HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim all fat from steak; cut into bite size pieces. Cook in hot oil in large skillet over medium heat until browned, stirring often. Add onion and green pepper; cook 5 minutes, stirring often. Stir in tomatoes, water, paprika, salt and pepper. Bring to a boil. Cover, reduce heat and cook 45 minutes or until tender, adding more water if necessary. Serve over hot rice. Serves 4.
Soften all ingredients and blend well. Shape into 1-inch balls and freeze overnight. When ready to serve, place on cookie sheet. Bake at 450° for 15 minutes.
Pour boiling water over Jell-O. Add limeade and stir until Jell-O is dissolved and limeade melted. Add crushed pineapple and juice. Pour into a 9 x 13-inch pan and let set. Prepare instant pudding according to package directions. Spread over firm Jell-O mixture and refrigerate. Before serving, spread Cool Whip on top.
Measure 3 cups of flour in mixing bowl and add salt. Measure 1/2 cup water in a 2-cup measuring cup. Finish filling with shortening. Dip out shortening, leaving in water. Mix in shortening and flour, cutting in shortening. Add vinegar and egg in water. Beat with fork. Add to flour mixture. Makes 4 or 5 pie crusts.
Mix sugar, margarine and cream to form a very stiff dough. Make out into balls; cool to harden. Melt chocolate and paraffin. Dip balls; store in airtight containers in refrigerator.
In saucepan over low heat, combine Crisco, butter, 2 cups milk and 1 cup water and warm until butter and Crisco are mostly melted. Remove from fire.
In large, shallow bowl or deep platter, combine oil, lemon juice, garlic, oregano, lemon peel and pepper; set aside to mellow.
Mix by hand the margarine, 1 egg and cake mix. Pour out into baking dish. Mix by hand 2 eggs, cream cheese, vanilla and sugar. Pour on batter. Bake at 350° for 45 minutes.
Dissolve Jell-O in boiling water in a large bowl. Mix in strawberries, pineapple, bananas and nuts. Pour half of this mixture in a large, flat container and chill until firm. When firm, spread sour cream on top and then gently spoon remaining mixture over sour cream. Chill well. Cut in squares and serve.
Cream first 3 ingredients together. Add remaining ingredients. Roll in small balls. Press with cookie press or fancy glass bottom dipped in sugar. Sprinkle generously on top. Bake in 350° oven for 10 to 12 minutes.
Drain and mix first 3 ingredients. Chop the remaining ingredients and mix well. Mix sugar and vinegar in a bowl and mix well. Stir everything in mixture.
Mix dry ingredients. Stir in others. Bake in Bundt pan at 350° for 1 hour and 15 minutes.
Cut green tomatoes into quarters. Cut onions into quarters. Chop peppers. Sprinkle salt over cut up peppers, onions and tomatoes. Let soak for 4 hours or longer in nonaluminum container. Mix vinegar and sugar and heat to boiling. Add chopped tomatoes, peppers and onions. Cook until all are hot. Place in jars and seal.
Chill all ingredients before combining. Combine juices; add ginger ale last. Serve immediately after adding the ginger ale. If desired, add a few scoops of frozen sherbet before serving.
Mix all ingredients, except milk. Beat really good so when you add milk the margarine will not "gel" again. Pour mixture into 2 regular pie shells, not deep dish. Bake at 350° for approximately 40 minutes.
Bring water to boil with all ingredients except rice and oil. Fry the rice until slightly brown. Drain from oil. Add rice to boiling water, cover and cook on low heat, stirring occasionally.
Dissolve jello in the heated applesauce. Add 7-Up. Put in glass dish until set. Top with Cool Whip.
Cheese Sauce: Mix flour, mustard and 1/2 cup milk until smooth over medium heat. Add salt, pepper, paprika and slowly add the remaining 2 cups of milk. Stir until boiling. Remove from heat. Add 1 1/2 cups of cheese and the ham. Stir to melt cheese.
Drain the oranges thoroughly. Add to creamed cottage cheese. Add Jell-O and about 6 ounces of Cool Whip. Mix thoroughly and cool before serving.
Cook onions in oil; stir in tomatoes, seasoning and potatoes. Bring to a boil; simmer 15 minutes. Add fish and corn; return to boil. Cook until fish flakes. Good with cornbread.
