HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the steaks into small cubes. Sear and brown in bacon drippings. Add pepper, tomatoes, onions and potatoes, all cut into wedges. Pour the beef gravy or stock made from bouillon cubes over steak. Cover skillet and steam at 325° for 30 to 40 minutes.
Combine flour, sugar, baking powder, cinnamon, ginger and orange peel. Stir in carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter or margarine and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tin. Bake in 375° oven for 20 to 25 minutes. Turn out on rack to cool. Makes 12 muffins.
In a heavy skillet, caramelize one of the cups of sugar over a very low heat. Slowly bring to a boil the other 2 cups of sugar, salt, corn syrup and milk; boil 3 minutes. Slowly add the caramelized sugar to the boiling mixture. Cook until it forms a soft ball when tested in cool water or cook to 236°. Remove from heat; add butter. Allow to cool to lukewarm, without stirring. Add vanilla; beat candy until it begins to thicken. Add pecans and coconut and continue to beat until candy holds its shape when dropped on waxed paper.
Stir boiling water into gelatin in a large bowl for 2 minutes. Bring apple juice to boil; add cinnamon sticks. Add the dissolved gelatin to apple juice and serve while hot.
Crumble sausage and mix with cheese. Add biscuit mix, one cup at a time. Form into 1-inch balls and place on a greased cookie sheet. (May be frozen at this stage.) Bake in preheated oven about 13 to 15 minutes or until light brown. If frozen, cooking may take a few extra minutes. Serve warm. Makes about 7 dozen.
Warm to room temperature and beat the cream cheese. Drain pineapple, but save juice. Use 1 cup of boiling water and 1 cup pineapple juice (water added to make 1 cup) to make jello. Add warm cheese and beat it on medium speed on mixer in small deep bowl into the jello until smooth. Fold in pineapple, cherries and pecans. Turn into 6-cup jello mold which has been sprayed with Pam. Chill overnight.
Bring to a boil. Drain ice water off of vegetables. Add to syrup mixture and boil 3 minutes. Put in hot jars and seal.
Chill and combine apple juice, pineapple juice, Seven-Up and cranberry juice. Add ice ring made of cranberry juice and fruit cocktail to keep cold while serving.
Mix ingredients using 1/2 can onions. Bake at 350° for 25 minutes. Add onion rings to top and bake 5 minutes longer.
Put chicken in one layer in a baking dish. Mix sauce ingredients in a bowl and pour over chicken. Bake at 350° for 1 hour. Cover loosely with foil if chicken begins to brown. Goes well with rice and steamed broccoli.
Mix and bring to a boil the first five ingredients. Boil 10 minutes. Remove from heat. Add 3/4 cup peanut butter. Stir in 3 cups rolled oats. Drop by teaspoon onto waxed paper. Let cool and serve. Makes 1 1/2 to 2 dozen.
Mix all ingredients except bagel chips in Dutch oven. Heat to boil, stirring occasionally. Reduce heat. Simmer, uncovered, about 20 minutes, stirring occasionally, until chicken is no longer pink in the center and vegetables are tender. Top with bagel chips. Yields 4.
Cut pears small. Grind onions and peppers then combine all ingredients. Bring to boiling point and cook 30 minutes or until mixture is thick as desired. Seal in clean jars while hot.
Cream sugar and Crisco until smooth. Add eggs. Gradually add flour and beat until flour is used up. Pour in 10-inch tube pan (greased and floured). Bake at 350° for 1 hour. Notice this does not use milk or flavoring.
Cook cornbread as directed. Crumble in large bowl. Mix in all other ingredients. Chill.
Mix together and put into a casserole. Bake 1 hour at 375°.
Combine onion, celery and parsley. Put in bottom of greased 9 x 13-inch baking dish. Lay fish on top of vegetables. Sprinkle fish with salt, pepper and paprika. Bake at 375° for 10 minutes. Brush fish with oil or butter. Pour tomato sauce on top and bake 30 minutes more.
