HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix onion, peppers, zucchini, garlic, mushrooms and potatoes in nonstick skillet. Steam vegetables in 1/4 cup water until they begin to soften. Beat eggs and pour over vegetables. Stir and cook until eggs are set.
Mix and bake in tube pan. Bake 1 1/2 hours at 325°.
Preheat oven to 325°. Grease a 10-inch tube or Bundt pan. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Continue to beat until light. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice. Pour batter into prepared pan. Bake for 1 hour and 5 minutes. Cool cake for 10 minutes. Remove cake from pan and spread icing at once, while cake is hot.
Cook and drain sausage. Add paprika, garlic powder and catsup. Put mixture on rye bread and top with cheese. Bake at 350° until cheese melts. Makes about 28 slices.
Place onion soup mix in chicken broth, bring to boil. Add noodles, spaghetti and pimento. Cook until done. Add water as needed. Stir in chicken. Then add grated cheese and let melt. (Cook on top of stove.)
Wash pinto beans. Boil in pot adding salt and pepper to taste. Cook until done, about 2 hours. Divide hamburger in half. Make small meatballs of one half of hamburger. Fry on medium-low heat until done. Add meatballs to cooked pinto beans. Fry remaining hamburger meat.	Drain grease.	Add remaining ingredients to make a chili. Then add mixture to cooked beans. Cook over medium heat for 30 minutes. Eat over rice or alone in bowl.
Heat oven to 375°. Roll dough into 4 long rectangles. Firmly press to seal. Place ham slice on rectangles. Sprinkle with cheese and with mustard, starting at shortest side. Roll up each rectangle and press edges to seal. Coat rolls with sesame seed. Cut each of the 4 rolls into 5 slices, forming 20 slices.
Slice cabbage into saucepan. Add salt and just enough water to cover. Boil uncovered until tender. Drain, saving water. Melt butter; blend with flour. Add milk and 3/4 cup cabbage water. Stir constantly until thickened. Salt to taste. Place layer of cabbage in casserole. Pour part of sauce over and part of cheese. Repeat, ending with cheese on top. Sprinkle with crumbs, which have been tossed with 2 tablespoons melted margarine. Bake at 350° for 20 minutes.
Mix crackers, carrots, tomato juice, catsup, sugar, salt, pepper and chili powder together. Set aside while browning ground beef and onion. Drain grease from the meat. Mix the ground beef with the cracker mixture. Bake at 350° for 1 hour.
Cream sugars and shortening until light and fluffy and sugar is dissolved. Add eggs, one at a time. Sift dry ingredients and add alternately with milk. Add vanilla and nuts. Bake in a greased and floured tube pan for 1 hour and 20 minutes at 325°. Cool and frost with Caramel Butter Frosting.
In 3-quart casserole, mix potatoes, boiling water, butter, cabbage and onion. Cover with wax paper. Cook on High for 15 minutes, stirring twice. Stir in sauce mix from scalloped potatoes package, milk and sausage. Cover and cook on High for 8 to 10 minutes or until potatoes are tender. Let stand for 5 minutes.
Cook Chinese noodles according to package directions; reserve. Heat 2 tablespoons oil in wok or skillet. Add garlic and onions. Stir-fry for 1 minute. Add bok choy and stir-fry for 2 minutes . Add remaining oil if needed. Add chicken and stir-fry for 3 minutes. Combine remaining ingredients and add to wok or skillet, along with noodles. Stir well. Heat until hot, about 2 minutes. Serve immediately. Serves 4.
In a skillet, brown beef, drain. Transfer to a slow cooker. Add the next nine ingredients, cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired. Yield: 10 servings.
Cream together the butter, sugar and vanilla extract. Stir in 3 tablespoons of milk, then gradually add enough of the remaining milk to make the frosting smooth and easy to spread. Spread the frosting on cookies, then decorate with colored sprinkles or candies.
Cook onions and celery in margarine until tender. Add all ingredients and heat together. Put into 9 x 13 casserole dish. Sprinkle with paprika and Parmesan cheese. Bake 30 minutes at 350°. Do not cover.
