HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Brown the ground beef, onion and green pepper in skillet. Drain well. Stir in to your taste the garlic powder, Worcestershire sauce, chili powder, Tabasco, Italian seasoning and pepper, spaghetti sauce, water and onion soup mix. Simmer 5 minutes. Slice Velveeta (or use shredded Cheddar). Place half of meat/sauce mixture in greased 9 x 13-inch. Place layer of fries over meat. Sprinkle potatoes with pepper. Top with cheese. Top with remaining meat/sauce mixture. Bake 30 to 40 minutes. Top with onion rings. Bake 5 more minutes.
Cream butter and sugar; add egg yolk, vanilla and flour. Spread evenly on cookie sheet. Beat egg white slightly (until foamy). Spread and sprinkle nuts on top and bake in slow oven (300°) for 40 minutes.
Brown sausage in a skillet; drain off excess fat. Add peppers, onions, mushrooms, seasonings and garlic. Cook 2 minutes. Stir in tomato sauce and simmer, uncovered, for 10 minutes. Top each muffin half with 2 tablespoons meat sauce; sprinkle with cheese. Broil until cheese melts and filling is hot. Serve immediately. Yields 12 servings.
Mix all ingredients together except egg whites (reserved for meringue), margarine and vanilla. Bring these ingredients to a simmer on stove and stir until thick. Stir in margarine and vanilla. Pour into an 8-inch baked pie shell. Top with meringue and bake at 375° until golden brown, 5 to 8 minutes.
Mix all ingredients together. Beat extra well (3 or 4 minutes). Bake at 350° for 35 - 40 minutes in a bundt pan or 45 minutes in a tube pan.
Mix cake mix, sugar, oil and nectar together. Add 1 egg at a time, mixing after each addition. Bake 1 hour in a greased and floured Bundt or tube pan at 325°.
Boil potatoes and mash. Add cream cheese and onion dip. Whip as usual. Makes plenty for large crowd.
Make and bake cake mix as directed on box. Make pudding as directed. Layer in large bowl, first cake (cut in small pieces), pudding, Cool Whip, then Heath bars. Repeat layers, then chill.
Separate whites and yolks of eggs. Beat whites until stiff, yolks until thick and lemon colored. Add 1 cup sugar to yolks and beat until completely mixed. Add vanilla, lemon juice and salt. Fold yolk mixture into whites very gently. Lastly, add flour, folding in gently. Use large buttered and floured tube pan. Bake in 325° oven 45 to 60 minutes. (A smaller version may be made with 4 eggs, 7/8 cup sugar and 7/8 cup flour.) Also can be used for cupcakes.
Layer 1: Mix flour, sugar, pecans and butter. Press into bottom of 9 x 13 pan. Bake at 350° for 10 minutes. Watch carefully; burns easily. Let cool.
Mix together the honey, peanut butter and mayonnaise. Fold in the raisins, celery, walnuts and apples.
Fry cabbage and onion together with soft margarine until vegetables are soft. Pour boiling water on bouillon cubes. Let set until dissolved. Then pour over cabbage and onion. Add salt, pepper and garlic salt. Simmer until really soft. Cook noodles; drain and stir noodles together with onion and cabbage. Add more garlic salt and margarine to taste.
Cook broccoli as directed. Fresh broccoli may also be used. Do not overcook. Bake chicken breasts until tender. Spread broccoli on bottom of buttered casserole dish. Sprinkle Parmesan cheese on top of broccoli. Spread small chunks of chicken on top of broccoli. Sprinkle a little more Parmesan cheese on top. Mix together soup, mayonnaise, sour cream, cheddar cheese and lemon juice; pour over chicken. Sprinkle a little more Parmesan cheese and paprika on top. Cook for 45 minutes at 350°.
Melt cream cheese in mushroom soup (no water) over low heat. Stir until cheese melts. Mix all ingredients together except water and gelatine.
