HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese in microwave. Add other ingredients and form into 2 small or 1 large cheese ball. Refrigerate until cold.
Add all ingredients together in a large skillet. Cook on medium heat until done. (Add water to bottom of skillet to keep food from sticking.)
In a skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off fat. Stir in undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or until cheese melts. Serves 6.
Combine first 5 ingredients, 1/4 teaspoon cinnamon, sugar to taste and salt in large mixing bowl; stir well. Pour into buttered 8 x 11-inch casserole. Sprinkle with cinnamon and sugar. Bake at 350° for 1 hour, or until golden brown. Yields 6 to 8 servings.
Cream butter, shortening and extract. Add sugar. Add flour with salt a little at a time to form a paste. Form into rolls and chill overnight. Bake for 20 minutes at 325°.
Beat eggs slightly. Sift spices and sugar together. Combine all ingredients and pour into uncooked pie shell. Bake slowly at 300° until set. Pie will appear solid. Cool.
Put mashed potatoes into a bowl; add sugar, shortening, salt and scalded milk. Let stand until cold. Add yeast, beaten eggs and flour. Knead slightly until smooth. Place in refrigerator to rise gradually. Usually made at 9:00 a.m., ready to make into rolls at 4:00 p.m. Let rise until ready to bake. Roll out dough. Melt butter and spread. Put brown sugar and sprinkle cinnamon. Roll up like jelly roll. Cut and put in muffin rings that have been prepared with brown sugar and nuts. Cook at 350°. Watch until brown.
Preheat oven to 350°. Empty 1 large can pineapple (undrained) into casserole dish. Mix together sugar and flour. Sprinkle over pineapple. Add layer of grated cheese.
Cream sugar and butter. Stir in one egg yolk at a time, beating thoroughly. Sift flour, soda and salt. Add flour mixture one tablespoon at a time to sugar and butter mixture, alternating with sour cream. Add vanilla; beat well. Beat the six egg whites; fold into batter. Pour into a greased and floured Bundt cake pan. Bake at 300° for 1 1/2 hours.
Mix sugar, flour, cornstarch and cocoa. Add well beaten eggs, evaporated milk, melted margarine, coconut, salt and vanilla. Mix all of the ingredients well. Bake in uncooked pie shells at 300° for 45 minutes. This makes four 9-inch pies or three 9-inch deep dish pies. This also freezes well.
Mix together sugar and syrup. Bring to a boil. Remove from heat; stir in peanut butter. When mixed well, pour over cornflakes onto a cookie sheet. When cool, cut into bars.
Beat the eggs and add sugar and margarine. Cook on low heat about 5 minutes or until it begins to thicken. Add the vanilla. Crush the graham crackers and combine with the marshmallows. Pour filling (cooled) over cracker/marshmallow mix and press into a 9 x 13 x 2-inch dish. Chill overnight. If desired, add 3/4 cup chopped pecans and 1/2 cup coconut.
Melt butter in a 9 x 13-inch pan. Layer remaining ingredients in order listed. Bake at 325° to 350° for 25 to 30 minutes.
Drain and rinse the beans and set aside. Cook bacon until crispy; drain on paper towel and set aside. Saute garlic, onion and celery until tender. Add the tomato sauce, water, basil, bay leaves, salt and pepper and simmer for about 15 minutes. Add the beans and bacon that has been crumbled up and simmer another 15 to 20 minutes. Remove bay leaves.
Brown hamburger with onion and mushroom. Add other ingredients. Cook (simmer) 2-4 hours. Remove bay leaves and serve. Serves 4.
Combine ingredients; mix until crumbly. Press into an 11 x 7-inch or 9-inch square pan. Bake at 375° for 10 to 12 minutes or until golden brown.
Put all ingredients in roasting pan and cover. Bake at 300° for 3 hours. Stir several times to mix spices. Put in blender, jar and seal.
