HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cook potatoes. Whip them with butter and milk. Season. In bottom of casserole, put hamburg cooked or other meat if desired. Add corn or other vegetables. Add mashed potatoes. Cook in oven at 375° for approximately 30 minutes or until brown.
In a large stock pot lightly saute onions and peppers in vegetable oil. Add remaining ingredients except ground beef. Simmer, on low for 1 1/2 hours, stirring often. (Stirring is important because the temperature at the bottom of the pot is hotter than the top.) Do not cover pot. Reduction of volume is important. we use a steam kettle which maintains temperature (165) throughout during simmering. A double boiler or large Bain Marie works, too. During the simmering process, brown ground beef in a skillet, chop and drain off excess grease or fat. Add cooked beef to stock pot and simmer another hour. It's ready to serve. Garnish with fresh chopped onion, grated Cheddar cheese and sour cream. Serve with large Fritos corn chips.
Dissolve jello in the thawed strawberries. Prepare cake mix as directed on package. Cover bottom of greased 9 x 13-inch pan with miniature marshmallows and pour cake batter over marshmallows. Spoon strawberry mixture over cake batter. Bake in a preheated 350° oven for 1 hour. Serve with Cool Whip.
Stir over 10 cups of popcorn. Put in a jelly roll pan and put in a 300° oven for 15 minutes.
Warm oil and butter together in heavy skillet over medium heat. Add potatoes, onion, bell pepper and jalapeno and saute 10 minutes. Mix in remaining ingredients. Simmer, covered, 10 minutes, stirring mixture up from the bottom once every 6 or 7 minutes and patting it back down.
Drain English peas. Add chopped eggs. Mix pimento and mayonnaise. Chill and serve in a bed of lettuce or shredded purple cabbage.
Mix first 3 ingredient well. Pat into 1 (9 x 13-inch) pan evenly. Mix next 3 ingredients together and put on top of other layer. Bake in 350° oven until golden brown.
Combine water, yeast and sugar. Let proof for 5 minutes or until yeast begins to bubble. Add salt, oil (if desired) and all but 1 cup of the flour. Mix and knead 5 to 10 minutes. Press dough with clean dry finger. If it comes back clean and dough feels soft and springs back, it's ready to let rise. If it's too sticky, add extra flour a tablespoon at a time until it does.
Heat applesauce to boiling. Remove from heat. Immediately add jello and stir. Add frozen raspberries. Blend, breaking raspberries into chunks with a knife or large mixing spoon. Chill about an hour or two. Sets quickly.
Drain shrimp; rinse. Cook onions and garlic in butter until soft. Blend in flour; add water, tomato sauce and all ingredients, except shrimp. Cover; simmer about 10 minutes, stirring occasionally. Uncover; continue cooking over low heat until mixture is reduced to about half. Add shrimp; heat. Serve over fluffy rice, garnished with sliced cooked eggs.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 cup onions. Place in an 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes.
Combine all ingredients in large pot on stove; simmer for 1 hour or use crock-pot and cook all day. Freezes well.
Place chicken thighs in 9 x 13-inch glass casserole. Combine remaining ingredients and mix well. Pour over chicken. Bake at 350° for 1 hour. Serves 6.
Sift dry ingredients. Gradually add oil and milk. Stir until well blended. Divide into two parts and knead each a few minutes. Roll into a rectangle 1/4-inch thick. Spread sausage and top with cheese. Refrigerate. Slice thinly and bake on ungreased cookie sheet, 15 minutes at 400°.
Wash and stem okra and pack in pint jars. To each jar, add 2 cloves garlic, 1 pod red pepper and 1 stem dill. Boil vinegar, salt and water and pour over okra. Seal hot.
Beat eggs until fluffy; add oil, sugar and zucchini. Mix well; add remaining. Bake at 350 degrees for 1 hour in 2 greased loaf pans.
Heat oven to 325°F. Butter a 10x12-inch pan and dust with bread crumbs.
In a bowl, combine chicken, onion, salt, lemon juice and celery. Refrigerate several hours or until chilled. At serving time, toss chicken mixture lightly with grapes, mayonnaise and all but a few orange segments and almonds.