Whip cream cheese, milk, powdered sugar and Cool Whip until smooth and pour over crust.
Heat oven to 400°. Lightly grease pie plate. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour over broccoli mixture in pie plate. Bake until golden brown, about 35 or 40 minutes. Let stand 5 minutes before serving.
In skillet, cook bacon until crisp. Remove and crumble. In drippings over low heat, cook rice and onion until rice is browned and onion is soft, stirring constantly. Add V-8 juice and green pepper. Reduce heat to low and cover. Simmer 20 minutes or until rice is tender and liquid is absorbed. Garnish with bacon. Makes 4 cups.
Mix together gelatin, boiling water and juice from crushed pineapple. Stir slowly until blended. Add can of pie cherries and 1/2 of the crushed pineapple. Stir slowly until blended. Place into 9 x 12 inch pyrex dish and let set. Mix softened cream cheese with sour cream until smooth. Add sugar. Add chopped pecans and pineapple and blend together. Spread on top of gelatin.
Fry out a good bit of white bacon. Cut into small pieces. Cook slow as to get all the grease out. Chop or grind clams, white potatoes and onions. Add clams and juice and a small amount of water; mix. When done, add a 1/2 stick of butter, salt and pepper to taste.
Dip chicken in rice, then flour. In 12-inch skillet (or use electric skillet), brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boi; simmer covered 10 minutes or until chicken is done. Serve over or with rice. Makes 4 servings.
Beat eggs; add remaining ingredients to eggs and mix well. Bake in 1 1/2 quart baking bowl in 350° oven for 1 hour.
Brown ground beef and drain fat. Mix with taco seasoning and pour into 9 x 13-inch pan. Combine cream cheese and onion dip and pour over ground beef mixture. Sprinkle Cheddar cheese evenly over cream cheese mixture. Put tomato and green pepper evenly over Cheddar cheese and bake for 20 minutes in 350° oven.
Heat oven to 275°. Mix all ingredients in a 3-quart casserole or Dutch oven. Cover and bake 5 hours or until meat is tender when pierced with a fork. Makes 6 to 8 servings.
Mix flour, sugar and baking powder. Add milk and whisk together. Melt a stick of oleo in a 12 x 9 or 13 x 9-inch pan. Pour batter over margarine. Do not mix margarine and batter. Arrange peaches over batter. Blend last 4 ingredients until crumbly and sprinkle over peaches. Bake about 60 minutes or until golden brown in a 350° oven. Serve warm with ice cream.
Cook noodles; drain. Add frozen vegetables and cover for 10 to 15 minutes. (Let heat from noodles unfreeze vegetables.) After 10 to 15 minutes, mix all remaining ingredients in same pan.
Mix together and form into balls on a greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine dry ingredients in a large bowl. In separate bowl, mix milk, egg, molasses and oil. Add liquid ingredients to dry and mix only until dry ingredients are moistened (the mixture should be lumpy). Spray muffin tin with cooking spray or line with baking cups. Fill each 3/4 full. Bake at 425° for 15 minutes or until tops are golden brown.
Sift together dry ingredients. In a separate large bowl, cream together shortening and sugar until light and fluffy. Beat eggs in one at a time. Add vanilla. Add dry ingredients and mix well (dough will be stiff). Cover and chill dough 2 hours or more. Heat oven to 375°. Grease lightly 2 large cookie sheets. Roll about 1/3 chilled dough on lightly floured board to 1/8-inch thick. Cut out and place on a cookie sheet with a floured cookie cutter. Sprinkle cookies with sugar. Bake on top rack of oven 8 minutes or until light brown. Cool on rack. Makes 5 dozen 2-inch cookies.
Soak first 3 ingredients for 2 hours. Drain. Boil sugar and vinegar until sugar dissolves. Add celery seed. Put pickles in container. Pour liquid over them. Place lid on container. Freeze.
