HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season meat with soy sauce, sherry or vinegar and salt. Set aside. In hot oil, brown garlic, add onions and cook until transparent. Add tomato sauce and beef. Stir 2 minutes, reduce heat to low and simmer, covered, for 15 minutes. Add about 2 cups water; simmer, covered, for 45 minutes or until meat is tender. Add pepperoni, potatoes, m.s.g. and pepper. Simmer 7 minutes or until potatoes are soft. Taste. Add olives and green pepper. Cook for 3 minutes or more. Serves 6 to 8.
Beat cream cheese, sugar and vanilla in small bowl. Gradually add syrup, beating until smooth. In small bowl beat whipping cream until stiff. Carefully fold into chocolate mixture. Pour into crust. Cover; freeze until firm. Just before serving garnish with chocolate.
You will need one 9 x 13-inch pan and one 8 x 8-inch pan.
Heat oven to 350°. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs (blend well).
Mix ingredients in the order given, sifting flour with baking powder and salt and spread on a greased cookie sheet. Sprinkle heavily with brown sugar and cinnamon. Bake at 350° until done.
Heat oven to 375°. Put 12 paper bake cups into muffin pans. In a small bowl, use a spoon to stir the cream cheese. Add 1/4 cup sugar, nuts and vanilla until mixed. In small bowl, mix flour, cocoa and baking powder. In medium bowl, cream 1/2 cup sugar and butter until fluffy. Stir in egg and vanilla until mixed. Stir about half the flour mixture into the butter mixture. Slowly stir in milk until smooth. Stir in the rest of the flour mixture until smooth. Spoon 1 tablespoon batter into each bake cup. Add 1 teaspoon of nut mixture to each. Finish filling with batter. Bake in to each. Finish filling with batter. Bake in oven for 20 minutes. Add icing, if you like. Makes 12.
Mix dry ingredients. Add milk and shortening. Beat on medium speed of electric mixer. Add egg whites and extract and beat 2 minutes more. Pour into 2 (8-inch) or a 9 x 13-inch greased and floured pan. Bake at 375° for 30 to 35 minutes for an 8-inch pan or 35 to 40 minutes for a 9 x 13-inch pan.
Cook cauliflower in salted water just until tender. Drain well. Make sauce with butter and flour. Add mushrooms and cheese. Place cauliflower in a buttered 1 1/2-quart casserole dish. Cover with sauce. Sprinkle with paprika and bake in 350° oven for 15 minutes.
Brown and drain meat. Add garlic, onion. Cook on low for 30 minutes. Add undrained vegetables and continue to simmer for 30 minutes. Add seasoning packets and simmer 15 minutes. Simmer on low 1 hour. Water may be added to thin soup. Serve with chips or cornbread.
Brown beef and drain. Add taco seasoning and cook according to package directions. Toss salad ingredients. Add Thousand Island dressing to taste before serving. Add meat mixture to salad. Toss again and serve immediately with taco chips.
Melt margarine and cocoa; cool. Beat sugar and eggs together until light and fluffy. Gradually beat in cocoa mixture. Stir in remaining ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 25 to 30 minutes. Cool. Makes 32 (1 1/2 to 2 1/2-inch) bars.
Cover bottom of 11 x 15-inch pan with graham cracker crust. Reserve 1 cup crumbs. Slice bananas crosswise and layer slices over crust. Slice ice cream in 1/2 inch thick slices and place over bananas. Sprinkle ice cream with walnuts. Freeze until firm. Melt chips and butter; add powdered sugar and evaporated milk. Cook this mixture until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool and then pour over ice cream. Freeze until firm. Whip the cream until stiff and spread over chocolate layer. Top with reserved crumbs.
Saute green pepper and linguica until cooked. Cook macaroni. Mix macaroni, green pepper and linguica together. Cut up cheese into cubes; put on top. Pour in milk. Put in oven at 350° until cheese is melted.
