HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Peel and wash vegetables. Trim fat from roast. Wash roast and place in roasting pan. Arrange vegetables around roast, placing an onion in each corner. Sprinkle roast with seasoning and Worcestershire sauce. Pour soups over roast and rinse cans with one can of water, also pouring water over roast. Cover tightly with aluminum foil and bake for approximately 3 1/2 hours or until a knife can be easily inserted in roast and vegetables. Using a slotted spoon, remove roast and cover it with foil as it will dry out quickly. Spoon vegetables into a serving bowl.
Combine pineapple juice, soy sauce, brown sugar, ginger, garlic powder and mustard in large bowl. Place chicken strips in mixture and marinate for a few hours. Saute chicken in oil until done. Add vegetables and continue cooking a few minutes. Place salad greens in bottom of bowl. Pour stir-fry over greens. Garnish with sesame seed if desired. Serve.
Shape meat into 4 patties; place each patty on a square of foil. Place 1 potato and 1 carrot around each meat patty. Spread ketchup on top. Place 1 onion slice on each patty. Fold foil over; seal the ends. Place on baking sheet. Bake for 30 to 45 minutes at 350°.
Mix first 3 ingredients well. Sprinkle with salt and let stand overnight. Next morning, drain and rinse.
Preheat oven to 350°. Combine flour, cinnamon, allspice, nutmeg and baking soda. Beat butter and sugar until fluffy. Use electric mixer at medium speed. Add egg, vanilla and lemon zest; beat until combined. Beat half the flour mixture into butter and sugar. Add 1/4 cup milk, then beat in remaining flour mixture until well blended. Stir in dates, raisins and walnuts. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake until brown, about 10 minutes. Stir 4 to 6 teaspoons milk, a teaspoon at a time, into confectioners sugar to make a thin glaze. Spread on top of cooled cookies. Yields about 4 dozen.
Mix pineapple and soda. Let stand in another bowl; mix remaining ingredients. Add pineapple and soda mixture. Mix thoroughly. Bake in greased pan at 350° for 30 to 40 minutes.
Cream eggs with sugar. Add pineapple, flour, soda, vanilla and nuts, mixing well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 35 to 40 minutes, or until done. (If baked too long, cake will get too brown around edges.) Let cool, then frost with the following frosting.
In a medium mixing bowl, mix bread and mayonnaise and let stand about 5 minutes so mayonnaise softens bread. Add unbeaten egg yolks, seasoning and crabmeat. With a fork, mix lightly but well. Beat egg whites until stiff; fold into crabmeat mixture. Shape into 12 cakes, using about 1/2 cup of the crab mixture for each. Brush a large heavy skillet with butter; add crab cakes and over medium heat, turning once or twice. Cool until browned on both sides and heated through, about 10 minutes. Do this in 2 batches if necessary. Serve at once. Makes 4 servings, 3 cakes per portion or 6 servings, 2 cakes per portion.
Layer salmon in casserole dish with crunched crackers; add seasonings. Sprinkle with bread crumbs or a few more cracker crumbs. Bake 3/4 to 1 hour at 375°.
Put dry ingredients in mixing bowl. Mix, then add oil, pineapple, vanilla, eggs and bananas. Blend, don't beat. Bake 1 hour and 20 minutes at 350°.
Melt margarine. Mix in milk, sugar and pudding. Bring to a boil. Cook to soft ball stage. Remove from heat and stir in peanut butter. Keep stirring until candy loses the glossy appearance.
Cream butter and sugar. Add beaten eggs and vanilla. Add 3 cups of flour, salt and baking powder. Mix remaining flour with fruit and nuts. Stir into batter. Pour into tube pan that has been lined with brown paper and is well-greased. Bake at 250° for 2 to 3 hours. Let cool in pan. Store in covered pan or wrap well.
Stir applesauce and pudding mix in a large saucepan. Stir in milk, rice, egg and cinnamon. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into dessert dishes or bowl. Serve warm. (For chilled pudding, place plastic wrap or wax paper on surface of hot pudding. Refrigerate at least 1 hour. Stir before serving.)
