HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown diced onion in liquid Butter Buds. Add cooked ground turkey. Stir refried beans into turkey mixture. Spread into a 9 x 13-inch casserole dish that has been sprayed with nonfat cooking spray. Sprinkle green chiles over top of turkey-bean mixture. Spread half of cheese over this. Pour taco sauce over cheese. Sprinkle remaining cheese on top and bake at 400° for 20 to 25 minutes. Cool slightly and spoon mock sour cream to make a cross on top of casserole. Serve with Guiltless Gourmet low-fat tortilla chips or homemade low-fat chips. Yields 12 servings.
Brown meat; cook noodles. Mix browned meat, noodles, soup and water. Put in oven baking dish and bake for 30 to 35 minutes, then put chow mein noodles on top of casserole. Sprinkle nuts over chow mein noodles and return to oven for 10 or 15 minutes or until nuts are browned.
Cream shortening, butter and sugar. Add eggs. Beat well. Sift dry ingredients and add to creamed mixture. Add pecans. Spoon onto a greased cookie sheet. One tablespoon of mixture makes a good size cookie. Bake at 350° for 12 to 15 minutes. Makes approximately 5 dozen.
Cook sugar, syrup and cream to soft ball test in cold water. Remove from fire, add butter and vanilla. Pour over cereals and nuts, combined. In a big bowl, mix thoroughly; press into buttered pan. Cut in squares when cold.
Mix all ingredients. Bake in 2 jelly roll pans at 350° about 15	to 20	minutes. Keep	checking. Remove from oven. Spread with 12 ounces peanut butter on hot cakes.	Refrigerate until cool. Melt two 8 ounce Hershey bars or use Nestle candy coating chocolate.	Spread	on cool cakes. Refrigerate 1/2 hour.
Mix all ingredients and store airtight. To make 1 cup spiced orange tea, place 1 tablespoon of mix in a cup. Pour in 1 cup boiling water and stir until dissolved.
Clean and slice carrots; blanch about 10 minutes. Drain and cool. Layer in a bowl with onion and bell pepper. Combine all remaining ingredients and pour over carrot mixture. Marinate 24 hours in a covered dish in refrigerator. Will keep one week.
Mix dry ingredients. Mix milk, margarine, sugar and eggs. Add dry ingredients. Fold in nuts and coconut. Bake at 350° for 45 minutes. Cook in unbaked pie shell.
Soften butter or margarine in mixing bowl. Add cheese, salt and cayenne and mix until well blended. Add flour and mix well. Shape dough into rolls, about 1 1/2-inches in diameter. Wrap in waxed paper and chill overnight in refrigerator.
Put all ingredients into a food processor. Mix well until creamy and smooth. Chill. Serve with raw vegetables or chips.
Filling: Mix ground beef and rest of the ingredients thoroughly until the meat is sticky, then marinate it for 10 minutes. Squeeze 1 portion of the filling into a ball. Dip a spoon in water, then use the spoon to remove the meatball. Place the meatball on a leaf. Arrange the meatballs in a steamer and steam over high heat for 8 minutes.
Mix all ingredients together. Pour into ungreased 8 x 13-inch pan. Sprinkle one box plain yellow cake mix on top. Sprinkle 1 cup walnuts over that and pour 1/4 cup melted oleo over top. Bake 50 to 60 minutes at 350°.
Wash chicken under hot water. Pat dry. Cut into 1/2-inch cubes. Mix the egg whites, salt and cornstarch. Add chicken and toss to coat. Refrigerate covered for at least 20 to 30 minutes. (Dish can be done in advance to this point.)
Process bananas, cocoa, sweetener, yogurt and ice in blender until smooth. Pour into glasses and serve immediately. Makes 2 servings.
Fix the muffin mix according to the directions on package and bake. When done, crumble it up. Cut tomato, onion and green pepper and add mayonnaise to taste. Toss with bread crumbs.
Mix all dry ingredients; add oil, egg yolks and buttermilk. Beat egg whites and fold into mixture.
* Amount of fruit: Use 1 freezer pint bag or large can if using peaches.