Place oven racks on the lowest and middle positions in oven. Preheat oven to 450°. Line two baking sheets with aluminum foil. Spray each baking sheet lightly with nonstick vegetable spray. Brush each baking sheet with one teaspoon of the oil.
Combine cheese, beaten eggs, jalapenos and onion in bowl; mix well. Spread in ungreased 8-inch square baking dish. Bake at 350° for 45 to 60 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into squares. Yield: 36 servings.
Cut together with a fork until well mixed. Roll into balls and roll in confectioners sugar and ground nuts. Refrigerate. Makes 24 balls.
Mix cottage cheese and Jell-O together. Pour in mold or casserole dish. Mix pineapple, Cool Whip and fruit cocktail. Put onto cottage cheese mixture and put into refrigerator and chill for about 5 to 6 hours or more.
Preheat oven to 325°. Grease and flour a 9 x 5 x 3-inch loaf pan. Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together; add to banana mixture alternately with buttermilk, mixing thoroughly after each addition. Stir in walnuts. Pour batter in prepared pan. Bake for 1 hour and 15 minutes or until bread tests done. Bread stays moist because of buttermilk.
Cook noodles and cool (do not overcook). Mix everything together, pouring dressing over all. Better if it sits an hour or so. Stirring once in a while.
Mix squash, onion, celery soup and sour cream together. Prepare stuffing as package directs. Spread stuffing on bottom of greased casserole. Add squash mixture on top of stuffing and top with grated cheese.
Mix flour, baking soda, baking powder, cornstarch, sugar and salt; make a well in the middle of dry ingredients. Slowly blend in the buttermilk with a wooden spoon. Knead and shape on floured board into 2 or 3 loaves. Let set for 20 minutes. Cut cross in top of bread before baking in a preheated 375° oven. Bake for 40 minutes.
Grease casserole dish. Place a layer of large lima beans in bottom of dish; dot with prepared mustard and catsup and sprinkle with salt and pepper. Layer beans with bacon bits. Continue with two more layers as before. Cover all with Log Cabin (or other) maple syrup. Bake 1 hour at 350°.
Brown ground chuck with onion and garlic. Cook spinach and drain, reserving liquid, and add water to make 1 cup. Cook macaroni and drain. Add to meat mixture. Combine spaghetti sauce, tomato sauce, tomato paste, salt and pepper and simmer 10 minutes. Combine cooked spinach with cooked macaroni and add to tomato sauce mixture along with cheese. Combine bread crumbs, eggs and oil and spread in 13 x 9 x 2-inch dish. Top with meat mixture. Bake at 350° for 30 minutes.
Bring the water, vinegar and salt to a boil. Wash and dry cucumbers and pack in clean jars. Drop alum into each jar along with garlic, dill and hot peppers, if desired. Pour hot mixture over cucumbers and seal.
Mix all ingredients well. Oil baking dish. Bake 375 for 45 minutes.
Heat chicken broth, salt and white pepper to boiling. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly, with fork until eggs form shreds.
Mix all ingredients except for potato chips. Pour into shallow baking dish and spread crushed potato chips over top. Bake at 375° for 15 minutes. Serve very hot with cranberry sauce and rolls.
Stir all ingredients. Pour into well-greased muffin tins about 2/3 full. Bake at 450° for 20 minutes.
Peel and cook eggplant until tender. Drain and mash. Mix in order given. Pour into baking dish and top with toasted bread crumbs mixed with 1/4 stick oleo. Bake at 350° until brown.
Cut up chicken into pieces (salt). Put in a large pot and cover with water. (If you want a clear broth, just add three or four chicken breasts.) Add onion. Cook, covered, until tender. Remove the chicken from the pot and remove any bones. Cut up chicken in pieces or add the chicken just the way it is back to the pot. While the chicken has been cooking, make the dumplings, as follows:
Cream sugar and margarine at medium speed of an electric mixer until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; stir well, and set aside. Combine flour and salt; with mixer running at low speed, add to creamed mixture, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into a 10-inch tube pan coated with vegetable cooking spray. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack.
