HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet. Drain. Add broth, tomato sauce, and chili seasoning mix. Simmer 5 minutes. Stir in rice and green pepper; cover and remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with lettuce, tomato, sour cream, and cheese.
Slice cucumber in half; cut into thin slices.	Squeeze liquid from cucumber. Add shoyu, vinegar, sugar, ajinomoto and oils. Boil kuzu shiitake until tender; rinse and drain. Add to cucumber mixture.	Add remaining	ingredients just before serving. Sprinkle with sliced scrambled eggs, kamaboko and onion.
Combine in a bowl and set aside the peanut butter, marshmallow cream and vanilla. Grease a 9x9 pan. In a heavy saucepan mix sugar, milk and butter. Bring to a rolling boil and boil for 5 minutes. Remove from heat and quickly beat in the reserved peanut butter mixture. Pour into greased 9x9 pan and cool at room temperature.
In punch bowl, combine orange sherbet, ice milk and can of pineapple. Add half and half, ginger ale and club soda; mix well. (Have all ingredients cold.) Serve. This is great with salty nuts. A wonderful punch for weddings.
Grease a square pan. Put jalapeno peppers on the bottom of the pan. Put grated cheese over the peppers. Pour the beaten eggs over cheese. Bake at 350° for 30 minutes.
Bring to a boil the margarine, shortening, water and cocoa. Add the flour, sugar, salt and soda. Mix together the eggs, vanilla and buttermilk and add to other mixture. Pour into cookie sheet. Bake for 20 minutes at 350°. Frost when removed immediately from oven.
Mix the ingredients, alternately adding 1 large can of evaporated milk and 1 (2 ounce) jar poppy seed. Bake for 1 hour and 15 minutes in an ungreased pan (Bundt or loaf) in 325° oven.
Cut shortening into flour, then add salt. Add cold water; mix. Add more water if needed. Divide pastry into 2 balls. Roll pastry about 1/8-inch thick. Cut into squares. Place a cored, pared apple in center of each square. Fill each apple with 1 teaspoon sugar and 1 teaspoon lemon juice. Top the apple with a piece of butter and sprinkle with cinnamon. Pinch edge of dough together on top. Place in well-greased pan, a few inches apart. Bake in a 450° oven for 10 minutes.
Pour cereal in large bowl and set aside. Combine chocolate chips, peanut butter and margarine together. Melt over low heat on top of stove. Or can use microwave, 1 to 2 minutes or until smooth. Stir in vanilla. Pour chocolate mixture over cereal, stirring until pieces of cereal are evenly coated. Then pour cereal mixture in large resealable plastic bag with powdered sugar. Seal the bag and shake until all pieces are well coated. Spread on waxed paper to cool. Store in airtight container. Makes 9 cups.
Cut the chicken in half. Mix rest of ingredients and marinate the chicken overnight. Remove the chicken pieces one at a time from the marinade, taking care to reserve as much marinade as possible. Roll the chicken pieces in the cornflake crumbs. Arrange in a shallow baking dish and dribble with 1 cup melted butter or margarine. Bake at 350° for 45 minutes.
Grease casserole. Squeeze water out of frozen, thawed broccoli. Saute onion in butter; add flour, water and Cheez Whiz until mixture is thick. Place broccoli in shallow baking dish. Pour over cheese mixture. Beat eggs and pour over broccoli and cheese mixture. Cover with cracker crumbs. Bake at 325° for 45 to 60 minutes.
Crush 1 generous cup of peaches in saucepan, extracting as much juice as possible. Stir in cornstarch, lemon juice and sugar; simmer briefly over medium heat until clear gelatinous mixture is formed. Let cool. Spread into pan crust base and press, then press rest of peaches into it. Dust with confectioners sugar and refrigerate.
Cook potatoes in salted water until fork-tender. Cut potatoes into cubes. Combine all ingredients in a large bowl. Cover; refrigerate at least 2 hours. Sprinkle with paprika. Garnish with additional boiled egg, if desired. Yields 6 servings.
