HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat over medium-high heat about 5 minutes, stirring to break up chunks. Drain off fat. Stir in salsa and beans. Bring to a simmer; cover and cook 25 to 30 minutes, stirring often, until flavors are blended. Makes 3 cups.
Cut steak into diagonal strips about 1/4 x 2-inches. Preheat large skillet; sprinkle salt into skillet. Brown meat. Mix garlic, ginger, sugar and soy sauce; stir into meat. Cover. Reduce heat and simmer for 20 minutes. Add onion and bean sprouts. Cover and simmer for 5 more minutes. Make a smooth paste of cornstarch and reserved liquid; stir slowly into hot mixture and cook until liquid thickens. Place green peppers and tomatoes on top. Cover; steam 3 minutes or until peppers are cooked tender-crisp. Serve over rice (broccoli can be substituted for bean sprouts).
Unroll crescent rolls, leaving in rectangles. Spread sausage evenly and sprinkle generously with cheese. Roll into logs. Chill until firm. Bake for 20 minutes in a 350° oven on ungreased cookie sheet. Cool about 20 minutes. Slice into 4 to 5 slices per roll. Serve with mustard. Serves 6.
Mix together mushroom soup, celery soup and milk. Put uncooked rice in bottom of 8 x 11-inch dish. Layer turkey next. Pour soup mixture over and bake at 350° for 30 to 35 minutes.
Drain pineapple, reserving syrup. Dissolve Jell-O in boiling water. Add syrup; cool slightly.
Heat milk to scalding (bubbles around edge of pan). Pour milk over bread cubes. Cool and add remaining ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 40 to 45 minutes.
For each serving, pour syrup and milk into a chilled 14-ounce or 16-ounce glass; mix well. Add chilled carbonated water to fill glass 3/4 full. Stir. Add 1 to 2 scoops vanilla ice cream. Fill to top with carbonated water.
Mix all ingredients together in order given. Dough should be sticky, but not real glossy. You may have to add a tablespoon or so more flour. On a greased cookie sheet, spoon and shape into 3 loaves. Bake at 350° for 25 minutes. Remove from oven; slice loaves. Arrange slices, cut side down, on cookie sheet and bake another 15 minutes at 375° or until golden brown. Each loaf makes 18 slices. To make daintier slices, make loaves larger or narrower. These are very good.
Cook broccoli in salted water until almost tender. Drain. Arrange on bottom of greased casserole. Lay boned chicken breasts on top. Mix mayo, soup and lemon juice and pour over chicken. Bake 30 minutes at 350° and then turn off oven. Lay sliced Cheddar cheese on top and leave in oven until melted.
Brown hamburger and onions. Drain. Combine softened cream cheese, soup and milk. Add salt, ketchup and hamburger. Mix thoroughly. Put in a 2 qt. casserole dish and bake uncovered at 375 degrees for 10 minutes. Place biscuits on top and bake 15-20 minutes longer or until golden brown.
Melt margarine and syrup. Add to dry ingredients. Dissolve soda in boiling water. Add to other ingredients. Place on greased cookie sheet by teaspoon size. Bake at 350° for 8 to 12 minutes.
Prepare dressing according to package directions; and set aside. Open and drain all beans and corn. Toss together in a large bowl with sliced onions. Toss again with dressing and let it set for at least one or more hours.
Mix all ingredients together in an ovenproof dish and heat at 350° for 30 minutes.
Plump raisins by soaking in boiling water. Soak them, covered, for 30 minutes. Drain and allow to dry. In a large bowl, combine raisins, peanuts, onion, bacon and broccoli. In another bowl, combine mayonnaise, brown sugar and vinegar. Pour over broccoli. Mix well. Refrigerate overnight.
Blend oatmeal; measure and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with the flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375°.
In large bowl, combine milk and water. Add pudding mix. Mix well. Chill for 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture in a 2 1/2-quart serving dish. Top with a 1/3 each wafers, bananas, pudding. Repeat layers twice, ending with pudding. Chill and serve.
