HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain meat. Add onion and pepper. Cook 15 minutes. Add soy sauce and gravy. Simmer on low heat about 20 minutes. Serve on seasoned rice.
Combine cabbage, celery, carrot, green onion and parsley. Pour on salad oil and toss until slaw is evenly coated. Sprinkle on and toss in the seasonings: salt, pepper, celery salt and monosodium glutamate which will now stick to the oil coated slaw. Finally add wine vinegar and toss.
Brown meat; combine spaghetti, meat, tomatoes, celery, carrots and onions in 11 x 15 x 2-inch baking dish. Combine remaining ingredients except cheese in saucepan. Heat, pour over spaghetti mixture and mix well. Cover and cook at 350° for 1 hour or until carrots are done. Top with cheese during last 2 or 3 minutes of baking.
Mix cake mix, oranges with juice, 4 eggs, oil and nuts. Bake at 350° for 30 minutes. Use 2 (9-inch) cake pans.
Melt butter in large pan. Remove from heat. Blend in sugar. Cool slightly. Sift flour, salt and baking powder together. Add to sugar mixture with other ingredients. Stir until mixed. Pour into a greased and floured 11 x 7-inch pan. Bake at 350° for 40 minutes.
Brown sausage and drain. Cook rice and drain. Add soup mix, mushroom soup, bell pepper, rice, salt and pepper together. Pour into loaf pan and cook 1 hour at 350°.
Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in blender. Cover and blend at low speed 1 minute, then add reserved liquid, cream cheese and mayonnaise. Blend with electric mixer, at high speed 1 minute. Fold in fruit; garnish with nuts, if desired. Pour in jello ring and mold and chill until firm, 2 hours.
Stir together flour, sugar, baking powder, soda, salt and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir just until combined. (Batter can be a little lumpy.)
Brown ground beef; drain. Add mashed beans. Add hot ketchup; simmer. Top with cheese. Serve with nachos.
Grease 13 x 9-inch pan. Preheat oven to 300°. In large bowl mix walnuts, sugar and cinnamon. In pan, place 1 sheet of phyllo, allowing it to extend up sides; brush with butter. Repeat to make 5 layers. Sprinkle with 1 cup nut mixture. Cut remaining phyllo into approximately 13 x 9-inch rectangles. Place a sheet of phyllo in pan; brush with butter. Repeat to make 6 layers, overlapping phyllo if necessary to make rectangle. Top with 1 cup nut mixture. Repeat. End with phyllo on top. Trim overhang. Using a sharp knife cut halfway through all layers in a diamond pattern to make 24 servings. Bake 1 hour 15 minutes or until top is brown.
Place butter in a 2-quart shallow baking dish. Microwave on High for 35 seconds or until melted. Stir in salad seasoning. Add bread cubes. Stir gently to coat. Microwave on High 4 1/2 to 5 minutes, stirring 2 or 3 times. Cool. (Croutons will crisp as they cool.) Store croutons in an airtight container.
Drain and chop artichoke hearts. Mix all ingredients together. Heat in a shallow pan at 350 degrees until hot and bubbly. Serve with tortilla chips.
Boil rice and put in 11 x 9-inch baking pan. Cut crab into bite size pieces and spread over rice. Bake at 375° for 35 to 45 minutes.
In small bowl, combine Cheddar cheese, cream cheese and Blue Bonnet until blended. Spread 1/2 mixture on ham slice. Roll up. Chill for several hours or freeze. Slice and serve on crackers.
Cream butter and oleo. Add sugar and beat well. In another bowl, beat eggs and add milk to eggs. Mix dry ingredients and add alternately with eggs and milk to butter and sugar. Bake in a 300° oven for 1 1/2 hours. Be sure to use a large tube pan that has been greased and floured.
Place oil in medium skillet that has a tight-fitting lid. Heat about 2 minutes on medium-high. Add rice and brown about 10 minutes, stirring occasionally.
