HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook stew meat until tender. Add potatoes, carrots and onion. When veggies are tender, stir in stew mix, salt and pepper. Cook until thickened.
Prepare cake mix as directed on package. Bake in greased and floured 13 x 9-inch pan at 350° for 35 to 40 minutes. Cool cake in pan 15 minutes, then prick with fork at 1/2-inch intervals. Meanwhile, dissolve Jell-O in boiling water; add orange juice. Pour carefully over warm cake. Chill at least 2 hours. Frost with 8 to 12 ounces Cool Whip.
Put celery and onion in pan, covered, with water and boil until tender. In another pan, saute hamburger and mushrooms together in olive oil. Add some Worcestershire sauce for color (2 tablespoons), then add in bean sprouts and vegetables. Add the celery and onion when tender, along with its water (add more water if needed). Add the molasses and simmer for about 5 minutes.
Beat meat, eggs, crumbs, ketchup, Accent, water and soup mix thoroughly. Put into loaf pan. Cover with two strips of bacon, if you like that flavor. Pour 1 (8 ounce) can tomato sauce over all. Bake 1 hour at 350°.
Mix strawberries, vodka, lemon juice, orange juice and water. Refrigerate until cold. Pour cold mixture over ice cubes in punch bowl. Stir in ginger ale gently. Garnish with mint sprigs. Makes 28 servings (1/2 cup each).
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring. Pour into crust. Bake 30 minutes.
Prepare pasta according to package and set aside. In 12 inch skillet, heat oil over medium heat and saute zucchini, onion, Trappey's peppers and garlic for 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives and salt and heat to a boil. Reduce heat to low; simmer, uncovered, about 10 minutes, stirring frequently until mixture thickens.
Boil potatoes until just tender. Cool and shred coarsely. Melt oleo and add cheese, milk, flour and seasoning. Fold in sour cream and onion. Combine and place in baking dish and bake at 350° for approximately 35 to 45 minutes. Top with cornflakes. Place back in oven for approximately 5 to 10 minutes.
Mix all ingredients except powdered sugar. Refrigerate for at least 6 hours. Roll and slice in 1/2-inch slices. Place on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes. Roll in powdered sugar while still warm. Yields 4 dozen.
Mix citric acid, boiling water and sugar and let stand for 24 hours. Add cold water, food coloring, pineapple juice and orange juice to the first mixture and freeze. Set out of freezer 4 to 5 hours before serving, then add chilled ginger ale when ready to serve.
Boil water, add 1 teaspoon salt. Add elbows. Cook 12 to 15 minutes. Remove from stove. Drain water. Place in 9 x 12-inch baking dish. Stir in butter. Cut cheese into small cubes and add to macaroni. Add milk and stir. Add sour cream, if desired. Place in oven at 425° for 10 minutes. Take out and stir. Sprinkle pepper on top and place back in oven for 15 to 25 minutes. Serves 6 to 8.
Put bread dough out to thaw so it has time to thaw and rise before you roll it out. Then it's easy to manage. Brown meat until pink is gone. Stir in water, chilies and seasonings. Add cereal and stir well. Turn off heat and let cool somewhat. Roll dough into a 10 x 15-inch oblong. Place on baking sheet and spread out with hands if it draws up. Do not grease baking sheet. Spread half the meat mixture down the center about 4-inches wide. Sprinkle cheese on top and then other half of meat mixture. Bring sides of dough up over filling and seal. Roll over so seam side is down. Brush with margarine and sprinkle lightly with chili powder or paprika. Serve with sour cream and salsa. Bake for 25 to 35 minutes at 350°. Serve on bed of lettuce. Keeps well.
Cook broccoli according to package directions. Drain well. Add remaining ingredients and cook over low heat until hot. Makes 8 cups.
Have ready baking sheet covered with waxed paper. Bring 2 cups sugar and the milk to a boil. Add pecans. Let boil while you melt the remaining 1/2 cup sugar in a large skillet over low heat. Add melted sugar to other mixture and cook to soft ball stage (234° to 238°). Remove from heat. Beat until creamy. Drop by spoonfuls onto waxed paper.
