HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Heat oil in large skillet over moderate heat (about 250°). Add beef, salt, pepper, garlic and onion. Cook, stirring occasionally, until meat is browned. Place mixture in bottom of a shallow 1 1/2-quart baking dish. Arrange cheese slices in a layer on top. In a small bowl, combine tomato sauce, ketchup and Worcestershire sauce and blend well. Pour over cheese. Arrange biscuits in rows on top of sauce. Bake 20 to 25 minutes, or until biscuits are baked through and tops are nicely browned. Serves 4 to 5.
Wash and peel shrimp. Make roux by heating shortening in a deep skillet. Add flour and cook on medium heat until dark brown, stirring constantly. Add chopped vegetables, Ro-Tel tomatoes and tomato sauce. Season with salt, pepper and Worcestershire sauce. Let simmer, covered, 30 minutes. Through cooking times, stir occasionally. Bring to boiling point; add shrimp. Cook 20 minutes. Serve over rice.
Boil and debone (or use boneless) chicken breasts; dice. Dice pepper; saute in 1/2 stick butter. Add flour and milk to thicken. Add 1/2 of cheese, soup, soy sauce, garlic salt, pimento and mushrooms; mix together well. Stir in chicken pieces. Boil spaghetti; drain well and add to mixture. Mix all ingredients. Pour into casserole dish. Top with remaining cheese. Bake at 350° until brown.
Stir together first 3 ingredients in a large bowl. Add Club soda, stirring until batter is blended. Use immediately or will go flat. Ladle onto a preheated waffle iron. The batter doesn't store well so make only as much as you will use at one time or make extra waffles and freeze for later use.
Toast nuts in slow oven at 325° until light brown. Fold sugar, salt and vanilla in egg whites (stiff) and add the nuts. Meanwhile, melt butter or oleo in same pan in which nuts were in. Blend nuts well into egg white mixture and put into pan with butter. Bake in a slow 325° oven for about 30 minutes, until nuts are coated with brown covering and sugar and butter are gone. Spread on waxed paper and separate to cool. Put in tins and nuts will keep for several months. Makes about 4 cups of nuts.
In large saucepan over medium heat, combine mixed fruit, nectar, lemon juice and honey. Bring to a boil. Reduce heat to low; simmer 10 minutes. Stir in remaining ingredients. Serve hot or chilled. Serves 8.
In a bowl, mix dry ingredients together. Melt shortening; remove from heat. Add brown sugar; add eggs one at a time; add vanilla; add dry ingredients slowly. Add chocolate bits. Bake at 350° for 25 to 30 minutes. Cut and enjoy.
In small bowl, combine flour, baking soda, salt and cinnamon. In large mixer bowl, cream butter, granulated sugar, brown sugar, eggs and vanilla. Gradually beat in flour mixture. Stir in oats and butterscotch chips.
Cook potatoes in boiling salted water until tender, 30 minutes. Cool. Peel and cut into 1-inch cubes. Place in medium bowl. Add 3 tablespoons of water and curry powder. Toss to coat. Season to taste with salt. Heat vegetable oil in large skillet. Add shallots and potatoes. Cook until crusty and golden brown, for 15 minutes.
Cook up broccoli, drain and put in a 2 quart casserole dish. Dump in onions.
Cook squash and onion together in saltwater. Drain and add cheese, oleo, eggs, milk, salt and pepper. Pour in buttered casserole and top with cracker crumbs; bake at 350° until brown.
Have butter soft and work in flour and grated cheese. Add Worcestershire and cayenne. Work into a dough. Roll out; cut into strips. Bake at 400° until light brown.
Heat milk at High for 3 to 4 minutes to very hot, but not boiling. Combine eggs, sugar, vanilla and salt. Beat until well blended. Gradually add hot milk, beating well. Divide mixture evenly between 6 custard cups. Place cups in 13 x 9 x 2-inch baking dish. Sprinkle with nutmeg. Pour about 1/2 cup hot water around cups. Cook at Medium (50%) for 8 1/2 minutes, rearranging cups after 3 minutes. Continue cooking at Medium for 5 minutes, testing for doneness every 30 seconds and removing any that are soft set.
