completely cool and then crumble 6 candy bars over it. Next pour remaining caramel. Then top with the Cool Whip. Crumble remaining candy bars over top.
In a large skillet, brown meat in oil on high heat. Add onions. Saute until tender and crisp. Blend soup, sherry and liquid from mushrooms and garlic salt. Pour over meat. Add mushrooms.	Reduce	heat and cover; then simmer for 1 hour or until meat	is tender (or cover and bake at 350°). Serve over fluffy rice or mashed potatoes.
Trim crusts from bread and roll thin. Cream together cream cheese, egg yolk and sugar. Spread on bread slices. Roll up jelly roll fashion. Mix brown sugar and cinnamon. Dip folded bread into butter, then in sugar mixture. Place on cookie sheet or 9 x 13-inch and freeze. (If keeping for a long time, put them in a Ziploc bag after they are frozen.)
Save 5 Oreo cookies, crush the rest. Put in 9 x 13-inch pan. Melt margarine and pour over cookies, press into pan. Beat milk, cream cheese and pudding mix until smooth. Pour over cookies. Top with Cool Whip and crush 5 cookies. Sprinkle over Cool Whip. Keep chilled.
Beat eggs and oil until foamy. Add sugar and vanilla. Beat 5 minutes. Add flour, cinnamon, soda and salt. Mix well. Add apples and nuts. Bake 1 hour at 350°. Ice with Cream Cheese Frosting.
1. Clean abalone and tenderize with hammer wrapped in T-shirt. 2. Put meat in shell without shirt. 3. Add 1/2 c. dressing or wine. 4. Wrap in foil and cook at 350° for 45 minutes.
Drain peaches; to the syrup, add sugar, vinegar, salt and spices. Heat to boiling and simmer until sugar is dissolved. Pour this spiced syrup over peaches. Let stand overnight. Store in covered jar in refrigerator.
In a saucepan, cook onion and sausage until done. In another pan, cook Stove Top stuffing and vegetable mix well. Set aside. Mix chicken, sausage, onion, egg and stuffing. Form a loaf. Mix 1/4 cup catsup with 2 tablespoons of water and mix. Pour over loaf. Bake at 375° for 30 to 35 minutes.
Cream oleo and sugar. Add beaten egg and melted chocolate and mix well. Sift the dry ingredients together and add alternately with the milk. Drop by teaspoonfuls onto a greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes.
Combine sausage, eggs, bread crumbs, salt and poultry seasoning. Shape into 1-inch balls. Bake in a 350° oven for 30 minutes. Combine cranberry sauce and mustard in medium saucepan and heat until melted. Add sausage balls. Cover and simmer 15 minutes. Yields 24 to 30.
Mix sugar and cornstarch together. Add water and cook over medium heat until thick. Add lemon juice, then Jell-O. Pour over strawberries which have been sliced and arranged in baked pie shell. Chill. Serve with whipped topping.
Brown ground beef and onion; drain excess fat. Add ingredients and bring to a boil. Lower heat and simmer 45 minutes.
Mix jello in 1 cup boiling water and let set until it begins to congeal, then add all ingredients. Set in refrigerator until jelled, but not firm. Whip in 1 cup cottage cheese plus 1/2 cup mayonnaise. Return to refrigerator until set.
Stir all ingredients together; mix well. Have dressing soft, like thick soup, must be soupy or it will dry out in baking process.
Place persimmons in sieve to separate seeds from pulp. Cream together first 3 ingredients. Add all other ingredients. Bake in pie plate or sheet pan at 375° until firm. Do not jiggle in center.
Stew chicken until tender (cut up). Save broth (1 1/2 quarts). Cook macaroni in broth. Add cheese while hot. Add onion and celery soup and the rest of the ingredients. Stir well. Put in buttered pan. Bake at 350° for 30 minutes. Makes a lot.
Grease cookie sheets. Melt butter and brown sugar; bring to a boil. Stir in almonds. Spread on graham crackers one at a time. Bake in 350° oven about 8 minutes. Do not let graham crackers burn. Remove from cookie sheets while still hot; cool on open grids. Store in fridge or freezer.
Mix together and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes. (Can use coconut instead of pecans.)
In bowl, stir cream cheese and mustard until smooth. Stir in remaining ingredients. Mix well. Serve with fresh vegetable dippers. Makes 1 1/2 cups.
Mix together cornstarch, flour, soda and baking powder. Blend butter and sugar together. Add egg yolks, one at a time. Add lemon peel and vanilla. Mix, blend. Add flour mixture and mix well. Roll out 1/4 of dough and cut in 1 1/2-inch rounds. Repeat with remaining dough. Place on cookie sheets. Bake at 375° for 8 to 10 minutes. Cool on racks. When cool, make sandwich with jelly, etc. as filling. Roll edges in very finely shredded coconut. Store in airtight containers.
