HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8 to 9 hours or until vegetables are tender. Makes 10 servings.
Boil potatoes with skins on until fork tender. Drain, cool, peel and cut potatoes into bite size pieces. Chop onion and add to potatoes. Mix oil, vinegar, salt and pepper together and pour over potatoes and onions. Stir thoroughly to coat potato mixture. Let sit at room temperature for a few hours. Just before serving, add chopped eggs, mayonnaise to coat mixture, stir well and serve.
In mixing bowl, combine sugar, flour and baking soda. In a saucepan, melt together on low heat the water, margarine and cocoa. Pour over flour mixture. Add remaining ingredients and mix. Pour batter into greased and floured 13 x 9 x 2-inch jelly roll pan.
Cream shortening and sugar until light. Add eggs one at a time, beating after each. Sift flour in a bowl. Add flour and milk, starting with flour and ending with flour. Add flavoring and coconut. Pour in a greased and floured 9-inch tube pan. Place in a cold oven on 350° and bake for 1 1/2 hours.
Cook broccoli and drain well. Cook Minute rice. Warm soups and cheese together. Mix broccoli, rice and soup mixture. Pour in greased 13 x 9-inch baking dish. Cook at 350° for 45 minutes.
Pour oil into wok, coating bottom and sides. Heat to medium high (325°) for 2 minutes. Add chicken and almonds; stir-fry for 2 minutes. Add vegetables; cover and cook for 4 minutes, stirring occasionally. Combine soy sauce, pineapple juice and cornstarch; add to vegetables and chicken. Cook for 2 minutes, or until thick. Serve over hot rice.
Brown hamburger; drain fat. Throw hamburger and all other ingredients in a crock-pot. Stir well; cover and cook on low 4 to 6 hours. Feeds many.
Peel and boil potatoes in saltwater. Boil eggs separately. Drain potatoes. Peel eggs and rinse. Put potatoes (cut up) in large bowl. Add chopped eggs. Add pickle relish, Worcestershire sauce, mustard, celery powder, onion powder, salt, olives and mayonnaise. Add more of any of the seasonings for your own taste. Add more mayonnaise if not moist enough.
Mix flour, sugar and milk. Pour into small 8 x 8-inch or 9 x 9-inch pan. Add fruit. Pour melted butter over top. Bake at 400° for 30 to 40 minutes.
Mix and press into long casserole dish. Bake at 375° for 10 to 15 minutes. Cool completely and press down in bottom of dish.
Stir together using a spoon the sugar, margarine, baking soda, lemon flavoring and eggs. Then add flour, two cups at a time.
Brown meat. Add onion, spices, tomatoes and juice. Add water until pot is 3/4 full; simmer for almost 2 hours on low. Add pork and beans in the last 20 minutes of cooking. (Never boil the chili, only simmer.) Good with saltines and iced tea.
Prepare vegetables while the peas and beans drain, marinate with the following: 1 Tbsp. salt, 3/4 c. sugar, 1/4 c. corn oil and 1/4 c. vinegar.
Crumble sausage into large skillet. Add green pepper and onion. Cook over medium heat until sausage is browned, stirring occasionally. Remove from heat and drain off fat. Stir in corn, tomato, garlic, basil and pepper. Return to heat. Cover and cook until heated throughout, 10 to 15 minutes. Yields 6 servings.
For filling, stir together 1/2 cup sugar, gelatin and spice in a saucepan. Beat together egg yolks and milk. Add to saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in pumpkin, orange peel and juice. Chill until partially set. Beat egg whites until frothy. Gradually add remaining sugar and beat until stiff peaks form. Fold into pumpkin mixture. Pour into prepared pie shell. Chill until firm, at least 6 hours. Serve with sweetened whipped cream, garnish with grated orange peel.
Mix first 5 dry ingredients together in large bowl, then make a well in center. Add liquids. Mix well. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. Use your favorite icing.
Combine in small bowl and cover and chill. May substitute low-fat yogurt for sour cream.
