HumbleIntelligence/food-ner-1-Million huggingface dataset:
In Dutch oven brown roast in shortening. Combine onion soup mix with 2 cups of water. Pour over roast; simmer, turning occasionally for 1 1/2 to 2 hours or until tender. Or after browning, put into crock-pot until almost tender, then add potatoes and carrots. Blend flour and water. Stir into drippings where roast was browned and make gravy. Serves 6.
Combine in bowl the first 3 ingredients and let stand until the moisture is taken up. Add 1 egg and beat well. Sift remaining ingredients and add. Stir until combined. Grease muffin tins and fill 2/3 full. Bake at 400° for 25 minutes. Let stand 5 minutes before removing. Yields 12 to 15 (2 1/2-inch) muffins.
Let come to boiling until kraut is tender. Then drop in dumplings. Cook until dumplings are done. Add pepper, if wanted (black or red pepper).
Cook chicken. Remove from bones and chop. Mix well all ingredients and place in casserole dish. Cover with another cup of Ritz crackers (crushed). Bake about 30 minutes at 350°.
Puree strawberries. Add milk, banana, instant breakfast and frozen yogurt and blend until smooth.
Drain cans of fruit. Combine fruit cocktail, pineapple, apple, marshmallows and nuts in a serving bowl. Whip whipping cream until thick, add sugar, salt and mayonnaise and mix. Add to fruit bowl and mix. Add bananas last just before serving.
Cook and drain noodles. Cut pork into thin strips. (Throw in the bones, too.) Heat 2 large skillets. Put 1 tablespoon butter into 1 skillet and add the meat. Brown slightly. Add the onions. Add the beans. Cover and cook until the beans are done. In second skillet, melt the rest of the butter until hot. Add the cooked noodles. Cook until crisp and brown. Turn over and brown other side. When noodles and meat are ready, remove half the noodles to a bowl. Take half the meat and add it to the noodles in the pan. Put the noodles from the bowl into the other pan with the meat. Mix each pan to combine. You now have 2 pans of stuff. Enough to feed a crowd.
Mix egg yolks, margarine and milk together. Mix sugar and flour together. Add the two mixtures together in medium saucepan. Cook until thickened. Coconut is optional. Pour into 2 baked pie crusts or 1 deep-dish baked crust.
Combine first 5 ingredients into 3-quart pan. Cook over medium heat until sugar dissolves. Add cashews and coconut. Increase heat to high. Stir constantly until mixture becomes light brown. Remove from heat.
Cook 4 cups celery, diced fine in 2 cups water until tender, about 18 minutes; drain and save 1 cup liquid. Saute 1/2 cup minced onions in 1/2 cup butter over low heat. Drain 1 1/2 cups oysters. Add enough celery liquid to oyster liquid to make one cup. Mix well 4 quarts lightly packed, day old bread crumbs with 2 teaspoons poultry seasoning, 1 tablespoon salt and pepper. Then combine dry ingredients with liquid onions and oysters; blend well.
Put cheese in double boiler. Melt and add rest of the ingredients. Pour into containers and serve.
Boil potatoes until done. Refrigerate until cold. When cold, peel and dice in small squares. Dice boiled eggs.
Mix Lorna Doone cookie crumbs with melted butter. Press crust into bottom of a 9 x 13-inch pan. Mix pudding and milk until thick. Blend softened ice cream. Pour on crust. Chill until firm. Before serving, spread Cool Whip and sprinkle with crushed Heath bars.
Slice large mushrooms and leave small ones whole. Cut onion in half, then into long, thin strips. Melt butter with soy sauce. Add remaining ingredients. Cook over medium heat, stirring constantly, until onion is almost clear.
Put Jell-O in bowl. (Jell-O should be whatever color you want punch.) Add sugar and 4 cups of boiling water. Dissolve Jell-O and sugar. Add remaining 5 cups of water and pineapple juice, then freeze. Set out of freezer 4 to 5 hours before time to serve. At time to serve, add room temperature Sprite. Punch should be slushy.
