HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in margarine. Cover tightly and simmer until meat is tender. Add vinegar, pineapple juice, celery and bell pepper. Simmer until tender. Add remaining ingredients, stir constantly until mixture thickens. Serves 50 family style or 60 to 65 plates.
Cut squash in slices. Cook	in water until tender. Drain and mash with potato masher. Stir in 3 rounded tablespoonfuls flour and	1/2 stick margarine. Add sugar and eggs and beat well, then add evaporated milk, vanilla and coconut. Mix well. Place in greased 8 1/2 x 8 1/2-inch casserole. May sprinkle with cinnamon or nutmeg, if desired. Bake 35 minutes at 350°.
Bring to a boil the sugar, vinegar, spices and onion. Boil for a few minutes and then add cucumber slices. Continue to boil until cucumbers change color. Fill jars and seal.
Cream butter and sugar. Add condensed milk. Add large can drained pineapple and 6 slices of bread (cubed). Mix in 3 eggs (beaten). Grease pan and bake approximately 40 minutes at 350°.
Mix the above thoroughly and knead well. Place dough in bowl and cover. Allow to rise for 1 hour. After dough has risen, divide dough into 2 balls. Oil baking pan (14 x 17-inch) with olive oil.
Preheat oven to 350 degrees. Brown ground chuck, garlic and onion. Add the remaining ingredients, except the chips and cheeses. Place a layer of tortilla chips in the bottom of a 9 x 13 inch baking dish. Spoon the meat mixture over the chips until just covered. Cover the meat mixture with more tortilla chips. Cover the chips with one cup of cheese. Spoon the remaining meat mixture over the cheese and top with more tortilla chips and the remaining cheese. Bake at 350 degrees for approximately 20 to 25 minutes. Remove from oven when mixture is bubbling and cheese has melted. Cool 10 to 15 minutes before serving.
Flour and brown pork chops, quickly. Lay pork chops in casserole. Place following on top: Slice tomatoes, onion, carrots. Then slice potatoes to fill casserole. Add 1-inch water, salt and pepper. Cover and bake at 350° for 1 hour and serve. Pork chops so tender, cut with a fork.
Mix all ingredients together. Then add nuts. Bake at 350° for 1 hour.
Split and toast sandwich buns. Spread lower halves of buns with tuna salad made by combining tuna fish, celery, onion and mayonnaise to moisten. Over salad sprinkle grated cheese and top with a tablespoon of chili sauce. Slide buns back under broiler to melt cheese. Buns and cheese are hot. Salad stays crisp and cool. Makes 6 sandwiches. Can be made with chicken instead of tuna.
Dilute soup with milk. Alternate potatoes, ham, onion and soup mixture in baking dish. Make sure potatoes and ham are covered to prevent drying. Bake at 450° for 1 hour covered; uncover and bake until potatoes are done.
Bake potatoes, either in oven or microwave. Cut in half and scoop out insides. Be careful not to tear skins. Mash potato, butter, sour cream and seasonings (except paprika) until smooth. Stir in crabmeat. Lay potato skins on a cookie sheet and fill. Sprinkle with paprika and grated cheese. Bake 15 to 20 minutes at 375°.
Beat together eggs, granulated sugar and salad oil. Sift together flour, soda, cinnamon, salt and baking powder. Gradually add to egg, oil and sugar mixture. Beat 2 minutes. Add pumpkin and mix well. Pour into 13 x 9-inch pan that is greased and floured. Bake 40 minutes at 350°. Cool.
If you like hot pickles, add a few hot peppers. Wash cucumbers and slice thin. Chop onions and pepper. Combine salt and cucumbers; let stand 3 hours. Drain. Combine vinegar, sugar and spices in large kettle. Bring to a boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into hot, sterilized jars and seal at once. These are delicious with vegetables and fish.
Cream sugar, butter and eggs until mixed. Measure out 2 cups fresh figs. Mash well and mix into mixture. Mix well. Mix well with other mixture the flour, cinnamon, allspice and salt. Then flour and grease Bundt pan. Pour mixture in and bake at 350° for 45 minutes.