Peel and cut potatoes in thick slices. Slice onion. Parboil potatoes and onion; drain. Mix soups and cheese. Layer potatoes, onion and soup mixture. Salt and pepper to taste. Bake at 350° until bubbly and cheese is melted. Serves 8.
Wash broccoli, let dry. Add to other ingredients. Serve on lettuce or plain.
Marinate leg of lamb for 24 hours in the remainder of the ingredients listed. Broil or grill on barbecue 15 minutes on one side, 10 minutes on the other.
Saute onion, in oil, in a large pot over medium heat, until tender, but not browned, about 6 minutes. Add garlic, chili powder and oregano; cook 30 seconds. Add vegetable broth, stewed tomatoes, water, salt and pepper. Bring to boiling. Lower heat, cover and simmer 15 minutes.
Break cauliflower into bite size pieces. Cook for about 10 minutes in salted water. Remove tops from onions; cook for about 10 minutes in salted water. Make a cream sauce from the butter, flour and milk. Add seasonings and grated cheese. Place in layers in casserole dish. First the cauliflower, then onions and cream sauce. Bake for about 30 minutes at 350° or until dish is thoroughly heated.
Core an unpeeled apple and slice into 1/4 inch thick rings. On a large plate arrange the apple rings on which you have spread any of the following:
Cook grits and water until thick (about 5 minutes). Take from fire and add cheese and oleo. Stir until dissolved. Beat eggs and add enough milk to make 1 cup, then add to grits mixture. Put in baking dish and bake at 350° for 45 minutes. Can substitute Velveeta and garlic powder for garlic cheese.
Crush pretzels into small pieces until you have 2 cups. Mix pretzels with butter and sugar. Press into 9 x 13 pan. Bake 8 minutes at 350°. Wait for this to cool before mixing filling.
Combine all ingredients (except oil). Whisk slowly. Add oil, at a drizzle until thick. Serve chilled on leaf lettuce.
Brown ground beef and onion; drain. Stir in dry gravy mix. Meanwhile, simmer carrots in 1 cup of salted water for 10 minutes. Add the peas; simmer for an additional 3 minutes. Stir water, peas and carrots into the ground beef mixture. Place beef and vegetable mixture in a shallow, ovenproof casserole dish (about 9 x 9 x 2-inch). Top with hot mashed potatoes. Sprinkle with shredded cheese or melted butter. Bake at 350° for 30 minutes, or until mixture is hot and topping is lightly browned. Serves 4.
In a large bowl, combine dry cake mix, melted butter and eggs. Blend well. Spread on bottom of a 13 x 9-inch baking pan. Spoon pie filling evenly over batter.
Wash squash and then simmer in water 8 minutes, or until just tender. Drain and cool slightly. Cut a thin slice from top of each squash; remove seeds.
Beat the eggs in a blender. Add margarine, sugar and flour. Blend thoroughly. With blender going, add buttermilk and vanilla. Blend thoroughly. Pour into unbaked pie shell and bake for 55 minutes at 350°. Test for doneness by inserting knife into center of pie. If the knife comes out clean, it is done. If not, bake a few minutes longer and repeat test.
Mix cottage cheese and seasoning together. Beat in egg. Thaw and thoroughly drain spinach. Add to cottage cheese mixture; mix well. Set aside. In bottom of 10 x 14-inch glass baking dish spread thin layer spaghetti sauce. Layer with 1/3 of dry noodles, 1/3 cottage cheese mixture, 1/3 grated cheese. Pour 1/3 of remaining spaghetti sauce over all. Repeat layers 2 more times, ending with grated cheese. Set aside 60 to 75 minutes before baking. When ready to bake, pour water around edges. Bake at 325° for 1 hour. Let stand in warm place 10 to 15 minutes before serving.
Beat eggs in a bowl. Slowly add flour and sugar alternately with milk and water. Then beat with an electric mixer until smooth. Beat in melted butter. Chill batter at least 1 hour.
Blend sugar with butter or margarine. Beat eggs. Add sour cream, vanilla, mashed bananas, flour, baking powder and baking soda. Cut in a few maraschino cherries and ground nuts. Use big loaf pan or 3 little pans. Bake in buttered loaf pan at 350° for 1 hour.
