HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put stew beef, onions and 1 1/2 c. broth in a large pot. Bring to a boil, simmer for about 2 1/2 hours or until meat is tender. Add remaining broth, carrots, celery and potatoes. Cook for 30 minutes longer. (I also add one pack beef stew seasoning mix to this before cooking.)
Mix salmon, egg and flour. Take 1/4 cup of liquid and add baking powder. Mix until foamy. Mix all ingredients. Drop by teaspoons into hot oil and fry until golden.
Brown hamburger; add tomato paste, water and spaghetti sauce mix. Layer in a 9 x 13-inch pan: noodles, meat mixture, cottage cheese, noodles, meat mixture and Mozzarella. Repeat; Mozzarella on very top. Serves 8 persons; 1/2 to 4 persons. Bake at 350° for 45 minutes.
Lightly grease or spray tube pan. Place frozen dough balls in tube pan. Sprinkle pudding over dough balls. Pour melted butter, brown sugar and cinnamon over pudding and dough. Top with 1/2 cup chopped nuts. Cover and set overnight at room temperature. Bake at 350° for 30 minutes.
Mix sugar and shortening, then add 4 eggs. Beat two minutes. Add two more eggs and plain flour. Add just a pinch of salt and flavoring. Bake 1 hour at 350°.
Layer in a rectangular pan: lettuce and tomatoes. Mix together sour cream, Miracle Whip and lemon juice. Spread over lettuce. Brown hamburger; add taco seasoning, salt and pepper. Spread over sour cream mixture. Crush up taco chips and spread over hamburger mixture. Sprinkle cheese over chips and broil until melted.
Mix oil, chocolate and sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour, baking powder and salt. Chill overnight. Drop by teaspoonful into powdered sugar. Shape into balls. Bake in greased cookie sheet at 350 degrees for 10-12 minutes.
Preheat oven to 350°. Lightly grease 13 x 9-inch pan. Pour pineapple into pan. Toss together apples, 1/4 cup sugar and lemon juice. Place on top of pineapple. Sprinkle fruit layers with dry cake mix. Top with melted margarine and 1/4 cup sugar. Top this with chopped pecans. Bake 20 minutes. Cut with knife to allow juice to rise to top. Bake 30 minutes longer.
Heat oven to 350°. Grease a 9-inch round baking pan. In large bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, butter and egg.
Cook butter and sugar 10 minutes. Let boil for 2 minutes. Stir and scrape down side of pan. Remove from heat and add nuts. Spoon over crackers. Spread on greased pan and bake at 350° for 10 minutes.
Boil chicken until tender. Tear into bite size pieced. Place in casserole dish. Mix sour cream and undiluted soup together. Pour over chicken. Place stuffing mix on top. Cover. Bake at 350° for 30 minutes. Serves 6.
Combine broccoli and onion. Cook all according to package. Drain and add remaining ingredients; stir well. Pour into a greased 2-quart shallow casserole dish. Bake at 350° for about 30 minutes. Put some shredded cheese on and melt. Yields 6 to 8 servings. One small jar of chopped pimento adds color; it's up to you.
Brown sausage and drain. Add onions and peppers. Cook macaroni according to directions on package. Drain macaroni and add to sausage. Mix in pizza sauce. Put in baking dish. Top with pepperoni and cheese. Bake at 350° for 25 to 30 minutes.
Place thawed potatoes in 9 x 13-inch baking dish. Mix together cheese, sour cream, onion, soup and salt and pour over potatoes. Top with crushed cornflakes and pour melted butter over top. Bake uncovered at 350° for 45 minutes.
In a 9 x 13 x 2-inch glass pan, cover bottom 1 1/4-inches deep with lettuce. Sprinkle salt, pepper and sugar; layer bacon, eggs, frozen peas and rest of lettuce. Sprinkle salt, pepper and sugar. Layer onions, mayo and cheese. Sprinkle top with paprika.
Cut slice from top of baked potato or half a large one lengthwise. Scoop out inside; mash and add hot milk, butter and seasonings. Beat until fluffy. Pile lightly into shells and return to oven to brown slightly, if desired. Add finely chopped onion, stiffly beaten egg white or cheese before returning to oven.
