HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large saucepan or pot. Saute onions and garlic. Add Italian seasoning, pepper and salt. Saute with green pepper and rest of vegetables, except spinach and mushrooms. When onions become translucent, add rest of vegetables. Add in tomato sauce and tomato paste with 6 ounces water. Stir in wine, if desired. Simmer on low for 15 to 20 minutes, while adding in at last 5 to 10 minutes the mushrooms and spinach. In large oven pan, that has been foiled or buttered, put on bottom 1/2 cup cooked sauce. Layer with lasagne shells and Ricotta cheese. Spread on top of shells. Build 2 layers in this fashion. Top layer has sauce and Parmesan cheese covering very top. Cover with foil and bake at 350° for 20 to 30 minutes. Allow lasagne to sit outside of oven before cutting and serving.
Fry out fat from sausage; do not add back in. Bake at 350° for 1 hour or until done.
Brown hamburg. Brown bacon and onion; drain. Mix all. If using crock-pot, place on low for 4 to 9 hours.
Let stand 24 hours in refrigerator. Keeps 3 months in refrigerator.
Put in large pot evaporated milk, rice and water. Cook on medium heat until rice is soft and thickness you like. About 30 minutes after it starts to boil, pour into bowl and mix in sugar and vanilla. Sprinkle with nutmeg if desired. Refrigerate.
Cook potatoes in boiling water until tender. Cool slightly. Peel potatoes and slice. Combine all ingredients in a large bowl, mixing thoroughly. Refrigerate, covered, for several hours before serving. Garnish with hard-cooked egg slices, parsley sprigs and/or cherry tomatoes. Serves 10 to 12.
Cream shortening 2 minutes at high speed in large bowl. Add brown sugar to shortening and cream 3 minutes. Add eggs, one at a time, beating 1 minute at high speed after each.	Add rolled oats; mix	a few seconds.	Sift together flour, baking powder and salt, beating at high speed, after mixing with spatula. Stir in remaining ingredients and drop by teaspoonfuls on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from sheet while hot. Store in jar or tins; will remain crispy for days. Makes 5 dozen.
Flatten biscuits with hand. Wrap each biscuits around an apple half. Place side down in 2 greased 9 x 11 inch baking dishes. Combine sugar, water, butter and vanilla. Pour 1 2/3 cups into each pan. Sprinkle cinnamon over dumplings. Bake uncovered at 350 degrees for 35 to 40 minutes or until golden brown, and apples are tender. Serve warm.
Preheat oven to 375°. In 3 quart pan heat water to boiling. Add potatoes and onion. Reduce heat to low. Cover. Simmer 5 minutes. Add frozen vegetables. Cover; simmer 5 more minutes. Drain. Add	in pan chicken gravy and poultry seasoning.	Spoon into 9-inch pie pans. Unroll rolls without separating pieces.	Firmly press down to seal. Cut dough into 8 lengthwise strips about 3/4-inch wide. Arrange dough strips over chicken mixture to form lattice. Fold long ends under. Bake 30 minutes until golden brown. Makes 6 servings.
Cook broccoli and drain, reserving 1/2 cup of liquid. Saute onions in butter. Add all ingredients together, except Ritz crackers. Put into greased dish. Sprinkle crushed crackers on top of casserole; dot with butter. Bake at 350° for 40 to 45 minutes.
Cut spareribs into serving size pieces. Sprinkle with salt and pepper. Place on rack in shallow baking pan. Roast in 400° oven for 15 minutes. Turn and brown other side. Drain fat and put ribs in slow cooker. Combine bouillon with brown sugar and soy sauce. Pour over ribs. Cover and cook on low for 6 to 8 hours. Turn control to high. Add onion and dissolve cornstarch in small amount of cold water. Stir into pot. Cover and cook on high another 10 to 15 minutes or until slightly thickened. Stir in oranges and green pepper; cover and cook 5 minutes. Serve over cooked rice or crisp Chinese noodles.
In large bowl, add sugar and melted butter. Add eggs and vanilla. Mix well. Slowly add mixture of flour and baking powder. Knead with hands. Preheat oven to 325°. Best if used with cookie press. Decorate and bake!
