HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and garlic in oil. Add meat. Brown, then drain. Add tomato paste, water, mushrooms, oregano, salt and pepper. Cover and simmer for 30 minutes. In a greased 9 x 13 x 2-inch pan, place a layer of noodles. Spread with a layer of meat sauce, layer of Mozzarella and layer of cottage cheese. Repeat layers. Cut one slice of Mozzarella cheese into 5 strips and put them diagonally across the top. Sprinkle with Parmesan cheese and store in refrigerator for 24 hours. Bake in a 350° oven for 1 hour (uncovered). Cool 10 minutes before serving.
Place chicken, meats and onion in large pot. Add water; simmer gently for 2 hours. Add next 5 ingredients; simmer 1 hour longer, stirring often. Add celery, corn, okra and seasonings. Cook another half hour, stirring often, until mixture thickens. Remove loose bones. Add butter and stir well. Makes 12 servings.
Preheat oven to 325°. Grease and flour a 9 x 5-inch loaf pan. Combine all ingredients in a large bowl. Mix well (wooden spoon). Mash the bananas and mix well. Pour into prepared pan and bake 1 hour and 20 minutes until top is golden brown.
Cook pasta about 4 minutes. Rinse with cold water and drain. (Omit salt from water.) Cook chicken in 2 tablespoons of oil in wok or large skillet for 5 minutes. Remove from pan. Add 1 tablespoon of oil and cook snow peas, carrots and green pepper 4 minutes. Sprinkle with salt. Mix cornstarch gradually with 3/4 cup broth. Add all ingredients to pan and cook until heated through, about 3 minutes. Extra broth may be needed for moistness.
May be used as plain cookie or for filled cookies. Bake at 350° for about 15 minutes.
Drain water from corn. Add chopped onion and chopped tomato. Mix well. Add mayonnaise to taste.
Combine all ingredients in a large bowl. Mix well. Bake in a loaf pan for 1 hour at 375°. Drain. Serves 6.
Blend oil, eggs and sugar. Stir in carrots, pineapple, nuts and dry ingredients. Turn into a 9 x 13-inch pan. Bake at 350° for 1 hour.
Brown hamburger in skillet. Combine tomato sauce, stewed tomatoes, tomato paste, water and onion in crock-pot. Stir in green pepper, garlic, salt, pepper and parsley until well combined. Add hamburger and combine. Cook on low for 8 to 12 hours.
Cream together butter, sugars, eggs, baking soda, salt and vanilla. Mix in flour. Mix in remaining ingredients as desired. Drop by teaspoonful 2 inches apart onto greased cookie sheets. Bake at 375° for 12 to 15 minutes, or until lightly browned.
Preheat oven to 350°. Line a loaf pan with greased wax paper. With mixer on medium speed, cream together butter and sugar. Add almond extract. Beat in egg yolks, one at a time. Sift together dry ingredients. Add flour mixture alternately with strawberries to creamed mixture. Wash beaters. Beat egg whites at high speed until stiff but not dry. Gently fold beaten whites into batter. Pour into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted comes out clean. Place pan on rack to cool.
Beat 3 egg whites and 4 tablespoons water until firm. Add sugar gradually; continue beating until quite stiff. Beat egg yolks until thick and fold into whites. Then add flour, sifted with salt and vanilla. Bake at 325° for 30 minutes in an 8 x 8 x 2-inch pan. Serve warm, sprinkled with powdered sugar and fresh fruit.
Cook all ingredients in 1 1/2 quart pan over medium heat for 4 to 5 minutes, stirring vigorously until all mixture forms a ball. Remove dough from pan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator. Kids will love to mold and shape this dough.
Mix thoroughly. Pack in greased bread pan. Bake 1 1/2 hours at 350°.
In blender container, combine strawberries and cornstarch; blend until smooth. Put in heavy saucepan over medium heat; cook and stir until thickened. Add food coloring. Reserve 1/3 cup sauce; cool. Chill remaining sauce.
Preheat oven to 450°. Cut tops off fennel and cut into quarters. Thinly slice potatoes.