In a large bowl, sift together flour, sugar, soda and salt. Add nut meats, if desired. Beat eggs, oil and buttermilk. Add dry ingredients, nuts and cereal and mix well. Store in closed container. Refrigerate when ready to bake. Put in paper lined muffin pan. Bake at 350° for 20 minutes. This mix will keep in refrigerator for 2 to 3 weeks, so it may be baked a small portion at a time.
Preheat oven to 350°. Cream butter and sugar together until fluffy. Add eggs and beat well. Sift together flour, salt and baking powder. Add to butter mixture. Add sour cream, bananas and vanilla. Stir by hand. Add chocolate chips. Pour into greased and floured large loaf pan. Bake 1 hour or until knife comes out clean. Let cool and slice.
Thaw and drain strawberries. Have your pie crusts ready. Mix milk, Cool Whip, strawberries and pecans well. Add lemon juice and mix until thick. Pour into pie shells and refrigerate at least 2 hours.
Slice, peel and medium dice eggplant. In a medium size saucepan, add chunks of eggplant, salt and water. Boil until tender. Cool and then drain. Mix egg and milk mixture with eggplant chunks; add margarine spoonfuls and crackers. If too juicy, add more crumbled crackers. Pour into a 1 1/2-quart casserole dish. Top with additional cracker crumbs and dabs of butter or margarine. Sprinkle parsley flakes and paprika on top. Bake at 350° until golden brown on top and mix has set. Let stand 5 minutes before serving. Enjoy!
Beat cream cheese until light and fluffy. Gradually add milk and stir until blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling just before serving.
Preheat oven to 325°. Melt chocolate and butter over very low heat in heavy saucepan. Remove from heat and stir in sugar. Beat in eggs and vanilla. Quickly stir in walnuts, flour and salt. Spread batter in well-greased 8 x 8-inch baking pan and bake for 40 to 45 minutes. Remove pan to a rack to cool. Cut into 12 pieces.
Mix all ingredients and pour into a 9 x 13-inch baking dish. Sprinkle dried onion rings on top of the potatoes and cover. Bake at 325° for 1 1/2 hours in casserole dish. Bake 1 hour for a flat pan.
Add just enough water to cover apricots; bring to a boil and simmer 5 minutes. Drain and chop. Reserve 1/2 cup of the juice. Combine apricots, juice, drained pineapple, raisins, nuts and lemon juice in a 4-quart pan. Add sugar; stir to blend well. Bring mixture to a full boil over high heat, stirring constantly. When conserve is bubbling rapidly over surface, boil hard 1 minute longer. Remove from heat. Stir in pectin. Ladle conserve in jars taken from hot water. Seal with lids or paraffin.
With your stove on low flame, mix the butter and marshmallows together until melted. Next add vanilla and food coloring. Mix that in and then add the cornflakes and stir until they are well coated. Drop by teaspoons on wax paper and then you may add red hots on them, if so desired.
Preheat oven to 400°. Put ingredients into greased pan. Add biscuits on top. Bake for 10 minutes. Turn upside down on plate for 2 minutes.
Mix cornstarch and sugar, then add water and syrup. Cook until thick and clear. While hot, add Jell-O, food coloring and vanilla; cool. Wash strawberries and slice. Add to cooled ingredients and pour into pie shell. Top with Cool Whip and refrigerate.
Wipe fish pieces dry. Dredge lightly in cornstarch. Heat oil in skillet and brown fish quickly on both sides. While fish browns, prepare vegetables. Mince finely the garlic, ginger root and onion. Combine in bowl the remaining ingredients. Remove fish from skillet. Add 1 tablespoon oil and heat. Add minced vegetables and then sliced vegetables. Stir-fry 1 minute. Add liquid and bring to a boil. Return fish to skillet. Simmer, covered, about 5 minutes until fish is done and vegetables are crisp-tender. Serve over hot rice. Serves 6.
Spray large skillet with Pam. Melt four tablespoons of butter in skillet. Saute pepper and onions with a sprinkle of Equal (sugar) until about half transparent. Add chicken breast on one side of skillet. Brown both sides. Stir pepper and onions around on top and add chunked pineapple. Simmer for about 30 minutes on low.