Cook chicken breasts; skin and bone them, then thick slice or chunk them. Arrange broccoli in large baking dish, then place chicken on top. Mix soups, mayonnaise and lemon juice together. Spread mixture over the broccoli and chicken. (It will be rather thick; try to work the mixture down through the chicken and broccoli.) Top with bread crumbs. Bake at 350° for 45 to 50 minutes.
Combine all ingredients. Put in refrigerator and let set until morning. Cook in oven 30 to 40 minutes at 350°.
Preheat oven to 350°. Mix first eight ingredients together. Shape 1 tablespoon dough around each Snicker bar. Roll to form a ball. Bake at 350° for 8 to 10 minutes. Remove to cooling rack. Drizzle with melted chocolate.
Rinse chicken and place in a large Tupperware container. Cover with buttermilk. Add hot sauce. Stir to blend with chicken. Marinate in refrigerator for 6-8 hours. Just before frying, combine flour with salt, pepper, and Cajun seasoning in a large plastic bag.
Preheat oven to 400°. Grease cookie sheets. In a large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda. Beat into sugar mixture. Stir in walnuts. Chill 30 minutes. Drop by teaspoon 2-inches apart on cookie sheets. Combine 1/4 cup sugar and cinnamon; sprinkle over cookies. Bake 8 to 10 minutes or until lightly browned. Makes 5 dozen.
Mix together ingredients. Bake for 45 to 60 minutes at 350°. Makes one casserole.
Cook squash with salt and pepper to taste until just tender. Drain and mash. Mix sour cream and soup; add onion and carrot. Fold into mashed squash. Place mixture in greased baking dish. Prepare cornbread dressing and spread over squash mixture. Dot with margarine. Bake 30 minutes at 350°. Serves 8 to 10.
Cook salt pork; fry onions in salt pork. Cut up potatoes and cook in water until almost done. Add can of clams and quart of milk. Heat slowly. Do not boil. Serves 4.
Melt oleo, peanut butter and chocolate chips over low heat. Pour over cereal. Mix well until coated. Put in brown bag, add powdered sugar; shake until well coated. Enjoy!
Put Jell-O in mixing bowl. Add boiling water and strawberries. Put into refrigerator until starting to thicken. Then add Cool Whip. Pour into mold.
Brown meat; add tomatoes, tomato paste, water, salt, parsley, garlic, Italian seasoning, pepper and oregano. Simmer uncovered about 30 minutes, stirring occasionally. Cook noodles while preparing sauce. In a 13 x 9 x 2-inch baking dish, spread 1 cup sauce. Then alternate layers of noodles, sauce, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan cheese. Bake in preheated oven at 350° for approximately 45 minutes. Allow to stand for 5 minutes.
Stir cake mix and pie filling together (very thick). Combine eggs, vanilla, oil and nuts; add to cake mix and blend well. Place in greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes. Cool and serve plain or frost with vanilla icing with 1 teaspoon cherry extract mixed in.
Brown ground beef. Add water, add onion and add green pepper. Add chili powder. Add garlic powder. Add tomato paste. The longer it cooks the better chili is.
Combine mayonnaise, soy sauce, sugar and ginger. Add chicken, celery, water chestnuts, pepper and onions; mix lightly. Chill several hours. Serve on spinach covered platter; sprinkle with noodles. Makes 4 servings.
Brown ground beef in large frypan; drain. Add next three ingredients and simmer for 15 minutes. Heat shells in 250° oven for 3 minutes. Set remaining ingredients out buffet style for everyone to assemble their own taco!
Combine ingredients into marinade; marinate about 2 hours, turning often. Broil 45 to 50 minutes, turning and basting often. Serves 4 to 5.
Let cream cheese soften to room temperature. Combine all ingredients except 1 cup nuts. Use this cup of nuts to roll ball in. Serve with Ritz crackers. This can be frozen.
