HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt, pepper and flour stew beef. Brown in small amount of oil. Add onion, garlic and celery. Cook until clear. Add soup and stir. Add tomato puree and stir. Add water. Add bay leaves, cinnamon, salt and pepper. Let cook 1 1/2 hours. Serve over hot cooked noodles. Makes 6 generous servings. Sauce freezes well.
Mix all together and put in casserole dish. Crush 35 Ritz crackers and spread over vegetables. Melt 3/4 stick butter and pour over crackers. Cover casserole and bake at 350° for 45 minutes.
Take half of cake; break into pieces and put in large bowl. Spread half of the pudding over cake, pineapple over pudding and 1 container of Cool Whip over the pineapple. Break other half of cake into pieces over the Cool Whip. Spread rest of pudding over cakes, peaches over pudding, Mandarin oranges over peaches and other container Cool Whip over peaches. Top with coconut, if desired.
Mix onion soup mix, apricot jam and French dressing, stirring thoroughly with wire whisk. Dip chicken into mixture and allow to marinate 3 hours in refrigerator. Place in baking dish and pour rest of marinade over all. Bake in 350° oven 40 to 50 minutes. Turn once and bake additional 10 minutes at 400°. Serve with rice. (If you use boned and skinned breasts, lower the baking time to 35 minutes.)
Melt the 3 sticks of butter on medium heat, stirring often until it boils. While it is still bubbly, add the flour and 5 Tbsp. sugar -- keep stirring and cook for 3 more minutes. Let this mixture cool for a few minutes then spread onto an oblong cookie sheet. Pat down and bake at 350 degrees for 20 minutes. Let it completely cool. In the meantime, cream the powdered sugar and cream cheese; add vanilla. Fold in 3 cups of the Cool Whip. Spread on the cooled crust. Slice the strawberries; add a little sugar to sweeten the berries, and fold into the remaining Cool Whip. Spread on top of the creamed sugar/cream cheese mixture.
Combine first 2 ingredients, mix well and set aside. Slice zucchini and artichoke hearts into a large bowl. Add remaining vegetables; add dressing mixture, stir until vegetables are coated. Cover; chill overnight. This will keep for 1 week in the refrigerator. The longer it marinates, the better it gets.
Put pecans in pie shell. Mix all other ingredients and pour over pecans. Bake at 325° until nuts are crisp.
Bake cake as directed. Bake two round layers. With thread, cut each layer into four layers. Combine all remaining ingredients and pour plenty on top of each layer. Put in freezer for two days.
Cook spaghetti. Brown hamburg, then add spaghetti sauce and simmer 5 to 10 minutes. Spray pan with Pam. Mix egg and milk together and put spaghetti into it and mix. Pour into pan. Add meat and sauce. Add pepperoni and cheese. Bake 20 minutes in 350° oven.
Heat oven to 350°. Put eggs, sugar, salt, nutmeg and vanilla into blender; process on low until sugar is dissolved and eggs are lemon colored. Add milk; process until well blended. Pour into pie shell. Bake at 350° for 30 minutes, or until knife inserted in center comes out clean.
Mix Kool-Aid, sugar and water. Mix jello with boiling water to dissolve. Mix with Kool-Aid. Add orange juice, pineapple juice and half of 7-Up. Freeze. When ready to serve, add rest of 7-Up.
Boil potatoes with skin until tender; cut into bite size pieces. Place potatoes in large, flat casserole dish. Mix parsley, paprika and garlic salt together. Sprinkle over potatoes. Mix pimentos, onion and cubed cheese. Place over potatoes. Top cheese with bread crumbs. Pour melted butter over entire casserole. Bake at 300° to 325° for 15 minutes or until bubbly; do not overbake.
Dissolve gelatin in 2 cups boiling water. Add the cranberry sauce and crushed pineapple with juice; mix well. Congeal. Add 1/2 cup nuts, if desired. (Can use sugar-free Jell-O).
Dissolve jello in hot water, then fold in ice cream and frozen strawberries. Pour into baked pie shell and chill in refrigerator overnight. Top with whipped cream when served.
