HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in oil. Add soy sauce and 1 cup water. Simmer 2 minutes. Add celery and onion. Blend in water and cornstarch mixture into pan. Add water chestnuts, sprouts and mushrooms. Heat thoroughly and season with salt and pepper. Put in oven at 350° for 1 hour.
Cream sugar, oleo, oil and egg yolks, one at a time, mixing well. Combine milk, soda and add flour alternately to sugar and oil. Beat egg whites stiff; add, mixing well. Add vanilla, nuts and coconut. Bake in 325° oven for 40 minutes in 3 (9-inch) cake pans.
Mix flour and butter together. Press down into long Pyrex dish, then pat pecans down into mixture. Bake at 350° until brown (12 to 14 minutes). Make up Dream Whip as directions on box. Mix confectioners sugar and cream cheese together, then fold into Dream Whip. Add this mixture over crust. Top with cherry pie filling and chill. Cut into squares. This should make about 10 to 12 servings.
Cook onions in hot fat until tender. Combine remaining ingredients (except frankfurters). Add to onions. Cover and simmer for 20 minutes. Prick frankfurters. Add to sauce. Cover. Simmer 15 minutes.
Remove skin from chicken and any excess fat. Liberally sprinkle lemon-pepper over each piece. Wrap individually in aluminum foil. Bake at 375° for 1 hour. This is lo-fat, lo-calorie.
Prepare broccoli per package directions. Drain broccoli. Blend together soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into 2-quart baking dish. Combine together stuffing mix and melted butter. Sprinkle on top of casserole. Bake in 350° oven for 30 minutes.
Prepare Kool-Aid as directed. Mix in ginger ale. Stir in the sherbet just before serving.
Put broccoli in a micro-dish and put in microwave on defrost for 5 minutes. Then add rice and soup. Put back in for 5 minutes on High. Then put cheese in and stir. Put back in for 5 to 6 minutes. Stir and serve.
Bring sugar and cornstarch to boil. Remove from heat and add 1 teaspoon of vanilla and peanut butter. Mix well and add the Rice Krispies. Mix well and pat into a buttered pan. Melt chocolate chips and butterscotch chips, spreading on top. When cool, cut into squares.
Stir until moistened, all lumps do not have to be gone. Cook in lightly greased skillet.
Butter casserole dish. Layer: bread, butter (pats), sprinkle of ham or sausage and grated cheese. Repeat. Mix milk and eggs well. Pour over layers. Let set overnight or several hours in refrigerator. Bake at 350° for one hour. Servings: 6.
Grease 12 (2 1/2-inch) muffin cups. Heat oven to 400°. Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffin pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes or until golden brown. Remove from pan and serve hot with butter, jam or marmalade.
Preheat oven to 400°. Lightly butter two 8-inch round layer cake pans, pie pans, souffle dishes or casseroles. Place 1 tortilla in each pan. Combine cheeses in bowl. Sprinkle 2/3 cup combined cheeses over each tortilla. Top with generous tablespoon each of green onion and chilies. Top with another tortilla. Repeat until there are 4 layers in each pan. Top with fifth tortilla. Brush tops with melted butter. (The stacks can be prepared several days in advance or even a day ahead, refrigerated, and then baked just before serving.) Bake stacks, uncovered, in preheated hot ovens (400°) for 20 minutes or until cheese is melted and tops are lightly browned. Let cool 5 minutes. Invert serving platter over cake pan, then carefully flip and turn stack-up out onto platter. Repeat with second pan. Cut each stack into 16 wedges. Garnish each platter with salsa and fresh chilies and sour cream if you wish. Makes 16 appetizers.
Heat soup, vinegar, water, mustard, sugar, and cloves in large saucepan. Heat to a low boil. Reduce heat and simmer for 10 minutes. Thicken with corn starch to desired consistency. Add ham and simmer for 30 minutes. Can be transfer to a slow cooker to cook on low all day. Place ham slices on your favorite bread or bun.