Dissolve jello in boiling water. Add crushed pineapple with juices. Chill until slightly thickened. Beat with mixer until light and fluffy. Mix together evaporated milk, salad dressing, cottage cheese, horseradish and nuts. Fold into whipped jello. Pour into a 1 1/2-quart salad mold and refrigerate until firm. Unmold and garnish with endive and red and green grapes.
Brown meat, drain off excess fat. Add salt and pepper to taste. Add all other ingredients and place in baking dish; bake at 350° for 30 minutes.
Boil chicken until chicken starts to fall off bone. Pull all chicken out of water (now broth). Let cool until you can pull all skin and bone from meat.
In a bowl, beat egg. Add milk and oil. Combine flour, sugar, baking powder and salt. Stir into the egg mixture just until moistened. Stir in the peaches. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 20 to 25 minutes. Cool for 5 minutes. Yield: 10 muffins.
Beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Yields 16 servings.
Break oranges into sections. Toss well with coconut and sugar. Set in refrigerator for 1 to 2 days before serving.
Mix flour, baking powder, baking soda, salt, nutmeg, cinnamon, cloves, mace and allspice together. Cream the shortening and brown sugar together. Whip egg whites and hold to the side. Mix dry mixture with buttermilk and add cream mixture. Mix well and then add dried fruits. Flour all your fruits so they will not sink to the bottom, then add to your mixture. Fold in your egg whites.
Grease 8 x 8-inch square pan and line with wax paper. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Add cocoa and vanilla, mixing until cocoa is blended. Beat 3 egg whites to form peaks; fold in egg mixture. Bake 22 minutes at 350°. Let cool 5 minutes. Spread heavy cream, then roll. Spread remainder of cream on top with shaved chocolate.
Brown ground beef and onion. Drain. Pour in casserole dish, then add the corn, soup	and peas. Stir all of this together. Put a layer of cheese over the meat mixture, then a layer of Tater Tots. Put into oven and	bake for about 25 minutes or until Tater Tots brown and cheese has melted.
Cook cabbage 15 minutes. Reserve 1 cup liquid, beat eggs. Add milk, nutmeg, salt, 1 cup liquid and pepper. Mix all together. Put in buttered baking dish. Bake at 300° until set (1 1/2 to 2 hours).
Heat oven to 325°. Stud oranges with cloves (about 1/2-inch apart). Place in baking pan with little water (just enough to cover bottom of pan). Bake 30 minutes.
Combine sugar, apple juice or water, maple syrup, butter and salt in heavy saucepan. Bring to a boil, stirring occasionally. Remove sugar from sides of pan with a wet brush. Cook, without stirring, until mixture reaches 270° or the soft crack stage on a candy thermometer. Add vanilla. Pour mixture over popcorn, peanuts and dates; mix well. Wet or butter hands and shape into 3-inch balls. Makes 18 balls.
Dissolve jello in hot water. Combine sugar and stir until well dissolved. Combine other ingredients and mix well. Put in containers and freeze. Let thaw 3 to 4 hours before using. Add 2 (2 liter) bottles Sprite, 7-Up or ginger ale to 1/2 gallon of punch.
Combine salt, pepper, orange juice concentrate, butter, ginger and soy sauce. Grease two 11 x 7-inch baking dishes lightly with vegetable oil or a cooking spray. Place chicken in single layer in the dish and baste well with sauce. Cover and refrigerate overnight. Bake, uncovered, at 350° for about 1 hour, basting with sauce during cooking. Serves 8.
Melt oleo in large pot. Add vegetables and saute until tender. Add flour and cornstarch; cook until hot.
Break spaghetti into thirds and boil for 12 minutes. Take and dice in small bits the onion, bell pepper, cucumbers and tomatoes. Mix all together and refrigerate. Serve chilled.
In a large bowl, combine peanut butter, butter and sugars; beat until creamy. Gradually beat in eggs and vanilla. In a small bowl, combine dry ingredients; blend into peanut butter mixture.