Add boiling water to gelatin. Stir until dissolved. Add juice from pineapple and beverage. Chill until medium-stiff. Whip with mixer until foamy. Gradually whip into whipped topping. Fold in pineapple. Pour into mold and chill until set. Makes approximately 8 servings. Calories: 58.
Mix each ingredient in order. Pour into pie shell. Bake at 350° for 30 minutes.
Combine the chocolate and heavy cream. Stir constantly over low heat until the chocolate melts. Remove the chocolate mixture from the heat; stir in the butter. The sauce is now ready to be used.
Melt butter in large skillet; add coconut and chopped pecans. Cook until brown; put aside. Combine cream cheese and sweetened condensed milk and beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture into each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature before slicing.
Cook beef, bacon & onions in a large skillet until meat loses color and onions are tender. Drain off excess fat. Stir in catsup, salt, mustard & vinegar. Combine remaining ingedients in 3 qt. casserole dish. Stir in meat mixture & cover. Bake at 350° for about 40 minutes.
Mix in bowl and beat 2 minutes the flour, baking powder, salt, vanilla, pudding, margarine, egg and milk. Grease and flour the bottom and sides of 10-inch pie pan. Place batter in pan. Arrange peaches over batter. Combine softened cream cheese with 3 tablespoons of reserved juice and beat 2 minutes. Spoon within 1-inch of edge of batter. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over cream cheese.
Combine first 5 ingredients. Sift together dry ingredients and add to wet mixture. Mix lightly. Turn into greased muffin tin and bake in preheated oven at 400° for 25 minutes.
Melt butter in large sauce pan. Cook onions in butter until soft. Stir in soups and water. Spread rice in ungreased casserole dish. Sprinkle onion soup mix over rice. Pour about half the soup mixture into casserole and stir well. Arrange chicken in casserole. Pour remaining soup mixture over chicken. Bake, uncovered at 275° for 3 hours. Makes 6-8 servings.
Cook broccoli according to package directions. Add all ingredients except stuffing. Place in large casserole dish. Top with stuffing. Bake at 375° for 45 minutes.
In small mixing bowl, combine crab meat, carrot, cheese, onion, flour, nutmeg, salt and pepper. Spoon 1/4 of mixture into each scallop shell. Arrange shells on serving platter. Set aside.
Dissolve jello in boiling water; let stand until partially congealed. Then take egg beater and whip jello. Then whip cream; add 1 Tbsp. sugar to cream and fold into jello. Add pineapple. Put in refrigerator; Stir several times before serving.
In skillet (electric works best), put small amount of oil or shortening. Chop all wieners into fourths. Put in hot skillet. Brown quickly.
Beat eggs for 5 minutes; add sugar gradually. Add remaining ingredients. Combine all ingredients. Grease and flour cookie sheet. Bake 15 minutes at 375°. Remove; invert while hot. Take a towel and dust with powdered sugar. Roll up and let cool.
In a large salad bowl, combine lettuce, tomatoes, cheese, olives, pepperoni, green pepper, garbanzo beans, mushrooms and artichoke hearts.
Use 13 x 9-inch pan. Bake at 350° for 30 minutes.
Mix 1 stick margarine and graham cracker crumbs. Pack in a 9 x 13-inch pan. Beat powdered sugar, vanilla, eggs and 2 sticks margarine at high speed for 15 minutes, no less. Spread over crumbs. Put bananas on top of whipped mixture, then add drained pineapple. Spread Cool Whip over this. Sprinkle on nuts and add cherries. Set in refrigerator until cooled.
Drain pineapple. Reserve 6 tablespoons of juice. Pour pineapple in a casserole dish. Mix flour, sugar and 6 tablespoons of juice in a bowl until smooth. Pour mixture over pineapple. Add cheese. Sprinkle crackers on top. Melt margarine and pour over the top of crackers. Bake at 350° for 20 minutes.
In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 servings.
