HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly brown beef in skillet; add onion and garlic. Cook until tender. Drain fat. Add remaining ingredients. Simmer, stirring occasionally for 30 minutes or 6 hours in crock-pot.
Put all ingredients in 13 x 9-inch baking pan and mix with a fork. Bake at 350° for 30 minutes.
Preheat oven to 325°. In a bowl, mix cumin, chili powder, curry powder, garlic salt, cayenne pepper, ginger and cinnamon. Set aside. Heat oil in a nonstick skillet over low heat. Add spice mixture and mix well. Simmer for 3 to 4 minutes. Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes. Remove from oven. If desired, sprinkle with salt. Cool for 2 hours. Store in airtight container.
Layer turkey in large casserole dish. Mix broth, soups and vegetables; pour over turkey. Mix remaining ingredients together and pour over first mixture. Cook 1 hour at 350°.
Soak sliced and separated onions in water and milk mixture for one hour in refrigerator. Dredge or shake onions in flour and deep fry until golden brown. Drain on paper towels.
Heat milk to boiling, stir in sugar, salt and margarine. Cool to lukewarm. Pour warm water into 3-quart bowl and sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour and beat until smooth; add remainder of flour to make soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl and brush top with melted margarine. Cover and let rise in warm place until double in bulk, about 2 hours. Punch down. Turn out on lightly floured board and divide in half. Form each into a smooth ball. Place in greased loaf pans; cover and let rise 2 hours. Bake at 400° about 50 minutes.
Brown meat slowly in hot fat about 15 minutes. Add onion and garlic the last few minutes. Season with salt and pepper. Dissolve bouillon cube in hot water. Add to meat. Cover and simmer until almost tender (20 to 25 minutes). Add tomatoes and green pepper. Cook 10 minutes longer. Combine cornstarch, cold water and soy sauce. Stir into meat mixture. Bring to boil. Cook and stir 5 minutes longer. Remove garlic. Serve with hot noodles. Makes 4 servings.
Put all ingredients in bowl and mix well. Grease cookie sheet. Drop by teaspoon on cookie sheet. Dip a water glass or a meat tenderizer (mallet) in sugar and flatten the dough. Bake in 300° oven until tan in color. Let stand to cool before removing cookies. Very short and crisp.
Brown hamburger; drain. Mix all ingredients, except Fritos and cheese. Pour 1/2 mixture in casserole dish. Top with 1 cup crushed Fritos and 1/2 cup grated Cheddar cheese. Repeat layers. Bake at 350° for 35 minutes.
In a bowl combine cake and drink mix, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into an ungreased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes. Using a meat fork poke holes in cake and cool on a wire rack for 30 minutes. Dissolve 1 pkg. gelatin in boiling water and then stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a bowl combine milk, vanilla, pudding mix and remaining gelatin and beat on low for 2 minutes. Let stand for 5 minutes, fold into whipped topping and frost cake. Refrigerate. 12 - 15 servings.
Cook noodles in salted water; drain. Cook onion in oleo until tender. Stir in soup, mushrooms, pimentos, milk and basil. Lay half of noodles in 13 x 9-inch baking dish. Top with half of each, the sauce, cottage cheese, chicken, American and Parmesan cheeses. Repeat layers except for last 2 cheeses. Bake at 350° for 45 minutes. Top with rest of cheeses. Bake 2 additional minutes.
Preheat oven to 425°. Mix all ingredients together and pour into crust. Bake 15 minutes, then reduce heat to 350° and bake for 45 minutes or until knife inserted in center of pie comes out clean.
Sift together the dry ingredients. Cut in margarine with pastry blender. Stir in caraway seed and raisins. Add eggs and milk, stirring until well moistened. The mixture will be quite thin. Pour into two greased 9 x 5-inch loaf tins. Bake at 350° for 1 1/4 hours. Turn out loaves on cooling rack. Butter tops and sprinkle with sugar while warm. It is best served warm. Freezes well.