Cover bowl with Saran Wrap. Set overnight or 24 hours. Stir together and serve.
Peel potatoes and cut in small cubes. Place in a saucepan and cover with water. Bring to boil and turn down heat to low. Simmer for 15 to 20 minutes, until potatoes are tender. Add salt, margarine and milk and heat to bubbling (do not boil).
In a large frying pan, heat oil on medium heat. Add potatoes and cook until brown on one side. Turn over. Layer Spam, onion and chilies. Pour eggs over all and cook until set. Sprinkle with cheese and cook until cheese melts. Slide onto tray. Slice and serve.
Cook onion in large saucepan until tender. Blend in flour, mustard, salt and pepper; gradually stir in milk. Cook and stir over medium heat until sauce thickens. Add cheese. Arrange potatoes in greased 8 x 12 x 2-inch baking dish. Top with ham. Pour sauce over all. Cover with foil; bake at 350° for 44 minutes. Uncover and bake 15 minutes longer. Serves 4.
Cook macaroni according to directions; drain. Combine with next 4 ingredients. Blend mushroom soup, milk and 1/2 cup cheese; stir into macaroni. Place in casserole dish; top with remaining cheese. Bake uncovered at 400° for 20 to 25 minutes.
Have pocket cut in breast of veal. Wipe meat with damp cloth. Combine Season-All and 1 teaspoon salt. Lightly rub inside of meat with half of this mixture. Toss together remaining 1/2 teaspoon salt, bread cubes, 1 cup water and seasonings.
Saute Chef's Blend until soft. Add boiled and peeled crawfish tails. Cook for 15 minutes on low heat. Add Velveeta and milk. Cook for 15 minutes on low heat. Boil noodles until tender; drain and rinse with cold tap water. Stir in noodles to sauce. Pour into casserole dishes. Sprinkle Parmesan cheese on top. Heat in oven 15 minutes at 350°. Makes 3 (13 x 9-inch) casserole dishes.
Mix eggs, sugar, salt, vanilla, zucchini and soda. Add flour and baking powder and oil and pineapple alternately to the mixture. Add raisins and nuts. Bake at 350° for 1 hour in a 9 x 12-inch pan.
Cook chocolate, water, sugar and white Karo to soft ball stage. Remove from heat and add Eagle Brand and vanilla. Keep in refrigerator. Reheat only what you need each time.
In a large skillet, saute carrots in butter for 4-5 minutes. Add the onion: cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender. Yields: 4 servings.
In a bowl, cream butter with peanut butter. Add sugars and beat until fluffy. Add eggs and beat. Mix in flour and baking soda. Drop by rounded tablespoonful onto greased baking sheet. Flatten slightly with palm of hand. Bake at 350° until light golden brown, about 15 minutes.
Separate cauliflower and layer into a large container. Next shred lettuce and spread on top of cauliflower, then chop onion and put on top of lettuce. Sprinkle 1 cup of Parmesan cheese over all layers and top with mayonnaise. Do not mix! Cover and put in refrigerator overnight, then mix the next day before serving.
Cut asparagus on a diagonal into 1-inch pieces. Lightly coat the bottom of a nonstick pan with vegetable spray. Preheat the pan over medium-high heat for 30 seconds. Add the mushrooms and cook, tossing and shaking until they are lightly browned. Add asparagus and shallots and continue tossing for about 1 minute. Season with salt, pepper and cilantro. Makes 4 to 6 servings.
Peel eggplant and soak in salted water for several hours in refrigerator. Soak bread crumbs in milk. Saute vegetables in butter. Boil eggplant until nearly tender and then drain well. Mix eggplant, crumbs, veggies and seasoning. Place in greased casserole dish. Top with grated cheese. Bake at 350° 1 hour or until golden brown.
Cream together sugar and butter. Add eggs and beat on medium speed for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts, saving some nuts for top of cake. Pour mixture into greased and floured cake pans. Bake at 325° for 45 to 50 minutes. Let cool.
