HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ingredients in bowl; beat with spoon until slightly bubbly. Batter will be lumpy. Fill well-greased metal or Pyrex custard cups or muffin tins (Teflon without greasing) about 2/3 full. Place in cold oven; set oven at 425°. Do not peek for 1/2 hour. Makes 4 huge popovers in large Pyrex custard cups or about 12 small ones.
Fry ground beef in a large skillet until brown. Pour off fat. Cut cabbage into 1-inch cubes and soak in water. Add sugar and soy sauce in the skillet with beef and add the cabbage pieces on top. Add 3/4 cup of water. Cover and cook until cabbage is tender, about 12 minutes. Stir while it cooks twice. Serve with rice.
Sift together dry ingredients and place in a deep bowl. Make a well in the center and pour in eggs, milk and yogurt. Stir until well blended. Knead dough until smooth and elastic. Grease a large bowl with butter. Coat dough in a bowl with butter. Cover and let sit for 45 minutes to 1 hour. Preheat broiler. Divide dough into 8 pieces and pat into teardrop shape, about 1/4-inch thick. Broil Naan Bread 2 to 3 minutes on each side. Serve hot or at room temperature.
Saute celery and onions in the butter. Reduce heat and add soup, rice, chicken, milk and almonds (optional). Mix well. Pour chicken mixture in 9 x 13-inch pan. Prepare stuffing as stated on package. Spread stuffing over the top and heat through in 350° oven for 20 to 30 minutes or until bubbly. Serves 10.
Toss flour, salt, pepper and cheese. Cut garlic in half and rub around fondue pot. Heat beer in pot over low heat. At high heat, add cheese, one cup at a time, stirring after each addition, until cheese is blended. Stir in red pepper sauce. Cut bread into 1-inch cubes. Eat by spearing a cube with a fondue fork and dipping in the sauce. Serves 4.
Break lettuce. Fry and crumble bacon. Put on lettuce. Add onion. Cut up cauliflower and put on top of onion. Then add Mozzarella cheese and mayonnaise. Add Parmesan cheese. May be made ahead and tossed just before serving. Will keep several days.
To melted butter or margarine, add graham cracker crumbs, peanut butter and confectioners sugar; mix until well blended. Press into a 13 x 9 ungreased pan. Melt chocolate chips; pour and smooth over surface. Let set. Cut into bars.
Quarter orange and lemon and remove seeds. Quarter apple and core it. Do not peel fruit. Grind all fruit in food grinder. Stir in sugar and cloves. Place in covered nonmetal container and cover tightly. Refrigerate at least 2 days before serving. Keeps 2 to 3 weeks in refrigerator. Yields: 3 cups.
Cook pork chops, onion and bell pepper in Worcestershire sauce until done. Add rice and gravy mix.
Cook rice. Saute onion and celery in butter. Pour all into a greased dish. Bake at 350° for 1 hour.
Prepare stuffing mix according to directions on the box. Combine soup, milk, mayonnaise, chicken and broccoli. Place 1/2 stuffing in an 8 x 11 1/2 x 2-inch baking dish. Pat to form a crust. Pour the chicken mixture over the stuffing. Put the other 1/2 of the stuffing on top. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until heated through. This recipe can easily be doubled.
In a small bowl, microwave butter and milk on High for 2 minutes or until butter is melted.	Stir and set aside.
Melt oleo. Add brown sugar, vanilla, eggs, flour and nuts all at one time. Mix well by hand. Pour in greased and foil-lined 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Yields 24 squares.
Mix first 6 ingredients. Mix in eggs and milk. Shape into loaf; cover with catsup. Bake at 350° for 1 hour. Serves 8.
Mix all ingredients, except cabbage. Bring to boil over low heat. Add cabbage; simmer for about 20 minutes. Stir often. Seal in canning jar, or keeps well in covered jar in fridge for 3 to 4 weeks.
Mix eggs, sugar, vanilla, oil and zucchini. Add dry ingredients, nuts and pineapple. Put in 2 large lightly greased pans. Bake for 1 hour at 325°. Cool before removing from pans.