Blend all ingredients, except millet and olives. Add millet and olives and mix altogether. Pour into 2 quart "Pammed" casserole dish. Garnish top with parsley flakes. Bake at 375° for 45 to 60 minutes. Serves 6.
In a large bowl, toss the chicken with the celery, parsley, salt and pepper. Add the mayonnaise and lemon juice; mix well. Gently fold in the whipped cream until it is well incorporated. Refrigerate the salad for about an hour. Before serving, sprinkle with almonds.
Cook and drain broccoli spears. Combine soup and milk. Arrange broccoli in 8 x 12-inch baking dish. Pour soup mixture over broccoli. Top with 1/2 can onions and cheese. Bake, uncovered, at 350° for 25 minutes. Top with remaining onions and bake 5 minutes longer.
Brown bacon. Cook onion in bacon fat. Add other ingredients. Simmer 10 minutes. Add to beans in casserole. Bake about 40 minutes at 350°.
Mix crumbs, wheat germ, sugar and melted margarine. Press mixture firmly and evenly against bottom and sides of 10-inch pie pan. Bake at 350° for 6 to 8 minutes. Cool. Set aside.
Dissolve Jell-O in water, stirring well. When cool, add vinegar, onion, cucumbers and salt. Turn into a mold and chill until firm.
Preheat oven according to brownie package directions. Bake brownies according to directions; let cool. Meanwhile prepare mousse according to directions. Break candy bars into small pieces in food processor or by gently tapping with a hammer. Break up half the brownies into small pieces and place in the bottom of a glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half the whipped topping. Repeat layers.
Combine dry pudding mixes in a bowl; prepare according to package directions, using 5 cups of milk instead of 4 cups. Let it set about 5 minutes. In a large serving bowl, place a layer of vanilla wafers, a layer of fruit and a layer of pudding. I use bananas on first layer, followed by pineapple tidbits and strawberries. Spread whipped topping over all. Refrigerate.
Mix flour, sugar and cheese; pour over drained pineapple which have been placed in Pyrex dish. Put crushed Ritz crackers on top of this mixture. Melt margarine. Pour over top of crackers. Put 2 to 3 tablespoons of pineapple juice over flour mixture if you want. Bake at 350° for 25 to 30 minutes.
Cook steak in a little shortening until brown. Sprinkle with Worcestershire sauce over steak while cooking. Remove from pan. Add 2 tablespoons shortening and flour . Stir until brown on medium heat. Add brown gravy mix. Stir in water, then milk. I use a whisk to prevent lumps. Cook until thickened. Pour into bowl over steak and add salt and pepper to taste.
Preheat oven to 300°. Put dry ingredients (flour, baking powder, soda and salt) in a bowl and mix well. Add eggs, oil, vanilla, sugar, grated zucchini, crushed pineapple and chopped nuts. Mix well by hand. Grease and flour 3 small tins. Bake for 1 hour and 15 minutes. Freezes well.
Cut cabbage coarsely. Cook in boiling salted water for 8 minutes. Melt butter or oleo in saucepan. Add flour and blend well. Gradually add milk, then stir in cheese. Cook until thick and smooth. Alternate cabbage and sauce in a buttered casserole dish. Top with butter crumbs and bake 30 minutes in a 350° oven.
Preheat oven to 425°. Spread half of cherry pie filling in pie shell; set aside the rest of filling. Bake shell 15 minutes. Remove from oven and reduce heat to 350°. In a bowl, beat softened cream cheese, sugar, eggs and vanilla until smooth. Stir in 1/2 cup sour cream. Pour over hot pie filling and bake 25 minutes (filling will be slightly soft in center). Cool completely before spooning remaining sour cream around edge of pie. Fill center with remaining pie filling. Refrigerate.
Stir together sugar, cornstarch, nutmeg and cinnamon. Add salt. Mix with apples and lemon juice. Mix thoroughly and add to apples. Pour in pie crust and dot with butter. Make about 4 slashes on top of crust. Bake at 400° for 50 to 55 minutes.