Heat juice and marshmallows until well blended. Mix all ingredients (except crumbs) in very large pan; stir in graham cracker crumbs and mix well. Pour juice mixture over fruit and stir until well blended. Pack into 10-inch tube pan. Better if prepared about 1 month before eating. Store in refrigerator.
Mix all ingredients (except pecans/pretzels) in a bowl. Chill in refrigerator for at least 2 hours. Form into a ball and roll in pecans or pretzels.
In a 3-quart rectangular baking dish, combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice and garlic powder; mix well. Add chicken, turning to coat. Arrange in a single layer. Bake, uncovered, in a 350° oven for about 30 minutes or until chicken is tender and no longer pink.
Mix and pour into 9 x 13-inch pan (greased and floured). Bake 40 minutes at 350°. Cut into squares while hot and pour Hot Mixture over cake.
Brown beef and onions. Drain fat. Add all the ingredients and bring to a boil. Simmer for 40 minutes; stir often. Serve with cornbread.
Peel and core apples. Cut into quarters or eighths. Slice one gallon of apples. Put in a large churn. Put 2 tablespoons sulphur in a teacup and heat on live coals. Drop it on the sulphur that is in a cup, that's burning good or has a good blaze. Cover it up. Let it stay all day or night. Repeat the process for about 3 days. Repeat each time you add more apples. Make a little hole in center of apple so your teacup will set in. Stir apples each time you add more apples. If you fill a 10 gallon churn, don't put over a gallon a day or every other day. Stir before you add more apples. Put sulphur in each time you add more apples and burn sulphur. Cover churn with an old quilt about 4 thicknesses. Keep airtight while burning sulphur. Be sure the sulphur is burning at all times. Burn about 3 days and add more apples. You also can take a blow torch and heat a metal nut red hot and drop it in the sulphur. See that it is burning good before you put it in the apples.
Rinse beans in cold water and drain. Bring to a boil and boil for two minutes. Remove from heat. Cover loosely and let stand for 1 hour. Return to heat and bring to a boil.
*May use 2 1/4 teaspoons pumpkin pie spice instead of these spices.
Cook chicken breasts; bone and	cut into pieces. Place in 9 x 13-inch baking dish. Cover with vegetables, then add soups. Mix flour, margarine and milk together; pour on top. Bake at 375° for 45 minutes.
Mix all ingredients. Store in jars. Use 2 to 3 teaspoons to a cup of hot water.
Heat mushroom soup, water and 1 1/2 cups cheese. Pour mushroom mixture over potatoes and meat. Sprinkle with remaining cheese, salt and pepper to taste. Bake at 375° for 45 minutes or until potatoes are done. (If desired, cook in crock-pot for several hours on low.)
Combine butter and flavorings; gradually beat in sugar and cream until light and fluffy. Beat in 1 egg, 1/4 cup flour and repeat until eggs are used; add remaining flour and stir until smooth. Spread batter in greased 9 x 5 x 3-inch loaf pan. Cut through with knife to break air bubbles. Bake at 325° for 1 hour. Remove from pan immediately. Cool on cake rack.
Combine baking mix, milk, eggs and dry mustard in bowl; mix well. Stir in cheese. Spoon into greased 5 x 9-inch loaf pan. Bake at 350° for 40 to 50 minutes or until golden brown. Invert onto wire rack. Slice and serve warm.
Roll out the puff pastry 1/8-inch thick on a floured surface. Cut out 8 rounds with a 3 1/2 to 4-inch fluted cutter and invert them onto a buttered baking sheet. Score the rounds lightly in a cross hatch pattern with a sharp knife; brush them with some of the egg wash and bake in the middle of a preheated 400° oven for 12 to 15 minutes, or until they are golden and puffed. Let the rounds cool on a rack while preparing the eggs. In a large skillet, saute the mushrooms in 4 tablespoons of the butter over moderately high heat, stirring occasionally, until the liquid they give off is evaporated, then keep them warm, covered. In a bowl, beat together the eggs, white pepper and salt to taste. In a large heavy skillet, heat remaining butter over moderate heat until the foam starts to subside; add all but 1/2 cup of the eggs and cook the mixture, stirring constantly with a whisk, for 8 minutes or until it is very thick and creamy.
