HumbleIntelligence/food-ner-1-Million huggingface dataset:
Panfry chopped meat. Season with salt and pepper. Panfry onions and peppers in 2 tablespoons oil. Drain meat. Drain onions and peppers. Put aside. Cook macaroni al dente. Drain well. Mix all ingredients including sauce. Pour into 8 x 10 x 3-inch baking dish. Cover with aluminum foil. Bake at 375° for 40 to 45 minutes.
In large bowl, combine milk, lemon juice, and peel. Stir in yogurt, marshmallows and nuts. Spread in 13 x 9-inch Pyrex dish half of mixture, then arrange fruit on top. Add remaining mixture. Put the rest of the fruit on top. Cover with foil and freeze. Remove from freezer for 10 minutes before serving.
Mix dry ingredients. Add wet ingredients. Bake in a 9 x 13-inch buttered pan at 425° for 20 minutes.
Preheat oven to 425°. Lightly grease cookie sheet or pizza pan. Mix Bisquick and water until soft dough forms. Pat dough in pan with well floured hands. Cook and stir beef, onion, bouillon and garlic until beef is brown and bouillon is dissolved. Drain. Mix tomato sauce and oregano. Spread evenly over dough. Spoon beef mixture over sauce. Top with mushrooms, green pepper and cheese. Bake until crust is golden brown, about 15 to 20 minutes.
Dissolve gelatin in 1/2 cup cool water. Heat gelatin, sugar and heavy cream in double boiler, then cool. Fold in sour cream; mix well. Stir in vanilla or dark rum.
Pour 1/2 of the mixture in a flat dish. Let jell. Spread sour cream on jelled Jell-O. Spoon remaining Jell-O on top.
Cut potatoes crosswise and leave skins on. In a saucepan beat soups and milk together until lumps are gone. Be sure to stir constantly and don't let scorch. Put potatoes in a dish and pour liquid over. Bake at 350° until potatoes are tender.
Melt 3 slices of cheese in it while hot. Grease casserole. Place asparagus on bottom, then egg slices and white sauce. Sprinkle Ritz cracker crumbs on top. Bake at 300° to 325° for 40 minutes.
Sift flour, baking powder and salt. Cream butter and sugar. Add egg, vanilla and the dry mixture to the sugar mixture. Stir in cherries, coconut, pecans and chocolate chips. Mix well. Drop by teaspoon onto greased cookie sheet. Bake for 10 to 12 minutes at 375°.
Cream together the first 5 ingredients. Mix all other ingredients together. Drop by tablespoons on greased cookie sheet. Makes 4 dozen.
Combine flour, sugar, baking powder and salt. Work in shortening with pastry blender, until it reaches the consistency of cornmeal. Combine beaten egg and milk, and add to first mixture. Place peaches in greased baking dish approximately 8 X 4 inch. Spread dough over top. Sprinkle with nutmeg. Bake 30 minutes at 350°.
Puree strawberries in a blender. Combine with sugar, water and lemon juice. Stir until sugar is dissolved. Add berries and food coloring. Serve over slushed ice. Top with lemon slices.
Cook cornstarch, sugar, water and strawberries. Cook until thick. Mix in Jell-O. Chill. Cook pie shell and arrange berries. Pour Jell-O mixture over berries and chill until set.
This cheesecake does not need a crust to bake properly; the only thing you will miss is the calories from the crust, but if you just can't stand it, use your favorite cheesecake crust.
Mix all ingredients, except cheese, mixing until smooth. Blend in cheese. Best if refrigerated overnight before using.
Sift flour, soda and cinnamon. Combine sugar, eggs, oil, vanilla and orange juice in large bowl. Beat until well blended. Stir in flour mixture until well blended. Fold in apples, nuts and coconut. Spoon into well-greased and floured 10-inch tube pan. Bake 1 to 1 1/2 hours at 325°; cool in pan 15 minutes on rack. Remove cake to plate with raised edge. Puncture cake on top with wooden toothpick. Spoon hot Buttermilk Sauce over warm cake several times until cake absorbs most of sauce. Let stand about 1 hour before serving.