In you can't find any whole, cleaned, canned jalapenos, you can clean them yourself, but wash your hands before touching yourself. The halved jalapenos work fine as you can use 2 halves or 1 half, depending on how hot you want it. Put a piece of cream cheese in or on a jalapeno half (cover with other half if you want). Roll in flour, then dip in egg and roll in bread crumbs. Put a few pieces in a pan or skillet of hot oil and quickly cook to a golden brown. Place on paper towels to drain. This is an excellent appetizer and surprisingly mild to a lot of people.
Mix tomato paste, garlic salt and oregano. Spread on crackers. Top with shredded cheese. Place pepperoni slice on each cracker. Heat at 400° until cheese melts and is bubbly, 3 to 5 minutes.
Fry bacon until crisp. Crumble. Brown ground beef with onion. Combine with other ingredients. Add meat. Sprinkle with bacon. Bake at 350° for 1 hour.
Cook noodles according to package directions. Mash potatoes; add cheese to potatoes and beat (with mixer). Saute onions in margarine until soft. Add 1/3 of the onions and margarine to potato mixture and salt to taste. Generously butter 13 x 9-inch baking dish. Place layer of noodles, then layer of potato mixture. Repeat, ending with noodles. Pour rest of onions in margarine over all. Cover and bake at 350° for about 30 minutes.
Butter a 13 x 9 x 1-inch pan. Line bottom with whole graham crackers. Mix pudding and milk. Let set for a few minutes, then fold in Cool Whip. Spread half the mixture over crackers; place another layer of crackers over the pudding, then add remaining mix and top with another layer of crackers.
Arrange chicken and vegetables in 9 x 13-inch dish. In saucepan, melt butter, blend in flour and salt. Add milk; cook, stirring constantly until mixture thickens and bubbles. Cook 2 minutes longer. Remove from heat. Stir in mayonnaise and sherry. Pour sauce over chicken and vegetables. Bake, covered, in 350° oven for 25 minutes or until heated through. Uncover, sprinkle with cheese and bake, uncovered, 3 to 5 minutes or until cheese melts and turns golden brown. Serves 8.
Mix pudding, 1/4 cup water, 2 egg yolks, 1 3/4 cup water. Stir. Cook as per directions on pudding package.
Beat the butter and sugar to cream. Add the egg, then the melted chocolate and milk. Sift flour and dry ingredients. Add to creamed mixture. Roll out thinly into rounds and bake in 350° oven.
Combine ingredients. Shape like a ham and score with a spoon. Garnish with cherries. Bake in a shallow roasting pan in a 350° oven for 1 hour; then baste with Mustard Sauce.
Beat eggs, sugar and salt until blended. Stir in scalded milk and vanilla. Pour into 1 1/2-quart baking dish.
For rice pie shell, combine rice, butter, 1 tablespoon onion and slightly beaten egg. Press into bottom and sides of 10-inch pie pan or 10 x 6 x 1 3/4-inch baking dish. Layer fish or meat evenly over rice shell. Combine 3 beaten eggs, milk, shredded cheese, 1 tablespoon onion, salt and pepper. Pour over fish or meat. Bake at 350° until knife inserted near center comes out clean, about 50 to 55 minutes.
Cut apples into bite-size pieces leaving on peel. Lightly whip cream with sugar. Fold other ingredients in lightly.
Combine all ingredients in crock-pot. Cook on low for 6 to 8 hours or until squirrel is tender. Strain the juices of the crock-pot and pour into pan. Thicken for gravy to pour over mashed potatoes by adding about 1 tablespoon cornstarch in 1/2 cup water to broth and cook until thick. Stir constantly.
Heat oil in a flameproof casserole and cook the onion, garlic and jalapeno pepper until browned. Add the sweet green pepper and rice. Brown the rice. Add chicken broth, salt and coriander. Bring to a boil. Cover and steam in a moderate oven (350°) for 30 minutes. Remove from the oven and stir with a fork to separate the grains of rice.
Mix milk and sugar in large saucepan. Bring to a full boil. Allow to boil 2 minutes. Add pecans, dates and coconut.