Wash lettuce; drain water and cut into 1-inch pieces. Chill lettuce. Combine arrowroot with enough cold vegetable stock to form a smooth liquid paste. Bring remaining stock to a boil and add the arrowroot slurry. Simmer for 5 minutes. Remove from heat and allow to cool slightly. Add in the remaining ingredients. Pour over mixed greens and serve immediately. Yield: 4 portions.
Brown hamburger and onion. Mix cornbread mix, corn and cheese. Spray casserole dish with Pam. Pour 1/2 of cornbread mixture into dish. Spread meat mixture over this, then cover with Velveeta cheese. Add can of stewed tomatoes, cover with remaining cornbread mixture. Bake for 30 minutes in 300° oven.
Heat oven to 400°. Lightly grease 10 1/2 inch round pie plate. Cook broccoli and drain. Mix all ingredients together. Put in pan and bake until golden brown, 35-40 minutes.
Chop all vegetables. Puree half of the vegetables with some of the tomato juice in a food processor (in a couple of batches). Put pureed mixture in a large bowl and add remaining chopped vegetables and other ingredients. Stir well. Chill. Makes 10 cups.
Mix together sugars and margarine. Add egg, vanilla, cherries, juice, and water (start with 2 tbsp.), stir well. Add dry ingredients; mix well (if too dry, add 1-2 tbsp. more water). Drop by teaspoons onto greased cookie sheet. Bake at 350°F for 10 -12 minutes.
In a 12-inch skillet, cook ground beef, peppers and onions until meat is brown. Drain off fat. Stir in soup, olives, salsa and water. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Remove from heat. Prepare corn muffin mix according to package directions. Spread half of batter into greased 9 x 13 x 2-inch baking dish. Spoon hot meat mixture over batter. Carefully spread the remaining muffin mix over meat mixture. Bake in a 350° oven 30 to 35 minutes or until top is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Cut in squares. Serves 12 to 15.
Cook and skin beets. Use whole or quartered. Set aside. Mix all ingredients except beets. Boil 5 minutes. Add beets and butter. Cool.
Wash and peel potatoes and cut in thin slices. Place sliced potatoes in casserole dish which has been coated with spray shortening. Sprinkle with salt, pepper, garlic and parsley. Pour melted butter over this and place in a preheated 350° oven for about 30 to 45 minutes. Thinly slice onion. Mix onion and mushrooms together and spread over potato mixture. Reduce oven temperature to 300°; cover casserole dish and bake an additional 30 minutes or until potatoes are soft and bubbly. Sprinkle with parsley flakes. Serve hot with or without sour cream. A great side dish for almost any type of meat.
Preheat oven to 350°. Spray an 8 x 8-inch pan with Pam. Mix ingredients lightly, reserving 1/2 crumbs for top. Bake for 1 hour.
Tie cinnamon sticks and cloves in cheesecloth and drop into a saucepan. Add coffee and boiling water. Cover and steep 5 minutes. Remove spice bag. Stir in sugar and half and half. Beat cream until soft peaks form. Serve in warmed mugs or stemmed glasses. Top with whipped cream; sprinkle with nutmeg.
Cut the meat off bone; brown in hot oil. Add water to meat and bone; cook 2 1/2 hours over low heat. Add vegetables and seasonings. Cook 30-60 minutes, adding water for desired consistency. Yields 2 1/2 quarts.
Drain pineapple. Thoroughly mix with all other ingredients. Chill about 1 hour.
Crust: Mix flour, pecans, margarine and sugar. Press in bottom of 9 x 13-inch pan. Bake at 350° until lightly brown. Cool.
Mix sugar, mustard, salt, paprika and vinegar. Slowly add oil, beating constantly and continue to beat until thick. Add onion and poppy seed; beat for a few minutes. Store in the refrigerator but not near the freezing coil.
Mix together sugar and butter or shortening, then add eggs and pumpkin; mix well.	Add dry ingredients. You may add nuts and raisins if desired. Bake at 325° for 1 hour 15 minutes. Makes 2 loaves.
