HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add ground chuck, zucchini, garlic, peppers and onions in large Dutch oven. Cook slowly for 15 minutes, stirring frequently. Add the remaining ingredients. Cook until thick, approximately 2 hours. May be served on Italian bread as a covered sandwich.
Place peas in strainer and run hot water over. Put in layers in order and refrigerate. Eat the next day.
Mix eggs, margarine and sugar. Add flour, baking powder, baking soda, salt and almond flavor, alternating with sour cream. Mix well. Put 1/2 batter in 10-inch tube pan. Add 1/2 cranberries and nuts. Then add remaining batter. Top with rest of cranberries and nuts. Bake in 350° oven for 35 to 45 minutes or until toothpick inserted in cake comes out clean. Cool.
Crush potato chips with rolling pin. In medium-size casserole dish, put in drained tuna. Pour crushed chips over the tuna. Mix soup with 1/2 can water and pour over chips. Bake at 350° for about 45 minutes. Stick knife into casserole periodically. Yields 4 to 6 servings.
Saute pepper and onion in one stick margarine. In a large bowl, combine all other ingredients. Add pepper and onion. Transfer everything into a large casserole dish with a cover. This will be very watery prior to cooking. Bake, covered, at 350° for 1 1/2 hours.
Preheat oven to 450°. Line roasting pan with foil. In small skillet, melt jelly over low heat, about 5 minutes. Remove from heat and stir in garlic, tomato paste, Dijon mustard, dry mustard and 1/4 teaspoon pepper. Place pork loin on roasting pan, brush with half jelly mixture. Roast pork loin in oven 20 minutes. Quarter the potatoes, cut carrots into 1 inch lengths. In large bowl, toss potatoes, carrots with oil, salt, basil and remaining pepper. Place potatoes and carrots around pork loin. Brush rest of jelly mixture on loin and vegetables until tender. Cook for 1 1/2 hours, stand for 5 minutes.
Mix all ingredients together, except orange jello. Then sprinkle in orange jello, just stir enough to mix in jello.
Beat eggs and sugar. Add butter, corn meal, salt, vanilla and corn syrup. Beat hard for about 3 minutes. Add pecans. Place in pie shell and bake at 375° for about 15 minutes, then reduce heat to low (about 300°) and bake about 45 minutes more.
Mix everything together. Put in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Soften cream cheese a little bit. Mix onion, green pepper and celery salt. Drain pineapple and mix in. Form in a ball and put walnut pieces on.
In a large frying pan, brown the ground beef; season with salt and pepper to taste. In a separate pan, saute onion in butter to make a sauce. When onion is soft, turn off burner. Drain any grease off the meat. Put meat back in a large pan. Pour sauteed onion over meat. Mix in the rest of the ingredients and simmer for 20 minutes. Serve with choice of bread or bun.
Cut into 1/4-inch slices the tomatoes. Combine remaining ingredients and mix until smooth. Mixture may have to have more milk to make consistency of pancake batter. Dip the tomato slices into batter and allow excess batter to drip back in bowl. Fry in 2 inches oil (375°) in large skillet until brown, turning once carefully. Use tongs to turn. Drain in colander to keep tomatoes from becoming soggy. Stand up like wheels in serving dish.
In large bowl, mix many minced onions, lots of capers, some caraway seed, a little butter, about a dob and a half of paprika, a glick of anchovy paste and a really big glob of Neufchatel cheese (can use cream cheese, one 8 ounce package). Cool for a little while and serve on bread or crackers.
Brown hamburger; drain. Add taco seasoning. Put refried beans in the bottom of a 2-quart oven-safe dish. Place the hamburger mixture on top. Sprinkle cheese over the top. Bake at 350° for 15 minutes, or until cheese is melted. Stir while hot, then mix in sour cream. Serve warm with nacho chips.
Mix all ingredients. Bake in greased and floured Bundt pan at 350° for 1 hour or until done.
Heat oven to 350°. Grease and flour pan (9 x 5 x 3-inch). Put all ingredients in large mixer bowl; beat on medium speed until mixed well. Pour into prepared pan. Bake for 55 to 60 minutes, or until toothpick comes out clean.