Preheat oven to 375°. Brown beef and drain. Stir in next 4 ingredients and heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits into 1/2 circles and place around the edges of casserole. Sprinkle cheese on top. Bake for 25 minutes or until biscuits are done.
Mix jello in 1 cup boiling water and 1 cup pineapple juice. Stir in pie filling and pineapple. Pour in a 9 x 13-inch baking dish. Let jell. Mix pudding as directed on box and fold in Cool Whip. Spread on jello.
Using liquid from can of oranges, add water to make 3 cups. Boil, dissolving Jell-O. Add both puddings and cook until thick. Cool. Fold in Cool Whip and oranges. Refrigerate.
Fry bacon until crisp in a 10 inch skillet. Mix eggs with vinegar, sugar, salt and pepper. Add to skillet and heat until hot. Remove the skillet from the fire: add lettuce and onions. Toss 1 to 2 minutes, until lettuce is wilted. Makes 4 servings.
Combine cream cheese and mayonnaise until creamy. Add remaining ingredients and fold together until mixed together well. Pour into mold or cake pan. Freeze until firm. May be cut into squares or slices. Serve on lettuce leaf. Store in freezer. If maraschino cherries are used, add several spoonfuls of the juice to make salad a pretty pink color.
Mix chicken, cream cheese, lemon pepper, mushrooms and soup. Scoop onto crescent rolls. Brush with butter and sprinkle with crushed bread crumbs. Bake in buttered dish 12 to 18 minutes in a 350° oven.
Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan and boil. Melt in pan the margarine and saute onions about 5 minutes. In bowl, add spices and bouillon to Burgundy; whisk until dissolved. Add wine mixture to onions. Simmer over medium heat for 10 minutes. Remove from heat. Add mushrooms to boiling lemon water; return to boil. Remove mushrooms from heat and thoroughly dry. Add to wine sauce; stir until blended.
Cream sugar and butter. Add eggs, beating well after each addition. Put in flavoring; add flour to make a stiff dough. Roll thin; cut with big biscuit cutter. Bake at 350° for about 10 minutes.
Mix jello and hot water; add pineapple, strawberries and banana. Pour half of mixture into dish. Allow to set. Cover with sour cream. Add remaining jello on top.
Combine all ingredients. Top with a can of chow mein noodles and bake at 350° for 30 to 40 minutes or until piping hot and bubbling.
Blend cake mix, pudding mix, eggs, oil and nutmeg. Beat about 5 minutes; add wine last. Pour into Bundt pan. Bake at 350° for 1 hour. Sprinkle with powdered sugar.
Cook and drain macaroni. Brown beef and onion. Mix all ingredients together, except Mozzarella cheese. Cover with foil and bake 1 hour at 350°. Uncover and top with Mozzarella cheese. Return to oven until cheese melts. Let stand at room temperature for a few minutes before serving.
Cook macaroni according to package directions; drain and set aside. Preheat oven to 350°. In a bowl, mix together tomato sauce and pepper to taste. Lightly spray cooking spray on baking dish.
Put dates in saucepan. Cover with water; bring to boil, stirring occasionally. Add butter, sugar and baking soda. Stir well and cool slightly. Add 3 cups flour, 1 egg, vanilla and nuts. Stir only until flour is blended. Pour into 2 greased 9 x 5 x 3-inch pans. Bake 1 hour at 350°.
Cream butter and sugar. Add eggs, beating well. Fold in flour, baking powder and milk. Add vanilla. Beat well. Bake at 400° for 1 hour.
Mix sugar, oleo, peanut butter and vanilla. Form into balls. Place on a cookie sheet covered with wax paper. Chill overnight. Melt the chocolate chips and paraffin using a double boiler. Keep hot in a pan of water while dipping balls into it. Use toothpicks to dip the balls in the chocolate mixture.
Put butter in a large mixing bowl and soften at room temperature. Add sugar, corn syrup and vanilla; with a sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently, just until blended. Fold in pecans and pour into pastry shells.