Mix Veg-All and water chestnuts. Add mayonnaise and chicken soup. Blend well.	Add onion. Blend again. Pour ingredients into greased casserole.	Top casserole with mixture of cheese, cracker crumbs and margarine. Bake at 350° for 20 minutes or until bubbly.
Saute together the ground beef, onion and celery. Place beef mixture in a crock-pot along with the tomato sauce, soup, chile, pepper and chili powder. Add water (by rinsing the 3 cans) to the crock-pot. Simmer all day on low.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Add peanut butter and stir well, cooking 3 to 4 minutes more. Remove from heat. Add Rice Krispies and stir until well coated. Press into margarine coated 13 x 9 x 2-inch pan. Sprinkle chocolate chips over top and when slightly melted, swirl around to frost.
Preheat oven to 350°. Combine all ingredients together. Stir until all ingredients are mixed well. Pour in a 9-inch pie shell. Cool for 45 minutes.
Beat egg yolks until thick. Place first 5 ingredients in top of double boiler, stirring constantly. Slice bananas and place wafers in a baking dish; repeat. Pour mixture over. Beat egg whites until thick, adding sugar. Brown in oven.
Thaw berries if frozen. In a medium saucepan add sugar and gelatin; stir in milk and 1/4 cup water. Heat just until gelatin dissolves. Set aside to cool. In food processor bowl, process berries until smooth. Press through sieve; discard berries. Stir puree, yogurt, orange peel and juice into gelatin mixture. Then pour into 9X5X3 inch pan. Cover. Freeze about 6 hours. Break into chunks. Put in bowl to chill. Beat with mixer, until smooth but not melted. Return to cold loaf pan to freeze for about 8 hours.
Dissolve yeast in warm water and set aside. Combine dry ingredients; mix well. Cut in shortening with the yeast and dry ingredients until mixture resembles coarse mix. Add buttermilk to mixture. Mix well. Turn out on floured surface; knead about 2 minutes. Roll or pat out and cut into biscuits. Bake in 400° oven for about 15 minutes.
Brush pork chops generously with salad dressing. Sprinkle with salt and pepper; coat with crushed croutons. Place pork chops on a rack in a shallow pan. Bake at 350° for 50 to 60 minutes.
Layer bottom of a buttered 13 x 9 x 2-inch baking pan (glass) with 1/3 graham crackers. In bowl beat pudding mix with milk, add cream cheese and fold in whipped topping. Spread half of pudding mixture over crackers. Repeat layers, ending with graham crackers on top. Spread with chocolate topping.
Mix all ingredients and marinate in refrigerator for 3 to 4 days. Turn chicken wings everyday. Bake, uncovered, in shallow baking pan for 1 1/2 hours at 350°.
Mix all ingredients, keeping blueberries for last. Place in sprayed (greased) muffin pans. Bake at 375° until golden brown, about 20 to 25 minutes.
Cook hash browns according to package directions and place in an ungreased 13 x 9-inch baking dish. In a large skillet, brown ground beef; drain. Pour salsa over beef and cook for 10 minutes, stirring occasionally. Place beef mixture into the middle of the hash browns. Sprinkle cheese over all. Bake, uncovered, at 350° for 20 minutes.
Cook broccoli until tender and drain. Cook rice until done and drain. Saute onions in margarine. Combine all other ingredients, saving 1/2 cup cheese.
Brown noodles in margarine. Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms. Mix thoroughly. Bring to a boil and add Minute rice. Cover and turn off heat.
Mix all ingredients well, make a small ball, put on a greased cookie sheet. Flatten balls with fingers. Bake at 350° for 20 minutes or until light brown.
Brown beef, onions and celery in fat. Place in 2 1/2-quart buttered casserole. Add remaining ingredients and mix. Bake at 325° for 1 hour and 30 minutes.
Prepare potatoes, onions and celery. Place in kettle. Add water, salt and pepper. Cover and turn heat to high. When it starts to boil, turn heat down and simmer. Cook about 15 minutes. Then add milk and bring almost to a boil again, using high heat.
Mix all ingredients. Put in a baking dish. Bake at 350° for one hour. Crushed potato chips are good on top.