Remove heads and tails from shrimp. Saute celery, onion and pepper in butter and cream cheese. Blend together until melted. Add soup. Cook slow 10 minutes. Add shrimp. Cook 15 minutes until shrimp turns pink. Cook 16 ounces fettuccini; drain. Mix together. Serve hot.
In large skillet, combine sausage, potatoes, carrots, water and pepper. Bring to boil. Reduce heat; cover and simmer 10 to 15 minutes or until vegetables are crisp-tender. Stir in lemon juice; sprinkle with parsley. Serves 4.
Cream shortening and butter. Add sugar and cream well. Break in 1 egg at a time. Add sifted dry ingredients alternately with milk and add vanilla and nuts. Pour in greased and floured pan. Bake at 325° for 1 hour and 30 minutes or until done.
Mix ingredients in order given. Pour into lightly greased 9 x 9-inch pan. Sprinkle with nuts. Bake at 350° for 30 minutes. This is good served warm with ice cream.
Saute the garlic and onion in the wine and water for about 5 minutes. Add the mushrooms and peppers and continue cooking until everything is tender. You can also saute the carrots with the onion.
Combine margarine, oil, chocolate and water or milk in saucepan; heat until chocolate is melted. Sift flour, baking soda, sugar and cinnamon. In large bowl, combine ingredients from saucepan with sour milk, vanilla and eggs. Blend in flour mixture. Pour batter into greased 9 x 13 x 2-inch cake pan. Bake in 350° oven for 40 to 50 minutes or until cake is done. Frost while cake is warm with Mexican Chocolate Frosting.
Mix Cool Whip, milk and drained pineapple together in large bowl. Add cherry pie filling and nuts. Mix all together and refrigerate at least 1 hour or overnight.
Peel boiled eggs and let cool. Mix vinegar, water and food coloring in a jar. Drop eggs in one at a time. Stir gently so eggs are all colored. Let set for 3 days before eating.
Mix all ingredients well. Bake at 350° for 15 minutes for muffins (4 dozen small) or at 350° for 40 minutes for loaves (3 loaves).
Preheat oven to 350°. Use an ovenproof dish large enough to allow the chicken breast to be placed side by side. Spray oven dish with a nonstick coating. Pour undiluted soup in the dish and spread to cover the bottom. Roll chicken in the melted butter, then the bread crumbs and place in the dish on top of the soup. Sprinkle Parmesan cheese over the chicken (to taste). Bake 35 to 40 minutes or until meat fork will penetrate without resistance. When ready, slice between chicken and serve with a portion of soup.
In a large skillet over medium-high heat, stir-fry chicken in oil for 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder. Add onions and green pepper. Stir-fry an additional minute or until vegetables are crisp-tender.
Make cake mix. Leave out 3 tablespoons water and add 3 tablespoons creme de menthe. Bake and cool. Top with jar of hot fudge topping. Spread Cool Whip in which 3 tablespoons creme de menthe is added. Refrigerate. May be frozen.
Grease and flour Bundt pan and set aside. In large bowl mix sugar and flour. In another bowl beat the eggs lightly, then beat in oil and peaches. Add egg mixture to the flour mixture and beat by hand for 1 to 2 minutes. Fold in chopped pecans. Pour into pan and bake at 350° for about 35 to 40 minutes.
Heat olive oil in large frying pan. Use just enough oil to cover bottom of pan. Mix flour and black pepper to taste. Dredge meat in flour-pepper mix and brown on both sides in hot oil. After browning, reduce heat and put sliced onion, soy and Worcestershire sauces on top of meat and add enough water to cover meat. Turn heat to low; cover pan and allow to simmer for about 1 hour.
Mix yogurt, salad dressing mix and onions in small bowl. Refrigerate until ready to serve. Just before serving, stir in milk until well blended. Makes 2 cups.
Brown meat and onions. Boil potatoes until done; drain. Combine all ingredients except beans. Cook 2 hours. Add beans last 15 minutes or cooking. Make a thickening with reserved bean liquid and 1 tablespoon cornstarch. Add to chili and stir to keep from scorching. Longer it's cooked, better it is.
