HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put celery and onions in a small pan and cover with water; bring to boil. Let simmer for 10 minutes. Set aside while you prepare other ingredients, then add those to celery and onions.
In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from heat. Cover and bake at 350° for 1 1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving. It can all be put together and baked for 2 hours. Makes 6 to 8 servings.
Combine all ingredients. Mix well. Shape into a loaf. Bake in a preheated 350° oven for 1 hour. After meat loaf is cooked, take out of oven. Mix 1 cup catsup and 1 tablespoon firmly packed brown sugar. Pour over meat loaf. Turn oven down to 200°. Bake 20 minutes longer.
Dry out bread slightly in oven. Butter 4 slices; cut in 1/2-inch cubes and set aside. Cut remaining bread in 1-inch cubes; place half of unbuttered cubes in bottom of ungreased 13 x 9 x 2-inch pan. Combine the next 7 ingredients; spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Sprinkle with buttered cubes. Bake at 325° for 50 to 60 minutes or until set. Sprinkle cheese over top last few minutes of baking. Makes 12 servings.
Wash and dry spinach leaves; tear into bite-size pieces. Place in large bowl. Add onion rings. Just before serving, add cheese and salad dressing to taste. Toss and serve. Serves 6 to 8.
In bowl, add meal and flour. Stir. Add egg and buttermilk. Mix well. Put oil in skillet and pour mixture into skillet. Bake at 400° until done.
Bring to boil first 3 ingredients and set aside to cool. Mix dressing in bowl with lid. When sugar mixture is cool, pour over vegetable mixture. Mix well, cover and refrigerate overnight.
Grease a 9 x 13-inch oblong cake pan. Spread each ingredient evenly into cake pan in the order given, one on top of another. Bake at 325° for 1 hour.
In a frying pan, gently brown minced garlic in olive oil. Remove sausage meat from casing, crumble meat and fry also. In bowl, combine bread crumbs, cheese, parsley and egg. Add cooked sausage. Wash mushrooms quickly. Remove stems. Fill caps nicely with stuffing. Place them in a baking pan lined with foil. Add a little chicken stock to bottom of pan (5 to 6 tablespoons). Bake at 325° for 30 minutes. Serve hot.
Dissolve each package of Jell-O separately in 1 1/2 cups hot water. Pour each Jell-O into a shallow square pan and let sit in refrigerator overnight.
Beat eggs slightly. Add melted oleo and sour cream. Add corn and muffin mix. Mix well. Pour into greased casserole dish. Bake at 350° for 35 minutes.
Mix cornmeal, baking powder, salt and flour. Then add milk and mix. Add eggs and oil; stir. Pour into greased preheated pan and bake for 30 minutes at 350°.
Add milk and all ingredients to beaten eggs.	Bake in greased baking dish for 45 minutes at 350°.
In a medium saucepan, cook all but the last 2 ingredients to the hard ball stage on the candy thermometer (270°). Just before removing this from the heat, stir in the soda and butter. Pour this hot mixture over popped corn which you keep warm in the oven. We usually made enough to fill a water-bath canning kettle 3/4 full. Quickly stir the corn to coat evenly and turn out on a table to cool. Store airtight.
Brown ground beef or turkey, salt and pepper to taste and drain off excess fat. Add to beef the medium salsa and tomatoes and simmer for 5 or 10 minutes.
Prepare wild rice according to box, using 1 can chicken broth combined with water to make enough liquid. Cook only 20 minutes. When rice is finished, add stuffing mix and remaining chicken broth. Stir until moist.
Mix all ingredients together well. Pour into a greased casserole dish and bake at 375° for 45 minutes. or until well set.
Beat eggs lightly; add sugar, vanilla, oil and zucchini. Sift dry ingredients; add to mix. Add nuts. Divide into 2 loaf pans, well-greased. Bake at 325° for 1 hour.
Sift flour, sugar, soda and salt together. Add eggs, fruit cocktail, oleo and vanilla. Mix well. Pour into baking dish. Bake until firm, about 30 minutes, in 350° oven.