Squeeze spinach in hands until dry. Place all ingredients in a medium bowl and blend together. Shape into 1-inch balls and place on an ungreased baking sheet. Refrigerate or freeze (if not, use right away). Bake at 350° for 10 to 12 minutes or until hot. Drain on paper towels.
Brown meat in skillet; drain off fat. Add garlic, salt, pepper, sugar and tomato sauce. Cook slowly for 15 minutes. As this cooks, mix together green onions, cream cheese and sour cream. In oven dish, alternate layer of meat mixture, noodles and cream cheese. Sprinkle top with grated cheese. Bake for 20 to 30 minutes in a 350° oven. Serves 6.
Saute onions in margarine. Add flour and milk; mix together. Cook over low heat until thick, stirring constantly. Add chicken and mushrooms. Mix together cooked rice and more mushrooms (if you would like). Layer rice and chicken; cook in small casserole dish. Top with sharp cheese. Bake at 350° for 20 minutes.
Boil milk and flour until thick, then cool. Beat in butter, Crisco, sugar and vanilla. Beat all ingredients until fluffy.
In a large skillet, saute apples in 1 tablespoon margarine. Add brown sugar; cook about 3 minutes. Remove apples; set aside. Add onion; saute until opaque. Remove onion. Add remaining margarine to pan; brown chicken breasts. Remove and place in baking dish. To the pan drippings, add chicken broth, wine and yogurt. After whisking them together, simmer for 2 to 3 minutes. Add apples and onion. Pour mixture over chicken; bake, covered, at 350° for 1 hour.
Boil milk, butter and sugar for 9 minutes. Add chocolate chips, marshmallow and nuts. Pour in a big pan.
Beat eggs, brown sugar, vanilla and oil until fluffy. Add dry ingredients. Add remaining ingredients. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch pans. Bake at 350° for 1 hour.
Slice eggs in halves, lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients, except paprika, stirring well. Stuff egg whites with yolk mixture. Garnish eggs with paprika.
Pour the chilled cider over the sherbet which has been spooned into a punch bowl. Just before serving pour the carbonated beverage in gently. Garnish with sprigs of mint. Makes 12 servings.
Combine all ingredients, except pimiento, in pan and mix well. Heat thoroughly. Add pimiento. Cool and refrigerate. Makes about 2 cups.
Remove skin from chicken pieces. Brown in olive oil. Add garlic, minced. When chicken is browned, add the following: onions, garlic, both peppers, mushrooms and tomatoes. Simmer until all are soft. Add red wine. Add oregano, basil, salt and pepper. Simmer until consistency of spaghetti sauce. Add more wine if too thick. Add either black olives or green (pitted). Before serving, add 1/2 cup grated Locatelli cheese.
Peel and slice carrots. Boil carrots until tender. Drain and cool. Mix and bring to a boil the sugar, oil, vinegar, dry mustard, salt, pepper and Worcestershire. Add soup and blend until smooth. Add green pepper and onion to carrots. Pour sauce over and marinate 24 hours.
In pitcher, combine juice, sugar and ReaLemon juice; stir until dissolves. Just before serving, add club soda and fruit; serve over ice in a pretty glass. Makes about 7 cups. Recipe can be doubled.
Heat oven to 350°. Place zucchini in ungreased 1 1/2-quart casserole. Sprinkle with flour and 1 cup of the Swiss cheese. In large bowl, combine sour cream and egg yolks. Add 1/4 cup bread crumbs, chives, salt and pepper; blend well. In small bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture. Spoon over zucchini. Sprinkle with remaining 1/2 cup Swiss cheese, 1 tablespoon bread crumbs and Parmesan cheese. Bake at 350° for 40 to 50 minutes or until puffed, set and golden brown. Makes 5 to 6 servings.
Line Twinkies in a cake pan 9 x 12-inch. Next, put pineapple over Twinkies, then pudding next, bananas on top of pudding and top with Cool Whip. Refrigerate for 2 hours before serving.
