HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute meat, onion, garlic and celery until light brown. Peel eggplant; boil in salted water and drain. Combine meat mixture, rice and eggplant. Salt and pepper to taste. Place in baking dish and bake in hot oven for 15 to 20 minutes.
Mix peanuts, wheat germ and sugar in a large mixing bowl. Insert 12 popsicle sticks into banana halves. Roll bananas in nut mixture until thoroughly coated. Place on cookie tray and freeze for at least 1 hour. Serves 12.
Cream butter and sugar; mix dry ingredients and alternate with milk (start with dry ingredients and finish with dry). Add nuts to flour and fold in. Bake for approximately 1 hour at 350°.
Saute onions in margarine. Add milk and cream cheese. Stir over low heat until cream cheese is melted. Add remaining ingredients. Heat thoroughly, stirring occasionally. Serve hot with French bread slices or with French, whole wheat or rye bread cubes.
Mix the Eagle	Brand and lemon juice until thick. Add the vanilla; pour into pie crust. Top with cherry pie filling.
Cook chopped spinach as package directs for 45 minutes. Drain. Set aside. Saute onion in butter until tender. Add flour and stir. Add to cooked spinach. Stir in crisp crumbled bacon. Season with dashes of nutmeg. Pour into buttered casserole. Bake in oven at 350° until heated through and bubbly.
Peel and dice potatoes and onion. Boil in 5-quart pot with enough water to cover by an inch. Season water with salt, pepper and garlic powder. Once potatoes are well done and water has been reduced, add milk slowly. Add cheese if desired and stir well.
Drain peaches and cut into bite size pieces. Add cottage cheese, gelatin and Cool Whip. Mix together well, refrigerate before serving.
Trim off excess fat. Remove bones to make 1 1/2 pounds lean pork. Cut	lean meat into 1/2-inch slices. Cut slices into strips 2-inches long. Sprinkle with salt.	Brown in oleo in skillet. Add water. Cover; simmer 1 hour. Drain pineapple. Combine 1/2 cup pineapple juice and water. Add brown sugar, ginger, cornstarch, vinegar and soy sauce. Pour over meat. Cook until slightly thickened. Cut green pepper into strips lengthwise. Cut the onion into thin crosswise slices. Add to meat. Add pineapple chunks. Bring to boil. Cook for 5 minutes. Serve with rice. Makes 4 servings.
Mix first 3 ingredients until crumbly; reserve 1/2 cup crumbs. Mix soda, molasses and 1 cup hot water. Stir into remaining crumbs. Spoon batter into layer cake pan. Sprinkle with reserved crumbs. Bake at 350° for 40 minutes. Serve warm or cold.
Mix stuffing as directed. Place chicken in bottom of baking dish. Add soup (do not add water). Spoon dressing on top. Bake at 350° for 30 minutes, or until bubbly.
Chop cabbage fine. Chop carrots coarse. Mix together. Add salt, pepper and sugar; mix well. Add purple cabbage and mix. Add mayonnaise. Chill and serve.
Mix all ingredients well. Roll into buckeye size balls; insert a toothpick in each. Chill in refrigerator.
Preheat oven to 325°. Lightly grease 2 cookie sheets. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually beat in sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. Beat in vanilla and salt. (Whites should stand in stiff, glossy peaks.) With rubber spatula, gently fold coconut and flour into egg white mixture.
Day before, cover beans with water; refrigerate overnight. Next day, drain beans; put in large saucepan. Cover with hot water. Add 1 teaspoon salt. Boil; reduce heat and simmer, covered, about 40 minutes or until beans are tender. Drain. Reserve 6 slices of bacon for later. Cut remaining bacon in 1/2-inch pieces; saute lightly. Add onion. Saute until onion is tender and bacon is browned. In large bowl, combine beans, onion, bacon, tomato sauce, brown sugar, dry mustard, Worcestershire sauce, 1/2 teaspoon salt, oregano and 1/2 cup water. Blend well. Turn into a 2 1/2 quart shallow baking dish. Bake covered 30 minutes at 375°. Remove cover and bake 15 minutes longer. Meanwhile, saute reserved bacon until crisp. Drain. Arrange over beans.