With a very sharp knife, cut beef across the grain into thin strips. Combine soy sauce, garlic, ginger and beef. Toss and set aside while preparing the vegetables.
Combine all ingredients listed. Preheat oven to 350°. Pour mixture into unbaked pie shell. Bake 30 to 35 minutes until set.
Make paste with milk and flour. Let cool. Put in refrigerator. Beat margarine and Crisco for 4 minutes. Add sugar. Beat 4 more minutes. Add paste and vanilla. Beat 4 more minutes.
Combine peaches, orange juice and Sure-Jell. Bring to boil. Add sugar. Boil 1 minute. Skim with metal spoon. Stir 7 minutes. Put into sterilized jars and seal with paraffin.
Cook cake by directions and cool. Mix pudding. Keep Cool Whip thawed, but not frozen. In a punch bowl, crumble cake to form layer, then add thin layer of pudding. Add thin layer of Cool Whip and repeat layers until Cool Whip ends on top. Grate chocolate bar and sprinkle over top. Chill in refrigerator until ready to serve.
Cover cookie sheets with waxed paper and arrange nut pieces in clusters (about 28 to 30 clusters) spaced about 1 inch apart.
Beat eggs until light; combine with rest of ingredients. Stir chilies in last. Pour into a 9 x 13-inch pan, greased. Bake at 350° for 35 minutes. Serve Ortega green chili salsa on the side.
Blend water and milk. Add eggs. Blend salt, vanilla and sugar; stir into milk. Add raisins and butter. Mix in bread only until moist (do not overmix). Pour into well-greased 13 x 8 x 2-inch pan. Bake at 350° until browned. Use toothpick test for doneness. While warm, drizzle with sauce.
Blanch carrots for 3 minutes in boiling water. Blanch zucchini for 1 minute. Rinse in cold water and drain. Set aside. In a separate saucepan, cook linguini in boiling water according to package directions. Rinse under cold running water, then drain and set aside. In a skillet, melt butter and cook garlic and green onion until soft. Add carrots and zucchini and saute for 3 minutes. Add basil, parsley and spinach. Season with salt and pepper. Pour vegetable juice and tomatoes into mixture and heat. Fold in linguine. Stir and serve. Serves 6 to 8.
Mix cherry Jell-O according to directions on box. Peel apples and chop. Peel oranges and chop sections. Mix apples and oranges with nuts and whole berry cranberry sauce. Combine this with the cherry Jell-O. Pour into mold and let it congeal. Can be served on a lettuce leaf, if desired.
Remove frozen bread from freezer at night and place in refrigerator and let rise until double in size. Melt butter in small pan, being careful not to brown. Combine sugar and cinnamon in small bowl. Break walnut size pieces of bread dough off. Roll in butter, then in sugar mixture. Place in rows in bottom of well-greased Bundt cake pan. After bottom is covered, sprinkle 1/2 cup nuts on top. Put second layer of bread dough over nuts until all is used up. Pour on remaining butter; top with remaining sugar mixture. Sprinkle remaining nuts on top. Bake at 325° for 45 minutes. Cool, right side up, 5 minutes and turn out on plate.
Pour into three 9 x 12-inch loaf pans, greased and floured. Bake at 350° for 1 hour. Freezes well, if desired.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour and water alternately. Add flavoring. Bake in greased and floured tube pan at 325° for 1 to 1 1/2 hours.
Heat to boiling the gelatin and pineapple. Add cream cheese, stirring until cheese is melted. Add sugar and baby food. Chill until syrupy. Beat milk until thick. Fold in chilled mixture. Place in a 9 x 13-inch pan. Sprinkle with chopped nuts. Serves 10.
Bake devil's food cake in layers as directed. Cool. Split one layer in half to make two thin layers. Spread custard sauce between thin layers. Cover top with whipped cream and decorate with shaved chocolate. Serve in wedges. Serve remaining layer later.