Grate Longhorn cheese and set until soft. Mix with cream cheese and rest of ingredients. Mix well. Form into rolls and roll onto nuts. Wrap into wax paper and chill. Cut into thin slices and serve.
Sift flour, sugar, soda and salt together. Mix fruit cocktail and egg together and add to mixture. Place in greased square 9 x 9-inch pan.
Mix all ingredients together except crackers. Mix well. Place crackers in large bowl and pour mixture over, coating well. Pour onto cookie sheet and bake at 275° for 15 minutes, stirring once. Let cool. A great snack.
Brown ground beef in skillet, stirring until crumbly; drain. Add next 5 ingredients and 1/4 cup green pepper. Simmer for 15 minutes. Layer corn chips, ground beef mixture, cheese, lettuce, tomatoes, onion and green pepper in individual serving bowls. Top with taco sauce and sour cream. Makes 4 to 6 servings.
Heat oven to 450°. Mix broccoli, soups, 1 cup of milk, the meat and onion powder in ungreased rectangular baking dish, 13 x 9 x 2-inch. Mix Bisquick and 1 1/2 cups milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 30 minutes or until light golden brown.
Melt 1/2 stick butter in pan. Mix all other ingredients in mixing bowl and pour into pan. Bake at 350 degrees for 30-40 minutes or until brown.
Cut cabbage in half, then cut each half in fourths. Steam cabbage in small amount of water. Add cranberries in spoonfuls and mix lightly. Add 2 tablespoons vinegar and stir. Cook until soft (about 10 minutes), stirring twice. Recipe may be halved easily.
Mix meat, bread crumbs, egg, soup mix, salt and pepper. Make meatballs a little smaller than a golf ball. Brown slightly in pan; remove and drain. Mix chili sauce and grape jelly together. Add meatballs to mixture and heat slowly for about an hour (crock-pot works best). Check meatballs for completely done throughout. Serve hot.
Beat egg whites until stiff. Beat in sugar and baking powder. Stir in crumbs and pecans. Pour into greased 9-inch pie pan and bake at 350° for 30 minutes. Top with whipped cream when served.
Fry sausage until crumbly; drain. Saute onion, pepper and celery. Mix with sausage; add chicken noodle soup. Add water, rice and water chestnuts. Cover and cook 1 1/2 hours at 350°.
Line cupcake pan with cupcake liners. Place a vanilla wafer in bottom of each liner. Mix cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 3/4 full. Bake in preheated 375° oven for 15 minutes. Cool. Top with teaspoonful of filling.
Mix all ingredients, put into 1 1/2-quart casserole dish and place bacon on top. Cover and bake 1 1/2 hours at 350°.
Put milk, liquid, mayonnaise, egg and bread in a bowl and beat with egg beater until blended well. Add all the other ingredients but don't break up the seafood too much.
Cook ground beef and drain. Chop onion and pepper. Mix beef, onion, pepper, tomato sauce and Ro-Tel tomatoes and add cream of mushroom soup. Put cheese and Doritos in layers. Add other mixed ingredients and layer again with cheese and Doritos. Cook 10 to 15 minutes at 350°.
Mix all of vegetables together.* Heat sugar and vinegar together to boiling, then cool 5 minutes. Pour vinegar solution over vegetables. Cool and refrigerate.
Put cookies in Ziploc bag and crush until mixture looks like dirt. Set aside. Cream margarine, cream cheese and powdered sugar. Mix pudding and milk according to package directions. Add to cream cheese mixture. Fold in Cool Whip. Layer cookies and cream mixture in a deep flower pot lined with aluminum foil or you may use a plastic sand bucket. Top layer should be cookie (dirt) layer. Decorate flower pot with an artificial flower and decorate plastic sand bucket with plastic sand shovel.
Combine onion salad dressing mix, butter and paprika with a spatula. Spread mixture over chicken pieces. Roll in dry bread crumbs to coat. Bake in greased pan at 375° about 1 hour or until done.