Toss cheeses together. Brown meat, onion and garlic. Add remaining ingredients except Doritos chips and cheese. Layer in order 1/2 Doritos chips, 1/2 sauce and 1/2 cheeses; repeat. Bake at 350° for 30 to 40 minutes.
Cooking Chili Meat: (Note: Meat should not be green and all rocks and other road debris should be removed.) Heat oil and cook onions and meat until meat is browned. Add all spices and mix well. Add the tomatoes (including juice), tomato paste and water; bring to a boil. Cook, partly covered, stirring frequently, for about 1 hour and 15 minutes. When ready to serve, stir in beans and serve piping hot.
In large bowl, toss together apples, walnuts, candies, 1/3 cup sugar and flour. Pour into pie crusts. Break or crumble 2nd frozen pie crust into very small pieces. Toss with remaining 2 tablespoons sugar. Sprinkle over apples.
Cook carrots; do not overcook. Drain. Melt butter; add liqueur and grapes. Pour over carrots just before you serve.
Blend butter and cheese. Mix in flour, paprika and salt. Wrap 1 teaspoon dough around each olive, completely covering it. Wrap in foil. Freeze. When ready to serve, unwrap desired number; put on ungreased baking sheet. Bake at 400° for 10 to 15 minutes (less if fresh) or until golden brown. Serve warm.
Mix together the butter and flour. Press in bottom of a 9 x 13-inch baking dish. Press the pecans into the crust. Bake in a 350° oven for 10 minutes. Let crust completely cool.
Prepare the beans for cooking. Peel and slice the onions. Boil or steam the beans and onions for about 7 minutes in salted water. Drain. Reserve cooking liquid for soup or sauce.
Drain canned fruit. Mix into bowl with bananas. Mix in cherry pie filling. Chill.
Pour mixture on floured cutting board and roll dough out smooth, then cut out biscuits. Let cook 20 minutes or until brown.
Combine milk, eggs, flour and salt; beat until smooth. Heat heavy, ovenproof 9-inch skillet in 450° oven until very hot. Add butter to coat skillet; pour batter in immediately. Bake on lowest rack in oven at 450° for 10 minutes. Reduce heat to 350° and continue cooking for 10 minutes or until golden brown. Fill with combined sour cream and sugar. Top with strawberries. Cut into wedges and serve immediately
Mix Parmesan cheese and garlic salt; add mayonnaise and artichokes and mix well. Place in a casserole dish. Cover with cracker crumbs (example: Ritz or Club crackers), and bake at 350° for 30 minutes. Bake 1/2 batch at 350° for 15 minutes. Do not overcook. Serve on your favorite crackers.
Mix cream cheese, sour cream and taco mix. Spread on shallow dish (8 to 10-inches round). Refrigerate a couple of hours.
Put slices of dried beef on top of breast and roll. Do this for all breast portions. Wrap each piece with a slice of bacon to hold together. Cover bottom of 8 x 12-inch baking dish with dried beef. Arrange chicken on top. Mix soup and sour cream. Pour over all. Sprinkle seasoning salt on top. Bake at 275° for 3 hours (uncovered). Serves 8.
Put chops in bottom of baking dish. Place rice over chops. Slice onion and green pepper over rice. Pour water and tomatoes over onion and green pepper. Add salt and pepper. Cover and bake 1 hour at 350°.
Mix dry ingredients with eggs. Add milk until batter is cake batter consistency. Pour into greased iron skillet. Bake at 425° for 20 to 25 minutes or until golden brown.
Cut orange into pieces, remove seeds and drop pieces into blender. Blend until rind is finely ground. Add juice, dates, egg and butter and give another whirl in blender. Sift remaining ingredients into a bowl. Pour orange mixture over them and stir lightly. Drop spoonfuls into 18 buttered muffin tins and bake in 400° oven for about 15 minutes. These muffins freeze well but should be used within 8 weeks.
In a large skillet, heat oil; saute onion and pepper until tender. Remove from oil. Cut steak into thin slices, roll in flour, salt and pepper and brown in oil until done. Remove steak to drain. Discard oil.
