HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, over medium heat, cook beef strips with onion in hot oil	until beef is browned, stirring constantly. Stir in beef broth, mushrooms with liquid, sherry and soy sauce. Add cornstarch to 1/4 cup water and mix well. Add to meat and cook	until mixture has thickened, stirring constantly. Add snow peas and heat thoroughly. Serve over rice. Makes 6 servings.
Cook rabbit with several big slices of onion, salt and pepper until done. If rabbit is wild the onion will take away the wildness. Remove meat from bones and place in bottom of dough lined pie plate. Add potatoes (finely sliced), carrots, celery and onions. Top with salt and pepper to taste. Add about 3 tablespoons of the broth that the rabbit had cooked in. Cover with pie dough. Pinch edges to seal and prick the top a few times with fork. Bake at 350° for at least an hour or until potatoes are done. Also good served with additional broth.
Let cream cheese soften at room temperature about 1 hour. Mix by hand, cream cheese and crab meat. Dice onion and celery and mix in cream cheese and crab mixture. Roll this mixture into a big, softball form. Salt and pepper to taste. Sprinkle Old Bay all over this ball. Chill 1 hour before serving.
Mix all ingredients. Put into an ungreased pie pan. Bake 30 min. at 350°.
Chill ingredients. Sprinkle diced apple with lemon juice. Add turkey, grapes, celery, walnuts, onion, salad dressing, salt and pepper and toss lightly. Serve in lettuce-lined bowl. Cut white of egg into wedges and arrange in shape of a flower. Top with grated yolk. Makes 5 to 6 servings.
Combine saccharin, orange juice and vanilla. Cream in margarine. Sift in flour, salt and baking powder. Mix well. Knead in coconut. Roll in "tube." Chill. Slice 1/8-inch thick. Bake in 400° oven for 10 minutes.
Cut squash into 1/4-inch pieces and boil until tender in salted water. Spray 2 to 2 1/2-quart casserole dish with Pam and add crushed crackers to cover bottom of dish. Cover crackers with layer of cheese. Drain cooked squash and mix with sour cream, onion, salt, sugar and pepper. Spoon soupy mixture over crackers. Cover mixture with layer of crackers and then top with layer of cheese to thoroughly cover. Pour warm milk over mixture to moisten and bake at 350° for 30 minutes.
Rub chicken in combined seasonings. Brown in shortening in skillet. When nicely browned pour in Zippy Vegetable Sauce. Cover. Simmer 35 to 45 minutes.
Saute vegetables in oleo; add salt and pepper to taste. Add corn, pimiento, and rice; stir together and place in a baking dish. Top with grated Cheddar cheese.
Brown hamburger in skillet with onion, green pepper and garlic. Add remaining ingredients and put into casserole; cover with cheese and bake 30 minutes at 350°.
Mix together the flour, butter and pecans; pat down in 9 x 13-inch pan. Bake for 15 minutes at 375°. Cool. Cream together the cream cheese, powdered sugar and whipped topping; spread over cooled crust. Beat together the lemon instant pudding and milk; spread over cheese filling. Can put the rest of the whipped topping over the top. Chill 12 hours.
Dip chicken in seasoned flour. Dip in beaten egg. Dip in bread crumbs. Dip in Parmesan cheese. Fry chicken in hot butter-oleo (half and half). Don't cover pan. Fry until brown on both sides, 3 minutes per side or until brown and done.
Combine all ingredients and mix until blended. Shape into 3-inch patties. Pour cooking oil in skillet until 1/4 inch full. Heat over medium heat until hot. Slip 4 cakes into skillet. Fry, turning over once. Cook until golden brown, about 6 minutes. Transfer to paper toweling to dry.
Mix ingredients together and put in bottom of pan (greased). Pour peaches and juice on top. Bake in 350° oven for 30 minutes.