Heat oven to 350°. Core apples without cutting through bottom, making cavity about 1-inch wide. Using a vegetable peeler, peel a 1-inch strip around top. Mix nuts and sugar. Stuff into cavities and place into baking dish. Drizzle apples with 2 tablespoons water. Bake 45 to 55 minutes until apples are tender when pierced with a knife. Serve warm or at room temperature.
Cook pasta, place in large bowl. Add rest of ingredients, pour on Peppercorn dressing. Stir well, refrigerate. Serve well chilled.
Cook and drain hamburg. Mix well with taco seasoning mix and spread in pan. Mix cream cheese and sour cream; spread. Spread with picante sauce. Top with lettuce, tomato, onions, olives and with shredded cheese. Serve with taco chips.
Pour cherry pie filling or pineapple, cake mix and coconut in a 9 x 13-inch pan. Melt margarine and pour over all the ingredients. Over this, sprinkle the chopped nuts. Bake at 350° for 1 hour.
Spread softened ice cream into the crust. Freeze 2 hours. In saucepan, combine sugar, butter, chocolate and milk. Heat, stirring occasionally, until thick. Let cool. Spoon over pie. Chill.
Mix vinegar, sugar, salt and spices in a pan; set aside. Stir once in a while. While you prepare vegetables, mix good and place in large mouth gallon jar. Pour vinegar mixture over pickles and put in icebox. Stir pickles every day or two; best after 2 weeks.
Mix butter and sugar until creamed. Add eggs, one at the time, beating after each addition until yolk is broken. Then add flavoring. Sift flour, salt, nutmeg and cinnamon together. Add to sugar mixture gradually. Work in nuts and fruit with a heavy spoon. Pour into prepared pans filling 2/3 full. Bake at 275°, tube pan about 3 hours, 9 x 5 x 3-inch loaf pans about 2 hours.
Beat eggs until light. Beat in sugar and salt. Stir in other ingredients. Freeze in electric churn until firm. Serve.
Cook tomato sauce 30 minutes slowly. Meanwhile, stir-fry onions, green pepper and celery in pan. Fry ground meat separately. When done, mix oil together. Have cooked lasagna ready. No eggs, no cheese, use other seasonings if wish. Makes 1 or 2 layers depending on the size of pan. Cook 30 minutes.
Mix and set aside 2 tablespoons sugar and 2 tablespoons finely ground almonds. In bowl, cream the butter, salt and powdered sugar, about 10 minutes. Mix in the ground almonds. Stir in the lemon juice and almond flavoring. Add the flour and mix well. Roll into small balls, then roll them into the sugar and almonds mixture that was set aside. Press each ball flat with a glass on greased sheet or use parchment paper. Bake at 375° for 8 to 10 minutes.
Prepare peaches. Mix with 1 cup of sugar. Set oven at 350°. Put margarine into 2 1/2 x 3-inch deep casserole and set in oven to melt. In another bowl, stir 1/2 cup sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Put sugared peaches on top. Do not stir. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
Mix first 4 ingredients together until crumbly. Mix vinegar, egg and water together. Add to first mixture. Work into a ball. Refrigerate for 1 hour before rolling into pie shells. This will keep up to 2 weeks in refrigerator. Can also be frozen. Makes 5 or 6 pie shells.
Mix well the first 5 ingredients. Then add pumpkin, powdered milk and egg. Beat well. Stir into 4 to 5 cups unsifted flour. Mix well, knead well and let rise until double. Roll to 3/4-inch thick. Cut with biscuit cutter or make in any desired manner for rolls. Let rise until double. Bake about 30 minutes at 375°.
Put venison, bacon and onion through grinder. Mix well and add egg and seasonings. Form into patties. Roll in flour or bread crumbs and fry.
Steam squash and onion in a saucepan until tender; drain. Add stuffing mix, milk, eggs and cheese; mix well. Spoon into lightly oiled baking dish. Bake at 350° for 40 minutes. Yields 6 servings.
Preheat oven to 350°. In a medium bowl, combine oats, flour, baking powder, baking soda and salt.
