HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute green pepper and onion in butter until tender (not brown). Combine tapioca with milk and slightly beaten egg yolks. Cook until it comes to boil, stirring constantly. Add seasonings and mix with drained tuna, green pepper, onion and celery. Beat egg whites until stiff, but not dry and fold in tuna mixture. Pour into buttered 1-quart casserole. Place in pan of water and bake in 300° oven for about 1 hour and 15 minutes. Serve with parsley and butter sauce. Can also be made with crab meat.
Shred cabbage and mix with salt. Let stand 1 hour. Squeeze out excess moisture. Add carrot and let stand.
Melt chocolate over low heat. Stir in sugar and milk. Cook over medium heat for 2 minutes. (Mixture should be bubbly; stir constantly.) Remove from heat. Add butter and vanilla. Mix, then add peanut butter and mix again. Add oatmeal. Stir to coat. Drop from spoon onto waxed paper.
Grease Bundt pan. Put frozen rolls in pan. Sprinkle with pudding mix, white sugar and cinnamon. In a small pan melt butter with brown sugar and Karo syrup. Bring to a "short" boil. Add chopped nuts and pour over rolls. Cover with foil, then a cloth. Next morning bake at 350° for 20 to 35 minutes. Do not refrigerate overnight. Loosen sides and flip over onto large serving plate. Very easy and gooey.
Brown ground beef, onions and garlic in oil. Add salt, pepper, oregano, chili powder, stewed tomatoes and tomato sauce. Simmer about 45 minutes until thick. Cook noodles according to package directions.
Cook sugar, water, cornstarch and salt until thick and clear. Add box of Jell-O and stir until dissolved. Chill until mixture begins to set. Add grapefruit sections and pour into baked pie shell. Top with Cool Whip.
Combine sour cream and seasonings. Marinate chicken for as long as possible, best overnight. Dip in bread crumbs and arrange in ovenproof dish. Pour melted butter over chicken and bake at 350° for one hour (40 minutes for boneless breasts).
Cream shortening and sugar together. Add scalded milk (cooled), salt and eggs. Dissolve yeast in warm water. Mix well adding yeast mixture last. Place in greased bowl and let rise 1 hour. Knead and roll out dough. Cut with doughnut cutter and place on wax paper. Let rise until double. Fry and drain, then glaze with 1 box powdered sugar, 1/2 cup milk (scant) and 1 teaspoon vanilla. Mix well.
Cook carrots until tender, drain and set aside. Cook onion in butter in saucepan for 2 to 3 minutes. Add milk, do not boil. Stir in flour, salt and mustard, until thick and smooth, then add pepper and celery salt. Pour into 2-quart casserole. Arrange cooked carrots and cheese. Pour sauce over carrots, top with crumbs and "dot" with butter. Bake at 350° for 35 to 40 minutes.
Dissolve jello in boiling water; stir until dissolved. Add cold water. Add vinegar, sugar, celery seed, salt and pepper. Add salad dressing; blend well with hand beater. Pour into bowl; chill until slightly thickened. Fold in grated cabbage. Pour into jello mold; set until firm. Garnish with mandarin oranges or cherries.
Flatten chicken breasts by placing between two pieces of wax paper and using either a rolling pin or a meat mallet until they are about 1/4-inch thick.
Boil the first 3 ingredients to soft ball, about 5 minutes. Take off stove; beat until creamy. Add the vanilla.
Dissolve lemon jello, 1/2 cup hot water and 1 cup sugar. Cool. Whip stiff 1 cup evaporated milk (have milk very cold). Fold in crushed pineapple. Fold into lemon mixture. Pour into baked pie crust. Makes 2 pies. Refrigerate for 2 hours.
Mix 1 egg, margarine and cake mix at high speed until crumbly; press into 9 x 13 pan. Mix condensed milk, 1 egg and vanilla; stir in pecans and chips. Pour over cake in pan. Bake at 350° for 25 to 30 minutes. Will be firm when cooked.
Blanch, peel and seed tomatoes. Dice 3 of the tomatoes and set aside. Crush the remaining tomatoes and simmer in the beef broth. After 30 minutes, strain the tomato pulp out of the broth. Add bell pepper, onion, chili powder and diced tomatoes. Simmer until vegetables are ready.
