HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium skillet, brown meat stirring frequently. Stir in Lipton Onion soup mix, water, rice, tomatoes and peas. Simmer covered for 25 minutes or until rice is tender. Top with cheese.
Saute vegetables in a small amount of vegetable oil in a large saucepan. Add ground chuck and brown; drain. Add tomato puree, paste and stewed tomatoes, salt, pepper and chili powder. Mix together, then add the juice. Simmer over low heat for at least an hour, but it can simmer for a few hours, depending on the thickness wanted. About 1/2 hour before serving, add beans and let heat through. Taste and adjust seasonings as needed. This chili is even better the next day.
Enough	buttermilk to make soft dough.	Roll out lightly. Cut biscuits and prick with fork. Bake at 450° for 12 to 15 minutes.
Add flour to the grated potatoes until the mixture is coarse, but stable. Add salt and mix.
Cut pita bread in half. Seal in aluminum foil and heat in oven at 350° for 5 minutes. Remove from oven and keep warm. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion and green pepper; saute until vegetables are tender. Stir in ham and cook until thoroughly heated. Add eggs and cook, stirring frequently, until eggs are set. Stir in shredded Swiss cheese; remove from heat. Place 2 tomato slices inside each pita half. Fill with 1/4 cup egg mixture.
Combine sugar, syrup, salt and milk in large heavy kettle. Boil over low heat until a firm ball forms (242° to 248°) when tested in water. Remove from heat. Add butter, vanilla and peanut butter. Let set for 10 minutes (or until it reaches 110°). Beat until shine leaves candy. Add condensed milk only if it hardens too much before removing from pan. Place on large buttered cookie sheet. Cut with buttered knife before it becomes firm. Yields 60 pieces.
Mix eggs, sugar and salt. Then add flour, baking powder, cherries, liquid and nuts. Pour into greased loaf pan and bake for 1 hour. NOTE: Cherries can be left whole, cut in half, chopped into smaller pieces, or to your preference.
Roll balls in flour, salt and pepper to taste. Brown in shortening. Add potatoes, carrots and peas. Place all vegetables in skillet with meatballs. Add 3 cups water. Simmer for about 1 hour or until vegetables and meat are done.
Saute onion and garlic in butter; add seasonings. Add oysters; add liquid and seasoned bread crumbs. Put in casserole. Sprinkle with cheese. Bake at 350° for 20 minutes.
In large Dutch oven, stir flour and oil until smooth. Cook over medium-high heat, 5 minutes, stir constantly. Lower to medium, stir constantly, 10 minutes, until red-brown roux forms. Add onions, green pepper and garlic. Cook over medium heat for 10 minutes, until vegetables are tender. Stir in chicken broth, okra, salt, red and black pepper and bay leaves. Bring to boil, reduce heat and cover 30 minutes. Add shrimp and crab meat. Simmer 5 minutes. Remove bay leaves. Season to taste. Serve over rice.
Heat oven to 350°. In bowl, combine first 4 ingredients. Squeeze water from zucchini; stir zucchini into bowl with remaining ingredients. Bake in greased 9-inch loaf pan 1 hour. Cover with foil. Bake 30 minutes. Makes 16 servings.
Saute onions, pepper and garlic in bacon grease. After 10 minutes, add black-eyed peas and simmer 1/2 hour. Mix rice, peas and meat together.
Mix all ingredients thoroughly. Bake in sheet pan at 350° for 25 to 30 minutes.
Combine 1 1/2 cups water, spaghetti sauce and browned beef. Cover bottom of 13 x 9 x 2-inch baking pan with 1 1/2 cups of sauce. Arrange lasagne noodles (uncooked) in a layer on top of sauce. Spread 1/2 of Ricotta and Mozzarella cheese over noodles and sauce. Repeat covering noodles with sauce. Sprinkle 2 more tablespoons of Parmesan cheese over top and cover tightly with foil. Bake for 1 hour at 350°. Let stand, covered, 10 minutes before serving.