Clean clams; drain and chop. Beat eggs until light; add milk and flour, mixed and sifted with baking powder. Then add chopped clams and season highly with salt and pepper. Fry in deep fat at 375° until golden brown.
In a heavy Dutch oven, brown the meat lightly. Add remaining ingredients. Cover and cook slowly for 2 1/2 hours. Skim off the fat. Thicken with flour and water. Serve over noodles or rice.
Bake cake mix in a 9 x 13-inch pan. When cooled, poke numerous holes in cake with straw. Combine milk and sauce until smooth and pour over cooled cake. Ice cake with Cool Whip. Sprinkle crushed Butterfingers over top. Keep refrigerated.
Drain fruit; reserve syrup. Add water to syrup to make 1 cup; heat to boiling. Add gelatin; dissolve. Add cold water. Cut ice cream into 6 pieces; add to hot mixture. Stir until melted. Chill until mixture thickens. Fold in fruit. Pour into vanilla cookie crust. Chill until firm.
Preheat oven to 450 degrees. Grease a 7 inch skillet or you can use a 9-inch cake pan. Combine all the ingredients in the bowl of a food processor, fitted with the steel blade. Process for 15 to 20 seconds. The dough will be sticky but do not add more flour. Spoon the dough onto a floured surface. Lightly dust the top of the dough with flour. Gently knead about 10 times. Pat or roll out to a thickness of 1/2 inch. Cut with a 2 inch biscuit cutter. Place in the skillet or cake pan. Bake for about 8 minutes or until lightly browned. Yield: 8 biscuits.
Grease a long baking dish with margarine. Drain pineapple in dish. Mix flour, sugar, eggs and powdered milk with pineapple juice until smooth. Cut toast into cubes. Melt margarine in a large skillet. Toss toast in margarine until coated. Put buttered cubes over pineapple that has been covered with the juice mixture. Bake, uncovered, at 325° for 30 to 35 minutes. Serve warm.
Mix all ingredients. Fill muffin tins 3/4 full. Bake at 425° for 20 minutes.
Pour crust mixture into 9-inch pie pan (greased). Pour hamburger mixture into middle of pan. Bake at 400° for 25 minutes. Pour 1/2 cup grated Cheddar cheese on top of meat mixture for last 10 minutes.
Place mixture in well-greased 8-inch square pan. Bake 15 minutes at 450°. Bake 15 minutes at 350°. Lower 25 degrees for glass pan.
Place peeled and quartered potatoes in saucepan. Cover with water. Bring to a boil, then cook until tender, about 8 to 10 more minutes. Remove from heat and drain. Remove garlic from potatoes and crush garlic with the flat of a knife or some other object. Combine garlic with butter and green onions. Add to potatoes. Toss, then serve.
Drain beans, while draining chop the onion. In a large bowl, stir first 4 ingredients until blended, add remaining ingredients, toss to mix well. Cover and refrigerate. I make this at least 48 hours before serving. Stir several times a day. When ready to serve, drain with slotted spoon. Single serving is enough for 8 people.
Brown sausage and drain. Combine sausage and cheese. Place in pie shell. Slightly beat 4 eggs and combine with remaining ingredients. Pour over sausage and cheese. Bake at 375° for approximately 40 to 45 minutes.
Mash persimmons through colander (makes about 1 cup of pulp). Add melted butter to pulp. Then add remaining ingredients. Bake in large pan at 400° for about 30 minutes or until brown. Use 11 x 14-inch pan.
Saute carrots, celery and onion in butter until tender; remove from pan. Combine flour, salt, pepper and garlic powder. Dredge venison in flour mixture and brown in shortening on medium heat. Add sauteed vegetables, bay leaf and broth to meat. Cover and simmer for 1 hour or until tender. Great over rice! Makes 4 to 6 servings.
Wash okra and cut off the ends of the pods, cut into 1/2 inch slices. Moisten slightly and shake in paper bag containing corn meal, salt and pepper. Fry in hot bacon fat until golden brown.