Mix together first 3 ingredients. Add eggs and vanilla. Melt oleo, milk and cocoa. Mix together. Pour into 2 uncooked pie shells and bake at 350° for 25 to 30 minutes or until set.
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until the ingredients are moistened. Spoon batter into 2 well-greased 9 x 5 x 3-inch loaf pans.
Cook macaroni. Brown meat mixture. Mix together cottage cheese and egg. Add this to meat mixture with sauce, saving some sauce for top.
Combine all ingredients in electric blender; process 15 seconds or until blended. Store in an airtight container. Yield: 2 cups.
Mix cake mix and Jell-O together. Add water, oil and eggs. Beat well and add berries and juice. Beat. Pour into greased and floured tube pan. Bake 1 hour at 325°.
In a small bowl, beat eggs. In larger bowl, beat melted butter with syrup, sugar, salt and vanilla. Add eggs and mix well. Stir in pecans and pour into pie shells. Place your pie pans on a cookie sheet to prevent bottom from burning. Bake 10 minutes at 400° and then 30 additional minutes at 325°.
In a punch bowl stir cold water into lemonade mix until dissolved. Stir in pineapple juice. Stir half of the sherbet to soften; blend into lemonade mixture. Scoop remaining sherbet on top. Resting bottle on rim of bowl, carefully pour in carbonated beverage; stir gently. Makes 14 cups.
Mix together the day before serving. Refrigerate. Keeps well for at least 10 days.
Mix the ingredients and pour into baking dish. Bake at 375° until firm and light brown.
Let this come to a boil and put on pickles hot. Put dill in bottom of jar, also in center and on top. Be sure and put liquid on hot and seal tight. You can put a little garlic in jar if you like that flavor.
Cream together the margarine, sugars and eggs. Add vanilla, baking powder and soda. Add flour, nuts and chips. Mix very well. Add blended oats. Bake at 375° until slightly golden brown.
Cook noodles, drain, rinse and drain. Arrange in single layer until needed. Lightly brown chicken in hot oil, add onions, cooked until tender and remove from heat. Stir in chili powder, Ricotta and Jack cheese and egg. Spoon 1/4 cup to 1/3 cup mixture on noodle and roll up. Place in greased 9 x 13-inch dish. Pour salsa over roll ups. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with Cheddar cheese. Bake 5 minutes or until cheese melts. Serve if desired with sour cream, sliced olives and chopped tomatoes.
Mix sugar and flour. Add eggs, cream, syrup, nutmeg and vanilla flavoring. Stir in 1 cup pecans. Pour in unbaked pie shell and top with dots of butter. Bake at 350° until thick.
Mix gelatin and boiling water; allow to cool. Add soda pop and chill until partially set. Add drained pineapple and banana. Chill until firm. Mix together sugar and flour. Stir in egg and the reserved pineapple syrup. Cook over low heat until thick. Chill. Whip the cream and fold into chilled sauce. Spread on top of gelatin mold. Sprinkle with cheeses.
Combine sugar, margarine, cinnamon and salt in thick skillet and cook over moderate heat, stirring constantly until mixture blends and bubbles. Arrange sweet potatoes in skillet; cover and cook 10 minutes over low heat. Uncover; cook about 5 minutes longer, basting frequently until potatoes are glazed.
In small pan, put first 4 ingredients. Heat to a boil. Cool. Add next 3 ingredients. When partially set, fold in the Dream Whip. Chill.
Layer potatoes in a deep casserole with onions and butter. Add salt and pepper to taste. Add milk to cover. Bake at 325° until potatoes are done and mixture has started to thicken. Sauce will thicken some on standing.
Prepare cake mix and fill paper-lined muffin pans 2/3 full. Combine cream cheese and sugar until smooth. Add egg and salt, beating well. Stir in chocolate chips. Spoon 1 heaping teaspoonful into center of each cupcake. Bake at 350° for 25 minutes. Cool in pan 10 minutes, then cool on a wire rack. Makes 2 1/2 dozen, approximately.