Mix the first 4 ingredients together. Beat the eggs well. Add the water and vinegar. Mix with dry ingredients and eggs; cook in double boiler until thick. (Add equal amounts of Miracle Whip for salad.)
Sift dry ingredients into bowl. Cut shortening in flour and mix with pastry blender. (Will be coarse.) Stir in milk and mix until dough leaves sides of bowl. Pour out onto floured board and gently roll or pat to 1/4-inch thick or 1/2-inch for thicker biscuits. Place on lightly greased cookie sheet, close for soft sides and 1-inch apart for crusty sides. Bake 10 to 12 minutes at 450° or until desired brownness.
Cut flour and margarine together to resemble corn meal. Add chopped nuts. Pat in bottom of 9 x 13-inch pan. Cook about 15 minutes at 350°. Cool.
In mixing bowl, combine dry ingredients. Mix rest of ingredients; add to dry and stir just to mix. Pour into 9-inch square pan or 16-inch skillet. Bake at 350° for 30 to 35 minutes.
Put roast in a 9 x 13-inch pan. Mix soups and water; pour over meat. Cover tight with foil and bake at 350° for 1 hour per pound. Pull with fork when done and serve on buns.
Mix all ingredients in a bowl. Pour in pie shell and bake at 350° for 50 minutes. Put cream or nuts on top.
Sprinkle cheese evenly over bottom of pie shell. Top with crabmeat and crawfish or shrimp, then green onions. Mix beaten eggs, cream, salt and pepper. Pour over mixture in pie shell.
To soften cream cheese, place in microwave for 2 minutes on Power 5. Blend it with the mayonnaise or Worcestershire sauce until it is smooth. Add the rest of the ingredients and shape into balls. Chill.
Cover potatoes and carrots with water and cook over medium heat until tender (about 20 to 30 minutes). Add all ingredients and cook on low heat for 30 minutes. Great with corn bread!
Saute onions, celery, garlic and bell pepper in margarine or oil until clear. Add crabmeat, bouillon, salt, black pepper and cayenne. Cook over medium heat about 15 minutes, stirring constantly. Add green onions and parsley. Cook 2 minutes and remove from heat. Let cool. Add eggs and Italian breadcrumbs and mix well. Mixture should not be too moist or too dry. Stuff crab shells with mixture. (Use artificial or real crab shells.) Sprinkle top with Italian breadcrumbs and add pat of margarine. Bake in oven at 375° for 10 minutes or until brown. Refrigerates and/or freezes well.
Stir and mix graham crackers and butter together and put in 9 x 13-inch pan. Cream cream cheese and butter together; add egg and beat into creamed mixture. Add powdered sugar. Slice bananas lengthwise and put on top for layer. Add pineapple, well drained and sprinkle on top of bananas. Spread Cool Whip on top and refrigerate.
Mix peanut butter, butter and 10x sugar. Add 1 cup Rice Krispies and nuts. Mix and roll into balls. Let stand in refrigerator for 1/2 hour. Melt chocolate chips. Keep warm at all times. Dip peanut butter balls in chocolate. Place on pan to cool. Store in refrigerator.
Peel potatoes and boil until just tender. Drain and rinse with cold water. In large pot, add soup and enough milk to mix soup, then add potatoes and add more milk to cover potatoes plus a little more. Simmer on low-medium for 15 minutes. Don't let it boil. Add salt and pepper to taste. Serve with shredded cheese on top and fried bacon, crumbled on top.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt. Stir unti blended and add prunes, vanilla, Egg Beaters and milk. Combine coffee and boiling water; stir until dissolved. Stir into batter until blended. Bake in two 9-inch cake pans or 13 x 9-inch pan. Bake 30 to 35 minutes at 350°.