Preheat oven to 375°. In a food processor, combine first 3 ingredients with metal blade until crumbly. (Can also be done with knives or pastry cutter.) Pat crumbs into a buttered 9 x 13-inch pan. Bake for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put baking powder and salt in bottom of 1/4 cup measure. Fill rest of measure with flour. Stir into egg mixture. Pour over crust. Sprinkle chocolate chips evenly over mixture. Bake at 375° for 20 minutes or until center is baked. Cool; then cut into 32 pieces. Enjoy!
Put shortening, salt and sugar in boiling water; cool to lukewarm. When cooled, beat in four cups of the flour and the eggs; beat real good. Add yeast. Stir in the other 5 cups of flour; mix real good. Leave out until doubled in bulk, then put in refrigerator until ready for use. Set dough out before using to let it warm some. Roll out on floured board; cut with cutter and dip in melted butter, before putting in pans. Let rise until double in pans. Bake at 350° until golden brown.
Preheat oven to 375 degrees. Chop onion and green pepper. Combine ingredients and mix together. Put in baking dish and bake one hour. Glaze meat loaf with ketchup.
Beat the cream cheese and sugar until fluffy. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Turn into pie crusts. Garnish with peanuts. Keep refrigerated until time to serve.
Mix first 6 ingredients in a saucepan and bring to a boil, stirring occasionally. Let boil for 1 minute or until mixture forms a soft ball when dropped into cool water. Remove from heat and add oats. Drop by round spoonfuls onto a greased cookie sheet. Let cool. Makes about 2 dozen.
Put heavy-duty foil into pan. Put meat on foil. Mix rest of ingredients in blender and pour over meat. Sprinkle with parsley. Bring foil up over meat. Fold edges to seal tight. Bake 2 hours or until very tender at 375°. Also excellent when cooked in a slow cooker.
Mix and pour in roaster. Cook in 250° to 300° oven until thick and glossy. Makes about 7 to 8 pints.
Sift flour and measure. Add baking powder and salt. Cream shortening and sugar and beat until light. Add egg and orange rind. Combine all and chill. Roll thin, cut, brush with beaten egg white and water. Sprinkle with cinnamon and sugar. Bake at 325° for 8 to 10 minutes. Makes approximately 3 dozen cookies.
Preheat oven to 350°. Cook cabbage in boiling water until wilted, about 6 minutes. Drain. Combine tomatoes, sugar, paprika, salt and pepper, breaking up tomatoes with back of spoon.
Melt butter, peanut butter and chocolate chips on low heat. When melted, pour over cereal and stir until cereal is coated. Place powdered sugar in a large bag and add cereal, then shake.
Melt butter; add sugar and bring to a boil. Add milk and bring to a boil again. Remove from heat. Add vanilla and confectioners sugar. Beat several minutes and frost cake. Decorate with nuts.
Add flour to melted butter in saucepan. Stir in next 4 ingredients. Simmer until thickened, stirring constantly. Stir in cheese until melted. Cool. Add egg yolks and cauliflower; mix well. Fold in egg whites. Pour into greased baking dish. Bake at 350° for 50 minutes.
Mix first seven ingredients and put in greased casserole dish. Mix melted margarine and corn flakes and sprinkle on top. Bake at 350° for 40 to 45 minutes.
Mix all ingredients well. Make 4 pieces and roll and mix again. Roll out by hand small pieces about the size of a cigarette and put 2 twist together 2 times. Brush with beaten egg. Bake in 375° oven for 25 minutes or less.
Melt cheese and butter. Add flour and nuts. Shape into balls. Place on cookie sheet sprayed with Pam. Bake at 350° for 10 to 12 minutes. Let cool on paper towels.
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.
Bring margarine, milk, sugar and marshmallows to a boil for 5 minutes. Remove from heat and add vanilla chips, cherry extract and food coloring. Pour into a 13 x 9-inch pan and chill while preparing topping. Melt chocolate chips and peanut butter. Stir in peanuts. Spread on top of other ingredients and cool in freezer.
Arrange broccoli in greased baking dish. Place sliced chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and top with bread crumbs. Bake at 350° for 25 to 30 minutes.
Process first 3 ingredients in food processor, then add 1 cup sugar. Chill overnight.