Cook squash and onion	together until tender. Season with salt, pepper and sugar to	taste.	Mix with soup, sour cream and beaten egg. Melt butter and	mix with stuffing in separate container.	Spread 1/3 of stuffing mixture on bottom of casserole dish. Layer half	of squash mixture, spread 1/3 crumbs on top of mixture, then rest of squash, then rest of crumbs. Bake at 350° for 30 minutes.
Disjoint chicken wings and discard tips. Stir all others together for marinade. Marinate overnight in plastic bag, turning a few times. To cook, place in flat pan so they can spread out and bake at 350° for more than an hour, basting with marinade until its gone and wings are glazed. Sue cooks them about an hour and a half.
Prepare the cabbage. Melt the butter and saute the onion. Add brown sugar, vinegar and caraway seed. Add the cabbage and cook it for 25 minutes. Stir it frequently. Canned red cabbage may be substituted. Cook about 5 minutes.
Mix Stove Top as directed. Chop pepper and onion and mix with stuffing. Add A.1. sauce; mix this with raw hamburger. Make into 1-inch balls. Bake at 350° for 30 minutes. Remove from oven and spoon soup over meatballs and bake 15 minutes longer.
In a saucepan, simmer cider, water and spices together for 10 minutes. Serve warm, garnished with an orange slice.
Combine flour, salt and pepper; set aside for later. Combine bread crumbs and Parmesan cheese, set aside for later. Open each breast and lay on waxed paper, pound flat with mallet. Dredge with flour mixture, refrigerate 1/2 hour. Combine egg and water, whip. Dip each floured breast in egg mixture, drain thoroughly. Coat each with bread crumb-cheese mixture, press coating on firmly with knife blade. Cover lightly and refrigerate 1/2 hour for coating to firm. Heat oil in heavy skillet until bread cube sizzles gently and browns on the edges. Fry each escallop in hot oil 4 minutes on each side or until thoroughly cooked. Place on serving platter and drizzle with hot chicken gravy, if desired.
Put into 2 (8-inch) greased and dusted cake pans. Bake at 350° for 25 minutes.
Dump fruit cocktail, sugar, flour, soda, salt and eggs in bowl and stir together. Pour into prepared 9 x 13-inch or 2 round pans. Sprinkle with 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake for 30 minutes at 350°. Glaze while hot.
Combine all ingredients and mix well. Pour into a 3-quart casserole. Bake in preheated 350° oven for 1 hour.
In a bowl, sprinkle yeast over warm water. Stir until dissolved. Blend in sugar. Add enough flour to make a pancake batter type consistency. Make the dough the night before and let stand on counter. Each time a portion is used, add 1 cup water and flour to make same consistency. Use recipe to make biscuits or cinnamon rolls.
Stir together; let sit overnight to let flavors soak through. Serve with all types of raw veggies.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup soup. Mix thoroughly. Shape in about 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire. Pour over meatballs. Bring to a boil. Reduce heat. Cover and simmer 40 minutes, stirring often. Makes 4 or 5 servings.
Mix cream cheese, 1 cup Cool Whip and confectioners sugar until soft and creamy. Spread over cooled crust. Mix milk and pudding mix. Spoon over top and spread out. Cover with Cool Whip and sprinkle with chopped nuts.
Grind oatmeal and Hershey bar (broken into small pieces) in food processor or blender until oatmeal resembles coarse flour. In large bowl, cream butter and sugars; add eggs and vanilla. Add dry ingredients; mix well, then add chips and nuts. Put spoonfuls 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375°. Makes 9 to 10 dozen.
Combine all ingredients well. Bake at 350° for 30 minutes or until toothpick inserted in middle comes out clean.
Mix flour, nuts and margarine together like pie crust and pat firmly into 13 x 9-inch pan. Bake for 10 minutes in 350° oven.
Cook chicken breasts until tender. Place ham in casserole dish. Place chicken over ham. Mix sour cream, soup and cheese. Pour over chicken. Bake uncovered at 300° for about 20 to 25 minutes.