Combine all ingredients and mix well. Pour into a casserole dish. Sprinkle top with cracker crumbs or potato chips. Bake 25 minutes at 375°.
Combine first 5 ingredients in pot. Simmer approximately 1 hour. Add cut up green peppers and sliced onions. Simmer an additional 10 minutes. Serve with rice.
Blend 2 cups flour, soda, cinnamon and salt; set aside. Combine sugar, margarine and oil in bowl; beat thoroughly, after each addition. Add dry ingredients alternately with pineapple (beginning and ending with flour). Add 1/4 cup flour with nuts and carrots. Fold this in last. Pour into greased and floured 9 x 13 x 2-inch cake pan. Bake in 350° oven for 40 to 45 minutes. Test to check if done. Cool cake and frost with frosting.
Mix all together. In large saucepan, boil 5 minutes. Take 9 x 13-inch pan. Make a single layer to cover bottom of pan with Waverly crackers. Pour half of cooked mixture over cracker layer, then place 2nd layer of Waverly crackers over top of mixture. Pour rest of cooked mixture over this 2nd layer of crackers, then place 3rd layer of crackers over last cooked layer. Press down lightly. Melt together in microwave 1/2 cup chocolate chips, 1/2 cup butterscotch chips and 2/3 cup peanut butter. Blend together well. Frost last layer of crackers (or top of bars) with frosting. Let cool a little and cut. No bake and very good.
Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon, 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.
Heat oil in a frying pan. Add onion, pepper, and garlic. Cook 2 to 3 minutes. Add tomatoes, salt and blend well. Stir in cooked rice. Cover pan and cook at low heat until tomato juices are absorbed (about 15 minutes). Serves 6.
Mix sugar, flour, cornstarch and salt. Add lemon juice and egg yolks. Pour in 2 cups boiling water. Put on medium-high burner to thicken, stirring constantly. When thick, remove from heat and add butter. Pour into pie shell and top with meringue made from egg whites and sugar. Brown in hot oven.
Blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with cornstarch. Stir in chicken strips and let stand 10 minutes. Break vermicelli in half and cook according to package. Add sesame oil and vinegar; set aside. Heat 1 tablespoon vegetable oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 3 minutes. Remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas. Stir-fry 1 minute. Add remaining 3 ingredients and stir-fry 1 minute longer. Remove from heat; stir in chicken and vinegar mixture. Pour over hot vermicelli and toss to combine. Serve immediately. Serves 4.
Grease 13 x 9-inch Pyrex pan. Put coconut and nuts on bottom. Mix cake according to box directions. Pour over coconut and nuts. Mix last 3 ingredients. Place a tablespoon at a time over all of the cake. Bake at 350° for 50 minutes.
Combine ingredients in mixer, except for crust. Will thicken fast so pour into shell. Let set in fridge for 1 hour before serving.
Drain salmon and remove bones. Cream the cream cheese. Blend in other ingredients. When well blended, gently add salmon. Shape into ball and roll in mixture of nuts and parsley.
Preheat oven to 350° (325° for glass). In a 13 x 9 x 2-inch pan, melt butter. Sprinkle crumbs over butter. Pour condensed milk over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
Let oleo melt in dish in 350° oven. Scatter rice in dish. Brown chops and place over rice. Pour water and then onion soup in. Bake at 350° for 1 hour.
Beat eggs slightly, then beat in remainder of ingredients. Put in unbaked pie shell. Turn on oven to 450°. Put in pie and turn oven down to 350°. Bake about 1 hour. Quick and easy.
Steam cabbage whole until leaves can be pulled off. Mix meat, rice and diced onions together. Salt and pepper to taste. Roll meat mixture in cabbage leaves and place in a large oblong baking pan or dish. Pour the condensed tomato soup over the rolls. Cover with foil and cook at 350° for 1 1/2 hours. Remove cover and continue cooking until slightly browned.
Brown chops in shortening; drain off excess fat. Sprinkle lightly with salt and pepper. Combine all other ingredients. Pour over chops. Cover and simmer 45 minutes basting occasionally.