Saute broccoli and butter (also onion and celery if used). Add Cheez Whiz and soup. Mix well. Put rice in baking dish. Cover with mixture; mix slightly. Bake for 20 to 25 minutes at 375°.
Mix pudding mix with Cool Whip. Add pineapple (including juice), nuts and marshmallows. Chill for 1 hour before serving.
Sift together dry ingredients. Combine milk and oil. Add to dry ingredients, stirring just until moistened. (Batter will be lumpy.) Bake on hot griddle. Makes about 12 silver dollar-sized pancakes or eight 4-inch pancakes.
Make a syrup of spices and vinegar. Let come to a good boil. Pour over peaches that have been put in stone jars. Repeat for 8 mornings. On the 9th morning, put peaches in glass jars and pour hot syrup over them and seal.
Cook pasta in boiling salted water according to package directions. Drain; rinse quickly in cold water. Let cool. Peel apple; dice. Rinse green onions. Slice finely. Dice cucumber.
Mix the ingredients. Put in a casserole dish. Bake at 350° for 1 hour and 15 minutes. Serves 6 people.
Have all ingredients cut up before starting. Get water boiling for the fettucini. Heat large electric frypan and melt margarine. Add wine and chicken strips. Cook until white. Start adding vegetables. Start with carrots and let cook a few minutes before adding the rest. Start cooking the pasta. When carrots soften a bit, add all the rest of vegetables except the tomato. Do not overcook. You want the vegetables to be tender-crisp. Mix the flour and water until smooth and add to vegetables and stir. Add spices to taste. Meanwhile cook the pasta. Last, add the tomato just to heat. Serve the chicken and vegetables over the fettucini.
Mix all ingredients. Add 1 egg. Bake at 350° for 30 minutes.
Peel and cut up potatoes, carrots and onion. Place in a 13 x 9-inch pan. Place chicken on top. Dissolve bouillon cubes in hot water and pour over chicken. (You may need more liquid.) Cover with foil and bake at 350° for approximately 1 1/2 to 2 hours.
Mix all ingredients very well, except for the sour cream and the cinnamon-sugar mix. Fold in sour cream and mix very well. Grease and flour Bundt pan or funnel pan. Pour in half of batter. Sprinkle cinnamon-sugar mix over this half. Pour remaining batter over and sprinkle the top of it. Bake at 350° for 40 to 45 minutes or until done.
Put oil in skillet and heat; saute peppers and onions until onions are clear. Remove from oil, put chicken in, in small strips. Let stand there and cook until brown, they cook quick.
Put all ingredients in a prepared 9 x 13 pan and stir. Place in oven at 350°. Bake 1 hour. Every 15 minutes, pull out of oven and stir. Place back in oven; repeat process for that hour.
Spread 1 package crescent rolls in a 9 x 13-inch pan. Beat together cream cheese, 1 cup sugar and vanilla until well blended. Spread over crust. Spread other package crescent rolls on top. Make a crumbly mixture out of oleo, 3/4 cup sugar and cinnamon. Sprinkle over the top. Bake in a 350° oven for 30 minutes.
Combine bulgur and boiling water in a medium-large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum). Stir in remaining ingredients and mix well. Serve cold with tortilla chips.
Mix cake ingredients together and put in 3 (9-inch) cake pans. Bake in 350° oven for about 30 minutes or until done.
Melt the butter in a Dutch oven, then add the onions, green peppers and celery. Cook until onion is tender, but not brown. Add the ground beef and cook until beef loses red color, breaking up with a fork. Add the tomatoes, tomato paste, salt, monosodium, hot sauce and chili powder. Cover and simmer for 20 minutes longer. Serve with crisp, salted crackers. Makes 12 servings.
Heat oven to 375°. In large bowl, combine brown sugar, sugar, butter and shortening; beat until fluffy. Add vanilla and egg. Stir in flour, baking soda and salt, mixing it well. Stir in chocolate chips and nuts. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until golden brown. Cool 1 minute and remove from cookie sheet. Makes 4 dozen. (Calories 100; fat 6 g; sodium 70 mg.)