Whip Crisco, sugar, milk and water together with a fork. Put in flour; whip until sticky. Roll between wax paper. Divide into two. Bake at 475° for 8 to 10 minutes.
Preheat oven to 375°. Separate crescent dough into four rectangles. Press perforations to seal. Brush each with butter. Combine cheese and oregano. Sprinkle over dough. Cut each rectangle crosswise to form two squares. Place a sausage link on each square and roll up. Cut each roll into three or four pieces. Secure each with a toothpick. Place cut side down on ungreased cookie sheet. Bake for 12 to 15 minutes until golden brown. Refrigerate any leftovers. Makes 24 to 32 appetizers.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add beer; mix just until evenly moistened. Spread batter to make level in an oiled 4 1/2 x 8 1/2-inch loaf pan. Bake in a 400° oven until loaf is well browned and just begins to pull from pan sides, about 45 minutes. Invert onto a rack. Serve beer bread warm or cool. If making ahead, wrap when cool and hold at room temperature up to 1 day; freeze to store. Cut in thin slices, offering butter and honey. Makes 1 (1 pound 6 ounce) loaf.
Combine margarine, sugar, cocoa and milk in a saucepan; bring to a boil. Remove from heat. Add remaining ingredients. Drop by spoonful in buttered dish. Allow to set about 1 hour. Makes 3 1/4 to 4 dozen.
Mix all ingredients together in mixer at medium speed until well blended. Pour over fresh fruit or dip fresh fruit into the dip.
Beat egg whites and water until well mixed and foamy. Add salt, cinnamon and sugar to whites and mix well. Add pecans and stir until all nuts are well coated. Spread on ungreased cookie sheet and bake at 200° for 45 minutes. Stir every 15 minutes. Store in airtight container.
Combine first 5 ingredients. Dip chicken in butter and dredge in breadcrumb mixture. Place in a greased 12 x 8-inch pan. Bake at 350° for 1 hour or until tender.
Combine the cream cheese, sour cream, salt and garlic powder in a large bowl; stir until well mixed and smooth. Stir in scallions. Serve on crackers or toasted bagel rounds. Makes about 4 cups.
Slowly bring to a boil the milk and cornstarch. Set aside until cool. Cream margarine and shortening until smooth; add powdered sugar and vanilla. Add milk mixture and whip for about 3 minutes.
In a small bowl combine all ingredients and mix well. Cover. Refrigerate several hours to blend flavors. Serve with raw vegetables or chips. Makes 1 cup.
Cook squash and onion, uncovered, in boiling salted water (about 5 minutes). Drain well. Combine soup, sour cream and carrot. Fold in drained vegetables. Combine stuffing mix with butter. Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing mix on top. Bake at 350° for 30 to 35 minutes.
Melt butter in large saucepan. Remove from heat. Stir in peanut butter until smooth. Stir in chocolate chips until melted (may have to return pan to heat to melt peanut butter and chocolate chips completely). Gently stir in cereal to coat well. Let cool some. Place confectioners sugar in brown paper bag. Put cereal in bag and shake until all coated. (I put in large container and mix confectioners sugar thoroughly with cereal with hands to prevent big clumps.) Freezes well in airtight container.
Prepare pudding as directed, using milk. Fold in Cool Whip. Stir 1 cup cookies (ground) and rocks into pudding. Spoon into crust. Sprinkle with remaining cookies. Freeze.
Sift together dry ingredients. Drizzle honey on top. Separate eggs. Beat whites into stiff peaks. Combine milk and egg yolks. Add to dry ingredients. Mix until batter is smooth. Melt butter and add to apples with vanilla. Mix into batter. Fold egg whites into batter/apple mix.
Cream butter and sugar. Sift flour and work into creamed mixture. Add vanilla and nuts. Roll dough into small balls or mold into finger shapes. Bake at 275° for 25 to 30 minutes. Roll in powdered sugar.
Cut elephant up into bite size pieces (takes about 2 months). Add enough gravy to cover elephant meat. Cook, covered, for 4 weeks at 425°. On the fifth week, uncover to brown the meat. Add rabbits if necessary for flavor accent, but most people do not like hare in their stew. Serves about 3,800 people.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Mix half of cake mix (dry), the margarine, brown sugar, water and eggs in a large bowl until smooth. Stir in remaining cake mix and 1 cup nuts. Spread in pan. Bake 20 minutes. Sprinkle marshmallows evenly over top. Bake 10 to 15 minutes or until marshmallows are golden brown.