Slice potatoes about 1/2 inch thick. Arrange in layers in the following order: potatoes, green onions, bell pepper, butter, salt and pepper. Place in a covered casserole dish. Bake at 350° for 1 hour.
Blend all in a blender. Chill 24 hours. This recipe makes a lot and is excellent with all fresh vegetables.
Place one boneless chicken breast on a square piece of aluminum foil. On top, place slices of onion, red bell pepper, yellow bell pepper and sliced water chestnuts. Pile it on because it will shrink as it cooks. Salt and pepper lightly. Sprinkle with teriyaki sauce and seal the aluminum foil. Place on preheated grill. Cook on low heat for 20 to 25 minutes. Serve with white rice.
Combine sugar, butter, cocoa, milk and salt in saucepan. Boil over medium heat 1 1/2 to 2 minutes. Remove from heat; add vanilla, peanut butter and oats. Spoon drop onto waxed paper; let cool. Yields about 2 dozen.
Mix all together and pour into cornbread crust. Sprinkle a few cornbread crumbs on top. Bake, uncovered, 400° for 30 minutes.
Mix bread, vanilla, sugar, milk, nutmeg, cinnamon, margarine, raisins and nuts. Beat eggs and mix with other mixture. Spray biscuit pan with Mazola or Pam spray on bottom and all sides. Pour mixture into pan and bake in preheated oven at 350° to 375° until pudding is done. (Be sure pudding is brown on top.) Serve hot or cold as desired.
Mix together vegetable oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Brush on potatoes. Bake at 375° for 45 to 60 minutes, brushing occasionally with the sauce.
Cook noodles in boiling, salt water until tender. Drain. Combine noodles, tuna, mayo, vegetables and salt. Blend soup and milk. Heat through. Add cheese; heat and stir until cheese is melted. Add to noodle mixture. Put in a 2-quart casserole dish. Bake at 400° for 20 minutes.
Place diced potatoes in a large soup pot. Add water to just below level of potatoes. Add salt, carrots and onion. Cook, covered, stirring over medium-low heat until cooked down. Mash potatoes when soft. Take off heat and add margarine. Season with salt and pepper to taste. Add sour cream. Add milk to desired consistency. Cool in refrigerator for 1 day. Reheat and serve.
Leave nuts whole. Cut dates in half. Slice Brazil nuts lengthwise. Put nuts in large bowl. Add dry ingredients, egg yolks and vanilla; mix well. This will be very stiff. Stir until nuts and dates are well coated with eggs. Fold in egg whites. Bake slowly at 300° for about 1 hour. Makes 4 small loaves. Grease pans well or spray with Pam. Remove from pans immediately as you take them from the oven.
Put Cool Whip (thawed) in mixing bowl; add cottage cheese. Stir to mix well.	Sprinkle jello over mixture. Stir to mix well. Fold in oranges and pineapple tidbits. Store in refrigerator 2 hours before serving.
Peel potatoes and onions. Cut celery into desired size and chop parsley. Dissolve bouillon cubes in boiling water and add to gravy. Combine all ingredients and bake in a covered casserole for 1 hour in a moderate 350° oven. Remove from oven and cover with pastry or biscuit crust. Bake in a hot oven at 450° until browned. Serves 4.
Combine sausage, garlic salt and oregano in bowl, mixing well. Spread 1 tablespoon mixture on each bread slice. Top with small amount of cheese. Place on baking sheet; bake at 350° for 20 to 25 minutes, or until bubbly. Yields 40 servings.
Fry sausage; crumble and drain. Beat together soup, egg, mustard and milk. Layer in 9 x 13-inch pan. Layer croutons first, the cheese second, sausage third and egg mixture fourth. Cover and refrigerate overnight, then bake at 300° for 1 1/2 to 2 hours, uncovered during last 1/2 hour of baking time. Can prepare ahead of time and freeze. (Be sure to refrigerate first, then freeze.) Thaw before baking.
