HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion in medium skillet. Cook until beef is no longer pink and onion is tender. Prepare mashed potatoes according to package directions, season with salt and pepper. Spoon meat mixture into 1 1/2-quart baking dish. Cover with a thick layer of potatoes and top with cheese. Bake at 350° for 20 to 25 minutes, or until heated thoroughly and cheese is melted.
Combine all dry ingredients; slowly add oil. Toss to mix. Place in airtight container. Store in refrigerator. Keeps for months.
Brown onions in butter. Add all other ingredients but frankfurters and simmer for about 5 minutes. Punch holes in frankfurters and add to sauce. Simmer until wieners are cooked.
In a 10-inch skillet, melt butter. Add onion and mushrooms; saute for 3 minutes. Add ham and seasonings; cook for 3 more minutes. Place noodles (uncooked) on top of mixture. Add enough water to broth to make 2 cups. Pour broth into skillet; heat to boiling. Reduce heat; cover and simmer 15 minutes. Uncover and simmer 5 more minutes, stirring occasionally. Fold in sour cream and heat.
Mix all ingredients, except Cool Whip, until blended. Pour 1/2 into a long Pyrex dish. Let set in refrigerator, then spread Cool Whip. Pour remaining strawberry mixture over Cool Whip. Let set in refrigerator.
Crush peaches; stir in ingredients. Bring to boil. Boil 1 minute, stirring. Remove from heat. Stir 3 minutes. Spoon into freezer containers. Cover. Let stand at room temperature for 24 hours. Then freeze.
Ingredients should be at room temperature. Grease and flour 1-pound loaf pans. (Baby loaf pans 5 3/4 x 3 1/4 x 2-inch.) Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Add flavoring. Bake at 325° for 45 to 50 minutes or until done. Cool in pans on wire racks 10 minutes. Turn out on racks to finish cooling. After completely cool, wrap each in aluminum foil and gift wrap with love.
Mix flour and water to form soft biscuit dough. On floured board, spoon out enough to form a large biscuit, pat out thin as can be easily handled. Drop in hot oil, cut or pierce top with a fork. When fry bread is brown on first side, turn over and brown on other side. Best eaten hot, they get tough after cooling.
Combine flour, sugar and salt. Mix together oil and milk. Add to flour, using a pastry blender or fork. Work mixture into a soft dough. Add additional milk if needed. Form into ball. Roll out on a well floured pastry cloth. Place in a 9-inch pie plate. Flute edges. If a baked shell is needed, prick bottom and side of crust with fork. If filling and crust are to be baked together, do not prick crust.
Dissolve jello in 1 cup hot water and add to cake mix. Blend in oil. Add eggs, one at a time and beat 2 minutes. Pour into greased and floured 9 x 13-inch cake pan and bake for 30 to 35 minutes at 350°.
Break cake into pieces. Pour pineapple and juice over cake. Mix pudding and fat-free milk according to package directions. Pour over the first mixture and chill. Add whipped toping when ready to serve.
Mix well all ingredients. Separate into 6 balls. Wrap in foil or plastic wrap and freeze. Take out of freezer. Thaw. Use when needed.
*Measure according to strength of the lactobacillus. I buy a 2 ounce bottle of "Vital-Dophilus" made by Vital Life at a health and vitamin store. It contains 10 Billian plus of lactobacillus Acidophilus so I use less than 1/4 teaspoon per mixing. The Vital-Dolphilus must be kept refrigerated.
Mix and pat in 9 x 12-inch pan. Bake for 20 minutes at 350°. Let cool.
Cook peppers in salted boiling water for 3 minutes, then drain and rinse in cold water. Combine beef, onion, rice and seasonings, then spoon the mixture into the peppers. Place the peppers in a greased baking dish, top with the picante sauce and bake at 350° for 35 to 40 minutes or until meat is no longer pink.
Brown meat. Drain off fat. Add beans, soup and Ro-Tel. Add 1 cup of water or more if needed; simmer for 30 to 40 minutes. Season with salt and pepper. The ingredients can be doubled for a large family.