Combine avocado, sour cream, chilies, onion, lemon, salt and hot sauce. Set aside. In a 10-inch ovenproof skillet, melt margarine and add tortilla pieces. Cook until soft. Pour in eggs. Cook 3 to 5 minutes, lifting edges to cook well. Remove from heat and sprinkle with cheese. Bake in 325° oven until cheese melts. Spread avocado mixture atop half the omelet. Return to oven for 5 more minutes. Fold in half and serve at once.
Combine first 4 ingredients in a 5 to 6 cup baking dish. Bake at 325° for 2 1/2 hours. Stir often during first hour, 3 times during 2nd hour. Add vanilla and raisins; sprinkle with cinnamon. Bake the last 1/2 hour with no stirring.
Cream butter and sugar; add well-beaten eggs and vanilla. Add flour and salt. Stir in pecans. Divide batter and pour half in a greased and floured 8-inch pan. Add chocolate in rest of batter; spread on top. Bake at 350° for about 35 minutes. Frost with chocolate confectioners icing.
In a shallow, 1 1/2-quart baking dish, combine potatoes and oil. Firmly press mixture across bottom and sides of dish. Bake, uncovered, at 400° for 15 minutes. Sprinkle pepper on ground beef. Fry and drain.
Cook chicken in water until tender and done. Reserve 3 cups of chicken stock (broth) and 3 cups of chopped, cooked chicken. Cook spaghetti in the reserved broth. Broth will be totally absorbed when spaghetti is cooked.
Cream butter and sugar, add eggs and vanilla. Stir in flour, soda, salt and oatmeal. Set aside. In a separate bowl, combine chocolate chips, milk, butter, salt and vanilla. Melt in microwave. Beat until smooth. Spread 2/3 of oatmeal batter in a greased jelly roll pan. Cover with chocolate filling. Dot with remaining oatmeal mixture. Bake at 350° for 25 to 30 minutes.
Mix all together and put in 2 pie shells, either baked shells or graham cracker crusts. Yields 2 pies.
Cream sugar and butter. Add dry ingredients and mix well. Shape into balls, flatten. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Grill chicken breasts until done. Cut into strips. Warm tortillas at 300° for 10 minutes. Saute pepper and onion in 1 tablespoon margarine until tender. Put all ingredients in separate bowls. Take a tortilla, add a few chicken strips then any of the ingredients you choose. Roll and enjoy.
Boil potatoes and cut up into bite-size. Cut hot dogs into bite-size pieces. Combine, stir and bake in a 13 x 9-inch pan at 350° for 30 minutes. This is a large dish!
Layer on bottom 2 layers. Garnish with chocolate syrup, whipped cream (optional) and cherries. Keep refrigerated.
Heat oil in Dutch oven over medium-high heat. Add meat and onion; cook 5 to 6 minutes or until meat is browned, stirring frequently. Drain; add all remaining chili ingredients, except potatoes. Reduce heat to medium; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally. Stir in potatoes; cook 15 to 20 minutes or until potatoes are tender. Remove bay leaf. To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish. Serves 5 (1 1/4 cup).
Cream butter and Crisco together. Add sugar 1/2 cup at a time. Add eggs, 1	at a time, beating after each addition. Add flour alternately with juice, beginning	with flour and ending with flour. Pour into a	10-inch tube greased	and floured cake pan. Bake at 300° for about 1 1/2 hours.
Sift together sugar and flour. Place in pan the margarine, cooking oil, cocoa and water. Bring to rapid boil and pour over sugar and flour mixture. Add eggs, vanilla, buttermilk and soda. Mix well and pour into 9 x 13-inch lightly greased pan. Bake at 350° for 20 to 30 minutes.
Mix and boil for a good 8 to 10 minutes, stirring to keep from scorching. Remove from heat and add chocolate chips, marshmallow cream, candy bar and flavoring. Beat well until thick and turn into buttered pan.