Mix the oleo, white sugar, cocoa and milk together. Boil for 1 minute. Add peanut butter, vanilla and oatmeal. Drop by teaspoons on wax paper.
Mix oil, eggs and sugar together. Add dry ingredients and vanilla; mix well.	Fold in apples. Add pecans. Makes 2 loaves baked at 325° for 1 hour and 10 minutes or 21 muffins (fill muffin tins 2/3 full and bake at 325° for 20 minutes). Both loaves and muffins freeze well.
Wash and skin breasts; salt and pepper to taste. Place in baking dish. Pour soups over breasts. Bake for 1 hour at 350°.
Peel fresh shrimp. Make light incision along outer back and remove black vein. Wash; place in colander and season generously with salt and pepper. Set aside. Melt oleo. Add onions, celery and bell pepper, if desired, and parsley. Wilt. Add tomato sauce and cook slowly in uncovered heavy iron pot about 45 minutes. Dissolve cornstarch in the cup of water and add to mixture. Simmer another 5 minutes, then add seasoned shrimp and green onions and cook until shrimp are done, usually about 20 to 30 minutes. Salt, pepper, Worcestershire sauce and especially Tabasco are used generously in this dish. (If a little more sauce is desired, an additional teaspoon of cornstarch in 1/2 cup of water may be added, but remember that as the shrimp begin to cook, they will create quite a bit of liquid themselves.) Serve over mounds of steamed white long grain rice. Serves 6.
Cream butter and sugar; add flour, eggs, salt, chocolate, vanilla and nuts and mix. Spread dough into 9 x 13-inch greased cake pan. Bake at 350° for 30 minutes. Cool. Mix 10x sugar, butter and creme de menthe. Spread over cooled cake. Chill. Melt remaining ingredients in saucepan. Let cool slightly and spread over second layer. Chill and cut into squares.
Place cucumbers in 2 gallons water and lime. Let set for 24 hours. Drain and rinse off cover. Cover with cold water and let stand 3 hours. Cover with vinegar and spices and let stand over night. Heat cucumbers, vinegar and spices to boiling. Simmer for 35 minutes. Place in clean jars and seal.
Put 2 hot dogs, beans and frozen French fries on a paper plate; stick it in a microwave oven. Cook 2 minutes. Wa la! Eat well.
Cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture in a large pot. Cover and bake at 350° about 1 hour and 15 minutes or until hot and bubbly. Crumble bacon and sprinkle over beans. Serves a lot!!
Mix together first 6 ingredients as you would pie crust. Toast in a 350° oven for 40 to 45 minutes or until golden brown. Stir often so it doesn't get lumpy. Add chocolate chips or raisins after slightly cooled.
Heat corn and milk. Add egg. Stir, then add cracker crumbs, onion and salt. Pour into greased 8-inch baking dish. Top with buttered cracker crumbs. Bake at 350° for 20 minutes. Serves 6.
Beat egg whites; add sugar; beat egg yolks until light in color and fluffy. Fold egg yolks	into egg white mixture. Fold in bourbon. Beat whipping	cream; fold into egg mixture. Serve immediately with nutmeg on top of each glass.
Using small bowl, combine soup, paprika and pepper. Grease a 2-quart oblong baking dish, arranging potatoes in overlapping rows. Sprinkle cheese and then spoon soup mixture over cheese. Cover with foil. Bake at 350° for about 45 minutes. Uncover and bake for 10 minutes or until potatoes are tender.
Melt margarine and Mars bars until creamy. Stir in Rice Krispies. Put into a 9 x 9-inch pan. Cool before cutting.
Slice eggs in half lengthwise, scoop out yolks. Mash well. Add Miracle Whip, horseradish and pickle juice. Return yolks to egg halves. Place deviled eggs in buttered 13 x 9-inch casserole.	Blend 5 tablespoons butter in saucepan over low heat. Blend in	flour, stir in milk slowly. Cook until thickened. Add salt, pepper, cream, Parmesan and Swiss cheese and 2 1/2 tablespoons butter. Stir until cheese melts. Pour over deviled eggs. Top	with buttered bread crumbs. Bake at 350° for 20 to 30 minutes. Makes 6 to 8 servings.