Cook butter, sugar and water on high until color of brown grocery bag, about 15 minutes. Remove from heat. Stir in pecans. Pour into 9 x 13-inch pan. Lay Hershey bars on top. After they melt, spread out. Cut or break into serving pieces.
Drain pineapple juice into a bowl and slice bananas into it. Let set for 10 minutes, then drain. Drain 1 can of oranges. Combine all fruits and mix. Chill.
Make a day ahead to marinate. Wrap each chestnut in 1/2 slice bacon; lay in a 9 x 13-inch Pyrex dish. Bake at 350° for 30 minutes. Drain fat. Then mix and pour over the following: brown sugar, granulated sugar and catsup. Refrigerate overnight and then bake again for 30 minutes or until bubbly at 350°.
Mix pineapple, cornstarch, sugar and salt. Cook until clear and thick, stirring constantly. Take off heat and add butter and lemon juice. Pour into 9-inch pie shell. Bake at 425° for 25 to 30 minutes.
Knead until dough leaves your hands. Form into 9 balls. Roll each ball out on floured board and spread with poppy seed filling. Roll up. Place on greased cookie sheet. Bake at 350° for 30 to 35 minutes.
Brown ground beef. Line casserole dish with chips. Add meat, beans, taco seasoning and water, mixed. Add Cheddar cheese on top. Bake at 350° for 10 to 15 minutes to melt cheese. Use a 9 x 13-inch pan.
Cook macaroni according to directions. In saucepan, simmer milk, butter, Cheez Whiz and sharp cheeses, stirring constantly until mixture is smooth and creamy. Stir in Mozzarella cheese. Continue stirring until Mozzarella is partly melted. Pour mixture into casserole dish. Break up bread into pieces over top. Bake in 350° oven for 30 to 40 minutes.
Mix all ingredients together. Drop with teaspoon on greased cookie sheet. Bake at 400° for 10 minutes. This recipe is 100 years old!!!
Mix all ingredients, let come to a boil. When cool, dip pieces of chicken in sauce. Pour remaining sauce over chicken. It can be used on pork also. Recipe will cover one. Cover and cook at 350° for 2 hours.
In a large pot, combine the dry beans and enough water to cover them. Soak overnight. Bring beans and water to a boil; boil for 2 minutes, then remove pot from heat. Let stand for 1 hour. Combine beans and juice with remaining ingredients. Put this mixture into a casserole. Cover. Bake 5 hours at 300°. If liquid evaporates, add more water.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in a bowl. In another bowl, mix potato flakes, garlic powder and cheese. Roll chicken first in egg mix, then in the potato flake mixture. Melt butter in a shallow baking pan. Roll coated chicken pieces in the butter and place skin side up in a pan. Bake at 400° for 45 to 50 minutes or until juices from thighs run clear when pierced with a fork.
Cook cake according to directions, adding 1 to 2 teaspoons strawberry flavoring. Put in a square baking dish (8 or 9-inch size). When cool, cut in half, then split layers. Mix whipped topping according to directions. Add 2 teaspoons strawberry flavoring.
Chop onion into 1/4-inch pieces. Brown ground beef and onion in skillet. Add ground beef-onion mixture to beans and tomatoes in a 2 1/2-quart crock-pot. Cook on low for 8 to 10 hours. Season to taste with salt and pepper.
Stir sugar, butter, milk and salt together; bring to a boil. Stir constantly until soft ball forms in cold water. Remove from heat; immediately add chocolate chips and Marshmallow Fluff. Keep stirring until everything is dissolved. Add nuts, if desired. Pour immediately into buttered pan; cut when lukewarm or when knife cuts cleanly.
Brown pork butt in its own fat. Combine remaining ingredients; pour over meat and cover. Simmer, turning meat 2 or 3 times, for 2 to 2 1/2 hours or until very tender. Remove meat to platter. Slice and serve with plain or curried rice and applesauce.