Boil or bake pork until well done. When cool, dice into small pieces. Brown onion in fat. Add remaining ingredients. Simmer 30 minutes. Pour over meat and simmer about 20 minutes. (It is good to make three or four times the amount of sauce and divide in portions to freeze for later use.) Serve the hot pork on warm buns.
Cook noodles according to package and drain. Saute meat and onions, drain. Spread noodles in bottom of 3-quart casserole dish. To meat mixture add other ingredients except cheese. Top with cheese. Bake at 350° for 20 minutes.
Beat eggs well; add sugar. Slowly add lemon juice and butter. Pour into baked, cooled pastry shell and bake at 350° for 25 to 30 minutes.
Saute onions in butter. Add potatoes and stock. Simmer, partially covered, about 30 minutes. Puree soup and add cream, sherry and salt. Chill.
Cook sugar, milk and butter until it makes a soft ball in a cup of cold water. Add dates; continue cooking until it makes a firm ball in a cup of cold water. Beat until creamy. Add nuts and spread on buttered dish.
Melt together margarine and shortening; cream with brown and white sugars. Add eggs and vanilla. Sift together baking powder, flour and salt; add to mixture. Mix in oatmeal, Post Toasties, coconut, chocolate chips and pecans. Use 1/4-cup measuring cup to drop cookies, 6 cookies to sheet. Bake at 350° to 375° for 15 minutes, until light brown.
Sift sugar, cocoa and flour together. Add eggs, milk, vanilla and margarine. Bake in uncooked pie shell. Oven temperature: 350°.
Mix all ingredients except cheese in order given. Pour half of the mixture into hot, well-greased iron skillet. Sprinkle half of the cheese over batter. Add remaining corn meal mixture and top with the rest of the cheese. Bake at 350° for 1 hour. Bread may be sliced and buttered, if so desired.
Cook fettucini according to package directions. Drain well and return to pot. Add butter or margarine, milk, grated cheese and parsley. Toss until fettucini is well coated. Salt and pepper to taste. Serve.
Saute onions in 4 tablespoons butter until soft. Add flour and water to make white sauce. Blend in cauliflower and cheese. Add eggs and mix until blended. Put into greased 1 1/2-quart casserole. Cover with breadcrumbs, parsley and 2 tablespoons butter and bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a small flat casserole. Mix all ingredients together, place in casserole and bake for 30 minutes. Serve with crackers.
Cut chicken and ham into chunks, place into the bottom of a 13 x 9 pan. Saute onion in margarine, add flour to make paste, slowly add cream and bring to a boil. Boil for 1 minute stirring constantly, add dry mustard and pour over chicken and ham. Top with cheese, breadcrumbs and butter. Bake at 350° for 30 minutes.
In a bowl, mix sugar, flour, nutmeg and cinnamon. Pour over apples and mix. Put in pie shell. Place sliced margarine over mixture. Bake at 350° for 1 hour. Serve hot with ice cream.
Chop dried beef and onions very fine. Mix about 3/4 of chopped beef in cream cheese. Add onions, Accent and Worcestershire sauce. Shape into a ball and roll into remaining beef.
Mix gelatin with boiling water; stir until dissolved. Add frozen orange juice to hot mixture; chill until partially set. Add pineapple and mandarins; place in 9 x 13-inch pan until stiff. Follow directions on chiffon pie mix; add prepared Dream Whip. Spread mixture over top of congealed gelatin mixture. Refrigerate. Spread grated Cheddar cheese evenly over top before serving. Yields 12 servings.
Preheat oven to 350°. Combine all the ingredients except the raisins. Mix well. Bake ingredients in a 9 x 13-inch pan for 20 to 25 minutes. Stir occasionally. Stir in raisins. Spread onto ungreased sheet to cool. Store in dry place or better yet, refrigerate.
Melt margarine, then add the peanut butter, graham cracker crumbs and powdered sugar. Press into a buttered 9 x 13-inch pan. Melt chocolate chips and spread over first layer. Chill about one hour. Cut into squares. Best if stored in refrigerator.