Remove crusts from bread and break up into pieces. Place in a 9 x 12-inch pan. In a bowl, beat eggs, salt, mustard and milk. Pour egg mixture over bread in pan. Spread grated cheese on top. Cover pan and set in refrigerator overnight. In the morning, bake at 350° for 45 to 55 minutes.
Put raw cut (small) pieces of cabbage into greased 2-quart casserole. Mix remaining ingredients together and pour over cabbage. Cover with bread crumbs. Bake at 350° for 2 hours.
Cover cookie sheet with foil. Fill with one layer of graham crackers. Bring to a boil the butter and sugar. Boil until foamy, not very long. Keep stirring. Pour over crackers and sprinkle with nuts. Bake 8 to 10 minutes at 350°. Cut while warm in 1 x 2-inch bars.
Sprinkle yeast over half the warm water; let dissolve. Stir into flour and salt with oil. Add the remaining water to make batter the consistency of thick cream. Cover and let rise for 30 minutes.
Use nonstick skillet with Pam. Place eggs, cottage cheese and milk in a blender. Whirl at high speed until creamy. Add flour, soda and salt. Whirl until creamy and blended. Heat large skillet until a drop of water bounces. Pour batter to make 3 1/2-inch pancakes.
Boil carrots, celery and onions in stock until tender. Set aside. Add broccoli. Yields 1 gallon.
Combine ingredients and boil for 1 minute. Cool to lukewarm. Add vanilla. Pour into the bottom of 2 (9 x 13-inch) pans. Top with frozen dough rolls or make your own. Let rise and bake at 350° for 30 minutes.
Options: You may add 1/2 cup chopped onion to the mixture and sprinkle bacon bits on top, if desired.
Preheat oven to 350°. Beat margarine, eggs, sugar, milk and vanilla together. Add dry ingredients, sifted. Add apples. Mix well.
Combine 1/2 onions with chicken, celery, pimento, water chestnuts and mayonnaise. Add milk to gravy and heat, then pour it over other ingredients in a 1-quart casserole dish. Top with remaining onions. Bake at 400° for 15 minutes.
Beat eggs until light. Add sugar and vanilla. Melt butter on low heat and add. Then add milk. Bake 35 minutes at 350°.
Mix sour cream, chutney, mayonnaise and curry powder. Add remaining ingredients and toss together. Place in refrigerator overnight.	Just before serving,	add 1/4 cup coconut and 1 cup chow mein noodles.	Toss lightly. Serve immediately in lettuce cups. Serves 8.
Line a cookie sheet (with sides) with foil. Place graham crackers on foil. Sprinkle almonds or pecans over crackers. Bring butter or oleo and sugar to boiling point in heavy pan. Boil 2 1/2 minutes. Pour over crackers and nuts. Bake for 10 to 12 minutes at 325°. Let cool and break into pieces.
Dissolve gelatin in boiling water. Add pineapple. Drain apricots, reserving juice. Cut up apricots and add to gelatin. Pour into 13 x 9-inch pan. Sprinkle with miniature marshmallows and chill until firm. Add water to reserved apricot juice to measure 1 cup. Combine juice mixture, sugar, flour and egg. Cook together until boiling. Boil 1 minute. Add butter and stir until melted. Cool. Prepare dessert topping as directed on package. Fold cooked mixture into topping and spread on salad. Chill. Cut into squares.
Fry bacon until crisp. Saute sliced hot dogs, onion and green pepper in bacon grease.
Combine all ingredients. Finish filling freezer with whole milk. Add fruit, if desired. Freeze.
Put all ingredients in 1 1/2 or 2-quart casserole. Stir just to mix. Bake 1 hour at 350°. When done, stir thoroughly. Cool well. Pour into containers to freeze as you need them. Serve with tortilla chips.
Slice bread in 1-inch slices. Remove crusts. Cut slices into 4 fingers. Bake in 300° oven for 30 minutes until dry. Combine peanut butter and oil in saucepan; stir over low heat until melted. Remove from heat. Dip bread sticks in mixture; allow excess to drip off. Roll in cornflake crumbs. Let dry on rack. Makes about 44 fingers.