Mix all ingredients, except cashews. Add mayonnaise until desired consistency. Stir in cashews before serving.
Combine sugar and cream; heat to boiling, stirring until sugars are dissolved. Add butter; cover and cook over low heat 3 or 4 minutes. This dissolves any sugar crystals on the sides of the pan and keeps the candy from sugaring. Remove cover and boil to 236° (soft ball). Remove from heat and cool to room temperature. Add vanilla and beat until creamy. Stir in chopped nuts. Turn into greased pan and let stand until firm. Cut into squares. Makes 1 1/2 dozen large pieces or 1 1/3 pounds.
Mix all ingredients in a large bowl and pour into a well-greased baking dish (Pam may be used). Bake at 350° for 30 minutes. Remove from oven and spread with topping.
Mix together all ingredients, except parsley flakes. Shape in ball; sprinkle with parsley flakes. Serve with crackers.
Beat strawberries, egg whites, sugar and lemon juice in a large bowl at high speed for 15 minutes. Fold in Cool Whip. Grease one large or 2 small Pyrex dishes with oleo. Sprinkle wafer crumbs to cover bottom of dish. Save half for top. Spoon mixture over crumbs. Sprinkle remaining crumbs on top. (Ground walnuts may be added too.) Cover and chill. Serves 2.
Mix dry Jell-O and cottage cheese. Add drained pineapple. Fold in Cool Whip. Chill 4 hours; ready to serve.
Preheat oven to 375°. Cook and drain spinach. Mix together sour cream, onion, flour, lemon juice and salt. Add half of this mixture to spinach.
Cook macaroni as usual; drain. Melt butter. Blend flour, milk, salt, pepper and onion (jar). Cook and stir until thick. Add cheese and stir until melted. Mix macaroni in 1 1/2-quart casserole. Sprinkle in croutons or bread crumbs. Bake at about 350° for 45 minutes.
Spread pieces of chicken in single layer of roasting pan. Sprinkle in this order: garlic, salt, soy sauce, ginger, honey, brown sugar, garlic salt and soy sauce. Bake at 375° for 1 hour.
Pour cereal into a large roasting pan. Melt chocolate chips, butter and peanut butter in microwave. Pour mixture over cereal; stir until coated. Put 2 cups powdered sugar in a large brown grocery bag. Pour in cereal mixture, then add 2 more cups of powdered sugar. Shake until cereal is coated. Chill before serving.
Mix teriyaki sauce, soy sauce, ginger root or five spice powder. Cut chicken in pieces, approximately 1/2 x 2-inch, and marinate in above sauce while preparing veggies. Chop or slice all veggies. Heat wok or frypan; put oil in after pan is hot. Add chicken to pan (saving marinade). Stir-fry chicken 4 to 5 minutes and remove from pan. Add veggies to pan and cook 4 to 5 minutes; add chicken to pan. Mix leftover marinade with applesauce and add to pan. Lower heat and simmer 5 minutes to thicken sauce. Serve over rice or noodles. Remove ginger slices before serving.
Have cheese and margarine at room temperature before mixing. Mix grated cheese and margarine with mixer until you can see no cheese particles. Add flour and mix. Stir in Rice Krispies with fork. Roll in finger shapes and bake on ungreased cookie sheet at 375° for 10 to 15 minutes. Makes about 4 dozen.
Combine squash, onion, salt and sugar. Simmer with small amount of water for 20 minutes. Drain and mash with potato masher. Add eggs, melted butter, flour, milk and cheese. Add seasoned salt to taste. Top with bread crumbs and bake for 15 to 20 minutes at 350°. (Freezes well, uncooked.)
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225°f. 110°c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.
Fill peppers with cheese, dip in beaten egg, roll in batter and deep fry.