Place hash browns on bottom of 9 x 13-inch pan. Mix soups and sour cream and pour over hash browns. Cover top with French fried onion rings. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. In large bowl beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in one cup chocolate morsels. Spread in ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes until edges begin to brown. Sprinkle remaining chocolate over cookie layer. Let stand 5 minutes. Spread evenly over top. Cool completely. Cut in 1 1/2-inch bars. Makes about 48 bars.
Beat eggs and oil. Add all other ingredients and mix together. Put in slightly greased 10-inch glass pie pan. Bake at 350° for 30 to 35 minutes. Knife should come out clean when cutting.
In a pan heat milk, chicken base, white pepper and Worcestershire to a simmer. Do not boil. In a pan melt butter; stir flour in and cook, stirring 2 minutes until flour is incorporated. Stir in warm milk and cook, stirring until sauce is thickened. Place crabmeat in a shallow 1 1/2 or 2-quart buttered casserole and sprinkle first with lemon juice, then with Parmesan cheese. Cover with white sauce. Sprinkle grated Cheddar over the top. Bake in a preheated 350° oven for 20 to 25 minutes until heated through and bubbly. You may substitute crawfish tails for the crabmeat. Makes 6 servings.
With hand mixer, beat cream cheese, sugar, eggs and vanilla until smooth. Put cupcake liners in cupcake pan. Put a vanilla wafer in each, flat side down. Put 1 tablespoon cream cheese mixture in each. Bake 15 minutes at 375°. Do not overbake or cakes will dry out. Cool cakes. Remove from paper cups and top with 1 teaspoon pie filling. Top with whipped cream. Keep refrigerated. Makes 24.
Brown ground beef in a soup pot; drain. Add all other ingredients and bring to a simmer. With lid on, simmer for 4 hours. Serve with sour cream and cheese.
Cream shortening and sugar. Beat eggs until light. Add mashed bananas and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together. Mix into banana mixture. Add nuts. Bake in greased loaf pan at 375° for 50 minutes.
Melt over hot (not boiling) water the chocolate morsels; stir until smooth. Remove from heat. Stir in marshmallows, nuts and sunflower seeds. Spread in foil-lined 8-inch square pan. Chill until firm.
Mix hash browns and oleo. Add salt, pepper, soup, cheese, sour cream and onions. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Boil the potatoes until tender. Cool and grate. Saute the onion and add with all other ingredients to the grated potato. Season to taste. Top with crushed corn flakes. Bake at 350° for approximately 45 minutes or until bubbly.
Put the first 3 ingredients in a pan over low heat. Let boil for 5 minutes. Remove from heat and add the remaining ingredients. Stir until melted. Pour into a greased pan and let cool.
Mix all ingredients well and refrigerate for 24 hours. Take out and mix well again and return to refrigerator for another 24 hours. Shape into loaves and bake on broiler pan at 160° for 8 hours, turning after first 4 hours. After it cools, you can slice it and freeze it in sealed bags.
Soak beans overnight or use quick cook method on package. Drain off 1/2 the water after cooking. Add remaining ingredients to cooked beans. Put in a casserole dish and cover to bake. Bake for 3 hours at 350°. Let stand covered for 30 minutes before serving (to thicken sauce). Serves 8 to 10.
Slice rolls in half; spread half of mixture on each side. Layer ham, beef and cheese. Spread a little of mixture on top. Bake at 350° for 15 minutes.
In a nonstick skillet, spray nonfat cooking spray generously. Saute beef or turkey, onion, mushrooms, garlic powder and dry mustard over medium-high heat until meat is browned and onion is tender. Combine mayonnaise, yogurt and beef broth and add to beef mixture. Cook over low heat 15 minutes. Serve over hot noodles. Serves 4.
