HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make 6 deep cuts with a sharp knife into the rump roast (or leg of lamb). Each cut about 2-inches long. Fill each cut with one of each: a garlic clove, a cardamom and a clove. In a 12-quart pot, mix tomato sauce, water, salt and vinegar. Add the meat. Bring to a boil on high heat. Reduce heat to low and let cook, covered, for 1 to 2 hours or until meat can be cut with a spoon. Turn meat over twice in the process. Add more water, if needed. Add the potatoes. Let cook for another 30 minutes. Serve with cooked rice.
Press crescent rolls together on a cookie sheet. Bake at 400° for 10 minutes. Mix together cream cheese, mayonnaise, dill weed and onion flakes or salt. Spread on cooled crust. Layer on top the vegetables of your choice, finely chopped or cut, such as tomatoes, green peppers, cucumber, zucchini, radish, mushrooms, ripe olives and carrots. Refrigerate for about an hour before serving. This is finger food which makes a great appetizer.
Pour half and half in large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in chocolate whipped topping, cookie crumbs and crushed candies. Spoon into 1 1/2-quart bowl. Freeze 8 hours or until frozen.
Cook and debone chicken. Melt margarine and cook onion and celery. Add flour; mix well. Add broth and milk; cook until thick, stirring constantly. Add cornbread and mix well. Mix in chicken. Pour into 9 x 11-inch baking dish. Bake at 400° for 30 minutes.
Preheat oven to 400°. Mix ingredients and fill greased muffin cups 3/4 full. Bake 20 minutes. Makes 1 dozen muffins.
Line bottom of 9 x 13-inch pan with 6 shells. Saute onion, green pepper and garlic in oil. Add ground beef and brown. Add taco mix, chili powder, chilies, tomatoes, tomato sauce and picante sauce. Cook 15 minutes.
Line a 9 x 13 x 2-inch dish with graham crackers. Mix 2 packages of vanilla instant pudding with 3 cups of milk. Fold in 12 ounces Cool Whip. Spread one-half of this mixture on graham crackers. Top with another layer of graham crackers, then the other half of pudding mixture. Top this with another layer of graham crackers.
Spread mixture on baked crust.	Sprinkle vegetables and cheese over it and lightly press into the mayonnaise mixture. Refrigerate until ready to serve.
Cream butter and sugar, then	add sifted dry ingredients; mix well. Mix oatmeal into mixture, mixing well.	Roll into balls. Bake in a	350° oven for 15 to 20 minutes. Roll cookies in powdered sugar	when still warm. Makes about 60 cookies.
Prepare spaghetti as directed on package and drain. In medium skillet, heat margarine with garlic. Add carrots, zucchini and onions, cook and stir until vegetables are tender. Toss vegetables with hot cooked spaghetti, Parmesan cheese, dill and seasoning. Serve immediately. Refrigerate leftovers. Makes 6 servings.
Make jello and let cool, then add all ingredients except sour cream. Pour half of mixed ingredients into mold. Put in refrigerator and let set. Spread sour cream on the top, then add remaining ingredients and let set. Cut in squares and serve.
Mix Jell-O and water. Add frozen strawberries and mix gently. Put in refrigerator until slightly congealed. Add nuts and pineapple. Put 1/2 mixture in slightly oiled 9-inch square dish.
Add ingredients in given order. Mix until the dough isn't sticky (can use a mixer). Roll into balls and flatten with a sugared glass. Use M&M's or colored sugar to decorate. Bake at 350° for 8 to 10 minutes.
In electric mixer bowl, cream butter and sugar until well combined. Add chocolate and blend to combine. Add milk and blend well. Fold in whipped topping or whipped cream along with nuts.
Place the roast in the center of roasting pan. Place sauerkraut around the roast. Sprinkle brown sugar on top of sauerkraut. Pour water into pan until you can just begin to see the water in the sauerkraut. Sprinkle apple and onion on top of brown sugar. Roast at 325° to 350° F. for 3 to 4 hours. Serve with mashed potatoes.