Brown hamburger and onion; add tomato sauce and set aside. Have ready skillet with hot oil, pan of heated enchilada sauce, baking dish (13 x 9 x 3-inches), grated cheese, chopped ripe olives, 1/2 of the onions and hamburger mixture. Dip tortilla in deep hot oil, then dip in sauce. Put hamburger, cheese and olive on tortilla, roll up and put in baking dish. Continue until all are done. Cover with remaining enchilada sauce and cheese. Bake until cheese has melted.
Saute bacon until crisp in a medium size frying pan. Drain on paper toweling and then crumble. Measure 1/4 cup bacon grease and return to pan. Stir in vinegar, onion, sugar and salt. Heat, stirring constantly, to boiling. Stir in the shredded cabbage and caraway seed. Sprinkle with bacon. Serve warm from the pan. Serves 4.
Combine cocoa and coffee. Add softened margarine and vanilla. Beat with mixer until smooth. Add sugar about 1/3 at a time. Beat until of spreading consistency.
Melt butter and chocolate (or cocoa) in large double boiler; add sugar and beat well; add flour, beat. Add nuts and vanilla. Last, add eggs and beat vigorously. Pour in greased pan and bake 15 to 20 minutes in moderate oven. (This recipe is better doubled but cook longer when doubling.)
On a sheet of wax paper, form 6 turtle-like shapes by using long pecan halves for legs and the crosswise pieces for heads. Grease a microwave-safe plate. Place 6 caramels at a time around the outer edge of the plate and microwave on High for 15 or 20 seconds. Press a warm caramel over each turtle shape. Repeat process until you have 2 dozen Turtles.
Melt 2 tablespoons butter or margarine in casserole dish. Sprinkle Pepperidge Farm dressing crumbs to cover bottom. Pour in squash mixture, then sprinkle rest of dressing crumbs on top. Bake 3/4 to 1 hour at 350°.
Roll each biscuit into a ball; roll the ball in butter and then mix in the mixed sugar and cinnamon. Layer rolls and nuts in rows in a well-greased pan. Bake at 425° for 18 to 20 minutes. Turn out of pan immediately.
Mix all ingredients except margarine. Cook slowly to soft-ball stage. Remove from heat. Add 1/2 stick margarine. Stir until creamy. Spread over cake.
Combine cheese and sausage. Add Bisquick and paprika. Bake at 350° for 12 to 15 minutes. Makes about 100.
Cook meat in oil with onion and garlic until lightly browned. Add chili powder, salt, pepper, catsup and cumin. Stir well and cover over low heat for 20 minutes. Drain off excess fat. In 10 x 12-inch pan, layer refried beans, cooked meat, green chilies and cheese. Drizzle taco sauce over cheese layer. You may cover and refrigerate at this point. Cook, uncovered, at 400° for 20 to 25 minutes. Remove from oven and quickly spread green onion, olives, avocados and top with sour cream. Serve with Doritos or cooked tortillas.
Cream together first four ingredients until light and fluffy. Fold in Cool Whip until well blended. Spoon into pie shell. Chill overnight. Before serving, drizzle with chocolate syrup.
*Or can use 3 medium firm ripe bananas, peeled and cut in 1/2 inch round slices or 4 to 5 medium apples, pared, cored and cut in 8 wedges.
Beat eggs; add sugar. Add undrained pineapple. Sift soda and flour together. Grease and flour oblong pan. Bake at 350° for 30 to 40 minutes. Frost with cream cheese, oleo, powdered sugar and chopped pecans. Spread on warm cake. May be prepared in advance and kept in freezer.
Mash and strain the persimmons. Melt the butter in two large Pyrex baking dishes. Mix all of the ingredients together and divide between the two dishes. Bake slowly until done (dark brown). Stir once or twice while baking. Pudding will be stiff. Serve topped with whipped cream.
Lightly grease a deep dish pie plate. Layer broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour into pie plate over broccoli mixture. Bake at 400° for 30 to 40 minutes or until golden brown and knife inserted halfway in center comes out clean. Serves 6.