Mix cabbage, carrot, pepper and onion. Add sugar, vinegar, salt, oil, water and pepper. Mix well. May be kept in refrigerator for 2 weeks.
Cook beans until soft. Combine celery, pepper, parsley and scallions in large bowl. Mix well vinegar and molasses in jar with lid on. Pour over beans. Serve on lettuce leaves and garnish with radishes and tomatoes.
Sift together dry ingredients. Cut in shortening (can use fork). Add sweet potatoes and enough milk to make a soft dough. Knead lightly. Roll dough to 1/2-inch thickness. Cut biscuits with cutter and place on baking sheet. Bake at 425° for 15 to 20 minutes.
Cream shortening, sugar, eggs, vanilla, butter flavor, flour, buttermilk and salt. Make paste of cocoa and food coloring; add to first batch. Mix soda and vinegar in small bowl and add to batter. Blend in baking powder. Pour into greased and floured cake pan. Bake for 20 to 30 minutes at 350°.
Cut eggs in half and remove yolks. Set aside white parts of eggs. Mash yolks and blend with all remaining ingredients. Use this mixture to fill the whites of the eggs.
Lightly salt diced eggplant. Steam with 4 tablespoons water in tightly covered saucepan (15 to 20 minutes). Should be very soft. Stir often to keep from sticking. Saute onion, celery and garlic until very soft, but not brown. Drain and cool eggplant in small colander.
Mix the first 3 ingredients. Press in bottom of 9 x 13-inch pan.
Cook spaghetti as directed, drain and place in bottom of 8x8 baking pan. Place mushrooms, black olives, and onions onto spaghetti. Pour spaghetti sauce over top. Place cheese on top of sauce, then place pepperoni. Bake at 350° for 10 minutes or until cheese is melted.
Sift together last 4 ingredients. Mix all and put in 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cook potatoes in their skins until tender. Without peeling, slice potatoes thinly. Peel and slice 1 red onion very thinly and separate into rings. In a shallow dish place alternate layers of sliced potatoes and onion rings. Salt and pepper each layer and sprinkle chopped parsley over each layer.
Beat egg whites and cream of tartar until stiff. Add sugar; beat until very stiff. Fold in pecans and crackers. Bake at 375° for 15 to 20 minutes in a 9-inch pan. Cool. Fold strawberries into Cool Whip. Spread over crust. Chill. Freezes well.
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla; mix well. Pour into greased baking dish. Bake in pan of hot water at 350° for about 50 minutes, or until knife inserted at center comes out clean.
Combine all ingredients in a Pyrex dish. Bake at 350° for about 2 hours; stir often.
Defrost berries according to directions; drain. Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, nutmeg, salt, baking powder and baking soda. Blend flour mixture into strawberry mixture, just until flour is moist. Don't overmix. Stir in nuts.
Cut meat in very small pieces and cook until done. Remove bone and fat. Put meat and broth in very large pot. Add vegetables. Cook until almost done; add tomato juice. Let simmer for 1 hour.
Part 1: Beat eggs until light and foamy. Stir in oil, zucchini and flour.
Press cucumbers in drainer to remove excess liquid. Let set for 30 minutes. Add vinegar and enough cream to cover cucumbers. Salt and pepper to taste. Cover and chill for several hours.
Mix eggs, sugar and flour, then add vinegar. Cook over low flame. When thick, add as much mayonnaise as you want. This is real good for potato salad.
Preheat oven to 350°. Grease and flour tube pan or 9 x 13-inch baking pan or cupcake pans. Combine all ingredients in large mixing bowl and mix with electric mixer 4 minutes. Pour into prepared pan. Bake at 350° for 45 to 50 minutes, cupcakes for 20 minutes.
Take 2 tablespoons of flour and coat nuts; set aside. Cream sugar, Crisco and margarine until smooth. Add eggs, one at a time, until smooth. Add eggs one at a time until blended. Add sour cream. Mix dry ingredients alternately with milk. Add flavoring and nuts and blend well. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Turn oven to 300° and bake for 1/2 hour. Check cake last 30 minutes. May not take that long. Cool 15 minutes before removing from pan.