Place popcorn in a lightly greased 4-quart casserole dish; set aside. Place butter in a 1 1/2-quart dish, microwave on High for one minute or until melted. Stir in sugar, syrup and salt; cover and microwave at High for 4 minutes. Remove from microwave oven; stir in soda and vanilla. Pour over popcorn; mix until well coated and no sugar mixture remains in bottom of dish. Microwave popcorn mixture on High for 2 1/2 to 3 minutes. Remove. Spread in a lightly buttered cookie sheet. Cool. Break in pieces; store in airtight container.
Heat oven to 375°. Mix sugars, cinnamon, nutmeg and salt in large bowl. Stir in apples. Put into ungreased 2-quart casserole. Dot with oleo. Cover apples with pastry, placing inside of dish. Bake 30 minutes. Cut crust into small pieces into apple filling. Bake longer until apples are tender and pieces of crust are golden. Serve warm.
Wash and soak beans overnight. In a medium size pot, add 4 cups water, oil, onion, garlic and salt. Mix in a bowl the tomato paste, tomato sauce and 1/2 cup water until smooth. Add to other ingredients that are in pot and cook under flame, about 1 1/2 hours, until beans are tender. Cut up green pepper and thyme. Let simmer in the pot. Add a pinch of sugar, if desired. When done, serve over rice.
Brown ground beef; drain. Add tomatoes, corn, Ro-Tel with chilies, pinto beans, kidney beans, taco seasoning, Ranch dressing mix and 1 onion, chopped fine. Mix well. Simmer 30 to 40 minutes.
Spray griddle with vegetable oil. Mix dry ingredients. Beat eggs and oil; add to dry ingredients. Gradually add orange juice. Cook until pancake forms bubbles on top side. Turn over and brown other side. Serve with slice of orange or other fruit and enjoy.
Combine cake mix, 1 cup coconut, water and egg whites and beat 2 minutes at high speed of electric mixer. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Punch holes in top of cake with a toothpick. Pour cream of coconut over cake while still warm. Spread whipped topping over cake; sprinkle with remaining coconut. Cover and chill at least 4 hours. Cut cake into squares to serve. Yield: 15 to 18 servings.
Mix all together. Easy to take off. Kids love this on their faces for Halloween. To make the color brown, add 2 1/2 teaspoons cocoa. Refrigerate.
Cook broccoli. Mix with other ingredients. Place in buttered casserole with noodles on top with chopped chicken (fine) on noodles. Cover with butter. Bake at 350° until very hot. If casserole for more than 8 add 1 package broccoli, 2 breasts, 1/2 cup rice and 1/2 can soup.
Melt 1/2 stick of butter and saute onion in it. Mix with all other ingredients except corn flakes. Spray pan with Pam. Pour ingredients into a large baking pan and spread corn flakes on top. Drizzle with last 1/2 stick of melted butter. Cook in oven for 30 minutes at 350°.
Mix all ingredients well, adding dry Jell-O last (other fruit and different flavors of Jell-O may be used). Keeps well for several days in refrigerator.
Cook spinach; cool and drain. Mix with all other ingredients. Cut off top of French bread and hollow out the inside to use as a bowl. Cut the top and bread removed from the inside into pieces that are the right size for dipping. Stuff the hollow bread bowl with dip.
Heat oven to 400°. Lightly spray 12 medium muffin cups with no stick cooking spray or line with paper baking cups. Combine flour, wheat germ, 1/4 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Add combined milk, oil, egg whites and apples. Mix just until moistened. Fill muffin cups almost full. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over muffins. Bake 18 to 20 minutes or until brown.
Soak cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from lime water. Discard lime water. Rinse three times in fresh cold water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat. Add sliced cucumbers. Soak 5 to 6 hours or overnight. Boil slices 35 minutes. Fill sterilized jars, leaving 1/2-inch headspace. Cap each jar. Process pints 10 minutes, quarts 15 minutes in a boiling water bath. If pickles, jars and tops are boiling hot, they will seal without processing.
Place tea bag in boiling water and let remain for 6 minutes. Add 1/2 cup sugar and stir. Add juice and rind of 1 lemon. Remove rind after 7 or 8 minutes. Pour over ice cubes in tall glasses and garnish with mint.