Line an 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with Eagle Brand milk, vanilla and salt. Blend well. Remove from heat. Add peanut butter chips; stir just well enough to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store, tightly covered, in refrigerator.
Sift flour, baking powder, salt and sugar together; set aside. Measure cereal and milk into a large bowl. Stir to combine; let stand for 1 to 2 minutes until cereal is soft. Add egg and shortening or vegetable oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased muffin cups. Bake at 400° for 25 minutes.
Combine all liquid in small bowl and cover meat, turning to cover both sides. Use 1/2 of dry seasonings on each side. Cover with foil and refrigerate for 24 hours, turning every 6 hours. When ready to cook, remove from refrigerator for 30 minutes to allow to come to room temperature. Preheat oven to 500°. Cook meat for 10 minutes; reduce heat to 325°. Keep covered with foil for about 20 minutes. For medium rare, cook for 15 to 20 minutes per pound. Baste the meat every 10 to 15 minutes. Let meat sit for 15 minutes before cutting. Take off fat and string. Reserve the drippings to pour over the meat after it is carved. For a main dish, a small beef tender will feed 6 and a large will feed 8.
Beat sugar, margarine and eggs until fluffy. Add soda, cinnamon, flour and milk. Fold in apples. Grease and flour a 9 x 13-inch pan. Pour batter in pan and cover with wax paper and bake at 325° until done.
Place green onions (chopped), celery, carrots and potatoes in chicken broth and simmer. While this is simmering, make white sauce with butter and flour. Melt butter, then stir in flour; blend until smooth. Gradually add milk (if too thick, add more milk). After this thickens, add cream of mushroom soup. Blend together. After the vegetable mixture is tender, add white sauce to vegetables. Add clams and enjoy!
Combine first 5 ingredients. Mix well. Sprinkle about 1/4 cup pecans in an oiled 7-cup ring mold and press cheese mixture into mold. Chill until firm.
Boil chicken, pull meat from bone. Mix well with stuffing and cream of chicken soup. Put into greased baking dish. Bake at 300° to 350° for 20 to 30 minutes or until golden brown.
Mix all ingredients together except lemon-lime soda and freeze. When ready to use, add lemon-lime soda.
Heat cranberry sauce. Strain and save juice. Dissolve jello in water and add cranberry juice, lemon juice and salt. Chill until thick enough to mold. Beat in mayonnaise. Fold in cranberry sauce, nuts and orange or apple. Chill until set.
Cook Brussels sprouts 5 minutes in boiling water; drain them. Melt butter or margarine in skillet. Stir-fry Brussels sprouts, onion, caraway seed and bouillon 5 minutes. (Add 1/4 cup water if bouillon does not dissolve readily.) Add tangerine segments and mushrooms and heat through.
Brown the ground beef and onions. Add next four ingredients. Simmer 10 minutes. Serve on the buns.
Combine ingredients; mix well. Drop by spoonful onto baking sheet; press with fork, making design on top. Bake at 375° until lightly browned.
Set oven at 375°. In a 2-quart casserole dish, mix together noodles, tuna, cheese, soup, milk, peas, salt, pepper and onion powder. Dot margarine on top of mixture, then cover with Italian bread crumbs. Cook 20 minutes.
Layer first 6 ingredients, starting with lettuce and ending with carrots. Spread salad dressing over carrots. Top with cheese, then bacon bits. Use 13 x 9 x 2-inch pan.
Mix all together and let set for about 1 hour; mix again. (Repeat 3 or 4 times.)
Place the 1/2 cup sugar in iron skillet over low heat. In saucepan, mix the 2 cups sugar, milk, butter and slightly beaten egg. Stir over low heat until butter melts. Increase heat and cook until it boils rapidly.
Combine cream cheese and dry salad dressing mix. Blend well. Spread a thin layer of cream cheese mixture over one ham slice; repeat with three more ham slices, ending with cream cheese mixture. Roll up; place rolls in covered container and refrigerate. Before serving, thinly slice each roll. Serve on crackers.