Mix all of the ingredients and pour into greased 9-inch pie plate. Bake 45 minutes to 1 hour at 350°.
Place chopped cabbage in greased baking dish. Brown meat and onions. Add meat, onions and rice to chopped cabbage. Pour soup mixture over all. Bake at 350° for 1 hour. Add more water, if needed.
Drain liquid from asparagus into a saucepan; add 1/2 stick butter. Heat. Make a paste of milk and cornstarch. Add to hot liquid.
Make several slits in lamb. Place a piece of garlic in each slit. Rub lamb with thyme, rosemary, salt and pepper. Place lamb on rack in roasting pan in 325° oven. Roast for 1 1/2 hours for medium rare and 2 1/2 hours for medium.
Put 1 package cookie mix, cut into slices, into a greased 13 x 9-inch pan. Add sugar, vanilla and nuts to softened cream cheese, beat until creamy. Spread on top of cookie layer. Top with cookie slices from second roll of cookie dough. Bake at 350° for 45 to 50 minutes, until golden brown.
Beat butter and cream cheese until creamy. Add sugar, mixing well. Add eggs, one at a time, mixing well. Add flour and salt, at low speed. Stir in vanilla. Bake at 325 degrees for 1-1/2 hours.
Dissolve yeast in warm water. Add lard and salt. Add flour to make stiff (not sticky or not too stiff). Knead until smooth. Let rise until dough is double in size. Shape into buns (about 30). Let rise again. Bake 12 to 15 minutes at 375° until browned.
Combine syrup, sugar, salt, butter and vanilla. Mix well. Add slightly beaten eggs. Add chopped pecans and stir well. Pour in pie crust and bake at 350° for about 45 minutes.
Brown meat; add onions, celery and green peppers. Drain fat. Add vinegar, tomato soup, brown sugar and dry mustard. Salt and pepper to taste. Simmer for 1 hour.
Dredge chicken in flour; brown in butter in a large skillet. Remove chicken to a 2-quart casserole, reserving pan drippings in skillet. Set chicken aside. Saute onion and garlic in pan drippings until onion is tender. Stir in curry powder, ginger and salt, blending well. Add next 4 ingredients and stir well. Pour over chicken in casserole. Cover and bake at 350° for 1 hour. Serve over rice. Serve curry with several of the following condiments: flaked coconut, toasted almonds, chopped peanuts, pineapple chunks, chutney, diced tomato, chopped banana and chopped hard cooked egg.
Fry bacon in Dutch oven until crisp. Remove bacon but retain 1/2 of the bacon grease. Saute onion, pepper, celery and garlic until tender. Add water and bring to boil. Add beans, carrots, bacon, salt, pepper, basil, dill weed and oregano. Return to boil. Cover and cook; simmer for 15 minutes. Add potatoes and return to boil. Cover; simmer additional 10 to 15 minutes until potatoes are tender. Drain.
Preheat oven to 400°. Pour boiling water over All-Bran. Let it stand. Cream sugar and eggs. Beat well for 50 strokes. Mix in oil. Mix in remaining ingredients. Bake 20 minutes.
Blend corn and sugar in a bowl. Beat eggs slightly and add to corn. Blend the flour, 2 or 3 tablespoons, at a time. Dot with butter.
Brown ground turkey in pan. Drain and spread in 8 x 9-inch cake pan. Mix in green beans and cream of mushroom soup, then salt and pepper. Layer top with Tater Tots. Bake in oven at 350° for 45 minutes. Sprinkle top with cheese and let melt approximately 5 minutes. Serve.
In large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs. Beat in sugar, oil and pumpkin.
Combine gelatin and water. Chill until slightly thickened. Fold in cheese, drained pineapple and whipped cream. Pour into 1-quart mold. Chill.
You will also need rolling pin, cookie cutters, cookie sheet, toothpick, waxed paper, acrylic paint, artist's brush, plastic straw and ribbon.
Beat eggs slightly. Add flour, butter, sugar and pineapple juice. Cook until thick. Cool. Whip Dream Whip and fold into cooled egg mixture. Drain pineapple chunks and oranges. Fold in all fruit, marshmallows and nutmeats. Refrigerate overnight.