Mix first 6 ingredients. Add eggs, one at a time, beating after each egg. Bake in a greased and floured tube pan at 275° for 1 1/2 to 2 hours.
Mix well. Drop by teaspoonful on ungreased cookie sheet. Put half pecan on top and press down. Bake at 350° for 10 to 12 minutes. This recipe contains no flour.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder on bottom of 13 x 9 baking pan. Bake 15 minutes.
Mix together, place in greased baking dish. Bake at 350° for 45 minutes.
Combine sugar, cocoa, salt, margarine and milk in heavy saucepan. Bring to a rolling boil. Remove from heat. Add peanut butter, vanilla and oatmeal. Mix well. Add raisins at this time, if desired in cookies. Drop by teaspoon onto a greased cookie sheet or waxed paper. Cool.
Cook first 5 ingredients until thick and then cool completely. Mix rest of ingredients together and pour dressing over, mixing well.
Mix with mixer, eggs, sugar and melted butter or margarine. When well blended add pineapple, juice, coconut and corn meal. Blend well. Put in unbaked pie shell. Bake at 375° for 10 minutes, then reduce to 350° for 30 minutes or until done.
Pour picante sauce into Pyrex dish and place chicken in the sauce. Turn chicken over and bake for about 35 or 40 minutes. Turn chicken over again and cover with Monterey Jack cheese. Bake for another 15 or 20 minutes. Cheese will melt and mix with picante sauce for a gravy-like mixture.
Sift together dry ingredients. Mix separately the remaining ingredients. Add to first mixture. Pour it into 6 small loaf pans sprayed with nonstick spray. Bake at 350° for 20 to 25 minutes. Yields 6 small loaves.
Cook beef, onions and garlic over medium heat until meat is slightly browned. Stir in tomato sauce, milk, eggs, corn, etc. Place into 2 quart baking dish. Bake at 350° until knife inserted comes out clean, about 45 minutes.
Scrub potatoes clean. Pierce with fork and microwave potatoes for about 8 minutes or until tender to the squeeze. Cut hot potatoes in half, the long ways. Scoop out all but 1/4-inch of the meat of the potato (meat may be saved and used for mashed potatoes). Place potato halves in oven-safe casserole dish. Carefully put oil in each potato half. Season with salt to taste. Bake in preheated 350° oven and fill each half with bacon, then top with cheese and bake for 10 minutes. If desired, top with sour cream.
Melt butter in boiler and saute onions. Add the broccoli, cream of chicken soup, rice and water. Stir together and heat through. Stir in cheese. Pour into casserole dish and bake at 350° for 25 to 35 minutes.
Mix together and drop rounded teaspoonful of dough about 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes at 400° until delicately browned on edges. Frost with icing below.
Drain pineapple; add enough water to the juice to make 1 cup. In large saucepan, blend liquid with the cornstarch. Simmer gently, stirring frequently. Add vinegar, soy sauce, brown sugar and spice. Add pieces of cooked chicken and pineapple; simmer for 3 to 5 minutes. Serve over rice. Stir-fried or steamed vegetables make a good side dish.
Mix all together. Bake at 350° for 10 to 12 minutes.
Fry mushrooms, onions and butter for 5 minutes. Remove mushrooms. Add flour and seasonings to butter and blend. Gradually add milk while stirring and cook until thickened. Add cheese; blend. Stir in ham and mushrooms. Turn into buttered casserole and top with bread. Bake in 350° oven for 20 minutes. Serves 6.
Cream together butter, sugar, brown sugar, eggs and vanilla. Add flour, soda and cinnamon. Add pecans, oatmeal and chocolate chips. Chill for one hour covered. Roll into about 2 inch balls. Place on cookie sheet. Bake at 350 degrees for 12 minutes. Cool on cookie sheet for one to two minutes. Remove and cool on rack.
Mix sugars, eggs, vanilla, syrup and baking soda. Add butter and peanut butter. Add rest of ingredients. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° until just turning brown, or about 10 minutes.