In frypan with butter or oleo, saute mushrooms. Remove with slotted spoon and put in bottom of casserole. Saute chicken and garlic until chicken turns white.
Preheat oven to 350 degrees. In medium bowl, combine flour, sugar and allspice; mix well. With pastry blender or two knives, cut in butter until mixture forms coarse crumbs; set aside.
Melt caramels and Eagle Brand together in double boiler. Dip marshmallows into caramel mixture (use toothpicks). Drop into bowl of Rice Krispies. Shake bowl so Rice Krispies cover marshmallows completely.
Put flour, zucchini, sugar, coconut and nuts in a large bowl and mix. Add baking soda, baking powder and salt, and then add vanilla, oil and eggs. Mix all together very well. Put in two greased 5 1/2 x 9 1/2-inch loaf pans, filling each about half full. Bake at 325° for 45 minutes to 1 hour.
Beat sugar, oil, pumpkin and eggs in a large mixing bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in Bisquick, cinnamon and raisins. Pour into greased 9 x 13-inch pan (or 2 jelly roll pans). Bake until wooden pick comes out clean, 25 to 30 minutes. Cool. Frost.
Beat margarine and 1 egg. Stir in flour, 3 teaspoons of sugar and 1 teaspoon of baking powder. Mix well. Press evenly in a greased 9 x 13-inch pan. Bake for 10 minutes in a 350° oven.
Sift dry ingredients into bowl. Blend in shortening until it looks like corn meal. Pour in milk slowly. Mix with fork. Add eggs. Stir to a stiff dough. Roll out to 1/2-inch thickness. Cut with cookie cutter. Bake at 400° for 10 to 15 minutes.
Cook sausage until browned; drain excess fat. Add Ro-Tel tomatoes. Cut Velveeta and spread over sausage and Ro-Tel tomatoes. Bake at 425° until bubbling.
Cream margarine and sugar. Add eggs. Sift flour, baking powder and salt; add gradually with milk and vanilla. Lastly add nuts and cherries. Will make stiff dough. Bake in slow oven for 1 hour at 350°.
Melt cheese in double boiler. Add rest of ingredients, mixing well. Serve hot with tostados.
Sprinkle nuts and coconut on bottom of 9 x 13 greased pan. Prepare cake mix according to directions and pour over nuts and coconut. Melt butter; add cream cheese, powdered sugar and vanilla. Spread over batter. Bake at 350° for 45 to 50 minutes.
Mix butter, oil and sugar. Add eggs, vanilla, sour cream and zucchini. Mix well. Add dry ingredients. Mix well. Put in greased 9 x 13-inch pan. Bake at 325° for 45 minutes until done in center.
Combine all ingredients and mix thoroughly with hands to distribute spices evenly. Shape mixture into 8 patties. Refrigerate, covered, up to several hours. To cook patties, lightly oil bottom of skillet. Add just enough water to cover bottom. Add patties to skillet, making sure they do not touch. Cook uncovered over medium heat, turning once, until browned and cooked through, 10 to 15 minutes.
Beat cream cheese until fairly smooth. Add Cool Whip. Blend. Add dry jello mix. Mix well, then add pineapple and pecans. Chill for several hours.
Lightly brown beef, onion and pepper in fat. Wash rice. Combine all ingredients in a 2-quart casserole. Cover and bake for 1 hour at 350°. Yields 4 to 6 servings.
Cut slices of fresh bread into rounds using a biscuit cutter. Melt oleo and brush inside of small muffin tins. Fit bread rounds into cups, handling carefully to avoid tearing. Brush inside of bread cups with oleo. Bake at 375° for about 15 minutes or just until lightly browned. Remove from tins immediately. These little cups are excellent for using with any creamed dish or meat mixture with sauce.
Brown beef until crumbles. Add garlic at same time. When brown, add the rest of ingredients and mix well. Bring to low boil and simmer.
Boil first 3 ingredients for 2 minutes. Add remaining ingredients and mix well. Bake at 325° on a cookie sheet pan (15 1/2 x 10 1/2-inch). Cool 5 minutes and frost.