Fry bacon until crisp enough to crumble. Remove from skillet and drain on paper towel. Reserve bacon grease. Place pork and beans in medium saucepan. Add catsup, chopped onion, brown sugar and 1 tablespoon bacon grease. Crumble crisp bacon into beans and stir. Cook over medium-high heat until boiling, stirring occasionally to prevent sticking. Reduce heat and simmer for 15 minutes.
Rinse lentils; drain. Combine in saucepan lentils, onion and salt. Bring to a boil. Cover and simmer 45 minutes. Stir in brown sugar, catsup, molasses and oil. Turn into 1-quart bean pot or casserole dish and bake, uncovered, at 350° for 1 1/4 hours.
Place cake layers, top side up, in 2 clean layer pans; prick each cake with utility fork at 1/2-inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water. Carefully pour one flavor gelatin over one cake layer and the other flavor gelatin over second cake layer. Chill 3 or 4 hours.
In a large bowl, mix Jell-O, sugar and cream cheese with electric mixer. Add boiling water slowly. Add 3/4 of Cool Whip. Add fruit cocktail (juice included). Mix well. Place in 9 x 13-inch pan. Refrigerate overnight or until set. Frost with remaining Cool Whip.
Carve steak into thin slices. Combine all ingredients and marinate overnight. Grill or saute until done to your liking.
Beat eggs until Foamy. Add cornstarch, flour, and sugar. Mix well. Heat 1 qt. milk, add egg mixture. Bring to slow boil stirring constantly to prevent scorching. Cool add cream, vanilla, salt, and remaining milk. Pour in ice cream freezer. Makes 1 gallon.
Place egg yolks, lemon juice and Fruit Sweet in small saucepan. In small dish dissolve cornstarch in water. Add this to lemon mixture. Blend in potato flakes. Stir over medium heat until mixture thickens. Cool thoroughly. Beat egg whites and cream of tartar until stiff peaks form. Fold in cooled lemon mixture. Tear cake into walnut size pieces and fold into lemon mixture. Spoon into dessert glasses or glass square pan. Chill until ready to serve.
Cut shortening in flour and salt until pieces are the size of small peas. Sprinkle water over mixture. Form into ball. Place on pastry board. Roll out for an 8 or 9-inch pie pan. Bake at 450° for 10 to 12 minutes, until golden brown.
Melt oleo, peanut butter and chocolate chips together. Pour over Rice Chex. In a large container with a lid, put Rice Chex and 2 cups powdered sugar; shake. Store in airtight container. Makes a great and fun snack for kids!
Melt butter in small saucepan. Add brown sugar and cook until syrupy (don't worry if the brown sugar does not completely blend with the butter). Pour mixture into a 9x13-inch pan. Slice bread into 12 slices, about 1-inch thick, and place over sugar/butter mixture, completely lining the bottom of pan with slices. Beat eggs, milk and vanilla and pour over bread slices. Cover dish and refrigerate overnight. Uncover and bake in preheated 350-degree oven for 45 minutes. Sift powdered sugar over top when ready to serve. Pass the warmed syrup. OR skip the syrup and use your favorite "Simply Fruit" and sprinkle only a tiny bit of powdered sugar.
Cook the first three ingredients together for 5 minutes, then drain well. Combine the remaining ingredients and then fold in 1 1/2 cups crushed Ritz crackers. Sprinkle paprika on top. Bake in a greased shallow pan at 325° for 25 to 30 minutes.
Boil cabbage, separate leaves and set aside. Mix rice, onions, peppers, carrots, meat, salt and pepper. Wrap 1/2 cup mixture in cabbage; leaf; and place in greased casserole. Pour 1/2 cup water over this. Bake 90 minutes at 350°. Stir tomato soup and sour cream together. Pour over Halupsi and bake 30 minutes longer. Serves six.
Cream butter, eggs and sugar together. Then add rest of ingredients. Pour into uncooked 9-inch pastry shell. Bake in a 450° oven for 5 minutes. Reduce temperature to 325° and bake another 25 to 38 minutes or until filling is firm. Cool on rack.