Brown meat and pork in large Dutch oven kettle. Add celery and mushrooms. Add mushrooms, soup, salt and pepper. Cover and put in oven. Bake at 350° for 45 minutes. Take out and add chow mein noodles, mixing in juice lightly. Do not cover. Put back in oven approximately 5 to 7 minutes. Serve.
Add jello to cottage cheese; blend. Add fruit and then fold in Cool Whip. Chill 4 hours.
Mix cherries, chopped dates, coconut and pecans together making sure it is mixed well. Add the flour, baking powder and vanilla. Add condensed milk. Mix well. Drop by teaspoon on cookie sheet and bake at 325° until lightly browned.
Crush peppermint candy extra fine. Melt chocolate and mix with crushed candy. Drop by teaspoons on waxed paper and let cool until firm.
Heat strawberries to a boil. Pour strawberry jello in and stir until jello is mixed. Cool. Add buttermilk and Cool Whip. Mix with mixer until smooth. Chil until firm. Serve.
Combine butter, flour and pecans. Spread and press into a 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes, or until golden brown. Cool. Combine the cream cheese, sugar and Cool Whip; blend thoroughly. Spread over cooled baked crust. Chill. Combine pudding mix and milk; continue beating until pudding has thickened. Spread pudding over cream cheese layer. Spread remaining Cool Whip over pudding. Sprinkle with chopped pecans. Refrigerate.
Cook noodles until tender and drain well. Cut butter and cheese into small pieces. Add remaining ingredients (except corn flakes) to hot noodles. Mix well. Pour into buttered 3-quart oblong Pyrex casserole. Top with crumbled corn flakes. Bake at 350° for 1 hour.
Cream sugar, butter and eggs. Add milk, vanilla and coconut. Add cut up fruit that has been soaking in 1/2 cup whiskey. Add cut up nuts. Sift flour and baking powder. Add to fruit mixture and mix by hand with wooden spoon until all is blended well. Bake at 300° to 325° for 1 1/2 hours in 4 aluminum bread pans that have been lined with wax paper. Good luck.
Spoon mustard into bowl and whisk in vinegar, sugar, pepper and herbs. Slowly dribble oil into mustard mixture, whisking continuously. Adjust seasonings to taste. Vinaigrette is best if made just before serving. Serve over salads or steamed vegetables. Yields 1/2 cup.
Mix with hands. Roll out in walnut-sized balls. Make thumbprint in center. Bake at 350° for 10 minutes. Fill with powdered sugar icing.
Mix lard and sugar until creamy. Add flour and baking soda. Add vanilla, almond flavoring and beaten eggs (add eggs last).
Mix all ingredients and roll into balls about the size of hickory nuts. Let stand for a while, then roll in powdered sugar. Store in airtight container.
Brown meat and onions. Add the remaining ingredients. Simmer for 1 1/2 to 2 hours.
Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. Boil for 5 minutes over medium heat. Really watch this, it scorches easy. After the 5 minutes of boiling, remove from heat and add chocolate morsels, stir until blended. Add marshmallow cream nuts and vanilla, stir vigorously until all is mixed well. Pour mixture out onto a large surface, (I use a heavy big glass tray that has been buttered). Spread out fudge and add some of the mini marshmallows and some of the extra nuts in the middle of the fudge. Now fold both sided into the middle with a wide pastry knife. Spread out again and add more marshmallows and nuts as desired, being sure to continue folding the fudge. When desired mixture is reached, smooth out fudge and allow to cool. Cut into squares, or into loafs for gifts. You can garnish top of fudge with pecan halves, or sugar seasonal decoration (Wilton Products).
In saucepan, add butter, water, brown sugar, cinnamon and pecans. Cook to a boil. Cut 2 tubes of biscuits into quarters. Put in the first mixture and stir. Put in greased Bundt pan. Bake at 400° for 15 minutes. Turn out on buttered pan.