Combine everything except crackers and butter. Put in greased casserole. Top with crackers and butter and bake at 350° for 30 minutes.
In ice cream maker, combine Eagle Brand milk, strawberries and milk. Put lid on. Put ice and rock salt between container and holder, adding ice as it melts. Will not need whole bag of rock salt.
Mix cake mix as directed, making 2 layers. Cool and split layers. Mix together sour cream, sugar and coconut. After mixing, reserve 1 cup of mixture to use in frosting. Spread the rest between the split layers.
Cut shortening into flour with pastry blender until mixture resembles coarse meal. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto floured surface; knead lightly. Roll dough into a 20 x 30-inch rectangle; spread butter on dough, leaving a 1/2-inch border. Combine sugar and cinnamon; mix well and sprinkle over butter. Top with pecans and raisins. Begin at long edge and roll up jellyroll fashion; press edges and ends together securely. Cut into 1-inch slices; place cut side down into greased 13 x 9 x 2-inch baking pan. Bake at 375° for 20 minutes. Combine powdered sugar and 3 tablespoons milk; drizzle over warm rolls. Yield: 20 rolls.
In a bowl, beat cream cheese until smooth. Gradually beat in milk. Add Cheddar cheese and red pepper, beating until well blended. Chill 1 hour. Serve as a spread on wheat and bran Triscuits wafers. Garnish with parsley.
Sift flour, salt, baking powder and baking soda. Cream the butter. Add sugars gradually. Cream until fluffy. Add eggs and vanilla. Beat well. Add flour mixture gradually, beating until smooth after each addition. Mix in oats and coconut. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 12 minutes until golden brown.
*To blanch almonds, pour boiling water over nuts and let sit about 3 to 5 minutes. Drain. Cover with cold water and slip skins off. Dry on towel.
Mix flour and garlic in one bowl. In another bowl, mix the other ingredients. Dip chops in the egg mixture, then in flour mixture. Cook in hot oil.
Preheat oven to 325°. Lightly oil 9-inch spring-form pan. Squeeze spinach to remove excess liquid. Add to cheeses; add remaining ingredients and mix until smooth. Spoon mixture into pan. Bake about 1 hour or until firm. Cool on wire rack. (Can be prepared ahead and stored covered in fridge up to 2 days. Allow to come to room temperature before serving.) Garnish with cherry tomatoes and basil leaves. Serve with crackers or French bread.
In small mixing bowl, combine milk and pudding. Beat 2 minutes. Set aside. In large bowl, beat cream cheese until light. Gradually add lemonade, continue beating until smooth, 3 to 4 minutes. Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour into crust. Chill 3 to 4 hours. Top with Cool Whip.
Melt the butter in frying pan; fry chicken pieces until cooked completely. Sprinkle garlic powder and cheese over chicken and stir. Stir in frozen peas and stir together. Add the soups and milk together (go light on milk if you want sauce thick). Simmer for 15 minutes. Cook shells; place on plate. Top with sauce and serve.
Combine dry ingredients. Beat in milk, then egg. Blend in butter. Pour into greased muffin pans. Bake at 425° for 25 minutes. Makes about 12 small muffins.
Beat eggs until fluffy. Add sugar, milk and cream. Beat well. Sprinkle with a bit of nutmeg. Makes 24 servings.
Beat cream cheese well. Stir in mayo. Add remaining ingredients and stir well. Cover. Chill 24 hours.
Variation: Substitute 1 large can crushed pineapple for strawberries, lemon instant pudding and orange flavored angel food cake.
Brown meat in butter; remove and then brown the onions. Add meat, minced garlic and onions in pot with bouillon cube, water, catsup and seasoning. Cook for 1 1/2 hours. Then add wine and vegetables and cook for 1/2 hour longer. This can be served as is or serve over buttered noodles and sprinkle with poppy seed.
Combine all ingredients in bowl and mix well. Roll dough into medium-sized balls, dip tops in sugar and place on cookie sheet. Bake at 350° for 10 minutes. Dough can also be refrigerated.