Cut bacon slices into 3 pieces. Wrap bacon piece around each water chestnut; secure with toothpick. Place in baking dish. Bake at 350° for 30 minutes. Mix sugars with catsup in bowl. Dip each wrapped water chestnut in sauce; arrange in baking dish. Pour remaining sauce over top. Bake for 30 minutes longer.
Mix all ingredients. Place in 9 x 13-inch baking pan. Refrigerate overnight. Next day, top with bread crumbs. Cover and bake 45 minutes in 350° oven. Remove cover and bake another 15 to 20 minutes.
Soak codfish overnight. The next morning, drain off water. Place codfish in saucepan; cover with fresh water and bring to boiling. Boil until tender (about 45 minutes to an hour). Drain and cool. If not boneless, debone codfish, flaking with a fork as you go along. Add cooked, mashed potatoes, butter, onion, parsley, baking powder and eggs. Salt and pepper, if desired. Combine and mash mixture with a large fork or beat with electric mixer. Shape into cakes or balls. Deep fry in hot oil until golden brown all around.
Place the boned chicken breasts in a pan. Thoroughly drain sauerkraut; put on each piece of chicken. Place a slice of Swiss cheese on each; pour dressing over each. Bake at 350° for 1 hour.
Drain all canned fruits well, reserving 1 1/2 cups juice. (If you use all the juice from the cherries, it will make your rice a pretty pink!) Cook rice in this liquid per package directions (except no salt or butter). Cool rice completely. In large bowl, toss rice with fruits and nuts. Fold in Cool Whip. Serve thoroughly chilled.
Mix all ingredients. Spread in baking dish. Sprinkle with almonds. Bake at 350° for 30 minutes. Serve warm.
Melt the butter or margarine in a small bowl. Beat the eggs with vanilla. In a large bowl combine the sugars, syrup and melted butter. Add the egg mixture and mix well. Put pecans in the pie shell and pour in the sugar egg mixture. Bake at 450°for 10 minutes. Reduce the heat to 350° and bake 35 to 45 minutes until a knife inserted comes out clean.
Heat oil in medium-size skillet over medium heat. Add red pepper and white parts of green onion; saute 2 minutes. Add the cucumber; saute 3 minutes or until cucumber is tender-crisp. Remove from heat. Stir in green parts of onion, lime juice, honey, mint and salt. Serve hot or warm. Can be served with fish, meat or poultry.
Brown ground beef with onion and seasonings. Drain well. Dump in shell. Spread chilies on top. Drain mushrooms and spread on top of chilies. Shred cheese. Pour egg mixture onto pie. Try to pour some mixture between shell and pie plate. Bake in a 400° oven until shell browns. Sprinkle cheese on top. Bake until cheese melts. Serves 4 to 6.
Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, cinnamon and nutmeg together. Stir soda into buttermilk. Add flour mixture to creamed mixture alternately with buttermilk. Add jam last. Pour into 3 greased and floured 8 inch pans. Bake at 350 degrees for 25-30 minutes.
Combine flour, sugar, 2 tablespoons of cocoa, baking powder and salt in a bowl. Add milk and shortening; mix well. Stir in pecans. Pour into greased 9-inch square cake pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour 1 3/4 cups of hot tap water over top. Bake at 350° for 45 minutes. Cut into squares while hot. Spoon sauce over each serving. Serve with whipped cream or vanilla ice cream.
Mix butter, flour and chopped nuts together and spread in a 9 x 13-inch pan and bake at 350° for 15 minutes. Cool.
Combine all ingredients; mix well. If you like hot, add more Texas Pete or Tabasco. Form into patties and fry in small amount of oil. These may be frozen.
Cream margarine and oil. Add sugar and beat until smooth. Add egg yolks and beat well again. Combine flour and soda and add to mixture with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8-inch pans. Bake at 350° for 25 minutes. Cool and frost with Cream Cheese Frosting.
Mix together with mixer at medium speed. Pour into greased pie pan or 9 x 9-inch pan.
Melt peanut butter and butterscotch in a saucepan. Mix Rice Krispies in until they are all coated. Put in 9-inch buttered pan. Cool and cut.