Mix ingredients. Add flour gradually until ball of dough is easy to handle. Place on floured board and cut in quarters. Roll out like long snake, about finger size, and cut in 1/2-inch pieces. Drop in boiling water and cook about 30 minutes until tender. Use with regular spaghetti sauce, or any gravy, and sprinkle with cheese.
Soak gelatin in water. In pan add eggs, milk and sugar; bring to boil, then add soaked gelatin and cool. Whip cream and add to mixture with nut meats and vanilla.
Melt margarine in 9 x 13-inch casserole dish. Add all other ingredients and stir. Cover with foil and bake at 350° for 1 hour.
Slice bread in half lengthwise. In small bowl, combine remaining ingredients. Spread mixture evenly over bread halves. Bake at 375° for 10 to 12 minutes.
Combine ingredients in a noncorrosive bowl. Refrigerate for several hours. Makes 4 servings.
Prepare 3 plates, one with flour, one with egg and milk and one with breadcrumbs. Salt pork chops, then coat with flour, egg mixture and breadcrumbs. Prepare frying pan with about 1/4-inch of oil; preheat. Place pork chops in frying pan. Fry at 300° (medium) for 10 minutes with cover on. Take cover off and reduce heat to 200°. Simmer for 10 minutes. Turn pork chops over and repeat above frying. Fry until crispy brown.
Brown the sausage; drain. Sprinkle croutons in a 9 x 13 glass dish. Mix well 2 cups of cheese, eggs, seasonings and 1/2 of the sausage. Pour over the croutons. Sprinkle with remaining sausage and cheese. Refrigerate overnight. Bake at 350°, uncovered, for 45 minutes. Allow to sit for 10 to 15 minutes after baking.
Boil chicken and cool, then take it off the bone. Cut it up into pieces, mix it with onions, peppers, chili powder, garlic powder, salt and pepper. (I don't add salt to mine.) Set this aside. Mix chicken soup, mushroom soup, Ro-Tel tomatoes and Worcestershire sauce and set this aside. Dip corn tortillas in hot chicken broth, then put in a layer in a 9 x 13-inch baking dish or pan. Then a layer of chicken. Then a layer of cheese. Continue the layering until all the mixture is used. Pour soup mixture over all of this. You can put a layer of tortillas, then chicken, cheese and soup. Put more cheese on top and bake at 350° for about 30 to 35 minutes.
Bring to a boil, reduce heat and simmer for 1 hour. Makes 5 cups.
Combine all ingredients in a 1 1/2-quart casserole. Bake at 375° for 45 minutes or until golden brown.
Mix all ingredients and store in airtight jars. Use 3 heaping teaspoonfuls to a cup of hot water. This makes a good gift idea.
Let cream cheese soften first. Mix with sugar, milk and Dream Whip on medium until well mixed. Pour into graham cracker crust (pie size). Add can of cherry pie filling on top, if desired. Chill for 3 hours.
Slice eggs in halves. Remove yolks. In medium bowl, mix egg yolks, mayonnaise, honey mustard, pepper and salt; mix until smooth. With teaspoon, place mixture in clean dry egg white halves. Sprinkle tops with paprika.
Bake cake according to directions. Combine Eagle Brand and cream of coconut. Punch holes in cake, while hot, with round handle of wooden spoon. Pour Eagle Brand and coconut mixture over cake. Let cool.
Bring sugar and Karo to boil. Remove from heat and stir in peanut butter and Rice Krispies. Drop spoonfuls onto wax paper to cool. Makes 4 to 5 dozen cookies.
In a large bowl, cream together shortening or oleo with sugar. Add eggs and molasses. Beat until creamy. Add dry ingredients, starting with flour. Mix well. Roll into teaspoon size balls and roll in sugar. Bake at 350° for 8 to 10 minutes.
Peel, core and slice apples. In large saucepan, blend first four ingredients plus 1 teaspoon of salt. Stir in 10 cups of water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring.