In a separate bowl, mix 3 tablespoons cornstarch with 1/2 cup milk. In a mixing bowl, beat eggs and Ricotta cheese well, then add milk, sugar and vanilla. Beat with beaters. Add cornstarch and milk mixture to mixing bowl. Put into an unbaked 9-inch pie crust. Bake 10 minutes at 400°. Lower the temperature to 375° and bake another 45 minutes or until brown or until testing with a knife to see if it comes out dry. Remove from oven and sprinkle with a little cinnamon.
Take egg roll wrap, place on it 1 slice of cheese and then wrap around each individual wiener. Deep fry until golden brown.
Marinate pork chops in salad dressing for 3 hours, turning occasionally. Remove chops from marinade. Brown chops on both sides in oil over medium heat. Sprinkle with salt and pepper. Return browned chops to marinade in baking dish. Layer potatoes and onion over chops. Dot with butter. Drizzle with remaining 2 tablespoons dressing. Sprinkle cheese over top. Cover with foil. Bake at 375° for 1 hour and 15 minutes or until potatoes and chops are tender. Makes 4 servings.
Cook bacon in 8 quart Dutch oven over medium high heat until browned. Remove bacon to paper towels to drain. Spoon off all but 1 Tbsp. bacon drippings. Cut chicken into bite sized pieces. Combine flour and salt, coat chicken with flour mixture. Cook chicken in drippings until browned. Add potatoes, tomatoes, corn, beans, bouillon and 3 c. hot water. Heat to boiling. Reduce heat to medium. Cover and cook 10 minutes or until chicken and vegetables are tender. Sprinkle with bacon. Makes 6 servings. About 285 calories per serving.
Take quartered apples and spread peanut butter on slices. Take 3 to 4 marshmallows and place on top of peanut butter. Take another slice of apple and put on top. When finished you should have a mouth made of all ingredients.
Combine 1/3 cup French onion soup with beef, crumbs and egg. Make 6 patties. Brown patties. Blend remaining ingredients and pour over patties. Cook on low for 20 minutes.
Cut broccoli into flowerets. Add cooked, crumbled bacon, cheese and onion. Mix salad dressing; add sugar and vinegar. Toss onto salad. Serve or refrigerate.
Preheat oven to 325°. Saute corn in butter until just tender. Set aside to cool. Add remaining ingredients and mix well. Add cooled corn and mix. Pour into oiled 9 x 13-inch baking dish and bake 1 hour or until firm and golden on top. Serve with sour cream, tomatoes, guacamole and salsa. Serves 8 to 10.
Cut melons in half and remove seeds. Use melon baller to scoop out the pulp. Line melon shells with leaf lettuce. Divide melon balls among lined shells. Mount 1/3 cup cottage cheese in center of each. Place 1/4 cup strawberries around each mound. Makes 4 servings.
Cut beef bacon into 1-inch pieces and cook until crisp. Remove and drain. Combine and stir into drippings the sugar, onion, flour and celery seed. Gradually add water and vinegar. Heat to boiling, stirring constantly. Add cooked and cubed potatoes and bacon pieces. Heat through. Serves 6.
Place cottage cheese in mixing bowl. Mix in box of Jell-O (orange) powder mixture. Mix in the Cool Whip. Refrigerate overnight.
Beat oil and sugar in large mixing bowl. Beat in eggs one at a time; beat well after each addition. Sift together dry ingredients and add with vanilla, carrots, pineapple and nuts to the sugar mixture.
Measure spices into saucepan. Add vinegar. Cover. Heat to a boil. Remove from heat. Let stand while you prepare tomato mixture (spices steep in vinegar like tea). Peel the tomatoes. Place in kettle and mash. Add onion and red pepper. Heat to a boil. Cook 15 minutes, stirring occasionally. Put tomatoes through food mill or coarse sieve. Add sugar. Heat to a boil, then simmer briskly. Cook until you have only half the amount you began with. (May measure with a ruler.) It will take about 45 to 60 minutes to get to this stage. Strain vinegar and spices directly into tomato mixture. Discard spices. Add salt. Simmer to consistency you like for catsup. Stir often. Put in sterilized jars and seal. Makes 2 pints.