Combine broccoli and cauliflower together. Add remaining ingredients and stir together. Store in refrigerator. Make the day before serving.
Mix together and put in a 9 x 13 pan the first 4 ingredients. Melt chocolate chips and spread on top.
Brown meat and onion together with seasonings. Add remaining ingredients, except tortillas, cook together for 1 hour. Tear up tortillas in small pieces and add about 5 minutes before end of cooking time.
Mix first 3 ingredients together. Spread over chicken breasts. Bake at 350° for 30 to 40 minutes or until done.
Mix sausage, water, eggs, butter and stuffing mix thoroughly and chill. Roll into 1-inch balls and wrap with 1/3 slice bacon.
Sift flour, salt and soda into bowl. With 2 knives or pastry blender, cut in shortening. Stir in sourdough starter with a fork; mix gently until dough sticks together and cleans sides of bowl. Turn out onto floured pastry cloth and roll out lightly. Makes enough for a 2-crust pie or 2 pastry shells.
Preheat oven to 350°. Saute in skillet with 4 tablespoons butter, onion, celery and parsley until onion is golden, about 5 minutes. In large bowl, combine onion mixture with lemon juice, bread crumbs, hard-cooked eggs, pepper, tuna, salt and beaten eggs. Mix thoroughly. On lightly greased jelly roll pan, shape mixture into 8 loaves, using about 3/4 cup for each. Use remaining butter to brush on top of loaves. Bake for 25 minutes, or until lightly browned.
Mix all ingredients, except eggs. Add eggs, one at a time, mixing well. Grease Bundt or tube pan. Pour in batter. Bake in 350° preheated oven for 50 minutes.
Crust: Combine Ritz crackers and margarine and press into 9 x 13-inch pan (reserve small amount for garnish).
Place sherbet in bowl. Stir until smooth. Stir in half Cool Whip until well blended. Spoon into crust. Sprinkle with chopped Oreo cookies; press firmly into sherbet. Cover with remaining Cool Whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped Oreos and candy pumpkins.
Mix pumpkin, brown sugar, eggs and salt. Scant on spices. Add milk. Pour into pie crust. Bake at 400° or 350° for 1 hour or until done.
Place thawed spinach in a strainer to drain. In a saucepan, melt margarine, stir in flour, add milk and cook, stirring constantly until thickened. Remove from heat. Beat egg substitute, add drained spinach, green onions, nutmeg and salt and pepper to taste. Add to flour mixture. In a large mixing bowl, beat egg whites until stiff. Carefully fold spinach mixture into the egg whites.
Bring to a boil water with sugar. Add jello. Dissolve and add pineapple. Let set partially. Fold in 1 large Cool Whip, 1 cup grated Cheddar cheese and 1/2 cup chopped pecans. Let congeal, better if overnight.
Grease bottom of casserole dish. Line with Fritos. Layer with chili, then onion, then cheese. Repeat, and be sure to top with extra cheese. This is a good recipe for leftover chili.
Cream shortening. Add sugar, then molasses. Add beaten eggs. Sift dry ingredients together. Stir in raisins and nuts. Add alternately with coffee mixture. Drop from teaspoon on greased cookie sheet. Bake at 325° until golden.
Bake pastry 10 minutes at 450°. Cream margarine, and brown sugar. Stir in nuts. Spread on bottom of pie shell. Bake 5 minutes longer or until crust is golden. Combine the 3/4 cup sugar, pumpkin pie spice, gelatin and salt in double boiler. Stir in egg yolks, milk and pumpkin. Cook over hot, not boiling, water, stirring for 15 minutes. Chill until it starts to set. Beat egg whites, adding 1 tablespoon sugar at a time until soft peaks form; set in pan of ice. Beat pumpkin mixture until fluffy. Gently fold into chilled meringue, still over ice. Spoon into shell, making deep swirls on top with tip of spoon. Decorate with a crown of whipped cream and more nuts.