Brown meat and put in bottom of pan. Sprinkle with onion flakes or powder. Place layer of cheese over meat, then layer of Tater Tots. Mix soup and milk; pour over Tater Tots. Bake.
Cook hamburger until brown, stirring to crumble. Drain off grease. Lightly grease 8-inch square pan. Spoon meat into pan. Top with pizza sauce and add cheese. Combine Bisquick, milk and eggs, beating until smooth. Pour mixture over casserole. Bake at 400° for 30 to 35 minutes.
Cook macaroni as directed on package; drain and rinse with cold water. Brown meat and drain off fat. Add taco seasoning and mix well. Let cool.
Melt candy in 1 cup boiling water over low heat. Add jello and dissolve. Add applesauce. Pour half in rectangular pan; chill until "wiggly." In separate container, combine remaining ingredients. Drop by spoonfuls and spread on set jello. Cover with remaining jello to make 3 layers. Refrigerate until set.
Beat eggs and put in cup with vinegar. Add enough water to make 1 cup. Mix all ingredients together. Roll as usual.
Cream margarine and sugar, then blend in remaining ingredients. Bake in a 350° oven for 8 to 10 minutes.
Chop celery and onion through blender; melt bouillon cubes in hot celery juice. Make white sauce with butter, flour and milk and mix with celery; serve with crackers. (Also good with casseroles.)
Heat oil in Dutch oven or large skillet with lid. Brown chicken on all sides; remove fat from pan. (I use a "turkey baster.") In a medium bowl, mix together the soy sauce, brown sugar, catsup, sherry or apple juice, red pepper flakes, garlic and green onion. Pour mixture over chicken in Dutch oven. Cover tightly and simmer 35 to 40 minutes. Remove chicken to platter. Keep warm in 250° oven.
Cream together the cream cheese and Eagle Brand milk. Fold in Cool Whip. Pour 1/2 of the cheese mixture into each pie shell. Drizzle 1/4 of the caramel sauce on each. Sprinkle 1/4 of coconut mixture on each. Repeat the layers. Freeze 5 to 6 hours. Thaw 10 minutes before serving.
Gently saute hamburger; drain. Pour chili beans with juice into 4-quart cooker. Chop onion and tomato. Add to beans. Add chili sauce to pot. Chop whole chilies. Add to mixture. Add seasonings and salt to taste. After chili has simmered 1 hour, cook, covered, to retain flavor.
Prepare cake mix as directed, baking in 13 x 9 inch pan. Cool 15 minutes then poke holes in cake with utility fork. Meanwhile, combine milk, sugar and 1/2 c. coconut in saucepan. Bring to a boil and reduce heat, and simmer for one minute. Carefully spoon over warm cake, allowing liquid to seep down through holes. Cool completely. Fold 1/2 c. coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover in refrigerator.
Slice angel food cake in 3 layers. Spread with Cool Whip and strawberries between layers.
Brown roast on all sides in frypan. Place meat in 2-quart covered pan. Add rest of ingredients. Place in 325° oven for 2 1/2 to 3 hours. Remove. Slice and serve with rice and refried beans and tortillas. Serves 6 to 8 people.
Cook chicken breast and cut into pieces. Add to alfredo sauce. Add garlic. Boil asparagus in separate pot and cook about 15 to 20 minutes. Cut asparagus into 1/2-inch pieces and add to sauce. Add mushrooms (optional). Let simmer for about 15 to 20 minutes. Pour over angel hair pasta.
Combine crumbs, Parmesan cheese and seasonings. Dip chicken in butter (or milk), then coat with crumb mixture. Sprinkle with lemon. Refrigerate 1/2 hour. Bake at 350° for 45 minutes to 1 hour. (If boneless, bakes in 20 to 30 minutes.)