Combine all ingredients in large mixer bowl; blend well, then beat at medium speed of electric mixer for 4 minutes. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 350° for 50 to 55 minutes, or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan; finish cooling on rack.
Shake well in quart jar. Add salt and pepper to taste. Sprinkle with parsley. Serve over lettuce or spinach.
In large mixing bowl mix jello and whipped topping well. Add cottage cheese and drained pineapple. Refrigerate until set.
Cover 1 pound of dried lentils with water 1 inch higher than lentils in large (4-quart or larger) pan. Chop coarsely and add the carrots and celery. Bring to a boil, then reduce heat, cover and simmer for about 1 1/2 hours or until lentils are soft. During cooking, add 3 generous sprinkles of dried basil, beef bouillon cubes and onion and garlic powders to taste. Stir to avoid sticking at bottom (4 or 5 times). At end of cooking, add chunky applesauce to the soup and stir. Taste. If you want slightly darker, richer flavor, add Kitchen Bouquet. Serve with French of Italian bread for lunch. You have to try this to believe it!
Scald milk and cream. Combine flour, cornstarch, sugar and salt. Add to milk and cook until thickened, stirring constantly (up to 15 minutes). Stir a small amount into beaten egg yolks. Add yolks to milk mixture. Add vanilla. Cook a few more minutes. Slice banana onto bottom and sides of cooked pie shell. Pour in filling. Cover with Saran Wrap and chill.
Brown hamburger; drain. Combine hamburger, tomato paste, spaghetti sauce mix and 1/2 cup water. Place crescent rolls in ungreased 9 x 13-inch pan and bake for 5 minutes at 350°. Take out and layer hamburger mix and cheese 2 times. Bake 15 minutes.
Dilute orange juice with water. Add marshmallows and heat until marshmallows dissolve. Pour mixture into an 8 x 8-inch pan. Place in refrigerator to congeal. Serve with whipped cream. Serves 9.
Saute onions, celery, mushrooms, pepper and 1 stick margarine. Mix all other ingredients except 1/2 cup shredded cheese. Mix well. Pour into casserole dish and sprinkle with 1/2 cup shredded cheese evenly over mixture. Bake at 350° for about 45 minutes.
Place thawed potatoes in 9 x 13-inch baking dish; sprinkle lightly with salt and pepper. Mix together next 6 ingredients; pour over potatoes. Top with crushed cereal and drizzle melted oleo over all. Bake at 350° for 45 minutes.
Blend ingredients together. This is great on any type of meat. Especially for the grill.
Combine raisins and water in a small bowl; set aside to cool. Combine brown sugar, shortening, egg and molasses; beat well. Stir in salt, baking soda, flour and raisin mixture. Stir in nuts. Spoon into 4 greased 16 ounce cans. Bake at 350° for 1 hour or until done. Cool slightly before removing from cans. Yield: 4 small loaves.
Melt margarine in 9 x 13-inch pan. Add layer of crushed vanilla wafers. Add layer of chips. Add layer of coconut. Add layer of walnuts or pecans. Pour sweetened condensed milk evenly over other ingredients. Bake 25 minutes at 350°.
Brown ground beef in a large skillet. Drain. Add a layer of onions and potatoes, a layer of corn and layer of tomatoes. Cover and let simmer 30 to 40 minutes. Add grated cheese topping and let melt, if desired.
Thoroughly mix together sugar, shortening and sweet potatoes. Sift together flour, baking powder and salt. With pastry blender, cut sweet potato mixture into dry ingredients. Turn out onto floured surface and knead lightly. Roll dough out 1/2-inch thick, cut and place on cookie sheet. Bake in 425° oven about 15 minutes until brown.
Mix first 7 ingredients well; roll into 1 inch balls and brown. Mix ketchup, A.1. sauce, margarine and brown sugar over heat. Add sour cream. Mix in to boil (cook well over low heat, about 15 minutes). Pour over meatballs and let marinate (works well in a crock-pot, low heat). Stir occasionally.