Make vanilla pudding according to directions and fold in raspberries. Place in refrigerator to partially set. Line 11 x 7 x 2-inch glass dish with ladyfingers, split open. Spoon over a layer of vanilla pudding, then a layer of raspberry Jell-O mixture. Top with Cool Whip and refrigerate. May be made a day ahead of time.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
Brown beef and onion (drain). Add all ingredients (except cheeses) and simmer 20 minutes. Cook lasagna noodles. Grease 2 rectangular bakers or one very large pan. Layer sauce, noodles, sauce, cheese, noodles, sauce and cheese. Bake 30 minutes at 350°. May be frozen before baking.
Combine flour, soda, salt, cinnamon, nutmeg and sugar in a large mixing bowl. Add eggs, water, oil and pumpkin; stir until blended. Add nuts. Pour mixture into 3 greased bread pans. Bake 1 hour at 350°. Cool slightly in pans. Turn out on rack to finish cooling. Flavor is best if baked a day before using. Keeps for weeks in refrigerator. Yields 3 loaves.
Combine pudding mix, milk, sour cream and almond extract in bowl. Beat 1 minute with wire whisk. Pour into pie shell. Let sit until filling is set. Arrange peach slices on top of pie. In a small saucepan, heat preserves and water; stirring until mixture begins to bubble. Cool slightly and spoon over peaches. Refrigerate. Serve with whipped cream, if desired.
Arrange the potato slices in an overlapping pattern in a 1 1/2-quart casserole. In a small bowl, combine the apple juice, ginger root and honey or brown sugar; and pour the mixture over the potatoes. Bake at 425° until potatoes have a golden tinge and the liquid has been absorbed, 20 to 25 minutes. Serves 4.
Put half of the almonds in the bottom of a shallow cookie sheet with sides. Add half the grated chocolate bar. Stirring constantly, cook butter and sugar to 300° on candy thermometer. Stir in vanilla. Pour over nuts and chocolate. Top with balance of chocolate and rest of nuts. Cool completely and break into pieces. Store in cool place.
On wax paper, mix flour, baking powder, soda, salt and cinnamon. Beat together eggs, oil, honey and vanilla in large bowl. Stir in zucchini. Gradually stir in flour mixture, keeping smooth. Stir in walnuts.
Stir shortening just to soften. Sift in dry ingredients. Add 1/2 the milk and egg. Mix until all flour is dampened, then beat vigorously 2 minutes. Add rest of milk and vanilla; beat 1 minute. Fill paper-lined cupcake pans 1/2 full. Bake at 375° for 25 to 30 minutes. Makes 18 to 20.
Cook broccoli according to package directions; drain. Saute onion in butter; stir in rice, soup and broccoli. Turn into shallow, buttered 1 1/2-quart casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Crush vanilla wafers. Blend in powdered sugar. Add oleo and blend until crumbly. Add orange juice. Roll into balls; then roll in coconut. Refrigerate at least 12 hours. Add grated nuts, if desired, before rolling into balls. Makes 30.
Remove fat from chicken; cut into cubes. Saute with onion and soy sauce. Cook on high for 8 to 10 minutes; then cook on low for 45 minutes. Salt and pepper to taste. Add more soy sauce to taste. Serve over buttered noodles. Serves 4 to 6 people.
Mix together flour, margarine and pecans. Line bottom of 9 x 13-inch pan with the mixture. Bake in conventional oven 25 minutes or in microwave for 7 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip together. Spread on first layer. Beat Jell-O pudding and milk together and pour on second layer. Top with a layer of Cool Whip and sprinkle a few pecans on top.
Grease a 9 x 9-inch glass baking pan. Place apple slices in the pan. Mix the butter and sugar together and add the rest of the ingredients; mixture will be coarse. Sprinkle over the apples. Bake 30 minutes or until the apples are tender and the topping is golden brown in a 375° oven. Serve warm with whipped cream or vanilla ice cream.