Cream shortening with peanut butter and salt until light and fluffy, gradually adding confectioners sugar. Blend in vanilla, then flour. Stir in peanuts; mix well. Shape dough into small balls. Place on ungreased cookie sheet. Bake in a 375° oven 12 minutes or until golden brown. Roll immediately in confectioners sugar.
Place ham on rack in a shallow roasting pan. Bake at 325° for 1 to 1 1/2 hours. Slice to serve.
Mix the first 4 ingredients well. Place the remaining ingredients in saucepan and heat to rolling boil. Mix cabbage and dressing. Add 1/2 cup red wine vinegar. Marinate three days in refrigerator before eating. Keep in refrigerator in airtight container up to 3 weeks.
Bake at 375° for 20 minutes.	Grease cookie sheet and lay in wax paper. Mix eggs, sugar, pumpkin, flour, spice and nuts in a bowl. Stir and pour in pan and bake. Place a tea towel on counter top and sift powdered sugar on towel until its very white. When pumpkin bread is done, place on towel and roll up while it's very warm. Let set. Roll up until cold. Unroll. Spread cream cheese filling and roll up again. Slice and enjoy.
Sprinkle vanilla wafer crumbs evenly in bottom of a 9 x 13-inch dish. Set aside.
In a small mixing bowl, beat egg yolks with fork. Beat in milk and cooking oil. In a large bowl, stir together the flour, baking powder and salt. Add egg mixture to flour mixture all at once. Stir mixture until blended, but still slightly lumpy. In small mixer bowl, beat egg whites until stiff peaks form. Carefully fold egg whites into egg-flour mixture. Leave a few fluffs of egg whites. Do not overmix. Lightly grease waffle maker. Cook; do not lift lid while baking. Makes 3 or 4 (9-inch) waffles.
Place 12 crackers on uncoated paper plate. Spread 1/2 teaspoon tomato paste on each cracker. Top each with 1 slice pepperoni, 1 teaspoon shredded cheese and sprinkle with basil.
In small saucepan, slowly melt margarine and chocolate. In mixing bowl, beat eggs until foamy. Add salt. Gradually add sugar and vanilla. Combine chocolate mixture and sugar, then fold in flour and chopped nuts, if desired. Bake in a 9 x 13-inch pan at 350° for 25 minutes. Cut in squares when cool.
Mix all ingredients except vanilla in medium saucepan and cook over medium-high heat until it comes to a full boil; stir constantly. Continue to stir and boil for 1 minute. Remove from heat and stir in vanilla. Set aside to cool. Make 2 pie shells and bake them.
If you use 6 ounces lemonade concentrate, you use 4 cans of water.
Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars and beat until just combined. Stir in chips. Cover and refrigerate 2 hours. Place mixture on plastic wrap and shape into a ball. Refrigerate 1 hour. Just before serving, roll in pecans. Serve with graham crackers.
Drain pineapple, reserving juice. Add water to juice to make 2 1/4 cups. Saute onion in shortening in large skillet until tender. Add 1 1/4 cups water, carrots and bouillon. Cover and simmer 5 minutes. Combine sugar, cornstarch and ginger. Add catsup, vinegar and soy sauce and stir into vegetable mixture. Cook until clear and thickened. Add chicken, green peppers and pineapple. Cover and simmer 5 minutes.
Coarsely chop onions. Boil onions in salted water. Add butter to liquid; stir until melted. Add white sauce to onion mixture. Serve hot. Serves 8 people.
Mix flour and sugar. Add remaining ingredients. Pour in a greased casserole. Bake at 350° for 1 hour or until set.
Grease and flour 9 x 13-inch pan. Dump pineapple and cherries into pan and jiggle around to mix. Sprinkle cake mix over fruit. Crumble margarine and nuts on top. Bake at 350° for 30 to 45 minutes until crunchy.
Preheat oven to 400°. Place bread slices on baking sheet and bake 8 to 10 minutes until golden on each side. Rub one side of the toasted bread with garlic and drizzle with a little oil. Arrange a few slices of tomato over each slice of bread. Season with salt and pepper. Sprinkle with basil. Drizzle tomatoes with more oil. Serve while warm. Serves 8.