Cream together sugar, brown sugar and shortening or margarine. Beat in eggs, vanilla and 7 tablespoons raisin liquid. Mix flour, soda, oatmeal and salt and add to mixture. Add boiled raisins last. Bake at 400° for 10 to 12 minutes.
Grease 9 x 13-inch pan with Crisco. Mix eggs and milk. Add dry mustard, salt, pepper, cheese, shredded bread and sausage. Bake at 325° for 30 minutes. Serves 4 to 6.
Mix ingredients together. Chill 2 to 3 hours. Shape into 2 balls. Roll in 1 cup chopped pecans.
Mix all ingredients together. Put in casserole dish sprayed with Pam. Top with crushed cornflakes or Ritz crackers. Bake 20-30 minutes at 350° till brown and bubbly.
Beat eggs, milk, oil and vanilla. Add flour, sugar, soda, baking powder, cocoa and salt. Mix well. (Will be runny.) Pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes or until toothpick inserted in cake comes out clean.
In a large bowl, combine yogurt, milk, rum and pudding mix. With wire whisk, beat until thickened. Fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust. Peel and slice the banana; arrange in single layer on pie. Spoon remaining mixture on top. Sprinkle toasted coconut around the edge; refrigerate 30 minutes or until dessert time. Garnish top with additional banana slices, if desired. Serves 8.
Cream the softened butter and sugar. Add eggs, molasses and vanilla. Combine flour, cinnamon and soda. Gradually add	to creamed mixture. Stir in oats,	raisins, nuts and chocolate. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 350° oven for 12 to 14 minutes or until lightly browned. Cool on wire racks and store in airtight container. Makes 6 to 8 dozen cookies.
In a large saucepan cook macaroni in boiling water for 8 to 10 minutes or until tender. Drain. Rinse, then drain again. In a large mixing bowl combine the cooked pasta, artichoke hearts, olives, red pepper, red onion and the cheeses.
Preheat oven to 375°. In an 8 x 11-inch cake pan, melt the margarine. Stir in the flour and the nuts. Press mixture into a smooth layer, making sure it covers the bottom of the pan. Bake 15 minutes. Place in the refrigerator until cool.
Shred enough lettuce to well cover bottom of bowl to be used. Sprinkle bell pepper over lettuce. Add English peas over bell pepper. Beat enough mayonnaise with a pinch of sugar to sweeten it, to cover English peas. Add finely chopped eggs and cover with Cheddar cheese. Top with bacon bits. Cover and refrigerate until well chilled.
Cook flour and milk, stirring until thick. Cool. Cream butter and sugar until light and fluffy. Add vanilla. Gradually add cooled milk mixture, beating well after each addition.
Combine all ingredients; mix thoroughly. Divide into 12 portions and shape into balls. Chill. Drop onto gently boiling sauerbraten. Cover closely and steam for about 12 minutes.
Mix first 4 ingredients altogether and chill. Add pineapple, banana and nuts.
Cook dates, butter, sugar and egg 10 minutes slowly, then put in Rice Krispies. Add walnuts, then cool. Roll into balls and roll in coconut.
In a 2-quart saucepan, combine soup, Cheddar cheese, mustard and black pepper. Over low heat, heat until cheese is melted, stirring often. Add broccoli. Heat through, stirring occasionally. Serve over potatoes. Preparation time: 10 minutes; cook time: 10 minutes.
Boil squash and drain; season with salt and pepper; set aside. Put cream	cheese	and 1/2 the margarine in a bowl (small). Heat in microwave for a few minutes. Beat together. Melt rest of margarine	in skillet; saute onion. Put small amount of	melted margarine	in bottom of	baking dish; add squash. Pour	onion over squash. Pour cheese over onions. Cover with crushed crackers. Bake for 30 minutes in 350° oven.