Scald milk in heavy saucepan with rice. Beat eggs slightly in buttered 1 1/2-quart casserole dish. Stir in sugar and salt. Add hot milk mixture slowly to eggs, stirring. Stir in raisins and vanilla and sprinkle on nutmeg. Place in pan of hot water and bake in slow oven at 325° for 1 to 1 1/2 hours or until knife inserted in middle comes out clean. Makes 4 to 6 servings.
Stir first 3 ingredients until blended. Boil rapidly until mixture spins 6 to 8-inch thread. Beat egg whites until stiff and pour hot syrup over egg whites in thin stream, beating constantly. Add vanilla.
Mix and heat over low flame soups, sour cream and cheese. Mix well. Place chicken in a 9 x 13-inch greased pan. Pour mixture over. Cover. Bake for 1 hour at 350°. Uncover and bake 1/2 hour at 350°. Serve over cooked white rice.
Blend gelatin and boiling water. Set in refrigerator until thickened. Beat chilled milk until it holds shape and add sugar and orange juice. Continue blending until mixed well. Add thickened gelatin mixture and beat until mixture will not rise further. Pour into 9 x 14 x 2-inch cake pan (or Bundt pan lined with nuts) lined with graham cracker crumbs. Keep refrigerated. Makes 12 servings.
In skillet, melt butter and add pecans. Saute over low heat until lightly browned. Cool and chop fine. Stir in salt and parsley. Set aside.
In large skillet, brown the sausage and onion; drain. Spread pork and beans, brown sugar, barbecue sauce and cooked sausage-onion mixture in a 9 x 13-inch casserole. Bake in a 350° oven for 1 hour.
Preheat oven to 350°. In a large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into greased 2-quart round baking dish. Bake 45 minutes; brush top with butter. Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean. Cool slightly. Serve warm, cool or toasted. Ooh it's so good!!!
Cream the butter; add the sugar and mix well. Add the egg, nuts and flour; add the vanilla. Chill dough. Cut off small bits of dough and roll into finger thick pieces, about 1 1/2 inches long. Bake on ungreased cookie sheet for about 8 minutes at 375°. Remove the cookies and roll in a mixture of 1/4 cup sugar and 1/2 teaspoon of cinnamon.
Cut crusts off bread. Spread with melted butter. Cut each slice into small cubes. Add onion, celery and eggs. Refrigerate overnight.
Melt oleo and add onion; saute. Add broccoli; stir thoroughly, adding mushroom soup. Simmer 1 minute. Add cooked rice and Cheez Whiz. Put in buttered casserole dish. Bake at 350° for 20 to 30 minutes or you can prepare in a microwave.
Mash the sweet potatoes. Combine the cake mix with the eggs. Add potatoes, nuts, raisins and cinnamon. Pour into a greased baking pan. Bake until a toothpick inserted comes out clean. Let cool; then add the icing.
Mix together and place in 9-inch pie plate. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
In skillet, heat oil. Saute cabbage until wilted and tender. Mix and stir in cooked noodles. Add sugar and other spices. Top with poppy seed and serve as side dish with pork chops, pork roast and sausages.
Cook carrots in salted water until tender; drain. Cook onion in 3 tablespoons butter until soft. Stir soup, salt, pepper and cheese. Add carrots and put in a 2-quart dish. Toss bread stuffing with 1/3 cup melted butter. Spoon over carrot mixture. Bake at 350° for 20 minutes.
In small saucepan, combine sugar, vinegar and oil. Season to taste with salt and pepper. Add celery seeds. Heat until hot, but not boiling. Cool.
Mash bag of Oreo cookies up. Put 1/2 in bottom of large bowl. Set 1/2 aside. Mix Cool Whip, cream cheese, powdered sugar and butter. Add more powdered sugar if needed until smooth.
Cream butter and sugars. Add eggs and vanilla. Mix next 5 ingredients. Mix all mixtures together. Add chocolate chips, Hershey bar and nuts. Bake on ungreased cookie sheet. Make golf-ball size cookies 2 inches apart. Bake at 375° for 6 minutes. Yields 8 to 10 dozen.