Mix sugar and flour. Cook sugar and flour, eggs, milk and vanilla until thick. Pour in cooked pie shell. Beat egg whites with 4 teaspoons sugar. Spread on pie and brown.
Preheat oven to 350°. Grease 9 x 9-inch baking pan. Soak bran in milk until milk is absorbed. Mix dry ingredients thoroughly. Beat margarine and sugar until creamy. Add egg whites and beat well. Stir in apples and bran mixture. Add dry ingredients and mix well.
Make cake mix per directions on box. Line a 15 1/2 x 10 1/2 x 1-inch pan with wax paper. Pour cake mix into pan and bake at 350° for 20 minutes. Cool cake. Prick cake with fork. Drizzle top with Kahlua. Refrigerate overnight or at least 3 hours. Cover with foil, not Saran Wrap. Prepare the mousse as per directions. Whip 2 cups of whipping cream, adding a little vanilla and confectioners sugar, until firm.
Wipe chicken pieces with paper towel. Sprinkle paprika, salt and pepper on both sides of chicken well. Set them aside.
Mix butter, shortening and brown sugar. Stir in flour, salt, soda and oats. Press 1/2 of the crumbly mixture in a 13 x 9 x 2-inch pan. Spread filling over the top. Sprinkle with remaining crumbly mixture, pressing lightly. Bake at 400° for 25 to 30 minutes.
Halve the pineapple lengthwise; cut out the flesh, leaving 1/2-inch shells. Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use. In a bowl, combine the pineapple pieces, the green onion and the chili pepper. In a separate bowl, whisk together the fish sauce, 1 tablespoon of water and a pinch of turmeric, if desired. In a wok or large skillet, heat 1 tablespoon of oil over moderately high heat and stir-fry the pork (if using) and onion until pork is brown and onion is translucent. Add shrimp and cook until they are just firm. Transfer mixture to a bowl and add remaining oil and stir-fry garlic for 5 seconds. Add rice and cook 30 seconds or until rice is hot. Blend in the fish sauce mixture and fry 1 minute, then add pineapple/onion mixture. Stir in the cilantro, leaving a few sprigs for garnish. Serve the rice in the reserved pineapple shells (there may be extra fried rice.) Use tops of pineapple to recreate a "pineapple" and decorate with cilantro and thinly sliced chili pepper.
In a large pitcher, combine cider and juices. Add chilled ginger ale just before serving. Add crushed ice to tall glasses. Fill with punch. Serve immediately. Serves 15 tall glasses.
Saute franks, onion, green pepper and rice in drippings until lightly browned. Add remaining ingredients and mix well. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Serves 6.
Combine cream cheese and peanut butter. Add 1/2 container whipped topping and fold until smooth. Add remaining of topping and powdered sugar. Pour in pie shell and chill for 2 hours. Makes 2 pies.
Brown half the onion and set aside. Brown the beef to medium rare, without oil. Put the beef in a bowl and add celery, raw onion, lime juice and fish sauce. Add a pinch of m.s.g. to taste. Mix thoroughly. Place on a platter. Sprinkle top with fried onion and ground chili pepper. Serve.
Cream butter and sugar. Add eggs and remaining ingredients. Mix well. Put in refrigerator for several hours. Then roll. Cut and bake at 350°.
Wash chicken pieces. Batter in flour, salt and pepper. Place on a 9 x 13 baking pan. Brush melted butter on top. Bake at 400 degrees for 30 to 40 minutes. Serve.
Blend together cream cheese, yogurt and sugar. Stir in crushed pineapple. Spoon into 6 paper bake cups that are placed in a muffin tin. Cover and freeze until firm. Remove paper cups from salad. Arrange on lettuce leaves. Top with chopped nuts, if desired. Let stand about 10 minutes before serving.
Combine coffee and sweetened condensed milk in large mixing bowl beat with a whisk. Add remaining ingredients and whisk until combined. Divide the mixture evenly between 2 freezer safe containers. Freeze until firm, remove from tubs and shave. Serve with a spoon.