In large bowl, combine fruit. Set aside. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes until well blended. Beat in sour cream. Fold into fruit mixture. Cover. Refrigerate several hours. Serves 10.
Slice the entire batch of rolls in half. Place ham and cheese on bottom. Spread mayonnaise on top portion and put back together. Mix all the other ingredients together and pour over the rolls. (For better results, refrigerate overnight.) Then bake at 350° for 15 minutes. This recipe will make 2 pans of rolls.
In small mixer bowl, blend milk, brandy, dessert topping mix and coffee. Beat in frosting on low speed. Beat on high speed until soft peaks form. Pour into demitasse. Chill. Makes 12 servings.
Combine all ingredients in a 2 quart baking dish. Cover and bake for 3 hours at 325°. Serve over noodles.
Mix and put into tart shells, which can be bought in the bread section of your grocery store. Bake at 300° for 8 minutes. Yields 24 tarts.
Boil sugar in water until dissolved. Mix in lemonade and orange juice. Run bananas through blender with pineapple juice and add to mixture. Stir well and freeze. Remove to refrigerator 3 to 4 hours before serving. Pour into punch bowl and stir in Sprite. Can keep frozen about 3 weeks. Makes 2 gallons.
Drain pineapple. Add all ingredients. Mix well. Put in casserole dish. Mix roll of crackers (crushed) and put on top. Put slices of margarine on top. Bake 30 minutes at 350°.
Cook beef strips in nonstick skillet 5 minutes until there is no pink. Remove and keep warm. Cook onion and garlic on low until transparent. Add carrots, green pepper and celery stirring until tender-crisp. Add apples cooking until tender. Melt butter in saucepan and stir in cornstarch and all spices as well as broth. Stir and heat until thick. Return beef and vegetables to skillet; add sauce and cook 5 minutes. Remove stick and serve with favorite starch dish. Serves 4.
Cook spaghetti on top of stove according to directions; drain. Stir in butter. Stir in Parmesan cheese and eggs. Form mixture into a crust in a 10-inch pie plate. Cook, uncovered, on High for 2 minutes.
Crush potato chips real fine. Dip chicken breasts in melted margarine. Sprinkle with seasoned salt and coat with crushed chips. Lay in baking pan or roll up each breast jelly roll fashion. Bake for 1 hour at 350° or until browned.
Dissolve gelatin in hot water. Beat the eggs and oil together in large bowl. Add cake mix and mix well. Add dissolved gelatin; mix. Put batter into greased 13 x 9 x 2-inch pan and bake at 350° about 30 to 35 minutes. Remove from oven and sprinkle coconut and pecans over cake.
Put peanuts, syrup and water in a thick saucepan. Cook until it turns a light caramel, stirring all the time. Remove from heat. Add wax; stir until all wax has been melted. Spread on foil paper; smooth out. When cold, break in pieces.
Place 2 slices of dried beef on each chicken breast and roll up. Wrap each rolled breast with a slice of bacon. Place in a lightly greased baking dish. Cover with a mixture of soup, sour cream	and flour. Bake, uncovered, at 350° for 55 minutes. Serve over rice or hot, buttered noodles.
Simmer first 4 ingredients for about 15 minutes or until thickened. Add ham and simmer another 15 minutes. Serve on hard rolls. Sauce is also good on pork chops and boiled potatoes.
Put fruit cocktail in blender and blend until pureed. Add cream cheese, blending well. Add Cool Whip and blend until completely mixed. Pour into 9 x 9-inch pan. Stir in maraschino cherries, distributing evenly. If desired, add some of the liquid from the cherries or food coloring for color. Freeze until firm. Cut into squares and serve.
Melt margarine 1 minute on High. Add cocoa, vanilla, milk and sugar. Beat vigorously. Microwave on High 2 1/2 minutes. Beat well. Add nuts, stir until blended. Pour into buttered dish. Cool 30 minutes. Cut and serve.
Mix first 5 ingredients together. Let stand 5 minutes. Fold in cornbread mixture. Bake according to directions.