Cream together sugar and shortening; add sour milk with soda and mix. Add flour and mix; add the cocoa mixture to batter. Add vanilla; mix well. Bake at 350° for 35 to 40 minutes in an 8 x 8-inch pan.
Place boneless chicken in bottom of shallow 13 x 9-inch pan (thinned out). Place a piece of cheese on each piece of chicken. Cover all the chicken with cheese. Combine in a bowl the soup and water. After mixing, spread evenly over chicken. Sprinkle croutons over entire top of pan. Drizzle melted butter over top of pan. Bake, uncovered, at 350° for 50 to 55 minutes.
Prepare lettuce, tomatoes and cucumbers as you would for tossed salad. Add cheese, beans and corn chips. Stir as you add Catalina dressing. Use enough to cover all ingredients. Mix all ingredients well. May use more or less of ingredients, according to your preference. Salad is better if dressing is added just before serving.
Quarter apples; place in pot with water (enough to see, but not to cover apples). Cook at medium heat, covered, until soft mush. Press through colander. Put back on stove. Add plenty of sugar to taste. Boil, then cool and add vanilla.
Cream butter and sugar well. Beat in the milk and vanilla. Add chopped cherries and walnuts. Fold in flour. Form dough into 2 eight-inch logs. Roll in coconut and wrap tightly in plastic wrap. Chill well. Cut into 1/2-inch slices. Bake on ungreased cookie sheet in 375° oven for 10 to 15 minutes.
Add shortening, salt, sugar and yeast to water. Stir until shortening is melted. Stir in flour; cover and set in warm place. When doubled in size, add eggs. Knead; let rise again until doubled in size. Roll out 1/2 inch thick on well floured board. Cut with biscuit cutter 2-inch in diameter; crease in center with a dull knife. Brush with melted butter and fold over, pinching the dough at sides to make a pocketbook. Place on baking dish and brush top with melted butter. Let rise and bake in hot oven (400°) about 20 minutes. Makes 24 rolls.
Cut loaf in 1-inch thick slices without cutting through bottom crust. Blend remaining ingredients, except paprika, in small bowl. Spread on bread slices. Sprinkle with paprika. Place loaf on paper towel lined microproof plate. Cook on High for 1 to 2 minutes or until heated through.
Layer ingredients, one at a time as follows: lettuce, pepper, celery, onion, peas, salad dressing, sugar, cheese and bacon. Do not toss. Cover and refrigerate overnight. Toss before serving.
Bake cake; let cool. Make Jello. Punch holes in cake with fork. Pour Jello over top of cake with ladle. Chill overnight in refrigerator. Cut into squares when ready to serve.
Mix everything together and roll into sausage shape. Wrap in foil, prick foil with a fork. Refrigerate for 24 hours. Bake on rack of a broiler pan in the oven at 350° for 1 hour. Cool. Wrap in new foil and refrigerate for 24 hours before eating.
Mix all ingredients together and place in a Pam sprayed casserole dish. Bake in oven for 30 minutes at 350°. Take out and place biscuits on top. Return to oven at 425° until biscuits are done. Serve warm.
Boil potatoes with skins on. When done remove skin and grate cooked potatoes. Add cream of chicken soup, sour cream, margarine, onion, salt and pepper. Grate cheese and put most in, but reserve a little for topping. Mix together. Bake at 350° for 30 to 45 minutes. Crumble potato chips and cheese on top. Bake 15 minutes more.
Mix together, roll thin and cut in 1-inch wide strips. Drop in boiling broth. Add a little pepper. Cover and watch as it will boil over. After a few minutes, turn heat down and cook until tender (about 15 minutes). Recipe may be doubled. Can add 1/2 cup milk just before turning heat off.
Put water in large bowl; add yeast. Let stand a few minutes. Stir. Add shortening, salt, sugar, egg and half of flour. Beat 1 minute. Add rest of flour. Set in warm place. Let rise about 30 minutes. Grease 1 1/2 dozen muffin pans. Fill 1/2 full. Let rise to top. Bake in hot oven.
Pour cake mix into 9 x 12 x 2 floured and greased pan. In same bowl, mix by hand Ricotta, sugar, eggs and vanilla. Spread evenly on top of cake mix. Bake 1 hour at 350°. Cool (sprinkle with confectioners sugar, when serving). (Better second day than first.) Freezes well!