Mix cucumbers, corn and onion; fry with bacon grease. Fry slowly so it does not brown so quickly. Add salt, pepper and sugar to taste. Fry about 25 minutes. Sweet green peppers can also be added if you like.
Grind liver, suet and onion with food chopper. Add remaining ingredients. Mix with a spoon to a stiff dough. Heat remainder of beef stock (about 2 quarts; add water to make this amount, if necessary) to a hard boil.
Mix together, adding oats and chocolate chips last. Drop by spoonful on greased cookie sheet. Bake at 350° for 8 minutes.
Cut a round hole in top of bread. Scoop out large enough for the dip. Cut and save pieces of bread for dipping.
Mix all items together, but use only 1/2 cheese. Add more seasoning if desired. Put in pie plate. Bake at 350° for 20 to 30 minutes. Serve with crackers. Makes 30 servings.
Preheat oven to 325°. Grease well and flour 2 (9-inch) round pans. Add ingredients, without mixing, to a large bowl in the order listed. Beat one minute with an electric mixer at moderate speed or 3 minutes by hand. Pour into pans and bake for 40 to 45 minutes, until the cakes shrink slightly from sides of pans and are springy to the touch.
Preheat oven to 350°. Drain pears, reserving juice. Arrange pear halves close together in a baking dish, cut side up. Set aside.
Beat together sugar and oil (10 minutes), add salt, soda, baking powder and cinnamon. Then add eggs (one at a time) beating between each egg. Remove from beater, fold in carrots and flour. Pour into 3 greased/floured pans. (The trick to this recipe is mixing the sugar and oil 10 minutes.) Bake at 325° for 30 minutes.
Sprinkle pepper and onion soup over roast. Mix mushroom soup with water; pour over roast. Cover tightly and cook for 2 hours at 375°, or until tender. Remove beef and chop 2 cups. Brown ground beef and onion in fryer. Pour off excess drippings. Add chopped roast beef, chilies, 3 tablespoons gravy and package of taco seasoning mix, stirring well. Cool. Add grated cheese, mixing lightly. Place 2 heaping tablespoonfuls of beef mixture on each flour tortilla. Roll up and place, seam side down, in hot oil. Fry until golden brown. Serve hot with taco sauce. Arrange burritos on serving tray. Garnish with parsley and tomatoes. Serves 8 to 10.
Put milk into saucepan. Heat at medium heat. Add flour, a little at a time, with whisk. Cook slow, over medium heat, until very thick. Cool completely in refrigerator. Put paste into large bowl. Beat paste, add sugar, margarine, Crisco and vanilla. Frosts 1 (8-inch) cake or 1 sheet cake.
Preheat oven to 350°. Mix together pineapple and cheese; set aside. Mix together sugar and flour. Add to the fruit and cheese mixture. Spread casserole into an 8 x 11 baking dish. Sprinkle crushed crackers over top. Pour melted butter over all. Bake for 35 to 40 minutes. Let cool and serve.
Cream butter and cheese. Add other ingredients. Form into a roll and refrigerate. Slice and bake at 325° until light brown.
Cream margarine, Crisco and sugar very well. Add eggs, one at a time, salt and lemon extract. Add alternately the flour and 7-Up. Beat until real smooth. Bake in preheated oven (300°) 1 hour and 15 minutes in a tube pan, not a Bundt pan.
Cut and measure all ingredients before starting to cook. Fry bacon over medium heat until browned (about 8 minutes). Remove bacon with slotted spoon and drain on paper towel. Brown pork chop in bacon drippings over medium heat, about 8 minutes. Remove pork chops, stir in onion and garlic. Saute 2 minutes or until tender. Stir in beans, tomato paste, vermouth, thyme, bay leaves, pepper, kielbasa and bacon. Top with pork chops. Cook until mixture comes to a boil, about 2 minutes. Reduce heat to low. Cover and simmer 1 hour or until pork is tender. Makes 6 servings.