Peel, cut and boil potatoes 20 to 25 minutes. Drain well. While the potatoes are warm, beat in the other ingredients. Bake in 2-quart covered casserole at 350° for 30 to 45 minutes.
Cream the butter and sugar. Add eggs, honey and corn syrup. Mix well. Sift flour, salt and cocoa together and add to creamed mixture. Add vanilla and nuts. Bake in a jelly roll pan at 350° for 30 to 35 minutes until top is a dull crust and a slight imprint remains when lightly touched with finger.
Bring the first 4 ingredients to a boil; simmer 6 to 8 minutes. Add flour, sugar, salt, cinnamon and margarine to first ingredients; simmer until thick. Spread mixture over half of the pie crust. Fold over after brushing edges with mixture of 1 egg and 1 tablespoon water. Brush top of crust. Bake at 375° for 25 to 35 minutes.
Sift together sugar and cornstarch in saucepan. Blend egg yolks and water; stir into sugar. Cook, stirring constantly, until thickened and boils. Boil 1 minute. Remove from heat and add butter and lemon juice and peel. Pour into baked pie shell.
Chill fruits (not bananas). Slice dough thin. Place on 14-inch pizza pan. Press together to form thin layer of dough. Bake at 325° for approximately 12 minutes or until brown. Mix sugar, vanilla and cream cheese together. Spread over cookie dough. Drain fruit well. Save pineapple juice to soak bananas in to prevent browning. Arrange fruit; top with whipped cream or Cool Whip. Nuts are optional.
Beat eggs, then add flour and sugar that have been mixed together. Add corn, milk and margarine; mix well. Pour into microwave-safe dish; microwave 15 minutes on High. (Can be baked at 350° until golden brown, about 1 hour.)
Sear beef in heavy pot until brown, 3 minutes. Turn heat to simmer and add 1 cup of water, the chili powder, cumin, bay leaves and salt and pepper. Stir to blend and simmer, covered half an hour. Now add the onion and garlic. Simmer another 1/2 hour. Brown the flour in the oil in a skillet. Stir in 2 cups of water until blended. Then add to chili pot. Lower heat and cook a few minutes more. It's now ready to eat.
Stir and mix ingredients. Melt margarine and mix with three previous ingredients. Knead dough 15 to 20 times on a lightly floured board. Cut and roll in melted butter. Bake at 400° until brown. Serve with jam or honey.
In electric skillet, crumble ground chuck evenly over bottom. Season with salt, pepper and garlic. Spread onion slices evenly over meat. Next, add potatoes evenly on onion, and then carrots over potatoes. Spread soup over the top of carrots. Cover and cook approximately 30 minutes at 250°, or until meat is done. Do not stir during cooking time!!! Serve in layers. Will serve 4.
Butter a 1 qt. baking dish. Drain spinach and squeeze out moisture. Combine all ingredients and mix well. Bake 350° for 30 minutes.
Be sure cabbage and carrots are chopped up into fine pieces. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add cabbage, carrots and onion and mix well. Cover and refrigerate for at least 2 hours before serving.
Brown beef and onions; add tomato sauce, chili powder, hot sauce, olives and salt. Stir and cook briefly. Add chopped green pepper and pour into a casserole dish. Top with pie crust or biscuits and bake until brown in a 425° oven.
Spread dip on platter. Mix mayonnaise, sour cream and taco seasoning and spread on dip. Chop onions and tops; put on top of that. Chop tomatoes and put on top of that. Grate cheese and put on top of that.
Mix sugar, flour and beaten egg. Add vanilla. Stir in pecans until well coated. Lay out individually on a buttered cookie sheet. Bake at 350° for 30 minutes. Turn off oven; leave pecans in it for an additional 30 minutes.