Place a whole clove or ground cloves in a small saucepan; add half full with water. Bring cloves and water to a rapid boil and let permeate the air. Replenish water frequently while chittlins are cooking. Also, spray the air with your choice of air fresheners. The house smells of spices instead of the pungent odor of chittlins.
In large saucepan, simmer vinegar and sugar and then add mayonnaise. Beat with wire whisk until smooth. Add parsley, celery seed, mustard, green pepper, relish, tomato, celery, carrot, eggs and onion. Blend all together. Then add drained macaroni. Mix gently; salt and pepper to taste. You can add more or less sugar or vinegar, depending on how tart you like it.
Bake on greased pans at 350° until lightly brown on edges. Cream eggs, vanilla, butter and sugar. Gradually add your flour. Put into cookie press, then decorate with jimmies and bake. Great for Christmas.
Mix well with a spoon or hands. Roll into balls the size of cherries. Store in the refrigerator with a sheet of wax paper between each layer.
Preheat oven to 325°. Shake flour in oven bag. Place in a 13 x 9 x 2-inch baking pan. Add barbecue sauce, onion and seasonings. Squeeze bag to blend ingredients. Place ribs in bag; turn bag to coat ribs with sauce. Arrange ribs in an even layer. Close bag, then cut 6 1/2-inch slits in top. Bake for 1 hour and 30 minutes.
In large skillet, crumble and brown sausage; remove from skillet. Drain. In same skillet, melt margarine. Add onion and celery; cook until tender. In large bowl, combine all ingredients with sausage; mix well. Stuff turkey loosely with stuffing immediately before roasting. Roast turkey as directed or wrapper. Spoon remaining stuffing into greased baking dish. Bake at 325° for 45 to 50 minutes or until hot. Makes enough to stuff a 12-pound turkey or 8 to 10 servings.
Saute onion and garlic in oil. Boil water. Add carrot, kasha, onion and garlic. Cover, reduce heat and cook 20 minutes. Mix in egg and flour. Pour in a greased casserole. Bake 30 minutes at 350°.
Saute onions, peppers and garlic. Add link sausage (I cook sausage first in water to get grease out). Add oregano, salt and pepper and chunk tomatoes. Cook for 30 minutes.
Brown beef and drain. Set aside to cook. Mix mayonnaise, milk, eggs, cornstarch and flour until smooth. Stir in meat, cheese, onion and pepper. Pour into pastry shell and bake at 350° for 35 to 40 minutes until set.
Season tomato sauce with garlic and basil. Wash and cut eggplant into 1/4-inch rounds. Dip slices in egg and coat with bread crumbs. Fry in heated oil until tender.
Cream butter, oil and sugar. Add egg yolks, one at a time; sift soda and flour. Add alternately with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Pour into greased and floured 9 x 13-inch sheet pan. Bake 45 minutes at 325°. Cool before frosting. Cake may also be baked in 3 greased and floured 8 or 9-inch layer pans for 45 minutes at 350°.
Mix eggs, sugar and butter. Add vanilla, flour and milk. Preheat oven to 300° and bake for 1 hour.
Cut shortening into dry mixture with fork. Add egg to sour milk; pour over dry mixture and beat. Pat out on board. Cut. Bake at 350° for 25 minutes.
Mix together eggs, oil, vanilla, sugar and pineapple. Add dry ingredients, zucchini, nuts and raisins. Mix well. Pour into greased bread pans. Bake at 350° for 40 to 50 minutes.
Mix first 5 ingredients. Prepare dressing with remaining 4 ingredients. Fold with fruit. Chill before serving. Adjust fruit amounts to your taste.
Drain the juice from fruit into a bowl and make up to 6 cups with water, set aside. Empty the pudding into a pan, add juice and water. Cook over a low heat, stirring constantly until boiling. Remove from the heat and cool. Add the fruit and chill over night.
Boil sugar, milk and margarine until it will form a soft ball in ice water. Remove from heat and add peanut butter. Beat until thick and creamy. Pour into greased 9 x 13-inch dish or pan. Cool for 1 hour, then cut into squares.
Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, margarine, cheese and mustard; mix well and pour over sausage. Bake uncovered at 325° for 50 minutes. Top with sliced mushrooms and bake an additional 10 minutes.
Cook Texas Pete until done. When done, spread chili onto slices of bread. Sprinkle on onions, then put mustard and ketchup to taste.
Mix all ingredients well. Roll into balls by hand. Bake at 350° until brown.
Set oven at 350°. Melt margarine in a 13 x 9 x 12-inch pan. Mix all the rest with a beater and pour into pan. Bake until knife comes out clean, about 1 hour. Cut into squares and serve. It can also be made with meat or chicken added also.
Bone chicken breasts and remove skin. Slice horizontally in 1/2-inch-thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from fresh peas. Wash and slice mushrooms. Cut the green part of the onions into 1-inch lengths and then slash both ends several times making small fans, slice the white part 1/4-inch thick. Slice bamboo shoots.
Mix together the crumbs, granulated sugar and butter. Press mixture over bottom and about 1-inch up the sides of 1 (9-inch) cheesecake pan with removable bottom. Bake at 350° for 10 minutes. Cool on a rack. With an electric mixer, beat sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat well. Pour filling into crust. Bake in a 350° oven until cheesecake barely jiggles in center when gently shaken, about 50 minutes. Cool on a rack. Remove pan sides; cover lightly and chill until cold, at least 3 hours or overnight. Garnish with whipped cream and pecans. Cut in wedges.
Mix all ingredients in a bowl. Spread in an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients, except lettuce and mix well. Cover and chill. Serve over lettuce leaves.
Mix well; turn chicken in marinade. Cover, put in refrigerator. Marinate 1/2 day or overnight.
Heat oven to 425°. Melt butter in a 13 x 9 x 2-inch pan. Mix Bisquick, paprika, salt and pepper; coat chicken with mixture. Place chicken, skin sides down, in pan. Bake, uncovered, for 35 minutes. Turn; bake until done, about 15 minutes more.
Brown veal cutlets in small amount of oil. Remove from skillet. Drain off any remaining oil. Add remaining ingredients, except cheese. Blend well.
Mix thoroughly eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. To avoid spills, fill at oven. Dash top with nutmeg. Bake in very hot oven, 475°, for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife inserted halfway between center and edge comes out clean. Remove from oven. Cool. Serve cool or chill.
Preheat oven to 375°. Prepare brownie mix according to packaging. Place parchment paper on 14-inch baking stone. Pour brownie mixture on paper and spread into approximately 14-inch circle. Bake for 15 to 20 minutes or until set. Cool to room temperature.
Peel, core and slice apples. Bring 1 cup cider (or juice) and sugar to boiling; add apples. Cook, uncovered, until tender, about 8 minutes. Drain; reserve syrup. If needed, add cider to syrup to equal 1 1/3 cups. Mix cornstarch, lemon juice, vanilla and 2 tablespoons cold water; stir with butter into syrup. Cook and stir until thickened and bubbly. Remove from heat; stir in apples. Line a 9-inch pie plate with pastry; add apple mixture. Adjust lattice top; seal. Sprinkle with sugar. Bake at 400° until lightly browned, about 40 minutes.
Combine beans, peppers, bacon, onions, Worcestershire sauce, catsup and brown sugar in a bowl and mix well. Spoon into baking dish. Bake, covered, at 325° for 2 1/2 hours. Stir occasionally. Bake, uncovered, for 30 minutes longer.
Layer broccoli, mushrooms, bacon and cheese in pie shells. Beat eggs, half and half, salt, red and black peppers. Pour into shells. Bake at 350° for 45 minutes to 1 hour. Insert knife in the middle; when it comes out clean, it is done.
Mix all ingredients except vanilla. Cook over medium heat until thick. Remove from heat. Add vanilla. Cool. Pour into baked pie shell. Top with Cool Whip.
Combine everything, except noodles. Place layer of noodles on bottom of casserole dish. Add mixture of rest of ingredients, then top with the rest of the noodles. Sprinkle almonds on top, if desired. Bake 25 minutes at 350°.
