HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat pressure cooker; add shortening. Add ground beef, breaking it apart and searing it until browned. Add onions, garlic and diced pepper. Brown lightly. Stir in tomatoes, kidney beans, salt, cayenne pepper and chili powder. Place cover on pressure cooker. Allow steam to flow from vent pipe and cook 15 minutes at cook position. Let stem return to down position.
Fluff tuna with a fork; place in a medium bowl. Add celery, onion and cheese; mix. Add mayonnaise, salt and pepper; mix well again. Fill buns with tuna mixture; replace tops. Heat in paper sandwich bags on baking sheet in 350° oven for 15 minutes. Serve warm.
Bake cake as directed. With fork or knife, poke holes in top of cake all over the top while cake is still warm. In a small bowl, mix the cream of coconut and Eagle Brand and pour over the warm cake, letting it seep into the holes. Let this cool and top with Cool Whip and coconut. This is so moist and delicious!
Cook macaroni, drain and cool. Add vegetables and mix well. Combine milk, vinegar, sugar, mayo, salt and pepper; add to vegetable mixture. Mix thoroughly and chill at least four hours before serving. Overnight is better. Mixture will be extra juicy in beginning but will be absorbed.
Mix cornbread crumbs, salt and sugar. Beat eggs until very light. Stir in milk and add to corn mixture. Turn into well-buttered baking dish. Dot with bits of butter and bake 40 minutes at 350°.
Blend ingredients well (except wafers and pie filling). Place 1 vanilla wafer in a cupcake cup. Spoon in mixture. Bake at 350° for 25 minutes. Top with cherry pie filling.
Cook macaroni according to package directions. Drain and set aside. Melt butter or margarine in a saucepan over medium heat. Add onion and cook for 1 minute. Stir in flour. Remove from heat and stir in dry mustard, salt, Worcestershire sauce and pepper. Slowly stir in milk. Cook over medium-low heat, stirring constantly until mixture is smooth and comes to a boil. Add cheese and stir over low heat until cheese is melted and sauce is smooth. Combine sauce and macaroni. Turn into a lightly greased 1 1/2-quart casserole. Bake about 20 minutes or until hot at 400°. Makes 4 to 6 servings.
Combine all ingredients and chill. Serve as a dip or topping for baked potatoes, vegetables or chips.
Cook noodles according to directions on box. While noodles are cooking, beat egg yolk and add to cream. Melt butter, place drained hot noodles in warm serving bowl or platter. Pour egg and cream mixture, melted butter and 1/2 of the Parmesan cheese over noodles. Toss noodles until well blended adding remaining cheese gradually while tossing. Serve immediately.
Melt butter; mix in flour to make paste. Put corn in baking dish; add cream and flour mixture to corn. Stir to mix. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add in egg and vanilla; mix well. Sift together dry ingredients and add in, mixing well. Chill at least 1/2 hour. Roll half of the dough on a lightly floured surface until 1/8 or 1/4-inch thick. The thinner you roll the dough the crisper the cookie. Cut into whatever shapes you like. Reroll scrapes. Bake at 325° for 8 minutes until lightly browned. Cool on newspaper to absorb excess grease. When cool, frost as you like.
Heat in double boiler until cheese is melted. Add 1 small carton of sour cream. Pour in casserole. Cover with 1 cup crumbled corn flakes and some melted butter. Bake at 350° for 1 hour.
In large bowl, layer ingredients: 1/2 spinach, 1/2 peas, 1/2 eggs. Separate onion rings. Mix Miracle Whip and sour cream. Spread over top. Seal edges. Sprinkle cheese over top, cover and refrigerate overnight. Sprinkle bacon on top before mixing. Serve.
Melt butter; saute onion until tender. Stir in flour; add broth and wine. Cook until thick. Add turkey, mushrooms, peas, almonds and pepper. Heat through. Serve over rice.
Cook 20 minutes, stirring at all times. Remove from heat and add 2 beaten egg yolks. Return to heat and cook 2 more minutes. Put in pie shell and let set.