Butter your casserole and pour your mixture in and bake at 375° for 60 minutes.
Grease casserole. Put broccoli on bottom, then chicken. Combine soup, broth, lemon juice, mayonnaise and curry powder. Pour sauce over all. Sprinkle with bread crumbs and cheese. Bake at 350° for 30 minutes.
Saute meat in skillet; season well. Add enough water to come halfway up on meat. Wash and clean vegetables and chop in 1/4-inch pieces. Use celery leaves with meat. Cover and cook until 1/2 slightly crunchy approximately 1 1/2 hours.
Combine and mix well. Store in an airtight container. Mark the mix ingredients and directions on container.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper and 1/2 cup of the crumbs and pimento. Pour in a shallow casserole. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Serves 6 to 8.
Mix together first 5 ingredients; add 1/4 cup pecans. Pour remaining pecans on wax paper or paper plate. Shape mixture into a ball and place in center of nuts. Place nuts around the ball until outside is covered. Cover with plastic wrap and refrigerate for at least 2 hours.
Brown the ground beef and drain well. Add the remaining ingredients. Cover and simmer while making crust.
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water; bring to a boil. Add salt, pepper and garlic; cover and simmer until meat is tender, about 1 1/2 hours, stirring occasionally to keep from sticking. Add potatoes and carrots. Cover and cook for 30 to 40 minutes; test to see if vegetables are tender, then add celery and onions. Add more water if necessary. Cover and simmer for 15 minutes. Blend 1/3 cup cold water into the flour and curry powder. Stir slowly into hot stew mixture. Let simmer another 15 minutes. Serve stew over rice. Makes 6 to 8 servings.
Simmer beans in water. After 1 1/2 hours, add onions, bell pepper, seasoning and sausage. Add water as required. Adjust seasoning as needed. When beans are tender, start cooking rice. Serve over cooked white rice.
Preheat oven to 450°. Combine ground beef with rice and garlic, Worcestershire sauce, salt and pepper.	Blend well. Shape into	6 to 8 round patties (if 6 patties, will be about 1-inch thick). Wrap a strip of bacon around each patty and fasten with toothpick. Place in ungreased shallow pan. Bake for 15 minutes or until bacon is cooked and beef patties are done as desired. Remove picks before serving.
Cut chicken into two 2 1/4 inch x 1 inch x 3/4 inch strips. Flatten chicken breast to 1/4 inch thickness. Place a strip of cheese down center of each breast. Fold chicken over cheese and secure with toothpicks. Rub mexican seasoning over chicken. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 8 inch square baking dish. Bake uncovered at 350 degrees for 25 to 30 minutes or until chicken juices run clear.
Sift together all ingredients. To serve, place 1/3 cup mix in a cup. Add 1 cup boiling water and stir hot. When you serve, try a cinnamon stick. Yields 5 cups mix.
In large pot, add water, salt, and chicken. Bring to a boil. Cover, reduce the heat and simmer for 1 hour or until tender (should almost fall off bone). Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper. Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times and pat to 1/2-inch pieces and drop into boiling broth. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve.
Cook macaroni; drain well. While hot, stir in beaten egg until coated well. Stir in grated cheese and margarine until melted. Add evaporated milk and water; salt to taste. Pour in pan or casserole dish; sprinkle with paprika. Bake in 325° oven 25 or 30 minutes. Serves 8 to 10.
Combine potatoes and water in 2-quart microwave casserole; cover and microwave on High 9 to 11 minutes or until tender, stirring halfway through cooking.