Cut chicken from bone and into strips. Brown chicken; dice onion and bell pepper in garlic and oil.
Combine all salad ingredients in bowl. Sprinkle with Italian seasoning. Mix oil and vinegar together. Pour over salad. Let marinate several hours or overnight before serving. Store in refrigerator.
Cream together butter, powdered sugar and vanilla until light. Add flour and nuts. Mix well. Shape into small balls and place on an ungreased cookie sheet. Bake in a 350° oven for 15 to 18 minutes. Roll in powdered sugar while hot. Makes about 3 dozen cookies.
Alternate layer of potatoes, green peppers and onions in greased baking dish. Season each layer with salt and pepper. Mix mushroom soup and milk. Pour over potatoes. Cover and bake at 350° for 1 1/2 hours. Serves 8.
Dip marshmallows in melted butter, then roll in sugar-cinnamon mixture. Place 1 sugar coated marshmallow in center of 1 section of crescent roll. Wrap crescent roll tightly around marshmallows to seal. Dip entire roll in melted butter, then place in muffin tin. Bake at 375° for 10 to 12 minutes.
Brown meat in stew pot; drain good. Add onions, peppers and garlic; cook until tender. Add tomatoes and spices. Simmer for 2 hours. Add beans. Simmer 30 minutes longer.
Mix chicken, soup, onion and pepper together. Heat; bring to boil. Stir often. Layer tortilla shell, chicken mix and cheese (layer 2 times). Bake at 350° for 25 minutes. Can be warmed over.
Beat sugar and eggs with remaining ingredients. Fill with milk to line on freezer and freeze. (I use 2% milk).
Use tuna, crab, lobster or shrimp and scallops. Butter casserole; cover bottom with rolled cracker crumbs. Add a layer of seafood, more crumbs, then more seafood. Top with potato chips, crushed. Pour 2 cups rich milk over all. Bake 1/2 hour at 350° until done.
Mix everything together and let raise until double in bulk. Makes enough pizza dough for 2 cookie sheets.
Mix all the above ingredients together, except for cheese. Put into a greased baking dish (9 x 13-inch); top with cheese. Cover with foil; refrigerate overnight. Bake, covered, at 350° for 45 to 60 minutes.
Trim fat from the mutton and cut meat into pieces. Put into a saucepot and add just enough water to cover meat. Cook, covered, for 1 1/2 hours. Meanwhile, cut onions into quarters, cut carrots and cabbage into strips and quarter the potatoes.
Add sugar, garlic, tomato sauce, salt and pepper to ground beef. Cover and simmer for 15 minutes. Cook and drain noodles. Chop green onions, blend well with cream cheese and sour cream. Grease baking dish lightly. Layer noodles, meat sauce sour cream mix and 1/2 cup grated Cheddar cheese. Repeat, ending with Cheddar on top. Bake 45 minutes at 350°, uncovered. Serves 8.
Brown sausage and drain well. Spread in 13 x 9-inch dish. Sprinkle with croutons. Beat eggs with 2 1/2 cups milk and pour over all. Sprinkle with cheese; cover and refrigerate overnight. Before baking, blend soup with 1/2 cup milk and pour over all. Bake, uncovered, at 350° for 1 to 1 1/2 hours. Let sit before cutting.
Melt margarine and cocoa. Add eggs and sugar. Add remaining ingredients. Mix until well blended. Bake in a greased 9 x 13-inch pan at 350° for 20 to 25 minutes. Sprinkle small marshmallows to cover cake. Prepare icing last 5 minutes of baking.
Mix milk, 1/2 cup sugar, butter and salt in pan. Heat until shortening is melted. Cool until lukewarm. Put warm water into large bowl. Add yeast. Add lukewarm milk and egg. Beat in 2 cups flour and nutmeg. Add enough flour to make soft dough. Turn on floured board. Knead 5 minutes. Put dough in greased bowl. Turn dough over to bring greased side up. Cover with damp towel. Let rise in warm place, 85° free from draft, about 1 or 1 1/2 hours or until double in bulk. Punch down. Knead. Let rest a minute to make rolling easier. Roll 1/4-inch thick into rectangle. Cut into 2 1/2-inch squares. Cover with towel. Let rise 30 minutes or until almost double.