Drain artichoke hearts, reserving marinade. Halve artichokes. Thread onion wedges on skewers. Brush onion and eggplant with some of the reserved artichoke marinade. Grill onions and eggplant, uncovered, on rack over medium coals for 5 minutes, turning once. Cool and remove. Or, bake the vegetables on a foil-lined baking sheet at 425° for 10 to 12 minutes. Do not turn. Brush bread shells with some marinade. Sprinkle 1/4 cup cheese over each bread shell. Arrange artichoke hearts, onion, eggplant and sliced tomatoes on bread shells. Sprinkle green onions over shells.
Mix tomato, onion, peppers and olives until well blended. Heat franks as directed on package. Serve in buns topped with tomato mixture and mustard. Makes 6 servings.
In a casserole dish, spread hamburger and soup mixture. Sprinkle with Cheddar cheese. Cover with potatoes. Press all together. Bake at 375° for 1 hour.
Heat oven to 400°. Grease a 10-inch pie plate. Mix crab/scallops and cheeses in bottom of pie plate. Beat remaining ingredients in blender for 20 seconds on high. Pour into pie plate. Bake 45 minutes at 400°.
Mix first four ingredients in saucepan. Boil for 2 minutes. Remove from heat. Stir in water and celery. Refrigerate until syrupy. Prepare Dream Whip according to package directions. Fold into Jell-O mixture. Refrigerate until firm.
Wash and drain sauerkraut. Mix all ingredients. Let stand 12 hours before serving.
Put water, sugar and cloves in a large saucepan. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Remove from heat; remove cloves. Add fruit juices and tea. Heat and serve. Recipe may be doubled. Fresh juice is better, but canned or frozen may be used. Keep in glass container in refrigerator. Good to have for drop-in friends. Heat and serve.
Add water to start cooking. Add according to how soupy you want it. Use chili powder and Texas Pete, if desired. Use mustard, chili powder and Texas Pete according to how hot you like it. Brown hamburger and onions in small amount of Crisco or Wesson oil, then add other ingredients. Simmer 1 hour on low heat. Use onions only if you like them.
Put the cheese, chopped nuts, confectioners sugar and cocoa powder in the mixing bowl; stir until everything is well mixed. Now roll the mixture in the palms of your hands. You can make them bigger if you like. Spread the sprinkles on the work surface and carefully roll the truffles in them. Then put each one in a paper candy cup.
Mix ingredients and spread on French bread. Put on cookie sheet and broil until cheese is bubbly.
Make a roux by adding the flour to the butter over heat. Stir with a wire whip. Add cream or milk slowly while stirring constantly. Season to taste.
Beat egg whites until stiff. Beat egg yolks separately. Add sugar. Mix dates in 1 tablespoon flour. Add nuts, rest of flour and baking powder. Add egg whites. Pour into greased and floured pan. Bake at 350° for 15 to 20 minutes.
Combine squash, onion, carrot, margarine, sour cream, soup and milk. Add 1/2 of stuffing mix. Pour into 9 x 12-inch greased casserole dish. Top with remaining stuffing mix and margarine. Bake at 350° until fluffy, about 30 to 40 minutes.
Cream sugar and salad oil together. Mix eggs and pumpkin and add cream mixture. Sift dry ingredients together and add pumpkin mixture. Add water and mix well. Stir in dates and nuts. Bake at 350° for one hour.
Cream the sugar, Crisco and margarine. Add eggs. Add milk and dry ingredients, blending thoroughly. Put in tube pan. Place in cold oven at 300° for 1 hour and 30 minutes.
Mix and pour in greased 9 x 13-inch pan. Bake at 400° for 45 minutes or until done.
Rub chicken with a mixture of poultry seasoning, Season All, salt and pepper. Lightly flour chicken and brown in a heavy skillet. Place chicken in a baking dish. Add 1 Tbsp. flour to skillet and brown slightly, stirring constantly. Slowly add hot water and mix well. Remove from heat, stir in wine and pour over chicken. Add cloves, cover and bake at 325 degrees for 45-60 minutes. Remove cover the last 15 minutes to crisp. Garnish with parsley.
Crush berries and mix in other ingredients. Beat until smooth. Frost cakes or spread on toast or muffins.