In a saucepan melt margarine on stove. Add sugar, milk, eggs and vanilla; mix well. Mix in whole and creamed corn. Pour mixture into a baking dish. Bake in a 350° oven for 45 minutes.
Combine all ingredients, except potato chips and cheese. Blend well. Spoon into lightly greased 2 quart casserole. Sprinkle with potato chips. Bake at 350° for 20 minutes. Sprinkle with cheese and return to oven until cheese melts.
Heat oven to 350°. Peel some of the loose outer skin from garlic. Place garlic heads in a small baking pan and brush with oil. Bake until very tender, 25 to 30 minutes. Serve with bread.
Melt margarine in casserole dish. Combine all ingredients, except dressing. Mix and put in casserole dish. Mix 1/2 stick margarine and stuffing mix and put on top. Bake at 325° for 30 to 40 minutes.
Boil broth. Add rest of ingredients and stir with a fork, 1 to 2 minutes.
Make cupcakes as directed on package. Cool. Spread top of each cupcake with sweet orange marmalade and top with about 10 miniature marshmallows. Broil until marshmallows melt slightly and are golden brown.
Mix and pour all the ingredients into a deep dish pie crust. Top with regular pie crust, leaving pan on. Bake 45 minutes at 350°. Remove top pan and bake for 15 more minutes or until golden brown.
Combine flour, cinnamon, salt, baking powder, sugar, eggs and pumpkin. Mix well and pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes.
Dissolve yeast and sugar in warm water. Set aside to rise. Sift flour and salt. Cut in margarine. Add yolks to yeast mixture and blend in flour. Turn out on floured board and knead for 5 minutes. Divide into 4 balls (let rise again). Won't rise much.
Cut potatoes into 1-inch chunks. Rinse and drain. Cover a 9 x 13-inch pan with foil. Drop potato chunks in center of foil. Add pepper, salt and margarine. Roll foil together and twist ends inward. Place in center of pan. Cook at 350° for 1 hour.
Layer vanilla wafers, peaches pudding mixture. Repeat layers. Finish with reserved Cool Whip-use a deep bowl. Chill overnight or several hours.
Mix all ingredients well with electric mixer. Refrigerate for 30 to 40 minutes before serving. Serves approximately 12.
Parboil chicken breasts. Mix cream of chicken soup, cream of celery soup and mayonnaise together. Put chicken breasts in dish and pour mixture over chicken. Place crumbs of Stove Top dressing on top. Bake at 350° for 1 hour.
Mix 1 cup flour, granulated sugar, salt and dry yeast. Add margarine (or butter) and very warm water and beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in 1 1/4 cups more flour or enough to make a stiff batter. Cover; let rise in warm place free from draft until double in size, about 1 1/2 hours.
Make vanilla pudding according to directions. Tear angel food cake into small pieces. Alternate layers in large bowl: pudding/cake/blueberry/Cool Whip. End up with Cool Whip on top. Decorate with fresh blueberries if desired.
Cook onion in oleo until tender. Add all other ingredients and simmer for 30 minutes. Stir to keep from sticking. I boil my broccoli for a few minutes before adding to milk and soup mixture.
Boil sugar and water. Add mashed bananas and juices. Freeze. Pour ginger ale over mixture before serving. Serves 60.
Cream butter and sugar until fluffy. Add eggs, one at a time. Combine well. Add flour. Beat in lemon extract and 7-Up. Pour mixture into well-greased Bundt or tube pan. Bake 1 to 1 1/4 hours at 325°.
Mix together and pour into a 9-inch pie shell. Bake at 400° for 10 minutes, then lower oven to 350°. Bake about 20 minutes more.
Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap.
Stew the raisins in the water for 15 minutes, then add the remaining ingredients, except walnuts. Add the walnuts. Bake at 350° for 1 hour.
Pour 1/2 of mixture into Bundt pan. Sprinkle 1/3 of brown sugar and cinnamon mixture on batter. Pour rest of batter in pan and top with remaining sugar and cinnamon mixture. Bake at 350° for 1 hour. Cool 10 minutes or more before taking out of pan.