Beat eggs in a large bowl at medium speed of mixer for 1 minute. Add sugar; beat	well. Add sweetened condensed milk, pudding mix and vanilla; beat well. Stir in 1-quart of milk; pour mixture into freezer and add remaining 1/2-quart of milk. Yield: 2 1/2 quarts.
Combine the first 4 ingredients in a small Dutch oven; cook over medium heat until thoroughly heated. Stir in whipping cream and crabmeat; heat thoroughly. Yields 5 1/2 cups.
Soften cream cheese; set aside. Combine meat, onion, celery and green pepper. Microwave on High for 4 to 6 minutes until meat is done. Prepare noodles. Prepare vegetables. Mix vegetables and meat together; set aside. Stir together tomato sauce, noodles, meat and vegetables. Bake at 350° for 1/2 hour until tender. Top off with sliced tomatoes.
Cream butter and sugar. Beat in eggs one at the time. Fill powdered sugar box with flour and add to the butter, sugar, and egg mixture. Add vanilla. Grease and flour a tube cake pan (you can use Pam spray & no flour). Bake at 350 degrees for 1 hour. Cool in pan 15 minutes. Remove to wire rack to finish cooling.
Mix and sift dry ingredients; work in shortening with 2 knives. Add eggs well beaten (reserving a small amount of unbeaten white to brush over the top), fruit and juice. Toss on floured board. Pat and roll to 3/4 inch thickness as square and oblong as possible; cut into triangle shapes. Brush with white of egg, sprinkling generously with sugar. Bake in 450° oven 12 minutes. Makes about 16.
Cook peel, water and 1 cup white sugar until peel is soft. Strain, reserving liquid. Cook liquid and add enough milk to liquid to make 2 cups. Mix remaining dry ingredients. Add egg and cooled milk/liquid. Stir well and fold in peel. Pour into greased pans and let stand for 20 minutes. Bake at 275° for 1 hour or until tester comes out clean. (Fill loaf pans 2/3 full.)
Cream shortening, butter, 1 cup sugar and rind. Add eggs; mix in well. Sift flour and baking powder. Alternately add flour and milk to creamed mixture. Mix well and fold in nuts. Bake at 350° for 45 minutes or until done. Mix remaining sugar and lemon juice. Pour over hot bread and pierce with fork. Let stand 5 minutes before removing from pan. Yields 1 loaf.
Cook macaroni for 10 minutes on High. Add 3/4 cup butter; microwave 1 to 2 minutes on High. Blend in the flour and salt. Add the milk; stir until smooth. Microwave 5 1/2 to 6 minutes on High, stirring with table fork every minute until thickened. Add the grated cheese; stir until completely melted. Stir sauce into drained macaroni; mix well. Microwave 16 minutes on Medium, stirring every 3 minutes. If desired, sprinkle top with paprika or buttered bread crumbs or cubes before serving.
Boil chicken until done. When cool, debone and save broth. Mix together the deboned chicken, broth, sour cream and soups. Layer pan with crumbled Ritz crackers. Pour mixture over cracker crumbs. Crumble more crackers over top. Put in oven at 350° until crackers start to turn brown.
Blend cheese and butter with fork. Add flour and paprika. Mix well. Wrap 1 teaspoon of mixture around each olive. Roll in palm of hand to make round ball. Place on ungreased cookie sheet and bake at 400° for 15 to 20 minutes. Serve hot or cold.
Mix all ingredients together. Form into balls (size of marbles). Mash with fork. Bake at 350° for 12 to 15 minutes.
Combine frosting and chips in saucepan. Melt over low heat until completely melted. Remove from stove and add nuts. Pour into 8 x 8 x 2 greased pan. Cool 2 hours. Cut into squares.
Peel and slice eggplant thin. Dip eggplant into beaten egg, then bread crumbs. Pan-fry. Drain eggplant on paper towels. Layer as follows: tomato sauce, lasagne, tomato sauce, eggplant and sauce. Repeat until eggplant and lasagne are finished. Top with Mozzarella cheese. Bake at 350° for 30 minutes. Serve with salad and Italian bread.