Brown ground beef; add salt, pepper and garlic powder. Simmer 30 minutes in tomato sauce. Mix sour cream, cream cheese and cottage cheese well with fork. Add chopped onions and mix. Cook noodles as directed on package; drain and add 2 tablespoons butter.
Combine all ingredients together and spread thin onto tortillas. Roll up and chill. Cut into spirals and serve with salsa.
Mix flour, salt and oil with fork, then add cold water, mixing with fork to form ball. Using hands, mix a little before rolling out between 2 sheets of wax paper. Do not double recipe. No flour on waxed paper. Bake crust at 475° for 12 to 15 minutes.
Cut each cake of cream cheese into 12 squares with a piece of	string. Let stand at room temperature until soft. Roll squares of cheese into ball. Press a hole in the center and stuff with well drained pickled onions. Reshape cheese into ball and roll in any of last ingredients. Chill at least 1 hour. Makes 24 appetizers.
Melt margarine. Add onion and cook until tender. Add milk and cheese. Heat until cheese melts. In a large casserole dish, place broccoli and cooked rice. Pour soup mixture over and mix lightly. Bake 30 minutes at 350°. May top with cheese slices.
Dissolve jell-O in boiling water. Let cool. Add strawberries, pineapple, cranberry sauce and pecans. Put in 12 x 8 x 2-inch pan or mold sprayed with cooking spray. Cover and chill until firm.
Put all ingredients through blender or food chopper, except nuts and sugar. Combine all and mix well.	This is delicious with chicken and dressing. Keeps well in refrigerator for several days.
Combine cake mix, 1 egg and margarine; press into a 9 x 13-inch pan. Beat powdered sugar with cream cheese and remaining eggs. Pour over cake mixture in pan. Bake at 350° for 35 minutes. Cool then cut into squares.
Combine mayonnaise, honey and ginger; mix well. Add remaining ingredients; mix lightly. Season with salt lightly, if desired. Chill. Add additional mayonnaise before serving, if desired.
Preheat oven to 350°. Cook noodles as directed on package. Drain and rinse in cold water. In frypan, break apart ground beef and cook until browned, stirring occasionally. Drain fat. Stir in spaghetti sauce and bring to a boil; remove from heat. Assemble lasagna in a 13 x 9-inch pan by layering 1/3 noodles, 1/3 meat sauce, 1/2 of cottage cheese and 1/2 of Mozzarella cheese. Repeat with next layer. On last layer of noodles, spread with sauce and sprinkle with Parmesan cheese. Bake, uncovered, 35 to 40 minutes. Let stand 5 minutes. Makes 6 to 8 servings.
Blend eggs, oil and sugar until creamy. Add flour a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan and bake for 1 hour. Remove from pan after about 30 minutes. Top warm cake with topping.
Cream sugar and shortening until fluffy. Add eggs; beat well and add milk, then flour. Beat well as you add flour and baking powder; flavor to taste with vanilla. Drop by teaspoonfuls on well-greased cookie sheet.
Cream margarine and powdered sugar. Add eggs and beat at high speed for 20 minutes. Pour filling into crusts. Slice bananas in thirds lengthwise and dip in lemon juice. Arrange on top of filling. Spread sliced strawberries on top of bananas. Cover fruit with Cool Whip (1 small one for each pie). Cover and refrigerate at least one hour.
Cook raisins in enough water to have 1 cup juice. Simmer at least 10 minutes. Cool. Stir together brown sugar, margarine, egg and vanilla. Beat well. Stir together the dry ingredients. Add raisin juice to sugar mixture and mix well. Add flour and mix, then add the raisins and nuts. Spread in 9 x 12-inch pan. Bake for 25 minutes at 350°. Frost with powdered sugar icing.
Butter a 9-inch square pan. Lay bread slices evenly in pan. Combine orange peel, orange juice, eggs, liqueur, half and half and granulated sugar. Pour over bread. Dot with butter if desired. Refrigerate.
Cook spinach and drain well (mash out juice). Mix all other ingredients with spinach and refrigerate several hours before serving.
Mix flour, sugar, milk and egg in bowl. Melt butter in 9 x 13-inch pan. Pour in bottom of dish. Add fruit. Bake in a 350° oven until done.
