HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and keep warm. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, salt and cumin. Bring to boil; boil 6 minutes. Add zucchini and spaghetti. Cook 4 to 5 minutes longer or until they are tender. Stir several times. Stir in beef. Sprinkle with cheese. Serve immediately. Makes 5 servings.
Note: Spice amounts are approximate. I do not measure them. For spicier sauce, add more crushed and ground red pepper.
Combine broccoli, bell peppers and onions. Mix well. Add dressing and black pepper. Toss to moisten all ingredients. Chill before serving.
In a 4-quart pot, bring 1 1/2 quarts water to a boil. Add salt and move the pan off the heat. Stirring constantly, slowly sprinkle in the cornmeal. Stir well so there are no lumps. Return to burner and bring to a boil. Turn down to simmer and let the mush cook slowly for 20 minutes or more. Stir often. The final product should be the consistency of thick cake batter. If it is too thick, stir in a little more water.
Sift meal, flour, baking powder, salt and garlic salt together in bowl. Beat egg; add egg and milk to meal mix and stir until well mixed. Let stand for 5 minutes; add more milk if needed (mixture should be thin enough to drop from spoon). Drop by small spoonfuls in hot corn oil at 375°. Fry until golden brown. Drain on paper towels. Makes 4 servings.
In a large bowl, make a stiff batter of ingredients. Use plastic instead of metal bowls. Grease another bowl. Put dough in and turn over to put oiled side up. Cover lightly with Saran Wrap to set overnight. (Do not put in refrigerator.) This dough will raise up a lot so use a very large bowl. The next morning, punch down and knead a little. Divide into 2 parts. Knead each part on a floured board a few times, 8 to 10 times.
Preheat oven to 400°. Partially brown meat and drain. Add bell pepper and onion. Saut all until meat is browned and onions are clear. Add seasonings.
Cube cheese; put into large crock-pot on low. Crumble and brown hamburger; drain. Stir in taco seasoning (do not add water). Add to cheese along with Ro-Tel tomatoes. Add optional peppers or Tabasco. Stir occasionally until melted.
Cream together white sugar, brown sugar and shortening. Stir in eggs. Add chocolate chips and oatmeal. In separate bowl, combine flour, salt and baking soda. Add to other ingredients. Drop onto cookie sheet with teaspoon. Bake at 375° for 10 to 12 minutes.
Mix together uncooked rice, soups and water. Pour into large casserole dish sprayed with Pam. Lay 4 to 6 chicken breast halves on top of rice mixture. Cover and bake 1 1/2 hours at 350°. Uncover and sprinkle dry onion soup mix over top of chicken breasts. Bake, uncovered, 1/2 hour more.
Drain salmon and break it apart with fork. Add eggs, salt and pepper to taste, the onion and just enough flour so that the mixture is not juicy. Shape into patties and fry in the butter, turning once, until brown on both sides, about 8 minutes.
Bring water, sugar and cornstarch to boil in microwave. Add jello; stir until dissolved. Cool. Fold in strawberries. Put in baked pie crust. Refrigerate.
Mix all together and marinate at least 24 hours. (Cleaning the shrimp is the hardest part.) Will keep in refrigerator 2 to 3 weeks. For special occasions make a shrimp tree by covering a styrofoam cone with curly lettuce and placing shrimp on it with toothpicks. Top with a bow.
Combine the pork (baboy), vinegar, pepper, garlic and bay leaf. Add the water. Cover the pot and simmer for about 1 hour. Put the chicken (manook) in the pot and cook until tender. Remove all meat pieces from the pot and drain them. Brown the meat in grease or oil and then return it to the pot. Add the coconut milk and simmer for 5 to 6 minutes before serving.
In an 8 x 8 dish, melt butter (must be butter). Mix in bowl the baking mix, egg and creamed corn. Pour mixture over butter; do not mix into butter. Bake at 350° for 30 minutes. Cool slightly and cut into squares to serve.
Pour this over cake mixture. Bake in a 325° oven for 45 minutes, depending on oven.