Cream shortening, brown sugar, sugar, salt, eggs and soda. Add flour, vanilla, chopped nuts and potato chips. Drop by spoonfuls on cookie sheet. Bake 8 to 10 minutes at 350°.
Grind raisins and marshmallows together. Spread a little orange juice to make mixture spreadable. Serve on Town House crackers.
Dissolve 2 cups sugar in one cup of vinegar. Pour over mixture of first 5 ingredients. Stir and refrigerate. Will keep for 6 months.
Butter a 3-quart casserole dish. Layer first 7 ingredients. Mix remaining ingredients except paprika. Pour over meat and vegetables. Sprinkle with paprika. Cover and bake 3 hours at 325°.
*Or use cinnamon and nutmeg for spice cookies and raisins. For chocolate chip cookies, add 2 packages (12 ounces) each and 2 cups chopped nuts.
In glass dish, layer each row, do not stir. Refrigerate overnight. You can use whatever you want like broccoli, cauliflower, bell pepper, mushrooms or tomatoes. We garnish with sliced eggs.
Sprinkle jello over cottage cheese. Add drained oranges and pineapple; mix gently. Add Cool Whip. Mix. Refrigerate. Refreshing as an appetizer, side dish or dessert.
Pour rice in bottom of 9 x 13 x 2-inch baking dish. Combine soup and water; spoon over rice. Top with onion. Season chicken with salt and pepper and brown in skillet. Place chicken over rice, add drippings from skillet. Bake, covered, for 1 hour at 375°. (This recipe can be adapted for microwave oven by using a glass dish and reducing cooking time to 30 to 45 minutes.) Yields 5 to 6 servings.
Place apples and undiluted apple juice into a large pan. Bring to a boil; reduce heat and simmer, covered, for about 5 minutes. Dissolve cornstarch in water. Gently stir cornstarch into apple mixture. Bring to a boil; reduce heat and simmer, covered, for 10 to 15 minutes or until apples begin to soften. Stir in cinnamon and nutmeg. Fill pastry shell with apples; dot with butter and cover with top crust. Sprinkle crust with Sugar Twin. Bake at 350° for 45 minutes.
Cut chicken into serving pieces. In a bowl, combine the flour, salt and freshly ground pepper. Dredge chicken pieces in mixture. Shake off excess flour. In a skillet, heat butter. Brown chicken on all sides until golden brown. Transfer to a Dutch oven. Peel and chop onion. Saute in skillet for about 3 minutes until transparent. Add to chicken. Add cider and water. Season with tarragon and garlic. Cook, covered, for 15 to 20 minutes. Cut apples into wedges. Remove cores. Add to chicken. Cook for another 10 minutes. Add creme fraiche or sour cream. Cook for 10 minutes. Add calvados. Season to taste with salt and pepper. Serve steaming hot, sprinkled with parsley.
Cut up cheese; mix with chili and chilies. Microwave until cheese is completely melted. Or bake at 350° about 20 minutes until cheese melts. Use plain Doritos and dip.
Mix cake mix, margarine and 2 eggs and spread in a greased and floured 13 x 9 x 2-inch sheet cake pan. Mix powdered sugar, cream cheese and 2 eggs; pour over cake mixture. Spread chocolate chips on top. Bake at 350° for 45 minutes.
In a large skillet with cover, brown small pieces of chicken on high flame for about 10 minutes. Add sliced onions, olives, stewed tomatoes, oregano, garlic and white wine. Bring to a boil, about 2 minutes. Reduce heat; cover and simmer for 45 minutes. Serve over your favorite rice.
Pour boiling water over meal, beating constantly to prevent lumping. Let cool. Add butter, sugar, and salt. Add eggs, baking powder, and milk. Bake at 425° in casserole dish for 45 minutes or until brown on top.
Cream butter and sugar. Add vanilla and water. Add flour. Mix well. Stir in pecans. Shape into small balls or fingers. Bake on ungreased cookie sheet in slow oven, 325°, for 20 minutes. Remove to rack; cool slightly and roll in confectioners (xxxx) sugar.
Slice the cucumbers and soak in mixture of lime and water for 24 hours. Rinse 3 times with cold water. Cover with cold water and soak 3 hours, then drain. Mix the vinegar, salt, celery seed, cloves and pickling spices. Pour over cucumbers. Soak overnight. Add a little green food coloring. Drain in big pan. Bring to a boil for 25 minutes. Pack jars with cucumbers.