Heat oil in skillet. Add green pepper, onion and garlic; cook until tender. Stir in seasonings and water; simmer 10 minutes. Add rice, turkey and ham; cover. Cook over low heat for 25 minutes or until rice is tender, adding boiling water if needed. Add mushrooms with small amount of liquid; cook 5 minutes longer.
Mix all ingredients together. Drop on ungreased cookie sheet and bake 8 to 10 minutes in a preheated 350° oven. Do not overbake cookies.
Mix 2/3 crumbs, margarine and crushed candy. Press in 9 x 13-inch pan and chill. Beat pudding and milk; add ice cream. Spread on cooled crust. Top with whipped topping. Sprinkle with remaining crumbs. Chill. I put in freezer. Remove about 30 minutes before serving and keep in refrigerator.
Saute onions in butter until transparent but not brown. Add rice to boiling water and cook 5 minutes on low heat, covered. Place rice, onions and cheese in a 2-quart baking dish. Combine well and stir in half and half. Bake 1 hour at 325°.
Saute onion in	butter. To cooked potatoes,	add all ingredients except cheese and heat. Add the cup of Velveeta cheese and 2 soup cans of milk. Heat and serve.
Put boiling water, butter and dissolved cubes in baking dish. Add the rice. Put in oven (covered); cook for 30 minutes at 350°. Stir.
Mix eggs, milk, sugar, salt and nutmeg well. Pour into unbaked pie shell. Cook until done at 325°.
Mix altogether in a large ovenproof bowl; bake covered with aluminum foil for 45 minutes and then uncovered for 15 minutes at 350°.
Combine salad dressing, capers and mustard, stirring to blend. Add steak and toss with dressing until well coated. Add tomatoes, onions and eggs; gently mix. Cover and chill at least 2 hours or overnight. Makes 4 servings.
Beat egg whites stiff. Add remaining ingredients. Blend well. Put in greased oblong pan. Sprinkle brown sugar and cinnamon on top of batter. Bake at 350° about 1/2 hour. Add butter after taking out of oven.
Put the milk and juices into a blender. Add banana pieces and strawberries one at a time. Blend until the shake is smooth.
Cook macaroni according to directions; drain. Combine macaroni, soup, mushrooms, mayonnaise, cheese, onions, green pepper, pimento and salt; mix well. Melt butter; stir in cracker crumbs. Spread over top of macaroni mixture. Bake at 375° for 25 to 30 minutes.
Dissolve yeast in water; set aside. Mix milk and oil; stir in yeast mixture. Mix dry ingredients together; then add to liquid mixture. May be rolled out immediately or let rise up to 2 hours. Place on a greased sheet. Bake 15 to 20 minutes at 400°.
Mix together and put into casserole dish. Cover with Rice Krispies (crushed) and bake at 375° for 30 minutes. Serves 10.
Brown meat, onion and pepper; drain. Add beans, water and ketchup. Heat until boiling. Ready to serve. Good with cornbread and green salad.
Combine jello and water and set aside. Boil pineapple and sugar; add jello and water and set in refrigerator until it starts to jell. Stir occasionally to keep pineapple from setting. When set, add whipped cream and cheese. Put in jello mold. Serve.
In a mixing bowl, combine all ingredients. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. Garnish with cherries or mint leaves, if desired. Makes 6 servings.
Line a colander with coffee filters or double thickness of cheesecloth. Place colander on top of a bowl that is large enough to catch the whey liquid. Pour in plain low-fat or nonfat yogurt. (Dannon is a good brand. This won't work with brands that have modified food starch, vegetable gums or gelatin.) Cover with plastic wrap and refrigerate overnight. The next day, transfer yogurt cheese into covered container. Refrigerate until ready to use. Keeps one week.
Soak raisins for several hours in pineapple and juice. Cream butter and sugar until fluffy. Add eggs, one at a time, beating. Stir in jam. Sift dry ingredients, add to creamed mixture. Add buttermilk, add nuts, pour batter into 13 x 9 x 2-inch pan, wax paper lined. Bake at 350° for 50 to 55 minutes. Cool on rack. Dust with confectioners sugar.