Melt chocolate in top of double boiler. Blend sugar, cornstarch and salt into a saucepan and slowly stir in milk. Cook until mixture thickens and becomes bubbly. Blend in chocolate. Remove from heat and stir in vanilla and margarine. Stir until margarine melts. Chill. Makes 1 cup. Contains 22 calories per tablespoon.
Wash and remove seeds from pepper before grinding. Combine pepper, sugar and vinegar in saucepan. Bring to high rolling boil. Remove from heat; let stand 5 minutes. Add Certo. Pour into hot jars and seal. Yields 3 pints.
Combine flour, salt, soda, sugar and cinnamon; stir in pecans. In a separate bowl, combine remaining ingredients. Add flour mixture, stirring just enough to moisten dry ingredients. Spoon batter into greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks. Mashed bananas may be substituted for zucchini to make delicious Banana Nut Bread.
Season chicken with salt and pepper. Mix egg and milk together in shallow bowl. Add 2 tablespoons flour and mix until very smooth. Dip each chicken piece in batter. Dip chicken in remaining flour until well coated. Heat oil in heavy frying pan to 375°. Fry 4 or 5 chicken pieces together for 12 to 15 minutes or until done. Drain on paper towels. Keep warm in a 250° oven until all chicken is fried.
Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese. Makes 4 servings. Takes only 20 minutes.
Prepare fryer as usual; salt and pepper. Slightly beat egg and add milk. Mix well. Put about 1 1/2 cups instant potato flakes. Melt oleo in pan or dish that can be put into oven. Roll chicken in milk and egg mixture then in instant potatoes. Lay chicken in buttered pan. Bake at 350° for 30 minutes until brown.
Cream shortening. Add sugar gradually. Beat until fluffy. Add eggs one at a time. Beat well. Sift dry ingredients three times. Add this and pineapple or juice alternately. Bake at 300° for 1 1/2 hours.
Place ground beef in 3 qt. microwave-proof casserole; break up with fork. Cook on High 4 to 5 minutes, or until beef is no longer red, stirring once during cooking time. Break up ground beef again with fork; drain. Stir in remaining ingredients. Cover and cook on High 27 to 30 minutes, or until mixture boils and noodles are cooked, stirring every 10 minutes. Cover and let stand 10 minutes. Discard bay leaf before serving. 8 servings.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes, until edges are golden brown. Makes about 5 dozen cookies.
Heat a cookie sheet in oven at 325° for 10 minutes. Melt stick of margarine on cookie sheet. Combine egg whites and sugar and beat until stiff. Fold nuts into mixture. Place on cookie sheet in oven for 1/2 hour. Stir every 10 minutes.
Fold Cool Whip and yogurt together; set aside. Layer half each of the cake, yogurt, strawberries and kiwi in an 8-inch square dish. Repeat layers. Sprinkle almonds on top. Cover and chill at least 2 hours.
In a wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat both sides of pan. Add chicken and stir-fry until cooked through but still juicy, 3 to 4 minutes. Remove to plate. In same wok, heat remaining 1 1/2 tablespoons oil over high heat. Add onion, garlic, oregano and bell peppers; stir-fry until soft, 3 to 5 minutes. Return chicken to wok. Add orange juice and mandarin oranges and their juice. Cook until liquid is slightly reduced, 2 to 3 minutes.
Mix all ingredients except nuts and parsley. Shape into a ball. Cover and refrigerate 8 hours. Mix nuts and parsley. Coat ball with mixture.
Combine all ingredients, except sour cream and macaroni. Cook over medium heat until cheese melts and mixture begins to thicken. Fold in sour cream. Add macaroni. Cook until heated thoroughly.
Mix together in roaster. Cover tightly. (Seal with aluminum foil if necessary.) Bake at 250° for five hours. Don't peek for five hours!
Beat eggs well. Do not drain pineapple. Mix together in one bowl. Bake on sheet pan at 350° for 25 to 30 minutes.
Pour warm water over matzo. Drain, squeezing out water. Beat eggs and seasonings and stir together with the matzo. Heat oil and fry matzo mixture on both sides until golden. Serve sprinkled with cinnamon and sugar and spread with jam.