Combine the ingredients and bring to a boil. Boil for 3 minutes. Remove from heat and beat until thickened.
Heat oven to 400°. Heat water and butter to a rolling boil in a 3-quart saucepan. Stir in flour and stir vigorously over low heat until mixture forms a ball (about one minute). Beat in the eggs (4) all at once until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire racks.
Spray electric frying pan with Pam. Brown chicken on all sides for 15 minutes. Remove chicken. Add mushrooms, carrots, water, rice, onion, bouillon, poultry seasoning and salt. Place chicken on top of rice mixture. Cover. Simmer 30 minutes.
Preheat oven to 350°. Combine asparagus, cheese and 1/4 cup butter. Spoon mixture into 10 x 6-inch baking dish.
Cook pasta according to directions. Drain tuna. In a large bowl, mix together the pasta, tuna, tomatoes, olives and onion, then the cubed meat last. Add the salad dressing according to taste. Top with grated Parmesan cheese (if desired). Great for parties, lunch or a light dinner. You can add celery or green peppers, whatever you like! Serves 8 to 10.
Make Jell-O; add cranberries and stir until cranberries are mixed well. Add rest of ingredients. Refrigerate until firm.
Cream butter and sugar. Add vanilla. Slowly add instant pudding, mixing very well. Add eggs. Beat. Add flour, soda and salt. Mix. Add chocolate chips. Drop teaspoonful on an ungreased cookie sheet. Bake at 375° (preheated oven) for 8 to 10 minutes. Cookies will appear light in color.
Peel and cube potatoes. Put in large pan (Dutch oven) with enough water just to cover. Cut up onion and add. Let cook until potatoes are soft. Add basil, salt and pepper while cooking. After potatoes have cooked almost all the way, add butter or margarine.
Mix in order given. Bake at 350° on ungreased cookie sheet for 12 minutes.
Mix bread cubes with melted margarine. Line bottom of 8 x 13-inch casserole with bread and sprinkle with cheese. Beat eggs and milk until fluffy. Add mustard and cayenne pepper. Salt and pepper may be added. Pour egg mixture over cheese. Refrigerate overnight. Bake at 325° for 45 minutes. Great and easy for brunch!
Brush a baking sheet lightly with some of the butter. Lay 1 sheet of the phyllo on the butter and brush it lightly with some of the remaining butter. Sprinkle with 1 tablespoon of Parmesan. Lay another sheet of phyllo on top and press firmly so it adheres to bottom layer. Butter, sprinkle and layer remaining phyllo in the same manner, ending with a sheet of phyllo and reserving 1 tablespoon Parmesan. Sprinkle top with Mozzarella; scatter onion evenly and arrange tomato slices over onion. Sprinkle pizza with Parmesan, oregano, thyme, salt and pepper. Bake in middle of preheated 375° oven for 30 to 35 minutes or edges are golden.
Boil sugar, milk and butter in saucepan; bring to rolling boil. Boil for 1 minute. Remove from heat. Add cocoa, oatmeal, peanut butter and vanilla. Drop by spoonfuls onto waxed paper. Makes 24.
Brown diced onion in shortening. Add ground beef and brown. Add all other ingredients and simmer for 10 to 15 minutes. Makes enough for 16 buns.
Preheat oven to 425°. Combine dry ingredients. Cut in margarine with pastry blender or two knives. Add sweet potatoes and enough milk to make a soft (not wet) dough. Knead lightly. Roll dough into 1/2-inch thickness. Cut into rounds or squares. Place on lightly oiled baking sheet. Bake 15 to 18 minutes until lightly brown. Makes 12 medium biscuits.
Mix all ingredients except pecans and simmer in 2-quart heavy saucepan until mixture threads when dropped from a spoon or forms a soft ball in cold water (15 to 20 minutes). Remove from heat and stir in pecans. Continue stirring until all nuts are sugar coated and break into original halves. Will last forever in plastic bags or tightly covered containers.