Mix together first 6 ingredients. Dip chicken breasts into this mixture and then into stuffing mix. Roll into peanuts. Place in shallow baking pan. Pour butter over chicken breasts. Bake at 350° for 45 minutes. Yields 8 servings.
Prepare macaroni dinner as directed on box. Fold in beef, tomatoes and milk. Bake at 350° about 20 minutes. Can be reheated on stove.
Make a few slits with a sharp knife in the roast. Insert 1 garlic clove and parsley sprig in each hole. Pour wine and olive oil over meat. Sprinkle generously with salt, pepper and oregano. It is safest to use a meat thermometer to obtain the desired degree of doneness. Bake at 350° for three hours or until done.
Combine sweet potatoes, butter and 1 cup sugar; mix well. Beat egg yolks until light and lemon colored. Stir into potato mixture. Add 1 teaspoon vanilla. Pour into pie shell. Beat egg whites until soft peaks form. Add 6 tablespoons sugar slowly, beating constantly. Add 1 teaspoon vanilla and beat until stiff. Spread meringue over top of pie, sealing to edge. Bake at 350° for 15 minutes. Chill pie before serving.
Combine sugar, salt, flavoring, butter, cinnamon and egg. Add milk slowly and stir constantly. Add bread and raisins. Mix and pour into well buttered baking dish. Bake in 350° oven for 1 hour or until knife comes out clean.
Combine dry ingredients in bowl. Cut in butter. Add beaten egg, molasses and applesauce. Beat well by hand. Stir in raisins. Bake at 350° in greased and floured 8 x 8-inch pan for 40 to 45 minutes until toothpick comes out clean. Turn out on cake rack and sprinkle powdered sugar on top. You may glaze with 3 tablespoons of lemon juice and enough powdered sugar to make a thick glaze.
Mix together and pour in casserole dish and bake at 350° for 30 to 35 minutes.
Combine all and boil until thick. Remove from heat. Drain juice from small can of pineapple and add the pineapple to cooked mixture. Spread between cake layers, top and sides.
Place beef cubes in bowl. Add salt, pepper and oregano to olive oil. Sprinkle over beef. Refrigerate for 1 hour. Skewer beef cubes, olives and vegetables alternating using 1/4 of each on each skewer. Place skewers on broiler rack. Broil until beef is brown, turning to brown evenly. Remove from skewers onto serving plate. Yields 4 servings.
Cream butter and shortening together. Add remaining ingredients in order listed, beating well after each addition. Beat at high speed of mixer until creamy. Spread on cooled cake.
Saute celery, onions and mushrooms in butter. Cook noodles according to package directions. Combine noodles and sauteed vegetables with remaining ingredients (except almonds) and pour into a buttered 2-quart casserole. Sprinkle with almonds and bake at 350° for 30 minutes or until bubbly. Serves 6.
Cook white and brown sugars and milk together to soft ball stage, then add chopped dates. Cook to firm, but not hard, ball stage. Then remove from heat. Add nuts, butter and vanilla. Beat until stiff consistency to roll in wet cloth into log. Slice and store in sealed container.
Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl and set aside. In a mixing bowl, cream the butter and sugar. Then add eggs one at a time. Then mix in the vanilla, orange peel, zucchini, milk and walnuts. Bake in a Bundt pan at 350° for 1 hour.
Mix oleo, pecans and flour together. Press into oblong pan and bake at 350° for 20 minutes. Mix powdered sugar, vanilla and cream cheese together until creamy. Add Cool Whip. Spread this mixture over cooled crust. Top with cherry pie filling. Chill.
In small saucepan, melt butter. Add sugar, cocoa and milk. Stir and bring to a rolling boil, stirring constantly, for one minute. Remove from heat, cool and beat until thick enough to spread a thin layer on cake or brownies. (Nuts optional.)
Spread refried beans on bottom of pan, then spread sour cream over all. Place shredded cheeses over that. Top with onion, pepper, mushrooms and olives. Add tomato. Bake at 350° for 15 to 20 minutes. Serve with nacho chips.