Saute until soft in the margarine the celery, onion and carrots. Add broth and milk, reserving 1/2 cup milk. Combine flour and cornstarch in a bowl. Stir milk. Add soda and cheese last. Cook over low heat until cheese melts, stirring constantly. Serves 6 to 8.
Brown ground beef and onion; drain. Add beans; mix well. Place 6 tortillas in casserole pan. Layer ground beef mix, cheese and remaining tortillas in casserole. Mix soup and Ro-Tel in bowl. Pour over tortillas. Bake at 350° for 45 minutes.
Mix ingredients, mix well. Chill. Serve on lettuce leaf. Makes 8 servings.
Beat all ingredients together until smooth. Pour into two 9-inch unbaked pie shells and bake in a 425° oven for 45 to 55 minutes until silver knife comes out clean. May look soft but will set later.
Mix all ingredients to make a dough. Use a cookie press to make different cookies (stars, bells, etc.). Sprinkle colored candy sprinkles on top. Bake at 350° for 10 minutes.
Mix sugar and oil. Mix flour, soda and cocoa. Add to sugar and oil alternately with buttermilk. Heat coffee to a boil and add to mixture last. Bake at 350° for 35 to 40 minutes.
Butter a small casserole dish and put in drained green beans. Slice hard-boiled eggs on top. Pour a mixture of mushroom soup and milk that has been heated. Place in 325° oven for about 20 minutes.
Mix cottage cheese, herbs, olives, egg and 1 tablespoon of the flour; set aside.
Mix jello, sugar and pineapple. Cook 5 minutes. Cool. Whip cream cheese (softened) and 1 cup cold water together. Add pineapple. Refrigerate for 1 hour. Mix Cool Whip in. Pat in molds and refrigerate.
Brown beef and drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except noodles, for filling. Pour about one cup of sauce on bottom of 13 x 9 x 2-inch baking pan.
Combine the first 4 ingredients and cook 10 to 15 minutes, covered. Do not drain. Combine the next 3 ingredients and cook for sauce. Add broth and cheese. Combine all and heat until really hot, stirring to prevent scorching. Salt and pepper to taste.
Peel and cube eggplant; cook until tender. While eggplant is cooking, saute onion, bell pepper and celery in oleo. Mash eggplant, leaving water in the eggplant. Add crumbled cornbread and egg to mixture. Add onion, celery and bell pepper. Place in greased casserole. Top with cheese. Bake for 20 to 25 minutes at 350°.
While mixing eggs, sugar, salt, baking powder and flour together, heat milk and butter until near boiling point. Add heated milk to mixture; beat for 2 minutes. Add vanilla last. Bake in 350° oven for 28 minutes or until cake leaves the side of pan. Will make 2 layer (9-inch) or sheet cake. Use 7-Minute Frosting or fudge icing on this cake.
In greased 6-cup souffle dish, combine Ritz crackers, cheese and mushrooms. In medium bowl with electric mixer at medium speed, beat together eggs, milk, onion powder, parsley and poultry seasoning. Pour over mixture in souffle dish. Bake at 350° for 1 hour and 10 minutes or until puffed and lightly browned. Serve hot.
Mix dry ingredients in medium saucepan. Add milk and cook until thick. Remove from heat and add butter and vanilla. Keep refrigerated. May be reheated or serve cold.
Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 18 to 20 minutes or until lightly brown. Cool completely. Melt 1/4 cup margarine. Add coconut and 1/2 cup chopped pecans. Cook over low heat, stirring often until coconut is golden brown. Cool.