Brown beef and onion. Drain. Add vegetables, soup, 1/2 can of water, salt, pepper and rice. Mix well. Pour into greased casserole dish. Bake at 350° for 1 hour. Top with cheese slices; return to oven and brown.
Put all ingredients into blender. Cover and blend until smooth. Yield: 2 cups.
Combine beef, salt, soy sauce, egg and flour. Shape into bite size balls. Brown in oil or shortening. Make the sauce and pour over meatballs.
Fry onions with 3 tablespoons shortening until they are tender; add over all the ingredients and fry until eggs are done. Serve in the morning as a breakfast or light dinner with pita bread.
Mix water, yeast and sugar and set aside for 5 minutes. Then mix with other ingredients very thoroughly. Cover and refrigerate overnight. Shape into rolls and place on a greased cookie sheet. Let rise 1 1/2 to 2 hours. Bake at 400° for 12 to 15 minutes. Baking time may vary according to your oven.
Heat one inch of water in skillet with 1 tsp. salt and 2 T. vinegar to boiling. Add cabbage. Cover and heat to boiling; cook 15 to 20 minutes or until tender-crisp. Drain. Fry bacon until crisp. Remove bacon and save 1 T. bacon drippings in skillet. Stir brown sugar and flour into bacon drippings. Add water, vinegar, salt, pepper, and onion. Cook, stirring frequently, about five minutes or until mixture thickens. Add bacon and cabbage to the sauce mixture. Stir together gently and heat through.
Place cut-up chicken in 9 x 13-inch pan. Mix soup and water; gently spoon over chicken.
Combine the chopped artichoke hearts, chopped chili peppers, cheese and mayonnaise or Miracle Whip. Turn mixture into an 8-inch baking dish. Bake in a 350° oven for about 20 minutes or until heated through. Serve with tortilla chips and breadsticks. Makes about 2 2/3 cups.
Spread almonds in a single layer in a shallow pan. Bake at 300° for 15 minutes, stirring often until almonds just begin to turn color. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill weed and pepper; mix well. Cover and chill overnight.
Cook vegetables in 2 cups water. In a pan melt margarine; then add onions and saute until they are slightly clear. Add flour and stir until well blended. Add bouillon cubes and milk. Stir until thick and smooth. Add vegetables (liquid and all), ham and white pepper. Salt to taste. Cook for a short time and serve.
Combine all ingredients and use to baste chicken and ribs or use for barbecue sandwiches.
Preheat oven to 425°. Bake one crust for 2 or 3 minutes (just long enough to keep it from becoming soggy from filling). Drain apples and reserve juice (for part of the 1 cup juice). Combine cornstarch, apple juice and Sweet 'N Low. Heat until boiling and mixture thickens. Spread apple slices in partially baked crust and pour cooked mixture over the fruit. Sprinkle cinnamon and nutmeg over apples and dot with margarine. Top with second crust. Make small slashes in crust to let steam escape. Bake for 50 to 60 minutes. Cover with foil during last part of baking if crust is getting too brown.
Cook spaghetti as directed. Cut up tomatoes, cucumbers and bell pepper. Add to spaghetti; add dressing. Mix well and refrigerate before serving. Serves 15 or more. To serve less, use 1/2 the recipe.
Cook vegetables slightly and drain well. Place in baking dish and add water chestnuts (I slice them). Add chunks of Velveeta cheese (probably about 1/2 pound, I never measure). Add 2 tablespoons of melted butter to vegetables. Mix remaining butter with crushed crackers and place over vegetables. Bake at 325° for 30 minutes.
Mix grated cheese with cracker crumbs. Add liquid from asparagus to mushroom soup. Put layer of crumbs and cheese in bottom of casserole; layer of asparagus; layer of eggs and layer of nuts. Cover with mushroom mixture. Repeat until all ingredients are used. Melt butter and pour on each layer and on top, ending with cheese and crumb. Bake at 350° for 20 minutes.
Mix cocoa and sugar together in a large mixing bowl. Add 1 can Pet milk. Add 4 beaten eggs. Mix in 1 teaspoon vanilla. Melt oleo in microwave or soften at room temperature. Combine with other ingredients. Add 2 cups chopped nuts.