Beat eggs, sugar, cornstarch and salt in medium size saucepan until smooth. Stir in milk and water. Cook over low heat just until boiling; stir constantly. Add extract. Cover custard surface with wax paper. Chill. Dissolve jello in water. Drain peaches; reserve juice. Dice peaches. Add peaches and syrup to jello. Chill to consistency of unbeaten egg whites. Place 6 slices of 1/4-inch thick pound cake on bottom of 8 x 8 x 2-inch baking dish. Spoon 1/2 of peach mixture over cake. Spread with 1/2 of custard. Repeat layers. Chill 2 to 3 hours.
Saute onion, celery and cashews. Add soup, milk, frozen peas and McKay's. Serve over Chinese noodles.
Wash peas. Cover with boiling water. Cook for 2 minutes and remove from heat. Let soak 1 hour. Boil the meat for 30 to 45 minutes in water and cover. Add peas; cover and simmer until tender, about 3 hours.
Peel and core the apples. Cut tops off for covers; scrape out insides. Mix with diced apple, almonds, raisins, currants, citron (chopped fine) and 1 tablespoon sugar. Fill apples; cover with tops. Bake until tender. Put in well-greased pudding dish. Pour over a custard made from the egg yolks (well beaten), 4 tablespoons sugar and the flavoring. Add beaten egg whites last; fold in. Bake until custard is set.
Beat together egg and milk. Mix together flour and cracker crumbs. Dip onion rings into egg mixture. Coat with flour mixture. Repeat. Deep fry in hot oil. Salt after frying.
Rinse spinach well. Tear into bite size pieces. Combine remaining ingredients. Very easy and oh so good!
Combine noodles that you've cooked and the next 6 ingredients. Spoon into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 400° for 20 minutes. Remove from oven. Top with Mozzarella cheese slices. Bake 5 more minutes or until light brown.
Line a Pyrex dish with bite-size pieces of lettuce. Sprinkle with chopped peppers, celery and onion. Add a layer of uncooked peas. Combine sugar and mayonnaise and spread over the peas layer, being sure to cover completely. Sprinkle top with grated cheese, then top with crumbled bacon. Chill 24 hours or overnight.
Put different small pieces of fruit on toothpicks. Examples: apples, oranges, pineapple, grapes, melon balls, etc.
Boil and mash potatoes. Mix in sugar, 1/2 cup butter, eggs, vanilla and milk. Spread in a 9 x 13-inch baking dish. Melt 1/3 cup butter and add brown sugar, flour and pecans. Sprinkle on top of potato mixture. Bake at 350° for 25 minutes. Yields 10 to 12 servings.
Combine chili, beans, tomato sauce, and taco sauce in crock pot and turn on low heat. In a skillet, brown ground beef and drain. Add chili seasoning to beef and then add to sauce mixture. Stir occasionally.
Cut each chicken breast into halves along the breastbone line. Flatten each breast half by pressing it gently with the palm of your hand. Melt the butter in a large skillet. Raise the heat; add chicken breasts. Cook for about 3 minutes per side or until they are lightly colored. Remove from the skillet and reserve.
Mix well together. Boil 5 minutes and pack in clean jars. Pressure at 10 pounds for 35 minutes. Yields 6 pints.
Mix cream cheese, Cool Whip and lemonade together in a large bowl until creamy. Pour into crust. Refrigerate for 2 hours. Enjoy! Keep in refrigerator.
Cook chicken. Cut into bite size pieces. Cut tortillas into 3/4 inch strips and then cut in half again. Mix chicken, tortillas, both soups, green chili sauce, milk, onion and half of the shredded cheese. Pour into 9 x 13-inch pan that has been sprayed with Pam. Sprinkle the rest of cheese on top. Bake uncovered at 350° for 1 1/2 hours.
In large bowl, combine powdered sugar and butter. Beat until creamy. Add egg yolks and vanilla, beating until well blended. Add flour, almonds, cream of tartar and baking soda. Beat on low speed until well blended. Shape into 1-inch balls. Roll balls into 2-inch ropes; shape into crescents. Place 2-inches apart on baking sheet. Flatten slightly with bottom of glass covered with waxed paper. Bake at 325° for 8 to 10 minutes. Do not brown. Cool completely. Dip half of each cookie in melted chocolate. Sprinkle remaining half with powdered sugar. Makes 3 dozen.