Cook cornbread according to recipe or package directions. Crumble. Cut or tear bread into small pieces. (Unseasoned bread crumbs can be used.) Mix breads together. Add onion, seasonings and egg. Mix well. Add hot water until moist. Add chicken/turkey stock until mixture is soupy. Bake at 350° in greased dish for approximately 30 minutes or until slightly browned on top.
Marinate filleted barracuda in your favorite Italian salad dressing for 1 to 3 days in the refrigerator.
Cut chicken breasts into chunks and brown. Mix chicken broth, cream soup, frozen vegetables, salt and pepper and cornstarch together. Add in browned chicken chunks. Line large pan with first crust; pour mixture into crust. Cover mixture with second crust. Bake at 375° for 45 to 60 minutes.
Combine butter, cheddar cheese flour and cayenne pepper. Mix by hand to form a firm dough. Shape into a roll and chill until firm. Slice 1/4 inch thick. Place on an ungreased baking sheet. Bake at 350 degrees for 8 - 10 minutes. Remove from oven let cool for 2 minutes and remove to serving dish.
Puree strawberries in punch bowl. Combine strawberries and remaining ingredients, except ginger ale. Stir until sugar dissolves. Before serving add the ginger ale. Float 1/2 gallon vanilla ice cream or orange sherbet in punch.
Grind all vegetables and mix together with salt. Let stand overnight. Rinse with cold water and drain well. Put into pot and add brine ingredients. Bring to boil and simmer for 30 minutes. Put in 6 to 8 small jars and seal. Process in boiling water for 5 minutes.
Cut off tops of peppers and reserve. Clean and deseed peppers. Steam peppers in large covered pot with small amount of water until color has turned dull green. Drain and set aside. Saute onions, celery, garlic and pepper tops in butter. Add the selection of meat; cook until browned (except shrimp). Add bread crumbs and croutons to make mixture thicken. Add fried bacon and parsley. Season to taste with salt, pepper and sauce. Spoon mixture into peppers. On top of each, make an "X" with raw bacon and fasten with toothpick. Place in pan with small amount of water in bottom. Bake at 350° for 40 minutes. Serves 8.
Melt butterscotch morsels. Add nuts and stir. Add noodles and stir. Drop small spoonfuls onto waxed paper.
Separately dissolve each package, leaving 1 lime; use 1/2 cup of boiling water each. Pour mixture of each into separate pan. When jelled, cut into 1/2-inch cubes, toss lightly. Dissolve remaining package of lime gelatin in 1 1/4 cups boiling water. Chill just until syrupy. Whip together heavy cream and 1/4 cup sugar. Fold in syrupy lime jello. Fold into jello cubes. Pour into graham cracker crust. Chill 4 hours or overnight.
Bake brownies according to package directions; let cool. Prick holes in top of cooled brownies and pour the coffee liqueur over brownies; set aside. Prepare chocolate mousse according to package directions. Break candy bars into small pieces. Break up half of brownies into small pieces and put in bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half the whipped topping. Repeat layers with the remaining ingredients.
Make 6 large hamburger patties, oval in shape. Place each patty on a large square of aluminum foil. Add a layer of potato strips. Season. On top of this, place a layer of sliced carrots. Season. Add a ring of bell pepper and 1 slice of onion. Season and top with a generous pat of butter. Fold foil up and seal tightly, making 6 separate servings. Bake for 1 hour at 275° or 300°. Serve with garlic bread and green salad.
Cook all ingredients together until thick. Pour in unbaked deep dish pie crust. Bake at 300° for 1 hour.
In a 3 quart saucepan, cook onions and green peppers in margarine until vegetables are tender, but not brown. Stir in cooked ham, undrained tomatoes, vegetable juice cocktail, sugar and 1/4 cup water. Bring to boil. Remove from heat and stir in rice. Let stand, covered, about 5 minutes or until rice is tender.
Pour hot water over jello. Put in frozen strawberries and pineapple. Let stand until partially jelled. Whip remaining ingredients.