Mix crushed pretzels, margarine and 3 tablespoons sugar. Press into 9 x 13-inch pan. Bake at 400° for 8 minutes and let cool.
Peel a 1/2-inch strip around center of each potato. Cook potatoes, covered, in boiling water 20 minutes or until tender. Drain potatoes; add remaining ingredients. Toss well to coat. Yields 4 servings.
Clean asparagus; cut at an angle into fourths. In a large pot, bring water to a rapid boil. Parboil asparagus until tender but very crisp. Immediately plunge asparagus into cold water to cool. Drain very well and place aside. Combine remaining ingredients for sauce and pour over asparagus right before serving.
In a 1-quart casserole, micro-melt the butter. Add eggs; beat well. Blend in milk, sugar, raisins, vanilla and 1/8 teaspoon salt. Stir in bread cubes. Let stand 5 minutes. Stir gently. Micro-cook uncovered until set, about 5 to 6 minutes, stirring after 3 minutes. Serve warm with bourbon sauce or spicy sauce.
Grease and flour a 9 x 13-inch Pyrex dish. (Also use a small pan and bake part of batter in it, because it will boil over in the 9 x 13 pan.) Mix the pecans and coconut together and spread over bottom of pan. Mix cake according to package and pour over pecans and coconut. Melt butter or oleo; add cream cheese and powdered sugar. Mix well.	Spread over cake. Bake at 350° for 30 to 45 minutes or until done.
On bottom of pan, put sour cream and cream cheese after they are mixed together. Layer ground beef, lettuce, tomatoes, cheese, more tomatoes, olives and onions. Pour taco sauce over salad and serve.
Mix the cake mix according to directions and add the chopped geranium leaves. Add pink food coloring, if desired.
Cream together the sugar and shortening. Add molasses and unbeaten eggs. Mix well. Sift together dry ingredients and stir in. Put 1/4 cup sugar in a small bowl. Dip fingers into sugar, then pinch of a ball of dough and roll it to the size of a walnut. Dip the rolled ball into a bowl of sugar. Place balls on a greased cookie sheet about 3 inches apart. Bake at 350° for 12 to 15 minutes. Makes four dozen large soft cookies. The dough will keep indefinitely in the refrigerator.
Boil together in saucepan the sugar, water, butter, cinnamon, dash of salt and vanilla. While doing that, make dough of remaining ingredients. Roll dough as for biscuits only thinner. Spread with 4 cups or more diced, unpeeled fruit, sprinkled with cinnamon and sugar. Dot with butter and roll up as for cinnamon rolls. Cut off into 1 to 2-inch slices and place in syrup which has been poured into a 9 x 13-inch pan. Bake at 375° for 45 minutes or until apples are done and crust is brown. Serves 12.
Dissolve jello in boiling water. Add cranberry sauce and strawberries. Mash with potato masher. Add walnuts. Mix well and pour in mold. Refrigerate.
Put butter in 1 1/2-quart casserole; place in microwave on High for 1 minute or until melted. Stir in sugar and cinnamon and microwave on High 2 minutes. Add nuts; mix well to coat. Microwave on High 3 to 5 minutes. Stir halfway through to coat evenly. Spread on wax paper to cool. Store in tightly covered container.
Mix together first three ingredients. Spread over bottom of 9 x 13-inch pan. Bake at 400° for 8 minutes (do not overbake). Cool.
Blend softened cream cheese and picante sauce until smooth. Pour onto flat serving dish. (Should be about 1/2 inch thick.) Top with jalapenos, lettuce, diced tomato and cheese. Serve with tortilla chips.
Remove skin and bone from chicken. Cut meat into thin strips. Season with garlic salt, paprika and pepper. Saute chicken in oil about 1 minute or until tender. Add onion, green pepper, celery, mushrooms and 1/2 cup broth. Cover and steam for 1 1/2 minutes. Blend remaining broth with cornstarch and soy sauce. Stir into chicken-vegetable mixture. Add tomatoes; cook and stir about 1 minute or until sauce is slightly thickened. Serve over beds of fluffy rice. Makes 6 servings.