Cook elbow macaroni. Drain and rinse with cold water. Toss with remaining ingredients. Garnish with radish roses, if desired. Serve on lettuce.
Place all ingredients in a large container with lid. Shake well. Mix 2 tablespoons of mixture with 8 ounces of very hot water for individual servings. Adjust amount of mixture for individual taste.
Mix first 2 ingredients. Layer chicken in casserole dish. Pour sour cream mixture over chicken. Mix cracker crumbs with butter and place on top. Sprinkle poppy seed on top. Bake at 350° for 30 minutes or until bubbly around edges.
Mix all ingredients together. Add enough ketchup for moisture to mixture (to taste). Put mixture in 3-quart dish. Drizzle more ketchup on top of mixture. Cover with Saran Wrap and punch 1 hole in center. Microwave on High for 20 to 25 minutes.
Sift dry ingredients together twice. Put juice of one orange in cup. Add 2 tablespoons melted shortening and fill remainder of cup to 3/4 full with boiling water. Add with 1 egg to dry ingredients and mix together. Add 1 cup chopped nuts and 1 cup raw cranberries. Pour into lightly greased pans. Bake 1 hour at 350°. Makes 2 small loaf cakes. Delicious served warm with butter.
Mix and roll in logs. It makes 2 about 1/2-inch around. Sprinkle with cracked black pepper, the more pepper the hotter. Serve with Town House crackers.
Mix together, spread half in a large cake pan and chill until firm. Take out, spread with 1 pint of sour cream and pour rest of jello mixture on top. Chill until set. Decorate and cut into serving pieces. Takes 3 hours to make.
Cut meat into small strips. In bowl, toss meat with the soy sauce, oil, sugar, cornstarch and hot pepper sauce. Cut celery, carrot and green pepper into matchstick thin strips. In a 12-inch skillet over high heat in very hot oil, cook vegetables, stirring frequently until tender-crisp. Remove vegetables to a bowl. In drippings in skillet, cook the meat, stirring quickly and constantly. Return vegetables and mix well. Serve over rice.
Cook potatoes in water until they come to a boil. Turn stove down and add bacon bits, carrots, chicken soup and celery soup. Mix thoroughly. Add salt and pepper. Simmer 15 minutes. Add evaporated milk and simmer until done. Stir often to keep from sticking or scorching. Can add parsley flakes, if desired.
Mix cream cheese and sugar, then add Cool Whip and vanilla flavoring. Mix well, then pour into graham cracker crust pie shells. Top with cherry pie filling and chill.
Mix ingredients well. Shape into rolls. Wrap in foil and store in refrigerator for 24 hours. Take off foil and bake on racks a little over an hour, turning once, at 300°. Will keep for 3 weeks in refrigerator or can be frozen.
Place slices of pike in greased baking dish. Season with salt and pepper. Place slices of onion on fish. Spoon tomatoes over onion. Crumble basil over tomatoes. Bake in moderate oven at 350° for about 1 hour or until fish flakes easily. Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
Slice zucchini into stick forms. Sprinkle with garlic, olive oil and soy sauce. Marinate 30 minutes. Roll zucchini sticks in flour. Dip in beaten eggs, then coat with bread crumbs. Deep-fry until golden brown. Drain on paper towels before serving.
Combine first 6 ingredients in bowl; mix well. Pour into pie shell. Bake at 350° for 25 minutes.
Preheat oven to 400°. In a large bowl, combine shortening, sugar and brown sugar. Blend until creamy. Beat in eggs and vanilla. Add flour, salt and baking soda. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 400° for 10 minutes.
Combine the first 8 ingredients. Bring to a boil; let it boil for 5 minutes. Set it aside; let it cool for 45 minutes. Combine the last 3 ingredients (being careful to get lumps out	of baking soda). Make a hole in the center of dry mixture; pour liquid mixture into it. Mix well. Pour into a well buttered 10-inch spring-form pan. Bake at 325° for 40 minutes. Cool for 15 minutes. Serve warm with vanilla ice cream or whipped cream.
Cream butter and sugar. Add mashed avocado and beaten eggs. Mix dry ingredients and sift. Add	to creamed mixture. Bake at 350° for 25 minutes, or until done.