Combine orange juice and liqueur in container of electric blender. Add enough ice to bring to 3 1/2-cup level; process until smooth, stopping once to scrape down sides. Transfer to a pitcher and stir in champagne. Garnish, if desired.
Heat pineapple in water. Add jello. Stir until dissolved. Add remaining ingredients. Pour into mold and chill.
Saute onion in 1 1/2 tablespoons of butter. Toss cooked spaghetti with remaining butter and 1 can tomato sauce. Add half of Swiss cheese, half of pepperoni and half of Mozzarella cheese. Spoon in a 9 x 13-inch pan. Sprinkle with oregano and basil. Top with remaining can of tomato sauce, Swiss cheese, pepperoni and Mozzarella cheese. Bake at 350° for 20 to 25 minutes.
Place eggplants in a large saucepan; cover with water and boil for 5 minutes. Drain and combine with all remaining ingredients, except for 1/2 cup Cheddar cheese. Spoon into a lightly greased 1 1/2-quart flat casserole. Bake in a preheated 350° oven for 25 minutes; top with 1/4 to 1/2 cup Cheddar cheese and bake until cheese melts. Serves 6 to 8.
Cream butter and cream cheese until smooth. Add sugar and beat until fluffy. Add eggs, one at a time, blending each until smooth. Add flour, one cup at a time, to creamed mixture. Add vanilla and lemon flavorings. Then fold in dry Dream Whip. Pour in 12-inch tube pan and bake at 325° for 1 1/2 hours. Allow to cool 10 minutes, then remove from pan. Good luck.
Sift together flour, salt and baking powder. Stir in milk and melted shortening to make a soft dough. Drop dumplings by spoonfuls into gently boiling broth. Cover lightly and steam, without lifting cover for 12 to 15 minutes.
Beat eggs well, then add sugar and oil and beat until light. Mix flour, soda, cinnamon, nutmeg and salt in with egg mixture and stir until just moistened. Stir in remaining ingredients. Turn into 9 x 5 x 3-inch loaf pan and bake in preheated 350° oven about 1 1/4 hours. Cool on wire rack 10 minutes, then remove pan and cool.
Cream sugar and eggs; add cooking oil slowly and beat well. Combine dry ingredients and stir in well. Add apples, pecans, cherries, coconut and vanilla. Mix well. Pour into greased 9-inch round 4-inch tube pan. Bake at 325° for 1 hour.
Cut peppers in half; slice halves in small strips. Do not remove all of the seeds from the hot peppers. Slice onions. Put all ingredients into large container. Bring to a boil. If you need more liquid, add more vinegar and sugar. Put into hot jars and seal as soon as mixture comes to a boil. This is a good relish to put on sandwiches.
Mix soup, onions, dill weed and pepper in quiche dish. Add potatoes and mix thoroughly. Cover with plastic wrap. Microwave on High 10 to 13 minutes until potatoes are tender. Stir after 5 minutes. Stir and sprinkle cheese on top before serving.
Cook chocolate pudding with milk. When it just starts to thicken, take off heat and beat in chocolate cake mix. Spread quickly in buttered 9 x 13-inch cake pan. Sprinkle with nuts and chips. Bake at 350° for 30 minutes, longer, if needed.
Return to oven for 1/2 hour. Let stand 10 minutes before cutting. Loaf will have a softer texture than most meat loaves.
Cream butter and gradually add the sugar. Cream together until light and fluffy. Add well beaten eggs. Sift flour before measuring and add to it the spices and the salt (the salt isn't necessary if you are using all butter). Dissolve soda in buttermilk and add it and the flour mixture alternately to the sugar-butter-egg mixture, beating after each addition. Lightly dredge the nuts and fruit with a little extra flour and add. Next add the jam. Stir to get good distribution. Grease and paper-line 2 (9-inch) cake pans, 2 inches deep. Bake at 325° for 40 minutes or until done. Ice with a caramel icing of your choice.
Mix cream cheese and salsa. Put in a 9 x 9-inch pan. Chill overnight or about 3 hours. Top by layering the veggies. Serve with taco chips.