In a 10 x 6 x 2-inch dish, slice half the cheese to cover the bottom. Mix seasonings with sour cream; spread half of sour cream mixture over cheese. Spread crumbled sausage over sour cream mixture. Break whole eggs on top of sausage. Puncture each yolk so it will flatten slightly. Spread remaining sour cream mixture and top with remaining grated cheese. Bake at 325° for 40 to 45 minutes (until eggs are firm). Great with fresh fruit and homemade biscuits.
Slice eggs in half lengthwise. Transfer yolks to medium bowl and add remaining ingredients. Mix thoroughly, then mound mixture into whites. Refrigerate.
Crush bread into fine powder. Chop onion and cook in skillet with 1 tablespoons shortening. Mix bread, onion and remaining ingredients in large bowl, adding water as needed. Clean and trim chicken. Wash thoroughly and salt it. In roaster, add 3 to 4 tablespoons shortening and 1/2 cup water. Put chicken in roaster and pack the stuffing in tightly, wherever room. Bake in oven at 325° for 2 to 2 1/2 hours.
Combine butter, milk, sugar and salt in a heavy saucepan over medium heat. Bring to a boil. Cook 4 or 5 minutes, stirring constantly. Start timing when mixture begins to bubble around edges. When it reaches soft ball stage, remove from heat. Stir in marshmallows, chocolate chips, vanilla, raisins or nuts. Stir vigorously 1 minute or until marshmallows melt and blend. Working quickly, drop by teaspoonfuls onto waxed paper. Let cool.
In skillet; brown chops. Pour off fat. Add rest of ingredients. Cover; simmer 45 minutes or until tender.
Separate cauliflower into flowerets. Boil until tender, 12 to 15 minutes. Drain. Place cauliflower in ungreased 1 1/2 quart casserole. Mix remaining ingredients until crumbly. Press evenly on cauliflower. Bake, uncovered, at 375° for 15 minutes.
Mix 1 cup of the pineapple and mandarin orange juice with the pudding mix. Cook until thick. Cool and pour over the fruit. Refrigerate.
Boil water, sugar and corn syrup to hard ball stage. Add margarine, marshmallows, cream and food coloring. Pour over 8 quarts of popcorn. Make into balls and cool on wax paper. Yields 18 to 24.
Cook pineapple, sugar and flour together until thick. Let cool. While pineapple mixture cools, slice bananas in the bottom of the pie shell. Sprinkle with nuts, coconut and then add pineapple mixture when completely cool. Top with whipped cream.
For a seven pound roast, parboil it in 1 gallon of water to which has been added red pepper, salt and vinegar. Let simmer for 1 hour, then pour off the liquid. Put meat set in cold water about 30 minutes, pour this liquid off.
Combine sugar, cornstarch, water and nutmeg in a small saucepan, stirring until smooth. Add peaches and cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; remove from heat. Stir in almond extract. Serve warm over pound cake.
In non-metallic dish, mix first 5 ingredients. Add chicken; toss. Refrigerate 30 minutes. Broil or grill chicken on rack 6 inches from heat for 30 minutes, turning and brushing often with sauce.
Set oven at 350°. In skillet on medium heat, add a teaspoon shortening. Add cabbage, onion, green peppers, salt, pepper and garlic powder. Saute. (Do not fry.) Cover, stirring often, then add cheese soup. Stir, then remove. Mix Jiffy cornbread according to directions on the box. Pour cabbage mixture in 9 x 13-inch dish (any dish can be used, depends on how deep or wide you choose), then pour cornbread mixture on top. Even out. Bake until cornbread is done, about 20 to 25 minutes.
Mash cream cheese and mix with sugar. Combine Cool Whip and spread over crusts. Sprinkle with chopped nuts. Cover with blueberry pie filling. Put in refrigerator until ready to serve.
Fry bacon; drain and crumble. Fry onion in bacon fat. Sprinkle bacon, cooked onion and cheese in 10-inch pie pan that has been lightly greased. Beat remaining 5 ingredients until smooth, 15 seconds in blender or 1 minute by hand. Pour into pie pan on top of cheese/bacon/onion. Bake 35 to 40 minutes at 400° until knife in center is almost clean. Let stand 5 minutes before serving. Serves 6.