Cream oleo and sugar. Add eggs, one at a time. Add lemon juice. Fold in flour. Fold in mango and nuts. Grease and flour loaf pan. Bake at 350° for 1 hour or until done. Cool before slicing. Oh! So good!
Place broccoli and water in a 2 qt microwave safe bowl. Cover and microwave on high for 2-3 minutes, or until crisp/tender. Stir once. Drain. Let cool completely. Place broccoli in a serving bowl. Gently stir in tomato and onion. In a small bowl combine the mayo, sour cream, lemon juice, salt and pepper. Pour over veggies and stir gently. Cover and refrigerate for 1 hour. Serves 6.
Combine corn, milk, salt and pepper; place in greased casserole. Melt butter and add bread cubes. Blend but do not brown. Sprinkle cubes over corn mixture and bake for 30 minutes in 350° oven. Serve at once.
Place pea pods and water in microwave safe bowl, cover and cook on high for 3-5 minutes (until crisp-tender). Meanwhile in a small skillet cook onion in 2 Tbsp. butter, heat until crisp-tender. Drain peas and add to onion mixture. Add salt and pepper and remaining butter, toss to coat. Cook and stir until heated through.
Boil tomatoes and sugar 15 minutes. Add jello. Red flavor works best (raspberry). Cool and can.
Mix together flour, butter and pecans and press into a 9 x 13-inch pan; bake 15 minutes at 350°. Let cool.
Brown turkey, onion and celery in cooking spray. Add remaining ingredients, except cabbage. Simmer 20 minutes. Spray casserole dish with cooking spray and place shredded cabbage in dish. Top with meat mixture. Cover and bake at 350° for 1 hour. Serves 4. Each serving contains 158 calories, 18.9 g protein, 8.7 g fat, 60 mg chol. and 106.5 mg sodium.
Make a roux of the flour and margarine, cooking for approximately 5 minutes. (Make a roux by melting margarine. Add the flour and cook on high flame, stirring with rubber spatula. Make sure to scrape the flour off the bottom constantly to stop from burning.) Add water, clams with juice, onions, celery and carrots. Cook for 40 minutes at a slow simmer. During the last 15 minutes, add all the spices. Continue to simmer. Bring to a boil. Add cream, the last ingredient. Bring to a boil again, then immediately turn off the heat. Serve to a large crowd.
In a 12-inch skillet, cook ground beef until well-browned. Using slotted spoon, remove beef to bowl and set aside. Add oil to drippings in skillet. Heat over medium heat. Add cabbage and onion. Cook for 5 minutes, stirring occasionally, until vegetables are softened. Add mushrooms, red bell peppers, sage and black pepper. Cook for 5 minutes longer, stirring occasionally. Remove from heat. Stir in Swiss cheese, reserved beef and salt.
Brown ground beef in a skillet with onion and green pepper. Add salt and pepper to taste. Drain. Place in a casserole dish. Pour tomato sauce over beef mixture and cover with mashed potatoes. Cut butter into small pieces and place on potatoes. Sprinkle with paprika and brown in oven at 350°.
Combine confectioners sugar, peanut butter and a little milk. Mix; make into small balls. Melt paraffin wax and chocolate chips in double boiler, stirring constantly. Dip balls in chocolate mixture (use toothpick to hold balls). Put on wax paper to cool. Delicious!
Grease 13 x 9-inch baking dish, layer meat, cheese and bread. Drizzle melted butter over top. Combine flour and dry mustard; sprinkle over ham and cheese bread mixture. Beat eggs; add milk and pour over mixture in pan. Cover and put in the refrigerator for at least 4 hours or up to 24 hours. Bake for about 1 hour or until puffy in 350° oven.
Melt butter in skillet or wok. Add meat, celery, onion, pepper and chicken broth. Cover and cook until tender. Add can Chinese vegetables and mushrooms. Mix cornstarch and soy sauce together. Add to rest of the ingredients. Serve on Chinese noodles or rice. Yum, Yum.