Butter	8 slices of bread and cut into 1/2-inch cubes and reserve. Cut another 8 slices into 1-inch cubes.	Place half of unbuttered cubes (4 slices) in a 16 x 16 x 4-inch pan or divide into 2 (8-inch) square pans. Combine chicken, vegetables, mayonnaise	and seasonings; spoon over bread. Sprinkle remaining unbuttered cubes over	chicken mixture. Combine eggs and milk and pour over all. Chill for 1 hour or overnight. Spoon soup over top during last few minutes of baking. Serves 12. Bake at 325° for 50 minutes. Sprinkle cheese over top during last few minutes of baking.
Combine salt and flour with your hands. Mix and knead in enough water to make a stiff dough. Tint with food coloring or tempera paint. Store in plastic bag in refrigerator.
Soak beans in water and cover overnight. Drain. Combine with 2 quarts water in saucepan. Rinse duck breast. Add duck, cloves and bay leaves to beans. Bring to a boil; skim off foam. Simmer for 1 hour. Cook beans for 15 minutes longer. Remove bay leaves. Drain liquid and reserve for later use.
Chop onion, green pepper and mushrooms. Brown meat with onion and green pepper. Add tomato sauce, Velveeta and mushrooms. Turn on low heat and stir occasionally until cheese is melted and all ingredients are heated. Slice French bread into thin slices (1/2-inch) and spoon mixture on top. Put on cookie sheet and freeze. After frozen, put in bags for later use. Bake at 350° for 10 minutes.
Cook squash, onion and salt. Let cook until tender; drain well and mash. When mashed, add next 4 ingredients, then melt oleo and stir in crumbs until coated well. Line a 9 x 13-inch dish with 3/4 of the crumbs. Pour squash mixture over these, then add the remaining crumbs on top. Bake at 350° for 30 minutes.
Brown hamburger and drain fat. Then add the onion and green pepper and cook for a few minutes longer. Add all the remaining ingredients to the hamburger, onion and pepper. Put in covered casserole dish and bake 45 minutes at 350°.
Cream shortening until smooth. Add sugars and cream until light and fluffy. Add eggs, one at a time, beating mix after each one. Dissolve soda in hot water and add to mixture. Add sifted dry ingredients. Stir in nuts, chocolate chips and oats. Mix well. Add vanilla. Drop by teaspoon on greased cookie sheet. Bake at 325° for 12 minutes.
Brown ground meat and drain. Brown the hot sausage and drain. Add to meat, tomato paste, water, onion and all peppers. Drain and rinse kidney beans; add to mixture. Add all other ingredients. Leave in crock-pot on low 3 to 4 hours. Serve with plenty of cold water.
Cut the fish into 4 serving pieces, each about 6 ounces. In a heavy large skillet saute the onion and garlic in the oil until softened but not browned. Stir in the tomatoes, green peppers, salt, pepper and water, broth or wine. Cook over medium heat, stirring occasionally, for about 10 minutes. Add the swordfish. Cover. Cook over simmering heat for 8 to 10 minutes until cooked. Serve fish, spooned with vegetables and juice.
Microwave on High, oleo, flour, milk, egg, vinegar, sugar and salt. Stir every 2 minutes until thick. Add cheese. Stir until melted. Microwave for a few seconds, if needed to melt cheese. Add remaining ingredients. Mix and refrigerate. Serve with Ritz crackers.
Saute shallots and onion in butter and olive oil. Add mushroom soup, cream and water. Break artichoke hearts. Add juice. Chop oysters. Add juice, Italian cheese, salt and pepper. Simmer about 30 minutes and let stand another 30 minutes. Serve hot.
Mix and bake in 9 x 13-inch pan as directed on box. Let cake completely cool at least 3 hours. Poke holes all over the cake (all the way through). I used the handle of wooden spoon. Next, pour first the Eagle Brand milk and then the topping over the cake so that they both go into the holes. Spread Cool Whip over the entire cake. Sprinkle Heath bars (crushed) over the Cool Whip. Cover and refrigerate overnight. Crush candy by putting in plastic bag and beating with rolling pin (or hammer).