In a 4 to 6-quart soup pot, boil bones until all the foam can be skimmed from top. Add vegetables and lentils. Cook until lentils are soft and soup is thick. Simmer 2 to 3 hours. Remove meat from bones and put into soup. Serve as is or cut sausage up and put in.
Dissolve Jell-O in one cup hot water. Cool. Mix next three ingredients together. Add to Jell-O. Stir well. Add cherries and nuts.
In a 3-quart saucepan over high heat, bring 2 quarts water to boil. Add chicken breast halves and reduce heat to low. Cook 10 to 15 minutes until chicken is cooked through. Using a slotted spoon, remove chicken to plate. Return water to boil; add vermicelli and cook 5 to 7 minutes until just tender.
Put sugar, vinegar and salt in a container and cover with water. Bring to a rolling boil and boil for 4 minutes. Put in jars and seal. Then put in boiling water and boil 7 minutes. Remove and untighten tops a little. To serve, you may cook and season with water in beans if you want a sour taste. If not, drain, wash in hot water and season.
Prepare cake mix as directed. Prepare pudding as directed, cooking on stove. Cool the cake. Pour the lemon pudding over the cake. Chill for several hours. Top with whipped cream or Cool Whip. A lemon lover's delight!
Combine cornmeal, flour, salt and pepper in a shallow dish and set aside. Slice green tomatoes in 1/2-inch slices. Dip tomato slices in water; dredge in cornmeal mixture. Coat baking sheet with vegetable cooking spray. Coat each slice with spray and place on baking sheet. Bake at 400° for 15 minutes. Sprinkle with cheese and bake another 5 minutes or until golden.
Make tea with boiling water and tea bags. Add sugar, orange juice, lemonade, cold water and vodka. Mix well. Freeze. Shave off half glass; fill with Wink, grapefruit juice or Squirt.
Brown pork chops. Place in baking dish. Cover completely with sliced potatoes and sliced onions. Cover with a can of cream of mushroom soup. Cover dish with foil. Bake at 325° until chops are tender (45 minutes to 1 hour). Dot with cheese and return to oven, only to melt cheese.
Grind shrimp in food processor. Mix in all other ingredients and fold in enough mayonnaise to make a paste. Spread on whole wheat bread and cut diagonally into 4 triangles. Yields 2 1/2 cups of spread.
Boil and debone chicken. Add to the broth Lawry's Season-All, celery, carrots, salt and pepper. Cook on medium for 45 minutes. Add spaghetti and boil for 10 minutes. Turn down to simmer with lid on for about 30 minutes.
Mix all ingredients together. Put desired meat into a plastic bag. Pour marinade over meat. Seal. Refrigerate overnight.	Turn several times. The longer it is in the refrigerator, the better. Cook meat on grill or broil in oven.
Rinse peas. Place in large pan or soup pot. Add water, celery, onion, carrots and bay leaf. Bring to boil. Reduce to simmer, cover and cook 1 1/2 to 2 hours until thick. Add about 1/2 teaspoon sugar and salt to taste. (Remove any chunks of celery that did not cook down and the bay leaf.) Ready to serve!
In blender, put pickle cubes (including juice), coarsely chopped onion, vinegar and sugar. Blend on medium speed until fine, but not a liquid. Pour into large bowl. Add mayonnaise and stir until blended. Add ketchup until desired color.
Place butter or margarine in 2-quart saucepan on low heat until butter is melted. Add peanut butter; stir until creamy. Add the box of powdered sugar; stir until smooth consistency. Spread in a 9 x 9-inch square pan. Lay Hershey bars on top. Place in oven on warm until Hershey bars are melted. Remove from oven; spread evenly. Chill 1 hour before serving.
Mix together and pack into a 9 x 3 x 5-inch pan or form into two loaves. Place 4 strips bacon on top. Bake at 350° for 1 1/2 hours. Serves 6 to 8.
In a skillet, heat oil and saute garlic. When slightly brown, add onion and celery. Stir occasionally. Cook for 2 minutes. Add green pepper and mushrooms. Cook for 3 minutes, stirring. Add spinach. Season with oyster sauce.