Line lightly greased 13 x 9-inch pan with crackers (single layer). Bring sugars, graham crackers, milk and margarine to a boil, stirring occasionally, so it doesn't burn. Boil slowly for 2 minutes. Pour over crackers. Add another layer of crackers.
Grease casserole dish. Shred cheeses. Combine cream cheese, sour cream, bean dip and taco seasoning and whip together. Alternate layers of dip and cheeses. Bake at 350° for 30 minutes. Dip with corn chips.
Bring milk to boil, add shortening, sugar, salt and squash. Cool to lukewarm. Sprinkle yeast over warm water, after 5 minutes, add to milk mixture. Add 1 c. flour and beaten egg, beat until smooth. Add enough flour to make a soft dough. Mix well. Cover dough and let rise in warm place about 1 1/2 hours or until double in bulk. Punch down and let rise again. Turn out on lightly floured board. Roll 1/2 inch thick. Cut and shape into rolls. Place on greased baking sheet and brush with melted butter. Let rise about 1/2 hour. Bake at 425° for 20 to 25 minutes.
Cook pasta. Drain and rinse with cold water. Combine fresh vegetables, cheese cubes and noodles. Add dressing and toss well. Chill before serving.
Mash potatoes well; mix in pineapple (undrained). Add orange juice to moisten; spread in greased baking dish. Sprinkle with cinnamon and a little nutmeg. Dot with butter; sprinkle with marshmallows. Bake in 350° oven for approximately 30 minutes. Serves 8 to 10.
Prepare mashed potatoes as you normally do. Place potatoes in casserole dish. Make a well in center of the potatoes. Take whipped cream (whip as directed on carton) and cheese. Fold into the whipped cream and spoon into the well. Bake at 350° until cheese melts. Will run over top of the potatoes.
Saute the eggplant in 1/2 cup olive oil; add the sliced onion, celery and garlic, then add the tomato sauce and simmer 15 minutes. Then add the rest of the ingredients. Cool to mellow flavors. This freezes well and is great on sandwiches or as a side condiment.
Cream the butter and sugar. Add vanilla. Alternate sifted flour and water. Fold in pecans. Shape into balls and bake at 325° for 18 to 20 minutes. Roll in powdered sugar while still warm. Makes 4 dozen.
Mix ingredients together. Bake 1 hour at 375°. Use Pyrex or other 8 x 8-inch dish.
Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon ice cream and gelatin alternately into tall sundae dishes, ending with gelatin and filling to within 1/2-inch of top of dish. Top with whipped topping and nuts. Makes 4 servings.
Put potatoes in a large pan with just enough water to cover. Add onions and bouillon. Cook until tender. Mash mixture with a potato masher (non-electric). Add cheese and let it melt. Then add milk and salt and pepper to taste. Serve with oyster crackers.
Mix first 2 ingredients (mixture will be dry). Add raisins. Add oatmeal or rice cereal. To mixture, add cold water, enough to make dry paste. Form into bars on waxed paper; refrigerate (can be frozen). One breakfast bar equals 1 protein (meat), 1 milk, 1 fat, 1 fruit and 1 bread.
Mix cake mix, 1 egg and margarine like cookie dough. With hands, press in bottom of an 8 x 10-inch or 9 x 13-inch pan.
Combine sugar, butter and milk. Bring to a boil over medium heat, stirring gently. Boil for 5 minutes. Add chocolate pieces, marshmallow cream, nuts and cherries. Stir until blended thoroughly. Pour into two large pans. Refrigerate overnight.
Mix in a small bowl. Add boiling water and beat well until stiff. The recipe makes a fluffy icing that will stay moist for 2 or 3 days.
Mix shortening, sugar, eggs and flavoring thoroughly. Sift together rest of ingredients and mix with other ingredients. Chill 1 hour. Roll 1/2-inch thick and cut into desired shapes. Place on ungreased baking sheet. Sprinkle with sugar. Bake at 400° for 6 to 8 minutes. Makes about 4 dozen 3-inch cookies.