Melt butter; add 1 cup sugar and flour, blending well. Gradually add milk. Heat over low heat until it begins to thicken. Beat egg yolks; add lemon juice and rind. Gradually add about 1 cup of hot milk mixture to eggs. Combine the 2 mixtures and cook until thick, stirring constantly. Pour into baked 9-inch pastry shell.
Brown meat with chopped onion, garlic, oregano, salt and pepper. Melt cheese in double boiler. Mix in Ro-Tel tomatoes. Combine all hot ingredients. Cut up lettuce, tomatoes and green pepper in salad bowl. Pour in meat and cheese mixture and toss. Top with taco and Doritos chips.
Mix all ingredients together in one bowl. Pour into a well-greased 9 x 13 pan. Bake at 350° for 30 to 35 minutes. This is a moist cake. Frost with Lemonade Frosting.
Put in 9 x 13-inch glass pan. Bake at 375° for one hour.
Combine margarine and stuffing mix and blend well. Spoon half of this into a greased, 2 quart casserole dish. Cover with chopped chicken (bite	size).	Combine sour cream, soup, broth, salt and pepper. Pour over chicken and top with remaining stuffing mixture. Bake at 350° for 25 minutes.
Mix flour, eggs and melted oleo, then add remaining ingredients. Bake at 325° until done.
Break up lettuce and place in bottom of 13 x 9 x 2-inch pan. Break up cauliflower into very small bite-size pieces and arrange in pan on top of the lettuce. Follow through with the remaining ingredients, creating a new layer with each ingredient. Cover with topping.
Mix all ingredients. Bake in shallow pan at 350° for 30 min. Once cheese starts to melt, stir.
Mince and fry garlic, onion and bell pepper; add meat and fry until tender, using oil as needed to prevent burning. Add about 2 cups tomatoes (use stewed). Turn down low and cook about 10 minutes. Boil noodles until tender. Add corn to meat mixture. Season with salt and pepper. Pour all into baking dish. Add olives. Grate cheese and stir together, leaving enough to sprinkle on top. Bake 1 hour at 350°.
Cream margarine, shortening and sugar until light and fluffy. Add egg yolks; mix well. Sift flour, soda and baking powder together. Add to creamed mixture, alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Fold in beaten egg whites. Pour into 3 (9-inch) greased and floured cake pans. Bake in 350° oven for 30 to 35 minutes or until done. Frost with Cream Cheese Frosting.
Beat with electric mixer the oil and eggs until fluffy. Add remaining ingredients, except apples. Mix well. Stir in apples and bake at 350° for 45 minutes.
Combine first 5 ingredients in a large bowl. Combine 1/2 cup mayonnaise, lemon juice and salt. Stir well. Pour over chicken mixture; toss gently. Cover and chill chicken mixture at least 2 hours. Spoon 3/4 cup mixture on croissant. Top with alfalfa sprouts and serve. Yields 8 servings.
Mix all ingredients until sugar is dissolved. Serve over a bowl of assorted fruits of your choice.
Salt and pepper chicken wings. Mix mustard and honey together and brush on chicken. Bake at 350° for about 40 minutes.
In the bottom of 9 x 13-inch buttered dish, put little pieces of chicken. Mix the soup and 1/2 the broth; pour over chicken. Mix margarine, other 1/2 of broth and stuffing. Pour on top of soup mixture. Pour milk on top. Cover and bake 30 to 35 minutes in 350° oven. Uncover and bake 15 minutes more.
Mix all ingredients, except cracker crumbs and butter. Place in casserole dish. Mix together melted butter and cracker crumbs. Sprinkle over top of mixture. Bake at 350° for 45 minutes. Serves 2 to 4.
Combine first 4 ingredients and divide into 12 equal parts. Drop cabbage leaves in boiling water until pliable. Drain and dry on paper towels. Wrap meat mixture in cabbage leaves and secure with toothpicks. Combine sauce, vinegar, salt and Sweet-one. Pour over cabbage rolls. Bake covered at 325° for 3 hours. Baste occasionally during baking. This makes 6 servings.