Pour boiling water over shortening and stir until dissolved. Add dry ingredients. Mix thoroughly and chill approximately 20 minutes. Roll between 2 sheets of wax paper.
Into large pitcher, pour lemon juice, orange juice and sugar. Stir in remaining ingredients.	Pour into glasses, making sure each person gets some fruit.
Combine apple juice and water. Toss apple slices in lemon juice to prevent browning. Arrange grapes and apple slices in an attractive design in 5-cup ring mold. Pour apple juice/water mixture into mold to partially cover fruit (about 3/4 cup) and freeze. When frozen, add remaining mixture. Freeze completely.
Heat vinegar and sugar in small saucepan until sugar dissolves. Transfer to large bowl and add green onion, salt, pepper, catsup and mayonnaise. Add potatoes, celery and toss to coat. Chill before serving. Makes 4 servings. Calories: 319; Fat: 11 grams; Cholesterol: 30 mg.
In one-quart casserole, combine peaches, sugar, 1 tablespoon Bisquick or flour and cinnamon. In bowl, mix remaining Bisquick or flour with brown sugar. Cut in margarine until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes. Cobbler is ready when toothpick comes out clean. Makes 6 servings.
Slice cukes. Cut up onions and peppers. Put in glass or plastic container with salt. Stir sugar, vinegar and celery seed. Heat well to dissolve sugar. Add mix to cukes, onions and peppers. Store in refrigerator. Will keep up to 1 year.
Prepare rice. Set aside. Heat oil and add chicken. Cook 3 minutes each side until browned. Remove, reserving drippings in skillet. Set aside. Saute onion and garlic in hot drippings, 3 to 4 minutes. Add orange juice, stirring to loosen particles from bottom of skillet. Stir in beans and broth. Add chicken and bring to boil. Reduce heat and simmer until done. Serve over rice.
Grease a 9 x 9 x 2-inch baking pan. Line bottom and sides with waxed paper. Grease waxed paper. In a small saucepan, cook and stir butter and white baking bar over low heat until melted (mixture may separate). Set aside. In a small mixing bowl, beat eggs. Gradually add sugar, beating until light. Add butter mixture and vanilla. Add flour and salt; mix well. Stir in nuts and chocolate pieces. Turn into prepared pan. Bake in a 325° oven for 35 minutes, or until top is golden. Cool in pan on wire rack. Loosen edges and invert. Remove waxed paper; invert again. Cut into bars. Makes 36 bars.
Cut ends from pickles. Scoop out seedy pulp. Fill pickles with cheese spread. Chill several hours. Cut into 1/4-inch slices. Makes about 4 dozen slices.
Cut Velveeta into chunks and put into crock-pot. Cook ground beef in skillet and drain. When Velveeta is melted, add meat, refried beans and salsa. Stir until mixed well. Add a little milk, 1/4 cup at a time, until mixture is thin enough. Serve with tortilla chips.
Mix all ingredients except for bread. Soak bread in mixture. Cook on lightly oiled griddle over low heat. Turn frequently to brown evenly.
In a large bowl, combine first 6 ingredients. Stir in potatoes, celery and onions. Cover and chill.
In a large bowl mix gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved. Add cranberry juice. Stir in apples, celery and nuts. Pour into an 8 or 9-inch square pan. Chill.
Mix strawberries and Jell-O and heat until warm or Jell-O dissolves. Set back to cool. Mix pudding mix with milk. Stir until thick. Add sour cream and mix. Fold in 3/4 of Cool Whip.
Grease large cookie sheet. Slice cookie dough into 1-inch slices. Place on cookie sheet to form 1 large cookie, pinching together. If necessary, cover with wax paper and gently use rolling pin to even out. Leave 3 to 4-inches around edge because dough will spread while cooking. Bake at 375° for 10 to 12 minutes. Cool completely. Mix cream cheese with sugar and spread over cookie. Slice fresh fruit and place on top of cream cheese. Chill.