Mix ingredients together. Roll into balls about 1 1/2-inch round (with hands). Roll each ball into powdered sugar and place in candy papers for serving on cookie platter.
Preheat oven to 350°. In a medium bowl, combine all ingredients except fish. Mix well. Stir in fish. Place mixture in 1-quart baking dish that has been sprayed with non-stick cooking spray. Bake, uncovered, for 25 minutes. Serves 4.
Soften gelatin in cold water and dissolve over hot water; add to mayonnaise. Whip the cream until stiff and fold into mixture. Add fruit and nuts, folding in carefully. Pour into a mold or molds and refrigerate approximately 4 hours before serving.
In bowl, pour boiling water over Potato Buds. Mix well. Let cool. Add flour and baking powder; mix to form ball. Let rest 10 minutes. Roll on floured board to form a 3/4-inch thick rope. Cut into 3/4-inch pieces. Roll each against fork, making indentation with thumb. Drop in boiling water (add a little oil) and boil 1 minute. Gnocchi will come to top. Drain and serve with melted butter and grated cheese or with your favorite spaghetti sauce and cheese. Gnocchi can be frozen.
Slice bananas and line pie crust. Mix banana pudding as directed. Add remaining banana slices. Then mix in half of Cool Whip. Spread evenly into pie crust. Add the remaining Cool Whip to the top and spread evenly. Chill for 2 hours before serving.
In large bowl, combine Eagle Brand milk and water. Add pudding mix, beat well. Chill 5 minutes. Fold in whipped cream.
Cream together sugar and oil. Add eggs and beat well. Combine flour, salt and soda; add eggs to mixture. Add vanilla, coconut, dates, apples and nuts. Batter will be thick. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 to 2 hours or until done.
Thaw soup; mix with shrimp and cheese. Add remaining ingredients. Mix well. Chill 2 hours. Serve with chips or crackers.
Mix pumpkin filling as directed on the can. Grease and flour a 9 x 13-inch cake pan. Pour filling into cake pan. Take white cake mix and sprinkle over filling; mix into pumpkin filling. Slice margarine over everything.
Squeeze thawed spinach to extract liquid. When spinach is dry, place in a large bowl and add bread crumbs, eggs, butter, onion, cheeses and garlic. Blend well. Cover and refrigerate 2 to 3 hours. Roll into 1-inch balls. Place on lightly greased baking sheet and bake at 350° for 15 minutes. Serve hot. Makes 50 appetizers.
Melt chocolate with water over very low heat, stirring until smooth. Add 1/2 c. sugar, cook and stir 2 minutes. Cool.	Mix flour with 1 1/4 c. sugar, baking soda and salt. Beat margarine in a large bowl, beat in flour and chocolate mixtures, eggs, milk and vanilla until blended. Beat at medium speed for 3 minutes. Pour into 2 greased and floured 9 inch layer pans. Bake at 350° for 35 minutes, or until cake springs back when lightly pressed. Cool in pans 10 minutes, remove, cool on racks. Split, making 4 layers. Place one layer on plate, spread 1 cup of the chocolate filling over cake.	Repeat layers.	(If filling thickens, add about 1 Tbsp. milk.) Chill about 1 hour. Garnish with 1 1/4 c. thawed Cool Whip and chocolate curls. Store in refrigerator. Makes 12 servings.
Mix ingredients together. Form into 1-inch diameter balls. Bake at 400° for 10 minutes. Makes about 150 small balls.
Preheat oven to 350°. In a large bowl, combine all ingredients and mix well. Mix in 1 to 2 tablespoons water to moisten. Pat into an 8 x 4 x 2-inch loaf pan. Top with catsup, if desired. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Brown ground beef with onion; drain off fat. Add soups, milk, chiles, olives and salt. Mix. Layer tortillas, meat mixture and cheese. Layer these until all is used, ending with cheese (in large casserole). Bake at 350° for about 20 to 25 minutes.