Cut tortillas into 1-inch strips and set aside. Beat eggs, red pepper, salt, sour cream, mushroom soup and milk. Butter a square Pyrex dish and place 3 layers of tortillas, onion, chicken or turkey, green chili, olives and cheese. Cover each layer with sour cream mixture and end up with cheese. Bake, covered, in a 325° oven for about 45 minutes. This casserole is excellent fresh, but it is not as good warmed.
Combine first 4 ingredients; beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough on ungreased cookie sheet and flatten slightly with the bottom of a glass dipped in sugar (dip glass in sugar before flattening each cookie). Bake at 375° for 10 to 12 minutes. Should be lightly brown. Do not overbrown. Taste is much better if not brown.
Melt butter in a 9 x 9-inch square pan. Mix in graham cracker crumbs. Spread. Sprinkle with chocolate chips, coconut and nuts. Pour condensed milk over the top. Bake at 350° for 30 minutes. Cool before cutting. Can be frozen.
Stir together and put into casserole dish. Cover with Ritz cracker crumbs and 1 stick melted margarine. Bake at 350° for 45 minutes.
Put biscuits on plate; put tomato sauce on biscuits. Place a layer of cheese, 1 pepperoni and then more cheese. Put in microwave for 30 seconds to 1 minute or until cheese is melted.
Cream first 4 ingredients together. Add remaining ingredients. Mix well. Bake in a greased and floured pan at 350° for 20 to 30 minutes.
Cook noodles. Brown hamburger meat, sausage, green pepper and onion. Drain. Add sauce and simmer 10 to 15 minutes. In a 9 x 13-inch Pyrex, put 1 layer of noodles. Pour meat sauce and cheese. Repeat 2 more times. End up with cheese on top. I add more cheese. Cook 30 minutes at 300°. Serve with garlic bread and fresh veggies and dip.
Separate biscuits. Melt margarine. Combine sugar and cinnamon. Dip each biscuit in melted margarine, then in sugar-cinnamon mixture. Overlap 15 biscuits around outer edge of 9-inch pan. Overlap 5 biscuits to form inner circle. Sprinkle with remaining sugar-cinnamon. Bake at 425° for 15 minutes.
In large skillet, combine soup, honey, cornstarch, grated orange peel and nutmeg. Over medium heat, cook until thickened, stirring constantly. Add carrots. Over low heat, cook 10 minutes or until vegetable is glazed, basting frequently. Turn into serving bowl; garnish with raisins. Serves 8.
Mix soups in pot with 1 1/2 cans of milk or milk and water; mix well until lumps are gone. Add drained shrimp; mix well. Pour over rice and serve. Sprinkle on grated cheese.
Cook at low heat for 3 hours. Do not uncover. Serve in chafing dish.
Mix soups, wine, rice and let stand several hours. Arrange chicken breasts on top of mixture in ovenproof casserole. Cover. Put in oven at 350° for 1 hour. After 1 hour, remove cover; stir gravy and bake for another hour. Makes 6 servings.
Dice potatoes and boil until tender. Boil eggs. Drain potatoes. Chop boiled eggs. Combine potatoes, eggs, tuna, mayo and Italian dressing. Finely chop 1/2 jar of olives and add. Form a mold on a medium platter and arrange rest of olives (whole) in an attractive pattern on top of mold. Serve with crackers or vegetable salad, if desired.
Brown hamburger and onions in frying pan and drain off grease. Sprinkle with salt and pepper.
Combine cake mix, oil and eggs in a large bowl. Stir in morsels and pecans. Drop by rounded tablespoonful onto ungreased baking sheets. Bake in a preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes. Remove to wire rack to cool completely.
Bake chicken in a covered dish at 375° for 30 to 35 minutes. Drain. Combine tomatoes and cornstarch. Stir to dissolve cornstarch. Cook, stirring occasionally until thick. Remove chicken from baking dish; pour sauce into dish, saving 1 cup sauce. Arrange chicken over sauce. Top with rest of sauce. Place 1 slice of cheese on each piece of chicken breast. Bake until cheese melts.