Combine flour, butter, brown sugar and nuts in bowl. Mix well. Spread into an 8-inch square pan. Bake at 375° for 15 minutes. Cool. Crumble into 9 x 13-inch serving dish. Blend cream cheese, powdered sugar and vanilla together in large bowl. Fold whipped cream into cheese mixture. Spoon over crust. Top with pie filling. Freeze overnight. Yields 12 servings.
Boil big pot of water with a little salt. Meanwhile, add a little water to rice to let it swell. Set aside. Saute onion in oil. Add a little garlic powder. Core cabbage. Put whole head of cabbage in boiling water or almost boiling to wilt leaves. Put raw hamburger in bowl. Add rice, salt and pepper (right much salt). Mix. Add onions (do not drain) and mix. Pull leaves off cabbage with long fork and tongs while still in water (one at a time). Can save the last ones because they are so small.
Clean, stem and chop spinach. Beat eggs in large bowl and add spinach and cheeses. Melt butter and begin by spreading in the bottom of a 9 x 13-inch baking pan. Place 2 strudel leaves on bottom and brush lightly with butter. Keep going with 4 layers. Spread on half the filling, 4 more layers buttered, then the rest of filling. Top with as many layers of dough as can fit. Butter the top and sprinkle with wheat germ. Bake at 350° about 45 minutes, until golden.
Cream butter, sugar and eggs one at a time. Stir in pineapple. Fold in bread cubes. Grease 1 1/2-quart casserole. Bake at 350° for 1 hour, uncovered.
Spread pie filling in buttered 8 x 8 dish. Sprinkle cake mix over the pie filling. Dot with margarine. Add nuts and bake at 350° for 45 minutes.
Simmer on low heat or in a crock-pot until thoroughly heated. Serve warm with orange slices.
Combine biscuit mix, seasonings and nuts; mix well. Dip chicken in milk and coat with dry mixture. Place chicken in a greased 13 x 9 x 2-inch baking pan. Pour batter over top and bake at 375° for 1 hour or until tender. Yields 4 servings.
Cut livers and bacon in half. Soak 4 hours in enough soy sauce to cover; drain. Slit sides of liver pieces, insert water chestnut, dip in brown sugar and wrap in bacon. Fasten with toothpick and dip again in brown sugar. Arrange on a wire rack over a shallow roasting pan. Bake about 1/2 hour, turning a few times, in hot oven at 400°. Can be served with dip of 1/2 part mayonnaise and 1/2 part mustard.
Mix together. Bake at 325° for 1 1/2 to 2 hours. Add water as needed. Pour over noodles. Makes 4 servings.
Mix together grated taro and grated coconut. Add water and coconut milk into sugar and mix well. Pour into buttered cake pan and bake 1 hour at 300°.
Combine brown sugar and melted butter. Add eggs, soda and milk; mix well. Stir in melted chocolate. Add flour. Stir in nut meats. Drop onto greased cookie sheet; bake at 375°. Remove from oven and put 1/2 marshmallow (cut in half) with sugar side up, on top of each cookie. Return to oven to soften marshmallow (1 minute). Remove and press down with spoon. Cool on rack. Frost with your favorite chocolate frosting.
Brown beef with onion, garlic and oregano seasonings. Remove from heat. In large saucepan, heat Ragu sauce and add beef mix to sauce. Cook noodles. While these are cooking, mix Ricotta, parsley and egg together and grate Mozzarella cheese. Layer as follows: sauce, noodles, cheese and sauce. Bake in 325° oven until bubbly and golden. Makes 6 servings.
Cook dried beef with margarine in heavy skillet 5 minutes or until edges curl. Sprinkle flour over beef and blend well. Remove from heat, slowly stir in milk, return to low heat, stirring constantly until smooth and thick. Serve on hot crisp toast. Makes 4 to 6 servings.
Prepare cake mix and bake as directed. As soon as you remove cake from the oven, take a wooden spoon and poke holes in the top of the cake. Next, pour Eagle Brand milk on top of the cake, then pour caramel topping on the cake. Let cake cool. Spread on Cool Whip. Crush the Heath bars and sprinkle on top of the cake. Refrigerate. Cake is supposed to be served cold.