Brown meat and onions lightly in small amount of oil. Salt and pepper to taste; drain and mix with other ingredients. Heat in oven 30 minutes at 350° or in crock-pot.
Mix enough flour, salt and pepper to coat the tenderloin. Cook the meat slowly in a small amount of oil. Turn frequently so as not to get crisp. Cook until just barely done, being careful not to overcook.
Combine Bisquick, milk and cheese. With a wooden spoon, mix until soft dough forms. Beat vigorously for 30 seconds.
Mix cream cheese, sour cream and seasonings and spread in bottom of a 9 or 10-inch pie pan. Spread 1/2 jar spaghetti sauce or 1 jar pizza sauce on top. Spread pepperoni, green onions and green peppers over top of mixture. Bake 10 to 15 minutes at 350° or until heated through. Spread pizza cheese over top. Bake until cheese melts. Cut up Boboli crusts. Brown 8 to 10 minutes on cookie sheet until crisp.
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 16 to 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard-size muffins.
Mix cream cheese and sugar until smooth. Add vanilla. Fold in whipped topping. Beat until mixed. Fold into graham cracker crust. Top with cherries.
Mix all ingredients and pour into the pie shell. Bake at 375° for 30 minutes. Delicious served with whipped cream.
Saute onion, broccoli, peppers and garlic in olive oil until tender. Add tomatoes, wine and season. Simmer 5 to 10 minutes. Add cream or milk and cheese. Toss with bow tie pasta (1 to 1 1/2 pounds). Decorate top with reserved broccoli and pepper. Sprinkle with Parmesan cheese.
Combine pudding mix, pecans, sugar and cinnamon well. Space half of bread unevenly on bottom of well-greased 9 x 13-inch pan. Pour 1/2 of melted butter or margarine over them and sprinkle with 1/2 of pudding mixture. Place rest of pieces among first ones and cover with remaining butter and dry mix. Let rise in a warm place until doubled (1 1/2 hours) or cover loosely and place in refrigerator overnight. When risen, dough should reach top of pan.
Heat mustard and jelly on low heat, stirring until smooth and blended. Add wieners; heat 3 to 4 minutes. Yields 50.
Cook spinach about 10 minutes; drain and squeeze water out. Mix all ingredients together. Then add spinach. Serve with Wheat Thins.
Dissolve jello in 2 cups of hot water. Mash cranberry sauce and mix into jello. Put into refrigerator until jelled around the edges. Add drained pineapple and nuts to mixture. Return to refrigerator and let jell.
Heat mushroom soup with 1 can of water. Layer potato chips (crushed) in a 13 x 9 x 2-inch casserole dish. Sprinkle tuna over chips. Layer more crushed chips. Pour heated soup over this and bake at 350° for 20 minutes. Quick and easy!
Combine all ingredients in a 2-cup measure. Microwave at 50% (Medium) for 2 to 3 minutes or until the mixture is smooth, stirring once during cooking time. (For thinner sauce, add more milk in small quantities.) Serve sauce warm or cold. Makes 1 cup.
Peel cabbage. Place cabbage leaves into boiling water until tender and pliable. Mix other ingredients thoroughly. Form into balls and wrap with cabbage leaves. Put cabbage rolls in 4-quart pressure cooker with 1/2 cup water. Time for 15 minutes after pressure cooker starts jiggling. Reduce pressure quickly by putting cooker under cold water. Ready to serve. Serves 24.
You will also need 1 or 2 toothpicks per roll and pastry brush for lemon juice.
Grate cabbage in bowl. Add onion, mayonnaise, vinegar, salt and pepper. Mix well; cover and put in refrigerator until serving.
Crush bananas and let stand until they turn dark. Cream butter and sugar. Add beaten eggs. Add dry ingredients. Add sour milk, flavoring and bananas. Bake in a greased loaf pan in moderate oven 1 hour.