Combine first 5 ingredients in large mixing bowl. Cream thoroughly. Mix flour, salt and soda. Add to creamed mixture. Stir in oatmeal and chocolate chips. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 350° until light brown, about 8 to 10 minutes. Cool on wire racks. Makes about 10 dozen.
Divide coconut in half. Use half in pie and save half to sprinkle on top of meringue. Mix flour and sugar well. Add milk slowly, stirring well to blend. Add well-beaten egg yolks. Add vanilla and coconut. Place in double boiler and cook until thick. Pour into baked pie shell. Top with meringue and coconut. Brown in oven.
Mix all ingredients. Cook in loaf pan about 45 minutes or a tube pan for 1 hour 15 minutes at 350°.
Butter both sides of bread. Put in Pyrex dish. Layer with 1/2 of cheese. Put another layer of bread, then rest of cheese. Beat eggs and milk together with seasonings. Pour over, cover and refrigerate overnight. (Push bread down with spoon if it floats.) Bake at 300° for 45 minutes (take off foil for last 15 minutes).
Bake pie shell for 10 minutes at 400°. In butter saute onion, mushrooms and broccoli until soft. Spoon into pie shell. Sprinkle cheese over vegetables. Beat eggs in small bowl until frothy. Stir milk into eggs and pour over vegetables and cheese. Top with bacon. Bake at 400° for 15 minutes, then lower to 350° and bake an additional 20 minutes. Let stand 5 to 10 minutes.
Mix all ingredients well. Put 1/3 to 1/2 cup hot chocolate mix to 1 cup boiling water. Store in tight container.
Season chops with salt, pepper and paprika. Brown well in hot fat in skillet. Turn down heat, add water and simmer 45 minutes, turning once. Add more water if necessary.
Spread walnuts in a 15 x 10 x 1-inch ungreased jelly roll pan. Thoroughly stir together the sugar, cinnamon, ginger and nutmeg.
Cook broccoli in microwave as directed on package. Melt together, in a medium saucepan, on low heat, both cheeses and soup. Stir in broccoli and cook for a few more minutes, until evenly heated. Serve as a dip with Fritos. Also great on baked potatoes. (May also be cooked in a crock-pot.)
Mix last 4 ingredients. Heat to boiling. Add hot dogs and simmer 15 minutes.
Prepare cauliflower as directed on package; drain. Meanwhile, prepare salad dressing mix with vinegar, water and salad oil as directed. Lay lettuce leaves in bottom of bowl. Put cauliflower over lettuce and pour 1/2 cup salad dressing over vegetables. Chill at least 3 hours. Garnish with minced scallions and crumbled cooked bacon if desired. Makes about 2 cups or 3 servings.
Cream together brown sugar and margarine. Add eggs, pumpkin and vanilla. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Mix dry ingredients into pumpkin mixture. Stir in walnuts and raisins. Drop cookies by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake in preheated 375° oven for 15 minutes. Makes about 60 cookies.
Peel and cut eggplant in chunks and boil until tender. Drain and mash with butter. Add slightly beaten egg, milk, grated cheese and crumbs. Saute onion and bell pepper. Add and mix well. Dot with cheese and bake 30 to 40 minutes at 350°.
Mix and pour into a baking dish. Sprinkle on topping and bake at 350° for 30 to 35 minutes.
In large bowl, crumble muffins and bread. Saute sausage, onions and celery in 1 teaspoon oil until sausage is brown. Drain; pat dry with paper towel and crumble into a small bowl. Combine slightly beaten eggs, evaporated milk and chicken broth. Pour over bread crumb mixture; let stand until liquid is absorbed. Add sausage mixture and spices; stir well. Spoon into greased pan and bake for 50 to 60 minutes at 350°. If dressing looks as if it is drying out, cover during baking.
Preheat oven to 350°. Wet the bread and squeeze the water out of it. Melt the butter and mix with all other ingredients. Pour mixture into a well-greased 4 x 10-inch baking pan. Bake for 2 1/2 hours. The pudding will rise in the first hour. After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour of cooking.