In a large covered boiler, add all ingredients and water to cover about 3-inches. Boil about 2 hours, until it looks like soup. Salt to taste.
In a large bowl, mix pudding and milk with electric mixer until thickened. Softly blend in Cool Whip. Set aside. Line bottom of 13 x 9-inch pan with whole graham crackers. Add a layer of pudding, then another layer of crackers. Continue until pudding is used. Always end with graham crackers on top. Frost the top with chocolate frosting. Chill at least 6 hours.
Alternate layers of crab, cheese and artichokes in a greased 1 1/2-quart casserole. Make a cream sauce by melting butter. Add the flour, stirring until smooth. Add milk a little at a time, cooking until thick. Remove from heat. Add sherry, hot sauce, Worcestershire, salt and pepper to taste. Spoon cream sauce over top of casserole and sprinkle with bread crumbs. Bake, uncovered, at 325° for 30 to 40 minutes or until bubbly.
Cream oil, butter and sugar. Add eggs, 1 at a time, beating well after each addition. Sift flour with baking powder. Add to creamed mixture alternately with sour cream. Add vanilla and lemon flavoring. Bake 1 hour and 15 minutes at 350° in large tube pan. This cake improves in flavor after a day or so.
Bake cake mix in a 9 x 13-inch pan according to the directions on the box. When done and while hot, prick generously with fork. Pour crushed pineapple with juice over surface. Mix instant pudding mix with milk. Blend in softened cream cheese; spread over cake and pineapple. Cool. Over this spread the Cool Whip. Sprinkle with grated coconut or nuts. Refrigerate until ready to serve.
Combine flour, sugar and spices with cooking oil in large bowl. Beat eggs into plums in a small bowl and then add to dry ingredients. Beat well. Add nuts. Bake in tube pan at 350° for 1 hour. You can also bake in 2 loaf pans.
Drain fruit well and cut into large pieces. Grease 3-quart baking dish with butter. Melt and cool for several minutes the sugar, curry, butter and ginger. Put layer of fruit in greased dish and pour half the sauce over. Repeat with remaining fruit and sauce. Pour sherry over all. Cook at 325° for 1 hour. Serve hot.
Cut slice off top of cabbage; cut out inside, leaving 3/4-inch shell. Reserve inside for cole slaw. Heat oven to 375°. Brown ground beef in 10-inch skillet; drain. Stir in 1/2 cup tomato sauce, the tomatoes with liquid, stuffing mix, onion, garlic and salt. Fill cabbage shell with mixture; place in Dutch oven. Mix remaining tomato sauce and water; pour into Dutch oven around cabbage. Cover and bake until tender, about 45 minutes. Remove from Dutch oven; cut in 6 wedges. Spoon hot tomato sauce over and sprinkle with Parmesan cheese.
Rub potatoes with olive oil. Rub Italian seasoning all over potatoes. Bake 20 to 25 minutes at 350°.
Combine water, sugar and cornstarch. Cook on medium heat until thick and clear. Add to cooked mixture the strawberry jello. Pour over strawberries in pie shell. Refrigerate. This is also good using fresh raspberries and peaches. Just change flavor of jello.
Place noodles in a plastic bag; roll with rolling pin, breaking the spaghetti into pieces. Heat butter and oil in frying pan. When butter is melted, add onion, garlic and chiles and cook, stirring, until soft (5 minutes). Add noodles and stir well. Continue to cook for 2 more minutes. Add tomatoes, oregano and peas and simmer until liquid is absorbed, about 15 minutes. Season to taste with salt and pepper. Cover pan during cooking.
Toss chicken with oil, parsley and thyme in large bowl (can be made ahead). Cover and refrigerate up to 24 hours. Remove 30 minutes before grilling. Sprinkle chicken with salt and pepper. Grill approximately 45 minutes, turning occasionally.