Mix sour cream, green chilies and 1 cup of the olives, sliced. Place a layer of the rice in a buttered 2-quart casserole, then a layer of sour cream mixture and a layer of cheese strips from the Monterey Jack. Repeat. Top layer must be rice. Bake 25 minutes in 350° oven. Cover top with grated Cheddar cheese. Sprinkle with paprika and dot with whole pitted ripe olives. Bake another 5 minutes or until cheese melts. Serves 8.
Combine first 3 ingredients. Add ice water. Toss and push together in a ball and flour sides. Refrigerate about 10 to 15 minutes. Take out of refrigerator and roll out into pie pan. Prick with a fork. Bake until light brown.
Combine all ingredients except ketchup and horseradish. Blend ketchup and horseradish to taste; set aside.
Use enough water to cover beans. Check frequently. Add water, if needed. Cook on low heat. Do not boil. Add tomato sauce, when beans are tender (approximately 2 hours).
Mix together well the first 4 ingredients and spread out on cookie sheet. Cook 15 or 20 minutes at 375°. Let cool, then crumble.
Saute the mayonnaise, celery and onion. Add the soup, Cheez Whiz and rice. Add the broccoli. Mix together and put in 3-quart casserole. Cover with bread crumbs. Cover with foil and bake at 350° for 40 minutes.
Halve and core squash; place halves in baking dish, cut side down. Fill pan with about 1/2-inch water. Bake at 350° for 45 minutes or until tender. Turn squash over and fill cavity with pat of butter. Sprinkle surface of cavity with 1 tablespoon of sugar or to desired sweetness. Generously dust with cinnamon and bake for 15 minutes more. Serve individually in small bowls. Even little children like this because it tastes like cinnamon toast. Serves 4.
Cream all ingredients until blended. Chill in container. Sprinkle with chopped pecans.
Mix and let chill. Roll out in very thin rolls (smaller than pencil). Cut into tiny pieces with scissors. Bake at 375° for 15 minutes or until lightly roasted. Enjoy this snack!
Brown meat in a Dutch oven. Drain fat. Add	a small amount of margarine to lightly saute celery, onions and green pepper. Add all other ingredients, except barley and rice. Cook until carrots are tender, about 40 minutes, uncovered. Add barley and rice. Stir occasionally, cooking about 30 minutes more. Makes 6 to 8 generous servings.
In a mixing bowl, beat softened butter and cream cheese until thoroughly combined. Stir in the flour. Using 24 ungreased 1 3/4 inch muffin cups, press a round tsp of pastry evenly into the bottom and up the sides of each cup.
Cook onion in butter; blend in flour and salt. Add sour cream gradually, stirring to keep smooth. Bring just to a boil and add corn. Cook until heated through. Pour in greased baking dish. Garnish with parsley. Bake at 350° for 30 minutes or until bubbly.
Marinate chicken in last five ingredients several hours, then grill. Place chicken on tortillas. Serve with fresh avocado, grated cheese, green and red peppers, onions, tomatoes and sour cream. Serves 4.
Cream butter, peanut butter and sugar together. Beat in egg and vanilla. Add flour, salt and soda. Shape dough into 1-inch balls and place in ungreased miniature tins. Bake 8 to 10 minutes at 375°. Remove from oven. Press in Reese's cups. Cool 10 minutes in freezer. Use butter knife to remove from tins.
Sprinkle meat with flour; cut into serving pieces. Melt shortening; brown meat. Put onion soup mix over meat. Mix water and soup; pour over. Cover and simmer 1 1/2 to 2 hours.
Sift soda and salt with flour. Mix firm butter and flour together until it looks like crumbs. Add brown sugar, then nuts. Beat eggs together until light; mix into the dough which will be rather firm. Knead until smooth, then make into the size roll desired. Wrap in waxed paper; place in refrigerator overnight or until thoroughly chilled. Slice cookies very thin; place on greased baking sheet and bake at 350° until light brown, approximately 12 minutes. This dough will keep for several days. Makes 5 to 6 dozen cookies. Keep in tightly covered container.