Combine beef, Worcestershire sauce and salt; mix lightly. Shape into 12 patties. Top 6 patties with cheese and pickle slices. Place remaining patties over filling; seal edges. Place on rack over hot charcoal. Grill 5 minutes on each side. Yields 6 burgers.
Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and 1 1/2 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto well floured surface; knead until smooth, 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 hour. Prepare filling. Punch down dough. Roll into rectangle, 25 x 6-inches. Make 1 1/2-inch cuts on 25-inch sides at 1/2 inch intervals. Spread Peanut Butter Filling down center. Crisscross strips over filling. Shape into ring on greased cookie sheet. Pinch ends together. Cover and let rise until almost double, 1 hour. Heat oven to 375°. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with Cocoa Glaze. Makes 1 coffee cake.
Line a 9 x 13-inch pan with bread. Layer other ingredients as written. Cover with foil and refrigerate for 24 hours. Bake at 350° for 1 1/2 hours. Last 15 minutes, cover with buttered crumbs made from crusts of bread.
Prepare broccoli as package directs; drain. Add margarine and onion and simmer a few minutes. Add remaining ingredients and bake at 300° for 30 to 45 minutes or until done. Top with grated cheese.
Combine crumbs and melted butter. Put layer of crumbs in bottom of baking dish, then put a layer of oysters and seasoning. Alternate crumbs and oysters until there are two layers of each. Pour can of mushroom soup over and top with crumbs and drained button mushrooms. Bake at 450° for 30 minutes.
Grind strawberries and orange. Mix this with sugar. Let stand for one hour, then add nuts, apple and celery. Mix jello with 1 cup water. Bring to boil to dissolve jello and add 1 1/2 cups cold water, then add to other ingredients and congeal. This is a family favorite at Christmas dinner.
Preheat oven to 375 degrees. Combine pie crust mix, brown sugar, and baking soda in bowl of food processor (or use electric mixer). Pulse 2 or 3 times just to mix. Add eggs and process until mixture begins to form a ball. Drop by heaping teaspoonsful onto ungreased cookie sheet, spacing cookies about 2 inches apart. Bake for about 10 minutes or until lightly browned. Remove from cookie sheet onto rack to cool. Melt the chocolate and when the cookies are completely cooled, brush the bottom of each with a thin layer of chocolate. Place with chocolate side up until cooled. If using the German chocolate, you might want to place the cookies in the freezer for a few minutes after the chocolate has been brushed on. The coating chocolate will harden much quicker. Combine the caramels and water in a microwavable bowl and microwave for 1 minute and stir. Then microwave for about 15 seconds and stir, continuing until caramels are melted. Spread caramel mixture over tops of the cookies and then press into toasted coconut. Allow caramel mixture to firm up before serving.
Peel apples before chopping. Dissolve gelatin in hot water. Add cinnamon candies to boiling water. Stir until dissolved. Add to gelatin. Chill until slightly thickened. Add apples, celery and walnuts. Chill until firm.
Preheat oven to 450°. Place hamburger in skillet. Stir hamburger with fork to break up large pieces. Cook on medium heat until hamburger is browned; drain. Add tomato sauce, oregano, salt and garlic salt. Pat out each biscuit on cookie sheet to form pizza crust. Spread each biscuit with hamburger mixture. Sprinkle with grated cheese. Bake at 450° for 10 minutes. Yields 10 servings.
Brown beef and drain. Add sauces to beef. Simmer 1 hour. Add 1 tomato paste can of water. Add sour cream and green onions. Set aside. Cook and drain 8 ounce package noodles. Layer noodles, sour cream and meat sauce in 9 x 13-inch pan. Sprinkle Parmesan cheese on top. Bake at 325° for 30 minutes.
Heat olive oil in pot until hot. Brown ground beef. Add seasonings and cook about 10 minutes. Add Ro-Tel and cook five minutes. Add boiled eggplant and about 1 1/2 cups of water. Cook on low fire for about 1 hour.