Cook bacon; remove. Saut onion and celery in grease. Add flour and stir. Add water and vinegar; cook until it boils. Add rest of ingredients, except eggs. Pour over potatoes and mix well. Place eggs on top. Chill.
Wash cauliflower. Trim and cut into florets. Drop into boiling salted water and cook 10 minutes, or until just barely tender. Drain and place into serving dish. Keep warm.
Cut up potatoes. Put in bowl. Cut celery and put in bowl. Cut radishes up. Put in bowl. Dice onion up. Put in bowl. Dice the eggs up. Put in bowl. Mix Miracle Whip, mustard, milk and sugar together. Pour over salad. Mix and slice eggs on top.
Marinate the thin slices of sirloin in 3 tablespoons soy sauce, 1 tablespoon oil and pepper for 3 hours.
Mix all ingredients together; pour into uncooked pie crust. Bake at 450° for 15 minutes; then at 350° for 25 to 30 minutes.
Cream shortening and sugar; add eggs. Sift dry ingredients and add alternately with buttermilk. Fold in flour-coated cherries. Bake in an 8 x 12-inch sheet pan or 8-inch tube pan at 350° for 45 minutes or until toothpick comes out clean. Frost lightly with creamy white frosting.
Cook shells according to directions. Cool in cold water and drain. Combine ingredients as given. Stuff shells with tablespoon of cheese mixture. Arrange in pan. Cover with sauce and bake at 350° for 30 minutes.
Add milk, eggs and shortening to meal. Mix thoroughly. Pour in greased shallow pan. Bake in preheated 425° oven for 40 minutes.
Cut beef into 1 inch pieces and place in Dutch oven or large pot. Add water, salt, pepper and bay leaf. Cover tightly and simmer 1 1/2 hours. Remove bay leaf. Add celery, onion, garlic, vinegar, sugar and thyme and simmer 15 minutes. Thinly slice cabbage; add and continue to cook, covered, until meat and cabbage are tender. Drain beets, reserve liquid; combine with flour to blend. Stir into soup and cook, stirring constantly to thicken slightly. Add beets and simmer another 3 to 5 minutes. Serve sour cream on top of individual servings. Makes 8 servings.
Blend soup and milk. Save 1/2 of mixture. Stir together the remaining soup, rice, water, salt, pepper, celery flakes and parsley. Pour into ungreased baking pan. Arrange chicken on rice mixture. Pour other 1/2 of soup mixture on top. Cover; bake for 1 hour at 375°. Uncover; bake 15 minutes longer.
Mix oil and sugar. Add dry ingredients alternately with milk. Bake at 350° in greased loaf pan for 40 to 45 minutes.
Combine cucumbers and onion slices in a bowl. Combine remaining ingredients and pour over slices. Serve immediately. Makes 4 servings, 1/2 cup each. Contains 36 calories per serving. Food Exchange: 1 Vegetable.
Cover raisins with water and boil 5 minutes; drain. Melt oleo, add sugar, flour, eggs (beaten) and vanilla. Mix well and add drained raisins. pour into unbaked pie shell. Bake at 350° for 35 minutes or until brown.
Soak raisins in water for 20 minutes. Drain and set aside. Heat milk and butter in saucepan until butter melts. Do not boil.
Combine bacon and onion in casserole dish. Add kraut, tomatoes and brown sugar. Stir together. Bake at 350° for 1 hour.
In a mixing bowl, beat cream cheese, peanut butter, sugar, oleo and vanilla until smooth. Fold in whipped cream or Cool Whip. Gently spoon into crust. Garnish with crumbs, if desired. Refrigerate.
In a small saucepan, combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat until thoroughly combined, about 2 to 3 minutes. Score fat edges of ham. Grill over medium coals for 8 to 10 minutes per side, brushing with glaze during the last few minutes of grilling.
Heat grease, 2-inches deep, very hot. Mix batter. Pour through funnel into hot grease, moving in circular motion, then crisscross. Brown lightly. Remove and drain. Sprinkle with powdered sugar.