Cut eggplant crosswise in 1/4 inch rounds. Season with salt and pepper, Roll in bread crumbs. Dip into beaten eggs. Roll again in bread crumbs. Refrigerate 1/2 hour. Fry in oil until brown. Drain on absorbent paper. Line a 2 qt. baking dish with some sauce, put layer of eggplant slices on sauce, sprinkle with basil, parmesan and oregano, top with a layer of mozzarella. Then repeat until all is used. Bake at 350° for 30 minutes.
Combine cream cheese and pineapple in a mixing bowl; beat at medium speed of an electric mixer until well blended. Add 3/4 cup pecans, green pepper, onion and salt; stir well. Shape cheese mixture into a ball. Roll in remaining 1/4 cup pecans. Cover; chill at least 1 hour. Serve with an assortment of crackers.
Sift flour, sugar, baking powder and spices together several times. Mix egg yolks, oil, water and caraway seed in large bowl. Add dry ingredients. Beat 30 seconds at low speed. Add cream of tartar to egg whites. Beat until stiff. Gradually pour egg mixture over beaten whites and gently fold in. Pour into ungreased 10-inch tube pan. Bake at 325° for 55 minutes. Increase heat to 350° for 15 minutes more. Invert pan on rack and cool cake.
Grate the corn and mix it with the tepid milk. Whip the whole eggs into a froth and add these and the other ingredients to the corn and milk. The yeast powder comes last. Bake in a slow oven for 30 or 40 minutes.
Mix Kool-Aid according to directions on can. Chill. Add equal parts of Kool-Aid to equal parts of chilled ginger ale.
Melt margarine with cocoa in a small saucepan over low heat; remove from heat. Combine chocolate mixture, sugar and eggs in a large mixing bowl; mix well. Add flour, nuts, salt and vanilla; mix well. Pour batter into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes. Immediately top with marshmallows and cover with Chocolate Frosting. Let cool.
Crumble ground beef into skillet; brown. Drain well and let cool. Place all ingredients in a large bowl.
Grease 10 (2 1/2-inch) muffin cups. In small bowl, combine nuts, sugar and cinnamon. Separate biscuits. Cut into quarters; shape into balls. Coat each with mayonnaise, then roll in walnut mixture. Place 4 in each muffin pan cup. Bake in 400° oven for 15 to 17 minutes or until browned. Serve warm. Makes 10.
Boil potatoes until done, but not mushy. Cool and peel. Boil eggs and cool with cold water. Set aside. Separate out yolks and mash until very mealy. Combine with Miracle Whip, sour cream and mustard. Mix well.
Preheat oven to 375°. Cream butter and sugar. Add flour and mix well. Pat into 13 x 9-inch pan and bake 10 minutes. Sprinkle on nuts, dates, fruit and coconut. Pour milk on top and bake 30 minutes. Cut into squares while warm.
Boil fish; remove bones. Add potatoes, onions and celery. Fry bacon; add bacon and grease to fish broth; boil until done. Add soup, catsup, salt, pepper, Texas Pete and fish. Simmer for 20 minutes; stir often.
Beat all ingredients, except nuts, with the mix. Mix in nuts. Pour in crusts and bake at 375° for 40 to 50 minutes.
Mix all the ingredients together. Bake for 1 hour at 350° or until knife inserted in center comes out clean.
Mix syrup, butter and eggs. Then add the rest of the ingredients and mix well. Pour into an unbaked 9-inch pie shell and bake at 375° for 45 minutes.
Add first four ingredients together. Combine shortening and sugar, cream well. Blend in eggs. Add milk and vanilla. Blend in dry ingredients and mix well. Add pecans, dates and cherries, mix well. Shape into balls using a level tablespoonful of dough for each cookie. You can roll in crushed cornflakes if you want to. Place on greased baking sheet. Top each cookie with 1/4 cherry. Bake in 375° oven for 10 to 12 minutes.
Drain apricots and pineapple chunks. Save juice. Dissolve jello in hot water and set aside juice. Add fruit and marshmallows when jello begins to thicken. Pour into rectangular dish and cover with topping.