Mix dates, nuts, candy and coconut with 1/2 cup flour. Mix all the rest of the ingredients and add date mixture. Bake at 250° for 2 hours or until done. (Use 2 loaf pans.)
Mix all together. Simmer 20 minutes. Float with orange slices. Serve hot.
Get a large frying pan and place the vegetable oil and butter in it, but do not melt yet. Rinse off tomatoes. Slice tomatoes 1/4 inch thick. Beat egg in a small mixing bowl until light and fluffy. Set aside. Combine the corn meal (or flour), salt and pepper. Place this last mixture in a shallow bowl (wide cereal or soup size). Dip the tomatoes in the egg batter first, then coat the tomato with the corn meal (or flour) mixture.
Wash and dry scallops. Beat egg, water, salt and pepper. Dip scallops in this mixture, then roll in crushed crackers. Place scallops in buttered pie plate. Pour melted butter over scallops and bake at 375° for 25 to 30 minutes. Delicious!
Cream together sour cream and cream cheese. Add chipped olives, relish and grated cheese. Mix well. Spread on slice of ham at one side lengthwise and roll up ham. Secure with toothpick. May leave whole or cut into smaller rolls for hors d'oeuvres.
Layer in order listed in cake pan. Bake at 350° for 1 hour. Put Cool Whip on top.
Cream together sugar and shortening. Add the rest of the ingredients and mix together. Put in greased and floured 9 x 13-inch pan. Sprinkle 1/2 cup sugar and 1 teaspoon cinnamon on top of batter. Bake at 350° for 35 to 45 minutes.
Saute butter, onions and garlic. Add paprika, salts, tomato, green pepper and stock. Cover and cook for 10 minutes. Add chicken and cover. Cook for 40 minutes at medium-high heat. Add water or more stock if necessary. Add flour with light cream slowly; stir and cook until you have a thick gravy. Add sour cream (do not let boil) and serve. Serves 4.
Boil potatoes until tender with salt and garlic clove. Mash well with butter. Add egg yolks, cream, mushrooms and parsley. Pile into baking dish and bake at 350° until brown. Can be made ahead and baked at the last minute.
Mix cream cheese and mayonnaise until smooth. (May use food processor.) Mix in next 5 ingredients. Chill for 1 hour or 2. Form into ball; roll in nuts. Serve with Ritz or wheat crackers. You may chop the ham in your food processor also. This is very popular at parties, especially at holidays. Serves 8 or 10.
Cook cauliflower. Mix milk, butter and flour in medium pan until it boils. Thicken mix with handfuls of grated Mozzarella cheese. Place cooked cauliflower in greased casserole pan. Pour milk mixture over top of cauliflower. Sprinkle extra cheese on top. Bake at 350° for 30 minutes.
Heat the vegetable oil in a large saucepan. Saute the onion, garlic and green pepper until softened. Add the ground round and pepper. Cook until meat loses its red color. Drain off excess fat. Add the tomato sauce, tomatoes, tomato paste, basil, oregano, parsley and bay leaves. Simmer 1 1/2 hours or until sauce has thickened. While cooking, if sauce becomes too thick, add small amounts of water as needed. Prepare the lasagna noodles according to the package without salt. You do not have to use oil to prevent sticking as directed on some packages. Gently stir noodles occasionally. They will not stick. Cook noodles for 10 to 12 minutes or until al dente (still a bit chewy).
Puree in blender until smooth and serve. Makes 3 medium servings at 130 calories per serving.
You can substitute crushed, chunk and fresh diced tomatoes with tomato/basil/garlic etc. tomatoes, whatever you like.
Cream the butter and sugar.	Add eggs and beat well. Mix in	remaining ingredients.	Drop by tablespoon on greased cookie sheet; flatten out and bake at 350° for 15 minutes. (Batter will be real stiff.)