Mix flour with sugar and salt. Cut in Crisco or oleo until it looks like coarse meal. Add well beaten egg. Mix until blended. Chill slightly. Press 3/4 of mixture in ungreased 9 x 13-inch pan. Spread on jam and nuts. Top with remaining crumb mixture. Bake in 375° oven for 35 to 40 minutes or until brown.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Beat eggs in a large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean (surface of cake will be bumpy). Cool completely.
Mix vinegar, olive oil, vegetable oil, sugar, basil, salt and garlic in tightly covered container. Pour over mushrooms in glass or plastic bowl. Cover and refrigerate at least 4 hours and not over 24 hours. Arrange tomato slices on lettuce leaves. Spoon mushrooms on tomatoes.
Arrange the tomatoes slices evenly in the pie shell. Cover with the cheese. Sprinkle with basil. Drizzle with olive oil. Bake at 400 degrees for 30 minutes.
Cook sugar and milk until forms soft ball in cold water. Remove and cool without stirring. Beat in dates; add pecans and beat until almost hard. Shape in roll in damp cloth and put in refrigerator.
Punch hole in bag of Doritos and crush. Put a layer of chips in bottom of casserole dish. Simmer all other ingredients for 15 minutes. Pour over chips. Put rest of the chips on top. Bake at 350° for 30 minutes.
Saute onions. Add water. Add beef bouillon cubes, Worcestershire sauce and beef chunks. Simmer 1/2 hour. Pour over French bread in ovenware bowls. Top with Monterey Jack or Mozzarella cheese. Put bowls in microwave to melt cheese.
Melt butter or oleo in 9 x 12-inch baking dish and put blintzes in it. Cover with remaining ingredients. (Sprinkle with cinnamon, optional.) Bake 45 minutes at 350° or 1 hour if blintzes are frozen. Excellent for a brunch. Serves 6 to 8.
Slice green tomatoes and set aside. Bring a large pot of water to boiling. Sterilize canning jars and lids. I use a wire basket for putting tomatoes in the boiling water and put enough to fill one jar at a time. Let tomatoes stay in boiling water ONLY long enough for them to change color, no more than 3 to 5 minutes. Put into hot jar being sure to layer enough to fill jar. Pour hot liquid from cooking pot over tomatoes and put a knife tip of citric acid in each jar. Seal. You may want to keep an extra small pot of boiling water in case the large pot gets too low on water.
Cook noodles; put aside. Mash potatoes and add cheese to potatoes; beat, using a mixer. Add sour cream. Saute onions in margarine until soft. Add half of onions to potato mixture as well as bacon, salt and pepper. Place layer of noodles in 9 x 13-inch pan, then a layer of potato mixture. Repeat, ending with noodles. Top with remaining onions and margarine. Cover with foil and bake at 350° until heated through, 1 to 1 1/2 hours.
Cut up tomatoes; add 2 slices ham and 1 slice cheese. Put on brown bread with mayonnaise.
Line 9-inch pie pan with pastry dough. Fill with apples (if fresh apples, peel and quarter; simmer in 1/4 cup water until tender). Combine remaining ingredients, except butter. Sprinkle over apples; dot with butter.
Skin and bone fish. Cut into 2 or 3 pieces. In a 4-quart pan, saute onions with 1/4 cup oleo until golden. Cook, uncovered, 10 minutes. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper and boiling water; stir well. Arrange fish on top. Cover and simmer 15 to 20 minutes or until vegetables are tender. Add milk and 3 tablespoons butter and heat. Do not boil.
Spread cookie dough on pizza pan or cookie sheet; use a little flour. Bake for whatever directions call for on dough roll. Cool. Mix with mixer cream cheese, Cool Whip, sugar and vanilla. Spread on cooled dough. Cut in squares. On each square, add one fruit. Keep refrigerated until served.
Combine cold cooked rice, coconut, peaches and pineapple. Stir together condensed milk and lemon juice. Combine milk mixture and rice mixture. Add vanilla, nutmeg and cinnamon. Pour into an 8 x 11 1/2-inch buttered Pyrex dish. Bake at 325° for 1 hour.