Blend eggs, sugar and oil. Sift flour, soda, salt and cinnamon together. Stir into egg mixture. Fold in apples and nuts. Bake in a lightly greased pan at 350° for 1 hour. Cool; cut in squares. Sprinkle with powdered sugar if desired.
Per Serving: 96 calories, 3 grams protein, 2 grams fat and 17 grams carbohydrates.
Thaw macaroni; mix all together and put in large casserole. Bake at 350° until hot and bubbly. May top with crumbs if desired.
Cook spaghetti until done. Drain and rinse with cool water. Pour into bowl. Dice tomatoes and drain well. Chop green peppers and onions. Pour over spaghetti. Dash 1/2 bottle of Salad Supreme. Pour dressing on, toss and chill.
Brown pork in 1 tablespoon oil, 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Add 1/2 cup water and simmer 1/2 hour.	Remove	cooked	pork from skillet; add 1 tablespoon oil to skillet along with green peppers, onions, 1/2 teaspoon soy sauce and 1/2 teaspoon Worcestershire sauce. Saute lightly. Add cooked pork, pineapple tidbits, maraschino cherries, pineapple juice, brown sugar, cornstarch, cider vinegar and sweet and sour sauce. Bring to boil. Simmer 20 to 30 minutes. Serve with rice.
Combine flour and salt; cut in margarine and shortening. Beat egg yolk; add enough milk to make 2/3 cup liquid. Mix well; add to flour mixture. Roll half dough into 17 x 12-inch rectangle. Fit into 15 1/2 x 10 1/2-inch baking pan. Sprinkle corn flakes on dough; top with apples. Combine sugar and cinnamon and sprinkle over apples. Roll out remaining dough and place over top; seal and slit in several places. Beat egg white until frothy and brush over crust. Bake at 375° for 50 minutes. Combine powdered sugar with milk; drizzle over hot pastry.
Beat eggs, sugar and buttermilk. Add next 3 ingredients. Mix well and pour into pie crust. Bake at 350 degrees for about 30 minutes.
Mix rice and vegetables and let set overnight in refrigerator. Mix Hidden Valley Ranch dressing with mayonnaise and milk as directed on package. Let stand overnight. Mix before serving.
Crush graham crackers. In large bowl, mix crackers and melted diet margarine. Let mixture cool briefly, then mix in nonfat margarine. Press mixture onto bottom and sides of 9 x 13-inch pan, reserving 1/4 to 1/3 cup for crumbling over the top. In large bowl or in blender, mix cream cheese, Jell-O, D-Zerta, sweetener and 2 cups boiling water on high for at least 3 minutes after cream cheese and Jell-O have dissolved by the mixing. Let cool briefly. Pour into pan. Refrigerate until jelled. Crumble remaining crumbs over top.
In a large bowl, combine the broccoli flowerets, drained and sliced water chestnuts, raisins and crumbled bacon, In a separate bowl, mix together the mayonnaise, sugar and white vinegar. Add the dressing mixture to the broccoli mixture and chill in the refrigerator at least 4 hours. Will keep for at least a week.
Combine first 5 ingredients in 4 quart saucepan. Stir over low heat until blended. Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes (to soft ball stage). Remove from heat, stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into 2 buttered 9 x 9-inch pans and cool. Makes about 5 pounds.
Stir together flour, sugar and peanut butter; mix in eggs, milk and vanilla. Add oats and mix well. Spread in lightly greased 9 x 13 x 2-inch pan. Bake at 375° for 12 to 15 minutes. Cool; spread with peanut butter frosting. Cut into bars.
Combine wet ingredients except chopped turkey. Mix dry ingredients together, including spices. In a mixing bowl, add wet ingredients to chopped turkey. Then add dry ingredients. Lightly grease loaf pan and place mixture inside. Cook for 40-45 minutes at 350 F. Fork will come out dry when done.
Mix soups and broth. Melt butter and mix with stuffing. Press thin layer of stuffing in greased casserole; then chicken, then broth and soup mixture. Repeat. (Reserve a small amount of stuffing to sprinkle on top.) Bake at 375° for 40 to 45 minutes.