Mix all together and spread on thin slices of uncooked French rolls. Bake in 400° oven until brown and bubbly, about 15 minutes. Makes a lot. Can be frozen.
Place chocolate and butter in a small saucepan. Stir over low heat until chocolate melts. Remove from heat and add confectioners sugar and vanilla. Blend in enough hot water (about 2 tablespoons) to make almost pourable consistency.
Mix macaroni and all other ingredients except cheese. Pour a layer in casserole dish. Sprinkle with cheese, then add another layer of mixture and cheese. Bake at 350° for 40 minutes.
Cook sugar and corn syrup in large pot over moderate heat until mixture boils. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into buttered 13 x 9-inch pan. Use wax paper to press this mixture down into pan. Melt all the morsels together in microwave or over double boiler. Stir to blend. Spread over Krispie mixture. Chill about 15 minutes or until top is firm. Cut into bars.
Combine the sugar, cocoa, salt, 1 cup warm water, flour and salad dressing. Add 1 cup warm water, in which the soda has been dissolved, and the vanilla. Beat ingredients for 2 minutes. Bake at 350° for 45 minutes in a loaf pan.
Roll out crescent rolls; spread a little sausage across dough, then sprinkle a little cheese. Start with short corner of dough and roll at an angle to the long corner. Chill in refrigerator in a container (with lid) for about 2 to 24 hours. Bake at 350° until dough turns lightly brown.
Place chicken breasts in baking dish. Top each with slice of Swiss cheese. In mixing bowl, place soups and wine or apple juice. Stir until blended. Pour over top of chicken. Top with breadcrumbs. Bake 1 hour at 350°.
Mix shortening, salt, sugar and beaten egg well. Dissolve soda in sour milk. Add alternately with flour. Stir in rhubarb. Pour in 9 x 13-inch pan. Mix topping and sprinkle over the cake batter.
Beat 1st 4 ingredients. Add zucchini; mix. Add the rest of the ingredients. Place in 3 loaf pans and bake for 1 hour at 350°.
Mix first 5 ingredients in saucepan. Stir in cold water and berries and cook over low heat until thick. Add remaining ingredients. Fold in 2 cups uncooked berries to cooked mixture and put in baked pie shell.
Mix cake mix, pudding, 4 eggs, oil and 7-Up for 2 minutes on medium-high speed. Pour into greased and floured cake pan and bake for 30 to 40 minutes at 350°.
Cut sirloin steak into bite size pieces. Melt butter in a deep frypan. Add meat, season with garlic salt and pepper; cover and simmer on low until all pink coloring is gone. At this point, add 1 bottle of cooking wine and the fresh sliced mushrooms. Simmer 15 minutes, covered. Add second bottle of cooking Burgundy and simmer on low, covered, for 30 minutes. Serve over rice. Yields 4 to 6 servings.
Mix first three ingredients and line oblong cake pan. Bake 6 minutes at 350°.
In large bowl add flour, oats, baking powder, cinnamon and salt; set aside. In small bowl stir together eggs, milk, butter and brown sugar. Add to flour mixture and stir until blended. Pour batter onto griddle of preheated lightly greased waffle iron.
Mix meat and veggies; season. Dissolve tapioca in juice. Bake all in covered pan at 250° for 5 hours. Do not peep!
In saucepan, combine soup, milk and pepper. Stir in cheese; heat until cheese is melted. In casserole, put carrots and broccoli in. Stir in cheese mixture. Mix well. Cover. Bake at 350° for 20 minutes.
Cook rice by package directions. Cool. Chop onion, pepper, cucumbers and tomatoes. Mix with rice mixture. Mix salad dressing according to directions. Pour over rice and vegetables. Mix well.
Mix brown sugar with eggs, adding corn meal (this keeps pie from being too sweet) and beat in the rest of the ingredients. Pour into two pie shells. Bake at 300° for 45 minutes.
Beat egg whites until stiff. Add sugar and salt. Beat as for meringue. Add nuts to mixture and stir until well blended. Melt margarine in shallow pan. Spread nuts over margarine.