Mix sugar, oil, salt and egg in bowl. Add boiling water. Add dissolved yeast to mixture. Add flour. Let rise 45 minutes. Make rolls and let rise again. Bake at 350° or until brown.
Mix all ingredients thoroughly and bake in a greased casserole at 350° for 30 minutes. Serve with crackers or pita chips.
In saucepan, mix unflavored gelatin with 1/2 cup sugar; blend in egg yolks that have been beaten with water and lemon juice. Let stand for 1 minute. Heat, stirring constantly, until gelatin is dissolved. Add lemon peel and food coloring. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites until foamy; add remaining 1/4 cup sugar and beat until stiff but not dry. Fold into gelatin mixture. Spoon into crust; chill 3 to 4 hours.
Preheat oven to 400°. Grease muffin cups or line with paper baking cups. In a large bowl, combine flour, sugar, baking powder and salt. In a medium bowl, combine egg, yogurt, oil, milk and lemon peel. Stir well. Add egg mixture all at once to flour mixture. Stir until just dry ingredients are moistened (batter should be lumpy). Gently fold in blueberries into batter.
Brown meat. Add beans and rice. Cover with cheese. Put in oven until hot. Makes a good meal "quick."
Preheat oven to 325°. Sift dry ingredients together into mixing bowl. Separate eggs; set whites aside. In small bowl, combine yolks with pumpkin, oil and water. Make a well in center of dry ingredients; add liquid all at once. Blend until smooth. Beat whites until foamy. Add cream of tartar; beat until stiff. Fold into pumpkin batter. Turn into angel food pan. Bake 55 minutes. Raise temperature to 350°. Bake 15 minutes longer. Frost with maple icing. Decorate with walnuts.
Trim brown crust from cake and tear into bite size pieces. Beat milk with pudding until smooth and thickened. Layer in 3-quart glass bowl 1/2 cake, 1/2 fruit and 1/2 vanilla pudding. Repeat layers. Sprinkle almonds on top. Refrigerate until chilled. Makes 12 servings.
In a heavy pot, boil pineapple and sugar for 5 minutes. Remove from heat and add jello and cream cheese, mixing well. Then add walnuts, celery and cold water. Next, whip evaporated milk into mixture. Place in pan or baking dish at least 10 x 16-inch and refrigerate for 24 hours.
Beat together zucchini, soda, honey and butter. Add egg and beat well. Sift together flour, cinnamon, cloves, nutmeg and salt. Add flour mixture. Add remaining ingredients. Drop by teaspoons onto greased baking sheet. Bake in oven for minutes.
Mix first 5 ingredients by hand. Add flour and other ingredients. Pour mixture into 2 greased loaf pans. Bake at 350° for 1 hour. Remove from pans immediately.
Brown ground chuck and onion together. Mix in salt, pepper, relish and brown sugar. Mm Mm good!
Melt butter. Add onion, celery and mushrooms. Saute about 2 minutes. Remove from heat and add other ingredients. Add milk to moisten the dressing very lightly. You may also add chopped chicken and 1 1/2 cups nutmeats if preferred.
Brown ground beef with onion and green pepper. Add all other ingredients, except cheese and simmer until flavors blend, at least one hour. Stir often.
Place large flour tortillas on a baking sheet. Top with ground beef, that has been browned with onions and Ortega diced green chiles. Top with layer of grated cheese. Place in broiler until cheese melts. Cut tortillas into wedges; serve as an appetizer. The amount is up to you.
Pour cider in heavy pan and boil 30 minutes over high heat until reduced by half. Add apples. Reduce heat to medium and cook slowly, stirring often to prevent scorching, until apples are soft, about 40 minutes. Remove from heat and press apples through fine sieve or puree in food processor. Return puree to pan. Mix in rest of ingredients. Simmer about 45 minutes, stirring often until puree is very thick. Ladle into pint jars (3). Cover tightly and refrigerate.
Mix and pour into unbaked pie shell. Bake at 425° for 20 minutes. Reduce heat to 350° and bake 50 to 55 minutes longer.