Beat oil and eggs together. Add sugar and vanilla; mix well. Blend in flour and cinnamon. Add apples and nuts and mix well. Pour into greased and floured tube pan and bake at 350° for 1 hour.
Cut franks in 1-inch pieces. Melt jelly, mustard and bourbon over medium heat; stir in franks. Simmer until franks are cooked and sauce is thickened slightly. Serve in a chafing dish.
Melt butter; stir in ingredients. Spread mixture on top of English muffins. Broil until slightly crispy and bubbly. Cut into fourths.
Heat oven to 400°. Mix cheese, margarine and Italian seasoning. Spread on each slice of bread. Place on cookie sheet and bake for 8 to 10 minutes or until golden brown. This is a great way to doctor up stale bread.
Heat oven to 350 degrees (325 glass pan). Microwave chocolate and butter in a large bowl on high until melted. Stir in sugar and cocoa until well blended. Mix in egg beaters and vanilla until well blended. Stir in flour until blended. Spread in greased, foil line 13 x 9 baking pan. Bake 30-35 minutes until toothpick inserted in center comes out with fudgy crumbs.
Cut your rabbit up as you would chicken. Unless you've got a young one, under 4 pounds, throw the hind legs to your dog (bone the meat first, rabbit bones are brittle and could hurt your old buddy). The reason for this is that the hind legs of an adult jackrabbit are so gamey and strong that no amount of kitchen trickery will render them edible. Wash the pieces and set them to soak overnight in a gallon of salt water with a 1/2 cup of vinegar. Pour off the salt water and rinse. Cover with cold water and bring to a boil. Turn down heat and let simmer as slowly as possible for at least an hour. Remove from water and let cool. Put some seasoned flour in a paper bag and drop in rabbit pieces and shake until flour covers them. Heat a little bacon grease or other oil in a big iron skillet. Brown both sides of rabbit at high heat; reduce heat to low simmer. Add a little water and cover skillet so rabbit will steam. Should be done in about 30 minutes to an hour. Poke with a fork to check tenderness. Serve like fried chicken.
Put rice in casserole dish. Layer pork chops on top of rice. Pour soup over casserole. Cover and bake for 1 hour at 350°.
Cook until boiling. Fold in handful of marshmallows in hot sauce. Set overnight. Prepare whipping cream as directed. Crush up peanuts. Then layer bananas, sauce and nuts. Repeat and layer until bowl is full.
Spray a 9 X 13 pan. Put rice on bottom. Mix together soup mix, soup and water. Cover with foil and bake at 400 degrees for 45 minutes to 1 hour.
In a saucepan boil margarine, water and cocoa. Pour this while hot over dry ingredients (flour, sugar and salt). In a bowl beat buttermilk, vanilla, soda and eggs. Add to first mixture. Bake in a large greased cake pan or jelly roll pan at 350° for 20 minutes. Frost with powdered sugar frosting while cake is warm.
Steam green beans seven minutes only. Run cold water over them to stop the cooking. Add remaining ingredients.
Cook broccoli until tender. Cook flour, butter and milk until thickened. Add cheese and stir until melted. Prepare 1/2 package of the stuffing mix, using water and butter as directed. Add onion and celery.
Heat oven to 350°. Mix ham, cheese, broccoli and soup in 1 1/2-quart casserole. Stir remaining ingredients until dough forms. Drop by spoonfuls evenly over broccoli mixture. Bake, uncovered, for 40 to 45 minutes or until top is golden brown. Serves 4.
Marinate deer strips (1/8-inch thick) for 2 days. Use dehydrator or 170° oven (place on racks with toothpicks until dry or right consistency).
Chill milk in freezer until milk just starts to crystallize. Add water to gelatine and Jell-O and refrigerate until edge of Jell-O is thick. Whip cream cheese and sugar together and set aside. Melt butter; add to crumbs and pat in a 9 x 13-inch pan. Whip the chilled milk until thick like whipping cream. Fold in cream cheese mixture. Add gelatine. On low speed, blend entire mixture until everything folds in. Pour over graham cracker crust. Top with cherry or blueberry pie filling or sprinkle with graham cracker crumbs.