Crush the graham crackers. Melt the margarine. Blend these ingredients and line a square glass baking dish. Save some to sprinkle on top of cheese cake.
Mix all ingredients together and pour into casserole dish in which the stick of margarine has been melted. Bake at 350° about 45 minutes.
Prepare cake mix as directed on package and cook in two layers; cool. Place one layer in large bowl, spoon 1 package thawed strawberries and 1/2 can of pineapple (juice and all) over cake layer. Top with 1/2 of whipped topping.	Add second layer and	repeat	the layering of remaining strawberries and 1/2 can pineapple, with whipped topping last. Refrigerate until ready to serve. Spoon out, serving in individual bowls.
In a saucepan, put butter and Velveeta cheese (cut up) and melt. Add mayonnaise and garlic powder. Spread on untoasted muffins. Bake at 450° for 15 minutes.
Cook beans as directed on package. Drain. Melt butter, add flour and cook gently. Remove from heat. Stir in sugar, onion, mustard and sour cream. Fold in beans.
Mix all ingredients together. Mix well and pour into 2 pie shells. Bake at 325° for 1 hour. Makes 2 pies.
Preheat oven to 350°. Mix all the ingredients in a large bowl. Lightly grease a meat loaf pan. Pour in mixture and bake for 45 to 60 minutes.
Dissolve jello in boiling water. Cool. Add sugar, mashed strawberries and sour cream and refrigerate overnight.
Mix all but cornstarch, shape into balls and roll in cornstarch. Brown in large skillet using oil. Drain and add Pineapple Sauce.
Makes 5 quarts. Beat egg whites until stiff. Whip cream until stiff. Beat sugar, egg yolks, salt and vanilla until sugar is dissolved. Fold egg whites and whipped cream into sugar mixture. Put in freezer can and add milk to fill line. Freeze.
Place medallions, cut side down, between 2 sheets of plastic wrap. Flatten 1/4-inch thickness, using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge pork in flour mixture. Cook half of pork in olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from heat and keep warm while doing other half, adding more oil as needed. Add wine and lemon juice to skillet; cook until thoroughly heated. Add butter, chopped fresh parsley and capers, stirring until butter melts. Arrange pork over pasta; drizzle with wine mixture. Garnish, if desired. Serve immediately.
Combine honey or sugar, pumpkin, spices and salt. Bring just to a boil, stirring constantly. Cool. Beat into softened ice cream. Add pecans, if desired. Spread in baked pastry shell. Freeze until firm. Trim with whipped cream and pecans, if you like.
Lightly salt chicken breasts and dip in melted margarine. Place uncooked rice in bottom of buttered 8 x 11 x 13-inch casserole dish. Mix soup and water. Pour over rice and lay chicken on top. Bake uncovered 2 1/2 hours at 250° or until rice is done.
Preheat oven to 350°. Halve squash lengthwise; remove seeds. Brush with 2 tablespoons of the butter and sprinkle with salt. Place, cut side down, in a large baking dish. Bake at 350° for 35 minutes.
Soak green lentils in cold water to cover overnight. Rinse well and drain. In stockpot, saute onions and bacon. Add carrots. Saute until golden; do not overcook. Add water, drained lentils, celery, potato, thyme leaves, bay leaves, ham bone and salt and pepper. Simmer, covered, for 3 hours. Remove ham bone and remove any remaining meat. Add fresh lemon juice just before serving. Serve with Cottage Cheese Dill Bread. This soup freezes well.
Cream butter and sugar. Add eggs, beating after each addition. Add flour and vanilla. Bake at 350°. This makes two nice sized layers or may be baked in a loaf.
Combine in saucepan the chocolate, evaporated milk, sugar and salt. Cook over low heat, stirring constantly until smooth. Add butter and vanilla. Continue to cook, stirring until well blended. Remove from heat. Serve hot or cold. Sauce thickens on standing. Can be thinned with a little milk or cream. Makes about 1 1/2 cups and can be stored in refrigerator several weeks.