Shred lettuce; add rest of ingredients, except dressing. Toss well. Add dressing	of choice. One small can of mandarin oranges may be used instead of orange.
Heat peas 10 minutes. Cool. Cut up eggs. Add eggs, pickles, celery, onions, and Velveeta to peas. Stir in enough Miracle Whip to cover all. Chill.
Rub salt all over meat. Place on heavy foil. Combine remaining ingredients. Pour over brisket. Wrap airtight in foil. Cook on medium coals on grill for about 2 hours. Turn once.
Boil and debone chicken and cut in chunks. Cut cheese in chunks. Place chicken in a 13 x 9-inch casserole dish and top with chopped onion, salt and pepper. Add cheese chunks and top with half the bag of taco chips. Mix soups and tomatoes in a bowl and pour over chicken. Bake at 350° for 30 minutes, then sprinkle remainder of chips on top. Bake an additional 5 to 10 minutes.
Beat milk and lemon juice. Add Cool Whip and beat. Add pineapple, marshmallows and bananas. Refrigerate.
Crust: Melt 1/2 cup butter and combine with crushed vanilla wafers. Press into 9 x 12-inch pan. Refrigerate while making filling.
Cook over low heat the margarine, sugar and dates until sugar melts and mixture is thick. Remove and let cool. Add Rice Krispies, pecans and vanilla. Shape into balls. Roll in confectioners sugar. Yields 20 small balls.
Crush vanilla wafers. Mix all ingredients together well. Pack into a tube pan. Freeze for 24 hours.
Combine all ingredients until it takes form and is holding together. Divide into 3 loaf pans. Cover the top of the meat loaf with catsup. Bake in 350° oven in a pan with water in bottom, about 1 cup. Cover with Reynold's Wrap for the first hour and cook 30 minutes, uncovered, to allow it to brown.
Mix and jell lightly the first 4 ingredients. Take out of refrigerator and add remaining ingredients. Chill.
Cream confectioners sugar, cream cheese and butter. In separate bowl, combine milk and pudding, then add Cool Whip, cream cheese mixture and pudding together. Set aside. Crush Oreos into a fine crumb mixture. Layer crushed Oreos and creamed mixture, ending with Oreos.
Heat oven to 375°. Coat baking sheets with nonstick cooking spray. In medium bowl, with wire whisk, combine cake flour, baking soda and salt; set aside. In large bowl, with an electric mixer on medium speed, beat together prune puree, butter, sugar, brown sugar, egg, egg whites and vanilla for 2 minutes or until creamy. With mixer on low speed, beat in dry ingredients until incorporated. By hand, stir in chocolate chips.
Salt, pepper and flour steak. (Have it tenderized at the butcher shop); cut steak into pieces and brown on both sides. Place in roaster pan. Mix onions, oregano, sweet pepper and tomatoes together and pour over the steak. Cover and place in 375° oven for 2 hours.
Preheat oven to 350°. Put butter in a 9 x 13 x 2-inch baking pan; melt in oven. Remove. Beat eggs well in large bowl. Add flour, milk, salt and baking powder; mix well. Add cheese, spinach and onion; mix well. Spoon into baking pan; level off. Sprinkle with seasoned salt. Bake at 350° for 35 minutes. Remove and let cool 45 minutes, then cut into bite size squares (3/4 to 1-inch each). Makes about 40 squares.
Scald milk and cool slightly. Combine beaten eggs and sugar. Stir in vanilla. Pour in baking dish and bake at 350° for about 1 hour or until knife inserted comes out clean.
Cook sugar, milk, and syrup until it forms a soft ball in cold water. Then add vanilla and oleo. Beat a few minutes, and pour into a buttered pan. Nuts may be added before you beat, if desired.
Put paste in pan with oil and garlic. Stir until it beads up; add tomatoes. Add 2 tomato paste cans of water. Add salt, black pepper, sweet basil and mint leaves. Add small, diced onion and sugar. Cook slowly for approximately 2 hours, stirring occasionally. Remove the garlic after cooked.