Put beef and broth into crock-pot; salt and pepper. Add spices and peppers. Cover and cook on low for 8 to 12 hours. Remove meat and slice thin. Put back in crock-pot to cook another hour. Serve on deli rolls.
Pour ingredients in greased iron skillet. Bake at 350° for 45 to 50 minutes.
Grease 9 x 13-inch pan or equal baker. Layer 1/2 the onions, 1/2 the chips and 1/2 the cheese. Whip up 1 can soup and pour over. Repeat layers up to soup. Mix the 2nd can of soup with the 1/2 cup milk and pour over. Bake at 350° for 1 hour.
Mix all ingredients in a gallon size plastic container until all ingredients are dissolved. Fill remainder of container with water to full line. Freeze overnight. Let thaw to slushy stage before serving.
Cook broccoli in just water until just tender. In a heavy saucepot or slow cooker, combine soups, cheeses and 2, 3 or 4 cans water (water to personal preference consistency); heat on low to medium until cheese is completely melted. Drain broccoli and add to soup and cheese. Serve hot!!
Mix enough flour to cover chicken with salt, pepper and 2 tablespoons sesame seed in bowl. In large baking dish, melt stick of margarine. Dip chicken pieces in egg and milk, then in flour mixture. When all chicken is in baking dish, sprinkle with sesame seed. Bake at 350° until brown on bottom. Baste well until flour is covered. Bake until browned well.
Thin cream cheese with a little milk and spread it on the pie shell. Cover with layer of nicest berries (whole or halved if very large). Mash remaining berries and cook with sugar and cornstarch until mixture is clear and thickened. Let cool. Pour over berries in pie shell. Top with whipped cream (sweetened with small amount of sugar). Chill several hours.
Beat eggs until light and foamy. Add oil, sugar, vanilla and zucchini. Sift together flour, cinnamon, salt, soda, baking powder and chopped nuts. Add to first mixture. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together and pour into a greased and floured 8 X 8 pan.	Bake at 350 degrees until tester comes out clean.
Press into a 9 x 13-inch pan and bake 15 minutes at 350°.
First, sift the flour and baking soda together. Next blend vanilla, oil and sugars, then add the egg substitute. Finally stir in the flour, oatmeal and nuts. Preheat your oven to 350° and spray a cookie sheet with Pam. Drop the dough onto the sheet with a teaspoon. Bake for 8 minutes.
Blend cranberry sauce and 1 cup hot water until liquid; dissolve jello in other cup water. Add 1 cup nuts. Pour 1/2 mixture into square dish. Put in freezer until set. Spread the sour cream over it, then remaining cooled mixture. A good salad and easy to make; pretty, too.
Combine all ingredients and bake for 1 hour at 350°. Cover with foil or lid for first half hour. Stir and cook, uncovered, for last half hour.
Put layer of potato tots in baking dish; add browned hamburger. Top with celery and chicken soup. Bake at 350° for 45 minutes.
Brown sausage (crumble). Melt 1/3 cup butter over low heat. Add celery, green peppers and onion, stirring constantly, until vegetables are tender. Add 1/3 cup pecans, pepper and salt and cook 3 minutes. Remove from heat. Stir in sausage, bread cubes, egg and milk; set aside. Place each chicken breast between 2 sheets of heavy-duty plastic wrap or wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken breasts on flat surface. Spoon sausage mixture in center of each chicken breast. Combine 1 1/2 tablespoons melted butter, pecans and bread crumbs and pour on chicken breasts. Bake at 350° for 30 minutes.
Mix milk with Dream Whip as directed on package. Add nuts. Crumble cookies and mix with Dream Whip and nuts. Press half of this mixture on bottom of 9 x 12-inch pan for crust. Spread sherbet evenly over this. Top with remainder of cookie mixture. Freeze several hours. Serve in squares or slices. Serves 12 or more.