Brown roast on all sides in hot oil in a large Dutch oven. Combine 1/2 cup of water and bouillon. Add to Dutch oven. Add bay leaf, salt and pepper. Cover, reduce heat and simmer 2 1/2 hours. Add onions and carrots; cover and cook 30 minutes or until vegetables and meat are tender. Remove roast and vegetables from Dutch oven; keep warm. Remove bay leaf; discard. Combine flour and 3 tablespoons of water. Stir into pan drippings. Cook, stirring constantly until gravy is smooth and thickened. Add sour cream and vegetables to gravy, stirring constantly until thoroughly heated. Place cooked noodles on a serving platter. Slice roast and arrange over noodles. Serve with gravy. Serves 6 to 8.
Cook broccoli in casserole dish on High for 2 minutes. Add remaining ingredients, mixing well. Microwave on High for 6 minutes. Stir; then microwave on High for another 5 minutes. Let sit for 5 minutes. Can use any cream type soup.
Scald the milk. Mix together the eggs, sugar, vanilla and salt. Stir milk gradually into egg mixture. Pour into prepared 9-inch pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 30 minutes, or until a knife inserted into center comes out clean. Cool before serving.
Heat soup, 1 cup milk, vegetables, chicken, and pepper in medium skillet over medium heat until mixture comes to a boil.
Preheat oven to 350°. Have crust ready. Combine ingredients and mix in blender until smooth. Pour into chilled pie shell and bake at 350° for 25 or 30 minutes. Chill 4 to 6 hours.
Mix graham cracker crumbs with sugar and margarine. Save 1/4 cup for top. Spread in sheet pan (11 x 13-inch) or a 2-quart casserole dish. Bake about 10 minutes at 350°. Let cool. Mix cream cheese, powdered sugar and Dream Whip and spread on crust. Next, layer cherry pie filling, then the remainder of Dream Whip. Sprinkle with 1/4 cup crumbs. Chill to serve.
Brown meats and onion together and drain off excess fat; combine with catsup, mustard, vinegar, brown sugar and salt. Add pork and beans, green lima beans and red kidney beans. Bake for 40 minutes at 350°.
Combine soups and milk. Mix 1 1/2 cups of soup mixture with rice; pour into buttered casserole dish. Place chicken on top and cover with remaining soup. Cover and bake at 350° for 1 hour and 15 minutes. Uncover; sprinkle with cheese and continue baking for 15 minutes. Makes 8 servings.
In pan, put the beans and add remaining ingredients. Stir until blended. Heat to simmer. Serve with fresh 1-inch thick slices of Italian bread with or without buttering.
Cut artichokes into small pieces. Mix all ingredients together and bake at 350° for 10 minutes. Serve with crackers.
Cover peas, lentils, barley and beans to twice their depth in cold water. Soak overnight. Drain and rinse thoroughly. Simmer beef bones and salt in 2 quarts water about 15 minutes. Skim. Add peas, lentils, barley, beans, carrots, celery, onion, parsley, pepper, and bouillon cubes. Simmer, covered 2 1/2 to 3 hours, stirring occasionally. Remove meat from bones; return meat to soup. Serves 6.
Thaw shrimp. Rinse with cold water. Place in boiling water and simmer about 10 minutes. Drain and arrange onions and shrimp in alternate layers. Simmer for 3 minutes. Add rest of ingredients. Cover and chill about 6 hours, stirring occasionally. Drain and serve on green salad.
Boil chicken breasts in salt water until tender. Place in baking dish. Chop broccoli and mix with remaining ingredients. Pour over chicken.	Cover with bread crumbs and pats of butter. Bake at 350° for 30 minutes.
Combine all ingredients and mix well in large bowl. Form into bite size balls and place on cookie sheet. (May use mini muffin pans-adjust oven time and temp.) Bake at 350 degrees for 20 minutes. May be frozen and rewarmed. Makes 100 balls.
Combine all ingredients in a pot; cook until okra and onions are done. Serve over white or brown rice.