Meatballs: Mix all ingredients. Shape into balls about the size of a walnut. Brown in an ungreased skillet on medium-low heat. Drain and add the following sauce. Serve over rice or with potatoes.
Melt butter in baking dish. Dip chicken in flour and place, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken and bake 15 more minutes.
Mix all ingredients. Add no liquid. Roll into balls about the size of a quarter. Bake at 300 degrees for 15 minutes or until lightly brown.
Combine sugar, orange juice, peel, cornstarch, salt and pepper. Bring to boil. Cook until thickened. Add beets and enjoy!
Dissolve Jell-O in 9 cups water, boil, stir and set aside. Bring sugar and 4 cups water to a rolling boil. Combine all ingredients, except ginger ale. Pour into two (1-gallon) jugs. Freeze.
Brown sausage and drain; add remaining ingredients and put in a 13 x 9 x 2-inch pan. Lay 8 ounces thinly sliced Mozzarella cheese over meat mixture.
In a large bowl, crush 4 to 5 cloves of garlic so that the juice from the garlic stays in the bowl as well as the garlic. Stir in onion salt, Lawry's seasoned salt, black pepper, soy sauce, teriyaki marinade sauce and Dale's steak sauce. Stir well, making sure to cover the chicken with plenty of marinating juices. Cover your bowl with Saran Wrap and place in the refrigerator for 2 to 4 hours. Stir chicken about once every hour to be sure you have your chicken well saturated. You may cook your chicken on the grill, or in the oven on 450° for approximately 45 minutes. But, however you decide to cook your chicken, remember to baste it with the extra sauce.
Blend all ingredients thoroughly. Roll dough 1/8 to 1/4-inch thick. Cut with a round cookie cutter the size you like or have. (Chill the dough 2 to 3 hours, or overnight before rolling if it is difficult to handle.) Place 1 to 2 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Place cookies on racks to cool. Sprinkle with sugar or as desired.
Preheat oven to 350°. In large bowl, sift together first 6 ingredients. Combine separately and add the next 3 ingredients. Stir just until dry ingredients are moistened. Stir in last 3 ingredients. Turn into 4 well-greased and floured 16 ounce fruit or vegetable cans or 2 (9-inch) bread pans. Bake 45 to 50 minutes. Remove from cans and cool thoroughly. Wrap and refrigerate overnight or until used.
Cream together shortening and sugar. Add egg and almond extract and mix thoroughly. Stir flour, salt and soda together. Add dry ingredients to creamed mixture. Mix thoroughly. Roll dough into small balls. Press almond into top of ball. Bake at 350° for approximately 20 minutes; cookies should be set and not browned.
Combine sugar, flour, corn meal and salt. Add butter, lemon rind, lemon juice and milk; mix well. Add eggs, one at a time, beating well with a wire whisk after each addition. Pour into pastry shell. Bake at 350° for 50 minutes.
Mix brown sugar, sugar and eggs in bowl at medium speed; add shortening. Mix well. Add flour, salt and baking soda. Mix in water at low speed. Add chocolate chips and nuts. Drop by teaspoon on cookie sheet. Bake for 11 minutes at 350°.
Cream margarine, cream and sugar. Add eggs, one at a time, beating 30 seconds after each addition. Combine flour, baking powder, salt and vanilla and add milk, beating well. Can add 1/2 cup cocoa, if you wish. Pour batter into well-greased pan and bake at 325° for 2 hours.
Bring to a slow boil the sugar, white syrup, peanut butter and butter. Stir constantly until boils. Add cornflakes. Drop on wax paper and cool.
Mix all ingredients together. Drop spoonful of mixture on child's plate and let them form into a monster ball. Have fun.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool. Cut potatoes into cubes. Stir in onion, Italian dressing and salt and pepper. Cover and refrigerate at least 2 hours. Just before serving, toss with mayo and stir in other ingredients.
Slice bread into quarters; place on toaster oven tray. Pour milk over bread and sprinkle with coconut. Bake until brown.