Combine flour, salt, baking powder and sugar. Cut in butter and shortening. Add raisins. Beat the egg in a 8 ounce measuring cup. Add enough milk to make 1 cup liquid. Add to flour mixture and mix to make a soft dough. Divide dough in half. Place each half on lightly floured board. Pat out into 1 thick circle. Cut into 6 triangles and place on cookie sheet. Bake at 425° for 15 minutes. This freezes well and a few seconds in the microwave oven and they taste fresh.
Blend with spoon or use blender. Chill and serve. Will keep 3 to 4 weeks in refrigerator. Makes 4 cups.
Put lemon and onion into bag with crab boil. Add salt and bag of seasonings to water. Bring to boil. Add shrimp and bring back to boil. Cook 5 minutes. Remove from heat and let stand 10 to 15 minutes. Remove shrimp and drain. Perfect shrimp every time.
Brown pepper, onion and mushrooms in butter. Put boned chicken breast in baking dish. Put cheese on top of chicken. Stir pepper, onion and mushrooms into spaghetti sauce. Cover chicken and cheese with sauce. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour and 10 minutes or until done. Serve over spaghetti.
Brown meat. Drain on paper towel. In separate pan, saute onion in oil. Add 1/2 cup cheese, meat, garlic and enough sauce to cover meat. Simmer about 10 minutes. Cook shells according to package directions. Stuff shells with meat. Arrange in a baking dish. Cover with remaining sauce and cheese. Bake at 350° for 20 to 30 minutes.
Melt chocolate and margarine. Mix flour and sugar. Add eggs, vanilla and pecans. Melt chocolate and margarine together. Add flour and sugar mixture to eggs, then add chocolate mixture, vanilla and pecans. Bake in cupcake papers 30 minutes at 325°.
Dissolve gelatin in boiling water. Stir in Indian Trail cranberry orange sauce and pineapple. Pour into mold.
Remove all fat from steak and cut steak into 1/2 inch cubes. Heat oil in a large saucepan and fry steak in small lots until browned. Set aside. Fry onion until browned, add celery and carrot and cook a few minutes, stir-fry fashion. Return meat to saucepan; add stock, cover and simmer gently for about 30 to 35 minutes. Add salt, pepper and nutmeg and simmer for a further 30 minutes, until meat is cooked. Blend soy sauce, flour and a little water to make a smooth paste. Stir into saucepan; allow to thicken. Taste and adjust flavor if required. Allow to cool while rolling out pastry.
Heat strawberry juice and water to make 1 1/4 cups. Dissolve Jell-O in liquid and ice cream and stir until dissolved. Chill until firm, but not set. Fold in strawberries. Chill. This can be made using raspberry Jell-O and frozen raspberries.
Fry beef until nearly done. Add onion and garlic. Fry until onion is soft. Stir flour, chili powder, salt and pepper into meat mixture. Add tomatoes, chili sauce and ripe olives. Simmer until blended.
Have cheese at room temperature. Mix together with hands. Blend in garlic and nuts. Shape into rolls. Sprinkle chili mix on foil. Roll cheese roll in chili mix. Wrap in foil and place in refrigerator.
Saute onion in 1/4 cup margarine until tender. Combine onion, soup, mushrooms, cheese, parsley, salt, pepper, almonds and broccoli; mix well. Spoon into a 2-quart casserole.
Tightly wrap in foil with meat on bottom and vegetables on top. Season with salt and pepper. Cook over coals 30 to 45 minutes, turning often, or, cook in box oven for 45 to 60 minutes without turning.
Mix together. Bake at 375° for 15 minutes. Serve with crackers.
Chill juices. Let frozen juices thaw in refrigerator. Don't chill 7-Up. Mix the juice first, then Southern Comfort, then the 7-Up.
Trim and wash the fennel. Cut in into quarters and cook it in boiling salted water with lemon juice until tender (30 minutes). Drain and roughly slice fennel. Melt butter in a large saucepan and saute the fennel in it for a few minutes. Stir in the flour, then add half the stock, milk, mace, seasoning and parsley. Puree the soup. Pour the soup back into the saucepan, add the remaining stock and milk and bring to a boil. Simmer gently, stirring occasionally, for 10 to 15 minutes. Serve hot garnished with chopped parsley and fennel sprig. Serves 4.