Combine vegetables and drain well on paper towels. Soften gelatin in cold water. Add boiling water and cool. Fold in mayonnaise and salt. Add vegetables and pour into lightly oiled mold. Chill until firm. Serve with crackers.
Preheat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 of meat mix, chips and cheese in a casserole dish. Repeat layers. Bake 20 minutes. Top with lettuce and tomatoes, if wanted. Makes 6 servings.
Brown hamburger. Brown onion and pepper separately. Combine hamburger, onion and pepper. Add remaining ingredients. Bring to a boil; reduce heat and simmer 15 to 20 minutes, stirring regularly. Thicken if desired. Serve on open-faced buns.
In an iron skillet put two teaspoons of bacon drippings, and sprinkle a little corn meal in it. Let it get hot. Mix corn meal, milk, cream corn and baking soda. Pour half of mixture in skillet. Top that mixture with your hamburg. Slice onion and place over hamburg. Add jalapeno peppers to your taste. Sprinkle on top, 2 cups of shredded cheddar cheese. Then pour remaining batter over that. Bake about 1 hour at 350 degrees.
Cook rhubarb and water until tender; strain (throw away rhubarb pulp). While still hot, add Jell-O, lemon juice and sugar. Put in container and freeze. Serve 2 scoops or more of slush in a glass with 7-Up or ginger ale.
Dissolve yeast in 1 cup of warm water. Mix shortening, flour and sugar with other cup of water. Add cup of dissolved yeast last. Let rise about 2 hours. Cook at 400°.
Mix in order given. Drop by spoonfuls on greased cookie sheet and flatten. Bake at 350° for 10 to 12 minutes. Do not overbake.
Slice or dice zucchini, tomatoes and onion. Place in a greased 10-inch pie plate. Sprinkle with cheese. Mix in blender the milk, Bisquick, eggs, salt and pepper. Pour over top and bake at 400° for 40 minutes. (You may add any kind of meat.)
Blend butter, flour and seasoning. Gradually stir in milk. Cool until thick and smooth, stirring constantly. Add the rest of the ingredients, except rice. Heat thoroughly. Serve over mounds of fluffy hot rice. Serves 6.
Preheat oven to 375°. In 9 x 13-inch pan melt margarine; blend in flour, salt and pepper on stove. Add broth and milk, stirring constantly until thickened. Add chicken, onion and vegetables (broccoli can be substituted for peas) and simmer until hot and bubbly. Separate biscuits and place over mixture. Bake 20 to 25 minutes or until biscuits are nicely browned. Makes about 4 servings.
Mix all ingredients and beat well. Bake in bundt pan 1 1/2 hours at 325° or in 3 loaf pans for 45 minutes at 325°.
Brown ground chuck and onion; pour off grease and put in bottom of rectangular baking dish. Add green beans. Mix together soup and milk. Arrange Tater Tots on green beans; pour soup and milk mixture over all. Bake at 325° to 350° for 1 hour.
Toast bread; set aside. Combine tomato, onion, parsley, vinegar, oil, salt and oregano with pepper. Let stand 10 minutes. Spoon tomato mixture over top of toasted bread.
Chop and mix. Refrigerate. Use as dip or topping on potatoes.
In a glass baking dish, bake chicken at 350° for 30 minutes; drain off grease. Combine remaining ingredients and pour over chicken. Return to oven and bake an additional 30 minutes. Makes 6 servings.
In a covered jar or shaker, combine ingredients and chill. Shake well before using. Serve on salad greens. Makes 1 1/2 cups.
Coat 4 pieces of veal shanks with flour. Heat cooking oil in heavy skillet and add minced garlic clove. Add shanks and brown on both sides. Add chopped onion and chopped carrots. Add celery, tomatoes,	bay leaves and white wine. Cook slowly 1 1/2 to 2 hours. Add salt and pepper to taste. Sprinkle with parsley and grated lemon peel. Serve with rice or spaghetti. Makes 4 servings.