Crumble bread in buttered 1 1/2-quart microwave dish. Beat eggs; stir in sugar, salt, vanilla and 1/2 cup milk until sugar feels dissolved, then add 1 cup milk and stir well. Pour over bread and sprinkle nutmeg lightly, if desired. Cook on High power for 7 or 8 minutes or until all liquid is absorbed. Eat hot or chill and top with Cool Whip.
Cream together margarine (or oil) and sugar. Add eggs and vanilla and beat well. Mix together flour, wheat germ, soda and salt and add to butter/sugar mixture. Mix well. Add carob chips, sunflower seeds and coconut. Drop in rounded teaspoonfuls about 2 inches apart on greased cookie sheets. Bake in a 350° oven for 10 to 12 minutes. Makes about 3 dozen.
In a small saucepan, cover carrots with water. Cook until tender; remove and drain water. Add butter and brown sugar while still hot. Cover and let set until ready to eat.
Brown pork chops in skillet. Put rice in bottom of 2-quart casserole. Place chops on top of rice, then add drippings. Season chops with salt and pepper. Place a slice of onion, tomato and pepper on each chop. Season each layer with salt and pepper. Add marjoram and thyme to consomme and pour over pork chops. Cover the casserole and bake in preheated oven at 350° for 45 to 50 minutes. Remove foil several minutes before removing from oven.
Cook rice according to directions. Add green onions, olives and chestnuts. Mix well. Add curry powder, salt, dill and pepper. Drain artichokes, keeping juices. Stir into rice. Mix artichoke juice with mayonnaise and toss with rice. Add shrimp and toss again. Refrigerate overnight to let flavors blend. Serve on lettuce leaves.
Mix zucchini, sugar and lemon juice and boil for 6 minutes. Add frozen raspberries. Boil 6 minutes more. Remove from heat and add raspberry jello. Stir good until jello is dissolved. Put in jar and seal with wax or I put in jar and freeze. Very flavorful. You don't know the zucchini is in it.
Fry onion in shortening until brown; add tomatoes. When hot, stir in cornmeal; cook 10 minutes. Stir to prevent lumping. Remove from stove; add seasoning, meat, corn and eggs. Blend well and pour in greased pan. Bake for 45 minutes.
Directions: Mix lime jello as directed on package. Pour into clear glass dish or jello mold, let it soft set. Mix lemon jello with 1/2 c. boiling water. Add cream cheese, salad dressing. Use a blender to mix this layer together until smooth. Fold in the crushed pineapple. Pour this layer over the green layer. Now mix the red jello as per box directions. Pour over the white mixture when it is set up. Wait for the red layer to set 2 to 3 hours. Serves 8 to 10.
Combine Cheddar cheese and cream cheese; beat until well mixed. Add deviled ham, pimento and onion; mix well. Chill 2 hours. Shape into a ball and roll in parsley. Serve with crackers. Yields 2 1/2 cups.
Mix first 7 ingredients and set aside. Saute ground meat and drain. Grease skillet; sprinkle thin layer of cornmeal and brown slightly. Pour half of batter; sprinkle all of cheese, then meat, onion and peppers. Pour remaining batter on top. Bake 45 to 50 minutes at 350°.
Melt butterscotch morsels, peanut butter and butter. Add cornflakes; drop onto buttered pan. Refrigerate.
Fry sausage, crumbling as you fry. Drain and pat with paper towel. While still hot, mix with cream cheese. Stuff mushrooms generously. Place on microwavable plate. Microwave on High for 6 minutes until mushrooms are cooked.
Combine all ingredients except 1/2 cup cheese and 1/2 can onions. Pour in shallow pan (1-quart casserole). Bake covered in 350° oven for 30 minutes or vegetables are done. Top with remaining cheese and onion. Bake uncovered 5 minutes.
Mix together first 3 ingredients. Spread on greased 9 x 13 x 2-inch pan. Bake 15 minutes at 350°.