Cut squash in halves and remove seeds and membranes. Arrange on buttered baking sheet. Fry bacon until crisp and drain on paper towels. Crumble and reserve. In bacon fat, saute onion, celery and green pepper until tender. Stir in tomato sauce. Sprinkle squash halves with salt and dot with butter. Put a tablespoon of vegetable mixture in each cavity and sprinkle with bread crumbs. Bake at 350° for 30 minutes or until tender when pierced with a fork. Sprinkle bacon on top before serving.
Mix the prepared mustard and red currant jelly together and heat over hot water. Add little smokies and heat through. Serve hot from a chafing dish, electric frying pan or shallow saucepan. Spear with toothpicks to eat. Makes 8 to 10 servings.
Peel and cut carrots into 2-inch strips. Cook until tender. Drain and put in a 1 1/2-quart baking dish. Mix mayonnaise, horseradish, onions, salt and pepper together; then add carrots. Top with bread crumbs. Bake at 300° for 15 minutes.
In a large bowl blend soup, Cheez Whiz and milk. Cook onion in	butter	until tender.	Cook broccoli	until almost tender; drain and	add onion, broccoli, ham and uncooked rice to soup mixture. This makes 2 1/2 quart casserole. Bake, covered, 35 to 40 minutes at 350°.
Combine the first 5 ingredients; mix well. Shape into ball. Refrigerate overnight. Roll in chopped pecans.
Put raisin mixture in bottom of crust; add batter and put crumbs on top. Bake at 400° for 10 minutes, then turn to 350° for 25 to 30 minutes.
Saute onion in butter in a Dutch oven. Add remaining ingredients. Cover and cook over medium heat for 15 minutes, or until vegetables are tender. Serves 8.
Boil about 2 minutes and add 1/2 cup chocolate chips. Spread over cooled brownies.
Separate eggs; save whites for meringue. Mix egg yolks, sugar and flour well. May have to use a little of milk to mix well. Add rest of milk, vanilla and margarine. Cook on top of stove on medium heat, stirring often. Cook until thick. Cool. Pour in unbaked pie shell and bake until shell browns at 325°.
Melt margarine in large saucepan; heat over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is syrupy. Remove from heat; add Rice Krispies. Stir until well coated. Pour into buttered 13 x 9 x 2-inch pan. Press evenly and firmly into pan. Let cool. Yield: 24 squares (2 x 2-inch).
Saut onion in butter. Add ground beef. Heat through, but not browning; drain. Add salt and pepper. Spread in a 2-quart baking dish 3 cups of shredded cabbage. Cover with meat mixture. Add layer of cut cabbage. Pour tomato soup over all. Bake covered at 350° for 1 hour.
Bring water to boil. Add salt; stir in grits. Cook, covered, on low heat until done (about 20 minutes). Stir in cheese (cut into cubes), butter, eggs, milk and hot sauce.
Parboil potatoes, drain, cool and grate. Add butter, cheese, onions, salt and pepper. Stir in sour cream. Put mixture in a greased casserole dish. Dot with butter and bake at 350° for 25 minutes. Serves 10.
Melt butter. Add sugar, flour and eggs. Mix well. Stir in buttermilk and vanilla. Pour into unbaked pie shell. Pecans can be added to the mix or put on pie crust before you pour in mix. Bake for 45 to 50 minutes at 350° or until brown. The pecans will rise to the top while baking. Allow to cool completely before serving.
Mix lemon juice and milk. Add prepared Dream Whip topping and pineapple. Mix well. Pour into 2 graham cracker crusts; chill at least 2 hours before serving.
Heat oven to 400°. Cook lasagna noodles according to package directions. Rinse and drain.
Melt bars and 1/2 cup butter in saucepan over low heat. Beat remaining 1/2 cup butter and sugar until fluffy. Add eggs, one at a time. Beat well. Add flour and baking soda alternately with buttermilk. Mix until smooth. Add melted bars. Mix well. Stir in vanilla and nuts. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes.
