HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put meat through grinder; dice apples. Cook until apples are soft; then add the rest of the ingredients. Cook in wine or cider. Can or freeze.
Shell and devein shrimp, leaving fan tail on. Combine all remaining ingredients and mix well. Dip shrimp in mixture. Place in shallow pan in single layer. Pour remaining mixture over shrimp. Broil 6 to 8 minutes 3 inches from heat.
Cook in saucepan until thick. Add large package of Jell-O; let cool. Add 1/2 cup of pecans. Pour into pie shell. Add Dream Whip or Cool Whip on top. Makes 2 pies.
Mix cranberries, apples, pineapple and sugar. Dissolve jello in hot water. Add pineapple juice. Chill until partially set. Mix in cranberries, apples, pineapple mixture and nuts. Place pineapple slices on top. Chill until firm. May be poured into individual molds.
Mix and pour in unbaked pie shell. Bake 30 or 40 minutes at 350°.
Mix 1 cup applesauce with the green Jell-O and 1 cup applesauce with the red Jell-O. Set aside. Layer the graham crackers and alternate Jell-O mixtures, ending with graham crackers. Mix the Dream Whip with milk and almond extract. Whip until fluffy. Cover top layer of graham crackers. Refrigerate. Makes 8 servings.
In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla. Stir in pecans. Pour in pastry shell. Bake at 350° for 50 to 60 minutes.
Dissolve yeast and sugar in lukewarm water. Combine soda and buttermilk. Mix flour and Crisco oil. Combine the 3 mixtures and mix well. Refrigerate 2 hours. Roll on floured surface and cut. Cook as many as needed. Keep dough well covered in container in refrigerator; will keep 2 weeks. Brush with melted butter just before baking. Bake at 375° for 15 minutes. Makes 35 biscuits.
Layer chicken and vegetables. Mix soup and broth; pour on chicken and vegetable mixture. Mix butter, milk and Bisquick in bowl; pour on top of soup and other ingredients. Bake at 375° for about 45 minutes, or until golden brown.
Cook sliced squash and onion. Drain. Combine soup and sour cream. Stir in carrots; add drained squash and onions. Combine stuffing mix and butter. Spread 1/2 the stuffing mixture in bottom of casserole dish. Spoon vegetable mixture over the top. Sprinkle remaining stuffing over the top of the vegetables mixture. Bake at 350° for 25 to 30 minutes or until heated through.
Melt butter and add onion and mushrooms; saute 5 minutes. Stir in soups and sherry. Cook on medium heat until hot.
Melt butter. Add flour and stir. Stir in milk over low heat. Add cheese and salt. Stir until cheese is melted. If too thick, may add a little more milk.
Cream shortening and sugar; add cocoa. Blend well. Add eggs; beat until smooth. Put soda in flour. Add milk along with flour. Add warm water last. Bake in moderate oven at 350°. Frost with your favorite fudge icing.
In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimentos.
Cook sugar, milk and salt until it boils to soft ball stage (about 10 minutes). Combine remaining ingredients in a separate bowl. Pour boiled mixture over top; blend together. Pour into greased pan (approximately 15 x 11 x 1-inch). Makes about 5 pounds.
Peel pears and cut in medium slices. Pour sugar over pears. Soak overnight. In large boiler cook at medium heat until pears turn light brown in color. Put in sterile jars. Seal tight.
Place meat, potatoes, carrots and onions in heavy pot. Mix soups and water and pour over top of meat and vegetables. Cover. Bake at 250° to 300° for 5 hours.
Mix all together and simmer on top of stove for 1 hour or in crock-pot for 3 to 4 hours.
Boil chicken until done. Mix uncooked broccoli, mayonnaise, sour cream, onion, broccoli, soups and cheese until all ingredients are thoroughly coated and wet.
Heat oven to 350°. In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips. Drop by rounded teaspoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes. Cool completely. Makes about 4 1/2 dozen cookies.
Soften both Marshmallow Creme and cream cheese. Mix and serve with fruit for appetizer.