Pour cranberry juice, pineapple juice, water and brown sugar into a 20-cup percolator. Stir until sugar is dissolved. Place remaining ingredients in percolator basket. Perk through complete cycle. Serve hot. Makes 16 cups.
Brown the ground beef and onion. Drain and mix with the other ingredients, except cheese. Bake for 45 minutes at 325°. Remove from oven. Sprinkle with cheese. Return to oven until cheese melts.
Blend cream cheese, green onions, Worcestershire sauce, soy sauce, Accent and 1/3 of the dried beef, mixing well. Form into a ball. Lay rest of beef on wax paper or foil. Roll cheese ball in the beef to form outer coating. Chill in refrigerator and serve with party crackers.
Heat oven to 400°. Grease pie plate. Cook and stir ground beef and onion over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes longer. Cool 5 minutes. Makes 6 servings.
Melt 2 tablespoons butter in saucepan; stir in flour until lightly brown. Gradually add broth. Blend in cheese and stir until melted. Saute vegetables in remaining butter until translucent; cool slightly and puree in processor or blender. Soup may be made ahead to this point. At serving time combine cheese mixture with puree and heat gently. Add cream and seasonings; continue to heat gently and adjust seasoning. Serves 4 to 6.
Cook hamburger with taco seasoning. Add beans; break chips. Add all ingredients and mix well with dressing and Tabasco sauce. Mix in large bowl.
Boil the vinegar, vegetable oil, celery seed and salt and pour over cabbage, onions, bell pepper and sugar. Put in refrigerator. This will keep in refrigerator for 3 weeks.
Cream shortening; beat in sugar and salt. Add beaten egg yolks, vanilla, milk and flour sifted with baking powder. Spread mixture in two round layer cake pans, greased (this will barely cover bottom of pans). Beat egg whites until very light; add 3/4 cup sugar gradually. Spread meringue over batter in both pans. Sprinkle with sugar and cinnamon. Sprinkle almonds on top. Bake in 350° oven about 30 minutes. Let cool. Put together with Cream Filling. Makes 1 (9-inch) layer cake.
Stir Jell-O and pineapple together. Add sour cream, Cool Whip and nuts. Stir well. Will be ready to eat.
Combine milk and egg. Add Bisquick, parsley, onion and half the cheese. Pour into greased 8 or 9-inch pan. Sprinkle remaining cheese on batter. Pour melted butter over top. Bake at 350° for 25 minutes.
Cut top off tomatoes and put on baking sheet. Sprinkle lightly with crumbs and dot with butter. Broil until heated and lightly browned on top (or bake tomatoes in hot oven, 425°, for about 10 minutes). Sometimes I use fresh bread cubes. Melt the butter in a very small pan and add bread cubes, stirring, until butter is absorbed. Then place the bread cubes on top of the tomatoes.
Cut foil to wrap 1 potato per person. Wash potatoes. Slice the potatoes about 1/4-inch slices all the way through.
Beat egg. Mix bread crumbs and Parmesan cheese together. Dip chicken in egg, then in the crumbs. Grease 9 x 13-inch pan; put some sauce on bottom of pan. Place chicken on top of sauce. Put remaining sauce on top of chicken. Bake covered 1 hour at 400°. Sprinkle with Mozzarella cheese and melt in oven.
Pour into greased 9 x 13-inch cake pan. Cook 25 to 30 minutes at 350°.
In a large pot of boiling salted water, cook pasta until just tender, 8 to 10 minutes. Drain, then rinse with cold water and drain again. Transfer to a large bowl. Add all remaining ingredients except lettuce to pasta. Toss to blend well. Serve at room temperature or chilled on a bed of shredded lettuce.
Mix soy sauce, mustard, brown sugar and garlic powder into a 9 x 13-inch pan. Add chicken wings; coat well. Marinate 2 hours or more. Bake in same pan for 1 hour at 375°. Baste while baking.