Cream shortening, sugar, eggs, vanilla and sour cream. Stir in dry ingredients and stir until dough is stiff. Drop on a greased cookie sheet and bake at 350° for about 10 minutes.
Make meatballs by cooking until brown the first 7 mixed ingredients. Cook over medium heat for 20 minutes or bake at 400° for 20 to 25 minutes. Drain fat from meatballs; do not use. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.
Cake: Mix, bake and cool cake as directed on the package, using the lite recipe and adding 1 cup La Creme. Bake in 8 or 9-inch round cake pans.
Bake angel food cake as directed on back of package and cool. Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries. Place cake, widest side down, on a serving plate. Cut a 1-inch layer from the top and set aside. Cut around cake 1 inch from outer edge to 1 inch from bottom. Then cut around cake 1 inch from inner edge to 1 inch from bottom. Gently remove the section of cake between cuts, tearing it into small pieces. Fold pieces into strawberry mixture, and pour into cake shell. Place cake layer on top.
Preheat oven to 350°. Cream Crisco and sugar together, add eggs, coloring, cocoa and salt. Add buttermilk, flour and vanilla gradually. Fold in vinegar and soda mixture. Bake 25 minutes.
Mix together the margarine, oatmeal, soda in hot water, brown sugar and flour. Press one layer of dough on bottom of a 9 x 13-inch cake pan. Boil together the water, sugar, dates and chopped nuts until thickened. Cool and spread thinly over layer of dough in the pan. Press on another layer of dough. Bake at 325° for 25 to 30 minutes.
In paper or plastic bag, combine flour, salt and paprika. Brush chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in 3/4 cup boiling water; pour over chicken. Stir in onion, brown sugar, peel and remaining lemon juice. Cover: reduce heat.
Cream butter and margarine. Add sugar and blend well. Beat in eggs. Mix in vanilla and flour (that has been sifted with soda and salt). Add apples, pecans, coconut and dates. Bake in 9 x 5 x 3-inch loaf pan for 1 hour at 300°, then 25 minutes at 325°. Test to see if it is done.
In a saucepan combine sugar, water and cream of tartar. Bring slowly to a boil, then boil rapidly to 236°, the soft ball stage. Beat egg whites until stiff. Pour syrup very slowly over egg whites, beating constantly. Add vanilla and continue beating until frosting holds its shape.
Brown meat in a large skillet. Add all other ingredients and simmer. Pour into casserole dish and bake at 350° for 30 minutes.
Combine sugar and cornstarch together. Add eggs, milk and vanilla. Cook over low heat until mixture thickens. Stir in coconut. Pour into baked pie shell. Chill. Top with Cool Whip or meringue. You can also cook in microwave.
Crush crackers until fine. Cream butter and sugar, add eggs. Then add crackers and other ingredients except nuts. Mix, then add nuts. Grease tube pan and line with wax paper. Bake at 250° for 2 1/2 hours. Turn oven off but leave cake in hot oven for 1/2 hour.
Mix and store in airtight container. To serve add 3 tablespoons per cup of hot water. Add marshmallows if desired.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook and stir ground meat and onions in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes before cutting.
In medium bowl, combine all ingredients except fruit; stir until sugar dissolves. Place fruit in large, shallow dish; pour ReaLemon brand mixture over. Cover; chill 3 hours or overnight, stirring occasionally. Refrigerate leftovers.
In saucepan, combine soup, garlic and oregano. Heat to blend flavors. Spread on muffins; top with cheese. Broil until cheese melts. Makes 8 mini pizzas.
Add green peppers, onion, pineapple, salt and 1 cup pecans to softened cream cheese; mix well. Shape into a ball and roll in remaining pecans. Chill for several hours. Serve with crackers or fresh fruit.
Defrost green beans in mushroom sauce by boiling 12 minutes. Combine mustard, sugar, margarine and seasonings; heat. Add lemon juice and vinegar and stir smooth. Pour over beans and heat through before serving. Serves 4.