Cook onion and celery slowly in margarine. Pour over bread crumbs. Add remaining ingredients. Mix carefully. Place in greased crock-pot. Cook on high for 15 minutes, then on low for 3 to 4 hours. Can also be baked in oven.
Remove leaves and remove core from cauliflower. In covered saucepan, cook whole cauliflower in a small amount of boiling salted water 20 to 25 minutes until just tender when tested with fork. Drain well and chill. Place chilled cauliflower on platter. Garnish platter with radish roses.
Beat until batter is smooth. Stir in coconut and fold in stiffened beaten egg whites. Bake in 10-inch tube pan. Bake in 350° oven for 1 hour.
Brown pork chops in skillet. Salt and pepper to taste. Add mushroom soup and 1 can of water. Cover and simmer for about 45 minutes.
Cook noodles and drain. Combine noodles and next 4 ingredients. Spoon into a greased 11 x 7 x 1 1/2-inch baking dish. Bake at 400° for 20 minutes. Remove from oven and top with Mozzarella cheese slices. Bake 5 minutes longer or until lightly browned. Makes 10 servings.
Roll crackers (approximately 27 to 30) into crumbs. Place in large mixing bowl. Add remaining ingredients. Mix thoroughly since the mixture is thick. Bake in well-greased 9 x 13-inch pan at 350° for 30 to 35 minutes. (Don't let it get too brown on edges.) Cool. Cut into bars.
Use a 9 x 13-inch pan. Bake at 350° for 1/2 hour. Brown chop meat and drain. Add chopped up onion and green pepper. Add tomato soup and simmer all together for 45 minutes, stirring once in a while. Boil noodles. When ready pour chop meat mixture on bottom of pan and add noodles on top. Spread evenly. Add thin slices of American cheese on top here and there. Bake until hot or for 1/2 hour. Enjoy!
Mix all ingredients and lightly place in pans. Sprinkle 3 pounds grated Cheddar cheese on top of mixture. Cover with 14 ounces crushed potato chips. Bake at 350° for 30 minutes. Serves 40 to 50 people.
Mix together first 4 ingredients. Sprinkle pudding and gelatin over mixture. Mix well and cover. Refrigerate overnight.
Bake crust if required. Cool. Add 1/2 cup milk to softened cream cheese. Cream until smooth. Add the remaining 1 1/2 cups milk and the lemon pudding mix. Beat until smooth and pour into graham cracker crust. Chill until firm.
Mix food coloring with butter and syrup. Mix with peppermint and sugar with hands. Put into molds. Pop out. Let dry overnight. Freeze until ready to serve.
Broil the chicken for 10 minutes on each side. Combine the next 10 ingredients in a saucepan and simmer for 10 minutes. Add 2 cups of water and 2 tablespoons red wine vinegar (optional). Bring to boil and simmer for 5 minutes.
Melt butter in small saucepan on stove top or barbecue grill. Stir in lime juice and thyme leaves; mix well. Heat barbecue so that coals are very hot. Grill fish over hot coals for 5 minutes on first side. Baste occasionally with lime butter; turn fish and brush again. Grill for another 5 minutes. Serve fish garnished with lime slices and thyme sprigs. Makes 8 servings.
Brown ground beef and onion together in large skillet. Boil potatoes. Put ground beef and potatoes in casserole dish. Add Cheddar cheese soup, mushroom soup and water. Mix together and bake at 350° for 30 minutes or heated through. Serves 8 to 10.
In a deep 10-inch frying pan, heat olive oil and saute garlic. Add tomatoes and tomato paste. Put on medium heat 20 to 30 minutes, occasionally stirring. Tear basil leaves and sprinkle on top. This is a light sauce and goes great not only with pasta but with seafood and chicken.
Mix flour, shortening and salt as for any crust. Beat egg. Add water and vinegar and add to flour mixture. Roll out at room temperature. Makes 3 to 4 crusts.
Grease loaf pan and preheat oven to 350°. Mix all the ingredients and place in loaf pan. Bake 45 minutes to 1 hour. Makes 1 loaf.