Mix all dry ingredients together, then add pumpkin, eggs, raisins, nuts and oil. Mix well. Bake in 3 greased loaf pans at 350° for 55 to 60 minutes.
Brown the ground beef and let it drain. Cut the Velveeta cheese into chunks and put into a crock-pot. Add the drained ground beef and the salsa. Add anything else you are going to put in the dip. Turn the crock-pot on high until the cheese is melted, then turn it down on low. Be sure to stir the cheese while it is melting.
Boil whole potatoes until soft; let cool. Peel hard-boiled eggs. In large bowl, cut potatoes into chunks. Chop eggs fine and shred the cheese. Add pickles and 2 to 3 dashes of salt, then stir in mayonnaise gradually, until stirred well and moist.
Combine ground beef, bread crumbs, egg, catsup and salt in bowl, mixing lightly. Combine sauerkraut, 3/4 cup of the Swiss cheese, pastrami, sour cream and mustard. Pat out 1/3 of the meat mixture on baking dish, then spread 1/2 of sauerkraut mixture. Repeat layers. Bake at 350° for 60 minutes, loosely covered with foil. Remove tent. Sprinkle remaining cheese on top of loaf and bake 5 minutes.
Preheat oven to 350°. In a large bowl, cream together the peanut butter and butter. Gradually add sugars, beating well after each addition. Add eggs, one at a time, beating well after each egg. Add vanilla. Gradually mix in flour, baking powder and salt, mixing well. Pour into a greased 13 x 9 x 2-inch pan. Bake for 1 hour. Let cool completely and frost with Peanut Butter Frosting.
Mix all ingredients except 1 cup milk. Stir well and let come to a good boil, stirring well, then add other cup of milk slowly (do not stop boil). Cook until it forms soft ball in cold water. Add 1 pound whole pecans. Pour into large buttered pan and place in refrigerator overnight. Cut in squares. Dip in chocolate dip.
Combine first 4 ingredients in mixing bowl. Combine and mix salad dressing or mayonnaise, mustard, sugar, salt and celery seed. Pour over macaroni mixture. Add eggs and mix well. Cover and chill several hours. Serve on crisp salad greens, if desired and garnish with the crumbled bacon. Makes 8 to 12 servings.
Preheat oven to 375°. Empty both mix pouches into bowl. Add egg, water and 3 to 4 drops green food coloring. Mix well. Form dough in 3/8-inch ropes. Cut in 4-inch pieces. Shape into wreaths on ungreased cookie sheet 2-inches apart. Decorate with candied cherry pieces or red hots. Bake 6 to 7 minutes. Cool 1 minute. Remove from cookie sheet with spatula. Makes 36 cookies.
Bring to a boil the margarine, water and cocoa. Blend in sugar, plain flour and salt in mixing bowl. Pour boiling mixture over dry mixture. Add eggs, sour cream and soda and beat well. Pour in well-greased cookie sheet. Bake at 350° for 20 minutes.
Melt butterscotch chips and peanut butter over very low heat, stirring constantly until smooth. Stir in cereal. Press half the mixture into buttered 8 x 8 x 2-inch pan. Chill. Set remaining mixture aside. Melt chocolate chips, sugar, butter and water in double boiler (over hot, not boiling, water). Stir constantly until smooth. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top, pressing it in gently. Chill until firm (approximately 1 hour).
Caramelize sugar. Beat together eggs, milk, vanilla and sugar. Bake for 1 hour at 350°, covered. Uncover last 10 minutes. Refrigerate. Serve with small cups of strong black coffee. One recipe makes small Corning Ware dish. I usually double recipe.
Mix eggs, sugar and syrup. Add all other ingredients. You may need to mix these in a dishpan or roaster using your hands. Use ice cream scoop to make Monster Cookies; flatten gently with fingers. Bake at 350° for 12 to 15 minutes. Great for a bazaar! May also use teaspoon and make regular size cookies.