In a skillet, brown sausage; drain. In a greased 13-inch x 9-inch x 2-inch baking dish, layer the croutons, sausage, and cheese. Combine eggs and milk and mix well. Pour over the cheese. Sprinkle with basil, salt, and pepper. Bake uncovered at 350° for 40 to 50 minutes. Serve immediately.
Mix all ingredients, except for walnuts (can be done more easily in a food processor). Spread in quiche dish or large pie plate. Top with chopped walnuts. Bake for 20 minutes at 350°. Serve hot with crackers or French bread cubes.
Pour boiling water over Bran Buds and set aside to cool. Cream Crisco and sugar; add beaten eggs, buttermilk and cooked bran mixture. Add Bran Flakes, soda and salt. Fold in flour just until all is moistened. Place in refrigerator until ready to use. (Stores 6 to 8 weeks in refrigerator.) Bake at 400° for 15 to 20 minutes in greased muffin tins.
Mix all ingredients; put in greased glass baking dish. Top with 1 cup plain bread crumbs and 3 tablespoons oleo. Bake at 350° for 30 to 40 minutes.
Brown hamburger and onion; add chopped pepper and remaining ingredients. Simmer. Serve on hamburger buns.
Bake cake in cookie sheet with 1-inch sides, greased and floured 15 to 20 minutes.
Put margarine on one side of bread. Cut a 1 1/2 to 2-inch hole in the middle of the bread. Put margarine side down in a small skillet. Crack egg; pour into hole. Cover and cook on medium heat until egg is cooked through. Flip and cook for a few seconds. Also cook the hole. Serve. Kids love this!
Melt the butter and marshmallows over low heat. Add green food coloring to marshmallow mixture. Add remaining ingredients and blend. While still warm, drop by heaping tablespoonfuls onto waxed paper; form into wreaths. (Dip fingertips in bowl of cold water to prevent sticking.) Decorate with red hots (candy) to appear as a Christmas wreath.
Press freshly ground pepper into both sides of filets. Salt the beef to taste. Heat butter and olive oil in a large skillet. Dissolve bouillon cube in water. When butter and oil are at frying temperature, sear filets on both sides, then cook for about 5 minutes on each side. Put meat on heated platter. Add bouillon to skillet. Stir and scrape to deglaze the pan. Pour sauce over filets and serve immediately.
Beat butter until soft. Beat in egg. Add light molasses; mix well. Sift flour, soda, salt, ginger, cinnamon and cloves onto wax paper. Add to molasses mixture alternately with hot water.
Sift first 6 ingredients in a bowl. Mix in corn meal. Cut in shortening. Mix together egg (slightly beaten), milk and Tabasco sauce. Add egg mixture to dry ingredients and mix well. Coat evenly each wiener with batter. Fry in deep fat until golden brown. Drain and insert wooden skewer into one end of each wiener.
Cut Bounty towels in half so that you have 2 short rolls of towels. Remove cardboard core with fingers. Place in container. (I use an empty round wipes container.) Boil water and add shampoo and lotion; pour over paper towels and replace lid. These work great and save a lot of money. You may need to adjust water amount to your liking (I use 3 1/2 cups).
Beat eggs in large bowl at medium-high speed for 1 minute. Add sugar and beat well. Add Eagle Brand, pudding mix and vanilla; beat well. Stir in 1 quart milk. Pour into freezer can of 1 gallon freezer. Add remaining milk. Freeze according to directions. Let ripen 1 hour.
Put all ingredients in mixing bowl and mix thoroughly. Add 1 cup boiling water. Mix. Bake at 325° for 40 to 60 minutes in 9 x 13-inch pan, greased and floured.
Combine 2 cups flour, oleo and powdered sugar. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Beat eggs until lemon-colored. Add remaining ingredients and mix well. Pour over crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar.
Night before baking cake: Combine sugar, sour cream and coconut. Store in refrigerator.
Mix all ingredients. Pour into pie shell and bake at 400° for 25 to 30 minutes.