Mix mayonnaise and tuna fish. Spread on one slice of bread. Cover with the other slice. Cut into 2 triangles.
Dissolve Knox gelatine in hot water; cool. Prepare Dream Whip per instructions on box (or use low-fat Cool Whip). Add crushed pineapple, Equal, lemon juice and salt to the cooled Knox gelatine. Add grated cheese and prepared Dream Whip to mixture. Refrigerate overnight. Serves 6.
Mix dry ingredients and set aside. Combine eggs, buttermilk, Sweet 'N Low and oil. Stir fruit into dry ingredients and stir into liquid. Pour into prepared tube pan. Bake at 350° for 40 to 50 minutes.
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring. Pour into prepared crust. Bake 30 minutes. Cool. Chill. Spread with whipped cream. Garnish as desired.
Wash shrimp and lay in a large baking pan. Heat all ingredients except for pepper and lemon juice in a saucepan until melted and mixed. Pour over shrimp. Sprinkle with pepper. Squeeze lemon juice on top. Bake at 375° for 15 to 20 minutes. Serve hot with hot French bread.
Brown meat and onions; drain. Mix in remaining ingredients. Pour into microwave-safe dish. Microwave for 5 minutes or pour into oven safe dish. Heat at 325° for 5 to 10 minutes.
Cook rice first. Fry or bake bacon on cookie sheet in oven until very crispy, then crumble. Use bacon grease to saute 2 bunches of chopped green onions, rice, seasonings and bacon on low heat. Scramble eggs separately and add to other ingredients. Use last bunch of onions to decorate top when serving.
Beat eggs until foamy. Gradually add oil and sugar. Add zucchini, vanilla, salt, cinnamon, baking powder and soda; mixing well. Gradually blend in flour, mixing well after each addition. Add chopped walnuts. Pour in greased Bundt pan. Bake at 350° for 1 hour. Cool 10 minutes.
Combine water, yeast, sugar and salt with 3 cups flour. Beat 2 minutes. Add egg and oil and beat 2 more minutes. Add remaining flour; mix well by hand. Refrigerate at least 2 hours. Best to refrigerate overnight. Pinch off dough; dip in melted margarine. Let rise about 3 hours. Bake at 350° to 400°.
In a large bowl, stir together first five ingredients until smooth. Add macaroni. Toss to coat well. Add tuna and vegetables. Toss gently. Cover. Refrigerate at least 4 hours. Makes 6 to 7 cups.
Cook and drain ground chuck. Combine beef, pork and beans and bacon.	Add green pepper, onion, brown sugar, catsup and Worcestershire sauce. Place in a crock-pot on low and let simmer for a few hours.
Mix together cream cheese and sugar. Drain pineapple and add together with strawberries, bananas and pecans. Fold in whipped topping. Chill well before serving.
Heat your Italian waffle iron. After mix all the ingredients all together. Drop by teaspoon on the hot iron. Cool. Makes a lot.
Mix all together and put one-half of the batter in a well-greased and floured pan. Sprinkle one-half of cheese and one-half of green chilies on the batter, then add the rest of the batter. Spread remaining half of cheese on top and bake 45 minutes at 400°.
Cook linguini according to package directions; keep warm. Drain clams. Reserve 1/4 cup juice. In microwave-safe casserole, cook onion, garlic and margarine, covered, on 100% power until onion is tender. Stir in flour, pepper and milk. Cook, uncovered, on High for 3 to 5 minutes. Add clams, juice, olives and parsley. Cook, uncovered, on High for 1 to 2 minutes. Toss with linguini. Serves 3 to 4.
Cook bacon pieces in large saute pan until some of fat is cooked out. Add chicken	pieces. Sprinkle with salt and pepper and cook until bacon is done.	Add garlic, thyme, basil, zucchini, wine and chicken stock. Turn heat to medium-high and cook 1 minute or so. Add half and half and cook until mixture starts to thicken.	Add spinach, fettuccine and cheese and heat mixture until it is bubbling hot. Toss to mix well and turn out on serving plate. Top with additional Parmesan, if desired.
Mix cream cheese and sugar together well. Add egg, salt and chocolate morsels; mix and set aside. In large mixing bowl mix flour, sugar, cocoa, soda, salt, water, oil, vinegar and vanilla; beat well.