Bake yellow cake mix according to directions in a 13 x 9-inch pan. When cake is baked, poke holes in cake and pour hot mixture over hot cake.
Mix sugar, cream of tartar and egg whites in top of double boiler. Mix well with spoon. Place over boiling water and beat with rotary beater until icing will stand in tottering peaks. Remove from water, add vanilla and beat to right consistency to spread. May add chopped nuts to batter or a tint of pink. Cut cherries in half to decorate top of cake.
Blend celery, onions and green pepper in blender. Add other ingredients in a large pan. Shape into any size loaf pans according to servings needed. Bake 1 1/2 hours at 350°. Serves 36.
Saute fennel, onion, garlic & salt in olive oil for a few minutes. Add wine (or chicken broth). Continue cooking approximately 5-10 minutes (don't rush this time, make sure the fennel is softened, once tomatoes are added in the next step, the acidity of the tomatoes will stop the cooking process of the fennel). Add Italian style tomatoes, basil and Italian parsley. Continue cooking for a few minutes. Add shrimp; cook only until shrimp turn pink. Combine linguine with sauce and serve. Top with Parmesan cheese, if desired.
In a saucepan, combine all the ingredients. Cook and stir until thick. Cool. Spread between 2 layers of yellow cake, baked according to the package directions.
Arrange Twinkies in a 13x9 pan. Make jello according to package directions. When jello begins to stiffen after approximately 30 minutes in refrigerator, add 1 container of cool whip to jello and mix together using mixer. Use 1/2 of the strawberry slices to layer over Twinkies. Then pour jello/cool whip mixture over Twinkies & strawberries. Chill for 2-4 hrs. before serving. Top with 1/2 tub cool whip and rest of strawberry slices.
Cook macaroni in boiling salted water until tender. Drain. Cook frozen vegetables according to directions on package. Drain; chill. Combine sour cream, mayonnaise, vinegar, salt, celery seed and Tabasco sauce in large bowl. Add macaroni, vegetables and onion. Toss to mix thoroughly. Serve on lettuce leaf.
In large bowl, mix all ingredients. Form into biscuits. Add additional flour to dough if sticky. Place biscuits on ungreased cookie sheet. Allow space between. Bake at 350° until lightly brown on bottom (approximately 12 to 15 minutes). Enjoy with a pat of butter.
In a big pot, stir bacon until cooked. Add water, onion and potatoes. Simmer, covered, for 20 minutes.
Peel and slice yams in 1/4-inch slices. Layer yams, beans and bacon in casserole dish. Mix remaining ingredients and pour over bacon. Bake at 350° for 1 hour.
Mix pudding with milk. Add sour cream, Cool Whip and crushed pineapple. Layer wafers, bananas and pudding mixture and cover top with cherries.
Prepare fluffy tapioca cream as directed on Minute tapioca package; cool. Layer cooled tapioca with your favorite ready-made jam or jam made with Sure-Jell fruit pectin.
Cook squash and onions until tender. Drain and mash well. Add margarine, soup, sour cream, carrot, salt, pepper and half of stuffing mix. Pour in greased casserole dish. Sprinkle remaining stuffing mix over squash mixture. Bake at 350° for 35 minutes.
Mix together the butter, Crisco, sugar and eggs. Mix together the flour, salt, baking powder and cocoa. Add flour mixture to butter mixture, rotating with milk. Beat until smooth. Add vanilla. Bake at 325° for 1 hour and 25 minutes.
Heat oil in skillet. Drain dill pickles. Put flour in plastic bag. Beat egg and milk together. Place pickles in milk and egg mixture, then in flour bag. Shake. Fry in oil until brown.
Heat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, and onion; mix well. On ungreased cookie sheet, pinch edges of 2 crescent rolls together to form a square. Make 4 squares. Put 1/4 of mixture on each square. Bring ends of square up and twist. Pinch seams closed. Brush tops with remaining 1 tablespoon butter. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes or until golden brown. Serves 4.