Mix jelly and barbecue sauce in crock-pot. Add franks. Cook several hours. Serve with toothpicks.
To make soup: Make dashi with knobu and dried bonito flakes and season with soy sauce.
Mix dry ingredients thoroughly in large bowl (6 to 8-quart cup capacity). Cut in Crisco with pastry blender or mixer until fine crumbs are obtained and Crisco is evenly dispersed. Store, tightly covered, in refrigerator. Use within 3 months. Use for biscuits, muffins, pancakes and more.
Soften cream cheese. Rinse shrimp well in cold water. Combine all ingredients and serve with wafer crackers.
Cook noodles as directed on package. Drain. Line bottom of greased 9 x 13-inch pan with noodles. In a large bowl, mix mashed potatoes with cheese and salt. Put in layer over noodles. Put second layer of noodles over top.
About 35 minutes before serving: Preheat oven to 425°. Grease 8 x 8-inch baking pan (I use my 10-inch iron frying pan). In mixing bowl, mix the dry ingredients. Add the vinegar to the milk and let stand about 5 minutes. Put cooking oil in baking pan and place in the oven to heat hot. Break egg into vinegar/milk cup and beat slightly. Pour the heated oil into the vinegar/milk/egg mixture, leaving about 1 tablespoon to coat the pan. Add the vinegar/milk/egg/cooking oil mixture to the dry ingredients, all at once and stir just until mixed. Do not beat. Pour this into the baking pan. Bake 15 minutes in 425° oven. At this time, I turn my bread and let it continue cooking for 5 minutes. But you could just continue cooking the bread until done, without turning. Remove bread to a rack on a plate to serve (the rack will keep the bread from sweating). This will make twelve 2 1/2-inch cornbread muffins or 14 cornsticks.
Cook the beef and onion and drain the tomato sauce, garlic salt, ketchup, sugar and oregano in a crock-pot with the beef. Cook on low for 15 minutes. Add the cream cheese and Parmesan cheese; heat until the cheese melts. Serve warm with taco chips. Enjoy!
Blend sugar, oil, eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Fold in apples and nuts. Bake 1 1/2 hours in Bundt pan at 325°.
Sift dry ingredients together into bowl. Cut in shortening until mixture is mealy. Beat egg; add milk. Add egg/milk mixture and raisins to flour mixture. Stir until all ingredients are moistened and dough holds together (may have to add a few drops of milk). Roll on lightly floured board to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Heat griddle or electric frying pan until a few drops of water dance on it. Oil lightly.
Mix Jell-O, boiling water and whipped cream cheese. Add 7-Up, pineapple and pecans. Let gel. Good!
In a 3-quart salad bowl, carefully layer lettuce, 1/2 cup dressing, bacon, tomatoes, ham, cheese and turkey. Pour remaining dressing over the top.
Combine eggs, pumpkin, sugar and oil; beat until combined. Add all dry ingredients; beat until well combined. Spread batter in buttered 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 20 to 25 minutes. Cool. Frost with Cream Cheese Frosting. Cut into bars. Makes 36.
Drain tomatoes. Combine with all ingredients. Simmer until onions are translucent.
Brown ground beef and onion; drain fat off. Mix meat mixture with other ingredients and season to taste. Place 2 cups crushed taco chips and mix all ingredients well. Place in casserole dish. Top with crushed chips and bake in a 350° oven for 20 to 30 minutes.
Sprinkle chicken evenly with salt, pepper, and seasoning salt. Melt butter in larger skillet over medium heat. Add chicken pieces and cook 5 minutes on each side until browned. Remove chicken and keep warm. Add onions to skillet and saute for 10 minutes. Return chicken to skillet. Stir in 1/2 c. water, cover and simmer for 30 minutes or until sauce thickens and chicken is done. You will need to stir this occasionally. Serve over hot cooked rice.
Brown meat slowly; drain well. Add next 5 ingredients. Simmer uncovered 30 minutes.
Heat oven to 375°. Mix all ingredients together. Drop by teaspoonful onto ungreased cookie sheet. Bake 10 to 12 minutes.