Saute mushrooms in butter for about 2 minutes. Add flour to sour cream; add cream mixture to mushrooms and heat just until it begins to boil. Turn into a greased shallow baking dish. Sprinkle with salt, pepper, Parmesan cheese and parsley. Bake in preheated 425° oven for 10 minutes, or until bubbly.
Brown meat and onions in frying pan; cook until meat is browned and onions tender. Arrange meat and corn in layers in a lightly greased casserole dish; season with salt and pepper. Cover with tomato soup. Spread mashed potatoes on top. Brush top with a beaten egg yolk and bake at 400° until potatoes are browned.
Mix well oil, sugar, eggs and salt. Mix baking soda and buttermilk together. Alternate adding flour and buttermilk mixture to your first mixture until all is used. Add mashed bananas and nuts. Bake in 2 loaf pans 45 minutes at 350°.
Boil chicken and save the broth. Bone chicken and place in bottom of a casserole dish (cutting the meat into smaller pieces, make the meat evenly distributed). Over the chicken spread cream of chicken soup. Mix well in a large bowl the stuffing mix, eggs, canned milk and onion. Spread this over the chicken and chicken soup. Over this pour the broth, at least 3 cups or more. Bake at 350° for 1 hour.
At least 1 day before serving, mix mayo, sugar, vinegar and onion; refrigerate. When ready to serve, chop broccoli, stems and all. Cook bacon until crisp. Crumble. Mix well the broccoli, bacon and dressing. Add raisins (optional).
Boil together 2 to 3 minutes. Add 2 teaspoons baking soda to the mixture and cool. Add 3 cups flour and stir until well blended. Pour into a 9 x 13-inch cake pan, sprayed with Pam and flour. Bake at 350° for 30 to 40 minutes.
Spray 1 sheet of phyllo with cooking spray. Keep remaining pastry covered with a slightly damp towel to prevent it from drying out. Place Brie in center of sheet. Wrap phyllo around Brie. Repeat procedure 3 times, inverting Brie each time (turning cheese over), then set aside. Layer remaining 4 sheets of pastry, spraying each with cooking spray. Place wrapped Brie in center. Bring corners of phyllo to center of Brie to cover, gently gathering and pressing together in center to resemble a package. Carefully tie with string. Coat wrapped Brie with cooking spray and place on a lightly greased baking sheet.
Cream together sugar and Crisco. Add 1 cup flour and 4 eggs. Beat well. Add another cup of flour and 3 eggs; beat well. Add another cup of flour and 3 more eggs. Beat this well and add salt and pineapple. Bake at 275° for 2 hours. Use a very large tube pan.
Sprinkle over potatoes. Bake at 350° for 30 minutes or until top is bubbly and slightly brown.
Boil broccoli, potatoes and onion in water for 10 minutes. Drain. Add seasons and cheese. Stir until melted. Add milk, cream and butter. Cook to boiling, but do not boil. Mix water and flour. Add to soup. Cook until thickened.
Wash beans, trim ends and remove strings. Put in vegetable steamer and place over boiling water. Cover and steam 5 minutes. Drain and plunge into cold water. Drain again. Melt margarine in nonstick skillet coated with cooking spray. Add mushrooms and garlic. Saute 3 minutes. Add beans, onion powder, salt and pepper. Stir well and cook for 3 more minutes.
Mix cream cheese, egg yolk, onion and salt in bowl. Brown mushrooms in butter or margarine. Add mushrooms to cream cheese mixture. Cut rounds of bread about 2 inches in diameter. Toast one side under broiler; butter untoasted side. Heap cream cheese mixture on rounds. Broil for a very few minutes, until they bubble and brown slightly. Serve warm.
Brown hamburger and taco seasoning mix; add kidney beans. Drain. In large container, mix lettuce, tomatoes, pepper and onions. Add crushed chips, shredded cheese and warm hamburger mix just before serving. Add Catalina dressing last. (Hamburger mixture can be made early and heated before serving.)
Use a 9 x 13-inch dish. Dip cookies in milk, one at a time, and hold for a few seconds. Then place in dish. Spread Cool Whip across layer of cookies. Repeat these steps again to form a second layer. Refrigerate before serving. May garnish with additional chocolate chips.