Cream margarine. Add bananas, egg and vanilla and mix until combined. Sift dry ingredients. Add to creamed mixture and stir well. Stir in oats and walnuts. Chill 1 hour, then drop from teaspoon onto greased cookie sheet. Bake in preheated oven at 375° for 12 minutes.
In medium bowl, combine eggs, potato, celery, pimiento and onion. In small bowl, combine remaining ingredients, mixing thoroughly. Pour yogurt mixture over potato mixture and toss gently to coat. Cover with plastic wrap and refrigerate for at least one hour.
Preheat oven to 375°. Mix all of the above into a greased casserole dish. Bake 30 to 40 minutes.
Warm bouillon and water and pour over gelatin and lemon Jell-O, stirring until dissolved. When cool add to other ingredients. Pour into an oblong dish or two loaf pans to a depth of about one inch. Chill. As mixture begins to set, stir to prevent vegetables from settling to the bottom. Serves 10 to 12.
Thaw potatoes. Mix all ingredients in bowl and pour into a 9 x 13-inch pan sprayed with nonstick coating. Bake at 325° for 1 to 1 1/2 hours.
Cream together sugar, brown sugar and shortening. Add eggs and peanut butter. Mix in baking soda and flour. Form small balls (about the size of a quarter). Place on cookie sheet. Smash with sugar dipped fork. Bake at 325° for 8 to 10 minutes.
Cream the cheese until smooth. Add Marshmallow Whip until the mixture is creamy. Luscious over melon balls, strawberries and other fruit.
Heat oven to 350°. Grease and flour baking pans; measure all ingredients into a large mixing bowl. Blend 1/2 minute at low speed, scraping sides of bowl constantly. Beat 3 minutes on high speed; scrape bowl occasionally. Pour into pans. Bake.
Stir flour, melted margarine, sugar, vanilla and 1/2 cup finely chopped nuts together. Press into 9 x 13-inch pan to cover bottom and sides. Press into corners. Bake at 300° for 20 to 30 minutes or until golden brown.
Mix all dry ingredients. Stir in rum and syrup. Shape into small balls. Roll in sugar, sprinkles or nuts. Store in airtight container in refrigerator for several days before serving.
Preheat oven to 350°. In large bowl, combine flour, brown sugar and butter. Blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cups crumb mix into ungreased 13 x 9-inch pan. To remaining mix add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Mix in apples. Spoon evenly over base. Bake 25 to 35 minutes. Cut into squares.
Boil one small potato. Cut in half and mash this. Pour powdered sugar in a little at a time. Work until this is like pie dough. Roll thin with a glass on waxed paper (using a little powdered sugar to keep it from sticking). Spread on a thin layer of peanut butter. Roll it up (as in a jelly roll). Cut into pieces and chill.
Melt 1 stick of butter with the chopped garlic. Add the mushrooms; saute over medium heat until partially cooked. Add the cranberries, blueberries and Port; continue to cook for another 5 minutes, or until mushrooms are soft. With a slotted spoon, remove the mushrooms and berries; set aside on a warm platter.
In a saucepan simmer cabbage and onion in the water, covered, for 8 to 10 minutes or until tender. Stir in the undrained beans, soup and mustard. Stir in corned beef; heat thoroughly. Serves 4 to 6 folks.
In large skillet over medium heat, stir 1/4 cup water and all ingredients, except chicken, until well combined. Add chicken; cook about 1 hour over medium heat, turning occasionally until well browned.
Mix well. Put 1 teaspoon drop on a lightly floured cookie sheet. Bake at 375° for about 10 to 12 minutes.
Brown ground chuck and onion together. Add tomatoes, soup and sauce. Cube cheese; add to other ingredients. Cook macaroni and celery together. Add to other ingredients. Bake in large casserole dish in 375° preheated oven for 30 to 35 minutes.
Crumble, brown and drain meat. Add next 8 ingredients; simmer 15 minutes over low heat. Place noodles in casserole. Pour meat sauce over noodles. Sprinkle cheese evenly over top. Arrange mushrooms on top. Cover with foil. Bake at 350° for 35 minutes. Let set 10 to 15 minutes before serving.