Prepare Jell-O as directed, omitting cold water. Let sit at room temperature. Bake cake using a 13 x 9-inch pan. Let cool. Poke holes in cake. Pour Jell-O over all. Refrigerate at least 2 hours. Frost with Cool Whip before serving.
Saute garlic in butter until tender. Add flour and stir until smooth. Add water, lemon juice, salt, sugar, thyme, pepper and hot sauce. Stir well. Cook over medium heat until thickened. Allow to cool, then use as a basting sauce for beef, pork or chicken.
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans. In a small bowl, stir together cocoa and water until smooth, set aside. In large mixing bowl, beat shortening, sugar and vanilla until light and fluffy. Add eggs and beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture and beat well. Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center come outs clean. Cool 10 minutes, remove from pans to wire rack to cool completely. Frost with buttercream frosting.
Melt margarine; add peanut butter, sugar, pinch of salt and vanilla. Pour into square pan. Press out. Let cool and cut into squares.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. In large bowl, at low speed, beat first 10 ingredients until blended, constantly scraping bowl with spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in carrots and coconut. Spoon batter into pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
In saucepan, combine 1 1/4 cups of the orange juice, cranberry sauce and gelatin. Cook and stir over medium heat until gelatin dissolves. Stir in remaining orange juice. Transfer to medium mixing bowl. Beat whipping cream to soft peaks; fold into gelatin mixture. Apply seal; chill 4 to 6 hours or until set.
Heat butter or oil; saute onions and remove. Add beef (1/3 at a time), brown and remove. Discard all but 1 tablespoon fat. Stir in flour, meat extract paste and tomato paste. Stir until smooth. Gradually add Burgundy, beef, onion, pepper, herbs and mushrooms. Stir until well mixed. Cover and bake for 2 1/2 hours.
Place 2 pieces of aluminum foil crisscrossed on the bottom of a roast pan. Place 1/2 of the onion soup mix on the foil. Put the chuck roast on top of the soup mix. Sprinkle the rest of soup mix over the top of the roast. Pour the undiluted can of mushroom soup over the roast. Place the potatoes and carrots around the roast and bring up the ends of the foil and seal. Bake in a 350° oven for 1 hour.
Combine sugar, syrup, oleo and salt. Heat to boiling. Boil for 5 minutes and remove from heat. Then add baking soda, stir and pour over popcorn in bowl. Spread on 2 cookie sheets. Bake at 200° for 1 hour and 15 minutes. Stir every 15 minutes while the mixture is baking.
Brown meat in 12-inch skillet; drain grease. In a slow cooker or Dutch oven, add meat, tomatoes, paste, beans and spices. Dice peppers and onion. Cook on high until boiling starts, then on low-medium for 2 hours, stirring every 30 minutes. In slow cooker cook on high until boiling starts, then on low for 3 to 4 hours, stirring every 30 minutes. Serve with chips or crackers.
Drain corn. Dice tomato and chop onions. Mix these three ingredients; cover and refrigerate overnight. Just before serving, season to taste and mix mayonnaise and corn mixture. Great with anything!
Mix the first six ingredients and spread thinly onto tortillas. Roll tortillas, then roll tortillas in damp paper towels. Place in a large sandwich bag and seal tightly. Keep refrigerated until ready to serve.
Cut up	chicken and place in a 2 1/2 quart casserole dish. Pour soy sauce on top. Bake at 400° for 1 to 1 1/2 hours or microwave on Medium-high until done (9 to 10 minutes per pound, rest 5). Baste soy sauce on top of chicken to keep moist.
Put cabbage leaves in boiling water until limp. Combine next 7 ingredients. Place in cabbage leaves and roll up. Combine remaining ingredients and pour over cabbage rolls. Bake in 350° oven for 1 hour.
Heat oil in saucepan. Add onions and peppers. Cook until tender. Add flour. Stir until smooth. Add tomatoes and okra. Heat for 10 minutes.
Melt together. Spread in a 9 x 13-inch pan. Cool.