Mix beef, sausage, bread crumbs, egg, onion and salt. Shape into 24 balls. Brown and drain off fat. Combine soup, water and garlic and pour over meatballs. Cover and cook over low heat, 20 minutes. Serve on rolls.
Combine chicken, soup, broth and vegetables. Place in a 2-quart casserole. Top with remaining 1/2 of crust. Return to oven and continue baking until brown. Total cooking time is approximately 20 to 30 minutes. Serves 4.
Brown beef and onion. Drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate dough into 10 biscuits, then pull those apart into 2 layers. Press 10 biscuits layering over bottom of ungreased 8 or 9-inch baking pan. Combine 1/2 cup cheese (saving rest for topping), sour cream and egg. Mix well. Remove meat from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers on top; sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes or until the biscuits are deep golden brown. Makes 4 to 5 servings.
Mix all ingredients well and bake at 325° for 1 hour and 15 minutes.
Put all ingredients in saucepan, bring to a boil and simmer for 20 minutes. Brown 1 pound ground beef in 2 tablespoons butter; add to sauce. (Good sauce for sliced beef, also.)
Combine apples and water in a 2-quart microwave-safe casserole dish with a lid. Cover and microwave on High for 4 minutes or until apples and pears are tender, stirring 1/2 through cooking time. Stir in sugar, lemon peel, and cinnamon. Cover and microwave on High for 2 to 4 minutes until sugar dissolves. Stir well.
Cook macaroni; drain and rinse with cold water. Add vinegar. Mix lightly and let stand 10 minutes. Add other ingredients except pepper rings to mayonnaise to blend. Put pepper rings over the top.
Dissolve jello in boiling water. Add cold water and extract. Chill until slightly thickened, about 1 1/2 hours. Measure 1/3 cup and pour into 4 cup mold. Chill; about 5 minutes. Measure 3/4 cup jello; blend into 1 1/2 cups Cool Whip. Carefully spoon into mold. Chill about 5 minutes. Add peaches to remaining jello. Carefully spoon into mold. Chill 4 hours over overnight. Dip container into warm water to unmold. Garnish with remaining Cool Whip and additional fruit.
Salt and pepper to taste. Cook meat until loses color. Drain off grease. Add all ingredients. Add 1/2 cup of catsup and simmer for 30 minutes.
Mix butter, Crisco and sugar. Add eggs, one at a time. Beat after each. Add flour mixture with milk (flour, baking powder and salt sifted 3 times) a little at a time. Add vanilla flavoring. Bake at 325° for 1 hour and 20 minutes.
Mix flour, soft butter and 1/2 cup of the chopped walnuts. Grease oblong pan and spread with mixture. Bake 10 to 15 minutes at 375°, then cool.
Combine ingredients together and spread onto sliced sourdough rounds. Broil in the oven until bubbly. Serve hot.
Saute first 5 ingredients in oleo; add salt. Add rice, consomme and water to sauteed vegetables. Pour in casserole. Cover with foil and bake 1 hour at 350°. Serves 10.
Heat to boiling. Pack into sterilized jars with a sprig of dill and cukes. Pour in brine and seal at once.
Beat softened cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line cupcake pan with cupcake cups (papers) and put 1 vanilla wafer in each. Fill 2/3 up with the mixture. Bake at 375° for 15 to 20 minutes. Top with cherry pie filling and chill.
Grease and sprinkle with sugar a round layer pan 9 x 1 1/2 inches. Heat oven to 350°F. In a mixing bowl beat all ingredients together, except 2 tablespoons sugar, almonds and liquor. Beat on high speed until mixture is creamy. Pour into pan. Sprinkle with almonds. Bake until wooden pick inserted in center comes out clean or around 40 minutes. Sprinkle with 2 tablespoons sugar and drizzle with liquor. Cool 20 minutes. Remove from pan and cool completely on a wire rack.
In a large bowl, combine all ingredients and toss gently. Refrigerate to blend flavors.
Brown beef; add onions and celery and cook until soft. Add all ingredients in casserole and bake, covered, for 1 hour at 375°. Uncover and bake for 30 more minutes.
Cook spaghetti until tender; drain and cover with cold water. Drain again, well; add bananas, apples and pineapple.
Brown sausage, stems, onion and parsley. Add butter, bread crumbs, egg, water, salt, garlic powder and poultry seasoning. Stuff mushrooms and place on buttered cookie sheet. Bake in a 350° oven for 1/2 hour.
Combine cheese and bacon in a bowl. In a large salad bowl, alternate spinach, cheese mixture, mushrooms, onions and peas. Mix mayonnaise and yogurt; pour or spread over top of salad. Last, sprinkle a little more grated cheese over the top. Make day before and store, covered, in refrigerator. Enjoy!
Soften cream cheese with milk and beat well. Add remaining ingredients and blend well. Put in an 8-inch ovenproof dish and bake at 375° for 15 minutes. May be topped with sliced toasted almonds. Serve with crackers or Melba rounds.
Blend first seven ingredients. Whisk in olive oil and pepper. Marinate chicken at least one hour. Grill or broil over medium heat until cooked through.
Mix dry ingredients in bowl. Put remaining ingredients in blender. Cover and process mix until smooth. Add to dry ingredients and mix well. Add raisins and mix well. Pour into small tube pan. Bake 50 minutes at 350°.
Mix dry ingredients. Add buttermilk and egg. Pour into well oiled 10 inch heavy skillet (iron skillet) which has been heated. Cook in preheated 500° oven until golden brown.
Mix all together and bake in 325° oven for 35 minutes. Delicious with cream cheese frosting.
Beat eggs and add butter and vanilla. Mix flour and sugar. Add to egg; mix and then add chocolate chips and nuts. Pour in unbaked pie shell and bake for 40 to 45 minutes at 350°. Serve warm topped with ice cream.
Preheat oven to 325°. Grease a 9 x 13-inch pan. Spread pie filling evenly over the bottom of prepared pan. In a large bowl, stir together dry ingredients. In another bowl, combine liquids. Add to flour mixture all at once; stir just to moisten. Pour batter evenly over cherry pie filling. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool 10 minutes in pan; invert and cool.
Preheat oven at 350°. Combine flour and sugar, cut in butter until mixture is like fine meal. Press over the bottom of lightly greased 7 x 11 inch pan. Bake for 20 minutes, or just until edges become slightly browned. Remove from oven and let cool slightly.
Combine fruit in bowl. Toss with yogurt to coat all fruit. Cover and chill. Makes 6 servings.
Drain and flake salmon, removing any skin and bones. Combine salmon, cream cheese, lemon juice, salt and liquid smoke; mix well. Chill several hours. Combine pecans and parsley. Shape salmon mixture in a ball. Roll in nut mixture; chill well. Serve with crackers.
Drain juice from pineapple and cherries. Add to this juice enough water to equal 1 cup. Add sugar and cornstarch, vanilla and food coloring. Cook until thickened. Stir in fruit and nuts. Pour into 2 cooked pie shells. Cover with whipped cream and chill. By using Equal, cherries packed in water and pineapple packed in its own juice, this dessert is good for diabetics.
Simmer raisins in water for 5 minutes. Strain and save 1/4 cup of liquid. Cool raisins. Blend shortening, spices, sugar and vanilla. Add eggs. Sift flour, baking powder, soda and salt and add to creamed mixture and mix well. Add reserved liquid from raisins and then raisins. Mix well. Drop by teaspoonfuls on to cookie sheets 2 inches apart. Bake at 400 degrees for 10 to 12 minutes.
Cook water, sugar, Clear Jell and butter until thick. Add strawberry jello and red food color. Fill baked pie shell with strawberries. Pour glaze over berries. Refrigerate. Top with whipped cream if desired.
Roll 16 graham crackers and mix with dates, marshmallows, pecans and whipped cream. Form into a roll, then roll in the crumbs of 4 remaining graham crackers. Chill, slice and serve with whipped cream and a cherry on top. This freezes well.
Heat milk over medium heat. Meanwhile, combine sugar, cornstarch and salt. Gradually stir into milk until mixture is smooth and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in half the egg yolks; pour mixture into remaining egg yolks and mix well. Return to heat and boil for 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into 9-inch pie shell filled with sliced bananas. Chill until firm. Spread with Banana Pie Topping.
Mix all together and then add pint of Dream Whip. Pour into baked pie shell and refrigerate. Makes 2 pies.
Preheat oven to 350 degrees. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan. Bring butter, sugars and water to boil in a med. saucepan. Reduce heat and simmer, stirring constantly for 3 min. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 min. Makes 6 large tortillas; may be cut in half to serve 12.
Combine flour and sugar. Cut in shortening with a pastry blender until mixture resembles coarse meal; set aside. Combine buttermilk and soda, stirring until soda dissolves. Add mixture to bacon, cheese and flour mixture, stirring until all ingredients are moistened. Turn out dough onto lightly floured surface and knead slightly 4 to 5 times. Roll dough to 1/2-inch thickness. Cut with a biscuit cutter. Place on lightly greased baking sheet. Bake at 425° for 10 to 12 minutes.
Preheat oven to 425°.	Mix ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350° and bake for 45 minutes or until knife comes out clean. Cool completely. Garnish with whipped topping if desired.
Mix together all dry ingredients. Add milk, eggs, oil and vanilla. Beat well and add the 1 cup of hot coffee. Beat well. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
In a large bowl combine steak and all other ingredients except honey. Marinate for 48 hours in refrigerator, turning about 4 times.
Mix avocado dip with sour cream, then layer in order listed. Serve with corn chips.
Heat oven to 375°. Mix flour and baking soda. Beat peanut butter, butter, sugars and vanilla with electric mixer until fluffy. Beat in eggs. With mixer on low speed, gradually beat in flour mixture just until blended. Stir in chocolate chips. Drop rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool on cookie sheet 1 minute before removing to rack to cool completely. Store tightly covered.
Drain pineapple chunks and raspberries, reserving liquid; set liquid aside. Press raspberries through a sieve or food mill. Set the puree aside, and discard seeds.
Cook spaghetti and cool. Add remaining ingredients and mix well. Refrigerate about 8 hours before serving.
Cook cranberries in red pop until soft. Remove from heat and dissolve gelatin in cranberry mix. Add pineapple. Pour into mold. Refrigerate until set. Makes 8 servings.
Cut meat in 1-inch squares. Brown meat. After cooking completely, remove from skillet. Add gravy mix and 2 c. water. Bring to a boil, stirring constantly. Stir in next 6 ingredients, plus salt and pepper. Pour into 1 1/2 quart casserole. Add meat. Cover and bake at 350° for 1 1/2 hours. Remove bay leaf before serving over hot noodles.
Mix jello according to package directions minus 1 cup water. Refrigerate until it starts to take shape. Beat with mixer until jello turns fluffy. (It will turn a shade lighter in color.) Beat in Cool Whip. Drain oranges and pineapple. Fold in remaining ingredients. Pour into desired serving dish. Garnish.
Cream shortening; add sugar, molasses, egg and vinegar. Mix well. Combine flour, soda, salt and spices and add to molasses mixture. Shape dough into a ball and knead until smooth. Chill overnight. Divide dough. Roll to 1/4 inch thick on floured surface. Cut with 4 inch gingerbread cutter and place on ungreased cookie sheet. Bake at 375° for 7 minutes. Makes about 12 gingerbread men.
Stir thoroughly the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. Make a well in center; add milk all at once. Stir just until dough clings together. Knead gently on lightly floured surface, 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Dip 2 1/2-inch biscuit cutter in flour; cut dough straight down. Bake on ungreased cookie sheet at 450° for 10 to 12 minutes. Brush with melted butter. Yields 12 biscuits.
In a saucepan, heat the Jell-O and crushed pineapple until dissolved. Let cool. In a bowl, add the buttermilk, Cool Whip, pecans and Jell-O and pineapple mixture. Mix well. Let chill until set.
Rinse, shell and devein shrimp. Prepare seafood stock from shrimp shells and heads. Heat 1/4 cup margarine over high heat in a 5-quart pan. Add 1 cup onions. Cook, stirring frequently, for approximately 3 minutes or until caramelized. Add remaining onions, celery, green pepper and 4 tablespoons margarine. Cook until tender. Add garlic, bay leaf, salt, pepper, hot sauce and 1/2 of stock. Cook on medium heat for 5 minutes to blend and finish veggies, stirring often. Add tomatoes; simmer on low for 10 minutes, stirring occasionally. Stir in remaining tomato sauce, stock and sugar. Simmer 15 minutes. Add shrimp. Cook until pink and plump, approximately 3 to 4 minutes. Serve 1 cup sauce with 1/2 cup rice. Serves 10.
In a 3-quart saucepan, cook all of the vegetables in 4 tablespoons of liquid Butter Buds. Cover; stir occasionally. Cook about 20 to 30 minutes on low heat. Add more liquid Butter Buds if needed. Remove from heat. Stir in flour; mix well. Cook for 1 minute, stirring occasionally. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly. Gradually stir in cheese. Cook over medium heat, stirring, until cheese is melted. Gradually add milk. Season with lite salt and pepper. Bring to almost boiling, but do not boil. Sprinkle with parsley and seasoned croutons. Serves 8.
In a large bowl, gently mix pineapple, marshmallows, grapes, orange segments and 3/4 cup of the coconut. Stir in 1/2 cup of the sour cream. Cover and chill at least 4 hours or up to 24 hours.
Roll steak pieces in flour. Brown steak in skillet. Combine all other ingredients. Pour over browned steak. Let simmer for 2 1/2 hours, stirring occasionally. When steak is done, you also have your gravy for potatoes.
Melt butter and add sugar, egg, nuts and dates. Cook 6 minutes, stirring slowly with a wooden spoon. Add Rice Krispies and vanilla. Let cool. Shape into fingers and roll with coconut.
Dice up sausage, potatoes and onion and place in nonstick pan. On medium heat, cook with a cover until sausage is done and potatoes are soft (approximately 25 to 30 minutes). Add sauerkraut. Cover and cook for 20 minutes on low heat. Dish out onto plate and drizzle syrup across the top.
Bring 2 cups water and cloves to a boil. Remove from heat and let stand 2 hours. Steep tea bags in 1 1/2 quarts water for 5 minutes. Remove bags. Strain clove mixture and add to tea. Add sugar and fruit mixtures, stirring until sugar is dissolved. Let stand 1 hour. Cook over low heat until heated. Yields 2 quarts.
Cook butter, sugar and water to 250°, using candy thermometer. Add sliced almonds; continue to cook to 300°. Remove from heat. Add salt and vanilla. Pour onto cookie sheet. Let stand 15 minutes. Sprinkle 1 package of chocolate chips over mixture; let melt 5 to 10 minutes. Smooth to coat. Add nuts. Refrigerate at least 1/2 hour. Loosen edges and turn entire mixture over. Melt other package of chocolate chips and spread with nuts as other side. Chill well. Crack into small servings.
Cut pork into 1 1/2-inch slices. Flatten slightly into a rounded shape. Brown pork in butter; about 5 minutes per side. Season with salt and pepper and bake at 350° for 35 to 40 minutes in a well-greased pan. Pour off fat. Turn oven up to 500°. Mix cheese, mustard and 2 tablespoons whipping cream in bowl. Spread mixture over pork and bake at 500° for 3 to 5 minutes or until topping bubbles. Remove pork from pan and keep warm. In the pan, the pork was cooked in, mix apple juice and 3 1/2 tablespoons of whipping cream. Cook over low heat, stirring constantly and scraping the bottom and sides of the pan. Cook 3 to 5 minutes, until sauce is slightly thickened. Pour over pork and sprinkle with parsley.
*This is not a misprint, nearly 1 full cup will be needed for this recipe.
Mix ingredients except for stuffing. Pour into a greased casserole dish. Sprinkle with stuffing and bake at 350° for 30 minutes.
Heat oven to 350°. Grease cookie sheets. Combine butter, brown sugar, egg and vanilla; beat until light and fluffy. Stir in flour, baking powder and salt; mix well. Stir in raisins and walnuts.
Saute ground round in 8-quart pot with onion; toss in shredded cabbage, cook until tender, adding water as needed. Add spices and stir, to meat and cabbage. Dice carrots, add to pot. Add 2 cups water, cover with lid; cook until tender. Add green beans, broccoli and corn; cook until tender. Add diced tomatoes and tomato sauce and 1 cup water and crowder peas. Stir and cook for 1 to 2 hours on low-medium. Add more water and spices as needed. Serves about 12. Serve with corn bread.
Mix melted margarine and corn bread dressing mix together. Combine sour cream, chicken soup and milk. Place 1/2 of corn bread mixture in bottom of 9 x 13-inch pan. Layer with chopped chicken. Pour sour cream mixture over chicken. Top with rest of corn bread mixture. Pour chicken broth over all. Bake at 350° until bubbly.
Cut sausage into large links. Pierce several times. Place in skillet with water to cover. Boil until water evaporates. Brown sausages in remaining fat, then remove to a pan and cut into 1/4-inch rounds. Lightly oil a 10-inch pie pan. Cut potatoes into 1/4-inch slices. Combine oil and spices. Toss with potatoes. Make a layer of potatoes, then sausage and then Ricotta. Repeat and finish with potatoes. Bake 1 hour at 375°. Let stand 10 minutes before cutting. Serves 6.
Cut steak into thin strips. In large skillet (ovenproof if desired) brown meat in oil, using high heat. Add onions. Saute until tender. Add mushrooms. Reduce heat, cover and simmer for 1 hour or cover and bake at 350°. Serve over bed of fluffy rice. Makes 6 servings. Good reheated!
In 2-quart casserole, combine ground beef, sausage and onion. Microwave at High for 5 to 6 minutes or until meat is no longer pink, stirring 2 times; drain. Add tomatoes, tomato sauce, water, Italian seasoning and pepper. Stir to blend and break apart tomatoes. Set aside.
Boil chicken in water with broth and then debone it. Set aside 2 1/2 cups of broth. Add cream of mushroom soup to the 2 1/2 cups of broth. Add Velveeta, flour and Lipton soup mix. Cook all together over low heat until Velveeta is melted. Cook small package of spaghetti in remaining broth. Add the Velveeta mix to spaghetti and put in large casserole dish. Heat in oven until hot all the way through. Serve. This can be fixed ahead of time and then heated when ready to serve.
Mix all of the ingredients and chill in refrigerator 1 to 2 hours.
Cook the corn bread; let cool. Crumble into a bowl then add the rest of the ingredients. Mix well. Refrigerate until ready to eat.
Mix biscuit mix, sour cream and club soda. Pat out on floured wax paper until dough is not sticky. Cut out biscuits and place them on greased pan. Brush half the melted margarine on top of biscuits before baking and the rest after baking. Bake in preheated 400° oven until brown.
Preheat oven to 325°. Fry 6 pieces of bacon and remove from skillet. Saute onion in bacon drippings. Combine all in covered casserole dish. Bake for 1 hour. When done, crumble bacon on top.
Cook ground beef and green pepper in skillet. Stir in rice and water, contents of gravy mix, onion, Worcestershire sauce and salt. Cover and cook over medium heat about 5 minutes until liquid is absorbed. Yields about 4 servings.
Combine ice cream, peanut butter, 1/4 cup peanuts and vanilla in a large bowl and mix well. Turn into crust and sprinkle with remaining nuts. Freeze. Serve with hot fudge and whipped topping, if desired.