Combine all ingredients and marinate beef just before cooking. Serve with sticky rice. For more flavor, add gochujan (2 tablespoons of soybean paste, cayenne pepper and soy sauce).
Core the cabbage and discard the top few bitter leaves. Boil enough water to cover the cabbage. Put the cabbage carefully into the hot water, and cook covered for approximately 12 minutes (longer if you want very soft leaves). Remove the head, plunge it into cold water and drain.
Combine sugar and water; add teas, lemon, orange and pineapple juices. Chill for 2 to 3 hours. Add cherries with juice, ice water and ginger ale. Pour into tall glasses, 3/4 full of cracked ice. Yields 75 servings.
Cream shortening and sugar. Add beaten eggs and molasses; beat well. Sift dry ingredients together and add to creamed mixture. Shape into small balls (1-inch). Dip 1/2 surface into granulated sugar. Bake 2 1/2-inches apart on greased cookie sheet at 375° for 12 minutes.
Drain salmon, saving juice. Crush salmon and stir in eggs, salmon juice and cracker crumbs. Mix well. Add salt, pepper and lemon juice, mixing well. Shape into patties and fry in hot shortening until golden brown. This makes 5 servings.
Combine ingredients and bring to a boil. Simmer 15 minutes. Strain and enjoy.
Slice kielbasa thinly. Place in a skillet and cover with water. Bring to boil and cook until all water evaporates. Remove to paper towel with slotted spoon.
Mix gelatin with only 1/2 cup boiling water and 1/2 cup ice cubes. Mix pudding with only 1 cup of milk. Blend jello and pudding. Blend in Cool Whip. Pour in pie crust and chill at least 4 hours before serving.
Puree cranberries and orange in a food processor. Stir in sugar and let stand 2 to 3 hours. Prepare Jell-O with boiling water and cool. When Jell-O begins to set, combine all ingredients and pour into mold.
Cook and cool pasta. Stir in all ingredients, except Parmesan cheese. Chill. Before serving, stir in the Parmesan cheese.
Place slices of Swiss cheese in an 8 x 10-inch baking pan. Add boneless chicken, salt, pepper and garlic powder. Combine cream of chicken soup and milk over chicken. Cover with a layer of stuffing. Pour melted butter over stuffing and cook at 350° for one hour.
Stir jello in boiling water until dissolved. Add cream cheese and marshmallows to hot liquid. Stir to dissolve. Cool until syrupy. Add Cool Whip, pineapple and nuts. Pour into 9 x 13-inch pan. Chill until firm.
Stir together ingredients. Chill for 1 hour. Serve with shrimp.
Combine pecans, brown sugar, flour, sugar, cinnamon and margarine together until crumbly.
Combine all ingredients in double boiler. Beat 1 minute. When water boils, remove and continue beating several minutes.
Mix flour, salt and 3/4 cup butter well, then add water. Divide dough in half. Roll half and put in a 10-inch pie plate. Spread 1/3 of sugar on crust, then half the apples, 1/3 more sugar, then remainder of apples, then remainder of sugar. Slice 3/4 stick of butter; lay on top. Sprinkle with spices. Roll remaining half of dough, making top crust. Spread over apple mixture, fluting edges. Cut slits in top crust. Brush top crust with milk and sprinkle a little sugar on top. Place on a cookie sheet and cook on bottom rack of 400° oven for about 45 minutes.
One tablespoon RapidRise yeast equals 1 package active dry yeast (cuts rising time in half).
Combine stuffing mix, water and butter. Let stand 5 minutes. Spoon stuffing on steak, leaving 1-inch border. Add scallions and pepper, then roll from long edge. Secure with wooden picks. Place seam side down in baking pan or microwave safe dish.
Bring tomato juice to boiling point. Add jello. Stir until dissolved. Stir in celery, green pepper, onion, salt and vinegar. Pour into mold or appropriate size Pyrex dish and refrigerate. Unmold or cut into squares onto lettuce lined plate(s). Serve with mayonnaise, if desired.
Place 1 lime slice in each of 8 glasses. Combine Club soda and grape juice. Pour 1 cup mixture over lime slice in each glass. Has 50 calories and 40 mg. sodium.