Bake sweet potatoes in oven at 350° for 1 hour. Cool overnight; slice lengthwise in 1/2-inch thick slices. Fry in cooking oil on medium-high heat. Brown; turn once. Drain on paper towel or brown paper bag. Serve hot. May sprinkle with confectioners sugar. Try both ways; they are really tasty.
Beat steak with pounder or mallet. Fill steak with diced bacon and pickle slices. Salt and pepper. Roll each steak and hold together with toothpicks. In pan add oil, tomato and onion. Lay meat on top; brown on both sides. Fill pan with water until rolls are covered; salt to taste. Cook until done, about 1 hour (depending on size of pan) until fork feels it is done. Remove meat rolls from pan and add flour; make gravy. Return meat rolls to pan and warm. Serve with mashed potatoes and red cabbage.
Mix all ingredients together, blending well. Bake for 30 minutes at 350° in 9-inch square pan.
Scald rhubarb in boiling water to cover. Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice. Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Cook sugar and milk; bring to boil. Boil for 6 minutes. Put butter and chocolate bits in bowl. Pour milk mixture over chocolate and butter. Beat. Put in vanilla and nuts. Pour in pan and cool.
Mix all ingredients together. Use 3 to 4 heaping teaspoons per mug of hot water. Store in a large tightly covered container. This mix makes a great gift during the cold wintery days or even the holidays for teachers, shut-ins, children, etc.
Mix chicken, soup, about 3/4 can milk and peppers in a bowl; put 1/2 in bottom of baking dish. Crush Doritos; put over mixture in dish. Put remaining mixture on top of Doritos. Bake at 350° for 30 minutes. Top with cheese and return to oven until cheese melts.
Mix all together, except for tomato and onions. Spoon into a 9-inch pie plate or quiche dish. Bake at 350° for 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onion. Serve with crackers.
Add sugar and cocoa. Mix. Add other ingredients. Mix. In pot, cook until forms a soft ball.
Mix flour, soda, salt, sugar and cocoa in mixing bowl (low speed). Add other ingredients and mix well. Pour into greased and floured cake pans. Bake at 350° for 25 minutes or until done.
Melt butter. Add brown sugar. Add sour cream and vanilla. Serve with apple wedges and banana slices that have been dipped in lemon juice.
Place onion in bottom of a 4-quart crock-pot. Dredge steaks in flour. Layer and season as you go. Spread cream of mushroom soup over meat. Cover and cook on low 8 to 10 hours (high 3 to 5 hours).
Combine all ingredients, except whole walnuts. Refrigerate. Garnish with remaining walnuts. Delicious!
Combine cream cheese and Eagle Brand until smooth. Add pie filling and pineapple. Fold in Cool Whip and chill.
Mix cake mix, sugar, oil and nectar together. Add eggs, one at a time. Bake in tube pan at 325° for 45 minutes to 1 hour (when brown). Cool, right side up, for 15 minutes, then remove from pan.
Stir corn meal gradually into boiling water. Let cool. Beat egg yolks and stir into cornmeal with fat and buttermilk in which the soda has been dissolved. Beat egg whites until stiff and add to mixture. Pour into a greased baking dish. Bake at 425° for 40 minutes.
Brown ground beef. Chop onion very fine and add to beef. Drain. Add ketchup and chili powder. Cook on medium-low heat for about 15 minutes. Add water, if too thick.
Cream butter and sugar. Add eggs, one at a time. Add rest of ingredients. Make sure nuts go in last. Bake at 325° for 1 hour and 10 minutes.
Bake at 350° for 45 minutes. Makes 1 large or 2 small casseroles.
Mash potatoes; stir in butter. Add remaining ingredients except marshmallows; mix well. Turn into lightly greased 1-quart casserole. Bake at 350° for 25 minutes. Top with marshmallows; bake 10 minutes or until marshmallows are lightly browned. Makes 6 to 8 servings.
Mix the first 5 ingredients. Add remaining ingredients. Bake in oven at 375°.
Combine boiling water, oatmeal and butter; let stand 10 minutes. Add sugars and mix well. Add eggs and mix well. Sift together flour, soda and cocoa; mix. Fold in 1/2 bag of chocolate chips.