*I use 1/2 bottle Hormel real bacon pieces (2 ounces).
In a medium saucepan, melt the butter. Add flour. Mix well. Gradually add milk. Cook, stirring constantly, until slightly thickened. Add cheese and stir until melted. Blend in green onion, Worcestershire sauce, parsley and crabmeat. Heat just until bubbly. Serve warm. Makes about 2 1/2 cups.
Sauce: Pour 3 cups evaporated milk in saucepan. Supplement last 1 1/4 cups with water. Add 5 heaping tablespoons flour and stir out all lumps. Add salt and pepper to taste. Place 1 stick margarine in saucepan and stir over medium-low flame until thickened.
Mix beef, crumbs, onions, salt, eggs and milk. Form into meat balls and brown in oleo or butter or shortening. Drain and arrange in casserole dish. Add soup (prepared as on can). Top with Tater Tots and bake until golden brown.
Place apples in an 8-inch buttered baking dish. Sprinkle with cinnamon. Pour water over apples. (Blend together sugar, flour and oleo until crumbly.) Sprinkle over apples. Bake at 350° for 45 minutes.
With a sharp knife, slice tops of tomatoes. With a grapefruit spoon, remove pulp. Drain upside down on paper towels. In a small bowl, combine remaining ingredients. Spoon on equal amount into tomatoes. Refrigerate about 1 hour. Makes 4 servings.
Cream the butter and sugar. Add other ingredients. Pour into lightly greased pan. Bake at 350° for 30 minutes.
Combine dry ingredients, add milk slowly and mix well. Add other ingredients and turn into greased muffin pans. Bake at 375° for 20 minutes.
Grate cabbage and onion together. Combine remaining ingredients; mix well. Pour over cabbage mixture. Refrigerate.
Mix cake according to directions. Pour 1/2 of mixture in pan. Bake at 350° for 15 minutes. Mix caramels and milk together over low heat until melted. Pour on top of cooked cake. Sprinkle chocolate chips and pecans over caramel mixture. Add the remainder of the batter and bake 30 to 35 minutes. Let cool completely before cutting.
Slice venison tenderloin into 1/2 inch medallions. Pound gently on both sides and rinse. Put flour in a Ziploc bag. Place meat in bag; shake vigorously. Meanwhile, melt butter. Saute onion and garlic in butter until tender, not brown. Remove meat from flour, shaking off excess flour. Place in hot butter; let cook until brown on both sides. Stir meat to blend butter and flour. Add apple cider. Stir to blend the roux and cider. Lower heat and let thicken. Add salt, pepper and applesauce.
Cook turkey meat in a bowl in the microwave about 5 minutes. Cover with wax paper, check and stir. Drain well. Combine next 3 ingredients and saute over medium heat in chicken broth. Add cooked turkey after vegetables are cooked. Add next 3 ingredients and stir well. Bring to a boil and reduce heat. Simmer 10 to 15 minutes.
Melt butter. Mix all ingredients. Deep fry wings; drain on paper towels. Dip wings in hot sauce and bake 10 minutes at 350° or until brown.
Mix together, adding garlic salt and Worcestershire sauce. Cook in double boiler or microwave until cheese melts.
Layer sliced cucumber slices and onion in a large bowl. Combine remaining ingredients and blend thoroughly. Pour marinade over cucumbers. Cover and chill cucumbers for at least 2 hours. Use slotted spoon to serve chilled cucumber slices.
Heat oven to 325°. Layer ingredients (in order listed) in greased oblong pan (13 x 9 x 2-inch). Bake for 55 to 60 minutes. Let stand for 15 minutes before serving. Serve warm with ice cream or whipped cream.
Combine biscuit mix and spice in a bowl. Stir in milk just until moistened. Place on a floured board; knead 10 to 15 times. Roll out to 1/2-inch thick. Cut with biscuit cutter and place on ungreased baking sheet. Bake at 425° for 15 to 17 minutes or until golden brown. Yield:	8 biscuits.
Cook potatoes slowly until soft, yet firm. In bowl combine other ingredients and whip until smooth. Cook over low heat until becomes thickened. Combine diced potato mixture, parsley, onion, celery and celery seed.