Add all ingredients except cheese to the pan the hamburger was browned in and heat slowly to make sure all is well blended. A small amount of water can be added if the mixture seems too thick. Pour into baking dish and bake at 350° for about 35-45 minutes. Top with cheese and return to oven for 5-10 minutes to melt cheese.
Combine all ingredients; mix well. Roll meat into 2-inch balls. Should make about 10. Fry in vegetable oil until brown. You can use with marinara sauce or by themselves. These can also be frozen for later use.
Combine all ingredients (except eggs) into a bowl. Mix well. Add eggs, one at a time, stirring after each egg. Pour into 9-inch unbaked pie shell. Bake at 350° for 30 to 45 minutes. Cool before cutting.
Boil unpeeled potatoes until just tender. Drain and cut in chunks. Add celery and scallions. Add salad dressing and toss lightly. Sprinkle with parsley. Serve warm or chilled. Makes 4 servings. Contains 180 calories each.
Spray heavy pan with Pam. Saute vegetables in a little oil for a few minutes, until tender. Add celery soup mixed with milk. Lavish with basil, dill weed and lemon pepper. Stir in crab meat. Simmer until vegetables are to desired tenderness. Serve over rice. Serves 4 to 6.
Saute mushrooms, onion and celery in butter 15 minutes or until water evaporates. Add another 1 to 2 tablespoons butter; sprinkle flour over top.
Mix all ingredients together. Spread in a 13 x 9-inch pan sprayed with Pam. Bake at 350° for 25 to 35 minutes. Cool. Frost with chocolate pudding. Refrigerate until pudding is set.
Mix all ingredients together. Form into balls; place on ungreased cookie sheets. Flatten with a fork. Bake at 350° for 10 minutes.
Brown meat in the bottom of a big heavy pot with a little oil. Add knuckle; cover with water and simmer 4 or 5 hours with onion and celery. Cool and remove bones and vegetables. Cut meat into bite sized pieces and put back into pot. Add potatoes, vegetables, pepper, tomatoes, peppercorns, salt, soup mix, rice, parsley and celery. Simmer 20 minutes after returns to boil. Add okra. When okra is thawed, turn off fire. At same time, put in some chopped cabbage and cover. Remaining heat will cook okra and cabbage before soup is cool enough to eat.
Process the first 3 ingredients in a food processor until very finely minced. Add the next 4 ingredients and process for about 10 seconds. Serve with Feta and water crackers. Makes hors d'oeuvres for 6.
Use a 2-quart casserole. Layer string beans, hamburg, cottage cheese, sauce and Mozzarella cheese. Repeat layers. Bake at 350° for 45 minutes. Contains approximately 175 calories per cup. Serves six.
Cook chicken; take out bones and fat. Chop. Cream together chicken, celery, onion, water chestnuts, soups and sour cream. Add seasonings. Mix well. Pour in sprayed baking dish. Top with stuffing mix. Drizzle melted butter over top. Bake at 350° for 30 minutes. Serves 10 to 12 people.
Melt butter and fry onions until transparent. Add juice from 1 can of clams and lemon juice. Simmer for a few minutes. Mix in all other ingredients except cheese. Grease pan or pie plate. Add mixture. Top with grated cheese. Bake at 375° for 10 minutes. Serve with crackers or pumpernickel bread.
Dissolve Jell-O in hot water. Put in refrigerator. Roll graham crackers to make crumbs. Add powdered sugar and melted butter and mix. Line a large baking dish with one-half of the cracker mixture. Put in refrigerator. Cream together cheese and sugar, then add vanilla and Jell-O mixture. Mix well. Pour into crumb-lined baking dish and top with remaining cracker mixture. Let stand in refrigerator for at least 2 hours.
Whisk eggs, milk, sugar and eggs. Add the rest of the ingredients in order given and mix well. Pour mixture into a 9 inch pie shell. Bake at 350 degrees for 45 minutes or until pie is golden brown (knife in center comes out clean).
Combine vegetables and salt; stir well. Cover and let stand 8 to 10 hours or overnight. Drain well.