Saute onion, celery, margarine and chicken base. Cook broccoli and rice. Mix all ingredients; put into casserole dish. Top with bread crumbs. Bake at 325° for 30 to 40 minutes.
Cream eggs, sugar, vanilla and oil. Then add dry ingredients, salt, soda and baking powder. Stir in figs. Bake at 350° for 45 minutes in Bundt pan that has been sprayed with Pam.
Butter 9 x 13 x 2-inch Pyrex dish. Line with pineapple. Top with berries. Sprinkle 3/4 cup sugar over, then cake mix. Dribble melted butter over mix. Bake at 350° for 25 minutes, then slice through in squares to allow juice to escape. Top with pecans. Bake 15 minutes longer.
Place almonds and sugar in skillet on low heat. Cook, stirring constantly, until sugar caramelizes on nuts. Cool and break apart. Combine all ingredients and serve with dressing.
Heat oven to 350°. Stir cocoa into melted shortening. Add sugar and stir until well mixed. Add eggs and beat. Stir in flour and nuts. Bake in a square 8 x 8 x 2-inch pan for 30 to 35 minutes.
Mix ingredients in blender. Pour mixture in 9-inch glass pie pan. Bake at 300° for 50 minutes. Top with whipped cream. This pie forms its own crust.
Peel bananas and cut in half. Sift flour, baking powder and salt into bowl. Mix to smooth batter with milk. Beat egg white until soft peaks form. Fold lightly into batter. Drop banana pieces into batter then deep fry in hot oil until golden brown. Drain on paper towels. Toss in sugar. Serve hot with cream.
Cut each potato crosswise into 1/4-inch slices, cutting to, but not through bottom of potato. (Cut potato should resemble a fan.) Gently insert onion slices and bell pepper strips alternately in slits. Brush with melted margarine and sprinkle with salt and pepper. Loosely wrap each stuffed potato in aluminum foil. Bake at 425° for 45 minutes; let stand 10 minutes. Yields 8 servings (161 calories per stuffed potato).
Brown hamburger (mix in all but 1 tablespoon of taco seasoning; mix with hamburger). Let cool. Mix together cut up lettuce, diced onion, tomato, beans, cheese and crushed chips. Add hamburger.
Beat eggs until light. Add sugar gradually, beating until thickened. Add all other ingredients. Freeze in electric freeze or pour into trays and freeze in your refrigerator.
Preheat oven to 350°. Mix all of the ingredients and drop on cookie sheet by teaspoonfuls. Bake for "only" 10 minutes.
Mix all ingredients together, except the seasonings. Simmer 1 to 1 1/2 hours. Add seasonings: red pepper, garlic salt, seasoning salt, etc. Delete or add additional vegetables. The flavor is better the longer it stands. Yields 10 servings. Preparation Time is 1 1/2 hours.
Bore holes in potatoes to stuff sausage in. Bake at 350° until potatoes are tender. Sprinkle with shredded cheese.
Melt butter in a saucepan (low heat). Add garlic, basil and salt. Simmer 10 minutes. Steam broccoli florets separately to desired tenderness and boil linguine separately according to package instructions. Toss butter sauce, cooked linguine, broccoli flowerets and Parmesan cheese.
Cook vegetables in fat until softened in skillet. Remove from heat. Drop egg yolks in bowl with milk, curry powder and salt. Mix. Fold in beaten whites. Heat skillet. Pour in egg mixture over low flame. Cook until firm. Add vegetables to cover 1/2 of eggs. Fold over as for omelet. Transfer to heated plate.
Soften cream cheese. Let beef bouillon dissolve in water. Mix remaining ingredients. Refrigerate.
Mix first 2 ingredients until smooth. Mix peanut butter and milk; add to first mixture and beat until smooth. Fold in Cool Whip. Pour into graham cracker crust and freeze.
In a large bowl, combine dry cake mix, pie filling, flour, nuts, oil, extract and eggs. Beat at low speed until completely moistened, about 1 minute. Beat for 2 minutes at medium	speed. Put batter into greased 9 x 13-inch pan. Bake in a 350° oven for 40 minutes.