Slice potatoes into 1/4-inch thick slices and boil. Cut up onion and cook in microwave oven for about 2 minutes. Mix potatoes, onion, soup, sour cream, 1/2 stick of butter (melted) and cheese. Pour into buttered 9 x 11-inch casserole dish. Top with corn flake crumbs and 1/2 stick of melted butter. Bake at 350° for 35 minutes.
Mix all ingredients well; fold in Cool Whip and pour into shallow dish. Chill and serve.
Preheat oven to 350°. Thaw hash browns. Mix together potatoes, sour cream, soups, onion and cheese. Place in 9 x 13-inch pan. Top with corn flake crumbs and butter which have been mixed together. Bake for 1 hour at 350°.
Wash and dry chicken pieces; skins can be removed. Melt margarine in a shallow baking pan. Add remaining ingredients. Roll chicken pieces in the mixture, then arrange in a single layer in the same pan. Bake at 375°, basting occasionally for 40 minutes, 30 minutes for boneless breasts.
Blend first 3 ingredients together and pat into 9 x 13-inch pan. Bake 15 minutes at 350°. Remove and cool. Blend cream cheese, confectioners sugar and 1 cup whipped cream together and put onto crust. Mix pudding and milk together and put on top of cheese mixture. Top all with 1 pint of whipped cream.
Put meat, onion and garlic in a large heavy skillet. Sear until light colored. Add oregano, cumin, chili powder, Ro-Tel and hot water. Bring to a boil, lower heat and simmer about 1 hour; as fat cooks out, skim. This can be served as a dip, alone or over rice, or add chili beans for a chili con carne.
Pour pie filling in a baking dish; sprinkle cake mix over top. Drizzle melted margarine over all. Add nuts. Bake in a 350° oven until brown on top (about 30 minutes).
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in crock-pot. Add onion and pepper. Combine the next 4 ingredients in bowl, then add vinegar, soy sauce, Worcestershire sauce and 2/3 cup pineapple liquid. (If juice does not make this much, add water.) Pour entire mixture into crock-pot. Cook on low 8 to 9 hours, or on high 4 to 5 hours. During last 1 to 2 hours, add pineapple. Serves 4 to 6.
Stir together. Bake uncovered at 350° for 30 to 45 minutes.
Preheat oven to 375°. Grease square 8 x 8 x 2-inch pan. Place apple slices in pan. Mix all other ingredients together. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm.
Cut a strip of bacon into thirds. Drench in brown sugar and pleat onto a toothpick. Bake in a medium oven for 10 to 15 minutes. It should be crisp but not burned. Let it cool for a few minutes before serving. The hot sugar can be very painful to the mouth.
Cook sausage and hamburger; drain. Add all other ingredients in crock-pot and slowly simmer until cheese is melted. Use your choice of chips for dipping.
Cook macaroni. Brown meat and onion. Add salt and pepper. Mix hamburger, macaroni, pizza sauce, tomato sauce, tomato paste, and sugar. Add spices to suit your taste. Place half the mixture in casserole. Add a layer of cheese, then another layer of each. Bake at 350° for 45 minutes
Preheat oven to 350°. Mix first 5 ingredients. Butter dish and pour into a bowl. Mix remaining ingredients and crumble on top. Cook for 25 minutes, then top with marshmallows and cook until brown.
Mix marinade ingredients in a medium bowl. Add the chicken and chill for 2 hours. Preheat oven to high broil. Cut the chicken into strips for faster cooking under broiler; cook until done. When done, arrange the chicken in a baking pan. Spread a layer of Mexi-ranch dressing on each portion of chicken, followed by 1/4 c. of the shredded cheese. Broil for 2 to 3 minutes, or just until the cheese has melted. To serve, spread a bed of tortilla strips on each of 4 plates. Slide a chicken portion onto the chips and serve with your favorite rice or other Mexican dish. Serves 4.
Mix ingredients together except pie crust. Pour mixture into unbaked pie shell. Bake at 400° for 10 minutes, then bake at 350° for 30 minutes. An inserted knife will come out clean when custard is done.