Combine nuts and fruits. Thoroughly combine flour, sugar, baking powder and salt. Add to nut mixture, tossing to coat well. Beat eggs until frothy; add the 2 tablespoons brandy. Pour egg mixture over fruit mixture; mix well. Pour into greased and floured 9 x 5 x 3-inch loaf dish. Bake in 300° oven for 1 hour and 45 minutes. Cool in pan. Remove from pan. Moisten several layers of cheesecloth with 1/4 cup brandy. Wrap cake in cheesecloth again with remaining brandy. Re-wrap cake. Store in refrigerator.
Preheat oven to 400°. Combine all ingredients in a large bowl and beat one minute. Fill greased muffin tins 2/3 full and bake 15 minutes at 400° or until brown.
Will also need milk carton, stapler, wax paper, heavy bowl, saucepan, potholder, rubber spatula and eggbeater.
Mix fruit and sugar in large bowl. Let stand 10 minutes. Mix water and Sure-Jell. Boil 1 minute, stirring constantly. Remove from heat and stir into fruit. Continue stirring three minutes. Ladle quickly into six 1 cup containers. Cover at once with tight lids. Let stand overnight, then store in freezer.
Wash cucumbers well. Slice onions thin. Alternate a layer of each in a gallon jar. Mix remaining ingredients and stir well. Pour mixture over cucumbers and onions. Store in refrigerator.
Mix sugar, flour, cocoa and salt. Gradually add milk and mix until well mixed. Cook over moderate heat until thickened. Remove from heat. Add butter and vanilla.
Mix gelatin with boiling water. Let cool. Mash cheese; add pineapple, celery, pimiento and pecans. Fold into cooled gelatin. Refrigerate until thickened but not firm. Fold in whipped cream. Pour into mold. Chill until firm.
Boil chicken until done; remove the bones. Place the chicken, broth and margarine into the pot. Add soup, salt, pepper and chopped celery. Then add the bag of noodles. Boil for 20 minutes. Turn down on low and let simmer 10 more minutes.
Combine meats, egg, soup, bread crumbs, onion and seasoning in large bowl. Mix lightly. Shape into a loaf in middle of greased shallow baking pan. Mix chili sauce, cheese and mustard in a cup. Spread on top of meat loaf. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. Cream shortening and powdered sugar. Blend in 1 1/2 cups flour. Will be crumbly. Press into bottom of 13 x 9 x 2-inch pan. Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot baked crust. Bake 20 minutes. Cool and cut into squares.
Layer cauliflower, lettuce and onion in bowl. Sprinkle the bacon over the top. Spread dressing over top, sealing edges. Refrigerate overnight and stir well just before serving.
Butter a Pyrex baking dish. Cover bottom with buttered bread, buttered side down, then cheese slices (2 slices can be used), then ground Spam. Lay another slice of bread, buttered side up. Beat eggs. Add milk and salt. Pour over sandwiches. Refrigerate overnight. Bake 1 hour in a 300° oven (low oven; it burns easily). Serve with Mushroom Sauce.
Toast muffins. Spread butter over each half, then do the same with the tomato sauce. Sprinkle a dash of oregano over each half; add American cheese, then Parmesan cheese. Do according to taste. Place pizzas on broiler until cheese melts.
Boil sweet potatoes in jackets until tender. Peel and cream potatoes until smooth. Then combine with all other ingredients and place in unbaked pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 and cook an additional 1 hour and 20 minutes.
Mix all ingredients together and freeze. Thaw one hour before serving. Non-drinkers love this.
Slice squash and onion. In saucepan, cook in boiling water for 5 minutes; drain. Combine soup, sour cream and carrots. Fold into squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing in bottom of casserole dish (about 12 x 8 x 2-inch). Spoon vegetable mixture on top, then remaining stuffing. Bake at 350° for about 30 minutes.
Shape sausage into large patty and brown for 5 minutes on each side in a large skillet. Drain off fat and break sausage into pieces. Put sausage pieces in 3-quart saucepan. Return 1 tablespoon fat to skillet and saute onions. Add onions, potatoes, salt, pepper, basil and water to saucepan. Cover and simmer for 15 minutes. Stir in corn and milk. Cover and heat thoroughly. Do not boil.