Marinate fish. Spray grill with Pam. Grill 10 minutes or until meat is flaky.
Mix pineapple (juice and all) with the pudding mix. Add the whipped cream and marshmallows. Let stand a few hours. It makes a quick salad.
Peel and cut eggplant in chunks. Boil in salt water until tender; drain. Add slightly beaten egg, onion, cheese, milk and seasonings. Mix well and top with crumbs. Bake at 350° for 30 to 40 minutes.
Beat egg yolks and milk together. Add dry ingredients which have been sifted together, then melted butter. Fold in egg whites. Have griddle hot. Drop in pan, turning once. Serve with syrup.
Preheat oven to 300°. Combine flour, baking powder and salt. Sift and set aside.
Combine first 5 ingredients and boil 5 minutes. Put chicken in shallow pan and pour sauce over. Bake, uncovered, in a 350° oven for 1 hour. Add the mushrooms and cheese to each chicken breast. Bake 15 minutes more.
Mix thoroughly. Make into balls and roll in fine crumbs and heat in oven as croquettes at 350° for 30 to 45 minutes on sprayed cookie sheet, turning them over after 30 minutes or fry as patties. Serve with your favorite sauce.
In a large pan heat oil. Dice onions and add to hot oil, cook until clear. Cut potatoes into bite-size pieces. Add potatoes slowly to oil, browning them. After all the potatoes are browned, add tomato sauce, parsley, salt and pepper. Bring to the boil then reduce heat and simmer until potatoes are soft. Add cheese and simmer another 15 minutes. Good served with bread and butter. Freezes well.
Saute onion in butter. Add broth, milk and Velveeta. Stir until melted. Stir in vegetables, ham, salt and pepper. Cook until thoroughly heated, stirring occasionally. Serve with garlic bread.
Beat softened butter at medium speed with mixer about 2 minutes, until creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes.
Brown ground beef and drain excess fat. Add taco seasoning (no water) and stir thoroughly. In a large sauce pan melt cheese over medium heat until fully melted. Add ground beef, salsa and can of tomatoes and chilies to cheese. Stir until all is heated. Serve hot over Tostitos, chips or use as a dip.
Bottom Layer: Melt 1 stick butter; add 1/2 cup confectioners sugar and graham cracker crumbs. Press in bottom of pan.
Peel potatoes and slice. Place in large casserole dish. Mix soup with 1 can of milk. Add onion, salt and pepper to taste. Pour over potatoes. Cover with foil or lid. Bake at 350° for about 1 to 1 1/2 hours or until potatoes are tender. Serves 8.
Butter both sides of bread; cut into sticks. Put on cookie sheet and bake in slow oven at 325° until golden brown and toasted, about 15 or 20 minutes. Can use any kind of bread. Keeps well in Tupperware.
Drain pineapple; reserve syrup. Add boiling water to syrup to make 1 cup. Dissolve jello in hot liquid and cool. Gently stir in the ginger ale. Chill until partially set.
Melt butterscotch chips. Pour over noodles in bowl, coating well. Spoon on waxed paper and chill until firm.
Soften gelatin in cold water. Put the soup, mayonnaise, cream cheese and Worcestershire sauce into saucepan over low heat. (Or use double boiler.) Stir constantly until cheese is melted. Add gelatin; stir until dissolved. Remove from heat. Add onion, celery and crab meat. Pour into greased mold and chill overnight. Unmold onto a dish or tray. Serve with assorted crackers.
Combine ingredients in order given; mix well. Spread batter in a greased 8 x 8-inch or 9 x 9-inch pan. Bake at 350° for 30 minutes. Cool and cut into squares. Serve plain or with ice cream.
Melt butter in dish you will bake in at 350°. Mix all other ingredients in bowl and pour butter in. Mix thoroughly. Pour into butter greased dish and bake at 350° for 20 to 30 minutes, until done. Cut in squares after cool.