Mix chicken, Veg-All, soup, poultry seasoning and chicken broth. Pour in 13 x 9 x 2 pan (may have enough to do a small dish, too). Mix melted margarine, flour and buttermilk; pour over chicken mixture. Bake 45 minutes at 350° to 375°.
Cook all but cream, until mixture begins to thicken; then beat in 1/2 cup cream.
Saute garlic in olive oil. Add zucchini; stir-fry until just tender. Discard garlic. Remove zucchini from pan; place in bowl or other container. Add sugar to pan, then add olives, almonds, vinegar, chili sauce, salad dressing, parsley, tarragon, oregano, salt and pepper. Cook over moderate heat for about 2 minutes to blend flavors. Pour sauce over zucchini; cover and chill several hours or overnight. Serve on salad greens. Makes 4 to 6 servings.
Put in casserole dish and add 2 cups milk. Cover top with two small bags barbecued potato chips. Cook 2 hours at 350°, or until potatoes are soft.
Boil sugar, vinegar, oil and spices. Pour over cabbage while still hot. Let cool. Store in refrigerator; this will keep for one week.
Bake pork chops at 325° until done. Place pork chops and remaining ingredients in crock-pot and simmer on high for 8 to 10 hours. Cook rigatoni noodles according to package directions; drain. Remove bones from sauce. Mix sauce over noodles and serve with Parmesan cheese.
Wash and drain blackberries. Mix up dough and divide into 6 portions. Roll out one portion at a time. When rolled out thin, put 1/2 cup of berries on dough, then 2 tablespoons of margarine and 1/4 cup of sugar on top of berries. Now fold dough up over berries and place in a 9 x 11-inch baking dish. Repeat with all portions of dough and ingredients. Now pour the boiling water over the six dumplings, adding more margarine and sugar on top. Bake until golden brown at 375°.
In 1/2 cup warm water, stir in dry yeast. Let soften. In bowl, mix flour, salt and sugar. Add softened yeast and remaining water or milk. Mix to soft dough. Add oil; continue mixing until oil is well mixed in. Place dough in greased bowl to raise. When doubled in size, pinch off pieces and roll between hands to make rolls. Place rolls in greased pan. Let rise again and bake at 350° until done.
Mix flour, baking soda, sugar and salt. Stir vinegar into milk and add to flour mixture. Beat until smooth. Spread dough 1/4-inch thick on a greased cookie sheet. Bake in a 375° oven about 15 minutes.
Melt chocolate. Cream sugar and melted butter well. Add eggs and beat until mixed only. Mix nuts and flour together. Add along with chocolate to sugar mixture. Add vanilla. Pour into pie shell and bake at 325° for 25 minutes.
Clean spinach and break into bite sized pieces. Fry bacon and break into tiny pieces. Break lettuce into bite sized pieces. Separate onion slices into rings. Combine mayonnaise and Miracle Whip. You may substitute plain nonfat yogurt for some of the mayonnaise or Miracle Whip. Using a deep 9 x 12-inch dish, first layer the spinach, then sprinkle with pepper and sugar. Next layer is eggs, then bacon, lettuce and sprinkle with pepper and sugar. Then layer peas, then onions.
Cream oleo and sugars. Add eggs, vanilla and dry ingredients. Fold oatmeal in by hand, add chocolate chips. Drop on baking sheet and bake at 350° for 8 to 10 minutes.
Cream chicken, cream	cheese, chives, lemon juice and mushrooms.	Separate crescent rolls. Put about 1 tablespoon of the chicken mixture on large end of each roll and roll up. Roll this in melted margarine and then crushed croutons. Bake at 375° until golden brown.
In double boiler, melt paraffin and chocolate chips. Dip balls into chocolate to cover. Place on wax paper to cool.
Cook noodles according to package directions; drain. Heat oven to 375°. In medium saucepan, combine meatballs, spaghetti sauce and oregano; bring to boil, stirring. Remove from heat. In greased 1 1/2-quart casserole, layer half of noodles with half of meatball mixture. Dot with half of cottage cheese. Sprinkle with half of Parmesan cheese. Repeat. Bake 20 to 25 minutes. Makes 4 to 6 servings.
Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift together flour, soda, salt and spices; add and mix well. Stir in raisins, nuts and water. Spoon into well oiled 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes or done when tested. Turn out on rack to cool.
Cook milk and marshmallows over low heat until marshmallows are melted. Let cool. Add drained pineapple and beaten whipped cream to marshmallow mixture and fold together. Pour 3/4 cup of the crumbs on the bottom of a 9 x 9-inch pan. Pour mixture into dish. Sprinkle remaining crumb mixture on top. Cool overnight in fridge. Makes 6 to 8 servings. Preparation time: 15 minutes.
Cook butter, sugar and dates over heat until mixture boils. Mix together eggs, milk, salt and vanilla. Add to the first mixture. Cook 2 minutes. Cool and add nuts and Rice Krispies. Form into small balls and roll in coconut. Do not bake. They freeze well. Makes 4 to 5 dozen.
Mash together until smooth the avocados, lemon juice and salt. Mix together sour cream, salad dressing and taco mix.
Cook eggs, milk, mustard and lemon juice, stirring with wire whisk. Let cool. Pour over fruits and marshmallows. Mix well. Stir in whipped cream. Refrigerate. Can be made day before. May add English walnuts.
Break eggs over apples and mix. Add sugar and salt and mix. Add oil and mix. Add the flour, baking soda, nuts, cinnamon and vanilla and mix well by hand with a spoon. Pour into a 9 x 13-inch greased and floured pan and bake for one hour at 325°.
Cook cut-up chicken and margarine until brown. Add the rest of ingredients, except rice. Cook over low heat 5 minutes or until chicken is done. Add rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Serves 4.
Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted; drain. Trim thick center veins of each cabbage leaf. Brown onion in shortening. Add to meat, seasonings and rice. Mix well. Place a tablespoon of filling onto each cabbage leaf and roll; tuck in edges. Place in pot and cover 2/3 full with water. Add tomato sauce and ketchup. Cover and cook slowly for about 1 1/2 hours until rice is tender. Serves 6 to 8 people.
Combine zucchini, soda, sugar and oil. Add egg. Combine flour, cloves and salt; stir into zucchini mixture. Fold in nuts and raisins. Chill dough 2 hours. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine soup and sour cream. Stir in the shredded carrots. Cook onion and squash for 5 minutes in salted water. Drain. Fold the squash and onion into the soup mixture. Mix the stuffing with margarine. Spread half of the stuffing on bottom of baking dish, then add the vegetables and top with remaining stuffing. Bake at 350° for 25 to 30 minutes.
Layer in gallon jar cucumbers and onions. Mix vinegar, sugar, salt, celery seed, mustard seed and turmeric and pour over cucumbers cold. Do not heat. Let stand 5 days.
Cube pork and dredge in flour, salt and pepper. Brown. Add remaining ingredients to pot. Simmer, covered, for 1 1/2 to 2 hours. Add water if necessary. Serve with warm tortillas or over rice. Serves 4. Freezes very well.
In a large bowl, mix flour, soda, salt, cinnamon and sugar. Make a hole in center and add oil, eggs and strawberries. Stir thoroughly by hand. Grease and flour 2 loaf pans and pour in batter. Bake at 350° for 1 hour. (This can be frozen.)
Brown hamburger with onion; drain. Add taco seasoning (as directed on package). Simmer until thickened. Put 1 tablespoon meat mixture in center of tortilla. Put 1/2 slice cheese on top. Fold tortilla diaper style. Hold in place with toothpick. Fry in oil until lightly browned. Drain on paper. Serve with salsa or sour cream.
Brown meat in Dutch oven (or similar pan) with onion and green pepper. Drain all fat. Then add all other ingredients. Cook on medium heat for approximately 1/2 hour. Serve on hamburger rolls and enjoy.