Roll out crescent rolls on cookie sheet. Bake at 375° for 15 to 19 minutes. Mix up next four ingredients. Spread over cooled crust. Mix up rest of ingredients and pour over mixture on crust. Cut in little pieces with a pizza cutter. Keep refrigerated.
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least two hours. Serves 16 - 20.
Season ground chuck and shape into miniature meatballs, using a heaping tablespoonful for each.
Combine jello and water; dissolve. Stir in sour cream until blended. May use rotary beater. Add strawberries. Pour into serving dish and chill. Makes 6 servings.
Cook macaroni. Brown hamburger and onion. Mix everything together except cheese. Put 1/2 of mixture in baking dish. Layer 1 cup of cheese over this and repeat. Bake at 350° for 30 minutes.
Line pie pan with pastry. Mix pecans, soft butter and 1/3 cup brown sugar together. Press the pecan mixture firmly into the bottom of pie shell. Bake in 425° oven for 10 minutes. While baking, combine eggs, pumpkin, brown sugar and spices. Last, add milk. Mix until smooth. Pour into pie shell. Bake at 325° for 40 to 50 minutes.
Mix the oil, cocoa and sugar together. Add eggs, 1 at a time; add rest of ingredients. Make in a ball and roll in powdered sugar. Put in refrigerator for 3 hours. Bake at 350° for 10 to 12 minutes.
Brown beef, onion and garlic. Drain good. Add spices to taste. Add tomato paste and sauce. Bring to a boil and reduce heat to let simmer about 20 minutes. Cook noodles and drain. Layer in a greased casserole dish the sauce, noodles, Mozzarella cheese, sauce, Cheddar cheese, Parmesan cheese and finish with noodles. Cover with foil and bake for 30 to 45 minutes.
Add 1 teaspoon each of garlic salt, cumin, chili powder, salt and pepper again. Cook until carrots are done. Serve with grated cheese, sour cream, salsa and chips.
Cream butter and sugar together; add egg and vanilla and blend thoroughly. Combine dry ingredients and add to butter mixture. Using spoon, scoop small balls of dough and dip tops into sugar before placing on baking sheets. Will flatten by itself. Bake at 350° for 8 minutes.
Grease a 9 x 13-inch pan well. Layer the following: potatoes, sausage, cheese, veggies, mixture of milk, eggs, salt and pepper. Bake 50 minutes at 350°. May also use chopped ham with 1/2 cup Swiss cheese and 1/2 cup Monterey Jack hot cheese.
Mix all ingredients with electric mixer. Bake at 350° for 50 minutes to 1 hour.
In a saucepan, combine orange marmalade, orange juice, butter and pineapple. Bring this to a boil, stirring constantly. Add beets. Simmer for 5 minutes, stirring until beets are coated with glaze.
Grease and flour angel food cake pan. Beat together shortening and sugar in large bowl with electric mixer at medium speed. Add salt, vanilla, lemon juice and lemon rind. Beat until fluffy. Add egg yolks and beat well. Set aside. Place flour in large bowl. Add cornstarch. Set aside.
Slice onion and celery, Pour small amount of oil in skillet and heat. Add chicken, celery and onion. Stir-fry. Put 2 cans of soup in bowl. Add 1 can of water, 2 tablespoons of cooking wine and 1 teaspoon of garlic powder. Mix well. Pour over chicken. Reduce heat. Simmer 20 minutes. Add frozen Japanese vegetables and sliced mushrooms. Simmer about 20 minutes. Serve over egg noodles.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add soda to flour and alternate flour and buttermilk. Melt chocolate in hot water and add to batter. Beat egg whites until stiff and fold into cake batter. Bake at 340° about 30 minutes (until just slightly sticky). Do not overbake. Bake in 4 layers.
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Saute onion in drippings until crisp-tender. Drain all beans (except pork and beans). Add beans and all other ingredients, mixing well. Spoon into a 9 x 13-inch baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cooked bacon. Makes 10 to 12 servings.
Combine lettuce, red cabbage, tomatoes, onion and shredded Cheddar. Toss with salad dressing; add avocado. Brown hamburger; add kidney beans and simmer 10 minutes. Cool meat mixture and add to rest of salad. Add tortilla chips. Add hot sauce to taste.
Mix cream cheese, peanut butter and powdered sugar. Add 2 cups Cool Whip. Spread on cooled crust. Mix pudding with milk. Pour on top of mixture. Top with Cool Whip and garnish with chopped peanuts and grated Hershey bar.
Bring water and margarine to boil and then add flour. Add eggs, one at a time. Spread on a greased jelly roll pan. Bake at 425° for 20 minutes. Push down lightly with fingers. Cool. Prepare vanilla pudding. Add almond flavoring and cream cheese. Spread on cool crust. Top with Cool Whip. Drizzle with chocolate syrup. Cool and serve.