Sift dry ingredients together in mixing bowl. Add egg yolks and milk, slowly beating it until batter is smooth. Add melted butter and stiffly beaten egg whites.
Brown beef, onion, salt and pepper. Drain well. Add all other ingredients and spaghetti. Simmer about 1/2 hour.
Drain fruit cocktail and crushed pineapple well. Mix Eagle Brand milk with cream cheese well. Add lemon juice or Real Lemon. Blend well. Add Cool Whip with electric mixer. Stir in nuts and coconut with large spoon. Refrigerate.
Cook spaghetti as directed. In another skillet, cook hamburger with onion and mushrooms until done. Drain off. Add spaghetti sauce and simmer about 15 minutes. Add to spaghetti with Parmesan cheese. Mix well in a casserole dish. Top with Mozzarella cheese. Cook until cheese is turning light brown in a moderate oven.
Combine all ingredients, except preserves. Put in ring mold. Chill thoroughly. (Mixture will form together when chilled.) Unmold and fill center with preserves.
Place crackers in a single layer in a foil lined 15 x 10-inch baking pan. Melt butter. Add sugar and bring to a boil, stirring constantly. Cook for 10 minutes. Remove from heat and add vanilla. Pour evenly over crackers. Bake in a 350° oven for 10 to 12 minutes or until lightly browned. Remove from oven. Sprinkle chocolate chips and spread when chips melt. Sprinkle with chopped nuts and gently pat into chocolate. Cool in refrigerator for a few hours. Break into pieces.
Dredge chicken in flour and set aside. Heat oil in pan and add garlic and chicken. Brown chicken on both sides and season. Pour off oil and deglaze pan with white wine and chicken stock. Add broccoli, artichoke hearts, sun-dried tomatoes and roasted red peppers. Reduce liquid in pan by cooking until sauce is of the consistency you want. Add in softened butter and serve over pasta or rice.
Bring almost to a boil. Drop pears into mixture for 5 to 10 minutes. Check with ice pick for tenderness. As soon as you can stick ice pick through pears, put in jars and seal.
Grate the potatoes and onions (if you are using them) with the grating disk of food processor or using the large holes of a hand-held grater. Transfer the potatoes and onions to a colander. Squeeze mixture to press out as much liquid as possible. Transfer to bowl. Mix in the egg, salt, pepper, flour and baking powder.
Preheat oven to 325°. In large bowl, mix cereal, oats, nuts, cinnamon and salt. In small saucepan, mix butter, honey and brown sugar. Cook over low heat, stirring constantly until butter is melted and ingredients are well blended. Pour honey and butter mixture over cereal; mix until thoroughly coated. Spread into 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown, turning occasionally. Immediately spread mixture onto waxed paper. Stir in raisins. Cool completely. Store in tightly covered container.
Melt chocolate and margarine. Let it cool well. Add marshmallows and nuts and mix well. Tear off 3 pieces of aluminum foil. Divide chocolate into 3 parts and spread on foil. Roll it up; sprinkle coconut on candy as you roll them up. Refrigerate overnight. Cut in slices.
Add together margarine, sugar, cocoa and milk. Bring to a boil and remove from heat. Have ready peanut butter, vanilla and pinch of salt. Add to boiling syrup and mix. Add oats, 1 cup at a time, mixing thoroughly. Drop by teaspoons on wax paper until cold.
Dot each fillet with butter and lightly sprinkle with salt. Broil about 3 minutes on each side.
Make jello as directed. Let it sit awhile but not until firm. Mix strawberries, jello and Cool Whip. Put cake pieces in pan. Pour jello mixture over the cake and mix well. Refrigerate.
Cook noodles and drain. Fry sausage in small pieces. Leave about 3 tablespoons fat in pan. Fry onion slightly. Add rest of ingredients. Place in 2	quart casserole. Top with cheese. Bake, covered, for 1 hour at 350°.
Bake crust 5 minutes. Add margarine, brown sugar and nuts. Put back in oven and bake 10 more minutes. Let cool. Cover with vanilla pudding mix.