In 2-quart saucepan over medium-high heat, melt margarine or butter and cook mushrooms and onion until tender. Stir in cream of chicken soup and water; heat through. Stir in turkey, pimentos and parsley. Beat until just boiling, stirring often. Remove from heat.
In mixing bowl, cream shortening and sugar. Beat in egg. Combine flour, baking soda and salt. Gradually add to creamed mixture (dough will be stiff). Stir in apples. Spread batter into greased 13x9x2 inch baking pan. Combine brown sugar, walnuts, cinnamon and vanilla. Spread over batter. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool. Cut into squares.
Cook the peaches (minus 1/4 cup syrup), jello and sugar until well dissolved. Add gelatine that has been softened in 1/4 cup peach syrup or water. Cool.
Line baking sheets with waxed paper. Microwave morsels in large bowl at 70% power (Medium-high) for 1 minute. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by tablespoons on baking sheets. Refrigerate until ready to serve.
Mix flour, sugar, cinnamon and salt. Cut in butter. Spread apples in a 9 x 13-inch pan. Pour water over apples. Sprinkle flour mixture over apples. Bake at 350° for 45 minutes.
In a 9 x 9-inch casserole, spread brown sugar. Cut fruits of choice in pieces; spread over brown sugar. Mix remaining ingredients like a cake; spread on top of fruits. Cook for 40 minutes at 350°. Let cool for a few minutes; turn cake over in a plate.
Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack and cook 4 minutes on each side, basting frequently, with soy sauce mixture. Transfer chicken to a serving platter. Garnish with green onion, if desired. Yield: 4 servings.
In skillet, heat margarine on medium. Add chicken and cook 10 minutes or until brown on both sides. Drain fat. Stir in soup, water (or milk) and pepper. Heat to boiling. Add broccoli. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally.
Slice off tops of 8 apples and scoop out inside with melon baller. Reserve apple tops and discard apple insides. Peel and dice remaining apple.
Heat marshmallows in the milk until melted. Add slowly to 3 beaten eggs. Add vanilla. Sprinkle with nutmeg. Bake in a 9-inch pie shell at 375° for 35 minutes.
Spray round 14-inch pizza pan with Pam. Mix butter, flour and powdered sugar; pat in pan. Bake at 350° for 15 minutes. Cool. Beat cream cheese, 1/3 cup sugar and vanilla until blended. Spread on cooled crust. Arrange fruit: Place strawberries on outside, with remaining fruit in middle. Combine juice, cornstarch, 3/4 cup sugar and lemon juice. Heat until thick; pour over top of fruit.
Beat eggs together with butter, sugar, salt, vanilla and syrup. Mix in oats and coconut. Pour into 10-inch unbaked pie shell. Bake at 350° for 45 minutes.
Cook sugar, water, Karo and salt until it boils. Add raw peanuts. Cook until honey colored. Peanuts may begin to pop and turn slightly brown. Remove from heat. Add soda. Stir very quickly, and pour onto well-greased cookie sheet. Do not try to flatten after pouring. Let cool and break into pieces.
Mix all the juices together. Fill 2 small ice trays with mixture and freeze. Before serving, add 1/2 quart ginger ale. Float strawberries or sliced bananas in juice. Yields 15 to 20 servings.
Sort beans; wash. Put in a large pan of cold water. Add salt jowl, onion, bell pepper and taco mix. Put top on pan and bring to boil. Lower heat and simmer 2 1/2 hours. Put in can of Wolfe Brand chili and/or ground beef or chuck. Let simmer another 30 minutes to an hour.
Melt butter in large skillet; add garlic clove and onion. Saute over medium heat 3 to 5 minutes. Do not let onions turn brown; add salt, pepper and Worcestershire sauce; blend to distribute seasonings. Carefully add shrimp and saute over medium-high heat until shrimp lose their translucency, about 5 to 8 minutes. Add bread crumbs and stir until all ingredients are well blended. Serve immediately.