Mix and bake at 350° for 40 minutes or until brown. (I put mine in a cake pan.)
Cook beef and onion together and drain. Cook cocktail smokies and mushrooms and drain. Then add the remaining ingredients and simmer for about 10 minutes. This recipe can be cut in half.
Mix all ingredients well. Remove pie crusts from freezer 20 minutes before baking time. Pour mixture into pie crusts. Bake at 350° for 30 minutes or until crust is brown. Makes 2 pies.
Place chicken on board. Pound lightly to make cutlets. Salt or season. Place ham slice, cheese stick or two and chestnut on each cutlet. Tuck in sides and roll up. Skewer. Coat in flour (1/4 cup) and brown in butter. Remove to baking pan. In same skillet, combine 1/2 cup water, chicken base, mushrooms and wine. Simmer; deglaze. Pour over chicken in baking pan. Cover and bake at 350° for 1 to 1 1/4 hours. Blend 2 tablespoons flour and 1/2 cup water. Add to gravy in baking pan. Cook until thick. Pour over chicken. Place on serving plate.
Brown sausage, onion, celery salt and garlic. Drain well. Add remaining ingredients; bring to a boil. Lower heat and simmer, covered, for 18 minutes.
Day Before: Place deviled ham in a small bowl; freeze 1/2 hour or until firm. With hands, shape chilled ham into a ball. Cover evenly with cream cheese. Refrigerate until firm, then smooth surface with hands. Cover with plastic wrap; refrigerate.
Preheat your oven to 350° and prepare pie crust. Then, with a hand beater or wire whisk, beat the eggs well. Beat in the next 5 ingredients until well blended. Now arrange the pecans in the bottom of the pie crust. Slowly pour the egg mixture over them. Bake for 1 hour, or until a knife inserted 1-inch from edge comes out clean. Let it cool, then serve it with good old whipped cream!
Put lettuce in a 9 x 13-inch glass dish. Layer rest of ingredients, except mayonnaise mixture and cheese, as listed. Put mayonnaise mixture on top, then sprinkle on the cheese. Refrigerate at least 8 to 12 hours before serving.
In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Take a small boneless chuck roast, cut into small squares and roll in flour. Cover the bottom of a roasting pan with flour and add enough water to make a medium paste. Place meat in pan. Add salt, pepper, garlic powder, bouillon cubes and sliced mushrooms. Add enough water to completely cover meat . Bake at 350° for about 1 1/2 hours or until tender. May need to add a little more water during cooking. This should make a thick gravy as it cooks. Serve over noodles or rice.
Wash, cut and dry chicken; brown in oil. Place in 3-quart casserole and add other ingredients. Cook, uncovered, 1 1/2 to 2 hours at 350° or until chicken becomes loosened from bone. Salt and pepper to taste. Serves 4.
Mix brown sugar, flour, salt and peanut butter. Add margarine. Mix until mixture is of corn meal consistency. Reserve 1/3 of this for topping (about 2 cups). Add sour milk, baking soda, eggs and vanilla. Pour into a greased 9 x 13-inch pan and sprinkle with reserved crumbs. Bake 30 minutes at 350°.
Mix together all ingredients except nuts and coconut. After mixing other ingredients, fold in nuts and coconut. Bake in greased and floured Bundt cake pan at 350° for 45 to 50 minutes.
Mix together all ingredients except butter. Shape biscuits. Roll each one in melted butter as you place it in a 12 to 15-inch cast-iron skillet. Put skillet of biscuits in cold oven. Turn on to 375°; cook for 45 minutes. When done, turn out of skillet and wrap in dish towel to steam. When cool, they may be packaged if not eaten right away.
Mix all ingredients thoroughly. Beat for 3 minutes. Bake at 350 degrees for 30 minutes in a 6 inch square pan.
Combine ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer 30 minutes. Remove 4 cinnamon sticks; serve with fresh cinnamon sticks, if desired. Yields 5 quarts.