Pour scalded milk over shortening, sugar and salt. When cool, add 2 cups flour; beat well. Add eggs. Beat. Add yeast which has been dissolved in 1/2 cup warm water. Add rest of flour to make stiff mixture. Let rise until doubled. Melt 1/2 cup oleo, 1/2 cup brown sugar and 1 tablespoon corn syrup. Spread in 9 x 13-inch pan. Sprinkle on nuts. Roll dough until 1/4-inch thick. Spread with butter, 1/4 cup brown sugar and sprinkle cinnamon on. Roll like jelly roll. Cut in 1-inch slices. Let rise 1 hour. Bake at 375° for 30 minutes. Turn upside-down on foil. Let stand 2 minutes. Makes 2 pans of rolls.
Make pie crust. Either your own or pie crust mix. Cut pie crust with cutter and line muffin tins. Put teaspoon of jam on pie crust and then large tablespoon of batter mix on top. Bake until golden brown at 300° to 350°.
Wash lentils. Drain. Cover with vinegar and tomato juice. Let soak for 2 hours. Brown beef cubes and chopped onion. Add spices; add to lentils and simmer 1 1/2 to 2 hours, adding hot water as necessary. Freshness and quality of the spices makes a lot of difference, so check the flavor and correct the seasoning 15 to 20 minutes before serving.
Wash apples; peel very thin. Core, slice and place in shallow baking dish. Mix together white sugar, spices and 1/4 teaspoon salt; sprinkle this and lemon juice over apples. Blend flour, brown sugar, dash of salt and margarine until crumbly. Sprinkle over apples; pat down gently with back of spoon. Bake 40 to 45 minutes at 350°.
Combine all ingredients and mix thoroughly. Store in tightly covered container. To serve, dissolve 1 tablespoon of mixture in cup of hot water. Yields 8 cups.
Heat milk on stove. Add to hot milk the sugar, flour and salt (stir these together before adding to milk). Stir constantly and let boil on medium heat. Separate the eggs; beat egg yolks with fork until foamy. Stir eggs in fast when batter is ready. Put back on heat and stir constantly until it boils. Take off heat. Add vanilla, 1 tablespoon of butter and coconut.
In a bowl, combine the first seven ingredients; mix well, set aside 1 c for topping. Pat the remaining mixture into a greased 15x10x1 baking pan. Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yields 5 dozen.
Heat oil in a 4-quart heavy, covered kettle. Add lamb and garlic; cook until meat is browned. Add boiling water; cover and simmer for 3 minutes. Add carrots, celery, onion, potatoes, salt, pepper and bay leaf. Cover and simmer until all is tender. Mix flour and cold water into a smooth paste. Stir into hot stew. Keep stirring until thickened. Serve with a garnish of chopped parsley. Stew tastes better next day or two days later.
Mix crumbs with melted butter. Reserve 1 cup; press remainder onto bottom and sides of a 9-inch pie plate. Set aside.
Fry bacon until crisp and cut small. Remove from pan. Fry pork until golden brown. Remove from pan. Saute onions until soft. Drain clams, saving juice, then chop clams fine. Add to clam juice enough water to make 3 cups. Bring to a boil and add potatoes, browned pork, onions and bacon. Simmer until potatoes are done, about 15 minutes. Blend flour to a smooth paste with cold water, add to the potatoes, stirring until it boils and thickens. Add clams and seasonings. Add the milk and add slowly to hot clam mixture. Add 2 tablespoons butter when done. Serves 6.
Cream sugar and eggs. Add other ingredients. Drop from teaspoon into hot lard until brown.
Combine butter, sugar and vinegar in a saucepan. Stir constantly over low heat until sugar is dissolved. Pour hot mixture over beaten eggs, beating constantly. Fold in vanilla and salt. Pour into pie shell. Bake at 350° for 30 minutes.
In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1 1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.
Boil vinegar, sugar and water. Mix together cornstarch, brown sugar and pineapple juice. Add to liquid, cook until thickens. Saute pepper, onions and chestnuts. Add oranges, pineapple and chicken. Pour thickened mixture over. Cook rice as directed. Serve chicken over rice or Chinese noodles, if preferred.
Cream shortening; add sugar and well beaten egg. Add remaining ingredients. Chill for 1 hour. Bake at 375° for 8 to 12 minutes.