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Mix well. In a separate bowl, combine eggs, oil and strawberries. Mix well. Add strawberry mix to flour mix. Stir well and spoon mixture into 2 greased and floured loaf pans. Bake 1 hour. Cool 10 minutes in pan.
Melt margarine with onion. Thaw broccoli and drain. Mix all ingredients. Bake at 375° for 30 minutes or until golden brown. Can add pimiento for color.
Combine all ingredients except cheese and potato chips. Toss lightly; spoon into 1 1/2-quart casserole. Spread crushed potato chips and cheese on top. Bake at 350° for 25 minutes. Yield: 6 to 8 servings.
Alternate layers of bread cubes, cheese and sausage in greased 8 x 8-inch baking dish. Mix rest of ingredients with lightly beaten eggs. Pour over the contents of dish. Bake at 350° for 1 hour.
Mix together all ingredients, except Jell-O. After all ingredients are mixed well, sprinkle dry Jell-O over and fold in with other ingredients. Then fold in mini marshmallows to your own desire.
Sift together sugar, salt, cinnamon, baking powder and flour. Add milk, egg and melted butter. Spray flat square pan with Pam. Spread batter in pan; sprinkle with cinnamon and sugar. Bake 10 minutes in quick oven (400°). Quick and easy.
Combine sugar, corn syrup, water, butter and salt. Cook, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, until syrup reaches 270° or forms a brittle ball when dropped in cold water. Add vanilla. Pour syrup over popped corn. Mix thoroughly to cover all kernels. Grease hands with butter and shape into balls.
Preheat oven to 400°. Cut X's in top of bread almost all the way through. Wrap in foil 1/2 say up (do not cover top). Fold cheese and stuff into X's. Mix ingredients and pour into X's and spread over top. Place on cookie sheet. Cook for 15 to 20 minutes, longer if needed.
Boil sugar, syrup and water until a soft ball is formed in cold water. Pour half of this mixture over beaten egg whites. Beat mixture with heavy spoon by hand. You will need a towel as this mixture is hot. Put rest of mixture back on stove and boil for awhile. Pour that over other mixture, beating all the time by hand. Add vanilla and nuts. Beat until mixture comes together. Pour in buttered platter. Cut in squares when cool.
Brown meat and pour off excess fat. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer about 15 minutes. Cook noodles according to package directions; drain. Chop onions fine, including some of the green tops. Blend onions with cream cheese and sour cream. Grease a baking dish lightly. Make layers of noodles, meat sauce, sour cream mixture and grated cheese, ending with grated cheese on top. Bake 20 minutes at 350°.
Combine all ingredients and press into a 9 or 10-inch pie plate. Chill before filling.
Layer uncrushed graham crackers in bottom of 9 x 13-inch pan. Mix together pudding and milk. Fold in Cool Whip. Pour half of pudding mixture over graham crackers. Add another layer of uncrushed graham crackers over pudding. Then add rest of pudding on top. Then add another layer of graham crackers. Cover with chocolate frosting. Refrigerate or freeze for 24 hours. Serves 12 to 16.
Put everything in slow cooker. Cook on high for 30 to 45 minutes. Serve with pasta or on buns for meatball subs.
Preheat oven to 350°. Lightly grease mini muffin tins and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes or until golden. Cook sausage and crumble; blot dry. Combine with cheeses, olives, red pepper and salad dressing. Fill wrappers with sausage mixture. Bake 5 minutes or until bubbly. Makes 4 to 5 dozen. Wrappers can be made a day ahead and I kept sausage mixture for a few days.
Melt butter; blend in flour. Add milk, stirring constantly, until thickened. Add salt, pepper, egg, celery salt and onion and continue cooking until very thick. Remove spine from crab meat and add to mixture. Chill for several hours. Form into cakes or cut into steak shape pieces. Dip each cake or steak into flour, then spread generously on both sides with mayonnaise and roll in bread crumbs. Brown in hot butter.