Roll and cut out. Bake at 500° until brown. Makes 16 biscuits. Each contains 65 calories and 1.5 grams fat.
Combine first 7 ingredients in large mixing bowl; beat 2 minutes at medium speed of electric mixer. Stir in carrots, raisins and pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove and let cool completely.
Leave carrots whole. Cut potatoes in fourths lengthwise. Chop celery and onion fine. Starting at one end of meat, place a layer of carrots and a layer of potatoes. Repeat. Put chopped celery and onion on last. Sprinkle half the salt on top of vegetables. Form meat roll. Tie or pin with toothpicks. Sprinkle other half of salt on outside of meat roll. Brown meat in a very hot oven, then add a quart of hot water. Cover and bake at 250° for 3 hours.
Combine first	3 ingredients	in a large mixing bowl; set aside. Combine honey, butter and vanilla in small saucepan; cook over medium heat until thoroughly heated (do not boil).	Pour over oat mixture; stir to coat evenly. Spread into two	jelly roll or sheet cake pans. Bake at 300° for 20 to 25 minutes or until golden brown, stirring often. Remove from oven and cool. Stir in raisins and cool in airtight container.	Makes 9 cups.
Mix all ingredients well by hand. Refrigerate 24 hours. Mix well again. Store another 24 hours. Divide into 6 or 7 portions. Press meat together and form into rolls. Wrap in foil and cover with water in covered kettle. Bring to boil. Reduce heat and boil 3 hours. Remove foil, drain and cool. Rewrap in foil; refrigerate or freeze.
Preheat oven to 350°. Cut carrots in julienne strips and cook in 1/2 cup boiling salted water for 5 to 7 minutes. Drain, reserving 1/4 cup of liquid. Arrange carrots in Pyrex dish.
Brown meat with chili powder and drain. Stir in salsa, corn and sour cream. Spoon 1 cup mixture into 1 1/2-quart casserole. Top with 1/2 each of the chips, remaining meat mixture and cheese. Repeat layers. Bake at 350° for 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. Makes 6 servings.
Spread softened cream cheese over 1 side of fillets. Place fillets cream side up in a sprayed nonstick 9-inch square pan. Thinly slice 1 lemon and place over top of fillets. Squeeze juice of other lemon over fish. Sprinkle top of fish with dill weed. Cover tightly with foil and bake at 400° for 15 to 20 minutes or until fish flakes. Yield: 4 servings.
Use 1/3 of Cool Whip in pudding mix. Save rest for topping. Layer in 13 x 9-inch pan and cover with rest of Cool Whip.
Mix cake mix as directed. Add the oranges. Mix well. Bake cake as directed on box. Let cool.
Cook ingredients over medium heat stirring constantly until thick. Yellow cake coloring may be added as this seems to attract Orioles.
Place pork roast in shallow baking pan. Mix applesauce and horseradish; pour it over the roast. Sprinkle with salt and pepper. Roast at 350° for 1 1/2 or 2 hours. Use the meat drippings for gravy.
First make the crust. Use popcorn and breadcrumbs. Put it in a pie pan. Then make the middle. Use cut apples and grapes and eggs. Sugar, water, milk and popcorn kernels should be added last. Put it in the oven for 6 minutes. Cut it up and put whipped cream on top.
Saute green onions and sliced mushrooms in butter in a medium saucepan until onions are tender. Add rice mix and prepare according to package directions using 2 cups water and 1/3 cup sherry, omitting salt. Yields 4 to 6 servings.
Thaw 12 hash brown patties and shred by hand in a large bowl. Add soup, milk, onion, sour cream, salt and pepper until well blended. Spray 9 x 12 casserole dish with Pam. Pour in the hash brown mixture. Bake at 350° for 30 to 40 minutes. Take out and spread cheese over top. Bake another 5 to 10 minutes until cheese melts.
Break angel food cake into small pieces in an oblong cake pan. Mix instant pudding according to package directions until it thickens and pour over the cake pieces. Crumble up chocolate cookies and sprinkle over the pudding. Pour Cool Whip on top of this. Crumble more chocolate cookies on top of this. Refrigerate.