Line a 13 x 9 x 2-inch baking dish with crust; cut chicken in bite size pieces. Put a layer of chicken, then a layer of English peas, then a layer of diced potatoes, then add chopped onion, salt and pepper to taste. Cover the top with crust. Pour enough chicken broth over the pie until crust is covered. Bake in a 325° oven until crust is golden brown.
Mix all ingredients together well. Spoon into greased muffin tin. Let rise 1/2 to 1 hour. Bake at 350° until brown. Will keep 2 weeks in refrigerator in covered bowl.
Peel and remove seeds from oranges. Divide sections and cut into thirds. Toss with coconut, pineapple and sugar.
If you like you can fry fat back meat and use grease to season or use vegetable oil. Wash and chop squash (I use yellow squash). Put in frying pan with about 1 1/2 cups water or more. Cook squash until beginning to get soft. Add chopped onion and fat back meat grease or vegetable oil. Season with sugar, salt and pepper. Squash will be done just before they come all to pieces.
Prepare Creamettes according to directions. In small bowl blend dressing and seasonings. Add to salad mixture to coat. Cover and chill. Serves 6 to 8.
Boil potatoes	until just slightly hard; drain. Cover with cold water and drain again. Refrigerate until cool. Cut up potatoes into bite size pieces and add chopped eggs and onion. Blend in mayo and salt and pepper.	Refrigerate.
Saute onions in butter until tender. Mix broth with onions. Layer 1/2 onions, 1/2 cheese and 1/2 crushed crackers. Repeat layers.
Mix and pat down. Bake at 350° for 20 minutes. Cool thoroughly.
Beat cream cheese and sugar together. Stir in Cool Whip. Pour into graham cracker crust. Add pie filling on top and chill.
Brown meat; drain in colander. Add salt, pepper and other seasonings desired. Put in casserole dish. Slice or chop vegetables. Layer potatoes, onions, carrots and bell pepper. Dash a little salt on vegetables. Pour mushroom soup over vegetables. Spread Ro-Tel tomatoes over soup. Cover and bake at 350° for 1 to 1 1/2 hours or until vegetables are done. Very tasty!
Cream butter and sugar together. Add eggs and vanilla and beat. Add dry ingredients and beat. Add coconut, oatmeal and nuts. Form into balls and flatten on cookie sheet with glass dipped in sugar. Bake at 350° until light brown.
After cleaning ribs, season with seasoning salt. In large baking dish, mix lemon juice and liquid smoke. Spread over ribs. Cover with plastic wrap and marinate 3 hours or overnight in refrigerator.
Mix all ingredients except shredded cheese. In baking dish, layer meat mixture and cheese, ending with cheese on top. Bake in a 350° oven for 40 minutes. Serve with crusty warm rolls.
Sift together all dry ingredients; add to cream. Beat in mixer two to three minutes. Add whole eggs, one at a time, and beat well. Pour batter into two 9-inch layer pans plus an 11 x 7 1/2 x 1 1/2-inch pan or two 13 x 9 x 2 1/2-inch pans. Bake at 375° for about 30 minutes. Do not overbake. Ice as soon as cool.
Preheat oven to 325°. Grease an 8 1/2 x 4 1/2-inch loaf pan. Beat sugar with oil until blended using mixer at medium speed. Add eggs, one at a time, beating well after each addition. Continue until light and fluffy, then beat in pumpkin. Combine remaining ingredients; beat in flour mixture using mixer on low speed. Pour into pan. Bake 60 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Finish cooling.
Pre-heat oven to 350°. Mix ingredients. Press into greased pan and bake for 1 1/2 hours. Makes 2 small loaves or 1 9x13 loaf.
In punch bowl, combine pineapple juice and limeade concentrate. Just before serving, stir in ginger ale and add scoops of sherbet. Garnish with fresh fruit. Makes about 6 quarts.
Mix the first 6 ingredients and place in a 9 x 13 baking dish. Top with 2 cups crushed cornflakes mixed with 2 tablespoon melted margarine. Bake at 350° for 55 minutes.