Combine all ingredients, except ginger ale and sherbet. Freeze for ice ring. When ready to serve, pour ginger ale and sherbet into punch bowl. Float ice ring in punch. Great for parties/weddings.
Brown meat and onion; pour off grease. Add chilies, soups (no water), enchilada sauce and milk. Grease 9 x 13-inch baking dish. Put layer of tortillas, meat mixture on top of tortillas, then layer of grated cheese. Repeat layers. BAKE AT 350° FOR 30 TO 40 MINUTES, UNTIL BUBBLY.
Put cranberries in a small bowl with 1/3 cup sugar. Stir and set aside. Mix broccoli, cabbage, walnuts, raisins, onion and bacon. Add the cranberries. Mix mayonnaise, sugar and vinegar. Spread dressing over the salad. Cover and refrigerate for 24 hours. When ready to serve, mix the dressing into the salad.
Place apples in a buttered pie plate or baking dish and sprinkle with orange juice.
Saute onion and celery together in butter very slowly until tender. Add everything else but crab, adding crab last. Need a big pan for this recipe. Spray shells with Pam and fill. Can be made ahead. Top with butter and bread crumbs. Bake at 375° until bubbly and slightly brown. Serve with scalloped potatoes and asparagus. Serve a salad for a first course.
Boil broccoli until tender, but do not overcook. Drain and lay in casserole. Spread soup over broccoli. Sprinkle with cheese. Bake until bubbly, approximately 15 minutes, at 350°. Sprinkle with Durkee fried onions. Bake until onions are browned, approximately 5 minutes. Serve very hot.
First, grease and flour large bundt pan and a miniature loaf pan. Preheat oven to 300 degrees. Sift flour, baking powder and nutmeg together. Set aside. Cream butter until fluffy and then add sugar gradually. Be sure to cream butter in sugar slowly. Add eggs one at a time, beating after each addition.
Saute Polish sausage with onion and green pepper in skillet. Add tomatoes, garlic salt and chili powder and mix well. Add beans and stir. Simmer over low heat for 30 minutes. Serve over rice.
Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool. Makes 2 1/2 cups (enough to cover tops of two or three layer cakes).
With sharp knife, carefully trim the root end of each onion, leaving it intact. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through the onion, stopping about 1/2 inch above the root end. Rotate onion 90° and cut parallel vertical lines in the same manner to form a crosshatch pattern, keeping the onion intact. Arrange the onions, root ends down, in a lightly buttered shallow baking dish large enough to let the onions open, or flower. Drizzle with butter and season with salt and pepper.
Mix all fruit together. Add nuts and marshmallows; chill. Just before serving, mix whipped cream with fruit and top with cherries.
Mix all ingredients. Pour into uncooked pie shell and bake at 375° for 35 minutes.
Mix jello in boiling water; dissolve Kool-Aid and sugar in 2 quarts cold water. Blend together. Add last three ingredients just before serving.
Cook zucchini and sugar until tender (about 30 minutes). Add jell-o and pineapple and cook 5 minutes more. Pour into sterile jars and seal. Refrigerate before serving.
In a large bowl, mix flour, sugar and Crisco with a fork or pastry blender until it looks like meal. Melt yeast in warm water. Mix yeast and buttermilk in flour mixture. Mix well. Dump on cutting board and knead good. Roll and cut with biscuit cutter. Put on cookie sheet and freeze. After frozen put a dip of Crisco on top of each biscuit. Bag. When ready to use cook in cold oven at 400° for approximately 10 to 15 minutes.
Place popped corn in a greased 13 x 9-inch baking dish. Melt margarine in a saucepan over low heat. Add Marshmallow Creme; stir until well blended. Remove from heat. Stir in vanilla and salt. Pour mixture over popped corn; toss until well coated. Bake 30 minutes at 250°, stirring every 15 minutes. Pour onto waxed paper; cool. Store in tightly covered container. Yields 2 1/2 quarts.
Place broccoli and onion in a bowl. Mix mayonnaise, vinegar and sugar. Pour over broccoli and onion. Mix well. Let set overnight. Sprinkle with bacon pieces.