Dissolve Jell-O in one cup hot water. Let set up until the consistency of egg whites. Fold large dips of ice cream into the Jell-O with electric mixer until mixture is thick enough to eat with a spoon. Enjoy!
Combine first 6 ingredients in a small saucepan. Cook over low heat, stirring frequently until mixture is melted and well blended. Fill each patty shell half full with filling. Bake at 350° for 30 to 35 minutes. Yield: 15 tarts.
Cook broccoli according to package directions, drain and chop. Cook spaghetti and drain. In large casserole dish, heat Velveeta, milk and mayonnaise over low heat or microwave until smooth. Add remaining ingredients and mix well. Bake 35-40 minutes or until hot at 350°. Serves 8.
Mix the first 3 ingredients together and put into a 9 x 13-inch pan. Bake 12 to 15 minutes at 350° and let cool. Cream powdered sugar and cream cheese. Fold into Cool Whip. Add marshmallows. Pour over pretzel layer. Chill to set. Mix boiling water with Jell-O. Add sliced frozen strawberries. When this mixture begins to set, pour on to the second layer and chill until firm. Add nuts or pretzels to garnish.
Place 3 pieces of candy corn into ends of each glove finger. Fill gloves tightly with popcorn. Close securely at wrist with ribbon. Place ring on one finger of each hand.
Combine milk and sugar. Cook slowly, stirring only until sugar is dissolved. Cook to 236° or when soft ball forms when dropped in cold water. Add butter; cool slightly, then add remaining ingredients. Pour into a buttered pan (about 8 x 8-inch).
Put 1 teaspoon oil in frying pan. Whiten chicken; do not cook it brown. Add garlic and pepper as desired. Mix all other ingredients in a bowl. Shred chicken and put into mixture, mixing well. Pour into pie crust; preheat oven to 350° and put 2nd pie crust on top of your pie. Cook until done, approximately 35 to 40 minutes. Serve with side salad.
Cook spaghetti in 3 quarts boiling water. Drain and pour in greased casserole dish. Melt oleo in skillet. Add onion, celery and pepper. Saute until tender. Pour over spaghetti. Mix well. Chop chicken and add, mixing well. Sprinkle cheese on top. Cook in 400° oven until cheese is melted.
Heat oven to 400°. Mix baking mix and sour cream until soft dough forms. Turn dough onto cloth covered board dusted with baking mix. Gently roll in baking mix to coat; knead until smooth, about 20 times. Divide dough into halves. Roll each half into 9-inch square with cloth covered rolling pin dusted with baking mix. Cut into nine 3-inch squares. Place on ungreased cookie sheets.
Combine water, broth, mushroom, garlic, soy sauce and bouillon in 3 qt. Saucepan. Bring to a boil. Add pepper. Pour eggs in thin stream into soup, stirring constantly. Cover and let stand 3 minutes. Sprinkle onions on top.
Roll vanilla wafers very fine. Add all of remaining ingredients and stir until well mixed. Coat hands with powdered sugar and roll dough into small balls. Roll in powdered sugar. Store in tightly sealed container. These keep several weeks. Makes 40 small cookies.
Brown ground beef and drain. Add spices and 1 cup water, simmer for 15 minutes. Layer ground beef, sour cream, chips and 1 cup cheese in a 9 x 13-inch pan.
Mix the brownie mix according to package directions. Spread half of brownies in a 9 x 13 pan. Put the 3 candy bars over brownie mixture. (The candy bars will fill the pan.) Spread the remaining batter over the candy. Bake according to package directions. Delicious!
Heat oven to 350°. Beat sugar and eggs until light and fluffy. Add flour, salt, oleo or cooking oil and nut meats. Bake in oblong pan or 8 x 8-inch pan for 25 minutes.
Melt butter in a 9-inch square pan over heat or while preheating oven. Remove from heat as soon as it is melted. Beat eggs slightly. Combine sugar, flour, soda and nuts. Stir into beaten eggs. Add vanilla. Pour mixture over butter. Do not stir! Bake at 350° for 30 minutes. Cut into squares and roll into confectioners sugar while still quite warm.