Grate cheese and all ingredients. Mix well and refrigerate. To prepare rolled sandwiches, flatten one slice of trimmed bread with rolling pin. Spread with filling. Roll from one corner of bread to the other. Fasten with a toothpick. Chill rolls. Brush with melted margarine and toast just before serving. Makes 70 sandwiches. Freezes well. Delicious.
Blend together margarine and flour over low heat. Add onion; saute until wilted. Add remaining ingredients, except grated cheese and shallots. Cook on medium heat for 40 minutes. Add shallots to soup just before serving. Add grated cheese to individual bowls. Serves 7 to 8.
Mix all ingredients well together. Press into tins lined with foil. Cover. Refrigerate at least 2 weeks before serving and eating. Makes great Christmas presents.
Add the lye, ammonia and Borax to the water; mix carefully. Gradually add the grease, stirring all the while. Stir about 15 minutes, then stir off and on for 2 days until dry and granulated. The more this is stirred, the finer the grain. Store in a plastic container.
Place first 4 ingredients in greased (with butter) 10 x 1 1/2-inch quiche dish. Beat until smooth the next 5 ingredients, by hand, about 1 minute. Pour into dish containing first ingredients. Bake in preheated oven at 400° for 35 to 40 minutes until golden brown.
Combine first 3 ingredients; sprinkle with cinnamon. Cook over medium-low heat until apples are soft. These are great with pork chops cooked on grill.
Mix all ingredients together and put in baking dish. Chill overnight. Melt 1/2 stick butter or margarine. Mix with 1 cup crushed Cheese Tid-Bits. Spread over top. Bake 1 hour at 350°.
In a plastic bag, combine salt, pepper, garlic powder and paprika; mix well. Add turkey strips and coat with seasonings. In a skillet (or wok), heat 2 tablespoons oil; stir-fry turkey 3 to 4 minutes or until no longer pink inside. Remove from skillet; keep warm. Add remaining oil, yellow peppers, green peppers and snow peas. Stir-fry 1 minute. Sprinkle with Italian seasoning. Reduce heat and cook 2 minutes until vegetables are tender and crisp. Add turkey and tomatoes. Heat 2 minutes longer until warm through.
Spread each muffin half with pizza sauce. Top each with 3 slices pepperoni and then with cheese. Place halves on microproof plate. Cook on 60 for 45 to 60 seconds or until cheese is melted. Let stand 2 minutes before serving.
Tear cake into pieces and put in pan or large bowl. Combine apricot nectar, sugar, lemon juice and cornstarch and cook until thick. Let cool slightly, then pour over cake pieces. Cool completely. Cover with Dream Whip topping and sprinkle with coconut. Keep refrigerated.
Mix eggs, water, salt and oil together. Make well in flour and add egg mixture. Mix into flour and knead dough briefly. Cover with warm towel and let stand 15 minutes. Roll out and cut into strips or use pasta machine. Boil in salted water.
Combine potatoes and butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased 13 x 9-inch dish. Combine crumbs and butter. Sprinkle over top. Cover. Bake at 350° for 20 to 40 minutes.
Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in a 400° oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer, until set.
Beat eggs with fork. Stir in the next 4 ingredients until thick. Add the last 3 ingredients; mix well. Dough will be soft. Drop onto ungreased cookie sheet. Take glass with sugar on and stamp each cookie. Bake at 375° until light brown.
Combine 7-Up and marshmallows in saucepan. Cook over medium heat until marshmallows are melted. Add Jell-O and stir until dissolved. Have cream cheese at room temperature. Add hot mixture slowly to cream cheese and beat until smooth. Add pineapple and nuts. Chill until partly set. Fold in sour cream and mayonnaise. Blend thoroughly. Pour into a lightly oiled 2-quart mold and refrigerate until firm.
Brown meat in a large, heavy saucepan. Drain off fat. Add all of the remaining ingredients and heat to boil.	Simmer for 20 to 30 minutes.
Cornbread can be made 1 day ahead and chicken can be cooked 1 day ahead, also.