Heat oven to 325°. In a large bowl, with mixer, cream together cream cheese, Ricotta cheese and sugar. Add eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch and vanilla. Beat thoroughly. Fold in sour cream. Pour batter into ungreased 9-inch spring-form pan. Bake cheesecake in the middle of oven for one hour. Cheesecake will be a bit soft in the center. Turn off heat. Let cake stand in the warm oven for 2 hours with the door closed. Then, remove cake from oven and set on rack. Cool completely in pan. Chill cheesecake, loosely wrapped for at least 2 hours. Remove side of spring-form pan and transfer the cheesecake to a cake stand or plate. Makes one 9-inch cheesecake, about 12 servings.
Melt butterscotch chips in a saucepan or double boiler over simmering water. Set aside to cool. Slightly cream butter and sugar. Stir in melted butterscotch chips, coffee liqueur and bourbon.
Mix cream cheese and beans. Put in cake or pie pan. Top with jalapenos and cheese. Garnish with black olives and onions. Bake at 350° until bubbly. Serve warm with tortilla chips.
Combine first 6 ingredients in a large mixing bowl. Beat well at medium speed. Mix dry ingredients and add to sugar mixture. Beat well again. Add apples and nuts; mix well with spoon. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Let cool 15 to 20 minutes and remove cake from pan.
Boil chicken, debone, save broth. Salt chicken to taste when boiling. Crumble breads together with onion, eggs, sage and pepper. Add 6 cups of chicken broth (more if needed), mix well. Add chicken and mix well. Pour mixture into crockpot, put butter on top. Cover and cook 6 hours on low or 3 hours on high. Dressing will be moist.
Pour oil into 9 x 13-inch pan; tilt pan until oil covers bottom. Combine cake mix, eggs and water in pan. Stir with fork until blended (about 2 minutes). Bake at 350° for 25 to 35 minutes, until toothpick inserted in center comes out clean. Use knife to loosen sides of cake before serving from pan. (Don't use if cake is to be taken out of the pan and frosted.)
With about 2 cups of water, mix all meats together in a heavy pot on a medium-hot burner. Add all the seasoning ingredients, except mushroom soup, at the start of cooking. Cook at medium speed approximately 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes.
In mixing bowl, combine dry ingredients. Beat egg into the milk and stir in the dry ingredients just enough to blend all the ingredients. Bake at 400° in a greased 9 x 13-inch pan until done (approximately 40 to 45 minutes).
Remove all cartilage from the crabmeat. In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. Shape into 6 cakes. Fry in hot fat until brown on both sides. Makes 6 crab cakes.
Combine ground pork, onion and water to cover and cook slowly for about 1 hour. Refrigerate overnight and remove fat when chilled. Add spices, salt and pepper and stir in the mashed potatoes. This makes a filling for 1 double crust pie. Make vents in top crust. Bake at 425° for 30 minutes.
Cook lasagna noodles as directed (10 minutes or less).	Cook spinach in microwave safe bowl 7 1/2 minutes total (3 to 3 1/2 minutes; half way turn) and let cool slightly after draining fully the juice.	Once slightly cooled, combine the Ricotta, Mozzarella and Parmesan cheeses to the cooked spinach. To the can of tomato paste add enough water to be a little more than spreadable. Then add spices to the sauce. From here the noodles are ready for layering in an 8 x 11 x 2 (IDEAL) pan. Noodles (4 to 5 per layer), sauce (3/4 of it) spread all over noodles, 4 to 5 noodles then all of cheese mixture spread over noodles. Top layer of noodles (4 to 5), rest of sauce then sprinkle Parmesan cheese all over sauce. Bake at 375° for 25 to 30 minutes uncovered (the last 15 minutes one may cover to prevent more crunchiness in noodles). Enjoy!
Boil chicken until done. Reserve broth. While chicken is cooling, boil spaghetti in chicken broth (for extra flavor). When spaghetti is done, add tomatoes (and juice), peas, cheese (save 1/4) and chicken, torn into pieces. Pour into casserole dish; slice remaining cheese on top and bake at 325° until cheese is melted.
Cook beef in skillet until brown over medium heat. Spoon off fat. Stir in soup mix and chili powder and water. Heat to boiling. Reduce heat to low. Cook 10 minutes.