Mix cottage cheese, pineapple and dry jello together. Fold in Cool Whip. Refrigerate for at least 1 hour before serving.
Microwave corn syrup and cream in a large microwaveable bowl on High for 1 1/2 minutes or until mixture boils. Add chocolate; stir until melted. Serve as warm dip with fruit or cake cubes. Great for parties.
Cook flour and milk until thick, then let cool. (Stir with whisk while cooking to get lumps out.) Beat butter for 4 minutes. Add sugar and beat again. Add cooled mixture and vanilla. Beat 4 minutes again. This icing stays soft.
Mix well and place in covered container, in refrigerator. Bake as needed. Drop by teaspoonful and bake at 350° until brown. You may add coconut, if desired.	This makes a huge batch and will be	good in the refrigerator as long as needed.
Mix sugar, oil and eggs. Then add all other ingredients and bake at 350° for 50 minutes in a 9 x 11 pan.
Preheat oven to 400°. Measure 1/8 cup oil into 10-inch cast iron skillet and put in oven. Beat eggs in medium sized bowl. Add milk and 1/8 cup oil. Sift dry ingredients into egg mixture and stir. Fold in drained corn, chopped onions and jalapeno.
Peel and slice 6 potatoes rather thin. Slice 2 large onions and brown in 6 tablespoons butter or margarine. Add potatoes; mix lightly. Sprinkle with salt and pepper, and allow to brown on the bottom. Turn, using another pan or plate so that you can turn the whole panful as a cake. Brown the other side, then add 2 tablespoons each of sugar and vinegar, mixed together. Cook for 4 minutes longer, and serve at once. Makes 4 to 6 servings.
Cook sugar, syrup and water until it boils; add raw peanuts. Let cook until 310° on thermometer. Remove from heat; add butter and vanilla, then add soda (will puff up fast). Pour immediately on buttered cookie sheet with sides. Clean pan and put on buttered plate. Cool and break in pieces (15 1/2 x 10 1/2 x 1-inch pan size).
Cover broccoli with boiling water for 1 minute and immediately run cold water to stop boiling process. Cook bacon until crisp and crumbly. In bowl, combine mayo, vinegar and sugar; mix well. Let stand until sugar dissolves. Combine all ingredients in bowl and mix well a few hours before serving.
Soak cucumbers in salt and cold water overnight. Drain. Pack cucumbers into jar. Cook remaining ingredients for 3 to 4 minutes. Pour over cucumbers and seal jar.
Beat all ingredients until smooth. Pour on center of hot waffle iron. Serve with syrup.
Mix ingredients. Pour 1/3 deep in muffin pan. Cook at 350° until just begins to brown. Makes 12 biscuits.
Mix warm water, oil, sugar, yeast and salt. Let stand 5 minutes. Add flour. Cover and let stand 2 hours. Be sure to cover and let stand in warm place. Knead. Pull and roll individual rolls in hands. Place on baking sheet. Cover and let stand 1 hour before baking. Bake at 350° for 20 to 25 minutes or until brown.
Melt butter in pan for 1/2 hour. Stir every 15 minutes at 250 degrees. Stir in brown sugar, syrup and salt. Bring to a boil. Stir constantly. Boil 5 minutes over medium heat, do not stir. Remove from heat and add soda and vanilla. Pour over popcorn and mix well.
Separate 2 of the eggs. Put whites in small bowl. Beat until foamy. Add cream of tartar. In a large mixing bowl, combine Ricotta cheese, citrus peel, sugar, egg yolks and remaining whole egg. Stir in raisins. Stir in about 1/4 of the egg whites, then add rest of whites.
On low heat, melt butterscotch and chocolate chips. Pour over noodles and peanuts. Mix well. Drop by teaspoon onto waxed paper. Refrigerate to harden. Store in airtight container.
Heat oven to 350°. Mix brown sugar, shortening, molasses, water, egg and anise oil in large bowl. Stir in remaining ingredients. Knead dough until stiff enough to mold. Shape into 3/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake about 12 minutes or until bottoms are brown. Makes 8 dozen.