Spread 1 tablespoon soup on each muffin half. Sprinkle with oregano and cheese. Place 4 muffin halves in paper towel-lined oblong glass baking dish. Microwave on High for 2 to 3 minutes or until heated through, turning dish once. Repeat with remaining muffin halves.
Use 1/2 cup of water; add sesame seed and blend well in blender. Add garbanzos, olive oil and garlic powder. Salt to taste. If the mixture is too thick, you can add the amount of water necessary to get the consistency you like. Yields 8 servings.
Combine all ingredients, except pumpkin, and fry until tender. Cut top off pumpkin and clean out. Add the cooked ingredients to pumpkin and bake at 350° for 1 hour with lid on pumpkin. You may eat the pumpkin meat. It is similar to squash and children love scooping dinner from a pumpkin. This could be a tradition for Halloween night.
Saut hamburger, pork and onion. Season with salt and pepper and drain. In large kettle, boil cabbage (without the core) for 3-4 minutes. Let stand for 1/2 hour. Rinse with cold water and remove leaves. Roll meat mixture in cabbage leaves. Remove first 4 leaves and place 2 on the bottom of the large kettle. Layer 3/4 c. sauerkraut, then cabbage rolls and either tomato sauce or tomatoes over the top. Add 1 c. water. Put other 2 large leaves on top. Cover with plate and put small jar on top to hold plate down. Bring to boil and then turn heat to low. Cook 1-1 1/2 hours.
Wash and pull apart the broccoli. Fry and crumble the bacon. Mix the first 4 ingredients. Add salt. Mix dressing and pour over all salad ingredients. Refrigerate 3 to 4 hours.
Combine flour, sugar and cocoa. Melt butter and pour in flour mixture. Stir in eggs and vanilla. Bake at 370° for 30 minutes.
Process mustard, mustard seed, honey, vinegar and salt. Cover and let stand overnight for the flavor to develop.
Cook margarine, sugar, egg, dates and salt together for 5 minutes. Remove from heat and cool. Add nuts, Rice Krispies and vanilla. Stir well and shape in small balls. Roll in flaked coconut.
Combine first 4 ingredients in a small bowl; stir well. Coat grill rack with vegetable cooking spray; place on grill over medium hot coals. Place chicken on rack, brushing half of glaze mixture over chicken. Cook 5 minutes; turn chicken and brush with remaining glaze. Cook an additional 5 minutes or until chicken is done. Transfer chicken to a serving platter. Garnish with fresh parsley sprigs, if desired.
Soften margarine; add the rest of ingredients. Spread mixture on both sides of rolls. Put ham and cheese on rolls. Warm at 350° for 10 minutes or until cheese is melted.
Spray 1 1/2-quart casserole with cooking spray. Mix eggs and sugar in casserole. Add pineapple and mix. Cover top with crushed Ritz crackers; dot with butter. Bake at 325° to 350° for 1/2 hour. Good with ham. Serves 4 to 6.
Remove stems from spinach; wash leaves thoroughly. Cook spinach covered in large Dutch oven over medium heat 4 minutes or until tender (do not add water). Drain well; finely chop leaves and set aside. Cook linguine; drain. Combine linguine and olive oil in large bowl; toss gently. Add spinach, cheese and pepper; toss gently. Sprinkle with walnuts. Yields 9 servings.
Cook potatoes in salted water until tender; drain. Add carrots. Mash on low speed with electric mixer; slowly beat in enough milk to make light. Stir in margarine and a little salt and pepper. Turn into a 2-quart casserole dish. Dot with additional margarine, if desired. Bake at 350° for 25 minutes. Makes 8 servings.
Combine softened cream cheese and Marshmallow Creme. Mix until well blended. Serve with fresh fruit, assorted cheeses or cookies as dippers.