Prepare pie crust mix as directed. On floured surface, roll to 1/16-inch thick. Cut into 6 (7 or 7 1/2-inch) circles. Thoroughly mix ham, soup, catsup, parsley, onion and mustard. Spread about 1/3 cup mixture on 1/2 of each circle of dough. Top with cheese half and a few egg slices. Fold other half of dough over and seal edges with fork tines. Prick top with fork. Place on ungreased baking sheet. Bake at 375° or until golden brown, about 40 minutes. Cool and chill. Makes 6 servings.
Combine the ingredients and marinate the chops for 1 hour or longer. Remove the chops from the marinade, reserving the marinade. Wipe the chops clean and dry. Brown the chops in a hot greased skillet. Heat the marinade with 1/2 cup water and pour over the chops. Cover and simmer for 30 minutes or until done. You can also bake the chops, covered, at 350° for 1 hour. Serve with rice.
Put butter in 1 1/2-quart dish. Microwave on High 1 minute. Stir in sugar, syrup and salt. Cover and microwave on High 4 minutes. Remove from oven, stir in soda and vanilla. Pour over popcorn. Stir until all is coated and no sugar mixture remains in dish. Cook popcorn on High for 2 1/2 minutes. Stir well after each minute. Remove from oven. Spread in a lightly buttered 15 x 10-inch pan until cool. Break into chunks.
Blend cream cheese, milk and sour cream. Add green pepper, onion and garlic salt. Fold in beef. Place in 8-inch pie plate. Brown pecans in butter and salt; sprinkle over mixture. Heat at 350° for 20 minutes. Serve hot with crackers.
In a medium saucepan, cook onion and garlic in broth for 3 minutes until softened and beginning to color over medium-high heat. Add mushrooms and cook, stirring constantly, until they soften and release their juices.
Chop tops and tender stalks of broccoli. Steam with raisins just a few minutes. Remove to a bowl and add onion. Toss with sugar. Add bacon and enough mayonnaise for a good consistency and again toss to combine. Chill before serving. Serves 4 to 6.
Spray large skillet with Pam and add 1 tablespoon margarine. Put in chicken. Sprinkle with salt, pepper and ginger. Add celery pieces and cook until chicken is brown. Combine water, brown sugar, pineapple juice, vinegar, soy sauce and cornstarch in saucepan. Cook until thickened. Add pineapple and red pepper chunks. Pour over chicken. Simmer for 15 or 20 minutes to combine flavors. Serve over rice.
Cut tops off tomatoes. Core the inside, leaving a bowl to be stuffed. Save tomato insides.
Cut steak in narrow strips, brown slowly in oil about 15 minutes. Add onion slices (separated in rings).	Season with salt and pepper. Stir and cook 5 more minutes. Add hot water. Cover and simmer until meat is almost done; about 30 minutes. Add green	pepper	strips	and cook 10 more minutes. Uncover. Add mixture of cornstarch, water and soy sauce, stirring together. Bring to a boil stirring constantly for 5 minutes or until thickened. Serve over rice.
Grind cranberries and orange and add remaining ingredients, except liquid. Add liquid last and stir well. Refrigerate until set. Add more water if needed.
Dissolve yeast in water. Add salt to potato water. Cream sugar and shortening. Mix alternately the flour, milk, potato water, yeast and sugar mixture. This should be a stiff dough. Stir. Let rise until doubled in size. Knead well. Roll into 1/4-inch thickness. Cut in strips. Dip each piece in melted butter. Drop helter skelter in tube pan. Let rise until doubled. Bake at 375° for 1 hour. Turn upside down on plate.
Combine the lemon juice, 1/3 cup olive oil, salt and pepper. Marinate chops in mixture for 2 hours. Drain the chops and pat them dry on paper towels.
Boil broth and add potatoes and onions. Cook for 15 minutes, or until potatoes are tender. Add frozen vegetables and cook until tender. Add soup and cheese, reduce heat and cook until cheese is melted and soup is thoroughly heated. Top with bacon bits to serve (optional).