Line bottom of 8 x 10-inch pan with pineapple. Sprinkle with sugar-flour mixture. Cover with grated cheese. Sprinkle cracker crumbs on top of cheese. Pour melted margarine over crackers. Bake at 350° for 30 minutes.
In saucepan, melt over low heat the butter, cocoa and vanilla. Cool. Combine dry ingredients and set aside. In mixing bowl, put sugar and eggs and beat until creamy. Add cocoa mixture and mix well. Add dry ingredients slowly and mix well. Bake in greased 9 x 9-inch pan at 350° for 20 to 25 minutes.
Mix as	you would a fruit cake. Bake at 275° for 1 1/2 hours. Test with toothpick.
Drain English peas and tuna. Lightly stir into creamed soup. Heat slowly, stirring once or twice. Pour over plain toast.
Combine all ingredients in large bowl. Let stand for 2 to 4 hours, stirring frequently, until all oil is absorbed. Store in jar with tight lid.
Brown hamburger with chopped up onion; drain. Add refried beans, can of tomatoes (chopped up small), tomato sauce and spices. Let simmer on low heat until thick. Heat 1/4 cup oil; cook tortillas one at a time for 15 to 20 seconds each side. Put on paper. Let drain. Shred mild Cheddar. Set aside. After mixture thickens, put about 1 or 2 tablespoons in each tortilla with 1 tablespoon shredded cheese and roll up. Put in ungreased baking dish. Cover with remaining sauce and cheese and bake, uncovered, at 350° for 30 to 45 minutes.
Stir together sugar, oil, eggs and pumpkin. Sift flour, salt, soda, baking powder and spices together, add to oil mixture, mix well and add water. Grease and flour 3 loaf pans, pour in batter and bake at 350 degrees for 1 hour.
Pour cereal into a large bowl and set aside. Combine chocolate pieces, peanut butter and margarine in 1-quart microwave-safe bowl. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated, then pour cereal mixture into plastic bag with powdered sugar. Seal and shake until all pieces are coated. Spread on waxed paper to cool. Makes 9 cups.
Mix all ingredients well and place in a covered jar. Use 2 or 3 teaspoons per cup of hot water.
Sift dry ingredients. Beat eggs. Add butter and vanilla. Mix with dry ingredients and nuts. Beat well. Pour into an 8 x 10 x 2-inch glass pan. Place pan in pan of larger size in hot water. Bake at 300° for 45 minutes or until top is firm and crusty. Serve with real whipped cream.
Simmer for 1 1/2 hours the first 8 ingredients. Remove chicken from bones. Strain broth. Saute in oil the onion and pepper. Add the tomatoes and cook for 5 minutes. Add broth and juice of limes. Stir in coriander or parsley. Simmer for 20 minutes. Add chicken. Heat through. Garnish with tortilla chips and lime slices and sprinkle lightly with cheese. Makes 3 quarts.
Melt butter in baking dish. Stir in sugar and cinnamon. Place bread in double layers over sugar mixture. Beat eggs and milk; pour over bread. Cover and refrigerate overnight. Bake in a 350° oven, covered, for 35 minutes. Uncover and bake for 10 minutes. Cut into squares and invert onto plate. Sprinkle with powdered sugar and serve with syrup. Serves 6 to 8.
Sift flour with sugar. Cut in butter using electric mixer or pastry blender to form dough. Press into 13 x 9-inch pan or 2 (9-inch) cake pans. Bake 5 minutes at 375° and then 45 minutes at 300°.
Preheat oven to 350°. Place nuts, chili powder and cumin in aluminum foil and bake for 6 minutes until it is fragrant and it begins to darken. Let cool.
Mix poppy seed with hot water and set aside. Mix and beat all other ingredients well. Add poppy seed and water mixture. Bake in 2 greased loaf pans at 325° for 1 hour.
Brown meat; add onion, green pepper, tomato paste and water. Simmer 15 minutes. Add noodles and 2/3 cheese. Place in baking dish and top with remaining cheese and bake at 350° for 15 minutes.
Mix together and pour into a greased pie pan. Bake at 350° for 30 minutes.