Prepare and cook 5 cups shredded cabbage (be sure to add 2 tablespoons vinegar or lemon juice to the salted water).
Mash cottage cheese with back of large spoon to make smooth. Beat mashed potatoes into cottage cheese. Beat in sour cream, eggs, salt and pepper. Stir in scallions. Spoon into unbaked pie shell. Sprinkle top with grated cheese. Bake at 425° for 50 minutes until brown on top. Let stand for 5 minutes.
Cut vegetables in circles. Cover with salt and ice cubes. Let stand 2 hours or overnight. Rinse and drain. Put in large jar. Cover with vinegar mix. Shake well, don't have to seal. Keep in refrigerator.
Soften compressed yeast in 1/2 cup scalded milk; cool to lukewarm. If dry yeast used, dissolve in 1/4 cup lukewarm water as directed on package; decrease amount of scalded milk to 1/4 cup. Let stand 5 minutes. Sift together flour, sugar and salt. Combine potatoes, melted butter or margarine, cheese and eggs in a large bowl. Beat until well combined. Blend in yeast-milk mixture and dry ingredients; mix thoroughly. Knead on well floured board until smooth and satiny, 5 to 8 minutes. Place in greased bowl and cover. Let rise in a warm place (85° to 90°) until double in bulk, about 1 hour. Punch down dough by plunging fist in center. Knead gently on floured board about 2 minutes. Shape into a long roll and fit into well-greased 9-inch ring mold. Pinch ends together to seal. Let rise in warm place until light, about 30 minutes. Bake in 375° oven 25 to 35 minutes.
Cut potatoes into fry size strips. Put taters in bowl and sprinkle with some black pepper and either cayenne pepper, paprika or chili powder. Pour beaten egg white over fries and toss to coat evenly. Place fries on a cookie sheet that's lightly coated with nonstick spray. Bake at 400° for 30 to 40 minutes.
Cream shortening and sugar. Add egg. Sift dry ingredients. Mix syrup and hot water. Add dry ingredients and liquid alternately. Bake in floured pan, 9 x 9 x 2-inch at 350° for 45 minutes.
Mix all of the ingredients except buns. Spread on half of a bun. Broil for 10 minutes at 350°.
Preheat oven to 475°. Put pork sausage, egg, onion, herbs, breadcrumbs and milk into large bowl and mix well. Sprinkle flour onto kitchen bonch top. Roll out pastry sheets to 14-inch length and cut into 3 x 3-inch widths. Brush 1 edge of each with water. Roll sausage mixture into long sausage shape and lay in middle of pastry strip (lengthwise). Turn edge of pastry over sausage and turn again onto water-brushed edge (should be underneath). Repeat with remaining pastry strips and filling.
Cook grits according to directions. Remove from heat. Add other ingredients except for 1/4 cup of cheese. Place in 2-quart casserole. Top with cheese. Can be fixed the night before. Bake at 350° for 1 hour and 15 minutes.
Add all ingredients in a 3-quart casserole dish. Mix well. Bake at 350° for 2 to 3 hours. Remove from oven and mash with potato masher.
Cut dill pickles into spears. Mix with sugar, onion, celery seed, vinegar, horseradish and garlic (chopped fine). Put in jar and refrigerate.
Put 2/3 of crumbs in bottom of dish. Cream butter and sugar; beat in eggs 1 at a time. Spoon mixture into pan over crumbs and spread. Put pineapple over cream mixture. Whip the whipping cream and put on top of pineapple. Sprinkle pecans over cream, then cover with remaining crumbs. Chill in refrigerator a couple of hours before serving. Cut into 2-inch squares and decorate with a nut or cherry.
Prepare bananas as directed for Chocolate Banana Bobs. In top of double boiler over hot water, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over boiling water 5 minutes, stirring occasionally. Dip bananas into mixture, spreading over pieces. Roll in coconut. Place on waxed paper-covered baking sheet. Chill until firm. Do not freeze. Makes 16 Banana Bobs.