Preheat oven to 375°. Combine Crisco, brown sugar, milk and vanilla. Beat at medium speed with an electric mixer. Add egg, salt and soda (after combined). Gradually add flour. Stir in chocolate chips (by hand). Drop by tablespoonfuls 3 inches apart. Bake at 375° for 8 to 10 minutes. Let sit on cookie sheet for 2 minutes.
Cook fettucine in boiling water according to directions on box. Meanwhile, beat egg yolk lightly with a fork and add to the cream. Melt the butter. Drain fettucine while still hot; place in a warm serving bowl. Pour the egg mixture over the fettucine. Add melted butter and half of the cheese. Toss with a fork until well blended. Add rest of the cheese as you continue to toss. Top with rest of cheese and serve immediately. Serves 4 to 6.
Combine potatoes, cheese, sour cream, soup, onion and salt in bowl; mix well. Spoon into 9 x 13-inch baking dish sprayed with nonstick cooking spray. Top with cornflake crumbs; drizzle with margarine. Bake at 350° for 1 hour. Yield: 15 servings.
In salad bowl, tear greens into bite-size pieces. Pour dressing over salad; toss to coat greens. Arrange onion rings and orange segments over top. Serve immediately. Makes 6 to 8 servings.
Mix first 5 ingredients in large mixing bowl. Make well in center. Combine eggs, oil, strawberries and pecans. Add to sifted ingredients, stirring until well combined. Spoon batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool bread in pans for 10 minutes. Remove bread from pans. Cool completely on wire racks.
Saute shrimp, onion and apple in butter. Stir in chicken soup. Add salt and curry powder. Heat over low heat until smooth.
Combine the turkey, mushrooms, zucchini, onions, bell pepper, cheese, salt and pepper. Cover and refrigerate for 1 hour to allow the flavors to blend. Place 1 cup of the turkey mixture in each pita half. Wrap securely and store in the cooler for trips.
Heat 1-inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes. Drain.
Combine first 3 ingredients. Add egg and vanilla. Mix well. Add flour, soda and salt. Mix again. Add nuts and chips; mix well. Bake at 350° for 8 to 10 minutes.
In saucepan, lightly brown ham and onions in margarine. Stir in soup, milk and cheese. Heat just until cheese melts. Mix in cooked macaroni and pour into 1 1/2 quart casserole. Bake in 350° oven for 30 minutes.
Stir soup mix into water. Measure out 1/2 cup and blend into ground beef. Shape beef into 8-inch round patty in large frying pan. Cut into six pie-shaped wedges. Pour remaining soup over. Cover and cook 20 minutes over medium heat. Remove cover. Add Kitchen Bouquet to gravy and cook down.
Cut the crust from the bread and mash flat with a rolling pin. Spread with mixture of cream cheese, egg and 1/4 cup sugar. Roll up. Dip in melted butter. Roll in sugar-cinnamon mixture and bake at 325° for 10 minutes.
Blend together sugar, salt, baking powder, soda and flour. Beat lightly with wire whisk, then let stand overnight in covered container. Use next morning. Pour onto hot griddle. Feeds family of four.
Layer broccoli and rice in a 2 1/2 to 3-quart casserole.
Drain the beans, reserving the fluid. In a skillet, combine the oil and beans and cook over medium heat, mashing the beans with a wooden spoon or potato masher. After 5 minutes, stir in cumin and garlic powder. Add the bean liquid and simmer for 10 minutes longer. Remove from the heat and add the cheese. Stir until cheese melts. Serve warm as a dip with fresh vegetables or tortilla chips. Makes 2 cups. One serving = 1 starch/bread + 2 medium fat protein + 1 fat. One serving of 1/2 cup = 319 calories, 16 g protein, 320 carbohydrate, 13 g fat and 429 mg sodium.