Beat eggs well. Add sugar slowly, while beating. Fold in dates and nutmeats. Bake in buttered cake pan for 60 minutes at 325°. Serve with whipped cream.
Fry bacon until crisp; take out of skillet and drain. Add sugar and vinegar to bacon grease. Cook until sugar is dissolved. Add green beans and bacon, crumbled. Simmer 20 minutes. Add onion.
Combine first 6 ingredients in a large bowl, stir until well mixed. Add shortening, eggs, milk and vanilla. Beat 3 minutes at low speed.
Combine eggs, sugar and oil; mix well. Stir 1 1/2 teaspoons lemon juice and baking soda into pulp. Combine flour, salt and spices. Add to egg mixture alternately with persimmon mixture, mixing well after each addition. Stir in walnuts and raisins. Spread in greased and floured oblong pan. Bake at 350° for 25 minutes or until lightly browned. Cool for 5 minutes.
Combine first five ingredients and mix well. Make small size (1-inch diameter) meat balls and fry in small amount of oil (if necessary) evenly on all sides. Drain on paper towel.
Cook jumbo shells according to package directions; drain. Cool on paper. Brown beef and pork in skillet; drain. Combine meat, eggs, bread crumbs, Mozzarella cheese (if desired), onion, oregano, salt and pepper. Fill each shell with 2 tablespoons. Spread a thin layer of sauce on bottom of 13 x 9-inch baking pan. Place shells open side down, in a single layer in the pan; cover with sauce. Cover with aluminum foil; bake at 350° about 45 minutes. Fills 36 shells. Makes 10 to 12 servings.
Mix Cool Whip, cottage cheese and crushed pineapple. Add pecans and chopped cherries (save some for garnish). Add dry jello. Stir well. Chill.
Put sausage in large pot. Cover with water at least 1 inch over top of sausage. Boil about 30 minutes. Remove sausage from broth; put into a bowl and refrigerate 3 to 4 hours or overnight. Strain through a tea strainer to remove all of the fat. Put broth in pot. Add cabbage, cut into wedges. Place sausage on top and cook until done. Season to taste.
Beat eggs until they form peaks. Add sugar gradually to the egg mixture. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer and freeze as directed by ice cream maker.
Cook chicken until it comes off the bone easily. Cool and debone. Put pieces into baking dish (9 x 13-inch). Pour cream of chicken soup and broth over chicken. At this point, you can put into refrigerator or freezer. Mix flour, buttermilk and oleo; pour over chicken mixture. Bake 1 hour at 350°.
Brown ground beef. Once beef is brown, mix all other ingredients in a skillet. Bring to a boil. Cover the bottom of a casserole dish with the Doritos. Pour in other ingredients. Top with the Cheddar cheese. Put in oven at 350° until cheese melts. If you wish, you may top with salsa and sour cream. Serves 8 to 10 people.
Preheat oven to 350°. Dip chicken in mixture and melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley Ranch dressing as dip.
Cut cheese into pieces. Chop the peeled chiles and the peeled tomato; add the other ingredients. Cook in the top of a double boiler, stirring occasionally. Serve hot with Fritos, tostados or crackers. This mixture should cook or rather melt down, about 3 hours. If possible, serve in a chafing dish or in some utensil over hot water.
Fold each of the ingredients into the Cool Whip. Cool to enhance the flavor. Maraschino cherries placed on the top add a festive touch at Christmas.
Mix onions and salmon. Let stand for 30 minutes, then add other ingredients. Deep fry until golden brown.
Preheat oven to 350°. Pour oil into 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes until toothpick inserted near center comes out clean. Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides, cut and serve directly from pan. Store leftover cake, loosely covered.
Beat thoroughly. Put into loaf pan. Cover with 2 strips bacon, if you like that flavor. Pour over all one 8 ounce can Hunt's tomato sauce. Bake one hour at 350°. Serves six.