Cook margarine with sugar on low heat on stove. Add egg and dates, stirring until mixture is thick paste. Remove from heat and cool at room temperature. Add Rice Krispies. When cool enough, roll and shape into balls and roll in coconut.
Cream sugar and margarine together. Add flour and baking soda. Stir in oats. Roll into 1-inch balls. Place on ungreased baking sheet and press slightly. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Beat egg whites and vanilla until frothy. Add cream of tartar and salt; beat until very stiff. Sift 1 1/2 cups of sugar 5 times. Gradually fold it into the whites 4 tablespoons at a time and beat. Fold in juice. Sift flour, cocoa and remaining 1/2 cup sugar 5 times. Then fold 4 tablespoons of this at a time into the batter. Pour into ungreased angel food pan. Put this into cold oven and set the oven temperature at 325°. Bake 1 hour and 20 minutes. Take out of oven and invert; cool completely before removing from pan.
Trim fat from meat. Heat trimmings in large fry pan to get enough drippings to cover bottom of skillet. Mix flour and salt. Pound flour into meat. Set aside remaining flour. Brown meat in drippings and place in 1 1/2-quart casserole. Preheat oven to 325°. Blend remaining flour with drippings in fry pan, add water slowly, stirring constantly. Heat mixture, stirring until slightly thick. Add Worcestershire and remaining ingredients. Pour mixture over meat. Bake 1 hour, covered and 1 hour uncovered.
Brown ground beef in 10-inch skillet; drain. Return beef to skillet. Add tomatoes and water. Bring to boil. Stir in remaining ingredients except cheese. Reduce heat; simmer over medium heat 8 to 10 minutes or until Twisties are tender, stirring occasionally. Sprinkle with cheese. Serve immediately. Serves 6.
Beat eggs and add sugar gradually to eggs. Beat mixture until lemon in color. Add sifted dry ingredients and then scalded milk with butter melted into the milk. Mix milk into mixture to form a batter. Add vanilla to the batter. Pour batter into 8-inch square greased and floured pan. Bake at 350° for 30 minutes or until done.
Cook beef, onions and garlic until brown. Stir in rice, soup, chiles and beef broth; heat good. Stir in cheese and top with corn chips.
Mix all ingredients, except crackers. Spread in a long casserole dish and top with crackers that have been mixed with 3/4 or 1 stick margarine. Bake at 350° for 30 minutes.
Mix together the flour, baking soda, cinnamon, ginger, ground cloves and salt; set aside. Mix thoroughly the shortening, brown sugar, egg and molasses; blend in flour mixture. Chill for 1 hour minimum (or overnight).
Boil chicken until tender. Remove and shred into cube sized pieces. Scramble 3 eggs. Set chicken and eggs aside. In frying pan, heat 2 tablespoons corn oil until hot. Saute onion until tender and starts to brown. Add carrots and 1/2 of ginger root and cook approximately 2 minutes. Add all cabbage; salt to taste. Stir and cook for a few minutes, covered (stirring occasionally). Add garlic, stir and cook about 2 minutes. Add drained bean sprouts and green pepper; stir-fry for 3 or 4 minutes. Add chicken and stir, then add soy sauce until brownish color (not too wet). Add remaining ginger root and sprinkle with Accent to taste. Add sugar and egg; stir-fry approximately 5 more minutes (add additional flavoring if needed).
Drain pineapple; save juice. Mix cake mix as directed on box except use pineapple juice instead of water. Melt butter in bottom of pan. Add half of brown sugar. Sprinkle over melted butter. Sprinkle pineapple over brown sugar, then pour cake batter over the top. Bake as the cake mix box directs. Flip the cake over onto cake plate as soon as it's out of the oven.
Flatten crescent rolls on cookie sheet, forming edges. Patch pieces together. Cook according to package directions. Cool.
Mix cottage cheese and Jell-O. Drain fruit and add. Add Cool Whip. Store in refrigerator.