Brown hamburger, sausage, pepper and onion (drain grease). Put 1/2 sauce in bottom of 9 x 13-inch pan. Put in 1/2 pasta. Add pepperoni. Add mushrooms and 1/2 cheese. Add rest of pasta, then rest of sauce. Add remaining cheese. Cover with foil and bake at 350° for 30 minutes. Uncover and bake 15 minutes more.
Line cookie sheet with foil. Cook sugar, butter, orange juice and spices in large skillet. Add nuts; toss to coat. Spread in single layer on cookie sheet. Bake at 250° for 1 hour. Stir every 15 minutes. Let cool; transfer to foil.
Mix all ingredients together, tossing lightly. Put in covered dish and chill for 12 hours before serving. Serves six generously.
Blend sugar, egg, salt and shortening together; add vanilla. Combine soda with buttermilk. Sift together baking powder and flour. Add buttermilk and flour mixtures alternately to sugar mixture. Drop on greased cookie sheet. Bake at 350° for 15 minutes or less.
Place green beans on bacon slices in bunches of 6 to 8. Wrap ends of bacon around bundles so that they cross over the tops of the bundles. Place in a 13 x 9 x 2-inch baking dish. Pour dressing over beans. Cover and chill 3 hours. Bake, uncovered at 350° for 40 minutes, turning bundles over after 20 minutes. Remove from baking dish with slotted spoon before serving.
Preheat oven to 375°. Stir cereal and milk in a large bowl. Let stand for 10 minutes. Combine flour, cornmeal, baking powder, soda and salt. Add beaten eggs, oil and vanilla to milk. Whisk in brown sugar until smooth. Add dry ingredients. Spoon batter into prepared cups. Bake 20 minutes, until toothpick comes out clean.
Tear bread into small pieces in a big bowl. Mix the rest of the ingredients with bread. Pour into greased 9-inch cake pan and bake 30 minutes. Dot with butter before putting into oven. (You can add cinnamon to mixture.)
Dough: Cream butter; gradually add sugars. Cream until light and fluffy. Add eggs and vanilla, mix well. Sift together flour, soda and salt; gradually add to creamed mixture, beating well after each addition.
In a bowl, cream together the cream cheese, sugars and vanilla. Blend in peanuts. Chill. Serve with apple wedges.
Cover meat with water in a large pan. Bring to a boil, then reduce and simmer until meat is tender. Add cut up onion and cover pan. Peel the potatoes and carrots and cut into small pieces. Add to meat and continue cooking about 30 to 45 minutes until meat and vegetables are tender. When ready to serve, add a can of peas, drained and heated.
Beat egg white and water until frothy. Add remaining ingredients. Stir in nuts. Spread on ungreased baking sheet. Bake at 200° for 45 minutes. Stir often.
Heat oven to 425° (hot). Mix Bisquick, salt, pepper and paprika in a paper bag. Place shortening in pan to melt. Shake 3 to 4 pieces of chicken in the bag to coat thoroughly. Bake skin side down for 45 minutes. Turn over.
Place all ingredients in crock-pot and cook 4 hours with top on and 1 hour with top off on low heat.
Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat with electric mixer (or by hand) until thoroughly combined, then add vanilla and beat well. Combine flour, baking powder and salt; add to sugar mixture, stirring well. Divide batter in half. Stir in cocoa into 1 half and stir peanut butter into the other half (peanut butter mixture will be thick). Spoon dollops of each batter alternately into a 9-inch square pan coated with vegetable cooking spray. Cut through batter in pan with a knife to create a swirled pattern. Bake at 350° for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Remove from oven and let cool completely on wire rack. Yields 16 brownies; 162 calories, 4.5 g fat.
Preheat oven to 425°. Grease a 2-quart baking dish. Cook meat and onions in large skillet until beef is browned and onions tender. Stir in mushrooms, catsup, Worcestershire sauce and 2 tablespoons baking mix. Set aside.
Cook before putting into baked pie crust. Add meringue and brown. Sprinkle coconut on top of meringue.
Mix well. Bake in buttered custard cups at 300° until done. Place in pan of water in the oven to bake. Sprinkle with nutmeg.
Cook apples in apple juice concentrate slowly until tender. Set apples aside and heat pineapple juice and thicken with cornstarch mixed with a little water to make a paste. Cook until clear and bubbly, stirring. Fold 1 cup pineapple thickened juice into cooked apples. Place 1/3 cup apples on center of each tortilla. Roll tortilla and place seam side down in a 9 x 13-inch baking pan sprayed with vegetable spray. Cover with remaining pineapple juice. Bake, covered, at 350° for about 20 minutes until heated through. Serve hot or cold. You may add raisins or nuts, if desired.
Put cucumbers, pepper and onions in a mixing bowl. Boil sugar, vinegar, mustard seed and celery seed together and then let cool. Pour this mixture over cucumbers and let stand overnight. Put cucumbers into containers and freeze.
Melt butter. Add vegetables, garlic and rice; mix well over gentle heat for 5 minutes without browning. Add parsley, peeled orange rind, stock, sugar and seasonings; bring to boil. Lower heat; simmer 30 to 40 minutes, until vegetables are tender. Put into electric blender or food processor and blend until smooth. Or put through food mill. Return to pot; reheat, adding orange juice. If not thick enough, add cream and egg yolks. Mix egg yolks and cream well. Add few spoons hot soup. Strain back into soup; stir constantly.
Combine ingredients in a casserole dish. Cover and bake at 350° for 30 minutes. Serve on cocktail rye bread.
Dissolve jello in hot water; add soaked gelatin. Add cranberry sauce, pineapple, celery and nuts. Serves 10. (Doubled goes in 3-quart casserole.)
Cream together the eggs, sugar, and salt. Add oil and beat until light and fluffy. Blend in vanilla, flour, cinnamon, and baking soda. Mix by hand. Add nuts and apples. Blend thoroughly. Add the last cup of flour (there are 3 cups of flour altogether in the cake). Mix well. Bake at 350°. Use 10-inch tube pan. Bake 1 hour and 20 minutes.
Chill unopened can of milk for 3 to 4 hours. Dissolve jello in hot water; chill until partly set. Whip until light and fluffy. Add lemon juice and sugar. Whip milk and fold into jello mix. Line bottom of a 9 x 13-inch pan with crumbs. Pour mixture over and top with remaining crumbs. Chill until firm. Cut into squares and serve with whipped cream.
Stir all ingredients together and let set overnight. Take top off bread, tear out bread in bite-size pieces to dip. Place dip inside shell at last minute.
Sift dry ingredients together into mixing bowl. Add butter or margarine, 1/2 cup milk and vanilla, using fold/dry on mixer to moisten ingredients, then mix cycle for 2 minutes. Scrape bowl sides and bottom. Add remaining milk and egg yolks; mix cycle for 2 minutes. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 1 hour. Serve with confectioners sugar on top.
Cut crust from bread, crumble and place in bottom of well greased 9x13 baking dish. Combine chicken, onions, celery, peppers, mayo, salt & pepper and spread on top of crumbled crusts. Fit slices of bread on top of chicken mixture. Mix beaten eggs with milk and pour over bread slices. Let stand a few minutes. Spread un-diluted soup over bread. Cover with foil and refrigerate overnight. Uncover and bake 50 minutes at 325°. Add grated cheese. Sprinkle over top and bake 10 minutes longer.
Heat oven to 350°. Stir peanut butter, sugar and eggs in bowl until blended. Roll tablespoonfuls into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes, until cookies look dry and tops are crackled. Remove from oven and immediately press a chocolate kiss in center of each. Cool on cookie sheet for 1 to 2 minutes, then remove to wire racks to cool.
Wash cabbage. Add other ingredients including sausage. Cover and simmer about 45 minutes.
Rub or blend first three ingredients together for crumbs. Take out 1 cup for topping.
Sift flour, salt and baking powder together and add corn, sugar and egg. Add sufficient milk to make a good drop batter; fry in deep fat to a golden brown.
Bake at 350° for 40 to 45 minutes in a 9 x 13-inch cake pan.
Beat sugar, butter until creamy, add eggs one at a time. Beat well and then add remaining ingredients. Line pan with graham cracker crumbs, add mixture and cover with graham cracker crumbs. Mixture must stand 24 hours. Serve with whipped cream and cherry.
Peel eggplant and cut into French fry size. Dust with salt and pepper and seasoned flour. Dip in beaten egg and milk. Roll eggplant in cracker meal. Fry in deep fat at 375° for 4 to 5 minutes. Drain on absorbent towel. Sprinkle with seasoned salt and grated cheese.
Combine sugar, syrup and butter. Add beaten eggs and pecans to syrup mixture. Pour in a pie shell and bake at 350° for 35 to 40 minutes.
Melt butter in saucepan. Add cabbage, onion and potatoes to cook for about 3 minutes. Add broth, bay leaf and seasonings to taste. Bring to a boil. Cover and simmer 30 minutes. Cook sausages for 15 minutes. Remove soup and discard bay leaf. Cool for awhile, then put in blender and liquify. Return to saucepan. Add sausages and cream. Heat on low for 5 minutes.
Put in order in a 13 x 9-inch pan the first 5 ingredients. Drizzle over this the sweetened condensed milk and chopped pecans. Cook in a 350° oven for 25 or 30 minutes. Cut in squares when cool.
Mix together the flour, sugar, baking powder and salt. Mix the milk and egg together; add to the first mixture. Add the remaining ingredients. Bake at 350° for 45 minutes, or until golden brown.
Cook pasta according to package directions; rinse in cold water and drain. Place in large serving bowl. Add tomato, peppers, feta cheese and olives.
Combine the cake mix, eggs, water and butter. Blend until smooth. Pour one-half into greased 9 x 13-inch pan. Bake 15 minutes at 350°. Melt the caramels with evaporated milk over low heat. Pour over cake when removed from oven. (Do not spread all the way to edges.) Sprinkle chocolate chips over caramels and sprinkle nuts over chips. Pour rest of batter on top and bake for 30 minutes at 350°. Do not overbake. Cool and top with topping. Refrigerate.
Place all ingredients except vanilla on top of double boiler (not over heat); beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Pour into mixing bowl, if you wish. Add vanilla; beat till of spreading consistency, 2 minutes. Frosts tops and sides of two 8 or 9 inch layers.
Combine ingredients in blender or food processor until well blended. Mixture may be used immediately or refrigerated for later use. Equivalent to one can of sweetened condensed milk.
Peel and cut potatoes as for thick French fries. Place in 8 x 12 x 2-inch baking dish. Cover with sugar and salt and sprinkle cinnamon or nutmeg over the sugar. Cover with pieces of butter. Twist slices of lemon over and place peel in with potatoes. Sift flour evenly over potatoes. Add water to mixture so that it can barely be seen. Bake in 400° oven for 1 hour or until potatoes are done and butter and sugar have made a thick syrup about the consistency of molasses, basting potatoes frequently with syrup.
Mix together. Put in oblong pan. Bake at 325 for 30 minutes or until golden brown.
Combine all ingredients in a bowl and mix well. Marinate chicken, pork, flank steak or beef overnight in refrigerator, or at least 2 hours. Use the marinade to baste the meat as it grills.
Mix all ingredients together well. Roll in ball and sprinkle with parsley. Serve with crackers.
Place all ingredients, in order, in pan of bread machine. Process using "Basic" program. Remove from pan at end of cycle. Cool. Slice.
Brown beef in 1 tablespoon vegetable oil. Add onion and cook until tender. Add carrots and cook a few minutes. Add tomato sauce and peas. Cook for 10 minutes. Season with salt and pepper.
Combine peanut butter and marshmallow cream in a large bowl. Cook sugar and milk to soft ball stage. Remove from heat and pour over peanut butter mixture. Beat until smooth and it begins to stiffen. Pour into 8-inch square pan.
Peel the eggplant; dice and	boil until tender; then drain. Mix in saucepan, the celery, onion, sliced mushrooms and bell pepper; saute in butter until onion is clear. Add mushrooms and milk; beat in eggs. Add the eggplants; combine in buttered casserole.	Crumble toast on top and add remainder of sliced cheese (1/2 pound). Bake in moderate oven for 30 minutes. Serves 8 to 10.
Mix the first 3 items together. Will be dry somewhat. Pat into 9 x 13-inch pan.
Cook potatoes until tender. Blend together cream of chicken soup, sour cream, salt, pepper and oleo. Add Cheddar cheese and green onions. Fold into sliced potatoes and top with grated cheese. Bake 1/2 hour at 350°.
Heat oil in microwave. Mix dry ingredients with oil. Stir well. In medium bowl, pour crackers. Pour oil mixture over crackers and stir. Let sit for 15 to 30 minutes before serving.
Combine apples and sugar; let stand until syrup rises. Beat eggs lightly. Beat in oil and vanilla. Combine flour mixture to apples and sugar. Bake at 300° or 325° for 45 minutes or 1 hour.
Bring cheeses to room temperature; cut into chunks. In blender or food processor, process until smooth. Reserve 1 tablespoon chopped olives and 1 tablespoon chopped green onion. Stir remaining olives, onion and basil into cheese mixture. Shape into ball. Chill until serving time. Sprinkle with reserved olives and green onion. Serve with pita bread wedges or foccacia chips.
Fry sausage; drain well. Place bread in bottom of large casserole dish. Spread cooked sausage and cheese over bread. Beat eggs and milk together; pour over bread, sausage and cheese. Refrigerate overnight. Bake at 350° for approximately 45 minutes or until set. Serves 6. Good!
Dissolve jello in boiling water and add pineapple. When it starts to jell, mix in remaining ingredients.
Mix in order given. Egg whites should be folded into mixture. Bake in stem pan at 325° for 1 hour and 15 minutes.
Make pie crust. Pour eggs, syrup and sugar over the walnuts. Put this in the pie crust. Bake at 350° until brown.
Cook the first 4 ingredients on slow fire until it comes to a good boil. Add the remaining ingredients. Mix together well; drop by spoonfuls or spread on cookie sheet and cut into bars.
Combine all ingredients well with a mixer. Pour into pie shell. Refrigerate. Top with Cool Whip.
Mix together and bake at 475° for 10 minutes and at 350° for 40 minutes. Makes 2 pies.
Cook until bubbly: syrup, butter and sugar. Pour this into 9 x 13-inch baking pan. Sprinkle chopped pecans over syrup mixture. Arrange very thickly sliced bread (French or raisin) over mixture. Beat eggs, milk and vanilla. Pour on top of bread and syrup mixture. Refrigerate overnight.
Melt 2 tablespoons butter. Add carrots, celery and onion. Cover and cook for 10 minutes over low heat, stirring occasionally. Add rice, salt, cinnamon sticks, currants and water to pan and bring to boil over high heat. Stir rice and lower heat to simmer. Cover and cook 10 to 15 minutes more. Remove cinnamon. Add 2 tablespoons butter and adjust seasonings.
Mix sugar, flour, cocoa and salt with water. Cook until thick, stirring constantly. Remove from heat and add vanilla and butter.
Cook squash and onion 15 minutes. Add all other ingredients and mix well. Bake in buttered casserole for 1 hour at 300°.
Put pineapple juice, pineapple and sherbet in a large mixing bowl. Mix with electric mixer at low speed. When ready to serve, add ginger ale.
Cut avocado lengthwise around middle. Remove pit with a knife blade. Twist to separate halves and scoop out flesh and cut in wedges.
Combine all ingredients and cook until mixture boils. Add 2 tablespoons minced green	pepper, 1 tablespoon minced pimento and 1 tablespoon instant onion.
Beat eggs slightly, adding syrup and milk. Slowly add dry ingredients, which have been mixed together, pecans, vanilla and butter. Pour into unbaked pie shell and cook slowly at 375° for 40 to 45 minutes.