Peel and boil raw sweet potatoes, then mash. Add sugar, salt, spices, vanilla, lemon juice and melted butter. Beat eggs slightly and add to other ingredients, then add milk and mix thoroughly. Add additional spice seasoning to suit taste. Bake in pie shells at 450° for 10 minutes, then at 350° for 45 minutes.
Combine cream cheese, sugar, egg and vanilla and set aside. Melt chocolate and butter and cool. Beat sugar and eggs and add to chocolate mixture. Sift together flour, baking powder and salt. Add flour mixture to chocolate and mix well. Pour 1/2 into a greased 8-inch square pan. Spread cream cheese mixture on top, then spread remaining 1/2 of chocolate on top. Bake at 350° for 45 minutes. Cool. Top with chocolate frosting, if desired.
Mix flour, shortening and salt. Beat egg in measuring cup; add vinegar and finish filling with water to measure 1 cup. Mix with flour mixture. Put in plastic bag; close securely. Store in refrigerator. This may be rolled to use immediately or will keep three to four weeks in refrigerator. This is very easy to handle and can be rolled as much as necessary. (Pastry for 6 or more one-crust pies.)
Cook carrots in boiling salted water until tender. Drain and combine the remaining ingredients. Blend well. Heat thoroughly. Do not boil. Festive on holidays. Serves 6.
Cream sugar and margarine, beating at medium speed of an electric mixer until well blended. Add apple juice concentrate, egg whites and vanilla; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, beating at slow speed to form a soft dough. Stir in cranberries and walnuts. Drop dough by level tablespoonfuls onto cookie sheets coated with cooking spray. Bake at 350° for 14 minutes or until lightly browned. Yield: 4 dozen cookies.
Combine butter, margarine and sugar. Bring to boil for 2 minutes. Lay crackers on cookie sheet. Spread melted mixture over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. Remove from cookie sheet. Place on wax paper to cool.
In a large mixing bowl, beat butter, sugar, eggs, milk and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until light brown. Cool for 5 minutes. Remove from cookie sheet. Cool completely.
Chill juices and ginger ale. Make Kool-Aid using the ice water and 1 cup sugar.
Beat eggs, add milk, vanilla and sugar. Melt butter. Add this to the mixture and add nuts. Pour into 2 unbaked pie crusts. Bake at 325° for 30-35 minutes.
Mix sugar, oil and eggs together; add pumpkin. Stir well. Add dry ingredients in this order and stir after adding each one: soda, salt, cloves, cinnamon, allspice, nutmeg and flour. After stirring well, add water and stir just until mixed. Pour batter into 2 greased and floured loaf pans, 9 x 5-inches. Bake at 350° for 1 hour or until knife comes out clean when inserted in middle.
Microwave in 2-quart covered micro-safe dish, juices, spices and sugar (leaving out orange slices and whole cloves) on high 9 or 10 minutes until boiling. Strain into warmed punch bowl. Use clove-studded orange slices as garnish.
Beat eggs. Add salt, sugar and coconut. Add hot milk while stirring. Pour over pie filling. Bake at 350° for 40 minutes.
Brown hamburger meat and onion together. Drain. Spread in casserole dish and add cream of mushroom soup on top. Add Tater Tots and cheese. Bake at 350° for 30 minutes or until cheese is melted and Tots are cooked.
Cook lasagna noodles as directed. Drain. Brown sausage and rinse with water to remove excess fat. Mix eggs and Ricotta cheese. Spread 2 cups of spaghetti sauce over bottom of 11 x 16 x 2-inch lasagna pan. Top with layer of noodles. Layer zucchini slices over noodles and cover with 2 cups spaghetti sauce. Place layer of noodles over sauce and top with Ricotta cheese mixture and half of Parmesan and Mozzarella cheeses. Place a layer of noodles over Ricotta cheese. Top with sausage and 2 cups of spaghetti sauce. Top with remaining noodles and remaining Parmesan and Mozzarella cheeses. Bake at 350° for 1 hour.