Cream the butter and sugar. Add egg yolks one at a time. Beat well. Add flour sifted with baking powder alternately with buttermilk. Add remaining ingredients. Beat egg whites until stiff and fold into batter last. Place in 2 greased loaf pans and bake at 350° for 45 minutes.
Brown meat; drain. Add tomato sauce, salt, sugar and garlic. Simmer 20 minutes. Cook wide noodles according to package directions. Mix cream cheese, sour cream and green onions. Place in a greased oblong Pyrex dish, one layer noodles, layer of meat and layer of cheese mixture. Alternate layers until all ingredients are used. Grate Cheddar cheese over top. Bake in a 350° oven about 20 minutes or until bubbly hot.
Grease and flour tube pan. Bake at 350° for 45 minutes.
Icing: Mix vanilla pudding with cold milk and Dream Whip until smooth. Refrigerate (or put in freezer to get cold while you make the rest).
Bake cake in two round pans (follow instructions on box). Place one layer of cake in a plastic or glass container approximately 6 inches deep. Using a fork, poke several holes into the cake. Pour 1/4 cup of Kahlua over the cake.
In a saucepan, sprinkle gelatin over cold water; let stand to soften. Then stir over low heat until gelatin is dissolved. In food processor or blender, puree berries, sugar and gelatin mixture. Pour into a bowl to chill until mixture thickens and mounds, about an hour.
Preheat oven to 375°. Cut pork into bite-size pieces; add chopped onion, salt and pepper. Cover with water. Simmer 2 hours. Drain (saving juices). Line pie plate; add meat and onion. Sprinkle with herbs. Lay slices of egg on top. Thicken juices by mixing with cornstarch and simmering 1 or 2 minutes. Pour over meat and egg in plate. Cover with pastry, seal edges well and slash middle to let steam escape. Bake for 30 minutes. Serves 6 to 8.
Tie allspice, cloves and cinnamon in cheesecloth to make a spice bag. In a saucepan stir together spice bag, sugar, vinegar and corn syrup. Bring to a boil over medium heat, boil gently 10 minutes. Keep syrup hot. Pack peaches into hot pint jars. Pour boiling syrup into jars, covering peaches, leaving 1/2 inch headspace. With a non metallic utensil remove air bubbles. Wipe rims with damp towel. Seal according to lid manufacturers directions. Process in a boiling water bath for 25 minutes. Cool jars on wire rack or folded towel. Makes about 5 pints.
Cream butter, sugar, brown sugar and vanilla until well mixed. Beat in eggs. Sift together flour, baking soda and salt. Blend dry ingredients into creamed mixture. Stir in chopped nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for about 10 minutes. Makes 4 dozen cookies.
Cream margarine, sweetener and peanut butter in bowl. Mix in egg, milk and vanilla. Sift in flour, salt and baking powder. Mix well. Drop by spoonfuls onto foil-lined cookie sheet. Flatten with fork. Bake at 375° for 10 minutes. Cool. Makes about 3 dozen.
Melt 1 stick margarine and saute onion and green pepper. Boil beef consomme and mushrooms. Pour both over dry, uncooked rice in casserole dish. Bake at 350° for 45 minutes.
Place first two ingredients in blender. Pulse 3 or 4 times. Add the next 5 ingredients and process 20 seconds. Scrape sides if necessary. With blender running, pour olive oil in the opening. Process until well blended.
Trim crusts from bread; flatten slices with rolling pin. Combine softened cheese; spread on bread. Place one asparagus spear on each slice; roll up. Place seam side down on baking sheet. Brush with melted butter. (This may be prepared this far, covered and frozen until needed, or bake, then freeze.)
Combine sugars, water and corn syrup. Bring to a boil. Remove from heat and add vanilla and maple flavoring.
Spread cookie dough on 14-inch pizza pan and bake according to directions (about 10 to 12 minutes at 375°). Cook and stir next 4 ingredients over medium heat until mixture coats spoon. Set aside to cool. Blend together cream cheese, 1/3 cup sugar, vanilla and milk and spread over cooled cookie crust. Arrange sliced fruit over cheese layer. Top with glaze and refrigerate (preferably overnight). Serve with or without Cool Whip.