Combine beaten egg yolks with sugar and wine. Beat with a rotary beater until well blended. Place the mixture in the top of a double boiler over warm water. Beat with a rotary beater until well blended.
Cream together the butter, powdered sugar and flour and pat into a 9 x 13-inch pan. Bake in a 300° to 350° oven for 15 to 20 minutes until looks dry but not brown. Set aside. Beat eggs, sugar, flour and lemon juice. Pour over the baked crust and bake at 350° for 15 to 20 minutes. Sprinkle top with powdered sugar.
In a large mixing bowl, beat cream cheese until light. Gradually beat in lemon, sugar, flour and vanilla. Add sour cream. Beat in eggs, one at a time. Add heavy cream. Pour into spring-side pan. Place this in a large pan with water.
Preheat oven to 450°. In a large heavy skillet, add bell pepper, onion and oleo. Cook until tender, but not brown. Next, add in the flour by sprinkling over the contents of the entire skillet. Stir the contents until the flour is blended well with rest of ingredients. Now add the soup and milk. Cook, stirring constantly, until thickened and bubbly. Slice all 3 of the hard boiled eggs, but only add 2 of them to the skillet; leave one for garnish. Add cooked ham chunks next and bring contents to boil and then remove from heat. Pour skillet's contents into a 10 x 6 x 2-inch baking dish. Arrange the biscuits on top of the mixture. Add remaining egg slices on top of this and bake for 10 to 12 minutes or until the biscuits are brown. Serves 4.
Bake yellow cake as directed on box. After removing cake from oven (immediately, while the cake is hot), use a fork to make about 12 fork holes in cake. Pour can of crushed pineapple (with juice) on top of cake. Allow cake to cool for about 2 hours.
Mix all ingredients, bake 1 1/2 hours at 300°. Start in cold oven.
Wash and peel carrots. Cook in a small amount of boiling salted water until tender. Melt butter in a saucepan. Combine sugar, cornstarch and salt. Gradually add orange juice and lemon juice. Add to melted butter and cook over moderate heat, stirring constantly, until thickened. Pour sauce over carrots. Serves 4.
Put beans and water in large pot. Bring to a boil. Add all the ingredients, except the tomato sauce and brown sugar. Simmer for 1 1/2 to 2 hours until beans are tender. Add the tomato sauce and brown sugar. Bring the soup back to a boil for a few minutes and it is ready to eat.
Cream sugars and egg; add flour. Add milk. Heat over medium heat and boil 1 to 2 minutes until thick; cool. Layer sliced bananas. Top with pudding. Repeat. Top with chopped peanuts. Makes 6 servings.
Dissolve soda in applesauce. Cream lard and sugar. Add applesauce. Cream together, then add dry ingredients. Bake in layer pans in moderate oven about 45 minutes (325° works good).
Heat oven to 350°. Mix all ingredients thoroughly. Shape into loaf on shallow baking pan lined with aluminum foil. Spread 3 tablespoons catsup on top before baking. Bake 1 1/2 hours or until done. Serve hot or cold. Makes 8 to 10 servings.
Mix flour, baking powder, salt and paprika together. Add corn and beaten egg yolks. Fold in stiffly beaten egg whites. Shape into patties. Fry in hot grease until browned on both sides.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook two minutes longer. Remove from heat.
Mix all ingredients together. After mixing, add 3 tablespoons lemon juice. Fill into 2 baked pie shells and refrigerate overnight or until well set.
Mix taco seasoning mix with beef; add picante sauce (or tomato paste). Place in 9 x 9-inch baking dish. Top with corn, then cheese. Mix cornbread meal according to directions on package. Pour over other ingredients. Bake at 450° for 20 to 30 minutes or until cornbread mix is done.
Line a 9 x 13-inch pan with aluminum foil. Pour rice and bouillon in bottom. Place cut up chicken on top and then spread cream of mushroom soup on top of chicken. Sprinkle onion soup mix on top. Cover and seal aluminum foil. Bake at 375° for 1 1/2 hours. Serves 6 to 8. This recipe also works well in the crock-pot.