Layer crumbled cornbread, bacon, onions, pepper (or celery) and tomatoes. Add salt, pepper and pickles. Mix pickle juice, mayonnaise and sugar well. Shake and drizzle over salad. Toss lightly before serving. Pour dressing over salad before serving so dressing can soak in.
Combine milk, sugar and egg yolks. Cook until mixture coats spoon (stir constantly). While hot, pour over Jell-O to dissolve. Cool until partially set. Fold in stiffly beaten egg whites. Add pineapple and fold in cream, whipped.
Place roast in a roasting pan. Rub thoroughly with onion soup mix.	Pour undiluted mushroom soup over roast. Cook at 250° for about 4 hours. Leave covered during cooking. No need to add salt or pepper.
This recipe takes about 45 minutes to prepare. Before starting, slice chicken (cuts better if partially frozen) crosswise into 1/4-inch strips.
In a 1-quart casserole, stir together the mushroom soup and milk until well mixed. Stir in tuna, eggs and peas and carrots. Bake at 350° for 25 minutes or until hot; stir. Garnish with potato chips and bake 5 minutes more. Makes 4 servings.
Break cake into bite size pieces. Put half in the bottom of a 9 x 13-inch pan. Prepare jello according to package directions and add fruit when partially set. Pour on top of cake. Put the rest of the cake pieces on top of jello. Prepare custard pudding according to package directions and when partially set, pour on top of second layer of cake pieces. Cover with Cool Whip. Serves 8 to 10.
Mix 1 cup light brown sugar, maple syrup, 1 stick margarine with liquid from can of sweet potatoes. Boil on low until thickened, stirring often. Add apples and cook until apples are just tender. Add potatoes and simmer about 10 minutes. Place in casserole dish.
For Basting sauce, use your favorite brand or mix molasses, mustard and vinegar. Cover and refrigerate until ready to cook.
Place the rhubarb in a 9 inch square shallow baking dish (or one that holds about 2 qts if a different shape).
Mix sugar, margarine, cocoa and milk. Boil 1 minute. Blend in vanilla, oats, peanut butter, coconut and nuts. Stir until oats are wet. Drop by spoonfuls onto wax paper. Let cool.
Combine water, oil, honey, 6 cups of the white or wheat flour, gluten, lemon juice, and mix until blended. Mix in the yeast. Add just enough additional whole wheat flour as you continue to mix until the dough becomes smooth and pulls away from bowl. Knead on bread board for about 10 minutes. Form into 4 loaves and place into greased bread pans. Let loaves rise in the oven until doubled in size. Without removing loaves from the oven, preheat oven to 350 degrees and bake for 30-35 minutes. Remove from pans and brush loaves with melted butter. Cool completely on wire rack.
Mix ingredients well and shape into loaf. Place in shallow baking pan. Bake at 375° for 1 hour.
Combine all ingredients, except Parmesan. Mix well and place in	a greased 9-inch pie pan or quiche dish. Sprinkle with Parmesan cheese and bake at 350° for 35 to 40 minutes, until set and golden. Makes 8 servings with 125 calories each. May be frozen.
In a small bowl, combine pecans, sugar, pudding mix and cinnamon. Sprinkle 3 tablespoons sugar mixture in bottom of a greased 10-inch tube pan. Dip each roll in butter and place in sugar mixture in bowl; spoon sugar mixture over, covering each roll completely. Place rolls in pan in a single layer with sides touching. Sprinkle remaining sugar mixture over rolls. Pour remaining butter over rolls. Cover and refrigerate 8 hours or overnight.
Crock-Pot Method: Cook vegetables overnight in bouillon and water mixture, until veggies are all soft. Add cream of celery soup and cheese; cook until cheese is melted.
Prepare day before and let marinate. This is a very good salad. May use just enough salad dressing or mayonnaise to cover ingredients.
Partially freeze beef. Thinly slice across the grain into bite size strips. Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper. Set aside. In a large skillet, cook and stir half of the meat in margarine or butter over high heat until done. Remove. Add remaining meat, mushrooms, onions and garlic. Cook and stir meat until done and onions are tender. Return all meat to skillet. Add sour cream mixture. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles.