HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in crock-pot all day. Slice or shred beef. Put on hoagie buns. Add 2 cups water to juice to dilute for dipping sandwich.
Preheat oven to 350°. In large bowl of mixer, combine sugar, oil, eggs, almond, vanilla and butter extract. Beat to blend. Combine and sift flour, poppy seed, salt and baking powder. Add dry ingredients to sugar mixture with 1 1/2 cups milk. Begin and end with dry ingredients. Mix to blend. Spray muffin pan with Pam or use 2 1/2-inch bake cups. Bake muffins 30 minutes at 350°. Makes 24 muffins.
In large pan brown beef and onion in oil, drain fat and add sauce and spices. Simmer 15 minutes. Meanwhile, cool lasagna and drain. In 13 x 9 x 2-inch pan, spread 1 cup sauce. Alternate layers of lasagna, Ricotta, sauce, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes.
In a heavy saucepan combine sugar, syrup and vinegar. Bring to the boil over high heat. Reduce to low heat and cook slowly until temperature reaches 300°. Remove from heat. Add baking soda while stirring. Pour into a greased 8 x 8-inch pan. Cool. Break into small pieces. Melt chocolate chips with shortening. Dip candy pieces in chocolate mixture.
Peel tomatoes and cut up. Add sugar. Boil for 10 minutes. Mash with potato masher while boiling. When done, remove from heat and add jello. Stir until dissolved. Put in containers and put in freezer.
Melt margarine in 2-quart saucepan. Add rice and onion. Brown, but do not burn. Add water and bouillon cubes. Simmer 20 minutes, stirring frequently, until rice kernels are soft. Add water by small amounts if needed. Serve as an accompaniment to chicken, beef or pork roast.
Cook and drain squash. Add soup, sour cream, peppers (or) pimentos, water chestnuts and onions. Set aside 1/3 of margarine. Melt the other 2/3 margarine and mix with stuffing mix. Use half stuffing mix to line bottom of 2-quart baking dish, then cover with squash mixture. Top with rest of stuffing mix and dot with the rest of the margarine that was set aside. Bake at 350° for 30 minutes.
Combine ground turkey mix and dill weed in large bowl until blended. Shape into meatballs. Brown meatballs in the butter or margarine, part at a time. Transfer meatballs into casserole dish. Sprinkle flour over the pan drippings and cook, stirring constantly, until mixture bubbles. Stir in milk, water and instant chicken broth. Cook, stirring constantly until sauce thickens. Stir in 2 tablespoons dill weed. Pour sauce over meatballs. Bake at 350° for 45 minutes.
Rinse chicken; pat dry. In a 10-inch skillet, cook chicken strips in hot oil for 2 or 3 minutes. Remove chicken from skillet. Add onion and garlic to skillet; cook until tender, but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Add undrained tomatoes, sweet peppers and frozen peas to skillet. Cover and simmer about 5 minutes. Stir in cooked chicken. Cook and stir 1 minute more or until heated through.
In 9 x 13-inch pan, melt margarine. Sprinkle corn flakes over margarine. Add cooked cabbage and grated cheese over top. Blend together mayonnaise, soup and milk in saucepan until thick. Pour over the first layer. Sprinkle few corn flakes over all ingredients in pan. Cook at 350° for 45 minutes.
Mix oil, sugar, flour, baking soda and salt. Add eggs one at a time. Add buttermilk alternately with Raisin Bran. Bake 15 to 20 minutes at 400°. Mixture keeps 6 weeks in refrigerator.
Beat together eggs, sugar, cinnamon, nutmeg and vanilla. Add scalded milk, cooked rice and drained raisins. Cook at 350° for about 30 minutes or until knife comes clean.
Cream the butter, sugar and eggs. Add buttermilk and dry ingredients, then oatmeal and nuts. Shape by rounded teaspoonfuls. Place on ungreased baking sheet at 325° for about 15 minutes.
Put 1/2 of Cool Whip in a bowl. Stir in sour cream, pears and cheese. Pour into pie shell and top with rest of Cool Whip. Chill and serve.
Soak pheasant overnight in salt water.	Next day season pheasant with salt, Accent and pepper by hand rubbing into flesh. Tie legs together. Heat	14-inch Dutch oven with 16 coals on top and 14 coals on the bottom for 10 minutes; then lower heat	(leaving 12 coals on top and 10 coals on the bottom). Cover breast with bacon slices and roast, basting occasionally with oil to keep bird from drying out. Roast 15 minutes per pound.
Put dry ingredients and nuts in bowl. Melt margarine and add brown sugar. Mix well. Cool. Add eggs and mix well; add vanilla. Add dry ingredients and blend well. Place in greased 13 x 9-inch pan. Sprinkle with chocolate chips. Bake at 350° for 30 to 35 minutes.
Cut scallops into bite size pieces and cover bottom of casserole with one layer. Sprinkle pepper on scallops and then pats of butter. Crumble crackers in hand. Keep layering, ending with crackers. Pour light cream and mushroom soup on top. Bake at 350° for 45 to 60 minutes.
Drain squash almost completely. Cook onion and mix in soup and sour cream. Add dressing mix with seasoning, then add to melted butter. Place 1/2 of dressing in casserole dish, placing rest of ingredients in, except cheese. Put rest of dressing mix on, then grated cheese.
Combine first 5 ingredients in saucepan over low heat until it bubbles (not boiling). Take off heat and add next 4 ingredients. Beat until smooth; pour into greased 9 x 13-inch glass pan. Bake at 350° for 25 minutes. Let cool. Mix peanut butter and oil. Spread over cooled cake. Place in refrigerator for at least 20 minutes.
Preheat oven to 375°. In a medium bowl, combine first 6 ingredients. In a small bowl, combine oil, syrup, honey and vanilla. Add to oat mixture and toss to combine. Spray cookie sheet with nonstick coating and spread oat mixture. Bake, stirring frequently, until lightly browned for 8 to 10 minutes. Watch carefully. Transfer cookie sheet to wire rack and let cool. Transfer oat mixture to a medium mixing bowl. Add dried fruit and toss to combine. Store in airtight container for up to one week.
Mix first 4 ingredients well and add the vanilla and real lemon juice. Next add flour, milk and cocoa, mixing well. Bake at 325° for 1 1/2 hours.
Melt in saucepan and bring to a boil the margarine, shortening, cocoa and water. Blend and add the sugar, salt, flour and soda. Add eggs, vanilla and buttermilk. Bake at 350° for 20 minutes in an oblong cake pan. Five minutes before cake is done; mix topping.
Melt butter in 9 x 13-inch baking dish. Mix crushed saltines, Parmesan, herbs, salt and garlic powder in bowl. Dip fish fillets in butter, then in saltine mixture. Place in butter in baking dish. Bake at 350° for 25 to 30 minutes. Brown under broiler a few minutes to crisp crust.
In 2-quart saucepan over medium-high heat, heat broth and vegetables to boiling. Reduce heat to low. Cover; cook 5 minutes or until vegetables are tender. Drain.
Very lightly beat the first 8 ingredients in a bowl of love. Moisten with tears of heartfelt sympathy. Bake in a good natured pan. Sprinkle with prayer, then add icing. Serve repeatedly.
Soak beans overnight. Next a.m. wash beans thoroughly. Cover with water. Chop up onion and add to beans. Let boil. Add baking soda, turn heat down and simmer. Add other ingredients. Cut salt pork in small pieces and add to all the ingredients. Bake in oven at 350° for approximately 1 hour.
For marinade, combine first 5 ingredients in jar; cover and shake vigorously. Pour over fish steaks; marinate 15 minutes, turning once. Remove fish from marinade. Broil 4 to 5 inches from heat source, about 5 to 6 minutes per side or until fish is opaque and flakes easily with fork.
Mix sugar, nutmeg and flour thoroughly in bowl. Add peaches with juice and lemon juice to sugar mixture. Mix thoroughly. Place one pie crust in bottom of pan; press to sides and corners. Prick crust with fork along bottom and sides. Pour peach mixture into pan. Cut butter on top of mixture. Place second crust on top of pan. Press to corners and sides. Bake in oven at 350° for 45 minutes to 1 hour until cobbler is browned.
Arrange chips on two 9-inch micro-type serving platters. Cover each with cheese, chilies and olives. Cook one plate at a time, 4 to 5 minutes, or until cheese is melted.
Melt all but 3 squares of chocolate with 1/4 cup milk. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Melt remaining chocolate and drizzle over pie.
In large bowl, sprinkle yeast into warm water. Stir until dissolved. Stir in butter, shortening, sugar and potatoes, then cold water and enough flour to make dough stiff. Place dough in large, greased clean bowl. Brush top with vegetable oil; cover tightly with waxed paper or foil, then with a clean towel. Refrigerate.
In 5-cup glass container with tight-fitting lid, combine okra and salt. In saucepan over high heat, bring vinegar to a rolling boil; pour over okra. Keep okra submerged in vinegar with a small saucer or plate. Cover with vented plastic wrap and let cool to room temperature; cover and chill 24 hours.
Pull each biscuit into four or five pieces and place on cookie sheet. Spread pizza sauce over each. Place pepperoni slice, hamburger or other choices on each. Sprinkle with Mozzarella cheese. Bake at 350° until brown.
Lightly mix beef, rice, onions and seasonings. Shape into 12 meatballs. Brown in hot oil. Pour on tomato sauce and water. Cover and simmer 45 minutes.
Cook sweet potatoes, drain and mash. Combine first five ingredients and spoon into a buttered casserole dish. Bake at 325 degrees for 25 minutes. Remove from oven and sprinkle with coconut. Arrange marshmallows on top and bake 10 to 15 minutes longer until marshmallows are golden brown.
In a large punch bowl, combine 7-Up and Hi-C. Spoon sherbet into little scoops and float on top.
Place frosting in a 2-cup glass measure; microwave at High 30 to 45 seconds or until frosting melts, stirring once. Dip half of each pretzel into frosting, allowing excess to drip. Place on wax paper. Let dry 2 hours or until no longer sticky. Serve same day. Makes 2 dozen.
In skillet saute onion in margarine. Add spinach. Sprinkle sugar and salt. Cover and cook over medium heat until spinach is wilted and tender, about 5 minutes. Serve with lemon wedges.
(If you like lots of sauce, you can double the cream of chicken with sour cream mixture.)
Blend ingredients in blender and freeze. Scoop out with ice cream scoop; place in champagne glass and pour champagne over it.
Combine flours. Stir 1 1/2 cups flour mix, 1 1/2 teaspoon caraway seed and next 3 ingredients. Combine milk, 1 cup water and oleo in saucepan. Lower heat until very warm (120° to 130°). Gradually add to dry ingredients and beat at medium speed, scraping bowl occasionally, for 2 minutes. Add 3/4 cup flour mix. Beat at high speed. Stir in enough flour to make dough stiff. Cover and raise for 40 minutes. Stir down and turn into well-greased 1 1/2-quart casserole. Brush lightly with oil and sprinkle with caraway. Bake at 400° for 35 to 40 minutes. Turn out of pan to cool.
Wash and slice potatoes. Cook in boiling salted water until tender; drain. Place in a serving bowl and keep warm. Melt butter. Stir in parsley and lemon juice. Pour over potatoes; stir lightly to coat. Serves 4 to 6.
Combine all ingredients; turn into baking dish. Bake at 375° for 30 minutes. Cover with foil.
Mix beaten eggs and add cream of tartar. Beat until stiff and gradually add sugar, then fold in pecans, wafers or Ritz and vanilla. Grease 9-inch pie pan. Put in preheated oven at 325° for 35 minutes. Take out and cool. Mix 1/2 pint whipping cream and 1/2 teaspoon vanilla. Put on top of pie. Sprinkle chopped pecans on top of pie.
Pour into a quart jar and stir. Pour into a spray bottle and use as a window cleaner. Cleans greasy scum around stove. It's also great on dirty woodwork.
Let stand 1 hour, then drop spoonfuls into hot grease. Serve hot with butter and syrup.
Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart disposable casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350° for 1 hour. Serves 6 to 8.
Cream butter, sugar, egg, milk, vanilla. Sift flour. Add to cream mixture. Chill. Cut and bake at 375° for about 8 minutes.
Clean chicken	breast, taking off the skin. Dip each piece in	melted	stick margarine and roll in crushed chips. Pour some melted margarine in baking dish and place chicken. Top each piece with melted margarine and cover with foil. Bake at 350° for 1 hour.
Mix the apples, sugar, 1 tablespoon flour, cinnamon and lemon juice; put in unbaked pie crust. Cover with the melted margarine, 1/2 cup flour and brown sugar. Top with second crust. Bake at 350° for 1 hour.
Slip skins from grapes and set aside. Bring pulp to boil. Reduce heat and simmer until mushy. Press pulp through colander to rid seeds. Add skins back to pulp and mix together. Add sugar, flour, lemon juice and salt and mix.
Sift flour, baking soda, cinnamon, salt and cloves together. In a separate bowl, cream sugar and shortening together until fluffy. Add eggs, one at a time, beating after each. Add the dry ingredients alternately with the applesauce, beating it very well after each addition. Combine raisins, pecans, walnuts and 1 tablespoon flour. Stir into the butter slowly. Pour batter into a 9-inch greased square pan. Bake at 350° for 55 minutes or until cake springs back when pressed. Cool, then serve.
In a large skillet, crumble sausage. Cook and stir until sausage is brown. Drain off all but 1/4 cup drippings. Add butter, celery, onion and carrot. Cook, stirring occasionally until onion is tender. In a very large bowl, combine bread cubes, apple, sage, thyme, rosemary, parsley and sausage mixture. Toss lightly. Add enough broth to moisten. Salt and pepper to taste. Use to stuff 1 (10 to 12 pound) turkey.
Mix all dry ingredients by hand to make sure there are no clumps of raisins or cherries. Cook marshmallows and milk over low heat, stirring constantly until marshmallows melt. Pour over dry ingredients and mix until everything is moist. Mix before mixture gets cool. Pour into tube pan greased well with margarine. Refrigerate. Cake will keep several weeks in refrigerator and it may be frozen as well.
Combine boiling water and margarine and put in blender; process on low speed. Add sugar and blend on low; add dry milk and blend until well mixed. Store in refrigerator. Makes 1 1/2 cups, which tastes the same as commercial Eagle Brand milk.
Beat cream cheese until fluffy; add milk, lemon juice and vanilla. Mix well. Pour into a shortbread crust or graham cracker crust. Chill until set. Top with cherries or strawberries.
Drain pears, reserving 1 1/2 cups of juice. Mash pears with fork. Heat juice to boiling, then add lime Jell-O. Stir until dissolved. Add softened cream cheese. Stir in mashed pears. When all is cooled, add the Cool Whip. Pour into a large mold and chill until set.
In a saucepan, mix together the first 4 ingredients. Bring to a boil; boil for 1 minute. Remove from heat. Add oatmeal and peanut butter, then spoon onto waxed paper and let cool.
Combine flour, soda, salt, baking power, cinnamon and pecans. (Set aside.) Beat eggs lightly in large mixing bowl. Add sugar, oil and vanilla. Beat until creamy; stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Spoon batter into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool 10 minutes before removing from pan. Turn out on rack and cool.
Brown sausage and onions together in a skillet until done, about 10 minutes. Mix other ingredients except cheese in a mixing bowl.
Blend sugar, Crisco and eggs. Stir in molasses. Add combined dry ingredients alternately with buttermilk; beat well. Spread in well-greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Mix the black olives and cream cheese until spreadable. Spread on flour tortillas and roll up. May be dipped in salsa or picante sauce.
Work 1 lb. uncooked sausage into 4 cups biscuit mix, 1/2 lb. grated cheese, and 2 teaspoons crumbled sage.
Cook the sugar, flour, salt, pineapple juice and egg over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside to cool.
Cook broccoli slightly underdone. Place in pan and pour soup over it. Spread Cheez Whiz over; top with dressing spread over that. Let set overnight. Bake at 350° for 1/2 hour.
Mix green beans, mushroom soup and minced onion. Pour into casserole dish. Bake at 350° for 20 to 25 minutes. Top with French fried onions and bake for 5 to 10 minutes until golden brown.
Mix crumbs, margarine and 1/2 cup sugar. Spread in a 9 x 9-inch pan.
Slice bananas and chunk apples. Mix with pineapple chunks, pecans and marshmallows.
Mix all ingredients well. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Put the syrup in a tall glass and add a splash of the sparkling water and stir well. Add the ice cream. Fill with sparkling water and stir well. Serve with a long handled spoon and straw. Serves 1.
Cream 3/4 cup sugar and 2 tablespoons butter and stir in milk. Sift together flour, baking powder, salt and 2 tablespoons cocoa and add to creamed mixture. Mix until smooth. Stir in 1/2 cup nuts. Spread in buttered 9-inch square pan.
Cut meat in small pieces and mix well, with all ingredients. Put through a fine chopper twice. Form into patties 1/2 inch thick. Pan-fry or broil.
Preheat oven to 350°. In medium size Pyrex dish, empty peaches (with juice). Place pecans over peaches. Take cake mix from box and sprinkle over peaches and pecans. Top with patties of margarine. Cook in a 350° oven until golden brown (approximately) 35 to 40 minutes. Makes a delicious dessert. Can be made without pecans.
Saute onion in margarine. Add broth and pepper. Cover; simmer 15 minutes. Pour soup into bowls. Top with toast. Cover with cheese; broil until melted. Serve immediately. Makes 4 (1 cup) servings.
Steam broccoli in microwave. Cook pasta according to package directions. Saute garlic in olive oil. Add crushed or chopped tomatoes and add broccoli. Stir and simmer. Add broccoli and shells and simmer.
Combine water, vinegar, flour, sugar and eggs in top of double boiler. Cook until thickened and smooth, stirring often. Add butter and lemon flavoring. Pour into pie shell. To serve, top with whipped cream.
Grease and flour pan. Bake cake 15 to 20 minutes. Use 1/2 sheet cake or 1-inch cookie sheet (deep). Cook cake completely and leave in pan. Prepare pudding with 1 cup milk. Cool completely. Soften cream cheese and add pudding. Add Cool Whip last. Sprinkle well with drained pineapple on top, then coconut and walnuts.
Mix thoroughly; pour into greased pans. Bake at 350° for 45 to 50 minutes. Yields 2 regular size loaves or 1 Bundt cake. Sprinkle cake with powdered sugar while still warm.
Brown walnuts and noodles in butter; cool on paper towels. Combine noodles and walnuts with broccoli, romaine and onions. Pour Sweet and Sour Dressing over and toss to coat well. Serves 10 to 12.
Mix together the first 5 ingredients and pour 3/4 of this into jello mold. Set 10 minutes or until jelled. Spread the sour cream over the jello. Then add rest of the jello. Refrigerate at least 1 day.
Heat oven to 350°. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together the flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake. Cookies will be soft. They will puff while baking and flatten while cooling.) Let cool and then remove from cookie sheet. Yields about 4 1/2 dozen cookies.
Cook squash until soft enough to mash. Add all ingredients except bread crumbs and 1 cup grated cheese. Mix 1 cup cheese and bread crumbs together and sprinkle on top. Dot with butter. Bake for 30 to 40 minutes at 350°. Serves 6.
Cook all together, except flour and baking powder, until boiling. Remove from heat. Let cool. Add flour and baking powder. Bake in a large tube pan. Bake at 400° for 15 minutes, then at 350° for 45 minutes.
Mix all ingredients except 1 cup pecans. Form into 1 large or 2 small balls. Roll in 1 cup pecans. Serve with crackers. They freeze well.
Combine ingredients and stir well. Pour in pie crusts and refrigerate approximately 12 hours. Makes 2 pies. One sixth of a pie contains 523 calories.
Cut potatoes into small or medium size pieces. Pour oil over potatoes. Sprinkle soup over potatoes and stir to coat well. Put into baking pan. Bake at 350° for 35 to 40 minutes.
Mix brown sugar, water and vinegar. Cook until syrup forms a hard ball when dropped in cold water. Pour syrup over beaten egg whites. Beat continually until candy is stiff enough to hold its shape, then work in nuts and vanilla. Drop with teaspoon onto waxed paper.
Cook and drain broccoli. Put in casserole dish. Mix together mushroom	soup, sour cream, cheese and onions. Pour mixture over broccoli. Mix crushed Ritz crackers with melted margarine.	Place on top of casserole. Bake at 350° for about 20 minutes or until hot.
Beat all the ingredients together one at a time in the order they are listed. When batter is creamy, pour into spring pan that has been lightly buttered and floured. Preheat oven to 500°. Bake 10 minutes at 500°, then 1 hour at 200°. Let firm up before cutting.
Mix together all ingredients; roll mixture into balls, then roll in flour. Flatten slightly with palm of hand. Fry in corn oil; turn once or twice until brown.
Simmer 1 quart water, the chicken bouillon cubes, onion and chopped celery for 30 minutes. Add the carrots, potatoes and mixed vegetables; simmer for 20 to 30 minutes. Stir in the cream of chicken soup and diced cheese. Cook until cheese is smooth.
Combine the white cake mix, 1 cup blackberry wine, blackberry jelly, canola oil and eggs. Mix on low until well blended. Grease Bundt or tube pan. Bake at 350° for 45 to 50 minutes. Remove from oven.
Saute mushrooms and onions in half of the butter. When tender, place in casserole. Cook barley in remaining butter over low heat, stirring constantly, until almond colored. Add to ingredients in casserole and mix together. Pour broth over all and bake for 1 to 1 1/2 hours at 350°. Cover for first half of cooking time.
Preheat oven to 425°. Lightly butter a cookie sheet. Mix the flour, baking powder, sugar and salt in a large bowl.
Stuff each pitted olive with the tiny cubes of Cheddar cheese. Combine biscuit mix, butter, milk and spices to form a dough. Mold a teaspoon of dough around each olive, covering it completely. Place on baking sheet and bake in a preheated 400° oven 10 to 12 minutes. Serve hot. Makes 4 dozen.
Combine all ingredients except milk. Gradually add milk; stir thoroughly. Pour into your favorite pie crust (9-inch deep). Bake about 1 hour or until done.
Mix jello and water together. Add pineapple and strawberries. Pour half of mixture in mold; let congeal. Spread sour cream on firm jello. Pour remaining mixture over sour cream. Return to refrigerator until set. This is quick and easy to make and looks pretty too.
Melt butter and cook mushrooms. Sprinkle in flour and salt; cook until thick, stirring constantly. Gradually whisk in cream, then broth. Add chicken. When hot add sherry and serve immediately. Makes about 4 servings.
Rinse brisket in cold water. Place in baking pan. Sprinkle with kosher salt. Slice carrots and onions (very thin). Put on top of brisket. In a separate bowl, add chili sauce, beer and brown sugar. Mix well. Pour mixture on top of brisket. Seal pan with foil. Bake 1 hour at 450°, then reduce to 350° for 2 hours. Keep covered the entire time. This is a great company dish. Slice thinly and serve!!
Boil chicken; add salt and pepper. Chop cooked chicken into bite-size pieces. Boil spaghetti in chicken stock; add water, if needed. Saute onions and bell peppers in oleo. Add to chicken and spaghetti. Add tomatoes, cheese and all remaining ingredients. Bake at 350° until bubbly.