Mix all ingredients together except the chocolate chips. Press into buttered 9 x 13-inch pan. Spread melted chocolate chips over mixture. Refrigerate until firm. Warm slightly at room temperature and cut into squares. Makes 4 dozen squares.
Mix all ingredients in mixer. Bake at 350° in a greased Bundt pan. Bake 1 hour and 15 minutes. (Check for doneness after 1 hour.) Cool and sprinkle with powdered sugar.
Preheat oven to 350°. In skillet, saute onions and celery in margarine until tender, but not brown. Brown about 10 minutes, then stir in chili beans, refried beans, corn and taco sauce. Place 1/2 of the tortillas in a 10-inch square baking dish; top with cheese. Bake covered until cheese is melted. Garnish with fresh whole chili peppers. Makes 8 servings.
Preheat oven to 375° (350° if using glass pans). Cream butter and 1/2 cup of	sugar until light and fluffy. Sift flour, salt and baking powder together and stir into butter-sugar mixture. Alternate with milk. Beat until smooth.	Pour into a 2-quart buttered casserole. Spoon drained fruit over batter. Sprinkle 1/4 to 1/2 cup sugar over fruit, depending on sweetness of fruit. Pour 1 cup of fruit juice over top. Bake for 45 to 50 minutes until top springs back when lightly touched. Serve plain or with cream.
Mix all ingredients and put in 9 x 13-inch baking dish. Cover with cracker crumbs mixed with oleo and bake for 1 hour at 350°.
Melt shortening in pan over low heat. Let cool. Add sugar, molasses and egg and beat well. Add flour, baking soda, cloves and ginger. Mix well. Chill.
Cream shortening and sugar, add buttermilk, soda and water. Add flavoring then add eggs, one at a time, then add flour last. Bake at 350 degrees for one hour.
Put all ingredients EXCEPT cabbage wedges in Crock-Pot in the order listed. Cover and cook on Low 8-10 hours (High: 5-6 hours). Add cabbage wedges to liquid, pushing down to moisten, turn to High and cook an additional 2-3 hours. If you want more cabbage than the Crock-Pot can hold, cook it separately in a skillet. Just remove 1 c. of broth from Crock-Pot during the last hour of cooking and pour it over cabbage wedges in the skillet. Cover and cook slowly for 20-30 minutes.
Crush graham crackers and mix with margarine. Pat into 9 x 13-inch cake pan. Dissolve jello and sugar in boiling water. Blend in cream cheese. Cool. Chill evaporated milk, bowl and beaters until icy cold. Whip milk and add to jello mixture. Pour over graham cracker crust. Chill firm, at least 4 hours.
Prepare all puddings in Pyrex bowl. Layer chocolate, graham cookies, vanilla and cookies, then butterscotch and cookies. Top with Cool Whip. Put into freezer. Take out 30 minutes before you want to use so that it will be easy to cut out. Serves 6 to 10.
Cook broccoli; drain and chop. Cook rice. Saute onion in the margarine, Combine all ingredients and place in a 2-quart casserole dish. Bake at 350° for 30 minutes. Serves 15.
Mix cake according to directions in a 13 x 9 x 2-inch cake pan. Punch holes in cake while hot. Pour Eagle Brand milk and caramel sauce over cake. Let cool. Top with Cool Whip, then break up Heath bars and sprinkle on top. Refrigerate.
Spread cream cheese on 1/2 of each tortilla. Add thin slices of each kind of meat. Spread with small amounts of dill dip and mustard. Sprinkle with cheese. Add lettuce leaves and roll into a tight roll. May be rolled in paper towels and refrigerated or serve immediately. Makes great picnic sandwiches.
Sift and mix dry ingredients. Add moist ingredients. Pour into a greased and lightly floured cake pan. Bake at 350° for 30 to 40 minutes or until done. Ideal with French vanilla icing, then sprinkled with cinnamon.
Tip: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.