Beat all except wafers together. Beat until light and fluffy. Place 1 vanilla wafer cookie in bottom of cupcake paper cup. Fill 2/3 full with batter. Bake at 375° for 15 to 20 minutes. Top with 1 tablespoon cherry pie filling. Makes 24 cupcakes. Do not substitute low-fat cream cheese; filling will go flat.
Mix ingredients with bean broth; pour over beans. Add meat. Bake at 300° until done, approximately 4 hours.
Cook broccoli (don't overcook). Cook rice as directed. Mix soup and Cheez Whiz together. Then mix in the balance of the ingredients. Place in casserole dish and cover with buttered bread crumbs. Heat at 350° for 45 minutes. Serves 8 to 12.
Preheat oven to 325°. Heat the first 3 ingredients in a 9 x 13-inch baking dish until butter is melted. Drain the fruit. Place the fruit in the pan with the butter mixture. Bake, uncovered, for 1 hour.
In medium saucepan, combine 1 cup kernel corn with the chicken broth. Simmer, covered, 5 minutes until corn is tender. Puree in a food processor or blender. Return the creamed corn to the saucepan together with the remaining cup of kernel corn, celery, hot pepper sauce, nutmeg and pepper. Simmer, covered, 5 minutes longer. Stir in the light cream or milk. Heat to the simmering point. Serve hot. Makes 4 servings.
Grease a 9 x 13-inch baking dish. Wash and drain sauerkraut and place in the baking dish evenly spread. Cook noodles, drain well and spread evenly over sauerkraut. Mix together soup, onions, mustard and milk. Pour over noodles evenly. Sprinkle cheese over noodles. Crumble corn beef evenly over cheese. Mix bread crumbs with melted butter and spread on top of corned beef. Bake at 250° for 1 to 1 1/2 hours. Take a fork and prick at 45 minutes.
Sift flour, salt and baking powder. To flour mixture add eggs and melted butter. Stir. Add other ingredients and mix very well. Pour into a 13 x 9-inch pan and bake at 375° for 30 minutes. Cool and cut into squares. May freeze and reheat for 10 to 12 minutes.
Thaw spinach; drain thoroughly. Blend uncooked spinach with remaining ingredients. Chill.
Mix all ingredients, except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour teriyaki sauce over meat and marinate for 1 hour. Drain. Broil 3 to 5 minutes on each side, preferably over charcoal.
Mix warm water and yeast. Melt butter and add sugar, egg and flour; add yeast mixture and mix with spoon. Spoon into greased muffin pans and let stand at room temperature 1 hour. Bake at 400° until brown. Store in refrigerator. Use as needed.
Measure flour and add baking powder and salt. Sift. Beat eggs hard and sift in sugar gradually. Heat milk and add butter; stir into eggs. Add flour mixture and flavoring. Beat well. Bake in an ungreased tube pan for 30 or 40 minutes at 375°. Allow to stand 1 hour. Serve plain or frost.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Combine all ingredients. Pour into greased and floured loaf pans. Bake at 350° for 1/2 hour. Makes 3 loaves.
If too juicy, add more meal. Salt and pepper to taste. Drop by tablespoon into deep hot grease.
Dissolve jello, sugar and salt in boiling water. Stir in light cream and vanilla (mixture will look curdled, but will become smooth). Stir is sour cream. Chill until slightly thickened. Beat until smooth. Pour into a 3 or 4-cup ring mold. Chill until firm; unmold. Serve with fruit if desired. Makes 3 cups or 6 servings.
Heat oil and cook onion, garlic, green pepper and celery, slowly about 5 minutes. Stir in tomato sauce and water. Simmer about 10 minutes. Add shrimp and heat thoroughly. Serve over hot rice. Makes 4 servings.
Mix squash, onion, pepper, pimento and salt. Let sit for 1 hour. Bring vinegar, sugar and mustard to a boil. After squash has been in salt for 1 hour, drain and add to vinegar mixture. Bring to a second boil. Place in jars and seal.