Grease bottom of tube pan and line with wax paper. Mix 1/2 cup sugar with 2 teaspoons cinnamon and 1/2 cup chopped nuts (this is extra). Sift dry ingredients several times. Cream butter, sugar and eggs as for cake. Stir in dry ingredients and vanilla. Stir in sour cream last. Fill pan half full. Sprinkle a little more than half of the cinnamon mixture over dough. Pour remaining cake mixture and sprinkle rest of cinnamon over top. Bake at 375° for 50 minutes. Cool in pan 15 minutes, then remove. Freezes well.
Drain pineapple, reserving 6 tablespoons syrup. Mix cornstarch and brown sugar in small saucepan. Stir in vinegar, soy sauce and reserved pineapple syrup. Add pineapple. Bring to a boil. Reduce heat; simmer for about 2 minutes. Serve over beef, pork or chicken. Yield: 4 servings.
Combine all of the ingredients. Mix lightly and chill for 1 hour. Makes 6 servings.
Heat oven to 325°. In a large mixer bowl, beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold in peanut butter and cereal. Drop mixture by teaspoonfuls 2-inches apart onto lightly greased baking sheet. Bake 14 to 16 minutes. Makes 3 to 4 dozen cookies.
Mix cream cheese, sugar, and vanilla with a mixer on medium speed. Blend well. Add eggs. Mix until blended. Stir in pumpkin and spices into 1 cup of batter. Pour remaining plain batter into crust. Top with pumpkin batter.
Cook macaroni as directed. combine macaroni, cheeses in crock pot. Stir in evaporated milk, melted butter, eggs and milk. Cook on low covered for 3 hours. Top with cheese slices add allow to melt. Serves 6. Can be easily doubled for larger gatherings.
Combine tomatoes, peppers, onions, salt, garlic and vinegar in a large saucepan. Bring mixture to a boil. Reduce heat and simmer about 20 minutes.
Preheat oven to 375. Mix all ingredients and form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Also good at room temperature. Yield: 6 dozen.
Mix sugar, butter and cocoa together. Add the egg, flour and flavoring together. Add chopped nuts. Pour dough into greased pan. Let cook for 25 to 30 minutes. Let cool a little and cut into squares.
Cook potatoes on low with butter. While cooking, dissolve flour in milk. After potatoes are done, add milk mixture to potatoes. Stir until thickened.
In a 10-inch skillet (I prefer nonstick) heat olive oil and salad oil. Add potatoes, 1/4 teaspoon salt and onions. Cook until tender, turning to prevent sticking. Beat eggs with 1/4 teaspoon salt and pepper. With slotted spoon put potato mixture into bowl with eggs. Mix gently to coat. Spread in hot skillet. Cook until firm. Slip onto flat plate, cover with flat plate of equal size. Invert plates, remove top plate and slip uncooked side into skillet. Cook until brown. Turn out onto a plate. Cut into 16 wedges. Garnish with greens (e.g., parsley, dill and thyme).
Combine first 4 ingredients and set aside. Place 1/2 cooked potatoes in bowl;	sprinkle 1/2 parsley and 1/2 onions over potatoes, then top with sour cream mixture. Repeat with rest of ingredients. Garnish with parsley. Cover and chill.
Mix ingredients, pour into pie shell and bake at 375° for 50 to 55 minutes.
Preheat oven to 300°, place parchment paper on cookie sheets. In a mixing bowl fluff 3 egg whites, and cream of tartar. Slowly add your sugar and then put the tsp. of vanilla extract in the mixture making sure that the vanilla is thoroughly mixed in. Then take the 2 Tbsp. of cocoa and sprinkle it on top of the mixture. Next you fold the cocoa in and after the cocoa is evenly folded you fold in the 3/4 c. of chocolate chips. The next step is to spoon out tablespoon size cookies on your cookie sheet. Bake approx. 12 minutes. This recipe makes about 24 cookies. You can have 3 cookies for only 2 points. Weight Watchers.
Cook corn according to directions on package. Add corn to remaining ingredients. Put in a greased pan or heavy earthenware dish. Bake at 350° for approximately 45 minutes.
Place alternating layers of vegetables in bowl. Spread mayonnaise over top. Cover with grated cheese and bacon. Will keep in refrigerator for about a week.