Wash and chop lettuce. Slice onions thinly. In a large bowl or dish put a layer of lettuce, onions, peas, eggs, bacon bits and crabmeat. Mix Miracle Whip and sour cream together; then spread evenly on top of layered salad. Chill, then serve!
Cream the Crisco, sugar, milk and vanilla in a large bowl at medium speed of mixer until well blended. Beat in egg. Combine flour, baking powder and salt. Mix in creamed mixture at low speed until well blended. Cover and refrigerate overnight.
Beat eggs in a small mixing bowl until frothy; set aside. Combine sugar and water in a 2-qt saucepan. Place over moderate heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and extract into mixture. Turn filling into a pastry (pie shell) of your choosing. Arrange pecans of filling in desired pattern.
Melt butter in 9 x 13-inch glass pan and coat bottom and sides. Mix above ingredients together and place in pan. Bake at 350° for 20 to 22 minutes.
Cream margarine and sugar. Stir in milk, flour and baking powder; mix well. Spread batter in 6 1/2 x 10 x 2-inch baking dish. Cover with pie filling. Combine lemon juice with boiling water and carefully pour over top. Bake in moderate (350°) oven for 30 to 35 minutes or until crusty top or toothpick comes out clean. Makes 6 to 8 servings.
Cook and drain noodles. Brown chuck and onions in pan. Combine mushrooms, soup, milk and sauces. Add to meat, add chestnuts and mix. Butter 3-quart casserole dish. Spread noodles and cover with meat mixture. Top with cheese. Cook at 350° until cheese bubbles. Remove from oven and top with Chinese noodles. Return to oven for 10 minutes.
Mix together in large Tupperware or tight bowl. Keep stored in refrigerator. Knead every day for 5 days. Roll into long rolls. Bake at 150° for 10 hours. Freezes well.
Drain juice from apricots and blend in blender, adding a little juice. Add 1/3 cup lemon juice and sugar. Put in freezer tray. Whip cream and add powdered sugar; put on top of apricot mixture. Sprinkle with chopped nuts. Takes about three hours to freeze.
preheat oven 325°. Mix ingredients and pour in unbaked pie shell. Cook for 30 minutes. Cool and serve.
In bowl with fork, toss together bread crumbs, salt, pepper, egg, milk and hamburger. Shape into balls.
Mix cranberries, marshmallows and sugar; let stand overnight. Add apples, nuts and whipped cream. Mix and chill.
Mix the first 7 ingredients and set aside. Brown ground meat and drain. Add cheese and peppers out of the can or jar. Grease iron skillet. Pour half of the batter into pan. Add meat mixture, then cover with remaining batter. Bake for 50 minutes in a 350° oven or until brown.
Place chicken pieces in baking dish. Combine jam, soy sauce, barbecue sauce, salsa and pepper. Spoon over chicken. Bake for 45 to 55 minutes at 325°.
Mix and let stand; adjust seasoning to taste. Add milk to desired thickness. A little chopped jalapeno makes it very good. Blue cheese may be substituted.
Make cake mix according to package. Set aside. Mix Ricotta cheese, sugar and eggs until smooth. Mix well after each egg. Then add vanilla.
Blend well until creamy. You can use chocolate ice cream, if you want. Pour into glass. Top with whip cream, cherry and a little Kahlua. Serve.
Sift together flour, sugar, baking powder and salt. Mix in bowl and add the following to dry ingredients: vanilla, egg, oil and milk. Blend well. Fold in frozen blueberries. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour. Freezes well.
Preheat oven to 350°. Grease heavy Bundt cake pan; dust with granulated sugar. Mix ingredients well. Bake for 50 to 60 minutes. Remove cake from oven. Punch holes in the cake with a round toothpick. Spoon half the glaze over cake; let set for 30 to 45 minutes. Remove cake; again punch holes and use rest of glaze.