In large bowl, combine first 5 ingredients. Pat mixture on a cookie sheet. Refrigerate overnight. Cut into 6 squares, roll each square in flour and brown in large skillet coated with vegetable cooking spray. Place in 9 x 13-inch baking pan. Cover with mushroom soup. Bake 40 to 50 minutes at 350°. Yields 6; each serving contains 388 calories (53% from fat).
Brown meat and drain off fat. Sprinkle packaged sauce over meat. Add tomato sauce, cheeses, cornstarch and wines (in that order). Stir over medium heat while cheese is melting. Serve in fondue type pot with French bread or sourdough bread.
Cream butter, white and 10x sugar. Beat together well beaten eggs and salt; add to butter and sugar. Stir in oil and vanilla. Sift flour, baking soda and cream of tartar and stir into mixture. With small spoon take piece of dough about walnut size. Roll in hands to form ball. Place 1 inch apart on greased cookie sheet. Lightly grease bottom of glass tumbler 2 1/2 inches in diameter. Dip glass in white or colored sugar and press dough balls flat. Bake at 350° for 8-10 minutes. Makes 1 dozen 2 inch cookies.
Drain canned fruit. Add to pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
Spray Bundt pan with Pam. Place frozen rolls in pan. Sprinkle with pecans, brown sugar and dry butterscotch pudding. Melt oleo and pour over rolls. Cover with aluminum foil. Let rise overnight. Remove aluminum foil. Heat oven to 350°. Bake at 350° for 20 minutes. Turn out on plate.
Mix all together. Roll into bite size balls. Bake at 300° for 15 to 20 minutes. Can be frozen and served later.
Preheat oven to 450°. In large bag, add all ingredients, except milk. Close bag and shake until potatoes are evenly coated. In a 9 x 13-inch pan, arrange potatoes. Discard bag. Bake, uncovered, for 40 minutes, stirring occasionally. Turn potatoes into large bowl. Mash potatoes and stir in hot milk.
In baking pan, place 3/4 box of cake mix on the bottom. Slice 6 slices of margarine and layer on mix. Combine peaches and cinnamon on top of mix. Place remaining cake mix over peaches. Slice butter and lay on top. Cover and bake at 350° for 30 minutes. Uncover and bake until golden brown.
Knead well and mold into neat small biscuits with your hands. Bake well and you have good sweet biscuits that will keep for weeks in a dry place. Great for traveling.
Mix all ingredients. Grease and flour 4 (8-inch) pie pans. Bake at 350° for 30 minutes. Immediately brush with butter and sprinkle lightly with sugar upon removing from oven.
Mix together all ingredients except parsley. Shape mixture into a ball. Cover and refrigerate at least 8 hours. Coat ball with parsley. Serve with your favorite crackers.
Melt butter. Add to graham cracker crumbs with 1/2 cup of sugar mixed in it. Whip cream cheese until smooth (add 1 cup of milk gradually to help blend), then add 1 cup sugar and 2 packages Dream Whip until blended. Then layer: first layer, graham crackers; second layer, cream cheese mix; third layer, cherries. Continue until all used up. Chill for about 3 to 4 hours.
Prepare instant pudding as directed on package. Add all remaining ingredients. Mix well. Pour into 9 X 13 dish. Chill until ready to serve.
Place cottage cheese, lemon juice and onion powder in blender or food processor. Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process 30 seconds or until smooth. Pour into small bowl. Stir in shrimp and nuts. Cover and refrigerate at least 1 hour. Serve with assorted crackers or ruffled potato chips. Makes 2 cups.
Melt caramels, milk and butter over low heat. Set aside. Mix cake mix according to package directions. Pour half of batter into a 9 x 13-inch pan which has been greased. Bake at 350° for 15 minutes. Remove from oven and spread caramel mixture on top. Sprinkle nuts and chips on caramel mixture. Pour remaining batter on top and return to oven. Bake for 20 minutes at 350°. You can use milk chocolate chips instead of semi-sweet chips.