Combine dressing mix and oil in large bowl. Add frozen vegetables and toss. Bake in casserole dish at 375° for 30 minutes, stirring every 10 minutes.
Combine all ingredients in a clean large jar. Stir gently. Cover and let stand at room temperature 3 weeks. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. To replenish starter add 1 cup sugar and one of the first four ingredients every one to 3 weeks, alternating fruits each time; stir gently. Cover and let stand 3 days before using. Yields 6 cups.
Melt cream cheese in double boiler. Mix in all else but crab. Stir well. Add crab and mix well. Keep warm when serving.
Cook chicken and cut into pieces or cubes. Cook the spaghetti in the same chicken water. Mix mushroom soup, chili powder or seasoning salt and cheese together. Stir up with chicken and noodles. Put in casserole dish. Cook at 350° for 25 to 30 minutes.
To make the crust, spread butter thickly on pan and shake graham cracker crumbs to coat.
Debone chicken and crumble corn chips. Mix with other ingredients. Melt cheese and butter together and mix with ingredients. Pour in large casserole dish and bake at 375° for 1 hour.
In saucepan, boil water, tomatoes and oregano. In a greased casserole, layer potatoes, powdered cheese from box, pepperoni, Mozzarella cheese and butter. Make at least 2 or 3 layers. Then pour boiled mixture over each layer. Place lid on top of casserole. Bake at 400° for 30 to 35 minutes.
Scald milk. Stir in sugar, salt and shortening. Cool. Soften yeast in water. Add potatoes to milk. Mix. Add yeast and eggs. Add half of flour. Mix well. Add rest of flour. Knead until smooth. Place in greased bowl, brush with oil and cover with plastic wrap. Place in refrigerator at least 12 hours. Remove from fridge 3 to 4 hours before shaping. Shape. Let rise. Bake at 400° for 12 to 15 minutes. Makes 3 dozen rolls.
Preheat oven to 350°. Melt margarine, then mix all ingredients. Pour into pie crust. Bake for 30 minutes.
In medium bowl stir orange juice, sugar and lemon juice until sugar is dissolved. Pour juice mixture into six custard cups, cover and freeze until firm, about 5 hours. Remove ices from freezer. Let stand at room temperature, about 10 minutes.
Dump Wolf Brand chili (no beans) into medium saucepan (do not scrape grease from can). Add corn, jalapenos, onion (chopped) and cheese. Put crushed tortilla chips into big bowl. Pour hot mixture over chips. Enjoy with cold beers and good game. Begin Rolaids at half time if consumed during first quarter.
For Filling: Combine 1/2 cup boiling water and margarine. Stir until melted. Stir in cranberries, raisins, sugar, flour and vanilla; set aside.
Preheat oven to 350°. Cook, uncovered, until cheese melts (approximately 15 minutes).
Melt butter in a 9 x 13-inch baking pan. Combine sugar, milk and flour in bowl; mix well. Pour over melted butter. Spoon peaches over batter using syrup also. Do not stir. Bake at 375° for 40 minutes or until brown.
Saute mushrooms in butter. Remove mushrooms and liquid; set aside. Fry bacon until crisp; cut up. Remove and set aside.
Pour soup mixed with milk over top and bake for 1 hour. For extra goodness top each piece with Velveeta cheese and melt.
Melt butter in a deep baking dish. Stir up batter and pour into melted butter, but do not stir. Put sugared, sliced peaches on top, but do not stir.
Mix eggs, sugar, salt, pumpkin and vanilla. Add flour, baking soda and cinnamon. Pour and spread evenly onto greased cookie sheet and bake at 350° for 15 minutes or until golden brown. Dump immediately on terry cloth towel and roll up. Place in freezer for 30 minutes or until cool.
Preheat oven to 400°. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer; otherwise they will thaw too rapidly. In medium bowl, combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed until combined. Butter will be very stiff. Gather 4 to 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter dough ball. Place balls on ungreased baking sheets 2 inches apart. Bake 8 to 10 minutes. Cool on pan for 2 minutes, then transfer to a cool flat surface.