Wash peppers; remove seeds, etc. Cook in 1 cup boiling water for 5 minutes; drain. (Can microwave with a little water until soft, about 2 minutes.) Brown beef and onion; stir often. Drain off any fat. Add remaining ingredients. Put small amount of spaghetti sauce in the bottom of a casserole dish; put in peppers, then the meat mixture. Add the remaining spaghetti sauce. Cook at 350° for 30 minutes. Serves 2.
Mix first 3 ingredients well; mix with hands if necessary. Shape mixture into 5 (4 1/2 or 5-inch) rolls. Mixture will be dry. Chill 2 to 3 hours.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onions, green peppers and celery to Dutch oven and saute until tender, about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups water. Bring to boiling. Reduce heat and simmer, covered, 1 1/4 hours. Add vegetables and simmer, covered, 1 hour longer or until tender. Remove from heat; skim off fat. Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato wedges, skin side up, on top. Simmer, covered, 10 minutes until slightly thickened. Makes 6 servings.
Cream together butter and sugar. Add egg yolks, one at a time and beat. Add flavoring, cake flour, baking powder and salt. Press with hands in pan, 6 x 10-inch about 1/2-inch thick. Spread over finely chopped nuts (almonds).
Put shrimp in a mixing bowl and pour marinade over them. Marinate for 15 to 20 minutes. Have charcoal cooker hot and put shrimp on, cooking for only 1 or 2 minutes on each side. Use tongs for turning. This dish is a fabulous appetizer, but a great main course with a good salad and au gratin potatoes.
Cream oleo and sugar thoroughly. Add eggs and vanilla; beat with spoon until fluffy. Add flour sifted with soda alternately with buttermilk. Stir in bananas and pecans. Makes 3 layers; be sure to grease and flour pans before pouring in batter. Bake at 325° for 30 to 35 minutes.
Mix cucumbers, onions, peppers and salt in a large bowl. Let stand for 2 hours. Add vinegar, sugar and celery seed. Pack cucumbers in jar and pour liquid over. Keep refrigerated in jars with lids on tight.
Mix oil, dill weed, lemon pepper and Ranch dressing thoroughly and heat extra warm. Pour over crackers and stir until crackers absorb oil. Store in sealed jar for 12 hours.
Drain pineapple. Reserve syrup. In large skillet, brown chops in oil. Add onion and saute until soft. Drain fat. Add reserved pineapple syrup and remaining ingredients. Cover and simmer 20 minutes. Turn chops, cover and simmer 20 minutes longer. Add pineapple slices and heat through.
Cream sugar and shortening together. Add eggs and mix well. Add milk and flour alternately. Add salt and flavoring. Mix well. Bake in greased and floured baking pans at 350° for 25 or 30 minutes or until done.
Spread chopped broccoli in long casserole dish. Spread stuffing on top of broccoli. Mix mushroom and chicken soups with milk; add melted margarine in saucepan. Heat (do not boil); put stuffing over broccoli. Pour soup mixture over stuffing. Place casserole in oven for 45 minutes at 350°.
Mix milk with lemon juice, add pineapple, then Cool Whip and mix well. Then add nuts and coconut. Turn into 2 pie shells. This makes 2 pies. Put in refrigerator until firm. This will keep for a long time.
Preheat oven to 425°. With nonstick cooking spray, grease two baking sheets. In bowl, combine potatoes, oil, parsley, pepper and rosemary; toss. Place on baking sheets. Bake for 20 to 25 minutes, until browned and crisp. Add salt; toss. Serves 6.
Combine flour, cream cheese and margarine; mix well. Separate into 2 rolls. Roll out until thin. Sprinkle with sausage and roll up. Slice off amount desired. Lay slices on cookie sheet. Bake at 450° for 12 to 15 minutes. Slices better if put in freezer for a couple hours.
Combine all ingredients in a blender container. Process until smooth. Makes about 8 small servings.
Place melted butter in 9 x 13-inch pan and arrange zucchini, onions, peppers and tomatoes in layers. Sprinkle bread crumbs, oil, Mozzarella and Parmesan cheese over mixture. Cover with foil and bake 50 to 60 minutes at 375°.