Put kettle with setting or large pot on high. Put in butter and brown beef cubes on both sides. Add diced shallots, celery, carrots and potatoes in that order. Stir.
Mix by hand. Roll into small round rolls and chill. Slice and bake 20 to 25 minutes at 300°. Cookies will be light in color.
Use any amount of ingredients. Stir-fry chicken breast strips in 2 to 3 tablespoons of oil. Add strips of bell pepper and saute a few minutes. Add onion, cut up, mushrooms and water chestnuts. Saute until tender. Add 1 can cream of broccoli soup. Cook on low heat until bubbly. Add 2 cans water, soy sauce to taste, salt and pepper. Serve over rice.
Cook zucchini in boiling water until tender-crisp (3 to 5 minutes). Drain well. In greased 3-quart casserole, layer rice, 1 cup Sour Cream Sauce, turkey or chicken, cheese, zucchini, tomatoes, rest of Sour Cream Sauce and parsley. Bake 45 minutes at 350°. Let stand a few minutes before serving.
Cook onion and garlic in dressing for 2 to 3 minutes until tender. Add cauliflower, water and salt. Cook, covered, over low heat for 10 minutes or longer until cauliflower is tender. Stir in basil and tomatoes. Heat through.
Flatten chicken to even thickness, using the palm of your hand. Place ham slice on each breast. Place cheese on top of ham. Roll up each chicken breast; tuck in ham and cheese. Secure with wooden toothpicks. Heat oil in 10-inch skillet. Cook chicken rolls for 10 minutes, or until browned. Remove excess oil from pan. Stir in soup, milk, thyme and onions. Cover and cook for 10 minutes, until chicken is no longer pink. Remove toothpicks to serve. Spoon sauce over chicken. Garnish with parsley.
Combine all ingredients and mix well. Cover and refrigerate overnight. Preheat oven to 375°. Shape into a 4-inch diameter column on a baking sheet. Cover with ketchup or tomato sauce and bake for 1 hour. Remove to a warm platter.
In 9 x 13-inch pan melt butter, brown sugar and cinnamon. Take 12 slices bread and layer on top of the melted butter mixture (6 slices on the bottom and 6 layed on those). Next beat eggs and milk; pour over bread. Cover and refrigerate overnight. Cook for 45 minutes at 350°.
In medium bowl, beat egg with milk, flour, sugar, baking soda, baking powder and salt. Using funnel with about 3/8-inch diameter spout opening, hold finger over end of funnel spout. Pour about 3 tablespoons batter into funnel if using round mini-fryer, heated to 375° or 4 tablespoons of batter for rectangular mini-fryer. Move finger as batter flows through spout. Move funnel in a crisscrossing pattern above surface of hot oil until funnel is empty. Fry about 1 minute, turn and fry another 1/2 minute. Remove from pan, drain on paper towel. Sprinkle with powdered sugar. Makes 6 funnel cakes.
Melt marshmallows, butter and oil. Mix popcorn and M&M's. Add together and put in a Bundt pan. Turn out on serving plate.
Combine beef, onions, celery and carrots in 2 1/2-quart casserole. Combine tomato juice, tapioca, sugar, salt, pepper and basil. Pour over meat and vegetables. Cover and bake in a 300° oven for 2 1/2 hours. Add potatoes and cook 1 hour longer. Stir occasionally.
Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover and chill 1 hour. Heat oven to 400°. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet and cool. Frost with chocolate icing. Makes 4 1/2 dozen cookies.
Place milk in blender and cottage cheese; mix until cheese is smooth. Add other ingredients. Pour in bowl and chill. Cover. Makes 1 3/4 cups. Keep chilled.
Prepare topping. Mix pulp, sugar and dry gelatin thoroughly. Add 1 cup topping and stir just enough to mix. Pour into pie shell and chill about 2 hours to set. Serve with whipped topping.
Combine all ingredients, using enough buttermilk to make a thin batter. Bake in a greased pan for 15 to 20 minutes at 425°.