Slice squash and onions very thin. Shred peppers and garlic. Mix lightly and sprinkle salt over all. Put in large pan and cover with ice cubes. Let stand 3 hours. Drain well. Mix remaining ingredients together and heat in large pot. When hot, add vegetables and stir occasionally. Heat until scalded through but do not boil. Pack in jars while hot and seal. Delicious and crunchy. Yields 7 to 9 pints.
Mix all ingredients in kettle. Bring to a boil. Cook for 15 minutes. Place in hot, sterilized jars. Seal in screw top jars.
Blend first 3 ingredients and press in bottom of pan; bake about 20 to 25 minutes.
Mix all ingredients together and shape into eggs. Coat with chocolate when eggs are cold and firm. After dipping in chocolate, eggs may be decorated with cherries, frosting, nuts, coconut, etc.
Remove crust from bread slices. Cut bread into sticks and make bread crumbs from crust. Toast bread sticks one and a half hours in 250° oven. Combine salad oil, peanut butter and sugar. Dip sticks into peanut butter mixture and roll in bread crumbs.
Pare apples; cut into eighths and put into a bowl with a tight fitting lid. Mix your 1/2 cup sugar and 1 teaspoon cinnamon together and pour over apples in bowl. Seal your lid on bowl and shake to coat apples. Pour this mixture into your pie shell.
In 1 1/2-quart glass bowl, combine brown sugar, butter, water, lemon juice, rum extract and nutmeg. Cook on High for 3 1/2 to 4 minutes; stir twice. Add bananas and stir gently. Cook at Medium for 1 minute. Spoon warm bananas and sauce into dessert dishes. Top with whipped cream and sprinkle with toasted coconut.
Heat oven to 400°. In the top of double boiler over hot water, combine Dove Promises dark chocolate, butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix. Lightly grease four 4 oz. custard cups, muffin molds or ramekins with baking spray or butter. Distribute batter evenly among the four molds.
Melt caramels in microwave with milk. Add pecans. Drop by spoonfuls onto cookie sheet sprayed with Pam. Cool in refrigerator. Melt chocolate and paraffin in double boiler. Dip caramels.
Mix sugar and Crisco. Add eggs, flour, soda, buttermilk, bananas, salt and nuts. Grease and flour 2 loaf pans. Fill with mixture and bake for 1 hour at 300° to 325°.
Mix all ingredients together; bake for 30 minutes at 375° in a casserole dish that has been sprayed with vegetable cooking spray. Remove from oven; top with shredded or grated cheese. Return to oven; bake for 10 minutes. Great!!!
Cut slice from top of cabbage; cut out inside of cabbage, leaving 3/4-inch shell. Reserve inside of cabbage for cole slaw. Heat oven to 350°. Cook and stir ground beef in 10-inch skillet over medium heat until light brown. Drain. Stir in 1/2 cup of tomato sauce, the whole tomatoes with liquid, stuffing mix, onion, garlic and salt. Break up tomatoes. Fill cabbage shell with mixture. Place in Dutch oven. Mix remaining sauce and water. Pour around cabbage and bake for about 45 minutes. Remove cabbage and cut into 6 wedges. Spoon hot tomato sauce over.
Heat 1 tbsp of oil in a large skillet over medium heat. Add chicken. Cook about 5 minutes, stirring occasionally. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrots to skillet. Cook for 4 minutes, stirring. Add broccoli and garlic to skillet. Cook 2 minutes, stirring. Cook pasta according to package directions. While pasta is cooking, add chicken broth and basil to skillet. Stir to combine. Reduce heat and let simmer for 5 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Sprinkle with parmesan cheese. Serve immediately.
Using a whisk or fork, combine eggs and milk. Stir in remaining ingredients, disregarding lumps. Fill well-greased muffin tins 3/4 full. Place in a cold oven and set temperature at 450°. Bake approximately 25 minutes or until golden brown.
Mix all ingredients together except broccoli; add it last. Prepare an iron skillet or 13 x 9-inch baking dish by greasing well. Bake in skillet for 25 to 30 minutes or in a baking dish for 30 to 40 minutes at 350°. You can also spoon into muffin pans.