Mix oleo, sugar and eggs. Sift remaining ingredients and add. Chill and roll in small balls. Roll in 2 tablespoons sugar and 2 tablespoons cinnamon. Bake at 375° for 7 to 8 minutes.
Drain clams, reserving liquid. Heat oil in a 1-quart saucepan over medium heat. Add garlic; cook until lightly brown. Add basil, oregano, parsley, crushed red pepper and reserved clam liquid; heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Add clams. Cook, stirring occasionally, until heated through. Season to taste with salt and pepper.
Brown meat. Saute onions and bell peppers til soft. Add all ingredients into crockpot and mix well. Cook on high for 4 hours. Serve with fritos and grated cheese.
Cut oysters in pieces. Put layer of oysters in bottom of 2 quart baking dish. Add layer of crumbled saltines, slices of butter and shake of salt and pepper. Repeat 4 times, ending with saltines. Pour milk till soaked through. Seperate mixture with knife and add more milk until all is moist. Bake at 350° for 30-35 min.
Mix together ingredients. Cover and bake at 350° about 30 minutes. Crumble 1 stack Ritz crackers and stir into 3/4 stick melted oleo. Put this on potato casserole and return to oven about 20 minutes.
Bake cake according to directions in 2 layer pans or a 9 x 13-inch pan. Cool. Blend milk gradually into cream cheese and prepare pudding using this mixture. Spread on top of cake layers. Top with pineapple. Frost with whipped topping. Sprinkle with coconut and garnish with maraschino cherries. Keeps well and gets even better after a couple of days in the refrigerator.
In 12-inch skillet, heat oil and stir in diced onion; cook until tender. Brown hamburger and drain off grease. Add canned diced tomatoes, kidney beans, salt and chili powder. Cook about 30 minutes on medium heat.
Brown ground beef. Slowly melt cheese with evaporated milk. Add all ingredients together; simmer 10 to 15 minutes. Do not boil (cheese will curdle). Serve over corn chips.
Pour ingredients which have been well mixed, into a 9-inch uncooked pie shell. Bake 45 minutes at 350°.
Cook onion and garlic in 2 Tbsp. oil until tender. Stir in broth, bell pepper, chilies, basil, salt, pepper, and puree. Heat to boiling, reduce heat and summer, uncovered, for 30 min. Heat 1/2 c. oil in skillet and cook tortilla squares and chicken into 6 bowls and pour soup over. Top with shredded cheese, if desired.
Preheat oven to 350°. In large bowl, combine cake mix, egg and topping (batter will be very stiff). Drop teaspoonful of dough into confectioners sugar. Roll into 1 inch balls, using sugar to keep dough from sticking to hands. Place balls of dough 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes or until light brown. Transfer to wire rack to cool completely. Store in airtight container.
Slice sausage crosswise (1/2-inch thick). Brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil. Cook for 5 minutes. Add zucchini, tomatoes, water, bouillon, cabbage, salt and pepper. Bring soup to a boil; reduce heat and simmer, covered for 1 hour. Add beans, cook another 20 minutes. Garnish with parsley.
Mix gelatin with boiling water. Stir to dissolve. Add ice water and set aside. Mix pudding, milk and yogurt. Add pumpkin, spice and gelatin. Beat well. Pour 3/4 of mixture into 2-quart dish. Fold whipped topping into remaining mixture and pour on top.
Simmer celery in broth 10 minutes. Add butter. Add mushrooms and dressing mix. Place in greased baking dish. Top with chicken or turkey. Pour soup mixture over all. Bake 1/2 to 3/4 hour at 350°. Cover while baking.
In medium saucepan, cook sugar and water until syrupy (about 10 to 15 minutes). Set aside and cool. Add remaining ingredients to cooked syrup. Freeze until firm.
Beat eggs. Add other ingredients. Pour into 2 greased pie pans or 1 (10-inch) pie pan. Bake at 350° for about 40 minutes.