Cream shortening, cream cheese and sugar well. Beat in vanilla. Gradually blend in flour. Fill press. Form cookies on ungreased cookie sheets. Hold press in semi-horizontal position and form wreaths by moving press in a circular motion. Gently push ends of dough together to form wreaths. Bake in a 375° oven for 8 to 10 minutes. Remove at once to cooling racks. Makes 2 dozen.
Cream the butter or margarine, vanilla and sugars. Add eggs and beat thoroughly. Stir in peanut butter, then sifted dry ingredients. Form into tiny balls with the palms of your hands. Place on greased cookie sheet. Press with back of a fork to make crisscross. Bake at 325° for 10 minutes. Makes 50 to 60 small cookies.
Cut bread into hearts with a 3-inch heart-shaped cookie cutter. Thinly spread one heart shape with mayonnaise. Arrange 2 or 3 slices of cucumber on top. Sprinkle with Nature's Seasons salt. Cover with another slice of bread. Arrange on a plate to chill.
Beat eggs slightly. Mix next 5 ingredients, then nuts. Pour into unbaked shell. Bake at 400° in oven for 15 minutes, then reduce heat to 350° for 30 to 35 minutes.
Put quartered pickles in a jar with pepper, dill and garlic bulb. Boil other ingredients; pour into jars and seal. Do not overpack jars.
Preheat oven to 350°. Brown beef and onions, then stir in remaining ingredients. Bring to a boil, then lower heat. Cover and simmer 15 minutes. Pour into ungreased deep dish pie plate. Mix 1 package of Jiffy cornbread mix; pour over mixture and bake until bread is done. Serves 4 to 6.
Mix the first 5 ingredients together real well. Place bread slices in pan. Pour mixture over bread. Cover with plastic wrap. Refrigerate overnight. Fry in butter.
Mix together first 4 ingredients in one bowl. Mix together the dry ingredients together in another bowl. Slowly add dry ingredients to wet ingredients.
Combine ground beef, water and onions in large pot; mix well. Cook until ground beef is brown. Add tomato paste, catsup and chili powder; mix well. Simmer for 1 hour. Yields 20 servings.
Cut up your beef, pork or chicken. Mix marinade sauce and put cut up meat in. Can be marinated for 1 week. Great for deer.
Mix lemon juice, sugar and boiling water. Stir until sugar dissolves. Pour mixture into a gallon jug. Add cold water and throw in some of the lemon rinds. Stir well. Pour over ice in 10 to 12 ounce glasses. Serves 12.
Preheat oven to 350°. In saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large mixer bowl, beat flour, brown sugar, baking soda, cinnamon, salt, cocoa mixture, 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake for 15 minutes, or until top is firm. In saucepan, melt 1/4 cup butter with 1/4 cup cocoa and remaining sweetened condensed milk. Stir in confectioners sugar and walnuts; spread on warm cake.
Place lettuce leaf on plate. Put 1/2 pear in center (body of bunny). Add 2 raisins (for eyes), red cinnamon candy (for nose); 2 almonds (for ears); and a cottage cheese ball at large end (for tail). Serve.
Put chicken in a pan and pour Coke and ketchup over it. Add onion and bell pepper. Cook 40 minutes or until liquid cooks down and thickens. Put lid on and cook for 20 minutes. Take lid off and finish cooking.
Mix 1/2 cup water and salt together; simmer and stir for 2 minutes. Mix cornstarch and 1/4 cup water; take water off stove. Add cornstarch mixture and mix well. Roll "Great Stuff" with rolling pin between 2 pieces of wax paper. Cut shapes with knife or cookie cutter or model figures or jewelry. To keep dough firm and smooth as you work, wet your hands. Dough takes several days to dry!
Preheat oven to 350°. In a large bowl, toss hot spaghetti with olive oil. In a small bowl, combine eggs and Parmesan cheese. Stir into spaghetti. Pour mixture into a lightly greased 10-inch pie plate and form "crust". Spread Ricotta over crust, but not to the edge. Top with spaghetti sauce and spread out to the edge. Bake, uncovered for 25 minutes. Top with shredded Mozzarella. Bake for 5 more minutes, until cheese melts. Remove from oven, sprinkle with grated cheese and cool 10 minutes before serving. Cut into wedges.