Cook all but last two ingredients together until it thickens. While cooking, brown 1/3 cup sugar and add boiling water to the browned sugar. Cook until smooth. Add to mixture. Pour into crust and bake until done. Top with meringue and brown.
Dissolve gelatin in boiling water. Stir in cranberry sauce and orange rind. Chill until slightly thickened, using wire whip. Blend in 3 1/2 cups Cool Whip. Chill until firm. Unmold and garnish with rest of Cool Whip, cranberries and orange slices, if desired. Makes 5 1/3 cups or 10 servings.
Cream the butter, sugar, oleo and cream cheese in a bowl. Alternately add flour and eggs, beginning and ending with flour. With mixer, beat 30 to 60 seconds, until well blended. Pour mixture into well-greased and floured tube pan. Start from a cold oven and bake at 300° for 1 3/4 hours.
Mix the seasoning together, then add to ground beef and mix thoroughly. Let set at least 12 hours before canning. If left in cold place, you can let set for several days. Put in cans and cook 3 hours in hot water bath or 1 1/2 hours at 10 pound pressure in pressure cooker. I add a little water in each jar before sealing.
Fill a large deep-fry pot or electric skillet to half its depth with wesson oil. Heat oil to 400°, meanwhile, in a large bowl sift together cornmeal, flour, sugar, baking soda, salt and garlic salt, blend well. Add onion and jalapeno pepper, stir until well blended. In a small bowl combine buttermilk and eggs, add to dry ingredients, stir until batter is moist and all ingredients are combined. Working in small batches carefully drop butter by heaping tablespoons into hot oil. Fry until golden brown. Makes about 36.
Skin and clean	ground	hog the same	way you would a rabbit or squirrel. Wash	and soak in cold water for a few hours. Boil in salted water until tender.	Dip in well beaten egg and milk mixture, then roll in flour until well covered. Fry in deep fat until tender. Start with hot frying oil and cut heat down and simmer until tender.
Cut slice on top of each potato and scoop out inside. Mash. Add all ingredients (except cheese and bacon); beat until smooth. Fill shells and return to oven until heated. Top with cheese and bacon!
Cook 10 or 15 minutes. Add butter and vanilla. Beat until desired spreading consistency.
Slice eggplant into 1/2-inch slices. You should have about 8 to 10 slices. Place a slice of cheese on half the eggplant slices. Sprinkle with oregano. Top with remaining slices. Dip sandwiches in egg. Combine the bread crumbs, cheese and parsley. Dip sandwiches in crumb mixture. Place on baking sheets. Drizzle each sandwich with 1 teaspoon oil. Bake at 375° for 15 to 20 minutes. Serve with a slice of tomato between 2 slices of bread.
2 tablespoons granulated sugar = 1/2 teaspoon Sweet 'N Low.
Brown franks in oil. Remove. Saute onions and peppers in remaining oil until tender. Add tomatoes and spices. Cover and simmer for 25 minutes. Add franks; simmer 5 minutes longer. Serve hot on potato chips. Serves 6.
Saute onion in butter, then add thawed potatoes, celery soup, sour cream, both cheeses, salt and pepper and garlic. Bake in a 9 x 13-inch glass dish at 325° for 1 hour or until bubbly and golden.
Heat oven to 350°. Mix shortening, sugar, egg, molasses and anise or almond flavoring. Measure flour. Blend dry ingredients and mix in gradually with hands. Knead dough until right consistency for molding. If dough seems too soft, refrigerate until firm. Mold into "snakes" 3/4-inch in diameter and cut into 14-inch bits with floured knife and arrange on a greased baking sheet. Bake for 12 minutes. Cookies will harden on standing and should have a nutlike crunch. Store in an airtight container.
Cook broccoli, drain, and place into buttered dish. Break up 3 whole cooked chicken breasts and put on top of broccoli. Combine remaining ingredients cooking until cheese melts. Pour cooked sauce over chicken and broccoli. Top with bread crumbs. Bake at 350 degrees for 35 - 40 minutes. Brown at the end of cooking time.
Saute onion and garlic in oil. Add tomatillos, cilantro, water, salt and peppers to your taste. (If you prefer a milder pepper, use it.) Simmer until thick (approximately 30 minutes). Store in refrigerator or freezer. To process in jars, follow directions in your pressure cooker or canning booklets.