Peel jicamas and cut into finger-size pieces. Soak overnight in strong salt solution with a pinch of alum. Wash jicamas and drain. Peel onion and slice into strips lengthwise. Slice garlic cloves into 2 lengthwise. Peel ginger and slice into thin strips. Cut peppers into halves. Remove seeds and slice into strips about 1/2-inch wide. Leave hot peppers whole. Arrange in clean glass jars. Prepare a solution of 3 parts vinegar to 1 part sugar with salt to taste. Boil in non-aluminum container and pour hot over jicama mixture. Seal jars tightly.
Mix eggs, oil and milk. Add Romano cheese and minced garlic. Add to bread crumbs and mix all together. Stuff each pepper half. Put into lightly oiled baking dish and bake at 375° for 45 minutes, covered; then uncover and add tomato sauce on top of each pepper and bake for 10 to 15 minutes more, uncovered.
Combine ingredients. Brush on meat pieces several times during last 15 minutes of grilling time.
Combine ingredients in mixing bowl. Blend at low speed about 1 minute. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes or until golden brown and starting to pull away from edges of the pan.
Blend in food processor everything but the oils. Mix well. Drizzle oils through the feed tube. Makes 3 cups.
Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into greased 9 x 13-inch pan. Combine cheese and corn flakes; spread over top. Bake at 350° for 45 minutes. Yields 12 servings.
Cut chicken into quarters. Chop spring onions finely. Mix with the salt, sugar, cornflour, soy sauce and egg. Beat together well.
Saute onion and pepper in butter until soft. Mix with corn ingredients. Pour into lightly oiled 8 x 8-inch pan. Top with sour cream, then cheese. Bake at 350° for 40 minutes.
In a saucepan, mix egg, lemon and cayenne. Place over low heat and add 1/2 cube frozen butter. Pierce the butter with a fork and continuously stir the egg with it. As the frozen butter melts and mixes, it prevents the egg from cooking and separating. Serve when butter is melted and mixture is creamy. Do not try to rush this process.
Mix oleo, peanut butter and sugar. Roll into 1-inch balls. Chill for approximately 1 hour. Melt chocolate bark. Dip peanut butter balls in chocolate. Set on wax paper until chocolate cools and hardens.
Beat together 3 eggs. Mix in pumpkin, evaporated milk, sugar and cinnamon. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Shake the cake mix over the top of the mixture and pat gently. Sprinkle with nuts on top of the cake mix. Melt the margarine and pour over the nuts. Bake for 50 minutes at 350°. Watch carefully near the end so that the nuts do not burn. Spoon onto dessert plates and top with whipped cream.
Mix shredded cheeses together. Combine sour cream, cream cheese, beans, picante sauce, chili powder and cumin. Mix thoroughly by hand or electric mixer. Spread half of the mixture on the bottom of a square baking dish. Cover with half the shredded cheese mixture. Add remaining bean mixture and top with remaining cheese. Bake at 350° for 20 minutes or until heated through. Serve with tortilla chips. Also can serve with side of guacamole and side of tomatoes.
Bring to a boil the pineapple and sugar. Add 2 boxes of orange Jell-O and stir until dissolved. Add cold water; let partially set. Fold in grated cheese, Cool Whip and nuts. Makes a large quantity.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2-quart round casserole.
Mix Bisquick, sugar and cocoa. Add milk and vanilla. Grease an 8-inch baking dish. Sprinkle nuts in pan. Cover with mixture, then sprinkle 1/2 cup sugar and 1/2 cup cocoa evenly. Cover with 1 2/3 cups hot tap water. Bake at 350° for 40 minutes.
Lay 12 x 15-inch piece aluminum foil on table. Place hamburger or ground turkey patty on it; then sliced onions, salt and pepper. Next add carrots and potatoes; salt and pepper again. Add sliced green peppers on top. Close up foil loosely and bake 1 hour at 375° or can cook on grill but turn often (best part is no dirty dishes). Very good.