Saute onions in margarine until tender. Add broccoli and cook until tender. Add all other ingredients. Place in casserole and cook in oven until bubbly. Top with bread crumbs if desired.
Heat oil in heavy skillet; saute onion over medium heat just until tender. Stir in curry powder. Cook 1 minute. Add beef cubes and remaining ingredients in order as listed. Continue cooking until beef cubes are lightly browned. Add enough boiling water to barely cover beef (about 2 cups). Cover skillet and simmer gently about 1 1/2 hours or until beef is extremely tender. Thicken with cornstarch and water mixture. Serve with steamed rice. Serves 4 to 6.
Wash pickles and slice. Cut up onions. Work in 1/2 cup salt. Let stand for 2 hours. Drain liquid. Add the spices. Mix vinegar, sugar, cloves and turmeric and bring to a boil. Simmer (not boil) for a couple of minutes. Put in jars immediately. Makes 8 pints.
Soak prunes overnight in water. Add sugar and spices, tied in a cheesecloth bag. Simmer for 15 to 20 minutes. Add vinegar; cook 10 minutes longer or until syrup is fairly thick.
Mix first 5 ingredients. Roll into small balls (about 150). Place on a cookie sheet and chill. Melt chocolate chips and paraffin over double boiler. Dip balls into chocolate, using toothpicks. Place on wax paper to harden. Refrigerate or freeze. Easier if you mix batter with hands.
Mix ingredients in a large bowl and then pour into a muffin pan. Bake at 325° for 15 to 17 minutes.
Preheat oven to 350°. In a large bowl, combine peanut butter, butter and sugars; beat until creamy. Gradually beat in eggs and vanilla extract. In a small bowl, combine flour, baking powder and salt; blend into peanut butter mixture. Spread into greased 13 x 9-inch pan. Sprinkle chocolate chips over surface. Place in 350° oven for 5 minutes. Remove from oven. Run knife through to marbleize. Return to oven. Bake at 350° for 25 minutes more. Cut into 2 x 1-inch bars. Makes 4 dozen bars.
In a saucepan, combine the first 10 ingredients. Stir until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken. Brown on all sides. Place in 2 greased 13 x 9 x 2-inch baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.
Mix sugar, salt and flour together; add water. Cook until clear in color. Add lemon juice, grated rind and butter. Add beaten egg yolks and cook 2 to 3 minutes longer. Pour into baked pie shell. Cover with meringue and bake 15 minutes at 300°. This is for a 9-inch pie.
Cook pasta. Meanwhile, saute garlic in olive oil in a large skillet. Add broccoli with a few tablespoons of pasta water. Cook lightly. Drain pasta and place on plates. Top with broccoli. Sprinkle with grated Parmesan.
Slice potatoes thin. Put into hot grease in skillet. Add onion. Cook until brown and tender; drain grease. Add cream of mushroom soup. Add the water. Stir. Pat slices of cheese on top of mixture. Put lid on skillet and simmer until cheese is melted. Stir the mixture again and simmer until done.
Mix together cream of chicken and Miracle Whip, then put in layers in a 9 x 13 pan. Bake 45 minutes at 350°.
Sift dry ingredients together in a large bowl. Add nuts, raisins and applesauce. Add oil last. Bake in tube, Bundt or loaf pan (10 x 14-inch) in slow oven (325°) for about 1 hour. I put a small amount of water in pan in oven under cake while baking. One-half recipe makes a large loaf. Whole recipe makes 48 cupcakes. Serve plain or frost lightly. Keeps well.
Pour boiling water over oatmeal and let stand for 20 minutes. Meanwhile, cream butter and sugars together. Add vanilla. Beat eggs well and add to mixture. Add rest of the ingredients. Mix well. Put into a 9 x 13-inch greased pan. Bake at 350° for 35 to 40 minutes.
Add frozen corn to food processor along with other ingredients. Blend, leaving a few whole corn kernels. Pour into buttered casserole. Bake at 375° for 1 1/2 hours. Serves 12 to 16.